Charlie Palmer Steak Dc Celebrates American Farmers

America's Artisanal Producers and Charlie Palmer Steak Team Up to Celebrate The Smithsonian Folklife Festival's "Food Culture USA"

Washington, DC - In celebration of America's growers and producers, Chef Charlie Palmer will be hosting a special "Wine & Farm" dinner at Charlie Palmer Steak on Thursday, June 23rd at 7 p.m. Held in honor of the Smithsonian Folklife Festival's "Food Culture USA," the multi-course menu showcases some of the finest artisanal products offered in the United States. Palmer, along with Executive Chef Bryan Voltaggio, has created a menu featuring American artisanal cheeses, lamb from one of the leading producers in the U.S., and organic produce from acclaimed farms. Wine Director Jason Ferris has carefully paired wines with each dish, highlighting the lesser-known, off-the-beaten path American wineries.

Chef Palmer will be joined by representatives from Jamison Farms; Pipe Dreams Farm; New Morning Farm (members of the Tuscarora Organic Growers' Cooperative); Murray's Cheese, the nation's leading cheese purveyor and the award-winning Barboursville Vineyard. The menu, including wine, is priced at $115 per person, and will also be available during dinner throughout the Festival June 23rd - July 4th. For reservations, please call 202.547.8100.

A "Wine & Farm" Tasting Menu Celebrating American Growers and Producers

Chilled English Pea Soup, lemon sabayon, and sugar snap pea tempura

International Sommelier Conspiracy Sauvignon Blanc, California

Heirloom Tomato Salad, "Pipe Dreams Farm" goats milk cheese,
confit baby fennel, arugula, and citrus vinaigrette

2003 Millbrook Tokai Fruilano, Hudson Valley, New York

Roasted Alaskan Halibut, "New Morning Farm" summer ratatouille,
crisp squash blossom with blue crab, sweet corn emulsion

2003 Whitehall Viognier, Monticello, Virginia

Duo of Jamison Farm Lamb, sage scented summer bean cassoulet,
log-grown shiitake mushrooms, and braised green chard

1999 Barboursville Nebiollo, Reserve, Virginia

"Steak and Eggs" Shenadoah Valley Wagyu Beef Sirloin, Yukon gold potato puree,
confit red bulb onions, crushed fava beans, and summer truffle 4-minute egg

2001 Dr. Konstantin Frank Cabernet Sauvignon, Finger Lakes, New York

Tasting of American Artisan Cheeses: Meadow Creek Greyson, Cobb Hill Ascutney Mountain,
and Jasper Hill Bayley Hazen Blue

2004 Apex Gewurtztraminer, Ice Wine, Yakima Valley, Washington

Strawberry Soup, white chocolate and mint sorbet

2003 Adelsheim Pinot Noir, Deglace, Willamette Valley, Oregon

As one of the Folklife Festival's celebrity chefs, Palmer will also demonstrate the preparation of some of his favorite dishes at the Festival on Thursday, June 23rd at 3 p.m. and Friday, June 24th at 12 noon on the Beyond the Melting Pot stage. Palmer will be signing his books "The Art of Aureole" and "Great American Food" on the 23rd from 1:30 p.m. - 2:15 p.m. in the Celebrity Book Signing tent next to the Smithsonian Castle building.
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Charlie Palmer has received critical acclaim for his signature "Progressive American" cuisine. At Charlie Palmer Steak, Palmer, along with Executive Chef Bryan Voltaggio, has reinvented the steakhouse with an innovative menu offering a twist on traditional fare. The restaurant features a notable wine cube housing over 3.500 bottles (10,000 bottles on the premises) of exclusively American wines from all 50 states.

Nominated for three 2005 RAMMY awards by Restaurant Association Metropolitan Washington for "Power Spot of the Year," "Rising Culinary Star," and "Wine and Beverage Program of the Year," Charlie Palmer Steak serves lunch on weekdays from 11:30 a.m. - 2:30 p.m. and dinner weekdays from 5:30 p.m. - 1