Archive for the ‘Foodie’ Category
A friend of mine on Facebook Shana Glickfield recently posted that there are 2 kinds of people: those who like cilantro..and those who despise it!
I’m actually a person who didn’t originally like it because it reminded me of soap, but over time with the right dishes such as Latin and Mexican cuisine, I actually began to enjoy it – I even still get the soapy flavor and I’ve begun to love it, even look forward to it! I used to do cooking classes at Odeon Cafe in Washington, D.C. and the Moroccan owners actually preferred to make Italian cuisine with the North African influence of using cilantro in place of Italian parsley.
The video above is from Pro Chile and the two seafood dishes – 1 is a ceviche and the other is a shrimp with avocado sauce – both have tons of cilantro. I think the secret of enjoying cilantro is that it melds with other flavors and spices so well, but can be a bit overwhelming to the palate by itself – I can eat fresh parsley right off the stem, but not so much with cilantro – the latter does better with salt, sweet, sour and spicy flavors like vinegar, chiles, onions and ginger. Both Latin and Asian cuisines benefit from it’s herbal notes and that touch of soapiness!
OK, so you’re one of the people who doesn’t taste the “soapy” (or you just like the soapiness..)- here’s an additional article from the NY Times about how people taste and some of the instincts and survival background – Cheers!
Charlie “I Drink on the Job” Adler
Taste of the Nation is Always a Great Foodie Evening..
I attended the 2013 Taste of the Nation at the National Building Museum and had a chance to catch up with many chefs and mixologists that I hadn’t seen in some time – well considering all the events in the Spring..I pretty much had seen most of them within a week or so! Seriously, these mega-chef events showcase culinary talent in a different setting from the traditional restaurant roll. Successfully serving small plates to 2,000+ people outside of your restaurant shows a talent for both intelligent food production and maximum PR for your establishment – you have to be good..
Taste of the Nation 2013 – so many great chefs and restaurants – see below. Wonderful mix, check out the Gelato made with Limoncello, the lamb’s tongue, the great sliders and Adam Bernbach mixing it up..
Monday April 8
Washington DC 20001
2013 Chef Council
Bryan Voltaggio – VOLT | Lunchbox | Range
Nicholas Stefanelli – Bibiana
Scott Drewno – The Source
Mike Isabella – Graffiato | Bandolero
Victor Albisu – Taco Bamba | Del Campo
2013 Sommelier Chair
Nadine Brown – Charlie Palmer Steak
2013 Mixology Chair
Gina Chersevani – Buffalo & Bergen
2013 Participating Restaurants
I Got My Piggy On..
Cochon 555 in DC..This event is not just about the Pig..it’s also about the drink, the chef, and the Foodie..maybe even the Foodie Groupie (did I make that up??)..
I attended my first Cochon 555 on Sunday, April 7th, 2013 and it was all that I expected and even more..More pig combinations,
Cochon 555 is a celebration of life – just as everyone must eat, some of us eat to fulfill our passion or maybe it IS our passion. If I was going to explain this event to someone from outer space, I would say that man was once a primitive animal that lived primarily in caves or on the savannah. Over a period of thousands of years, he formed civilization and started culture (she too!)..but the need to satisfy those primitive urges never disappeared – thus Cochon 555!
Heritage Pigs – well, ever since modern industry took over the majority of our food system, food has been “designed” to fit consumer lifestyles – thus was created the modern pig – it gets fat fast, needs little space to roam (or it may need it, but it doesn’t get it!) and it has lean meat..Why lean? We food consumers (actually, I should change that to “industrial pig consumers” – forgive me if you’re Vegan..) read a study in the 70′s that suggested that eating too much fat, especially animal fat, caused heart disease and will shorten your life..it seems to make sense right.. I mean ever since the times of Henry VIII, only the wealthy could afford meat on a regular basis, and all of them were rotund and had gout – so obviously the study is right – I mean, surely if you eat Fat, you get fat, the fat becomes fat around your belly and thighs and of course there’s cholesterol in the fat, and that fills your arteries and you die young.. right??
No way – bad study, bad logic, but smart companies taking advantage of the reality of modern life: sell the benefit, not the product..it’s easy to convince people that fat = fat = fat..it’s total nonsense, but hey, who has time to even thing about such stuff??
Conclusion: these Heritage pigs with their thick covering of serious fat are actually healthier for the environment, healthier for the pig, but most of all – THEY WILL MAKE YOU HEALTHY – Eat Them!
Chefs competing for Prince of Pork in Washington, D.C. are Mike Isabella (Graffiato), Haidar Karoum (Proof / Estadio), Kyle Bailey (Birch & Barley), Jeffrey Buben (Vidalia), and Bryan Voltaggio [Volt, Range, Family Meal].
2013 marks a culinary milestone: The fifth anniversary of Cochon 555, a one-of-a-kind traveling culinary competition and tasting event created to promote sustainable farming of heritage breed pigs. Arriving in the nation’s capital on Sunday, April 7 at The Newseum, the pork-centric tour gathers together five chefs, five pigs and five wineries at each event – ultimately touching down in 10 cities across the country and bringing its message of nose-to-tail cooking, breed diversity and family farming to food enthusiasts nationwide.
Each Cochon 555 event challenges five local chefs to prepare a menu created from the entirety of heritage breed pigs for an audience of pork-loving epicureans and celebrated judges. Chefs competing for Prince of Pork in Washington, D.C. are Mike Isabella (Graffiato), Haidar Karoum (Proof / Estadio), Kyle Bailey (Birch & Barley), Jeffrey Buben (Vidalia), and Bryan Voltaggio [Volt, Range, Family Meal].
Guests will be treated to an epic pork feast alongside wines from five small family-owned wineries including Sandhi Wines, Scholium Project, Elk Cove Vineyards, Westport Rivers, and Silver Oak plus special tastings from Rhone Valley Wines, Anchor Brewing, Crispin Ciders, Illegal Mezcal, and Blue Coat Gin. Twenty judges and 400 guests help decide the winning chef, who is crowned the Prince of Pork and will compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen on Sunday, June 16.
Also included in the evening is a preview of the new Heritage BBQ event in which John Critchley of Bourbon Steak will roll out family meal – an additional whole hog cooked barbecue-style immediately preceding the awards.
VIP guests receive early access to the event and special offerings including a special tasting with three competing chefs. The VIP hour is filled with experiences that will not be found on the main floor such as access to “Punch Kings” – a new cocktail competition featuring Breckenridge Bourbon and six local bartenders, a VIP-only gift bag, the all-new Tartare Bar, Rappanhannock River Oysters, and reserve wines and spirits. Guests can enter for a chance to win a roundtrip ticket from Southwest Airlines, Official Airline for the “Cochon US Tour”.
In addition, to celebrate five years of Heritage Breeds, Cochon added five bourbons to the lineup! All attendees will get samples of Breckenridge Bourbon, Eagle Rare, Templeton Rye, High West, Buffalo Trace and Four Roses in addition to the Perfect Manhattan Bar showcasing Luxardo and Eagle Rare. New to 2013 is also the Chupito/Mezcal Bar, a tasting experience featuring Mezcales de Leyenda, Pierde Almas and Fidencio. The infamous Craft Cheese Bar sees a facelift featuring a local cheesemonger, Cypress Grove Chevre, Vermont Butter & Cheese, Spring Brook Farm with an exclusive tasting of blues from Rogue Creamery, and favorites from Kerrygold. Everyone can commemorate the experience by visiting the City Eats photo booth and voting for the best bite of the day.
The fun continues with a butcher demonstration presented by Zwilling / MIyabi with Chris Fuller from Alleghany Meats and a raffle to benefit the student volunteers, ice-cold brews, Fernet Branca digestifs, Taza Chocolate pork-spiked desserts, Champagne toast, award ceremony, and of course, the after party will immediately follow.
Sunday, April 7, 2013
4 p.m. (VIP); 5 p.m. (general admission)
555 Pennsylvania Ave NW
Washington, DC 20001
Cochon 555 Tickets: $125 (general admission) and $200 (VIP); to purchase tickets, visit www.cochon555.com
ADDITIONAL EVENT: CHEFS COURSE DINNER
To kick-off the 5th Anniversary Weekend Celebration, Cochon 555 will curate an intimate “Chef’s Course” Guest Chef Dinner on Friday, April 5 at The Source by Wolfgang Puck hosted by Scott Drewno, two-time Cochon winner. The 5-course dinner will feature great chefs, including past participants, friends and judges paired with a winemaker, distiller or brewer. Go behind the scenes with Team Cochon for this amazing dinner and meet the folks driving the flavor train. Tickets to this dinner are $110, all inclusive and reservations can be made by calling the restaurant at (202) 637-6100 and please reference Cochon555.
Guests can enter for a chance to win a roundtrip ticket from Southwest Airlines, Official Airline for the “Cochon US Tour”.
Please invite your facebook friends to this event. Invite over 75 friends, show us screenshot proof, and get a $25 discount code for being a partner to responsible agriculture.
This one takes the cake..I mean pie!
First a confession – I’m not much of a dessert eater, and I probably eat less than a dozen pieces of pie in the average year. Pies to me are SO filling and full of sugar normally, that they make me feel stuffed. Still, having been a wine judge, a chocolate judge and who knows what else, I felt I could do this..I mean, taste is personal, and I’m in tune with my own palate. I may not be able to detect every nuance in wine or for that matter pies, but I do cook and bake, and I know how ingredients taste when they come together well.
But I also have a slight bias – I prefer foods with a balance of ingredients and decent acidity – if you gave me a chocolate covered piece of chocolate cake smothered in chocolate sauce, that would score VERY LOW to me – and I would call that a “heavy” cake..The same with pie – things that are truly delicious on their own – chocolate sauce, fudge, peanut butter, gooey sauces – can overwhelm my palate when combined. When I was a kid, I LOVED Chocolate Reeses Peanut Butter Cup Cookies, but today I could probably only eat 2 bites – that is simply too heavy for my palate..now if you add a citrus or sour flavored sauce to that, different story!
Pie #6 – Triple-Crust Cast-Iron Skillet Apple Pie This was heavy – heavy/doughy crust, heavy filling and the apples were chewy and didn’t seem acidic enough. This was a “heavy” pie – but of course, made in a Cast-Iron – so you might call this a “country pie”.
Pie # 4 – Old-Fashioned Vinegar Pie My favorite pie or a tie with my other favorite pie which was #3 – Raspberry Rhubarb. I’m not sure if this was the first Vinegar Pie I ever had, but it had a wonderful tartness of cider vinegar against the weight of the eggy filling..ohh, and the crust had tons of butter – Gooood!
Pie #3 – Raspberry Rhubarb – This pie was one of my favorites – both tart and sweet and even rich – according to the pie baker, they use tapioca pudding which acts like a gelatin to give the ingredients some weight..Yummm! Excellent pie crust too, lots o butter..
Pie #2 – Peach Cobbler This was very sweet and on the heavy side..needed some acidity – maybe work on presentation too – but all-in-all very authentic and homey..
Pie #1 – Fruits of the Forest Pie VERY tart, but I tasted it right after a really sweet dessert and it just seemed a bit too tart/acidic..which normally just means add some sugar! Beautiful presentation..
Pie #10 – Chocolate Chess Pie These were mini-pies and I was pretty full at this point. They tasted like pecan pies without the pecans..but I couldn’t detect any chocolate. Not bad, enjoyable, the crust was good too.
Pie #12 – German Chocolate Pie This came in 3rd in my tasting (tie for 1st mentioned above) – it had pecans on top, but was not a pecan pie. I would call this one of the “rich” pies – dessert as a meal in my book – but it had a few real positives which included texture, crunch and a very good crust – this was the only of the “heavy” pies that I gave a top vote..
Pie #9 – P-Chocobana Pie Visually, over the top – and the
The Next Food Network Star?presenter was so Bubbly! It was about 6 inches thick and Rich, rich, RICH! A “heavy” pie with a peanut butter custard filling. Great looking, decent crust, this would go over GREAT for a kids party.
Pie #8 – Dottie Sweet Potato Pie Traditional – this was a very steady original version of this – the maker actually said this was a “slavery recipe” from the 19th century..I would have given this a winning vote, but it is a very simple delicious pie with a very good crust – give it 4th place or 5th place – having said this, there was nothing wrong with this pie – solid!
Pie #7 – Cheryl’s Nice and Naughty Sweet Potato Pie This was good, but very modernized version of Sweet Potato Pie – it was almost a cheesecake with cream cheese added..I liked it, but I wanted whipped cream on top of it – shame on me!
Sometimes You Get More Than You Expected at a Wine Tasting..
I’ve been to alot of low-priced wine tastings – and normally, the price of the event and the quality of food/wine/ambiance match – but not this time! Redwood Restaurant in Bethesda, MD which is right in the heart of the burgeoning retail sector on Bethesda Ave (anchored currently by Barnes and Noble) is a beautiful high-ceilinged restaurant with plenty of redwood (surprise!) and glass fronting on a lovely outdoor open-aired pedestrian atrium.
Although there was not actually a private area for this walk-around tasting (no seating) it was in the back of the restaurant and began at 6 pm before the hordes of diners and bar loungers came in. It was a simple basic setup of regular tables with wine reps pouring a selection of their wines at each table based on a theme: Table 1 – South Africa, Table 2 – Italy, Table 3 – France/Germany/Spain and Table 4 – Argentina/Australia/California. Each table had 5 wines, so that adds up to 20..the 20 wines for $20 title..but really, this event had more: generous hors d’oeuvres! Unfortunately, I couldn’t take photos of the food, but it was well-prepared, presented by servers with a napkin (nice touch..funny how important a napkin can be when you are trying to drink wine in a glass!).
The Wines (my apologies for forgetting vintages!): Since I find reviewing wine boring and frankly hard to follow, I’ll focus on what caught my attention. I started at the South African Table with wine rep Matt Leemhuis of Cape Classics, a well-known importer from that region. Two wines were really noticeable – the Kanonkop Pinotage and the Detoren Fusion V, both over $50 retail in Montgomery County. Pinotage is a funky, earthy smokey kinda wine, but it goes great with food. Detoren was it’s polar opposite with a Bordeaux Blend that was luscious rich black fruit and soft tannins and extremely accessible.
At Table 3 which was a mix of European wines, the Leitz Dragonstone Riesling really stood out – all the things I like about a German Riesling with a hint of petrol, but lots of minerality and acidity to balance a bit of sweetness – although Rieslings are great food wines (think Asian food), this one was actually so vibrant on the palate that me a Red wine drinker was just savoring it!
At Table 2 Italy, there was a very interesting white, but I was really enjoying the Argiano Non-Confunditor which is a blend made of Cabernet Sauvignon, Merlot, Syrah and Sangiovese – a Super Tuscan wine, and it actually tasted like a blend of Old World and New World – earth and soil from Italy, but roundness from Cabernet – a really interesting contrast!
Table 4 had contrasting Malbecs: Finca Sophenia Malbec Reserva vs Voodoo Moon Malbec – the first was pretty traditional with a touch of rough tannins and earthy overtones, while the latter was all perfume and weirdly candy-like – unexpected but delicious!
Food: I didn’t try everything, but all hors d’oeuvres were passed – the chicken wings were especially good and enormous – they were in a sweetish BBQ sauce that was decadently good, thumbs up (I ate them to the bone!). The fried foods were served hot, an although the pimento cheese biscuit was only OK, I was overall impressed by service and the food in general.
Conclusion:If they do another 20 for 20 event, snap up a ticket – it’s a great deal, great food and really decent setup and service. If I could Yelp this event (I probably could!), it would be 5 Stars, no caveats. Forgot to mention..even the wine glasses were very nice and big allowing for good swirling..Cheers!
Charlie “I Drink on the Job” Adler
Upcoming Wine Tastings at TasteDC:
I wanted to learn how to make the juiciest fried chicken and fluffiest biscuits in DC..
I had the really great luck to attend a cooking class on Thursday, February 28th, 2013 at a totally new facility in DC – the Union Kitchen. So you may ask what exactly IS Union Kitchen? That actually might be hard to explain, but let me give it a try – it’s a place for Start-Up food businesses to go the next level in production and ultimately business success. But not always..it’s also a commercial kitchen for Food Trucks and other food producers who can schedule a time and then produce their product for commercial purposes..but it’s also one more thing – a potentially excellent venue for hands-on cooking classes and events. In a nutshell, it’s an exciting opportunity for food ventures in DC to go to the next level – I was PSYCHED to go to this event! (Note: Here’s a really good explanation by City Paper )
The Chef: I stole this from the Chef’s bio on her website, but I also would like to add that the chef was excellent at organizing and teaching a cooking class – she had wonderful rapport with the 10 attendees and she was very organized and straight to the point of the class – let’s get cookin’! Jessica also mentioned to me that she’s working on a commercial recipe for her Southern pimento cheese ..but I didn’t get much detail, I’m sure there will be more to tell..From her page: Jessica O’Neal started JLOkitchens to share her love of Southern cuisine with the District. She teaches cooking classes at CulinAerie, is a personal chef for a very tall man and is currently developing a line of Southern food products at Union Kitchen. She will gladly trade you her tasty pimento cheese for honest feedback and/or champagne.
The Class: This class was held in a commercial kitchen, so we used the same industrial equipment that all of the commercial businesses use, but our recipe was for producing similar amounts to what we would make at home. We got right down to cracking eggs, adding them to the flour with hunks of butter and making biscuits. The basic format was that we were shown how to make each dish with basic recipes and then broken down into groups to cook for the group.
-Sweet Potato Herb Biscuits with Honey Butter – I finally learned the secret of making great biscuits – hunks of butter and folding the flour and compressing to create layers for steam and flakiness..
-Buttermilk Brined Fried Chicken – I actually missed the recipe for this part and basically all I did was flip some fried chicken (my fault – I was off on a tour of the facility!)-a much longer than expected slow fry in the oil made this chicken both crispy and cooked through..but the meat was really juicy – I ate it down to the bone!
-Creamy Cheddar Grits with Smoky Greens – this is actually 2 dishes, but they were combined. The secret is in both the type of corn grits and in the way they are ground – stone ground is best. And cheese was added at the very end only as a topping, rather than in the cooking process. We used curly Kale, but any green works for this dish.
-Cornbread Custard with Berry Coulis – this was a very simple dessert essentially using store bought corn bread, breaking it up and adding eggs and milk into a custard and heating at a relatively low temperature – simple, but classic comfort food!
-Bourbon Whipped Cream – real Bourbon..I should know, I was sipping some of that Jim Beam during the class..
Conclusion: This was a really fun event in a great location..I was warned about this neighborhood, but when I found the space (it was a little hidden – but it’s an old warehouse building, c’mon!) and parking in front, I began to think – people are just living in the past..this facility IS the future of DC and the entrepreneurs who run it are the next wave for DC. Jessica gave a great cooking class and the facility is perfect for a multitude of events – there’s even additional spaces for Pop-Up Dinners, wine tastings and more culinary endeavors. OK, so it’s a bit edgy, but you know the expression – you gotta break a few eggs to make an omelette – Cheers!
Charlie “I Drink on the Job” Adler
And the Winner is..
I attended a Startup Kitchen competition sponsored by ThinkLocalFirstDC on Monday, February 25th held at the Tabula Rasa event space at Barracks Row, a main street of Capital Hill in Washington, D.C. The competitors for this competition were Yael Krigman of Baked by Yael , Nadia Mitchem of S’Mores Amore and Meg Murray of Thunder Pig Confectionary. The Concept of this event was that 3 food producers in the DC area compete to raise funds for their culinary venture. In a nutshell, The winner was offered an 8-week incubation and mentorship program with Penny Karas of Hello Cupcake in her Barracks Row location – here’s the actual competition info:
Through a competitive process modeled on the Kauffman Foundation’s StartUp Weekend, food entrepreneurs will be given the opportunity to present their concepts before a panel of food industry veterans who will critique their business plans, offer constructive advice and review the general soundness of the concepts. The selected winner of the competition will be given access to an existing restaurant during its off hours, mentorship of the incubating business owner as well as assistance marketing and running a ticketed Pop-Up of their concept for six weeks. The restaurateur will receive 75% of ticket sales from restaurant as well as feedback from the consumers dining. The long-term goal is the growth of StartUp Kitchen incubators citywide. StartUp Kitchen is a joint partnership between Think Local First DC and NURISH: Center for Creative Culinary Economy.
The evening began with a nice reception of sparkling wine and tons of sweets – take a look..About 50 people watched the Judges and the competitors each make 10 minute presentations with 10 minutes of mostly Judge questioning. Yael started and of course we got to sample her Cakepop. Yael was very seasoned and professional, but maybe the presentation was a bit “canned” – her background was as a Corporate Lawyer, and it really showed for 2 reasons: 1)she’s a perfectionis and she had pretty much memorized her verbal presentation, 2)she was very secretive about her financial matters. Although I understand were she was coming from, she really needed to let go a bit and show the passion..maybe even show a little emotion – it’s obvious she could make WAY more money as a corporate attorney, the only reason to get into a Startup food business is an emotional release and the “possibility” of one day making it Big. I also thought her Cake Pops were too sweet and when I heard the retail price was $2.75 for essentially 2 bites of cake and icing, I didn’t get it! Having said this, I spoke with her afterwards and I actually felt her desire to succeed – I mentioned that her concept would do best as a corporate event giveaway or for weddings and personal catered events – there is no reason to open up a storefront and compete with the world!
The next competitors were the S’mores Amore ladies – they focused on their presentation on the vegetarian and potentially vegan aspect of their s’mores. To be honest, I really enjoyed their product with the crunchy cookie and chocolate, but the marshmallow..well, it wasn’t really a marshmallow – it had no fluff to it..this is because they don’t use gelatin because it’s an animal-based product. My thoughts were these were 2 passionate food producers who don’t really need a storefront – there are enough family, friends and friends of friends in their circles for them both to make a nice profit just selling there. Too many entrepreneurs want to open a storefront and expand too quickly before they’ve exhausted their existing resources – the people they already know. The other reason to focus on your existing personal networks is feedback – is there really enough demand for vegetarian desserts, should this just be an option that they offer?
And the final presentation was the winning presenter – Megan Murray of Thunder Pig Confectionary (here’s an article of her win on Eater) – This was an easy choice for a few reasons: 1)She showed the passion and even a bit of nervousness in her presenation that just made it very Real, 2)Her background and culinary training plus she works at a fine dining restaurant in the region (The Foodie Mafia!), 3)Even though she sampled 3 products, they were all very good (especially the Salted Caramel and the Marshmallows!) and 4)She knew her competitive market or at least mentioned that – it’s next to impossible to find decent caramels and handmade marshmallows in the DC market. I also found out that she was already producing her products for wholesale at Union Kitchen, a new culinary incubator which just began in the area. She won the competition and I’m sure you’ll hear about her products soon in the DC area!
Guest Post by Christina Portz “Just the Bottle”
Miner Family Winery Dinner – Tuesday, February 26th, 2013
Because one can never have enough wine, I had a glass of Chandon in the Lounge before the event. There was an interesting assortment of characters in the lounge including a gentleman who used to frequent the restaurant when it was The Jockey Club and two conservative women arguing about Obama. My bartender had lived in DC since the 1980s and used to live on 17th street.
After I finished my glass, I checked in to the wine dinner. I found out I was seated at table 40 – with the winemaker. That’s how important I am (or that I like to think that). The restaurant has been renovated, but still maintains the old school/old DC decor. There was a lovely display set near a bar area of the wines featured for the evening.
2011 Miner Simpson Vineyard Viognier
For the reception the viognier was poured. It really is the perfect aperitif. It was incredibly aromatic with the honey suckle notes strongest on the finish.
The general manager spoke briefly, thanked everyone for attending and introduced Gary Brookman, Winemaker, Miner Family Winery.
Gary spoke briefly about the 2011 Miner Simpson Vineyard Viognier and presented the 2010 Miner, Napa Valley Chardonnay and 2008 Miner Wild Yeast, Napa Valley Chardonnay.
He provided background and history as to the winery, the use of solar panels at Miner and the incredible amount of varietals planted.
I was surprised at how Gary was down to Earth and incredibly pleasant. Besides speaking to the group at large, he frequently walked around to speak individually to the attendees.
Mango and Avocado Salad, Coriander Cilantro Oil
The first course was paired with 2010 Chardonnay and 2008 Wild Yeast Chardonnay. The plating on this and all dishes was spectacular. The buttery notes in both wines went incredibly well with the lobster and avocado notes. There was a creaminess that as a person who normally hates avocado (yes I hate it and no, don’t try to change my mind) was incredibly harmonious.
I was excited to speak with Gary about these wines especially the wild yeast. Apparently, he likes using wild yeast and giving up that control.
He was quite entertaining explaining how wild yeast can start the fermentation and give up or burn out quickly. I imagined little yeasts partying too hard and then dying off as they made this amazing chardonnay.
The 2010 chardonnay did not spend any time in oak, but did go through some malolactic fermentation. The wild yeast had spicer notes on the finish and was more viscous.
Red Wine Lacquered Quail
Arugula, Roasted Shallot Vinaigrette, Toasted Pinenuts
2010 Garys’ Vineyard Pinot Noir, Santa Lucia Highlands
Garys’ Vineyard is a 50 acre vineyard that was planted in 1995 by friends and growers Gary Franscioni and Gary Pisoni.
I love anything that incorporates an egg especially quail egg. The quail was perfectly cooked and seasoned. The pinot noir and quail worked well together bringing out additional flavors.
Gary and I discussed the concept of masculine and feminine pinot noirs. I used to have a boss who hated that description. Gary felt that this pinot was more masculine due to the body.
It was somewhat bright with big cherry notes on the nose with some plum on the finish.
Pepper Crusted Virginia Bison
Wine Sauce, Horseradish Cauliflower Puree, French Beans
2009 Stagecoach Vineyard Cabernet Sauvignon
As you can see, I really wanted to try this amazing dish and forgot to take a photo before diving in (d’oh).
The 2009 Stagecoach Vineyard Cabernet Sauvignon is almost entirely made of cabernet sauvignon with about 5% cabernet franc and 5% merlot blended in. It was aged for 21 months in 60% new French oak. Definitely exhibits some of that almost toasty, vanilla notes on the nose.
The wine was silky with a lushness that went well with the pepper crusted Virginia bison. This was my favorite wine of the evening.
Buttermilk Panna Cotta
Fresh Berries, Blood Orange Sabayon
2008 “the Oracle” Meritage Blend
The Oracle is a Meritage Blend utilizing Bordeaux style grapes (cabernet franc, cabernet sauvignon, malbec,merlot and petit verdot). It spends 21 months in 55% French oak. It was incredibly balanced and full bodied. There were hints of cassis and blackberries.
I was surprised (like others) that this wine was paired with the dessert. But, it totally worked! I think worked best with the top layer of the dessert – blood orange sabayon.
The Chef, Chef Ferrier, and some of his staff thanked us at the end of the night. They also answered questions regarding Virginia bison. I think some people were becoming more difficult and drunk as the night wore on.
In the end, this was an amazing experience with spectacular food, wine and service. I would highly recommend attending a future wine dinner at the Capital Wine Festival.
Editor’s Note: here are some upcoming Wine Dinners in the DC Area on TasteDC:
-6-Course Texas Wine Dinner on March 2nd (This Saturday Evening) $70, http://www.tastedc.com/event/6-course-texas-wine-dinner-mayfair-pine
-Patz and Hall Wine Dinner (March 5th), $125, http://tastedc.com/content/4-course-patz-hall-winery-wine-dinner
-Pio Cesare Wine Dinner (March 12th), $125, http://tastedc.com/content/4-course-pio-cesare-wine-dinner
-Wine and Soul Wine Dinner (March 19th), $135, http://tastedc.com/content/4-course-wine-and-soul-wine-dinner
-Tres Sabores Winery & Calder Wine Company Dinner (March 26th) $125, http://tastedc.com/content/4-course-tres-sabores-winery-calder-wine-company-wine-dinnerine Company Dinner (March 26th)
I’ve been to many cooking classes and in fact many Pasta Making classes so it was really fun to attend a creative take on a cooking class organized as part of the Barracks Row Culinary Education Crawl on Sunday, February 17th, 2013 held at various restaurants on Capitol Hill, Washington, D.C. as well as the Hill Center at the Old Naval Hospital – a truly cool space!
I took 2 classes, but this article will only cover the class Pasta Making With Chef Wendi – a 60 minute class where 12 total participants got to make our own pasta and share in the meal afterwards – all for a whopping 20 Bucks! I’ll take you through a quick run-through of the class:
Instructor: Wendi James who teaches quite a few culinary classes at other schools in the region including at Culinaerie, Sur La Table – Pentagon City, VA (or she said she once did – another story!) and at her own cooking school Rutabaga Sweets. I spoke with her before class and she has quite a pedigree having worked at many top-rated restaurants in the U.S. (she worked at Restaurant Daniel NYC, The Inn at Little Washington and Charlie Trotters Chicago) and hailing from serious Foodie City Chicago. Her attitude was refreshingly honest and she spoke her mind about the local restaurant scene and her plans to open up a breakfast place in Asheville, NC. As an instructor, she was direct and “get to work” – but of course we only had 1 hour to make both hand-roll fettucine and ravioli with the hand-cranking pasta machines – no time to dilly-dally..
Pasta Ingredients – simple..all you really need is All-Purpose flour, some eggs, and a little olive oil (you could actually skip the olive oil). I was working with 2 other cooks who had never made pasta homemade before. Maybe you can get a little fancy and learn to crack an egg with one hand, but one secret to getting the egg in the flour with No Shell is to crack the egg against a flat surface NOT the bowl. If you mix it in a bowl, it’s very forgiving, but it’s nice to make a small “well” in the middle of the flour to hold the eggs and then swirl a fork (or your hand – watch out, it can get sticky/messy!) until the ingredients all become a dough..if it’s too sticky, add some flour, if it’s too dry, add a little water, it’s very forgiving.
The Facility and Setup: Class is held in Hill Center’s state-of-the Art teaching kitchen. It was relatively small – only fitting 1 instructor and 12 participants, but it was truly an easy kitchen to learn from and to do hands-on cooking. There was the main table where everyone gathered round in a circle with the burners, and then there were 2 work tables in the back for up to 6 participants each. Things were kept very simple – we were given a bowl of flour and eggs, some olive oil and a tablespoon, and the ravioli filler which we had to cut up the basil and add to the ricotta and parmesan cheese to put into the ravioli’s – just like Italian food, there were simple ingredients and simple instructions. If you’ve ever been to Italy and have seen how pasta is made – it’s very simple and traditionally was done by Grandma at home. BTW – you can also make pasta without the eggs and just using water – that’s how it’s often done in the south of Italy. And then, we had to roll..
Once you make the dough, you can wait an hour or immediately begin rolling it out into sheets. The way it works is that you begin with the widest opening, do that a few times until the dough kind of “comes together” (the gluten begins to stretch and take shape) and then you keep feeding the sheet into smaller/narrower settings until you get to the lowest setting – and boy, does the dough spread out – I mean it can go for yards! The same sheet of dough can be used for noodles or for ravioli and fillings – I once took a class where different kinds of flour were used for both (All Purpose Flour for Ravioli because it’s relatively soft/tender, semolina flour for a chewier pasta) but frankly it’s a matter of personal taste.
Cooking Pasta: The sauce in this class was made for us (another post on Sauce..soon..) but in a nutshell there was a white sauce with cheese and cream and a red sauce with tomatoes of course. So Chef Wendi boiled the pasta in unsalted water – a discussion ensued – in Italy, they always salt their water for pasta (“as salty as the sea” is the famous quote on how much salt for pasta water – this always starts an argument with Italian cooks!) – her philosophy is you don’t salt the pan when you sear a steak, you salt the steak – so my interpretation is that the pasta/ingredients and the salt should be properly salted. In my own defense of the Italian way of salting the water – it depends – for example, if you cook your greens in the salted water before you cook your pasta (like for Broccoli Rabe and Orecchiette), you have a very flavorful pasta water..well, just like 2 Italians, Chef Wendi and I may never agree!
Upcoming Pasta Classes on the TasteDC Site:
-Handmade Pasta Workshop at the Kitchen Studio (Frederick, MD) (February 21st, 2013)
-Pasta Fatta in Casa (Pasta Made at Home) II at Culinaria (Saturday, February 23rd, 2013)
-Pierogi Cooking Class at Hills Kitchen (February 23rd, 2013)
-Fresh Pasta Workshop at Sur La Table (March 13th, 2013)
-Handmade Pasta and Sauce at Cookology (Ashburn, VA) (Saturday, March 23rd, 2013)
I attended a LivingSocial sponsored event “Wine + Cheese at Black’s Bar & Kitchen” (Bethesda, MD) on Saturday, November 17th, 2012 from 1 – 3 pm – actually, it was the first event I had attended through LivingSocial even though I had purchased many restaurant deals from them in the past. The event had 2 flights of cheeses, 12 cheeses in total and wines were paired with them, a total of 8 (See list of wines and cheeses with Photos below). It was a seated event and guided tasting with main presenter Chef Mallory Buford speaking about the cheeses and Black’s Sommelier Anderson Plunket discussing the wines. Chef Buford was very knowledgeable about cheese, but each cheese producer also had their own representative/distributor to talk about each cheese’s qualities. It was a nice combination of class and chance for people to talk amongst themselves – I would call it “lecture light” and more of a chance for people to try everything and make their own conclusions. This restaurant is really known for seafood so it’s kind of interesting that they decided to try a cheese and wine event – my understanding is that all of these cheeses are on their existing menu, so that makes sense..but don’t ask an Italian – they claim that seafood and cheese should never go together!
There were 12 cheeses and 8 wines:
1st Cheese Flight:
1)Cherry Glen Farms Monocacy Silver – Soft-Ripened Goat’s Milk
2)Cherry Glen Farms Monocacy Ash-Soft Ripened Goat’s Milk with Ash Rind
3)Vermont Butter & Cheese Bonne Bouche – Ash-Ripened Goat’s Milk
4)Vermont Butter & Cheese Coupole – Aged Goat Milk
5)Vermont Butter & Cheese Cremont – Aged Goat and Cow’s Milk
2nd Cheese Flight:
6)Jasper Hill Farm Weybridge – Organic Cow’s Milk
7)Jasper Hill Farm Cabot Clothbound Cheddar – English Style Cow’s Milk
8)Jasper Hill Farm Landaff – Semi-Firm Raw Cow’s Milk
9)Beehive Creamery Promontory – Irish Style Cow’s Milk
10)Beehive Creamery – Espresso and Lavendar Rubbed Cow’s Milk
11)Beehive Creamery – Cayenne Rubbed Cow’s Milk
12)Jasper Hill Farm – Raw Cow’s Milk Blue
1)Prosecco, Tenuta S. Anna, NV (Italy)
2)Sancerre, Paul Prieur 2010 (Loire, France)
3)Pinot Gris, Elk Cove 2011 (Williamette Valley, Oregon)
4)Chardonnay, Windracer 2007 (Anderson Valley, CA)
5)Pinot Noir, Domaine Carneros 2010 (Carneros, CA)
6)Merlot, Truchard 2008 (Carneros, CA)
7)Cabernet/Syrah Blend, Treana 2009 (Organic) (Paso Robles, CA)
8)Riesling, Poet’s Leap 2010 (Columbia Valley, WA)
Charlie “I Drink on the Job” Adler