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Lunch with the Winemaker

Next Event: May 21st, 2016

12:00 pm – 2:00 pm

LunchwithWineLoResThese events are structured much like our popular “Winemaker Dinners,” but are a bit more value driven.

Next lunch, May 21st! The next culinary lunch excursion takes us to the Greek Islands and Sicily. Last summer Doug and Celita had the pleasure of traveling to this great culinary region. Not only did they visit many wineries, but they took private cooking lessons with professional chefs demonstrating local culinary skills from each island and region. They brought these lessons home to share with you during this special lunch.

Tickets are $37.50/person and reservations are required.

May 21st event: SOLD OUT!

May 21st Lunch Menu

The Islands of the Mediterranean

First Course – Paired with Dry Riesling

Santorini Salad (Greece)

Arrancine (Sicily) Fried Risotto and Cheese Ball

Tomato Fritters (Greece)

Zucchini Chips (Greece)

Pasta Course – Paired with True Chardonnay

Homemade Pasta with Sage and Almond Pesto (Sicily)

Main Course – Paired with Meritage

Envoltini (Sicily) Thin Slice Beef Roll Stuffed with Ham, Bread Crumbs and Cheese

Peperonada Agrodoce (Eastern Sicily) Red Onions, Red Peppers and Capers in a Vinegar Sauce

“Celita’s Rice” A Brazilian Special Treat

Dessert Course – Paired with Late Harvest Vignoles and  Coffee

Galaktoboureko (Greece) Greek Custard Pie

Almond Cookies (Greece)

*Menu selections and wines are subject to change.

Past Lunch Menus

May 30th, 2015 Lunch with the Winemaker

Chef Celita Louback Welsch & Doug Welsch

First Course – Paired with Cabaret Rose 2014

Dolmadakia (Greece) – Vegetarian stuffed grape leaves (v)

Kibbeh (Lebanon) – Bulgar and meat croquette

Falafel (Israel) – Chick pea and fava bean patty (v)

Pao de Queijo (Brazil) – Cheese bread (v)

Empanada (Argentina) – Vegetarian folded pastry (v)

Soup Course – Paired with Vino Verde 2014

Yucatan Chicken-Lime Soup (Mexico) – Sour and savory (g)

Entree Course – Paired with Merlot Estate Reserve 2012

Beef Stroganoff (Russia) – Beef stew with creamy sauce (g)

Celita’s Garlic Rice – (g)

Dessert Buffett – Paired with Late Harvest Vignoles 2012

Arroz Doce (Portugal) – Rice pudding (vg)

Cotton Cake (Japan) – Fluffy Cheese Cake (v)

German Cream Cake (Germany) – Creamy, rich, and savory (v)

Note: (v)=vegetarian   (g)=gluten free  We reserve the right to change the menu or the wines without notice.

Past Lunch Menus

May 3rd, 2014 Lunch with the Winemaker

Chef Christine Ferris & Celita Louback Welsch

First Course – Caldeirade de Peixe

Portuguese Fish Stew

Vino Verde 2013

Second Course – Tortilha de Chourico

Portuguese Sausage Frittata on Mixed Greens

Cabaret Rose’ 2013

Main Course – Portuguese Lamb

Served in Red Wine over Rice

Merlot Estate Reserve 2012

Desserts, Provided by Celita Louback Welsch

Rabanadas – Sweet Baked French Toast

Arroz Doce – Rice Pudding

Late Harvest Vignoles 2012 & Brazilian Coffee

May 4th Lunch with the Winemaker

Chef Christine Ferris & Celita Louback Welsch

First Course – Ceviche with Corn Bread

Vino Verde 2012

Second Course – Smoked Turkey Salad

Lightly smoked turkey with dried cherries & walnuts on a bed of mixed greens and multi-grain bread

Cabaret Rose 2012

Third Course – Morel Risotto

With Parmesan and lemon zest

Dry Riesling 2012

Dessert – Creme Brulee with Coconut Biscuits

Late Harvest Vignoles 2012
September 7th Lunch with the Winemaker

Chef Jim LaPerriere & Celita Louback Welsch

First Course – Crawfish Étoufée

Edelzwicker 2012

Second Course – New Orleans Rice & Beans with Andouille Sausage

Merlot 2012

Dessert – Beignets and Brazilian Cakes

Late Harvest Vignoles 2012

6130 122nd Ave | Fennville, MI | 49408 | 269-561-2396