Peruvian Brothers Charity Pisco Reception at the Embassy of Peru
Wednesday, December 3, 2014
7:00 PM to 9:00 PM
Embassy of Peru
1700 Massachusetts Ave NW
Washington, DC 20036
Tickets $25.00
Cocktail Attire
Peruvian Brothers Catering: Pan con Chicharron, Pan con Pollo, Pan con Asado, Empanadas
Pisco Sours Courtesy of Macchu Pisco
Live Music Courtesy of Piscura Networking
WHAT:
Speakeasies + Scotch. Burlesque + Bubbles. Jack Rose Dining Saloon is drinking, dining and dressing like it’s 1933, in celebration of Repeal Day on Friday, December 5. Home to the largest whiskey collection in the Western hemisphere, Jack Rose is celebrating the abolition of the booze-prohibiting 18th amendment with its 4th Annual Repeal Day Celebration: an evening of Prohibition-era cocktails and punches, a special speakeasy-style Dram & Grain, a Pappy Van Winkle-themed happy hour, 1930s-inspired prix-fixe menu, burlesque performances and more, from5 p.m. to close.
Happy Hour becomes “Pappy Hour” from 5 to 7:30 p.m., when Jack Rose will offer the full Pappy Van Winkle bourbon and rye whiskey line-up at special pricing. Already one of the only places in the city to try all six hard-to-find bottlings, this rare offering will allow guests to try the cult-favorite Pappy Van Winkle at a discount. Jack Rose’s regular happy hour specials including half-priced bites and beer discounts will also be available.
And nowhere else in the city can people actually “drink like it’s 1933.” But owner and whiskey expert Bill Thomas has curated a selection of 90+ year-old whiskeys distilled between 1910 and 1930, which will be offered a la carte and in special tasting flights throughout the evening. Whiskey fanatics will have the chance to try rarities like the 97-year-old Sam Thompson Pure Rye Whiskey distilled in 1917, 98-year-old Old McBrayerWhiskey distilled in 1916, and 96-year-old Monticello Special Reserve distilled in 1918. Pricing for these antiquities will range from $80-125 per ounce.
The kitchen is going back in time, as Executive Chef Russell Jones has crafted aspecial 1930s-inspired tasting menu of dishes such as Lobster Bisque, Seared Duck Breast with cranberries and Lemon Chess Pie. The four-course prix-fixe menu will be available for $45 all night in the dining saloon. And for those who need a little late-night fuel, guests can nibble on complimentary “Midnight Snacks” such asPimento and Prosciutto Biscuits and Sweet Potato Bread Pudding at 12am in the dining saloon.
And popular cocktail den Dram & Grain, housed in the basement’s hiddenWhiskey Cellar, will convert into a 30s-style speakeasy complete with historic 1920s and 1930s-era bourbons and rye whiskeys, vintage spirits dispensed from the bar’s signature, handmade four-whiskey draft system, and old-time jazz tunes, transporting guests to the era.
Burlesque dancers will perform for spectators throughout the evening while cigarette girls will offer a selection of specially-priced cigars. The cozy upstairs Balcony Room will pour bottomless bubbles for only $20 all night.
And guests are of course encouraged to dress to the nines in flapper dresses and swanky suits, donning their most Prohibition-era attire for a chance to win a reservation for two (plus cocktails) at Dram & Grain.
There is no admission fee to the Repeal Day Party at Jack Rose and is open to the public. For more information, please visit www.jackrosediningsaloon.com or call202-588-7388.
WHO: Jack Rose Dining Saloon
WHEN: Friday, December 5, 2014
5 p.m. – close
“Pappy Hour”: 5 p.m. – 7:30 p.m.
WHERE: Jack Rose Dining Saloon
2007 18th Street NW
Washington, DC 20009
Fairmont Washington, D.C., Georgetown is pleased to announce their ninth annual gingerbread house making classes. Just in time for the holidays, Executive Pastry Chef D’Oyen Christie will provide festively expert instruction for the adult classes.
Adult’s Gingerbread Class
On Tuesday, December 9, 2014 at 6:00 p.m., Chef Christie will share his gingerbread decorating secrets, while guests create their own holiday gingerbread house. The class includes all materials, expert instruction and holiday hors d’oeuvres and libations. At the end of the class, each adult will take home their own completed gingerbread house. Adult gingerbread class is $85 per person.
To reserve a space for the class, please call at 202-457-5020.
Fairmont Washington, D.C., Georgetown is located at 2401 M Street, NW, convenient to the finest museums, theaters (including the Kennedy Center), shopping and dining. Close to two metro stations, the hotel is five miles from Reagan National Airport and 33 miles from Dulles International Airport. At 415 rooms and luxury suites, Fairmont Washington, D.C., Georgetown offers a wealth of facilities while maintaining an air of tranquility insured through the design of intimate spaces, plenty of natural daylight, and a cascade of plants both inside and out.
On Saturday, December 13th from 11:00 a.m. – 1:00 pm, Black’s Bar & Kitchen pastry chef Melanie Parker will lead a demonstration on the art of making chocolate truffles, while guests enjoy a three-course lunch and a glass of Champagne.
It will be a fun, lively demonstration for home cooks seeking to make a great impression on their guests during the upcoming holidays. As guests dine and enjoy festive Champagne, Parker will demonstrate the step-by-step process of truffle making—how to mix a well-balanced ganache, rolling truffles to size and decorating—as well as answer questions and offer tips on creating great holiday treats.
The ticket price of $50 per person includes a starter and entrée from Black’s prix-fixe lunch menu (http://www.blacksbarandkitchen.com/lunch-menu/desserts/), a glass of Champagne and a gift box of six truffles from the demo. Additional boxes of six truffles will be available for guests at $12 each.
The demo is $50 per person; availability is limited. For reservations, call 301.652.5525.
On Thursday December 18th from 5-8 PM, Slate is hosting its monthly wine tasting. This month, Slate proudly presents the wines from winemaker David Pagan Castaño. At $25 per person for the tasting, this is a perfect opportunity to taste 5 premium local wines. As with all monthly wine tastings, Slate’s are exclusive and done per table, with each separate group having their own personal interactive time with the sommelier and guest, for an intimate experience that is exclusive to them.
David is a third generation winemaker from Yecla, Spain beginning with his grandfather who founded what is now Bodegas Castano, one of Southeast Spain’s premier wineries. After obtaining his Master’s degree in Oenology and Viticulture from Polytechnic University of Valencia, Spain with post-graduate Master classes at the prestigious Ecole Superieure d’Agriculture d’Angers & De Toulouse, France; David officially began his career in winemaking at his family’s winery, Bodegas Castaño.
Throughout his career, David has worked with over 40 different grape varietals and over the past five years he has won more than a dozen gold and platinum international awards for his wines.
For more information on David Pagan Castaño, visit http://www.potomacpointwinery.
Wine selection includes:
Potomac Point Chardonnay 2013, Fredericksburg, VA
Potomac Point Viognier 2012 Fredericksburg, VA
Potomac Point Abbinato 2012 Fredericksburg, VA
Potomac Point Cabernet Franc 2012 Fredericksburg, VA
Potomac Point Vino Camino 2012 Fredericksburg, VA & Yecla, Spain (link http://www.potomacpointwinery.
http://www.potomacpointwinery.
The full menu will be available as well.
Slate is located at 2404 Wisconsin Avenue and is open fro lunch, dinner and brunch Monday–Thursday 11:30 am-10 pm; Friday–Saturday, 11:30 am-midnight; and Sunday, 11 am-9 pm. For further information and reservations, call 202-333-4304 or log into slatewinebar.com or http://opentable.com/slate-
FOR ONE NIGHT ONLY, wishes come true, and holiday magic comes alive again – culinary masters Chef Michel Richard and Chef/Partner David Deshaies bring back the glory of DC’s beloved Michel Richard Citronelle – recreated on Pennsylvania Ave (for the sake of auld lang syne). On New Year’s Eve the chefs have designed an haute cuisine tasting menu experience. It’s a “Best of”, it’s a “Pop up”; it’s a joyful celebration of the whimsical chef’s award winning signature cuisine.
“People have been asking me, ‘when is Citronelle going to reopen – we miss it’. So, for New Year’s Eve we decided to celebrate – Citronelle style”, says Michel.
Michel and David’s Citronelle-At-Central celebration includes two seatings, with two exquisite menus and optional wine pairings.
For the early birds, theatregoers, and party hoppers who want to begin the night with Champagne and caviar, a $55 three-course menu is available 5-6:30pm, and designed to get you to the show on time. The early seating menu includes hamachii tartare with Osetra caviar, citrus, and cauliflower foam; followed by an entrée of Roasted Pennsylvania Veal loin, with winter black truffle, butternut squash, celeriac, and turnips; and meringue and ice cream Snowball 2015 dessert. A $25 optional wine pairing may be enjoyed; a glass each of Champagne Gosset NV and Cabernet Sauvignon Chateau Cambon de la Pelouse.
“My roots are in the cuisine I cooked with Michel at Citronelle. Central guests come everyday for American bistro fare with a French twist – but on New Year’s Eve they want to experience something special, so it’s time to show off”, says Chef/Partner David Deshaies
The Citronelle-At-Central $105 five-course haute tasting menu reservations are available from 7-11pm. Favorite dishes grace the menu, such as Hamachi Tartare and Osetra Caviar, with citrus, and cauliflower foam; a Foie Gras Duo: cold with balsamic-lentils & seared with praline sauce; Michel’s signature Maine Lobster “Porcupine”, with lobster-raspberry sauce, and apple risotto; Roasted Pennsylvania Veal Loin, winter black truffle, butternut squash, celeriac, turnip pearls. The menu finishes with a festive Snowball 2015, meringue filled with ice cream and whipped cream; and the final fine dining touch, Chocolate Grapes & Macaron petits fours by the master pastry chef himself.
An optional five-course French wine pairing, completes the culinary experience for $75. Wine selections include Champagne, Gosset, “Excellence”, Ay, Brut, NV, Chenin Blanc, Domaine Champalou, Couvee Fondraux, Vouvray, 2013, Chardonnay, Jean Marie Guffens, Vergisson La Rouche, Macon, 2013, Cabernet Sauvignon, Chateau Cambon de la Pelouse, Haut-Medoc 2010, Crémant de Loire, Marcel Martin, NV. Total price of the fine dining menu with wine pairing is $180.
For Central’s 7th Anniversary celebration, the Central bar will remain open throughout the evening right into the New Year for walk-in guests. All guests are invited to join the revelry with a Champagne toast at midnight, complete with noisemakers, party hats, and confetti. The James Beard Award winning restaurant heralds the big night with al spirit of frivolity to carry us happily into 2015.
CITRONELLE-AT-CENTRAL NEW YEAR’S EVE
EARLY BIRD /PRE-THEATER
Served 5 to 6:30 pm
3-course Menu $55
Optional Wine pairing $25
Hamachi Tartare and Osetra Caviar
citrus, cauliflower foam
Champagne, Gosset, “Excellence”, Ay, Brut, NV
Roasted Pennsylvania Veal loin
winter black truffle, butternut squash, celeriac, turnips pearls
Cabernet Sauvignon, Chateau Cambon de la Pelouse, Haut-Medoc 2010
Snowball 2015
Chocolate Grapes & Macarons
*******
CITRONELLE-AT-CENTRAL NEW YEAR’S EVE
NEW YEAR’S EVE PROMENADE GOURMAND
Second seating 7 to 11 pm
5-course Menu $105
Wine pairing $75
Hamachi Tartare and Osetra Caviar
citrus, cauliflower foam
Champagne, Gosset, “Excellence”, Ay, Brut, NV
Foie Gras Duo:
cold with balsamic-lentils & seared with praline sauce
Chenin Blanc, Domaine Champalou, Couvee Fondraux, Vouvray, 2013
Maine Lobster “Porcupine”
lobster-raspberry sauce, apple risotto
Chardonnay, Jean Marie Guffens, Vergisson La Rouche, Macon, 2013
Roasted Pennsylvania Veal Loin
winter black truffle, butternut squash, celeriac, turnips pearls
Cabernet Sauvignon, Chateau Cambon de la Pelouse, Haut-Medoc 2010
Snowball 2015
Crémant de Loire, Marcel Martin, NV
Chocolate Grapes & Macarons
SPECIAL NOTE: Only the two prix fixe menus will be served at Central on New Year’s Eve; the regular a la carte menu will not be available on this special occasion.
The award-winning Mad Fox Brewing Company, Northern Virginia’s upscale brewpub, will once again ring in the New Year with international recording artists – and legendary Washington area blues singer/guitarist – The Tom Principato Band. A limited number of tickets, priced at $80 per person, will be sold for this event, exclusively through Eventbrite.
The Mad Fox New Year’s Eve Celebration will include live entertainment, a chef-inspired menu with passed appetizers and both a dinner and a dessert buffet, party favors and a celebratory toast at midnight. Appetizers will be passed from 8:00 until 9:00 pm, and the menu features:Pork Belly Skewers (Leiland Farms Pork Confit, Scotch Ale BBQ, Charred Scallions), Tuna Sashimi Taco (Ahi Tuna, Wasabi Cream, Seaweed Salad, Black Sesame Shells), Chicken Satay (Grilled Chicken Breast, Kölsch Peanut Sauce, Sambal) and Roasted Squash Hummus (local Acorn Squash, house made pita chips, smoked paprika oil, chives), when the dinner buffet opens.
The dinner buffet options, served until 11 pm, are: Winter Salad (Spinach, Pomegranate Seeds, Roasted Chestnut Vinaigrette, Chevre Goat Cheese ); a Cold Bar (Gulf Shrimp Cocktail, Jonah Crab Claws, Chesapeake Gold Oysters, Cider Mignonette, Radish Cocktail Sauce, Sriracha Cream); Prime Rib (1885 Prime Rib Roast, Red Skin Mashed Potatoes, Horseradish Cream, Festivus Ale Au Jus); Slow-Roasted Turkey (Turkey, House Made Porter Honey Mustard, Cranberry Chutney, Rustic Rolls); Mushroom Gnocchi (Seasonal Local Mushrooms, Sage, Shaved Parmesan); Roasted Winter Vegetables (Seasonal Selection Of Root Vegetables, Hubbard And Butternut Squash, Balsamic Marinade), and a Cheese Platter (Mix Of Artisanal Cheese, Dried Fruits, Honeycomb, Wine Syrup ).
Finally, from 11:00 pm until 12:30 am, the Dessert Buffet will be open, offering: Porter Brownies (Homemade Chocolate Porter Brownie, Whiskey Whipped Cream, Fresh Mint); Banana Cream Pie Cups (Graham Cracker, Banana Pudding, Porter Whipped Cream); Wee Heavy Crispy Squares
(Rice Crispies, Orange Zest, Wee Heavy Ale Mallow), and a Fresh Fruit Display
(Selection Of Fresh Seasonal Fruits, Orange Liquor, Greek Yogurt).
Musical entertainment will be provided by The Tom Principato Band. A Falls Church native who has traveled the globe showcasing his talents for more than 25 years, Principato will perform three sets (approximately 45 minutes each) with his band, beginning at 9:00 pm. His sound has been described as a combination of rich blues and high-energy rock, helping earn him 22 “WAMMY” Awards from the Washington Area Music Association during his career and providing Mad Fox customers with an entertaining evening to celebrate the new year. Principato band members are Jay Turner (bass), Josh Howell (percussion/vocals/harmonica), Joe Wells (drums) and special guest Tommy Lepson (vocals/organ).
Tickets are $80 per person and do not include additional beverages. This year, for the first time, Mad Fox is using Eventbrite for tickets, which may be purchased here: http://madfoxNYE.eventbrite.com. All guests are required to have a ticket, including minors who are welcome but must be accompanied by an adult.
Located in the heart of the City of Falls Church at 444 West Broad Street, Mad Fox brews all its British, Belgian and German style beers in-house on a 15-barrel Premier Stainless brewing system with 180-barrels of fermentation space. Under CEO and Master Brewer Bill Madden’s and Head Brewer Charlie Buettner’s leadership, Mad Fox has taken home numerous nationwide awards. This year alone, Mad Fox earned three “Best of 2014” honors by readers of Northern Virginia Magazine: Brewpub, Brewery and Craft Beer.
Beer Dinner at the Mount Vernon Inn
Friday, January 23, 6:30 p.m. – 9:30 p.m.
Learn more about how beer was brewed and enjoyed in early America at this event co-hosted by Old Ox Brewing Company. Guests will enjoy a reception, beer tasting and a four-course menu paired with specialty beers by the Mount Vernon Inn with commentary by knowledgeable staff. Old Ox Brewing Company is a family owned and operated commercial brewery located in Loudoun County. Tickets: $100 per person (includes tax & gratuity).
On Tuesday, February 3rd, Aglaia Kremezi, Greece¹s foremost cooking authority and renowned author, will join Zaytinya¹s culinary team and José Andrés for an exclusive, one-night only dinner that she will prepare with Head Chef Michael Costa. Inspired by the traditional Greek festival Choirosphagia, the ceremonial butchering and preparation of an entire pig celebrated on the Kea and Cycladic islands, the five-course menu will feature Autumn Olive Heritage Pork alongside wine pairings by ThinkFoodGroup¹s Master Sommelier Andy Myers.
Tuesday, February 3rd at 7:00pm
Price: $75 per person with wine pairing, not including tax and gratuity
To reserve, please email chrissyw@zaytinya.com
Menu highlights include:
Passed
Tsiladia – pig¹s head terrine, bitter orange, pork cracklin¹
Dolmadakia warm ground pork-stuffed grape leaves, avgolemono sauce
Patsa tripe, traditional broth, hot pepper, vinegar
Second
Hirinopita house made phyllo with winter squash, smoked cheese, braised pork shank
Third
Slowly Roasted Neck sweet and sour fig sauce
Horta me Paspalas mustard greens, kale, traditional preserved pork shoulder
Fassolada Greek beans, loukaniko sausage, orange zest
Fourth
Spit-Roasted Pork Shoulder
Kohlrabi and Apple Tzatziki Greek yogurt, dill
Greek Fries crispy potatoes, sea salt, Greek oregano
House-made Pita Bread
Dessert
Winter Squash Glyko ‹ Greek yogurt cream
Traditional Greek Cookies
industree is back with its first event of the year, Heart of the House, on February 10th from 2-5PM at The Loft at 600 F Street NW, 3rd Floor, Washington, DC, 20004. Hear from a handful of the area’s most successful and celebrated chefs and restaurateurs as they share war stories, tales of trial and tribulation and how they’ve built their businesses. Join a candid conversation with the District’s trailblazers in the food & beverage industry, moderated by local food writer, Nevin Martell. The all-star line-up includes:
Ashok Bajaj – Knightsbridge Restaurant Group
David Guas – Bayou Bakery
Michael Schlow – Tico
Saied Azali – Perry’s/Mintwood Place
Barry Koslow – Pinea
Roberto Donna – Al Dente/Alba Osteria
Ari Gejdenson – Mindful Restaurant Group
Alex McCoy – formerly Duke’s Grocery
Network with industry leaders and up-and-comers while enjoying adult beverages and snacks at 2PM, followed by a panel discussion at 2:45PM. Students may purchase tickets for $15, while tickets are $30 for the members of the food & beverage trade, and $50 for the general public. Advance tickets may be purchased at http://dchoh2015.eventbrite.
industree is an event-based brand and the candid voice of the food & beverage industry. They cultivate a community of seasoned industry innovators, future trailblazers and everyone in between to provide the connections, tools and real-life advice that make opportunities possible. Their unfiltered events and content provide a platform to share, learn and grow both personally and professionally. @DCindustree @PHLindustree @MIAindustree
