Culinary Program
Fine Catering & Exceptional Service
Cuisine
At Milestone, our menus are a marvelous fusion of made-from-scratch ingredients paired with locally sourced flavors. Think fresh herbs, sun-kissed fruits, premium-grade meats, and earthy root vegetables. Whether you’re celebrating a wedding, birthday, or a business-style gathering, our culinary team ensures that the possibilities are endless. Choose from a variety of inviting menu options or explore custom menus designed to cater to diverse needs and group sizes.
Sample Menus
Culinary
Experiences
— Cooking Classes
— Wine & Food Pairing Extravaganzas
— Baskets To Go
— Proprietary Products
Fine Wines
Our array of critically acclaimed wines, crafted by Rocky Pond Winery’s master winemaker Elizabeth Keyser, are available at our Milestone Vineyard Events venues. From rich red blends to delicate rosés and festive sparkling wines, we offer something for every palate.
Team
Doug Setniker
Executive Chef
I am excited to have the opportunity to work with the dynamic team at Milestone Vineyard Events. My journey to this point has provided me with many great culinary and life lessons. From culinary school at the CIA in Hyde Park, New York, to fine dining at many East Coast flagship hotels, to corporate and private dining for heads of county, state, and many personal friends, to large-scale events in the thousands and private dinners for a few; I have put passion and experience into every dish I serve. The most important people I have ever served are you and the next guests whom I have the honor of preparing a memorable experience for. I see this as a culmination of a great collection of experiences in my life that help me to prepare and share truly special experiences at Rocky Pond Vineyards.
Damian Gil
Chef
Born in Sonora, Mexico, and raised in the Southwest, Chef Damian infuses his dishes with flavors from his Latin American heritage, North American travels, and over 12 years in the hospitality industry. His passion for cooking ignited at age 8, learning traditional recipes from his grandmother. At 17, he began his culinary journey at Liftmaster Manufacturing. After high school, he honed his skills at UPAEP in Puebla, Mexico, and later pursued Hotel and Restaurant Management in Tucson, Arizona. In 2019, he launched his thriving catering business, “Honor y Fuego.” Chef Damian also collaborated with “Cactilia,” a collective in Cholula, Mexico, focused on pop-up fine dining experiences that highlight local consumption and farm-to-table nutrition. In Chelan, he has worked alongside incredible talent at Tsillan Cellars and Sorrentos Ristorante, The Bistro, and Twisted Corks Taphouse.