Signature Dessert Pairing Experience
SIGNATURE DESSERT PAIRING EXPERIENCE
Terrace | 2:00PM – 5:00PM
Spoil Your Dinner With Dessert!
Join Pastry Chef, Katie Runyan, on the Terrace for an afternoon of indulgence and elegance. Savor a decadent progression of artisan desserts, thoughtfully curated by Chef Runyan, paired with distinguished Childress wines to complement and elevate each course. Together, they will guide you through a luxurious tasting experience that highlights the harmony of fine pastry and award-winning wine, all set against the stunning vineyard backdrop.
COURSE 1
Dulce Chocolate Bon-Bon
Pecan Praline and Brandy infused Cherry
COURSE 2
Spiced Poached Pear Crostata
Brie, Prosciutto and Herb infused Honey
COURSE 3
Intermezzo
Maple Apple Smash Bomb, Rebel Bourbon
COURSE 4
Fall Focaccia Flight
Pumpkin Turmeric and Honey, Chai Pecan Molasses, Spiced Apple Butter
COURSE 5
Autumn In A Bite
Caramelized White Chocolate Cremeux, Spiced Apple Compote, Apple Butter Cake, Caramel Sorghum Popcorn
WINE PAIRINGS TO FOLLOW
$65 General / $57.50 FTWC
Tax & service charge (gratuity) will be added at checkout.
ATTENTION WINE CLUB MEMBERS: When completing your ticket purchase through Tock create an account using the same email that is associated with your Fast Track Wine Club membership. Once you create an account or log into your existing Tock account your “Club Member Discount” will be reflected at checkout. If you have any questions or concerns please contact the Fast Track Wine Club Manager, Afton Hall at (336) 236-9463 ext. 332.
*A communal seating chart is in place for this event. Limit six per table. Please contact us in advance if you wish to be seated near a particular party. Seating arrangements cannot be accommodated the day of event. Seating will be communal.
*Ticket required. Seating is limited. Must be 21 years or older. Non-refundable. If you have any questions about this event or food allergy concerns, please contact Wine Club Manager, Afton Hall at ahall@childressvineyards.com or call 336-236-9463 ext. 332.