NEW THIS YEAR!!! Gourmet Pairing Experience
Don’t miss out on an exciting new twist to Iowa’s Premier Beer, Wine and Food Expo, presented by Hy-Vee. 2012 marks the first year that exclusive Gourmet Pairing Dinners are offered during the show. This unique, exclusive dining experience pairs a tapas-style multi-course meal with select wine or beer presented, paired and served by one of Des Moines’ top chefs! Reservations can be made in advance on a first-come, first-served basis. Limited seating for 20 is available for each experience. Please note that the $35 price does NOT include admission to the Expo.

CLICK HERE TO PURCHASE TICKETS TO THE
GOURMET PAIRING EXPERIENCE!



FRIDAY
5:30p – 6:30p
Scott Stroud, Corporate Chef for Orchestrate
Django, Centro, Gateway, Racoon River Brewery among others


Butternut squash bisque, bacon, smoked paprika
Paired with Simi Sauvignon Blanc

Coriander crusted sea scallop, parsnip puree, basil oil
Paired with Simi Chardonnay

Pan seared beef filet, peppercorn-cognac sauce, potato dauphinoise, green bean bundles
Paired with Simi Pinot Noir

Molten chocolate lava cake, cherry gelato, caramel sauce
Paired with Simi Cabernet Sauvignon


$35 per person


7pm – 8pm
Chef John Weiler, Hy-Vee

5 Spice Winter Squash Bisque with Chili tuile
Beer : Shock Top Midnight

Arugula Salad Greens, Maytag Blue Cheese, LaQuercia Lardons, Dressed with Hoegarten Framboise Vinaigrette
Beer: Wild Blue

Seared Duck Breast with apple compote, Beet Dauphine and Celery Root Mashed Potato
Beer: Leffe Brown

Peppercorn Goat Cheesecake
Beer : Goose Island Pepe Nero


$35 per person




SATURDAY

6p-7p
Chef Andrew Kintigh, Hy-Vee

Baby arugula, honeycrisp apple, cranberry, pepitas, meyer lemon vinaigrette, herbed flatbread
paired with – Charles Krug Sauvignon Blanc

Seared sea scallop, parmesan polenta, fresh pear, sage
paired with– Charles Krug Chardonnay

Roasted pork tenderloin, bacon braised brussel sprouts, spiced butternut squash, apple cider reduction
paired with – Charles Krug Pinot Noir

Dark chocolate molten cake, chevre ice cream, black cherry reduction, toasted pistachios
paired with– Charles Krug Zinfandel


$35 per person


8pm-9pm
Chef Sean Wilson – Proof Restaurant

Roasted beet salad with beet/balsamic marshmallow, pistachio picada, goat cream and baby arugula
Paired with Ruffino Pinot Grigio

Golden Mussel Chowder
Paired with Ruffino Prosecco

Marinated Quail w/ Aleppo-style sour cherry, and pickled pecans
Paired with Ruffino Chianti Classico Reserva

Seared petite with roasted mushrooms braised pistachios, pickled sunchokes & radish
Paired with Ruffino Modus


$35 per person

CLICK HERE TO PURCHASE TICKETS TO THE
GOURMET PAIRING EXPERIENCE!


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