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
EASIEST VENDOR ON A HARD DAY
On a busy event day with a hundred pressure points, the bar was not one of them
- Natlaie / FONA
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