Pigs & Pinot with Charlie Palmer

Previous PostThe Most Expensive Luxury Products of 2009
Next PostPhilippe Starck Goes To Venice

Happy anniversary Charlie Palmer. This year marks the five-year anniversary of his annual culinary benefit taking place at Hotel Healdsburg. And what an event it’s shaping up to be, as the Food Network’s Tyler Florence, Top Chef’s Kevin Gillespie, Bryan Voltaggio, and Roland Passot have committed to join in the festivities.

Tomorrow is the big day as it will be the first official day that tickets go on sale.

The event takes place on March 19 and 20 and will feature three of California’s most important wine producing regions—Dry Creek, Russian River, and Alexander Valley. Official word from the powers that be go something like this:

“As featured in this season’s Top Chef, Pigs & Pinot brings together the country’s most prolific pork and wine professionals, including four Master Sommeliers, toasting and tasting their way to determine the winner of the coveted Pinot Cup.  Proceeds from Pigs & Pinot 2010 will benefit Share Our Strength® and local Healdsburg education, including: The Healdsburg Education Foundation, St. John School, and The Healdsburg School.

The Pork Project: For this year’s feast, Palmer planned ahead and will raise two suckling pigs, hand-picked from Clark Summit Farm. These pigs will be raised in the gardens of Quivira Vineyards, a biodynamic vineyard, under the watchful eye of Quivira’s head gardener Andrew Beedy. Fed off Dry Creek Kitchen vegetable scraps and finished in the European style, with an acorn diet to produce a richer marbling and slightly sweet fat, the meat will be served as part of the chef’s pairing course during the Pigs & Pinot gala dinner.

Check Pigs & Pinot for scheduling details and more information.

connect with haute living National