Washington, DC Chapter Events
TTN Gourmet Networking Dinner
| Members: | $45.00 |
| Non-Members: | $45.00 |
| Register for this Event | |
Time: 6:30 PM
Location: Ardeo + Bardeo at 3311 Connecticut Avenue, NW, Washington, DC
Contact: Gail Forman
Email: gailforman@comcast.net
TTN Gourmet Networking Dinner
Tuesday, March 20, 2012
6:30 p.m.
Network with our chapter’s fabulous women while enjoying an amazing dining experience.Tuesday, March 20, 2012
6:30 p.m.
This event is open to TTN members and nonmembers new to Gourmet Networking.
Everything about Ardeo + Bardeo has been updated, making it the perfect place for TTN members to get together. Executive Chef Alex McWilliams presents an updated menu of modern American dishes that incorporate Asian, Mediterranean, and traditional French flavors for an outstanding culinary experience. And British designer Harry Gregory’s decor includes a striking black and white 80-foot custom mural, a large floating-island zinc bar, a stamped concrete floor, exposed brick walls, a brick oven, and an earth-tone color scheme that add rustic charm to the space. Ardeo + Bardeo is one of the jewels in the crown of celebrity restaurateur Ashok Bajaj that also includes Rasika, Bombay Club, Bibiana, Oval Room, and 701. City Paper named Ashok Best Restaurateur for 2010 and 2011, and then in January 2012, Washingtonian magazine tapped Bajaj as Washington’s Restaurateur of the Year.
The cost is $45, which includes dinner, taxes, and gratuity. All beverages are extra. Please bring cash.
Seating is limited so reserve now. Please RSVP to Gail Forman at gailforman@comcast.net no later than March 16, 2011.
Once you reserve, it is essential that you attend. We are financially responsible for you; as a result, if you fail to attend, we will require that you reimburse us.
3311 Connecticut Avenue, NW, Washington, DC
Valet Parking: $8
Closest Metro Stop: Cleveland Park
TTN Dinner Menu
First Course (Choose One)
Baby Spinach Salad with Gnocchi, Braised Fennel and Truffle Vinaigrette
Crispy Brussels Sprouts
Crispy Brussels Sprouts
Entrée (Choose One)
“Faux” Carbonara: Fettucini, Red Onions, Oregano,
Smoked Ricotta and Egg 63
Scottish Salmon with Brussels Sprouts, Currants, Pinenuts
and Honeycrisp Apple Puree
Seven Hour Braised Leg of Suckling Pig with Cheddar Grits,
Blackeyed Peas, Redeye Gravy and Peanuts
“Faux” Carbonara: Fettucini, Red Onions, Oregano,
Smoked Ricotta and Egg 63
Scottish Salmon with Brussels Sprouts, Currants, Pinenuts
and Honeycrisp Apple Puree
Seven Hour Braised Leg of Suckling Pig with Cheddar Grits,
Blackeyed Peas, Redeye Gravy and Peanuts
Dessert (Choose One)
Chocolate Pistachio Tart with Salted Caramel and Milk Chocolate Glaze
Chocolate Pistachio Tart with Salted Caramel and Milk Chocolate Glaze
Banana Cream Tart
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