First Dry Ridge Farm Feature Dinner! This Weekend!

Can’t wait to get your first taste of DRF pork? Well, you’re in luck!  You won’t have to wait until our first market dates in January; you can get your fix THIS SUNDAY at our first dinner featuring Dry Ridge Farm meat!

There are still seats left for this deliciousness.  Yesterday, Wendy delivered almost half a hog to Adam Hayes of Red Stag Grille at the Grand Bohemian Hotel… and to wet your appetite, look below for the menu and wine pairings! That’s right… there’s even pork in the dessert.  We’ll be there too, so come join us!

Reserve you spot today by calling Maggie B’s 828 645-1111.

2nd Annual Swine & Wine Dinner at Maggie B’s

Sunday, December 16th

Welcome Reception 6:00

Dinner 6:30

$75 per person

Maggie B’s Wine & Specialty Store

10 C South Main Street

Weaverville

 

Featuring:

Pork from Dry Ridge Farm

Wine Pairings: Elspeth Brown

Menu Curator: Adam Hayes

Welcome Reception:

Grilled Rappahannock Oysters, smoked cocktail sauce, mountain apple mignonette,  chef’s hot sauce

Gruet Blanc de Noirs

1st COURSE

Pork Pot au Feu

Braised pork shoulder, ribs, marrow bones, parsnip dumplings

Domaine Du Margalleau Vouvray 2010

2nd COURSE

Meatball with Fire Roasted Tomato Sauce

micro basil, aged balsamic, shaved Reggiano cheese

Tezza “Brolo Delle Giare” Valpolicella 2005

3rd COURSE:

Appalachian Roulade

Bacon wrapped pork loin, country sausage, collard greens,

grit cream, roasted apple sauce

Nadia Cabernet Sauvignon 2010

4th Course

Chocolate Chicharrones

Crispy cured bacon, pork rinds, Mexican dark chocolate, red chili sauce

Quinta Noval 10 Year Port

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