Seafood Feast

Sourced from all over the world, by seafood specialist Stan Pearlman, this annual seafood  "Abbodanza" has turned into a much anticipated event. The night began with a huge ultra fresh seafood bar featuring the likes of oysters, shrimp, caviar, sturgeon and oyster gratin. We then moved to the dining room for four fantastic dishes prepared by young Chef Daniel Giusti who cut his teeth in Las Vegas, New York, Italy and France before taking the helm at the historic 1789. The New Jersey born Giusti provided freshness in the opening Lobster Salad, presented a perfectly cooked Dover Sole for 45, and followed these with a delicious Foie Gras perched on Big Eye Tuna. The Black grouper paired with a Chateau Margaux completed the entries for the night. This was the 550th dinner for our DC Chapter and it could not have been at a more charming location. Thanks to Stan Pearlman for sourcing the seafood and Marvin Stirman for the well conceived wine pairings.

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