Nov 16 - 18, 2023
Pairings
Reserve Your Seat at One of Our Intimate Pairing Dinners!
Plan to be wined and dined
Plan to be wined and dined! One of the unique experiences offered at the Festival each year is one-hour, seated multi-course meals that are paired with wine, beer, or spirits. Chefs, sommeliers, cicerones, and mixologists work together as they prepare, present, and serve guests a unique and special experience where you can talk and learn directly from the restaurant’s team.
Tickets for pairings must be purchased onsite beginning Friday, November 17 and are available on a first-come, first-served basis. Each pairing is limited to 20 seats.
Participating Restaurants & Menus:
SEATING TIMES
Friday, November 17th: 6pm, 8pm
Saturday, November 18th: 4pm, 6pm, 8pm
PRICE:
$100
4pm Saturday: $90
PAIRING MENU
First Course – Sesame Seared Tuna Lettuce Wrap
Pan seared sesame crusted tuna, jicama slaw, avocado and citrus ginger sauce in a butter lettuce wrap.
(Allergens present: seafood, sesame)
Paired with Cloud Piercer, New Zealand Pilsner.
Second Course – Elotes Dip
Mexican style street corn dip with cotja cheese, cilantro, and chili powder.
(Allergens present: dairy)
Paired with Dead in the Lauter, Dark Mexican Lager.
Third Course – English Fish and Chips
Gluten free breaded and friend Atlantic cod with house made french fries, lemon, remoulade, and malt vinegar.
(Allergens present: soy, seafood)
Paired with Harwood, English Porter.
Fourth Course – Gochujang Chicken and Waffles
Gluten free fried chicken thigh tossed in a spicy gochujang sauce with corn bread waffles, mango puree, sesame seeds, and house-made kimchi.
(Allergens present: soy, sesame, seafood cross contamination)
Paired with Fritz’s Folly, American IPA.
Fifth Course – Fresh Berries with Sabayon
Mixed fresh berries with an orange liquor sabayon sauce and fresh mint.
(Allergens present: dairy, egg)
Paired with The Duke Says Nein, Kottbusser.
Sixth Course – Chocolate Caramel Mousse
Dark chocolate mousse with a rich caramel sauce and a brown sugar whipped cream.
(Allergens present: dairy, chocolate, egg)
Paired with Strict Observance, Belgian Dubbel.
SEATING TIMES
VIP Preview Night: 6:30pm
Friday, November 17th: 5pm, 7pm
Saturday, November 18th: 4pm, 6pm, 8pm
PRICE:
$100
4pm Saturday: $85
PAIRING MENU
First Course – Shrimp Dijon
Jumbo shrimp coated with white wine and Dijon, dusted with seasoned flour and sautéed. Served with white wine butter.
Paired with EOS Sauvignon Blanc.
Second Course – Butternut Squash Lasagna
Layers of butternut squash, house made pasta, and assorted cheeses.
Paired with Hayes Ranch Chardonnay.
Third Course – Stuffed Pork Tenderloin
Pork loin stuffed with prosciutto, fennel, rosemary, and mushrooms roasted and served with a savory Jus.
Paired with Domaine De La Bastide Cotes du Rhone.
Fourth Course – Carrot Cake with Pineapple flower
Traditional carrot cake with pineapple, coconut, and carrots with a cream cheese frosting. *Nut free
Paired with Founders Centennial IPA.
PAIRING MENU – A Night with the Elements
Air – Edible Helium Balloon
With a poached apple string.
Paired with 2018 Domaine Huet ‘Petillant’ Chenin Blanc. Vouvray, France.
Earth – Edible Soil Salad
With poached heirloom carrots, micro beets and turnips.
Paired with 2022 COS Frappato. Sicily, Italy.
Fire – Smoked Ribeye
With marble potato, and a parsnip puree.
Paired with 2021 Birichino ‘Saint Georges’ Zinfandel. Central Coast, California.
Water – Bergamot Sphere
Rosemary cake, and dehydrated orange.
Paired with Cardamaro Vino Amaro. Piedmont, Italy.
Menu by Chef Ricky Lund
Pairings by Ryan Schmied
SEATING TIMES
Friday, November 17th: 6pm, 8pm
Saturday, November 18th: 3pm, 5pm, 7pm
PRICE:
$100
3pm Saturday: $85
PAIRING MENU
Amuse Bouche – Pho Dumpling
24h bone marrow broth, oxtails, noodle, and green onion wrapped in a dumpling style.
Paired with the Monsoon Martini.
Appetizer Course – Tom Chien Gion
Tempura shrimp service with sautéed veggies and bang bang sauce.
Paired with dragon fruit champagne.
Fish Course – Cha Ca La Vong
Marinated Mahi Mahi, shiso leaf, Vietnamese herbs, rice noodle, and turmeric shrimp cause.
Paired with the Monsoon Sake Sangria.
Main Course – Vit Nuong Cam
Roasted duck breast, confit duck croquette, roasted squash, curry parsnip, turmeric rice sauce, and orange sauce.
Paired with the Monsoon Lychee Martini.
Dessert Course – Match Strawberry Cake
Sponge cake and matcha strawberry cheesecake with berries, vanilla ice cream, and pandan sauce.
Paired with Monsoon Coffee.
SEATING TIMES
VIP Preview Night: 6:30pm
Friday, November 17th: 5pm, 7pm
Saturday, November 18th: 4pm, 6pm, 8pm
PRICE:
$90
PAIRING MENU
First Course – West Coast Oysters Two Ways
Raw oyster on the half shell with frozen champagne mignonette, southern fried oyster with remoulade.
Paired with Mawby Sex Sparkling Rosé.
Second Course – Roasted Squash Bisque
Butternut squash with nutmeg crème fraiche and candied pecans.
Paired with the Urban Squirrel – Kyodie ravin’ apple whiskey, rittenhouse rye, long road nocino, walnut bitters, maple syrup, and dried apple chip.
Third Course – Smoked Carpaccio
Smoked tenderloin with shaved onion, arugula, manchego, and caper aioli.
Paired with Hess Shirtail Ranches Chardonnay.
Fourth Course – Lamb and Mushroom Risotto
Braised lamb shank, king trumpet, beech & king blue oyster mushrooms with point reyes blue cheese, toasted walnuts, and lamb bordelaise.
Paired with Bodega Norton Select Malbec.
Fifth Course – Pumpkin Spice Profiteroles
Pumpkin mousse, bourbon bacon caramel, cinnamon Chantilly cream, and spiced almonds.
Paired with Pumpkin Spice Dude – Eastern kille utility vodka, Kavanagh Pumpkin Spice Irish Cream, kahlua, nutmeg, and shaved chocolate.
PAIRING MENU
First Course – Beet & Goat Cheese Salad
Baby spinach, roasted beets, Fuji apples, and tasted walnuts with cranberry whipped goat cheese and apple cider vinaigrette.
Paired with Chateau Grand Traverse Whole Cluster Riesling.
Second Course – Morel Mushroom Chowder
Classic chowder featuring morel mushrooms, Nueske’s applewood bacon and potatoes, garnished with fresh herbs.
Paired with Cambria Julias Vineyard Pinot Noir.
Entrée Course – Braised Beef Short Rib
Red wine braised beef short rib served with butternut squash puree, roasted Pebble Creek mushrooms, brussels sprout leaves, caramelized shallots and pomegranate demi-glaze.
Paired with True Grit Petite Sirah.
Dessert Course – 24 Karat Cheesecake
Decadent dark chocolate cheesecake, Nutella ganache and toasted hazelnuts, garnished with 24 karat edible gold.
Paired with Taylor Fladgate Late Bottle Vintage Port.