- April 13, 2019
11:00 am - 2:00 pm
Please join us on Saturday, April 13th, 2019 at 11:00 AM as we say goodbye to winter and hello to spring with our Spring Fling Cooking Demonstration and Luncheon. Chef Jacques will demonstrate how to use fresh, spring ingredients to prepare a delicious meal that celebrates the season. You’ll sip on Crémant Rose while you learn the secrets to making Maine Diver Scallops with Chef’s Garden Sorrel, Medallions of Veal with seasonal morel mushrooms, and other dishes that showcase the bounty of the spring season. The demonstration is followed by a four-course luncheon with wine pairings, to make for the perfect celebratory springtime afternoon.
Aguila, Crémant de Limoux Rosé NV
Pan Seared Maine Diver Scallops with Chiffonade of Jacques’ Garden Sorrel
À La Carte, Chardonnay, North Coast 2017
Salad of Organic Spring Greens with Housemade Vinaigrette
Lemon and Thyme Spring Sorbet
Medallions of Marcho Farms Veal Tenderloin, Braised Belgium Endive with Morel Mushrooms, Veal Reduction
Domaine Rimbert, Saint-Chinian “Les Travers de Marceau”, Languedoc 2016
Valrhona Chocolate and Strawberry Mousse Cake, Strawberry Coulis
Gilette’s Locally-Roasted Coffee, Selection of Harney & Sons Fine Teas
excluding tax and gratuity; for a total of $127.00
Tickets are non-refundable
We are happy to accommodate guests’ dietary concerns, so all may join the festivities. Please email firstname.lastname@example.org or call 703-759-3800 with special requests
Patrons will have an opportunity to purchase these wines at a very special price this afternoon.