New flavors sprouting up all over

The green movement meets the cocktail realm with organic, fruit-, veggie- and herb-infused spirits. Read about some savory liquors to enjoy naked, in a martini, or in creative tipples with fruit juices, mixers and bitters. With these spirits anyone can have a green thumb, all year round.

Heart's Delight: The New Vintage

Last year, I had the privilege of serving on the Auction Committee for the Heart's Delight Wine Tasting and Silent Auction, a yearly event in DC that benefits the American Heart Association.

This year, there is a new way to get involved. Heart’s Delight Wine Tasting & Auction launched its Young Professionals Program: The New Vintage in December 2008. The New Vintage is comprised of bright, young, social, and philanthropically-engaged leaders from the greater DC area.

Their mission is to serve as a platform for young professionals (25-40 years old) to volunteer, network and learn more about the American Heart Association’s mission. This new generation of leaders will come together to fundraise, event plan and make a difference in their community working for a great cause.

Each New Vintage Host Committee Member has a goal to raise $1,000 – give it or get it! The fundraising period began in February and ends in March. The donations may be secured in large or small increments and may be done through any means preferred, online solicitations, mailings, as well as selling tickets to New Vintage events. The New Vintage Host Committee Member who raises the most (one male and one female) will be singled out as DC’s biggest HeartThrob.

Want to learn more? Head on out tonight for a New Vintage event. Here are the details:

"Sip, Swirl, Taste, & Repeat'
Food pairings with wine, cocktails, & beer
There will also be a raffle for 2 American Airlines tickets.
When: March 25, 6-8 PM
Where: Bloomingdales, Chevy Chase
A donation of $50 admits one; includes 1 raffle ticket. Additional raffle tickets are available for $20 each.
Rsvp and donate online

Wines for Asian Flavors--Kelly live on Fox 5

This morning, I appeared live on DC's Fox 5, discussing wines to pair with Asian flavors. Here is a link to the segment.

These are the wines we discussed, and some pairing suggestions for Asian cuisine. Bon appetit!

Sparkling wines: The refreshing bubbles can cleanse your palate and make you return for another flavorful bite!

2005 Domaine Carneros by Taittinger Brut Cuvée, $26: Napa Valley, CA. 64% Pinot Noir, 34% Chardonnay, 2% Pinot Blanc. Aged for 3 years prior to release. Floral, pear and citrus peel aromas, flavorful, creamy finish.
* Food pairings: Sushi; tempura; potstickers; General Tso’s chicken; Pad Thai.


Spanish Albarino: Crisp and light, it can cut the richness of coconut-based curries, and the citrus notes match dishes with lime or lemongrass.

2007 Adegas Valminor Rias Baixas Albarino, $19: Citrus and crisp apple aroma, good acidity, not too lean, medium-bodied. Look for the youngest vintage and drink it young while the fruit is fresh and the acidity is vibrant.
* Food pairings: Coconut-lemongrass curry; chicken dumplings; lemon peel shrimp.


Gewurztraminer: This wine means “spicy Grape” in German. Bottles that have a bit of residual sugar will counter any heat in curries and other spicy dishes. The wine’s aromatic nose pairs with other aromatic Asian ingredients.

2006 Aime Gewurztraminer, Alto Adige, Italy, $18: (Northeast Italy, in the Alps. Gewurz originates here in the town of Tramin/Termeno). Aromatic and full-bodied, with spicy hints of cloves, roses and lychee.
*Food pairings: chicken curries (red, green, Panang); Kung Pao shrimp; chicken satay; Indian butter chicken; Tikka Masala.


Barbera d’Asti: A light and fruity red that’s typically not very tannic. Can be lightly chilled.

2006 Michele Chiarlo Barbera d’Asti “Le Orme”, $14: Piemonte, northwest Italy. Raspberry, grape jam, smooth tannins
*Food pairings: Beef and broccoli stir fry; beef Negamaki.


Zinfandel: A full-bodied red for bold Asian dishes. It has enough residual sugar to withstand/counter spice or seasonings. Look for alcohol levels of 14% or less.

2007 Seven Deadly Zins, Lodi, CA, $13: Blueberry and raspberry flavors, silky tannins and spice. **Chill for a bit to lessen “hot” sensation of high alcohol.
*Food pairings: Lamb curry; beef Teriyaki; hot and sour soup; sweet and spicy dipping sauces.

Chicks with Chips

Are you a woman who likes to play poker? Do you also enjoy a few cocktails? And do you feel good about donating to a good cause? Then join me at the Chicks with Chips fundraiser this Sunday, March 22 at Restaurant 3 in Clarendon from 2-6 PM.

Tickets are $65 per player, which includes includes the poker tournament buy-in, cocktails and hors d’oeurves. Proceeds from the tournament will benefit New Endeavors by Women, a charity that helps women take control of their lives and move out of homelessness.

Participants will receive a brief tutorial by poker guru Peter Martin, before breaking up into tables to reveal their poker prowess. In addition to playing Texas Hold ‘Em for a great cause, event participants will also sample signature Cointreau-based cocktails created by four of the DC area’s finest mixologists, while snacking on creative hors d’oeuvres from Chef Brian Robinson of Restaurant 3.

Before the last round is played, the signature cocktails with be judged by panel of leading food and beverage media and the winning mixologist will be named ‘Cocktail Queen Supreme.’ The winning cocktail will be placed on Restaurant 3’s menu and proceeds from the sale of the cocktail for one year will benefit New Endeavors. Participating mixologists at the event include Mia Baila of Adour, Gina Chersevani of PS 7’s, Ria Freydberg of Restaurant 3, and Chantal Tseng of The Tabard Inn. All cocktails made by the mixologists will be Cointreau-based, and all players at the final table will receive a little swag from Cointreau as well as a gift certificate for a complimentary cocktail at Restaurant 3.

The judges for the cocktail competition include Nycci Nellis, publisher of The List Are You On It and host of Federal New Radio’s Dishing it Out radio show; Amanda McClements, Freelance Food Writer and Author of the popular Metrocurean food blog; Julia Beizer of the Washington Post’s Going Out Gurus; and yours truly.

The winners of the evening will also bag some fabulous prizes such as: 1st place: $500 Amex card; 2nd place: Dinner for four at Restaurant 3; 3rd place: Dinner for two at Restaurant 3. For gentleman wishing to cheer on their ladies, Classic Cigars and British Goodies of Clarendon, Virginia will be offering cigar rolling and discussion on the Patio, and Restaurant 3 will be offering Scotch tastings in the lounge.

Restaurant 3 is located at 2950 Clarendon Blvd. in Arlington, VA, across the street from the Clarendon Metro Station. For reservations to ‘Chicks with Chips’ please call Restaurant 3 at 703-524-4440.

Tax Day Cocktail Seminar

Whether or not you are getting a return or paying into Uncle Sam on April 15, tear yourself away from the pile of forms, sharpened pencils and calculator to have some cocktails!

Derek Brown (The Gibson), Phil Greene (The Museum of the American Cocktail) and special guest Garrett Peck (author of the upcoming book "The Prohibition Hangover"), will offer a non-taxing and slightly evasive evening of cocktails and history at the renowned Darlington House Restaurant in Dupont Circle, D.C.

Take a fun and historical look at how Americans have dealt with the efforts of Uncle Sam to tax us and interfere with the Constitutional right to bend elbows. They'll talk about the Whiskey Rebellion, Prohibition, bootlegging, rum running, tax avoidance, and other topics, all while enjoying delicious appetizers from Darlington House's celebrated kitchen. You'll also enjoy classic libations such as the Income Tax Cocktail, the Scoff Law, the Rum Runner, the Three Mile Limit, and others, and you'll learn how to mix 'em, too.

Here are the details:

Rendering Unto Caesar and Sticking it to Uncle Sam - Being a Non-taxing and Slightly Evasive Cocktail Seminar
Presented By: Derek Brown, Phil Greene and Special Guest, Garrett Peck
$40.00 per person if you pre-register online
The 'at-the-door' fee will be $45.00.
Tuesday, April 14 2009, 6:45 - 8:45 pm
Darlington House Restaurant1610 20TH ST NW Washington, DC 20009

Slainthe!

Happy St. Patrick's Day! Here are a few Irish toasts as you sip some satisfying Guinness today...

It is better to spend money like there's no tomorrow, than to spend tonight like there's no money!

That the tap may be open when it rusts!

My friends are the best friends. Loyal, willing and able. Now let’s get to drinking! All glasses off the table!

Here's to a long life and a merry one. A quick death and an easy one. A pretty girl and an honest one. A cold pint-- and another one!

Here's to a temperance supper, With water in glasses tall, And coffee and tea to end with--And me not there at all!

When money's tight and hard to get,and your horse is also ran, When all you have is a heap of debt, a pint of plain is your only man.

Here's to being single...Drinking doubles...And seeing triple!

I drink to your health when I'm with you, I drink to your health when I'm alone, I drink to your health so often, I'm starting to worry about my own!

Here's to women's kisses, and to whiskey, amber clear; Not as sweet as a woman's kiss, but a darn sight more sincere!

Hold the alcohol, not the flavor

Requesting a non-alcohol drink can be a great litmus test of a bartender's talent and customer service. Merely pressing the club soda tap and dropping in a lime wedge is phoning it in. Combining fresh juices and mixers, along with thoughtful garnishes, raises the bar. But a mixologist who works to recreate the entire cocktail list with non-alcohol offerings? Now that's attention to details and care for the customer.

At DC's PS7, mixologist Gina Chersevani started creating alcohol-free drinks several years ago as favors to friends of hers who were mothers-to-be. When she recently took over the bar program at PS7, she wanted to offer creative and delicious options to non-imbibers. Her solution is apparent in the statement at the bottom of the drinks menu, which announces "Not imbibing tonight? All cocktails are available non-alcoholic."

The ten or so creative tipples available for $10 with booze can also be enjoyed for $6 sans the alcohol. Her Across the Pond, a blend of bourbon, port and lemon, becomes a mixture of n/a orange bitters and homemade sours mix, topped with soda. Even New Orleans' potent tipple the Sazerac gets virginized with a star anise syrup that replaces Absinthe's licorice notes. Chersevani has found that not only pregnant women are opting for the drinks, either. They have also proven to be a popular option at lunchtime for those who want some tasty to sip but want to stay focused--not fuzzy--the rest of the afternoon. Or for lunch meetings with the boss where ordering booze might be awkward and frowned up.

First the Chicago river, now White House flutes...

On St. Patrick's Day next Tuesday, Domaine Chandon sparkling Brut wine will be colored green and served at the White House to Irish Taoiseach Brian Cowen in commemoration of St. Patrick’s Day. I'm still waiting for my invitation--President Obama, I'm Irish AND a wine lover. Just drop me an email or give me a call and I'm there.

Those of you lucky enough to be in the Napa area next week can also stop by Chandon for a complimentary splash in honor of the Irish celebration. The return of the green sparkling wine hearkens back to a past tradition at the winery – one which was revived when the White House requested this festive fizz be created just for the holiday.

Otherwise, just grab the food coloring and give it a go yourself.

Ode to Oregon

I’ve always been a big fan of Oregon wines. Maybe it’s because drinking a glass reminds me how fortunate I am to have had the opportunity to visit the state and see firsthand its strikingly green and lush landscape. Or it could be because Oregon’s wines tend to be made with that delicate and elusive balance of New World ripe fruit and Old World restraint. More likely, it’s a combination of both. Either way, I love seeking out new favorites from the Pacific Northwest.
Check out my most recent co-column in Northern Virginia Magazine for some hits from the Pacific Northwest.

Punch, continued

Here are a few more punchy options in the DC area:

Bourbon Steak is doing a fruity Potomac Punch, made from a combination of Brandy, Manzanilla Sherry, maraschino liqueur, orange curaçao, Champagne, strawberries, blueberries, raspberries, pineapple and peaches.

Tom Brown at Cork whips up a spicy rum punch with light and dark rum, spiced lemon juice, velvet falernum, Domaine de Canton, orange juice, and ground nutmeg.

Grab the ladle!

Punch is back!

Take a glimpse at any old cocktail tome, and you'll discover that punch has been around since the 1600s. The classic definition of the drink is one that contains a spirit, citrus, sugar, water and spice, and is served in a communal bowl. Colonialists--who commonly drank alcohol (and lots of it) during the day--would congregate around the vessel until it was empty--work or other obligations be damned. But as years passed, residents began to take on the Puritan work ethic, and sitting around sipping from a bowl for the better part of the day began to be seen as a lazy time waster.

These days, mixologists are rediscovering these classic concoctions--both in and out of the bowl. Starting the first week of April, Jackson 20 will be serving a whole menu of punches at their bar and on the patio for $9 each. Glass punch bowls with built-in dispensers will pour the drinks straight into the glass, so no messy ladling or sticky drippiness is required:

Presidential Punch
Leblon Cachaca, Peach Schnapps, Sparkling cider, Lemon-Ginger Syrup, Fresh apples, peaches, and pineapple.

Bourbon Popsicle
Buffalo Trace Bourbon, Limóncello, House made Limeade, Orange Sherbet, Fresh lemons, limes, and cherries.

Town Hall
Absolut Pear, 10 cane rum, Ginger-clove apple cider, Ouzo, Guava berry juice, Cinnamon, Blood oranges.

Don Quixote

Herradura Reposado, Licor 43, Southern Comfort, Papaya juice, Agave nectar, fresh strawberries, mint leaves, habanero and cilantro

Agave, smoke and food to match

On Wednesday night, I experienced Oyamel's Tequila and Mezcal Chef's Dinner, part of the restaurant's ongoing Tequila and Mezcal Festival. Chef Joe Raffa created a five course meal of dishes that contained one (or both!) of the spirits, which we sipped neat as well as in cocktails. Tequila stood in for the Vermouth in Oyamel's version of the Americano; guests enjoyed the restaurant's signature Margarita with salt-air foam, and we also got to sample Jose Andres' cocktail creation the Black and Blue, with muddled blueberries and blackberries, tequila and soda--a simply refreshing concoction that will only be more enjoyable as the weather gets warmer...

Jose Andres was on hand to introduce two pioneers of the spirits. David Suro-Pinera creates Siembra Azul Tequila, while Ron Cooper producers Del Maguey Mezcal. One of his single village Mezcals has garnered numerous awards in the past five years, and is considered to be the finest tasting Mezcal in the world. Smoky yet smooth, it's perfect slowly sipped out of a tulip glass--which captures its intense and complex aroma.

Tequila and Mezcal are two spirits that I don't feel I know enough about yet. But just by listening to Ron and David talk during the dinner (I also had the pleasure of them being my dinner companions), I learned more in one evening than I ever knew, including the hard work just harvesting and working with the agave plant.

One of my favorite dishes was the ceviche of fresh Hawaiian Pacific Blue Marlin marinated in tangerine, passion fruit and reposado Tequila. Chef Raffa spoke to the fish's ultra-freshness when he told us it was caught in Hawaii on Monday, transported on Tuesday and we enjoyed it on Wednesday evening. The tequila marinade worked so well with the tart passion fruit (Tequila and citrus is a no brainer, as so many Margarita fans can attest to.)

Pork belly has been on so many menus lately, and I personally can't get enough of it. Oyamel's version was slow roasted and served with a fragrant sauce of guajillo chiles, reposado Tequila and pineapple. So succulent.

The festival continues until March 16, with cocktails and Tequila/Mezcal dishes available until then.

Oh, and I have to leave you with what I thought was the quote of the evening. Ron Cooper explained the three reasons he drinks Mezcal (which he claims is the only kind of alcohol he can really drink without it affecting him the next morning): for the flavor, the way it affects his body (relaxation, increased conversation, etc.) and its ties to ancient Mexican culture. In his words, "Wine and spirits are drugs, and we need drugs. Life is hard."

Well said. Happy Friday!

Cheers to cherries

As spring approaches, Washington, DC is cherry red. The warm weather brings the beloved Cherry Blossom Festival to the Nation’s Capital, and all around the District, bars and restaurants are serving cherry-themed and -inspired food and drinks.

Guests at Equinox can savor Mixologist Simo’s creative cherry cocktails while nibbling on complimentary snacks by Pastry Chef Melanie Parker and Executive Chef/Co-Owner Todd Gray during the "Cherry Up! Happy Hour", occuring every Friday from 5-7 pm, and will run from March 20, 2009 until June 5, 2009.

Complimentary nibbles include Duck Spring Rolls with Dark Cherry Sauce, Crispy Asparagus Tempura with Green Garlic Mayo, White Chocolate & Cherry Bark Cherry Up!

Happy Hour Cocktails, all priced at $10, include Cherry Rum & Cola (Mt. Gay Rum, Classic Cola, Hand-Macerated Cherries); Cherry Pie (Vanilla-Infused Vodka, White Chocolate Liquor, Maraschino Cherry Juice); The Cherry Sphere (Cherry ‘Sphere’ in a Martini Glass, Cherry-Infused Vodka, Sweet Vermouth).

For directions and more info, check out Equinox's website.

Liquid highlights at Inox

For his latest gig, Chef John Wabeck stepped out of the kitchen and out of his toque, to serve as Sommelier at the recently opened Inox in Tysons Corner, where he is responsible for the inventive wine program, and also helps create the bar's signature cocktails.

Last night I had the pleasure of dining at Inox at a table for 6 overlooking the kitchen. The restaurant's name refers to the French word for stainless steel, and sleek touches throughout the restaurant, including a metal wine rack around my table, served as reminders of the unusual yet striking name.

Chefs Jon Mathieson's and Jonathan Krinn's eight course tasting menu was inventive and amazing--highlights for me were the Pan Seared Gulf Coast Red Snapper, with kohlrabi, winter radish and okra in a ginger-lemongrass bouillon; and the succulent yet hearty combo of Butter Poached Maine Lobster, served with a red wine braised short rib ravioli and melted leeks. De.lic.ious.

But it wasn't just the food that impressed. I started out with a Campari and rhubarb-bitters based cocktail, and then moved onto the Inox Club. Its New Amsterdam Gin, Domaine de Canton, Lemon Juice, House Infused Syrup and club soda were refreshing and balanced, and it easily carried over to my amuse bouche and first course without overpowering.

All of John's wine pairings made sense, but one in particular stood out for me. I've long been a fan of Gewurztraminer, but sometimes their enticing peppery-ness is matched by a body that's too heavy, alcohol that's too high, and a taste that's too sweet.

For the red snapper dish I mentioned, John paired a 2007 Casata Monfort Gewurztraminer from Trentino, Italy. Since Trentino is in the northern section of Italy (i.e. close to the Alps), the climate tends to be cooler than other spots. So the Guwurz doesn't get overly ripe/sweet/hot. This wine had great acidity and a lighter body, yet didn't lack Gewurz's signature spiciness. I often pair these wines with Asian cuisine, and here the snapper's ginger-lemongrass broth was a perfect match.

Hit the Book and Then the Bottle

There have been a lot of new cocktail books released in the past year or so. Several have focused on the trend of using super fresh ingredients, flavored syrups and complex ingredients; one discusses how to infuse your own spirits; more than a few discuss the history of the cocktail, while offering classic and modern concoctions (my favorite in this category is Dale DeGroff's book "The Art of the Cocktail"); and there is even a guide for non-alcoholic drinks that go beyond the boring cranberry and club soda.

Check my roundup of recently released cocktail guides for some liquid inspiration.