Pigs & Pinot Tutorial Series

Join us every Thursday at 1pm PT / 4pm ET for an Instagram Live Pigs & Pinot Tutorial Series featuring Chefs Charlie Palmer and Scott Romano in a live cooking demo and wine pairing with a rotating lineup of prominent Sonoma winemakers.

For the inside scoop on our favorite pork and pinot pairings check out Charlie’s Instagram

@chefcharliepalmer


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25% of proceeds for all wine sales (through this Pigs & Pinot Tutorial Series) will be donated to support Charlie Palmer Collective hourly employees. Please use #pigsandpinot during checkout so we can track purchases.

To make a direct donation to help our hourly employees please visit charliepalmer.com/donate

Up Next

THUR June 4, 2020
1PM PT
4PM ET

Pork & Pickles

pickle brined pork loin, dill pickle and fennel salad, charred little gem lettuce, celery toasted almonds


Three Sticks 2018 Russian River Valley Pinot Noir

Presented by Ryan Prichard

Visit Three Sticks

June Lineup

THUR
June 4, 2020

Pork & Pickles

pickle brined pork loin, dill pickle and fennel salad, charred little gem lettuce, celery toasted almonds

FEATURING

Three Sticks 2018 Russian River Valley Pinot Noir

PRESENTED BY

Ryan Prichard
Three Sticks Wines

THUR
June 11, 2020

Chef Gerry Hayden’s Miso Pork Chop

bok choy, yuzu daikon radish, shaved carrot, thai basil, warm sesame-carrot vinaigrette

FEATURING

TBD

PRESENTED BY

Kirk P. Venge
Croix Estate

THUR
June 18, 2020

Espelette Roasted Pork Tenderloin

heirloom tomatoes, charred kale, sweet & spicy mascarpone, pickled cucumber, sunflower seeds

FEATURING

Papapietro Perry 2016 Peters Vineyard Pinot Noir

PRESENTED BY

Ben Papapietro
Papapietro Perry

THUR
June 25, 2020

Pork Piccata

summer bean salad, Sausalito watercress, garlic-pistachios, fresh mozzarella, basil

FEATURING

TBD

PRESENTED BY

Jeff Mangahas
Williams Selyem

May Lineup

THUR
May 7, 2020

Oregano Roasted Pork Sausage

sweet and sour leeks, paprika-cumin carrots, goat cheese, parsley-chive salad

FEATURING

2018 Russian River Valley Pinot Noir

PRESENTED BY

Alex Kanzler
Kanzler Vineyards

THUR
May 14, 2020

Blackened Pork Chop

new zealand spinach, dandelion greens, red sorrel, carrot top pesto, brown butter vinaigrette

FEATURING

2017 Martaella Vineyard Pinot Noir Russian River Valley

PRESENTED BY

Mike Sullivan
Benovia Winery

THUR
May 21, 2020

Blackened Country Ham Bruschetta

fava bean spread, garlic ricotta, mint, manchego cheese

FEATURING

2018 Lula Cellars Anderson Valley Pinot Noir

PRESENTED BY

Matt Parish
Lula Cellars

THUR
May 28, 2020

Pinot Noir Glazed Bacon & Cheddar-Chive Biscuit Sandwich

arugula, sunny side up egg, orange, sage

FEATURING

2017 MacRostie Sonoma Coast Pinot Noir

PRESENTED BY

Heidi Bridenhagen
MacRostie Winery


April Lineup

THUR
April 9, 2020

Cavatelli and Sweet Italian Sausage

smoked bacon, fresh ricotta, basil

FEATURING

2018 Charlie Clay Russian River Pinot Noir

PRESENTED BY

Clay Mauritson
Mauritson Wines

THUR
April 16, 2020

Pork Scallopini

pan seared caramelized onion, lemon zest, sautéed cabbage

FEATURING

2018 Arista Russian River Valley Pinot Noir

PRESENTED BY

Mark McWilliams
Arista Winery

THUR
April 23, 2020

Pork Parmesan-Rosemary Waffle Sandwich

basil, tomato, mozzarella, parmesan

FEATURING

2017 Bucher Vineyard Pinot Noir

PRESENTED BY

Diane Bucher
Bucher Wines

THUR
April 30, 2020

Coffee Brined Pork Tenderloin

brussels sprout and celery salad, reed’s pickled onions, pecorino

FEATURING

2015 Gary Farrell Gap’s Crown Vineyard Pinot Noir

PRESENTED BY

Theresa Heredia
Gary Farrell Winery

Recipes

Pork and Pickles

Paired with Three Sticks 2018 Russian River Valley Pinot Noir

  • 4 pickle brined pork loin steak see recipe below
  • celery almonds see recipe below

  • 1 cup dill pickles, sliced thin
  • 2 cups fennel, shaved thin
  • olive oil as needed
  • 1 tbsp lemon zest, finely grated
  • 2 little gem lettuce, cut in half length wise
  • kosher salt as needed
  • black pepper, fresh ground as needed
  1. Position a rack in the center of the oven and heat to 350°F.
  2. Remove the pork loin from the brine. Pat dry with paper towels.
  3. Season with salt and black pepper.
  4. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the pork and cook, turning occasionally, until golden brown on all sides.
  5. Place the pan in the oven and roast the pork loin to 125°F internal temperature. (occasionally turning the pork during cooking)
  6. Transfer the pork loin to your cutting board. Let the pork rest for 5 to 10 minutes.
  7. Place the skillet back on medium-high heat.
  8. Place the little gem lettuce into the skilled, quickly char the lettuce on all sides.
  9. Place the charred lettuce in the middle of your plate.
  10. In a small mixing bowl mix the lemon zest, almonds, and pickles with a drizzle of olive oil. Season the fennel salad with salt and pepper.
  11. Place the pork loin on top of the little gem lettuce.
  12. Place a hand full of fennel salad on top of the pork loin.
  13. Enjoy.

Dill Pickle Brined Pork

  • 4 6-ounce pork loin steak
  • 4 cups dill pickle juice
  • 1 tbsp sherry vinegar
  • 2 tbsp granulated sugar
  • 2 tsp kosher salt
  • 4 garlic cloves, smashed
  1. Mix the pickle juice, sherry vinegar, sugar, salt, and garlic together well.
  2. Fully submerge the pork into the pickle brine. Refrigerate for at least 8 hours.

Celery Toasted Almonds

  • 1 cup raw almonds
  • 1/2 tsp olive oil
  • 1/4 tsp kosher salt
  • 1/2 tsp celery seed, ground
  1. Preheat the oven to 325˚F.
  2. Mix all ingredients together in a mixing bowl.
  3. Place the almonds onto a cookie sheet. Bake in the oven until golden brown.
  4. Let the almonds cool to room temperature.
  5. Using a chef knife rough chop the almonds.