Lemelson Vineyards Wine Dinner – Sept. 19
We will be showcasing one of Oregon’s highest regarded wineries, Lemelson Vineyards, during a four-course wine dinner at The Ravenous Pig on Monday, Sept. 19. Known for producing some of the world’s top pinot noirs, the folks from Lemelson will bring along a variety of their finest organic estate-grown wines to pair with a seasonal one-night-only menu curated by Executive Chef Nick Sierputowski. Seating is extremely limited and tickets are $85/per person (plus tax and gratuity). To RSVP call: 407.628.2333.
Lemelson Vineyards Wine Dinner Menu:
Reception (6:30 – 7 p.m.)
Lemelson Vineyards Dry Riesling
– Raw Oysters
– Duck Ham Deviled Eggs
Lemelson Vineyards Tikka’s Run Pinot Gris
– Cured Snapper with Preserved Lemon Curd, Ginger Oil, Avocado, Puffed Rice
Lemelson Vineyards Meyer Vineyard Pinot Noir
– Roasted Seminole Pumpkin Salad with Pear Butter, Arugula, Burnt Onion
Lemelson Vineyards Thea’s Selection Pinot Noir
– Lamb with Sweet Potato, Roasted Royal Trumpets, Fernet Fluff, Lamb Jus
Lemelson Vineyards Jerome Reserve Pinot Noir
Chocolate Cake with Scuppernong Grapes, Black Truffle Ice Cream
SIPPING SPAIN: Grandes Pagos Wine Dinner on Aug. 8
The Ravenous Pig will showcase a selection of Spain’s most acclaimed wines on Monday, Aug. 8 at the Grandes Pagos Wine Dinner. The curated evening will kickoff with an oyster and wine reception beginning at 6:30 p.m. followed by a four-course pairing menu featuring seasonal dishes handpicked by Executive Chef Nick Sierputowski accompanied by Grandes Pagos wines. Tickets are $100 each (including tax and gratuity). To RSVP call 407.628.2333.
The complete four-course pairing menu includes:
Food: Oysters with pico mignonette
Deviled quail egg with Duck Ham
Nduja crostini, eggplant relish
Wine Pairing: Juve Y Camps ‘Gran Reserva’
Food: Scallop Crudo with marcona almond & saffron
Wine Pairing: Anima Negra “Quibia” (60% Callet & 40% Premsal)
Enrique Mendoza “La Tremenda” (50% Chardonnay, 50% Merseguera)
Food: Rigatoni with Beef salumi bolognese, squid, jimmy nardello peppers
Wine Pairing: Enrique Mendoza “Santa Rosa Reserva”
Finca Valpiedra “Reserva”
Food: Roasted goat with romesco, charred scallions, potato-manchego torta
Wine Pairing: Marques de Grinon Syrah 2006
Marques de Grinon Cabernet Sauvignon
Food: House Ricotta with roasted apricots, pistaschio granola, honey
Wine Pairing: Dessert Wine: Enrique Mendonza Moscatel
The Last Roast – Aug. 1
Yes, the rumors are true. August 1 will mark our last roast at The Ravenous Pig. But fear not. This does not mean the end to the monthly deliciousness that so many of you have come to know and love.
Not only will the monthly roast series continue at Cask & Larder the first Saturday of each month, The Ravenous Pig will launch its first ever brunch menu that will be available every Saturday afternoon beginning Saturday, Aug. 8.
For our final roast, from 11:30 a.m. to 2 p.m. we’ll be serving the meal that started it all. Plates will be piled high with BBQ Pork, Smoked Sausage, Braised Black Eyed Peas, Bacon Collard Greens and Cornbread. Plates are $17 person and all draught beers will be specially priced at $5 per pint. A seasonal punch will also be available for $5 per glass.
Darioush Wine Dinner – June 15
On June 15, renowned Napa Valley vineyard Darioush will be showcased at The Ravenous Pig for a very special wine dinner. Our chefs have created a delicious five-course summer menu to pair with some of Darioush’s most interesting wines. Seating is extremely limited and the dinner is $125 per person (plus tax and gratuity). For reservations call 407.628.2333.
ST. PATRICK’S DAY ROAST
Join us this Saturday, March 7th, when we harness our inner Irish spirit at our St. Patrick’s Day Roast—corned beef, cabbage and bangers included. And don’t forget to bring your green hats.
WHEN: March 7th, 11:30 a.m. to 2 p.m.
MENU: Corned beef and cabbage, bangers, roasted potatoes, Irish soda bread, toffee pudding PRICE: $19, plus $5 Irish whiskey punch
BOOK IT: Click HERE FOR RESERVATIONS
Key Lime White Chocolate Tart RECIPE
We don’t often use white chocolate, but it provides a good balance to the tartness of the Key lime without having to add a lot of extra sugar.
12 tablespoons unsalted butter, room temperature
1/3 cup sugar
Pinch of coarse salt
3 large eggs, divided
1 cup plus 1 tablespooon all-purpose flour
Milk, as needed
2 teaspoons water
1½ gelatin sheets
8 large egg yolks
1 cup sugar
¾ cup fresh Key lime juice
4 ounces white chocolate
4 tablespoons unsalted butter
6 egg whites, room temperature
1 cup plus 2 tablespoons sugar
3 tablespoons water
Pinch coarse salt
1 teaspoon cream of tartar
1 cup frozen huckleberries
¼ cup sugar
Pinch coarse salt
¼ teaspoon fresh lemon juice
Make tart dough
- Beat together butter, sugar, and salt in bowl of standing mixer fitted with paddle attachment, until just smooth. Add two eggs, one at a time, beating mixture until full incorporated.
- Add flour and beat on medium speed until just incorporated. If dough is crumbly, add milk, 1 teaspoon at a time, until dough holds together.
- Wrap dough in plastic wrap; refrigerate at least 30 minutes.
- Preheat oven to 350˚F. Remove dough from refrigerator; press evenly into 9-inch tart pan. Prick bottom and sides of dough with tines of a fork. Line dough with parchment paper and pie weights. Bake 25 minutes.
- Whisk remaining egg with water.
- Remove tart from oven; remove parchment and pie weights. Brush dough with egg wash and bake an additional 10 minutes or until golden brown. Remove from oven and cool 1 hour.
Make tart filling
- Place gelatin sheets in a small bowl of cold water; set aside. Place white chocolate in a large glass bowl; set aside.
- Whisk together egg yolks, sugar, and juice in a glass bowl until smooth. Transfer mixture to a double boiler. Cook, whisking frequently, until mixture thickens and reaches 160˚F. Remove from heat and whisk in butter, 1 piece at a time.
- Remove gelatin from water and squeeze to remove liquid. Whisk softened gelatin into Key lime mixture; pour over white chocolate, stir to combine. Let stand 10 minutes; pour into prepared tart shell. Refrigerate 3 hours or until set.
- Whisk together egg whites, sugar, water, salt, and cream of tartar in a large metal or glass bowl. Place bowl over a pan of simmering water. Whip mixture using a hand-held mixer with whip attachment on low speed 4 to 5 minutes. Increase speed to high and whip until thick, about 4 minutes more.
- Remove bowl from heat. Whip mixture until light, fluffy and triple the volume.
- Transfer meringue to a piping bag fitted with tip of choice. Pipe meringue onto chilled tart; lightly toast meringue using a kitchen or brûlèe torch.
Make huckleberry sauce
- Heat huckleberries, sugar, salt, and lemon juice in a small saucepan over medium heat. Bring to boiling, reduce to a simmer. Cook 5 to 8 minutes or until mixture thickens.
- Transfer mixture to a blender; puree until smooth.
- Slice tart into 8 pieces. Serve chilled with huckleberry sauce.
BRAISED SHORT RIBS RECIPE
Why farro for our risotto? Because we like the way its nutty flavor plays off braised meat. And the onion marmalade brings the surprise of sweetness.
Braised Short Ribs
6 (8-ounce) portions beef short ribs
1 recipe Red Wine Marinade (Pantry, page 237)
Coarse salt and freshly ground black pepper, to taste
¼ cup canola oil
1 medium yellow onion, diced large
1 carrot, peeled and cut into 2-inch lengths
1 celery stalk, cut into 2-inch lengths
3 tablespoons tomato paste
5 sprigs thyme
2 fresh bay leaves
2 quarts chicken stock
Horseradish Crème Fraîche
½ cup crème fraîche
2 tablespoons freshly grated horseradish
1 teaspoon coarse salt
5 large yellow onions, diced
1 ½ cups white wine vinegar
1 cup sugar
2 tablespoons ground coriander
1 teaspoon fennel seed
2 teaspoons coarse salt
10 cups chicken stock
3 tablesppons extra-virgin olive oil
2 cups faro
Coarse salt, to taste
Marinate and braise short ribs
- Place short ribs in red wine marinade in a large bowl or zip-top bag. Refrigerate overnight.
- Remove short ribs from marinade, reserving marinade. Pat short ribs dry with a paper towel and season with salt and pepper.
- Preheat over to 300°F.
- Heat oil in a large, ovenproof pot over medium-high heat until it begins to smoke. Working in batches to avoid crowding pan, sear short ribs on all sides until evenly browned. Transfer short ribs to a plate and set aside.
- Lower heat to medium; add onion and celery to pot and cook, stirring, until softened lightly. Add tomato paste, thyme, and bay leaves and cook, stirring constantly, 30 seconds to 1 minute. Add reserved marinade and seared short ribs to pot. Add enough chicken stock to cover by 2 inches.
- Bring to a simmer, then transfer to oven. Braise short ribs until they are fork-tender but not falling apart, about 2 hours.
Make horseradish crème fraîche
Fold all ingredients together in a medium bowl. Set aside at room temperature until ready to serve.
Make onion marmalade
Combine all ingredients in a large pot over medium-high heat. Stir frequently, until liquid is reduced to a marmalade-like consistency, about 15 minutes.
Make faro risotto
- Place chicken stock in a medium saucepan over medium-high heat; heat until just simmering, then lower heat to medium to keep stock hot.
- Heat olive oil in a large saucepan over medium heat. Toast farro in oil until farro begins to smell nutty.
- Add a ladleful of chicken stock, cooking and stirring until farro absorbs most of liquid. Continue adding stock by the ladleful, stirring frequently and cooking until stock is mostly absorbed before adding the next addition. Season with salt to taste.
Stir horseradish crème fraîche into farro risotto. Spoon a portion of farro risotto into each of 6 bowls. Top with braised short ribs, and garnish top of short ribs with onion marmalade.
A Perfect Match for Ravenous Romantics and Food Lovers This Valentine’s Weekend
Call it chance or seductive serendipity, but Cupid and the calendar collided this year and Valentine’s Day falls on the weekend.
To celebrate the amorous occurrence, The Ravenous Pig will offer a menu of our most popular signature dishes on Saturday, Feb. 14 as well as a special Valentine’s Tasting Dinner on Sunday, Feb. 15.
Our chefs have dreamt up a “Perfect Match” menu for the evening featuring four love-laced courses:
The Ravenous Pig’s “Perfect Match” Valentine’s Tasting Dinner
When: Sunday, Feb. 15
Where: The Ravenous Pig – 1234 N. Orange Ave, Winter Park, FL. 32789
Time: First seating reception at 5 p.m., second seating reception at 7:30 p.m.
Cost: $70 per person (plus tax and gratuity), wine pairings available
for $35 per person
RSVP: For reservations call 407.628.2333
HAPPY NEW YEAR!
With all the delicious food our chefs cook up at The Ravenous Pig and Cask & Larder, we opted not to set ourselves up for failure and make any New Year’s diet resolutions. Yes, the Swine Family is definitely setting the culinary bar high in 2015 and we’ve come up with the following “Ravenous Resolutions” to guide us in the months ahead.
1. Keep your pantry stocked – Opening this March, Swine & Sons, our newest endeavor located next to Cask & Larder, will specialize in takeout charcuterie, butcher sandwiches, seasonally inspired homemade ice creams, signature spices and rubs, scratch-made biscuits, daily pastry offerings and more. The first-of-its-kind in Central Florida store will transform your pantry into a palace fit for a “Pig.”
2. Cool collaborations – With so many amazing local artisans and vendors, we are always looking to team up with people who have a similar passion for their craft as we do for food. Coming Feb. 7, Cask & Larder will pay homage to classical music’s biggest beer connoisseur—Johann Sebastian Bach— with a special beer release made in collaboration with the Bach Festival Society. (Special extra ingredient: There will be a live performance of some raucous German beer hall songs by the Bach Choir at Cask & Larder to celebrate the beer’s release.)
3. Pack the calendar – Stay tuned for a 2015 social calendar filled with unique food and drink events pairing some of our favorite beers and distilleries with some of our chefs’ most creative seasonal dishes. The fun kicks off in February with the year’s first monthly roast at The Ravenous Pig, a back-by-popular-demand traditional pig roast.
4. Give back to the community – The Central Florida community has shown us unbelievable support since The Ravenous Pig first opened its doors more than seven years ago. We are truly grateful for all the love and are always looking to give some back through charity. One of the most notable charitable events we’ll be participating in this year is Appetite for the Arches on March 7. The one-of-a-kind culinary event, benefitting Ronald McDonald House of Central Florida, brings together the area’s top chefs to create gourmet dishes using only McDonalds ingredients. For more info on the event click here.
5. Keep on crowlin’ – With our new head brewing tandem, Larry Foor and Garrett Ward, churning out keg-after-keg of top-notch craft beer, we invested in a new toy so you can enjoy Cask & Larder beers in the comfort of your own home. Our crowler machine cans 32-ounce to-go cans of Cask & Larder beers. They are available in three rotating varieties for $7 each and can be purchased directly at the bar.