ORIGINAL SPECIAL EVENTS: PIG AND PINOT Wednesday, July 20, 2011
There are probably some of you out there lucky enough to remember that this time last year, we invited you and your loved ones to climb our floating stairway up to our mezzanine, where we wined and dined you on a specially prepared meal revolving around two things proper Portlanders can’t live without: homegrown Pork and Oregon Pinot Noir.
It only follows, then, that we’re pleased to announce that we will for the second straight year visit the Washington County Fair, where we’ll hand-choose and name the pig we’ll later butcher for and serve to you in a variety of ways for Pig and Pinot II.
This year’s dinner will be comprised of four courses, each paired with a Pinot Noir from Gaston’s Big Table Farm.
And this year’s menu features, for starters, deviled ham and spam served with sweet pickles and warm pretzels.
Then you graduate to a second course of kuala-prepared pork, ribs and ham hock succotash with baked pineapple, before moving on to a second second course of sweet ‘n’ sour pork loin, green bean casserole, mac ‘n’ cheese and applesauce, all of which is fried, even the apple sauce in—your guessed it—pork fat.
And what dinner four-course meal would be complete without a slice of bacon-latticed apple pie paired with a scoop of maple bacon ice cream?
The first course of Pig and Pinot II will be served at 7pm, Tuesday, August 9, and the whole shebang’ll run your just $65. Make your reservations by dialing 503.546.2666 or by visiting us online.