This year the forecast for Whiskey & Fire is promising for the sold-out crowd.

A year ago, rain forced the inaugural Whiskey & Fire indoors. If the forecast holds, the 2025 event—set for Saturday, Nov. 1—will finally provide the promised show—chefs cooking over flickering flames in the gathering darkness, glasses of the golden spirit deepening in hue with the ebbing day.

There is a visual appeal to Whiskey & Fire. Ten of the 14 food stations will be arranged outside of The Inn at Spanish Bay. The party spills inside, where spirits, wine and beer pour, hors d’oeuvres are passed and chefs prepare even more dishes.

“This is our marquee local event,” says Bryan Anthony, vice president of food and beverage for Pebble Beach Company. “We’re very excited.”

The spirits come from across the world, with international brands such as Glenfiddich pouring alongside small distilleries like San Jose’s 10th St. Apart from a couple of barbecue pitmasters invited for the occasion, the chef lineup is local—Mario Garcia of Grasing’s, Gus Trejo from Lucia Restaurant + Bar, Alvarado Street’s Alvin Quinol and R. Kent Torrey from The Cheese Shop, among others.

“Pebble Beach and local chefs,” Anthony says. “This is going to end up being an annual lifestyle event.”

According to Anthony, the plan is to hold Pebble Beach Food & Wine every April, followed by Whiskey & Fire in November. Other events may fall in between, but the two mainstays are fundraisers for the Pebble Beach Company Foundation, a nonprofit that helps fund area charities.

The weather last year that crowded the event—and hundreds of attendees—into the Inn at Spanish Bay conference rooms did not dampen the appeal.

“It was a hit last year,” Anthony notes. “The feedback we received was great.”

As proof, the 2025 edition of Whiskey & Fire sold out its 800 tickets.