On Wednesday, November 19, George’s at Alys Beach will host a Wine and Swine dinner highlighting pork in all its forms.

For each of the four courses at this year’s annual wine dinner, Executive Chef Darek Tidwell will collaborate with a different culinary team member to present a seasonal, pork-centric dish. Sommelier Jake Purvis worked with John Ireland, partner and east coast sales director of Pali Wines, to select pairings for each course. Guests will enjoy Pali Charm Acres Chardonnay in a reception prior to the seated dinner.

The menu includes:

“Surf & Turf” Noodle Salad (James Boerma, Chef al Arange)

Terrine of pork, consommé, lobster carpaccio, satsuma-ginger gastrique paired with Pali Riviera Pinot Noir

Study in Pork Belly (Camille Withall, Sous Chef) 

Paired with Pali Shea Vineyard Pinot Noir

Crepinette of Pork Shoulder (Erik Kellison, Chef du Tournant)

Acorn squash mousseline, pear glaze paired with Pali Durell Vineyard Pinot Noir

Chocolate Noir (Soraya Carrington, Chef Garde Manger)

Velvet chocolate custard, pinot brigadiero, forbidden rice crispy paired with Pali Summit Pinot

Dinner begins at 6 p.m. and costs $95 per person (not including tax and gratuity). To make reservations for the Wine and Swine Dinner, email George’s or call 850-641-0017.