special event food & wine

Chef Dinner with Chef Todd Gray

Harrimans Grill
January 28, 20216:00 pm - 10:00 pm
$150 per person
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Chef Dinner with Chef Todd Gray

Chef Todd Gray joins Salamander Resort & Spa for an exciting collaborative dining experience at Harrimans. This five course dinner will feature two dishes by Chef Todd Grey, two dishes by Executive Chef Bill Welch and a dessert by Executive Pastry Chef Jason Reaves, plus hors d'oeuvres and a reception where guests will have the opportunity to meet the chefs as they passionately share their culinary craft.

Chef Todd Gray is the executive chef and co-owner of Equinox and has trained in some of the country's most popular kitchens and most respected restaurants including L'Orangerie, Citrus and Patina. Since opening his first restaurant, Equinox, in 1999 with his wife Ellen, Gray has received accolades from his peers and reviewers. He has been nominated three times for the James Beard Foundation’s Best Chef Mid-Atlantic region. The Restaurant Association of Metropolitan Washington has nominated Gray four times for their Chef of the Year award. The Washington Post and Washingtonian consistently rank Equinox as one of D.C.’s best restaurants. And his sophisticated, seasonal menu has started a culinary renaissance in our nation’s capital.

MENU

Passed Hors D'oeuvres
Soft Boiled Quail Egg, Osetra, Chive
Parmesan Risotto Fritters with Shaved Perigord Truffles
Island Creek Oyster, Gooseberry, Kumquat
Passed Wine: Selection of Cremant d’Bourgogne sparkling, white & red wines

Amuse
Foie Gras Mousse, Pomegranate, Black Sea Salt
Optional pairing: 2016 Petit Guiraud Sauternes, France

First Course
Artichoke and Heirloom Cauliflower Curry, Saffron Basmati, Coriander, Virginia Peanuts
Optional pairing: 2018 Chateau Valmer, Vouvray, France

Second Course
Perigeaux Veal Carpaccio, Tonnato, Calabrian Chili, Meyer Lemon
Optional pairing: 2015 Maison l’Envoye Bourgogne Rouge, Burgundy, France

Third Course
Riesling Poached Portland Lobster, Chestnut Agnolotti, Alsatian Cabbage, Toasted Caraway Butter
Optional pairing: 2018 Zind-Humbrecht ‘Roche Roulee’ Riesling, Alsace, France

Fourth Course
Barolo Braised Smith Meadows Short Rib, Grayson Potato Puree, Winter Root Vegetables
Optional pairing: 2016 GD Vajra ‘Albe’ Barolo, Italy

Fifth Course
Olive Oil Pound Cake, Cocoa Nib Mousse, Fig and Honey Jam, Meyer Lemon Ice Cream
Optional pairing: 2016 Domaine Durban Muscat Beaumes de Venise, Phone Valley, France

$150 per person, optional wine pairing $65 per person. Not inclusive of tax and service charge. Advanced reservations are required. Please call 540.326.4070 to reserve.

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