DOWNTOWN: Michelin-starred Plume Restaurant in The Jefferson, Washington DC to Host Thomas Jefferson Birthday Dinner Tasting Menu - April 11th through 15th

5- Course Tasting Menu to Showcase Commonwealth-sourced Ingredients, & Dishes Inspired by

Thomas Jefferson’s Travels & Personal Recipes

In celebration of Thomas Jefferson’s upcoming birthday – April 13th (1743) – Executive Chef Ralf Schlegel, Pastry Chef Fabrice Leray, and Wine Director and Sommelier David Metz of the award-winning team at Plume in The Jefferson, Washington, DC  will be paying homage to the American Founding Father, principal author of the Declaration of Independence, and third President of United States by offering a special limited time only 5-course tasting menu featuring Virginia-sourced ingredients, while showcasing recipes from Thomas Jefferson's personal collection, and highlighting ingredients and dishes discovered and brought back to the U.S. from his travels abroad. The birthday dinner menu will only be available for dinner service throughout the week of Jefferson’s birthday - April 11th through April 15th - with regular seatings available and reservations required. Plume's prix fixe menu will also be available during this time-frame.

Priced at $117 per person (not including tax and gratuity) – wine pairings not included but optional for $190 per person for the Virginia Wine Experience, or $260 per person for the French Wine Experience – guests will enjoy a 5-course tasting menu honoring Thomas Jefferson through showcasing sweet and savory courses featuring ingredients mainly sourced from Virginia, as well as dishes inspired by Jefferson’s personal recipes and travels. Diners will travel back in time and enjoy a taste of Thomas Jefferson’s world with dishes such as Matjes Herring Filet with Bulls Blood Beets, Green Beans, and Soubise, Virginia Sea Trout with Brown Butter Emulsion, Peas & Blossoms, Trout Roe, and Horseradish, and White Asparagus from Languedoc Region France with Sea Buckthorn Hollandaise, Yukon Gold Potato “Risotto” and Ossetra Caviar, to highlight a few. And for a sweet finish, Pastry Chef Fabrice Leray will be sharing his Almond Milk Blanc Mange with Brandied Whites Peaches Compote, Red Currant Jelly, Rice Pudding Ice Cream Rice Pudding & Blanc Mange – a dessert inspired by two of Thomas Jefferson’s personal recipes.

“When The Jefferson, Washington DC reopened in 2009, it was important from the beginning that we find ways to continue to pay homage to Thomas Jefferson throughout the hotel, from our signed Jefferson documents to our extensive Madeira collection”, said General Manager David Bueno. “Jefferson has been called America’s first foodie and what better way to celebrate his birthday than to explore and educate diners on what he was eating during his time and to find creative ways to re-create some of those dishes and recipes. We’re lucky to have access to many of the same ingredients that Jefferson had, as well as some that he was able to bring over from Europe, and we’re thrilled to be able to offer our guests the opportunity to indulge in these recreated dishes just in time for his birthday and that we think he would have enjoyed, with a glass of wine, of course.”

The Jefferson, Washington DC began offering Thomas Jefferson birthday dinners beginning in 2010 as an exciting way to educate and engage diners on the history behind Jefferson and his vast culinary influences. Executive Chef Ralf Schlegel and Pastry Chef Fabrice Leray are thrilled to be able to continue the tradition and enjoyed using the book “Passions: The Wines & Travels of Thomas Jefferson” as a reference to help inspire the dishes included on their 2017 Thomas Jefferson Birthday Dinner tasting menu.

Reservations are required. Please visit www.PlumeDC.com or call 202-448-2300.

The Menu is available for download here:

THOMAS JEFFERSON 5-COURSE
BIRTHDAY DINNER

April 11th through 15th, 2017

AMUSE BOUCHE
Chef’s Daily Preparation

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Matjes Herring Filet
Bulls Blood Beets, Green Beans, Soubise

THE STORY: One spring Jefferson traveled to Holland/Amsterdam up the Rhine River where he encountered herring.

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Virginia Sea Trout
Brown Butter Emulsion, Peas & Blossoms, Trout Roe, Horseradish

THE STORY: English Peas were brought to the US by Jefferson from Europe. That & horseradish were both grown at Monticello (he didn’t bring the horseradish over, just the peas). The trout is similar to the speckled trout that is typically found in the Chesapeake – that’s what would have been eaten during TJ’s lifetime.

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White Asparagus from Languedoc Region France
Sea Buckthorn Hollandaise, Yukon Gold Potato “Risotto”, Ossetra Caviar

THE STORY: White asparagus has proven to be one of the most coveted vegetables in Europe. Jefferson noted that he had eaten it during his time in Paris. The white asparagus Plume receives during the spring is from France, in a region close to Paris.

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Grilled Elysian Field Lamb Loin
Salicorne, Cucumber, Ramps Yoghurt, Potato Baton, Lamb Roasted Garlic Jus

THE STORY: The lamb Plume uses for this dish is sourced from VA. Salicornia is a salt plant that grows along marshes and can be found near the Chesapeake.

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PRE DESSERT
Chef’s Daily Preparation

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Almond Milk Blanc Mange
Brandied Whites Peaches Compote, Red Currant Jelly, Rice pudding Ice Cream
Rice Pudding & blanc mange

THE STORY: Dessert components inspired from recipes from Thomas Jefferson himself.

 

Plume is located within the Jefferson Hotel at

1200 16th St NW, Washington, DC 20036;  

(202) 448-2300; www.JeffersonDC.com