RESIDENT PRESENTS: VALENTINE’S DATE NIGHT
CHEF MACKENZIE MILONE PRESENTS:
My Funny Galentines
Scallop, fennel, blood orange
Pairing: Habit Sauvignon Blanc, Santa Barbara, 2022
Having Fun, Babe?
Straciatella, apples and persimmon
Pairing: Day Wines, Tears Of Vulcan, Chehalem Mountains, Willamette Valley, Oregon 2021
You Got It, Baby Doll
Potato croquette, parmesan, hollandaise
Pairing: Sokol Blosser, Redland Cuvee, Pinot Noir, Dundee Hills, 2021
Fire Alarm in Philly
Steak, parsnip, red wine
Pairing: Pala Cannonau Riserva, Sardegna, 2020
Forever Fords
Lemon tart, pomegranate, flowers
Pairing: Col Dei Venti, Girontondo, Brachetto, Piemonte, Italy 2023
CHEF MACKENZIE MILONE
Originally from New Jersey, Mackenzie fell in love with cooking at a young age, learning from her mother. She knew that she was destined to be a chef after working at her cousin's Mexican restaurant, The Red Cadillac, making empanadas. Mackenzie graduated from the esteemed Culinary Institute of America, and then proceeded to work at some of the best restaurants in New York, including Gramercy Tavern (1 Michelin Star), Daniel (2 Michelin Stars), and Ci Siamo. She is currently a freelance private chef and sommelier at top-rated wine bar Terroir.
