We’re getting together with Whetstone for a very special pig roast tomorrow night, May 18th. The menu will be:
Whole Roasted Heritage Pig Served Two Ways
Chopped Salad with Castelvetrano Olives and Ricotta Salatta
Braised Collard Greens with Smoked Pork Trotters
Roasted Spring Garden Vegetables
Pane de Campagne
2014 Viognier Russian River Valley Catie’s Corner Vineyard
2014 Pinot Noir Sonoma Coast Jon Boat
2013 Syrah Napa Valley Phoenix Ranch Vineyard
Maple Old Fashioned with Bacon
The dinner menu is $40 and the pairing is $60, served family style to the entire table. Reservations are recommended, please note if you are joining us for the Pig Roast menu. All the beverages are also available individually by the glass.
Curing Meat at Home
We recently shared a Dry Cured Pancetta recipe with the members of our Goccino Wine Club and wanted to provide some general safety tips to help them get started in curing their own meats at home. We were going to write something ourselves, but then came across this post by Matt Wright of WRIGHTFOOD and decided we couldn’t do any better! For those of you interested in curing your own meat at home his whole site is a great starting point and of course you can always come by the restaurant to talk with us about (and enjoy) the meats we’re curing all the time.