We don't use the word epic often, but it will justly be applied here... 6 courses (each one incorporating pork in some fashion) + 6 wines, hosted by Winemaker Adam Webb of Cochon, on his very first Michigan tour. Ridiculous menu. This is a must do dinner!

Cochon Wines is the brainchild of Adam Webb and Mike Kuenz, owners of Odisea Wine Company, which is a Rhone and Iberian specialist using California grapes. Cochon, the loving French word for Pig, in this case refers to the use of the 300- liter French oak barrels Cochon Wines are aged in. The term Hogshead or Hog has long been used to describe these unique shaped barrels. They started experimenting with Hogsheads from their beginning in 2004 with Rhone varietals and particularly liked the results, especially with Syrah, where they found the Hogs yielded rounder, softer textured and more elegant wines. The result is a collection of small production California Rhone wines raised exclusively in French Hogsheads.

APPETIZERS:

-Braised Carnitas with chimichurri on potato cake

-Ginger Pork Dumplings with yuzu

-Goat Cheese Profiteroles  applewood smoked bacon and basil

Old Vine Ros?

1st: Bibb and Prosciutto di Parma

apricot, fennel, cashew, shaved manchego, honey lemon and white verjus dressing

Petite Cochon Blanc

2nd: Pancetta Wrapped Scottish Salmon

bronzed gnocchi, haricots verts, roasted garlic, tomato butter

Pape Rocks

3rd: Stuffed Kurobuta Pork Tenderloin in Caul

arugula, hen of the woods, gruyere, grilled summer vegetables, mustard sauce

Petite Cochon Rouge

4th: BBQ Duroc Pork Belly

sweet corn pierogi, caramelized vidalia onion, saut?ed black kale

Whole Hog

5th: Peppalo Dark Chocolate Studded Waffle

michigan maple almond ice cream, bourbon caramel, and candied bacon

Terrassous Rivesaltes, 6 Year, France