Pierpont’s brings Napa Valley to Kansas City on June 28 with 6 different wines from Orin Swift Cellars at 4-course dinner
Executive Chef Matt Barnes custom menu features dishes like Gournay Gnudi and 28-day dry aged Peppercorn Kansas City Strip with cacao preserved figs
KANSAS CITY, Mo. (June 7, 2018) – Pierpont’s Executive Chef Matt Barnes has created a four-course dinner, with amuse-bouche, that will pair with six different wines from Orin Swift Cellars at a collaboration dinner on Thursday, June 28. Orin Swift Cellars was founded by David Swift Phinney who fell in love with the winemaking process while studying abroad in Florence, Italy in 1995. After completing his college coursework, Phinney took a temporary harvest job with Robert Mondavi Winery and realized quickly that if he was going to work as hard as he was, eventually he would have to work for himself. The vineyard is celebrating its 30thanniversary this year as Phinney founded Orin Swift Cellars in Napa Valley in 1998.
Tickets to the Orin Swift Cellars wine dinner are $170 and include tax and gratuity. Seating is limited and reservations are required. Reservations can be made by calling the restaurant at 816-221-5111 or online at http://bit.ly/PP-OrinSwiftDinner2018. Guests must be 21 years of age or older.
Orin Swift Cellars Wine Dinner:
Savory Beignets – ugli fruit, foie gras
Wine Pairing: Blank Stare Sauvignon Blanc (profile)
Roasted Bone Marrow – broiled lobster, grilled peach, yuzu cream, watercress, olive toast
Wine Pairing: Mannequin Chardonnay (profile)
Gournay Gnudi – Anaheim chili, strawberry-lavender agrodolce
Wine Pairing: Slander Pinot Noir (profile)
28-Day Dry Aged Kansas City Strip – peppercorn crusted, roasted parsnip, cacao preserved figs
Wine Pairing: Machete Petite Sirah (profile)
Wine Pairing: Palermo Cabernet Sauvignon (profile)
Dulce de Leche Tarta – marshmallow merengue, milk crumbs, prickly pear granité, epazote syrup
Wine Pairing: NV Muté (profile)