Gourmet Pairing Experience

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 10

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Stacey Wertzberger // 6:30–8:00 PM // Level 1 Rooms 105–106

Fleur Drive Hy-Vee

with Chris Anderson // Odell Brewing

Opening Course:

  • Rupture IPA

First Course:

  • Glazed Donut Crostini topped with Brie, Bacon, Cranberries and Arugula
  • Paired with 90 Shilling

Second Course:

  • Holiday Salad with Red Pears, Goat Cheese and Maple Pecan Popcorn
  • Paired with Odell IPA

Third Course:

  • Spiced Braised Pork Shoulder served with Sweet Potato Gnocchi and topped with Apple Slaw
  • Paired with Drumroll APA

Fourth Course:

  • Pumpkin Chai Tiramisu
  • Paired with Isolation Ale
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Matt Drennan // 7:00–8:30 PM // Level 1 Rooms 107–108

SOLD OUT

Fleming's Prime Steakhouse & Wine Bar

with Benjamin Poole, representing Neyers Vineyards

First Course:

  • Sweet Potato and Crab Bisque with Lump Crab and Garlic Croutons
  • Paired with Neyers 304 Chardonnay

Second Course:

  • Seared Scallops with Roasted Garlic and Popcorn Purée and Basil Oil
  • Paired with Neyers Carneros Chardonnay

Third Course:

  • Bacon Wrapped Filet with Duck Confit, Yukon Duchess Potato and Cabernet Butter Sauce
  • Paired with Neyers Left Bank Red

Fourth Course:

  • Pecan Tarte with Pumpkin Spice Chévre Ice Cream and Salted Caramel Sauce
  • Paired with Neyers Luna Zinfandel

Saturday, November 11

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Alex Strauss // 6:00–7:30 PM // Level 1 Rooms 105–106

Hy-Vee

with Benjamin Poole, representing Copper Cane Wines with Vino209

First Course:

  • Seasonal Cheese and Charcuterie Plate, Local Honey, Cornichon, Almonds and Crackers
  • Paired with Steorra Russian River Brut

Second Course:

  • Seared Scallop, Braised Oxtail, Parmesan Risotto, Crispy Root Vegetable, Oxtail Jus
  • Paired with Quilt Chardonnay

Third Course:

  • Wild Mushroom Stuffed Pork Tenderloin, Sweet Potato Dauphinoise Potatoes, Charred Broccolini
  • Paired with Elouan Pinot Noir

Fourth Course:

  • Spiced Pumpkin White Chocolate Créme Brulée
  • Paired with Beran Zinfandel
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Lynn Pritchard // 6:30–8:00 PM // Level 1 Rooms 107–108

SOLD OUT

Table 128 Bistro + Bar

First Course:

  • Butternut and Chipotle Bisque—Roasted Squash, Bacon, Chipotle Peppers, Apple Cider, Cream
  • Paired with 2015 Brooks Sparkling Riesling

Second Course:

  • Seared Sea Scallop with Sweet Corn Angolotti and Herb Broth
  • Paired with Emanuel Tres Viognier

Third Course:

  • Venison Tenderloin with Whipped Sweet Potato, Foie Gras and Chocolate Sauce
  • Paired with Domaine Berthete Chateau-neuf-du-pape La Berthete

Fourth Course:

  • Chocolate Truffle with Salted Caramel, Feuilletine and Gold
  • Paired with NEGRO ANGELO e FIGLI Birbét Brachetto DOC