Varanese Restaurant, located at 2106 Frankfort Avenue, will host the inaugural “Pork and Pinot Dinner” on Thursday, June 23, with a reception at 6:30pm and dinner at 7:00pm. The six-course dinner will include special guest Ben Smith of Jackson Family Wines, who will be on hand to answer questions about the wines being served and their special attributes. The cost of the dinner is $65 per person, plus tax and gratuity. Reservations are required and can be made by calling (502) 899-9904 or by emailing letsdine@varanese.com.

The idea of hosting an annual “Pork and Pinot Dinner” came about because the team of chefs at Varanese wanted to create a new annual event that celebrates the food grown during summer harvest, many of it right in the restaurant’s own backyard. They also wanted to come up with a menu that incorporated the entire pig amongst several courses, while pairing each dish with a type of Pinot that compliments the smoky undertones of pork.

The menu will consist of:

First Course
LaCrema, Pinot Gris, Monterey
Spreadable Pork Salami and Grilled Baguette
Served Along Side Shaved 6 Month Pancetta,
Manchego Cheese and Cracked Black Pepper

Second Course
La Crema, Pinot Noir Rose, Russian River Valley
Fromage de Tȇte
Served with Pickled Strawberries, Frisee Lettuce and Smoked Mustard

Third Course
Jackson Estate, Pinot Noir, Anderson Valley
Wild Mushroom Fricassee with English Peas, Coppa Ham, Pinot Buerre Rouge
Topped with Snow Pea Tendrils

Fourth Course
Angela, Pinot Noir, Oregon
BBQ Pulled Pork and Roasted Tomatoes
Tossed with Cavatappi Pasta, Smoked Gouda Cheese, Basil Pesto
Finished with a Crispy Pork Skin and Parmesan Crumb Topping

Fifth Course
Hartford Court, Pinot Noir, Russian River Valley
Roasted Pork Loin with a Fennel and Ground Pork Stuffing
Wrapped in Crispy Prosciutto
Topped with a Bacon Jam and Pork Glace

Sixth Course
Carmel Road, Pinot Noir, Monterey
Peaches and Lardo with a Dried Cherry Granola and Shaved Lomo
Served with a Charred Sweet Corn and Goat Cheese Ice Cream