Chicks with Chips

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

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

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

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

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

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

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

Tax Day Cocktail Seminar

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

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

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

Here are the details:

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

Slainthe!

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

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

That the tap may be open when it rusts!

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

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

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

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

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

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

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

Hold the alcohol, not the flavor

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

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

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

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

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

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

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

Ode to Oregon

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

Punch, continued

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

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

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

Grab the ladle!

Punch is back!

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

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

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

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

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

Don Quixote

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

Agave, smoke and food to match

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

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

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

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

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

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

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

Well said. Happy Friday!

Cheers to cherries

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

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

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

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

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

Liquid highlights at Inox

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

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

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

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

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

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

Hit the Book and Then the Bottle

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

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

Smoke signals behind the bar

Smoke is trailing from the backyard to the back bar. Read all about what creative mixologists are doing with smoke in my Imbibe article "Smoke Signals," featuring info and recipes from Derek Brown, John Hogan and Robert Heugel.

Want to try your hand at a smoky concoction? Try Las Vegas-based beverage consultant and mixologist John Hogan's Smoked Margarita:

Smoked Margarita
Courtesy of John Hogan, BarMagic, Las Vegas, NV

1.5 oz. Milagro Reposado Tequila
.75 oz. Patron Citronge Liqueur
2 oz. fresh lime juice
1 oz. mild agave nectar (could substitute simple syrup, but use less as it's sweeter)
.25 oz. Smoked Tequila Tincture (see recipe below)

Combine first five ingredients, shake and strain over fresh ice into a highball or margarita glass. Garnish with smoked sea salt and a grilled lime wheel (section lime wheel, baste with agave nectar, grill over high heat for 2-3 minutes per side)

Smoked Tequila Tincture:
In Kettle grill or smoker, smoke 1 liter of Milagro Silver Tequila over hickory chips for 2-3 hours in a steel pan. Store in sealable jar or bottle.

The Martinez, and much more, on 14th Street

Awhile back I blogged about my friend Derek Brown's new bar The Gibson, a cool, dark and handsome spot in the District for those who favor to savor a carefully crafted drink from the cocktail's golden age. Recently I wrote a review about it for DC Magazine, along with info about drinks at some other hotspots in and around 14th Street. Check it out here.

One of the many extremely well-made drinks is his Martinez, a precursor to the Martini made with Old Tom Gin (sweeter than most gins), floral Maraschino liqueur, sweet vermouth and orange bitters, and garnished with a flamed orange peel. Watch Derek demonstrate how to make it on Washingtonian's After Hours Blog.

Here is the recipe--if you dig both Martinis and Manhattans, and find yourself at a bar torn between which one to order, try the Martinez. It nicely fits in the middle.

The Martinez

Courtesy of Derek Brown, the Gibson

1½ ounces Old Tom gin

1½ ounces Dolin sweet vermouth

1 teaspoon maraschino liqueur

2 dashes orange bitters

Add all ingredients to ice-filled cocktail shaker, and stir 50 times. Strain into a cocktail glass, and garnish with a flamed orange peel

CommonWealth Scotch Dinner

Do you like Scotch, but are convinced that it can't be enjoyed with food? Then head to CommonWealth on Monday, March 2 to be convinced otherwise. From 6:30-9 PM, Executive Chef Jamie Leeds will prepare a 4 course tasting menu to pair with 6 single malts. Guest speaker Jehn Heffernan, Master of Whisky, will be on hand to share his expert advice. The dinner costs $60 not inclusive of tax or gratuity. Call 202.265.1400 for reservations.

I have heard that this is the first in a series of spirits pairing dinners...my personal vote for the next dinner would be one with gins...perfect for summer and CommonWealth's ties to England.

Here is the menu--I so love those Scotch eggs!!!

Snacks: Frog in a Puff, Stuffed Olives, Bite Size Scotch Eggs
1st Course: Mini Butcher Platter, Blood Pudding & English Cheddar
2nd Course: Salad, Risotto Cake with Rocket Salad & Lemonette
Main Course: Steak & Oyster Pie
Dessert: Lemon Trifle with Berry Sauce

I'm gonna wipe that wine right outta my smile

Last week I received samples of a product called Wine Wipes, touted as "a proprietary blend of stain-removing and teeth-protecting ingredients available in a convenient 20-wipe compact, complete with mirror. Just run Wine Wipes over your teeth and mouth, and order another round of red."

The wipes (which come packaged in a tin and look a lot like Clearasil wipes, and actually happen to contain a warning against eating them...) contain baking soda, salt, hydrogen peroxide calcium and glycerin, and are apparently flavored with orange blossom. Kimberly Walker, Founder of Borracha LLC, was prompted to create the recipe to keep her smiling pretty while she indulged in her favorite drink.

I tried a wipe last night after enjoying a few glasses of a particularly overextracted CA Cabernet (but that's another posting...) to try to get the red off my lips. The verdict? Well, it worked, but it actually burned my lips a bit, and tasted pretty nasty. (The salt and baking soda flavor WAY overpowered any orange blossom taste that was supposed to be there.) Could I have gotten the same results with a wet napkin? Possibly.

However, I think the wipes are a neat idea, especially when you are dining out or are at a party, and I'm hopeful that the new formula/flavor that will be released soon will be more palatable.

Wine Wipes retails for $6.95/each or 3/$18.00, and can be found at retailers nationwide and online at www.WineWipes.com.

La Flora Vieja

I received a media copy yesterday of a new book by cookbook author Joanne Weir called "Tequila: A Guide to Types, Flights, Cocktails and Bites." Just in time, too, as I have found myself reaching often these days for my Blanco, Reposado and Anejo bottles (and looking forward to Oyamel's tequila and mezcal pairing dinner in a few weeks...)

While perusing through the cocktail section last night, I found a drink that's right up my alley, since I typically love anything with St. Germain and Maraschino liqueur. La Flora Vieja is a concoction by Tommy Schlesinger-Guidelli of Boston's Eastern Standard (I've never been there, but my sister-in-law really digs it.) The drinks sounds romantic, heady and delicate. I wish I would have come across it last week for Valentine's Day... Oh well, I'm going to whip up a few in a little bit. Here is the recipe:

La Flora Vieja
Tommy Schlesinger-Guidelli, Eastern Standard, Boston, MA

1.5. oz. blanco tequila
3/4 oz. Maraschino liqueur (Luxardo)
1/2 oz. St. Germain elderflower liqueur
1 dash Angostura bitters (I think I'll use orange bitters...)
1 flamed orange peel for garnish

Combine all of the ingredients except the orange peel in a cocktail shaker with plenty of ice. Stir together until frost forms on the outside of the shaker. Strain into a Collins glass filled with fresh ice and garnish with the flamed orange peel.

Have a great weekend!

Your guide to the perfect wine tasting

If you are looking for a casual and fun, yet memorable way to entertain, check out the March issue of Wine Enthusiast for my feature article "Flights of Fancy." It features six wine tasting themes, complete with food and wine suggestions, as well as ideas for decor and music. Whether you wish to learn about and taste "Chardonnay Around the World," "Wines of the Loire," or "Off the Beaten Path Italy," there's a tasting for everyone. I have also included tips for planning your event, and a little bit of "Wine 101" to help guide you as you and your friends have an enjoyable evening tasting some wines.

For those of you in the DC area, remember that my business conducts interactive, educational wine tastings for private and corporate events. Check out my website for all the details and themes, including:


"Break Open the Bubbly!" A truly fun tasting! We'll try Champagne, as well as other bubblies such as Spanish Cava, Italian Prosecco, and California sparkling wine.

"Dream Destination Wines" Perfect for a wedding shower, engagement party or anniversary party, this wine tasting focuses on wines that hail from regions and countries that are special to the happy couple. We'll taste wines from places that they have visited together, or hope to visit together, someday.

"On the Light Side" Looking for wines for warmer weather? Or just prefer lighter wines? We'll taste wines like Vinho Verde, Muscadet, Beaujolais, and Dolcetto.

"Big Reds" Not for the faint of heart! This tasting focuses on some of the world's biggest red wines, including Zinfandel, Barolo, and Syrah.

"South American Sips" Chile and Argentina are hot wine regions. Taste some of the country's signature varietals, including Argentinean Malbec and Torrontes, and Chilean Chardonny and Carmeniere.

"Perfume in a Glass" Aromatic wines are elegant, complex and delicious. We'll try aromatic white varietals like Riesling, Gewurztraminer, Sauvignon Blanc, and Viognier.

"Wine and Chocolate" Bring your sweet tooth! From white chocolate with Moscati d'Asti, to nut filled chocolate with Tawny Port, this decadent tasting explores the world of pairing sweeter style wines with chocolate confections.

"Wine and Junk Food" A unique tasting option for game day, or for a casual party. Once you try matches like sparkling wine with potato chips and cheese curls with Rioja, you'll agree that wine and junk food can work together!

Contact me today to host your tasting!

Something to sip this Sunday while rooting for Slumdog Millionaire

The Oscars are on Sunday night, and wow, it's been an amazing year for movies. I haven't seen a some of the contenders just yet, but I know that Netflix and Red Box will be chock full of great choices in a few months.

Whether you are having a big Oscar Party, or just watching it in your PJs and snarking about the acceptance speeches and dresses, as I have to admit I really enjoy doing (I especially love to wait for an actor to mutter the words "honing my craft" or something along those lines, which could make for a dangerous drinking game...), you'll want something tasty to sip during the awards.

My friend and colleague, food writer, teacher and cookbook author Monica Bhide, will soon be releasing her most recent book, "Modern Spice," which captures the spirit of Indian cuisine while updating the genre to reflect modern tastes and lifestyles. It's filled with simple and unusual dishes like Pomegranate Shrimp, Paneer and Fig Pizza and Salmon with Kumquat Chutney, as well as some fantastic cocktails.

Here's a how-to video for Monica's guava bellini to enjoy on Oscar night, along with her spiced popcorn. The recipes are in her new book.

http://www.youtube.com/watch?v=xmXKSFg2qjQ

Red + White + Blue = Green

A month ago, I went to DC's Founding Farmers to check out the bar and restaurant, and found that the farm-to-table philosphy also extends to the bar. Read all about it in my Nightclub and Bar article.

Washington, DC International Wine and Food Festival

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.

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!!!

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).

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 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.

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.

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. :-)

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.

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

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.

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.

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.

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!!!

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.

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!

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.

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!!!

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.

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.

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.

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.

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 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.)

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

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.

Bubbles for any budget

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

Good Budget Options:

* Zardetto Prosecco

* Segura Viudas Aria Brut Cava

* Domaine Ste. Michelle Blanc de Blancs (WA)

My favorite American sparkling wine producers:

* Schramsberg

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

* Roederer Estates

* Gruet (NM)

* Kluge Estate (VA)

My favorite Champagnes:

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

* Perrier Jouet Rose

Best Off the Beaten Path Option:

* Omni Sparkling Shiraz (Australia)

Happy New Year!!!

Stay warm on January 20

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

Chocolaty bubbles that are easy on your stomach

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

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

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

Black Velvet #2

Courtesy of Gina Chersevani, EatBar, Arlington, VA

1 oz. chilled dark creme de cacao

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

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

1/2 tsp. cocoa powder

1 tsp. granulated sugar

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

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

My Vino debut in Northern Virginia magazine

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

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

A Riesling-based drink to mull over

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

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

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

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

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

These cocktails will be available until February 28, 2009.

'Tis the Season for Tart and Tangy

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

Bitter Passion
Courtesy of Gina Chersevani, EatBar/Tallula

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

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

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

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

Repeal Day Recap

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

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

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

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

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


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

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


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

Appetizer idea: Paté and crackers


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

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

DC Repeal Day Ball

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

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

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

Fete the Halls

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

Holiday Cocktails Seminar

Kick off the holidays with some cocktails!

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

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