BRINE Commences 2016 Culinary Opus Dinner
Friday, April 29, 2016, 7 p.m.: Sous Chef David Urwin of BRINE
Theme: Childhood Favorites
Based on dishes he grew up eating, which influenced him throughout his career, David plans to recreate his childhood memories and family favorites, including his grandmother’s handmade pasta called “Nonas Handmades,” for all guests to enjoy.
Theme: Childhood Favorites
Based on dishes he grew up eating, which influenced him throughout his career, David plans to recreate his childhood memories and family favorites, including his grandmother’s handmade pasta called “Nonas Handmades,” for all guests to enjoy.
“The Opus series is an opportunity for our team to creatively experiment with different types of cuisines,” says Proprietor Nancy Batista-Caswell. “From serious to wacky, each evening showcases never-before-seen dishes that resonate most with the character of the chef or their imagination. Everyone gets really into it which lends itself to a lighthearted experience focused on great food and fun conversation.”
Each dinner offers a glimpse into the minds of Chefs Justin Shoults and Dave Urwin of BRINE, and Jeremy Glover and Lowell Connors of Ceia Kitchen + Bar. The only rules of the night are no substitutions, no special requests and no phone use. Guests can make reservations by calling 978.358.8479.
WHERE:
BRINE, 25 State Street, Newburyport, MA 01950
COST:
$130 per person includes a fifteen-course menu with five wine pairings
Cost does not include gratuity, tax and, other beverages
Reservations are required and seating is limited to 40
Each dinner offers a glimpse into the minds of Chefs Justin Shoults and Dave Urwin of BRINE, and Jeremy Glover and Lowell Connors of Ceia Kitchen + Bar. The only rules of the night are no substitutions, no special requests and no phone use. Guests can make reservations by calling 978.358.8479.
WHERE:
BRINE, 25 State Street, Newburyport, MA 01950
COST:
$130 per person includes a fifteen-course menu with five wine pairings
Cost does not include gratuity, tax and, other beverages
Reservations are required and seating is limited to 40
Date and Time
Friday Apr 29, 2016
