Washington, D.C. (November 18, 2010) –BlackSalt owners Barbara and Jeff Black are excited to announce a special wine dinner featuring one of Oregon’s most acclaimed and respected winemakers, Jay McDonald of EIEIO Winery from Willamette Valley, Oregon. BlackSalt Executive Chef Rick Cook will prepare a five-course tasting menu that will be paired with EIEIO’s fine boutique wines.  The dinner is priced at $145 per person (tax and gratuity not included) and will take place on December 8th.  A reception will begin 7:30 PM followed by a seated dinner at 8 PM.  This extraordinary event is limited to 35 guests, and reservations can be made by calling (202) 342-9101. 


EIEIO Winery is a boutique business producing less than 1,800 cases of the highest quality Pinot Noir and Chardonnay a year.  The company carefully selects its vineyards to produce wines that are not only reflective of a specific site, but are also, collectively, a representation of the Willamette Valley.  The company believes in farming sustainably without losing the unique characteristics of the specific site and has numerous vineyards, each with their own personalities and philosophies in terms of exposure, age and farming, and therefore the subsequent wines.  The winery stands apart from competitors by being motivated by the attainability of the best possible wine, not by ratings, trends or publicity. The wine dinner at BlackSalt will feature a vintage vertical from 2006 thru 2008, plus two super exclusive vineyard specific bottling from one of the most unique vineyard sites in the Willamette Valley, the Meredith Mitchell Vineyards.  Winemaker Jay McDonald will also be on hand to discuss the unique wines as well as explain the company’s philosophy.  For more information visit the company’s website at http://onhisfarm.com


The delectable tasting menu will offer a variety of dishes featuring Blacksalt’s signature fresh seafood as well as the rich flavors of early winter that will all support the star of the night, the wine.  The tasting menu is as follows:



Slow Poach Atlantic Salmon Belly with Nantucket Bay Scallop Escabeche and Cauliflower 


CUVEE E 2006

Roasted Hudson Valley Duck Breast with Cured Duck, Hazelnuts and Black Trumpet Mushrooms


CUVEE E 2007

Lardo Roasted Spanish Mackerel with Sauce Tonnato, Salsa Verde and Prosciutto Americano


CUVEE E 2008

Brown Butter and Wine Sweet Potato Ravioli with Virginia Rose Veal Ragout, Thyme and Pecorino Ginepro 



Foie Gras Tourchon and Fourme D’Ambert Blue Cheese with Red Onion Marmalade and Cranberry-Sesame Jam


Coffee and Cookies


BlackSalt Fish Market & Restaurant is located in the heart of the Palisades at 4883 MacArthur Boulevard, NW, Washington, DC 20007.  The restaurant is open for lunch Monday through Saturday from 11:30 a.m. to 2:30 p.m., and for dinner Monday through Thursday from 5:30 p.m. to 9:30 p.m.; Friday 5:30 p.m. to 11 p.m.; Saturday 5 p.m. to 11 p.m. and Sunday 5 p.m. to 9 p.m.  Brunch is served on Sundays from 11 a.m. to 2 p.m.  For more information, reservations, or to check fish market availability, please call the restaurant directly at (202) 342-9101 or visit www.blacksaltrestaurant.com.  



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