June Epicurean Dinner with Free Run Cellars

Epicurean tastings are back in a big way! Once a month, we’re pairing four award-winning Free Run wines with four delectable small-plates. Each course will feature locally sourced, seasonal ingredients from right here in Southwest Michigan.

As you sip and savor, Executive Chef Ryan Thornburg will walk you through each pairing with notable tastes, aromas, and complementing flavors. Learn how each pairing instantly transforms and enhances one another. Experience an epicurean adventure!

~Menu~
Pinot Blanc with Beet Cured Faroe Islands Salmon Gravlax, Everything Bagel Deviled Egg, Mustard-Dill Sauce, Asparagus
Pinot Meunier with Yellowfin Tuna Nicoise Salad, Michigan Strawberry-Rhubarb Vinaigrette, Caperberries, Haricot Vert, Nicoise Olives, Little Gem Lettuce
Meritage with Mongolian Duck Slider, Chinese Ramp Mustard, Arugula, Morel Mushroom Ketchup, Brioche Bun
Gewurztraminer with Tahitian Vanilla Cheesecake, Gingersnap Crust, Strawberry, Mango & Mint Salsa

Visit the Free Run Cellars website for details on our upcoming events!