MyNorth News Service
(Press release provided by Leelanau Peninsula Wine Trail)
LEELANAU COUNTY: The Leelanau Peninsula Wine Trail’s Small Plates event expanded from five to 12 participating Northern Michigan wineries this year, offering a larger selection of dining locations and menu items for this wildly popular progressive dinner. This year’s Small Plates takes place on Thursday, August 18 along the trail.
Attendees enjoy a glass of wine paired with a gourmet tapas dish in the tasting rooms or vineyards for a more intimate experience with local vintners. Many vintners partner with local chefs to prepare and serve the delicious fare.
Available seats at each winery are limited to six to 20 seats. Some wineries are offering a “dine with the staff” option for the last seating. Seating times are 6 p.m., 7 p.m. and 8 p.m.
Tickets are incredibly affordable at $15 per seating. Guests may reserve one, two or three seatings, each at the winery of choice. Reservations must be made in advance.
Small Plates Menu
Grilled Prosciutto Wrapped Jumbo Shrimp on Arugula Salad with Onions and Balsamic Reduction paired with Blaufränkisch or Pinot Gris
Petite Filet Mignon pounded thin, sauteed with olive oil, shallots and Crimini Mushrooms with a sauce of beef stock, Worcestershire sauce brandy and finished with cream. Red Skin Potatoes cut into a mushroom shape, roasted with garlic and chives. Fresh local Swiss Chard braised with white wine. Paired with choice of Bel Lago Red or Pinot Noir
Braised Goat Ragu, Creamy Polenta, Olives and Caciocavallo paired with 2013 Arcturos Pinot Noir and Red House Red. Gary’s Famous Smoked Salmon and a Smokie Blu Cheese with Carolina Style Ribs with Homemade Cherry Wine BBQ Sauce, Hawkins Red Wine Braised Pork Belly
2011 Verduzzo paired with 2012 Dry Riesling
Greens and Cherry Hard Cider Jalapeño Corn Bread
Beef Bolognese Sauce served atop a Bed of Hot Rice, accompanied by Cuban Beans and Tortillas prepared by Georgina’s in Traverse City paired with Pinot Noir
Ahi Tuna Wonton Tacos, Lime Vinaigrette Cabbage and Jicama Slaw, Wasabi Lime Avocado Crema, Red Bell Peppers, Scallions paired with 2015 Rosé
Pepper-Crusted Pork Loin, topped with Apple Cider, Gorgonzola Sauce and a side of Cauliflower Rice paired with 2011 Pinot Noir or 2014 Rosé
Baked Shrimp with Tomatillos on Rice paired with Laurentide Sauvignon Blanc
Braised Marinated Pork Tostada with Grilled Pineapple, Roasted Corn and Black Bean Salsa and Jicama Slaw paired with 2014 Muscat and 2014 Pinot Noir Rosé
Chicken Ballotine – a Bacon Wrapped, Stuffed Chicken Breast served over a bed of Angel Hair pasta paired with Matheson Road Merlot and Unoaked Chardonnay
Grilled Sausage Jalapeño Stuffed Portobello Mushroom with crusted Parmesan finishing with a chocolate kiwi raspberry lime mousse paired with 2014 Riesling or 2013 Pinot Gris
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