Danenberger Family Vineyards

12341 Irish Road, New Berlin, IL | 217-488-6321

Pairing Dinner Reservations: To make a reservation for pairing dinners, or for further information, please fill out the contact form below. Our staff will contact you shortly.

Danenberger Family Vineyards

12341 Irish Road, New Berlin, IL | 217-488-6321

Our Chefs


Danenberger Family Vineyards is proud to present Executive Chef Clayton Danenberger and Chef De Cuisine Zac Leeper. 

Our chefs showcase their talents in an open setting, creating gastronomy-rich full course pairing dinners with wine accompaniments. Visit our pairing dinner menu and make a reservation to delight in a convivial, yet intimate dinning experience.


Upcoming Pairing Dinners


  • Sauced. Pre-Harvest Dinner, Friday 8/11/17


HOURS
Mon & Tues | Closed
Wednesday | Deliveries Only
Thursday | 12:00 - 6:00
Friday | 12:00 - 6:00
Saturday | 12:00 - 8:00
Sunday | 1:00 - 5:30

Chef Zac Leepper - Chef De Cuisine​

Zac joined our Dream Team after working at some incredible foodie places: Indigo, Nick and Nino's, Panther Creek, and Alinea in Chicago. As a three Michelin Star award winner, Alinea is considered by many to be one of the top 10 restaurants in the world. Under Chef Grant Achatz, Zac honed his culinary artistry as Chef De Partie. His immense knowledge of food, wine, and beer have been a wonderful asset to DFV.

Chef Clayton Danenberger - Executive Chef

​One of the only palates to rival Susan's, but with food and wine. After attending Kendall College Culinary School in Chicago, training with August Mrozowski, and working as sous chef at American Harvest Eatery, Clayton has returned to DFV; bringing his unique vision of cuisine.

RESERVATIONS AVAILABLE

​​​DFV CHEF'S TABLE PRESENTS
SAUCED: A Dining Experience


It is well known that our chefs go well beyond the norm with their culinary technique in all of their pairing dinners at DFV.  You can literally see this for yourself, as you watch them prepare and plate your courses in our open dining kitchen. They will perform spectacular feats of molecular gastronomy, using science to transform a dish by flavor and presentation. You will be delighted by cuisine that is not only thought-provoking but also pleasing to the palate, all the while being entertained by our gastronomy theater with a front row view of our Chef De Cuisine, Zac Leepper and our Executive Chef, Clayton Danenberger at work.


​SAUCED is a tribute to both the upcoming grape harvest and the world of sauces that take a dish from simple to extraordinary! Proteins will take a back seat in the courses, and the sauces will shine! 10 courses + wine.


​MEN
Prosciutto wrapped mozzarella, Thai basil, basil foam, tobiko, juniper berry balsamic reduction.

Pan seared filet, dauphinois potatoes, roasted pearl onions, truffled bordelaise, parm crisp.

Apple cider & yuzu gelee with shaved pink lady apples, citrus segments, finger lime.

Citrus seared salmon, citrus beet brunois, pickled red onion, sweet pea emulsion,
spring onion ash. 

Chilled peach soup, vanilla creme fraiche, fried basi
 
Fois Gras mousse tartlet with pickled blueberry, fire roasted peaches, black truffle.

Fried sweetbreads on savory foccacia French toast, poached cherries, red wine & cherry gastrique. 

Spicy lamb meatballs, arrabiata sauce, giardinara, shaved celery, shaved parmesan cheese.

Calamari salad: arugula, spinach, fried calamari, avocado, pickled sweet corn, key lime vinaigrette. 

St. Louis style buttercake, macerated  strawberries,  strawberry mojito sorbet, candied walnuts,
mascarpone strawberry mousse, fingerlime, strawberry lime gastrique.​


$120/pp includes gratuity, wine pairings. Limited seating. Reservations only. 217-488-6321. Deposit required.