What is a meal without wine? We all enjoy a little vino now and again, however making sure the chardonnay goes with the entrée is a craft that I have yet to master. I’ll take any help I can get when it comes to finding the perfect pairing. The San Diego Food and Wine Festival, coming up in a few weeks, will be the ideal place to take some notes and learn a few tips.

The 6th Annual San Diego Bay Wine & Food Festival, November 18-22, announced last week the involvement of chefs Paul Bartolotta and Alessandro Stratta within the Festival’s lineup of participating culinary talent. The James Beard Foundation award-winning chefs from Wynn Las Vegas will each host their own cooking class, giving the Festival’s attendees a chance to learn from two of the country’s most outstanding chefs, said Michelle Metter, co-producer of the Festival.

“We are ecstatic to have two of the culinary community’s top chefs share their passion and love for food at our 6th Annual Festival,” added Metter. “They each bring their own signature styles mixed with unparalleled culinary knowledge to the line up of cooking classes offered this year. These nationally acclaimed chefs offer our guests a one of a kind experience that is not to be missed.”

Two-time James Beard award winner, Paul Bartolotta is the chef of the AAA Four Diamond award-winning Bartolotta Ristorante di Mare at Wynn Las Vegas. He will showcase his devotion to the Italian seaside with his aptly-titled demonstration Seafood, Vegetables, and Olive Oil: Their Impact on the Mediterranean Diet and Specifically Italian Coastal Cuisine. Chef Bartolotta will prepare a menu that focuses on the coastal regional specialties of Italy, emphasizing the use of the freshest seafood and homemade pastas while crafting specialty dishes from the menu below:

Brodeto di Vongole e Porri (Tiny Clams in a White Wine Broth with Leeks), Shrimp and Cannellini Beans (Warm Shrimp with Cannellini Beans), Riccola con Raddicchio e Salsa d’Acchiuge (Grilled Amberjack with Wilted Radicchio and Anchovy Sauce), Insalata di Piovra (Salad with Octopus), Triglia alla Ponentina (Red Mullet with Capers, Ligurian Taggiasche Olives, Tomato, Roasted Bell Peppers). 

Chef Bartolotta will host his class on November 20, 2009 at the Macy’s School of Cooking.

Time: 3 p.m. – 4:30 p.m. Price: $75 per ticket. This is a limited seating engagement.

Alessandro Stratta, chef of the two-star Michelin rated ALEX and STRATTA at Wynn Las Vegas, will showcase his passion and knowledge of traditional Italian cuisine in an ingredient-focused Italian comfort food cooking class entitled Making Fresh Pasta. The James Beard award-winning chef will take attendees on an epicurean adventure with his use of the freshest ingredients and traditional Italian pasta-making techniques. Chef Stratta will prepare the following signature pasta dishes:

Green and Black Fettuccine with Maine Lobster, Robiola Agnolotti with Wild Mushrooms and Chives,Ricotta and Spinach Cannelloni with Tomato Sauce. 

Chef Stratta hosts his class on November 20, 2009 at the San Diego Wine & Culinary Center.

Time: 2:30 p.m. – 4 p.m.

Price: $75 per ticket. This is a limited seating engagement.

To learn more, visit www.worldofwineevents.com. A complete schedule and line up of all events for the 6th Annual San Diego Bay Wine & Food Festival can be found by visiting the Web site or by calling 619.342.7337. 

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