Americas Washington, DC

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The Washington DC Chapter conducts ten dinner events annually. Dinner Chairpersons are selected by the President and rotate through the entire membership. Dinner events take place throughout the DC, Maryland and Virginia area at  restaurants, dining clubs and country club facilities. The food is accompanied by wines selected by the five member wine committee with more than half the wines coming from our extensive cellar facility that has been in existence since the 1950s. Some examples of recurring dinner themes include: Great Wines Dinner, Wine Education Dinner, and Seafood Feast.


June Events

June 15, 2021
Theme Reawakening of the IWFS-DC Chapter!
Venue Old Ebbitt Grill (atrium inside, behind main seating area)
Location 675 15th St NW, Washington, DC 20005
Date Jun 15, 2021
Time 6:30PM hors d'oeuvres, 7PM seated meal begins
Registration Closed on Jun 10, 2021
Price
Members: 150.00
Guests: 175.00
This event has capacity limit of 60 people.
Registered: 50, Slots Available: 10

 

 

 

The Old Ebbitt Grill, Washington's oldest saloon founded in 1856, is considered one of the city’s most iconic restaurants, from tourists taking pictures, to politicians making deals, there is something for everyone here.   The Ebbitt guest list read like a Who's Who of American History. President McKinley is said to have lived there during his tenure in Congress, and Presidents Ulysses S. Grant, Andrew Johnson, Grover Cleveland, Theodore Roosevelt and Warren Harding supposedly refreshed themselves at its stand-around bar

The June 15th dinner will be a seasonal dinner with food purveyed from our surrounding area with wines carefully selected by the wine committee.   The dinner will give everyone an opportunity to ease back to normal dining, while keeping in mind some safety protocols.  This includes plated Oysters in lieu of the traditional Hors d’oeuvres starting at 6.30pm in open area called the Atrium. 

Reception- Champagne, Nicolas Maillart Brut 1er cru Platine NV
1st course – 3 raw oysters and steamed shrimp, at each place setting 2018 Lynch Bages Blanc* 
2nd course – Soft Shell crab prepared Tempura style 2014 Chassagne-Montrachet 2014, Chartron et Trebuchet* 
3rd course -Prime Rib  served with broccolini and mushrooms  1998 Chateau Leoville Barton* & 1997 Mondavi Cabernet Sauvignon "Reserve"*
4th course – Seasonal stone fruit tart- 2009 Chateau Climens Sauternes*
* Wines provided from our cellar