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IWFS-DC GREAT WINES DINNER - MAY 2026
The Great Wines Dinner event will be held on Tuesday, May 12th at 6pm, earlier time than usual! This dinner is a members only dinner and includes our annual business meeting. Therefore the event will start at 6pm with the reception followed by our business meeting 6:30-7:00pm, followed by dinner. The Wine Committee will be using some of the very best wines available from our Society's cellar. This is surely an event you will not want to miss!
The event will be held at;
La Ferme Restaurant
7101 Brookville Rd., Chevy Chase, Maryland 20815
Cost: $250
Attire: Business Casual
Date: Tuesday, May 12, 2026
Time: 6:00pm
Free self parking onsite
Owned and operated by Maitre Cuisinier de France, Alain Roussel, since its origin in 1985, La Ferme restaurant has become a staple of the Washingtonian area's culinary scene. Located in the heart of the Chevy Chase villages it offers a unique countryside escape minutes away from the heart of the Nation's capital.
From escargots and sweetbreads to Chateaubriand, sole Meunière or trout amandine and a Grand Marnier soufflé, patrons enjoy classic French fare in a charming and romantic setting. Gracious hospitality, attentive service and live piano music always offers a memorable experience.
"La Ferme is one of the area’s most pleasant places to catch up with friends, do business or toast a big day.” Tom Sietsema Washington Post Critic.
Scott Chambers, Executive Chef
Most of Scott Chambers' career has happened behind the stoves at La Ferme restaurant. Hired in 1987 as a sous-chef, Chef Scott furthered his technique, expertise and savoir faire under the mentoring of Owner and Maitre Cuisinier de France, Alain Roussel. Chambers' hard work and dedication gave him the lead in the kitchen in 2005 when promoted to Executive Chef. He carries on the arduous but rewarding task of delivering a solid and consistent dining experience to La Ferme's patrons, in the pure tradition of French cooking.
Passed Canapes
Mini crabcakes
House smoked salmon topped with salmon roe and dill cream cheese on rye
Pastrami mini croque-monsieur
Wine: NV Delamotte Blancs de Blancs Champagne
1st course
Paoched filet of Dover sole with beurre blanc and caper sauce, served over ratatouille
Wine: 2018 Louis Latour Corton Charlemagne Grand Cru*
2nd course
Duck Confit and Morels ravioli topped with seared foie gras and truffle sauce
Wine: 2009 Remoissenet et Fils Clos de Beze Grand Cru*
3rd course
Beef Wellington with gratin Dauphinois, honey roasted carrots, haricots verts and Bearnaise sauce
Wine: 2001 Chateau Haut Brion*
Dessert
Selection of Camembert and Roquefort cheeses with dried fruit, fig compote, walnuts and toasted pain de campagne
Wine: 1900 D'Oliverias Madeira Moscatel Reserva*
Coffee or tea included with dessert
* indicates from the Society's cellar
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