Sip, Nibble and Nosh at 'Celebrate the Craft'

Move over Halloween. The annual and much-anticipated "Celebrate the Craft" will also take place this year on Oct. 31, from 11:30 a.m. to 3 p.m. at the Lodge at Torrey Pines. One of Southern California's premier showcases for innovations in cooking and winemaking, the event celebrates the region's unique 365-day growing season.

"There is just no reason in the world why you shouldn't have super, super fresh produce all the time," said Jeff Jackson, executive chef at the Lodge's premier restaurant, A.R. Valentien, and the pioneer behind the culinary extravaganza.

Prior to the event's debut eight years ago, Jackson recalls how there were only a handful of restaurants in town working with local farms. The chef had just moved from Santa Monica and was used to taking full advantage of a huge farmer's market.

"At that time in San Diego, there wasn't really a network between farmers and chefs," he said. "So the idea was to connect them, number one, and then connect our clientele to the sources of their food."

Since then, the event has become so popular with chefs and farmers wanting to participate that Jackson has a new problem: "We're running out of room!"

That's good news for attendees. As always, food and wine lovers will be able to sip, nibble and nosh the bounty as top chefs from San Diego's premier restaurants provide a full day of cooking demonstrations alongside presentations from some of California's most renowned farms, bakeries and wineries. But this year, Jackson promises more culinary delights than ever before.

MIHO Gastrotruck will be on hand making "gourmet, locally sourced food you'd expect to see at a La Jolla restaurant, but out of a truck." San Diego native Nathan Coulon, who left his post at Quarter Kitchen last May, will be visiting along with industry vet Michael Stebner, whom many may remember as the original chef at Nine-Ten. The dynamic duo will be unveiling tastes from their new mutual interest, True Food Kitchen in Newport Beach.

Several new farms will also be represented, including local outposts Suzie's Organic Farm and El Campito.

This year will mark the eighth year at Celebrate the Craft for Jason Knibb, Nine-Ten's current executive chef. "It's very important for continuing to showcase the talent and quality of product that we have right here in San Diego," said Knibb of his commitment to the event. "I don't know of any other city that has the caliber of product we have at our fingertips."

He added, "I think when Jeff originally started the event, he did it to bring together a group of chefs and put on an event for those chefs and for the foodies who followed those chefs. But over the years it has truly evolved into an iconic event that not only the chefs anticipate, but also locals and visitors who come back year after year."

In fact, Jackson will tell you that over the years Celebrate the Craft has become one big family reunion. "It's a lot of the same faces, and it's really turned into one of those things where like-minded people can share a day. I kind of refer to it as my Christmas!"

Knibb will be doing a take on curried goat, which was a staple for him growing up. But rather than goat, he'll present Niman Ranch curried lamb with shelling beans, inspired by his Jamaican heritage. As for what Jackson and the other chefs plan to create, you'll just have to taste for yourself.

Tickets to Celebrate the Craft are $75. Special room packages are also available for Celebrate the Craft starting at $349 per night and include two tickets to the event. Visit Celebrate the Craft for tickets, packages, and a full list of participants.