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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
ALBANY CAPITAL CENTER : 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, Michael Heinrichs, Matt Joyce, Ric Orlando, Mark D. Graham, Rachel Mabb, Courtney Withey, and 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.



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

DALE MILLER, CMC
Maple Leaf Duck Samosa
Spicy Vegetables, Potato and Peas, Cilantro Dipping Sauce

BUTLER PASSED HORS D’OEUVRES   |   Chef Michael Heinrichs

GALA DINNER MENU:
MUSE, PRE-SET ON TABLE   |   CHEF AJ JAYAPAL
Pani Puri:
Crispy Puri, Spiced Potatoes, Tamarind Broth, Miss Sydney’s VIndu’s Chutney & Tierra Farm Organic Coconut Chips

MUSE, PRE-SET ON TABLE   |   CHEF MATT JOYCE
Vadouvan Curry Granola:
with Goat's Milk Ricotta
WINE PAIRING: CA DEL BOSCO FRANCIACORTA BRUT PRESTIGE

SECOND COURSE   |   CHEF RIC ORLANDO
Goan Seafood Curry:
Prawn, Scallop and Mussels with Grated Coconut, Ginger, Tumeric and Lemon
WINE PAIRING: KETTEMEIR MUELLER THURGAU 2017

THIRD COURSE   |   CHEF MARLA ORTEGA
Khaman Dhokla:
with Chickpea Carrot Salad, Peanuts, and Lime Vinaigrette
WINE PAIRING: DR FRANK RKATSITELI

FORTH COURSE   |   CHEF MARK D. GRAHAM
Duck Tikki:
Spiced Duck with Saffron Potato, Coriander Mint Chutney and Tierra Farm Organic Cashew Papadam Crumble
WINE PAIRING: DAVID BRUCE SONOMA PINOT NOIR 2016

FIFTH COURSE   |   CHEF JAIME ORTIZ
Lamb Vindaloo:
Biryani Rice Cake, Palak Paneer, Onion Pakora and Tamarind Chutney
WINE PAIRING: TENUTA SAN GUIDO LE DIFESE

DESSERT   |   CHEF RACHEL MABB
Victorian Sandwich Cake:
Cardamom Sponge Cake with Ginger Buttercream and Kumquats
WINE PAIRING: SAVORY & JAMES CREAM SHERRY

VEGETARIAN GALA MENU

CHEF COURTNEY WITHEY
WINE PAIRING: SAME FOR EACH COURSE AS LISTED ABOVE

First Course:
Voudavan Curry Granola:
Goat’s Milk Ricotta

Second Course:
Samosa:
Parsi Green Chutney, Wedding Pickle

Third Course:
Bombay Aloo Salad:
Potato, Beets, Peas and Beans, Chile, Mustard Aioli

Fourth Course:
Dahl And Caramelized Pilaf:
Cashews, Yogurt, Eggplant Pickle

Fifth Course:
Wedding Stew:
Palak Paneer, Fried Onion Pakora, Cucumber Raita

Sixth Course:
Victorian Sandwich Cake:
Cardamom Sponge Cake, Ginger Buttercream, Kumquat

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