It’s that time of year again when on March 18 and 19, chef Charlie Palmer will be hosting his sixth annual Pigs & Pinot weekend, a 48-hour pork-a-palooza. Gala dinners, butchering demos, cook-offs, wine competitions and seminars overtake the Hotel Healdsburg for two delicious days next month, with a battalion of guest chefs and sommeliers leading the charge. This year’s participating culinary and wine authorities include chefs Marc Forgione, Nsancy Oakes and the camera-ready Voltaggio brothers, Michael and Bryan, along with sommeliers such as William Sherer of New York’s Aureole and Fred Dame of Foster’s Wine Estates. In all, 60 vineyards (up from 50 last year) and 10 chefs will take part in the celebration, with proceeds benefiting Share Our Strength and local Healdsburg education.
Don’t fret if you can’t score a ticket for the main event, which is sold out. One can still have a taste of Pigs & Pinot at the Hotel Healdsburg, h2hotel and Dry Creek Kitchen, all of which are offering Pigs &