Events
The Washington DC Chapter conducts ten dinner events annually. Dinner Chairpersons are selected by the President and rotate through the entire membership. Dinner events take place throughout the DC, Maryland and Virginia area at restaurants, dining clubs and country club facilities. The food is accompanied by wines selected by the five member wine committee with more than half the wines coming from our extensive cellar facility that has been in existence since the 1950s. Some examples of recurring dinner themes include: Great Wines Dinner, Wine Education Dinner, and Seafood Feast.
February Events
| Theme |
Annual Game Dinner |
| Venue |
Bistro Bis |
| Location |
Washington DC |
| Date |
Feb 08, 2011
|
| Time |
7:00 PM |
The Annual February Game Dinner has turned into a competition of sorts over the last several years as the dinner chairman's have tried to outdo each other in terms of exotic game and preparations. The 2010 Annual DInner featured Boar, Bear and Antelope prepared in a traditional French style. This year's 2011 Dinner raised the bar completely, with Chair David Simpson presenting the first dinner in the DC Chapter's history of 555 dinners that had the game shot, captured and caught locally. David talked business associate and friend of the Society, Tim "Shotgun" Shugrue into catching Yellow Perch, shooting a variety of wild Duck, and capturing Snapping Turtles, all from the Chesapeake Bay environs. He then got local culinary icon Jeff Buben to prepare the fresh game for the Society's private enjoyment at Bistro Bis. The locally line caught Yellow Perch was presented in a Provencale style paired with a fabulous 2004 Meursault. The Snapping Turtle was prepared in a "Terrapin" stew style honoring the University of Maryland Mascot and was accompanied by a beautiful 2002 Pommard. The "Canard Suavage" combined four species of Wild Duck breast crusted with pink peppercorn and washed down with a 1997 Lewis Cellars Napa Cabernet. The only imported game was the Elk course paired with Barolo. An Orange Cremeux dessert was accompanied by a lovely sweet 2006 Tokaji Aszu 5 Puttonyos.
Tim Shugrue spoke for a few minutes between courses about the Chesapeake Bay and it's bounty. he complimented the efforts of many to preserve and enhance the "Bay" and noted that commercial oyster farming may very well be the mechanism by which we will again enjoy a large volume of local oytsers.
DC Society Secretary John Coons described the night- "amazing and universally complimented".