Sonoma Restaurant, one of the pioneers of Washington’s farm-to-table movement, is celebrating our sixth year with a series of monthly dinners that highlights our deep commitment to serving the mid-Atlantic’s best ingredients.
The Locavore Dinner Series @ Sonoma, every third Saturday of the month, is hosted by Executive Chef Michael E. Bonk and gives him the opportunity to explore both his range and personal influences through the freshest ingredients sourced from growers, ranchers, and fishermen in our region.
The series kicks off Saturday, February 25th on a personal note: Chef Bonk is pulling together a special Pennsylvania Suckling Pig menu inspired by two chefs who deeply influenced his career – Chef/Owner RJ Cooper of Rogue 24 and Chef Nicholas Steffanelli of Bibiana.
The Locavore’s four course dinner is priced at only $35 and the number of tasting menus available is highly limited due to the size of our supplying farm.
And, if experience is any guide, quite a few of our locavores are also serious (or budding) oenophiles. If wine is indeed your thing, our in-house Sommeliers have you covered with our recognized wine list of independent Italian and West Coast producers. A flight of four wines, paired by Somm Patricia Ely for this special dinner is only $19.
Chef only has a limited number of portions for the dinner, however, we are accepting one large party reservation of 6-8 truly passionate locavores. This reservation, which includes a complimentary bottle of wine and a visit with Executive Chef Michael E. Bonk and Sommelier Patricia Ely, can be made on a first-come first-served basis by emailing amanda@sonomadc.com.
Reservations can be made by calling Sonoma at 202.544.8088 or through OpenTable on our website at Sonoma.
Suckling Pig Tasting Menu:
1st Course – Split peas, carrot heart purée, pork cracklings
2nd Course – Scrapple, arugula, fried egg, potato skins
3rd Course – Roast suckling pig, artichoke caponata, crushed potatoes, garlic, herbs
Dessert – Apple lardo scone, bacon ice cream
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