Seventh Annual Wine & Swine

Come enjoy a five-course meal exquisitely prepared by Chef Nick Wirth with wine pairings chosen with care by Advanced Sommelier Katie Espinosa. This annual event features locally raised Heritage Berkshire Hogs from the farm at Uplands Cheese in Dodgeville, Wisconsin.

Plus, Uplands' owner Andy Hatch will be on hand for this special evening!

Hurry! This event will sell out quickly!

Smoked Barbecue Pork Meatball
braised cranberry beans, cornbread
NV Lucchetti, “Lo Special” Roasto Spumante, Morro d’Alba, Italy

Pork Belly
baby bok choy, Jasmine rice cake, green curry, pineapple chutney
2014 Domaine Bègue-Mathiot, “Vaillons” 1er Cru, Chardonnay, Chablis, France

Pork Ragu
tagliatelle, wild mushrooms, Pleasant Ridge Reserve
2014 Woodenhead Wines, Pinot Noir, Anderson Valley, California

Roasted Pork Loin
farinata cake, San Marzano tomato sauce, arugula salad, parmesan
2008 A&G Natale Fantino, “Cascina Dardi” Bussia Riserva, Barolo, Piedmont

Bacon Fig Bread Pudding
maple caramel, orange Anglaîse
2011 Bodegas Olivares, “Dulce” Monastrell, Jumilla, Spain

Five courses, paired with five wines
$85 plus tax and gratuity

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