Burgundy Swine Wine Bar Launches New Event Series

Burgundy Swine, a local wine bar in Victory Park, is excited to team up with local chefs and restaurants for a wide variety of food and wine events. The kick-off event is this Saturday, May 1st with Terry Black’s BBQ for a casual lunch. Followed by a five-course dinner, with wine pairings, by Chef Jon Stevens of Stock & Barrel on Monday, May 10th. With the combination of great food, wine and live music, we’re looking forward to swining and dining all summer long.

“We opened just before the pandemic so we’re really looking forward to hosting events and introducing ourselves to Dallas. We know firsthand how much the hospitality industry has struggled this past year, so it was a no brainer to support local chefs and businesses for our first events of the summer”, says one half of Burgundy Swine’s owners, Alan Russell. “We’re thrilled to introduce great food, wine flights and even our new Wine Towers to the neighborhood and can’t wait to see everyone in person.”

Terry Black’s BBQ

When: Saturday, May 1st 12-4pm

What: Join two local businesses for BBQ plates and wine to hungry & thirsty Dallasites. There will be live music on the patio to soak up all of the summer vibes. Tickets: Terry Black’s BBQ

  • The Award Winner: 2 Meats/2 Sides with a glass of wine for $45
  • The Holy Trinity: 3 Meats/2 Sides with a glass of wine for $55
  • Upgrade to a flight of wine for an additional $15

Stock and Barrel

When: Monday, May 10th 6:30pm

What: Enjoy a five-course dinner with wine pairings and passed amuse bouche beforehand, prepared by Chef Jon Stevens, owner of Stock & Barrel. $150 per person + tax & gratuity. Seating is limited to 50 guests so be sure to pre-purchase tickets here: Chef Jon Stevens

  • Amuse Bouche paired with Domaine Pichot Vouvray Brut NV
  • Whipped Feta Cheese paired with Jean-Claude Daguendeau Pouilly-Fume 2018
  • Yellowtail Tartare paired with Tenuta di Fessina “ERSE” Etna Bianco DOCG 2018
  • Sous Vide Verlasso Salmon paired with Vincent Giardin Santenay Terre d’Enfance 2015
  • Braised Hereford Short Rib paired with Borgo Scopeto Chiani Classico Gran Selezione 2015
  • Passion Fruit Pot de Crème paired with Domaine Pichot Vouvray Brut NV

Leave a comment

Filed under Steven Doyle

Leave a Reply