By: Lauren Phelps
We hosted our 11th annual Pig Roast dinner on Saturday evening, August 15th and wanted to share some of the images and a bit of information about this event. Over 120 guests joined us for a family-style meal on our terraced patio with wines paired from our cellar. The meal was collaboratively prepared by our very own Winemaker, Neil Collins and local Chef, Jeffery Scott.
Our very own Darren Delmore and his brother who make up the duo, The Delmore Boys set the tone with their Americana guitar tunes.
This year, Neil roasted the 350 pound estate-grown pig for over 12 hours using a modified iron-cross roaster with oak from our property. Chef, Jeffery Scott contributed incredible appetizers and sides using locally-sourced and organic ingredients.
TABLAS CREEK PIG ROAST
SATURDAY AUGUST 15th, 2015
CHEF JEFFERY C. SCOTT
CHILLED SUMMER MELON CUPS
GINGER CRÈME FRAICHE
TABLAS ESTATE LAMB CRUSTADE
MOROCCAN SPICES, ROSEMARY HUMMUS
DINNER FAMILY STYLE
HEIRLOOM TOMATO & WATERMELON
FRENCH FETA, SOFT HERBS, BALSAMIC CREMA
TOASTED PEARL COUSCOUS
PINE NUTS, SULTANAS, CURRANTS, FENNEL CONFIT
SHEEP’S MILK YOGURT TATZIKI
MASON JARS OF CAPONATA
HUSH HARBOR RUSTIC BREAD
EMBER ROASTED TABLAS CREEK ESTATE PIG
LOO LOO FARMS GARDEN PAELLA
PORCINI STOCK, LINGUICA, ROMESCO
CUMIN GLAZED CARROTS & CHARRED SUMMER SQUASH
ROASTED GARLIC, LOCAL GOAT CHEESE, LEMON THYME
OLIVE OIL GELATO, CINNAMON BASIL
We paired the meal with the 2014 Grenache Blanc, our 2014 Dianthus, the newly released 2013 Mourvedre and our flagship red wine, the 2011 Esprit de Tablas, that we brought up from the library.
Also, we are thrilled to announce that the Cooking Channel's, Man Fire Food will be airing an episode on September 15th highlighting our pig roast dinners! We're really looking forward to watching it.
The date for the 2016 pig roast has not been set yet and we recommend periodically checking our Upcoming Events page for more details. We give priority invitation to our wine club members and seating is very limited.