Winemaker’s Dinners

Around the World with the Winemaker

featuring Pan Asian Cuisine

March 18th, 2017

Chef Michael Bild, Farmhouse Deli and Pantry

6pm Eastern

Welcome Reception – Fruit and Cheese Board

Wine – Blanc de Noir and Sparkling Riesling

First Course – Bejing Kung Pao Michigan Farmed Shrimp

Chile, Chinese black vinegar, vertical farms micro radish

Wine – Riesling 2015

Second Course – Jiaozi (Handmade Dumpling)

Filled with grassfed beef, Visser shaved carrot, ginger, Bliss bourbon barrel aged fish sauce – nouc cham

Wine – Capriccio

Third Course – Visser Farms Kale Salad

                 Asian Ceasar dressing, crispy confit pork belly “crouton,” spiced cashew, Unagi, wonton, shaved purple onion

Wine – TBD

Fourth Course – Bejing Duck

Served with mooshu pancake, leek, hoisin, shaved beet-radish slaw

Wine – Meritage 2014

Dessert – “Tapioca Pudding”

Jack fruit, basil seed, dragon fruit, coconut milk and grilled banana leaf

42 Ice Wine

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New Release Kick-Off

Winemaker’s Dinner

April 8th, 2017

Farmhouse Deli and Pantry

6pm Eastern

Welcome Reception – Fruit and Cheese Board

Wine – Blanc de Noir and Sparkling Riesling

First Course – Almond Crusted Wild Alaskan Cod

With romesco and micro greens

Wine – Sauvignon Blanc 2016

Second Course – Foie Gras Mousse Quenelles

Orange, brandy with prosciutto-fennel salami crisps, golden raisin-orange peel bacon jam

Wine – Muscat Ottonel 2016

Third Course – Mud Lake Farms Salad Greens

               Dressed with ginger honey mustard and served alongside Otto’s Chicken Rillettes with brown bread toast points and various pickled vegetables

Wine – Traminette 2016

Fourth Course – Beef Brochette

With portabellas, smoked tomato sauce, potato rosti wedge wedge with pancetta and thyme

Wine – Merlot 2015

Fifth Course – Roast Leg of Lamb

Rosemary garlic with flatbread, raita

Wine – Meritage 2015

Dessert – House Made Mascarpone Filled Cannoli

With roast pineapple and candied ginger

42 Ice Wine Reserve 2015

Harvest Winemaker’s Dinner

Chef Christine Ferris, Farmhouse Deli and Pantry

November 5th, 2016

6pm Eastern

First Course – Seared Diver Scallop

Served with pumpkin mousse, maple gastric and candied pepitas

Wine – Riesling 2015

Second Course – Pear Brie Focaccia

With arugula salad, roasted grapes, crispy prosciutto and tarragon vinaigrette

Wine – Vino Verde

Third Course – Beet Risotto Cake

Stuffed with blue cheese, topped with kale frizzle and horseradish crema

Wine – Capriccio

Fourth Course – Double Boned Lamb Chop

Smoked mustard herb crust, oil cured olive, fig and lavender tapenade, Vissers butter poached root vegetable

Special Release – Cabernet Sauvignon 2013

Dessert – Chocolate Stout Gingerbread

With bruleed squash gelato

Classic Port

Harvest Winemaker’s Dinner

Chef Jim LaPerriere, Distinctive Dining

November 12th, 2016

6pm Eastern

First Course – Pumpkin Sopaipillas / Chilean Ceviche

Mahi mahi, purple onion, coconut milk, orange and lime juice and cilanto

Wine – Vino Verde

Second Course – “Minina’s” Sunchoke & Sorrel Vichyssoise

Olive oil, green onion, chicken stock, Jerusalem artichokes and avocado creme fraiche

Wine – Chardonnay Reserve 2015

Third Course – Pickled Beet & Shrimp Toast

Butter grilled rye toast, preserved Meyer lemon mascarpone, carrot, celery and fennel ribbons, cider vinegar, lemon juice, juniper berries

Wine – Edelzwicker 2015

Fourth Course – Pepitas Crusted Pork Tenderloin

Caramelized sweet and sour sage onions, swiss chard polenta, roasted Brussels sprouts

Special Release – Merlot Reserve 2012

Dessert – Caramelized Apple and Buckwheat Financier

Brown butter cake, sorrel-ginger syrup, Crane’s apples, mascarpone “kool whip,” cranberry “air,” crystallized ginger bits

Late Harvest Vignoles 2013

Around the World with the Winemaker

Featuring Hawaiian cuisine prepared by Chef Christine Ferris of Farmhouse Deli

March 12th, 2016

6pm Eastern

First Course – Lomi Lomi Salmon

Served on a bamboo tasting spoon with kim chee cucumbers

Vino Verde

Second Course – Saimin Soup

Soba noodle soup with ginger and vegetables

Edelzwicker 2014

Third Course – Huli Huli Grilled Chicken

Prepared on a wood fire with grilled pineapple and steamed rice

Riesling 2014

Fourth Course – Kalua Pork

Prepared with mango BBQ, sweet potatoes and creamed spinach

Meritage 2013

Dessert – Coconut Cake

Served with lemon lilikoi filling

Late Harvest Vignoles 2013

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Michigan Wine Month Celebration

Prepared by Chef Christine Ferris of Farmhouse Deli

April 9th, 2016

6pm Eastern

First Course – Spinach Salad

With oranges, prosciutto, toasted pecans, chevre and red chili kumquat vinaigrette

Vino Verde

Second Course – Cauliflower Empanada

Roasted jalapeno and cauliflower empanada served with herbed creme fraiche

Dry Riesling 2015

Third Course – Fried Perch

Served with celeriac slaw and san Castelvetrano olive tarter

Edelzwicker 2015

Fourth Course – Beef Short Rib Slider

Served on a pretzel bun with truffle fries

Cabernet Sauvignon 2013

Fifth Course – Lamb Stew

Lamb, butternut squash, navy beans and baby kale in a brodo (Parmesan and garlic chicken broth)

Meritage 2014

Dessert – Peach Crisp

Served with Dan’s ginger ice cream

Traminette 2015

**Wines and menu subject to change without notice

Please note: wines and menus are subject to change

Fall 2015 Harvest Winemaker’s Dinner Menus

Saturday, November 7th

Chef Jim LaPerriere – Distinctive Dining

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

First Course – Northern Walleye & Serrano Ham “Saltimboca”

Cranberry-sage aioli, shaved apple-fennel salad, Sherry-orange gastrique

Dry Riesling 2014

Second Course – Butternut Squash Gnocchi

Garlic, mushrooms and cream

Edelzwicker 2014

Third Course – Belgian Endive and Apple Salad with Creamy Cheddar Dressing

Grassfield Farm Lamont cheddar, candied pecans, bacon lardons

Riesling 2014

Fourth Course – Salt & Herb Crusted and Smoke-Grilled New York Strip Loin

Home made goat cheese Boursin, “last call” cherry tomato beurre fondue,

salt-roasted baby market potatoes, crispy sweet potato “hay”

Merlot Estate Reserve 2013

Dessert – Sticky Toffee Pudding

Served with ginger, apples, pecans and whipped creme fraiche

42 Icewine

Saturday, November 14th

Chef Christine Ferris – Farmhouse Deli and Pantry

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

First Course – Roasted Beet and Butternut Squash Salad with Walnuts

With toasted coriander dressing and arugula

Riesling 2014

Second Course – Apple, Almond and Celeriac Soup

Served with candied bacon garnish

Dry Riesling 2014

Third Course – Mixed Grill of Lamb and Fig Sausage and Sambuca,

Olive Chicken Thighs

Moroccan quinoa pilaf with dried cherries, pistachios and fennel

with a fresh mint and dill garnish

Cabernet Franc 2013

Fourth Course – Boneless Chuck Short Ribs

Smoked paprika, honey, black peppercorns and orange zest rub, braised in red wine, garlic, cipollini onions, balsamic and bay leaves.

Served on a bed of polenta with crispy mushrooms and kale

Pinot Noir 2013

Dessert – Ice Cream Sandwich

Ginger molasses cookies filled with Turkish coffee gelato

Classic Port

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