Comments on: Getting Ready for Pigs & Pinot with Chef Charlie Palmer

By: Food Gal » Blog Archiv » A Wine-Tasting Staycation in West Sonoma County

Fri, 26 Aug 2011 13:27:28 +0000

[...] Visit to Another Part of Sonoma County: A Visit to Chef Charlie Palmer’s Dry Creek Kitchen in Healdsburg and to Quivera Vineyards Share and [...]

By: OysterCulture

OysterCulture — Tue, 02 Feb 2010 03:34:15 +0000

What fun and this event sounds so special. I love Quivera, we’re a member of their wine club and feel they do outstanding events. Oh, and their wine is not bad either. We’re headed up there in a few weeks for their farm to table meal. Thanks for sharing!

By: Lara

Lara — Sun, 31 Jan 2010 22:23:34 +0000

I wonder if they have any volunteer positions It would be fun just to be up there.

By: Tweets that mention Food Gal » Blog Archiv » Getting Ready for Pigs & Pinot with Chef Charlie Palmer -- Topsy.com

Sat, 30 Jan 2010 06:53:05 +0000

[...] This post was mentioned on Twitter by Ron Zimmerman and CarolynJung, rickschoc. rickschoc said: Love this restaurant RT @CarolynJung Chef Charlie Palmer gets ready for"Pigs & Pinot'' with two "Top Chef'' finalists. http://bit.ly/auMuvP [...]

By: foodgal

foodgal — Sat, 30 Jan 2010 01:05:33 +0000

Phoebe: Your sister named her pigs, “Scrumptious” and “Delicious”?! That is too funny!

Single Guy Ben: The kind folks at Quivira provided the info to your question about the chickens there. Nancy Bailey, general manager, responded: “Our heirloom chicken breeds are – Black Frizzle Cochin, Antwerp Belgian, Black Tailed White Japanese, White Laced Red Cornish, Buff Japanese Black Cochins, Golden Polish, Dominiques Cuckoo Marans, Partridge Rock, and Silver Laced Wyandottes. The breed of the chicken in the photo is a Silver Laced Wyandottes. All of the chickens are egg layers, not meat birds.”