Everybody who knows me knows how much I love wine. When I first started trying wines I was a huge Merlot fan and slowly moved to Cabernet Sauvignons and finally Pinot Noir. I’m more of a white wine and rose wine enthusiast these days but the pendulum is starting to swing back to reds for me. That’s why I was excited to get an invitation to try the Perry’s Steakhouse April special – Pinot and Pork!
Let me first say how much I love Perry’s wines! I went to a tasting when they launched their new Private Reserve Cabernet and Chardonnay in 2017 and got to hear how they were created from Perry’s Corporate Sommelier, Susi Zivanovic. I found myself wanted to “be” Susi…I mean, could you think of a more perfect job than bringing fabulous tasting wines to people?! She is a wealth of information and I found myself hanging on her every word, that is, between sips of the wine samples!
Last Sunday, my husband and I arrived for and early supper at Perry’s. The April special is a three course meal consisting of your choice of salad, their legendary slow-roasted, caramelizad pork chop and finally, their decadent dessert trio. Let me just say this…make sure you go hungry!!! This combination is out of this world!
Our server, Todd, was so comfortable to talk to and provided lots of tidbits about the food and wine. He raved about the pork chop and even offered suggestions on how to prepare the leftovers, because there would definitely be leftovers with the size of the pork chop they were about to serve! I suggested that maybe Perry’s should post a left-over pork chop recipe flyer for their guests! At this point I couldn’t wait to try the main course. On a side note, I’ve only had the pork chop one other time and it was thanks to my brother-in-law when he was in town a year ago. So having it hot out of the kitchen and watching it being carved at the table was a treat!
We started with salads, Eddie ordered the wedge salad while I had the warm spinach and bacon salad. We had just finished these when the pork chops were brought out on sizzling platters. The young man carving them explained what he was doing…first slicing the ribs, followed by what Perry’s calls the eyelash – a small portion of dark meat and then the loin along with a side of applesauce. He also suggested sampling everything in that order. Wow! That first warm bite was incredible! The caramel flavor along with spices and garlic butter was so rich I just wanted to savor it for a bit.
After that first bite I reached for the Perry’s Reserve Pinot Noir to complete the pairing and it was heavenly! The Pinot Noir is out of Monterey County California and you can definitely get hints of berries and cherry aromas with a very smooth finish. It was created especially to pair with the pork chop and I can see why! I found myself alternating between bites and sips throughout the rest of my meal!
We were so stuffed we barely made it to the loin! I took a few bites and our server Todd returned and asked if I had given up. I said yes and to box the rest up because we still had the dessert trio to go! Luckily for us, the trio is small bite style so we enjoyed bites of cheesecake, creme brûlée and a tasty crunchy chocolate that was like a Nestle crunch bar!
Perry’s is great about offering specials and the month of April is no exception. You can get a glass of the new Pinot Noir for five dollars off the usual $14 during dinner service if you order the pork chop. Or you can get $20 off a bottle of the Pinot which is usually $56. Get the bottle!!! Trust me on this! On Sundays you can opt to get the three course meal that Eddie and I enjoyed for $34.95 and the wine price applies. Sunday supper is from 4-9 p.m. Head over for a delicious time, especially this month (April) and maybe I’ll see you there!
Oh! Forgot to mention that we ordered a side of the steak truffle fries to go with dinner too because well…truffles!