The Duck Inn, in Bridgeport, is hosting an evening of food and wine welcoming Silver Oak Cellars and Twomey Cellars for an al fresco garden dinner on Thursday, May 26. Chef Kevin Hickey, along with representatives from the California wineries, host guests for a showcase of spring cuisine in a backyard family-style setting with wine pairings from the family owned producers. Attendees gather for a spring evening in The Duck Inn’s backyard enjoying rustic presentations like rotisserie duck and whole roasted Heritage pig all while sipping juicy Pinot Noir and crisp Sauvignon Blanc.
Joining for the evening are Nate Weis, Silver Oak winemaker who manages wine production and serves as a brand ambassador, and Michael Solway, Midwestern Regional Manager for Silver Oak and Twomey Cellars who promotes the winegrowing regions of the world through collaborations with chefs and sommeliers.
The event run 6-10pm. Tickets are $150 per person. Reservations may be made by calling The Duck Inn at (312) 724-8811.
The menu for the evening is as follows:
Plated First Course
Buratta, Asparagus Mousseline, Arugula and Asparagus Salad
2015 Twomey Sauvignon Blanc
Green Garlic Risotto, Spring Mushrooms
Spring Onion Flatbreads with Fresh Goat Cheese and Ramp Pesto
Chilled Snap Peas tossed in Thai Basil Chili Oil and Crystallized Ginger
2014 Twomey Russian River Pinot Noir
Rotisserie Duck with Duck Fat Potato Salad with Baby Kale, Pickled Rhubarb, and Spring Strawberries
Whole Roasted Heritage Pig with Garden Peas, Farro, Salsa Verde, and Grilled Garlic Scapes
Wines Served Family-Style: 2012 Twomey Merlot (Napa), 2011 Silver Oak Alexander Valley Cabernet, 2011 Silver Oak Napa Valley Cabernet
White Chocolate Cream Cheese Cremeux, Rhubarb Compote, Creamy
Limoncello Soaked Pound Cake, Black Pepper Strawberries, Mint Chantilly