Palmaz Vineyard Dinner with Visiting Chef Nelson Millán in The Wine Cellar

Chef Nelson Millán | Leland Lodge Chefs

Chef Nelson MIllán | Leland Lodge Wine Cellar | Palmaz Vineyards Wine Dinner

We recently had the pleasure of hosting San Antonio Country Club Chef and Culinary Institute of America Instructor Nelson Millán at the Leland Lodge.  Our intention in hosting Chef Millán was threefold.  First, we wanted Chef Millán to work with our kitchen staff to elevate their culinary skills and provide them with guidance and mentoring in their own quests to become better cooks and chefs.  Second, we wanted to offer our customers the opportunity to sample the outstanding wines of Palmaz Vineyards expertly paired with Chef Millán’s French – Latin American fusion cuisine. And third, we wanted to offer the Chef, who hadn’t had a vacation with his whole family in too long, the chance to bring his family to one of the most beautiful places in the world for some quality time together.

Working with our Chefs

Chef Millán’s kind composure when working with our staff was mesmerizing and we all found ourselves learning in his presence.  When preparing for the Palmaz dinner, he guided chefs Ashton, Austin, and Tyler through the steps necessary to produce the detailed 5 – course meal with an ease and warmth that welcomed questions and learning throughout the process.  The positive impact of his visit is reflected in the feedback from our chefs:  “Hosting Chef Millán here at the Lodge was a real pleasure. Chef Millán brought knowledge, insight, and culture from many different regions of the world.  This opportunity is what being a chef is all about – learning new techniques and how to better utilize tools in the kitchen.”  – Ashton Sandow.  “Chef Millán’s visit makes me so glad I chose to do my culinary internship at the Leland Lodge.  I learned so much from him. “ – Austin Long.  It is clear why the Culinary Institute of America has chosen Chef Millán as one of their instructors  – his teaching ability is evident in all that he does.

Palmaz Vineyards Wine Dinner 

The Palmaz Vineyards wine dinner consisted of 5 courses all expertly paired with select Palmaz wines from the Napa Valley region.  Palmaz co-founder/partner Florencia Palmaz was in attendance to elaborate on the production and flavor profiles of each wine while Chef Millán provided insight into the complementary flavor elements of each dish.

APPETIZER 

Idyll Farms Goat Cheese and Guava Empanadas

Chilled Corn Gazpacho, Freeze Dried Sweet Corn

Mint Shrub Compressed Watermelon Bites

2015 Palmaz Vineyards Rosé

 

FIRST COURSE

Crispy Smelts

Plantain Cup, Lime Papaya Pico, Piquillo Pepper “Escabeche” Sauce

2015 Palmaz Vineyards Louise Riesling

 

SECOND COURSE

Cured Salmon “Carpaccio”

Crispy Collard, Shaved Walnuts, Idyll Farms Goat Cheese, Dill Lemon-Vanilla Emulsion

2014 Palmaz Vineyards Amalia Chardonnay 

 

THIRD COURSE 

Northern Pine Straw Smoked Duck

Carrot Ginger Puree, Crispy Brussels, Green Peas, Griottine Cherry Glacé

2013 Palmaz Vineyards Cabernet Sauvignon

 

DESSERT 

Oat Spiced Streusel, Condensed Milk Ice Cream, Lemon “Baked” Meringue

2015 Palmaz Vineyards Florencia Muscat

 

Millán Family Vacation 

This element of our trifecta provided us all with an even greater appreciation for the area in which we are blessed to call home and an affection for the Millán’s who were happy to answer the numerous questions presented to them; many about life in San Antonio.  “What’s the weather like there right now? Can you drink the water? Where do you go swimming?  What is the swimming like?” and on and on.  We all loved hearing them tell about their life in Texas and their discoveries during their stay in Northern Michigan as well. During the preparation for the Palmaz dinner, Chef Millán and his son Nelson talked about swimming at Clinch Park earlier in the day and the clarity of the water. “So blue and no salt!” They also shared excitement for an upcoming tour to Idyll Farms and commented on the amazing quiet at night.

Looking back on Chef Millán’s visit, we can’t help but feel blessed by all that we learned from him, all of the amazing foods we had the chance to make and try, and the opportunity to get to know the Chef a little better.  We can only hope he comes to visit again sometime soon.

Palmaz Vineyard Wine Dinner | Leland Lodge Wine Cellar | Leland Michigan

Palmaz Vineyards Wine Dinner

Idyll Farms Goat Cheese Empanadas | Chef Nelson Millán | Leland Lodge Wine Cellar

Idyll Farms Goat Cheese and Guava Empanadas

Grilled Corn Gazpacho Shooters | Chef Nelson MIllán | Leland Lodge Wine Cellar

Chilled Corn Gazpacho Shooters

Leland Lodge Wine Cellar | Katelyn VanVreede Special Events Manager

Chef Nelson Millán | Great Lakes Culinary Institute Austin Long | Leland Lodge Wine Dinner

Chef Nelson MIllán and Chef Austin Long

Palmaz Vineyards Rośe | Leland Lodge Wine Cellar

Palmaz Vineyards 2015 Rosé

Palmaz Vineyards Wine Dinner | Chef Nelson Millán | Leland Lodge Wine Cellar

Annie Lutz | Chef Nelson Millán | Leland Lodge Wine Cellar | Palmaz Vineyards Wine Dinner

Annie and Chef Millán

Chef Nelson Millán | Palmaz Vineyards Wine Dinner | Leland Lodge Wine Cellar

Black Sesame Tuille

Chef Nelson Millán | Salmon Carpaccio | Leland Lodge Wine Cellar

Salmon Carrpaccio

Chef Nelson Millán | Palmaz Vineyards Wine Dinner | Leland Lodge Wine Cellar

Smoked Duck Breast | Chef Nelson Millán | Palmaz Vineyards Wine Dinner | Leland Lodge Wine Cellar

Northern Pine Straw Smoked Duck

Annie Lutz | Chef Nelson Millán | Leland Lodge Wine Cellar

Chef Nelson Millán | Food Photography | Leland Lodge Wine Cellar

Chef Nelson Millán | Leland Lodge Chefs