Winemaker’s Dinners

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.

Price is $75/person and includes sparkling wine reception, food, wine, and gratuity.  Online reservations required.  Website:  www.fennvalley.com

“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:

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

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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

 Note: menu and wines subject to change without notice.