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Pig and Pinot 

When: Tue., Feb. 8, 6:30 p.m. 2011
Price: $105
The American Institute of Wine & Food sponsors a Pig and Pinot Dinner, which kicks off with a butchering demo led by Bristol chef Chris Pandel. The four-course meal that follows, mostly porcine, includes smoked pork marrow bones on toast, pappardelle with suckling pig ragu bianco, and black walnut upside-down cake. Dishes will be paired with wine from California’s Copain Wines. Reservations required.

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