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 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 Leras Family Vineyard Pinot Noir

PRESENTED BY

Ben Papapietro
Papapietro Perry

THUR
June 25, 2020

TBD

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

Pinot Noir Glazed Bacon & Cheddar-Chive Biscuit Sandwich

Paired with 2017 Macrostie Sonoma Coast Pinot Noir

  • 8 planks pinot noir glazed bacon see recipe below
  • 4 cheddar-chive biscuits, split see recipe below

  • 4 extra-large eggs
  • 2 cups arugula, trimmed and washed
  • olive oil as needed
  • 2 tsp (using a microplane) orange zest, finely grated
  • unsalted butter, soft as needed
  • fine sea salt as needed
  • black pepper, fresh ground as needed
  1. Place a large sauté pan on medium heat.
  2. Evenly spread butter on the inside of each biscuit top and bottom.
  3. Place the biscuit tops butter side down in the sauté pan. Toast the biscuits in the butter until golden brown. Remove the tops from the pan, place them on a paper towel lined plate. Repeat this step with the biscuit bottoms.
  4. As soon as you remove the biscuit bottoms add 2 tablespoons of olive oil and turn the heat on high.
  5. As your oil heats up place two pieces of bacon on each biscuit bottom.
  6. When the oil is hot (you should see slight waves in the oil), individually crack each egg into the hot oil. Make sure to crack the eggs apart from each other.
  7. season the eggs with salt and pepper.
  8. Fry the eggs to your liking. We recommend sunny side up!!!
  9. Place one egg on top of the bacon on each biscuit bottom.
  10. In a small mixing bowl mix the arugula and orange zest with a light drizzle of olive oil.
  11. Place a handful of arugula on top of each egg.
  12. Finish off the sandwich with the biscuit top.
  13. Enjoy!!

Cheddar-Chive Biscuits

  • 2 cups, plus more as needed, all-purpose flour
  • 1 tbsp baking powder
  • 1 ½ tsp kosher salt
  • 12 tbsp (1 1/2 sticks) cold unsalted butter, diced
  • 1/2 cup cold buttermilk, shaken
  • 1 cold extra-large egg
  • 1 cup extra-sharp Cheddar, grated
  • 1/4 cup fresh chives, minced
  • 1 egg, beaten with 1 tbsp milk (egg wash)
  • maldon sea salt as needed
  1. Preheat the oven to 425˚F.
  2. Place 2 cups flour, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
  3. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened.
  4. In a small mixing bowl, mix the cheddar and chives with a small handful of flour.
  5. With the mixer still on low, add the cheese-chive mixture to the dough. Mix only until roughly combined.
  6. Dump the dough out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 3 ½ “x 12”. With a sharp, floured knife, cut the dough across in quarters, making 4 rough 3”x3 ½ “ biscuits.
  7. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with maldon salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through.

Pinot Noir Glazed Bacon

  • 1.5 to 2-pound piece smoked slab bacon (available at your local butcher)
    cut into ½ “ thick – 4” long planks
  • 1 tbsp garlic, minced
  • 3 tbsp shallots, minced
  • 1/2 cup brandy
  • 2 cups pinot noir
  • 1 bay leaf
  • 2 fresh sage leaves
  • 1/2 teaspoon chili flake
  • 1 star anise (optional, but recommended)
  • 3 cloves (optional, but recommended)
  • 1 cup orange marmalade
  1. Place a 12” cast iron pan on medium heat, or a heavy bottomed-high sided sauté pan.
  2. Place 8 planks of bacon in the cast iron. Cook the bacon until well caramelized on each side.
  3. Add the shallots and garlic, occasionally stirring, cook until the garlic is lightly toasted.
  4. Add the brandy, reduce the brandy until the pan is almost dry.
  5. Add the pinot noir, bay leaf, sage, chili flake, star anise, and cloves. Simmer the wine down by half.
  6. Lightly stir in the orange marmalade. Reduce to glaze consistence. (the glaze should hold a thick coat on the back of a spoon)
  7. Make sure each piece of bacon is well coated in glaze.