Another event in our monthly paired dinner series in which Executive Chefs Kevin Kennedy and Joe Maddocks collaborate with local whiskey and wine producers to deliver an impeccably complemented four-course meal. Dinners are scheduled for Thursdays at 6pm, the roster alternating between Oregon distilleries and winemakers. May features four Sokol Blosser wines out of Willamette Valley.
Morel Mushroom Flan
mizuna greens, seared garlic shoots
2014 Pinot Gris
breakfast radish, blood orange vinaigrette
2015 Rosé Pinot Noir
Tea-Smoked Pheasant Breast
black-eyed peas, roasted peppers, leeks
2013 Pinot Noir
macerated strawberries, moscato whip
Evolution Sparkling White
With tickets priced at only $65 per person, seats fill up quickly — so quickly, in fact, that last month’s Indio Spirits whiskey dinner sold out early on, prompting a second seating that Wednesday. Dinners are an intimate affair of 16 seats in the semi-private Chef’s Alley at Swank Restaurant. Sit back as the wine representative walks you through what’s in the glass while you watch the chefs in the open kitchen bend over the pristinely plated next course.