John Brown has been a wine and food columnist in West Virginia since the 1980’s. His regular columns appear in the Charleston (WV) Gazette-Mail under the title Vines & Vittles and in The State Journal - a statewide business weekly
Wine vs. Beer - Throwdown Number 3
It’s always gratifying to observe the positive effect our contributions make to the community in which we live. On Saturday, February 28th you will have, shall we say, a tasteful opportunity to do just that by attending the third annual Feastivall celebration at Berry Hills Country Club.
Feastivall, of course, is a fundraiser supporting Festivall – the multi-week entertainment event that brings a plethora of top-notch musical talent to the greater Charleston area each summer. Feastivall is a good old fashion beverage throw down pitting wine versus beer in a five-course gourmet meal.
It is, of course, a unique opportunity for that lesser liquid (beer) to share the spotlight with the most food-friendly beverage (wine) man has ever produced.
Attendees will have the opportunity to vote on the best accompaniment (wine or beer) for each of the five courses prepared by executive chef at Berry Hills and Culinary Institute of America (CIA) graduate Paco Aceves. Paco will be assisted by fellow CIA graduate and Buzz Foods Services corporate chef, Paul Smith.
The event will begin at 6 p.m. with a wine and beer aperitif bar where guests can sip, mingle and bid on items at the silent auction which will include works and performances by local artists, restaurant packages, travel opportunities, including a stay in Italy and more.
The evening will also feature performances by local artists and will be hosted by Mountain Stage’s Larry Groce. Guests will enjoy five courses, each paired with a craft beer selected by my mis-guided pal and fellow columnist Rich Ireland. Of course, yours truly will pick the wines.
Here’s the menu along with our wine and beer pairings:
First course Seafood terrine, smoked tomato aspic Wine: 2013 Albert Bichot Chablis Domaine Long-Depaquit - France Beer: Ayinger Urweisse
Second course Roasted winter beet salad, artisan goat cheese, micro lettuce and candied pistachio, blood orange vinaigrette Wine: 2011 Treana White Wine - California Beer: Saison 1558, Brasserie du Bocq, Belgium
Third course Venison sausage, parsnip puree, micro bull’s blood Wine: 2012 Luma Carmenere Reserva - Chile Beer: Westmalle Dubbel, Brouwerij Westmalle (Trappist), Belgium
Fourth course Stout braised beef short rib, wild mushroom risotto, reduction sauce (crudité vegetables) Wine: 2010 Medlock-Ames Red Blend – Napa Valley Beer: Celebrator Doppelbock, Brauerei Aying, Germany
Fifth course Toasted coconut meringue and warm winter fruits, spice cake, curried hazelnuts, port ganache Wine: 2011 NXNW Late Harvest Riesling – Washington State Beer: Samuel Smith’s Organic Chocolate Stout, Samuel Smith’s Old Brewery, United Kingdom
After each course, guests will vote for the beverage pairing they like best. By the end of the night, one will emerge the winner. I suppose the beer nuts, buoyed by their 3-2 upset win last year, are feeling their oats… or hops …and think they actually have a chance of besting the fruit of the vine once more.
Ain’t gonna happen, Rich! Swill versus swell, sackcloth versus silk, gruel versus elixir- you get the picture. So plan on joining us for a good cause and an evening of fun, food and your favorite beverage.
Tickets are $110 per person and are partially tax deductible. Get your tickets by going to: http://festivallcharleston.com/ or by calling 304-470-0489.
Feastivall, of course, is a fundraiser supporting Festivall – the multi-week entertainment event that brings a plethora of top-notch musical talent to the greater Charleston area each summer. Feastivall is a good old fashion beverage throw down pitting wine versus beer in a five-course gourmet meal.
It is, of course, a unique opportunity for that lesser liquid (beer) to share the spotlight with the most food-friendly beverage (wine) man has ever produced.
Attendees will have the opportunity to vote on the best accompaniment (wine or beer) for each of the five courses prepared by executive chef at Berry Hills and Culinary Institute of America (CIA) graduate Paco Aceves. Paco will be assisted by fellow CIA graduate and Buzz Foods Services corporate chef, Paul Smith.
The event will begin at 6 p.m. with a wine and beer aperitif bar where guests can sip, mingle and bid on items at the silent auction which will include works and performances by local artists, restaurant packages, travel opportunities, including a stay in Italy and more.
The evening will also feature performances by local artists and will be hosted by Mountain Stage’s Larry Groce. Guests will enjoy five courses, each paired with a craft beer selected by my mis-guided pal and fellow columnist Rich Ireland. Of course, yours truly will pick the wines.
Here’s the menu along with our wine and beer pairings:
First course Seafood terrine, smoked tomato aspic Wine: 2013 Albert Bichot Chablis Domaine Long-Depaquit - France Beer: Ayinger Urweisse
Second course Roasted winter beet salad, artisan goat cheese, micro lettuce and candied pistachio, blood orange vinaigrette Wine: 2011 Treana White Wine - California Beer: Saison 1558, Brasserie du Bocq, Belgium
Third course Venison sausage, parsnip puree, micro bull’s blood Wine: 2012 Luma Carmenere Reserva - Chile Beer: Westmalle Dubbel, Brouwerij Westmalle (Trappist), Belgium
Fourth course Stout braised beef short rib, wild mushroom risotto, reduction sauce (crudité vegetables) Wine: 2010 Medlock-Ames Red Blend – Napa Valley Beer: Celebrator Doppelbock, Brauerei Aying, Germany
Fifth course Toasted coconut meringue and warm winter fruits, spice cake, curried hazelnuts, port ganache Wine: 2011 NXNW Late Harvest Riesling – Washington State Beer: Samuel Smith’s Organic Chocolate Stout, Samuel Smith’s Old Brewery, United Kingdom
After each course, guests will vote for the beverage pairing they like best. By the end of the night, one will emerge the winner. I suppose the beer nuts, buoyed by their 3-2 upset win last year, are feeling their oats… or hops …and think they actually have a chance of besting the fruit of the vine once more.
Ain’t gonna happen, Rich! Swill versus swell, sackcloth versus silk, gruel versus elixir- you get the picture. So plan on joining us for a good cause and an evening of fun, food and your favorite beverage.
Tickets are $110 per person and are partially tax deductible. Get your tickets by going to: http://festivallcharleston.com/ or by calling 304-470-0489.
