Wine & Swine Dinner at George's at Alys Beach
George’s at Alys Beach will host a Wine & Swine dinner highlighting pork in all its forms, Nov. 19 at 6 p.m. For each of the four courses, Executive Chef Darek Tidwell will collaborate with a different culinary team member to present a seasonal, pork-centric dish.
Sommelier Jake Purvis worked with John Ireland, Partner and East Coast Sales Director of Pali Wines, to select pairings for each course. Guests will enjoy Pali Charm Acres Chardonnay in a reception prior to the seated dinner.
Wine & Swine Dinner Menu
“Surf & Turf” Noodle Salad (James Boerma, Chef al Arange)
Terrine of pork, consommé, lobster carpaccio, satsuma-ginger gastrique
Pali Riviera Pinot Noir
Study in Pork Belly (Camille Withall, Sous Chef)
Pali Shea Vineyard Pinot Noir
Crepinette of Pork Shoulder (Erik Kellison, Chef du Tournant)
Acorn squash mousseline, pear glaze
Pali Durell Vineyard Pinot Noir
Chocolate Noir (Soraya Carrington, Chef Garde Manger)
Velvet chocolate custard, pinot brigadiero, forbidden rice crispy
Pali Summit Pinot
Dinner costs $95 per person (not including tax and gratuity). Reservations are required. Please call 850-641-0017 or send an email to firstname.lastname@example.org to reserve.