Johnson Brothers of Rhode Island showcased the wines of Napa Valley’s Orin Swift Cellars at The Aquidneck Club in Portsmouth on Nov. 18. During the Truffles and Orin Swift pairing dinner, guests enjoyed a five-course meal prepared by Executive Chef Mike Nevelos with wines from Orin Swift Cellars. Johnson Brothers’ Phil Kitchen, On-Premise District Manager, and Jill Hamilton, On-Premise Wine and Spirits Sales Consultant, were on-site to present wines to guests. During the evening, guests tasted Orin Swift Mannequin Chardonnay, Our Lady of Guadalupe Pinot Noir, Machete Red Blend and Mercury Head Cabernet Sauvignon. A special dessert cocktail made by Wesley Wynkoop, Sales Representative, Johnson Brothers, featured Savage & Cooke The Burning Chair Bourbon, a spirit from the Mare Island distillery owned by Orin Swift Cellars Founder Dave Phinney. Founded by California winemaker Phinney in 1998, Orin Swift Cellars is now owned by E. & J. Gallo Winery, with Phinney crafting the iconic California wines.
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- All of Johnson Brothers: Wesley Wynkoop, Sales Representative; Jill Hamilton, On-Premise Wine and Spirits Sales Consultant; and Phil Kitchen, On-Premise District Manager.
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- Savage & Cooke Second Glance Whiskey, Lip Service Rye Whiskey and The Burning Chair Bourbon.
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- Phil Kitchen, On-Premise District Manager, Johnson Brothers presented the wines to guests.
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- Dan Wedlock, Food and Beverage Director, The Aquidneck Club with the venue’s front-of-house team.
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- Dan Wedlock, Food and Beverage Director, The Aquidneck Club.
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- Phil Kitchen, On-Premise District Manager, Johnson Brothers uncorking Orin Swift Blank Stare Sauvignon Blanc.
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- Orin Swift Blank Stare Sauvignon Blanc.
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- A pour of Orin Swift Blank Stare Sauvignon Blanc.
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- Dan Wedlock, Food and Beverage Director and Mike Nevelos, Executive Chef, The Aquidneck Club.
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- Wesley Wynkoop, Sales Representative, Johnson Brothers creating the evening’s dessert cocktail, Cutting Fire, a blend of Savage & Cooke The Burning Chair Bourbon, Amaro Montenegro, Lo-Fi Sweet Vermouth and fresh blackberries with a lemon wedge garnish.
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- Wesley Wynkoop, Sales Representative, Johnson Brothers creating the Cutting Fire cocktail.
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- The Cutting Fire cocktail featuring Savage & Cooke The Burning Chair Bourbon, Amaro Montenegro, Lo-Fi Sweet Vermouth and fresh blackberries with a lemon wedge garnish.
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- Andrew Tuchler, Club President, The Aquidneck Club thanking Mike Nevelos, Executive Chef and guests.
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- The first course, exotic mushroom salad, truffle crouton, Jasper Hill Farm Baily Hazen blue cheese, mizuna and white truffle dressing, was paired with Orin Swift Mannequin Chardonnay.
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- A glass of Orin Swift Mannequin Chardonnay.
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- The second course, seared Maine perch, lobster, truffle and caviar beurre blanc, was paired with Orin Swift Our Lady of Guadalupe Pinot Noir.
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- Orin Swift Our Lady of Guadalupe Pinot Noir.
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- The third course, strozzapreti, cured egg yolk, parmesan cheese, parma ham, mother’s broth and shaved white truffle, was paired with Orin Swift Machete Red Blend.
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- Orin Swift Machete Red Blend.
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- The fourth course, seared rib-eye cap, foie gras, truffle potato croquette and shallot puree, was served with Orin Swift Mercury Head Cabernet Sauvignon.
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- Orin Swift Mercury Head Cabernet Sauvignon.
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- Dessert, triple chocolate truffle trifle, was served with the Cutting Fire cocktail, which featured Savage & Cooke The Burning Chair Bourbon.
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- A glass of Orin Swift red wine.
Photos by Laura Widness.
