Arts & Culture
Last Night
Last night, my partner and I ate a wonderful winemaker’s dinner with Anna Schafer of aMaurice Cellars at the Volunteer Park Café on Capitol Hill—our first dinner at one of our favorite haunts for breakfast and lunch.
Anna Schafer is a young, successful winemaker who happens to also be a joy to chat with. Her wines are an equal joy. We tasted the aMaurice Viognier, red blend, Malbac, Syrah and a port with dessert. And the cafe's chef-owner Ericka Burke—joined by the newly recruited Nick Castleberry (formerly of Sitka and Spruce)—made wonderful dishes that brought out the best in the wines.
My favorite: seared scallops with pear, vanilla, tarragon, and Sauvignon Blanc that perfectly brought out the taste of the Viognier. Other dishes included a mushroom risotto (red blend), smoked pork tenderloin with chimichurri sauce (Malbac), and rack of lamb (Syrah). We are already looking forward to the next winemaker’s dinner in June with James and Poppie Mantone of Syncline Wine Cellars.
Anna Schafer is a young, successful winemaker who happens to also be a joy to chat with. Her wines are an equal joy. We tasted the aMaurice Viognier, red blend, Malbac, Syrah and a port with dessert. And the cafe's chef-owner Ericka Burke—joined by the newly recruited Nick Castleberry (formerly of Sitka and Spruce)—made wonderful dishes that brought out the best in the wines.
My favorite: seared scallops with pear, vanilla, tarragon, and Sauvignon Blanc that perfectly brought out the taste of the Viognier. Other dishes included a mushroom risotto (red blend), smoked pork tenderloin with chimichurri sauce (Malbac), and rack of lamb (Syrah). We are already looking forward to the next winemaker’s dinner in June with James and Poppie Mantone of Syncline Wine Cellars.
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