Food & Wine | Coffee Brined Pork Tenderloin with Chef Charlie Palmer & Winemaker Theresa Heredia
A Perfect Pairing
Mother Nature waits for no one. Wine must be nurtured from vine to bottle no matter what is happening in the world, and our cellar is buzzing for our upcoming bottling — at the recommended social distance, of course. Enjoy this virtual pairing with one of our favorite wine country chefs and owner of Dry Creek Kitchen.
We’ve paired a stunning selection of Gap’s Crown Pinot Noir with an incredible recipe for Coffee Brined Pork Tenderloin, Brussels sprouts and celery salad, reed’s pickled onions, with pecorino executed by the award winning Executive Chef Charlie Palmer.
We invite you to follow along with Chef Charlie and Winemaker Theresa as they share tips and techniques, and enjoy some chef tips direct from Charlie Palmer.
Download the Recipe HERE
Cook along with Winemaker Theresa Heredia & Chef Charlie Palmer