Wednesday, January 21, 2015

Friday Night Dinner and Special Wine Dinner from Matthew Daughaday/Andrey Ivanov

This sounds pretty tasty for a January Friday night.  Regular Dining Available as well.  Please see Rob's letter which came from an email sent earlier this morning.  
From GM Rob Stewart
Dear Glen Echo member,

This Friday at Glen Echo offers a special treat as guest chef Matthew Daughaday serves up a spectacular four-course dinner complete with wine pairings. The meal promises to be a sneak preview of the new restaurant Daughaday will open later this year with partner and wine expert Andrey Ivanov.

Created just for Glen Echo, the menu will offer two choices from each of the four courses and a wine selected to match. The entire menu is below.  Matt, formerly of Taste restaurant, and Andrey will attend the dinner to talk about the food and wine as well as their new venture. 

This special event starts at 6:30 p.m. and will be served in the Living Room. The cost is $75, with a food-only option offered as well. Seating for the Wine Dinner is limited to the first 72 reservations.  For reservations, please click here

We'll also offer a more casual menu in McGrew's Pub for those not attending the dinner. For dinner reservations for that menu click here.  That menu will feature steaks, seafood, sandwiches, salads and more, so there should be something for everyone at the club this week. We hope to see you here!
Guest Chef Wine Dinner

Course 1

Warm Mushroom Salad
shittake &  oyster mushrooms, goat cheese panna, roasted grapes, walnut vinaigrette and frissé
[2010.  Château Soucherie, "Clos de la Perrières".  Chenin Blanc.  Savenierres, FRA]
Roasted Cauliflower Soup
pickled apples, black pepper croutons, crispy bacon
[2013.  Estate Argyros.  Assyrtiko.  Santorini, GRE]

 Course 2

Red Wine Braised Chicken with house made fettuccini
cremini mushrooms, lardons, parsley and lemon
[2012.  Daniel Bouland, "Delys".  Gamay.  Morgon, FRA]
Maple and Soy Glazed Pork Belly
shaved brussels, preserved lemon, dates
[2012.  Kiralyudvar, "Sec".  Furmint.  Tokaji, HUN]

Course 3

Pan Seared Trout
crispy chili potatoes , kale, roasted peppers, onions and sauce vert
[2012.  Michel Gahier, "La Vigne de Louis".  Trousseau.  Arbois, FRA]
Braised Beef
roasted winter vegetables
[2010.  John Duval, "Plexus".  Grenache, Shiraz, Mataro.  Barossa Valley, AUST]

Course 4

Bittersweet Chocolate Pave
brown buttes caramel, whipped cream, almond croquant
Olive Oil Cake

lemon custard, whipped cream, sugared pistachio

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