Chef Daniel Kenney shows off his passion and expertise at CLINK.’s next wine dinner, featuring four fabulous courses alongside pairings from the Orin Swift portfolio. Scheduled for Thursday, March 18th, the elegant meal at the Liberty Hotel’s signature restaurant showcases Kenney’s ingredient-driven philosophy and emphasis on local sourcing with scallops from Georges Bank, oysters farm-raised in Duxbury and cheese made on Martha’s Vineyard. Each New England-inspired dish will be matched with a counterpart from winemaker David Phinney’s collection of unique Californian vinos.
The event begins at 6:30pm in CLINK.’s safely spaced dining room. Tickets, available online here, are $137.96 each (including tax, tip and processing fees). Scoop yours up before they sell out and make sure to let the team know if you wish to be seated with other attendee (max of 6 guests per table). Email firstname.lastname@example.org with any Qs.
Orin Swift Wine Dinner Menu:
Island Creek Oysters (Duxbury, Ma) Fragile Rose Mignonette
with FRAGILE Rose by David Phinney, Roussillon, France
Seared Georges Bank Scallops | Local Parsnips | Veal Zinfandel Blend Jus
with Orin Swift 8 Years In The Dessert, California (Zinfandel Blend)
Bordeaux Braised Short Rib of Beef | Aged Bluebird (The Grey Barn, Martha’s Vineyard)
with Orin Swift Palermo, Napa California (Cabernet Sauvignon Based Bordeaux-Style Blend)
Chocolate and Port Crème Brulee | Port Soaked Blackberries
with Orin Swift Mute (Port-Inspired Fortified Wine) – Liberty Hotel Exclusive Offering