{"id":6611,"date":"2024-05-14T10:42:35","date_gmt":"2024-05-14T17:42:35","guid":{"rendered":"https:\/\/www.bluenotejazz.com\/black-radio-experience\/?page_id=6611"},"modified":"2025-08-26T03:07:18","modified_gmt":"2025-08-26T10:07:18","slug":"experiences","status":"publish","type":"page","link":"https:\/\/www.bluenotejazz.com\/black-radio-experience\/experiences\/","title":{"rendered":"Experiences"},"content":{"rendered":"\n

Food, Wine & Cocktail Experiences<\/h2>\n\n\n\n
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Blue Note invites festival-goers to a series of food, wine and cocktail experiences throughout the weekend, including the return of the Black Vines\u00ae Wine Garden<\/a>. <\/p>\n\n\n\n

Start your day with brunch on The Vineyard Deck and enjoy an Afternoon BBQ each day with Chef-In Residence Darryl Bell. Join a cooking demonstration in The Food & Wine Center with your favorite artist or have a unique sensory experience in The Estate Cave. <\/p>\n\n\n\n

Please note: No substitutions can be accommodated for our food and wine experiences. Please be sure to review the event description to best match your preferences.<\/strong><\/p>\n\n\n\n

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FRIDAY, AUGUST 29<\/h2>\n\n\n\n
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The Bayou Social Brunch by Chef Leilani<\/h3>\n\n\n\n

Spice, Soul & Southern Sass ft. Theopolis Vineyards & DJ Nash Chanel<\/strong><\/p>\n\n\n\n

Located on The Vineyard Deck<\/em><\/p>\n\n\n\n

Chef Leilani Baugh kicks off this year\u2019s festival with a celebration of Creole cuisine rooted in West Indies, Caribbean, African, Spanish, and French influences that shaped Louisiana\u2019s rich culinary heritage. Featuring Gulf shrimp and grits, crabcake Benedict with etouffee, fried chicken and waffles, oxtail hash, and rum peach cobbler, paired with Theopolis Vineyards’ elegant wines. DJ Nash Chanel spins the perfect soundtrack for this decadent exploration of Creole cuisine.<\/p>\n\n\n\n

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Afternoon BBQ with Chef-In-Residence Darryl Bell ft. DJ Mara Hruby<\/h3>\n\n\n\n

ft. Chef Collaboration from Slanted Door & Brown Estate Wines<\/strong><\/strong><\/p>\n\n\n\n

Located on The Vineyard Deck<\/em><\/p>\n\n\n\n

Chef-owner Darryl Bell of Stateline Road Smokehouse in downtown Napa melds his Kansas City upbringing with his Michelin training to create a culinary experience like no other. Each afternoon, Chef Bell welcomes a new guest chef to the Vineyard Deck kitchen for collaborative dishes, complementing Stateline\u2019s famous Cherry Wood-Smoked Maitake Mushrooms, BBQ Chicken, Baby Back Ribs, Brentwood Corn, Honey Cornbread, and Rancho Gordo Beans and Greens. Guests at this special afternoon residency will enjoy wines from Brown Estate along with their sister label House of Brown, all sustainably produced and vegan-friendly. It\u2019s a poignant pairing: Napa Valley\u2019s first Black-owned estate winery joining forces with Napa\u2019s first Black-owned restaurant.<\/p>\n\n\n\n

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Minnie Bell’s Soul Movement Picnic<\/h3>\n\n\n\n

with Chef Fernay McPherson<\/strong><\/p>\n\n\n\n

Pickup at The Food & Wine Center<\/em><\/p>\n\n\n\n

Transform your festival experience with a thoughtfully curated picnic, elegantly packed in a branded tote\u2014perfect for savoring on the move. Dive into Minnie Bell’s signature Fried Chicken Sandwich\u2014or savor the bold fried Oyster Mushroom Sandwich\u2014alongside vibrant green bean salad, rich mac & cheese, refreshing watermelon salad, and homemade cookies. Plus, discover surprise treats from innovative Bay Area food entrepreneurs. Take your picnic to the next level of luxury: Add Chef Fernay’s famous Deviled Eggs topped with caviar from Caviar Dream. This unforgettable treat comes from the first Black- and female-owned nationally distributed caviar business in the United States.<\/p>\n\n\n\n

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Sweet Traditions, Bold Twists with Chef Andra Dynese Harris<\/h3>\n\n\n\n

Exploring the Soul of Southern Sweets Through Global Flavors<\/strong><\/p>\n\n\n\n

Located in The Food & Wine Center<\/em><\/p>\n\n\n\n

Join acclaimed chef Andra Dynese Harris for an unforgettable journey through Black Southern confections\u2014where tradition meets innovation in the most delicious way possible. This isn’t just a dessert demo; it’s a heartfelt exploration that honors the deep roots of generational recipes while fearlessly reimagining them for today. Through live cooking, rich storytelling, and an indulgent tasting experience, you’ll discover the powerful histories behind beloved classics like banana pudding, pound cake, and sweet potato pie\u2014then watch them transform with unexpected global flavors like Okinawa sugar, bright yuzu, and aromatic lemongrass cream. Set to a soundtrack of curated melodies that capture the essence of the Black Radio Experience, this immersive celebration engages all your senses. It’s where heritage meets innovation, where every bite tells a story, and where the universal languages of rhythm and flavor create connections that linger long after the last spoonful.<\/p>\n\n\n\n

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Conscious Caviar in the Cave with Caviar Dream<\/h3>\n\n\n\n

featuring Laurent Perrier Champagne<\/strong><\/p>\n\n\n\n

Located in The Estate Cave<\/em><\/p>\n\n\n\n

Indulge your senses and reimagine luxury with a tasting experience that blends bold flavor, rich culture, and undeniable vibe. Returning for a second year, the Black Radio Experience welcomes Caviar Dream founder Kendra Anderson and co-founder Christine LeMieux, trailblazers behind the country\u2019s first nationally distributed, Black-and female-owned caviar brand, for a decadent, hands-on journey through four premium caviar and roe varieties, paired with lyric-driven hip hop selections that feed both the mind and the palate. You\u2019ll explore the art of selecting, serving, and savoring caviar, sample both classic and creative accompaniments, and discover unexpected pairings that range from playful to provocative. Perfect for both curious newcomers and seasoned connoisseurs, this intimate session includes a keepsake mother-of-pearl spoon and pairing guide, plus exclusive product discounts. Elevate your palate, your playlist, and your perspective.<\/p>\n\n\n\n

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Code Switch by Robert Glasper & Chef Ken Polk<\/h3>\n\n\n\n

A Jazz Remix of Foods Influenced by the African Diaspora with Wines by Wade Cellars<\/strong><\/p>\n\n\n\n

Located in The Food & Wine Center<\/em><\/p>\n\n\n\n

The dynamic duo returns, Robert Glasper and Chef Ken Polk, of Kenspiration Kitchen and Batter & Berries in Chicago, invite you to explore the rich culinary influences of the African Diaspora through a new lens. Titled Code Switch, this experience’s bites reimagine Southern and African flavors – enjoy a playful demonstration and twists on southern jambalaya inspired by jollof rice and Spanish paella, savory beignets and wine-roasted peaches. Join us for a soulful, musical journey into the roots and remixing of history and flavor\u2014an engaging, intimate exploration of how culture, jazz, and cuisine continue to evolve together. Paired with the wines of Wade Cellars.<\/p>\n\n\n\n

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The Palate, The Pour & The Pulse with Chef Darryl Bell ft. The Soul Rebels<\/h3>\n\n\n\n

with Master Sommelier Chris Gaither & Brown Estate<\/strong><\/p>\n\n\n\n

Located in The Food & Wine Center<\/em><\/p>\n\n\n\n

At the center of this experience is Chef Darryl Bell, whose approach to cuisine is rooted in discipline, detail, and perspective. As the first Black chef-owner of a restaurant in Napa Valley since the 1800’s, his work carries intention. Each bite reflects years of technique, cultural memory, and a drive to carve space where there hasn\u2019t been one before. Paired with wines from Brown Estate\u2014Napa\u2019s first Black-owned estate winery\u2014Master Sommelier Chris Gaither adds depth and dimension to the dialogue. Alongside the brass-fueled energy of The Soul Rebels, this immersive tasting invites guests into the conversation through food, wine, and rhythm.<\/p>\n\n\n\n

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SATURDAY, AUGUST 30<\/h2>\n\n\n\n
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Morning Groove Yoga with Ivorie<\/h3>\n\n\n\n

A free morning yoga practice. Signup required. Approx. 60 minutes.<\/strong><\/p>\n\n\n\n

Located in The Estate Cave<\/em><\/p>\n\n\n\n

Start your day by emphasizing the mind-body connection with a yoga practice led by experienced LA-based teacher Ivorie Jenkins. Expect an all-levels class that blends gentle stretches, energizing poses, and connection to breath to harmonize your body and mind before diving into a day of music. This class is about more than stretching\u2014it\u2019s about tuning into the frequencies of joy, resilience, and creativity that jazz embodies. You\u2019ll leave feeling aligned and ready to fully embrace the festival!<\/p>\n\n\n\n

This experience is exclusively available to hotel guests.<\/strong><\/strong><\/strong><\/p>\n\n\n\n

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Saz\u00f3n & Soul Brunch by Chef Nelson German ft. beats by Juanchii<\/h3>\n\n\n\n

A Dominican Culinary Vibe for the Culture ft. Symphony No. 3 Rum & McBride Sisters<\/strong><\/p>\n\n\n\n

Located on The Vineyard Deck<\/em><\/p>\n\n\n\n

Turn up the heat with Saz\u00f3n & Soul \u2014 a brunch rooted in Dominican flavor and Afro-diasporic pride. Curated by Chef Nelson German this brunch is a journey through flavor, memory, and cultural connection. Chef Nelson brings his Washington Heights roots and Afro-Dominican heritage to the plate with an elevated take on Los Tres Golpes, silky Morir So\u00f1ando, and handcrafted Mamajuana cocktails that warm the soul. His cooking tells a story \u2014 not just of the Dominican Republic, but of the greater African diaspora and its imprint on global cuisine. This is more than a brunch. It\u2019s a celebration of who we are, where we come from, and the joy of gathering over food that speaks volumes. Imbibe with Symphony No. 3 Rum cocktails, made by the team at Sobre Mesa and refreshing McBride Sisters wine pairings.<\/p>\n\n\n\n

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Malcolm D. Lee: Filmmaker, Author, The Best Man Unfinished Business<\/strong><\/h3>\n\n\n\n

Located in The Wine Garden<\/em><\/p>\n\n\n\n

In this chat, Filmmaker and Author Malcolm D. Lee will join Robert Glasper to discuss his book, career and their connection. No ticket or RSVP needed, first come, first served.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Afternoon BBQ with Chef-In-Residence Darryl Bell ft. DJ Bryan-Michael Cox<\/h3>\n\n\n\n

ft. Chef Collaboration from Moro & Brown Estate Wines<\/strong><\/p>\n\n\n\n

Located on The Vineyard Deck<\/em><\/p>\n\n\n\n

Chef-owner Darryl Bell of Stateline Road Smokehouse in downtown Napa melds his Kansas City upbringing with his Michelin training to create a culinary experience like no other. Each afternoon, Chef Bell welcomes a new guest chef to the Vineyard Deck kitchen for collaborative dishes, complementing Stateline\u2019s famous Cherry Wood-Smoked Maitake Mushrooms, BBQ Chicken, Baby Back Ribs, Brentwood Corn, Honey Cornbread, and Rancho Gordo Beans and Greens. Guests at this special afternoon residency will enjoy wines from Brown Estate along with their sister label House of Brown, all sustainably produced and vegan-friendly. It\u2019s a poignant pairing: Napa Valley\u2019s first Black-owned estate winery joining forces with Napa\u2019s first Black-owned restaurant.<\/p>\n\n\n\n

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Minnie Bell’s Soul Movement Picnic<\/h3>\n\n\n\n

with Chef Fernay McPherson<\/strong><\/p>\n\n\n\n

Pickup at The Food & Wine Center<\/em><\/em><\/p>\n\n\n\n

Transform your festival experience with a thoughtfully curated picnic, elegantly packed in a branded tote\u2014perfect for savoring on the move. Dive into Minnie Bell’s signature Fried Chicken Sandwich\u2014or savor the bold fried Oyster Mushroom Sandwich\u2014alongside vibrant green bean salad, rich mac & cheese, refreshing watermelon salad, and homemade cookies. Plus, discover surprise treats from innovative Bay Area food entrepreneurs. Take your picnic to the next level of luxury: Add Chef Fernay’s famous Deviled Eggs topped with caviar from Caviar Dream. This unforgettable treat comes from the first Black- and female-owned nationally distributed caviar business in the United States.<\/p>\n\n\n\n

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Food, Wine, and What We’re Made Of with Chef Jammir Gray<\/h3>\n\n\n\n

with Justin Michelle Ward of Ward Four Wines<\/strong><\/p>\n\n\n\n

Located in the Food & Wine Center<\/em><\/p>\n\n\n\n

As the festival turns up, join winemaker Justin Michelle Ward Trabue and chef Jammir Gray for an experience that blends bold flavor with meaningful storytelling. Both were introduced to their craft at a young age\u2014Justin through her family\u2019s connection to farming, cooking, and gathering around the table; Jammir through the kitchen, where she learned that food could be both creative expression and an act of care. Today, their work is grounded in respect\u2014for the land, for local growers, and for the cultural traditions that shaped them. From sustainably farmed vineyards to seasonal ingredients, every choice reflects intention. What We\u2019re Made Of is a celebration of those roots\u2014of how we carry legacy forward through food, wine, and community.<\/p>\n\n\n\n

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Where Notes Meet Nuance with Chef Jammir Gray ft. James Francies<\/h3>\n\n\n\n

with Master Sommelier Chris Gaither & Brown Estate<\/strong><\/p>\n\n\n\n

Located in The Estate Cave<\/em><\/p>\n\n\n\n

An immersive journey through taste, sound, and sensation invites you into a layered sensory experience where each element is intentional and each moment designed to be felt. Guided by Master Sommelier, Chris Gaither, this intimate tasting features the wines of Brown Estate, a cornerstone in Black winemaking in Napa. Each pour is thoughtfully paired with refined, expressive bites from Chef Jammir Gray, created to mirror mood, memory, and texture. Set with music and conversation curated by James Francies, whose compositions are as intricate as they are emotive, the experience unfolds like a masterfully crafted composition.<\/p>\n\n\n\n

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Pour Decisions, Great Taste by Brenae Royal ft. Little Brother<\/h3>\n\n\n\n

with Chef Joseph L. Paire III<\/strong><\/p>\n\n\n\n

Located in The Food & Wine Center<\/em><\/p>\n\n\n\n

Vintner, Brenae Royal returns to the Food & Wine Center for an exclusive, chef\u2019s table-style experience. This intimate activation offers a multi-course sampling centered around three of the six wines from her Violet\u2019s Paradise collection, accompanied by curated bites and in-depth storytelling with returning Chef Joseph L. Paire III. Guests will gain a deeper, more personal understanding of the wines\u2019 stories and inspirations, exploring how they reflect culture, artistry, and innovation. This experience is designed to evoke reflection and connection, illustrating how wine, food, and storytelling can transport you to a place of memory and emotion. Don\u2019t miss this rare opportunity to immerse yourself in the full expression of culture, flavor, and craftsmanship at the heart of the festival.<\/p>\n\n\n\n

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SUNDAY, AUGUST 31<\/h2>\n\n\n\n
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Morning Groove Yoga with Ivorie<\/h3>\n\n\n\n

A free morning yoga practice. Signup required. Approx. 60 minutes.<\/strong><\/p>\n\n\n\n

Located in The Estate Cave<\/em><\/p>\n\n\n\n

Start your day by emphasizing the mind-body connection with a yoga practice led by experienced LA-based teacher Ivorie Jenkins. Expect an all-levels class that blends gentle stretches, energizing poses, and connection to breath to harmonize your body and mind before diving into a day of music. This class is about more than stretching\u2014it\u2019s about tuning into the frequencies of joy, resilience, and creativity that jazz embodies. You\u2019ll leave feeling aligned and ready to fully embrace the festival!<\/p>\n\n\n\n

This experience is exclusively available to hotel guests.<\/strong><\/strong><\/p>\n\n\n\n

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Taste of the Caribbean by Chef Sean Streete ft. DJ Jahi Sundance<\/h3>\n\n\n\n

A Jamaican & Trinidadian Brunch ft. Wine Pairings by Black Vines\u00ae<\/strong><\/p>\n\n\n\n

Located on The Vineyard Deck<\/em><\/p>\n\n\n\n

Building on the diaspora journey, Chef Sean Streete, creative force behind Lita Restaurant in Walnut creek, returns to the Black Radio Experience. With deep roots in Jamaica and Trinidad’s vibrant culinary and cultural traditions, he offers a brunch honoring heritage with the bold, soulful flavor of his family legacy. Expect fiery jerk chicken, tangy escovitch, hearty buljol, nourishing callaloo, alongside classic plantains and rice & peas\u2014each dish crafted with authentic spices and a personal touch. Chef Streete blends traditional techniques with modern flair, delivering a menu that feels both nostalgic and fresh.<\/p>\n\n\n\n

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Black Genius Listening Sessions: Black Radio Edition<\/strong><\/h3>\n\n\n\n

Located in The Wine Garden<\/em><\/p>\n\n\n\n

Celebrate the genius of Black Radio through an interactive, community-centered listening session. Inspired by the tradition of gathering together to experience music, Black Genius Listening Sessions<\/strong> are collaboratively generated musical journeys that invite audiences to dive deep into an artist\u2019s discography and curate live soundtracks around a shared theme. For this special edition honoring the Black Radio Experience<\/strong>, we\u2019ll explore the concept of Black Genius and the powerful legacy of Black Radio. Hosted by a facilitator and featuring a live DJ, this session will bring together festival artists who will share and discuss the songs that shape their personal Black Radio soundtrack. No ticket or RSVP required. First come, first served.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Afternoon BBQ with Chef-In-Residence Darryl Bell ft. DJ Mara Hruby<\/h3>\n\n\n\n

ft. Chef Collaboration from Mother’s Tacos & Brown Estate Wines<\/strong><\/p>\n\n\n\n

Located on The Vineyard Deck<\/em><\/p>\n\n\n\n

Chef-owner Darryl Bell of Stateline Road Smokehouse in downtown Napa melds his Kansas City upbringing with his Michelin training to create a culinary experience like no other. Each afternoon, Chef Bell welcomes a new guest chef to the Vineyard Deck kitchen for collaborative dishes, complementing Stateline\u2019s famous Cherry Wood-Smoked Maitake Mushrooms, BBQ Chicken, Baby Back Ribs, Brentwood Corn, Honey Cornbread, and Rancho Gordo Beans and Greens. Guests at this special afternoon residency will enjoy wines from Brown Estate along with their sister label House of Brown, all sustainably produced and vegan-friendly. It\u2019s a poignant pairing: Napa Valley\u2019s first Black-owned estate winery joining forces with Napa\u2019s first Black-owned restaurant.<\/p>\n\n\n\n

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BUY NOW<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
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Minnie Bell’s Soul Movement Picnic<\/h3>\n\n\n\n

with Chef Fernay McPherson<\/strong><\/p>\n\n\n\n

Pickup at The Food & Wine Center<\/em><\/em><\/p>\n\n\n\n

Transform your festival experience with a thoughtfully curated picnic, elegantly packed in a branded tote\u2014perfect for savoring on the move. Dive into Minnie Bell’s signature Fried Chicken Sandwich\u2014or savor the bold fried Oyster Mushroom Sandwich\u2014alongside vibrant green bean salad, rich mac & cheese, refreshing watermelon salad, and homemade cookies. Plus, discover surprise treats from innovative Bay Area food entrepreneurs. Take your picnic to the next level of luxury: Add Chef Fernay’s famous Deviled Eggs topped with caviar from Caviar Dream. This unforgettable treat comes from the first Black- and female-owned nationally distributed caviar business in the United States.<\/p>\n\n\n\n

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Minnie Bell’s Super Soul Brunch Demo ft. Robert Glasper <\/h3>\n\n\n\n

with bubbles by The McBride Sisters<\/strong><\/p>\n\n\n\n

Presented by Lexus<\/strong><\/p>\n\n\n\n

Located in The Food & Wine Center<\/em><\/p>\n\n\n\n

What happens when a Grammy-winning musician steps into the kitchen with one of the Bay Area\u2019s most beloved chefs? You get pancakes with groove, brunch with a backbeat, and a morning that feels like home. Chef Fernay McPherson of Minnie Bell\u2019s Soul Movement is bringing her Sunday best\u2014sweet potato pancakes topped with pecan butter and blackberry syrup\u2014and Robert Glasper is right there beside her, playing sous chef for the day. (Yes, he\u2019ll be flipping, maybe even whisking. Apron optional.) This isn\u2019t just a cooking demo\u2014it\u2019s a love letter to Sunday mornings: warm, easy, full of flavor and feeling. Add in bubbles from the McBride Sisters, and you\u2019ve got a gathering that hits all the right notes. <\/p>\n\n\n\n

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The Sweet Sound of Legacy with Chef Andra Dynese Harris ft. Kim Burrell<\/h3>\n\n\n\n

A Tasting Tribute to Black Desserts and the Stories They Tell<\/strong><\/p>\n\n\n\n

Located in The Estate Cave<\/em><\/p>\n\n\n\n

Join chef Andra Dynese Harris in the festival’s wine cave for a unique five-course dessert experience that reimagines iconic Black Southern sweets with global flavors and modern techniques. You’ll taste classics transformed\u2014sweet potato tart elevated with miso, fried pound cake paired with peach yuzu caramel, and banana foster reinvented as a cornbread donut. Each dish comes with stories about its cultural roots and culinary evolution, plus a hands-on demo to inspire your own cooking. This immersive experience combines exceptional flavors with cultural storytelling, giving you both incredible desserts and deeper appreciation for Black culinary heritage. Perfect for food lovers who want to taste innovation while learning the stories behind the flavors.<\/p>\n\n\n\n

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California Roots with Chef Nick Wells ft. Terrace Martin<\/h3>\n\n\n\n

A Culinary & Music Fusion with Wine by 280 Project’s Chris Renfro<\/strong><\/p>\n\n\n\n

Located in The Food & Wine Center<\/em><\/p>\n\n\n\n

Join us for an immersive demonstration and tasting as Chef Nick Wells of the Inn at Newport Ranch, Grammy-winning musician Terrace Martin, and Wine Entrepreneur Chris Renfro, explore how California shapes their art. Chef Nick draws from California\u2019s coastlines, mountains, and valleys to create dishes that reflect the terrain around him – seasonal and deeply rooted. Terrace Martin builds sonic worlds that move between improvisation and structure, shaped by the spirit of Los Angeles and a commitment to telling the truth through music. Chris Renfro, founder of The 280 Project and Friend of a Friend, works at the edge of tradition, growing wine in unexpected places and creating space for new voices to thrive. Together, they explore how environment, intention, and lived experience show up in what they make and why it matters.<\/p>\n\n\n\n

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Black Wall Streets by Chef Christina Alexis ft. Goapele<\/h3>\n\n\n\n

A Taste of 1930s West Oakland<\/strong>.<\/p>\n\n\n\n

Located in The Food & Wine Center<\/em><\/p>\n\n\n\n

Chef Christina Alexis of The Pleasure Principle invites you to explore the spirit of 1930s West Oakland, where Black enterprise, artistry, and nightlife thrived against the odds. Inspired by the legacy of Slim Jenkins\u2019 Caf\u00e9, once a beacon of style and sound on 7th Street, this event brings history to the table through food, music, and memory. Chef Christina draws from her Afro-Caribbean roots, Bay Area upbringing, and family traditions to craft a menu layered with memory and intent. Acclaimed singer Goapele brings presence and voice, carrying the energy of a neighborhood that shaped its own rhythm. The wines come from Martha Stoumen, whose minimal-intervention style lets the fruit lead, bright and natural, with nothing getting in the way.<\/p>\n\n\n\n

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Food, Wine & Cocktail Experiences Blue Note invites festival-goers to a series of food, wine and cocktail experiences throughout the weekend, including the return of the Black Vines\u00ae Wine Garden.  Start your day with brunch on The Vineyard Deck and enjoy an Afternoon BBQ each day with Chef-In Residence Darryl Bell. 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