May
11
11:00 AM11:00

Mother's Day Floral Arranging Class with South River Flower House

Dodon Wine Club Members and their guests are invited to partake in this hands-on event in which we learn how to compose a small but lush, garden style floral arrangement with Sarah, from South River Flower House. No experience is necessary - just come ready to have fun and play with flowers! Materials and instructions will be provided. Wine and a limited a la carte food menu will be available for on-site ordering.

This event will take place at the outdoor Pavilion and Hillside area, please dress comfortably for the weather. At the conclusion of the class, guests are welcome to reserve a table during Dodon’s open hours (2-8 p.m.).

About Sarah Montgomery: Sarah Montgomery has had a life-long love of art, color, and design. She also comes from a farming family and although she grew up in Massachusetts, she spent most of her childhood summers on her grandparents' farm in Idaho. Inspired by the dramatic and romantic Dutch masterpieces she studied as an art history major, and alongside a legal career, Sarah started South River Flower House to support local flower farmers and sustainable flower practices; to celebrate the color, texture, and movement of flowers; and to create romantic, accessible, garden style designs that make special events even more special.



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Jun
2
5:00 PM17:00

Collectors Dinner & Discussion with Clagett Farm featuring Chef Tae Strain

We invite Dodon Wine Club members and their guests to a multi-course wine dinner presented by our friend Chef Tae Strain, Chef/Owner of Ggoma Supper Club. This seasonally inspired dinner will feature ingredients from Clagett Farm. We will hear about Clagett Farm’s work from vegetable production manager, Jared Planz and distribution coordinator, Elissa Planz. Each course will be paired with a Dodon wine. A vegetarian menu can be accommodated with advanced request. Due to the nature of this event, we are unable to accommodate any other dietary restrictions.

Club Member Ticket Price: $165
Guest of Member Ticket Price: $185

About Chef Tae: Meaning “little one” in Korean, Ggoma is a market focused supper club from Chef Tae Strain. The food is driven by the seasons and inspired by the farmers, artisans, and mentors who have guided his journey.

Most notably, Te was the Chef de Cuisine of The Progress SF (Food & Wine Best New Restaurant – James Beard Best New Restaurant Finalist – Bon Appetit Top 50), where he helped them achieve a Michelin Star in his first year. He also served as Executive Chef of Momofuku CCDC, where he held the restaurant’s rebrand and resurgence with a 3 star Washington Post review, a number 29 spot on Washingtonian Best Restaurants, Eater Essential 38, and a nomination for Easter DC Chef of the Year. tt

Additionally, he has held positions of Executive Chef at Demi Restaurant in Baltimore, and Sous Chef at the 1 Michelin/Jame Beard award winning restaurant, PUBLIC (AvroKO Hospitality) in NYC.

A Maryland native, Strain hopes to cook soulful food that reflects many different regional influences but pays respect to the beautiful local products of the Mid Atlantic.

About Clagett Farm: Owned by the Chesapeake Bay Foundation, Clagett Farm in Upper Marlboro is widely respected for its regenerative farming practices, the quality of its products, and its support of the local community. Clagett staff are among the founders of Future Harvest, a regional nonprofit specializing in training farmers in organic and regenerative methods, the Maryland Grazers Network, and the Million Acre Challenge. In addition, Clagett donates 30% of its weekly production to the Capital Area Food Bank and the Prince George's Food Equity Councils Food Resource, providing fresh vegetables to those most in need. The Vineyards at Dodon is a pickup location for the Clagett Farm CSA on Friday evenings.

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Jun
23
10:30 AM10:30

Bringing Biodiversity to your Backyard

Members of the Dodon Wine Club and their guests are invited to join us for a hillside chat on “Biodiversity in Your Backyard” with special guest speaker, Holly Shimizu.

Holly Shimizu is a nationally recognized horticulturist, consultant, and educator living in Maryland. Learn about native plants and wildflowers, why biodiversity matters and how you can implement these farming concepts in your own garden or lawn.

InGrano bakery has prepared a lovely lunch menu for those who wish to enjoy at the pavilion after Holly’s presentation. Pre-ordering when booking is required.

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Apr
19
4:00 PM16:00

Spring Allocation Pickup Party

Join us to pick up your Spring 2024 allocation, taste the season's allocated wines, and meet fellow members of the Dodon Wine Club. Given the popularity of these complimentary events, reservations are limited to members of the Dodon Wine Club.

Friends of club members are welcome to visit with members at other times, like weekend Wine Club Hours and Tours & Tastings.

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Apr
12
4:00 PM16:00

Spring Allocation Pickup Party

Join us to pick up your Spring 2024 allocation, taste the season's allocated wines, and meet fellow members of the Dodon Wine Club. Given the popularity of these complimentary events, reservations are limited to members of the Dodon Wine Club.

Friends of club members are welcome to visit with members at other times, like weekend Wine Club Hours and Tours & Tastings.

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Apr
5
4:00 PM16:00

Spring Allocation Pickup Party

Join us to pick up your Spring 2024 allocation, taste the season's allocated wines, and meet fellow members of the Dodon Wine Club. Given the popularity of these complimentary events, reservations are limited to members of the Dodon Wine Club.

Friends of club members are welcome to visit with members at other times, like weekend Wine Club Hours and Tours & Tastings.

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Mar
16
10:00 AM10:00

Wine Club Event: Brunch at Dodon with Chef Zach Szabo

Dodon Wine Club Members and their guests are invited to join us for brunch in the Dodon tasting room, featuring decadent fare by Chef Zach Szabo. Please pre-order your meal when booking your table. Dodon wines, wine cocktails, coffee, and hot tea will be available for on-site ordering.

Groups of up to six guests 21 and older are welcome. Your table is reserved for up to two hours. No outside food is permitted.

About Chef Zach Szabo: Chef Zach was the youngest of seven energetic children. With a Jersey-born, Vietnam veteran father of Hungarian descent and a Sicilian mother, Chef Zach realized the value of a home-cooked and hearty meal at a young age. It was at the dinner table that family matters and differences were set aside and the focus shifted to food and togetherness. His father always said that in another life, he would have been a chef. That turned out to be the match that lit the flame of passion for food, cooking, and the desire to bring people together around an excellent meal.

Chef Zach began his studies at Stratford Culinary Institute in 2010 which led to working for and studying under Chef Patrick Orange and Chef Michael Richard in two of Washington, D.C.’s finest French restaurants. He expanded his experience throughout the District’s fine-dining scene including Doi Moi, The Watergate Hotel, Komi and RPM Italian. He spent years inside these restaurants both learning and leading, enjoying the opportunity to source local and elusive ingredients to keep diners wondering “what’s next.” He’s spent the last five years working for the Biden administration at a private club on Capitol Hill, where he works as an Executive Chef.

Chef Zach moved to Edgewater, MD in January 2021 with his wife and rescue pittie, Cher. Since settling into the community, he’s completed a custom-built food trailer and rescued two more pitties in need, Dexter and Khaleesi. Chef Zach is excited for the opportunity to bring a unique and custom dining experience to Anne Arundel County.

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Club Event: Olive Oil, Olives, and Wine with Dimitri Komninos & Julian Albornoz
Feb
25
2:00 PM14:00

Club Event: Olive Oil, Olives, and Wine with Dimitri Komninos & Julian Albornoz

Dodon Wine Club Members and their guests are invited to join us for an educational event on the topic of olive oil, olives, and wine! We will host Dimitri Komninos, owner of Dimitri Olive Oil and Advanced Sommelier, Julian Albornoz, for a deep dive into the salty, savory, and satisfying world of olives and other greek products.

This classroom style-event will begin with a tasting of Dimitri’s small batch olive oil and history of his family olive farms. We will then transition into a tasting of Dodon wines paired with several olives and spreads from Dimitri’s portfolio. We will learn how olives are harvested, cured, and processed, and Julian will guide us through how to think about olive and wine pairings, both classic and unusual. This event is reserved for Wine Club members and their 21+ guests. Seating is limited and advanced booking is required.

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