Wednesday, July 15, 2015

Macon Bistro & Larder Debuts Its First Artisan Dinner Series on July 29th

From our friends at Macon Bistro & Larder...

Macon Bistro & Larder, the French and Southern-inspired bistro in Chevy Chase, located at 5520 Connecticut Ave., NW, 20015, will debut its first Artisan Dinner Series on Wednesday, July 29th at 6:30 PM featuring local artisans creating handcrafted goods which will be incorporated into seasonal farm-fresh dishes created by Executive Chef Dan Singhofen, Chef de Cuisine Jenna Pool, and Pastry Chef Jameela Hassan. This first dinner of the series will showcase Daniel Liberson and Lindera Farms Vinegars. Lindera Farms is not your average vinegar. Daniel Liberson creates artisan vinegars with sustainable ingredients sourced from Virginia that are of the highest quality. They are extremely versatile and can be used as a finishing vinegar, for seasoning, in vinaigrettes, gastriques, cocktails, shrubs, or as a drinking vinegar, made with chefs, bartenders, home cooks, and health conscious individuals in mind. Guests will have the pleasure in enjoying an artisanal five-course meal utilizing some of Linder Farm's unique small batch vinegars. Dinner is priced at $65 per person, tax and gratuity not included, and there is an optional beverage pairing which is priced at $35 per person. Beverages will also be available a la carte. Guests can anticipate unique pairings including 2012 Etienne Dupont "Cidre Bouche"; 2014 Domaine Labbe "Abymes" Jacquere; 2013 Domaine Vincent Sauvestre Savigny-les-Beaune 1er Cru; 2012 Mas des Dames "La Dame" Grenache Blend, and the 2003 Domaine Jo Pithon Quarts de Chaume. Seating is limited to 16 people, and reservations can be made by contacting General Manager AJ Johnson,

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

Lindera Farms Vinegars

WHENWednesday, July 29, 2015 at 6:30 PM

HOW: For more information and reservations, contact General Manager AJ Johnson at

Artisanal Dinner Menu for July 29th

Rappahannock oyster

Single malt scotch, oyster-stout reduction, dry vermouth

Grilled peach, foie chantilly, rye sponge cake, rue

Field pea & onion salad, air dried beef

Summer vegetable & quail terrine, quail egg, pickled mushroom

Stuffed trotter, tomato, sweet pepper, crispy bits

Peach cream tart, puff pastry, vinaigrette