November 21-23, 2019
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Featured Restaurants


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.

Participating Restaurants:

Booth #590 / Beer City Station

 Festival Menu

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 #549 / Beer City Station

Festival Menu

Assorted Temari Style Sushi

House made soy sauce, wasabi, RBC pickled ginger


Secret Dish



Booth #180 / The Vineyard

Festival Menu

Butter Chicken with Rice


Chana Masala with Rice

Booth #344 / Hemingway Hall Outdoor Patio

Festival Menu

BBQ Baby Back Ribs (3 bones)


Booth #550 / Beer City Station

Festival Menu

Soft Pretzels with Gravity Beer Cheese


BBQ Pork Sliders


Mini Chicken Pot Pies

Booth #77 /  The Vineyard

Festival Menu

Barbacoa Taco
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

Festival Menu

Mexican Tacos

Choice of meat:

Cilantro Lime Chicken (pollo), Al Pastor (marinated pork), Carne Asada (steak)


Tacos Meal: 2 Tacos & Chips




Chips & Salsa

Booth #530 / Beer City Station

Festival Menu

Braised Pork Sliders with Aquavit BBQ Sauce, Bread and Butter Pickles, and Scandinavian Slaw


Barbecued Vegetable Bowl served over Crispy Wheat


Booth #50 / The Vineyard

Festival Menu

Suadero Tacos


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 #146 / The Vineyard

Festival Menu

Charcuterie Board


Booth #76 / The Vineyard

Festival Menu

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 #580 / Beer City Station

Festival Menu

Pulled Pork

Smoked Pulled Pork with your choice of barbecue sauce


Mac n’ Cheese

Slows Mac n’ Cheese

Booth #343 / Hemingway Hall Outdoor Patio

Festival Menu

Tacos El Cuñado

Choice of tacos: Steak, Chicken, Marinated Pork

1 taco + rice and beans


Booth #581 / Beer City Station

Festival Menu

Tamales Mary

Choice of tamales*:

Spicy Chicken, Vegetarian – Green Peppers & Cheese, Shredded Beef

1 tamale + beans and rice

*all tamales are gluten-free

Booth #424 / RendezBREW Café

Festival Menu

Acai Bowls

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

Festival Menu

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.

Gluten free.


Chicken Sausage

All natural chicken sausage.