Chef Rik’s Picks: A Greatest Hits Dinner of Food & Wine from the Past Year
September 22nd • 6:30 PM • $135 Per Person (not including tax & gratuity) • Live Music • Limited Seating
The dishes you raved about. The wines you couldn’t get enough of. The pairings that packed the room. For one night only, Chef Rik brings back the best of the best — five unforgettable pairings that topped his list and yours! If you missed them the first time (or just want another taste), here’s your chance. Come hungry, come thirsty, and get ready for an unforgettable night.
FIRST COURSE
Local Virginia Flounder
Jumbo lump Maryland crabmeat, ginger-peach yuzu beurre blanc
Leirana Alberiño, Rías Baixas, Spain · 2023
SECOND COURSE
Sautéed Cold-Water Lobster
Saffron tagliatelle, Chardonnay cream, caviar
Domaine Sallet Mâcon-Uchizy Chardonnay, Burgundy, France · 2023
THIRD COURSE
Asian BBQ Braised Oxtails
Sweet potato chips
Saint Damien Gigondas, Rhône Valley, France · 2019
FOURTH COURSE
House-Cured Bacon-Wrapped Wagyu Strip Loin
Asiago crust, morels, haricots verts
Paul Hobbs Cabernet Sauvignon, Coombsville, Napa Valley, California · 2019
DESSERT
Tarte Tatin
Caramelized Granny Smith apples, brown sugar caramel, puff pastry, wet walnut bourbon ice cream
Château Doisy-Védrines Sauternes, Bordeaux, France · 2016