![\"Chef](\"https:\/\/sandiegodowntownnews.com\/wp-content\/uploads\/2013\/11\/2012-festival-Chef-Jason-McLeod-300x300.png\")
The weeklong festival features over 25 events, including the signature Grand Tasting Event at Embarcadero Marina Park North on Nov. 23. The grand tasting serves as the festival\u2019s finale, and will feature over 200 wines and spirits, 70 local chefs, 30 gourmet food companies, cookbook author signings, live entertainment and the \u201cChef of the Fest\u201d competition.<\/p>\n
\u201cA 5K run was added through Cooking Light & Health Magazine, giving foodies the chance to run, eat and drink prior\u00a0to the Grand Tasting,\u201d said Michelle Metter, festival co-producer\/owner.<\/p>\n
While reflecting on the last decade, Metter said their greatest achievement has been the scholarships the festival has been able to help fund, providing aid to dozens of aspiring chefs and wine professionals.<\/p>\n
\u201cLooking back to our first production, I know we\u2019d hoped that the event would one day have impact on our community,\u201d Metter said. \u201cWe are so proud today that the festival has been able to help so many students and culinary professionals in San Diego to pursue their careers.\u201d<\/p>\n
With a solid career already established in the wine industry, Steve Hagata, winemaker at Falkner Winery in Temecula, Calif., has been busy perfecting his famous Amante vintages, Meritage and Sauvignon Blancs. Born and raised in San Diego, Hagata has been at Falkner since it was established in 2000, and will be pouring up wine at this year\u2019s festival.<\/p>\n
Much of Falkner\u2019s business comes from patrons in San Diego, Orange County and Los Angeles. Many people end up redeeming tasting coupons collected during the festival to use later during visits to the tasting rooms of participating wineries.<\/p>\n
\u201cIt\u2019s important for us to have the presence [at the festival],\u201d said Hagata. \u201cPersonally, I go strictly for enjoyment\u2014it\u2019s going to be a great time.\u201d<\/p>\n
When asked how it feels to have strangers taste his wine and compare it against others, Hagata said, \u201cAs long as they\u2019re discreet \u2026 it\u2019s just a matter of politeness.\u201d<\/p>\n
For the seasoned collectors and wine connoisseurs, The Vault: Reserve & New Release Tasting and silent auction on Nov. 22 boasts fine wine and spirits from over 200 exhibitors, and silent auction items including large format bottles, libraries and decanters.<\/p>\n
Attendees will also have the chance to taste award-winning wines from the Sommelier Challenge International Wine Competition selected in September. Held at the San Diego Marriott Marquis & Marina, auction proceeds will benefit the American Institute of Wine & Food culinary arts scholarship programs.<\/p>\n
For a more casual evening, SWISH: Serious Sips & Urban Eats at the San Diego Public Market will be hosted by Bravo TV\u2019s Top Chef All-Stars winner Richard Blais on Nov. 20. In this year\u2019s Burger Bash Edition, San Diego and celebrity guest chefs will be grilling up burgers and sides to serve guests.<\/p>\n During the Grand Tasting finale, over 50 local restaurants will be serving up food as a lead-in to the Thanksgiving holiday.<\/p>\n To prepare food for such a large crowd, Jason McLeod, executive chef of Neighborhood, Underbelly and Craft & Commerce restaurants, often works overnight with his chefs to prep food for the event. He says the festival will be a good opportunity for the restaurants to touch a lot of people at one time.<\/p>\n \u201cOur kitchens are small but efficient,\u201d McLeod said, \u201cso when we do stuff outside, we have to find the time to get into the kitchen and get everything ready ahead of time. We\u2019re fortune in that we don\u2019t have a lot of downtime at our restaurants because they stay so busy.\u201d<\/p>\n McLeod is still finalizing his menu for the festival, but said it\u2019s going to incorporate homemade pastrami somehow. His booth will also feature a cocktail pairing from Neighborhood\u2019s adjoining bar, Noble Experiment.<\/p>\n \u201cWe take opportunities like this to teach our chefs some new things\u2014like how to make their own pastrami,\u201d he said.<\/p>\n Formerly the executive chef of The Grand Del Mar, McLeod left to open a new property in Chicago. But it was the up-and-coming restaurants and brewpubs in San Diego that drew him back here last year.<\/p>\n \u201cI thought San Diego had a great future with food and beer,\u201d McLeod said.<\/p>\n For more information and to buy tickets and festival packages, visit sandiegowineclassic.com<\/a>.<\/p>\n![\"The](\"https:\/\/sandiegodowntownnews.com\/wp-content\/uploads\/2013\/11\/GrandTastingEvent-Photo-by-Ken-Loyst-300x156.jpg\")