We're joining our friend Mike Wenrick of Ore Winery for a dinner at Tom & Kate Monroe's SE Wine Collective.
Mike's only on his second harvest, but he's fearless at attacking new projects, and his Pinot Noirs are some of the most delicate and graceful I've tasted!
Mike and I used to cook together at the Chef Studio, the cooking school of the late Robert Reynolds. So Mike will be pouring his Pinots with our menu, as well as stepping into the kitchen with us to cook to remember our beloved times at Robert’s mythic robin’s egg blue Lacanche stove.
The dinner will be en plain air on the sidewalk of the SE Wine Collective, at 35th Place & Division, at the front of their winery, where you can see local wines being made at this urban winemaking collective.
This is my favorite time of year to cook—seeing both summer and fall produce at the market leads to the most inspired combinations. This is a draft of the menu—it begins with some summer sprite and ends in autumn repose:
oysters with sorrel mignonette
sopressata & basil studded peaches
fried fennel & pastis aioli
tomato water & clams with verbena zucchini ribbon (served tableside)
Uncle David's Dakota Dessert squash soup with green & candied tomato jam
lamb loin with Jimmy Nardello hyssop sauce & brussel sprout pecan gratin
white balsamic dressed greens with market mushroom turnip conserva & Alpine cheese
chocolate chestnut cake with poached plum & prune ice cream
Tuesday, September 9th
turn, turn, turn : dinnner with Ore Winery at SE Wine Collective
2425 SE 35th Place
6:30pm, by reservation
$75 plus gratuity for all wine & food
Make your rezzo with the SE Wine Collective here.