Wine Dinners & Specialty Events

In a fusion of culinary artistry, Chef Joe Cash, a 2024 James Beard nominee from Greenville’s acclaimed Scoundrel restaurant, is joining forces with the talented culinary team of The Ruffed Grouse Tavern. Together, they will present an unforgettable French-inspired menu that seamlessly blends tradition with innovation. Two seatings available, 5:30 and 7:30 P.M.

Enjoy complimentary tastings of Tuscan wines while browsing fine art and jewelry. These afternoon sessions offer a cultured pause between the bustle of festival events.

A Fireside Pairing with Chef Santiago Guzzetti of Ilda and Sara Brewer of Boisset Collection. Join us for an unforgettable evening of fine food, world-class wines, and elegant ambiance as the barn is transformed into a cozy setting for a multi-course French-inspired dinner. Guest chef Santiago Guzzetti—of Ilda in Sylva, with Michelin-star training and a rich culinary background rooted in Argentina and Italy—will craft a four-course menu showcasing French techniques and seasonal ingredients. The evening begins outdoors with passed champagne and caviar, followed by an immersive seated dinner inside the barn. Each dish will be cooked over a live fire.

Your senses will come alive with the sights, sounds, smells, and flavors of farm-fresh creations prepared live. Meet the farmers from Sunburst Trout Farm and Anson Mills and feast on their bounty. End the evening with the foot-stomping live music of Back Porch Orchestra. It’s a fun, down-on-the-farm festival of the senses and a celebration of great Southern culinary traditions. Please Note: the event is for guests 21 and older.

Chef Ken Naron serves a harvest-inspired feast that bridges Old and New World wines with bold Louisiana warmth. For those seeking something rare, a private cellar tasting with Napa winemaker Chris Carpenter adds an exclusive layer.

Remi Barrett, heir to one of Napa’s most storied families, hosts an evening of storytelling and pours. Executive Chef Andrew Figel’s menu weaves with Barrett wines to create a dinner that feels like sitting inside California’s vinous history.

Under the open sky, champagne and caviar lead into Chef Santiago Guzzetti’s fire-inspired, French-inflected menu. Burgundy and Champagne from the Boisset Collection round out a night that’s as indulgent as it is unforgettable.

Head to the HMH for a fall oyster roast, with oysters from Pelican Oyster Company. The ticket includes all you can shuck oysters, your first beer from Munkle Brewing, and live bluegrass on the porch from Flat Bridge String Band.

Matt Meyer pours rare Cabernets from deep within his family cellar, offering guests a taste of Silver Oak lineage and Oakville heritage in an intimate seminar.

Master Sommelier and Master of Wine Eric Hemer guides guests across France’s great wine regions, from Champagne to Bordeaux. His insight and humor make this whirlwind tasting both approachable and unforgettable.

Paso Robles winemaker Brock Waterman brings his soulful, dry-farmed wines to Highlands for a dinner of rich pours and bold pairings. Chef Andrew Figel’s cuisine amplifies the story of terroir in every glass.

Half-Mile Farm and Old Edwards chefs join guest Chef Terry Koval for a collaborative dinner paired with Sonoma’s Sangiacomo Family wines. Already sold out, it’s one of the festival’s most coveted tables.