Date & Time
Wed, May 2, 2018
The Riggsby, inside the Carlyle Hotel
1731 New Hampshire Ave, NW
Washington DC, 20009
*Includes tax and tip.
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WEDNESDAY, MAY 2
Three-course dinner with wine pairings plus an amuse-bouche and petit fours.
It's finally Spring!
Join the DC Food and Beverage Collective as we celebrate the beginning of spring by attending an event at a classic American restaurant, The Riggsby.
You will enjoy a three-course dinner with wine pairings plus an amuse-bouche and petit fours. Attendees will take pleasure in a specially created menu by Chef Ed Scarpone formerly of Fiola and DBGB.
The menu will feature a crab salad with oyster mayo & caviar, duck with kasha varnishkes (Ed's version of the classic Jewish dish) and a wonderful cheese course for dessert.
Wine pairings have been expertly selected by the General Manager, Daniel Lobsenz, and will feature wines from the Sonoma winery, Copain. Daniel, a Certified Sommelier, will also educate attendees about how to plan a perfect wine pairing with any menu.
To begin this lovely evening, all attendees will be welcomed with a complimentary glass of Copain Rosé.