Please The Palate Pick of the Week: Taste of Pigs & Pinot in Healdsburg

A big juicy steak goes with a glass of Cabernet Sauvignon. A zesty plate of BBQ pairs with a glass of Zinfandel. And a variety of pork dishes is ideal with Pinot Noir. I can definitely vouch for that after attending Taste of Pigs & Pinot, the kick-off event to the 16th annual Pigs & Pinot weekend in Healdsburg, California, the Please The Palate pick of the week.

Please The Palate Pick of the Week: Taste of Pigs & Pinot in Healdsburg

Pinot Noir, with its light to medium body, bright acidity, and silky tannins, is one of the most food-friendly wines. I love to pair it with almost anything, from mushroom and vegetarian dishes to salmon, tuna, chicken, lamb, and of course pork. Just saying Pigs and Pinot Noir is a fun alliteration.

Please The Palate Pick of the Week: Taste of Pigs & Pinot in Healdsburg

Pigs & Pinot was created in 2005 by Chef Charlie Palmer and winemaker Daryl Groom to celebrate all things Pinot Noir and pork. The two-day event offered dining and educational experiences and started with the Taste of Pigs & Pinot.

Please The Palate Pick of the Week: Taste of Pigs & Pinot in Healdsburg

There were 60 highly acclaimed Pinot Noirs and a variety of pork dishes served by guest chefs Maneet Chauhan, Elizabeth Falkner, Louis Tikaram, and Bryan Voltaggio, as well as local chefs. The pork the chefs cooked was all-natural, sustainably raised pork courtesy of Cream Co. in Sonoma.

If there was one dish that stood out that night, it was Chef Louis Tikaram’s 5-Spice Caramel Spareribs with pickled serrano, roasted rice, and cilantro. The ribs were deep fried so there was a crunch but the meat was still tender, and that sauce…there are no words for how good it was….Lip-smacking delicious!

Please The Palate Pick of the Week: Taste of Pigs & Pinot in Healdsburg

Please The Palate Pick of the Week: Taste of Pigs & Pinot in Healdsburg

Another tasty highlight was Chef Elizabeth Falkner’s Dan Dan Noodles with mustard greens and peanut crunch. This was a savory, comforting dish and I loved the added crunch of the peanuts.

Please The Palate Pick of the Week: Taste of Pigs & Pinot in Healdsburg

Please The Palate Pick of the Week: Taste of Pigs & Pinot in Healdsburg

Local Healdsburg chefs Sean McGaughey and Melissa Yanc of Quail & Condor served up a Hokkaido Milk Roll with Chinese pork floss and bacon fat butterscotch. These rolls looked so simple but were surprisingly decadent and rich.

Please The Palate Pick of the Week: Taste of Pigs & Pinot in Healdsburg

Please The Palate Pick of the Week: Taste of Pigs & Pinot in Healdsburg

Chef Maneet Chauhan served the playful Pork Vindaloo Frito Pie with tamarind chutney, mango curry slaw, and cojita crumb that offered a mix of sweet and spicy finished off by the crunch of the chips.

Please The Palate Pick of the Week: Taste of Pigs & Pinot in Healdsburg

Chefs Charlie Palmer and Wyatt Keith of Healdsburg’s Dry Creek Kitchen offered Rotisserie Pork Shoulder with house mustard, and pickled fennel salad on grill ciabatta.