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

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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 Peppercorn Demi-Glace and a touch of Cream.
    Paired with Banshee Sonoma County Chardonnay
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Aaron Lenz // 7:00–8:30 PM // Level 1 Rooms 107–108

Hotel Pattee

with Tom Crowder, Southwest Wines

First Course:

  • Shrimp and Avocado Creme Crostini
    Paired with Soleil Classic Mimosa

Second Course:

  • Apple Walnut Salad with Poached Pear and Sangria Vinaigrette
    Paired with Cantina Sangria

Third Course:

  • Pan Seared Scallops with Fried Polenta and Chimichurri
    Paired with Hatch Green Chile Wine

Fourth Course:

  • Cherry Pork Chop with Fingerling Potatoes and Roasted Apples
    Paired with Vinos de los Muertos Rojo

Fifth Course:

  • Chocolate Torte
    Paired with Hatch Red Chile Wine

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 representing Robert Mondavi Winery, Napa Valley

First Course:

  • Lobster Egg Rolls with Sweet Corn, Jalapeños and Soy-Ginger Sauce
    Paired with Robert Mondavi Fume Blanc, Napa

Second Course:

  • Fig and Arugula Salad with Gala Apples, Prosciutto, Sweet and Spicy Walnuts, Red Grapes and Mustard Vinaigrette
    Paired with Robert Mondavi Chardonnay, Napa

Third Course:

  • Roasted Tenderloin with Maytag Blue Cheese Risotto, Campari Tomatoes and Cabernet Butter
    Paired with Robert Mondavi Maestro, Napa

Fourth Course:

  • Kahlúa Blondie with Vanilla Bean Ice Cream and Chocolate Kahlúa Sauce
    Paired with Robert Mondavi Moscato d’Oro, Napa
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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