Epicurean Dinner Series | Dinner #3

Experience locally grown food and wine at this Epicurean Dinner at Free Run Cellars! We’re pairing a few of our award-winning Free Run wines with delectable small plates from Kitchen & Kegs Catering by Latitude 42 Brewing Company.

The third Epicurean Dinner will be on Thursday, September 8, starting at 5:30 pm EST. This dinner event will feature a "Fall Farm to Table" flavor menu curated by Chef Kasey & Georgia D. Leventis-Molina. Farm dinners provide an opportunity for food lovers to learn more about the people and places that grow their food.

Italian Menu Details
Vegetarian option available on request. You may select this option at check out.

Course 1: Local Cured Pork Belly | Free Run Cellars Dry Riesling
Pork belly, Michigan apple mostarda, arugula, and reduced balsamic vinegar

Course 2: Charred Corn Salad | Free Run Cellars Sauvignon Blanc
Charred corn, tomato, pecorino Toscano, scallions, red wine vinegar, and parsley

Course 3: Roasted Chicken | Free Run Cellars Pinot Noir
Local chicken seasoned with lemon, garlic, sage, and rosemary, served with sweet potato mash toasted pecans topped with local Michigan maple syrup, sage, and brown butter

Course 4: Pumpkin Cheesecake with fresh whipped cream | Free Run Cellars Valvin Muscat

Tickets must be purchased in advance, as space is limited and could sell out quickly: https://moerschhg.vinesos.com/epicureanfall/