The event just about guarantees good times and a seriously stuffed gut. We're talking about Grape & Gourmet, the feast of food and wine that will be held Thursday at the Sacramento Convention Center.

But what to pair when you're out there? Some 300 wineries, all of them medalists at the 2009 California State Fair Commercial Wine Competition, are expected to pour their winning wines. And that prized juice can help wash down food from some 90 Northern California eateries.

Consider the following a small taste of what's to come. We've gathered recipes for a few dishes that will be served on Thursday, along with recommended wine pairings. Savor them at Grape & Gourmet or try them in your own kitchen.

Citrus poached ceviche

By chef Anthony Brenes, Enotria Restaurant & Wine Bar

Prep time: 1 hour

Cook time: 10 minutes for poaching liquid, 45 seconds for shrimp

Serves 4

INGREDIENTS

For the poaching liquid

1 cup white wine

2 cup water

1 bay leaf

Juice and zested peel of 1 navel orange

3 garlic cloves, sliced

1/4 white onion, sliced

For the ceviche

1 pound raw shrimp (leave on shells and tails)

Juice of 2 limes, divided use

Juice of 1 navel orange

Salt and pepper, to taste

1/2 avocado, small dice

1/2 red onion, minced

1/4 cup chopped cilantro

1/2 jalapeño or serrano pepper, seeded and minced (wear gloves)

2 tablespoons olive oil

1 navel orange segmented

INSTRUCTIONS

Place all poaching liquid ingredients in a saucepan. Bring to a boil and boil for 10 minutes. While liquid is boiling, prepare ice bath by placing crushed ice in a large bowl. Refrigerate until ready to use.

Place whole shrimp (with shell on) into the boiling poaching liquid for 45 seconds, until just cooked through. It is very important to not overcook. Remove shrimp quickly and place into ice bath for 3 minutes. Peel, devein and refrigerate shrimp.

To make ceviche, chop shrimp and place into a large mixing bowl. Add the juice of 1 lime and 1 orange and salt and pepper to taste. Refrigerate 5 minutes. Place the avocado, red onion, cilantro, jalapeño or serrano, remaining lime juice, olive oil and orange segments into the bowl with shrimp and toss. Add salt and pepper to taste.

Let mixture sit for 10 to 15 minutes before serving to meld flavors.

Wine pairing: This ceviche is full of citrus flavors, that makes a tantalizing pairing with a crisp and tangy sauvignon blanc. Get a splash in your glass from gold winners: Dancing Bull and Wilderotter Winery.

Summer succotash

By John Gurnee, head chef, Mason's New American Restaurant

Prep time: 30 minutes

Cook time: 20 minutes

Serves 3 to 5

INGREDIENTS

1/2 cup onion, thinly sliced

1 tablespoon butter or extra virgin olive oil

1 cup corn, off the cob

1 cup black-eyed peas or similar bean

6 to 8 ounces chicken stock

1/3 cup okra, cut into small rounds

1/3 cup fava beans (broad beans), peeled and blanched

1/4 cup English peas (green peas), shucked and blanched

1/2 cup cherry tomatoes, cut in half

2 tablespoons mixed herbs, such as oregano, chives and sage, chopped

Salt and pepper to taste

INSTRUCTIONS

Sweat onion in butter or oil until translucent. Add corn and cook over low heat until soft. You may add a splash of water to the pan to prevent scorching. Add the black-eyed peas or bean of your choice. (If using canned, drain and rinse first.) Add the chicken stock and bring to simmer. Once slightly reduced, add okra and favas. About 45 seconds to a minute later, add English peas and cherry tomatoes. Finish with herbs, salt and pepper. Top with fish, chicken or meat of your choice.

Per serving based on 4 servings using 8 ounces low sodium chicken broth, without fish, chicken or meat: 157 cal.; 7 g pro.; 26 g carb.; 4 g fat (2 sat., 1 monounsat., 1 polyunsat.); 9 mg chol.; 189 mg sod.; 6 g fiber; 4 g sugar; 23 percent calories from fat.

Wine pairing: Gurnee recommends a glass of pinot noir, to play off the flavors from the chicken stock and cherry tomatoes. Gold medal-winning pinots will be found at Grape & Gourmet: Castle Rock Winery, J. Lohr and Gloria Ferrer.

The Melting Pot's flaming turtle chocolate fondue

Prep time: 15 minutes

Cooking time: 10 minutes

Serves 4 to 6

INGREDIENTS

12 ounces milk chocolate, finely chopped

2 tablespoons heavy cream

1/4 cup caramel ice cream topping

1 tablespoon rum

3 tablespoons chopped pecans

Fruit slices or angel food cake cubes to dip into fondue

INSTRUCTIONS

Combine the chocolate and cream in the top of a double boiler set over simmering water. Heat until the chocolate is melted, stirring constantly; or combine the chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30-45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Pour the caramel into the center of the chocolate mixture. Do not stir.

Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine. Sprinkle with the pecans. Keep fondue warm over low heat.

Per serving based on 6 servings, without cake or fruit: 374 cal.; 5 g pro.; 43 g carb.; 21 g fat (12 sat., 8 monounsat., 1 polyunsat.); 19 mg chol.; 96 mg sod.; 2 g fiber; 39 g sugar; 50 percent calories from fat.

Wine pairing: A decadent dessert like this demands one kind of wine. That would be a fortified port-styled wine, with all the sweet and fruity flavors that make port and chocolate a no-brainer wine pairing. Look for award-winning examples from such area producers as Jodar Vineyards & Winery and Carvalho Family Wines.

Call Bee food and wine writer Chris Macias, (916) 321-1253.