An Exceptional Opening Night: The 2026 Ocala Food & Wine Festival Begins with an Exclusive Chefs’ Dinner 

An evening of inspired cuisine, expertly curated pairings and immersive art welcomed guests to the sixth annual Ocala Food & Wine Festival at World Equestrian Center – Ocala.

Ocala, FL – The sixth annual Ocala Food & Wine Festival began Friday, November 6, at World Equestrian Center – Ocala (WEC), kicking off a three-day celebration of culinary excellence, elegant events and refined hospitality.

The weekend’s festivities opened with the Chefs’ Dinner Presented by The Gallery Off 80th, an exclusive five-course experience reserved for Five-Star Festival Package holders. Hosted in The Equestrian Manor by WEC’s acclaimed team, the evening showcased the resort’s culinary talent through inventive dishes, distinguished wines and artfully curated entertainment, offering guests a memorable introduction to the weekend ahead.

Where Culinary and Fine Art Meet

Before the first course was served, guests were welcomed into a captivating reception featuring an assortment of hors d’oeuvres prepared by Yellow Pony Pub & Garden Chef de Cuisine Kenya Minott. A curated collection of paintings and sculptures from The Gallery Off 80th offered an introduction to the evening’s artistic theme.

Inside Miss Eloise’s Grand Ballroom, art came to life through statuesque performers and live string music, including a violinist whose gown became the canvas for a painting created throughout the evening. Whipped butter boards, curated by The Equestrian Manor Executive Pastry Chef Kari Howard, were presented as edible works of art, inviting guests to experience the creativity beyond the traditional gallery setting.

The Gallery Off 80th is a reimagined fine art gallery that celebrates the equestrian lifestyle and the stories behind each piece. Currently welcoming visitors through its pop-up gallery in Indoor Arena 2, the collective is preparing to open its permanent gallery at The Shoppes Off 80th, an outdoor retail destination coming to World Equestrian Center – Ocala.

An Exceptional Showcase of Culinary Talent

The evening’s highly anticipated five-course dinner continued the celebration of culinary artistry, with chefs from several of WEC’s signature dining destinations presenting courses that reflected their individual creativity and expertise.

The experience began with Kanpachi Amarillo presented by The White Willow Sushi Chef de Cuisine Karl Reinhart. Paired with Kameizumi “Eternal Spring” Junmai Ginjo Sake, the opening course showcased the Japanese-inspired flavors of The White Willow, one of the rooftop dining concepts at The Equestrian Manor.

Genievieve’s Chef de Cuisine Kristofer Sullivan followed with Squid Ink Rigatoni, accompanied by Villa Matilde Fiano di Avellino. For the third course, The Polo Pony Chef de Cuisine Roland LaCroix presented Five-Spice Glazed Duck Breast, paired with Louis Jadot Bourgogne Rouge.

The evening’s centerpiece arrived with the fourth course, a Certified Angus Beef® Denver Steak presented by Certified Angus Beef® Brand Chef Josh Ennis. Paired with Alta Vista Terroir Selection Malbec, the entrée showcased the rich flavors of Certified Angus Beef® and a thoughtful balance of the evening’s beverage selections.

Guiding the beverage experience was WEC Beverage Director Hunter Bryant, who curated the evening’s pairings featuring selections from Kobrand Fine Wine & Spirits. From the opening sake to the final pour of port, the beverage program complemented the distinctive flavors of each course and added another layer of refinement to the dining experience.

A Sweet Finale from Emma’s Patisserie

The evening concluded with Tonight’s Atelier, an inspired dessert presentation from Chef Yohann Le Bescond, Chef Kari Howard and Chef Gabriel Maysonet.

Representing the talented pastry team at Emma’s Patisserie, the chefs presented an artful fig, honey and almond composition, plated to echo an artist’s palette. Paired with Fonseca Bin 27 Reserve Port, the final course celebrated the creativity and precision that define WEC’s pastry program.

Together, the five courses offered Five-Star Festival Package guests an exclusive opportunity to experience the depth of culinary talent across World Equestrian Center – Ocala. The intimate dinner brought guests closer to the culinary minds behind the resort’s signature dining destinations, offering a rare glimpse of their creativity and expertise beyond their individual kitchens.

Inspiring the Next Generation of Culinary Talent

Beyond the dining table, the festival’s opening day also created meaningful connections between WEC’s accomplished chefs and aspiring culinary professionals in Marion County.

Earlier in the day, five WEC chefs visited local middle and high school culinary arts students to share their experiences and inspire future hospitality professionals.

The visits reflect an important part of the Ocala Food & Wine Festival. Proceeds benefit the Public Education Foundation of Marion County’s ProStart Program, helping prepare local students for careers in the culinary and hospitality industries.

On Saturday, students will continue their festival experience with behind-the-scenes learning opportunities at the Grand Tasting and participate in the Mystery Basket Competition.

The Culinary Celebration Continues

The Chefs’ Dinner Presented by The Gallery Off 80th set an exceptional tone for the weekend, with more culinary experiences still to come. The Grand Tasting returns Saturday, November 7, from 1pm to 5pm at WEC Exposition Center 1, welcoming guests for an afternoon of unlimited sampling featuring local bites, premium beverages and chef-led experiences.

This 21+ event is presented in marketing partnership with the Florida Restaurant and Lodging Association.

Event Sponsors