One of Traverse City Food & Wine's signature vineyard experiences returns to Chateau Grand Traverse with an exclusive collaboration between Executive Chef Keil Moshier and acclaimed Michigan chef Tony Vu of Traverse City's The Good Bowl.
Begin with a welcome pour and a guided walk through the estate vineyard, production cellar, and barrel room, including exclusive tastes drawn directly from tank. Then gather beneath the vines for a communal multi-course lunch celebrating the bold flavors of Southeast Asia, Northern Michigan's seasonal harvest, and estate-grown Chateau Grand Traverse wines.
Part vineyard tour, part chef's table, and part wine experience, Lunch in the Vines offers an intimate afternoon of remarkable food, exceptional wines, and unforgettable conversation in one of the region's most beautiful settings.