Wednesday, November 11, 2009

2nd Annual Grand Rapids International Wine & Food Festival starts tomorrow!

Thursday, Nov. 12 (5-9pm) | Friday, Nov. 13 (3pm-9pm) | Saturday, Nov. 14 (Noon-9pm)

This pre-holiday show at DeVos Place, Grand Rapids, has doubled in content in just one year and is expected to draw some 10,000+ individuals throughout the three days, making it the largest food and wine festival in the state and one of the premier events of its kind in the Midwest. From the connoisseur who lives and breathes for the finer things in life to the novice looking for an introduction to the world of wine, food and other culinary delights, the International Wine & Food Festival in Grand Rapids delivers a grand experience that is sure to please every palette.

Over one hundred wineries from around the world will provide samples of as many as 1000 assorted wines – including some hard to find, top shelf vintages. Brewmasters and distillers will also to be on hand providing tastes of their hand-crafted beverages. Wine and beer tasting seminars give a 45-minute experience and are limited to 40 individuals per program, with a cost of $15 per person, per seminar.

Chefs from 10 of the area’s top restaurants will prepare and serve samples of their culinary specialties, including Bistro Bella Vita, Cygnus 27, Gill’s at The BOB, Huntington Club, Leo’s, Louis Benton Steakhouse, Melting Pot, San Chez, Tre Cugini and Wildfire Grille. Additionally four select restaurants (Bar Divani, Tre Cugini, The 1913 Room and six-one-six) will be partnered with distinguished wineries and breweries for special Pairings – gourmet multi-course meals served on-site in a casual yet intimate “bar top” setting. Tickets for the Pairings may be purchased at the Festival on a first-come, first-served basis at a cost of $25 per person. Each Pairing is limited to 16 seats; see reservationist on-site.

Esteemed individuals from the culinary world – including Joe Borrello of Tasters Guild International and Angus Campbell of the Secchia Institute of Culinary Arts, as well as New York’s Tony “Wine Chef” Lawrence, Sue Dow, Sheri Steinbach and Chef Eric Villegas – will host seminars, demonstrations and workshops throughout the event.

Gourmet specialty items and high-end accessories will also be available in the Riverfront Marketplace, just in time for holiday entertaining and shopping.

Additionally, culinary and hospitality students from Ferris State University and Grand Valley State University, are given the opportunity to work side-by-side with industry leaders for an unparalleled educational experience.

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