photo by Katie McDonald Photography

photo by Katie McDonald Photography

photo by Katie McDonald Photography

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! Wine and beer pairing education presented by various wineries and breweries. Reservations can be made in advance on a first-come, first-served basis. Limited seating for 20 is available for each experience and is located on Level 1 of Hy-Vee Hall.

Tickets are $50 for the dinner alone, or purchase a $70 ticket package to include the gourmet pairing experience and admission into Iowa's Premier Beer, Wine & Food Expo.

Friday, November 9

Jason Scafuri // 6:30–8:00 PM // Level 1 Rooms 105–106

Waukee Hy-Vee

with Marc Carrigan, Foley Family Wines

First Course:

  • Albondigas (lamb meatball), Onions Chalets, Garlic with Mantinado Reduction with Cream. Garnished with Hazelnuts.
    Paired with The Four Graces Willamette Valley Pinot Noir

Second Course:

  • Spicy Tuna Carpaccio with Red and Yellow Peppers.
    Paired with Chalk Hill Estate Sauvignon Blanc

Third Course:

  • Spicy Sausage Empanada with Romesco Sauce (Tomato Sauce thickened with Almonds and Bread).
    Paired with Guenoc Lake County Petit Sirah

Fourth Course:

  • Pork Medallion Tenderloin with Green Pepper Corn Demi-Glace and a touch of Cream.
    Paired with Banshee Sonoma County Chardonnay

Aaron Lenz // 7:00–8:30 PM // Level 1 Rooms 107–108

Hotel Pattee

with Tom Crowder, Southwest Wines

First Course:

  • Shrimp and Avocado Crostini

Second Course:

  • Apple Walnut Salad with Poached Pear and Maple Dijon Vinaigrette

Third Course:

  • Seared Scallop with Fried Polenta and Chimichurri

Fourth Course:

  • Roasted Cherry Pork Chop with Fingerling Potatoes and Roasted Apples

Fifth Course:

  • Classic Carrot Cake with Buttercream Frosting

Saturday, November 10

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Matt Drennan // 6:00–7:30 PM // Level 1 Rooms 105–106

Fleming's Prime Steakhouse & Wine Bar

with Benjamin Poole, Johnson Brothers

First Course:

  • Lobster Egg Rolls: Sweet Corn, Jalapeños, Soy-Ginger Sauce

Second Course:

  • Fig & Arugula Salad: Gala Apples, Prosciutto, Sweet & Spicy Walnuts, Red Grapes, Mustard Vinaigrette

Third Course:

  • Roasted Tenderloin: Maytag Blue Cheese Risotto, Campari Tomatoes, Cabernet Butter

Fourth Course:

  • Kahlúa Blondie: Vanilla Bean Ice Cream, Chocolate Kahlúa Sauce
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Alex Strauss // 6:30–8:00 PM // Level 1 Rooms 107–108

West Lakes Hy-Vee

with Chris Anderson, Odell Brewing Co.

First Course:

  • 'Margarita' Guacamole.
    Paired with Odell Brewing Co. Rupture

Second Course:

  • Mango and Habanero Seafood Ceviche with Pineapple Scallop Aguachile.
    Paired with Odell Brewing Co. Cloud Catcher

Third Course:

  • Roasted Corn and Goat Cheese Tamale with Tomatillo Salsa.
    Paired with Odell Brewing Co. Green Coyote

Fourth Course:

  • Isolation braised Short Rib Tacos, Red Pasillia Chile Rice.
    Paired with Odell Brewing Co. Isolation

Fifth Course:

  • Dulce de Leche Tart with Maldon Sea Salt.
    Paired with Odell Brewing Co. Extra Special Imperial Red Ale