Drifthouse by David Burke is pleased to announce Orin Swift Wine Dinner, as part of its series of special dinners - The Art of the Meal. On Thursday, October 24, 6:30-10 p.m. Chef Burke and his amazing team will feature collectable wines from Orin Swift Cellars, a collection of award-winning California wines. Tickets are $100 ++ per person. For reservations call (732) 530-9760. There is very limited seating, so please reserve as soon as possible
Highly sought-after wines from the Orin Swift Cellars by winemaker David Swift Phinney have a cult-like following. For one night only, attendees will be able to sample four of his mind-blowing wines including one of Phinney’s most coveted wines, Papillon, a Bordeaux variety-based Cabernet Sauvignon dominated blend. Phinney is not only known for his winemaking talents, but also for his creative labels, and Papillon is no exception. It bears one of his most memorable labels - a photograph by famed Greg Gorman of a vintner’s farm hands with the word Papillon tattooed on them. Phinney founded Orin Swift Cellars in 1998 and used his father’s middle name, Orin, and his mother’s maiden Swift for his brand’s name in a tribute to them. Phinney has a long history of winemaking at high end wineries in the Napa Valley including Robert Mondavi Winery and Whitehall Lane.
The four-course menu created by world-renowned Chef David Burke and DRIFTHOUSE’s Executive Chef Robert Burke will pay tribute to the nuances of the extraordinary Orin Swift wines poured. The dinner is hosted by general manager Alexander J Loehwing and assistant general manager and beverage director Rich Karyczak.
The menu and wines below:
RIFTHOUSE by David Burke Orin Swift Cellars Wine Dinner 10/24/19
Caramelized Onion and Sauvignon Blanc Flan with Smoked Salmon, Horseradish and Pickled Fried Grapes
2016 Blank Stare
Lobster Taco with Tequila, Avocado, Grapefruit and Jalapeno Powder
Chicken Saltimbocca and Prosciutto, Sage and Polenta
Beef Short Rib and Dry-aged Sirloin with Celery Root Puree, Brussels Sprout Leaves and Black Truffle Sauce
Petits Fours and Cheesecake Lollipops
Some items may be subject to change due to availability.
Two more “The Art of the Meal” dinners are scheduled: