Join us for an evening of cooking and dining with one of California's most iconic wine producers...
The history of Orin Swift Cellars dates back to 1995 when on a lark, David Swift Phinney took a friend up on an offer and went to Florence, Italy to spend a semester “studying”. During that time, he was introduced to wine, how it was made, and got hooked. A few more years of university led to graduation and eventually a job at Robert Mondavi Winery in 1997 as a temporary harvest worker. Deciding that if he was going to work this hard, it would eventually have to be for himself, so in 1998 he founded Orin Swift Cellars; Orin is his father’s middle name and Swift is his mother’s maiden name. With two tons of zinfandel and not much else, he spent the next decade making wine for others as well as himself and grew the company into a multinational brand that now includes 300 acres of vineyards in the Southwest of France. This international ambition has led to projects in Spain, Italy, Corsica, Argentina and other locations around the globe.
Tuna Nicoise Toasts
served with Fragile Rose, 2015
Roasted Root Vegetable Salad with Toasted Pepitas and Asiago Cheese
served with Mannequin Chardonnay, 2013
Polenta with Sausage
served with Machete Red Wine, 2014
Roasted Duck Breast with Pecan Puree and Bleu Cheese Brussels Sprouts
served with Palermo Cabernet Sauvignon, 2014
Black Forest Cupcake
served with El Coco Red Blend, 2013
Pricing is per person. Full Bar is available at standard rates.
Please note that this is a participatory dinner. Cooking will begin 30 minutes after the posted start time. Dinner will be served roughly 1 1/2-2 hours later. Please check our refund policy before reserving with us.