When Julie and I arrived at the wine and food pairing dining area, we found it nicely laid out with wine glasses and place settings. A menu board presented the four courses we were about to enjoy, along with the corresponding wine for each course. It was for this menu that we selected Four Roses Cafe.

First course - Shrimp Dijon Paired with EOS Sauvignon Blanc

We were served a large, lightly breaded shrimp, prepared with a Dijon sauce and olive oil. The shrimp was cooked to perfection, and the breading was thin and light. Generally, I prefer a lot of sauce when I eat shrimp, but this dish only had a small amount of Dijon on top. However, the shrimp was so flavorful in its preparation and ingredients that I was quite satisfied. It was tasty and a great starter, even though I could have used two or three more shrimp!

Julie is the wine drinker. The wine pairing of Sauvignon Blanc was a crisp and refreshing white with subtle fruit undertones. It accompanied the shrimp well and my wife said she would drink it again.

Second course - Butternut Squash Lasagna Paired with Hayes Ranch Chardonnay

This dish was comfort food at its finest. A butternut squash and brown sugar puree covered the bottom of the plate, with a generous portion of lasagna with a white sauce setting on top. This was a hearty course with large amounts of ricotta and mozzarella in between the al dente pasta. I found the best way to enjoy this was by placing a small amount of butternut squash puree on my fork with each bite of the lasagna. The puree gave a sweet, comforting flavor to every bite. 

The Hayes Chardonnay is more of a yellow wine which went very well with the lasagna. It carried smooth, fruity components and Julie found it to her liking.

Third course - Stuffed Pork Tenderloin Paired with Domaine De La Bastide Cotes du Rhone

The pork tenderloin was perfectly cooked and the accompaniments added to the overall flavor of the dish nicely. The only negative I had with this dish was the small portion size we received; about 3 oz as the main course. Initially, I had assumed that when it was being prepared, I thought we would each receive one of the pork rolls they were preparing. Instead, they sliced the rolls up and dished out two slices of the pork tenderloin per person, about 1.5 oz per slice. With all that said, it was a very tasty dish. 

The wine pairing with the pork was a red wine blend lthat was totally unfamiliar to either one of us. Julie found it full-bodied, moreso than her usual more simple red varietal wines. She thinks this might become a favored and acquired taste with further sampling.

Fourth course - Carrot Cake With Pineapple Flower Paired with Founders Centennial IPA

This was an excellent dessert. It was very rich and flavorful. I tried the pineapple flower, but that did not work for me. However, the rest of the dish was solid. The portion size was generous and with the cream cheese frosting, it was a decadent finale and a nice finish to an overall excellent meal. 

The final beverage pairing was a Founders Centennial IPA. We typically enjoy the lighter beers but of a less hoppy production. Neither one of us enjoyed this beverage due to the strong hops flavor. This was most certainly only a personal preference.

Summary

The Four Roses Cafe owners were very wise with having the Lasagna and Carrot Cake on their menu. Those two items alone ensured no one would walk away hungry. Personally, I would have preferred greater portions of the Shrimp Dijon and Stuffed Pork Tenderloin, with smaller portions of the Lasagna and Carrot Cake. 

Now I’d like to comment on the husband and wife as the team that own and operate Four Roses Cafe in Plainwell. In my opinion, they were the most impressive part of the dinner. The food quality and service was excellent. The husband is the chef and his wife served as the emcee and service manager. They spoke about their associates glowingly and you could hear the pride in their voices. They consistently recognized the quality of their associates throughout our meal. 

The owners also spoke of their close relationship with local farms who supply their produce and provide a pig every month. Every broth and stock are made from scratch. These are the types of restaurants and business leaders I like to support. 

Walking away from the dinner, I realized that I will take the 30-mile drive to Plainwell in the near future and experience their restaurant firsthand. Overall, this food and wine pairing greatly contributed to another wonderful night at the Grand Rapids Wine, Beer & Food Festival.

Our recommendations are solely based on our personal opinions and experiences.

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