Bottoms Up

Beer and wine in the Bay Area and beyond

Swine and Wine

By Jessica Yadegaran
Wednesday, February 20th, 2008 at 11:04 am in Uncategorized.

Got a passion for pig? I rarely eat pork. Somehow rationalizing the frequency makes me feel like a better Jew. Anyway, when I do, I like it grilled and with a Rhone-style Syrah.

But the good people of the Dry Creek Kitchen in Healdsburg, including the venerable chef-owner Charlie Palmer, are pushing Pinot at a dinner on March 14 and series of swine and wine seminars on March 15 at the Hotel Healdsburg.

Sample over 50 hand-crafted, highly kick-ass Pinot Noirs from Sonoma County, including William Selyem and Kosta Brown, and others from Burgundy, including Domaine de la Vougeraie and Jean-Claude Boisset.

While sipping, savor a variety of pork delicacies such as homemade sausage, charcuterie, pates and other special creations from Palmer and Michael Ellis, also of Dry Creek Kitchen, plus chef Luke Magnan of South Food and Wine Bar in San Francisco, and Nancy Oakes of Boulevard, also in the City.

Choose from two seminars on March 15, which will both be followed by lunch. To purchase tickets, call 800-889-7188. For more information, visit the hotel’s web site.

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