Nov 16 - 18, 2023
Reserve Your Seat at One of Our Intimate Pairing Dinners!
Plan to be wined and dined
One of the most unique experiences offered at the Festival each year, are one hour seated multi-course meal paired with wine, beer, and even cocktails. Chefs and sommeliers, brewers, and mixologists work together as they prepare, present and serve guests a unique and special opportunity to communicate and discuss with the chefs their choices and decisions for the pairings.
Tickets for pairings may be purchased in advance online with the purchase of admission and are available on a first-come, first-served basis. Each pairing is limited to 20 seats.
Already purchased your admission tickets? Click HERE to purchase your pairing dinner separately.
ALL TICKETS ONLINE ONLY – NO ONSITE BOX OFFICE!
Participating Restaurants & Menus:
Solace, Comfort 365 is Chef Trimell Hawkins’ restaurant that will open next year. In this restaurant, Chef’s background in southern and soulfood is elevated by his French culinary school training resulting in flavorful French creole cuisine. That style and the foundation of that allows Chef to use great technique while still staying true to himself and providing comfort in his cooking. Solace will be a service focused and driven restaurant that is sure to provided an elevated tasting experience with some approachable familiarity to it.
Chicken and Waffle Macaron
Vegan Option: Smoked Maple and Sea Salt Macaron
Paired with Williamette Valley Vineyards Riesling
Southern Curried Yam Bisque (V)
Paired with Cambria Katherine’s Vineyard Chardonnay, Santa Barbara
Sweet Cornbread Panisse with Remoulade and Chow Chow (V)
Paired with Ochoa White, Spain
Smoked Chicken Cassoulet or
Vegan Option: Wild Mushroom Cassoulet
Paired with Raeburn Russian River Pinot Noir
Beignet with Moscato Poached Pear
Paired with Chateau Gravas Sauterne, France
Baked Brie Crostini
Butter Toasted Baguette, Warm Brie, Burnt Orange Marmalade, Gingered Almonds, Baby Arugula
Paired with Rodney Strong, Charlotte’s Home, 2019, Sauvignon Blanc
Roasted Beet Tartare
Roasted Beets, Blood Orange-Balsamic Vinaigrette, Micro Arugula, Blackberry Goat Cheese, Crushed Pistachio
Paired with Cambria, 2019, Santa Barbara, Pinot Noir
Smoked Beef Tenderloin
Coffee & Cocoa Rubbed Beef Tenderloin Smoked Over Cherrywood, Roasted Parsnip Puree, Wilted Hearty Greens, Confit Mushrooms, Veal Demi-glace
Paired with Jameson Ranch, Double Lariat, 2016, Napa, Cabernet Sauvignon
Local Maple Cheesecake
Woodland Farms Maple Cheesecake, Buttery Walnut Crust, Blackberry Compote, Fresh Whipped Cream
Paired with Rubus, 2019, Old Vine Zinfandel
Friday: 6pm ONE SPOT LEFT, 8pm SOLD OUT
Saturday: 4pm SOLD OUT, 6pm SOLD OUT, 8pm SOLD OUT
$75 per person
Bacon & Apple Cannoli
Apple Leather Shell, Bacon & Apple Risotto, Dehydrated Apple
Paired with Sparkling Riesling, Mari Vineyards “Simplicissimus,” Old Mission Penninsula, Michigan
Fall Vegetable Salad
Heirloom Carrots, Beetroot, Endive, Celeriac, Hazelnut
Paired with Rosé Blend, Can Sumoi, Penedes, Spain
Roasted Venison Tenderloin, Juniper Berry, Chanterelle, Sweet Potato
Paired with Zinfandel, Valravn, Sonoma County, CA
Orange Marmalade Éclair
Pumpkin Butter, Ginger Ricotta Mousse, Chocolate Sauce, Vanilla Ice Cream
Paired with Moscato D’Asti, Tintero, Piedmont, Italy
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Ask your server about menu items that are cooked to order or served raw.