Food & Wine Classic Reporters’ Notebooks: Day 3

‘Portugal in a Bottle’

Since Portugal is on my bucket list, I headed over to Miles White and Femi Oyediran’s seminar, “Portugal in a Bottle: Delicious Wines from the World’s Hottest Destination” at 10 a.m. Sunday, June 22, in River Rent 2.

The wines showcased had impressive variety — starting with a sparkling wine that hinted at mimosa flavors, followed by a selection of whites, a rosé, and finishing with a range of reds. Although the duo went to some lengths to bring this special selection to the US, they kept the tasting lineup economical, noting that the highest price point might reach $40 USD — a figure they predict will keep climbing in the future.

The co-owners of Graft Wine Shop in Charleston, South Carolina, also highlighted the alcohol content, which ranged from 9% up to 13%, making the wines ideal pairings for lunch or other daytime sipping. The seminar wrapped up with audience questions, which extended the earlier deep dive into Portugal’s rich wine history — a topic the presenters were clearly passionate about and well-versed in.

— Jennika Ingram

Breakfast in Bed at the St. Regis with Mawa McQueen and Shota Nakajima 

The Sunday morning breakfast sandwich cook-off, dubbed “Between Buns: A Breakfast Sandwich Showdown” was a fitting end to my gastronomic, globetrotting weekend. While descending into the bowels of the St. Regis, you could tell by the vibrant crowd and palpable excitement that this was going to be a real chef’s duel. The ballroom filled up quickly, and the event started right on cue. 

The setting felt like being inside a Food Network episode as the jovial Food & Wine Culinary Director host Justin Chappelle primped, primed, and informed the crowd of the rules and ingredients, including the obligatory mention about our unusually high altitude.

Both chefs entered the culinary arena to their own walk-in music. Hometown favorite Mawa McQueen kept the competition spicy by turning the challenge into a “local vs. visiting” chef throwdown. The rules allowed for common ingredients, and 3 individually selected brought by the chef’s themselves. Six secret ingredients were introduced just prior to the start — Goldfish (not live ones, the snacks), pepper sauce, caramel, quail egg, lamb, and salt cod. I’m happy to report the chefs only used the pepper sauce, quail eggs, and lamb from this unlikely smorgasbord.

To make things even more interesting, there was a shared element to the cook-off: The chefs had use some of the same utensils and be in the same cooking space — reminding me of cooking with my wife, which as I’m sure she can attest, can be a challenge in and of itself. 

There was a countdown, and then the Afro/Japanese duel began. As the pans heated and things began to sizzle, the aromas wafted into the crowd. I felt like I was watching Sunday morning smell-o-vision as the above-range camera angles showed the crowd exactly what each chef was preparing, live. Each chef made 2 identical sandwiches: one for photos and the other for the judges. 

Nearly 20 minutes later, Mawa plated a complex, colorful egg yolk, Brie, sautéed pepper and onions, plantain, baguette lamb-wich that was unlike anything I’ve ever seen on a menu.  The charming Shota Nakajima made a more traditional egg-and-cheese, Japanese “sando” on milk bread with an interesting dynamite-type Kewpie Mayo-based sauce. I was fascinated watching Shota prepare a multi-layered omelet with wooden chopsticks — reminding me to watch Osada make Tamago sushi at the old Takah Sushi.

After the judging, much to the crowd’s delight, Mawa was declared the winner. I had a major “Are you going to eat that?” moment. While we didn’t get to taste the breakfast sandwiches, the St Regis was kind enough to give each attendee a delicious focaccia breakfast sandwich and the requisite Sunday morning hangover-helper bloody Mary to wash it down with. 

Next time, I’ll volunteer to be a judge …

—  Lorenzo Semple

‘Nancy Feeds Phil: A Match Made in the Kitchen’ 

Paepcke Tent 2 came to life on Sunday morning for the 10 o’clock seminar with Nancy Silverton and Phil Rosenthal: “Nancy Feeds Phil: A Match Made in the Kitchen.”

I registered for this session to see what kind of chemistry the two talents would have, learn about their forthcoming project, and see a cooking demo from a pro. 

FOOD & WINE magazine Editor-in-Chief Hunter Lewis set the tone with a warm welcome to the audience, introducing the chefs as culinary royalty and acknowledged their many awards and experience. The pair came out to Rob Base’s “It Takes Two” then cheerfully took their places onstage.

I’ve always enjoyed seeing Silverton during the Classic, either presenting or just in passing around town. I’ve also been to her restaurants Osteria Mozza and Pizzeria Mozza in Los Angeles several times visiting friends. I’ve followed her work with Ojai Valley Inn, curating the talent for their Farmhouse dinners and playing an instrumental role in Ojai Food & Wine (which returns March 5-8, 2026).

I wasn’t as familiar with Rosenthal, though I knew he was an acclaimed TV writer, producer, director, and creator of the hit series “Everybody Loves Raymond.” He remarked the two have been friends for 25 years, which was evident with their easy going conversation and light teasing. 

The pair is preparing to open a diner together on a leafy section of Larchmont Boulevard in Los Angeles soon — he hinted at late July while she hinted at late August. Named Max and Helen’s after Rosenthal’s late parents, it will be open from 8 a.m. to 9 p.m., serving classic fare expected at a deli, as well as breakfast all day.

Silverton was joined by fellow Mozza chef Liz Hong as they offered a preview of what’s to come when the diner opens. They baked donettes topped with powdered sugar and grilled perfectly browned French toast. They also prepared an omelette as they’ll have a variety of them available on the menu such as an omelette du jour, a Denver omelette, a farmer’s cheese omelette, and more.

While Silverton was busy whipping and stirring, Rosenthal reminisced about his parents’ favorite dishes like his dad’s “love for fluffy eggs,” adding that this sentiment is even engraved on his tombstone. His mom made a signature matzo ball soup that will be on the menu. He listed off other favorites from an open-faced turkey sandwich to a patty melt, meat loaf, and French fries. Silverton chimed in to say there will be no burritos, parfait, or avocado toast.

Rosenthal described how diners provide a sense of community. Max and Helen’s will have 40 seats inside and 40 seats outside. I look forward to visiting on a future trip to L.A. — they had me at breakfast all day. 

— May Selby

‘California Royalty: California’s Top Winemakers’

Lucky me — I landed a front-row spot to see Mark Oldman’s “California Royalty: California’s Top Winemakers” at 3 p.m. Saturday, June 21, in River Tent 1.

Every seat in the house was taken, the energy was high, and Oldman took it even higher with his signature humor and his trusty blow horn. He transformed wine education into a lively, interactive conversation, engaging the audience as he expertly guided us through a curated selection of standout California wines. He ignited the crowd’s creativity by sharing simple tips the crowd could use to up their wine game.

A memorable moment came when he invited an audience member onstage to uncork one of the bottles. During the session, Oldman of Bevinars renowned wine classes spotlighted female winemakers and cult favorites, making the session as inspiring as it was entertaining.

I left feeling happy and energized.

— Jennika Ingram