Top Menu

Winemaker’s Dinners

WineDinner2Join us for an elaborate affair you won’t soon forget. These dinners start with a sparkling wine and cheese reception followed by a coursed dinner paired with wine.

Each course contains a Fenn Valley wine specifically paired by the chef and winemaker. The winemaker and other Fenn Valley staff are also available to talk about the wine and theory behind the pairings.

Upcoming Dinners

  • November 7th 2015: Harvest Winemaker’s Dinner (for sale Oct 1st)
  • November 14th 2015: Harvest Winemaker’s Dinner (for sale Oct 1st)

Price includes sparkling wine reception, food, wine, tax and tip.

“That was one of the most amazing dinners I have ever had!! Every single dish was impeccable on taste, service, and presentation! The wine pairings were perfect. I especially love the fact the family is all part of not only the winery, but the event. My family owned several smaller restaurants and know having your own business is not easy and requires a lot of work.”
– Rick & Michelle Kethcart, Crystal Lake, IL

Current Dinner Menus

Fall 2015 Harvest Winemaker’s Dinner Menus will be available online October 1st, 2015.

Past Menus

April 11th, 2015

A Celebration of New Releases & Michigan Wine Month

Chef Christine Ferris – Farmhouse Deli and Pantry

6pm Eastern Time

Sparkling Wine Reception Begins at 6pm. Note: there is no cellar tour before this dinner.

First Course – Lobster Salad Gourgeres

Mini savory cream puff made with Gruyere cheese, filled with a creamy lobster salad

True Chardonnay 2014

Second Course – Mixed Greens

Topped with blackened corvina (slightly spicy), smoked tomato vinaigrette, seedy salt bread croutons

Vino Verde

Third Course – Cream of Parsnip & Pear Soup

Made with sauteed shallots, ripe pears, parsnips and house made chicken broth enriched with a bit of cream

Riesling 2014

Fourth Course – Pork Medallions wrapped in Porchetta

With blackberry and caramelized shallot demi-glaze on a bed of toasted walnut wild rice

Cabernet Franc 2013

Fifth Course – Daube of Beef

With Cognac, prunes, tomatoes on a bed of celeriac and Yukon potato puree

Meritage 2013

Dessert – Salted Caramel Cheesecake with Preztel Crust

Moscato 2014

 

March 21st Ethnic Dinner

A food and wine journey to The Philippines

Chef Christine Ferris – Farmhouse Deli and Pantry

6pm Eastern Time

Sparkling Wine Reception Begins at 6pm. Note: there is no cellar tour before this dinner.

First Course – Siomai

Pork and beef steamed dumplings topped with soy sauce and chili garlic paste

Riesling 2013

Second Course – Shanghai Lumpia

A long skinny egg roll filled with ground chicken, water chestnuts, spices, scallions, vegetables and a sweet vinegar dressing

Edelzwicker 2013

Third Course – Shrimp Sinigang

Hot and sour soup flavored with lemongrass, kaffir, lime, ginger, coconut milk, vegetables, and shrimp (typically made with pork, but we are using shrimp)

Pinot Grigio 2013

Fourth Course – Pork Belly Adobo

Pork belly braised in vinegar, soy sauce, garlic, black peppercorns and bay leaves. Served over fluffy white rice with a cabbage salad.

Merlot Estate Reserve 2012
Dessert – Bibingka

Sweet coconut cake made with rice flour and garnished with mango

Late Harvest Vignoles 2012

November 1st Harvest Celebration

Chef Christine Ferris – Farmhouse Deli and Pantry

6pm Eastern Time

Sparkling Wine Reception Begins at 6pm. Note: there is no cellar tour before this dinner.
First Course – Oven Roasted Cauliflower Parmesan Fritters

With lemon aioli and fig-olive tapenade

Pinot Grigio 2013
Second Course – Grilled Flatbread

Topped with duck confit, fresh figs, “Reserva 61″* and mixed greens

*”Reserva 61″ is a very special triple creme blue cheese from Italy soaked in Passito and topped with cranberries

Pinot Noir 2012

Third Course – Smoked Salmon Chowder

With corn, potatoes, onions and fresh herbs

Edelzwicker 2013

Fourth Course – Spinach and Smoked Mozzarella Rolled Flank Steak

Topped with a red wine compound butter and served with roasted fingerling potatoes and wild mushrooms

Merlot Estate Reserve 2012

Dessert – Chocolate Butternut Cake

With brown butter frosting and candied pumpkin seeds

Bacca Secca*

*This is the debut of Bacca Secca for Fenn Valley. It is a naturally sweet red wine made by allowing the grapes to dehydrate prior to crushing and fermenting. The resulting wine is bursting with rich fruit flavor, and is a perfect compliment to a sweet dessert.

November 8th Harvest Celebration

Chef Jim LaPerriere – Distinctive Dining

6pm Eastern Time

Sparkling Wine Reception Begins at 6pm. Note: there is no cellar tour before this dinner.

First Course – Smoked Michigan Lake Trout

Citrus-fennel cured and hot-smoked shaved fennel, apple and pickled radish salad, sorrel creme fraiche

Dry Riesling 2013

Second Course – Beet Risotto with Gorgonzola and Pears

Pancetta, onions, butter, Parmesan, fines herbes

True Chardonnay 2013

Third Course – Warm Spinach, Roasted Mushroom and Parsnip Salad

Radicchio, roasted shallot balsamic vinaigrette, Evergreen Lane Creamery Crotin

Riesling 2013

Fourth Course – Pinot Gris Braised Pork “Times Two”

Boneless pork loin and shoulder braised with garlic, onions, Parmesan, wine and cream. Served alongside roasted butternut squash-sage polenta, garlicky broccoli rabe, pomegranate seeds and crisp sweet potato “hay”

Capriccio

Dessert – Italian Apple, Marsala & Amaretti di Saranno Crisp

Cranes apples, organic cane sugar, lemon zest, vanilla, crunchy Amaretti di Saranno and cinnamon streusel, vanilla ice cream

Late Harvest Vignoles 2012

March 22nd Winemaker’s Dinner

A Culinary Journey to Germany

Sparkling Wine Reception Begins at 6pm. Note: there is no cellar tour before this dinner.

First Course – White Wine Poached Salmon

Stacked on a potato pancake topped with a wild mushroom cream sauce and chives.

Pinot Noir 2012

Second Course – Potato Soup

With meatballs and sauerkraut

Edelzwicker 2012

Third Course – Mixed Greens Salad

With apples, caramelized leeks, candied pecans and maple Dijon dressing.

Riesling 2012

Fourth Course – Pork Schnitzel

Garnished with parsley, lemon and capers. Served with beer poached and grilled bratwurst, noodle kugel and green beans with browned butter breadcrumbs.

Chambourcin 2013

Dessert – Black Forest Cake

Dark chocolate cake with tart cherry filling and Kirsch flavored whipped cream topping and a chocolate shaving garnish.

Classic Port

April 5th Winemaker’s Dinner

Michigan Wine Month New Release Celebration

This dinner features the official release of 6 new wines before they are available to the general public.
Chef Christine Ferris

Sparkling Wine Reception Begins at 6pm. Note: there is no cellar tour before this dinner.
First Course – Saffron Shrimp and Rice Soup

Pinot Grigio 2013

Second Course – Tarragon, Fennel and Leek Tart

Sauvignon Blanc 2013

Third Course – Arugula Salad

With brie, apricots, candied bacon and grilled flat-bread

Riesling 2013

Forth Course – Gorgonzola Stuffed Pork Chop

With a Bourbon-prune pan sauce and buttered smashed redskin potatoes

Meritage 2012

Fifth Course – Lamb Pasties

Lamb and roasted root vegetable pasties with a puttanesca sauce

Merlot Estate Reserve 2012

Dessert – Cream Puff

With Chantilly cream

Late Harvest Vignoles 2013