Sunday, May 24, 2015

Macon Bistro & Larder Launches a Sunday Supper Series

From our friends at Macon Bistro & Larder...

Recently Appointed Chef de Cuisine Jenna Pool Has Reunited with Executive Chef Daniel Singhofen and Will Lead the Sunday Supper Experience at This Neighborhood Favorite Hot Spot

Beginning Sunday, June 7, 2015Macon Bistro & Larder in Chevy Chase will introduce a Sunday Supper Series created and hosted by newly appointed Chef de Cuisine Jenna Pool. This new dinner series features a prix fixe, three-course menu priced $55 per person, excluding tax and gratuity. Sunday Supper is an intimate experience that can be enjoyed at the two eight-seat tables that are immediately adjacent to the working kitchen. Here, Pool will introduce each course as it is presented. She will also share with guests why she chose the dishes, and explain how she prepared them. Focused on sourcing and incorporating the freshest local, seasonal ingredients, Pool’s menus will change based on what the market offers.

A sample menu follows: 

First Course: Leek and Trotter Tart - savory herb pate a foncer, braised pork trotter, leeks, savory custard, summer greens; Second Course: Blanquette du Veau (veal cheeks with butter, bay and thyme and slow cooked for hours) - peas, sorrel, butter poached onions and potatoes, lemon butter froth; Third Course: Strawberry Daquoise - buttercream, crispy meringue, hazelnuts.

WHERE:  Macon Bistro & Larder, 5520 Connecticut Avenue NW, Washington, DC, 20015 (within the Chevy Chase Arcade Building); (202) 248-7807;

WHEN:  First Sunday of each month for dinner service. There are two seatings available at 6 PM and 8 PM, and each can accommodate up to 16 guests.

HOW:  Call for reservations (202) 248-7807, or book online at

About Macon Bistro & Larder: Owner Tony Brown’s Macon Bistro & Larder opened in May 2014, and reflects the marriage of his Southern roots and his far-flung travels, with a menu reflecting the crossroads of Macon, Georgia (his home town) and Macon, France. Brown recently appointed Executive Chef Daniel Singhofen, and his menu showcases classic dishes with a Southern twist featuring what’s local and in season. Singhofen recently tapped Jenna Pool as his new chef de cuisine in April 2015. A Johnson & Wales graduate, Pool’s appointment re-unites her with Singhofen as the two previously worked together at Eola, his lauded 3½ star restaurant.

“Pool’s exceptional talent for animal butchery, baking delicious breads from scratch, along with her strong will in the kitchen is what caught his eye when I first recruited her,” explains Singhofen. “Everyone on the Macon Bistro & Larder team is delighted that she was lured back from Berkeley, CA to join us.”

Macon Bistro & Larder serves dinner Tuesday through Thursday, from 5 PM to 10 PM; Friday and Saturday, from 5 PM to 11 PM, and Sunday, from 5 PM to 10 PM. It features a three-course, Pre-Theatre, Pre-Homework, Prix Fixe menu available nightly from 5 PM to 6:30 PM which includes a choice of Spring Consommé or Local Greens, Market Fish or Duck Confit Leg, and Cinnamon Sugar Donuts or Coconut Cake for $35 per person (tax and gratuity not included).

Macon Bistro & Larder also has an exemplary beverage program to complement the farm-fresh fare. Guests can enjoy the carefully-chosen selection of French wine, as well as a leading craft beer program featuring local and Southern breweries. The restaurant’s craft cocktails crisscross the Atlantic, with riffs on classic European and American libations.

In addition, Macon’s Larder (an old fashioned word for pantry or cupboard) offers a variety of housemade items, packaged and ready for travel. One can enjoy cheese coins, housemade cookies, coconut macaroons, sea salt caramels, thyme-roasted pecans and ready-to-bake biscuits.