Wednesday, November 19, George’s is hosting a wine dinner at 6pm highlighting pork in all its forms. Chef Darek will collaborate with a different culinary team member to present each of the four seasonal, pork-centric dishes. Sommelier Jake Purvis worked with John Ireland with Pali Wine Co. to select wine pairings for each course. The evening’s menu includes:
“Surf & Turf” Noodle Salad
(James Boerma, Chef al Arrange)
Terrine of pork, consommé, lobster carpaccio, satsuma-ginger gastrique
Pali Riviera Pinot Noir, Sonoma Coast
Study in Pork Belly
(Camille Withall, Sous Chef)
Pali Shea Vineyard Pinot Noir, Willamette Valley
Crepinette of Pork Shoulder
(Erik Kellison, Chef du Tournant)
Acorn squash mousseline, pear glaze
Pali Durell Vineyard Pinot Noir, Sonoma Coast
Chocolate Noir
(Soraya Carrington, Chef Garde Manger)
Velvet chocolate custard, pinot brigadiero, forbidden rice crispy
Pali Summit Pinot Noir, Santa Rita Hill
Reservations are required and can be made by calling 850.256.4796 or dropping a line to [email protected]. Cost $95.00 per person.
For a limited time George’s is also offering a special menu each Tuesday called ” Table For Two Tuesday’s”, call for your reservation! For just $59 per person, you’ll receive a four course special menu and bottle of red or white wine per couple.
