- State legislators hear Washington wine will be ‘bigger than wheat’Posted 7 hours ago
- Washington, the state of RieslingPosted 1 day ago
- Larks Restaurants in Rogue Valley top Oregon Wine A-List awardsPosted 2 days ago
- Lawmakers weigh 4th tasting room for Washington wineriesPosted 4 days ago
- WSU lecture series to present ‘Climate Extremes’ wine symposiumPosted 6 days ago
- Reustle wins 5 double golds at San Francisco Chronicle wine judgingPosted 1 week ago
- Ste. Michelle brands ride tall at Houston rodeo judgingPosted 1 week ago
- San Francisco Chronicle Wine Competition draws 6,850 entriesPosted 2 weeks ago
- Paterson takes Tantalus Vineyards to another levelPosted 2 weeks ago
- Oregon Riesling, we wish there was morePosted 2 weeks ago
- This event has passed.
Maialata: Festival of the Pig at Montinore Estate
February 10, 2013 @ 12:00 pm - 8:00 pm$95
Nostrana chef/owner Cathy Whims is partnering with Montinore Estate, whose owner Rudy Marchesi is as dedicated to biodynamic wine production as he is to reverence for peasant food, to bring the Italian festival of the pig to Oregon. Friends and pork aficionados Jason French (Ned Ludd), Fred Carlo (Salumeria di Carlo) and John Taboada (Luce, Navarre), will come together at Montinore Estate on Feb. 10 to create an experience normally reserved for farmers, butchers, and Italian villagers. The event limited to 60 guests.
Maialata celebration has roots in Northern Italy
In the mountain towns of Northern Italy, winter brings more than frost on the hillsides and a fire in the hearth. Two weeks after the first full moon of the new year, farmers and friends come together for the Maialata. An age-old Italian celebration of the pig – “maiale” is Italian for pork – the feast is steeped in peasant traditions in accordance with folklore and biodynamic practices. All day, the community would work together to butcher and prepare the local pigs, all night they would feast on the bounty of their labor.
“I discovered the Maialata while travelling in Friuli, Northeastern Italy,” Whims said in a news release. “It was such a beautiful tradition, bringing together friends and family with many hands to make light work. Here in Oregon, we have such an affinity for pork, and access to well-raised animals such as those from Laughing Stock Farm, and it felt like a tradition we should share.”
Winter months afford the natural refrigeration necessary to process an entire 500 pound animal into sausages, salumi, prosciutti, steaks, ribs, behemoth roasts and ragus.
In honor of that tradition, Whims, Marchesi and friends invite diners to participate in the entire process: stuffing sausage and making ravioli alongside some of Portland’s best chefs while enjoying hand-crafted cheese, charcuterie and wine.
At dusk, participants will then gather in the wine cellar to indulge in a six-course feast – the product of the days lessons and labors – accompanied by Montinore’s wines.