Northern Michigan Wine: Enjoy an evening of small plates and wine pairings at the Leelanau Peninsula Vintner's Association (LPVA) Small Plates Event, June 16th, on Northern Michigan's beautiful Leelanau Peninsula. 

Designed to acquaint foodies with Northern Michigan wines from Leelanau Peninsula in an intimate tasting experience, participating wineries will work with local chefs, offering a full glass of wine paired with a well-presented and substantial small plate in their tasting rooms.

You can purchase tickets to any or all of the three seatings (roughly 6-7, 7-8 and 8-9) for $15 each seating at www.lpwines.com. Chefs, winemakers or tasting room staff will be available to answer questions and share their insights.

Read on for participating wineries, and which wines and food pairings you can look forward to during the LPVA Small Plates Event.

Bel Lago

Bel Lago will be pairing their 2010 Pinot Grigio with Chicken Paillard with an asiago crust and Lemon Caper sauce accompanied by a salad of local greens.

Black Star Farms

Black Star Farms will be serving their own Hard Apple Cider brined pork tenderloin with bacon, shiitake mushroom and goat cheese risotto, candied fig butter and red onion agrodulce. This amazing dish will be paired with 2011 Arcturos Cabernet Franc Rosé..

Chateau Fontaine

At Chateau Fontaine, Paul Carlson, the chef from Bella Fortuna, will be preparing Seared Scallops with Toscanelli Bean Puree, crispy Housemade Panchetta, and a Lemon/ Spring Pea Shoot Pesto. Served with award winning 2011 Pinot Blanc.

Ciccone Winery

Tris Mediterraneo will be the theme for the evening at Ciccone Vineyard. We will be serving champignon : Small Mushroom stuffed with Crumb Bread, Cheese, Mushroom and Parsley.- asparagus wrapped in a puff pastry with ham and shaved Parmesan cheese and Arancine – made with saffron rice and meat ragu; all paired with our Riesling.

Forty-Five North

45 North is partnering with Ethnic Garden Catering and doing a semi spicy-sweet and savory coconut curry with shrimp and rice noodles paired with their choice of 2010 dry Riesling or 2009 semi dry Riesling.

Gills Pier

Gills Pier’s Chef de Cuisine is Kristin Karam of K2 Events and Edibles. They will serve Majaraja Curry (tomato, chickpea, cinnamon and cream with a bit of spice) served over basmati rice with vegetarian or lamb kabobs. The pairing will be the 2011 Semi-dry Estate Riesling. Vegetarians welcome! Contact the tasting room to specify: 231.256.7003.

Silver Leaf

Silver Leaf will serve Butterflied Prawn with Andouille sausage & Remoulade sauce paired with their 2010 Riesling.

Verterra

To demonstrate the versatility of Rieslings and Spicy Asian cooking, Verterra is serving a Chinese spicy, crispy Hunan prepared Catfish with a Tempura batter to be paired with a medium sweet Riesling.