Beacon Hill at Eastgate to Showcase Culinary Expertise at the Grand Rapids International Wine, Beer and Food Festival
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The Grand Rapids International Wine, Beer and Food Festival is just around the corner and will offer dishes and beverages from the finest dining establishments in West Michigan, including Beacon Hill at Eastgate. Beacon Hill at Eastgate will be showcasing a carefully curated menu during the three-day event Nov. 16-18 at Booth 147.
Why did the award-winning chefs at Beacon Hill decide to serve alongside the area’s best restaurants? Because we believe that our commitment to inventive dishes and homegrown ingredients makes Beacon Hill a premiere dining destination in West Michigan.
“When I think of the best food in West Michigan, I think of Beacon Hill,” Executive Chef Luke Theaker said. “Beacon Hill is unique in that it’s home to four restaurants that produce delightful dishes made using ingredients grown in our own backyard for our residents and members of the community. We are proud to attend the festival as the only retirement community and cannot wait to bring the Beacon Hill culinary experience to foodies who enjoy the best of the best.”
November 16th: VIP Event Night
Thursday, November 16th, 6pm-9pm, Booth 147
A variety of intimate epicurean experiences—led by world renowned sommeliers, local chefs and culinary leaders—will highlight the inaugural VIP Preview Night, a kick-off to the 16th Annual Grand Rapids International Wine, Beer & Food Festival. Just 500 tickets are available for this exclusive celebration, which takes place from 6-9pm on Thursday, November 16 at DeVos Place in downtown Grand Rapids.
“We are excited to showcase a variety of globally inspired foods and beverages, as well as the diversity of the people behind those businesses,” notes Dawn Baker, Festival Manager. “These individuals will help us create an intimate, curated culinary experience like nothing we’ve done before, with some offerings and sessions only available on Thursday.”
Beacon Hill at Eastgate will be serving Frutte de Mare: Poached and Marinated Seafood, with Ajo Blanco, Burnt Lime and Crispy Plantain
November 17th and 18th: General Admission
Festival hours Friday, November 17, 4-9pm and Saturday, November 18, 2-9pm; Booth 147
Beacon Hill has a strong commitment to local ingredients, relying on its half-acre community garden to supply produce for its imaginative and appetizing meals that are acclaimed by guests and visitors alike. What the Beacon Hill chefs don’t grow themselves, they source from local purveyors, such as AP Baked Goods, Field and Fire, Louise Earl Butcher and Rowsters.
The dishes Beacon Hill will be offering on November 17 and 18 at the Wine, Beer and Food Festival include:
- Toasted Masa Cakes topped with Short Rib braised in Red Wine Mole.
- All-natural Apple Ginger Chicken – pan-seared and served with an Apple Ginger Miso Chutney.
- Fresh Tuna Conserva – Albacore Tuna Preserved in Olive Oil. Served with Chili Jam, Gribiche, Cornichons, Sour Cream & Dill Crackers.
- Frutti di Mare – Poached and Marinated Scallops, Rock Shrimp, Mussels and Calamari, with Ajo Blanco, Burnt Lime and Crispy Plantain.
- Pumpkin Trifle – Whiskey-soaked Pumpkin Cake layered with Chai Chantilly, Maple Honeycomb and Candied Pepitas.