Press release
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april 27, 2018 - Four Seasons
The Perfect Pair: A Frenchman and an Englishman Pair Spring Wine and Food for ENO Wine Bar's First Outdoor ENO Pop Down in May at Four Seasons Hotel Washington, DC
With warm weather on its way, #enopopdown is the ideal place to unwind on Tuesday evenings after a full day at the office
April 24, 2018, Washington, DC, U.S.A.
Knowing Washingtonian’s love for outdoor dining, ENO Wine Bar’s Wine Director and resident Frenchman from Cahors Hugo Lefevre has teamed up with Four Seasons Hotel Washington Executive #chef and Birmingham, England native Andrew Court to curate ENO’s first pop up outdoor #event: ENO Pop Down.
Launching on May 1, 2018, #enopopdown takes the wine bar’s cosy and friendly atmosphere into a garden setting on Tuesdays in May from 6:00 to 9:00 pm. ENO patrons are invited to the covered outdoor George Washington Terrace at Four Seasons for live music, magician performances and #food and wine specials.
ENO Pop Down’s menu will offer perfectly paired dishes and wines crafted by #chef Court and handpicked by Lefevre for the ultimate outdoor #food and wine experience. The highlights include:
- Torched goat cheese salad reminds #chef of his time in Northern California. Lefevre pairs this dish with a glass of muscadet. The light and crisp acidity of the melon de Bourgogne grape used to vinify the wine cuts through the rich and bold flavours of the goat cheese while not overpowering the palate. Its fruitiness enhances the flavours of the sweet and savoury tomato jam without taking away from the plate's charming marriage of flavours.
- Marinated fig and blue cheese salad was inspired by #chef Court’s hometown where he enjoyed figs with stilton cheese. To accompany this spring salad, Lefevre suggests a glass of sparkling rosé from the Jura region. The pinot noir grapes used to make this rosé creates a fruity, acidic and crispness that balances the salad’s intense flavours.
The complete menu paired with Lefevre’s favorite wines includes:
- Torched goat cheese salad USD 9 - Marquis de Goulaine, 2015, Muscadet, Loire, France USD 10
- Marinated fig and blue cheese salad USD 10 - Domaine Benoit Badoz, NV, Brut Rosé, Jura, France USD 15
- Duck prosciutto and compressed melon USD 10 - Mauro Molino, ‘Gallinotto’, Barolo, 2012, Piedmont, Italy USD 30
- Burrata plate topped with shaved summer salad USD 10 - Vinicola Alella, ‘Marfil’, NV, Cava, Catalonia, Spain USD 9
- Roasted cauliflower USD 12 - Bedell, 2016, North Fork, Long Isaland, New York USD 11
- Thai spiced chicken meatballs USD 13 - Famille Helfrich, 2016, Alsace, France USD 13
Reservations are not required and patrons of #enowinebar are welcomed with complimentary three hour valet parking at Four Seasons Hotel Washington, DC.
The dates for #enopopdown are:
- Tuesday, May 1, 2018
- Tuesday, May 8, 2018
- Tuesday, May 15, 2018
- Tuesday, May 29, 2018
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