Varanese Restaurant, located at 2106 Frankfort Avenue, will host the 2nd Annual “Pork and Pinot Dinner” on Thursday, November 2, with a reception at 6:30pm and dinner at 7:00pm. The event will feature guest speaker Antoinette Oldham with Southern Glazers Wine & Spirits who will be on hand to answer questions about the wines being served and their special attributes. The dinner will include six creative courses expertly paired with Pinot varietals from around the world. The cost is $65 per person, plus tax and gratuity. Reservations are required with a credit card and can be made by calling (502) 899-9904 or emailing letsdine@varanese.com.

The team of chefs at Varanese created this annual event to showcase different cuts and preparations of pork over several courses, while pairing each dish with a Pinot that compliments the smoky undertones of pork. The menu, created by the Varanese team led by Chef Erik Abraham, will consist of:

First Course

Michelle Brut Rose, Columbia Valley, Washington State

Bacon Stuffed Oysters on the Half Shell

With a Basil and Black Pepper Aioli

Second Course

Ritual Pinot Noir, Casablanca Valley, Chili

Slow Roasted Pork and Chili Tamale

With Pickled Blueberries, Lime Crema and Ancho Dusted Corn Nuts

Third Course

Siduri Pinot Noir, Santa Lucia Highlands, Santa Rosa, California

Pork Rillette on Grilled Baguette with Frisee Salad and Crispy Pig Ears

Finished with a Mustard-Lemon Vinaigrette

Fourth Course

Domaine Bertagna, Bourgogne Hautes Cotes de Nuits

Pancetta and Wild Mushroom Carbonara

Topped with Shaved Aged Parmesan and a Farm Fresh Egg Yolk

Fifth Course

Etude Pinot Noir, Grace Benoist Ranch, Carneros

Slow Roasted Porchetta Stuffed with Butternut Squash

Served with Butter Braised Broccoli Rabe

Finished with a Confit Beet Demi-Glacé

Sixth Course

Matua Pinot Noir Rose, Marlborough, New Zealand

House-Cured Prosciutto, Lonza and Coppa

With Kenny’s Bleu Cheese, Port Salute and Drunken Goat Cheese

Served with Honey Comb and Fresh Strawberries