Winter Solstice Dinner At The Equinox Restaurant Washington, Dc.

Chef Todd Gray will welcome guest Chef Richard Hetzler, Executive Chef of the National Museum of the American Indian
of the Smithsonian Institute for The "Winter Solstice Dinner"
Friday, December 16, 2005 at 7:00 pm
At The Equinox Restaurant Washington, DC.
Together, Chefs Gray and Hetzler have created A Tasting Menu Inspired by the Culinary Heritage of the Eastern Woodlands.
The Meat Course will be: Pine Roasted Tenderloin of Bison from the Tribal Co-Op Black Pepper-Cornmeal Waffles, Baby Spinach & Port Wine-Huckleberry Jus.

The finish to this Solstic feast is a newly discovered culinary Gem known as " Shagbark Hickory syrup ".
Produced by Sherrie Yarling and Gordon Jones at there Hickoryworks
facility in Brown County IN.
Chef Gray and Chef Hetzler have
created a Warm Pumpkin Cake with a Shagbark hickory Syrup Ice Cream
Caramelized Plantains, Pumpkin Brittle and Navajo Tea Caramel.
The Hickory Syrup has been touted to be, " The most unique condiment to come down the culinary pike in the last decade"


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