Heirloom LA brings Hudson Ranch to Silverlake Wine tasting
Chefs Matthew Poley and Tara Maxey have just returned from Hudson Ranch vineyard and farm in Napa, where they picked up a 40-pound Berk-Hampshire pig for the occasion, as well as plenty of vegetables, olive oil and wine to be paired with their dishes.
On the menu:
First course: watermelon-and-apple salad with Arkansas Blacks, Granny Smiths, baby pears, shaved carrots, watermelon, homemade ricotta cheese and smoked habanero aioli vinaigrette.
Second course: wild mushroom risotto with chanterelles, Hudson Ranch shallots and garlic, and winter squash puree garnished with wild purslane.
Third course: Caponata with charred heirloom tomatoes, long eggplants, roasted zucchini and fried Hudson Ranch potatoes served with farm fresh sunny-side-up egg and charred pickled padron peppers.
Fourth course: Whole roasted Berk-Hampshire pig stuffed with fresh fennel pesto served with braised shelling beans fagioli-style with shallot agro dolce and grape leaf salsa verde.
3 p.m. Sunday, $20 per person. Reservations are required. Silverlake Wine. 2395 Glendale Blvd., Los Angeles, (323) 662-9024, www.silverlakewine.com.
-- Betty Hallock
Photo credit: Tara Maxey