Fuss and Feathers

Fuss & Feathers Seasonal Dinner Series is a modern American supper club inspired by the recipes and techniques of America's earlier days. After a successful kickoff this summer, Fuss & Feathers is coming back with two seasonal series, the first kicking off for fall on October 11th through November 15th (weekly on Thursday evenings), followed by winter, which will begin on January 10th and run through February 14th. Fuss & Feathers is a seasonal, ingredient driven menu rooted in American tradition. Each week will feature an extensive and unique tasting menu with beverage pairings for twelve guests.

 

Event Details

Dates

Thursday, October 11th
+ every Thursday through November 15th

Time

8pm

Location

Family Room at Hatchet Hall

Tickets

$150 (includes food, tax, gratuity) | $225 (includes food, beverage pairings, tax, gratuity)

*Dinner will be all inclusive including a pre-dinner cocktail hour, wine pairings, and an after dinner drink at Old Man Bar.

 
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"Old Fuss & Feathers"

"Old Fuss & Feathers" was the name given to General Winfield Scott, the longest standing officer in American history. General Scott was also America's most infamous gourmet. In a letter re-assigning another officer to Chesapeake Bay he famously wrote, " You are very fortunate.....it is just the season for soft-shell crabs, and hogfish have just come in, and they are the most delicious pan fish you ever ate." He later retired in the same building as Delmonico's to reduce traveling due to his substantial weight.

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The experience

All food will be made by hand in our wood-burning hearth with no assistance from any modern technologies. We believe that we can look further into the future of American food by first looking to the past. What is American food? Where did it come from? And why? Beverage pairings will follow the same tack, focusing on the tastes of the colonial era, forgotten spirits and indigenous varietals. Above all else, each will be produced using minimal intervention, a sense of place, and the aim to elevate each dish with which it is paired.

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