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.
September Events
| Theme |
Local Market Dinner |
| Venue |
Equinox Restaurant |
| Location |
Washington, DC |
| Date |
Sep 13, 2011
|
| Time |
7:00 PM |
Todd Gray, chef/owner of the Equinox Restaurant, was one of the frontrunners of the sustainable and seasonable food movement in the DC area. His mission continues to be to use community farmed local organic ingredients paired with regional seafood and farm raised meat. So it was an easy choice for September Dinner Chair Bud Shuman to select this restaurant when he was charged with the "Local Market" theme. The choice did not disappoint. The night began with tasty passed canapes of Heirloom Tomatoes, Crispy Squid, Quail Eggs with Caviar and Risotto Fritters accompanied by a delicious Magnum delivered Cuvee Brut.
New wine committee member Steve Greenwald was up to the task for his first dinner, pairing a bright Lucien Albrecht Riesling with an Outer Banks Black Sea Bass first course that used a pineapple salad to spark up the dish. He then paired a beautiful but slightly cold Bernard Morey Chassagne Montrachet 2006 with lovely folded Agnolotti stuffed with a delicious combination of Diver Scallop and Maryland Crab. When the Montrachet warmed up a bit, this turned out to be the pairing of the evening. The dining then proceeded to the local meat dishes, with a nice Breast of "Sonoma" Guinea Hen accompanied by Louis Jadot Corton Pouget 2002, and then a better pairing of Loin of Grass Fed Potomac Veal with a 1995 Prieure Lichine.
The surpirse of the night turned out to be the flawless performance of Sous Chef Blair McCormick of the Equinox staff. Chef Gray was called out of town unexpectantly and Blair took control of the kitchen without misssing a beat. The dinner was served in a timely fashion, always amazing based on the size of the kitchen. A great performance on her part to start the local chapter dining season off on a high note.