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SIGNATURE CHEF INVITATIONAL

GRAND GALA RECEPTION
& 6 COURSE DINNER

RECEPTION PRESENTED BY Honest Weight Food Co-op

DINNER PRESENTED BY MTX Group Inc.

SATURDAY : JANUARY 19 : 2019
EMPIRE STATE PLAZA : RECEPTION: 6:00PM : DINNER: 7:00PM

A six course culinary masterpiece, the 10th Anniversary dinner will be prepared by the Festival Signature Chefs: Aj Jayapal, Brian Molino, Jaime Ortiz, Jim Rua, Marla Ortega, & Yono Purnomo – paired with premium wines selected and provided by Empire Merchants North.

$125.00 – UNDER STUDY:
35 year old and under ticket to the Gala Reception & Dinner.

$150.00 – GENERAL ADMISSION:
1 ticket to the Gala Reception & Dinner.

$175.00 – LEAD ACTOR:
1 ticket to the Gala Reception & Dinner, Priority Seating, & Program Listing

$350.00 – PRODUCER:
2 tickets to the Gala Reception & Dinner, Priority Seating, & Program Listing.

$500.00 – EXECUTIVE PRODUCER:
2 tickets to the Gala Reception & Dinner with Priority Seating, & Program Listing. PLUS 2 tickets to The Saturday Grand Tasting & Seminar.

$1600.00 – HONORARY CORPORATE TABLE FOR 8:
8 tickets to the Gala Reception & Dinner, Priority Seating, & Program Listing.

PURCHASE TICKETS



VIEW SHUTTLE INFO

SHUTTLE SERVICE PROVIDED BY FALCON CLUB

PLEASE NOTE: No tickets will be mailed. Your email confirmation is your proof of purchase. Please print & present at registration. Must present government issued photo ID to enter the event regardless of ticket purchase. No one under 21 will be admitted to the event.

2019 GRAND GALA MENU

LIVE ACTION DURING RECEPTION:
CHEF YONO PURNOMO & CHEF JIM RUA
Masala Dosas
Rice & Lentil Crepes with Spiced Potatoes and Tomato Chutney

BUTLER PASSED HORS D’OEUVRES   |   Chef Michael Heinrichs

GALA DINNER MENU:
FIRST: AMUSE, PRE-SET ON TABLE   |   CHEF MATT JOYCE
Vadouvan Curry Granola:
with Goat's Milk Ricotta

SECOND COURSE   |   CHEF RIC ORLANDO
Goan Seafood Curry:
Prawn, Scallop and Mussels with Grated Coconut, Ginger, Tumeric and Lemon

THIRD COURSE   |   CHEF MARLA ORTEGA
Skhaman Dhokla:
with Chickpea Carrot Salad, Peanuts, and Lime Vinaigrette

FORTH COURSE   |   CHEF MARK D. GRAHAM
Duck Tikki:
Spiced Duck with Saffron Potato, Coriander Mint Chutney and Cashew Papadum Crumble

FIFTH COURSE   |   CHEF JAIME ORTIZ
Lamb Vindaloo:
Biryani Rice Cake, Palak Paneer, Onion Pakora and Tamarind Chutney

DESSERT   |   CHEF RACHEL MABB
Victorian Sandwich Cake:
Cardamom Sponge Cake with Ginger Buttercream and Kumquats

VEGETARIAN GALA MENU

CHEF COURTNEY WITHEY
Vegetarian Gala Menu is provided only for guests with dietary restrictions.
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