Pigs and Pinot

Jackson 20 Restaurant

Submitted by Greg on July 12, 2009 - 8:48pm

Venue Address: 

480 King Street

Alexandria, VA 22314

United States

Phone: (703) 842-2790

See map: Google Maps

www.jackson20.com

To celebrate the beginning of autumn, Jackson 20, a Kimpton Restaurant, will host a five-course wine dinner featuring the restaurant’s favorite food and wines: pig many ways and pinots from Oregon. Executive Chef Dennis Marron and Chef de Cuisine Brian Turowski will prepare a special menu utilizing the entire pig in a variety of ways – from sausages to belly to cheeks – all of which will be paired with Oregon pinot varietals that will showcase the versatility of both the meat and the wine.

James Kellaris from Roanoke Valley Wines will lead diners through paired tastings of Oregon’s pinot varietals including Pinot Gris, Pinot Blanc, and three different types of Pinot Noir.  He will delineate how different terroirs, wine-making methods, and other factors create the large portfolio of flavors that can be achieved from the same grape species. During this educational evening, guests will be encouraged to ask questions of Kellaris and Marron, and join in a lively discussion about the food and the wine. 

The Menu:

Passed Hors d’oeuvres

Smoked Scallop with Bacon Espuma in Corn Flake Brittle Cup

Pigs in a Blanket

Mussel and Bacon Bruschetta

Wine pairing: 2007 Montinore Estate Pinot Gris, Willamette Valley, Oregon

Amuse

Pork Rillettes with Olive Oil Powder on a Pancetta Chip

Wine pairing: 2008 Elk Cove Pinot Gris, Willamette Valley, Oregon

First

Bouillabaisse: Crispy Pork Belly, Smoked Mussels, Tomato Saffron Purée, Braised Fennel

Seared Tuna and a Saffron Aioli

Wine pairing: 2009 Cameron ‘Cameroni della Colline Rosse Giovanni’ Vigna Pinot Bianco, Oregon

Second

Boudin Rouge: Pork Blood and Rice Sausage Poached in Pinot Noir served with Sauce Charcuterie

Wine pairing: 2007 Grochau Cellars Pinot Noir, Willamette Valley, Oregon

Third

Grilled Boar Chop, Rosemary Baby Potatoes, Roasted Chanterelles

Wine pairing: 2007 J Christopher ‘Dundee Hills Cuvee’ Unfiltered Pinot Noir, Dundee Hills, Oregon

Intermezzo

Pinot Gris Gelée, Pinot Meunier Granite and Champagne Caviar

Entrée

Pinot Noir and Cherry Braised Pork Cheeks, Charred Frisée, Tobacco Smoked Cipollini Onions

Wine pairing: 2006 Coeur de Terre ‘Renelle’s Block’ Pinot Noir, Willamette Valley, Oregon

Dessert

Raspberries in Phyllo with Raspberry Sorbet, Chantilly Cream and Bacon Powder

Wine pairing: NV Michelle Arnauld Grand Cru Brut Rose

Cost for the dinner is $85 per person, excluding tax and gratuity. 

Only 20 seats available and these are filling up fast! 

The wines will be available for purchase after the event at The Butcher’s Block at the Lorien Hotel, a Kimpton Hotel.

For reservations or more information call 703.842.2790 or go to opentable.com.