On Wednesday, March 13 we are joining forces with Chef Greg Haley of Amuse Restaurant at the VMFA for a Nose to Tail Wine Dinner. Tickets are available through the VMFA.
I’ll be teaching Chef Haley how to break down a whole hog to cure or cook for this five-course feast. Each course is paired with a Michael Shaps’ wine from the Burgundy region of France. I’ve known Greg for years and am excited to work with him in celebrating the PIG!