Five-Course Pigs and Pinot Wine Dinner at Jackson 20

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On Wednesday, May 25 at 7:00 p.m., Jackson 20 at the Hotel Monaco in Old Town, will host a five-course wine dinner featuring the restaurant’s favorite food and wines: pig many ways and pinots from Oregon. Executive Chef Dennis Marron and Chef de Cuisine Brian Turowski will prepare a special menu utilizing the entire pig in a variety of ways – from bacon to lardo to ham – all of which will be paired with Oregon pinot varietals that will showcase the versatility of both the meat and the wine.

James Kellaris from Roanoke Valley Wines will lead diners through paired tastings of Oregon’s pinot varietals including Pinot Gris, Pinot Blanc, and three different types of Pinot Noir.  All of the winemakers representing each pairing have different wine making styles.  James will entertain guests with stories about each winemaker, highlighting their distinct similarities yet stark differences.  During this educational evening, guests will be encouraged to ask questions of Kellaris and Marron, and join in a lively discussion about the food and the wine.

The Jackson 20 restaurant is located at 480 King Street in Old Town, Alexandria, VA. Cost for the dinner is $85 per person, excluding tax and gratuity.  For reservations and more information contact Jackson 20 at 703.842.2790. You can also visit them online at www.jackson20.com or www.facebook.com/Jackson20.

The Menu:

Amuse

Crenshaw Melon and Virginia Ham, Mussel Casino and Honey Gelée

Wine Pairing: 2009 St Innocent Pinot Gris, Vitae Springs Vineyard, Willamette Valley Oregon

First

Seared Scallops with Creamy Honeydew Purée and Bacon Paper

Wine Pairing: 2009 St Innocent Pinot Blanc, Freedom Hill Vineyard, Willamette Valley, Oregon

Second

“Ham and Eggs”

Rose Poached 140 Degree Poly Face Farm Egg, Grilled Pork Terrine, Frisée in a Bacon Vinaigrette

Wine Pairing: 2010 Elk Cove Rose of Pinot Noir, Willamette Valley, Oregon

Third

Quail Wrapped in Lardo, Dirty Forbidden Rice, Grilled Wild Strawberries, Cherry Purée

Wine Pairing: 2009 Matello Pinot Noir, “Lazarus”, Willamette Valley, Oregon

Intermezzo

Pinot Noir Rose Ice Pop

Wine Pairing: NV Michelle Arnauld Grand Cru Brut Rose

Entrée

“Bolognese” Squid Ink Pasta, Pinot Noir Braised Short Rib, Garlic Purée, Grape Tomato Confit,

Tomato Leather, Parmesan Air

Wine Pairing: 2008 JK Carriere Pinot Noir, Willamette Valley, Oregon

 

Dessert

Beet Chocolate Cake, Monocasy Ash Goat Cheese, Beet Purée and Beet Compote

Wine Pairing: 2008 Crowley Pinot Noir “Entre Nous”, Willamette Valley, Oregon

 

 

 

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