A Supper Among the Flowers
For this supper Makers Meals convened at DC’s much-loved local flower farm Wollam Gardens for a five-course meal set among the flowers.
The afternoon began with a workshop led by Rachel Armistead of The Sweet Farm teaching guests to make their own ginger beer followed by a tour of the farm by owner and much-loved human Bob Wollam. Pre-dinner bites included Greek-inspired dips and spreads from Baklava Couture and a cocktail collaboration between The Sweet Farm and Frederick, Maryland-based McClintock Distilling.
Dinner was a series of small plates inspired by seasonal ingredients from Washington's Green Grocer prepared by Chef Yuan Tang of Rooster & Owl served with Virginia wine from Early mountain vineyards and beer from DC Brewers right proper brewing.
The meal culminated with a slow-roasted whole pig prepared by Cucina Al Volo paired with The Sweet Farm's handcrafted krauts followed by an assortment of Greek Baklava paired with Milk Cult Ice Cream.
Guests were invited to conclude the evening around a roaring bonfire while listening to the lush harmonies of americana band Bearcat Wildcat.