AIWF 5-Course Spring ‘Green’ Wine Dinner at Viridian Restaurant April 24, 2007
Washington DC, District of Columbia
Talented Executive Chef Michael Hartzer will prepare a dinner that celebrates spring with an emphasis on regionally grown, flavorful green vegetables and herbs. A selection of artisanal wines will be served to pair with each course. Menu: East Coast Oyster on the Half Shell with horseradish green gazpacho; Pheasant Breast with cresses, breakfast radish, coriander pepper dressing; Seared Black Bass with wild mushroom & peashoot sauce, pea coulis, mushroom marrow emulsion; Rack of Shenandoah Lamb with spring vegetable stuffed zucchini timbale, syrah reduction, fresh herb relish; and Grilled Peach & Pipe Dreams Chevre Tart with basil anglaise. $95 members. $105 nonmembers. Cost is inclusive of tax and tip. 6:30 pm. Viridian, 1515 14th Street, NW. For menu and reservations, visit www.aiwf.com, or call 301-980-0985.
Official Website: http://www.aiwf.com
Added by tambolisa1 on April 9, 2007