Swine and Wine
Pork and Pinot at Vidalia
Chef RJ Cooper's new Pork and Pinot happy hour menus have been known to overflow with all things
pulled, smoked and fried. This week, you'll get to stare down pinots from Oregon and France (they call it
Burgundy), paired with pork shoulder sliders, Carolina fried pork ribs, country pate and a braised pork
jowl. Ah…the four food groups.