Our second dinner will be At Our Farm Table and take place alfresco at a private residence in Northeast DC on Thursday, October 3rd at 6:30pm. Location details will be emailed on Monday, September 30th.

The four-course dinner will feature all things local--Virginia farmers, butchers, and wineries. We've partnered with Staunton VA Chef, Rachael Harris, to create a diverse and creative farm-to-table meal, featuring fresh ingredients from her local area. And to further support the local community, a portion of the proceeds from this dinner will go to Co-Fermented, an organization dedicated to creating awareness and facilitating representation for the LGBTQIA+ community within the wine industry.

And each course will be paired with a complementary wine from Commonwealth Crush, the first winemaking operation of its kind in Virginia’s Shenandoah Valley. Built with small producers in mind, they're a custom crush meets business incubator meets think tank cooperative--and they're producing some of the best wine out of VA right now.

Seats are limited and we will try our best to accommodate food allergies and restrictions. Please include any dietary restrictions in the "Add Order Note" at checkout.

Note: The event will be held outdoors, rain or shine. In the event of rain, the area will be tented. Please plan accordingly. We will not accept refund requests for this event.

Menu:
Course 1: Salad
Autumn vegetable salad, sorghum vinaigrette
Wine pairing: 2022 Mise, a beautiful skin contact wine comprised of 84% Petit Manseng, 8% Chardonel, 8% Sauvignon Blanc

Course 2: Pasta
Pork cheek and pumpkin bolognese, bucatini
Wine pairing: 2022 Party Kiwi, a balanced white blend of 90% Sauvignon Blanc, 4% Gruner Veltliner, 2% Petit Manseng, 2% Pinot Blanc, 2% Pinot Gris

Course 3: Entree
Cider-glazed chicken, roulade of apple, pancetta, scotch bonnet, sweet potato puree
Wine pairing: 2022 Family Meal, a light-bodied blend of 23% Merlot, 21% Gruner Veltliner, 16% Vidal blanc, 12% Petit Manseng, 7% Pinot Gris, 7% Chambourcin, 6% Sauvignon blanc, 6% Pinot blanc, 2% Traminette

Course 4: Dessert
Pecan-persimmon cake, buttermilk crème anglaise
Wine pairing: 2023 Highlit Pet Nat, a sparkling rosé made of 56% Cayuga White, 44% Blaufränkisch