Exploring cooking on both coasts with Charleston's Sean Brock (Husk) & SF's Daniel Patterson (Coi) during an 8/2 cooking demo — Exploring cooking on both coasts with Charleston’s Sean Brock (Husk) & SF’s Daniel Patterson (Coi) during an 8/2 cooking demo

Good humor and rapport between Chefs Patterson (left) and Brock (right) on 8/2 cooking demo

SF Chefs is one of my more anticipated food and drink events all year. Partly because it is now in its fifth year, it runs like a well-oiled ship, a buzzy flow of seminars, classes, luncheons, tasting events and parties, the four main Grand Tastings being held in an entirely tented Union Square, which always feels like a party in itself.

As San Francisco’s food and wine classic, the event features solid wines, though the selection at Pebble Beach Food & Wine Classic is far stronger, as one comparison. But the food at SF Chefs is excellent and varied at any of the grand tastings from key Bay Area chefs.

In past years, the cocktail portion has been stronger with local bars representing SF’s long-established cocktail culture throughout the tent. This year, 8/1 atop the Westin was meant to be the cocktail and bites-focused night. Real estate has become too valuable in the tent, so besides Elixir, pulling out all the stops with a changing menu of five different cocktails during each Grand Tasting, and cocktail catering/consultants, Ananas and Rye on the Road, cocktails during the Grand Tastings were all brand-sponsored, with cocktails made by local bartenders.

Via photos, just a few of the best food, drinks and moments from SF Chefs 2013: