It’s Friday, the work week is a glowing ember, and the Chinched kitchen is humming.
Last weekend we had the Benjamin Bridge wine dinner. A special thanks to Benjamin Bridge winery and Dialog wines for letting us collaborate with them to create a unique evening of food and wine. Some menu highlights from the dinner include corned Oliver’s Farm beef tongue with English pea vichyssoise, marinated peas, grapefruit, shaved parmigiano, and mint, paired with the Benjamin Bridge 2014 Cabernet Franc Rose, and Point Leamington suckling pig confit with house kimchi, carrot-ginger puree, charred yu choy, and a pickled shiitake vinaigrette. The suckling pig confit was paired with Benjamin Bridge 2014 Nova 7.
Tonight’s menu features several entrees that, I think it’s safe to say, will likely stick to your ribs. For dessert, we are featuring a carrot cake custard with walnut-raisin compote, sweetened cream cheese, and shortbread. It is really good.
We still have a few openings tonight if you’d like to Chinchify your Friday.
See you soon.