The Humble Gourmand

The Kimpton Group alerts us that Poste Moderne Brasserie and its chef, Robert Weland, are planning a new farm-to-table dinner gig called “Poste Roasts.”

From Kimpton:

“Available every night (except Thursdays) at the chef’s table in the Poste Garden, the new dinner offering will feature spit-roasted meat sourced from local farmers and summer-inspired sides, all served family-style.

“Meat options, selected personally by Weland and sourced from a local farmer, include goat, pig, duck, brisket, lamb, squab, and poussin. All cuts are spit-roasted over hickory wood on the newly installed courtyard grill, and served with fresh seasonal sides featuring ingredients from the restaurant’s expanding organic vegetable and herb garden.

“Guests must book one week in advance, and upon reserving select one animal of choice to be roasted. Chef-selected pairings of local Virginia wines are also available with roasts. The dinner is available for a minimum of six people and maximum of 12, and is priced at $27 per person, excluding beverages, dessert, tax and gratuity.

Sample dishes from the menu include:

• Whole suckling pig with sauerkraut and roasted summer fruit. Side: Macaroni and cheese. Suggested wine pairing: Pollak Pinot Gris.

• Rosemary roasted cappretto (baby goat). Side: Anson mills creamy polenta, charred ramps and spring vegetables. Suggested wine pairing: Fabbioli Cabernet Franc.

• LBJ Slow Roasted Beef Brisket. Side: Baked beans and coleslaw. Suggested wine pairing: Quivira Dry Creek Valley Zinfandel.* (non-Virginia selection)

• Whole Roasted Baby Lamb. Side: Shepherd’s pie and wood-grilled asparagus. Suggested wine pairing: Kluge Estate New World Red.

• Soy Honey-Marinated Peking Duck. Side: Forbidden rice, mango and garden cilantro. Suggested wine pairing: Thibaut Jannison Blanc de Chardonnay.

• Spice-Roasted Poussin. Side: Yukon gold potato purée and garden vegetables. Suggested wine pairing: Horton Vineyards Viognier.

• Spit-Roasted Smoked Squab (served medium rare only). Side: Lyonnaise potato and onion tart and aged sherry vinegar sauce. Suggested wine pairing: Pollak Durant Red (Merlot).

• Grilled Side of Wild Alaskan King Salmon - sustainable salmon sourced from Alaska. Side: Roasted fingerling potatoes, garden parsley sabayon, and charred spring onions. Suggested wine pairing: Kluge Estate & Vineyards Albemarle Rose.

For more info, contact Stacy Nemeth at (202) 449-7062.

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