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Collectors Dinner & Anne Arundel Heritage Conversation

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Jeremy and Michelle Hoffman and their team from Preserve will present a 5 course meal paired with Dodon’s Collectors wines.

We will continue the Anne Arundel Heritage Conversation series with a discussion with Weston A. Price Foundation President Sally Fallon Morell who will discuss Why Grass-Fed is Best.


Canapes | Dodon Chardonnay 2017

Sourdough Foccacia, Sungold tomatoes, Firefly Farm Goat cheese, Honey, Globe Basil

Sapidus Farm’s “Happy Oysters”, Ramp Mignonette

First | Dodon Sauvignon Blanc 2017

Maidstone Harvest Leek Tart with a Young Herb Salad and Lemon Jelly

Second | Drum Point 2017

Butter poached Virginia Diver Scallops with Savory Rice Pudding, Toasted Coconut, Lime-Vanilla Relish

Third | Dungannon 2013 (Library Re-Release)

Pork Loin smoked over Dodon Vine Prunings with Milk Poached Salsify, Dodon Field Blend Wine Vinegar Picked Berries and a Pork Fat Aioli 

Fourth | Oronoco 2014

P.A. Bowen’s Prince George’s Blue Cheese and Dark Chocolate Ganache with Salt & Pepper and Stewed Apricot

*menu subject to change based upon seasonal availability


About our Guest Speaker: Sally Fallon Morell is founding president of The Weston A. Price Foundation, a non-profit nutrition education foundation dedicated to returning nutrient-dense food to American tables. She is also the founder of A Campaign for Real Milk, which has as its goal universal access to clean raw milk from pasture-fed animals. She is the author of the best-selling cookbook Nourishing Traditions (with Mary G. Enig, PhD); The Nourishing Traditions Book of Baby & Child Care (with Thomas S. Cowan, MD); Nourishing Broth (with Kaayla T. Daniel, PhD, CCN); Nourishing Fats; and Nourishing Diets. She and her husband Geoffrey are owners of P A Bowen Farmstead, which produces raw cheese and milk from pastured cows, woodlands whey-fed pork and grass-fed poultry and eggs in southern Maryland. Visit her blog at

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About our Guest Chef & Restaurant: The concept for Preserve comes from the husband and wife team of Jeremy and Michelle Hoffman, two Culinary Institute of America grads. Michelle and Jeremy have had the opportunity to work at some of the best restaurants on the east coast which inspired them to want to open their own restaurant. Michelle has worked as a manager at Tribeca Grill and a maître d’ at Union Square Café. Jeremy worked for one year in the kitchen at Nobu 57, and then moved to Thomas Keller's famed Per Se for two years. In the fall of 2008, Jeremy and Michelle got married and moved to Alexandria, Virginia where they both worked for Eat Good Food Group for the 5 years. In 2013, Jeremy was named an “ Young Gun”. A few months later, Michelle and Jeremy were approached with the prospect of opening a new restaurant in Annapolis, Maryland. Their combined vision of blending great food and excellent service helped bring Preserve to life.