The Harvest Dinner
Nov 9, 2021 at Blend 111
Blend 111 offers a "blend" of modern Latin cuisine in a relaxed, chef-driven fine dining environment. They personally visit winemakers, local farmers, and producers to ensure that they receive the highest quality and best products. Rooted in Caribbean and South American cuisine, Blend 111 Executive Chef and co-owner Andrés-Julian Zuluaga utilizes farm-to-kitchen ingredients and modern expression of classic flavors. Prior to Blend 111, Andrés-Julian was the Executive Chef at The Sovereign as well as Sous Chef at Fiola Mare and Del Mar by Fabio Trabocchi. Michael Biddick, Owner and the Sommelier, opened Blend 111 in 2019. A year later he brought in Andrés-Julian Zuluaga and a new culinary team, during the pandemic, and the accolades have been rolling in ever since. Andrés-Julian, the son of a Puerto Rican mother and a Colombian father, slips some of his heritage into his cooking. He is constantly seeking to expand the culinary boundaries of guests as they taste traditional flavors in modern plates. Chef Andrés-Julian Zuluaga continues his quest for inspiration with new challenges that will add a creative touch to Blend 111 dishes but stays true to what he knows matter most, the refined details.
This is not your typical Latin American fusion restaurant. These are extremely complex dishes with layers of flavors that will surprise and delight the most discerning and experienced palates. This culinary kaleidoscope, along with the meticulously chosen wine pairings, will take diners to a gustatory nirvana that they will not want to leave!
Passed starters
Vennison Carpaccio: Hay smoked | quinoa
Crab & Caviar Arepas: Maryland crab | trout caviar | quinoa | titoté | wild bay leaf
Heart of Palm Tiradito: hearts of palm | apple leche de tigre | batata | radish | black sesame
Mystery sparkling wine, already chosen. Attendees will opine and attempt to guess.
First Course
Scallops Costeño:
aji de parcha, roasted turnip, cashew and achiote oil.
2019 Le Piton Sancerre blanc
Second course
Roseda Farms shredded brisket, blue corn arepa, black beans, ripe plantains, achiote sauce, pea shoots, aji oil
2011 Delas Hermitage Domaine des Tourettes*
Third course
Coconut Braised Lamb stuffed in sweet pepper | squash poteca | escabeche
2006 Four Vines "The Sophisticate" Zinfandel, Sonoma, CA*
Fourth Course
Marquesa: chocolate | almond shortbread | cremeux
2003 Fonseca Vintage Port, Portugal *
* denotes wines from IWFS cellar
$165 member seats
$190 guest seats
Maximum number of attendees = 45
Reservations for members and guests are first come first served until we reach 45 folks or until midnight Thursday November 4th.
Other details:
Dress code: business/ business casual. For men, no tie; jacket optional.
Parking: There is free parking on the street and in the garage under the restaurant. Ride share rides are always recommended.
Vaccination: All attendees (especially any new guests) who have not already done so, must show proof of COVID-19 vaccination by emailing that to Aydin Tuncer prior to the event.
