Excitement was in the air as the VIP early entry started at 11:00am. With general admission starting at high noon, foodies and wine aficionados patiently waited with live music and perused food & wine magazines feeding their taste buds with anticipation. As high noon rolled around, people were clapping and cheering as the line started to move. With over 170 wine & spirit purveyors pouring over 700 different wines, there is no way to try them all. The trick is not to be overwhelmed and just pace yourself. Interspersed were 70 of San Diego's Top Chefs and over 30 gourmet food companies for you to nosh your way through.
Rubio's served up Regal Springs Blackened Tilapia Tacos. The slightly spicy flavor worked well with the tender, flaky tilapia. The creamy sauce added cool, refreshing flavor to the crispy cabbage. Lolailo Sangria garnished with lime and mandarin orange was fruity and refreshing like adult punch. Rubio’s strives to offer seafood that is certified sustainable or from responsibly managed fisheries that maintain healthy populations and ecosystems. Currently, 85% of the seafood served at Rubio’s is certifiedsustainable. Seasonal Langostino Lobster Taco and burritos are now available until Tuesday, January 7, 2014. Find a Rubio’s near you and try some of these options for you next meal!
To read more and see slideshow of photos, please visit: http://www.examiner.com/review/the-10th-annual-san-diego-bay-wine-and-food-festival-the-grand-tasting-part-1
OC Food Diva