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Join us Friday, March 14th, for an extraordinary evening of fine dining and exceptional wines at The SILO/Flatiron Wine Dinner. Indulge in a five-course meal expertly crafted by Chef Glenn Brown and perfectly paired with a curated wine selection by Level 3 Sommelier Michael Miller.

Featured Wines:
🍾 Beau Joie Brut Champagne Bertrand Senecourt
🍷 French Blue Sauvignon Blanc, Bordeaux, France
🍷 Siduri Pinot Noir, Santa Barbara
🍷 Northstar Merlot, Columbia Valley

Doors open at 5:00pm, and dinner begins at 6:45pm.

Cost: $99 per person plus tax

Reserve your spot today and experience an unforgettable night of culinary excellence and world-class wine pairings. Limited seating—secure your reservation now!

About Level 3 Sommelier Michael Miller

Michael Miller is a Certified Specialist of Wine and seasoned business professional from Cincinnati, OH. A graduate of the IU Kelley School of Business with a degree in Business Marketing, Michael began his career in wine as a sommelier and beverage director throughout the Midwest before transitioning to Southern Glazer’s Wine & Spirits. Now serving as the Wine Education Manager for the state of Indiana, he oversees training programs to enhance wine knowledge and expertise across the industry. Michael also passed the Advanced Sommelier examination in 2021, and is actively pursuing the prestigious Master Sommelier certification.

About Chef Glenn Brown

Chef Glenn Brown began his culinary career in downtown Chicago with the Bollings Restaurant Group before returning to southwestern Michigan, where he attended college. While in school, he honed his skills at a private country club and later took on the role of head chef at a restaurant in Union Pier, MI. After graduating, he became the Executive Chef at the Summit Club in downtown South Bend, followed by a five-year tenure as Executive Chef at Morris Park Country Club.

Alongside his executive chef roles, Chef Brown has been dedicated to education, serving as an adjunct instructor at the local community college. His career later took him to Indianapolis, where he led Food & Beverage Operations as the Executive Chef at The Country Club of Indianapolis. In 2019, he and his wife embarked on a new venture, opening The Flatiron Restaurant, bringing their passion for exceptional cuisine to life.