Recent DC Events

A Waltz through the Seasons at Seven Reasons

by Vice Chargé de Presse Wesley J. Jefferies

On a clear March evening, as the seasons teased a change, members and guests of the Bailliage of Greater Washington D.C. gathered at Seven Reasons for the first formal dinner since the New Year. Maître Rôtisseur Enrique Limardo’s flagship fine dining restaurant in the heart of the city, Seven Reasons has received many recognitions since opening in 2019 including being named as The Washington Post’s #1 restaurant in Washington D.C. and by Esquire magazine as the #1 best new restaurant in the U.S.

Confreres were greeted with a glass of Pol Roger Blanc de Blancs 2002, a Champagne renowned as a favorite of Winston Churchill. Grown in the chalk-rich soils of the Côte des Blancs in France, this exquisite Champagne is crafted from 100% Chardonnay grapes. The wine’s effervescence, both gentle and persistent, created a perfect prelude to the evening’s unfolding experience. Its crisp citrus notes, bright and radiant, sliced through the air like a string quartet rehearsing for a concert, while a delicate undertone of brioche added a layer of complexity that was both rich and inviting. The Champagne’s refined structure and subtle depth set the stage, allowing each sip to mirror the elegance and anticipation of the evening ahead.

Conversations ebbed and flowed, the room buzzed with anticipation, and servers discreetly weaved through the crowd, offering a series of hors d’oeuvres for all to sample and enjoy. First came the Scallops Crudo, tender Peruvian bay scallops, kissed by the subtle union of olive oil and yuzu emulsion. Delicate chives floated like a fleeting whisper on the tongue, their green freshness adding a light contrast to the sweet richness of the scallop. The briny sweetness of the scallops, their natural flavors enhanced by the citrusy brightness of the emulsion, lingered like the final piano chord of a Chopin nocturne—soft, evocative, and haunting, resonating long after the taste had faded.

Next came the Tuna Tartare Cone, a black sesame cone filled with bluefin tuna tartare and avocado emulsion. Rich, umami notes performed a slow waltz on the creamy floor of the avocado while the gentle crunch of the black sesame cone provided an elegant contrast with the silkiness of the tuna tartare. Caramelized onion croquettes followed, each encased in crisp golden flaky shell that gave to the sweet richness of the caramelized onion within. The onion’s deep and mellow sweetness played off whispers of smoky and savory richness from an olive-oil based mayonnaise.

As members and guests assumed their places at the table, they were presented as an amuse bouche a Butternut Squash Soup. Its velvety layers enveloped the palate with a soft, sultry aria giving way to a light buttery finish that lingered like the final note of a lullaby. The soup’s natural sweetness, with its subtle earthy undertones, was a beautiful prelude to the evening’s unfolding symphony. Paired with Monte Rossa Franciacorta Flamingo NV from Italy’s Lombardy region, this sparkling wine danced across the soft and creamy texture of the soup with an effervescence that provided a bright lift. The wine is crafted from a blend of 80% Chardonnay and 20% Pinot Noir grapes, grown on the glacial morainic soils of Lake Iseo’s glacial plains. The cooling influence of the lake and the high-altitude vineyards imbue the wine with a refreshing citrus profile, making it the ideal companion to the rich, velvety soup, while its fine bubbles provided a clean, crisp finish.

The first course, Salmon and Tuna Mosaico, arrived as a delicate duet of complementary singers. Tender and raw slices of salmon and tuna were arranged with artful precision, their soft buttery textures gently embracing one another in a harmonious display of color and flavor. Paired with Bodegas Granbazán Etiqueta Verde Albariño 2023 from Rías Baixas, Spain, the bright acidity and fresh citrus notes of the Albariño cut through the velvety fish like the soft sweep of a cello’s bow. Granbazán is one of the top producers in Rías Baixas, where the Albariño grape thrives in the cool, maritime climate shaped by the Atlantic Ocean. The region’s granite-rich soils, combined with the cooling maritime breeze, impart a mineral depth to the wine that enhances its crisp acidity, making it the perfect foil for the richness of the tuna and salmon. The wine’s clean, citrusy edge lifted the dish, cleansing the palate between bites, and harmonized effortlessly with the subtle sweetness of the fish.

The second course, Twilight Zone Escargot, announced itself with a rich and decadent harmony. The tender escargots were enrobed in a silky garlic butter sauce that teasingly coated the palate, their earthiness softened by the rich butter and garlic, creating an indulgent, almost symphonic mouthfeel. Paired with Alphonse Mellot Sancerre Les Romains 2020, the wine’s crisp acidity provided a direct and poignant counterpoint to the decadent richness of the escargot, like a sudden, bright chord lifting an indulgent allegretto to sharp clarity. The Sancerre vineyards of Les Romains are located on the flinty, chalky slopes of the Loire Valley, where the Sauvignon Blanc grape thrives. The unique terroir, with its marine fossil-rich soils, imparts a characteristic minerality to the wine, adding a refreshing lift that contrasts with the richness of the escargot while bringing forward the freshness of the herbs and garlic in the dish. The sharpness of the wine cut through the indulgence of the escargot, bringing the dish into sharper, brighter relief with every sip.

The third course, Branzino à la Sal, performed an aria in a Neptunian register. The branzino’s tender and flaky texture was elegantly balanced with natural sea salt, as if singing in praise of the sea. The fish was gently encased in a crust of salt, allowing it to steam to perfection, the natural flavors enhanced by the purity of the sea. Paired with Jean-Marc Brocard Chablis 1er Cru Montée de Tonnerre 2020 from Burgundy, France, the wine’s mineral notes elevated the freshness of the branzino like a well-played flute duet. The 1er Cru vineyards of Montée de Tonnerre sit on Kimmeridgian limestone, rich with fossilized oyster shells, and produce wines of exceptional clarity and purity. The cool climate of Chablis, combined with organic and biodynamic viticulture, allows the wine to retain its sharp, mineral-driven acidity, which beautifully complemented the delicate fish. The wine’s subtle oak influence and vibrant acidity brought a soft yet profound structure to the dish, creating an almost meditative experience where earth and sea met in harmony, as if the wine and fish were in perfect, seamless conversation.

The fourth course, Rib Roast, commanded attention. Rich, succulent, and deeply satisfying, the roast was paired with Château Pichon Longueville Comtesse de Lalande 2009, a Bordeaux wine of considerable depth and complexity. The wine, with its deep, dark fruit flavors and velvety tannins, matched the intensity of the roast while maintaining an elegance that allowed the meat’s flavors to shine. The estate, located in the heart of Pauillac, boasts gravelly soils ideal for Cabernet Sauvignon, which forms the backbone of their blends. The 2009 vintage, a classic year for Bordeaux, produced wines of remarkable depth and balance. The Pichon Lalande’s intricate structure, with layers of cassis, tobacco, and earthy spice, enhanced the savory richness of the rib roast, while the wine’s silky tannins provided a smooth counterpoint to the meat’s natural fattiness. The pairing was an intricate performance—rich, layered, and perfectly balanced.

The evening concluded with a creamy Basque tart cheesecake, its sweetness teasingly playing off  a the floral notes of the guava puree. Paired with Rinaldi Moscato d’Asti 2022, from Piedmont, Italy, the dessert offered a delicate sweetness that perfectly balanced the light effervescence of the wine. Rinaldi’s Moscato d’Asti, grown in the rolling hills of the Langhe, is crafted from the Moscato Bianco grape, whose aromatic intensity is preserved by the region’s cool nights and warm days. The wine’s effervescence added a refreshing lift to the dessert, its honeyed sweetness gently complementing the dessert’s flavors, while the wine’s fresh, citrusy notes provided the perfect finish to the evening’s symphonic journey.

As the last bites of cheesecake and the last drops of Moscato were savored, Bailli Judy Mazza stepped forward to express her heartfelt thanks to all those who had made the evening possible. She began by recognizing the dedicated officers of the Bailliage, whose tireless efforts ensured the success of the event. Special mention was made of Chevalier Chris Wenstrom for his new role on the wine committee and ensuring the wines were delivered to the restaurant in anticipation of this spectacular dinner. ,. A final round of warm and enthusiastic applause echoed through the room as Bailli Judy Mazza turned her attention to the brilliant chefs behind the evening’s feast. With deep gratitude, she thanked Chef Enrique Limardo, Chef Jose Ignacio “Nacho” Useche, and the entire kitchen team for their unparalleled creativity and dedication. Their meticulous artistry had transformed each course into an unforgettable experience, and their teamwork had orchestrated a culinary symphony that will remain etched in the memories of all present. In recognition of Maître Rôtisseur Enrique’s exceptional creations and warm hospitality, Bailli Judy presented him with a Chaîne apron, a symbol of his remarkable craftsmanship and dedication to the culinary arts. Alongside the apron, Maître Rôtisseur Enriquewas honored with a commemorative Chaîne dish, a token of appreciation for his invaluable role in elevating the evening’s dining experience. With this, the evening came to a close, but without leaving behind a lasting sense of renewed camaraderie, a profound appreciation for the artistry that had unfolded throughout the night, and an eager anticipation of new beginnings as spring arrived.