Pigs & Pinot

We weren’t kidding when we said that March would truly be about pigs and Pinot for us! We ordered three 70 pound pigs yesterday for the pig roasts next week at Relish Culinary Adventures. As each pig arrives to our kitchen, they will be bathed in our proprietary marinade of dried herbs from our garden, spices and olive oil for 24 hours. Then let the roasting begin.

Happy Pigs

Happy Pigs

Next up, we tasted two new release Pinot Noirs from La Follette wines in order to write a menu for their winter release party. These wines literally stopped us in our tracks they were so good. The 2011 Van der Kamp vineyard bottling from Sonoma Mountain is a stunner. Run don’t walk to their tasting room at the Barlow in Sebastopol to try these wines. http://www.lafollettewines.com/

La Follette Pinot Noirs

La Follette Pinot Noirs

Finally, check out the exciting  line-up of chefs, seminars, tastings and all things pig and Pinot related at Charlie Palmer’s Ninth Annual Celebration of PIGS & PINOT March 21-22, 2014. (http://www.hotelhealdsburg.com/pigsandpinot/) We’re looking forward to serving a dish inspired by our recent travels to Argentina!

Piggy

 

 

 

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