An annual event held in Sonoma County, Charlie Palmer's Pigs & Pinot party is a duo of tastes. Courses of porky goodness are paired with special selections of Pinot Noir, and all is good in the world. It's done so well up north, they've decided to share the festivities with Orange County.
Occurring on Wednesday, February 25, Executive Chef Seakyeong Kim will helm the kitchen for their very own version of P & P. Expect upwards of 30 pours of Sonoma County red before you settle in for a savory dinner. Each of chef's five courses will be paired with two, limited production Pinots for your sipping pleasure, along with their respective winemakers present. For additional details, make the jump.
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The lineup of dishes are as follows:
First course: Beeler's pork terrine and asparagus
Cornichon, pistachio, crispy pig ear, pinot noir reduction, mustard vinaigrette
Paired with Benovia
Second course: Chorizo crusted diver scallop
Mussels, saffron aioli, chervil, romesco sauce
Paired with George Wine Company
Third course: Beeler's pork shank tortellini
French onion soup consomme, button mushrooms, gruyere cheese chips
Paried with V.M.L.
Fourth course: Duo of Beeler's pork
Tenderloin, cheek, banana parsnip puree, baby bell pepper, beluga lentils, truffle pork jus
Paired with Papapietro Perry
Dessert course: Dark chocolate mousse
Candied bacon, blueberries, bourbon maple ice cream
Paired with Soliste
The partial reception wine list includes J Winery, Paul Hobbs, Joseph Phelps, Twomey and Williams Selyem. The 6 p.m. drinkfest reception and 7 o'clock dinner will cost you $159, exclusive of tax and gratuity. But if you are down with the concept, consider it a nutritional investment.
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A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.