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Chefs go hog wild at Pigs and Pinot benefit in Healdsburg

Published Wednesday March 15

Most great chefs know that the secret to a great dish — as well as a great wine pairing — is to find the balance between the acid and fat, the salty and the sweet.

This weekend, March seventeen and eighteen Chef Charley Palmer will celebrate what he calls “one of the great marriages of the world” by presenting the twelveth annual Pigs & Pinot benefit held at the Hotel Healdsburg and his restaurant, the Dry Creek Kitchen in Healdsburg.

“I’m a large fan of sweet and palatable and the flavor of pork is wonderful for that, when you use the seasonal fruits,” he said. “Pork is so rich and fatty, and yet it cries out to have some acid as the balance.”

Article length: About 390 words.
Tags: Healdsburg
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