My first Berns Winefest was a transformative experience. It was a few years ago pre-recession, when I could still afford to buy tickets to fancy things. I remember distinctly an encounter with a very pricey Super Tuscan from Chianti. I had never had anything like it before. In one taste, the breadth and depth of flavor notes, all those levels clearly discernible from each other, I understood what good wine is, and why certain wines demand such a high price.
This years Sunday Grand Tasting at Sideberns (you know, that place next to Tiny Tap?) presented a ton a great thinks to sip and sample. Small plates prepared by talented chefs included some hip ingredient favorites like beef cheeks, squab, pork belly, and various crudos and carpaccios. Highlights included the 'Hot & Cold' with crispy oxtail fufu and preserved lemon, the wild boar Bolognese, and the suckling pig with smoked paprika chicharons.