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April 14, 2010

Woodberry wine-and-pork dinner

Alto AdigeWoodberry Kitchen sends news of an interesting-sounding dinner next week.

It involves organic Austrian wines and a variety of pork dishes made from Mangalitsa pig, an heirloom breed. 

I'll confess I had to turn to a Food Network cooking glossary to figure out what they meant by "speck" in the first course. (My people hailed from Southern Italy. They weren't eating any fancy-pants Alto Adigean ham.)

Here are the details:
 

"On April 19, at 7 PM, Woodberry Kitchen will be hosting a food and wine pairing supper, featuring the spectacular organic wines of Austrian winemaker Wimmer Czerny. To make this event even more special, the wines will be paired with dishes highlighting pork from the highly-coveted Mangalitsa heirloom breed of pig (which, coincidentally, also originates in Austria).  At a cost of $89.50 per person, this dinner experience is an excellent value for lovers of great food and great wine. Seating is limited to 36 spots.
 
"Wimmer Czerny is located in the Wagram region of Austria, along the Danube, approximately 50 miles to the west of Vienna. Czerny’s home village of Fels am Wagram is on the northern bank of the Danube, an area known for its almost pure loess soil (a soil comprised primarily of clay and sand, rich in organic matter).  The resulting microclimate produces world-class grapes for a well-crafted wine.
 
"The increasingly noted Mangalitsa breed of pig is valued for its rich fat content, making it  particularly excellent for cured meats. Originally bred in Austria and Hungary, Mangalitsa pigs are currently bred by one farmer in the United States. Mosefund Farm is located in Branchville, New Jersey and the pigs are raised with a level of care rarely seen in modern farming practices. Only a few of the best restaurants in the United States feature dishes and charcuterie from this breed.
 
The menu:
 
First Course:          Gruner Veltliner  Fumberg 2008
                            Mangalitsa speck "board"
 
 
Second Course:     Roter Veltliner  Fel am Wagram 2008
                           Oysters iced, stew, pretzel, jowl, lime leaf
 
 
Third Course:        Gruner Veltliner  Weelfel 2008
                           Gruner Veltliner  Felser Berg Reserve  2006
                           Rabbit, apple-lard dumplings, carrot and celery root in cast-iron
 
 
Fourth Course:     Traminer Trio  2007
                          Mangalitsa shoulder, cabbage, sunchoke, grain mustard
 
 
Dessert Course:    Eiswein
                          House-baked apple pie

For Reservations call: 410.464.8000 

 

Alto Adige in Northern Italy, ancestral home of speck. Sun file photo

Posted by Laura Vozzella at 5:23 AM | | Comments (1)
        

Comments

"Originally bred in Austria and Hungary, Mangalitsa pigs are currently bred by one farmer in the United States. Mosefund Farm is located in Branchville, New Jersey and the pigs are raised with a level of care rarely seen in modern farming practices."

From reading that, you might think that Mosefund Farm is the breeder. Actually, the company doing the breeding is Wooly Pigs - http://woolypigs.com - and I run the company.

Heath Putnam

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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