February 27th, 2013 • No Comments
Guest Post by Christina Portz “Just the Bottle”
Miner Family Winery Dinner – Tuesday, February 26th, 2013
Last night, I was lucky enough to attend the Miner Family Winery Dinner at 2100 Prime at the Fairfax Hotel as part of the Capital Wine Festival.
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)
February 22nd, 2013 • No Comments
Guest Post by Christina Portz – “Just the Bottle”
Note: This Event was listed on TasteDC’s site as “South African Wine Tasting”
South African Wine Tasting
Last night I joined the Young Winos of DC including the amazing Girl Meets Glass for a South African wine tasting at Cordial Fine Wine & Spirits in Union Market.
We paid a small fee of $10 and sampled –
Buitenverwachting Sauvignon Blanc Constantia WO 2011 ($15.29 special bottle price)
De Morgenzon Chardonnay DMZ Stellenbosch WO 2012 ($16.19 special bottle price)
A.A. Badenhorst Secateurs Red Blend Swartland Coastal Region 2011
($14.39 special bottle price)
Kanonkop Kadette Red Blend Stellenbosch WO South Africa 2010
($14.39 special bottle price)
The wines we tasted were offered for 10% off. My favorite was the
Buitenverwachting Sauvignon Blanc Constantia WO 2011. It had wonderful acidity, light citrus notes and spice on the finish. The De Morgenzon Chardonnay DMZ Stellenbosch WO 2012 was also incredibly well done. It had creamy notes without being overly buttery or vanilla. There was some nice fruit midpalate.
Girl Meets Glass really enjoyed the reds especially the A.A. Badenhorst Secateurs Red Blend Swartland Coastal Region 2011. It was reminiscent of a GSM blend. The Kanonkop Kadette Red Blend Stellenbosch WO South Africa 2010 is one of the most well known and extremely well done wines from South Africa. It’s a bigger red with tobacco notes with a smooth finish.
We were lucky enough to have Eric Rohleder, Founder and Owner, Cordial Fine Wine & Spirits, leading our tasting. He is incredibly knowledgeable and helpful, but extremely down to Earth. I can’t wait to go back to the shop as the selection is well-curated and still affordable. They also had Hop Slam!!
After the wine, I continued the fun to Penn Social for my game show league. We played Pyramid and I was robbed. I did very well at Groundhog Day category. I ended up giving clues to my teammate for synonyms for friends and we didn’t get one. Sigh. Therefore, I stole a competitor’s beer. Next week, he’s going down.
February 18th, 2013 • No Comments
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..
Flour, Eggs and maybe 1 tablespoon of Olive Oil!
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.
State of the Art Cooking Facility
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..
Hand making Ravioli
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)
February 10th, 2013 • No Comments
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!
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
Charlie “I Drink on the Job” Adler