Archive for the ‘Cocktails’ Category
Chinese New Year Dumpling Making Class at the Source
I love dumplings..actually, I love any starch covered meat/seafood/vegetable whether it’s fried, boiled, steamed or sauteed! I attended a really unique and fun cooking class organized by AIWF’s DC Chapter with Executive Chef Scott Drewno at The Source in downtown DC on Saturday, February 9th, 2013. Here are the highlights and some photos – you WILL salivate when you see the dishes..and honestly, I just can’t forget the mouth-watering aromas of ginger, garlic and soy in so many wonderful combinations..in some ways you really need your sense of smell to appreciate this post!
The Event:
1)Layout – very unique and maybe a bit daunting at the beginning, but there were 3 separate seating areas with 3 individual cooking demonstration stations. It was sort of like theater in the round, with the main Chef Scott Drewno in the middle station (he’s on the far left in the photo above) with his “Madonna” headseat on and 2 separate chefs demonstrating on opposite/perpendicular sides of the stage – I guess you could call it a 3-Chef C-Stage Cooking Demonstration. Unusual, but it worked mainly because of the entertainment value and also because you could watch your own chef – a very creative use of a space that actually is difficult to layout for classroom style events!
2)The Menu – I usually have a pretty low expectation of a cooking class that is simple food like dumplings, but then again, I know chef Drewno notoriously is an impressive foodie and he couldn’t (wouldn’t) let us down. Here’s the menu and dish photos are below:
Yummy fall-off-the-bone Spare Ribs!
Sea Scallop Sui Mai
Chinese New Dumpling Class Menu
-Chinese Spare Ribs, Black Bean Glaze
-Sea Scallop Sui Mai, Curried Lobster Emulsion
-Pork Belly Pot Stickers, Black Vinegar, Chili Oil
-Szechuan Style Green Beans, Candied Walnuts
-Crystal Chive Dumpling, Kurobuta Pork, King Crab
-Chilled Cucumber Salad, Toasted Sesame, Togarashi
-Szechuan “Dan Dan” Dumpling, Organic Chicken, Peanut Sauce
-Millet Congee, Red Braised Pork Belly, Pickled Butternut Squash Relish
Dragon’s Fire Cocktail
3)The Process – we sat down at various dining room tables and actually got some hands-on hand-rolling of 2 kinds of pork dumplings, we each had 2 wrappers of each kind to roll. Now we got a complete explanation and demo of how to roll, and then we rolled up our sleeves, dipped our finger in the egg wash and wrapped up the mini-balls of meat into dumplings. Some people were good, some were ok, and some simply had falling apart dumplings, but hey, we weren’t going to eat these anyway – the meal was prepared for us. Primarily a demonstration cooking class, I found myself talking to my fellow Foodies more than actually listening to the class – I probably could have learned more, but honestly the vibe in the room and the amount of alcohol being served (sparkling wine and that tasty Dragon’s Fire Cocktail with Tequila!) kept the noise/buzz omni-present – if this had been my first cooking class, maybe a bad thing, but for experienced Foodies it was actually a really fun event.
4)The meal – served primarly family style (except for the Millet Congee and the dessert), it was fun to share with 3 other people at my table. My Foodie Buddie Bruce Miller (who has attended at least 200 TasteDC events or more in the past) was very experienced at these events. I actually prefer the family style method of serving – it helps create rapport and camaraderie. By sharing food, I learned more about my newfound fellow foodies than if everything had been individually plated. Some specific comments: the variety of dishes, proteins and vegetables was very thought out – from garlicky clams to
Millet Congee, Red Braised Pork Belly, Pickled Butternut Squash Relish
rich pork belly and braised pork belly, back to the Sea Scallops Sui Mai and then finally to the deliciously syrupy dessert (I forget the name!). Also the Chilled Cucumber Salad helped to cool my palate and acted sort of like an Amuse Bouche between dishes – actually the Cocktail did the same with it’s Tequila and grapefruit – a very smart way of using a drink to refresh the palate!
5)Service – I was really impressed by the Source’s staff and presentation and service – they cared..something that you don’t always get with service nowadays, but each server was focused and putting in effort. There were many parts too – the hot hand towels which came out twice, the initial layout of the wrappers on a small granite plate with a moist towel on top to protect the integrity of the dumpling wrappers, the pouring of sparkling wine, the making and serving of the cocktail, and the actual serving of the food which was primarily family style. There was one obliteration of glassware episode – and I mean ExPloDing glass – but luckily it was to the side, and the server quickly cleaned it up – no harm, no foul..in fact, maybe an extra plus for handling a delicate situation so well!
Superb Service at the Source!
6)Overall Impression – very professional presentation and staff, but not stiff – I felt like things were being taken care of without pretense. This event was very much theater in the round and in fact, there were two un-affiliated groups of people present – the AIWF DC Chapter and a list of Chef Scott Drewno’s contacts/Foodies. I thought the cooking layout of 3 chef demonstration stations although unusual, it created some theater and a chance for more discussion – and it was the best use of the available space which is awkwardly broken up by an atrium/stairwell. The space is actually quite visually pleasing with the extensive windows and the wine wall next to the stairwell. Chef Drewno is also a very good presenter and entertaining and answered questions clearly from the audience – Scott knows his Asian ingredients – oh, and this WaPo article will give you some background on that. Really curious about ethnic food? Then Check Out Tyler Cowen’s Ethnic Dining Guide
Cheers!
Charlie “I Drink on the Job” Adler
Tequila’s in the Details – My 5-Course Tequila Espolon Dinner at Bandolero
Espolon Tequila Dinner at Bandolero
The Tequila Journey Begins..
I hadn’t been to Top Chef Mike Isabella’s newest restaurant – Bandolero at 3241 M St., NW in Georgetown, so I decided to try it out at a special 5-Course Espolon Tequila Dinner offered by CityEatsDC “Exclusive Eats”. The Thursday, November 8th, 2012 pairing dinner was a chance for me to attend my 2nd Tequila Dinner ever – the first one had been in Aspen, CO many years ago as part of the Aspen Food and Wine Festival. This time, all I had to do was make the Reservation and walk about 5 blocks from my townhouse which is also in Georgetown!
Master Distiller of Espolon Tequila – Cirilo Oropeza Hernandez
Actually, this event was more of a Cocktail Pairing Dinner because all of the Tequila was served in 5 separate cocktails that were paired with the meal. Tasting events like these are no longer unique and unusual – in fact, I guesstimate that DC has at least 20 dinners every week with pairings of craft beer, wine, whisky or other spirits. What they all tend to do is have a quality speaker – and Phil Piper of Skyy Spirits/Gruppo Campari which owns the Tequilas (Espolon and Cabo Wabo) spoke and also introduced the Master Distiller of Espolon, Cirilo Hernandez who spoke about the differences of Espolon’s Silver, Reposado and Anejo. Cirilo was a really charming guy and very authentic – his English was pretty good, but his spirit and passion (over-used, but true this time!) really set the tone for the event – it felt very much like this Master Distiller enjoys making his product and taking pride in ownership. I hope the Campari people bring him to more tasting events – he really had an energy to him that just plain seemed “Real”..
As sort of a side note to this event – I sat next to Tom Brown who with his brother Derek Brown own The Passenger/Columbia Room in Washington, D.C. which is a haven for serious Cocktail aficionado’s. Tom told me that they are planning to open a Tiki Lounge concept nearby – still a bit hush,hush, but he confirmed that the lease had been signed..more details soon. Derek wasn’t at the event because he as in China doing some kind of drink promotion – which tells you how much the cocktail culture has become part of the international scene – food and drinks are hot – I guess everyone has to eat and drink!
The 5-Course Tequila Dinner Menu:
First Course:
Big Eye Tuna Ceviche w/Roasted Pumpkin, Pepita Brittle and Orange
El Bandolero – Blanco Tequila, Citronage, Blood Orange, Grand Marnier Float
Second Course:
Tamal Classico: Grilled Foie Gras w/Charred Pineapple Salsa & Corn Tamales
Luna & Sol – Cabo Wabo Anejo Tequila, Orange Combier, Lime, and Ginger Beer
Third Course:
Seared Scallops w/Pomegranite and Chestnut Mole
Hecho in G-Town – Reposado Tequila, Aperol, Luxardo and Lime
Fourth Course:
Fried Cow: Crispy Skirt Steak, Blackened Tomatillo Salsa and Rice
Pero Viejo – 2.0 Blanco Tequila, Tomato Juice and Coronita Beer
Dessert Course:
Spicy Churros with Guava Sauce
Southern Exposure – Reposado Tequila, Averna and Cinnamon
Tasting Events in DC – June 25th – July 1st, 2012
Even with this heat wave, I’m seeing alot of food and drink events in the DC Region and some interesting cooking classes as well. I thought the Blog would be a fun place to post these events every once in awhile (until the TasteDC Food and Drink Event Calendar is completed in the Fall), enjoy!
Photo from 2012 Fancy Food Show
5-Course Belgian Beer Dinner
June 25th (Monday) 7 pm
Mad Fox Brewing Company, 444 West Broad Street, Suite I, Falls Church, VA 22046
Menu with Beers
Our culinary team, led by Executive Chef Andrew Dixon, has an exciting menu for our first Belgian themed beer dinner. We’ll have a 5-course meal paired with Mad Fox’s Belgian-style beers, including the soon to be released Abbaye des Chutes and the Witte Vos Witbier.
The cost is $75 excluding taxes and gratuity – seating is limited,
Reservations with a credit card are taken at 703-942-6840.
***
Gluten Free Wine Dinner
June 26th (Tuesday) 7 pm
Wildfire McLean, Tysons Galleria 3rd Floor, McLean, VA 22102
Join us for an evening of gluten free dining, featuring a four course custom menu, each paired with a hand-selected
wine to complement the dish. The event begins with a reception at 6:30 p.m., follwed by dinner at 7:00 p.m.
Guest speaker, Vanessa Weisbrod, Executive Editor of Delight Gluten Free Magazine, will be on hand to share her insight on living and dining gluten free.
Complete Menu
Tickets Are $65/per person exclusive of tax and gratuity
Make Reservations by Calling Elissa or Amanda at (703) 442-9110
***
6-Course Sushi-Ko Beer Dinner
June 26th (Tuesday) 7 pm
5455 Wisconsin Avenue Chevy Chase, MD 20815
Six-course menu created by owner and creative director of Sushi-ko, Daisuke Utagawa, together with beer expert Jocelyn Cambier.
The beer dinner is $85, all inclusive. Here’s the menu:
Edamame paired with Port City pale ale
Lobster and Asparagus Suimono (clear soup) with Brasseurs Illimites double porter
Flounder Carpaccio with White Soy and Truffle Sauce complemented by a surprise beer of Brasseurs du Monde
Honey and Soy Roasted Duck with A l’Abri de La Tempete Corps Mort
Spicy Broiled Mussels and Coronado Islander IPA
and a final course of Nigiri Sushi paired with Brasseurs Illimites Imperial Stout
Call (301) 961-1644 for tickets
***
Wine Tasting 101: Champagne Deutz & Maison Delas (Rhône) Class
June 26th (Tuesday) 7 pm
French American Cultural Foundation, La Maison Francaise, 4101 Reservoir Road, NW, Washington, DC 20007
Charlie Adler Shows How to Open Champagne
Our monthly Wine Tasting 101 soirées — with veteran wine journalist Claire Morin-Gibourg – explores the regions (Burgundy, Champagne, Rhône Valley, Languedoc and Bordeaux) and vineyards in France, as well as tasting techniques. List of wines for this session include: -Champagne Deutz Brut Classic, Champagne Deutz Brut Rosé nv, Champagne Deutz Blanc de Blancs, Cuvée William Deutz millésimé, Delas Frères blanc Saint Joseph ou Condrieu, Delas Frères rouge Hermitage; Also included: a fine assortment of cheeses.
Tickets Are $70/per person
Purchase Tickets Online
***
Chef’s Best
June 26th (Tuesday) 6:30 pm
The Washington Hilton Hotel
1919 Connecticut Avenue NW, Washington, DC
Enter through the “T Street” Entrance
VIP Reception for Sponsors & Special Guests, 5:30pm
Main Doors Open, 6:30pmMore than 1,300 guests will enjoy tastings from 60 of the region’s brightest culinary stars while raising hundreds of thousands of dollars to support children and adults facing HIV/AIDS, cancer and other life-challenging illnesses. In addition to a menu filled with one-of-a-kind delights, you’ll enjoy bidding on live and silent auctions featuring travel opportunities and other great adventures.
Tickets Are $250/per person (Table/Sponsorships Available)
More Info and Purchase Tickets Online
***
Sold Out-Whiskey Cocktail Making Class
June 27th (Wednesday) 6 pm
The Gibson, 2009 14th Street NW,Washington, DC , 20009
One ticket to The Gibson Whiskey Cocktail Making Class on Wednesday June 27, 2012 at 6 PM
Whiskey-blending tutorial with premium single malt whiskeys
Take-home custom blended whiskey
Tickets Are $60/per person
SOLD OUT
***
6-Course Spanish Wine Dinner
June 27th (Wednesday) 7 pm
Tuskies, 203 Harrison St., Leesburg, VA 20175
Guest speaker Alicia Geiser will showcase some of the delicious wines coming from Spain. Chef Patrick will be hard at work pairing these wines with his interpretation of Spanish cuisine. $95 inclusive
Tickets Are $95/per person inclusive
Purchase Tickets Online
***
Catoctin Creek – The Art of Summer Cocktails
June 27th (Wednesday) 6:30 – 8:3O PM
J&G Steakhouse Wine Bar, 515 15th Street NW, Washington, DC 20010
Scott Harris, general manager of the award-winning Virginia distillery Catoctin Creek, will demonstrate how to make three whiskey-based drinks that are sure to be a hit at your next summer soirée. Guests will also enjoy paired bites and receive a gift bag of Catoctin goodies after the event and then show off your newly acquired mixology skills later this summer.
Tickets Are $41/per person
Purchase Tickets Online
***
Great Lakes Brewing Company Beer Dinner
June 28th (Thursday) 7 – 10 pm
Dino’s, 3435 Connecticut Avenue NW
Cleveland Park, Washington DC, 20008
The Great Lakes Brewing Company’s Mission Statement: “Great Lakes Brewing Company is a principle-centered, environmentally respectful and socially conscious company committed to crafting fresh, flavorful, high-quality beer and food for the enjoyment of our customers. We aspire to maintain our status as the premier craft brewery in the Great Lakes region and are dedicated to uncompromising service, continuous improvement and innovative consumer education.”
See Complete Menu http://www.dino-dc.com/2012/06/great-lakes-brewing-company-brew-dinner.html/#start
Tickets Are $55/per person exclusive of tax & gratuity
Call for Reservations 202-686-2966
***
Essential Knife Skills
June 30th (Saturday) 2:30 – 4:30 pm
Sur La Table (Pentagon City), 1101 South Joyce Street Suite B-20 , Arlington, Virginia 22202
One of our most popular classes, join us as our expert instructor helps students become confident at the cutting board with the chef’s most important tool. Students will hone basic knife skills and practice the fundamental cuts for vegetables—mince, dice, brunoise, batonnet and julienne—as well as learn some advanced techniques. We’ll also show you how to select a knife that best fits your needs, and share tips for keeping all your cutlery sharp and well maintained at home.
Tickets Are $59/per person
Purchase Tickets Online
***
BBQ and Smoking Cooking Class
June 30th (Saturday) 2 -5 pm
Culinaria, 110 Pleasant Street Northwest Vienna, VA 22180
TasteDC BBQ 101 Class Video
Summertime and barbecue – they just go together. Chef Mike will discuss brining, rubs and the various cuts and preparation of smoked meats including pork shoulder, ribs and salmon. Come learn how to make and, most importantly, taste some great BBQ and smoked items.
Tickets Are $85/per person
Purchase Tickets Online
***
Chef’s Challenge – Chilean Chef Pilar Rodgriguez Competes with RJ Cooper at Rogue 24
As part of the Fancy Food Show which now is in Washington, D.C. annually at the Convention Center (it has been temporarily moved from NYC’s Jacob’s Javit’s Center until renovations are completed), I was invited to a fun chef battle between Iron Chef competitor RJ Cooper and Cordon Bleu Chilean chef Pilar Rodríguez, to take place on Thursday, June 14th, from 1-3pm, at Rogue 24. It was an invitation only media event, in which was able to taste food prepared with authentic Chilean ingredients, paired with Chilean wine and pisco. The new Ambassador of Chile, Felipe Bulnes Serrano, was there to add to the importance of the festivities, but all in all, it was just a fun time!
Here are some photos of the drinks, the Chilean wine, some of the dishes and of course the Ambassador (although, RJ Cooper was in true form, check out the photo!).
