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


Support

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 July 9, 2020
1PM PT
4PM ET

Wyatt’s BLT Ricotta Gnudi

Black Pig Co. bacon, Fat Cat Farm arugula, Brenda’s heirloom tomatoes


Champagne Bollinger La Côte aux Enfants 2014

Presented by Valerie McDaniel

Champagne-Bollinger

July Lineup

THUR
July 2, 2020

Tony Romano’s BBQ Spiced Pork Porterhouse

charred corn, rosemary Fat Cat Farm potatoes

FEATURING

Twomey 2017 Monument Tree Vineyard Pinot Noir

PRESENTED BY

Justin Hirogoyen
Twomey

THUR
July 9, 2020

Wyatt’s BLT Ricotta Gnudi

Black Pig Co. bacon, Fat Cat Farm arugula, Brenda’s heirloom tomatoes

FEATURING

Champagne Bollinger La Côte aux Enfants 2014

PRESENTED BY

Valerie McDaniel
Champagne-Bollinger

THUR
July 16, 2020

Coleman Pork Burger au Poivre

caramelized ham, Brenda’s garlic roasted heirloom tomatoes, provolone, basil, charred broccolini

FEATURING

Moshin Vineyards 2017 Pinot Noir, Calliope Vineyard

PRESENTED BY

Rick Moshin
Moshin Vineyards

THUR
July 23, 2020

Pinot-Brined Pork Chop

spicy heirloom melons, sea salt-lemon cucumbers, padrón peppers, salsa verde

PRESENTED BY

Black Kite Cellars

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

2017 Croix Estate Pinot Noir, South Block 6 Platt Vineyard, Russian River Valley

PRESENTED BY

Kirk P. Venge
Croix Estate

THUR
June 18, 2020

Espelette Roasted Pork Tenderloin

heirloom tomatoes, charred kale, sweet and 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

Williams Selyem 2018 Westside Road Neighbors Pinot Noir

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

Tony Romano’s BBQ Spiced Pork Porterhouse

Paired with Twomey 2017 Monument Tree Vineyard Pinot Noir

  • 2 pork porterhouse, brined see recipe below
  • bbq spice as needed see recipe below
  • caramelized corn see recipe below

  • 4 medium sized Yukon gold potatoes, scrubbed
  • very thinly sliced on a mandolin
  • 1/4 cup shallots minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp clarified butter
  • olive oil as needed
  • kosher salt as needed
  • black pepper, fresh ground as needed
  • 1 tbsp unsalted butter, soft
  1. Preheat the oven to 400˚F.
  2. Remove the pork porterhouse from the brine. using paper towels pat dry the pork.
  3. Heavily season the pork on all sides with the bbq spice.
  4. Add 1 tablespoon olive oil and butter into a large cast iron skillet. Heat the oil and butter on high until smoking point.
  5. Place the pork into the skillet. Sear until well caramelized on all sides.
  6. Place the cast iron into the oven. Cook the pork until desired temperature (we recommend 145˚f internal temperature).
  7. Remove the pork from the cast iron and set aside to rest.
  8. Using a clean towel wipe out the cast iron, add the clarified butter, and place the cast iron back on high heat.
  9. When the butter reaches smoking point add the potatoes. Occasionally stirring, cook the potatoes until golden brown.
  10. Add the shallots and rosemary. Cook for 30 seconds.
  11. Season the potatoes with salt and pepper.
  12. Place the potatoes in the center of your serving platter.
  13. Spoon the caramelized corn around the potatoes.
  14. Place the pork porterhouses over the potatoes.

Pork Porterhouse Brine Recipe

  • 2 pork porterhouse
  • 1 quart water
  • 1/4 cup yellow mustard seeds
  • 1/4 cup kosher salt
  • 1/4 cup granulated sugar
  • 3 sprigs thyme, fresh
  • 1/2 cup onion, rough chopped
  • 1/2 cup celery, rough chopped
  • 1/2 cup carrots, peeled, rough chopped
  1. In a medium sauce pot add water, salt, sugar, mustard seeds, thyme, onion, celery, and carrots.
  2. Place the pot on high heat until the liquid reaches a boil. When the liquid reaches a boil remove it from the heat.
  3. Set aside until the brine is cooled to room temperature.
  4. Place the pork porterhouses in a high sided container.
  5. Pour the brine over the porterhouses. (make sure the porterhouses are fully covered with brine).
  6. Place the pork tenderloins in the refrigerator for 8 to 12 hours.

BBQ Spice

  • 2/3 cup kosher salt
  • 2/3 cup white pepper, ground
  • 1/4 cup cayenne pepper
  • 1/2 cup cumin, ground
  • 1/4 cup all spice ground
  • 2/3 cup chili powder
  • 1 cup paprika
  • 1/4 cup garlic powder
  • 1/8 cup dry mustard
  1. Add all ingredients into a medium mixing bowl. Mix together well.

Caramelized Sweet Corn

  • 3 cups fresh corn, cut off the cob
  • 2 tbsp fresh thyme, leaves only
  • 1 tbsp granulated sugar
  • 1 tbsp olive oil
  • 1 tbsp butter, unsalted
  • kosher salt as needed
  • black pepper, fresh ground as needed
  1. Add the oil and butter to a large sauté pan. Heat the pan on high heat until the butter starts to brown.
  2. Add the corn to the browned butter. Mix in the sugar and evenly spread the corn to cover the bottom of the sauté pan.
  3. cook the corn until it is well caramelized. (occasionally mix the corn during the cooking process)
  4. Add the fresh thyme.
  5. Season with taste with salt and pepper.