BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Boordy Vineyards - ECPv6.15.20//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://www.boordy.com
X-WR-CALDESC:Events for Boordy Vineyards
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:UTC
BEGIN:STANDARD
TZOFFSETFROM:+0000
TZOFFSETTO:+0000
TZNAME:UTC
DTSTART:20250101T000000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=UTC:20260422T180000
DTEND;TZID=UTC:20260422T213000
DTSTAMP:20260421T111929
CREATED:20260120T185633Z
LAST-MODIFIED:20260403T164917Z
UID:10680-1776880800-1776893400@www.boordy.com
SUMMARY:We regret that our Supper Club with Chef Brian Lavin of Costiera is fully booked.
DESCRIPTION:Inspired by you\, we have brought back our Supper Club Series. We invite you to join us in our Winecellar for a carefully curated five-course wine dinner created by Chef Chad Brian Lavin (Baltimore). Each course will be paired with one of the world class wines from our Landmark Series. Chef Lavin and James and Phin from Boordy are currently tasting for the wine pairings.   \nFirst course: Fresh Burrata Cheese with artichoke & leek barigoule\, Jimmy greens & bottarga\nBoordy wine: 2025 Juliette Blanc de Blancs \nSecond course: Duck Confit Rillette with orange marmalade\, preserved mushrooms & crostini\nBoordy wine: 2021 Landmark Reserve \nThird course: Spring Vegetable Arancini with salsa verde aioli & pickled shallots\nBoordy wine: 2021 Lost Order No.191\n \nFourth course: Fennel & Coriander Crusted Tuna with white bean hummus\, grilled asparagus salad & romesco\nBoordy wine: 2025 Viognier \nFifth course: Chocolate Custard Tart with candied hazelnuts & mascarpone mousse\nBoordy wine: 2025 Juliette Brut Rose\n \nTickets are  available online only for $160 per person (including sales tax and gratuity). Click here. \n 
URL:https://www.boordy.com/event/supper-club-with-chef-brian-lavin-of-costiera/
ATTACH;FMTTYPE=image/jpeg:https://www.boordy.com/wp-content/uploads/2025/02/Brian-copy.jpeg
END:VEVENT
END:VCALENDAR