Sokol Blosser Wine Dinner

Another event in the monthly paired dinner series in which Executive Chefs Kevin Kennedy and Joe Maddocks collaborate with local whiskey and wine producers to deliver an impeccably complemented four-course meal. Dinners are scheduled for Thursdays at 6pm, the roster alternating between Oregon distilleries and winemakers. May features four Sokol Blosser wines out of Willamette Valley.

With tickets priced at only $65 per person, seats fill up quickly — so quickly, in fact, that last month’s Indio Spirits whiskey dinner sold out early on, prompting a second seating that Wednesday. Dinners are an intimate affair of 16 seats in the semi-private Chef’s Alley at Swank Restaurant. Sit back as the wine representative walks you through what’s in the glass while you watch the chefs in the open kitchen bend over the pristinely plated next course.

A 2014 Pinot Gris and a morel mushroom flan start things off, while a scallop crude under a blood orange vinaigrette compliment the 2015 Rosé Pinot Noir that follows. The feature of the evening is the tea-smoked pheasant breast with black-eyed peas, roasted peppers, and leeks to go along with the 2013 Pinot Noir. Don’t rush in anticipation for dessert, although the chefs know just how good that nectarine tart with the macerated strawberries and moscato whip is when paired with the Evolution Sparkling White to linger bubbling bright on the palate.

Fee: $65