Local Wine Events

Event ID #169793

Event Details

Winemaker Greg Cropper will begin preparing 36 hours in advance his fabulous, award winning, eighteen-hour 200 pound whole pit roasted pork. If it is in the ground 18 hours why does it take 36 hours to prepare you’re asking? The fire must be started 18 hours in advance prior to lowering the pork into the earth – this ensures that the embers are at the optimal cooking temperature. Greg has been preparing this for family and friends for over twenty years. When Carmody McKnight won the Grand Prize at the 2003 Paso Robles Winemaker Cook-Off with this extraordinary style of cooking, we decided to share it with you on an annual basis. The whole pork roast will be un-earthed at noon sharp! Executive Chef Charles D. Paladin Wayne will be on hand once again to add his magic with an array of artistic dishes that will not only compliment the pork but also the full array of estate wines. This event has become so popular that in 2007 we had to roast THREE sows! RESERVATIONS REQUIRED so we can plan accordingly.