Join me this weekend at DC's Ronald Reagan Building for the annual Washington DC International Wine and Food Festival. This large event attracts the "who's who" of companies in the wine and food industries. Learn about the latest trends as you visit over 200 exhibitors who are at the show to meet and educate you. There will be over 600 wines poured, a variet of food sampled, and a selection of wine and wine-related products on hand.
Saturday's tickets are sold out, but there are a limited number of tickets available on Sunday. They are $85 until tomorrow, and $95 at the door. The festival runs 2-6 PM both days.
For more info, head to their website.
Friday, February 13, 2009
Thursday, February 12, 2009
Drinkin' with Lincoln
In honor of Lincoln's 200th birthday, Passion Food Hospitality is raising a glass to Honest Abe. Until April 30, Acadiana, Ceiba, DC Coast, PassionFish and TenPenh will offer the "Drinkin' With Lincoln" cocktail, which is an Applejack Old Fashioned. If you want to mix it up yourself at home (and save the five dollar bill that it costs--yes, that's the one with Lincoln's picture on it), here's the recipe:
Drinkin' With Lincoln
1.5 ounces Laird’s Applejack
2 dashes housemade orange bitters (can use Fee Brothers, Regans or The Bitter Truth as well)
1 sugar cube
1 orange slice
1 cherry
Splash of soda
In a bucket glass, place sugar cube, orange slice, and cherry, followed by bitters. Muddle ingredients briefly and fill the glass with ice. Add applejack; top with soda.
Happy Birthday Abe!!!
Drinkin' With Lincoln
1.5 ounces Laird’s Applejack
2 dashes housemade orange bitters (can use Fee Brothers, Regans or The Bitter Truth as well)
1 sugar cube
1 orange slice
1 cherry
Splash of soda
In a bucket glass, place sugar cube, orange slice, and cherry, followed by bitters. Muddle ingredients briefly and fill the glass with ice. Add applejack; top with soda.
Happy Birthday Abe!!!
Wednesday, February 11, 2009
Cranberry Spice cocktail for Hearts Day
If you want to whip up something for your heart's desire this Valentine's Day, why not try the Cranberry Spice cocktail? Available at p*ong in New York City, it's a wine cocktail that requires only a few ingredients, and not too much effort. Which leaves you with plenty of time to canoodle with your sweetie on February 14:Cranberry Spice
1 oz Domaine de Canton
.5 oz Cabernet Sauvignon
.5 oz Chambord
2 oz Cranberry juice
Shake well with ice. Use 3 cranberries for garnish (on the rim of the glass).
Tuesday, February 10, 2009
Shhhhhh.......
A few weeks ago, while in NYC, I had the pleasure of spending a few hours in speakeasy-esque classic cocktail den PDT. (I'm probably one of the last cocktail writers to make it there, but unfortunately I don't get the chance to go to NYC as much as I would like to...)
I'm not going to spill the details of the cool secret entrance, especially for those of you who are planning on going and wish to remain spoiler free. For the truly curious, you can Google it and find out exactly what I'm talking about... (PDT, by the way, stands for "Please Don't Tell.")
The interior was dark, with low ceilings and stuffed animal heads placed on the walls. My friends and I (ex coworkers when I worked in the city) had a great secluded table in the back. Owner Jim Meehan--whom I was interviewing for a piece I was doing on wine cocktails--was super nice, and checked on us throughout the evening to see how we liked our drinks. They are all well-made--potent but balanced.
My friend Robb was really digging the bacon-infused Bourbon (he had never heard of mixologists infusing spirits with bacon, and since he's a huge bacon fan he was blown away--I was excited to have introduced him to it.) The savory smokiness was deliciously mouthwatering.
Since I was there to chat about (and sample) wine cocktails, I started with one called the Falling Leaves, created by Audrey Saunders of NYC's Pegu Club. It had a spicy pear aroma, and was crisp, easy-drinking and smooth--I really enjoyed it. Jim was nice enough to share the recipe with me:
Falling Leaves
2 oz. Dr. Frank Dry Riesling
1 oz. Clear Creek Pear Brandy
.25 oz. honey syrup (1:1 ratio of honey to water)
.25 oz. Orange Curacao
3 dashes of Peychaud's Bitters
Add everything to a mixing glass, and then add ice. Stir and strain into a chilled coupe. Garnish with a whole star anise pod.
Next up was the Against All Odds cocktail, named so because a customer requested the following combination, whose ingredients logically shouldn't work together, but do:
Against All Odds
1.5 oz. Bushmills Original Irish Whiskey
1.5 oz. Channing Daughters Chardonnay
.5 oz. Rothman and Winter Apricot Liqueur
.25 oz. Clement Creole Shrubb
Add everything to a mixing glass, and then add ice. Stir and strain into a chilled coupe rinsed with Los Danzantes Mezcal.
I'm not going to spill the details of the cool secret entrance, especially for those of you who are planning on going and wish to remain spoiler free. For the truly curious, you can Google it and find out exactly what I'm talking about... (PDT, by the way, stands for "Please Don't Tell.")
The interior was dark, with low ceilings and stuffed animal heads placed on the walls. My friends and I (ex coworkers when I worked in the city) had a great secluded table in the back. Owner Jim Meehan--whom I was interviewing for a piece I was doing on wine cocktails--was super nice, and checked on us throughout the evening to see how we liked our drinks. They are all well-made--potent but balanced.
My friend Robb was really digging the bacon-infused Bourbon (he had never heard of mixologists infusing spirits with bacon, and since he's a huge bacon fan he was blown away--I was excited to have introduced him to it.) The savory smokiness was deliciously mouthwatering.
Since I was there to chat about (and sample) wine cocktails, I started with one called the Falling Leaves, created by Audrey Saunders of NYC's Pegu Club. It had a spicy pear aroma, and was crisp, easy-drinking and smooth--I really enjoyed it. Jim was nice enough to share the recipe with me:
Falling Leaves
2 oz. Dr. Frank Dry Riesling
1 oz. Clear Creek Pear Brandy
.25 oz. honey syrup (1:1 ratio of honey to water)
.25 oz. Orange Curacao
3 dashes of Peychaud's Bitters
Add everything to a mixing glass, and then add ice. Stir and strain into a chilled coupe. Garnish with a whole star anise pod.
Next up was the Against All Odds cocktail, named so because a customer requested the following combination, whose ingredients logically shouldn't work together, but do:
Against All Odds
1.5 oz. Bushmills Original Irish Whiskey
1.5 oz. Channing Daughters Chardonnay
.5 oz. Rothman and Winter Apricot Liqueur
.25 oz. Clement Creole Shrubb
Add everything to a mixing glass, and then add ice. Stir and strain into a chilled coupe rinsed with Los Danzantes Mezcal.
I'm not a big whiskey drinker--and with 1.5 oz. of it, it's pretty prominent in this drink. But I will say that it grew on me a bit as I sipped it.
I don't want to give away anymore details. If you haven't yet been to PDT, make a reservation and go.
I don't want to give away anymore details. If you haven't yet been to PDT, make a reservation and go.
Monday, February 09, 2009
An Evening at Vinifera
Last week, a friend and I had the opportunity to dine at Vinifera, a wine bar and restaurant at the Westin in Reston Heights. I hadn't been back there since a quick visit in the spring, when I was doing a roundup of area round bars (DC is packed with them right now, but once you get out to the suburbs they aren't as easy to find...), and I was curious to sample the menu, and see how the wine list had evolved.
Executive Chef Seth Eldridge has run the kitchen since last fall. A native of Maryland, Eldridge is a graduate from The Culinary Institute of America (CIA), and brings experience working in top kitchens including David Burke and Donatella, Buddakan in Atlantic City, NJ, and Todd English’s Olives in both Washington and Las Vegas. Most recently, Eldridge ran the kitchen at the renowned Mayflower Inn and Spa in Connecticut.
Viniera's winter menu has a lot of highlights. Big Eye Tuna Tartare with Lemon Oil, Toasted Pine Nuts and Thai Chili was fresh and flavorful, although in my humble opinion it could have had a bit of citrus/acidity to cut the richness of the oil and pine nuts--perhaps maybe by adding more lemon to the lemon oil. A charcuterie platter was a meat-lovers dream, Mortadella, Soppressata, Bresaola, Chorizo with Pickled Vegetables and Mélange of Olives. And the Organic Green Salad with Humboldt Fog, Jambon de Bayonne and Cherry Vinaigrette had a nice helping of one of my favorite bleu cheeses. The Pan Roasted Sea Bass with Olive Oil Braised Cannellini Beans, Baby Spinach, Manila Clam Broth was PERFECT. The fish was crispy on the outside, but so moist and flavorful inside, the savory beans were garlicky and so flavorful, and the Manila clams were meaty without being overly chewy. It was a wonderful dish.
Vinifera employs an Enomatic system, which keeps 24 different bottles as fresh during the last pour as they were at the beginning. Many more wines are offered by the bottle. The by-the-glass list has a little for everyone, including 1 white and 1 red flight. The restaurant does not currently offer half glasses, which surprised me. Considering some guests prefer to drink a different wines with the appetizer, salad and main course (I often even like to sip 2 different wines with my entree...), I really think it would behoove them to offer those 24 wines by the half glass--after all, they are already opened and preserved with the Enomatic system, so waste isn't a factor. Offering half glasses at half the price would more likely lead to more experimentation during the meal--guests who may have slowly sipped one glass of wine throughout the meal may instead get three half-pours.
When the weather is warmer, Vinifera has a large and inviting back patio with teak furniture and patio lamps. And you can also rent the gorgeous private dining room for dinners and parties. Vinifera is located at 11750 Sunrise Valley Drive in Reston.
Executive Chef Seth Eldridge has run the kitchen since last fall. A native of Maryland, Eldridge is a graduate from The Culinary Institute of America (CIA), and brings experience working in top kitchens including David Burke and Donatella, Buddakan in Atlantic City, NJ, and Todd English’s Olives in both Washington and Las Vegas. Most recently, Eldridge ran the kitchen at the renowned Mayflower Inn and Spa in Connecticut.
Viniera's winter menu has a lot of highlights. Big Eye Tuna Tartare with Lemon Oil, Toasted Pine Nuts and Thai Chili was fresh and flavorful, although in my humble opinion it could have had a bit of citrus/acidity to cut the richness of the oil and pine nuts--perhaps maybe by adding more lemon to the lemon oil. A charcuterie platter was a meat-lovers dream, Mortadella, Soppressata, Bresaola, Chorizo with Pickled Vegetables and Mélange of Olives. And the Organic Green Salad with Humboldt Fog, Jambon de Bayonne and Cherry Vinaigrette had a nice helping of one of my favorite bleu cheeses. The Pan Roasted Sea Bass with Olive Oil Braised Cannellini Beans, Baby Spinach, Manila Clam Broth was PERFECT. The fish was crispy on the outside, but so moist and flavorful inside, the savory beans were garlicky and so flavorful, and the Manila clams were meaty without being overly chewy. It was a wonderful dish.
Vinifera employs an Enomatic system, which keeps 24 different bottles as fresh during the last pour as they were at the beginning. Many more wines are offered by the bottle. The by-the-glass list has a little for everyone, including 1 white and 1 red flight. The restaurant does not currently offer half glasses, which surprised me. Considering some guests prefer to drink a different wines with the appetizer, salad and main course (I often even like to sip 2 different wines with my entree...), I really think it would behoove them to offer those 24 wines by the half glass--after all, they are already opened and preserved with the Enomatic system, so waste isn't a factor. Offering half glasses at half the price would more likely lead to more experimentation during the meal--guests who may have slowly sipped one glass of wine throughout the meal may instead get three half-pours.
When the weather is warmer, Vinifera has a large and inviting back patio with teak furniture and patio lamps. And you can also rent the gorgeous private dining room for dinners and parties. Vinifera is located at 11750 Sunrise Valley Drive in Reston.
Friday, February 06, 2009
Emerging U.S. Wine Regions Seminar at the VA Wine Showcase
If you are in the mood for some local juice this weekend, head on over to the Dulles Expo Center in Chantilly for the Virginia Wine Showcase. My friend Andrew Stover, Sommelier for OYA and SEI Restaurants, will be doing a wine seminar there on Sunday at 4 PM. He'll take you on an educational (not to mention delicious...) tasting tour through America's emerging wine regions, including Arizona, Colorado, Idaho, Illinois, Los Angeles County, Maryland, Michigan, New York, Southern Oregon and Virginia.
Tickets for the Showcase are $30 at the door, and include unlimited tastings, seminars and a souvenir glass. Andrew is a great speaker and I know his seminar will be a lot of fun.
If you see him, tell him Kelly sent you. :-)
Tickets for the Showcase are $30 at the door, and include unlimited tastings, seminars and a souvenir glass. Andrew is a great speaker and I know his seminar will be a lot of fun.
If you see him, tell him Kelly sent you. :-)
Thursday, February 05, 2009
From the cellar to the shaker
During my research recently on wine cocktails for a piece I just finished, I received a lot of great info from mixologists all over the country who are grabbing bottles and adding the contents to shakers, along with spirits, bitters, juices and other ingredients. No, I'm not talking about sparkling wine cocktails, mulled wine, wine spritzers or Sangria (though they all have their fans and place on the menu...), but dry, still wine. When added to a cocktail, crisp whites can add a zesty, citrusy quality; oaky whites can offer complexity and body; and fruity reds can give great fruit notes that blend well with stronger ingredients.
Back bar stars Jim Meehan of New York City's PDT, Bradley Dawson of Belly Timber in Portland, Oregon, and Urbana's Kevin Rogers are reaching for the wine rack, whose contents are inspiring them to develop complex concoctions that bridge the gap between wine enthusiasts and spirits fans. Here are a few recipes they shared with me:
King Cab Cocktail
Courtesy of Kevin Rogers, Urbana, Washington, DC
2 oz. Cabernet Sauvignon Wine
2 dashes Angostura Bitters
2 Brown Sugar Cubes
Orange Slice
Lemon Slice
Maraschino Cherry
Ginger Ale
In the bottom of the an old-fashioned glass, muddle fruit slices and cherry with brown sugar cubes, bitters, and splash of ginger ale. Add wine, ice, then top with ginger ale. Stir briefly. Garnish with flamed orange peel.
Easter Egg Hunt
Courtesy of Bradley Dawson, Belly Timber, Portland, Oregon
3oz Verdejo wine
1 dash of Angostura bitters
1/2 oz simple syrup
1 ounce of fruity gin (Hendrix, or 12 bridges)
Add all ingredients, and ice, to shaker. Stir gently. Serve in a large trumpet or flute with a large lemon twist.
Back bar stars Jim Meehan of New York City's PDT, Bradley Dawson of Belly Timber in Portland, Oregon, and Urbana's Kevin Rogers are reaching for the wine rack, whose contents are inspiring them to develop complex concoctions that bridge the gap between wine enthusiasts and spirits fans. Here are a few recipes they shared with me:
King Cab Cocktail
Courtesy of Kevin Rogers, Urbana, Washington, DC
2 oz. Cabernet Sauvignon Wine
2 dashes Angostura Bitters
2 Brown Sugar Cubes
Orange Slice
Lemon Slice
Maraschino Cherry
Ginger Ale
In the bottom of the an old-fashioned glass, muddle fruit slices and cherry with brown sugar cubes, bitters, and splash of ginger ale. Add wine, ice, then top with ginger ale. Stir briefly. Garnish with flamed orange peel.
Easter Egg Hunt
Courtesy of Bradley Dawson, Belly Timber, Portland, Oregon
3oz Verdejo wine
1 dash of Angostura bitters
1/2 oz simple syrup
1 ounce of fruity gin (Hendrix, or 12 bridges)
Add all ingredients, and ice, to shaker. Stir gently. Serve in a large trumpet or flute with a large lemon twist.
Wednesday, February 04, 2009
Comforting Cocktails for Cold and Uncertain Times
Colds and flu are rampant. It's damn cold outside. And the economy just keeps on tanking. What to do to get a bit of calming comfort? Look no further than the glass.
Tabard Inn's Chantal Tseng, who mixes it up behind the bar at DC's Tabard Inn (including making a killer Sazerac), also loves tea, and tea-infused cocktails. Here is a recipe she recently shared with me:
Chamomile Toddy
Courtesy of Chantal Tseng, Tabard Inn, Washington, DC
1.5 oz. Brandy
½ oz. honey syrup (equal parts honey & warm water, stirred to combine)
Lemon wedge
Orange slice
Cinnamon stick
4 oz. hot brewed Chamomile tea
Tabard Inn's Chantal Tseng, who mixes it up behind the bar at DC's Tabard Inn (including making a killer Sazerac), also loves tea, and tea-infused cocktails. Here is a recipe she recently shared with me:
Chamomile Toddy
Courtesy of Chantal Tseng, Tabard Inn, Washington, DC
1.5 oz. Brandy
½ oz. honey syrup (equal parts honey & warm water, stirred to combine)
Lemon wedge
Orange slice
Cinnamon stick
4 oz. hot brewed Chamomile tea
Grated nutmeg (optional)
Add first five ingredients to mug. Top with hot brewed Chamomile tea, and garnish with grated nutmeg (if desired).
For more info, and another tea cocktail, check out my article on Wine Enthuasiast.
Add first five ingredients to mug. Top with hot brewed Chamomile tea, and garnish with grated nutmeg (if desired).
For more info, and another tea cocktail, check out my article on Wine Enthuasiast.
Tuesday, February 03, 2009
Laissez Les Bons Temps Rouler!
Just in time for Mardi Gras, Smithsonian Associates is hosting the Museum of the American Cocktail's acclaimed Famous New Orleans Cocktails seminar on February 10, at the Atrium Cafe of the Smithsonian's Museum of Natural History, from 6:45 - 8:45 pm.
Go her for details: http://residentassociates.org/ticketing/tickets/reserve.aspx?performanceNumber=216593
Join master New Orleans bartender Chris McMillian and Phil Greene of The Museum of the American Cocktail, on this fun and informative discussion of New Orleans' rich and fascinating cocktail lore. Learn the histories and how to make the Hurricane, the Sazerac, the Vieux Carre, and the Mint Julep. Also shake for yourself the famous Ramos Gin Fizz, which was the Louisiana Kingfish Huey Long's favorite drink. Sample each of these drinks, and enjoy some appetizers throughout. The cost is only $35 for Smithsonian members, and $45 for non-members.
Go her for details: http://residentassociates.org/ticketing/tickets/reserve.aspx?performanceNumber=216593
Join master New Orleans bartender Chris McMillian and Phil Greene of The Museum of the American Cocktail, on this fun and informative discussion of New Orleans' rich and fascinating cocktail lore. Learn the histories and how to make the Hurricane, the Sazerac, the Vieux Carre, and the Mint Julep. Also shake for yourself the famous Ramos Gin Fizz, which was the Louisiana Kingfish Huey Long's favorite drink. Sample each of these drinks, and enjoy some appetizers throughout. The cost is only $35 for Smithsonian members, and $45 for non-members.
Monday, February 02, 2009
Champagne and "Caviar"
Looking for something striking and romantic for your Valentine? Then stop by Cafe Atlantico to sample mixologist Jill Zimorksi's "Champagne and Caviar" cocktail. No, the caviar (blessedly) isn't make from fish eggs. Jill uses a dropper and a bit of bartender ingenuity to create little strawberry beads, which are placed into a tin and used to garnish the drink tableside. The "caviar" produces a beautiful effect as it floats in the cocktail, and as you take a sip, the tiny spheres burst in your mouth, giving a delightful strawberry flavor to the Champagne. Just lovely.
Friday, January 30, 2009
Yinz ready for the Superbowl?
As a Pennsylvania native, and graduate of the University of Pittsburgh, I definitely root for the black and gold. We'll definitely be waving the Terrible Towel on Sunday afternoon, and maybe enjoying some of the following to get us in the spirit of the 'burgh:
* During my years in Pittsburgh, I was a huge fan of the immensely popular Primanti Brothers, especially since one was located steps from campus. Their sandwiches, filled with French fries and coleslaw, are a fantastic blend of crunch, tang, grease, salt, meat and melted cheese. Mmmmm... So I was thrilled to read the Food section this week and see their take on the classic.
* For an alternative to the French fry, whip up some pierogies (fried, or or sauteed them with butter and onions...). The potato and cheese filled pockets are great dipped in sour cream and chives. Not up to making them from scratch? Mrs. T's are the most widely available in the store. (For the record, Pittsburghers eat 11 times the amount of pierogies as other Americans.)
* To wash it all down, you have several options. Iron City Brewing Company declared bankruptcy, but was bought out by Unified Growth Partners and should return soon to full production. They make Iron City Beer (a macro-style pilsner), I.C Light, Augustiner and Augustiner Dark. Rolling Rock, made in nearby Latrobe, makes a regular and a light lager, also available in 7 oz. "pony bottles"--great to keep in an ice bucket during the big game. Their smaller size means they'll stay cold until the last swig.
Of course, this is nowhere near a definitive list--just a few suggestions of the local fare to whet your whistle. Go Steelers!!!
* During my years in Pittsburgh, I was a huge fan of the immensely popular Primanti Brothers, especially since one was located steps from campus. Their sandwiches, filled with French fries and coleslaw, are a fantastic blend of crunch, tang, grease, salt, meat and melted cheese. Mmmmm... So I was thrilled to read the Food section this week and see their take on the classic.
* For an alternative to the French fry, whip up some pierogies (fried, or or sauteed them with butter and onions...). The potato and cheese filled pockets are great dipped in sour cream and chives. Not up to making them from scratch? Mrs. T's are the most widely available in the store. (For the record, Pittsburghers eat 11 times the amount of pierogies as other Americans.)
* To wash it all down, you have several options. Iron City Brewing Company declared bankruptcy, but was bought out by Unified Growth Partners and should return soon to full production. They make Iron City Beer (a macro-style pilsner), I.C Light, Augustiner and Augustiner Dark. Rolling Rock, made in nearby Latrobe, makes a regular and a light lager, also available in 7 oz. "pony bottles"--great to keep in an ice bucket during the big game. Their smaller size means they'll stay cold until the last swig.
Of course, this is nowhere near a definitive list--just a few suggestions of the local fare to whet your whistle. Go Steelers!!!
Thursday, January 29, 2009
Invisible Italy
Pretty appropriate for this week, as I taste through lots of Italian wines, many of which are not widely known--my latest Vino column for Northern Virginia Magazine features some off-the-beaten-path bottles from Italia.
Tuesday, January 27, 2009
Vino 2009
I'm in New York City this week, attending Vino 2009--the first industry convention of Italian wines in America. Five Italian wine regions are represented: Abruzzo, Calabria, Lombardia, Toscana and Veneto. It's an exciting, educational trip where I get the chance to taste some of the best juice coming out of the country right now, and meet some of the movers and shakers in the Italian wine world--fellow writers included.
Last night, I went to a dinner at Le Cirque featuring Tuscan wines (the 2004 Castello Romitorio Brunello di Montalcino--just released earlier this month--was amazing...) Today I attended a seminar of Veneto wines to taste some Proseccos, Soaves, Bardolinos and Amarones. One highlight for me was the Gorgo Bardolino Superiore 2006 DOCG. It's got intense color--much more so than Bardolinos produced in the past. There was some lovely cherry and plum on the nose, and a velvety full bodied flavor that finished nice and smooth. At $15 a bottle retail, you could afford to stock it as a red house wine and still have enough left over to buy the ingredients to make a dinner to go alongside it, even in this market.
Tonight there was a dinner at the Rainbow Room honoring those who have promoted the Italian wine industry in the U.S.. hosted by my Windows on the World Wine School teacher (and inspiration to enter the wine field...) Kevin Zraly.
Molto bene!
Last night, I went to a dinner at Le Cirque featuring Tuscan wines (the 2004 Castello Romitorio Brunello di Montalcino--just released earlier this month--was amazing...) Today I attended a seminar of Veneto wines to taste some Proseccos, Soaves, Bardolinos and Amarones. One highlight for me was the Gorgo Bardolino Superiore 2006 DOCG. It's got intense color--much more so than Bardolinos produced in the past. There was some lovely cherry and plum on the nose, and a velvety full bodied flavor that finished nice and smooth. At $15 a bottle retail, you could afford to stock it as a red house wine and still have enough left over to buy the ingredients to make a dinner to go alongside it, even in this market.
Tonight there was a dinner at the Rainbow Room honoring those who have promoted the Italian wine industry in the U.S.. hosted by my Windows on the World Wine School teacher (and inspiration to enter the wine field...) Kevin Zraly.
Molto bene!
Thursday, January 22, 2009
Do you fondue? I do.
About this time every year I pull out my fondue pot and plan some cozy, relaxing dinners by the fire. I have a pot that uses Sterno, and one that uses a votive (good for dipping strawberries or pound cake into melted chocolate...) Still, my favorite is my electric fondue pot, which maintains a perfect temperature the whole meal through (no worrying about running out of Sterno, or having to put it back on the stove for a few minutes because it cools off.) The electric baby makes it through the entire meal each time, its stainless steel finish looks handsome on the table, it's large enough to accommodate 4 or 6 fondue-ers, and it's easy to clean. (Mine's made by Rival, but other manufacturers make them as well.) And it also comes in handy as a deep-fryer in a pinch--we've made some delish doughnuts in it...
I love making a court bouillon, with beef broth, red wine and fresh herbs, in which to cook veggies and beef, and a cup of the savory broth is a great way to end the meal. But nothing beats hot oil for searing pieces of filet, and making crispy potato wedges and singed broccoli.
An article I did about fondues, including wine pairings and some dipping sauces we've concocted, was posted the other day on Wine Enthusiast. Check it out, and plan your cozy fondue dinner...after all, the weekend is only a few days away.
I love making a court bouillon, with beef broth, red wine and fresh herbs, in which to cook veggies and beef, and a cup of the savory broth is a great way to end the meal. But nothing beats hot oil for searing pieces of filet, and making crispy potato wedges and singed broccoli.
An article I did about fondues, including wine pairings and some dipping sauces we've concocted, was posted the other day on Wine Enthusiast. Check it out, and plan your cozy fondue dinner...after all, the weekend is only a few days away.
Tuesday, January 20, 2009
Hail to the Chief, the chef and the winemaker
I'm glued to the TV right now, watching servers pour the Duckhorn Vineyards Sauvignon Blanc that will be served with the Inaugural luncheon's first course--seafood stew. For all the wine and food details, check out my just posted article.
Still no plans for this evening? Welcome the new POTUS with the H2M guys
Living in Northern Virginia, I feel so close...yet so far...to the events unfolding today in DC. But it would have been pretty much logistically impossible to see the events live, so I'm happy to be watching them from my warm and cozy family room...
If you are lucky enough to be in the District, and didn't snag a ticket to one of the official Inaugural balls (which I've read are obnoxiously overcrowded anyway, with little food beyond peanuts or stale cheese and crackers, and a cash bar of what I can only imagine would be sub-par booze...) here is a much better option for cocktail lovers:
Hummingbird to Mars Presents: Secret Service Ball
Cleverly hidden on the second floor of Bourbon in Adams Morgan
January 20, 2008, 7 P.M. to 4 A.M.
"Cock-tail is a stimulating liquor composed of spirits of any kind, sugar, water, and bitters. It is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head." - Balance and Columbian Repository, May 13, 1806
The H2M boys are at it again! They'll be behind the stick serving classic cocktails and punches with a little help from featured bartenders Chantal Tseng (Tabard Inn) and Gina Chersevani (PS7). To obtain a ticket visit Bourbon (Adams Morgan) and with your round order a Sherry Cobbler. No Sherry Cobbler will be forthcoming, but you will receive a ticket for the ball. Now that's what we call "counter intelligence"! Act now. Tickets are limited. If you cannot pick up a ticket send an email to Derek Brown at derbrown@gmail.com.
At the ball, they'll have classic electioneering potions along with a suggestion bowl for Obama's official cocktail. Drop a note as to what you think it should be. Metrocurean's own Amanda McClements will announce the winner during her annual "State of the Cocktail" address. Dress is casual but feel free to go all out.
Have fun, and cheers to Obama!!!
If you are lucky enough to be in the District, and didn't snag a ticket to one of the official Inaugural balls (which I've read are obnoxiously overcrowded anyway, with little food beyond peanuts or stale cheese and crackers, and a cash bar of what I can only imagine would be sub-par booze...) here is a much better option for cocktail lovers:
Hummingbird to Mars Presents: Secret Service Ball
Cleverly hidden on the second floor of Bourbon in Adams Morgan
January 20, 2008, 7 P.M. to 4 A.M.
"Cock-tail is a stimulating liquor composed of spirits of any kind, sugar, water, and bitters. It is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head." - Balance and Columbian Repository, May 13, 1806
The H2M boys are at it again! They'll be behind the stick serving classic cocktails and punches with a little help from featured bartenders Chantal Tseng (Tabard Inn) and Gina Chersevani (PS7). To obtain a ticket visit Bourbon (Adams Morgan) and with your round order a Sherry Cobbler. No Sherry Cobbler will be forthcoming, but you will receive a ticket for the ball. Now that's what we call "counter intelligence"! Act now. Tickets are limited. If you cannot pick up a ticket send an email to Derek Brown at derbrown@gmail.com.
At the ball, they'll have classic electioneering potions along with a suggestion bowl for Obama's official cocktail. Drop a note as to what you think it should be. Metrocurean's own Amanda McClements will announce the winner during her annual "State of the Cocktail" address. Dress is casual but feel free to go all out.
Have fun, and cheers to Obama!!!
Thursday, January 15, 2009
War and Peace Meets the Martini
I dined a few weeks ago at the recently opened DC location of Michael Mina's Bourbon Steak, where the poach-first-in-butter-and-shallots-then-sear method of preparing steaks will leave any carnivore in red meat bliss...
Perhaps just as enticing to me was the presence of their bar book (not the one pictured above, but similar). While it's hardly uncommon to see thick leather-bound wine lists in restaurants (especially high-end steak houses...), the drinks menu is typically relegated to one or two pages. Not at Bourbon Steak. Classic cocktails, inspired takes on them and brand new cocktails are arranged by type of drink (for instance, you can get a classic martini; the drink that inspired it--the Martinez; as well as a smoky and seawater martini.)
Being a cocktail writer (and lover), I was giddy with excitement at all these choices. (I finally opted for the Scottish Mule--a Moscow Mule variation with Hendricks gin, cucumber slices and ginger beer, which was quite tasty, and prepared my stomach for the onslaught of food that was to come.) However, I can't help but wonder if too many choices may be overwhelming for some guests, making them close the menu, throw up their hands and order a glass of wine.
I asked Noah Ellis, Beverage Director for the Mina Group, about the philosophy of their bar books. He said that they tend to vary a bit from location to location (DC, for example, has a lot of what he calls "strong brown drinks", while Miami's list favors juice-based drinks.) He also told me that the book is not meant to compete with other similar DC restaurants, but with noteworthy, stand out bars like The Gibson and Bar Pilar.
The most popular drinks so far at DC's Bourbon Steak have been the Corpse Reviver #2, the Martini, the Vesper and any in the sours category. Some guests even go through the list and pick out the drinks they plan on having during the next several visits (I'm in awe, especially right now, of anyone with the financial means to plan several trips to this pricey spot...)
Stop by and order one or two of their well-made drinks. Oh, and while you are there, try the steak.
Perhaps just as enticing to me was the presence of their bar book (not the one pictured above, but similar). While it's hardly uncommon to see thick leather-bound wine lists in restaurants (especially high-end steak houses...), the drinks menu is typically relegated to one or two pages. Not at Bourbon Steak. Classic cocktails, inspired takes on them and brand new cocktails are arranged by type of drink (for instance, you can get a classic martini; the drink that inspired it--the Martinez; as well as a smoky and seawater martini.)
Being a cocktail writer (and lover), I was giddy with excitement at all these choices. (I finally opted for the Scottish Mule--a Moscow Mule variation with Hendricks gin, cucumber slices and ginger beer, which was quite tasty, and prepared my stomach for the onslaught of food that was to come.) However, I can't help but wonder if too many choices may be overwhelming for some guests, making them close the menu, throw up their hands and order a glass of wine.
I asked Noah Ellis, Beverage Director for the Mina Group, about the philosophy of their bar books. He said that they tend to vary a bit from location to location (DC, for example, has a lot of what he calls "strong brown drinks", while Miami's list favors juice-based drinks.) He also told me that the book is not meant to compete with other similar DC restaurants, but with noteworthy, stand out bars like The Gibson and Bar Pilar.
The most popular drinks so far at DC's Bourbon Steak have been the Corpse Reviver #2, the Martini, the Vesper and any in the sours category. Some guests even go through the list and pick out the drinks they plan on having during the next several visits (I'm in awe, especially right now, of anyone with the financial means to plan several trips to this pricey spot...)
Stop by and order one or two of their well-made drinks. Oh, and while you are there, try the steak.
Wednesday, January 14, 2009
Zola Wine and Kitchen
I got the chance last night to check out Zola Wine and Kitchen--the restaurant's full-service wine shop, chef's test kitchen and site of cooking and wine classes. Just a short walk away from Zola and the International Spy Museum, at 505 9th Street NW, the space is sleek yet welcoming.
The wine shop boasts a lot of offerings (about 60%) under $20. TV monitors over wine shelves play video and pictures of the food that best goes with the wines underneath (one monitor showed pics of lambs, while another touted wines that come from all over the U.S. And the categories will periodically change based on season, holidays, etc.) Wines are also grouped from lighter to heavier body--clever red lights under the shelf give a clue as to the juice inside, with darker lights meaning fuller-bodied red wines. Themed wine classes are held in the shop itself, as well as next door in the test kitchen area.
Speaking of the test kitchen, here guests have the opportunity to attend weekly cooking classes, running from one to two hours in length. Prices for individual classes range between $70 and $120 per person depending on the course. Additionally, each participant receives 10% off any wine shop purchases made during the day of his or her class (oenophiles will be happy to know that students can also sip wine during the cooking classes.) A large dining table with a flat screen TV makes this a great spot for corporate events as well.
Current Zola Wine & Kitchen cooking classes include:
Wednesday Series, featuring Italy
Wednesdays, beginning on January 14th
6:30 pm to 8:30 pm
$70 per person, per class
$250 for four sessions
The series will feature authentic Italian ingredients from Cinghiale (wild boar), local free-range Veal, Branzino and Octopus to homemade Antipasti, Pasta and Pizza.
Sunday Supper
Saturdays, beginning January 17th
11:00 am to 1:30 pm
$120 per person
Students in these classes prepare a seasonal Sunday Supper for four people, to take home. Menus will include hearty soups, classic roasts and braises with veal cheeks and short ribs, winter vegetable accompaniments warm desserts such as pear clafoutis and apple cranberry crisp.
Zola Wine & Kitchen is owned and operated by a partnership between Dan Mesches, the president of Star Restaurant Group, LLC, and The Malrite Company. For more information about the cooking classes at the new Zola Wine & Kitchen, please contact Denielle Vendetti, the Special Events Planner, at (202) 654-2855 or dvendetti@zoladc.com.
The wine shop boasts a lot of offerings (about 60%) under $20. TV monitors over wine shelves play video and pictures of the food that best goes with the wines underneath (one monitor showed pics of lambs, while another touted wines that come from all over the U.S. And the categories will periodically change based on season, holidays, etc.) Wines are also grouped from lighter to heavier body--clever red lights under the shelf give a clue as to the juice inside, with darker lights meaning fuller-bodied red wines. Themed wine classes are held in the shop itself, as well as next door in the test kitchen area.
Speaking of the test kitchen, here guests have the opportunity to attend weekly cooking classes, running from one to two hours in length. Prices for individual classes range between $70 and $120 per person depending on the course. Additionally, each participant receives 10% off any wine shop purchases made during the day of his or her class (oenophiles will be happy to know that students can also sip wine during the cooking classes.) A large dining table with a flat screen TV makes this a great spot for corporate events as well.
Current Zola Wine & Kitchen cooking classes include:
Wednesday Series, featuring Italy
Wednesdays, beginning on January 14th
6:30 pm to 8:30 pm
$70 per person, per class
$250 for four sessions
The series will feature authentic Italian ingredients from Cinghiale (wild boar), local free-range Veal, Branzino and Octopus to homemade Antipasti, Pasta and Pizza.
Sunday Supper
Saturdays, beginning January 17th
11:00 am to 1:30 pm
$120 per person
Students in these classes prepare a seasonal Sunday Supper for four people, to take home. Menus will include hearty soups, classic roasts and braises with veal cheeks and short ribs, winter vegetable accompaniments warm desserts such as pear clafoutis and apple cranberry crisp.
Zola Wine & Kitchen is owned and operated by a partnership between Dan Mesches, the president of Star Restaurant Group, LLC, and The Malrite Company. For more information about the cooking classes at the new Zola Wine & Kitchen, please contact Denielle Vendetti, the Special Events Planner, at (202) 654-2855 or dvendetti@zoladc.com.
Tuesday, January 13, 2009
Korbel Inaugural Cuvee
Ok, so I'm unable to get my hands on a bottle of the Korbel sparkling wine that will be served at the Inaugural luncheon next week. But I did find out some info about it. It's got a commemorative neck label and the Inaugural seal, and the back of the label reads:
"This cuvée of Korbel Natural California Champagne has been specially created for the 2009 Presidential Inauguration. It is an occasion rich in tradition and celebration, as a nation looks forward to the promise of the next four years. Now, more than 200 years after George Washington made his commitment to our country, Barack H. Obama II will recite the same solemn oath on the steps of the Capitol as the 44th President of the United States. Korbel is pleased, proud and honored to be a part of this historic event. "
2009 marks the seventh Presidential Inauguration in which Korbel Champagne Cellars, has been selected for this prestigious honor. This Korbel tradition began in 1985 with the inauguration of Ronald Reagan and has continued through the inaugurations of George Bush in 1989, Bill Clinton in 1993 and 1998, George W. Bush in 2001 and 2005, and now Barack Obama.
"Such an historic celebration deserves to be toasted with American champagne with roots in our country’s most memorable occasions," observed Gary Heck, President and Owner of Korbel Champagne Cellars. "We are honored that Korbel will once again be on hand for this tradition."
Established in 1882 in Sonoma County’s Russian River Valley, Korbel Champagne Cellars produces the United States’ most popular méthode champenoise champagne. Owned and managed by the Heck family since 1954, Korbel currently makes seven champagnes and a limited amount of still wine.
Monday, January 12, 2009
What they'll be noshing on on January 20...
Friday they released the menu details for the Inaugural luncheon, catered by Design Cuisine:
The 2009 Inaugural Luncheon Menu
First Course
Seafood Stew
Duckhorn Vineyards, 2007 Sauvignon Blanc, Napa Valley
Second Course
A Brace of American Birds (pheasant and duck), served with Sour Cherry Chutney and Molasses Sweet Potatoes
Goldeneye, 2005 Pinot Noir, Anderson Valley
Third Course
Apple Cinnamon Sponge Cake and Sweet Cream Glacé
Korbel Natural “Special Inaugural Cuvée,” California Champagne
I'm currently working on a piece about the reasons for the above choices (so if you are on Obama's inaugural team, please contact me--I'm having a bit of a hard time getting someone to get back to me, go figure...). While none of the choices is particularly noteworthy or trendy, I imagine the point is to select things with a decidedly historic and American flair--especially considering guests will dine off replicas of Lincoln's china.
This marks the seventh Inauguration that Korbel has been served, starting with that of President Reagan in 1985.
The 2009 Inaugural Luncheon Menu
First Course
Seafood Stew
Duckhorn Vineyards, 2007 Sauvignon Blanc, Napa Valley
Second Course
A Brace of American Birds (pheasant and duck), served with Sour Cherry Chutney and Molasses Sweet Potatoes
Goldeneye, 2005 Pinot Noir, Anderson Valley
Third Course
Apple Cinnamon Sponge Cake and Sweet Cream Glacé
Korbel Natural “Special Inaugural Cuvée,” California Champagne
I'm currently working on a piece about the reasons for the above choices (so if you are on Obama's inaugural team, please contact me--I'm having a bit of a hard time getting someone to get back to me, go figure...). While none of the choices is particularly noteworthy or trendy, I imagine the point is to select things with a decidedly historic and American flair--especially considering guests will dine off replicas of Lincoln's china.
This marks the seventh Inauguration that Korbel has been served, starting with that of President Reagan in 1985.
Friday, January 09, 2009
Indio Spirits
A month or so ago, I got my hands on some sample bottles of Indio Spirits vodkas. Founded by John Ufford in 2004, these spirits are now distributed in 20 states, with more coming on in 2009. (DC and Maryland aren't on the list, but soon Virginia will be...)
The company makes a regular vodka, which won a silver medal at the San Francisco World Tasting Competition, as well as some flavored varieties. I've never been a big fan of berry-infused spirits, but the Oregon Marionberry is sweet but still palatable (it would be nice in a Cosmo-like cocktail.) Their Blood Orange is citrusy and true to life (to me it tastes a lot like Absolut Mandarin.) Truth be told, the Lemongrass Lime smells a bit like cleaner (as so many lime-based spirits do, in my opinion...), but the flavor is tart and refreshing. Finally, their Wasabi vodka has got a definite kick, and would make a mean Asian-flavored Bloody Mary.
You can get more info, including recipes and distribution, on their website. (FYI--they also produce a gin and a whiskey.)
The company makes a regular vodka, which won a silver medal at the San Francisco World Tasting Competition, as well as some flavored varieties. I've never been a big fan of berry-infused spirits, but the Oregon Marionberry is sweet but still palatable (it would be nice in a Cosmo-like cocktail.) Their Blood Orange is citrusy and true to life (to me it tastes a lot like Absolut Mandarin.) Truth be told, the Lemongrass Lime smells a bit like cleaner (as so many lime-based spirits do, in my opinion...), but the flavor is tart and refreshing. Finally, their Wasabi vodka has got a definite kick, and would make a mean Asian-flavored Bloody Mary.
You can get more info, including recipes and distribution, on their website. (FYI--they also produce a gin and a whiskey.)
Wednesday, January 07, 2009
The best of Loire Valley reds...in one bottle
I really enjoy Loire Valley wines...especially a crisp Sancerre, or a lovely, aromatic Chinon. Last night I opened up a bottle of Le Clos Delorme Valençay Rouge, which for $20 includes (in my opinion) the best of what the Loire has to offer in a red wine. It's produced in an appellation southeast of Touraine, (Valençay is in between Vouvray and Sancerre), and is a gorgeous blend of Gamay, Malbec (locally called Côt), Pinot Noir and Cabernet Franc. Each grape gives a bit of its own style—spice and tannin from the Malbec, bright fruit from the Gamay, a touch of earthiness from the Pinot Noir, and a whiff of floral aromatics from the Cab Franc. The result is a fragrant and immensely quaffable wine. (Don’t be afraid to slightly chill it, by the way, as you would a Gamay-based Beaujolais.) Valençay happens to be the only French AOC that produces both a cheese and a wine, and it’s no coincidence that enjoying them together is recommended (the cheese of the same name is a mold-ripened chevre, distincly identified by its pyramid shape covered by an ash mold.)
Tuesday, January 06, 2009
Inaugural themed cocktail seminar
Feeling patriotic because of the upcoming inauguration? Thirsty and curious, too? Then don't miss the upcoming "Presidential and Political Libations in American History" cocktail seminar. Join Derek Brown and Phil Greene of the Museum of the American Cocktail, renowned bartender Nick Wineriter of Rock Creek, and Mount Vernon curator Dennis Pogue, in this 90 minute discussion of notable cocktails and libations throughout American history, beginning with George Washington's rye distillery at Mount Vernon, up to the present era. Sample classics such as the Ward Eight, the Rickey, the Bronx Cocktail, the Daiquiri, Navy Grog, and others, along with appetizers. Here are the details:
When: Tuesday, January 13, 2009
What time: 6:30 - 8:00 pm
Where: Rock Creek Restaurant Mazza Gallerie, 5300 Wisconsin Avenue, NW (next to movie theatre), Washington, DC 20016 (Friendship Heights Metro Station, Jenifer Street exit, parking available in Mazza Gallerie parking garage)
How much: $35 in advance, $40 at door (Museum members receive discount)
How to register: Via PayPal, go to http://www.museumoftheamericancocktail.org/events
When: Tuesday, January 13, 2009
What time: 6:30 - 8:00 pm
Where: Rock Creek Restaurant Mazza Gallerie, 5300 Wisconsin Avenue, NW (next to movie theatre), Washington, DC 20016 (Friendship Heights Metro Station, Jenifer Street exit, parking available in Mazza Gallerie parking garage)
How much: $35 in advance, $40 at door (Museum members receive discount)
How to register: Via PayPal, go to http://www.museumoftheamericancocktail.org/events
Monday, January 05, 2009
Better late than never...
Although it's not so timely anymore, here is a link to an article that was recently posted about a really cool fall cocktail. Even though we're now in a different season, the drink is still. really. yummy.
Wednesday, December 31, 2008
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!!!
Monday, December 29, 2008
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."
Monday, December 22, 2008
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.
Thursday, December 18, 2008
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.
Check online each month, or in the print edition of the magazine, for other themes/wines we review.
Wednesday, December 17, 2008
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.
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.
Monday, December 15, 2008
'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
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...
Friday, December 12, 2008
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.
Tuesday, December 09, 2008
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)
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)
Monday, December 08, 2008
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."
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."
Tuesday, December 02, 2008
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.
Monday, December 01, 2008
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/
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/
Friday, November 28, 2008
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.
Thursday, November 27, 2008
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
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.)
Wednesday, November 26, 2008
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.
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.
Tuesday, November 25, 2008
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.
Monday, November 24, 2008
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
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
Thursday, November 20, 2008
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
Tuesday, November 18, 2008
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...)
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...)
Monday, November 17, 2008
"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.
Albet i Noya also happens to be Spain's largest producer of organic wines. You can see their entire catalog on their website.
Friday, November 14, 2008
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. :-)
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. :-)
Thursday, November 13, 2008
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.
Tuesday, November 11, 2008
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.
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.
Monday, November 10, 2008
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.
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.
Friday, November 07, 2008
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!
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.
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.
Thursday, November 06, 2008
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 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.
Tuesday, November 04, 2008
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.
Friday, October 31, 2008
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!
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!
Thursday, October 30, 2008
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
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
Wednesday, October 29, 2008
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.
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.
Tuesday, October 28, 2008
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
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
Monday, October 27, 2008
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.
Friday, October 24, 2008
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...
Enjoy the weekend...
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