Tannic Tongue Winemaker Dinner Series, #3 of 2013
Lauterbach Cellars at Woodward Table

A line-up of delicious wines to drink from Stew Lauterbach with Chef Jeffrey Buben's award winning cuisine. Woodward Table is the newest restaurant in Chef Buben's repertoire, following on the auspicious heels of Vidalia and Bistro Bis. Thanks to Omar Hishmeh, GM at Woodward Table and superlative wine taster, we have a beautiful menu to pair with Dr. Lauterbach's vigorous, health-uplifting (I'm trying to use non-medical terms in order to avoid trouble with the regulatory agencies!), and consumately food-friendly Pinot Noir and Syrah based wines. All wines will be available for purchase from our favorite co-sponsor Burnie Williams of Chat's Wine, Barrack's Row. Here's what we are in for:

First Course
artichokes, swiss chard, old bay cracker
Lauterbach Rose of Syrah 2008

Second Course

garlic confit, creamed spinach, fontina

Lauterbach Pinot Noir 2006

Third Course

anson mill cheese grits, tasso ham, scallions, smoked paprika butter
Lauterbach Pinot Noir 2008

Fourth Course

barbecue glazed, garlic, cilantro, toasted pumpkin seed
Lauterbach Pinot Noir 2003

Fifth Course
glazed carrots, celery,
onions, salt roasted potatoes, beef jus
Lauterbach Syrah 2007

Sixth Course
three american artisanal cheeses, fruit preserves, flatbreads
Lauterbach Dessert Syrah 2009
Tuesday April 23rd, 2013 -- just a week from today.
Arrive when you want, bar is open for business!
Seating at 7:00pm, promptly.

Woodward Table is located at 1426 H St. NW
All tickets can be purchased from Chat's, bw@chatsliquors.com, 202-544-4660.
$104 includes tax and gratuity (or $100 if you prefer to pay in cash).
Tannic Tongue Winemaker Dinner Series, #2 of 2013
EiEiO at Addie's

Addie’s Restaurant will be partner with Oregon’s EIEIO Winery to host a four course wine dinner prepared by Executive Chef Rick Cook. Chef Cook, who spent the 2012 harvest season working with Jay McDonald, winemaker/owner of EIEIO at his Willamette Valley winery has prepared a seasonal menu of local ingredients, specifically designed to complement EIEIO’s Pinot Noirs. McDonald and Cook will lead a lively discussion of the wines and food, respectively, which include a vintage vertical of Pinot Noirs from 2007 through 2009, and a dinner showcasing locally sourced meats, seafood and spring bounty. EIEIO Winery is a boutique producer, making less than 1,800 cases of wine a year. EIEIO and Addie’s have a shared emphasis on sustainable farming and high quality sourcing.

The dinner will cost $105 per person, excluding tax and gratuity.

The Menu:

Wellfleet Oysters on the Half Shell

Ikura, Meyer Lemon Confit, Fines Herbs

Wine Selection to be Determined


Virginia Heirloom Veal Tartare & Charcuterie

Crispy Capers, Grapefruit Aioli, Harrisa, Toasted Seeds & Grains
Paired with Cuvee E Pinot Noir 2009

Pennsylvania Lamb Agro Dulce
Wood Grilled Lamb Sausage, Plum-Green Olive Sauce, Lavender Polenta

Paired with Cuvee E Pinot Noir 2008


Heirloom Shell Beans, Sunchokes, Cranberry-Mustard Jam, Organic Greens

Paired with Cuvee E Pinot Noir 2007


Mignardises & Coffee

When: Wednesday, March 27th, 6:30 p.m. start, dinner at 7:00 p.m.