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Saturday, March 14, 7 pm
Featuring Certified Sommelier Rachel VanTil & Chef Bradford Lewis
Join us for an intimate evening celebrating local talent, wine and food! We are proud to have cultivated, in conjunction with the teachings at Trattoria Stella, our wildly passionate certified sommelier, Rachel VanTil. Rachel was introduced to the fine cuisine of Chef Bradford Lewis at our inaugural tasting room dinner last winter and chose him to prepare cuisine around her wine pairing vision. Prepare to explore, dabble, sip, savor, TASTE, LEARN & ENJOY!
Alsatian Onion Tart with Smoked Paprika
Salt Cod Fritter with Piquillo Pepper Sauce and Extra Virgin Olive Oil
Marinated Chickpea Salad Spoon with Fresh Vegetables and a Touch of Cilantro
Bowers Harbor Vineyards Blanc de Blanc
Steamed Pork Bun with Green Onion and Chile Sauce Hoisin Glaze
braised pork, raisins, soy, onion, rice, chilies, shrimp paste, mushrooms
Bowers Harbor Vineyards 2006 Riesling Semi Dry
Braised Chicken Thigh and Cracklins
wild mushroom confit, savory bread pudding, rye crumb garnish, herb puree
Bowers Harbor Vineyards 2012 Pinot Noir, Nicholas
Seared Rabbit Loin & Braised Leg Meat
roasted baby vegetables with a red wine jus
Bowers Harbor Vineyards 2005 Blanc de Noir, Cuvée Evan
Bowers Harbor Vineyards 2012 Cabernet Franc, Erica
Cornucopia of Local Cheeses & Fig Cake
dried fruit, pickled vegetables, fried/spiced/candied nuts, figs, crostini, hand made crackers
Bowers Harbor Vineyards 2013 Riesling, Langley Late Harvest
Featured Sommelier Rachel VanTil
Rachel Van Til began her journey into wine at Bowers Harbor Vineyards in 2010. After graduating from Grove City College in 2013, Rachel chose to study wine rather than attend graduate school and began her studies with the Court of Master Sommeliers, passing her certified sommelier exam in 2014. She now works at Trattoria Stella, but misses the tasting bar and the vines. Rachel hopes, through the course of this dinner, to share her love of good bubbly, Riesling, and Pinot Noir with you.
Featured Chef Bradford Lewis
Graduate of the Culinary Institute of America
Studied under James Beard Award winning Chef in Portland, Oregon
Former Sous Chef of Tapawingo Restaurant
Entry Level Sommelier Certification
Most recently the Banquet Chef of the Bay Harbor Yacht Club
Author of a monthly food column for the Petoskey News Review
Bradford’s Company, Food Forward
Food Forward Private Dinners began as a vehicle for Chef Bradford Lewis to create intimate, custom, dining experiences for small groups of people. Focusing on quality, seasonality, and technique, a truly individual menu is born for each event. By partnering with local winemaker’s, farmers, and personal in-home dinners, Chef Bradford hopes to spread the word of good cooking.
Bradford Lewis Email: [email protected]
$85 per person including tax and gratuity.
RSVP by calling Bowers Harbor Vineyards at 231-223-7615.
Very limited seating, so please call soon to save your spot.