Food Around Kansas City

Pig and Peay

Written By: Mary Bloch - Feb• 17•13

Andy Peay was in town for the Nelson’s inaugural wine event, aptly called ShuttleCork. Peay, along with 5 other sought-after vintners, came from California to pour  fantastic wines and mingle with some of Kansas City’s most ardent wine enthusiasts during an evening that culminated in a wine auction.

Pig and Peay dinner--Michael Smith RestaurantBut before that, Peay teamed up with Michael Smith to participate in a wine dinner at Michael’s restaurant. The two have known each other for years so it seemed like a natural fit…and it was. Those of us in attendance were treated to a variety of Peay’s outstanding wines, paired with pig. Michael roasted a whole pig and made an entire meal around it.

Here is the menu from the Pig and Peay ‘S’Wine dinner.

Hamachi Crudo & Lardo Crouton
2011 Cep Rosè, Russian River Valley   Hamachi and Crudo--MIchael Smith

Sea urchin guacamole
pancetta & potato chips
2010 Estate Chardonnay Sea Urchin, Plaintain and pancetta chips-Michael Smith

Whole Roasted Pig
steamed buns & garnishes
2010 Sonoma Coast Pinot Noir & 2010 Pomarium Pinot NoirThe Pig--Michael Smith

Roasted Wild Boar
house cured guanciale spaetzle & house made boar soppressataPork with steamed buns and arepas--Michael Smith 2008 ‘La Bruma’ SyrahBoar and spaetzle---Michael Smith

Almond Milk Doughnut
chocolate glaze & bacon bits
The Roasterie CoffeeAlmond milk doughnuts--Michael Smith

My favorite course was the pork in steamed buns and arepas, with an Asian slaw. The pork was served family-style and those who like it hot could add a spicy chili-garlic sauce to the little sandwiches.

Michael and Nancy Smith host a winemaker dinner every month, and I’ve never been to one that wasn’t great fun. Outstanding wines and food, and if you get a group of your friends together to go with you, what more could you want?

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