Roast pig to be featured at Mark Ryan Winery

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Don’t be surprised if the scent of pork fills the downtown air on Saturday.

As part of the Spring Release Weekend celebration at Mark Ryan Winery, 26 E. Main St., chef Greg Schnorr will be out front roasting a suckling pig for a scrumptious snack to be served with the four wines being poured. Winemaker Mark Ryan McNeilly will be joined in the tasting room by his Woodinville team. The roast starts at noon. A $5 tasting fee will be charged for release of the 2012 viognier, 2011 Dissident Red, 2011 Wild-Eyed Syrah and 2011 Crazy Mary mourvedre.

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