November 15-17, 2018Buy Tickets
The Ultimate Dining Experience!
Bring your appetite to the Festival because we’ve got you covered no matter what you’re craving. With several of Grand Rapids’ favorite restaurants all under one roof, you’re sure to satisfy your hunger. Spread throughout the Vineyard, Beer City Station, the RendezBREW Café and the Hemingway Hall Outdoor Patio, these local eateries offer up an unparalleled progressive dining experience. Restaurants are designated throughout the Festival by a knife and fork insignia. Tasting tickets are required to sample.
Booth #590 / Beer City Station
1/2 MI Love Wrap with Sassy Slaw
Roasted turkey, apple wood bacon, avocado, lettuce, tomato and cheddar with a house made cranberry mayo served with a side of house made sassy slaw
White Cheddar Mac & Cheese with Pulled Pork & Fried Jalapenos
Creamy white cheddar mac, topped with beer braised BBQ pulled pork, and kicked up with crispy fried breaded jalapeno slices
Bacon Wrapped Beef Medallions with Bourbon Glaze
Three tender beef medallions hand wrapped with apple wood smoked bacon, and glazed with special bourbon sauce
Fried Pickle Wraps
Four (4) pieces of house rolled, deep fried pickle wraps. Pickles wrapped with hot ham and house cream cheese blend, rolled in a won ton wrapper, and fried to perfection. Served with choice of ranch or chipotle ranch dipping sauce.
Booth #180 / The Vineyard
Booth #550 / Beer City Station
Booth #77 / The Vineyard
Beef Cheek Barbacoa, Fried Oaxaca Cheese, Blended Tortilla, Chili Roasted Shishito Pepper, Avocado Mousse, Smoked Tomato, Micro Cilantro
Bacon Confit Wings
Bacon Braised Wings, Mole BBQ, Candied Pineapple, Sesame Seeds, Chive
Booth #540 / Beer City Station
Booth #530 / Beer City Station
Booth #50 / The Vineyard
Pork Belly Pastor Tacos
Two varieties of Empanadas:
Chorizo Empanadas & Oaxaca Cheese Empanadas
Chips & Salsa
Oscar Moreno – Chef Oscar is from Puerta Vallarta, Jalisco, Mexico. He has been the executive chef for Baker Loft Events, Theodore’s Restaurant, Serafina’s, Sandy Point Beach House, and now MeXo. Food has always been important to his family, and he has worked under chefs from several different countries. This has enriched his appreciation for different cultures, and led him to make his career working in resorts, hospitality, international cuisine and restaurant management. Chef Oscar gets his inspiration for his recipes from overseas, but he finds their ingredients much closer to home – from local farmers, and sometimes their own organic vegetable and herb gardens.
Booth #76 / The Vineyard
Smoked Duck Roll
Sushi 4 Piece Roll
Smoked Duck Breast, Bulgogi Duck Salad, Pickled Daikon, Pineapple, Poblano Pepper, Orange Plum Gastrique, Micro Greens
Wagyun Sirloin Satay
Marinated Wagyu Steak, Brussels & Broccoli Salad, Soy Chili BBQ Sauce
Chef Terry Ellison started working in the food industry at the age of 15. He graduated from the University Tennessee and worked in Hilton Head and Charleston for 3 years while finishing his Culinary degree at Johnson and Wales. Throughout his career he has worked at Michael’s Nook in England, Southern Market in SC, was the Executive Chef for Sodexo, and Panera Bread. Panera was what brought him to Grand Rapids, MI, which eventually led him to the executive chef position at Rockwell Republic and as an instructor at GRCC and the Secchia Institute.
Booth #343 / Hemingway Hall Outdoor Patio
Booth #581 / Beer City Station
Booth #424 / RendezBREW Café
Nomad: Pineapple, Kiwi, Banana, Bee Pollen, Coconut Flakes, Chia Seeds
Bucket List: Strawberry, Banana, Chocolate, Peanut Butter, Coconut Flakes, Cacao Nibs
Above the Mitten: Strawberry, Blueberry, Granola, Maple Syrup, Cinnamon, Bee Pollen
Booth #130 / The Vineyard
Smoked Brisket Sliders
House smoked beef brisket, Memphis style BBQ, coleslaw, pickles, served on a brioche bun
Dry Aged Meatloaf
Ground dry aged beef and meatloaf, served with mushroom demi-glace and shoestring onions
Booth #432 / RendezBREW Café
Chocolate Quinoa Breakfast Bowl
Fresh blueberries, strawberries & toasted coconut, cinnamon, real maple syrup & walnuts. Served atop warm, chocolatey quinoa.
Vegan & gluten free.
Tater Tot Casserole
Tate tots baked with cheddar, sage, thyme & onion. Topped with cheddar and sour cream.
All natural chicken sausage.