Sandestin Wine Festival Wine Dinners are a fan favorite and the perfect way to kick off Festival Weekend!
Join us for an unforgettable evening at The Prisoner Wine Company Dinner, hosted by AJ Tusa at Poppy’s Seafood Factory on Thursday, April 16. This exclusive, intimate dining experience begins with a sparkling social featuring Unshackled Sparkling at 6:00 PM, followed by dinner at 6:30 PM. Guests will enjoy a delicious four-course menu crafted by Executive Chef Scott Cribbs and thoughtfully paired with iconic wines from The Prisoner Wine Company, including courses such as seafood ceviche, Prisoner Cabernet–braised beef short rib, and a decadent dessert finale. Seating is limited, and tickets include five generous 5-oz wine pours (full pours, full experience!) expertly matched with the curated multi-course dinner. Ticket price is $120 per person ($100 dinner + $20 service charge/gratuity).
Guests will also enjoy special bottle pricing available that night only, and anyone who purchases a bottle will be entered to win a large-format bottle generously donated by our host, Andrew—must be present to win. This is a must-attend night for wine lovers and food enthusiasts alike, celebrating delicious food, amazing wines, and friendship. A “Dinner Only – No Wine” option is also available for $70 all-inclusive for guests who do not drink but still want to enjoy the evening with friends.
The Prisoner Wine Company Dinner
Welcome Bubbles: Unshackled Sparkling
First Course:
Seafood Ceviche
Shrimp, Scallop, and Lobster marinated with lemon, lime, and orange juices, finished with avocado, charred corn, jalapenos, and puffed rice
Paired with 2022 Blindfold Blanc de Noir
Second Course:
Frisee Salad with Grilled Mushrooms
63-degree poached egg, whipped goat cheese, toasted pecan brittle, Pinot Noir vinaigrette
Paired with 2021 Prisoner Pinot Noir, Sonoma Coast
Third Course:
Braised Beef Short Rib
Smoked Gouda grits, caramelized cippolini onions, smoked + grilled baby carrots, red wine jus reduction
Paired with 2021 Prisoner Cabernet Sauvignon, Napa Valley
Fourth Course:
Mixed Seasonal Berries with Chantilly Cream
Sweet puffed rice and mint
Paired with 2022 Prisoner Red Blend, California
Food Presented by Executive Chef Scott Cribbs
Wines Presented by Andrew Dutell The Prisoner Wine Company