Grand Rapids International Wine, Beer, and Food Festival
November 15-17, 2018
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PLEASE NOTE: The following information is from the 2017 Festival. The 2018 Pairing information will be available soon.

Plan to be wined and dined!

Grand Rapids’ finest restaurants will prepare, present and serve exceptional multi-course meals with considered wine, beer, cider or cocktails. Chefs will share their knowledge and insights about their selections in an elegant, yet relaxed, sit down atmosphere.

Reservations for Pairings are made in advance online or at the Festival on a first-come, first served basis. Each Pairing has limited seating, so reserve your space early.

The Pairings Are Competing for Bragging Rights!

A collection of local food specialists will partake in enjoying the many pairings, consider the attributes of the matchup of beverage to food and select 2 winners of the 2017 Pairing Bragging Rights! See the full details below:

With nine pairings this year at the Festival it has been decided to create 2 categories. Four restaurants will participate as classic wine pairings and the 2nd group of five restaurants will present combined beverage pairings that may include beer, spirits, ciders and wine.

There will be 4 sets of 2 judges for each category. We have the judges operating in pairs as the dining experience is meant to be shared. An exchange of opinions between partners is essential in broadening each person’s perspective of what they are experiencing. Each team will agree on their particular ballot.

The ballot will simply ask each team their opinion on a scale of 1 to 5 on four criteria:

  • Presentation
  • Creativity/Originality
  • Balance of the menu
  • Harmony of the beverages

On Saturday night the judges will assemble with their ballots and decide on who should have the 2017 Bragging Rights in their category.

The 2017 Pairing lineup:

  • Wine Pairings Group:  Blackstar Farms of Leelanau County  |  Nibi at Firekeeper’s Casino  |  The Kitchen by Wolfgang Puck  |  Red’s at Thousand Oaks
  • Mixed Beverages Pairings Group:  Gilly’s Smokehouse  |  Rockwell Republic  |  |  The Knickerbocker  |  San Chez

Wine Pairings Judges:

Bill and Jane Koski – General Manager of Rose’s on Reeds Lake and the Sommelier/Wine Steward for the Gilmore Restaurant group.

Stacey Faba – Wine Buyer and Beverage Specialist for the new Ada Kingma’s. Stacey has been a Wine Buyer for 27 years. She must have started this career at the age of 10.

Alan Hartline – The owner of the Kingma’s Markets in Grand Rapids and Ada. Alan is dedicated to the finest and freshest products from around the world and Michigan specialties.

Eddie Tadlock – Day Job….Assistant General Manager of DeVos Place/DeVos Performance Hall/Van Andel Arena. By night: You can see Eddie’s day to day creations in the kitchen at his Facebook blog…Culture Kitchen.

Anna Baeten – Executive Director of the Funky Buddha Yoga Hothouse, melds a meditative state of mind and body, and pairs this with the broader experience of eating food on a regular basis. Also the founder of the Crappy Dinner Party in Grand Rapids!

Sarah Tincher – Managing Editor of Grand Rapids Magazine, and also presents the “Weekend City Guide” on The WGVU Morning Show with Shelley Irwin every week.

Amy Ruis – Owner of Art of the Table and co-owner of Aperitivo, Certified Sommelier from the Court of Master Sommeliers Level 1, columnist for the Grand Rapids Magazine’s wine column, avid traveler and food reveler.

Mixed Beverages Judges

John Gonzalez – John has been covering entertainment events as well as food, travel and beer at MLive since 2012. John travels with MLive reporter Amy Sherman on the “MI Best Beat” searching Michigan for everything from pizza to burgers to new breweries. He also co-hosts the statewide radio show Behind the Mitten.

Amy Sherman – “Michigan’s Best” reporter for MLive, host of Behind the Mitten radio show, craft beer expert, 20 years professional chef and John Gonzalez’s handler.

Adrian Sotelo – Social media strategist, graphic designer and publisher of Farándula magazine. After spending nearly a decade working for a local food equipment company as an Online Content Manager he decided to launch Farándula magazine, a bilingual lifestyle and entertainment magazine with the idea to keep West Michigan informed of all the events and happenings in our community.

Suriya Davenport – Founder of The New GR media news, regarded as GR’s 1st Urban Foodie, his fascination with the Food Network channel takes him to eateries across the different regions of America.

Jenn Filenworth – Food Liaison for, a Registered Dietitian (RD), candidate for a Masters in Human Nutrition, and a Student at the Secchia Institute of Culinary Education.

CJ DeVries – Owner and operator of GRNow, the premier event guide for the Grand Rapids metro area. CJ spends her day indulging in and reporting on all the *GRAND NEW* food establishments and interesting menu items GR has to offer. She is also an award winning chili cook (yes, it was only one award but it still counts)!

Rachael Ruiz – Host of the lifestyle/entertainment show, eightWest, which airs daily on WOOD TV8. Rachael loves interviewing and working alongside West Michigan’s most renowned chefs, restaurants and foodies.

Chef Chris Perkey – Owner of Osteria Rossa and IRON restaurants. Chris has spent his career working in the top restaurants in Chicago and Grand Rapids. His two restaurants in downtown GR are award winning establishments.

Participating Restaurants & Menus:




Bedazzled Sparkling Wine


Grilled Squash Salad with Apples, Bacon, Fennel, Raclette and Candied Cranberries

2016 Arcturos Dry Riesling


Black Star Farms Hard Apple Cider Braised Pork Loin, Apple & Potato Gratin, Crispy Brussels Sprouts

Vintner’s Pinot Noir


Pumpkin Cheesecake with Pumpkin Marmalade and Maple Crunch

Sirius Maple Dessert Wine

Chef Lance Griffus – He graduated from the Great Lakes Culinary Institute in 2015 and moved on to work under Chef Jim Morse at the Boathouse Restaurant in Traverse City, MI. He focused on using local products and learning the philosophy of farm-to-table dining in an upscale environment. Ultimately, Lance became a Sous Chef, a Catering Manager and even took on Front of the House responsibilities. He is now Black Star Farm’s newest Chef and it is his mission to bring the passion and knowledge he has acquired to northern MI’s premier wine and culinary destination.


Thursday:  5:30pm, 7:30pm

Friday:  5:30pm, 7:30pm

Saturday:  3pm, 5pm, 7pm and 9pm

PRICE:  $60 per person

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Smoked Scallops, Butternut Squash Puree, Hens of the Wood, Herbs, Apple Gastrique

B.O.B.’s Brewery Blondie


Shaved Brussels, Buttermilk Blue Cheese, Toasted Pepita, Pickled Chai Grapes, Herbs, Raspberry Green Tea Vinaigrette

B.O.B.’s Brewery Hoptics Gose


Smoked Amish Chicken Confit, Poblano & Sweet Corn Spoon Bread, Tomato Chili Marmalade, Crispy Chicken Skin

B.O.B.’s Brewrey Full on IPA


Molasses Braised Creekstone Short Rib, Malted Demi, Black Pepper & Parsnip Biscuit, Bourbon Pickled Carrots & Roasted Fennel, Crispy Potato

B.O.B.’s Brewery 2016 Robert The Barrel (bourbon barrel aged)


Dark Chocolate Flourless, MI Maraschino Cherry, Lemon Tuile, Honey Hatch Chili Puree, Vanilla Stout Ice Cream

B.O.B.’s Brewery Tiramisu Stout

Chef Mick Rickerd – If you’ve had the good fortune of eating at one of hte restaurants in The B.O.B. or attending one of their catered events, you’ve enjoyed the culinary talents of el jefe, aka Executive Chef Mick Rickerd. A home state guy, Mick grew up in Byron Center and spent summers in Traverse City. He honed his craft for detail as executive chef by working under many area (now retired) Executive chefs as a young cook.


Thursday:  5:30pm, 7:30pm

Friday:  5:30pm, 7:30pm

Saturday:  3pm*, 5pm, 7pm, 9pm

PRICE:  $45 per person

*$35 per person Saturday 3pm Matinee

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Bacon Shoyu Ramen

Pork belly, cilantro, shitake

Kono Sauvignon Blanc


Quail Confit

Parsnip, miso, radish

Cloudline Pinot Noir


Hoisin Beef Cheek

Greens, yuzu, ginger

1000 Stories Zinfandel


Roasted Apple

Cider, ginger, vanilla

Texas Corners Dry Hard Apple Cider


Thursday:  5:30pm, 7:30pm

Friday:  5:30pm, 7:30pm

Saturday:  3pm, 5pm, 7pm

PRICE:  $65 per person

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Curried Squash Bisque, Spiced Pistachios, Lemon Crème Fraiche

Sauvion Vouvray


Cold Grilled Scallop, Spinach, Bacon, Roasted Shallot Vinaigrette, Whipped Goat Cheese, Spiced Candied Pecans

Joseph Carr Carneros Chardonnay


Dijon Rubbed Beef Tenderloin, Chive Potato Puree, Glazed Farm Carrots, Truffle Demi-Glace, Fried Shallots

Josh Cellars North Coast Cabernet


Caramel Apple Cheesecake, Streusel, Apple Chip, Sea Salt

Carajillo: Espresso poured over ice and topped with 3/4 ounce Licor 43, served in rocks glass


Thursday:  5:30pm, 7:30pm

Friday:  5pm, 7pm, 9pm

Saturday:  3pm*, 5pm, 7pm, 9pm

PRICE:  $55 per person

*$45 per person Saturday 3pm Matinee

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Egg Drop Soup, Hot and Sour Pork Dumpling

Bells Lager of the Lakes



Big Eye Tuna Nigiri, Truffled Shishito Pepper, Yuzu Black Tobiko, Rosemary Gel

Champagne Cocktail – Moutard Brut Champagne, Angostura soaked sugar cube, bruleed lemon peel, pounded rosemary stalk


Chef Board

Duck Prosciutto, Berber Rabbit Balantine, Lamb Boudin, Jalapeno Lime Marmalade, Asian Pear Chutney

Orchards Negroni – Lairds Applejack Brandy, R&R Sweet Vermouth, Aperol, Campari, St. George Spiced Pear Liqueur, orange twist



Jellyfish Cucumber Salad, Wafu, Frisse, Arugula, Poached Egg, Pickled Sprouts

Water of Life – Long Road Old Aquavit, Lillet Blanc, Cointreau Orange Liqueur, fresh lemon juice, R&R honey syrup, orange wheel, R&R Brandy Cherry



Gyudon Marinated Cow Tenderloin, Parsnip Puree, Sugiyaki Broth, Scallion

Manhattan Spice Trade – Elijah Craig Bourbon, Orange Spice Tea infused with R&R Sweet Vermouth, angostura bitters, flamed lemon peel extract, Brandy Cherry



Carrot Walnut Cake, Aquafaba and Coconut Frosting, Rum Cherry Gastrique, Candied Walnuts, Salted Almond Caramel

Holiday from Real – Vanilla infused Old Forester Bourbon, St. Elizabeth Allspice Dram, fresh lemon juice, pineapple juice, simple syrup, bruleed clove studded pineapple wedge, R&R Brandy Cherry

Chef Terry Ellison started working in the food industry at the age of 15. He graduated from the University Tennessee and worked in Hilton Head and Charleston for 3 years while finishing his Culinary degree at Johnson and Wales. Throughout his career he has worked at Michael’s Nook in England, Southern Market in SC, was the Executive Chef for Sodexo, and Panera Bread. Panera was what brought him to Grand Rapids, MI, which eventually led him to the executive chef position at Rockwell Republic and as an instructor at GRCC and the Secchia Institute.


Thursday:  5:30pm, 7:30pm

Friday:  5:30pm, 7:30pm

Saturday:  2pm*, 4pm, 6pm, 8pm

PRICE:  $65 per person

*$55 per person Saturday 2pm Matinee

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Guests will choose either wine or beer with pairing.


Fabada Asturana

Fabada bean stew with saffron, garlic, onion, and wild mushrooms

Topped with sherry vinaigrette and served with toast points

Wine:  Faustino VII – Viura – Rioja, Spain

Beer:  Arbor Brewing Co – Euchre Pilsner – Ann Arbor, MI


Harissa Roasted Organic Carrots

Organic rainbow carrots fire roasted with harissa

Topped with crumbled feta, serrano crunch and fresh parsley

Wine:  Faustino 1 Gran Reserva – Tempranillo – Rioja, Spain

Beer:  Blackrocks Brewery – Coconut Brown Ale – Marquette, MI


Apple Braised Pork Ribs

Apple cooked pork ribs with a pepper gravy

Served with smashed and fried red skin potatoes

Topped with Mahon cheese, basil and mint

Wine:  Gran Via 90 – Tempranillo – La Mancha, Spain

Beer:  Uncle John’s Hard Cider – Apple Blueberry Hard Cider – St. John’s, MI


Spiced Pumpkin Cake

Vegan Pumpkin Cake layered with mock buttercream

Topped with cashew glaze and caramel corn

Served with fresh cranberry sauce

Wine:  Ripanoco – Aragonês blend – Alentejo, Portugal

Beer:  Atwater Brewery – Vanilla Java Porter – Detroit, MI


Thursday: 6pm, 8pm

Friday:  6:30pm, 8:30pm

Saturday:  2pm, 4pm, 6pm, 8pm

PRICE:  $65 per person

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MIXED:  Each Pairing will include an Iron Bartender Competition! Guests will be able to enjoy washed spirits & infusions while deciding which cocktail pairs best with each course.




Compressed watermelon, micro basil, feta powder, balsamic pipette


Frisee, pickled red onion, toasted pine nuts, strawberry, shaved Manchego, honey truffle vinaigrette


Pressed ox tail, sweet potato puree, chicharron, natural jus


Almond frangipane, vanilla spiced poached pears, candied almonds


Chef Webb, a Michigan native, creates a menu of eclectic flavor from around the world. Growing up as a grandchild of a military family, Webb’s grandmother lived in numerous countries and regions including Morocco, Spain, California, and Mississippi. He grew up on the ethnic food from these countries and regions and it now inspires his everyday menu. Chef Webb attributes his love for cooking to his early childhood where he grew up foraging for fresh summer mushrooms and preserving fruits and vegetables by canning and pickling. His passion for cooking began while he helped his mother and grandmother in the kitchen. After high school Webb became interested in learning about Michelin Starred restaurants and went on to graduate from the Culinary Institute of America with honors and numerous endowments. After spending time in New York and Colorado, Chef Webb desired to move back to his home state to continue to nurture the use of native farm fresh produce in restaurants and work with Michigan’s many great chefs.


Thursday:  6pm, 8pm

Friday:  6:30pm, 8:30pm

Saturday:  4pm, 6pm, 8pm

PRICE:  $65 per person

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Spaetzle with Bacon and Gruyere Cheese

Wiener Gemischter Satz, Stift Klosterneuburg 2014


Viennese Goulash Soup

Gruner Veltliner, Herman Moser “Per Due”, Kremstal 2014


Smoked Pork Tenderloin with Red Cabbage and Austrian-style Potato Salad

Gelber Muskateller, Herman Moser 2016


Apple Strudel with Vanilla Rum Sauce

Evolucio Late Harvest, Tojaj 2015


Thursday:  6pm, 8pm

Friday:  6:30pm, 8:30pm

Saturday:  2pm*, 4pm, 6pm, 8pm

PRICE:  $50 per person

*$40 per person Saturday 2pm Matinee

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Pork & Pickles


Barrel Knickerbocker Gin Martinez


Pumpkin Pierogi

Bourbon brown butter

Ichabod Pumpkin Ale & Fenn Valley Chardonnay (true)



Polish cabbage roll with sauerkraut & smoked tomato

Baltic Anomaly Porter & Marland Pinot Noir


Apple Tart Tatin

Apple raisin pastry

Pilgrim’s Dole Wheatwine & Wyncroft Late Harvest Riesling

Brian Proctor is the Chef de Cuisine at New Holland Brewing’s The Knickerbocker on the West Side of Grand Rapids. Since opening The Knickerbocker, he has crafted the menu by focusing on whole animal butchery and sustainable local purchasing. He is responsible for operation of the kitchen, purchasing, and the creation and implementation of seasonal menus. Prior to The Knickerbocker, Chef Brian worked in Portland, Oregon where he developed a passion for sustainable purchasing and building relationships with local farmers and ranchers. Chef and his team at The Knickerbocker recently won the ‘Michigan Grown, Michigan Great’ award, presented by the MI Restaurant Association, highlighting their commitment to local sourcing and knowing your farmers.


Thursday:  6pm, 8pm

Friday:  6pm, 8pm

Saturday:  2pm, 4pm, 6pm, 8pm

PRICE:  $50 per person

Buy Pairing Tickets