Wildfire Plans Virginia Harvest Dinner
Wildfire will play host to a “harvest dinner” next month that features a local menu paired with Virginia wines.
James Roth, proprietor of VA wine shop Red, White & Bleu, will discuss the wines and Renee Catacalos, editor/publisher of Edible Chesapeake, will talk about the local farmers, producers and growers that are changing the face of food in Virginia.
According to Wildfire, the July 21 event comprises a four-course dinner preceded by a cocktail reception. Seats are $65 per person, including wine, tax and gratuity. Check out the menu and wine pairings below:
Reception: tempura softshell crab roll with citrus ponzu dipping sauce
Ingleside Plantation Vineyards Sparkling Wine 2007
First course: seared rockfish with warm lobster potato salad and pan gravy
Lovingston Seval Blanc 2008
Second course: spit-roasted tenderloin with truffle spiked mashed potato and bordelaise sauce
Barboursville Vineyards Cabernet Franc Reserve 2006
Third course: selection of artisan cheeses
Rockbridge Dechiel Unfiltered Cabernet Franc 2006
Dessert: macerated peaches with vanilla bean pound cake with ginger caramel sauce Barboursville Vineyards Phileo, “Moscato Ottonel & Traminer Aromatico”
To make a reservation, contact Michelle Bringham at (703) 442-9110.
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By Alison L. McConnell
Alison L. McConnell is the HG’s editor and publisher. She also runs The Humble Gourmand’s catering and prepared food business, which serves as a conduit between Chesapeake Bay watershed farmers and butchers, artisan/small-batch producers up and down the East Coast, and hungry clients in the Washington area.
A native of New Jersey and upstate New York, Alison attended Bowdoin College in Maine and the London School of Economics before settling in Washington in 2004. She studied the culinary arts at L’Academie de Cuisine in Gaithersburg, MD. She abides by a long-standing family motto: McConnells always finish their desserts.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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