Wine Dinner 2018 (tax & tip included)
Tuesday, December 18, 2018
1 day advanced booking is required.
Duration: 4 hrs
Group Size: 1 - 30 Guests
A delicious 7-course wine pairing dinner prepared fresh daily by our talented in-house chef.
June 13-30: Wed & Sat
July-August: Tues., Wed., Fri., Sat.
Sept-Oct: Wed., Thurs., Fri (new Fall Menu)
6:00pm - Winery Tour
6:30pm Dinner Seating
$85 all inclusive total price - 7-courses, wine, tax and tip. (LOOKING FOR WINTER DATES? CLICK HERE http://shop.chateauchantal.com/res-400559/Wine-Dinner-Winter-18-Tax-Tip-Included.html)
We have partnered with Taste the Local Difference® to make all our wine dinners a Certified Local Food Event! This means, at least 20% of the food at the dinners must be locally sourced from Michigan farms and businesses. We are proud to announce that we have exceeded the 20% goal by using 54% local ingredients from Michigan farms and specialty producers each week. Some of our local sources include: Leelanau Cheese, Lakeview Hill Farm, Loma Farm, Bay Bread, GT Mushrooms and Nicholas Farms.
Mushroom paté with Burrata cheese on toast points
Celeriac & Parsnip Bisque
Select Harvest Gewürztraminer
Lake Superior Whitefish
Parmesan & pesto crusted with farro & candied brussel sprouts
Proprietor’s Reserve Pinot Gris
With a blood orange balsamic glaze
Pork Osso Buco
With pork jus, garlic smashed redskins and seasonal vegetables
Proprietor’s Reserve Trio
Mixed greens, apple, toasted almonds, crumbled blue cheese & Late Harvest Riesling vinaigrette
Late Harvest Riesling
New York Style Cheesecake
With Cerise infused cherry reduction
Bubbly Cherry Wine
Please note, you will not receive any tickets in the mail. Your name will be on our reservation list when you check-in at 6pm. If you have any food allergies or wish to have the gluten free or vegetarian options, please notate in the comment section at the end of this order.
Meet Chef Mark!
Michigan native Chef Mark Dunham graduated with High Honors from Great Lakes Culinary Institute at Northwestern Michigan College in 2016 with an Associates in Applied Science majoring in Culinary Arts.
Chef Mark started his culinary career at the early age of 14 doing dishes and working the pantry station at The Midland Country Club which lead to further culinary positions after moving to San Diego CA. At the age of 18 Chef Mark joined the US Coast Guard and completed 14 years of Active Duty including 1 combat tour in Operation Iraqi Freedom.
While attending GLCI Chef Mark completed his internship under Executive Chef James Morse at the Boathouse Restaurant on Old Mission Peninsula. Other recent experience includes, Event Cook Black Star Farms Suttons Bay MI, Sous Chef Hagerty Center Traverse City MI, Chef De Cuisine Lakeview Hotel Shanty Creek Resorts Bellaire MI, and most recently Sous Chef at Sugar to Salt S2S in Traverse City MI where he assisted Executive Chef Jonathan Dayton focusing on local cuisine and farm to table.
Chef Mark is a Certified Culinarian (C.C.) through the American Culinary Federation and has future goals of advancing his certification level. In his free time Chef Mark enjoys boating, fishing, hunting, and spending time with family.