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.
menu
Passed Canapés served with Dodon Rosé 2023 or a Non Alcoholic offering
Buckwheat tartelette, smoked spring raised brook trout, miso toum, pickled cucumber, dill
Vadouvan spiced tater tot, cashew crème fraiche, bunching onions, field caviar
Charcoal roasted mushrooms, farmers cheese, mustard green salsa verde, dukkah, grilled crostini
First Course served with Sauvignon Blanc 2022
Marinated cucumbers and baby tomatoes, peanut sambal, shiso, ggoma toasted chili oil
Main Course served with Rhizome 2022
Family style 'mixed grill' | Dodon lamb kofta and spice-rubbed Clagett beef skewer, roasted early summer squash, spicy green salad, local grain tabbouleh with Dimitri's olives
Dessert served with Salute the Truth
Caramelized white chocolate-brown butter cake, cardamom crème fraiche, Salute The Truth roasted strawberries and rhubarb
Some menu components subject to change based on seasonal availability.
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 Chef Scott: Multi-hyphenate and multiracial, Scott Bacon is homegrown Maryland culinary talent. He is the owner of the new nomadic restaurant, Fennec, where produce takes pride of plate – reintroducing diners to flavor through fire, smoke, and techniques rooted in a global perspective.
Scott worked his way up through the kitchens of Foreman Wolf, later becoming Executive Chef of Maryland’s only Relais and Chateaux restaurant, and has been in community with top chefs in the DMV for decades. An avowed autodidact, his current passions include modular synthesizers, comics, Funko Pop! and his band They Don’t Sleep Anymore.
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.
Club Member Ticket Price: $165
Guest of Member Ticket Price: $185