November 15-17, 2018
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Pairings

Plan to be wined and dined!

One of the unique experiences offered at the Festival each year are one hour seated multi-course meals that are paired with wine. Chefs and sommeliers work together as they prepare, present and serve offering guests a special opportunity to communicate with the chefs about their choices for the pairings.

Reservations for Pairings are made in advance online or at the Festival on a first-come, first served basis. Each Pairing has limited seating, so reserve your space early.

Pairings Sponsored by
Harvey Cadillac & Harvey Lexus

HarveyAutomotive_logo

Participating Restaurants & Menus:

PAIRING MENU

 

Amuse

Black Star Farms lamb bacon, caramelized apple, fennel pollen

Bedazzled Sparkling Wine

 

Next

Riesling poached salmon, parsnip purée, micro wasabi

2016 Arcturos Dry Riesling

 

Followed by

Lightly smoked beef tri tip, golden beet hash, Sirius Cherry demi-glace

2016 Arcturos Cabernet Franc

 

Finally

White chocolate bread pudding, Black Star Farms Apple Brandy anglaise

Sirius Maple Dessert Wine


SEATING TIMES

Thursday:  6pm, 8pm

Friday:  5:30pm, 7:30pm

Saturday:  3pm, 5pm, 7pm and 9pm

PAIRING MENU

Sweet Potato Bisque

Asparagus coulis, spiced puffed chickpeas

Fleur de Prairie Rose, Provence, France

 

Bacon Poached Shrimp

Arugula, tangerine vin, coconut & almond crumb, sundried tomato whipped goat cheese with hot paprika

Crossings Sauvignon Blanc, Marlborough, New Zeeland

 

Porcini Crusted Beef Tenderloin

White truffle potato terrine, heirloom green beans, maple cherry demi-glace

Josh Pinot Noir, California 

 

Dark Chocolate Brownie

Ganache, berry compote, peanut meringue, peanut butter mousse

Bellacosa Cabernet Sauvignon, North Coast, California


SEATING TIMES

Thursday:  6pm, 8pm

Friday:  5pm, 7pm, 9pm

Saturday:  3pm, 5pm, 7pm, 9pm

Explore France with six.one.six. as they dive into trivia about the country, cuisine, wine and more. Show off your trivia skills and win prizes such as a free night stay at the JW Marriott!

 

PAIRING MENU

 

Amuse Buche

Petite vol-au-vent of smoked salmon, herbed crème fraiche and caviar

Chateau de Saint Amour, St. Amour, 2015

 

Le Soupe

Vichyssoise

Jean Paul Dubost, Potet, Regnie, 2015

 

Le Salade

Endive au roquefort walnut & balsamic dressing

Domaine Du Riaz, Cote de Brouilly, 2015

 

Le Plat Principaux

Lamb navarin classical French lamb stew

Domaine Pral, Les Charmes, Morgon, 2016

 

Dessert

Vanilla crème brulee and mignardises

Maison L’Envoye, Moulin-À-Vent, 2014


MEET THE CHEF

Chef Alessandro Guerrazzi – Classically trained in French cuisine and a native of Italy, Alessandro’s cooking and management style is heavily influenced by his European roots and global culinary experience ranging from restauranteur to culinary instructor. Alessandro began his career as an instructor of fine dining in Southern California before moving to the East Coast to pursue an executive sous chef position in North Carolina. Upon his return to California, Alessandro opened an Italian eatery and café, bringing the menu concepts and interior layouts from ideation to reality. Alessandro has brought new menu concepts to six.one.six inspired by his experience with French cuisine.

SEATING TIMES:

Thursday:  6pm

Friday:  6pm, 8:30pm

Saturday:  4pm, 8pm

PAIRING MENU

 

Featuring the Wines of Champagne Soutiran

 

Oxtail Poutine

Blue cheese tots, braised oxtail, rosemary demi, pickled red onion, micro arugula

Champagne: Cuvee Signature, Grand Cru Brut

 

Sunchoke Puree Soup

Smoked Sunchoke, kale, farro

Champagne: Cuvee Blanc de Blancs, Grand Cru Brut

 

Pork Apple Salad

Braised pork belly, frisee, apple cider dressing, candied walnuts, sunny side up quail egg

Champagne: Cuvee Collection Privee, Grand Cru Brut

 

Duck

Confit, roasted pumpkin puree, bruleed blood orange, brussels sprout leaves

Champagne: Cuvee Perle Noir, Grand Cru Brut

 

Dessert

Vanilla bean chiboust, lemon cremeux, citrus pound cake, strawberry sangria caviar

Champagne: Cuvee Rose de Saignee, Brut


MEET THE CHEF

Chef Ricky Lund

Chef Ricky began his culinary career at The Gage in Chicago after graduating from the Culinary Institute of Michigan in 2009. From there he moved to Hostmark inside The Abbey Resort in Fontana-On-Geneva Lake and became the Chef de Cuisine, and then moved on to become the Executive Chef at The Ridge Hotel in Lake Geneva. Chef Ricky felt the pull to return to his Michigan roots and waited for the right opportunity in Grand Rapids to utilize his culinary and management experience. He has been with The Kitchen by Wolfgang Puck team since April 2018.

SEATING TIMES

Thursday:  6pm, 8pm

Friday:  6:30pm, 8:30pm

Saturday:  4pm, 6pm, 8pm

PAIRING MENU

Morel Chowder

Creamy soup with morel mushrooms, applewood smoked bacon, finished with chive pesto

Josh Craftsman Chardonnay, California

 

Roasted Beet Salad

Red & golden beets, artisan Capriole goat cheese, arugula, spiced walnut, solera sherry vinaigrette

Barone Fini Pinot Grigio, Valdadige, Italy

 

Smoked Prime Beef Tenderloin

Carved & served with horseradish potato purée, asparagus, espresso demi glacé

Ramon Bilboa Temprinillo, Rioja, Spain

 

Chocolate Panna Cotta

Pistachios, blood & Valencia orange sauces, chocolate cookie crumb

Villa Pozzi Moscato, Italy


SEATING TIMES

Thursday:  6pm, 8pm

Friday:  5pm, 7pm, 9pm

Saturday:  3pm, 5pm, 7pm, 9pm

PAIRING MENU

Duo of Fresh Fried Rinds (Lemon Peppered & BBQ)

Jaden James Russian Stout

 

Southern Caviar

Black eyed peas, corn, tomatoes, peppers and other simple fresh ingredients served with fried maize

Jaden James Black Walnut Ale

 

Well-Seasoned Southern Fried Chicken

Creamy baked mac & cheese, tender collard greens, buttery candied yams served with a sweet potato muffin

Jaden James Cream Ale & Lemonade = Panache

 

Warm Peach Cobbler

Peach Hard Cider


SEATING TIMES

Thursday:  6pm, 8pm

Friday:  5pm, 7pm, 9pm

Saturday:  3pm, 5pm, 7pm, 9pm