Friday May 4
7 p.m.: Champagne Reception Guests meet the chefs while enjoying Krug Champagne and hors d’oeuvres from Restaurant Latour ($50, included in Wine Cellar dinner).
7:30 p.m.: Wine Cellar Dinner with Chef Thomas Keller and Marc Perrin of Chateau de Beaucastel
($1,000 inclusive of accommodations, tax, and gratuity).
8 p.m.: Ment’or Anniversary Dinner with Gavin Kaysen (Spoon and Stable, MN; James Beard Award nominee), Bryan Voltaggio, (VOLT, MD; Top Chef & Top Chef Masters), Matthew Kirkley (Team USA 2019), Justin Cogley (Aubergine, Carmel, CA), and Martyna Krowicka ($295 plus tax and gratuity).
8 p.m.: Chef’s Garden Dinner with Chef Anthony Bucco and Chef Michael White ($295 plus tax and gratuity).
Saturday May 5
8 a.m.: Chef & Winemaker Golf Tournament Play 18 holes with chefs and winemakers ($149, includes lunch)
8:30 a.m. and 10 a.m.: Sip, Stretch & Sparkle Start the day with a yoga session and a glass of sparkling wine ($30)
10 a.m.: Doughnuts & Coffee Doughnuts from Montclair Bread Company paired with coffee from NJ’s own Coffee Afficionado ($25)
11 a.m.: Spring Foraging with local forager Heather Housemaker ($25)
12 p.m. to 3 p.m. Marketplace Lunch with local New Jersey wines and products served ($45)
12 p.m.: Perfect Pizza Pairings Build your own pizza! ($35)
12 p.m.: Pasture to Table with Fossil Farms and Trinchero wines ($40)
1 p.m.: Sake and Ramen featuring New Jersey’s own Ani Ramen ($40)
1 p.m.: Rosé All Day Kick off rosé season with selections from around the world ($45)
2 p.m.: 97 & Above Taste highly rated wines—all 97 points or above in Wine Spectatorand Wine Advocate ($75)
2 p.m.: The Art of Charcuterie Take a peek inside Crystal Springs’ charcuterie program and enjoy wines from The Hess Collection ($45)
3 p.m.: Krug Vertical Tasting This unique tasting will highlight three recent vintages: 2002, 2003, 2004, as well as the current release of Krug Grande Cuvee ($95)
3 p.m.: Uruguay Wines & American Beef Tastings of farm raised beef paired with the wines of Uruguay’s Bodega Garzon ($45)
3 p.m. and 4p.m.: Garden State Culinary Throwdown (Two sessions) In each throwdown, three NJ chefs compete by cooking a dish from a basket of secret ingredients with the audience choosing the winner ($35)
4 p.m.: Raising the Bar Cocktail seminar with cocktail enthusiast and author Beth Ritter Nydick of Blue Barn Kitchen ($45)
6:30 / 7 p.m. to 10 p.m.: The Grand Tasting This is the festival’s signature event featuring more than 200 wines from over 50 wineries and bites from 50 top restaurants ($150; VIP $250; VIP admission 6:30 p.m., General Admission 7 p.m.).