FestivALL Charleston releases wine & beer pairings for FeastivALL

By Candace Nelson - 8:36 AM

FestivALL Charleston released the wine and beer pairings for its five-course meal for the upcoming FeastivALL fundraiser at the University of Charleston on February 17.

The fundraiser, which raises much needed funds that support the arts year-round through festivals, afterschool programming, in-school programming and more, features a five-course meal with wine and beer pairings, live entertainment, a live auction, an online auction, a VIP reception and more.

In honor of James Beard Award Finalist Chef Paul Smith, who has supported the FeastivALL fundraiser since its inception, each course will have elements inspired by the James Beard cookbook.

The pairings provide wine and beer with every course that will be voted on by the attendees to show which pairing best matches the dish. In 2023, the wine pairings were voted as the best of the evening.

The menu with pairings is as follows:

Appetizer: Tuna Tartare Wontons prepared by Chef Seth Samples, University of Charleston
Beer: Hawk Knob Hard Cider Salty Beach
Wine: Whitehaven Sauvignon Blanc

Salad: A Humble Salad - 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 prepared by Chef Emily Isaac, The Humble Tomato
Beer: High Ground Brewing Ymir the Creator Farmhouse Ale
Wine: William Hill Chardonnay

Soup: Tuscan Bean Soup featuring DiTrapano Olive Oil and James Beard-inspired Chicken Broth prepared by Chef Tim Urbanic, Bop & Nana’s and formerly Cafe Cimino
Beer: Jackie O’s Endless Echoes Hazy IPA
Wine: Thread Count Red Blend

Entree: Braised Wagyu Beef Cheek Bourgogne with Herb Garlic Yukon Gold Smashed Potatoes and Seasonal Vegetables prepared by James Beard Award Finalist Chef Paul Smith, 1010 Bridge, Ellen’s Ice Cream and The Pitch
Beer: Bridge Brew Shays Revenge Oatmeal Stout
Wine: Quilt Napa Cabernet

Dessert: James Beard-inspired Shortcake with West Virginia Maple Sugar Strawberries and Bourbon Chantilly Cream prepared by Chef Brian Magliochette, CB Culinary Service in Pittsburgh
Beer: Screech Owl Wild and Wonderful Strawberry Blonde
Wine: Lamarca Prosecco

Tickets for the fundraiser are on sale now at festivallcharleston.com/feastivall. Sponsors for the event include Mountain State Beverage, Harris Brothers Roofing, Charleston Audi, Hooten Equipment, AP Branded, and Nina Denton Pasinetti.

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