Chef Gary Thompson of Viejas Casion Wins Title of
"Chef of the Fest" Presented By Nature Sweet D'Vines at
2007 San Diego Bay Wine & Food Festival

Southern California's Largest Wine & Food Festival
Awarded Five of San Diego's Best Chefs $50,000 in Cash and Prizes

San Diego, CA (Nov. 20, 2007) - Foodies from all over the United States converged on San Diego's Big Bay during the San Diego Bay Wine & Food Festival on November 17 to watch 55 of the city's top chefs compete for just over $50,000 in cash and prizes and the coveted title of "Chef of the Fest" presented by NatureSweet D'Vines.

"We created the competition as a way to thank and reward the very talented chefs who take part in the Festival," said Michelle Metter, the Festival's Co-Producer. "This is a local competition, for local talent, that will shine a national spotlight on our chefs, showcasing San Diego as one of the top emerging destinations for culinary tourism in the country."

From a field of 55 chefs, 10 finalists were selected with Chef Gary Thompson of Viejas Casino taking home first place top honors for his Grilled Tequila Marinated Shrimp and Spicy Tomato Gazpacho; second place award went to Chef Brian Malarkey of Oceanaire Seafood Room for his Seafood Sausage; third place was awarded to Chef Sally Linkenheil of Sally's Seafood on the Water for her Crispy Seared Artic Char and Scallop Sausage with Apple Remoulade; fourth place was awarded to Chef Stephen Window of Roppongi Restaurant for his Main Diver Scallop with Daikon Dashi Tempura Beans, Dynamite Aioli and Green Tea Salt; and fifth place awarded to Chef Chris Behre of Bondi with his BBQ Australian Lamb Cutlet.

Honorable mentions were awarded to Chef Jason Maitland with Arterra, Chef Patrick Ponsaty with Bernard 'O Restaurant, Chef Walter Manikowski with Dussini, Chefs Elaine Ardizzone and Donna DiVitorio with Sweet Cheeks Baking Co, and Chef Damon Gordon with The Quarter Kitchen.

"Each dish was carefully critiqued, taking special attention to each flavor, visual aspect and favorable impression," said Chef Vikki Nulman, the competition's head judge. "If a dish stays in your mind and the flavors are still visible on your palate at the end of all the tastings, and you want to go back for more, then that is the winning dish."

According to Chef Nulman, the 10 finalists were chosen by a panel of judges who graded each restaurant with a point system including scores for presentation, flavor, innovation, quality of product, and preparation in the allotted time.

Chef of the Fest judges include Chef Mark Blaauboer, dean from the Art Institute of California- San Diego; Ira Falk, Bailli and Consul de Societe Mondiale du Vin; Chef Katherine Emmenegger CCC, ACF chapter secretary; Chef John D. Miller, CHE, culinary educator Art Institute of California-San Diego; Chef Tina Luu, M.A.Ed., The Art Institute of California-San Diego; Chef Mark Sullivan, chef faculty, Art Institute of California-San Diego; Catt White, publisher at Serving San Diego Magazine; Libby Platus, columnist with Restaurant Hospitality Magazine.

Four judges from outside of the San Diego market comprised the panel that scored the 10 dishes that made it to the finals. They included Saveur Magazine Wine Editor, Paul Lukacs; James Beard Award Winning Author, Laura Werlin, United States Presidential Master Chef Talli V. Counsel, MBA, CMC; and Head Judge, Chef Vikki Nulman, CCC,CEC, past president of ACF-Santa Fe, Past Bailli-Santa Fe Chapter.

"Competitions like 'Chef of the Fest' allow chefs to show their talent, creativeness, and personality in their own recipe," added Chef Nulman. "Events like the San Diego Bay Wine & Food Festival give chefs an opportunity to be seen by serious foodies and members of the food and wine media. It allows them a forum with which to stretch beyond the limits of their restaurant menus, be creative and experiment. Not to mention it gives them an opportunity to win some exceptional prizes for their efforts."

The prize package awarded to the "Chef of the Fest" includes a vacation of a lifetime for two to the ultra exclusive Turtle Island Fiji including round-trip airfare with Air Pacific, a professional range provided by US Foodservice, magazine exposure in Dining Out and San Diego Magazines, $3,000 in cash presented by NatureSweet D'Vines, a Tommy Bahama Rum Gift Basket and a Dooley's Gift Basket. Additionally, the "Chef of the Fest" winner will return to the 5th Annual San Diego Bay Wine & Food Festival in 2008 as one of the headlining chefs with their own cooking class and appearances during the Grand Tasting. The first place winner also received a luxury watch by the Diamond Boutique.

The second place winner receives a vacation for two to Cabo San Lucas resort Fiesta Americana with roundtrip airfare on Aeromexico and the third place winner receives a vacation for two with spa services to any W Hotel property. All winners receive a cash reward from NatureSweet D'Vines, knives by Dick Knives, and Tommmy Bahama Rum and Dooley's Gift Baskets.

ABOUT SAN DIEGO BAY WINE & FOOD FESTIVAL
The San Diego Bay Wine & Food Festival is an international showcase of the world's premier wine and spirits producers, chefs and culinary personalities, and gourmet foods. Held November 14-18, 2007, the event benefits the American Institute of Wine & Food culinary arts scholarship program. Over 700 wines, 60 of San Diego's top fine dining restaurants and 30 gourmet food companies and exhibitors participated in the 2007 Festival. Now in its fourth year, the San Diego Bay Wine & Food Festival has quickly grown into a world-class wine and culinary extravaganza. The five-day festival features wine tasting seminars, cooking classes by award- winning chefs, and an elegant Reserve Tasting at one of San Diego's finest hotels. The festival culminates on Saturday at the star-studded Grand Tasting Event and Fine Wine/Lifestyle Auction complete with dueling chef demonstration stages, celebrity cookbook signing tents, Cost Plus entertainment tent, and more. For more information visit www.worldofwineevents.com.

ABOUT WORLD OF WINE EVENTS
World of Wine Events, LLC is an event management and festival production company specializing in the creation of world-class wine and culinary trade and consumer events. World of Wine Events provides strategic guidance, logistics, operations, marketing, and industry insights for winery and spirits road shows, distributor trade tastings, as well as large format tasting and lifestyle festivals. World of Wine Events is the producer of the San Diego Bay Wine & Food Festival, Southern California's largest wine and culinary extravaganza. More information on World of Wine Events and the San Diego Bay Wine & Food Festival may be found by contacting Michelle Metter at 619-602-9789 or by visiting www.worldofwineevents.com.

San Diego Bay Wine & Food Festival
Michelle Metter
619-602-9789
mmetter@worldofwineevents.com