What You Missed at Wally’s Central Coast Food & Wine Celebration
Lobstah rolls from Brother’s at Mattei’s Tavern

As usual, the Central Coast Food & Wine Celebration at Wally’s was one of the hottest food events in town over the weekend. Literally–it’s always a sweltering day, especially in the wine tent. But big fans provided cool breezes, the wines were copious, the food delicious, and lots of money was raised to help emerging winemakers go to school via the Michael Bonaccorsi Scholarship Fund. We like this annual event because it’s tailored, with just enough restaurants from Los Angeles and the Central Coast. This year’s theme: sliders. Burgers from Puck, shawarma from Mezze and barbecued pulled pork from Bouchon were just a few tasty bites. Feast your eyes on what everyone brought to the Wally’s parking lot in our slideshow.

Everything from the Wolfgang Puck Group table was delicious, including the burger slider. So much flavor in one tiny space.
We were grateful for Mezze’s refreshing take on the Mint Julep, topped off with sparkling rose.
Pizzeria Mozza’s GM Melinda Mrachek and executive chef Matt Molina.
The mozza “caprese” never gets old, and perfect for a sweltering day.
In addition to tasting hundreds of wines in the tent, the silent auction garners plenty of attention. This year, more than $22,000 was raised from the auction alone.
It wouldn’t be summer without…Maine lobster rolls from Los Olivos’ Brothers at Mattei’s Tavern.
Those rock cod fish tacos certainly got someone’s attention.
What’s hot from the Full of Life Flatbread oven.
Chefs making the veg version of Full of Life Flatbread.
Wherever Full of Life Flatbread’s oven goes, delicious pizzas from chef and owner Clark Staub will follow.
Chef David LeFevre found time to step away from his wildly popular Manhattan Beach Post for the afternoon.
Beef and pork corndogs from Paso Robles’ Artisan, standing at attention.
David Lentz served house-cured char on flatbread with an Indian spiced yogurt sauce.
Suzanne Tracht kept it cool and simple with fruit salad.
A.O.C., Lucques and Tavern’s Caroline Styne and Suzanne Goin sharing a moment.
This is how Bouchon does pulled pork barbecue sliders.
What You Missed at Wally’s Central Coast Food & Wine Celebration