Beer bombs, wine shines at FeastivALL dinner pairing

On February 24, Charleston, WV, held its annual FeastivALL event, and beer came out on the short end of the stick again. This all-in-fun fundraising dinner for FestivALL pairs one beer and one wine with each of the five food courses.

Following each course, guests vote whether they preferred the beer or the wine with that course. The competition helps make the evening entertaining.

A different professional chef with West Virginia connections prepares each course, making the food delectably delicious and always first-rate. This year was no exception.

Attendees voted wine best with four of the five courses. (So sad😢) And a cider (filling in for a beer in the first course) was the only non-wine to win. It was not for a lack of some great beer pairings, however. What is this town coming to when the majority of folks think wine pairs best? Tell me it’s not true.

I guess we shouldn’t over-dramatize beer’s losses. In fact, each round’s votes were fairly closely split between those who preferred the beer vs. those who preferred the wine.

Here are the courses along with their chef and the paired wine and beer (or cider) selection.

1. Tuna Tartare Wonton

Chef: Seth Samples, University of Charleston
Wine Pairing: Whitehaven Sauvignon Blanc
Cider Pairing: Hawk Knob’s Salty Beach Hard Cider

2. A Humble Salad

Chef: Emily Isaac, The Humble Tomato
Wine Pairing: William Hill Chardonnay
Beer Pairing: High Ground Brewing Ymir The Creator Farmhouse Ale

3. Tuscan Bean Soup

Chef: Tim Urbanic, Bop & Nana’s
Wine Pairing: Quilt Thread Count Red Blend
Beer Pairing: Jackie O’s Endless Echoes Hazy IPA

4. Braised Wagyu Beef Cheek Bourguignon

Chef: Paul Smith, 1010 Bridge
Wine Pairing: Quilt Napa Cabernet Sauvignon
Beer Pairing: Bridge Brew Works Shays Revenge Oatmeal Stout

5. Strawberry Shortcake

Chef: Brian Magliiochette, CB Culinary Service
Wine Pairing: LaMarco Prosecco
Beer Pairing: Screech Owl Wild & Wonderful Strawberry Ale

My favorite FeastivALL pairings

My favorite beer pairings were Course Two: Humble Salad paired with the Farmhouse Ale from High Ground Brewing in Terra Alta; and Course Three: Tuscan Bean Soup paired with Endless Echoes IPA from Jackie O’s Brewery in Athens’ Ohio.

Those two pairings were both beautiful and unexpected. Both dishes were simple, yet delicious. In each case, the beer elevated its dish more than I expected. These pairings show the immense versatility beer pairing brings in elevating a food’s enjoyment to a higher level.

The offered wine and beer pairings were all selected by staff at Mountain State Beverage, led by Dakota Farmer. I so appreciate their support for beer and food events. These are important to the growth of beer appreciation in our market.

My favorite FeastivALL course

The Braised Beef Cheek plate was ever so tasty. The beef was fork-tender, flavorful, and perfectly paired with the included seasonal vegetables and garlic-herbed smashed potatoes. A rich gravy brought it all together perfectly. Spectacular comfort food.

That dish shows why Chef Paul earned his second James Beard Award nomination this year.

Thanks to all who helped

You certainly get your value out of this fundraising dinner in the food, beverage, and fun it provides. Kudos to the Festival staff and volunteers for their work and especially to project leader LJ Fairless who puts so much energy into making the event a success. Kudos too to the chefs and the University of Charleston’s kitchen staff who put in the time and expertise needed to make the dinner possible.

See ya this summer at FestivALL 2024

Charleston FestivALL website link