Chef Jerad Shafer,

Forge and Vine
At only 24 years old, Forge and Vine Executive Chef Jerad Shafer has already made a name for himself in Columbia. Born and raised in the area, Shafer attended the Delmar Culinary program in Corpus Christi, Texas, and trained under Chef Chris Lee at Red Fish Lodge in Rockport, Texas. For the Wine & Food Festival, he will showcase some of his most creative dishes. “It’s fun to think of dinner in the sense of a five-course meal and not just people coming in for your basic dinner,” he says.

Forge and Vine

1st Course: Smoked salmon
Served on granny smith apple chips topped with a variety of edible flowers and a small dollop of dill crème fresh.

2nd Course: Tomato consommé
A tomato soup that has been clarified to a broth. Served with spinach crackers.

3rd Course: Sliced fruit martini
Honey dew melon, cantaloupe, watermelon and baby queen pineapple. Served rimmed on a martini glass with a splash of Champagne.

4th Course: Pomegranate marinated Kobe beef
Served with pan-seared pancetta-wrapped bacon and caramelized plantains.

5th Course: Mousse Napoleon