FONA National Arboretum DC
Spring soireeWell Dunn Catering/National Arboretum DC
FOR A GARDEN OF TREES KEPT ALIVE FOR CENTURIES, WE BUILT A MENU FROM ONE. FOUR DRINKS, ROOT TO CANOPY: NEBARI, BOURBON OVER BURDOCK AND SHIITAKE. YAMAKI, SCOTCH UNDER SMOLDERING HINOKI. BLOOM, TEQUILA AND YUZU THAT TURNS FROM VIOLET TO PINK. KOGARASHI, ASIAN PEAR AND HOJICHA, THE COLD WIND THAT ENDS AUTUMN.
The Results Speak for Themselves...+50 - +1000 Pax Events
Over 5000 Servings
10 Years of Shake & Pours
WE’RE BLOWN AWAY
I handed them a dead Instagram account and zero strategy. Within two months, my content was actually working. Inquiries started coming in through DMs. My feed finally looked like the brand I'd always had in my head. I didn't expect results that fast.
- ANNE M. / FOUNDER
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