Thomas Jefferson, the third President of the United States, was quite possibly one of the country's first wine connoisseurs. As Ambassador to France, Jefferson developed quite an affinity for French wines and French cuisine. He thoroughly embraced the relationship between garden to table, developing gardens at his Monticello estate that were home to hundreds of fruits and vegetables. While in Washington, he became known for hosting some of the finest dinners, having developed a discerning and sophisticated palate.
For this dinner, Executive Chef Richard Rayment offers a distinctive menu featuring many of Jefferson's favorites paired with some modern day versions of the wines he consumed and served his guests.