Varanese

Events

2nd Annual Pork and Pinot Dinner

Starts At 6:30 pm
On Thu Nov 02
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Varanese is hosting their 2nd Annual Pork and Pinot Dinner on Thursday, November 2nd with a reception at 6:30pm and dinner at 7:00pm.

The dinner will include six creative courses expertly paired with Pinot varietals from around the world. The event will feature guest speaker Antoinette Oldham with Southern Glazers Wine & Spirits who will be on hand to answer questions about the wines being served and their special attributes.

The cost of the dinner is $65 per person (plus tax & gratuity). Reservations are required and can be made by calling 502-899-9904 or emailing letsdine@varanese.com.

A credit card will be required to secure your reservation. Cancellations with less than 24 hours notice will be charged a $25 per seat fee.

The team of chefs at Varanese created this annual event to showcase different cuts and preparations of pork over several courses, while pairing each dish with a Pinot that compliments the smoky undertones of pork. The menu, created by the Varanese team led by Chef Erik Abraham, will consist of:

First Course
Michelle Brut Rose, Columbia Valley, Washington State Bacon Stuffed Oysters on the Half Shell With a Basil and Black Pepper Aioli

Second Course
Ritual Pinot Noir, Casablanca Valley, Chili Slow Roasted Pork and Chili Tamale With Pickled Blueberries, Lime Crema and Ancho Dusted Corn Nuts

Third Course
Siduri Pinot Noir, Santa Lucia Highlands, Santa Rosa, California Pork Rillette on Grilled Baguette with Frisee Salad and Crispy Pig Ears Finished with a Mustard-Lemon Vinaigrette

Fourth Course
Domaine Bertagna, Bourgogne Hautes Cotes de Nuits Pancetta and Wild Mushroom Carbonara Topped with Shaved Aged Parmesan and a Farm Fresh Egg Yolk

Fifth Course
Etude Pinot Noir, Grace Benoist Ranch, Carneros Slow Roasted Porchetta Stuffed with Butternut Squash Served with Butter Braised Broccoli Rabe Finished with a Confit Beet Demi-Glacé

Sixth Course
Matua Pinot Noir Rose, Marlborough, New Zealand House-Cured Prosciutto, Lonza and Coppa With Kenny’s Bleu Cheese, Port Salute and Drunken Goat Cheese Served with Honey Comb and Fresh Strawberries

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