Finley Creek Vineyards Brings First-Class Venue to Zionsville
Writer / Matt Keating
Photographer / Brian Brosmer
When Jacqueline Bols started Finley Creek Vineyards, 795 S. US 421, Zionsville, she wanted to create an ideal place for romantic country weddings and special occasions.
One look at the private event venue tells guests she successfully fulfilled her vision. Finley Creek Vineyards offers an authentic barn and garden venue that epitomizes rural simplicity, and yet offers all the luxurious and modern features and style you would expect from a first-class venue.
It’s a beautiful place with a lot of options for guests.
“I want to offer a great, fun evening, hopefully with a level of sophistication,” Bols says. “It’s a great, sustainable venue with a focus on local foods and clean eating.”
Bols says Finley Creek Vineyards is a haven of tranquility with contemporary features. The versatile space for up to 300 guests provides a light and airy setting from an intimate group to a large gathering.
“We discovered a lovely old restaurant and antique market in Zionsville and completely re-outfitted it,” she says. “The main interior party room walls have been covered with reclaimed rustic barn wood and are juxtaposed with large wrought iron crystal chandeliers hanging from the rafters. The result is the clean, luxurious chic feel of a first-class venue but with plenty of warmth and charm. We think of the look as ‘sustainability with a sense of refinement.’
“Nestled in our private vineyard, you will find the flowering wedding arbor where an outdoor wedding ceremony can be held under our gazebo.”
Finley Creek Vineyards is set on five acres of gardens with a choice of Al Fresco dining under the stars or dinner inside the beautifully remodeled barn with reclaimed wood.
The outside of Finley Creek Vineyards has rustic, cedar and pine porch tables handmade in Southern Indiana.
“There is also a lovely patio and pergola, perfect for weddings,” Bols says. “Next spring, there will be vegetable and flower gardens around the ground, as well as grape vines in our planned vineyard.”
In the spring, guests will be able to enjoy Bols’ organic sustainable vegetable gardens and private vineyard during daytime events.
In addition to owning Finley Creek Vineyards, Bols also owns Jacquie’s Gourmet Catering and Café, 9840 N. Michigan Road, Carmel, a highly successful business with delicious food.
Bols first got started in the restaurant business when she was 14 years old.
“I worked on private mega yachts for 12 years as a chef,” she says. “I moved to Indianapolis for a family as a private chef. I started dinner parties and moved to larger events.”
Bols started her culinary education at Southampton University in England. After graduating, she left for the French and Italian Riviera to begin her career as a Chef on private yachts.
She has executed remarkable events with creative menus, service and quality. She has even served such popular personalities as Oprah Winfrey, Sean Connery, Elizabeth Hurley, Kevin Costner, Tommy Hilfiger and more.
During her career, she has been awarded the Charles Heidsieck award of Culinary Excellence.
In 2001, she launched Jacquie’s Gourmet Catering, which brings a modern French cuisine with fresh ingredients.
The business has flourished since it was opened and also has a café.
“I’m a people person with a very pleasing personality and always wanted a restaurant to have instant gratification with the food and service,” Bols says. “I didn’t want an evening restaurant I would be tied to because of children.”
The café features a variety of breakfast favorites and ideal lunches. The real gem at the restaurant is a hand-crafted yogurt parfait. The lunch menu is robust with innovative twists on familiar favorites. Gourmet salads, homemade soup with focaccia bread, and a favorite: The Smoked Turkey-Bruge Apple sandwich with a lemon-bar finish.
Jacquie’s Gourmet Catering will create meals at Finley Creek Vineyards from much of the sustainable foods grown in Jacquie’s gardens in their state-of-the-art kitchen.
“We’ll continue to source from other Indiana farms, ranches and gardens too, of course, but always as organically and locally as possible,” Bols says.
Bols and the staff plan to serve whatever the client desires, “as well as our house wines. We will not be bottling anything for a couple of years, but when I do, I want to focus on Port.”
Bols likes anything local, simple and organic.
“We want just good ingredients kept simple,” she says. “When it comes to ends, I like Pinot Noir from Willamette Valley, Old World Bordeaux and a good Zinfandel.”
