By Emma Krasov. Photography by Yuri Krasov
Lucky to live in the agriculturally blessed Golden State, we take our food rather seriously. Scratch a fit and trim California dweller and you’ll find a foodie underneath! Culinary happenings in California are a major draw for both locals and all kinds of travelers, because these events showcase our state’s rich and diverse food industry, influenced by the natural abundance, multicultural communities, and world-class chefs. If you are looking for farm-to-table experiences, fresh locally sourced ingredients, chefs’ creativity that stems from a multitude of world cuisines, intriguing menus, expertly paired with local wines from Napa, Sonoma, Livermore Valley, and the Central Coast; craft beers, and artisanal spirits, you’re coming to the right place! A leader in the farm-to-table movement, a hub for unique and exclusive test kitchens of celebrity chefs, and an incubator of Michelin-starred restaurants, food-centered TV shows, and culinary master classes, California is home to countless food festivals—some strictly professional, and some open to the public, but all enthusiastically attended and enriching the food culture throughout the entire nation.
A very special corps of international travelers descended upon The Culinary Institute of America (CIA) at Copia in Napa last November. The Worlds of Flavor Conference, focused on the theme “Borders, Migration, and the Evolution of Culinary Tradition” brought together chefs and culinary experts from around the world to explore how global migration influences and transforms culinary practices. In California history especially, migration has significantly shaped culinary scene, blending flavors from Latin American, Asian, Mediterranean, African, and other global influences. The 26th annual conference abundantly showcased how these influences evolved into unique dishes, both traditional and innovative, based on centuries-old techniques and outstanding local ingredients.
In lectures and seminars, video presentations and culinary demonstrations, and at the daily tasting World Marketplace, the conference attendees delved into exploration of culinary migration, its influences and transformation of established practices that came with the blending of ingredients, creative tendencies, and cross-pollination between different cultures.
Greg Drescher, Senior Advisor for Strategic Initiatives at the CIA Napa emphasized in his welcome speech that the goal of the annual conference has always been “to bring the world closer together through food” and with the 2024 event’s focus on international cuisine, the spotlight landed firmly on the immigrant chefs, food produces, and cook book authors “who broaden the flavor and culinary horizons of our industry, and also changed and evolved in America” themselves by disrupting “the hierarchy of great cuisines that has been persistent for so long.”
“Historically, the American restaurant and food industry was incredibly welcoming to immigrants from all over offering so many a chance for their entrepreneurial spirit,” said Drescher, and pointed out that the today’s demographic shifting and evolving made possible the changes in patterns of what diners expect and what awaits them in American eateries—from high-end restaurants to mom-and-pop little shops known for quality foods and popular in their neighborhoods.
Bill Reidy, Vice President of Advancement at the CIA Hyde Park, New York, introduced Platinum Sponsors of the conference—Kikkoman (for every single Worlds of Flavor for 26 years); Foods and Wines from Spain, and Unilever Food Solutions as well as multiple other level sponsors who made the conference a resounding success.
General sessions, panel discussions, thematic seminars, kitchen workshops, and culinary demonstrations that followed in the course of tightly packed three days, concentrated on the dynamic nature of food in the context of global migration; generational differences and personalization of traditional cuisines; fusion of culinary techniques and innovative ingredient combinations; transcending borders and cultivating food entrepreneurs, and “strategies to combine a host of cultural influences on the menu with purpose and skill.”
The conference featured masterfully executed culinary demonstrations from renowned chefs that showcased both modern techniques and centuries-old traditions and provided attendees with an understanding of the evolution and mutual influence of world cuisines. Word Marketplace daily tastings introduced visiting chefs from England, Turkey, Mexico, Poland, Spain, and immigrant chef from the states of New York, Texas, Georgia, Illinois, Pennsylvania, Michigan, Montana, California, and their respective dishes that included an array of amazing creations, like Char Siu Quail with Ginger Chive Mustard (chef Christine Lau, NY), Koji Cultured Steak and Koji Ice Cream (chef Toru Kuraishi, CA), Veal Tongues with Horseradish Sauce (chef Aleksander Baron, Poland), and Artichoke with Serrano Ham Stew (chef Maria Jose San Roman, Spain).
The 26th Worlds of Flavor conference at CIA Napa made it abundantly clear that migration has not only preserved the culinary origins of a multinational chefs’ corps, but also fueled creativity and evolution, making global cuisine more diverse and interconnected through the ongoing transformation and reinterpretation of traditional dishes in constantly changing environments.
More information at https://www.worldsofflavor.com/.
Big Sur Foragers Festival 2025
The Big Sur Foragers Festival 2025 that unfolded at the Big Sur Lodge in Big Sur, California, at the end of January, celebrated the unique natural bounty of this stunningly beautiful part of the Pacific Coast. The festival was dedicated to supporting the Big Sur Health Center, a non-profit organization serving the local community. Year after year, all proceeds from the festival’s events, including the Fungus Face Off food and wine tasting, and the Wild Foraging Walk and Talk hikes that provide participants with hands-on experiences in foraging, are directed to the health center to ensure the continued availability of medical care in the Big Sur area.
At the center of attention of the Foragers Festival are abundant California mushrooms that usually appear in the middle of our temperate winter, right after long-anticipated rainy days. To emphasize the importance of these unique, locally sourced ingredients, culinary innovation, and the celebration of California’s rich food culture, many renowned chefs of the Monterey Peninsula and beyond come up with original dishes highlighting foraged wild mushrooms. The festival provides a great platform for chefs and food enthusiasts to explore and appreciate the tapestry of flavors resulting from the use of locally sourced ingredients. At the most popular Fungus Face Off competition, travelers to Big Sur get to experience rare and exclusive dishes not commonly available in restaurants, and even to vote for their favorites in various categories.
The Big Sur Foragers Festival 2025 featured 11 prominent chefs, and this year’s stiff competition winners were:
Best Use of Foraged Ingredients
Chefs Eddie Jimenez and Ben Spungin of Cella Restaurant (Monterey, CA) for their Wild Fennel & Nasturtium Cavatelli with Chanterelle, Duck Leg & Snail Ragout, and Black Truffle Vinaigrette.
Most Creative
Chef David Pasculli of Sammich’d (Monterey, CA) for his Passionfruit Tart featuring a Candy Cap Mushroom/Brown Butter Crust and Bay Leaf/Candy Cap Meringue.
Best Overall
Chef Salvador Merlin of Rio Grill (Carmel-by-the-Sea, CA) for his Smoked Beef Tenderloin accompanied by Maitake & Chanterelle Mushrooms and a Coffee/Achiote Rub.
People’s Choice
Chef Tim Wood of Woodie’s at the Airport & Del Mesa (Carmel Valley, CA) for his Chanterelles in Mushroom Sauce served with Polenta.
These awards highlight the chefs’ exceptional skills in incorporating foraged mushrooms into their dishes, showcasing the rich culinary traditions of the Big Sur region.
Hofsas House Hotel, Carmel-by-the-Sea
To make your visit to the next Big Sur Foragers Festival doubly pleasant, meaningful, and exciting, try to book the unique, boutique, and exquisite Hofsas House Hotel in the fairy-tale town of Carmel-by-the-Sea. Everything about this amazing place, in continuous operation since 1947, is authentic, original, genuine, and one-of-a-kind.
Founded almost 80 years ago by Donna Hofsas, a business-savvy young woman who moved from Los Angeles along with her husband, and became a successful hotel owner, Hofsas House is currently managed by the founders’ granddaughter, Carrie Theis, the third generation hotelier whose vast experience, keen attention to detail, and impeccable taste create a very special atmosphere to which her guests return time and again.
Located on a side of a hill, with one story up front and four stories out back, this pink-walled cozy property exudes Old World charm, and is known for its excellent service, warm hospitality, and artful décor. It’s adorned in rural Bavarian style to reflect the proprietor’s family heritage.
Every room in the house has its own special character. Some are equipped with fireplaces and kitchenettes, some overlook a heated swimming pool in the backyard, and the blue expanse of the Pacific behind the coastal cypresses.
All rooms have Dutch doors, wooden Plantation shutters, old-fashioned bedside lamp shades, and period furniture pieces in addition to the luxurious beds with pastel-colored covers, and snow white linens. Room 36 boasts a painted headboard, created by the local artist, Marie-Clare Treseder Gorham, who participated in the hotel’s Artist-in-Residence program. She also refreshed the historic 1950s entrance mural by Maxine Albro, an apprentice of the world-famous Diego Rivera.
At the front desk office, with its copper fireplace and a cozy living room feel, a continental breakfast is served every morning. Many hotel guests prefer to take it to their own balconies, or to a wrap-around terrace with tables and chairs, and the unparalleled ocean views.
Staying at Hofsas House, you’re a walking distance away from a long sandy beach, multiple cafes and bakeries, upscale restaurants, stylish wineries’ tasting rooms, gift shops, boutiques, and art galleries that constitute the unique charm of Carmel-by-the-Sea.
Learn more about Hofsas House Hotel, and make a reservation for an unforgettable stay at https://www.hofsashouse.com/.
More information about the Foragers Festival at: https://www.bigsurforagersfestival.org/.
Taste Tri-Valley Restaurant Week 2025
A culinary festival that lasted 10 days in February and March, Taste Tri-Valley Restaurant Week, was hosted by Visit Tri-Valley, a tourist information center, and featured more than 75 participating restaurants and wineries across the California’s oldest wine-producing and agricultural region. According to a historical record, the first grapes were planted in Livermore Valley by Spanish missionaries in the late 18th century.
The geographical area of Tri-Valley includes the cities of Pleasanton, Livermore, San Ramon, Dublin, and Danville, and prominent historical wineries, like Wente Vineyards, Concannon Vineyards, Las Positas Vineyards, and many others. Among the notable establishments and celebrity chefs who participated in this year’s Restaurant Week were Oyo in Pleasanton, known for its South American street food and cocktails, Sabio Hospitality Group, with Chef Francis Hogan, Forbes Mill in Danville, led by Chef Jose Hernandez, Tides in Danville, with Chef Elvin Sanchez, The Worth Group, under Chef Rodney Worth, and others. The Taste Tri-Valley Restaurant Week Industry Kick-Off Party was held at the AC Hotel in Pleasanton, and presented the event sponsors and partners—Fremont Bank, Robert Herzog Insurance Agency, Greenleaf Produce, Vesta Foodservice, Wente Vineyards, Bi-Rite Foodservice Distributors, Casamigos Tequila, Yelp, and Diageo. More information at https://visittrivalley.com/.
Oakland Restaurant Week 2025
We saved the best for last: Oakland Restaurant Week is coming up on March 20 through March 30—don’t miss it! As an ultimate California city, Oakland has it all–world-class chefs and restaurants, exemplary culinary creativity, strong connection to sustainability and innovation, eco-conscious dining and cutting-edge techniques, scenic locations and adventurous foodies. Oakland is home to top chefs who participate in various food festivals, and of course, in their home town’s upcoming 10-day extravaganza, which allows visitors to taste gourmet creations at a fraction of the cost of fine dining. Named #1 Best Food City in the U.S. by Condé Nast Traveler, Oakland boasts more than 160 participating restaurants, from tiny mom-and-pop to MICHELIN-rated venues. During the Oakland Restaurant Week, you’ll indulge in exclusive menus, special offers, and global flavors in one of America’s top food destinations. While the culinary hot-spots include Jack London Square, Temescal, Uptown, and Fruitvale, any neighborhood of the city has its own local gems, foodie favorites, and unforgettable meals, prepared by excellent chefs.
The Industry Night, a.k.a. Kick-Off Party is happening at the Dragon Gate Oakland, and showcases the host chefs Yu-Cheng Li and Yen-Cheng. The featured chefs include quite a few celebrities: Chef Nelson German, Chef Kasem Saengsawang, Chef Janice Dulce, Chef Paul Iglesias, Chef Jordan Stephen, Chef Anthony Salguero, Chef Carlos Moreira, Chef Tamerra Dyson, and Chef Monique Feybesse. With Emcee Liam Mayclem and DJ Cristie James.
From this reporter’s personal experiences, here’s a list of 10 highly recommended Oakland restaurants to try and visit in the 10 days of the food festival (in alphabetical order, because you can’t go wrong with any of them! They all are equally wonderful, even though very different in their style and cuisine): ACRE Kitchen & Bar, Bocanova, Farmhouse Kitchen, Itani Ramen, Lake Chalet, Mago, Mua, Parche, Pomella, Sobre Mesa.
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