The Chef’s Table at Estuary

An Evening of Spanish Wine at Estuary

On Tuesday, September 29, Estuary invites guests to an intimate Chef’s Table dinner celebrating the wines of Spain’s Familia Fernández Rivera. Limited to just 12 guests, the evening pairs a five-course menu with selections from the family’s celebrated wineries in Ribera del Duero.

The evening begins with Rappahannock Oyster and Carrot “Bone Marrow,” followed by Duck Breast with blackberry gastrique, celery root and a cocoa-juniper crust. Wagyu Beef Tenderloin with black garlic purée, braised cipollini, spinach fondue and a piquillo-glazed beef cheek croquette follows, before a final cheese course featuring goat cheesecake and apple membrillo. Each course is thoughtfully paired with wines including Tinto Pesquera Albillo Mayor 2023, Alenza Gran Reserva 2018, Tinto Pesquera Millenium Gran Reserva 2018, Janus Gran Reserva 2018 and Dehesa La Granja Cuvée 14 2009.

The story behind the wines is equally compelling. More than 50 years ago, Alejandro Fernández and Esperanza Rivera began producing wine from a 16th-century stone winepress. Their work helped showcase the potential of Tempranillo and the terroir of Ribera del Duero, with Tinto Pesquera becoming the family’s flagship winery.

Set around Estuary’s Chef’s Table, this intimate evening brings together Spanish winemaking heritage and a menu created for the occasion.

Tuesday, September 29
Estuary at The Conrad Washington, DC
$140 per person, all-inclusive
Limited to 12 guests

Reserve your seat for this intimate evening of food, wine and Spanish tradition.