I was so fortunate to be able to join FeastivALL us for a night of food, drink, and celebration in support of FestivALL Programming!

FeastivALL, FestivALL's annual fundraiser, returned to the University of Charleston on Saturday.

It was a festive evening that included a feast of gourmet dishes, craft beer & wine pairings, a twist of competition, live entertainment, and a silent auction.

FeastivALL raises crucial funds for FestivALL's vibrant year-round arts programming and entertainment experiences.

The 5-course gourmet meal features an epic battle of libations. Each course was expertly paired with a wine & beer - and at the end of each course, diners voted on their favorite.

5:30-6:30PM - VIP reception

6:00PM - Cocktail hour with complimentary wine & beer and silent auction begins

7:00PM - Dinner service began
APPETIZER
Venison and Green Onion Arancini with Watercress Pesto and Maple Blackberry Agrodolce
Chef Chase Collier, Ristorante Abruzzi
Bridge Brew Works: Pillow Rock
Pine Ridge Chenin Blanc Viognier SALAD
Kale Salad with Delicata Squash, Spiced Pecans, Aged Cheddar and a Honey Vinaigrette
Chef Nancy Bruns, J.Q. Dickinson Salt-Works
Jackie O's: Who Cooks For You
PRUM Riesling Essence SOUP
Smoked Morel Bisque
Chef John Macklin, Edgewood Country Club
High Ground Brewing: The Woodsman
Chamisal Pinot Noir ENTREE
Allium Risotto, Braised Beef Cheeks with Wild Mushrooms and Cruciferous Vegetables
Chef Seth Samples, University of Charleston
New Trail: Trail Marker
Cellar Door California Caymus DESSERT
Granny Smith Pound Cake with Oatmeal Streusel and a Brown Butter Semifreddo
Chef KD Jones, Governor's Mansion (Justice Administration)
Screech Owl Brewing: High Bridge Hefe
Benvolio Prosecco Everything was so tasty, and I'm already looking forward to next year!

The Main Dining Room is one of main dining options on Carnival cruises. This is the sit-down restaurant version with three courses, whereas the Lido offers a buffet version. Plus, tons of other options but these are the big ones.

Breakfast
On days where the ship is in port, there is breakfast available in the Main Dining Room. It is always the same menu and consists of morning pastries, french toast, pancakes, waffles, fruits, cereals, eggs benedict, omelets, yogurt parfaits, avocado toasts, smoked salmon bagels and more.

SeaDay Brunch
On "sea days," where the ship is out to sea all day, there's a special brunch. It has similar items - breads, cereals, burgers, french toast, skillet cake, flamin' tomato soup, huevos rancheros, eggs benedict, salad, steak and eggs, fried chicken and salmon bagels.

Lunch
I learned that on longer cruises, they sometimes have specialty lunches on select days. This was a treat because they were themed and a bit of a surprise for me.

Tea Time
Held on sea days, tea time features tea, light pastries and sandwiches.

Dinner
For the Main Dining Room, you are select early dining, late dining, or "your time" dining for the duration of the cruise. Essentially, if you have early or late, you have a set time for dinner each night, you have the same table, and you have the same waiter. If you choose "your time" dining, you can request a table at any time during those dinner hours via the app, which is what I selected. You put in your table request and usually they have one ready for you within 30 minutes or so. So, the waiter changes, the table changes and, of course, the time changes depending on when you are hungry. That gives you a bit more flexibility, which I enjoy. You're also assigned a dining room based on those options.

While the breakfast options don't change, the lunch and dinner ones do. The Main Dining Room in general has set menus depending on how many days the cruise is. For example, on my first cruise, it was seven days long, and most cruises of that length have the same options. However, this cruise is 14 days long, so there are many new menus that I have not yet tried. Here are the new-to-me menus:

DAY 2 DINNER


DAY 4 LUNCH Specialty lunch menu "Far East Asia" Eggdrop Soup - with chicken, corn, tomato and mushrooms Pork Meatballs - with sweet chili sauce, mushroom soya, ginger and spring onions Sweet & Sour Fish - with tomatoes, pineapple, peppers, plum sweet & sour sauce Mango Sago pudding - with tapioca pearls and coconut milk; Lychee cream - with pomegranate jelly

DAY 4 DINNER

Shrimp escabeche - sweet pickled vegetables and plantain chips Ricotta & spinach crepe - charred cherry tomato and three cheese sauce Linguine with smokey mushrooms & ham - Emeril's original essence, cream, and parmesan cheese Orange sorbet Cheese plate DAY 5 DINNER

Sopa - chicken, avocado & lime tortilla charred poblano and roasted tomatoes.

Caldo de Queso - cheese soup with tomato and green chili salsa.



Fideos Secos - spaghetti, tomato chipotle ragu, confit chicken and pickled onion



Coconut Tres Leches - with trio of milk and spiced coconut crema



DAY 8 DINNER


Cucumber Basil Avocado Soup - with roasted pumpkin seeds



Grilled jumbo shrimp and fish cake - cauliflower and mashed peas, roasted broccoli



Grand Marnier Souffle with warm Creme Anglaise - this is maybe my favorite dessert on the cruise now



DAY 9 DINNER

Cheese Ravioli - tomato cream sauce, wilted garlic spinach



Tuna Tiradito Nikkei - crispy fried quinoa, kaffir lime, ginger orange dressing



Spinach, ricotta and feta filo - with grilled steak tomato and pinenapple beurre blanc



Shrimp Creole - Emeril's essence creole seasoning and steamed rice



Banana split



DAY 10 LUNCH

Ceviche de camaron y atun - shrimp & tuna ceviche with fresh citrus juice, onion, pepper, and cilantro. Croquetas de jamon - ham & potato croquettes Albondigas - beef meatballs, tomato sauce, sheep's milk cheese & basil Pollo Rustido - Catalan-style roasted chicken, lemon, herbs & salsa verde Creme Catalana - slow-cooked caramelized milk custard with a brown sugar crust DAY 10 DINNER

Stuffed Mushrooms - spinach, romano cheese & truffle herb veloute Linguine & Clams - linguine e vongole, white wine, garlic, red pepper flakes & Italian parsley Artichoke & Potato Cheesecake - with sweet chipotle sauce & tomato relish Chicken Parmigiana - pounded, breaded chicken breast, roasted broccoli, cauliflower Barlett Pear Almond Cake - pumpkin spice sabayon DAY 11 DINNER

DAY 12 DINNER

Brioche crab melt - Old Bay seasoning, gruyere cheese, red onion, chives, dijon mustard Broiled lobster tail & grilled jumbo shrimp - served over mushroom risotto Fresh tropical fruit
DAY 13 DINNER

Spicy shrimp deviled eggs - with mixed greens, tropical fruit, scallions Breaded beef cutlet - with pickled vegetables, yam and dipping sauce Eggplant and potato moussaka - with feta cheese, garbanzo bean and tomato salad Orange & pineapple sorbet
DAY 14 LUNCH

Caribbean pepper pot (Guyana) - island flavored soup with yams, okra, pepper, coconut and cilantro Beef empanada (Spain) - served with salsa de aji picante "hot pepper salsa" Chicken chasseur (French) - most popular French dish with bone-in chicken, mushrooms, tomatoes, wine and herbs, served with roast potatoes and sauteed green beans Rigatoni (Italian) with three meat bolognese Brownie sundae (American) - hot fudge, vanilla ice cream and whipped cream Milhoja (Spain) - flaky pastry layered with dulce de leche