About our Guest Speaker: Sam Droege grew up in Hyattsville, Maryland, received an undergraduate degree at the University of Maryland and a Master’s at the State University of New York – Syracuse. Most of his career has been spent at the USGS Patuxent Wildlife Research Center. He has coordinated the North American Breeding Bird Survey Program, developed the North American Amphibian Monitoring Program, the Bioblitz, Cricket Crawl, and FrogwatchUSA programs and works on the design and evaluation of monitoring programs. Currently he is developing an inventory and monitoring program for native bees along with online identification guides for North American bees at www.discoverlife.org, and reviving the North American Bird Phenology Program.
About our Guest Chef:
Executive Chef Chris Amendola received his formal training at the Southeast Institute of Culinary Arts in St. Augustine where he graduated at the top of his class. After refining his craft under Chef Todd English at BlueZoo in Orlando and with Chef Sean Brock at McCrady’s in Charleston, Chris headed north and worked in the kitchens of Café Dupont in Washington, D.C., Allium in Great Barrington, Massachusetts and the renowned Blue Hill at Stone Barns in Pocantico Hills, New York. He also staged in the kitchens of Mini Bar in Washington Dc and Eleven Madison Park in NYC. Locally, Chris held positions at Fleet Street Kitchen and Waterfront Kitchen.
Chef Chris is an experienced farmer and forager, having worked at Thackeray Farms on Wadmalaw Island, S.C. and in close connection with the team at Blue Hill Farm. When he is not behind the stove at Foraged, Chef Chris is out in the woods looking for new ingredient to cook with. This agricultural and woodsman knowledge allows Chris to elevate the dining experience for his guests. “I like to let the product speak for itself,” says Chris. “I believe in utilizing hyper-seasonal ingredients and allowing the natural flavors to complement one another.” His modern American style of cooking gives Foraged diners a unique culinary experience.
The fall 2018 Wine Club allocation will be available on Saturday, November 3rd. Join us between 1 - 5 pm to pick up your wine, taste new vintages, and meet fellow members of the Dodon Wine Club.
Club members who missed the Allocation pickup party are invited to stop by the cellar to pick up their wine between 10 am - 1 pm on Sunday, November 4th.
Due to today's wet conditions, the Brunch will take place inside.
You are invited to a Mother's Day Brunch in the Pavilion to celebrate the start of the 2018 growing season. Grapes Wine Bar's Executive Chef Travers and his team will offer the menu below. We will be joined by the proprietors of Lady Farmer to discuss sustainable garment production.
Beet and Apple Chèvre Crostini
Carmelized Onion Tartlet
Paired with Chardonnay 2016
Paired with Sauvignon Blanc 2017
Smoked Salmon Niçoise
Paired with Drum Point 2016
Paired with Rosé 2017
Fresh Berries & Sorbet
Wine Club members and their guests are invited to join Dodon and Adam Centamore for a wine and cheese pairing experience. Adam is a wine and cheese educator with over seven years of experience. He will present five different cheeses paired with five Dodon wines and will discuss the art of pairing. His book, Tasting Wine & Cheese - An Insider's Guide to Mastering the Principles of Pairing, will be available for purchase.
This event is now sold out. Please email email@example.com if you would like to be added to the waiting list.
The characteristics of the world’s finest wines are reflective of their terroir. Using a blind tasting format, Brent Kroll, Sommelier & Founder of Maxwell DC will help us understand terroir as we taste wines from around the world.
Prior to opening Maxwell DC, a new wine bar in the Shaw neighborhood, Kroll designed the wine program at Iron Gate, the historic Washington DC restaurant that reopened in 2013. In 2015, Iron Gate was awarded Wine Program of the Year by the Restaurant Association of Metropolitan Washington and Top Wine Program in the D.C. region by DC Modern Luxury.
Kroll's experience also includes overseeing the wine program at Ardeo/Bardeo and later at the Oval Room, as well as developing the wine lists for other local restaurants such as Hazel and the Partisan. In 2010, Kroll accepted the position of wine director at Adour by Alain Ducasse at The St. Regis Hotel. Most recently, Kroll held the role of General Manager at Proof to prepare himself for running his own bar.
Kroll has been featured in The Wall Street Journal, Washingtonian, The Washington Post, Wine & Spirits, Wine Enthusiast, Wine Spectator among others. In 2014, he was named a Rising Star by StarChefs.com.
The Dodon team invites you and your guests to gather in the tasting room for some holiday cheer. We look forward to sharing Dodon wines, light appetizers, and the company of fellow Wine Club members. $30 per Wine Club member. $40 for non club members.
The Dodon team invites you and your guests to gather in the tasting room for some holiday cheer. We look forward to sharing Dodon wines, light appetizers, and the company of fellow Wine Club members. $30 per Wine Club member. $40 for non club members. This event is at capacity. If you would like to be added to the waiting list, please email firstname.lastname@example.org.
The fall 2017 Wine Club allocation will be available on Sunday, November 5th. Join us between 12 - 6 pm to pick up your wine, taste new vintages, and meet fellow members of the Dodon Wine Club. Wine will be available for purchase by the glass and bottle and we will have the outdoor firepit going.
Wine will be available for purchase by the glass and bottle and we will have the outdoor firepit going. Complimentary tastings of this season's releases and on-site sales will be available upstairs in the tasting room. Allocations will be ready for pickup downstairs in the cellar.
Wine Club members are invited to hike across Dodon’s trails at 2 pm on Saturday, October 14 (approximately four miles). Afterwards we will gather in the Pavilion. Dodon wine and cheese from PA Bowen Creamery in Brandywine, Maryland will be available for purchase. RSVP Below.
News about the path of the total solar eclipse has been hard to miss. In Annapolis, it will be a partial eclipse, about 80%, and still worth viewing. The eclipse here will begin at 1:19 pm and peak at 2:43 pm. Wine Club members and their guests are welcome to join the Dodon team for this special occasion. Wine will be available by the bottle and the glass, along with cheese from P.A. Bowen and a few other kibbles. You are welcome to bring your own blankets and picnics, and please remember to bring your eclipse glasses.
Please RSVP by emailing Regina@dodonvineyards.com
Family friendly - children must be closely supervised. No outside alcohol. No pets - Service animals permitted.
A portion of all wine sales will go to St. Jude Children Research Hospital.
Questions? Call Regina at 410-798-1126 or email email@example.com.
Schooner Woodwind and The Vineyards at Dodon have partnered up for a very special evening sailing on the Chesapeake Bay while enjoying a 4 course, picnic styled wine dinner. Schooner Woodwind’s Dinner Cruises are a very casual affair. Courses are served picnic-style and food is presented chilled or at room temperature. We really do sail, so wear soft soled shoes. And please, feel free to raise the sails, steer the boat, or sit back and relax.
Philip Bernot has been fascinated by wine throughout his adult life. Qualified as a sommelier at age twenty-one, his career includes stints in the wholesale, retail, and restaurant sectors. Currently Wine Director at Wishing Well Liquors in Easton, Maryland, Philip will answer the question, “What exactly is taste?” Using eight wines from around the world, he will discuss the anatomy and physiology of taste, and how these characteristics influence our perception of wine. This educational tasting will include light hors d’oeuvres & two flights of three wines. $59 per person. RSVP here.
Our guest speaker was Marcia DeLonge, a senior scientist in the Food & Environment Program at the Union of Concerned Scientists (UCS). Executive Chef Zachary Mills of Wit & Wisdom at Baltimore's Four Seasons and Lead Sommelier Julie Dalton prepared and presented a four course dinner that was paired with Dodon wines and served in the vineyard.
The characteristics of the world’s finest wines are reflective of their terroir. Using a blind tasting format, Julie helped us understand these differences as we tasted Sauvignon Blanc and red blends made with grapes traditionally grown in the Bordeaux region of France.
Our guest speaker, Bob Marshall, Founder and CEO of Earth Networks, discussed climate change and it’s impact on winegrowing. Chef Steve Monnier of Aromes prepared a three-course dinner that was paired with Dodon wines.
In 1743, Dodon’s thoroughbred, Dungannon, won the Annapolis Subscription Plate, the first recorded horse race in Maryland. On May 14, 273 years later, we honored the event with the release of Dungannon 2013, the first of Dodon’s Collectors wines. We held a rematch of the original race between the Steuart and Carroll families and enjoyed an official presentation and tasting of Dungannon 2013, as well as a colorful first–person reenactment of Anne Catharine Hoof Green, the colonial-era editor of the Maryland Gazette. See the video, here.
Historian and author, Jean B. Russo. Jean is the co-author of the book, Planting an Empire: The Early Chesapeake in British North America. At the September dinner, Jean discussed the tobacco economy in 17th century Maryland. Chef Jean-Louis Evennou of Café Normandie prepared a seated four-course dinner that was paired with the newest Dodon
Historian Jane McWilliams is the author of Annapolis, City on the Severn: A History. Jane shared the story of John Smith mapping the Chesapeake in 1608, the persecution of the Algonquin by Iroquoian Susquehannocks, and the first English settlement and was moderated by Polly Pittman. The meal was a traditional paella luncheon in the
pavilion and was paired with Dodon’s most recent wines.
Please click here to watch the A. A. Heritage Conversation Ep. 3 video.
Jane Cox, Cultural Resource Planner for AA County Planning and Zoning, was our second interviewee. The conversation, which was moderated by Terry Smith, focused on a recently discovered, highly significant prehistoric site in Lothian which has redefined academic understanding of the regions’ prehistoric or Native American past. The dinner included the newest limited production Dodon white wines paired with an oyster bar and menu inspired by foods familiar to pre-historic inhabitants of our area.
Please click here to watch the A. A. Heritage Conversation Ep. 2video.
Our first Anne Arundel Heritage Series interviewee was geologist Ernest “Bubba” Beasley, who enlightened us on the geological history of the Mid-Atlantic region and the geological specificity of Southern Anne Arundel County. The dinner Chef Jean-Louis Evennou of Café Normandie. The French-country menu was paired with the newest Dodon wines and included an exclusive “en primeur” tasting from the barrel of our 2013 premium red.