Saturday evening’s Pigs & Pinot Gala features a sumptuous five-course dinner at Hotel Healdsburg’s Dry Creek Kitchen. As a collaborative offering, each course features a signature creation from Palmer and his guest chefs including: Matt Lambert of The Musket Room, Barbara Lynch of No. 9 Park, B&G Oysters and The Butcher. Every course will be paired with two limited-production Pinot Noirs from highly acclaimed wineries including Williams Selyem, Paul Hobbs and Handley Cellars.
Seating at the Swine & Wine Dinner is limited to Pigs & Pinot H2Hotel Package Guests
Tickets to Taste of Pigs & Pinot are $175 and Seminars are $125. Event tickets are non-refundable.
