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
dryridgefarm.org 