Set under white tents in our vineyard, Dinner in the Vineyard is a feast for all the senses. Tour the gardens, vineyards, and orchards. Enjoy a five-course meal featuring fresh, locally sourced ingredients. Bid on treasures at our silent auction. Meet neighbors from near and far. This  year the dinner will feature the talents of chef Matt Poole, former chef of Hotel Washington and cook at Chez Panisse, and Erin Rasmussen, owner and winemaker of American Wine Project will be featured at this year’s Dinner in the Vineyard. Both Erin and Matt have a deep commitment to supporting local and sustainable agriculture through the creation of delicious food and wine.

The dinner will feature a selection of Erin’s incredible wines, cider from Island Orchard Cider and beer from One Barrel Brewing as well as local delicious fresh produce from Gathering Ground, Folk Tree Farm, and Hoot Blossom Farm. 

We are grateful to be joined by seven of the WI Music Festival musicians performing two of the Seasons from Antonio Vivaldi’s masterpiece, “The Four Seasons.” 

There will also be an incredible silent auction with covetable goods from businesses near and far! Join us for a night of great food and drink, great friends, and great fun. 

Friday August 8, at 4 pm. A late ferry boat is running on Friday nights.

1751 Lake View Road, Washington Island

Tickets are $150/per person and support our programs. 

About the chef and winemaker

Erin Rasmussen – Founder, American Wine Project

After 10 years working for wineries of all sizes in Napa and New Zealand, winemaker Erin Rasmussen returned to her home state, Wisconsin, to prove that exceptional wines can be made with the cold-hardy grape varieties developed for our climate. She brings her artist’s eye to both the fermentation process and the bottles with beautiful labels and descriptions that honor the grapes and the process of winemaking. 

Matt Poole, Chef & Operations Manager, American Wine Project

A passionate and curious chef, Matt believes in the flavors of local, fresh ingredients. Farm-to-table is not a catchphrase for Matt, it’s a way of getting to know local farms, people, and stories. Formerly the chef and co-manager at Hotel Washington, Matt is now the operations manager at American Wine Project – where he is bringing together his passion for helping people connect through culinary experiences and his love for spreadsheets. Matt and Erin will be getting married this summer!