I was so fortunate to be able to join FeastivALL us for a night of food, drink, and celebration in support of FestivALL Programming!

FeastivALL, FestivALL's annual fundraiser, returned to the University of Charleston on Saturday.

It was a festive evening that included a feast of gourmet dishes, craft beer & wine pairings, a twist of competition, live entertainment, and a silent auction.

FeastivALL raises crucial funds for FestivALL's vibrant year-round arts programming and entertainment experiences.

The 5-course gourmet meal features an epic battle of libations. Each course was expertly paired with a wine & beer - and at the end of each course, diners voted on their favorite.

5:30-6:30PM - VIP reception

6:00PM - Cocktail hour with complimentary wine & beer and silent auction begins

7:00PM - Dinner service began
APPETIZER
Venison and Green Onion Arancini with Watercress Pesto and Maple Blackberry Agrodolce
Chef Chase Collier, Ristorante Abruzzi
Bridge Brew Works: Pillow Rock
Pine Ridge Chenin Blanc Viognier SALAD
Kale Salad with Delicata Squash, Spiced Pecans, Aged Cheddar and a Honey Vinaigrette
Chef Nancy Bruns, J.Q. Dickinson Salt-Works
Jackie O's: Who Cooks For You
PRUM Riesling Essence SOUP
Smoked Morel Bisque
Chef John Macklin, Edgewood Country Club
High Ground Brewing: The Woodsman
Chamisal Pinot Noir ENTREE
Allium Risotto, Braised Beef Cheeks with Wild Mushrooms and Cruciferous Vegetables
Chef Seth Samples, University of Charleston
New Trail: Trail Marker
Cellar Door California Caymus DESSERT
Granny Smith Pound Cake with Oatmeal Streusel and a Brown Butter Semifreddo
Chef KD Jones, Governor's Mansion (Justice Administration)
Screech Owl Brewing: High Bridge Hefe
Benvolio Prosecco Everything was so tasty, and I'm already looking forward to next year!