DATE / TIME 04/23/2017 17:30

From Farm to Fork – this wine dinner highlights Executive Chef Jon Cropf’s relationship with local farm, Whiffletree located in Warrenton, VA. Our weekly delivery of the whole animal results in uncompromised flavor and a unique opportunity for the chef to creatively prepare different parts of the antibiotic and GMO free pork.

Join us for a special wine dinner where the chef works with sommelier Nicole Bernard to pair different cuts of the special breed with a variety of Pinot Wines from both Oregon and France. $158/person all inclusive of dinner, wine, tax and gratuity. Limited seating available. Purchase tickets here: http://pigandpinotdinner.bpt.me

Menu
1st Course
Goat’s Milk Panna Cotta
pig ears | asparagus | white peach | green almond
Domaine Bott-Geyl, Pinot d’Alsace Points Cardinaux, Alsace, France, 2014

2nd Course
Pork Tenderloin
fava beans | rhubarb | whey
Ken Wright Cellars, Pinot Noir, Willamette Valley, Oregon, 2014

3rd Course
Glazed Ham
sunchoke | cranberry | grain mustard
Elk Cove Vineyards, Pinot Noir, Mt. Richmond, Willamette Valley, Oregon, 2014

4th Course
Pork Belly
buckwheat | plum | dashi
J.K.Carriere, Pinot Noir, Vespidae, Willamette Valley, Oregon, 2013
5th Course
Strawberry
semifreddo | elderflower | thyme gel
Gatinois, Grand Cru Brut Rosé of Pinot Noir, Aÿ, Champagne, France, NV

 

Executive Chef: Jon Cropf | Executive Pastry Chef: Meagan Tighe | Sommelier: Nicole Bernard