Cheese, Pork, and Wine – is there a more perfect pairing? The team at Bacchus – A Bartolotta Restaurant has partnered with their long-time friends at Uplands Cheese to create a dining experience not to be missed.
Executive Chef Nick Wirth has created a delicious menu highlighting the best of Uplands Cheese award-winning cheeses and locally-sourced Berkshire Heritage pork. These hogs are raised on the Dodgeville dairy farm and are fed the extra whey from the cheesemaking process. This specialized diet gives the pork a unique, sweet flavor.
Wine Director and Certified Sommelier Joseph Kane is excited for this special event and having the extensive wine cellar at Bacchus at his disposal. He has selected wine pairings to enhance Chef Nick Wirth's menu and showcase the wide variety of pairing options Pork and wine have to offer.
Make plans to join Chef Wirth, Sommelier Joseph Kane, and the team at Bacchus for this truly memorable event.
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mixed endives, green goddess dressing, savory granola
2016 Trimbach Riesling, Alsace, France
wild mushrooms, egg noodles, cured egg yolk,
Pleasant Ridge Reserve extra-aged cheese
2014 Woodenhead Pinot Noir, Anderson Valley, CA
PORK DUO: TETE DE COCHON & BRAISED SHOULDER
papas bravas, chorizo hollandaise
2015 Muga Reserva Selection, Rioja, Spain
PLEASANT RIDGE RESERVE FONDUE
lemon-scented scone, guava jam, cashew brittle
NV Moet & Chandon Imperial Champagne, Epernay, France