DOWNTOWN: Plume at The Jefferson, Washington DC to Host Rare 'Grand Cru's' of BOND Wine Dinner, September 20th

MICHELIN-STARRED PLUME RESTAURANT AT THE JEFFERSON, WASHINGTON DC TO HOST RARE ‘GRAND CRU’S’ OF BOND WINE DINNER, WEDNESDAY, SEPTEMBER 20TH

Michelin-starred Plume located within The Jefferson, Washington DC has announced that they will be hosting their exclusive ‘Grand Cru’s’ of BOND 5-course wine dinner co-hosted by Chef Ralf Schlegel and team, and Scott Gould, Director of BOND, on Wednesday, September 20th.

Priced at $590 per person (tax and gratuity excluded), guests attending this extremely exclusive and elegant wine dinner will begin their evening at 6:30PM with a Champagne toast reception courtesy of Krug, followed by the seated wine dinner featuring the ‘Grand Cru’s’ of BOND beginning at 7PM and taking place in Plume’s Private Wine Cellar. Guests will have the rare opportunity to indulge in some of the most coveted wines from world-class BOND, while enjoying a stunning 5-course menu expertly prepared by Chef Ralf Schlegel and team at Michelin-starred Plume restaurant. Adding an additional element of luxury to the over-the-top and experience, each course will be presented on French porcelain courtesy of Bernardaud. 

“We are absolutely thrilled and honored to partner with Plume on this one-of-a-kind wine dinner, allowing us to showcase our wines with the esteemed guests of The Jefferson”, said Scott Gould, Director of BOND. “To be able to pair the “Grand Cru’s” of BOND with one of the most talented kitchens in Washington D.C., which recently secured a Michelin star is truly an honor. I’m also excited to have the opportunity to personally attend the wine dinner and interact with guests throughout the evening as we all share our passion for beautiful wines paired with outstanding food and in great company.”

Seating for this one-of-a-kind wine dinner is extremely limited. To reserve a seat, please contact Sean Mulligan at The Jefferson at smulligan@jeffersondc.com. Full payment is required when booking and cancellations must be made within a week prior to the date of the wine dinner.

PLUME ‘GRAND CRU’S’ OF BOND 5-COURSE WINE DINNER MENU

Amuse Bouche
Krug, “Grand Cuvée” MV

John Dory

Squid Ink Taro Root | Heirloom Tomato Carpaccio | White Tomato Butter

BOND, “Quella” 2013

French Quail Supreme
Sweet Yellow Corn Soufflé | Winter Truffle
BOND, “Melbury” 2009

Snake River Farm A5 Wagyu Filet
Gnocchi | Baby Zucchini and Squash Blossom | Bone Marrow Butter Sauce
BOND, “Pluribus” 2003 & BOND, “St. Eden” 2003

Melted Nicasio Reserve | Dried Fruit Chutney
BOND, “Vecina” 2000

Pre Dessert

Black Current and Hazelnut Petit Gâteau
Dulcey Crémeux | Milk Foam | Black Currant Sorbet
D’Oliveiras, Terrantez, Madeira 1971

Executive Chef Ralf Schlegel