Join me this weekend for the 2019 Grand Rapids International Wine, Beer and Food Festival. I'll be making these Silver Sunset Cocktails on the Meijer Food Stage. Join me Friday 11/22 from 5-6pm and again on Saturday 11/23 from 3-4pm and 6-7pm. I'll have samples of this delicious Appy Tail at the end of each demonstration.
Link to get your tickets
12th Annual Grand Rapids International Wine, Beer & Food Festival November 21-23, 2019 — DeVos Place, Grand Rapids
The 12th Annual Grand Rapids International Wine, Beer & Food Festival returns to DeVos Place, Thursday, November 21 through Saturday, November 23, offering a world-class epicurean experience in the heart of West Michigan. Festival goers will find an unparalleled offering of food, beverage and culinary entertainment presented by area chefs, restaurants and purveyors of libations from around the globe.
Six restaurants will offer intimate Pairing menus throughout the Festival, where guests can sit back, relax and watch as the chef prepares an elegant multi-course meal paired with the finest wine, beer or spirits. The menus are being finalized and posted in time for advanced reservations, which go on sale October 14 at GRWineFestival.com.
More than a dozen restaurants will serve up small plate offerings ideal for enjoying while strolling throughout the festival. Some of the state’s leading culinary experts make their way to the Meijer Food Stage to share insider tips for preparing mouth-watering dishes at home.
On the beverage side of things, a series of educational tasting sessions are also held during the Festival. Additional highlights of this year’s annual celebration include:
The Vineyard – featuring 1,200+ wines from sparkling to bold reds and crisp whites, including the exclusive Elite Collection where the “best of the best” are offered;
Hemingway Hall – showcasing craft spirits and cocktails from Michigan’s finest distilleries;
NEW Bourbon Bar and Spirit Workshops are featured in the Welsh Lobby;
Beer City Station – highlighting the many flavors and styles of the craft brewing world;
Cider Row – focusing on hard ciders made locally and beyond;
RendezBREW – encompassing the cordials and coffees paired with desserts and other delicious nightcap offerings.
Throughout the weekend, musical entertainment can be found at the Festival in The Vineyard, Beer City Station and RendezBREW Cafe, as well as a DJ on the outdoor patio on Friday and Saturday evenings.
Advanced tickets for the Festival may be purchased online for $15 per person and are valid for a one-time use Thursday, Friday or Saturday. A 3-Day Pass (available online in advance for $40) allows admission each day of the Festival and is intended for those who want to get the most out of their tasting experience.
The 3-Day Pass is available for purchase online until Thursday, November 21 at 9pm. Purchase Online Ticket Sales (Ticketmaster fees apply). Once the festival opens, tickets may be purchased onsite at the Box Office: $15 for Thursday or $20 for either Friday or Saturday. During the event, festivalgoers may purchase tasting tickets for 50 cents each, which are used for all food and beverage tastings (excluding Pairings). Each sample requires a varied amount of tasting tickets.
Admission to this Festival is for those 21 or older, and valid ID is required to purchase tickets and to enter.
The 12th Annual Grand Rapids International Wine, Beer & Food Festival @ DeVos Place
Thursday, November 21 (6-9pm)
Friday, November 22 (4-10pm)
Saturday, November 23 (2-10pm)
Silver Sunset Cocktails
(Jalapeño Pineapple Martinis & Filet Mignon Kabobs)
Jalapeño Pineapple Martini
3 ounces pineapple juice
2 ounces vodka
Juice of ½ lime
½ ounce pickled jalapeño juice
Fresh cilantro leaves
Add pineapple juice, vodka, lime juice and jalapeño juice to a cocktail shaker, along with some ice. Cover, shake and strain into a chilled martini glass. Garnish with jalapeño slices and cilantro.
Jalapeño Pineapple Filet Mignon Kabobs
⅓ cup Soy Sauce
⅓ cup pineapple juice
1 tablespoon sherry
1 tablespoon red wine vinegar
1 clove garlic, minced
1 tablespoon minced jalapeño
1 pound filet mignon steaks (approximately 2-3 steaks, each 2 inches thick), cut into 1-inch cubes
1 small red onion, cut into bite-size pieces
2 bell peppers, cut into bite-size pieces
2 cups pineapple chunks, cut into bite-size pieces
6 skewers (at least 7 inches long)
Preheat oven to 425ºF. Line a baking sheet with aluminum foil.
Preheat grill to medium-high heat.
In a medium-size bowl, mix together all marinade ingredients. Reserve 2 tablespoons of marinade for roasting vegetables; set aside. Place meat into bowl, cover and marinate for at least 30 minutes.
Place onion, peppers and pineapple on baking sheet, then pour reserved marinade over top. Roast for 10 minutes.
Thread roasted veggies, fruit and meat onto skewers, then grill for 5 to 7 minutes for medium-rare doneness. Turn skewers every 1 to 2 minutes to grill all sides evenly. Remove skewers from grill.
Make 6 Jalapeño Pineapple Martinis, and serve each with a Filet Mignon Kabob.
If using wooden skewers, soak in water for at least 30 minutes prior to grilling to prevent wood from burning.