Pebble Beach Food and Wine Festival Embraces its “Roots” with 2024 Return

Pebble Beach Food & Wine took place April 4-7, 2024

After a pause that seemed like forever to food and wine lovers, the news that Pebble Beach Food and Wine was coming back in 2024 stirred up conflicting emotions in me. On one side, it’s one of the leading food and wine fests in the U.S., known for a level of luxury and celebrity presence only matched by Aspen Food and Wine. As a food and wine writer, attending should have been a no-brainer. However, my BIPOC identity made me hesitate. I had attended Pebble Beach Food and Wine before the break and under the previous management. Let’s just say the most vivid color I saw at these events was in the wine glasses, not the individuals holding them. As I already pointed out, my issue wasn’t with the cuisine; you got my vote at Maneet Chauhan and Stephanie Izard. It wasn’t about the wine; with Bouchaine, Laurent-Perrier, Kosta Browne among the premium wine brands. It clearly was not about the venue – The Inn at Spanish Bay at Pebble Beach. It was about the lack of attention to diversity and inclusion. How was the festival’s new management going to tackle this? After finding out about a couple of significant partnerships, it’s clear they took this seriously!

Even before the official talent, brands, and seminar lineup were revealed, two things stood out to me and ultimately sealed the deal on my attendance, after some initial doubt. The first was the participation of A21, a marketing production company founded by CEO Brett Friedman. Friedman’s company has a history of organizing festivals of this magnitude with annual events such as Atlanta Food & Wine, South Beach Food & Wine, and Whiskies of the World Tour. Having attended several A21 events, I am familiar with the standard his team keeps. A21 events always have a mix of activities but more importantly a diversity of people. Maybe it’s due to A21’s staff demographics, including the leadership team. Or maybe it’s the geographic locations of the events. Speaking with Friedman cleared up, it’s his overall strategy. All businesses appreciate green, the color of money, but can they also value other colors at the same time? A21 has shown they can!

This brings me to the second reason, The Roots Fund. Guided by Ikimi Dubose-Woodson and Carlton McCoy, their mission is to “enrich the lives of color communities in the wine industry.” The goal might sound straightforward, but figuring out how to engage and involve BIPOC can be more complex. Often we witness cosmetic changes made to tick boxes. One of my “favorite” moves is to hire a Chief Diversity Officer then self-congratulate as if that solves all DEI issues before the ink on the employment contract dries. Then after 10 years, we look at the same company’s metrics and see a slight increase (if any at all), especially at the executive level. That’s not the case with Dubose-Woodson and McCoy. I know them and their work well enough to say they won’t associate with those engaging in cosmetic changes. Only with those who engage in action, which means giving BIPOC community members real opportunities to show their capabilities and be rewarded for it. (They appreciate green too!)

“Pebble Beach Food & Wine has been a staple in food and beverage for years. Looking at the list of chefs, brands, and partners, inclusivity is being paired with luxury. The Roots Fund is representative of an inclusive beverage space, so to be involved as the wine direction team shows the industry changing before our eyes. Pebble Beach Food & Wine is a changemaker in hospitality.” – Ikimi Dubose-Woodson, CEO of The Roots Fund

Dubose-Woodson, McCoy, and her team were involved in almost every facet of the festival which is the true partnership communities of color have been ready for.

Pebble Food and Wine brought back many of festival goers’ favorite activities and seminars. Patrons who purchased a Diamond Package (three package types: Diamond, Platinum, and Gold) had the opportunity to play on the legendary #1 public golf course for 18 holes. Later that evening the festival kicked off with Coast to Coast with The James Beard Foundation: Opening Night. All ticket holders had the opportunity to sample cuisine from James Beard Award winners and nominees like Justin Sutherland of Northern Soul, Brandon Jew of Mister Jew’s, Reem’s Assil of Reem’s California, and several more.

Keith Corbin of Alta Adams at James Beard Opening Night Event

The first night had a memorable moment with a seminar, “Nick Gislason on Flavor,” presented by FINE+RARE. For those with a love for wine, the name Nick Gislason should ring a bell. He holds the prestigious position of Director of Winemaking at Screaming Eagle besides being the Technical Director of Lopez Island Community Fireworks. I was pleasantly taken aback to discover his additional title as the co-founder of Hanabi Lager, a brewing company in Napa, CA. The term Hanabi is a Japanese word for firework, which offers a hint at his role with fireworks. Gislason notes how despite his technical training in winemaking, he opts for a flavour-focused approach. For him, winemaking and brewing are unimaginable without leaning heavily on his senses of taste, sight, and smell involved.

 

“Wines Views” of Pebble Beach Golf Course at The Lodge at Pebble Beach were spectacular.

Friday was a busy day, with a loaded schedule at The Inn at Spanish Bay and its sibling The Lodge at Pebble Beach. Shuttles were available to transport between venues, but my multi-booking often made time a precious commodity. The day was saved by Volvo, the official automotive partner that offered courtesy rides in their hybrid or electric SUVs. This allowed me to keep up with the time and have a maximized experience.

The morning kick-started with a session introducing us to Tempos Vega Sicilia and Tempranillo, where the spotlight was on the following Spanish wines:

Oremus Mandolas 2020, Furmint

Bodegas Benjamin de Rothschild & Vega Sicilia, Macán 2018, Rioja 100% Tempranillo

Bodegas Pintia, Pintia 2018, Toro 100% Tempranillo

Bodegas Alion, Alion 2019, Ribera Del Duero 100% Tempranillo

Bodegas Vega Sicilia, Valbuena 2017, Ribera del Duero 96% Tempranillo and 4% merlot

Bodegas Vega Sicilia, Unico 2013, Ribera del Duero 95% Tempranillo and 5% Cabernet Sauvignon

Oremus Aszú, 5 puttonyos 2016, Furmint, Harsevelu, Zeta

The following event was titled ‘diSHEd Lunch: A Celebration and Conversation of Food, Wine & Women’, featuring many prominent female figures in the food and wine industry who I admire. The guest speakers included Chefs Lindsay Autry, Maneet Chauhan, Valerie Chang, and Elizabeth Falkner, who shared more than just their culinary creations with the attendees. They also spoke on their individual experiences as women in the culinary world and addressed questions from an attentive audience.

Following a well-deserved nap, I made my way to The Beach & Tennis Club at the Lodge at Pebble Beach. Here, I attended the California Coastal Pacific Feast organised by Jeremiah Tower, a recipient of the prestigious James Beard Award. Attending this walk-around tasting was like starring in an episode of “Noël – this is your California Life.”. I ran into many old acquaintances and favourite chefs like Dustin Vallete from The Matheson, Michael Chang from the Foray, Matt Horn from Horn Barbecue, and Michael Rotondo from Coastal Kitchen.

Many distinctive spirit brands made their presence felt, but ‘The Art and Legacy of Tequila’ with Casa Obsidiana at 10am caught my attention. The celebrated Jean-Charles Boisset, a co-founder of the premium tequila brand Obsidiana, is also famous for his JCB Collection of wines. We caught up after a while, and I jovially remarked, “only you can get me to drink tequila at this early hour.” Francisco Quijano, counted among the top ten Master Tequileros globally, guided us through Casa Obsidiana’s three unique offerings: Blanco, Reposado, and Añejo. I confess I needed roughly three bottles of Icelandic Glacial Water to sustain myself throughout the day. For those brave enough to join us next year, I suggest we sport “Tequila at Ten” tees.

The Tasting Pavilion at Pebble Beach Food and Wine

I’ve mentioned this in the past – a food and wine festival without a Grand Tasting is unimaginable. The Tasting Pavilion is the landmark event of Pebble Beach Food & Wine. Spanning two days (Saturday & Sunday), it amalgamates all festival participants and attendees. Chefs, Winemakers, Spirits, special activations, and music evolutionally congregate in one locale for enthusiasts to indulge. For those unable to attend the other concurrent events during the four-day extravaganza, the Tasting Pavilion offers a literal and figurative flavour of the festival. After about 90 minutes, including spending time in the VIP Cabanas to work on my summer tan, I retraced my steps homeward.

The Burgers, Bourbon, and Bordeaux Happy Hour took place on the back patio of The Inn at Spanish Bay around the fire pit. Chefs John Tesar, David Rose, Alvin Cailan, Leonard Botello IV, and Anna Marie Bayonito served the food, making it challenging not to eat too much before dinner. I couldn’t help but overindulge when I saw Keith Corbin from Alta Adams serving brisket with the biggest Kool Aid smile on his face. In my defense, I had to taste his food with both bourbon and Bordeaux separately.

Following a quick nap, I made my way to dinner. As a major fan of Barbuto in NYC, I chose the Quality Italian Dinner: A Feast with Culinary Masters Hosted by Jonathan Waxman. The mixologist, Jason Asher, alongside chefs Giorgio Rapicavoli, Angela Tamura, and James Trees, whipped up a five-course dinner that transported the guests straight to Italy. Big cheers are due to Cassandra Felix, the Hue Society Sommelier of the Year, and Beverage Director Molly Brooks, for their excellent work. The whole evening progressed flawlessly, like clockwork.

The official After Hours: An Exclusive Late Night Event presented by Southern Glazer’s Wine & Spirits was my last stop for the night. The Southern G family provided cocktails, spirits, and wines that perfectly complemented conversation with friends and colleagues and recollections of the day.

Sunday’s agenda featured a Jazz Brunch at Pebble Beach Food and Wine.

Last day before heading home up the coast. It ended with a Michelin-starred chef at the Lodge at Pebble Beach’s Fairway 1 Complex, Rogelio Garcia of Auro in Napa Valley. Garcia was hosting To the South, With Love: A Southern Jazz Brunch. Patrons enjoyed crafted dishes by Peter Armellino, Rogelio Garcia, Angela Herrera, Jeffrey Jake, Barb Batiste, and Michael Chang, while grooving to live jazz music by Steve Lucky Trio.

Reflecting on this year’s Pebble Beach Food and Wine, the diversity observed did not merely enhance the event—it redefined it. It elevated a prestigious affair into a cultural celebration, showcasing the profound impact of inclusion. The flavors became more vivid, the conversations deeper, and the overall experience significantly more enriching. Diversity proved to be the secret ingredient that rendered this year’s gathering truly outstanding. Here’s to hoping that this formula continues to be embraced in the years ahead.

Pebble Beach Food and Wine returns April 10-13, 2025.

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About the Author: Chris Lehoux

Meet Chris Lehoux, an experienced wine connoisseur and dedicated blogger with a deep passion for all things wine-related. With years of expertise in the industry, Chris shares insightful wine reviews, valuable wine tasting tips, expert pairing advice, and captivating tales of vineyard visits. Join Chris on a journey through the world of wine, where every sip is an adventure waiting to be savored!