When: Wed., Oct. 9, 6-9 p.m. 2019
Celebrate Virginia Wine Month at Bookbinder's with this five-course dinner. You'll enjoy regional wines and a Virginia-inspired menu created by chef Chris Booth and paired with wine by sommelier Jason Tesauro. Tickets include food, wine, tax and gratuity. The first course is Virginia oyster sausage with pickled greens and remoulade. followed by the second of Autumn Olive pork belly, caramelized apples and cider glaze. The third course is salad of roasted beet with Caramont chevre, seasonal mesclun, pumpkin seed and sorghum vinaigrette, and the fourth is Seven Hill teres major with Brussels puree and mushroom butter. Dessert is a poached pear and chocolate tartlet.