Epicurean Adventures at San Diego Comic-Con 2008

You know, after having as successful a San Diego Comic-Con as 2008 was there’s a lot we could talk about at Oni Press.

We could talk about all the new projects announced at the Oni Panel this year, like: THE RETURN OF KING DOUG, BILLY SMOKE, GHOST PROJECT, THE HASHISIAN, BAD MEDICINE, THE HOLLOWS, STUMPTOWN, ODD SHNOZZ AND THE ODD SQUAD, TIME SHARE, BLUE MONDAY… but CBR seems to have that all covered (see the story here).

We could mention the premier of Ray Fawkes and Cameron Stewart’s new rock-pop-calypse, THE APOCALYPSTIX, or how it was sold out at the booth by the last day of con.

We could talk about Eisner Award-Winner Chuck BB, his and Rick Spears’ amazing book BLACK METAL, or Chuck’s work on an upcoming issue of WASTELAND.

We could even talk about Matthew Fox and Warner Bros picking up B. Clay Moore and Eric Kim’s new project BILLY SMOKE, or talk about Matthew Fox’s surprise signing at the Oni booth this weekend.

Heck, if we wanted to go totally crazy, we could talk about the announcement of the release date for SCOTT PILGRIM VOL. 5! (it’s February 4th by the way.)

But no. No, no, no. We at Oni Press have much more important things to talk about. Namely, the food at San Diego Comic Con 2008. As any con-goer will tell you, keeping up your strength is imperative when fighting your way to the front of lines for panels and signings at SDCC. And as any con-goer will tell you, though the food on the con floor will sustain you in a pinch, it is not the desired cuisine for the discerning pallet. Here are some tricks of the trade learned through years of conventioneering that you may find useful in improving your con eating experience.


Probably the the single most important food group when participating in hard core conventioneering. Light and easily-packed, they travel well and can be eaten anywhere, sitting or standing. The sandwich was actually invented by a con-geek, the Earl of Sandwich, in the late 1700′s. After spending hours in line waiting to get his copy of Gainsborough’s Blue Boy signed at Rococo Con 1770, Sandwich had to be rushed off the con floor when he fainted from exhaustion. An embarrassing sight considering he’d cos-played as Marie Antoinette that year. The Earl’s determination to get his art signed and never have an incident on the floor again led to the invention of what we’ve all come to know and love. With his cold cuts and cheese secured between two pieces of bread and wrapped safely in a napkin, Sandwich was able to get all his best pieces signed at the following years’ con and spark a revolution in convention eating. Here at Oni, we recommend starting your day with a trip to the local market for a cup or coffee and a fresh-made sandwich before heading to the floor. The caffeine will keep you going until lunchtime and the sandwich is a delicious alternative to leaving that signing line before you get what you came for.


Because sometimes a whole sandwich is just too much or not enough. Snacky-Snacks come in a variety of shapes and sizes, but are most frequently seen in bitesize, handful, or bar form. Again, necessity being the mother of all invention, the modern day granola bar was developed by Stanley “Granola-Daddy” Mason after a horrible kerfuffle at the 1973 Dead Con. Stanley, being a well-practiced conventioneer, had planned well and packed not one but two sandwiches, but even he couldn’t have foreseen the The Grateful Dead playing for nearly 15 hours straight, completely shutting down all the food services at the con with their trance-inducing melody. Determined to never let anyone go hungry at a con again, Stanley went to work on what is now a con staple: the granola bar. Individually wrapped, easily carried in a bag or pocket, and full of nutritional goodness, any conventioneer would be remiss to leave for the floor without one.

Room Service

Yes, we said it — Room Service. When it comes to dinner, there’s simply nothing better. “It’s too expensive!” you argue. “I need to be out, rubbing shoulders and shaking hands!” you say. We here at Oni would not disagree with you, but let’s do a quick comparison. Dining out = long waits, loud restaurants, moderate to high prices — VS — Room Service = no wait, quiet relaxation, moderate to high prices. Room service portions are easily big enough to feed two people. The cost of drinks and dessert is where they truly spike the prices. If you wait for drinks and dessert till you hit the bars later that night you’ll save some serious cash. In addition, the hotel lobby bars are where most of the con deals are made, and with the speed in which you finish your room service meal (compared to that of dining out) you’ll easily beat anyone to the bar. If all this isn’t enough to convince you, take a look at some of the room service we at Oni Press enjoyed this year at San Diego Comic-Con 2008.

All photos courtesy and special thanks to Charlie Chu for the excellent coverage of Oni happenings this year.

Here’s a link to even more of his pics from the con floor!

And with that we’d like to wrap up the 2008 SDCC report!

Bon Apetite!

Posted in Conventions