Local Event
Cost: $125
Please join us for an exclusive wine dinner on Friday, August 24th from 6:00-9:00pm at Swank Restaurant located inside the Paramount Hotel for a 4-course dinner with an Amuse Bouche, by Chef Alexander Sullivan Parker.
Discussion with Jamie Frietas from Willamette Valley Vineyard and Chef Alexander Sulllivan Parker
Chef's Selection Preset Menu as described below. Substitutions politely declined.
Amuse Bouche
First Course:
Oregon Albacore
grilled peach, chilis, toasted peanuts, Laotian herbs
2017 Willamette Valley Vineyards Pinot Gris
Second Course:
Confit of Duck Leg
heirloom corn, cherry date mole, grilled frisee
2016 Willamette Valley Vineyards Founders Pinot Noir
Third Course:
Harris Ranch Hanger Steak
smashed fingerlings, leek fondue, wild mushroom demi
2015 Willamette Valley Vineyards Bernau Block
Fourth Course:
Ricotta Chamomile Custard
wild blackberries, salted sandy and nasturtium
2017 Willamette Valley Vineyards Reisling
Cost: $125 pp including gratuity
Seating is limited
About Chef Alexander Sullivan Parker
As a chef whose passion is deeply entrenched in his craft, Alexander Sullivan Parker is relishing in the Northwest's agriculture and natural abundance. Relocating from Boston with Ken Oringer's Clio as one of many revered chefs to contribute to his pedigree, Alexander continued to challenge himself with new techniques at Castagna. After discovering his own style and learning to fashion his food towards an intense wine program at Muselet, he settles his roots at two concepts, Swank and Swine, at the Paramount Hotel. Allowing
Hosted by
Bella Media
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