Winderlea Wine Dinner at Range

September 25, 2017

Top Chef Bryan Voltaggio is creating a Harvest Time Pig Rendering with a heritage breed hog from Autumn Olive farms and producing a nose to tail tasting menu pairing with Winderlea wines.  Check out the menu below and join Winderlea owner Donna Morris as she breaks away from harvest for a couple of days in Maryland and DC.


1st course
Pig Head Taco, Fermented Radish, Local Sheep’s Milk Cheese, Salsa Verde, Charred Spring Onion

2nd Course
Caramelized Miso and Mustard Glazed Loin, Brussel’s Sprout, Rye

3rd Course
Braised Pork Shoulder, Kale, Celery Root

4th Course
Rotisserie Porchetta Carved Table Side, Everything Mashed Potato, Succotash

Candied Bacon and Pumpkin Cheesecake, Whole Wheat Tuile, Smoked Whipped Cream

Blood Caramels, “Marrow”-schino Cherry Bon Bons

RSVP to Range at 202.803.8020 or call or email Donna at or 503.554.5900


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