On Wednesday, November 19, George’s at Alys Beach will host a Wine & Swine dinner highlighting pork in all its forms. 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 during a reception prior to the seated dinner. The menu includes: “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 begins at 6 p.m. and 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. For more information on George’s At Alys Beach follow them on Facebook, Twitter, Instagram, and YouTube.