Orin Swift Wine Dinner: Uncorked & Unfiltered

There’s something about a wine dinner that goes beyond the plate and the pour.
It’s not just about flavor, it’s about the moments. The kind where a guest leans in and says, “This reminds me of something my mom used to make,” or you watch someone’s expression shift mid-bite because they’ve just been transported. That’s the part I chase: the connection to something more.

I worked closely with Andrew, our sommelier and bar manager. His palate is sharp, and while we often come at things from different angles (me leaning savory, him sweet), the challenge of finding middle ground is where the real fun begins. His pairings were precise, thoughtful, and elevated the entire menu.

Huge thanks also to our wine rep, McKenzie, who stepped in to co-host the dinner. Her warmth, knowledge, and ease with the room elevated the experience. Honestly, the night wouldn’t have been the same without her.

Course 1: Blank Stare Sauvignon Blanc + Oysters with Melon Foam
Blank Stare was my personal favorite wine of the evening; crisp, mineral-driven, and aromatic with citrus, salinity, and this beachy kind of brightness that lingered. I wanted to recreate that moment of standing at the shore, sun on your skin, breeze in your face.

So I brought in fresh oysters, paired them with a melon foam to soften and round the acidity, and used warm seaweed to release coastal aromatics. It was a multisensory start, meant to wake up your palate and take you somewhere familiar but unexpected.

Course 2: Advice from John Merlot + Butter Poached Lobster French Toast
With the wine’s dark fruit, fennel, and espresso notes, I felt it needed something indulgent but composed. Andrew originally voted for Lobster Thermidor, but that didn’t feel quite right. We landed on a classic lobster roll… but, to be honest, I got bored. So I broke it down and rebuilt it. Turned the idea on its head.

I dipped brioche in a savory custard made from lobster stock and eggs, pan-seared it, and layered on rich, butter-poached lobster. Midway through I realized I was really making seafood-forward French toast. I leaned into it and created a dish that was velvety, rich, with just a hint of sweetness. The balance was there, and it ended up being one of the most elegant expressions of the night.

Course 3: 8 Years in the Desert Zinfandel + Bison Ragù over Housemade Pasta
This course was as much about the pasta as it was about the protein.

The ragù featured braised bison, slow-simmered with tomato and aromatics—just enough depth to match the wine’s intensity. But the fresh pasta, made two days prior, rolled and hand-cut in-house, was the heart of the dish. I worked extra egg yolk into the dough and seasoned it with garlic, thyme, salt, and cracked black pepper.

The goal was to give the pasta a chewy, toothsome quality to let the guest really taste the wheat, the fat, the seasoning. Fresh pasta doesn’t just carry sauce, it becomes part of the experience. 8 Years in the Desert brought ripe blackberry, peppercorn, and that signature Orin Swift grip. It played beautifully with the gaminess of the bison and the herbs woven into the dough.

Course 4: Papillon Cabernet Sauvignon + 40-Day Aged Ribeye, Chef’s Way
The 40-day dry-aged ribeye was the centerpiece. Perfectly marbled, pan-seared with just salt and pepper, it hit that ideal texture where crust gives way to rendered fat, then melts into tender, flavorful beef. Rich, bold, decadent. What I’d call a moment of total surrender. That’s the vibe I was chasing.

To round out the bite, I added sweet pearl onions, roasted garlic for depth and heat, and a touch of brie for an extra layer of fat and creaminess. The plate was finished with a 72-hour thyme-infused demi-glace, made with the Papillon Cabernet. Each component was designed to balance and highlight the others and to complement the wine.

This was a pairing where nothing needed to be said. Just take a bite, sip the wine, and let it speak for itself.

Dessert: Machete Petite Sirah + Chocolate Three Ways
I’m not a dessert guy. I rarely crave chocolate. But Machete demanded it. With its dark fruit, cacao, and intense structure, it begged for something deep and layered.

Rachel, our pastry chef (AKA “Ra’Quell” AKA “Big Debra” as we’ve playfully nicknamed her), jumped in and created three expressions of chocolate: milk, dark, and white. Each one brought something different out of the wine. It was playful, interactive, and I loved watching guests go back and forth between the components—discovering how the flavor shifted with every bite.

Behind the Line and Behind the Bar
A dinner like this doesn’t happen without a crew who not only sees the vision, but believes in it.

My sous chef Jacob kept the kitchen dialed in and the momentum steady—even when a breaker blew and shut down the power. We pivoted, lit the sternos, and kept pushing without missing a beat. That’s the kind of team I’ve got.

Steve held it down, keeping the wines flowing and the energy smooth. Every glass stayed full. Every guest felt cared for.

Our waitstaff was the glue holding it all together. Their timing, focus, and attention to detail made the whole evening feel effortless. That’s the kind of service people remember.

Mike, our guest chef for the night, showed up ready to work. He brought drive, precision, and a great vibe to the kitchen. I’d cook beside him any day.

To our guests—thank you for walking in with open minds and hungry hearts. This wasn’t just a dinner. It was a story told through flavor, texture, and timing. A room full of people sharing a moment none of us can exactly recreate—and that’s what makes it unforgettable.