Grand Traverse Resort and Spa is partnering with the Wineries of Old Mission Peninsula (WOMP) during Michigan Wine Month to present a WOMP Wine Dinner on Saturday, April 9 at the Resort. The non-traditional dinner will take place in the Resort’s Governors’ Hall and will feature eight stations around the room, each with select wines from one of the WOMP wineries paired with a small plate created by one of the Resort’s chefs. Dinner attendees will stroll from station to station for the wine and small plate pairings.
Here are the facts.
WOMP WINE DINNER 2016
~ Price: $75 per person for 8 wine/food pairing tickets (price includes tax and gratuity)
~ Date: Saturday, April 9, 2016
~ Time: 7-10 p.m.
~ Location: Governors’ Hall at Grand Traverse Resort and Spa
~ Live Music by Blake Elliott www.facebook.com/Blake-Elliott-and-The-Robinson-Affair-85374468685
~ Persons must be 21 years of age or older with a valid ID to attend the WOMP Wine Dinner.
$75 per adult and includes eight wine/food pairing tickets (price includes tax and gratuity).Tickets are available for purchase online through MyNorthTickets.com. Ticket buyers must be at least 21 years of age. Additional pairing tickets will be available for purchase on the day of the event.
For online Individual Tickets, visit https://mynorthtickets.com/events/wineries-of-old-mission-peninsula-womp-wine-dinner
Make it an event to remember and stay the night at the Resort on the WOMP Wine Dinner overnight package. Package includes the following.
~ 1 Night Accommodation
~ 1 WOMP (Wineries of Old Mission Peninsula) Dinner Ticket per adult. Dinner 7-10 pm,Governors’ Hall includes:
~ 8 wine/food pairing tickets
~ Live music by Blake Elliott
For Overnight Package rates, availability, and reservations, call 231-534-6000.
FOOD & WINE PAIRINGS MENU
Confit Pork Belly - by Bryan Petrick, Aerie Sous Chef
Slow Braised Pork Belly served in Puff Pastry with Smoked Fontina Cheese, Cherry Barbecue Sauce, Pickled Shallots, and Micro Chervil
Paired with wine from Peninsula Cellars
Old School Red
Old School White
Crispy Garlic Chicken Lettuce Wraps - by Mark Hamper, Resort Chef
Crispy Garlic Chicken, Fried Basil, Marinated Vegetables served in Butter Lettuce Wraps
Paired with wine from Hawthorne Vineyards
2013 Pinot Grigio,
2013 Semi-Dry Gewurztraminer
2014 Barrel Reserve Auxerrois
Grilled Stuffed Endive – by Larry Steffes, Banquet Chef
Grilled Radicchio Salad served in a Bulgarian Endive topped with Candied Nuts, Gorgonzola, and Honey Wine Vinaigrette
Paired with wine from Chateau Chantal
Chateau Chantal Late Harvest Riesling
2012 Chateau Chantal Proprietor's Reserve Trio
2013 Chateau Chantal Pinot Blanc
Seafood Ceviche – by Paul Standel, Garde Manger
Shrimp, Bay Scallops, Tri-Color Peppers, English Cucumber, marinated with Lemon and Lime
Paired with wine Brys Estate
2015 Reserve Dry Riesling
2015 Signature Rose
Smoked Beef Brisket – by Matt Shaw, Assistant Banquet Chef
House Smoked Beef Brisket with Wild Mushroom Ragout served with Detroit Street Brick Goat Cheese Polenta and a Rich Cherry-Beef Demi Sauce
Paired with wine From Chateau Grand Traverse
2012 Merlot Reserve
2014 Barrel Fermented Chardonnay
Lobster Bisque Cappuccino – by Dennis Wagner, Saucier
A rich Lobster Bisque served Cappuccino-Style with Foamed Crème and Fennel Oil and Fennel Sprig
Paired with wine from Bowers Harbor Vineyards
2015 Pinot Grigio
2015 Riesling Medium Dry
2013 Pinot Noir Wind Whistle
Mascarpone Amaretto Cheesecake with Passion Fruit Glaze – by Stephanie Elwell, Pastry Chef
Paired with wine from Black Star Farms
Sirius Raspberry Dessert Wine
2012 Arcturos Pinot Noir
2013 Arcturos Pinot Gris
Velvet Chocolate Mousse Crunch – by Stephanie Elwell, Pastry Chef
Paired with wine from 2 Lads Winery
2013 Cabernet Franc
2013 Pinot Noir
2013 Pinot Grigio
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