Snout to Tail

Snout to Tail

February Wine Dinner

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/ Wine dinner

There are restaurants all over the country and chefs all over the world that believe strongly that the pig is one of the most universal forms of meat to prepare.  Nose- to -Tail cooking in which chefs use the entire animal is a project our Chef John wanted to tackle this year.  Since many people enjoy pork, this is truly one dinner for the pig fan in all of us.  Anybody can fire up a pork chop or make bacon, but this is truly a chefs way to be creative.  Warning, not for the feign of heart, but if you love pork this will be delightful experience.  Our dishes will be accompanied by the premium wines of Knapp Winery, Glenora Wine Cellars, Chateau LaFayette Reneau and Zugibe Vineyards.


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