Bubbles for any budget

Happy New Year's Eve! I wish all of you a happy, healthy and prosperous 2009! Whether you are throwing a party, going out, or enjoying a quiet evening at home, you'll most likely be popping open some Champagne or sparkling wine at midnight. Here are some of my favorite picks:

Good Budget Options:

* Zardetto Prosecco

* Segura Viudas Aria Brut Cava

* Domaine Ste. Michelle Blanc de Blancs (WA)

My favorite American sparkling wine producers:

* Schramsberg

* Mumm Napa Valley (I especially love their Cuvee M)

* Roederer Estates

* Gruet (NM)

* Kluge Estate (VA)

My favorite Champagnes:

*Veuve Clicquot La Grande Dames for a splurge option; or their yellow label for "regular" celebrations

* Perrier Jouet Rose

Best Off the Beaten Path Option:

* Omni Sparkling Shiraz (Australia)

Happy New Year!!!

Stay warm on January 20

Warm peanut butter infused rum. Espresso with a mentholated kick. Spiced ginger and pear cider. These are only a few of the ways to stay warm while watching the Inaugural Parade on January 20. Read about these and other options in my DC Magazine article "Simmer Down."

Chocolaty bubbles that are easy on your stomach

Last week I headed to Arlington's EatBar to attend one of Gina Chersevani's ongoing themed cocktail seminars--this one was all about sparkling wine cocktails for the holiday season. Gina made and discussed three great drinks (and we lucky students got to taste them...) We started with the Classic French 75 (one of my faves since it's got both gin and bubbly in it...). I've seen this on more and more cocktail menus lately, and if it's well-made, it's fabulous. Unfortunately, some mixologists either don't know, forget or are just too lazy to shake the gin, lemon juice and sugar with ice before adding it to the flute and topping it with Champagne, leaving you with a tepid drink that's just not so appealing. Gina (of course) knows the proper method, and hers was tart, spritzy and refreshing. She said she tried all different gins, and Bombay seems to work best. I'm more of a Plymouth fan, myself.

Next up was her 2009 cocktail, with vodka, Lillet Blanc (you can also use Rouge, but it obviously adds color. Gina used the Rouge since she said it's harder to get Blanc in VA, and I think it adds a beautiful hue, especially for the holidays), gently muddled kumquats (I love these little citrus fruits...), sugar and Champagne. What a great way to kick off the start of the New Year.

We ended the evening with her take on the Black Velvet. This drink originated in England, where the upper crust enjoyed drinking stout just like the working man, but it just seemed too common for them. So they added Champagne and voila--a classier drink that fitted them. Gina's version adds dark creme de cacao, and has cocoa powder and sugar as a garnish. She used Murphy's stout, but of course you can pour Guinness instead (and she actually she prefers Yuengling Stout, from my home state of PA, as it's budget friendly for a large group). The chocolate really brings out the chocolate notes from the stout, but I'm a Guinness purist and I actually prefer it all by itself. But it's a fab alternative to dessert for your New Year's Eve party. (And Gina said it's a good way to appease those guests who prefer cream-based drinks. Cream plus alcohol equals a tough time for your stomach, especially when you are imbibing too much--like at a New Year's Eve party.)

Black Velvet #2

Courtesy of Gina Chersevani, EatBar, Arlington, VA

1 oz. chilled dark creme de cacao

6 oz. Stout beer (Murphy's, Guinness, Yuengling, etc.)

2 oz. Champagne or sparkling wine (Cava is a great substitution)

1/2 tsp. cocoa powder

1 tsp. granulated sugar

Combine cocoa powder and sugar. The cocoa mixture will be used to garnish the cocktail.

Pour the creme de cacao into a champagne flute followed by the Stout and then top with Champagne. You could give it a quick stir, but watch out--the Stout will foam up. Garnish with a sprinkle of the cocoa and sugar mixture.

My Vino debut in Northern Virginia magazine

The January, 2009 issue of Northern Virginia marks my debut as co-columnist for the Vino column (along with Walter Martley, manager of Whole Foods Enoteca in Fair Lakes--love that place!!!) This column features a wine that recently surprised me--I selected one from Clif Bar Family Winery, the same guys that bring us those energy bars.

Check online each month, or in the print edition of the magazine, for other themes/wines we review.

A Riesling-based drink to mull over

I really enjoy a steaming mug of mulled wine, especially this time of year--and I like other tipples that make me all tingly inside, too, like ciders, toddies and hot buttered rums.

If you dig warmer uppers like I do, then visit DC's Park Hyatt. Right now, they are offering traditional mulled wine, with dry red wine, brandy, sugar, oranges, lemon and a variety of seasonal spices; and mulled cider, which mixes raw apple cider, orange and lemon juice, sugar, cloves, oranges, lemons, cinnamon, nutmeg and Captain Morgan spiced rum.

Even more exciting to me is their Riesling Rosemary Mulled Wine. It's not often you find mulled white wine, but Riesling's peach and floral notes partner perfectly with the fragrant rosemary, honey and vanilla bean. In case you want to make it at home, here's the recipe:

Riesling Rosemary Mulled Wine
2 bottles Riesling white wine
1/2 cup water
1/2 cup sugar
3 whole cloves
2 tbsp rosemary
1/2 vanilla bean
1/4 cup honey
2 lemons, sliced

Simmer (but not boil) the water, sugar, rosemary, and honey for 10 minutes. Add in the wine. Peel the lemons and add in the peels. Allow to steep without boiling. Strain and serve warm.

These cocktails will be available until February 28, 2009.

'Tis the Season for Tart and Tangy

I've never been one for cocktails with orange juice. Sure, I'll sip a Mimosa with brunch, but I'd much prefer "naked" Champagne, or a savory, heavy-on-the-horseradish Bloody Mary. And a bad experience with Screwdrivers back in college rendered me incapable of drinking vodka with OJ. Ugh... But mixed with lemon and mango juice, and one of my favorite liquors--Campari--orange juice is not just palatable, it's downright tasty. Gina Chersevani's Bitter Passion, which she poured at the DC Repeal Day event a week or so ago, was one of my fave drinks of the night. Here's the recipe:

Bitter Passion
Courtesy of Gina Chersevani, EatBar/Tallula

1-½oz Skyy Infusions Passionfruit
¾oz Campari
¾oz Fresh Mango Juice
¾oz Fresh Orange Juice
½oz Fresh Lemon

Shake over ice, strain, serve in a martini glass. Enjoy!

Now, grapefruit juice--that's another story altogether. Tart and mouthwatering, it's always a fabulous addition to lots of cocktails, and I gravitate towards it on cocktail lists. I've seen it popping up on the area's drinks menus this time of year--'tis the season for the big tart sphere. Ruby Red is my favorite, but I also enjoy pink or white, or any other variety.

Last week I dined at Clarendon's Liberty Tavern, where I loved the Grapefruit Buck cocktail. It's made with Absolut Ruby Red Vodka, Elderflower Cordial (I assume St. Germain...), grapefruit juice and Barrett's ginger beer, served over ice in a tall glass. It's citrusy, with just a hint of flowers from the St. Germain, and a fizzy ginger kick. It went down WAY too easily...

Repeal Day Recap

Miss the Repeal Day celebration last Friday at DC's City Tavern Club? Or just want to relive the memories? Read my article in Wine Enthusiast for all the details, including a cocktail recipe created for the event.

Sparkling wine cocktails and appys to match--info from my WUSA Channel 9 segment

This morning, I appeared on DC's WUSA Channel 9 around 9:45 AM to talk a bit about sparkling wine cocktails and some easy appetizers that pair with them to serve at holiday gatherings. (I'll post the link when I have it) It only takes 1 or 2 ingredients in addition to the bubbly to elevate a drink from festive to WOW! Here are the recipes for the cocktails I talked about, as well as the appetizer ideas--everything was bought at Giant and assembled. There was no cooking or major prep work involved, which makes these appys perfect for an impromptu gathering:

Sparkling Cherry Jubilee
½ oz. Cherry Heering Liqueur (www.heering.com)
1 tsp. fresh lime juice
Top with Prosecco or other sparkling wine
Garnish with a cherry

Appetizer idea: Brie spread with tart cherry cinnamon preserves (Simply Enjoy brand)


Floral Fizz
½ oz. St. Germain Elderflower Liqueur (www.stgermain.fr)
3 dashes Fee Brothers lemon bitters (www.feebrothers.com)
Top with Prosecco or other sparkling wine
Garnish with a lemon twist

Appetizer idea: Crostini with bleu cheese, honey (lemon, lavender or clover) and candied walnuts (Emerald Brand Glazed Walnuts)


Spicy Bubbles
1 Tbs. St. Elizabeth Allspice Dram (www.alpenz.com)
2 dashes The Bitter Truth orange bitters (www.the-bitter-truth.com)
Top with Champagne or traditional method sparkling wine
Garnish with an orange or lemon twist

Appetizer idea: Paté and crackers


Ginger for What Ales You
½ oz. Domaine de Canton Ginger Liqueur
3 dashes The Bitter Truth orange bitters (www.the-bitter-truth.com)
Top with Champagne or traditional method sparkling wine
Garnish with an orange twist

Appetizer idea: Sushi rolls (or drink all by itself)

DC Repeal Day Ball

I had a great time at the Repeal Day ball on Friday night. This event, organized by the DC Craft Bartenders Guild, was held at the City Tavern. The best mixologists in the city were on hand with some classic and new creations, and we sipped while enjoying a 1930s jazz band.

My favorite drinks were Derek Brown's Domaine de Canton-based concoction, and Gina Chersevani's citrusy and refreshing cocktail made with one of my favorite liqueurs--Campari. I'll be writing recaps for several publications, and I'll send the links when they are out.

It was great to party like it was 1933. Long live Repeal, and may no one else ever have the misguided idea for another "noble experiment."

Fete the Halls

The holiday entertaining season is upon us. Why not host a cocktail party? My handy guide will help you plan and organize a party to remember that won't break the bank or have you frazzled.

Holiday Cocktails Seminar

Kick off the holidays with some cocktails!

The Museum of the American Cocktail is hosting a Holiday Cocktails Seminar on Tuesday, December 9 from 6:30 to 9:00 PM at Bourbon, 2321 18th Street, NW, Washington, DC 20009. The cost is $35.

To register: http://www.museumoftheamericancocktail.org/Events/

Don't Flip Out

Holiday shopping crowds and traffic have you down today? Rather than flip out, whip up a flip. You'll be glad you did.

Happy Thanksgiving!

Hope you enjoy family and friends, and good food and drink today. If you are still scrambling for something to make to take to dinner, try the Zinfandel-Spiced Cranberry Sauce from Epicurious. I've been making it for years, and it's always a great alternative to the stuff out of the can:

Spiced Cranberry Sauce with Zinfandel

Courtesy of Epicurious.com

1 3/4 cups red Zinfandel (Kelly's note: plus a glass or two for the chef, of course...)
1 cup sugar
1 cup (packed) golden brown sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
1 3x1-inch strip orange peel
1 12-ounce bag fresh cranberries

Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated.)

The Gibson

Last Friday evening I had the pleasure of trying some drinks at my friend Derek Brown's new "secret" bar The Gibson. It's located at 14th and U Street, next to Marvin. Only a black door and the address 2009 marks it--there is no sign. But the word is already out there. When we walked up, there was a party of 6 or 7 trying to get in. They were instructed to head next door to Marvin until a table was ready. Luckily, we were on the list and were ushered in to 2 prime spots at the bar--the perfect location to watch the magic happening behind the bar...

Another blogger posted the menu here. It's divided into sections for Vodka/Gin; Rum/Tequila; Whiskey/Whisky; Brandy/Other Spirits; Bubbles; and red and white wines. If you go, remember that the star is the expertly crafted cocktails, not just the "speakeasy" factor.

I started with the Salad Days Sour, which turned out to be our favorite drink of the evening, with Celery-Infused Macchu Pisco, lemon juice and celery bitters, topped with burnt ground cinnamon in a straight line going across the drink. It was fresh and frothy and perfectly balanced, and the cinnamon gave it a sweet/savory kick at the end. (It also smelled wonderful when they were burning it while making the drink.) My husband started with the Rhum Manhattan. Since we're not big whiskey fans, this drink was a nice alternative to the traditional Manhattan. But it still packed a potent punch.

For the second round, I tried the London Special Variation, with Beefeater gin, Ramos White Port, a Champagne float and bergamot syrup. The aromatics of the gin and bergamot partnered very well, and the Champagne added a refreshing effervescence. Mike was looking for something on the rocks (all the other drinks we tried were up), and opted for the Tequila Orchard--Partida Reposado, Domaine de Canton, apple juice, lime and aromatic bitters, served in a tall glass with crushed ice. Hit the spot perfectly--apple and ginger are a great match for the reposado.

The Gibson is strikingly beautiful inside, with countless attention to details. I especially liked the leather-topped bar, and thoughtful hooks on the underside of the bar for bags and coats. I look forward to seeing how the menu will evolve with Derek's libation inspirations.

Cool Tips

Don't let ice be an afterthought to your cocktails. Read some hot tips about these cool cubes in my Wine Enthusiast article online.

My wines weren't far off the mark...

On Friday night we went to check out the Old Ebbitt Grill's Oyster Riot, where 20+ stations of all different varieties of freshly shucked oysters were up for grabs, along with oyster hors d'oeuvres, shrimp cocktail, crab claws and all the wine you wanted. I was fortunate to serve as a judge a few weeks ago to help decide which wine pairs best with oysters (any winery was invited to submit bottles, and the top 20 turned out to be--not surprisingly--crisp whites, along with one sparkling wine. Many wines were NZ Sauvignon Blancs.)

The top vote getter was the 2008 Saint Clair Vicar's Choice Sauvignon Blanc from Marlborough. This wasn't one of my fave NZ SBs the night of the judging, but some of my other choices did land in the top ten. Here are the rest of the top vote getters, along with my thoughts/rank:

2. J Vineyards and Winery J Cuvee 20, Russian River Valley (as the only sparkler, it stood out. I ranked it 6th.)
3. 2008 Whitehaven Sauvignon Blanc, Marlborough (This was my number one pick--balanced, crisp and not over the top fruity)
4. 2008 Spy Valley Sauvignon Blanc, Marlborough (I ranked this as number 3. I have always enjoyed Spy Valley's wines and had the pleasure of meeting the winemaker.)
5. 2007 Domaine de Tariquet Sauvignon Blanc, Gascone (This didn't make it into my top 10, but after retasting it at the Riot I thought it stood up well to oysters.)
6. 2007 Backsberg Chenin Blanc Paarl (I also discounted this one early one--I thought it left an odd aftertaste with the oyster.)
7. 2008 Sileni Cellar Selection Sauvignon Blanc, Marlborough (this was my number 8. Nicely balanced fruit and acidity.)
8. 2008 Brancott Letter Series B Sauvignon Blanc, Marlborough (this was my number 4 pick, though during the blind tasting I mistook it for a Loire white.)
9. 2008 Kim Crawford Sauvignon Blanc, Marlborough (I gave this one a 5. Incidentally, Kim Crawford was last year's oyster riot winner.)
10. 2008 Babich Sauvignon Blanc, Marlborough (I didn't put this in my top 10. Though it was the 20th wine we tasted, so my palate may have been tired at that point...)

The wine I selected as 3rd best--a 2008 Nimbus Estate Sauvignon Blanc from Casablanca, Chile, was one I had never heard of before. But I really enjoyed the lemony finish, which made it a nice match for the oysters.

For the judging, we tasted each wine with an Olympia oyster. They are small and manageable, but not my favorite variety. They sometimes left a funky aftertaste in my mouth which undoubtedly affected my rank of the wine I sipped with it. I would have preferred to sample the wines with a bivalve with a cleaner taste--Friday night, we really enjoyed the Blackberry Points from Prince Edward Island, and the Salt Aires, also from PEI.

No matter, I was grateful to have been part of this longstanding DC tradition.

You can read more about the wines and the oyster riot at

Cocktails for PB Lovers...

Love peanut butter? Then check out these 2 current cocktail offerings available at DC's CityZen and Central:

Rum, Peanut, Rum

St. Lucia's luscious Castries peanut rum liqueur is caught in a ménage à trois with Remy Martin VSOP Cognac and Godiva chocolate liqueur, sprinkled with salt and served up. If you're known to polish off the complimentary bar bowl of salted nuts, you'll discover that Castries savory, not-too-sweet flavor goes down way too easily. It's liquid dreams with peanut envy.

CityZen, 1330 Maryland Avenue SW, 202.787.6006

Hot Peanut Buttered Rum

Mixologist Justin Guthrie uses coldwashing—where liquor infused with some kind of fat (like bacon or butter) is then frozen to separate the solids from the tasty booze—with Bacardi rum and peanut butter. A fragrant buttered clove tea makes the resulting drink like a hot toddy, and the whipped cream and candied hazelnuts on top are a sweet surprise. “Usually in the beginning people say ‘peanut butter, no way,’” says Guthrie. “Then they take a sip and it’s total silence.”

Michel Richard Central, 1001 Pennsylvania Avenue NW, 202.626.0015

I'm loving these glasses...

I make a lot of cocktails that are straight up, but sometimes I just don't want to serve them in a traditional cocktail (aka martini) glass. They are WAY too easy to knock over, and the slosh factor makes them clumsy for cocktail parties.

On the flip side, serving drinks over ice in rocks glasses is retro and classy, but sometimes a bit too boring...And if the drink isn't that large, volume-wise, serving it in this style of glassware can look chintzy.

Enter Crate and Barrel's Dizzy Cocktail Glass. It's perfect for cocktails straight up, those over ice and even warm coffee or tea libations. I picked up a bunch a few weeks ago before a dinner party at my house, and used them to serve the Eve's Plumb cocktail I blogged about awhile back. They are sturdy, attractive and sooooo inexpensive--the all clear ones I got are a whopping $1.95, while ones with a colored base are $2.95 (pick up some red and green ones, and you are ready to fete the halls this holiday social season...)

"Flat" Cava

Last night we opened up a bottle of Albet i Noya Xarel-Lo Classic. Astute wine drinkers will note that Xarel-Lo is the main grape in Spain's answer to Champagne--Cava. So it was no surprise that the wine tasted pretty much like Cava...without the bubbles or yeasty notes. It had some appealing citrus and crisp apple, light body and a clean finish that paired nicely with the pork chops in a mushroom/cream/wine sauce we made (we actually used some leftover Roussanne in the sauce, but the Xarel-Lo would have worked, too.)

Albet i Noya also happens to be Spain's largest producer of organic wines. You can see their entire catalog on their website.

Well-deserved "Video Buzz" for one of my fave drinks

Washingtonian finally picked up on the cool concoction that is Cafe Atlantico's Jill Zimorski's "Faux Syrah, Syrah."

Let's see? In how many articles have I featured that drink over the past six months? Wine Enthusiast, Cheers and Modern Luxury DC.

It feels good to know I scooped The Washingtonian. :-)

An energy bar with a glass of white, please

I'm always on the lookout for cool, interesting white blends. So I was super excited when I stumbled across Clif Bar Family Winery's "The Climber" 2007 white blend recently while dining at two DC-area restaurants: Redwood in Bethesda, and Urbana in DC. Yes, the same folks who bring us Clif and Luna Bars make some decent juice.

This wine is a blend of 81% Sauvignon Blanc, 12% Pinot Blanc, 4% Chenin Blanc and 3% Muscat. So it's similar in profile to a Sauvignon Blanc with regards to the acidity, passionfruit and citrus flavors, but the other grapes do a great job of rounding out the blend with honeysuckle, peach and nectarine, and a fuller mouthfeel.

The best part is that it retails for around $14--definitely do-able as a house white. In Northern Virginia, you can get The Climber at Wegman's and Whole Foods.

Dishing it Out link...in case you missed it

In case you missed the Sunday morning broadcast of "Dishing It Out" with Nycci and David Nellis on Federal News Radio 1500 AM, here is the link (just click on the November 9, 2008 show link from this page.)

Nycci and David talk with Barton Seaver and Robert Eggers about the DC Central Kitchen and the Capital Food Fight, chat with Wolfgang Puck on the phone about the concept of the "celebrity chef", and I discuss "earthy" wines to pair with hearty, cool weather food.

You can hear Dishing It Out every Sunday morning at 11 AM on 1500 AM, or stream it on the internet.

Wines for Bivalves

Fresh Oysters + Crisp White Wines = Kelly's Culinary Heaven

I'm so excited to be serving as a judge for Old Ebbitt Grill's International Wines for Oysters Competition this evening, a precursor to the Ebbitt's hugely popular Oyster Riot next weekend.

During the competition this evening, wines entered from all over the world will be sampled with raw oysters judges (including myself) from the fields of politics, medicine, journalism and food. Each year a field in excess of 400 wines is narrowed through several rounds of blind tastings with the top 10 gold medal winners being announced and poured at The Riot.

To get an idea of the wines that typically perform well in the Competition, check out previous winners by clicking here. Usually crisp whites like Sauvignon Blancs, Sancerres and Muscadets are at the top--all of which are among my favorite wines...

The Oyster Riot itself is one of the greatest parties of each year in Washington. Always held the Friday & Saturday before Thanksgiving, the Riot is DC’s preeminent food and wine event. Each night, nearly 1000 people devour tens of thousands oysters while enjoying the worlds best oyster wines and ales backed by local blues band Mudcat.

If you didn't already snag your tickets to the Riot, forget about it--they typically sell out in less than an hour.

Kelly on the radio

I'll be appearing live on Sunday morning on Nycci and David Nellis' "Dishing it Out" radio show on WTOP radio Washington.

The show runs from 11 am to noon, and I'll be appearing during the last 10 minutes or so, discussing "earthy" wines that pair with the cuisine and cooking preparations of fall and winter. Those of you in the DC area can catch it on the radio on 1500 or 820 am. Anyone can also stream it live on the internet by going to http://www.federalnewsradio.com/ and clicking on the "Listen Live" button on the top section of the screen. If you miss it, you can listen to the show in .mp3 format once it's posted by clinking the link for the 11/9 show on the lefthand side of http://www.wtopnews.com/?sid=1493006&nid=410.

Have a great weekend!

Come see me at the Metropolitan Cooking and Entertaining Show!

On Saturday, I'll be doing a wine seminar at the Metropolitan Cooking and Entertaining Show in DC. The 2-day show features cooking demonstrations; food, beverage and entertaining exhibitors; celebrity chefs like Giada deLaurentis, Paula Deen and Bobby Flay; and a beer and wine tasting tent (where I'll be.)

If you are at the show, stop by the beer and wine area on Saturday afternoon at 2 PM. Hope to see you there! For more info, go to http://www.metrocooking.com/2008DC/program/wine_beer.html.

Reston gets a dose of Passion

The restaurant scene at the Reston Town Center has slowly been improving, but it's still filled with too many ho hum chains for my liking. That's why I was excited at the recent opening of PassionFish, the newest restaurant from Passion Food Hospitality, whose owners, Chef Jeff Tunks, Gus Dimillo, and David Wizenberg, also run DC Coast, Ten Penh, Ceiba and Acadiana.

The look is sleek yet sea like, with lots of brushed metal, along with blues and tans. Bubble chandeliers hang from the light fixtures, and whimsical fish sculptures created from scrap metal dot the walls. (I saw one with a spatula for a tail, and the restaurant is waiting for the arrival of a much larger fish that will serve as more of a focal point.) One long blank wall will also have an abstract moving ocean or fish scene projected onto it. A second floor offers a bit more privacy--especially one cute romantic table just to the right of the top of the stairs. The back wall of the attractive bar has tiny multicolored tiles, and cute touches at the tables like flatware whose ends are shaped like fishtails keep the look casual and fun. PassionFish made its debut on October 25, and it was pretty busy last evening for a Wednesday night (maybe some of it was post-election celebration?)

The cocktail menu doesn't offer anything completely out of the ordinary, but there are classy choices like the French 75 (though the gin, sugar and lemon in mine could have served from 30 seconds or so in the shaker with ice before topping it with sparkling wine), along with a Caipirinha, Mojito, St. Germain cocktail and a handful of others. The wine list has a good selection of reasonably-priced wines by the glass, and for a restaurant that mainly offers seafood, they get it right--it's heavy on crisp whites like Sauvignon Blanc, Muscadet and Vermentino; and lighter reds like Pinot Noir.

A small raw bar overlooks the kitchen, and guests can select a la carte from the raw bar menu. Larger appetites can select the "Big Daddy", which at $69 offers clams, oysters, shrimp cocktail, crab claws and lobster. The other appetizers are divided into cold and hot. The hamachi crudo was fantastic. Thinly sliced over a piece of red grapefruit, and topped with olive oil, sea salt and a slice of jalapeno, the fish was a culinary lesson in balance. Crispy fried oysters were delicate and not at all chewy or greasy, and served on an interesting celery root and green apple slaw with tarragon aioli. Even those who proclaim not to like oysters would polish off these.

The highlight for me on the entree side was butter poached lobster done in a red curry sauce. I'm typically a lobster purist--just steam it and serve it with drawn butter--but this dish was really tasty--rich, buttery and savory, with a curry sauce that added flavor and seasoning, but not heat that would overpower the delicate shellfish.

Just as at their other area restaurants, donuts make an appearance on the dessert menu (thank goodness.) Here they take the form of donut holes, served with a coffee bavarian cream. While the cream was delicious, I preferred to enjoy the warm donuts on their own. Other choices like a key lime meringue tart with ice cream, mango and pineapple may better serve those who want a tart ending to their meal.

Since I live in the Reston area, I welcome the arrival of restaurants like PassionFish that give me a taste of DC with a much shorter drive...For more information about PassionFish, check out their website.

The Candidates' Cocktails

Check out some cocktails inspired by the election, the candidates and their spouses in my online Wine Enthusiast article. Whip up some as you watch the results tonight.

Get out the vote today!

Savory Sips

Need a break from all the election hoopla? Read up about some great savory cocktails at DC-area bars.

Trick or Treat with some mulled wine

It's pretty warm today in the DC area, but it may get chilly tonight walking around while your little ghosts and goblins fill their bags with loot. If you have some time before Trick or Treat, why not mix up a batch of mulled wine? It's a great warmer upper while you are walking around the neighborhood, and it's also a nice way to end the evening--invite over a few neighbors, have the kids go through their stash and sip a cup of the warm, aromatic tipple.

Happy Halloween!

Basic Mulled Wine

One bottle (750 mL) of red wine (suggestions: Cabernet Sauvignon, Zinfandel, Merlot)
One peeled and sliced orange (keep peel to add zest to taste into cooking pot)
¼ cup of brandy
8-10 cloves
2/3 cup honey or sugar
3 cinnamon sticks
1 tsp fresh or 2 tsp ground ginger (allspice can be substituted)
Serves 4-6

Preparation:
Combine all ingredients in either a large pot or a slow cooker. Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved. When the wine is steaming and the ingredients have been well blended it is ready to serve. Ladle into mugs (leave seasonings behind) and enjoy!

5 for $50 at PX

On Sunday, November 9th, Alexandria's PX will have a "5 for $50" cocktail event to raise awareness of the mission behind NCMEC (The National Center for Missing & Exploited Children), which helps prevent child abduction and sexual exploitation; helps find missing children; and assist victims of child abduction and sexual exploitation, their families, and the professionals who serve them. NCMEC (http://www.missingkids.com/) is located nearby to PX in Old Town Alexandria.

Mixologist Todd Thrasher will join the creative minds of his 'friends in spirits'; Tad Carducci (Tippling Brothers), Eric Felten (Wall Street Journal spirits writer), Charlotte Voisey (Hendrick's Brand Champion and mixologist for William Grant & Sons) and Derek Brown (Komi, Cocktail Ambassador to New Orleans Cocktail Museum). "5 for $50" begins on Sunday, November 9th, at 6pm and concludes at 10pm. Entrance is through PX and the evening will take place on both the first and second floors. Eamonn's A Dublin Chipper will be closed for this private affair.

Five cocktails for $50 lets patrons taste specialty handcrafted concoctions and enjoy the 'cocktail magic show' behind the bar. The show begins every 30 minutes when one of the savvy tastemakers takes the bar over at PX creating their cocktail for the evening. ***As this is a fundraising benefit, all tip jar goodies will go directly to NCMEC.

Reservations for this special affair are very limited. Please R.S.V.P to Host Clinton Terry at 703-299-8385 or e-mail him at Clinton@restauranteve.com

A poll that really DOES require a straw...

A few weeks ago, I posted about TenPenh's election-themed cocktails. Guests have been casting their votes by ordering a drink named for their favorite candidate or spouse.

With just under a week to go, about 1000 votes have been cast, with the breakdown as follows:

Barack Obama 24%
Sarah Palin 22%
John McCain 16%
Joe Biden 16%
Cindy McCain 12%
Michelle Obama 10%

The TenPenh Presidential Cocktails are available through election day, November 4, 2008, at TenPenh, 1001 Pennsylvania Avenue at 10th Street in DC.

Capital Food Fight

Top area chefs will take the stage to combat hunger at Capital Food Fight on November 11. Ted Allen, will co-host with event chair José Andrés as hot chefs Stephen Lewandowski (Tribeca Grill NY), David Deshaies (Citronelle Michel Richard), Tony Conte (The Oval Room) and Peter Smith (PS 7’s) vie in on-stage cooking battles to take the championship from last year’s Capital Food Fight winner Barton Seaver, who will be there to defend his title. Guest judges include “Chef Rock” Harper and David Lieberman. While the Battling Chefs duke it out, guests will savor fantastic dishes from 50 of the best restaurants in town—think of it as a 50-course dinner!

This is the fifth year for the Capital Food Fight, which has raised over $1,000,000 to combat hunger and create opportunity through the programs of DC Central Kitchen, a national model program that uses the existing ingredients of society to satisfy hunger, promote self-sufficiency and change lives. Locally, the Kitchen recycles 1 ½ tons of surplus food daily to make 4,500 meals for area social service organizations. It also empowers chronically unemployed men and women in the kitchen and life skills they need to get and keep good jobs in the food service industry. Campus Kitchens on 15 college campuses use the DC Central Kitchen model to serve their community and train young leaders.

Where:
Ronald Reagan Building & International Trade Center
1300 Pennsylvania Avenue NW
Washington DC, 20006
(photo ID required)

When:
Tuesday, November 11, 2008, 6:00 – 9:00 p.m.

Tickets:
Ticket purchase or sponsorship on-line at http://www.capitalfoodfight.org/

How much:
Individual tickets $175; sponsorship opportunities $1,000 - $25,000

Website:
http://www.capitalfoodfight.org/ Purchase tickets on line.

PARTICIPATING RESTAURANTS offering tastes of some of their best dishes
1789 Restaurant – 701 Pennsylvania Avenue - Agraria – Aria – Argia's Italian– Art and Soul – Bastille – Bebo Trattoria – Berliner Speciality Distributors – Black Salt – BLT Steak – Bobby Van’s Grill –- Cacao Fine European Chocolate – Charlie Palmer Steak – Chef Geoff’s – Chipotle – Citronelle Michel Richard – CommonWealth Gastropub – Darlington House – Farrah Olivia by Morou – Firefly - Fresh Start Catering – fyve – Grille at Morrison House – Hank's Oyster Bar – Hook – Hudson – Indique – IndeBleu – Kaz Sushi Bistro – Lebanese Taverna – Mie N Yu – Neyla – Oceanaire Seafood Room - Olives – The Oval Room – Oyamel – Poste Modern Brasserie – PS7's – Rasika – Rock Creek – Ronald Reagan Building – Santa Lucia Estate Coffee – Spezie – Taberna del Alabardero – Tallula / EatBar – Vermilion – Vidalia / Bistro Bis – Volt – Wegmans Market Café – Willow – Zengo – Zola

Fresh Pick: Creme de Violette

Indispensable in classic cocktails like the Aviation and the Blue Moon Cocktail, Creme de Violette adds a gorgeous hue to drinks, not to mention a whiff of floral and a touch of the exotic. Read all about it in my Wine Enthusiast article, Fresh Pick.

Shaken, With a Hint of Goat Cheese

I've blogged several times about my love for Gina Chersevani's inventive cocktails at Arlington's Tallula and EatBar. Read a bit more about her inspiration and her concoctions in Shaken, With a Hint of Goat Cheese, my recent article in Wine Enthusiast.

Enjoy the weekend...

Ginger all evening long...

I've been enamored with Domaine de Canton, the French liqueur made with VSOP cognac and flavored with Vietnamese baby ginger, since it made its way onto my radar months ago. So I jumped at the chance to attend the official DC launch dinner of DdC at Michel Richard's Central the other night.

I love the smell and taste of fresh ginger, and I've been experimenting with DdC since I got my hands on a bottle six or so months ago. My favorite drink remains a simple Champagne cocktail, with a splash of DdC and a few pieces of crystallized ginger in the bottom of the flute. (The bubbles bring the aromatics right up to your nose...and it's just heady, exotic and sublime.)

At Central, mixologists Phil Greene (of the Museum of the American Cocktail), DC Beverage Consultant Derek Brown (also affiliated with the museum) and Central's mixologist Justin Guthrie took the gingery elixir and created some fantastic drinks to pair with each dinner course.

Phil's Gingerly Fashion was a modern twist on the Old Fashioned, and in my opinion, it went down a lot easier than the original. (I did see a recipe for a vanilla bean Old Fashioned in a magazine recently, and I can't help but think that the addition of DdC to that drink would be amazing, too):

Gingerly Fashion
1.5-2 oz (to taste) rye or Bourbon whiskey
1 oz. Domaine de Canton
1/2 ounce brown sugar simple syrup
2 dashes Fee Brothers Whiskey Barrel Bitters
Orange Slice

In a pint glass or shaker, muddle orange slice with sugar syrup and bitters, then add ice and all other ingredients. Stir very well, then strain into a chilled cocktail glass. Garnish with fresh orange wheel. Note: this drink may also be served on the rocks, in an Old Fashioned Glass.


Next up was Derek's Ginger Apple Margarita. The inclusion of smoky, brooding Reposado tequila gave the otherwise fresh and crisp drink some enticing dark notes:

Ginger-Apple Margarita
1 oz. Domaine de Canton
3/4 oz. Partida Reposado Tequila
1/2 oz. lime juice
1/2 oz. unfiltered apple juice
Cinnamon-salt rim*

*Mix equal parts cinnamon sugar and kosher salt. Flame with torch to help heighten cinnamon aromatics. Rim glass. Add the rest of the ingredients to a cocktail shaker with ice, shake until chilled, strain into cocktail glass already rimmed with cinnamon salt.

Finally, with dessert, was Justin's CDG (Chiquenaude de Gingembre) or Ginger Flip. I recently wrote a piece on flips, and I've been enjoying them more and more lately, especially in the cooler weather. Salmonella be damned--the risk of eating raw eggs is very, very low, and the alcohol pretty much kills anything anyway...

CDG (Ginger Flip)
1.5 oz. Domaine de Canton
1 oz. Sauternes
splash Cognac
1 whole egg (1 egg is typically enough for 2 flips, in case you are doubling the recipe)
1/2 tablespoon powdered sugar
splash half and half
nutmeg garnish

Add all ingredients to cocktail shaker with ice. Shake vigorously and strain. Grate nutmeg on top.


I had the pleasure of sitting next to DdC's founder John Cooper at dinner. He agrees that his product is not for everyone, but it does have a niche, both in cocktails and in cuisine (several chefs, including Eric Ripert, have created recipes that contain DdC.) Booze runs in Cooper's blood, that's for sure. His grandfather owned Jacquin's liqueurs, and his brother created that other aromatic, exotic and oh so trendy liqueur St. Germain, flavored with elderflowers from the Alps.

Domaine de Canton is available at select DC-area restaurants and bars, including Central and Arlington's EatBar.

Urbana's new drinks

A friend and I stopped by Urbana the other night to sample Alexander Bollinger's new menu. Our server came up with some great food and wine pairings, including an 2006 Argiolas “Costamolino” V Vermentino alongside mussels in white wine and garlic, and a Domaine Joguet Chinon with seared duck breast with mission figs.

We also sampled some of their new fall cocktails. The Autumn Harvest mixes Jacopo Poli Merlot Grappa, Gamay, apple cider, sparking pinot noir and muddled red grapes. The distinctive kicky Grappa flavor still shines through, but it's tamed by the apple and berry flavors.

On the dessert drink menu, a highlight for me was the sparkling apple cider, with Calvados, sparkling wine, allspice dram, apple cider and an apple slice. Mixologist Kevin Rogers uses a light hand with both the Calvados and the dram, keeping the drink light, crisp and totally sippable.

Barack on the Rocks and the McCain Martini

Arlington's fyve Restaurant Lounge is one of many DC-area bars offering libations inspired by candidates, spouses and political parties. Here are the recipes for their concoctions:

Barack on the Rocks
Courtesy of fyve Restaurant Lounge, Arlington, VA
1 ¼ oz. vodka
¾ oz. tropical fruit juice
½ oz. simple syrup
Club soda
2 basil leaves

Add ice to a rocks glass. Add first three ingredients. Stir, top with club soda and garnish with basil leaves.


McCain Martini
Courtesy of fyve Restaurant Lounge, Arlington, VA
2 oz. Hendricks gin
½ oz. cointreau
½ oz. cranberry juice

Add ice to cocktail shaker. Add all ingredients and shake vigorously. Strain into a chilled cocktail glass.


Bar Managers Maria Habershon and Robert Taylor said the addition of basil to the Barack drink was designed to represent something a bit different and out of the norm, while the cosmo-like McCain sipper has a nostalgic, you-know-what-to-expect vibe.

Let the voting begin!

Think Pink!

October is Breast Cancer Awareness Month, and I'm all about giving some publicity to wine-related companies who donate proceeds to the cause. (I did a roundup of several in an article last year.)

Napa Valley's Domaine Chandon is thinking pink this month, too. For the entire month of October $1 from every bottle of rosé (of which the winery sells four varieties) sold at the winery will go to Queen of the Valley Hospital Foundation. In addition to Chandon Rosé, you can purchase another pink sparkler— a one-carat pink sapphire pendant that Shreve and Company custom-created for Domaine Chandon. Chandon offers this item through an eBay auction which will continue through the month of October. All proceeds from its sale will go to the Susan G. Komen Foundation.

Kelly live on DC's Fox 5!

I'll be doing a live on-air spot this morning DC's Fox 5, discussing wines to pair with snack foods for football season. Those of you in the DC area can catch it on Channel 5. There will be a 1-minute teaser around 11:20 AM, and then a 3-4 minute segment around 11:40 AM.

Those of you not in the DC area, or away from a TV at that time, can watch the spot live online. Just go to http://www.myfoxdc.com/ and click on the "Watch Now" button (this button only appears when the channel is broadcasting news and local programming, so try checking for it at 11 AM or right before the spot). If you miss it live, the segment will be posted on the site.

***Updated: here is the link to the clip, in case you missed it live.

What's so great about "interesting wines?

Tired of the obligatory listings of all the Chardonnays and Cabernets fit to print on restaurants wine lists? Some DC sommeliers are too, and are beefing up their "Interesting Wines" section. Read about their picks and philosophies in my Bottle Rockets article, appearing in the October issue of Modern Luxury DC, and find out how they are avoiding oeno-ennui.

Vino under the radar

Find yourself reaching for the same bottles everytime you head to your local wine store? For some inspiration and new grapes to try, look no further than my article in the October issue of Washington Woman.

Have a great weekend!

From the ground to your glass...

On Tuesday evening, I headed to Arlington's Tallula/EatBar to sample their fall menu. Since I just included one of mixologist Gina Chersevani's new fall concoctions in an article on savory cocktails, I was looking forward to finally sampling her new drinks in person.

We started with Beetiful Bubbles, which was Cava topped with beet simple syrup and a dried beet chip. (This replaces her other take on the Champagne cocktail on the restaurant's menu, which was Cava topped with horseradish syrup and a piece of dried horseradish.) I love love love beets, so I just knew I'd gravitate towards this drink. Of course the color was beautiful. The sweetness and earthiness of the beets struggled with each other (in a good way), but kept the drink pretty balanced (the bubbles helped too.)

Next was Forest Fauna--or what guests were calling "alcoholic broth." Gina simmer porcini mushrooms with Pernod, coriander, and fennel seeds to make a consomme, to which she adds Bluecoat Gin and Domaine de Canton ginger liqueur, and garnishes it with a dried mushroom piece and sprig of thyme. The Pernod aroma is intoxicating, and since it's served heated, it warms you up inside pretty quickly (or was that from the gin???)

Finally we sipped Pumpkin Spice and Everything Nice, which was lovely (the crowd favorite, it seemed to be). Gina takes fresh pumpkin, cooks it, juices it and strains it several times to get fresh pumpkin juice. Next she simmers it with cinnamon, sugar and cardamom. Finally, she adds spiced rum (she prefers Captain Morgan or Myers), and garnishes it with a touch of creme fraiche on the side of the cocktail glass, grated nutmeg, and a toasted, curried pumpkin seed (I could have eaten an entire bowl of those...along with whatever Cava happened to be leftover from the beet cocktail...)

Gina told us that her inspiration for these creations was fall ingredients that happen to grow in the ground. These and other great liquid options are on Tallula and EatBar's menu.

Events in the Gateway to VA Wine Country

Virginia's Loudoun County, 40 minutes or so west of DC, is being touted as Washington, DC's wine region--there are a handful of really great wineries here, including one of my faves, Fabbioli Cellars. You gotta drive through Fairfax County to get there. And my home county is celebrating the 20th anniversary of Virginia Wine Month with some great events:

* Reston’s Oktoberfest festival on October 10th -11th will feature traditional fare and a selection of classic German beers and wines provided by The Wine Cabinet.

* Vinifera Wine Bar & Bistro in Reston is offering half-priced wine flights during the month of October starting at $12.00 for three varieties.

* To compare Virginia wines to other renowned international wines, stop into the new Wine House in Fairfax City, home to 500 wines from around the world, where guests can taste and contrast some of the finest selections on the market

* The Steak House at The Ritz-Carlton, Tysons Corner allows guests to enjoy wines from the cellar of award winning Wine Director, Vincent Feraud.

* Evo Bistro in McLean offers a wide variety of wines by the bottle and glass and features an automated self-serve wine tasting station.

Basil beyond Pesto

I'm a basil fanatic, and I have 3 kinds growing in my garden this year: sweet basil (the tradition Italian variety), Cuban basil and Thai basil. When frost is forecasted, I'll cut it all and dry it to use in cooking this winter. Although it's not quite as tasty as fresh, it's much better than the commercially dried stuff...

Since I've done a few articles recently about infusing simple syrups with fresh herbs, I thought I would try my hand at it. I took a half cup of sugar and 1 cup of water, and simmered until the sugar dissolved (FYI--traditional simple syrup is a 1:1 ratio, but several mixologists have recommended to halve the amount of sugar when infusing so the herb flavor--not the sweetness--remains front and center.)

I added a bunch of basil leaves, and let the mixture cool. I then put it in a container and steeped it overnight in the fridge. The result was a fragrant, enticingly fresh syrup. I did a little research online, and mixed up a modified Basil Gimlet recipe I found:

Basil Gimlet
Makes 1 drink

2.5 oz. vodka
1 oz. basil simple syrup (see recipe above)
3/4 oz. fresh lime juice

Add all ingredients to a cocktail shaker half filled with ice. Shake until chilled, and then strain into a cocktail glass. Garnish with several fresh basil leaves.

Mmm..it was refreshingly delicious. Next up, I'll try a similar recipe with lemon verbena/lavender syrup I whipped up the same day. Stay tuned...

TenPenh's Presidential Cocktails

I'm currently compiling info for an article about presidential/election-themed cocktails. So I was thrilled to receive the latest press release from TenPenh--just a few blocks from the White House--about their new cocktails. Though I can't say I support her husband, the Cindy McCain drink sounds fantastic:

2008 Presidential Cocktails

Barack Obama: Bombay Sapphire, Lemongrass, Simple Syrup, Fever Tree Bitter Lemon Soda, Emerald Caviar

John McCain: Wild Turkey 101, Ginger Lime Tea, Thai Basil

Joe Biden: Jack Daniels, Amaretto, Cranberry, Frozen Blueberries

Sarah Palin: Svedka Clementine, Inniskillin Icewine, Fever Tree, Ginger Ale, Swedish Fish, Dry “Iceburg”

Michelle Obama: Patron XO Café, Patron Citronge, Orange Juice, Orange

Cindy McCain: St. Germaine Elderflower Liquor, Cava, Ginger and Thai Basil Pearls

Wonder if Free Super Saver Shipping is included...

MSN.com is reporting that Amazon will soon be selling wine. Amazon is always my go-to site for book, CD, DVD and home product reviews...looking forward to seeing how this will play out.

Vinifera Wine Bar celebrates VA wine month

Reston's Vinifera Wine Bar & Bistro is taking guests on a tasting tour of Virginia’s best vintages throughout the month of October to celebrate “Virginia Wine Month.”

Vinifera, named after the vine species that produces almost all of the world’s wines today, is offering half-priced wine flights designed to showcase the best of Virginia during the entire month. Two new flights featuring three white or red Virginia wine varietals will be priced starting at $12.00. “Since we are located at the gateway of the Virginia wine country, it is only fitting that we celebrate ‘Virginia Wine Month,’” said Sami Zeitoun, General Manager of Vinifera. “Our local wineries are producing numerous award-wining and highly regarded wines, and this is a great opportunity for our guests to come in and try some new local products without traveling very far.”

While dining at Vinifera, guests can explore the ‘terroir’ and flavor profiles of the area’s most highly regarded wineries, including Loudoun Valley Winery, Chrysalis Winery, Barboursville Vineyards, Fabbioli Cellars, Doukenie Winery, Tarara Winery and more.

Vinifera’s staff will be available to help guests pair their chosen Virginia wine flight with Executive Chef Seth Eldridge’s seasonal, local and sustainable menu which features dishes like Seared Sea Scallops with Pea Puree and Chili Oil, Eastern Shore Rockfish with Fava Beans and Seared Natural Lamb with Lime Risotto, Pomegranate Glaze and Muscat Marmalade. Guests can also choose from the restaurant’s wine list, which features over 300 local, domestic and international wines by the bottle and more than 30 wines available by the glass and half glass. In addition to the main dining room, dining options include a seasonal outdoor patio that seats 70 as well as private dining.

Vinifera Wine Bar & Bistro is open for breakfast, lunch & dinner. Hours of operation are: 6:30 a.m. – 10:00 a.m. (breakfast), 11:00 a.m. – 3:00 p.m. (lunch), 5 p.m. – 10 p.m. (dinner). The restaurant is located in the Westin Reston Heights at 11750 Sunrise Valley Drive, Reston, Virginia 20191. Dress is casual chic. For more information, or to make reservations, please visit http://www.viniferabistro.com/ or call 703.234.3550.

Poste's new after dinner sipper

After dinner at Poste Brasserie the other evening, mixologist Rico Wisner brought us out a sneak peak of a new after dinner drink he's designed for the menu. Called the XO Macchiato, his new cocktail contains Patron XO Tequila, Fernet Branca (a bitter Italian digestivo), and a shot of espresso, and is topped with steamed milk and a coffee bean and served straight up in a cool cocktail glass.

The first thing that hit me was the aroma of eucalyptus. Fernet Branca's full ingredient list is a guarded secret, but includes myrrh, rhubarb, chamomile, cardamom, aloe, and saffron (and there's gotta be something minty in there too...) Since the after dinner, coffee-esque drinks I'm used to are typically sweet (with Kahlua, Frangelico, Bailey's, etc.) this was pleasantly bitter and stays true to the purpose of a digestivo in the first place--to settle your stomach after a big meal. Albeit with a nice little espresso and milk kick.

Rico is working on his fall cocktail menu, and the XO Macchiato, and lots of other great options, will be available soon.

Great Hotel Bars, Part 1

Mark your calendars for what will definitely be a fantastic event on October 14. Derek and Phil are knowledgeable and fun hosts, and Chantal is quite the expert on classic cocktails--her Sazerac is the best in town (just don't be disappointed if you make it at home and it doesn't turn out quite as good...just head to the Tabard for the real deal.):


The Great Hotel Bars, Part I
Presented By: Derek Brown and Phil Greene
$45.00 per person pre-register
The 'at-the-door' fee may be higher.
Tuesday, October 14 2008, 6:00 - 7:30
Hotel Tabard Inn, 1739 N Street, NW, Washington, DC 20036

Join Derek Brown and Phil Greene (a co-founder of The Museum of the American Cocktail) for this introductory discussion of the classic drinks of the great old hotel bars, those palaces of hospitality. Along with delicious appetizers, sample and learn the histories of such classics as the Vieux Carre Cocktail (Hotel Monteleone, New Orleans), the Rob Roy (Waldorf = Astoria, New York), the Singapore Sling (Raffles Hotel, Singapore), the Bloody Mary (St. Regis Hotel, New York), and the Side Car (The Ritz, Paris). Join mixologist Chantal Tseng of the Tabard Inn for a demonstration of the Tabard Cocktail made in honor of the event and listen to her share stories of the District's oldest continuously-operated inn. Must be 21 years of age or older to attend.

La Dolce Vita and some bubbles

When I need reliable wine recommendations, I always know I can turn to my friend Neil Smith, owner of WineSmith in Ashburn. He's friendly and knowledgeable, and his shop is just a really attractive place to hang out in.

So when I asked him for a demi-sec sparkling wine to go with a birthday cake, he had the perfect bottle. Adami "Giardino" Prosecco is a single vineyard, single vintage (2007) Prosecco from one of the area's top producers. Though typically Prosecco is pretty dry, this one had just a touch of lovely sweetness, making it a bit soft and a delight to sip. And since it's produced with the tank method, like all Proseccos, it had some crisp apple notes and a clean finish. It's perfect all by itself, with cheese and fruit, or with that birthday cake.

Adami Giardino Prosecco is $24.99 at WineSmith. And say hi to Neil for me.

Have raspberry syrup, will mix

I've been reading a lot of mixology books lately (Imbibe, The Joy of Mixology, The Craft of the Cocktail), and one ingredient that's present in a lot of classic recipes is raspberry syrup. While it's definitely best to make it fresh by using macerated raspberries, sugar and water, in a pinch the commercial brands can be fine, too (try to look for one that's labeled "natural"--Smucker's makes one.)

I grabbed a bottle the other day while at the supermarket, and I immediately went to my cocktail books to find a drink to use it in. I'm working on an article right now about flips, which reminded me of the fizz--a related drink that uses just the egg white. I found this recipe and whipped it up last night:

Chanticleer Cocktail
Makes 1 cocktail

2 oz gin
1 oz fresh lemon juice
1 tbsp raspberry syrup
1 egg white

Add all ingredients to cocktail shaker 3/4 filled with ice. Shake vigorously for 30 seconds or more to whip up the egg white. Pour into a rocks glass half filled with cracked ice.

I used North Shore Distillery's Gin Number 6, an interesting choice because the aromatics to me hinted of savory/sweet fall spices like cardamom. It made a drink that definitely had an "old school" taste to me. I used 1 egg white for 2 cocktails, which was more than enough. And I cracked ice by wrapping some in a clean kitchen towel and whacking it on my concrete garage floor. :-)

My husband and I gave the Chanticleer two thumbs up. Though next time we'll try a more citrus-y gin, which I'm sure will yield a completely different drink.

Eve's Plumb Rocked Adam's Apple

When it comes to cool weather drinks, the use of mulling spices and cider typically signify a warmer-upper, steeped and served still steaming. Not at Nage in Washington, DC.

Recently, mixologist Galen Johnson mulled over the restaurant's new cooler weather menu, and created a tantalizing tipple that speaks to fall...but is sipped cold, not warm. The base for the drink is high proof rum that packs a potent punch. Using fresh plums, apples and spices, Johnson creates homemade cider. He then adds house made bitters crafted from oranges and that fall herb favorite tarragon, tops the drink with Champagne, and serves it in a small stemmed cocktail glass. The result is a sweet, spicy and fruity concoction that evokes sweater weather, but more easily pairs with food than warm sips (Johnson likes to serve it alongside their Smoked Acorn Squash and Apple Soup with Maple Marshmallows.) The drink's name is quite striking as well: Eve's Plumb Rocked Adam's Apple, a take on the real name of the middle Brady Bunch daughter.

I got the chance to sip one the other evening while previewing Nage's new fall menu (the Seared Scallop and Pork Belly with Celery Root Puree, Pickled Grapes and Beluga Lentil Vinaigrette is delish by the way...I loooooooove pork belly!)

Head to Nage and check out more of Galen's concoctions.

The bottle is always three-quarters full with this zesty, friendly white

On Monday evening, I dined at the new Redwood in Bethesda. It's a gorgeous spot--lots of dark (red)wood, slate, marble, high windows that look out onto a pedestrian-only street. Strikingly handsome.

Wine Program Manager Brian Cook really wants to encourage wine experimentation during a dinner at Redwood. So wines are offered in somewhat unconventional sizes: 100 ml, 250 ml and 500 ml. In visual terms, that's a decent-sized taste, a glass and a half, and 3/4 of a bottle, respectively. (The restaurant employs a handy nitrogen-based wine preservation system to reseal opened bottles, but Cook says most move in a day or two.)

We had several great wine and food pairings, but a standout wine for me was the 2006 Anne Amie Cuvee a Amrita from Oregon. I am a sucker for cool blends of white grapes, and when I saw the laundry list of those included in this juice (muller-thurgau, pinot gris, riesling, chardonnay, viognier and melon), I had to grab a glass.

It was zesty and fresh, with key lime and gooseberry notes. The viognier added a touch of richness and orange blossom aroma, and the riesling--a bit of stone fruit. It had a lot going for it from start to finish, and paired well with their heirloom tomato salad with goat cheese.

Redwood's website is not yet fully functional, but the site does give the address and phone number. I'm not sure yet where I can get the wine in the DC area, but Cook says it is available...and definitely worth the search.

Chill it down...stat

Ever stuck with a warm bottle of white that you need to chill in a hurry because company was arriving in 15 minutes? Sure, you can use a bucket of ice water to cool it off pretty quickly. But there are also a bunch of great gadgets and tools out there to do with with more style...and less of a dripping mess.

Explore your cool options in my Imbibe article, Cold as Ice.

Grape Stumpers

Ever wonder if a deep punt in a bottle signifies a higher quality wine? Or if a wine that's been on your rack for years is still drinkable?

Then check out Grape Stumpers, a recent piece I did for Wine Enthusiast.

Remembering...

On this seventh anniversary of 9/11, as we all remember what happened on that day, and as the Pentagon memorial is dedicated this morning--a beautiful spot that I hope to visit shortly--here is post from 9/11 a few years back that describes some of what I feel every year on this day.

May everyone who lost someone that day find a little bit more peace as time goes on. And may the rest of us give pause and be grateful for the times we happily spend with family and friends.

Reds and Whites for Reds and Blues

Andrew Stover is always doing something cool at DC's Oya. Inspired by the upcoming election, he's currently featuring a "Road to the White House" politicial wine round-up, with three wine flights:

The Conservative
Black Star Farms ‘Arcturos' Pinot Gris 2006,Old Mission Peninsula, Michigan
Dos Cabezas Wineworks ‘DC Red' Cabernet/Sangiovese/Grenache 2004,Cochise County, Southeastern Arizona
Sawtooth Winery Syrah 2004, Snake River Valley, Idaho

The Liberal
Brooklyn Oenology Chardonnay 2007, North Fork, Long Island, New York
Galena Cellars Frontenac 2006, Illinois
Stuart Cellars Cabernet Franc 2004, Temecula Valley, California

The Battleground
Black Star Farms ‘Arcturos' Pinot Gris 2006,Old Mission Peninsula, Michigan
Jack Rabbit Hill Sauvignon Blanc 2007,North Fork Valley, Colorado
Cardinal Point ‘A6' Viognier/Chardonnay 2007, Monticello, Virginia

The restaurant will also continue offering wines from the candidates' home states featuring wines from Arizona (McCain) and Illinois (Obama).

The Road to the Wine House selections will be featured by the glass and bottle until the Presidential Election in November.

Farmers' Market Supper Wine Pairings

Recently, Lauren DeSantis, host of the DC area's Capital Cooking show on public access, asked me to suggest some wine pairings for her recent episode featuring dishes cooked with items purchased from local farmers markets. Read my picks here.

Exotic cocktail seminar

If you are interested in learning how to make exotic cocktails, then be sure to check out the amazing seminar offered tomorrow evening at Mie N Yu:

"The Pacific Rim to The Silk Road"
How to Make Exotic Cocktails
September 9, 2008 6:00 - 7:30
Mie N Yu Restaurant
3125 M Street, N.W.,
Washington, D.C.Phone: (202) 333-6122

Join Phil Greene and Derek Brown of the Museum of the American Cocktail on this trek into the world of exotic cocktails. They'll take participants through a brief history of exotic ingredients in cocktails and how bartenders have used those ingredients over time, demonstrating a range of exotic cocktails from the Indian-inspired Bombay Government Punch of 1694 to the original Tiki-classic, "Mai Tai, Roe Ae." Mixologists Chris Kelley of Mie N Yu and Tom Brown of Cork will demonstrate some contemporary approaches to making exotic cocktails for professionals and amateurs alike. Chef Tim Elliot will provide light fare and participants will sample several of the cocktails, including the Bombay Government Punch, Mai Tai, Moscow Mule and Chris and Tom's original creations!

This event is sponsored by The Museum of the American Cocktail, Mie N Yu, Depaz Rhum Agricole, Finlandia Vodka and Domaine de Canton French Ginger Liqueur.

Tickets are $50. To buy them online, please go to:
https://www.mienyu.com/giftcard.shtml#events

Or call 202-222-0948, and ask for Mike Cherner.

Strawberry Fields Forever...and hold the pulp

Last evening I headed to Restaurant 3 in Clarendon for a sneak peek at their fall menu. (It's kind of hard to think fall when it's 90 degrees outside...but several dishes, including the Mero--Japanese sea bass--with spring pea risotto, were to die for.)

We had some lovely J. Winery bubbly and Gloria Ferrer Pinot Noir with dinner. During cocktail hour, two fresh options were passed. Their featured "Farm to Glass" drink, the Clarendon Peach, featured bourbon and peach puree. Fresh tasting indeed, but it was a bit too pulpy for me. But then again, I seek out pulp free OJ at the grocery store--can't stand that mushy feeling in my mouth. If I were making it, I would have strained it first. But that's just me. :-)

A better choice for me was their Strawberry Fields (and being a huge Beatles fan I just had to smile inside every time I took a sip...) This cocktail mixed Absolut Citron, Cointreau, Strawberry-Lemongrass puree, and a squeeze of lemon. Blessedly unpulpy, this drink was light, fruity and lemony--a great late summer sipper for a warm evening.

In a sea of other options, Restaurant 3 is a welcome addition to the Clarendon neighborhood.

August's wines in September

DC's 701 Restaurant will be featuring the wines of August Briggs in a wine dinner on Tuesday, September 9, at 7:00 PM. Executive chef Bobby Varua will be pairing dishes with the Calistoga, CA winery's offerings. The cost is $75 per person, and the dinner will feature:

Buttered Popcorn Dover Sole
August Briggs “Leveroni Vineyard” Chardonnay 2007

Pork Belly with Green Apple Cassoulet
August Briggs “Napa Valley” Zinfandel 2006

Muscovey Duck with Açaí Bordelaise
August Briggs “Monte Rosso” Cabernet Sauvignon 2004

Smoked Gouda Crème des Financiers
August Briggs “Napa Valley” Syrah 2004

Restaurant 701 is located at 701 PennsylvaniaAve NW,Washington, DC. Their phone number is (202) 393-0701.

Five Bites on Friday recap

Thanks so much to Metrocurean blog writer Amanda McClements, who featured my list in her weekly "Five Bites on Friday" posting. If you missed it, you can catch it here.

Back from OBX

Just got back in town from a great, relaxing week in the Outer Banks. The remnants of Hurricane/Tropical Storm/Tropical Depression Fay made the weather less than stellar for two days, but we still managed to get on the beach every day.

I've been lucky to have tried lots of great craft beers and classic cocktails as of late, but our drinks at the beach were a bit simpler. Our go-to beach beer is always Miller Chill, (or as I like to call it, the lazy man's Corona, when cutting up a lime to squeeze a wedge into the bottle is just too much effort...) It's tasty, light and damn refreshing when you are sitting under the hot summer sun.

We also enjoyed some G&T's with Junipero Gin (one of my current fave gins for the G&T--very citrusy). And I recently got my hands on a bottle of Chateau Ste Michelle's Nellie's Garden dry rose. With a gorgeous pink-reddish color and hints of strawberry and cranberry, it proved to be a great late summer sipper.

Sorry for not posting while I was gone, but while I was certainly enjoying my share of drinks every day, I had sand and surf on the brain more so than vino and cocktails. But I'll be catching up this week!

Point, click and bid on bottles

Each year, oenophiles in the Northern California area anxiously await the Sonoma Valley Harvest Auction. This year, anyone with an internet connection can take part...

Beginning in August, anyone can bid online on selected lots. As part of the 2008 Sonoma Wine Country Weekend, this first-ever online auction will offer approximately forty lots from Sonoma vintners and businesses to raise money for local charities. For this year’s inaugural online auction, Sonoma Wine Country Weekend teamed up with cMarket, an on-demand, online auction platform designed solely for organizations engaged in fundraising for nonprofit causes, to create a virtual auction experience to complement the weekend’s festivities.

Starting on August 1st and continuing throughout the month, visitors to http://www.winecountryweekend.cmarket.com/ can bid on select lots that will vary in value from $100 - $3,000. Sample lots include a special jeroboam (6L) bottle of 1991 Sebastiani Cabernet Sauvignon, a romantic weekend in the wine country, and terrior tasting from La Crema featuring four large-sized bottles from the family owned estate in the Russian River Valley. All money raised will benefit more than fifteen charities that support students, children, farm workers and people in need.

Wine lovers, hit those keys!

Sweeter, Kinder Gin

New Amsterdam gin is billed as a Dutch style gin that's "distinctly smoother, and with crisp citrus notes." Like other new offerings on the market, it's designed to appeal to the non-gin drinker, who may have been overwhelmed in the past by harsh, very juniper-y spirits. Makers claim that it's so smooth it's really meant to be drunk straight (hence its full name, "New Amsterdam Straight Gin.")

Before sampling any of it neat, I used it in a gin and tonic. Now, I'll admit that I didn't use any of the less sweet, more gourmet tonics on the market like Q Tonic or Fever Tree (I used that old standby Schwepps.) But the resulting drink was really sweet. Too much so for me. But rather than judge it prematurely, I thought I'd sample some of it solo. It still tasted really sweet, at least to my palate (and that of my husband.)

However, if you shy away from super strong, botanically filled gins, New Amsterdam may be one to try. A 750 mL bottle retails for about $14, and once they ramp up their website, they should have availability listed.

Regardless of my tasting experience with the stuff, I still have that "They Might Be Giants" song lyric (and melody) stuck in my head: "Even old New York, was once New Amsterdam..."

Lots and lots of suds

I dined at Alexandria's Rustico a few nights ago, where encyclopedia of beer and all-around super nice guy Greg Engert paired suds with dishes on their current tasting menu. I had some memorable plates, including goat cheese stuffed figs that were to die for, fried pork trotters, Cornish hen under brick, and 2 of their fantastic pizzas--mushroom and spinach; and gulf shrimp with fontina cheese.

Greg's choices took me all over the beer world, to likely places like Belgian and Germany, and more unlikely ones like Italy. To end the evening, he selected a Gouden Carolus, a Belgian Blond Ale, to pair with warm blueberry pie with whipped cream and ginger syrup. The beer had some nice fresh fruit, without being at all sweet, as well as some spice. The yeast strain used in the brewing gives aromas of overripe bananas.

***If you go, try to reserve the chef's table--four seats that overlook the kitchen and guarantee lots of attention from Greg and Chef Morales.

Bubbly and Takeout

No need to save the sparkling wine for special occasions--bubbly is the occasion. I enjoy it with everything from fried chicken or potato chips (the bubbles cut the fat and grease), to Thai and Indian curry (the effervescence tames the heat).

For some more casual food matches with sparklers, check out my article in the latest issue of Modern Luxury DC.

The Jupiter Cocktail

If you happen to have a bottle of Parfait Amour on hand and are looking for recipes that use it (a little goes a LONG way), try the Jupiter cocktail. It's a classic concoction featured in Ted Haigh's book "Vintage Spirits and Forgotten Cocktails.). Chantal Tseng whipped up one last week at The Tabard Inn:

Jupiter Cocktail
1 1/2 oz gin
1/2 oz dry vermouth
1/4 oz orange juice
1/4 oz parfait amour

Shake in iced cocktail shaker & strain Serve in a cocktail glass (4.5 oz)

Grab the bottle opener...I need some bubbly

I was lucky enough to receive some bottles of Domaine Chandon a few weeks ago to sample for a sparkling wines piece I wrote. Two of the bottles were curiously missing the cork, foil and cage typically of most traditional method sparkling wines...

Domaine Chandon's Etoile Brut ("star" in French) prides itself on having "freedom to break from all traditional limitations and commonly accepted rules in sparkling winemaking." Thus, they use a crown closure (AKA a beer cap...) with some lovely ribbon on top, to seal their bottles.

I was actually a bit nervous to keep this on my wine rack. Would it hold? Would it explode in the middle of the night, leaving precious (and sticky...) bubbly residue on my walls? I mean, I figured the winemakers knew what they were doing, but it's just a bit...unconventional. But c'est le point, I guess...

It was refreshingly easy to just grab my bottle opener from the side of my fridge and pop open the bottle. I thought maybe the wine wouldn't have that much effervescence--a safety precaution for the lack of a cage. But it was fully sparkling. And delicious, with some ginger and honey, and some apple and pear.

Etoile also comes in a rose version, which retails for $50. (The Brut retails for $40.)

So, next time you crave a bottle of the fizzy stuff, embrace the beer cap, and grab the bottle opener. Cheers!

Etoile