Behind the Scenes at Grand View Lodge: de’Vine’s Heritage Wine Dinner

Grand View Lodge in winter—snow on the roofline, tall pines, and that Northwoods calm that makes a s

Grand View Lodge in winter—snow on the roofline, tall pines, and that Northwoods calm that makes a s

Grand View Lodge in winter—snow on the roofline, tall pines, and that Northwoods calm that makes a s

Grand View Lodge in the winter has a way of flipping a regular Friday into something that feels bigger than it is.

Snow sitting on the roofline, the big pines framing the Main Lodge, smoke drifting up by the outdoor fire area, and that steady “people are here for a reason” pace in the courtyard. It’s calm, but it’s not quiet. It’s the Northwoods doing what it does best—making a simple night out feel like a getaway.

Last Friday, Camp Nisswa headed down to Grand View Lodge for the kickoff to de’Vine Wine & Culinary Weekend—the Heritage Room Wine Dinner, hosted by Jason DeRusha, featuring a multi-course dinner crafted by Executive Chef Justin Grecco, with wines curated by Jennifer Pierce of Prestige Beverage Group.

And here’s what made the night even more special: Grand View invited Camp Nisswa to check out the behind-the-scenes side of the dinner while being there as guests. That didn’t have to happen. It was a very thoughtful gesture—and it gave a whole new appreciation for what goes into a night like this.

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The Heritage Room, set and ready—warm lighting, tables dressed, glassware lined up, and views throug

The Heritage Room, set and ready—warm lighting, tables dressed, glassware lined up, and views throug

The Heritage Room, set and ready—warm lighting, tables dressed, glassware lined up, and views throug

The Heritage Room feels like a Grand View night should

It was exactly what you hope it will be—warm lighting, tables set, glassware lined up, and that polished Northwoods feel that Grand View does so well. The windows were wide open to the view through the pines, and it honestly set the tone before the first course even hit the table.

People were settling in, looking over the menu, catching up, and you could tell right away this wasn’t going to be a rushed dinner. It had that “let’s take our time” feel—which is part of what makes an event like this work.

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Behind the scenes at the Heritage Wine Dinner—steady teamwork, sharp timing, and the kind of smooth

Behind the scenes at the Heritage Wine Dinner—steady teamwork, sharp timing, and the kind of smooth

Behind the scenes at the Heritage Wine Dinner—steady teamwork, sharp timing, and the kind of smooth

Behind the scenes at the Heritage Wine Dinner—steady teamwork, sharp timing, and the kind of smooth

Behind the scenes at the Heritage Wine Dinner—steady teamwork, sharp timing, and the kind of smooth

Behind the scenes at the Heritage Wine Dinner—steady teamwork, sharp timing, and the kind of smooth

Behind the scenes: the part most people never get to see

Seeing behind the scenes was the moment where it clicked how much effort lives in the background.

This wasn’t chaos. This wasn’t a TV kitchen. It was calm, focused, and dialed in.

There were rows and rows of wine glasses staged and ready. Bottles lined up. Staff moving with purpose. In the kitchen, plates were being built the same way, every time—sauce going down clean, garnishes placed with intention, plates wiped, checked, and sent.

Behind the scenes at the Heritage Wine Dinner—steady teamwork, sharp timing, and the kind of smooth

Behind the scenes at the Heritage Wine Dinner—steady teamwork, sharp timing, and the kind of smooth

Behind the scenes at the Heritage Wine Dinner—steady teamwork, sharp timing, and the kind of smooth

A few behind-the-scenes moments that will stick:

• Watching a lobster cake course get finished with sauce and final touches, then immediately cleaned up and sent out like it was the only plate that mattered.

• Seeing truffles shaved over the consommé bowls with wagyu meatballs—one after another—while the line kept moving.

• Watching how steady the team was. No scrambling. No panic. Just a crew doing what they do, at a high level, with consistency.

It’s one thing to take a bite at the table. It’s another thing to see the teamwork that gets it there.

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Executive Chef Justin Grecco in his element—talent, focus, and a down-to-earth approach that shows u

Executive Chef Justin Grecco in his element—talent, focus, and a down-to-earth approach that shows u

Executive Chef Justin Grecco in his element—talent, focus, and a down-to-earth approach that shows u

Chef Justin Grecco: talented, grounded, and fully invested

Executive Chef Justin Grecco is the real deal. That part is obvious once the courses start rolling.

But what stood out just as much was how he carried the night. Down to earth. Easy to talk to. Willing to explain what was happening and why. And at the same time, fully locked in—leading a team and making sure every course landed the way it was supposed to.

This didn’t feel like “just another dinner service.” It felt like the team treated it like it mattered. That care shows up in the details.

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The full five-course menu and pairings

Camp Nisswa isn’t writing this like food critics or wine experts—and that’s not what this night was about anyway.

This is about the experience. The setting. The people. The fact that something like this is happening right here in the Lakes Area.

Here’s the full menu from the Heritage Wine Dinner, including the wine pairings and the notes that came with them:

The five-course lineup, plated with care—each course served with intention and built to match the pa

The five-course lineup, plated with care—each course served with intention and built to match the pa

COURSE 1

Lobster Cake with Mustard Aioli

Devaux Coeur des Bar Blanc de Blancs

Menu note: the bubbles act as a palate cleanser for the creamy sauce, and the Chardonnay style is especially well-suited for shellfish.

The five-course lineup, plated with care—each course served with intention and built to match the pa

The five-course lineup, plated with care—each course served with intention and built to match the pa

COURSE 2 (close second favorite)

Beef Consommé with Wagyu Meatballs, Truffle Oil, Herb Oil

S.A. Prüm Wehlen Ortswein

Menu note: the dry Riesling’s high acidity and mineral notes complement the herb oil and provide contrast to the richness of the meatballs.

This course was a very close second favorite of the night. And seeing it come together behind the scenes—especially the truffle finish—made it even better when it hit the table.

The five-course lineup, plated with care—each course served with intention and built to match the pa

The five-course lineup, plated with care—each course served with intention and built to match the pa

COURSE 3

Wild Duck Ravioli, Wild Mushrooms, Parmesan Foam

Domaine des Fontnobles Gigondas

Menu note: the wine offers savory, peppery, smoky aromas that harmonize with wild duck and has enough structure to stand up to the parmesan foam.

The five-course lineup, plated with care—each course served with intention and built to match the pa

The five-course lineup, plated with care—each course served with intention and built to match the pa

COURSE 4 (Our favorite of the night)

Chicken Ballotine, Chive Potato Purée, Sesame Carrots, Pan Jus

Archipel Condrieu (Viognier)

Menu note: the wine’s floral and stone-fruit aromas pair well with chicken and root vegetables, and the wine’s slight oiliness can match the intensity of sesame.

This was the favorite. No question. It was the course that had the table paying attention.

The five-course lineup, plated with care—each course served with intention and built to match the pa

The five-course lineup, plated with care—each course served with intention and built to match the pa

COURSE 5

S’mores Chocolate Cake with Marshmallow Fluff

Dona Paula Altitude 1050 Cabernet Sauvignon

Menu note: the wine is a robust choice for dark chocolate, and the marshmallow’s creaminess helps soften the wine’s tannins.

And yes—dessert was the kind of ending people remember. That toasted marshmallow top looked exactly like it should.

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Curated pairings for each course—approachable, well explained, and a big part of what made the dinne

Curated pairings for each course—approachable, well explained, and a big part of what made the dinne

Curated pairings for each course—approachable, well explained, and a big part of what made the dinne

Curated pairings for each course—approachable, well explained, and a big part of what made the dinne

A quick note on the wine side

Jennifer Pierce did a great job making the wine portion feel approachable. The explanations were clear, the pairings made sense, and it didn’t feel like anyone needed a “wine background” to enjoy it. It simply added to the night instead of overcomplicating it.

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A room guided by a great host and supported by a top-notch staff—professional, welcoming, and dialed

A room guided by a great host and supported by a top-notch staff—professional, welcoming, and dialed

A room guided by a great host and supported by a top-notch staff—professional, welcoming, and dialed

A room guided by a great host and supported by a top-notch staff—professional, welcoming, and dialed

Jason DeRusha and the room energy

Jason DeRusha was a great host for a night like this—funny, easy, and able to keep the room engaged without turning it into a performance. The pacing stayed smooth, and the room stayed light.

And the Grand View staff deserves credit too. Service was top notch—steady, attentive, and professional from start to finish.

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Why this is an experience for locals and visitors

This is the part worth saying out loud: experiences like this don’t only belong in big cities.

For locals, this is a reminder that something special is sitting right here in the Lakes Area. It’s an easy night out that feels like a mini getaway—without the drive, without the hassle, without needing a “special occasion” excuse.

For visitors, this is the kind of event that can shape a whole weekend. Not just a place to stay, but something to plan around. Dinner in the Heritage Room, a walk around the property, a nightcap, and that Grand View winter vibe that just feels different than anywhere else.

And that’s why Grand View Lodge continues to be a staple around here. It’s been part of this community for generations, and it still finds ways to create nights that bring people together—locals and visitors—around a true Lakes Area experience.

One more detail that matters: the menu noted the dinner was in partnership with Lakes Area Food Shelf. That community tie-in is a good reminder that nights like this can feel special and still support something local at the same time.

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Final thought

There’s no perfect way to capture a night like this with words alone—so the photos are going to do what they’re supposed to do: bring it all back.

If you’re local, put something like this on the calendar at least once. If you’re visiting, build a weekend around it. Either way, de’Vine Wine & Culinary Weekend at Grand View Lodge is the kind of event that makes the Lakes Area proud.

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