This past weekend, Charlie Palmer led us on a tour of the miniature farm at Quivira Vineyards where he gets his organic produce, eggs, and now two custom-raised, acorn-finished pigs who will soon become dinner at his annual Pigs & Pinot festival in Healdsburg. The pigs are very cute, but for obvious reasons neither Palmer nor the folks at Quivira have had the heart to give them names. As he puts it, “All I see when I look at them is a butcher’s chart. I think things like, ‘Wow, those hams are developing nicely.’” Check out our full slideshow of this locavore’s heaven, and the two eight-month-old piggies who shall remain nameless.
Even though the event is already oversold, the Hotel Healdsburg and Dry Creek Kitchen are offering special packages for pig-and-Pinot-philes, so check in with them for details if interested.
Earlier: Top Chef Popularity Overwhelms Charlie Palmer [Grub Street]
