Top Chefs, Local Farms Take Center Stage At La Jolla Culinary Festival

LA JOLLA, CA — For chef Owen Beatty, great food is about more than what ends up on the plate. It's about the farmers who grow the ingredients, the artisans who perfect their techniques and the relationships that bring it all together.

That philosophy will take center stage Sunday, Oct. 18, as The Lodge at Torrey Pines hosts its 23rd annual Celebrate the Craft, bringing together some of Southern California's top chefs, farmers, artisans and winemakers for an afternoon dedicated to food and craftsmanship.

The outdoor culinary festival runs from 11:30 a.m. to 3 p.m. on the resort's grounds overlooking Torrey Pines Golf Course and the Pacific Ocean.

This year's event marks a new chapter for The Lodge, with Executive Chef Eric Sakai and Beatty, chef de cuisine at the resort's signature restaurant, A.R. Valentien, bringing fresh perspectives to the longtime San Diego tradition.

For Beatty, who joined The Lodge in March, the festival represents a culmination of his years working in some of California's most acclaimed kitchens.

"I'm very excited about it," Beatty told Patch. "For me, it's like the culmination of all my experiences working for all the chefs I've worked for. I've immersed myself in California cuisine."

His culinary journey has taken him through Michelin-starred restaurants across the state, including Quince in San Francisco, where he served as executive sous chef. He also worked at La Toque and Terra in Napa Valley and served as executive chef at San Diego's Juniper & Ivy.

Most recently, Beatty helped open Wildland and Lilo in Carlsbad, with Lilo earning a Michelin star within months of its debut.

But some of his most meaningful experiences happened outside the kitchen.

While working at Quince, Beatty made weekly visits to local farms, including the restaurant's farm, stopping at farmers markets along the way to pick up fresh produce.

Those experiences helped shape his appreciation for the people and work behind every ingredient.

"Developing that relationship between the farms and the kitchen and the craftsmanship that goes behind both sides, it's a very beautiful thing," Beatty said.

It's a philosophy he hopes to strengthen at The Lodge, where seasonal ingredients and relationships with regional growers have long influenced the menus.

"I'm excited about Celebrate the Craft because I'll be able to collaborate with other chefs moving forward, make some relationships, start building those relationships and having those conversations with the farmers that will be at this event," Beatty said.

His goal is to develop a culinary program that consistently supports local farms and strengthens the connection between growers and the kitchen.

For Sunday's festival, Beatty and Sakai plan to showcase those principles through a menu rooted in traditional cooking techniques.

Guests can expect lamb roasting on a rotisserie, artisanal breads, handcrafted butters and cooking over open flames.

"They're going to see a lot of fire, just a lot of craftsmanship," Beatty said.

The approach, he explained, pays homage to the foundations of cooking while allowing the ingredients themselves to shine.

"Just keep it simple but also lots of flavor, have a good time and make sure that we're spreading the love and being gracious as hosts to host all these great chefs," he said.

The festival will feature more than 20 chefs, including Travis Swikard of Callie, Brad Wise of Trust Restaurant Group, Brian Redzikowski of Kettner Exchange, Shihomi Borillo of Azuki Sushi and Eric Bost of Lilo. Also participating are celebrity chef Claudia Sandoval, Zuliya "Chef ZUZU" Khawaja, winner of Bravo's "Top Chef Amateurs," and chefs from Southern California and Baja California.

The culinary lineup will be complemented by farmers and producers including Coleman Family Farms, Dassi Family Farm, Golden Door Farms, K&K Ranch, Liberty Ducks, McGrath Family Farm, PureFish, Schaner Family Farms and TAJ Farms.

Guests can sample dishes, meet the people behind the ingredients and enjoy wines and handcrafted beverages while exploring artisan demonstrations and interactive experiences.

New additions this year include expanded tastings, entertainment, a poolside experience featuring cocktails and desserts, and optional VIP activities such as wine blending, private tastings and floral arranging.

The event will also introduce The Lodge at Torrey Pines Gin, developed with Storyhouse Spirits and inspired by botanicals from the resort's namesake Torrey pines.

For the first time, the festival is partnering with the San Diego Food Bank, with a portion of ticket proceeds benefiting the organization's efforts to address hunger throughout San Diego County.

For Beatty, the chance to participate in such an established event is both exciting and a little nerve-wracking.

"I'm excited and nervous at the same time," he said. "I know I'm going to show up and have a great time and put on a good show."

There's also a bit of friendly competition among the participating chefs.

"I know everybody's going to show up, they're going to want to put on a good show, and put their best stuff forward," Beatty said. "It's a lot of great food. That excites me because I'm kind of competitive in a healthy way."

"I want the biggest and longest lines of course," he added.

Still, his larger focus is on what the event represents and the legacy he and Sakai are helping carry forward.

Since arriving at The Lodge, Beatty said he has been encouraged by the potential of his culinary team and the opportunity to build on the resort's reputation.

"It's just a beautiful opportunity and I couldn't pass it up," he said. "I'm excited to be here every day."

He hopes guests leave Sunday's festival with more than memories of exceptional food.

"When we talk about a craft, there's not a set standard that says you've mastered the craft because it's always this pursuit of mastery," Beatty said.

Ultimately, he wants visitors to appreciate the work of not just the chefs, but the farmers, bakers and artisans whose contributions often go unseen.

"We're trying to promote a better food system at the end of the day," he said.

And for Beatty, the opportunity to showcase that shared dedication alongside his team is particularly meaningful.

"I'm honored and I'm grateful to be at this point with my career and have the opportunity to showcase my team, not just my talents, but their talents and this vision that we're moving toward and reinforcing the legacy of The Lodge at Torrey Pines," he said.

While Sunday's festival offers a chance to experience some of the region's top culinary talent in one place, Beatty hopes San Diego residents will also visit The Lodge throughout the year.

A.R. Valentien, the resort's signature restaurant, serves seasonal California cuisine in a dining room and outdoor terrace overlooking the 18th hole of Torrey Pines Golf Course. The restaurant is open to the public, not just resort guests.

"There's plenty of opportunities to experience The Lodge at Torrey Pines, and it's definitely something that you should as a resident of San Diego," Beatty said. "It's probably one of the best views of the house, and when I say that, I mean probably San Diego County."

"The terrace and the entire property is gorgeous," he added. "It's a must-do. Come check us out."

The restaurant serves breakfast from 8 to 11 a.m. Monday through Friday, weekend brunch from 10 a.m. to 3 p.m., lunch from 11:30 a.m. to 2:30 p.m. weekdays and dinner from 5:30 to 9:30 p.m. daily.

Tickets for Celebrate the Craft start at $375 per person, plus taxes and fees. A VIP enhancement is available for an additional $100, plus taxes and fees. Guests must be 21 or older. Parking is limited, and rideshare transportation is encouraged.

For more information or tickets, visit CelebrateTheCraft.com.