10th Annual Wine & Swine Dinner | June 10 | 4 – 7 pm

We’re kicking-off peak patio season with a Spanish-style pig roast at Barcelona Fairfield on June 10th—marking our 10th annual Wine & Swine experience. The star of this four-course feast is a roasted suckling pig, paired with the seasons’ freshest vegetables, salad, and sides. The spotlight is shared with bright and juicy wines—pairings selected by Wine Director Emily Nevin-Giannini and William Miller of Harry’s Wine & Liquor Market. Chef Jose Ochoa will co-host the event with T. Edward Wines’ portfolio manager, Caitlin Doonan.

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Entrance

Duck Crostini, Sheep’s Cheese

– 2017 Hondarribi Beltza, Ameztoi, ‘Rubentis’ – Getariako Txakolina

First Course

Tuna Tartare, Plantain

– 2016 Albilla, Bodegas Ponce, ‘Reto’ – Manchuela

Second Course

Grilled Peach Salad, Herbed Goat Cheese, Almonds

– 2014 Rufete Blend, La Zorra – Sierra de Salamanca

Third Course

Roasted Suckling Pig, Fingerling Potatoes with Mojo Picon, Wheat Berry Salad with Dry Cherries & Apricots, Grilled Vegetable Medley

– 2013 Mencía, Dominio do Bibei, ‘Lalama’ – Ribeira Sacra

– 2010 Tempranillo, Bodegas Santalba, ‘Ogga’ Reserva – Rioja

Fourth Course

Ricotta Mousse, Pine Nuts, Poppy Seeds Anglaise

– Oloroso, El Maestro Sierra, ’15 Años’ – Jerez

$90 – Buy Here & Register