Master Sommelier Michigan Wine Dinner With Special Guest & Master Sommelier Elizabeth Schweitzer Thursday, April 16, 2015 6:30 PM $65 Per Person Plus Tax And Gratuity We are excited and honored to have Elizabeth join us for this fabulous event! Elizabeth is the eighth woman in the world to achieve the Master Sommelier title. There are 140 in North America of which 21 are women. She was voted Best Sommelier in California by the California Restaurant Writers Association. Elizabeth teaches classes "Wine, Wisdom & Wit" that cover the wine regions of the world, sensory evaluation, and food and wine pairing among many other topics. She also conducts wine seminars and dinners with humor and enthusiasm. She writes a monthly article for Glass of Bubbly, www.glassofbubbly.com and is quoted and published in numerous trade and popular magazines such as Oprah, Los Angeles, Victoria, Wine & Spirits.com, Distinction, Dining Out and Inland Empire. Elizabeth will make a special stop in Traverse City on her way to The Grand Hotel, where she works as Wine Director. April is Michigan Wine Month, so we will be serving Michigan wines with wines from other regions of the same grape varietal and you decide which is which! Chef Jim will pair food with each course. First Course Hazelnut Crusted Chèvre, endive, pear, pickled golden beet, truffle vinaigrette Bowers Harbor 2896 Brut Rose Langlois Brut Rose, France Second Course Coconut Green Curry Salmon, shrimp, mussels, sweet potato, ginger, cilantro, basil, lime Chateau Grand Traverse Riesling Munzberg Spatlese Trocken Riesling, Germany Third Course Seared Sea Scallop & Crispy Pork Belly, saffron risotto, cremini mushrooms, broccolini, parmesan frico, thyme cream Chateau Chantal Proprietor’s Reserve Chardonnay Justin Chardonnay, Sonoma, CA Fourth Course Juniper Smoked Duck Breast, duck confit, sweet potato hash, pear ginger chutney, crispy kale, cherry rosemary gastrique Brys Estate Cabernet Franc Joel Taluau St. Nicolas de Bourgueil, Loire Valley, FR *Cooked to order. Consumption of certain undercooked proteins may increase your risk of food borne illness. Proprietor: Doug Kosch | Executive Chef: James Morse | Become a fan on Facebook www.boathouseonwestbay.com | 14039 Peninsula Drive | Traverse City, MI 49686