Issue link: https://www.e-digitaleditions.com/i/410603
Big Sur Food and Wine Festival Gracefully Expands W hen speaking with anyone connected to the Big Sur Food and Wine Festival (BSFW), one word invariably pops up: friends. Festival founder and "Top Hat" Toby Rowland Jones says: "The chefs and wineries who par ticipate in BSFW are our friends…and always have been." And that's what sets this event apart—well, that and its location in one of the most spectacular places on planet Earth. Venues in and around Big Sur include the Henry Miller Library, Big Sur Roadhouse, Deetjen's Big Sur, Treebones Resort, The Big Sur Bakery, Esalen, La Balena in Carmel and several private homes. Held Thursday, November 6 through Sunday, November 9, the festival kicks off with "Gateway to Big Sur," a gala event held Thursday evening at the Hyatt Carmel Highlands. "It's a gathering of friends (there's that word again)…old faces, new faces," says David Lambert, the hotel's director of sales and marketing. "Chefs from 20 restaurants and more than 40 winer- ies are participating." A partial list of chefs includes Anjan Mitra of Dosa in San Francisco; Brandon Miller from Carmel's Mundaka; Tim Wood from Carmel Valley Ranch; and La Balena's Brad Briske. Wineries represented are Maison Marques et Domaines Roederer Champagne; Pinot Noir giants ROAR and Pisoni; Galante Vineyards; Heller Estate; and Liquid Farm. "We like to change up the event…often," says Rowland-Jones. New locations include The Spirit Gardens at Loma Vista, site of the Pinot Walkabout and Pfeiffer Big Sur State Park. "The ball field has a magnificent backdrop of the Santa Lucia Mountains," he says. "It's a huge natural amphitheater." Sunday's Grand Public Tasting will be held there. Also new is the festival's official vehicle sponsor, Land Rover, providing shuttle serv- ice throughout the weekend. Staffers have been fielding inquiries from virtually every state in the na- tion. But fears that the festival will grow to an unwieldy size are unfounded. "We can't get too big. We're known for being fun, unique and inti- mate—like Big Sur itself," Rowland-Jones says. For tickets and more information, visit www.bigsurfoodandwine.org or call 831/667-0800. —Michael Chatfield SHORTCUTS AT LARGE Incredible vistas, delicious food, amazing wines and fun with friends happen at the Big Sur Food and Wine Festival, November 6-9th in vari- ous locations throughout the County. Participating chefs include Mundaka's Brandon Miller and Tim Wood from Carmel Valley Ranch. 70 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 4