At The Ford Field and River Club in Richmond Hill, Georgia, wine dinners aren’t just meals—they’re mini getaways. Held in the historic Main House in Richmond Hill, Georgia, these intimate, 30-seat events transform wine and food into a passport to another place and time. Led by Executive Chef Luis Young, the culinary team takes members on a six-month tour of the world’s wine regions, complete with carefully paired dishes, rich storytelling, and an ambiance that feels as exclusive as it does effortless.
“It’s about so much more than food and wine,” Young explains. “We’re creating an experience—one that feels thoughtful and personal and leaves people with more than just a full stomach. They walk away with a memory.”
Planning these dinners is no small feat. Each season, the team selects a lineup of regions that strikes a balance between the familiar and the surprising. Bordeaux and Tuscany might anchor one end of the schedule, while South America or Spain add fresh energy to the mix. December always features sparkling wines, a tradition that gives the program a celebratory flair.
Once the regions are set, the magic begins in the tasting room. Young, his sous chefs and wine distributors gather to sample the wines, debating their flavor profiles and imagining the dishes that could pair with them. “It’s all about the details,” Young says. “We ask, what flavors complement this? What contrasts in an interesting way? And what’s happening in the region itself that we can draw inspiration from?”
For the Bordeaux dinner, the richness of Duck Galantine—paired with pistachios, cherries, and foie gras—echoed the depth of the wines. In Tuscany, a refined spin on porchetta showcased the simplicity of suckling pig. Sometimes, the dish drives the wine choice; sometimes, it’s the other way around. But the result is always the same: a menu that feels as intentional as it does inspired.
“It’s like a conversation between the food and the wine,” Young says. “They each tell their own story, but together they create something bigger.”
The setting only enhances the experience. The Main House—Henry Ford’s former residence (see video below)—is rarely used for other events, giving the wine dinners an added air of exclusivity. Event Coordinator Jenna Crouch transforms the space for each dinner, ensuring no two evenings feel alike. The mood is set from the moment guests arrive with a sparkling wine welcome and passed canapés, easing them into what feels like a carefully staged production.
The main event unfolds over multiple courses, each paired with a new wine. A winery representative introduces the bottles, sharing details about their origins and nuances, while Young or one of his sous chefs presents the dishes and explains their inspiration. This rotation of leadership is a deliberate part of the program’s design.
“It’s an opportunity for our sous chefs to step up and showcase their creativity,” Young says. “They’re not just cooking—they’re connecting with our members. It’s a chance for them to grow, and it gives our members a more personal experience.”
At the heart of every dinner is storytelling. Whether it’s the history of a wine region or the backstory of a recipe, these narratives elevate the evening, turning it into something more meaningful. “The wine and food are important, of course,” Young says, “but the story ties it all together. That’s what makes it memorable.”
With each successful season, the team looks for new ways to evolve. Next year’s dinners will feature regions like Champagne, Spain, and South Africa, with the possibility of introducing cocktails or beer pairings to keep things fresh. But at its core, the program will stay the same: a carefully curated blend of flavors, stories, and connections.
For chefs and clubs considering a similar program, Young has simple advice. “Learn about wine—really learn it. Work closely with your service team so it feels seamless. And always remember: it’s not just about the meal. It’s about the experience.”
At The Ford Field and River Club, that experience is what keeps members coming back. With each pour and every plate, they’ve created more than a wine dinner series. They’ve crafted a tradition that lingers long after the last sip.
