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The event at the Riggsby was a great success! A good time was had by all who attended.
The multi-course dinner featured Wellfleet oysters, crab salad with caviar, roasted duck with kasha varnishkes and a cheese course.
Daniel, the GM and certified Sommelier, did an amazing job describing the wines that we drank during the event from Copain Vineyards and also provided some general advice about how to properly pair wine with food.
All of the guests said they had a lovely evening and really like the throwback atmosphere of the Riggsby.
Date & Time
Wed, May 2, 2018
The Riggsby, inside the Carlyle Hotel
1731 New Hampshire Ave, NW
Washington DC, 20009
*Includes tax and tip.
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.