This program is over. Hope you didn't miss it! Browse other programs we offer Spring in Jefferson’s Garden Weekend Program with Three-Course Lunch and Wine Pairings Noon Lecture/Seminar Sunday, May 17, 2020 - 1:00 p.m. to 3:00 p.m. ET Code: 1L0332 Location: The Jefferson Hotel1200 16th St NW, Washington, DCMetro: Farragut North or Dupont Circle Select your Tickets $150 Member $195 Non-Member Resize text Plume at The Jefferson Hotel (The Jefferson Hotel, Washington D.C.) Author of the Declaration of Independence, prolific inventor, and founder of the University of Virginia, Thomas Jefferson was also the nation’s first epicurean president. In fact, he considered olive oil and upland rice equally as important as the Declaration in securing the new republic’s success. Springtime bounty has inspired many a chef and foodie, but especially Jefferson, who enjoyed ramps, morels, and asparagus and grew 330 varieties of 99 species of edible plants in his garden at Monticello. Celebrate his culinary legacy at a private lunch at the beautiful Jefferson Hotel in downtown Washington, where award-winning chef Ralf Schlegel and pastry chef Fabrice Leray prepare a special seasonal menu inspired by Jefferson. Between courses, Susan Sullivan Lagon, lecturer at Georgetown University’s Government Affairs Institute and historian at the Jefferson Hotel, discusses Jefferson’s contributions to American cuisine. MENU Roasted cauliflower, chickpea, poached egg, brown butter Hollandaise, bread crumbs, parsley almond oil Confit green asparagus, hen breast, truffle-broth pot au feu Jefferson's vanilla ice cream, garden strawberries, eggnog cream