Valentine's at Chaffee Crossing
Time & Location
About the Event
Are you looking for something truly unique to do this Valentine's Day? Take advantage of Valentine's Day falling on a Friday and join us in Chaffee Crossing, where three of Fort Smith's finest have teamed up to bring you a very special evening.
Begin at Fort Smith's only winery, JKC Cellars. Sit at a cozy, candlelit table for two and be served an exclusive gourmet meal prepared by the award-winning Truckin' Delicious. Choose from three appetizers and three entrees, and enjoy a dessert shooter flight and your favorite JKC Cellars wine.
Afterwards, head down to Fort Smith Brewing Company for the afterparty, a Valentine's Prom. This party will be complete with dessert, dancing, and a special punch!
(Dessert will be available at both locations, but only two per couple are included in your ticket price. If you choose to eat dessert at FSBC, you will receive a ticket before you leave JKC Cellars to redeem for your choice of desserts. You may also choose to purchase additional desserts at FSBC.)
Reserve your spot today! If you would like to prepay, we'll send an invoice to your email. Advance purchases will receive a bottle of wine rather than two glasses.
$100 per couple (not including tax and tip)
2 glasses of wine (or a bottle with pre-purchase)
2 ticket to the FSBC Valentine's Prom
Valentine's Day Dinner Menu
House salad - candied pecans, red onions, house-pickled beets, peppered bacon, and fried goat cheese with Emily’s Chardonnay poppy seed dressing
Velvety rich bisque with blue crab
Our famous artichoke spinach dip
All served with crostini
Smoked pork loin stuffed with sausage-apple dressing, glazed with a sauce infused with Miss Laura’s Green Apple Riesling. Served with slightly spicy and savory sweet potato mash and seasonal vegetable
Shrimp and grits - blackened shrimp on a bed of cheesy corn grits and bacon-braised greens
Chicken Caprese - brined and filled with mozzarella, parmesan, tomatoes, and spinach. Drizzled with a balsamic and Mockingbird Merlot sauce. Served with pesto potato mash and seasonal vegetable
Dessert shooter flight
Chocolate Bill Bradford Porter mousse with fresh whipped cream and chocolate strawberry
Layered carrot cake, homemade icing, pecans, and candied carrots
Cheesecake with fresh raspberry sauce made with Solberry Raspberry Ginger Wheat