Bacon & Barrels tickets will go on sale Saturday, February 15th
San Diego, CA – Bacon & Barrels, the definitive outdoor festival for the bacon obsessed foodies and those who prefer their drinks from a barrel, announced ticketing details today. The All-Inclusive festival will be held on Saturday, May 31st at San Diego’s Embarcadero Marina Park South. VIP tickets include a bacon-inspired dinner prepared by celebrity chef and runner-up of Top Chef, Brooke Williamson, to be held on Friday, May 30th.
Designated Driver ($30/$40 at the Door) May 31st, 2014 – Entrance at 1:00 p.m. (event ends at 5:00 p.m.), unlimited bacon and food tastings. Celebrity chef and mixologist demos. Non-alcoholic beverages also provided.
General Admission for 21+ ($75/$85 at the Door) May 31st, 2014 – Entrance at 1:00 p.m. (event ends at 5:00 p.m.), unlimited bacon, food and libation tastings. Souvenir take-home glass. Celebrity chef and mixologist demos. Non-alcoholic beverages also provided.
Early Bird General Admission ($95/$105 at the Door) May 31st, 2014 – Early entrance at 12:00 p.m. (event ends at 5:00 p.m.), unlimited bacon, food and libation tastings. Souvenir take-home glass. Celebrity chef and mixologist demos. Non-alcoholic beverages also provided.
VIP 21+ ($300) – Access to the exclusive VIP Dinner at a private venue prepared by Celebrity Chef, Brooke Williamson on Friday, May 30th with live demos and meet & greet after the dinner. Early entrance at 12:00 p.m. (event ends at 5:00 p.m.) on May 31st, 2014: Unlimited bacon, food and libation tastings. VIP lounge access. VIP lounge area will include special tastings as well as exclusive access to the Jefe del Porko award-winning chef and mixologist. Souvenir take-home glass. Celebrity chef and mixologist demos. Non-alcoholic beverages also provided.
About Chef Brooke Williamson: Brooke is well known for making it as the runner-up in Season 10 of the popular cooking-show series, Top Chef. A self-taught chef who started her culinary career at age 15 as a teacher’s assistant at the Epicurean Institute of Los Angeles. At age 18, she started working as a pastry assistant at Fenix at the Argyle Hotel, and was soon noticed by Chef Ken Frank, who invited her to work in the savory kitchen. Brooke moved onto the acclaimed restaurant Michael’s in Santa Monica, where she became Sous Chef within a year. After a brief internship at the celebrated restaurant Daniel in New York, Brooke returned to Los Angeles, where she was appointed Executive Chef at Boxer and later Zax. During her tenure at Zax, she was heralded by The Los Angeles Times as a “culinary wunderkind,” and was also the youngest chef to ever cook at the James Beard House. Brooke left Zax to open Amuse Café and Beechwood with husband Nick Roberts, where she earned the title “Rising Star Chef” by StarChefs.com.
ABOUT BACON & BARRELS
Bacon & Barrels was started in 2013 in Los Olivos, Santa Barbara’s wine country, and attracts a sellout crowd as soon as tickets go on sale. Based on the success and popularity in the north, this upscale and fun food festival is headed south to San Diego's Embarcadero Marina Park South on May 31, 2014. The all-day event challenges participating chefs to create their most imaginative, fresh recipes incorporating bacon, and highlights the best artisan and craft barrel beverages such as bourbon, beer, wine, and scotch. For more information, visit http://www.baconandbarrels.com/ or connect with Bacon & Barrels socially at facebook.com/BaconandBarrelsSanDiego and Twitter/BaconandBarrels.
Stephanie Curcio | 805.345.7574 | firstname.lastname@example.org