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Pacific Wine & Food Classic shares ‘sips and bites' lineup for Newport Dunes event

Pacific Wine & Food Classic shares ‘sips and bites' lineup for Newport Dunes event

One hundred wine purveyors and more than 30 restaurants will participate in this year's Pacific Wine & Food Classic on Sept. 20 at the Newport Dunes Waterfront Resort. The 2025 line up was revealed earlier this month with 2024 and 2025 James Beard finalist Strong Water Anaheim among the local restaurants serving sips and bites at the annual outdoor event.
'This year, we're rolling out the red carpet for our very own 'restaurant royalty' — the many local chefs and restaurants that play a role in shaping Southern California's vibrant food scene,' Pamela Waitt, Pacific Wine & Food Classic founder and OC Restaurant Assn. president, said in a statement.
For the 8th consecutive year, the culinary event will celebrate Orange County's food and beverage industry and mark the end of summer with an outdoor, all-inclusive, food festival full of indulgences.
Participating restaurants this year include Baba G, Bosscat Kitchen & Libations, Cambalache, Chelas Mexican Kitchen, City Cruises, Crema & OC Baking, Cucina enoteca, Descanso, Ellie's, Farmhouse at Roger's Gardens, Five Crowns, Great Maple Restaurant, JARS Sweets & Things, Lola's by MFK, Miss Mini Donuts, Paséa Hotel & Spa, Prego, Puesto, Rancho Capistrano Winery, Rangeen Kitchen, Red O, Rise Rooftop Lounge at the Westin Anaheim Resort, Salt & Lime Modern Taqueria, Scratch Bakery Café, SideDoor, Soho Taco, Sol Cocina, Strong Water Anaheim, Ten Sushi Cocktail Bar, the Crack Shack, the Mayor's Table, the Tea House on Los Rios, the Yellow Chili, Trevor's at the Tracks, Wahoo's Fish Tacos and Westwood Steak House.
Guests can also look forward to a 20-foot hand-crafted charcuterie experience from Lover Boards and Melissa's Produce, as well as the Paso Robles Grand Wine Experience. This year the festival will also introduce the Dessert Garden, a 'strollable sweet oasis' where creative desserts and pastries will be served.
A Mixology Masters Lounge will feature premium pours and craft cocktails, while a Bubble Bar from Hi-Times Wine Cellars will highlight bubbly and beer. Strong Water Anaheim, which was nominated for a James Beard Award in the category of 'Outstanding Wine & Other Beverages Program' the last two years will lend some of its tiki vibes to the event with a signature Birds of Paradise cocktail.
'Every year, the Pacific Wine & Food Classic brings people together in the most delicious way possible,' said Waitt. 'It's a celebration of our local culinary talent, our love for connection and the joy of sharing unforgettable moments with others.'
Pacific Wine & Food Classic will take place Saturday, Sept. 20 at Newport Dunes Waterfront Resort,1131 Back Bay Drive, Newport Beach. General admission tickets for entrance at 2 p.m. are priced at $199, while early entrance tickets for entrance at 1 p.m. are priced at $250. Guests must be at least age 21 with valid ID to attend. For tickets visit pacificwineandfood.com.
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It's Bite-Sized Insanity on a Stick Again This Year for the State Fair of Texas Food Finalists
It's Bite-Sized Insanity on a Stick Again This Year for the State Fair of Texas Food Finalists

Eater

time14 hours ago

  • Eater

It's Bite-Sized Insanity on a Stick Again This Year for the State Fair of Texas Food Finalists

is an editor for Eater's Texas region. She lives in Dallas, where she's written about James Beard-celebrated and Michelin-recognized restaurants and she loves nachos. Every year, the State Fair of Texas vendors try to outdo themselves, dreaming up the next over-the-top creation to shock and delight fairgoers. 2025 is no exception. But there is a big shake-up among the finalists. Typically, we see 10 finalists, most of whom focus on the food, and get one, maybe two, drinks in the mix. This year, there are 15 finalists, and a new category called Sips to house all the drinks submissions that have been overshadowed by battered and fried bites in years past. Our take is simple: This is a smart move. The first two, if not three, weeks of the Fair take place in the ultra-hot dregs of September. All Fairgoers could use an excuse to stay hydrated. How much will people care about the drinks? Usually, drinks are the least interesting part of the announcement of the finalists, but let's find out if these five selections can turn that around. The finalists will battle it out on Thursday, August 21, at 2 p.m. CST. One winner from each category will be selected by a soon-to-be-announced panel of judges, which often includes a selection of local chefs, influencers, and Dallas celebrities. The Big Tex Choice Awards are streamed online on the Fair's Instagram and Facebook accounts, and they're generally a pretty entertaining time. The State Fair will be open from Friday, September 26, to Sunday, October 19. Explore the finalists below, and get Eater Dallas's hot takes on each based on vibes alone. Savory finalists Brisket balls of fire. State Fair of Texas Brisket and Brew-Stuffed Pretzels Created by Glen and Sherri Kusak Taking some brisket and sharp cheddar beer cheese, stuffing it in pretzel dough, and cooking it is not the most explosive idea in Fair history, but it will get the job done. This seems like it will be a slam dunk. For dips, we're going for the spicy mustard, but we won't judge you if you prefer barbecue sauce. (Maybe a little.) They call it crab and mozzarella arancini, we call it anarchy. State Fair of Texas Crab and Mozzarella Arancini Created by Stefan T. Nedwetzky It sounds good in theory: Maryland blue crab, white rice, mozzarella cheese, red bell peppers, and spring onions in a ball, deep-fried and covered in breadcrumbs. But this has the potential to go bad real fast. If the crab is just a little off, the stench could be a disaster. The vendor — the chef behind Texapolitan Pizza, which blew us away at a tasting last year — promises it is made in small batches for the best quality product. That better be true. Pastrami and mashed potatoes do work in a taco if you deep-fry it. State Fair of Texas Deep Fried Deli Tacos Created by Brent and Juan Reaves Based on the name alone, this is an immediate yes. The tacos are filled with pastrami, mashed potatoes, white cheese, and chives. There is a green sauce to dip it in (does that mean salsa verde or like mystery green sauce? TBD). We'd drop good money to get a bite. The Vietnamese crunch dog is an immediate yes. State Fair of Texas Vietnamese Crunch Dog Created by the Le Family Have you had a crunchy Vietnamese corndog? If so, you already know this is going to rule. Fletcher's corny dog already rules the Fair, and we will continue to eat them out of a sense of tradition, but we've had some soft, chewy corny dogs on off days before. That never happens with a crunch dog coated in Panko and bánh mì crumbs. Plus, pickled veggies and sriracha mayo? Hell yes. Part slider, part deviled egg, completely tempting. State Fair of Texas Wagyu Bacon Cheeseburger Deviled Egg Sliders Created by Kendall Williams A wagyu slider that's part deviled egg is also an immediate yes, out of sheer curiosity. Eater Dallas is particularly fond of both of those things. Put applewood bacon and aged cheddar on it, too? Say less. Sweet finalists That's one sour lemon. State Fair of Texas Candy Lemon Sour Face Created by Chef Heather J. Perkins Maybe we're masochists, but our curiosity about this ensures we will eat it. Will we like it? Unclear. This chef took a candy-dipped lemon and added that acidic sour stuff from sour candy to it. We're giving it at least a lick. Thrill us and chill us baby. State Fair of Texas Chill and Thrill Delight Created by Tony and Terry BednarOur curiosity about this take on salpicon de frutas from Colombia is piqued. We generally like what the Bednars make (they were responsible for drowning taquitos last year, and birria bombs in previously years, both of which should be tried). The winning entry from this duo in 2025 is a 'Texas-sized' cup of mango, pineapple, watermelon, grapes, cantaloupe, and strawberries soaked in watermelon juice and topped with shaved mango sorbet. Dang, that sounds so refreshing. Plus, our doctor won't scold us about eating it. Two wins in one. Now that's a… cheesecake? State Fair of Texas Dubai Chocolate Cheesecake Created by Stephen El GidiFrom the guy who created Biscoff Delight cheesecake, which took the Fair by storm two years ago, comes Dubai chocolate cheesecake, which is almost certain to do the same. It is served in a cup and combines pistachio spread, kataifi, tahini, and New York-style cheesecake with a chocolate drizzle. Ugh, okay if you insist. Dubai comes to the Fair — Dubai chocolate, that is. State Fair of Texas Rousso's Dubai Chocolate Funnel Cake Fries Created by Isaac and Joey RoussoIsaac Russo is forever bucking to be king of the Fair, and his entry last year, Cotton Candy Wrapped Bacon, was a new classic. This year, he made the finals with some funnel cake fries featuring a Dubai chocolate topping. Would eat, why not? This seems like a dangerous idea. State Fair of Texas Tex's Toast á la Mode Created by Michelle and Jayse Edwards French toast with Blue Bell vanilla ice cream and a thousand pounds of sugar in the form of caramel, maple syrup, and a cinnamon cereal for some crunch? Oh god. Sigh. Yes, but we'll regret it. This feels like a 'last bite on the way out' order. Sipper finalists If the song 'Kokomo' were a person, this is what it would look like. State Fair of Texas Coconut Quadruple Created by Binh Tran and My Vo You had us at coconut water-based coconut slushy topped with coconut ice cream and coconut flakes served in a coconut. There will be no drink more refreshing at the fair. Cookie chaos sounds about right for this one. State Fair of Texas Cookie Chaos Milkshake Created by Brad Weiss Is a shake a sipper, or is it a sweet? The Fair's powers that be have decided it's a liquid, but this one has snickerdoodle chunks, Golden Oreos, and classic Oreos, so we're dubious. Would take a sip (nibble?) though. Hold our beer, we're diving in. State Fair of Texas Hot Honeycomb Lemonade Shake Up Created by Tom Grace Inject this one into our veins, stat. A good old-fashioned lemonade made with fresh-squeezed lemons and sugar, plus honey and freshly cut jalapeños? Move over sauvignon blanc and jalapeños, we've got a new hot fave. Of note: you can add booze to it. We'd rather not, thank you. State Fair of Texas Nevins Dirty Red Bull Tex-arita Created by Josey Nevins Mayes and Tami Jo Nevins Mayes Look, no one hates Red Bull more than we do. No thanks. If you're into that sort of thing, this is sweet cream liquor, blue razz Pop Rocks, watermelon Red Bull, and blueberry Red Bull. We strongly recommend you don't, but if you must, please add alcohol. Lean into the hangover; it's going to get you either way. This may be the strangest Fair mash-up for the year. State Fair of Texas Poppin' Boba Rita Created byJustin Martinez Loving the idea of combining a boba drink and a margarita. The available flavors will be mango and strawberry. I'm also loving that we can make it 'dirty' with some creamy cold foam and a Tajin rim; sounds absolutely gross, and we're down. Eater Dallas All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

After 3 Decades, Twisted Spoke Will Close in West Town
After 3 Decades, Twisted Spoke Will Close in West Town

Eater

timea day ago

  • Eater

After 3 Decades, Twisted Spoke Will Close in West Town

is the James Beard Award-winning regional editor for Eater's Midwest region, and in charge of coverage in Chicago, Detroit, and the Twin Cities. He's a native Chicagoan and has been with Eater since 2014. In the mid-'90s, the Twisted Spoke's rotating motorcycle, piloted by a skeleton perched on the bar's roof, served notice to passersby that they were about to enter the West Loop. This era's West Loop wasn't as polished as its current state, where Randolph Street serves as an amusement park for tech bros and brands. But despite the rough exterior, Twisted Spoke, which debuted in 1994, was a friendly and mostly welcoming place. There were whiskey specials, bloody marys on weekends, and an underrated bar menu. The bar had one of the few rooftops in the area. A Wrigleyville sequel would emerge eight years later, meant to be an antidote to the glut of sports bars that dominated Clark Street. A barbecue spot — Bone Daddy — debuted down the street from the original, where Big Star West Town has taken up shop. Both Bone Daddy and the Twisted Spoke's Wrigley location closed years ago, as the original kept going, even surviving the pandemic-era bar restrictions. But now, after more than three decades, the Twisted Spoke will be no more. Co-owner Mitch Einhorn announced the closure via email, writing that Saturday, August 30, will be his bar's last ride. 'You'll hear the usual excuses: 'spend more time with family,' 'lease expired,' 'pandemic aftermath,'' he writes. 'But the real story is uglier: The gears of this city don't turn the way they used to. The nights got quieter. The fights less rowdy. Half-priced whiskey isn't a sustainable business model, and sooner or later, the bill comes due.' The Einhorns — Mitch and his brother, Cliff — described Twisted Spoke as a 'family biker bar.' They've gone on to open Lush Wine & Spirits in Roscoe Village and West Town and Pie Hole Pizza. Mitch Einhorn wasn't sure what else he could add beyond his email, which was also posted on social media. He counted down the four weeks left for customers to visit. 'After that? Who knows. We'll sit in the wreckage, chain-smoking and scheming,' Einhorn writes. 'Something always bubbles up from the wreckage. There's always another bad idea waiting in the wings.'

An Inaugural Festival Celebrates Northern Michigan's Burgeoning Food Scene
An Inaugural Festival Celebrates Northern Michigan's Burgeoning Food Scene

Eater

time2 days ago

  • Eater

An Inaugural Festival Celebrates Northern Michigan's Burgeoning Food Scene

is an award-winning writer and journalist who covers the local food scene from her home base in Ann Arbor, Michigan. This month, one of Michigan's most beloved destinations will debut what organizers hope will be a new tradition. At the inaugural Traverse City Food & Wine festival, Wednesday, August 20, through Sunday, August 24, attendees will explore the region's rich culinary landscape through five days of experiences hosted by high-profile, award-winning chefs and media personalities. More than 70 events will take place — from farm dinners and lakeside brunches, to wine pairing classes and tastings aboard a historic schooner on Grand Traverse Bay. The goal? To offer a deeper, more delicious taste of what makes the region so special. Chef Mei Lin is a part of the lineup at Traverse City Food & Wine. She grew up in Dearborn. Traverse City Tourism With Northern Michigan's cerulean lakes, 50-plus wineries, a palpable farm-to-table energy, and a diverse agricultural bounty, it's actually surprising this sort of event hasn't happened sooner. (Traverse City is best known for its annual, family oriented Cherry Festival in early summer.) Unlike massive food festivals where you're lost in the crowd, organizers designed Traverse City Food & Wine to be more intimate, says Whitney Waara, COO at Traverse City Tourism. The Grand Tasting on Saturday, August 23, in Open Space Park — the largest event of the week — offers a chance to interact with the chefs, farmers, and winemakers behind the flavors. Tickets range from $125 to $225 per person, plus tax. Festivalgoers will roam among tents to snag bites from local restaurants, plus wines, ciders, beers, mocktails, and also pairings, such as a crisp Black Star Farms pinot blanc with a rich, nutty raclette from Leelanau Cheese Company. 'We didn't want to replicate another city's food and wine festival — we wanted to highlight what's uniquely Traverse City,' Waara tells Eater. The line-up of award-winning chefs is impressive for an inaugural festival, and most have connections to Traverse City or broader Michigan. Celebrity chef Tyler Florence spent the early part of his career in Traverse City. Miller & Lux Additional talent includes Top Chef finalist and James Beard nominee Sarah Welch, who left her executive chef job at award-winning Marrow in Detroit to develop a Traverse City fine dining restaurant with husband Cameron Rolka, the executive chef at Detroit's Mink. Their new restaurant and oyster bar, Umbo (referring to the highest point of a bivalve shell), at 430 E. Front Street, is scheduled for a 2026 opening and is on the bites roster for the Grand Tasting event. Jennifer Blakeslee and Eric Patterson, co-chefs at the Cook's House in Traverse City and the only two Michigan chefs named finalists in this year's James Beard awards, will take attendees on a farmer's market shopping trip, followed by a cooking demo at their restaurant. Ji Hye Kim, a five-time James Beard semifinalist and owner at Miss Kim and the recently opened Little Kim in Ann Arbor, will host a luncheon on the patio at Artisan. 'We're bringing in chefs who know and love this area, alongside our local talent,' Waara tells Eater. 'It's a creative space where they can collaborate and maybe even invent something new.' The region around Traverse City is home to more than 50 wineries. Traverse City Tourism Mario Batali, who has a home in Northport on the Leelanau Peninsula, has kept a low national profile in recent years outside of virtual events and an investment in Common Good Bakery, a local business with two locations, following sexual misconduct allegations and several related lawsuits (all since settled). He'll host a Tuscano Lunch at Bonobo Winery on the Old Mission Peninsula. Waara declined to comment when asked about Batali's participation in the event. Most of the region's wineries snake up two scenic peninsulas, sandwiched between Grand Traverse Bay and Lake Michigan, just north of the city's center. With its glacial soils, well-drained slopes, and lake-effect climate, the region works very well for varietals like riesling, pinot noir, cabernet franc, gruner veltliner, and even chardonnay, merlot, and sauvignon blanc. Traverse City Food & Wine will feature a variety of events, including vineyard tours and tastings. Grace Photography You're less likely to see cabernet sauvignon grapes, which need more time to grow than Michigan's short summers can deliver. That said, discussions with winemakers reveal that Michigan has gained growing days in recent years with a documented rise in the state's average temperatures. Some are experimenting with techniques to support more types of varietals: Mari Vineyards grows about six acres of heat-loving red grapes in its 'hoop houses,' which allows an additional four to six weeks of maturation. With 20-plus direct flights into Traverse City during the summer, and a registered festivalgoers hailing from Michigan and Illinois to New York, according to Waara, the event is drawing at least some national buzz. 'We're seeing strong interest from locals and visitors alike,' Waara says. 'This is going to be something special for everyone who comes, whether you live down the road or you're flying in from the East Coast.' Traverse City Food & Wine takes place from Wednesday, August 20, through Sunday, August 24; events range from small-group tastings to curated dining experiences and are individually ticketed — many have or are expected to sell out. Eater Detroit All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

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