Who invented the art of pairing?

Even though the Roman empire had come to an end by this time, the Italians were still at the forefront of the food-and-drink scene. From the southwestern city of Salerno came a couple of simple, but curiously specific, rules: drink wine after eating pears; eat peaches immersed in wine; drink a lot of wine with eel.

Obviously, things got a little more complicated and sophisticated after that (the French really ran with the concept), but Executive Chef Jason Hanin still adheres to some primal philosophies when he plans his unmissable Richmond Room Dinners at the Ebbitt Room. 

“There are a lot of fads in the world of food and beverage,” says Chef Jason, “and I’ve never felt drawn to those. The same basic principles still apply. Take your craft seriously and never stop learning, never stop being inspired.”

In Jason’s case, he packs those principles in his suitcase when he sets off on his annual vacation. The carefree beach getaway in paradise is not for him. Instead, he makes it a rule to further his gastronomic education when he steps off a plane in foreign climes. For the past couple years, those planes have tended to land in Tokyo, where Jason combines his vacation with actual work. “I’ll travel all over Tokyo and surrounding areas to eat some of the best food in the world,” he says, “but I’ve also taken the opportunity to work with some amazing chefs these past two years. Japan is the wellspring of my knowledge and growth. I’m always inspired by the detail and dedication that Japanese craftsmen put into everything they do. I incorporate small details into our food at the Ebbitt Room when I see areas where it will work.”

This isn’t to say that you’re going to be seeing sushi sliding into every Richmond Room dinner. Far from it. Chef Jason also cites Scandinavian and Latin American cuisine as inspirations.

All of this means that you can expect carefully crafted, globally inspired menus, utilizing a LOT of local ingredients, when you sit down for a Richmond Room dinner.

In April, Jason showcased A Taste of Japan and followed up in May with Spring Has Sprung. On the Ebbitt Room’s website (EbbittRoom.com), you’ll find the lineup for the rest of the year—with more to come soon.

For Chef Jason, the dinners are a win-win. “It’s exciting for our guests, whether they’re regulars or newcomers. They get to experience something a little bit different from what we typically offer. And for me, it’s a nice break from the day-to-day. It provides an outlet for new ideas and to showcase some of the techniques and ideas I’ve learned from my travels.”

It’s safe to assume, for now, that eels and wine won’t be among those new ideas.