Here's what's on the menu for tonight's fest at Strings:
First course: Watercress pistou, scallops and guanciale paired with G.H. Mumm Cordon Rouge.
Second course: Duck-egg custard, caviar and chives paired with Nadal Grand Reserve Cava.
Third course: Maryland lump crab cakes, asparagus and aerated hollandaise paired with Chamisal Vineyards Chardonnay.
Fourth course: Braised short rib of beef, truffled pottatoes and thumbelina carrots paired with Chappellet Mountain Cuvee Red Blend.
Fifth course: Foie gras creme caramel, persimmon and sauternes gelee paired with Reserve Maison Nicolas Sauternes.
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