The University Club of Portland is featuring Bells Up wines at its Saturday, January 18, 2020 winemaker dinner — and the menu is bringing on the BACON. The University Club’s Executive Chef has paired our wines with a delicious 5 course dinner featuring bacon in a variety of formats. Bacon, pancetta, pork belly… all varieties of America’s favorite food group: BACON! We hope you will join us for a great night of wine, food & bacon conversation!
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First Course
Oysters Casino
Celery, onion, red bell pepper, bacon, lemon
>Paired with 2018 Rhapsody Pinot Blanc<
Second Course
Warm Spinach Salad
Blue cheese, red onion, dried cranberries, Almonds, bacon bits, bacon vinaigrette
>Paired with 2018 Prelude Estate Rosé of Pinot Noir<
Third Course
Carbonara
Fettuccini, parmesan, bacon, onion, egg yolk
>Paired with Paired with 2016 Titan Pinot Noir<
Fourth Course
Porchetta
Bacon wrapped pork loin, shoestring potatoes, fennel bulb, arugula, oregano vinaigrette
>Paired with 2017 Candide Pinot Noir<
Fifth Course
Bacon Stout Chocolate Cheesecake
Ganache, blackberries, candied bacon
>Paired with 2017 Firebird Syrah<