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.
January Events
| Theme |
Italian Dinner |
| Venue |
Bibiana Osteria Enoteca |
| Location |
Washington DC |
| Date |
Jan 10, 2012
|
| Time |
7:00 PM |
Chef Nicholas Stefanelli and his brilliant wait staff mixed elegant cooking with timely presentations to delight the DC Chapter Members at the January Dinner. Nick Stefanelli grew up in suburban Maryland, attended culinary school there and then honed his considerable skills at top DC Italian Restaurants Gallileo and Maestro and New York's Famina. He was hired to open Bibiana a few years ago and has led it to the top of the DC Charts with it's current ranking as top Italian Restaurant in DC.
First year chapter member Brian Cullen chaired the dinner and demonstrated his organizational skills by presenting a first class dining experience at the toughest time of the year - just after the Holiday Season. Wine Committee member Michael Polmar pulled three " Italian Stallion" Tuscan reds from the Chapter Cellar for the evening. He lined them up perfectly, presenting the 1997 Tignanello with the elegant first course of "Uovo" - a 45 minute egg presented with wild mushrooms and a mushroom puree. Cullen had blended two of the chef's favorite presentations together at the tasting dinner to produce the star course of the evening - a Sturgeon and Risotto pairing. The Sturgeon from Catalina Island off the California Coast was light and delicious and the Risotto with Talegggio cheese and apple slices was perfectly cooked. Polmar presented a 1999 Sassicaia with the dish and it was a perfect Italian marriage. Briased Veal Cheeks with Polenta came next accompanied by the 1997 Silvio Nardi single vineyard Brunello. Wow!
The dinner ended with a outstanding dessert - Coconut Semifreddo with coconut macarron and crispy coconut. Members applauded the Chef , wait staff and chapter dinner team as they washed down the semifreddo with a Late Harvest Moscadello.