To learn more about Oregon’s pinot noir and other regional wines, mk (868 N. Franklin St., 312-482-9179) chef and owner Michael Kornick and executive chef Erick Williams will team up with Ken Wright of Ken Wright Cellars for a five-course dinner featuring Wright’s wines ($125, including tax and gratuity) on Nov. 6. The reception is set to begin at 6 p.m., with dinner at 6:30 p.m.
With cuisine crafted by Williams, the first course will feature oysters and littleneck clams paired with 2012 pinot blanc. It will be followed by pan-seared diver scallops with pickled ramps, wild rice, celery root puree and brown butter served with 2011 Celilo chardonnay. The third course will highlight Wright’s single vineyard 2012 pinot noirs paired with roasted bobwhite quail, chanterelle mushrooms, green lentils and guanciale. A 2010 Walla Walla syrah will accompany the fourth course of charcoal-grilled, ranch-raised venison with pumpkin butter-poached brussels sprouts and a huckleberry reduction. For dessert, Pleasant Ridge Reserve and Pont-l’Eveque cheese with stewed figs are served with 2008 Ciel du Cheval.
