The 2016 Memphis Wine + Food Series kicked off April 1st with Brooks Uncorked and continues with the Grand Weekend May 20th - 21st!
Please save the following dates and make plans to attend - with friends!
The Grand Weekend: Celebrating the Centennial
The Grand Artisans' Dinner - SOLD OUT
Friday, May 20, 6:30 pm
The James Lee House
Taste cuisine from acclaimed chefs with expert pairings and wines from Schramsberg, Chappellet, Justin, and Rock Wall Wines.
Ryan Jenniges, chef de cuisine of Catherine and Mary's
Chad Harrison, chef de cuisine of Andrew Michael Italian Kitchen
Tandy Wilson from City House, Nashville
Sal Avila from Prima, Nashville
Levon Wallace from Cochon Butcher, Nashville
Kayla Palmer from Porcellino's
Selections from local artist Matthew Hasty will be on view at the James Lee House during the month of May. The artist has generously agreed to donate 40% of all proceeds from the sales at this venue to the Memphis Brooks Wine + Food Series.
This event is now SOLD OUT!
*Your Artisans' Dinner reservation includes complimentary admission to the Grand Auction on May 21.
Saturday, May 21, 5 pm tasting, 6 pm live auction
Our friends from Schramsberg, Chappellet, Justin and Rock Wall Wines will join us under the tent at the Brooks for a truly Grand live auction of 50+ lots as we celebrate the museum's centennial and the patrons who will launch us into the next century in grand fashion.
Click here to preview the live auction lots now!
Reserved Tables of 12: $1,800
Individual tickets and tables are also available for purchase by calling Memphis Wine + Food Series Manager Lindsey Hedgepeth at 901.544.6209.
The tasting hour, beginning at 5 pm, includes the following appetizers:
Toast + Pork Loin + Avocado + Queso Fresca + Arugula Vinaigrette
Snapper + Shrimp Ceviche + Lime Coconut Juice + Mango + Red Onion + Plantain Chip
BLTA Sushi Rolls + Sirachi Aioli
The following will be served family style at each table during the live auction.
Artisan Cheese Platter includes:
International Cheese with Bing Cherries + Grapes
Za’ata Citrus Zested Moroccan and Castlevetrano Olives
Preserves + Breads + Crackers
Rosemary Spiced Pecans
1st Course: Watermelon & French Feta Salad + extra Virgin Olive Oil + Mint leaf + Lime + Sea Salt
2nd Course: House cured Salmon Gravlax, thinly sliced, Orange Avocado Radish Relish + Candied Citrus Zest and Toast
3rd Course: Heirloom Carrots + Ricotta + Lemon + White Balsamic + Watermelon Radish and Carrot Juice
4th Course: Spice dusted Beef Tenderloin + Caramelized Peach + Ponzu Brown Butter + Fried Garlic + Shiso Mint and Horseradish Crème Fraiche