Grand Gala Reception & 6-Course Dinner

Reception Presented by Honest Weight Food Co-Op

[icon name=”map-marker-alt”]​ Albany Capital Center

[icon name=”calendar”]​ Saturday, January 18, 2020

[icon name=”utensils”]​ Reception 6:30PM | Dinner 7:30PM

A six course culinary masterpiece, the 11th Anniversary dinner will be prepared by the Festival Signature Chefs: AJ Jayapal, Brian Molino, Jaime Ortiz, Jim Rua, Michael Hinrichs, Matt Joyce, Ric Orlando, Mark D. Graham,  Courtney Withey, Michael Mastrantuono, and Yono Purnomo – paired with premium wines selected and provided by Empire Merchants North.

Ticket Pricing


Under Study

1 Ticket to Event
35 Years old and Under



1 Ticket to Event


Lead Actor

1 Ticket to Event
Priority Seating
Program Listing



1 Ticket to Event
Priority Seating
Program Listing
1 Ticket to Friday or Saturday VIP Grand Tasting & Seminars

*Chance to win 1 of 4 Amazing Travel Experience*


Executive Producer

1 Ticket to EVERY Event – All Three Days!
Priority Gala Dinner Seating
Program Listing

*Chance to win 1 of 4 Amazing Travel Experience*


Studio Executive

8 Tickets to Event (Full Table)
Priority Seating
Program Listing

Grand Gala 6-Course Menu

(Vegetarian Menu Listed Below)

Cocktail Reception Menu

Chefs AJ Jayapal, Yono Purnomo, Jim Rua

First Course | Moroccan Lamb Tagine

Lamb, Fennell, Peas, Affron, Ginger, and Garlic

Second Course | Israeli Couscous, Vegetarian

Cauliflower, Spicy Harissa, Shallot, Garlic, Lemon, Tomatoes, Paprika, and Herbs


Third Course | Mozambique Chicken Curry

Amuse, Pre-set on Table  |  Chef Brian Molino

Eastern European

Borscht Salad with Maple Leaf Duck, Beets, Carrots, Sour Cream, Dill, and Frisee

Wine Pairing: Dr Konstantin Frank Rkatsiteli

Second Course  |  Chef Michael Mastrantuono

Mediterranean, Italy

Veal Carpaccio with Tonatto Sauce, Capers, and Semolina Cracker

Wine Pairing: Livio Felluga Friulano

Third Course  |  Chef Matt Joyce

Asian, Japan

Pan-seared Diver Scallop with Pork Belly, Cured Egg Apple, Beets, and Xo Sauce 

Wine Pairing: Sho Chiku Bai Sho Junmai Ginj Sake

Fourth Course  |  Chef Mark D. Graham

Western European, France

Pistachio Crusted Foie Gras Torchon: Picholine Tapenade and Smoked Olive Gastrique

Wine Pairing: Prieue Montezargues Chateau Le Nerthe Tavel Rose

Fifth Course  |  Chef Jaime Ortiz

Latin American, Mexico

Braised Veal Breast in Mole Chichilo, Black Bean and Queso Blanco Corn Empanada, Jicama Radish Pico De Gallo, and Salsa

Wine Pairing: Qupe Syrah Central Cst

Dessert  |  Chef Ric Orlando

American Regional

Truffles, Chocolate And Cheese: Bittersweet Chocolate-chevre, Chile and Canela Bayley Hazen Blue Cheese, White Chocolate, Red Wine Chocolate Truffle and Maittake Dust

Wine Pairing: Ramos Pinto “Ervamoria” 10-year Tawny

Tierra Farm Morning Glory Muffin: Featuring Tierra Farms Dried Apples, Raisins, Coconut, Walnuts, Sunflower Seeds, and Organic Granola

Vegetarian Menu

Chef Courtney Withey

Wine Pairing: Same for each course as listed above

Amuse, Pre-set on Table | Chef Brian Molino

Roasted Roots with Frisee, Dill, and Sour Cream

Second Course

Golden Lentil Soup with Mascarpone, Crispy Herbs, and Lemon Zest

Third Course

Burrata Crostini with Asian Pear, Melon, Parmesan Walnuts, and Black Pepper Gastrique

Fourth Course

Pasta and Pesto with Potatoes and Green Beans

Fifth Course

Artichoke and Leek Lasagna with Truffled Ricotta and Roasted Pepper Pomodoro

Dessert  |  Chef Ric Orlando

Truffles, Chocolate, and Cheese

© 2019 Albany Food & Wine Festival, Inc. The Albany Food & Wine Festival, Inc. is an approved NY 501C3.
Empire Merchants North is the exclusive wine and spirots sponsor of the Albany Chefs’ Food & Wine Festival. Please drink responsibly.