Calling all fans of Bravo TV’s “Top Chef” – you know who you are.

     Tonight’s episode of “Top Chef: Las Vegas” takes place at Charlie Palmer’s world-famous Aureole restaurant at the Mandalay Bay Resort and Casino in Las Vegas. The challenge will be for the chefs to host one of Palmer’s trademark “Pigs & Pinot” events.

    The bi-coastal Palmer, who owns a home and a two-acre pinot noir vineyard in Healdsburg, will appear as a guest judge on the episode. A graduate of the CIA at Hyde Park, Palmer has a reputation for being a perfectionist, but he’s definitely a team player when it comes to his restaurant empire. It will be interesting to see how the former football player and long-time mentor of young chefs pulls off his new role as food critic.    

   To celebrate his “Top Chef” appearance here in Sonoma County, Palmer is serving a special Pigs & Pinot pairing at his Healdsburg restaurant, the Dry Creek Kitchen, starting this week.

     The two-course pairing includes a Garlic Confit Marinated Pork Chop plus Sous Vide Pork  Belly, served with caramelized horseradish and apple compote and a House-Cured Pork Loin and Brussels Sprout Fondue served with a mustard Calvados pork jus. The dishes will be served with  De La Montanya Winery, Tina’s Vineyard, Russian River Valley, Pinot Noir.

    Palmer will host his fifth annual Pigs & Pinot weekend here at the Hotel Healdsburg on March 19-20.The  Dry Creek Kitchen is located at 317 Healdsburg Avenue in Healdsburg. 431-0330.

     For a preview of the Oct. 14 episode, go to