Newport Beach, CA — On Saturday afternoon, the seventh annual Pacific Food & Wine Classic welcomed approximately 900 guests to Newport Dunes, where they enjoyed a vibrant selection of food and beverages. The event featured culinary delights from over 40 local restaurants and offered samples of around 100 wines, beers, cocktails, mocktails, and artisan waters.
Among the attendees were Newport Beach residents Stephanie Andra, Monica Wood, Mina Ramer, and Lucy Donahue, who were celebrating a girl’s day out. “We’re foodies, we want it all,” Donahue remarked. “What’s not to love about food and wine?” Wood, a volunteer with Second Harvest Food Bank of Orange County, expressed her support for the restaurants that contribute to the nonprofit dedicated to combating hunger and food insecurity.
The highlight for many was the station featuring Gus’s World Famous Fried Chicken. By 3 p.m., at least 30 patrons were queued for generous servings of fried whole chicken breast. Originally established in Mason, Tennessee, the restaurant’s Southern-style hot-and-spicy chicken recipe dates back to the 1950s. Gus Bonner, who took over the family business in 1984, has seen the popularity of their fried chicken soar at events. Catering manager Mynor Espinosa noted, “We served 600 chicken breasts, which is typical for events like this. Many guests were unfamiliar with us, and those who were didn’t know we offered outside catering.”
At another station, Hi-Time Wine Cellars poured sparkling wines for eager guests. Third-generation employees Jordan and Valerie Hansen proudly represented the Costa Mesa store, which has been in operation for over 65 years. “My granddad opened it in 1957 and still works here every day,” Jordan Hansen shared. “It was great to see familiar faces and connect with new customers.”
Inside the tent pavilion, dessert lovers experienced a unique offering from Jars by Fabio Viviani, the celebrity restaurateur known for his appearances on “Top Chef.” Individual portions of desserts, including lemon meringue pie and red velvet cheesecake, were served in jars. “As a new restaurant approaching our first anniversary in November, we participate in numerous Orange County events,” said owner Bethany Nelms. “The Pacific Food & Wine Classic has been one of our favorites; the experience has been fantastic.”
Nelms appreciated the organization of the event and the engagement of the attendees. “They were asking questions, and we had some wonderful conversations. It was a really positive atmosphere,” she added. “We aim to connect with the community, especially since we’re new and a bit different.”
As the day unfolded, the Pacific Food & Wine Classic not only celebrated the culinary talents of the region but also fostered community connections and support for local businesses.
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