FeastivALL is FestivALL’s annual fundraiser held each February. This dinner and silent auction has raised thousands of dollars in support of FestivALL’s mission and was a key part of the initial success and funding of FestivALL Fall. Each year, FeastivALL has welcomed a sell-out crowd, and this year it expanded to a new space: the University of Charleston.
The fundraiser is centered around food and drink, which includes an epic battle of libations. At each course, attendees are presented with a beer and wine pairing, and after the course is over, diners vote on their favorite. I had a wonderful time; here are some highlights
COURSE 1
Tuna Tartare Wontons
By Chef Seth Samples

WINE: Whitehaven Sauv Blanc
- New Zealand, light-bodied, lemongrass, salted lime, yuzu, pear

BEER: Hawk Knob Hard Cider Salty Beach - Citrus, salty, tangy

I liked the wine best with this course, which had a nice subtle heat.

COURSE 2
A Humble Salad
By Chef Emily Isaac
Baby Arugula & Shaved Brussel Sprouts with Candy Striped Beets, Roasted Fennel, Toasted Pine Nuts & Parmesan Reggiano finished with Tomato Vinaigrette made with DiTrapano Olive Oil

WINE: William Hill Chardonnay - NC California, medium-bodied, lemon, buttery, oak, apple

BEER: High Ground Brewing Yomir the Creator Farmhouse Ale - Crisp, rye, subtle fruit

This was my favorite course of the evening. The salad was bursting with flavor and satisfying crunchiness. I wish I could buy that vinaigrette.

COURSE 3
Tuscan Bean Soup
By Chef Tim Urbanic
Ditrapano Olive Oil and James Beard-inspired Chicken Broth

WINE: Thread count Red Blend - California, full-bodied, acidic, cedar, boysenberry

BEER: Jackie O's Endless Echoes Hazy IPA - Hazy, hoppy candied grapefruit

This was a nice, traditional soup in an old world Italian vein, though I didn't really lean toward the beer or wine pairing for this course.

COURSE 4
Braised Wagyu Beef Cheek Bourguignon
By Chef Paul Smith
Herb Garlic Yukon Gold Smashed Potatoes and Seasonal Vegetables

WINE: Quilt Napa Cab - California, full-bodied, hazelnut, cocoa, rhubarb

BEER: Bridge Brew Shays Revenge Oatmeal Stout - Light-bodied, creamy, roasted

This was a reliably solid dish from Chef Paul. It's hearty and comforting.

COURSE 5
James Beard-Inspired Shortcake
By Chef Brian Magliochette
West Virginia Maple Sugar Strawberries and Bourbon Chantilly Cream

WINE: LaMarca Prosecco - Italy: Light-bodied, crisp, apple, peach, honeysuckle

BEER: Screech Owl Wild and Wonderful Strawberry Blonde - Light, fruity, refreshing

I loved the beer with this one; the aroma alone put me in strawberry heaven