"At Our Table" Wine Pairing Dinner, June 20th

"At Our Table" Wine Pairing Dinner, June 20th

"At Our Table" Wine Pairing Dinner, June 20th

Regular price $125.00

Our first dinner will be At Our Community Table and take place alfresco at a private residence in Northeast DC on Thursday June 20th at 7pm. Location details will be emailed on Monday June 17th.

The multi-course family-style dinner will feature low country + Caribbean foods from the African diaspora. Think: oxtail, mackerel, jollof, watermelon poké, mango gazpacho. To match that passion, our co-owner and sommelier, Monique, has selected wines that will pair perfectly with our meal. 

To further support the DC community, a portion of our proceeds will go to The Trigger Project, whose 

focus is on changing the norm and narrative of gun violence in communities of color.

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.

Course 1: Mango Gazpacho + Avinyó Reserva Brut Cava
Ripe mangoes, crisp cucumber, sweet red bell peppers, jalapeño, fresh cilantro and mint.
Pairing: Light-bodied sparkling wine with fine bubbles, apple & fresh pear aromas and additional notes of brioche, grapefruit & other citrus fruits.

Course 2: Watermelon Poké + Triennes Rosé
Our vegetarian take on poké, with cubes of fresh watermelon, marinated in a blend of soy sauce, sesame oil, and a hint of rice vinegar; topped with Nori.
Pairing: This Provençal rosé is a unique blend of Cinsault, Syrah, Grenache, & Merlot. Fresh and delicate with a pale pink hue, it has crisp notes of strawberries, tart red fruit, and white flowers - a modern take on a traditional offering.

Course 3: Mackerel RunDown + Steininger Kamptal Ried Loisium Reserve Dry Grüner Veltliner
Flaky mackerel, simmered in a rich coconut milk blend of garlic, scotch bonnet peppers, thyme, onions & lime; a delicate balance of heat and flavor. Served with fresh roasted green banana. Also accompanied by polenta cakes & honey butter.
Pairing: Woman-owned wine from Austria. Golden apple, ripe pear, citrus pith, and spicy white pepper.

Course 4: Jamaican Oxtail & Jollof Couscous + Kumusha Cabernet Sauvignon
Oxtail braised in a rich blend of aromatic allspice, thyme, garlic, & scotch bonnet. The jollof is made with smoky tomato sauce, seasoned with a blend of traditional West African spices.
Pairing: From the talent of owner & winemaker Tinashe Nyamudoka, this medium-bodied Cab has red fruit and hints of earth to balance the smoky & herbaceous notes.

Course 5: Vanilla Cake w/Coconut Cardamom Glaze + Quinta da Devesa 10-year White Tawny NV Port
Madagascar vanilla, coconut milk, fragrant cardamom spice.
Pairing: Beautifully aged and smooth port from Portugal. It's a light & soft wine with flavors of caramel, honey, and candied almonds. To match the lightness of the cake, we’re serving this port with tonic and a twist of orange.

Shipping calculated at checkout.

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