The 4th Annual Pechanga Microbrew Festival & Chili Cook-Off will be held from 1 p.m. to 5 p.m. on July 14 in the Grand Ballroom. (Photo by Melissa Jewel)
The 4th Annual Pechanga Microbrew Festival & Chili Cook-Off will be held from 1 p.m. to 5 p.m. on July 14 in the Grand Ballroom.
More than 30 breweries from across the nation are expected to once again offer up 2 oz. pours of their domestic, premium, and imported beers. Each guest will receive a commemorative taste glass: perfect for small tastes of many types of brews at the event, and perfect for shooting other intoxicating beverages in the comfort of one’s home.
Top Pechanga chefs will square off in a no-holds-barred chili cook-off for the first time since 2010. Guests will vote on their favorite concoction and the winning chef will be crowned before the end of the event. Expect to eventually see that winning recipe make its way to the menu at a Pechanga restaurant. Stuart Clark, the 2010 Chili Cook-Off Champion and head chef for Catering/Banquets at Pechanga, will defend his title against seven other chef teams:
Paisano’s – Shawn Thaden
Great Oak Steakhouse – Martin Venegas
Seafood Grotto – Damian Stanley
Journey’s End – Tim Nalik
Blazing Noodles/Bamboo – Joseph Ku & Vincent Cheng
Catering/Banquets – Stuart Clark
Pechanga Café -Ken Haselwood
Kelsey’s – Ronnel Capacia
Live music by country band American Made will keep things exciting. A dance floor will be available in order to kick off the heels and let guests get their bad selves down.
Habitat for Humanity Inland Valley will also host a silent auction to raise funds to provide low income families a chance at home ownership. At the past two Microbrew Festivals, more than $10,000 have been raised for local charities.
Tickets are $45 per person and on sale now at the Pechanga Box Office or at the on-site ticket kiosks, by calling 877-711-2946 and at pechanga.com.
*Contributed by Pechanga Resort & Casino
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