Chef’s Annual Pig & Pinot Dinner
Sunday, Aug. 6th, 5pm
some of the best wines from France.
Ranch Spice Corn chip, Onion Yogurt Dip1st
Glazed Pork Cheek, Cherry Fluid Gel, Spinach Moss,
Smoked Vegetables, Chicharon Terrainium
NV Dosnon Brut Champagne
Bland de Noir 2nd
Milk Braised Pork Belly, Crispy Skin, Scallop, Black Garlic,
Triple Blanched Potato, Scented Foam
2012 Maison Capitain Gagnerot
Echezeaux Grand Cru 3rd
Pork loin, Lardo, Onion Caramel, Pork Jus, Foie Gras, charred Scallion
2005 Domaine Gros Frère et Soeur
Clos Vougeot-Musigni Grand Cru4th
Bacon Wrapped Pork Tenderloin and Halibut, Herb Farro,
Pickled Blackberries, Cauliflower Tuille
2001 Domaine des Lambrays
Clos des Lambrays Grand Cru 5th
Roasted Pork and veal Agnolotti, Mushrooms, Fava Beans, Brown Butter, Sage
1997 Louis Jadot
Bonnes Mares Grand CruFruit JelliesWhy Grand Cru?
This classification is reserved for the BEST vineyards.
Only about 2% (1,400 Acres) of all vineyards in Burgundy receive this classification$160 per person all inclusive
Mark your calendars:
Fri. Aug. 5th-
Sat. Aug. 6th Rieslings
Sun Aug. 6th Annual Pig & Pinot Chef’s Dinner
Featuring Five Grand Crus Burgundys paired with five courses prepared by Chef Noah. This is a fantastic opportunity to try some of the best wines from France.
Definitely a treat!Why Grand Cru?
This classification is reserved for the BEST vineyards. Only about 2% (1,400 Acres) of all vineyards in Burgundy
receive this classification.Limited seating. Please reach out to make reservation.
$160 per person, all inclusive.
Click for our full site:
Come visit us:
Fri: 11am- 11pm
Address & Phone
Society of Professional Journalists
Brenda Hill is an Events Blogger with Amigos de La Cruz for the Vallarta Tribune. The weekly covers entertainment, art, culture, and news for Riviera Nayarit,
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