FeastivALL is an annual fundraising event consisting of a five-coursing tasting menu dinner, silent and live auctions, and a taste-off between wine and beer with every course. It's all in an effort to raise money for FestivALL, a 10-day celebration of art in the Capital City. 

(This is one of my favorite weeks of the year, and it's the best time to visit Charleston if you're considering an upcoming trip. This year, it will be held June 9-18.)



FeastivALL was held at Berry Hills Country Club on Saturday evening, and it was quite the affair with folks dressed to the nines in beautiful, elegant gowns and cocktail dresses. Next year, I need to step up my game. I mean, look at that stunning dress from Executive Director Mackenzie Spencer! 



After checking in, you receive your program, which has your bidding number for the evening. And your first step should be the silent auction spread through the garden room area. There were beautiful items from lots of local businesses, including a nice basket from Capitol Market and this beautiful painting I had my eye on. 



Afterward, I made my way to my assigned table, which was with the food & beverage folks: Charles and Erin from Brilliant Stream and WV Beer Roads Podcast; Amanda and Kyle from Low Ivy Catering & Delta Tamalero; Amanda from Mountain State Beverage and partner Dave; and Dakota from Stone Brewing. Charles, Erin, and Amanda helped choose the pairings for each course of the evening.



1st Course:
Shrimp & Grit Cake 
By Chef Ke
Manchego Cheese, Cilantro Infused DiTrapano Olive Oil, Candied Bacon & Micro Greens

Wine: The grapes that make Bastgen Riesling are from Mosel, Germany, grown on vines that have been producing for 50+ years! The result is a wine that is bright and zesty, with heavy grapefruit flavors, pronounced minerality, and a long finish. These qualities should expertly complement the shrimp, while providing a nice contrast to the richness of the grits.

Beer: The light-bodied citrus flavors in the Lager brighten the shrimp flavor while the lager's grains complement the grits and help clear the pallet for the next bite.

Nice little bite to get the palate woken up! And, love to see Chef Ke doing all the things. 



2nd Course:
Seared Ahi Tuna Salad
By Chef Brian Magliochette
Togarashi Crusted Tuna, Wasabi Miso Drizzle, Mixed Greens, Pickled Shallots, Marinated Cucumbers, Tomatoes & Carrots, Wonton Strips, Yuzu Cilantro Vinaigrette

Wine: Seared Ahi Tuna Salad Segura Viudas Brut is a Cava (the Spanish equivalent of Champagne) from Catalunya, made in the "método tradicional." One of the main considerations in pairing wine and food is the level of acidity - a good wine pairing will typically be slightly more acidic than the dish itself. Brut is highly acidic, making it a great pairing for many foods, this one being very structured in mouthfeel with notes of white fruit, citrus, and slightly floral. I expect the yuzu cilantro vinaigrette in this dish to be delightfully acidic, and think this cava will be an exceptional pairing to it.

Beer: This light and mellow Kölsch allows the lighter-styled flavors of seared tuna to shine through, while providing a perfect counter to the wasabi and the green salad's dressing.

This Wellsburg-based chef made me proud! And definitely brought a little heat with that tuna. 



3rd Course:
Roasted Butternut Squash Bisque
By Chef Chase Collier
Candied Pecans, Calabrian Chili Infused DiTrapano Olive Oil.

Wine: Frank Family Carneros Chardonnay is a lovely and complex chardonnay - on the nose, baked apple, white nectarine, and toasted oak. On the palate, fruit and citrus expand into notes of rich lemon curd and brioche bread pudding. The creamy mouthfeel of the wine should match the bisque texturally while elevating the flavors. 

Beer: The bright, fruity hops in this Hazy Pale Ale top off the mellow, sweet roasted squash flavors of the bisque and wash them down with a splash.

My entire tabled raved about the simplicity, yet complexity of this delicious soup.



4th Course:
Appalachian Abattoir Short Rib
By Chef Paul Smith
Smoked Farmhouse Cheese Grits, Winter Vegetables, Tomato Demi Glace, Villa DiTrapano Olive Oil Chimichurri

Wine: Chateau St Michelle's Indian Wells Merlot - for this course, we wanted a merlot from Washington State, where the warm, sunny days contrast with cool ivenings, resulting in grapes with intense flavor and aroma. In this case, bold flavors of velvety blackberry and vanilla will work beautifully with this bold red meat course.

Beer: The lovely dark & roasty flavors in the Black Lager work so well with the rich & meaty short ribs, while the beer's carbonation helps cleanse the pallet, preparing you for the next bite.

This solid, reliable dish from Chef Paul is always a crowd-pleaser and reminds me why all of his food is so good.



5th Course:
Pistachio Baked Alaska
By Chef Anthony Bowyer
Pistachio Cake topper with Blood Orange & Olive Oil Ice Cream with Fudge Tines and Caramelized Meringues

Wine: Michele Chiarlo Nivole Moscato d'Asti - folks who roundly reject sweet wine, please open your minds to Nivole moscato, a creamy wine with fine bubbles, and floral aromas with hints of peach and apricot. This wine is sweet, low alcohol at 5% ABV and, like | mentioned earlier about acidity, a sweet wine with a sweet dessert makes a beautiful pairing. This wine and this dish will be better together than they would be separately.

Beer: This vibrant Wheat Ale, soft, gently tart, and tremendously fruity, puts loads of lively tropical flavors (mango, guava, and passion fruit) to work boosting the cake and ice cream dessert experience.

This risky dessert paid off - absolutely mind-blowingly good and so impressive.



What a delicious meal with incredibly smart pairings. It was a fun exploration of flavor with friends - and all for a great cause.



While wine won overall, both beer and wine paired well with every course. Even if they weren't particular drinks I would sip on ordinarily, I understood how they complement or contrast with the dishes, which added a fun talking point to the meal.



Thank you to all who made this event possible. And, if you didn't go this year, make sure you mark your calendar for next year.



Did you go? Which dish was your favorite?

Did you know there is a buffalo farm in Preston County? It's true. In Terra Alta, you'll find Riffle Farms, which raises grass-fed buffalo. Riffle Farms was the first commercial bison operation in the state of West Virginia. They were also the first farm business to field harvest their animals for state certified commercial sale, according to their website.

Mochinut is a brand of Mochi donuts I found that delivered to my location when I was out west.



"Mochi donut is a donut that originated from Hawaii which is a combination of American doughnuts and Japanese mochi. Mochinut is gaining popularity owing to its unique shape and wonderful texture; light crispy coating with a soft chewy inside."



"Mochi Donuts are made with rice flour. The rice flour makes Mochi Donuts stretchy and chewy. There is a sticky addictiveness to each bite, a textural element that is completely different from yeast or cake donuts." The 8 dough balls came in regular, fruity pebble and taro. These were light and airy and delicious. I love the texture variation with the dough balls; it's kinda like both donuts and donut holes mashed together in a different way. Fun.

Grade: B

T&L has a number of locations in the northern part or the state, including at the mall in Bridgeport. I'd ultimately like to stop by each spot.



So the hot dog counter is pretty straightforward, and I kept it sinple with a dog complete with mild chili, slaw, mustard and onions. A tasty, quick, simple snack. A bit on the soggy side.

Grade: B