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 acclaimed Michigan chef Tony Vu, founder and executive chef of Traverse City’s The Good Bowl.
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 Vu present a vibrant communal lunch inspired by the flavors of Southeast Asia and the seasonal bounty of Northern Michigan. Thoughtfully paired with estate-grown Chateau Grand Traverse wines, the menu celebrates the intersection of global influence, local ingredients, and cool-climate winemaking.
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.
Featured Guest Chef Tony Vu
Chef Tony Vu is the founder and executive chef of Traverse City’s The Good Bowl and the Flint Social Club. Celebrated for his globally inspired approach to Vietnamese cuisine and his commitment to Michigan agriculture, Vu creates vibrant dishes that blend Southeast Asian flavors with locally sourced ingredients, earning a reputation as one of the state’s most innovative culinary voices
With only 24 seats available each afternoon, Lunch in the Vines remains one of the most exclusive culinary tickets of the festival.
