One of the most anticipated experiences of Traverse City Food & Wine week returns to Chateau Grand Traverse with an exclusive culinary collaboration between Executive Chef Keil Moshier and James Beard Award-winning Chef Debbie Gold.
Lunch in the Vines begins with a welcome pour and an immersive journey through the estate vineyards, production cellar, and barrel room, where guests enjoy exclusive tank samples while discovering the craftsmanship behind one of America’s pioneering cool-climate wineries.
The experience culminates beneath the vines, where Chefs Moshier and Gold present a thoughtfully crafted communal lunch inspired by the season and the bounty of Northern Michigan. Each course is paired with estate-grown Chateau Grand Traverse wines, bringing together exceptional cuisine, vineyard hospitality, and the unmistakable character of Old Mission Peninsula.
Designed to foster conversation around the table, Lunch in the Vines offers rare access to both chefs and the winery team in an intimate setting that celebrates the people, place, and wines that define Northern Michigan.
With only 24 seats available each afternoon, Lunch in the Vines remains one of the most exclusive culinary tickets of the festival.
