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VIP Experience

Sample Event


Join us on sample date

Enjoy a true VIP Experience at Wine on the Water!

VIP ticket holders will get to arrive and enter Wine on the Water an hour earlier than general admission ticket holders, to enjoy all of our food and beverage vendors before the crowds. 

When we open the event to our general admission ticket holders, our VIPs will get to board the Volunteer Princess that will be docked at the Landing and enjoy an exclusive 3-course dinner and wine pairing with Executive Chef Robert Allen of Citico’s Restaurant and Club. 
 


Three Course Menu includes:

Salad:
TUNA-MELON POKE TASTE
Tuna, Watermelon, Cucumber

Main Course:
SURF & TURF
Mitchell Farms Forced Truffle Meat and Sliver of Herb Crusted Goliath Grouper
Served over a Colorful Tennessee Veg-Med,
Benton's Bacon and Sweetwater Valley Farms Cheddar AuGratin

Dessert:
CREME DEL A CREME
Creme Brûlée in A Paris Gourmet Tart Shell
Along with a Black and White Chocolate Raspberry Stuffed Russe

About our VIP Chef Robert Allen:
Chef Allen is originally from Texas, where he worked as the Executive Sous Chef at Escondido Golf and Lake Club in Horseshoe Bay. A graduate of the Le Cordon Bleu Culinary Academy in Austin, Chef Allen sat on the school’s advisory board and also served as secretary for the Austin Chapter of the American Culinary Federation. In 2019, Chef Allen earned his Certified Executive Chef accreditation from the American Culinary Federation, which operates the most comprehensive culinary certification program in the world. With more than 18 years of industry experience, Chef oversees multiple aspects of the kitchen operations at Citico’s, including the design and execution of seasonal menus. Under Chef Allen’s direction, Citico’s is well-positioned to deliver on its promise of a delicious and distinctive waterfront dining experience that’s unlike anything in East Tennessee.

For more information on our VIP experience, please contact Jolly Johnson at jjohnson@cff.org