Edio Vineyards' Third Annual Snout-to-Tail Dinner

Edio Vineyards' Third Annual Snout-to-Tail Dinner Saturday, May 16, 2026 | 5:00–9:00 PM Edio Vineyards at Delfino Farms | 3205 North Canyon Road, Camino, CA | Ticket link HERE Top Chef alum Chef Nelson German headlines Edio Vineyards' third annual Snout-to-Tail Dinner — an intimate, multi-course evening of whole-animal cooking and Sierra Foothill wine pairings at a fourth-generation family farm in El Dorado County. Pasture-raised beef and heritage pork from Delfino Farms, dry-aged by Coffland's Craft Butchery, paired with Edio's small-lot and library wines. Dessert by Joan's Apple Bakery. 21+ only. Tickets non-refundable. THE MENU Opening Reception Habichuela Hummus, dry aged pork pernil, key lime, wild fennel, inca pepper, platano verde Dry Aged Beef Tartare, spring pea avocado crema, smoked trout roe, sesame cone Paired with: 2025 Albariño Amuse Bouche Oyster Escabeche, Passionfruit & Aji Dulce Mignonette, Fermented Honey, Recaito First Course Ahi Tuna Crudo, Pickled Strawberry, Kiwi Leche de Tigre, Spring Herbs, Nasturtium Paired with: 2025 No. 5 Blanc and 2025 Robyn's Blend (side-by-side) Second Course Whole Hog Porchetta, Charred Spring Onion Salsa Roja, Smoked Plantain Romesco, Fava Bean & Mint Salad Paired with: 2023 No. 5 Rouge Main Course Charcoal-Grilled Dry-Aged Beef, Sazón-Spiced Jus, Roasted Bone Marrow, Plátano Maduro Salsa, Braised Mustard Greens Paired with: 2022 Frank's Blend Dessert Joan's Apple Bakery Crème Brûlée