Winemaker’s Dinners
Next Event: February 14th
Join us for an elaborate affair you will not 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
- February 14th: Ultimate Winemaker’s Dinner (On-sale January 1st)
- March 21st: Around the World with the Winemaker (On-sale February 1st)
- May 2nd: New Release Celebration (On-sale March 1st)
“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
Past Menus
Harvest Winemaker’s Dinner
November 2nd, 6pm EASTERN
Welcome Reception – Fruit and Cheese Board
Wine – Premier Cuvée and Bubbling Demi-Sec
First Course – Great Lakes Smoked Whitefish Pate
Taro chip, crispy capers, Belgian endive
Wine – Dry Riesling 2018
Second Course – Wild Mushroom Gougere
Parmesan cheese puff, cremini mushroom and celery salad, creamy wild mushroom-cauliflower veloute, wild local chicken of the woods mushrooms
Wine – Classic Chardonnay 2018
Third Course – Cider Braised Pork Belly
Pumpkin-sage popover, hard cider jus, dried sour cherry-ginger compote
Wine – Cherry/Apple Hard Cider
Fourth Course – Sous-vide Beef Tenderloin
Goat cheese Boursin, beurre fondue, truffle-salt roasted Brussels sprouts, caramelized shallots, fried potatoes
Wine – Cabernet Sauvignon 2013 (special release from wine library)
Dessert – Apples Foster Creme Caramel
Rich vanilla bean custard, caramelized apples, cinnamon-bourbon butterscotch, candied maple-walnut crumble
Wine – Vignoles Reserve 2018
Harvest Winemaker’s Dinner
November 9th, 6pm EASTERN
Welcome Reception – Fruit and Cheese Board
Wine – Premier Cuvée and Bubbling Demi-Sec
First Course – Heirloom Corn Crusted Walleye on a house made Sopa
Green tomato jam
Wine – Cabaret Rose 2018
Second Course – Green Salad
Mudlake greens, roast golden and chiogga beets, toasted walnuts, torched creamy sexy blue filled beggars purse, apple, maple beet vinaigrette
Wine – Dry Traminette 2018
Third Course – Smoked Pork and Blue Asiago Ravioli
Brown butter fried, shallot, roast garlic, squash puree
Wine – Riesling 2018
Fourth Course – Garlic Sage Smoked Double Lamb Chops
Fried sage, pumpkin seed Parmesan pesto on French lentils with Corridor lamb and fig sausage
Wine – Cabernet Sauvignon 2013 (special release from wine library)
Dessert – Cinnamon Sugar Churros
House made pumpkin ice cream, Mexican spice hot fudge
Wine – Classic Port
New Release Winemaker’s Dinner
A Celebration of Michigan Wine Month
May 4th, 6pm EASTERN
Welcome Reception – Fruit and Cheese Board
Wine – Premier Cuvée and Bubbling Demi-Sec
First Course – Pecan Crusted Whitefish Strips
Topped with jicama, celery root slaw, frisee, Blis Bourbon barrel aged maple syrup, blue cheese
Wine – Sonata (new!)
Second Course – Savory Galette
Caramelized onion, Gouda, fennel and apple chicken sausage, puff pastry
Wine – Pinot Grigio 2018
Third Course – Salad
Prosciutto, chevre, arugula, honey shallot balsamic dressing, grilled grainy goodness toast points
Wine – Dry Traminette 2018
Fourth Course – Pork Belly Bao
Pineapple, red chili glazed pork belly in a steamed bun, sesame, scallion ginger glaze
Wine – Vignoles Reserve 2016
Fifth Course – “Country Fried” Wagyu Steak
Breadcrumb, rosemary dust, pan-fried – with onion marmalade, roast tomato, pea tendril
Wine – Meritage 2017
Dessert – Coffee Cocoa Jelly Roll
Cocoa sponge, coffee mousse filling, with Fijian Chocolate house made ice cream
Wine – Cabernet Franc 2017
March 23rd Around the World with the Winemaker
Mediterranean Theme
Dinner Starts at 6pm EASTERN
Welcome Reception – Fruit and Cheese Board
Wine – Premier Cuvée and Bubbling Demi-Sec
First Course – Cioppino-Style Seafood Stew
Tomato, garlic, onion & fennel broth, Pinot Grigio shrimp, walleye, clams, mussels, buttered saffron polenta, pastis
Wine – Dry Riesling 2017
Second Course – Spanish Style Shaved Brussels Sprout Salad
Grilled radicchio, Manchego cheese, preserved Meyer lemon, extra-virgin olive oil, Marcona almonds
Wine – Sauvignon Blanc 2017
Third Course – Grilled Lamb “Kefta”
Freekeh-feta tabbouleh, parsley, mint, baby arugula, smoked labneh, zaatar
Wine – Zweigelt 2017
Fourth Course – Mediterranean Braised Oxtail “Bourguignon” Style
Red wine, demi glace, charred onion, garlic, anise, mire poix
Wine – Meritage 2016
Dessert – Salted Caramel Pot de Creme
French creme caramel custard, salted caramel topping, sweetened creme fraiche, sumac
Wine – 42 Ice Wine
Valentine’s Day Dinner and Wine Menu
Food Created by Chef Jim LaPerriere, Distinctive Dining
Hors d’oeuvres
Served in our production cellar
Cauliflower “popcorn”
Cornmeal tempura, corn nuts, Harissa aioli
Crispy Polenta & Smoked Salmon
Horseradish-dill crème fraiche, fried capers
Butcher Steak “Chip”
Thinly sliced char-grilled skirt steak, salt-vinegar potato chip, creamy blue cheese-chive potatoes, Urbani white truffle oil drizzle, smoked salt
Cheese Board
Collection of cheeses, olives, and crackers
Bottomless sparkling wine throughout plus barrel samples of a premium dry red wine in production
Dinner
Mushroom & Brie Vol Au Vent
Garlic, shallot, assorted mushrooms, white wine, cream, puff pastry heart
Wine – Gewurztraminer
Creamy Shrimp & Lobster Bisque
Butter poached lobster, fennel pollen, Pastis
Wine – Classic Chardonnay 2017
4 Hearts Salad
Artichoke, celery, romaine and heart of palm, blood orange-beet and honey dressing
Wine – Riesling 2017
Pan-Seared Sous-Vide Beef Tenderloin
Peppercorn-spice rubbed, truffled brown butter bearnaise, fines herbes, caramelized Brussels sprouts, smashed olive oil-salt-roasted market potatoes
Wine – 2007 Meritage, a special selection from our wine cellar library
Dessert
“Fallen with Love” Dark Chocolate Souffles
Chocolate dipped strawberry-rice crispy treat, Ameretto, crème anglaise, torched marshmallow
Wine – 1999 Cabernet Franc, a special selection from our wine cellar library
Fall 2018 Harvest Winemakers Dinner Menus
November 3rd
6pm Eastern
Welcome Reception – Fruit and Cheese Board
Wine – Premier Cuvée and Bubbling Demi-Sec
First Course – Confit Chicken Arancini
Wild mushroom, herbed whipped chevre, micro basil
Wine – Sauvignon Blanc 2017
Second Course – Pork Belly
Cauliflower-celeriac puree, maple 9 year sherry vinegar gastrique, cilantro, mint
Wine – Gewurztraminer 2016
Third Course – Fall Chop
Mudlake Farm greens, Country Wind Creamery goat milk feta, roasted fall vegetables, spiced Himalayan pink salt pumpkin seed brittle, carrot maple vinaigrette
Wine – Riesling 2017
Fourth Course – Smoked Beef Short Ribs
Sage, garlic with creamed brassicas, heirloom tomato jam, crispy pork fat potatoes
Wine – Cabernet Sauvignon 2015
Dessert – Black Walnut and Pretzel Tart
Brandied cherries, whipped honey chevre, caramel
Wine – Classic Port
November 10th
6pm Eastern
Welcome Reception – Fruit and Cheese Board
Wine – Premier Cuvée and Bubbling Demi-Sec
First Course – Shrimp & Nopales Pipian
Home made “wild greens” tortilla, pumpkin seed and dried chili sauce, cactus rajas, queso fresco
Wine – Riesling 2017
Second Course – Smoked Pork & Hominy Stew
Hard cider dumplings, shredded cabbage, Mexican oregano, radish, lime
Wine – Capriccio
Third Course – Spinach & Roasted Root Vegetable Salad
Carrot, parsnip, and turnip, frisée, dried cranberries, crispy sage, maple and chipotle-lime dressing
Wine – Traminette 2017
Fourth Course – New Mexican Red Chili & Pecan Crusted Rack of Lamb
Double chop, cauliflower puree, roasted Brussels sprouts, rosemary jus
Wine – Cabernet Sauvignon 2015
Dessert – Vanilla Bean Panna Cotta, Spiced Pumpkin Churro
Caramel apples, dulce de leche, candied hibiscus, pepitas brittle
Wine – Late Harvest Vignoles 2015
Please Note: Wine and menu subject to change without notice.
New Release Winemaker’s Dinner
A celebration of Michigan wine!
April 14th, 2018
6pm Eastern
Welcome Reception – Fruit and Cheese Board
Wine – Blanc de Noir and Bubbling Demi-Sec
First Course – Savory Spring Tart Tatin
Asparagus, wild mushrooms, gruyere on puff pastry
Wine – Sauvignon Blanc 2017
Second Course – Sole Roulade with Scallop Mousse
Topped with almond cream and bed of butter creamed spinach
Wine – True Chardonnay 2017
Third Course – Seared Tuna
Charred pineapple carpaccio, beurre blanc, pickled candied ginger
Wine – Riesling 2017
Fourth Course – Cornflake Crusted Otto’s Chicken
Buttermilk roasted garlic soak, herbed spring risotto with Windshadow Farms fresh chevre and a spring pea emulsion
Wine – Cabaret Rosè 2017
Fifth Course – Angus Beef Braciole
Kale, lemon, Parmesan, hard cooked egg filling, smoked tomato coulis and polenta
Wine – Meritage 2016
Dessert – Dark Chocolate and Brandied Cherry Cheesecake
With malted graham and walnut crust
Wine – Merlot 2016
Please Note: Wine and menu subject to change without notice.
Around the World with the Winemaker Dinner
A Journey to Ireland
March 17th, 2018
6pm Eastern
Welcome Reception – Fruit and Cheese Board
Wine – Blanc de Noir and Bubbling Demi-Sec
First Course – Potato-Leek Pancake
Smoked salmon, herbed creme fraiche
Wine – Edelzwicker 2016
Second Course – Warm Salad of Fish and Chips
Frisee, baby romaine, croutons, fried Black Cod, beet chips with vinaigrette and whole grain mustard cream
Wine – Fenn Valley Hard Cider
Third Course – House Corned Local Beef Brisket
Potato torte with bacon – cabbage and Irish Cheddar, pickled mustard seeds, Guinness Jus
Wine – Merlot 2016
Fourth Course – Individual Shepards Pie
Irish stew baked in a flaky pastry with duchess potato topping
Wine – Meritage 2016
Dessert – Ginger stout Tatin
With butter pudding and brandy snaps
Classic Port
Fall Harvest Winemaker’s Dinner
November 4th, 2017
Chef Jim LaPerriere, Distinctive Dining
6pm Eastern
Welcome Reception – Fruit and Cheese Board
Wine – Bubbling Rosé and Bubbling Demi-Sec
First Course – Shaved Radish & Fines Herbes Salad with “Bread & Butter”
Homemade hand churned European-style cultured organic butter, sliced radish, fleur de sel, naturally fermented French baquette
Wine – Semi-Dry Riesling 2016
Second Course – Smoked Butternut Squash Soup
Fried Brussels sprouts, Spanish chorizo, garlic, lemon, toasted bread crumbs
Wine – Chardonnay Reserve 2016
Third Course – Ahi Tuna Poke Nachos
Yellowfin tuna, Vidalia onions, cherry tomatoes, scallions, avocado, baby greens, Terra root vegetable chips, Sriracha-lime mayo, tossed with soy, ginger, sesame oil and chilies
Wine – Edelzwicker 2016
Fourth Course – Grilled Mapuche Spiced Skirt Steak
Urbani white truffle oil drizzle, roast mushroom jus lie, creamy Stilton blue cheese-chive potatoes
Wine – Cabernet Sauvignon 2015
Dessert – Pumpkin -Maple Creme Brule & Croissant Bread Pudding
Chocolate truffle sauce
Classic Port
Fall Harvest Winemaker’s Dinner
November 11th, 2017
Farmhouse Deli and Pantry
6pm Eastern
Welcome Reception – Fruit and Cheese Board
Wine – Bubbling Rosé and Bubbling Demi-Sec
First Course – Pierogi
Sour cream dough, pumpkin, potato, cheddar with shallot, garlic, confit grape tomatoes and apples
Wine – Gewurztraminer 2016
Second Course – Shadyside Farms Heirloom Marrow Bean Soup
with French lentils, pork shank and kale frizzle
Wine – Dry Riesling 2016
Third Course – Roast Butternut Squash “Noodles”
with brown butter, Mud Lake Farms candied ginger, braised beef and root vegetable meatballs, smoked heirloom tomato sauce, parsley, basil and tarragon
Wine – Capriccio
Fourth Course – Grass-fed Michigan New York Strip
Herb, garlic and salt crusted and smoked with roasted tri-color cauliflower, port reduction and broccoli greens
Wine – Cabernet Sauvignon 2015
Dessert – Triple Chocolate Challah Bread Pudding
with candied black walnuts, black currants, rum and sugar
Classic Port
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
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
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
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
