There are few things in this world that I love as much as a whole roasted pig. Naturally, when I found out that Topping Rose House was hosting a pig roast dinner in collaboration with Wolffer Estate, I jumped at the chance to attend. The three and a half hours of traffic that we hit on our way out to the Hamptons was well worth it because this event was AMAZING!!! Held in the beautiful wood barn adjacent to the restaurant, we were greeted with a glass of Wolffer Sparkling Rose as we entered. That’s what I’m talking about. For the first hour, we sampled various pork-inspired hors d’oeuvres such as housemade mortadella and head cheese as well as foie gras and lobster. The best part for me was the homemade chicharrones (crispy pork rinds) that were on the table. Oh my goodness, those were the best darn pork rinds I have ever had! They were perfectly crispy, airy, and salty. I swear, I was tempted to snatch up the pork rinds at each table and stuff them in my purse for later. I fought that urge (it was tough) and devoured all of the rinds at my table instead. Before the formal dinner began, Chef Ty Kotz brought us outside for a sneak peek of the pig, which had been roasting on an electric spit since 10am that morning! Oh yeah. Slow and low (with a burst of high heat at the end for that crispy skin) is the way to go. Our first course was an assortment of local micro greens from Good Water Farms — a light, refreshing starter that was paired nicely with Wolffer Dry Riesling. Then came the moment we were all waiting for: the pork!!! Chef Ty and his team carved up the pig and served that succulent meat family-style along with pretzel spaetzle, housemade bratwurst, Brussels sprouts & apples, and cabbage choucroute. Everything was absolutely delicious! The pork was so incredibly tender, moist, and flavorful. Two Wolffer wines, a cab and a merlot, were paired with this course. For dessert, we enjoyed rhubarb upside down cake, hazelnut brittle, and petits fours prepared by Pastry Chef Cassandra Schupp and a glass of Wolffer Diosa Late Harvest. The whole experience was unforgettable, from the food and wine to the lovely ambiance. Props to the Topping Rose team for hosting such an amazing event!
The lovely Topping Rose barn
The most amazing chicharrones (fried pork rinds)
Wolffer Estate Sparkling Rose
Foie Gras on Brioche
Head Cheese crostini
Sneak peek of the pig before dinner. It has been roasting since 10am!
Executive Chef Ty Kotz and his masterpiece
Wolffer Estate Dry Riesling
Local Micro Greens from Good Water Farms
It’s almost time to eat that beautiful pig!
Wolffer Estate Cabernet Sauvignon
Spit-roasted Whole Pig
Brussels Sprouts & Apples
Wolffer Estate Diosa Late Harvest
Rhubarb Upside Down Cake