Pigs and Pinot

An event that sounds like a whole lot of fun is the Pigs and Pinot celebration being held at Charlie Palmer’s Dry Creek Kitchen in Healdsburg, Sonoma on January 24th and 25th. It includes a ‘Taste of Pigs and Pinot’ tasting ($75 per person) where you can taste over 50 different pinot noirs with piggy delights such as homemade sausages, charcuterie, patés and grilled pork followed by a day of ‘Swine and Wine Seminars’.

You can choose to taste the wines put up for the ‘Pig and Pinot Cup’ or attend sessions on Perfecting the Pig and a Passion for Pork, a historical overview and tasting of the world’s greatest hams with ‘Hamthropologist’ Peter Kaminsky* or find out about The Craft of Salting and Curing with Palmer himself, which includes advice on pairing pork with pinot (All sessions include lunch and cost $150)

When I checked there were still tickets available. Call Dry Creek Kitchen on 707 431 0330 to book.

* I didn’t quite believe Kaminsky existed but turns out he is a respected food writer and author of Pig Perfect : Encounters with Remarkable Swine and Some Great Ways to Cook Them which sounds like a must-read for any pig lover.