Appetizers started from the head and jowls of the pig. Ad Hoc created assorted salami (charcuterie), pickled vegetables and stuffed chicken legs. This was served with a 2009 Rose wine (grapes bought from Cep Vineyards and made by Peay Vineyards).
Salad of endive and watercress came with crisp pig ear lardons and a sea urchin crostini with pork back fat. Peay Roussane/Marsanne 2007. Hubby loved the pig ear and the urchin.
"Heart and Soul" was pig heart pastrami and petrale sole. Two chardonnays were served: Peay Vineyards Estate 2007 and Peay Hirsch Vineyard 2006. The heart was marinated in brine for 2 days, and then cooked sous vide (vacuum sealed in plastic and gently cooked in a water bath) for 24 hours. Part of this dish was brought back for me to try the next day. The heart tasted like good pastrami. Hubby thought this was the best fish he's ever had, and really enjoyed the pig heart.
Pork feet (removed from the hoof) came out with smoked wild mushrooms, green and yellow beans, Ranch Gordo yellow eye beans. Two pinot noirs: Peay Vineyards Estate 2004 and Peay Scallop Shelf Estate 2006.
For the main course a stuffed pork chop with yellow corn, black rice and crisp belly. Peay Vineyards La Bruma Estate syrah 2007 and PV Les Titans Estate syrah 2007 accompanied the main. When I tasted this the next day, it tasted like it was stuffed with liver--the pork chop meat was divine.
Dessert of waffles with crisp candied bacon and buttermilk sorbet ended the meal sweetly. (Photo is greatly cropped because it would not upload otherwise.)
My husband loved the meal and felt the wines a treat. Peay Vineyards is at Sea Ranch on the Mendocino Coast.
Animal innards (offal) are not really my thing, so I would have loved half the meal. I at least taste the offal and give it a chance; after all it's better for the planet not to waste. Hear it's the mark of a great chef: turning offal into something delicious. Andrew Zimmern from the Travel Channel would commentate well on the meal.