Grand Rapids' Finest Restaurants

THE ULTIMATE DINING EXPERIENCE!

Grand Rapids' finest restaurants have been invited to provide "small plate" samples of their prize cuisine. The selected restaurants will be located throughout the Festival and designated by a knife and fork insignia. Each of them will "charge" various amounts of tasting tickets (the same as used for all beverages) for food samples that they have specially prepared for this event. A perfect opportunity for an unparalleled dining experience! Don't make dinner reservations for after the Festival... our restaurants have reserved their booths to serve you the most memorable meal of the year!

PLEASE NOTE: The following information is from the 2011 Wine, Beer & Food Festival.

Cygnus 27 sits high atop the Amway Grand Plaza Hotel and offers a globally influenced American cuisine.

MEET THE CHEF - WERNER ABSENGER

Chef Werner Absenger, chef de cuisine, helped propel Cygnus 27 into the forefront of the state's premier culinary scene. After only six months at the helm of the eatery, Cygnus 27 achieved its goal of becoming a distinguished AAA four-diamond restaurant. Chef Absenger is a native of Austria and a 20-year culinary veteran, holding positions at Alpenrose Restaurant & Cafe in Holland, the Grand Hotel in Mackinac Island, and as an entrepreneur that operated an organic smoothie bar, Juz C in Grand Haven. He is a chef by trade and a scientist at heart, currently working towards his Masters in Science in Human Nutrition from Bridgeport University in Bridgeport, CT.

CYGNUS' FESTIVAL MENU

Pork Bulgogi - A traditional Korean street food pork marinated in onion, ginger and miso. Served in a herb crepe.

Monkey Bar at the B.O.B. provides the low key comforts of a down tempo lounge and the flair of an Asian inspired bistro.

MEET THE CHEF - ALAN RIEHL

Alan Riehl is the Executive Chef of the Monkey Bar. He graduated from Grand Rapids Community College and has worked in many area restaurants and catering companies, including the position of Sous Chef at Blackberry Farm. Alan has a strong passion for local food and scratch cookery.

MONKEY BAR'S FESTIVAL MENU

Chilled Sesame Glazed Shrimp & Street Noodle Salad

Sesame glazed rock shrimp, Shitake mushrooms, Thai chili, scallions, fig, pears, rice noodle salad, red chili sauce

Naturally Raised Coleman Chicken Curry

Juicy marinated chicken, red bell peppers, garbanzo beans, fingerling potatoes, yellow curry sauce, grilled nann

Espresso Mocha Cone

Hazelnut dust, chocolate covered espresso beans

The Fifth Third Bank Vault offers fine dining at the Van Andel Arena.

MEET THE CHEF - CHRISTOPHER SIMPSON

With more than two decades of culinary experience, Executive Chef Christopher J. Simpson, CEC, received his culinary degree from the prestigious Johnson and Wales University. His current position as Executive Chef with the Van Andel Arena was preceded by Executive Chef positions for the Grand River Saloon, Guthrie's Restaurant, and Applause! Banquets & Catering. His culinary passion has guided him to be an active and current member of the American Culinary Federation and a 15 year member of the Kent Career Technical Center Culinary Advisory Board. Chef Simpson has guided teams at top catering venues in West Michigan as well as many fine restaurants.

FIFTH THIRD BANK VAULT'S FESTIVAL MENU

Buffalo Chicken Bread Bowl

House made buffalo chicken mix with Frank's Red Hot cheese sauce, baked into a sourdough bread bowl

Shrimp Margarite

Tender baby shrimp marinated in lime juice, garlic, cilantro, red bell pepper and cucumber

Hat Trick Slider

House smoked turkey, Cider slaw, cherry chutney, and basil mayo on a grilled silver dollar roll