Join Blackbird for a five-course dinner with Brooks Winery on Sunday, June 12 at 6:00pm. A pioneer in organic and biodynamic farming, the Oregon winery was founded in 1998 to great acclaim. 

Chef Ryan Pfeiffer's five-course menu centers on duck, which perfectly highlights Brooks Winery's purposefully selected pinot noir and riesling, some of which are very limited production, single vineyard and library wines. The menu showcases Pfieffer's philosophy of seasonality, while respecting the integrity of the animal by utilizing it in its entirety. Menu highlights include: 

  • white asparagus, duck skin, strawberries, white chocolate
  • poached halibut, duck fat, alliums 
  • duck sausage, favas, celery, lemon balm
  • duck breast, smoked egg, red wine, duck liver
  • seasonal dessert by nicole guini

Brooks Winemaker Chris Williams and Director Janie Heuck will be on-site to guide guests through the evening. Tickets are $145 per person (inclusive of tax and gratuity) and seating is limited. Select and library release wines from the dinner will be available for retail purchase exclusively Binny's at the event. 

RSVP at the eventbrite link here  or contact Caroline at caroline@blackbirdrestaurant.com, or by phone at 312.496.0012.