Grand Rapids International Wine, Beer, and Food Festival
November 21-23, 2019
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Pairing Reservations Open Now for 11th Annual Grand Rapids International Wine, Beer & Food Festival

Pairing Reservations Open Now for 11th Annual Grand Rapids International Wine, Beer & Food Festival

MEDIA CONTACTS:
Dawn Baker, Festival Manager (616-447-2860 / dawnb@showspan.com)
Dianna Stampfler, Festival Publicist (269-330-4228 / dianna@promotemichigan.com)
Henri Boucher, Festival Producer (616-447-2860 / henrib@showspan.com)


Pairing Reservations Open Now for 11th Annual

Grand Rapids International Wine, Beer & Food Festival

Save the Dates: Thursday, November 15 – Saturday, November 17, 2018

 

(GRAND RAPIDS, Mich) — One of the unique experiences offered at the Grand Rapids International, Wine, Beer & Food Festival each year is the one-hour seated multi-course meals that are paired with wine and beer. Chefs, sommeliers and brewers work together as they prepare, present and serve offering guests a special opportunity to communicate with the chefs about their choices for the Pairings.

This year, six restaurants will be offering Pairing menus, including: Black Star Farms, Reds at Thousand Oaks, six.one.six, The Kitchen by Wolfgang Puck Vintage Prime Seafood, and the Candied Yam with seatings priced at $60-$75 per person depending on the selection. 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.


BLACK STAR FARMS:

$70 per person
Seating times: Thursday (6pm & 8pm); Friday (5:30pm & 7:30pm); Saturday (3pm, 5pm, 7pm & 9pm)

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


REDS AT THOUSAND OAKS:

$60 per person
Seating times: Thursday (6pm & 8pm); Friday (5pm, 7pm & 9pm); Saturday (3pm, 5pm, 7pm & 9pm)

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


SIX.ONE.SIX:

$75 per person
Seating times: Thursday (6pm); Friday (6pm & 8:30pm); Saturday (4pm & 8pm)

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

 

THE KITCHEN BY WOLFGANG PUCK:

$60 per person
Seating times: Thursday (6pm & 8pm); Friday (6:30pm & 8:30pm); Saturday (4pm, 6pm & 8pm)

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


VINTAGE PRIME SEAFOOD:

$65 per person
Seating times: Thursday (6pm & 8pm); Friday (5pm, 7pm & 9pm); Saturday (3pm, 5pm, 7pm & 9pm)

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 Pinto 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

 

THE CANDIED YAM:

$40 per person
Seating times: Thursday (6pm & 8pm); Friday (5pm, 7pm & 9pm); Saturday (3pm, 5pm, 7pm & 9pm)

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

The 11th Annual Grand Rapids International Wine, Beer & Food Festival in 2018 will open on Thursday, November 15 and run through Saturday, November 17.

PHOTOS AVAILABLE UPON REQUEST

GRWineFestival.com

Facebook.com/GRWineFestival  |  Twitter.com/GRWineFestival  |  Instagram.com/GRWineFestival

#GRWineFest #AgedToPerfection

PRODUCED BY:
Wine and Food Festival, LLC
2121 Celebration Dr NE · Grand Rapids, Michigan 49525 · 616-447-2860 · FAX: 616-447-2861
www.ShowSpan.com · Events@ShowSpan.com

Link to this release online:
https://showspan.com/GRW/pairing-reservations-open/ ‎