Prepare your palate for a culinary journey through a time of legend and lore at the &ldquo\;Feast of the Firedrake&rdquo\;. This medieval-inspired dinner invites you to indulge in a sumptuous banquet where the bounty of the land meets the fiery spirit of the dragon. Guests will dine like nobility\, savoring a lavish banquet fit for royalty\, knights\, and dragon slayers alike.
\n\nJake Molle of Eagle Eye Brands will guide guests on an enchanting journey through the world of wine\, sharing the history behind each carefully curated selection. Each wine has been thoughtfully paired with a sumptuous course designed by the talented Bavarian Inn Culinary Team\, creating a harmonious blend of flavors and textures that promises to elevate your dining experience to extraordinary heights.
\n\nWe invite you to fully immerse yourself in the spirit of the evening by donning your finest medieval attire. Whether you choose to arrive as a noble lord or lady\, a gallant knight\, or a mysterious traveler from distant lands\, your presence will help bring the magic of the Middle Ages to life.
\n\nPrepare for an unforgettable night of wine\, feasting\, and revelry!
\n\nGuests will receive exclusive wine purchase offers following the meal. There will be limited availability for select specialty wines.
\n\nDoors open at 5:45 pm.
\n\nReservations are required. Cost is $100 per person and includes meal\, wines\, tax and gratuity. Medieval dress is encouraged. Seating will be assigned to all attendees.
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\n\nMENU:
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\n\nCourse 1
\n\nChar-Grilled Oysters
\n\nTopped with a lemon\, garlic\, parsley compound butter
\n\nServed with Fire Road Sauvignon Blanc (product of New Zealand)
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\n\nCourse 2
\n\nWild Mushroom and Chestnut Soup with Truffled Thyme Oil
\n\nA creamy\, earthy soup made from a blend of wild mushrooms and roasted chestnuts\, garnished with a drizzle of truffled thyme oil
\n\nServed with LunaGaia Maganza Zibibbo (product of Italy)
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\n\nCourse 3
\n\nHerb-Crusted Duck Breast with Black Currant Reduction\, Creamy Polenta and Roasted Root Vegetables
\n\nPerfectly seared duck breast\, drizzled with a black currant reduction served on a bed of polenta and a side of roasted root vegetables including baby carrots\, parsnips\, and golden beets
\n\nServed with Musella Valpolicella Superiore (product of Italy)
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\n\nCourse 4
\n\nGrilled Lamb Chops
\n\nAccompanied with Roasted Fingerling Potatoes and Blackberry Demi-Glace
\n\nServed with Guardians Saperavi (product of the country of Georgia)
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\n\nCourse 5
\n\nCitrus Pavlova
\n\nA lemon flavored meringue nest\, topped with glazed oranges made from a Desolation Mead reduction\, drizzled with a citrus syrup
\n\nServed with The Harrow Desolation Mead (product of Michigan)
\n LOCATION:Frankenmuth Bavarian Inn Restaurant 713 S Main Street Frankenmuth\, MI 48734 UID:e.2606.18823 SEQUENCE:3 DTSTAMP:20260428T204649Z URL:http://members.flintandgeneseechamber.org/events/details/feast-of-the-firedrake-wine-dinner-bavarian-inn-restaurant-18823 END:VEVENT END:VCALENDAR