Summer Wine Dinner with Weekend Kitchen

Sip & Savor: A Summer Wine Pop-Up Dinner
Saturday August 23, 6:30 to 10:00PM | Cost $125

Chef Jeanine Kelly & Wine Pro Tanya Porcelli

Step into an evening of indulgence where every bite and sip is crafted to celebrate the vibrant flavors of late summer. Sip & Savor is an intimate pop-up wine dinner under the tent featuring a beautifully curated seasonal menu, paired with thoughtfully selected wines to elevate each course.

We’ll begin with a bold amuse bouche of crispy enoki mushrooms and spicy boom boom sauce, followed by the rich crunch of crispy feta sigara borek, paired with a roasted beet and pistachio salsa salad — a symphony of texture and zest. For the main, choose between seared bistro steak with chimichurri or rosemary cream-poached cod, both served over luxurious potatoes, asparagus, dates, and tangy goat cheese, finished with a bright green goddess drizzle. We’ll end on a sweet note with a wild blueberry crumble pie and housemade lemon ice cream.

This one-night-only dinner promises bold pairings, warm ambiance, great company and a menu that tells a story. Limited seats available — come raise your glass and savor the season.

A little about Tanya:

Tanya Porcelli has been working in the wine industry since the mid 2000’s. Her passion took her to New York City where she began diving deep into the world of wine while employed at a boutique wine store catering to a celebrity clientele and stocking some of the world’s most prestigious wines. She also trained as a sommelier for a number of restaurants in NYC before relocating to Old Lyme CT to raise her daughters. She has traveled to various vineyards around the world in Europe, California and South Africa. She holds certifications from the Wine and Spirits Education Trust. Her mission is to make wine less intimidating, to return it to being a natural part of the dinner menu, and have fun along the way. We are sure you will love her!

Menu
Amuse Bouche : Crispy Enoki Mushrooms with spicy boom boom sauce

First course : Crispy Feta Turkish Sigara Borek (crispy phylo stuffed with Feta and dill ) served with roasted beet salad topped with pistachio salsa ( toasted pistachios, chilies, and pickled nectarines and lime)

Main: Seared Bistro Steak with Chimmichurri Sauce over mashed vitelote potatoes with roasted asparagus with dates, and goat cheese drizzled with herby Green Goddess drizzle

OR

Rosemary Cream Poached Cod over creamy baby potatoes with asparagus tossed with dates and goat cheese, and a Green Goddess drizzle

Dessert : Summer Wild Blueberry Crumble Pie with housemade lemon ice cream