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DC Beer Festivals Kick In – 2015 Fall Issue

September 13th, 2015 • No Comments
A True Beer Connoisseur!

A True Beer Connoisseur!

DC Beer Festival season kicks in again – an amazing number of craft beer festivals – from 1-price all you can drink to the Mega Snallygaster “money is no obect” – there are festivals for the craft beer lover this Fall, 2015

As the head of TasteUSA, it’s my job to attend and cover as many food and drink festivals in the U.S. as possible – and since DC is my home base, here’s some upcoming events and maybe a recap or 2 to help you plan your Festival Season.

Beer, Bourbon & BBQ (September 19th, 2015 – Tyson’s Corner – but this festival visits many different cities during the season)- Trigger Agency’s series of over the top porkiness (?porkyness?) events that combine too much of what every hearty foodie wants: pigliciousness, Bourbon and of course craft brews! Expect more bacon too – it seems this is the current foodie draw to over-the-top events. Medium on the Beer Geek/Bourbon Geek scale, Trigger really specializes in a more laid-back vibe for the city slickers who want to just throw on some jeans and kick back a bit!

Arlington Backyard Beer Festival (September 19th, 2015 – Arlington Gateway, Rosslyn, VA) – although a first year event, the Organizers have put together multiple other local beer festivals including Drink the World Beer Festival and All-American Beer Festival . Expect a nice selection of craft beers and really great food trucks for food – the price is also right – you can save 30% off the ticket price at our site with promo code “tasteusa” and the VIP Tickets are only $45 before discount!

Das Best Oktoberfest (September 26th, 2015 – National Harbor, MD) – Hey, again you can get discounted tickets – only $29 for VIP all-you-can-drink – another Trigger Agency event that is very popular. You can do the German Oktoberfest thing, or simply enjoy lot’s of great beer – and since our discounted price is $29/per person (VIP) – you get a very affordable event to enjoy craft beers at!

All-American Beer Festival

All-American Beer Festival

Past Events (hey, they’ll be back next year!)

Snallygaster 2015 – Holy Smokes, this is one Great and expensive craft beer festival – Very High on the Beer Geek scale, maybe an 11 on a scale of 1 to 10! 300+ beers this year and many rare, cask, unique examples of hops, grain and yeast combined in an amazing array of choices. I actually tried a beer that

Annapolis Craft Beer & Music Festival – September 12th, 2015 – Outside the Navy-Marine Corps Stadium in Annapolis, this event is always fun and has a nice selection of local beers including Jail Break, Oliver Breweries, and Heavy Seas.

Have fun at upcoming craft beer festivals – I’ll include an article soon on new food and drink events at TasteUSA – Cheer!

Charlie “I Drink on the Job” Adler

Capital Food Fight Always Knocks Me Out – Round 2

November 12th, 2013 • No Comments

Foodie Celebrity Alert..

Yes, I went to my 2nd round at Capital Food Fight in Washington, D.C. at the Ron Reagan Building on Monday, November 11th, 2013. Getting to taste 60+ chefs, hobnobbing with Celebrity Chefs like Carla Hall, and Jose Andres and just soaking in the restaurant/hospitality way of life is such a treat!

2013-11-11 18.59.562013-11-11 19.38.56This annual extraganza raises $100,000s of dollars for DC Central Kitchen and also has the added benefit of raising the profile of Washington, D.C. as a True Foodie City – we always appreciate the added push! What really fascinates me about these mega-restaurant promotional events is there really isn’t one kind of crowd that attends – there are the diverse interests of DC from Lobbiests with clients, to Foodies/Restaurant people who either produce/make the dishes or are somehow connected with the industry. It’s definitely a schmoozerama, but it’s also a chance to meet some of the Big Name out of town chefs/celebrities like Tom Colicchio from Top Chef, Rick Bayless, Todd English, Art Smith and Battling Chefs Erik Bruner-Yang, Bertrand Chemel, Spike Gjerde and Anthony Lombardo.2013-11-11 20.21.232013-11-11 18.53.04
Dishes I Loved:

-Smoked Oyster Dish with Lamb Bacon by Beuchert’s Saloon – 3 reasons: smoke, oysters and bacon (in this case from the lamb neck!) – gets points for originality, interesting blend of sea/land and of course tastyness!

-Pulpo’s creative Shrimp Ceviche – I actually thought it was lobster and it had Aquavit in it – so booze and seafood combined!

-Farmer’s Fishers Crab Bisque – I’m not sure if that’s the name of the dish, but it had tons of crab in it – sweet!

-Slider from PJ Clarke’s – so lowbrow – Love It!

And many more..

2013-11-11 18.20.04Kudo’s to the Bloomery Plantation folks who allowed me (Illegally – Press was denigrated to the regular $250 Riff-Raff fold..) into the Chairman’s Double-Secret VIP area upstairs where I had their great cocktails, a wonderful 25 year old XO Cognac and got to hang with Carla Hall and Jose Andres before I decided that I actually wanted to taste the dishes downstairs!

And the Winner of the Battling Chef Competition: Spike Gjerde, Woodberry Kitchen!

Ohh, and purely for SEO, here’s the list of Restaurants that participated: 1789
2941
Al Tiramisu
Ambar
Airlie Center
Art & Soul
BLT Steak
Bar Charley
Barmini
Bastille
Béarnaise
Belga Café / Btoo
Beuchert’s Saloon
Blue Duck Tavern
Boqueria
Carmine’s
Cava/Sugo Osteria
Charlie Palmer Steak
Chipotle
Cuba Libre
Del Campo
Delia’s
Dolci Gelati
Dolcezza Gelato
Eat the Rich
Entyse
Equinox / Salamander Resort
Farmers Fishers
Founding Farmers
Fujimar
Good Stuff Eatery
Gordon Biersch
Granville Moore
Gristmill
Hank’s Oyster Bar
Hill Country BBQ
Ici Urban Bistro
Indique
J&G Steakhouse
Jackson 20 / The Grille at Morrison House
Jaleo
Kapnos
Kaz Sushi Bistro
Lebanese Taverna
Le Diplomate
Lia’s
Lincoln
MXDC Restaurant
Mandu
Maketto
Matchbox
Mint Gastropub by Malcolm Mitchell
Nick’s River Side Grill
Osteria Elisir
Oyamel
PJ Clarke’s
Ping Pong Dim Sum
Pizzeria Orso
Policy
Pulpo
Rappahannock River Oysters
Ris
Santa Lucia Coffee
Sonoma
Sticky Fingers
Taberna del Alabardero Restaurant
Taco Bamba
Table
Teddy and the Bully Bar
The Majestic
The Source
Toki Underground
Tony and Joe’s Seafood Place
Trummer’s on Main
Vermilion
Vidalia
Vinoteca
Westend Bistro
Willow
Woodberry Kitchen
Zengo

On the Rocks Or Whiskeython!

October 13th, 2013 • No Comments

On The Rocks: Whiskey & Fine Spirits Festival 2013

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Washingtonian hosts our second annual whiskey and fine spirits festival, On the Rocks, on October 10, 2013. Guests will enjoy a live band, delectable fare, and sips of premium whiskey, Scotch, malt, bourbon, rum, vodka, gin, tequila, and much more. This high-end tasting costs $65 to attend and will be advertised in Washingtonian and on washingtonian.com, Facebook, and Twitter.

On The Rocks: Whiskey & Fine Spirits Festival 2013

Washingtonian hosts our second annual whiskey and fine spirits festival, On the Rocks, on October 10, 2013. Guests will enjoy a live band, delectable fare, and sips of premium whiskey, Scotch, malt, bourbon, rum, vodka, gin, tequila, and much more. This high-end tasting costs $65 to attend and will be advertised in Washingtonian and on washingtonian.com, Facebook, and Twitter.

What

  • Unlimited spirits tastings featuring premium whiskey, Scotch, bourbon, rum, vodka, gin, tequila, and more!
  • Exquisite cuisine from acclaimed caterer Spilled Milk Catering
  • Live music and entertainment from NYX Entertainment
  • Collectable ‘On The Rocks’ glasses for all party goers
  • Spirits education from specialists in the industry

When

7pm until 10:30pm

Where


The Powerhouse
3255 Grace Street, NW
Washington DC 20007

Spirits

PLATINUM

Catoctin Creek Distilling Company2013-10-10 20.17.06

Upcoming TasteDC Whiskey Event:

The Single Malt and Scotch Whisky Extravaganza, Wednesday October 30, 2013

It’s All Turkish to Me – My First Cooking Class at Culinaria, Vienna, Virginia

October 12th, 2013 • 2 Comments

I’ve been wanting to try Culinaria Cooking School in Vienna, Virginia for awhile and decided to try their Intro to Turkish Cuisine cooking class on Wednesday, October 9th, 2013.

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Culinaria was founded by long time local cooking instructors Stephen Sands and Pete Snaith who both learned their trade teaching at Bethesda, Marylands’ L’Academie de Cuisine (Pete also had some time at the Culinary Institute of Florence). Our instructor for this event was Stefanie Sacripante who graduated from NYC’s Institute of Culinary Education and worked at various stints including Le Cirque also in NYC – a complete Bio of Culinaria’s Staff is Here. She is of French and Italian descent with a classic mix of New York which definitely gave her street cred a la Anthony Bourdain (she’s way better behaved!).

The Location: Although slightly hidden from the main street, the school is located in the heart of Vienna, VA and has something a bit rare for cooking schools in our area: plenty of parking! Of course I was attending after most businesses were closed, but there is parking in the area as well. The space is actually 2 kitchens: a Demonstration Kitchen for up to 24 students and a Hands-On (Participation) Kitchen for up to 18 people. The space was very pleasant and well laid-out, so definite plus on being spacious and easy to maneuver, prep and cook in.

2013-10-09 21.26.38The Class: This was a Participation class based on traditional Turkish cuisine with 5 dishes:

  • Shepherd’s Salad
  • Classic Lamb Kofte
  • Plain & Perfect Pilav (Rice)
  • Turkish Braised Leeks in Olive Oil & Lemon Juice
  • Pears Poached in Clove Syrup

We first made the Salad together and then there was explanations of preparation and history of each dish afterwards with well written recipes and then each student prepared one of the dishes. I’ve been to many recreational cooking classes and what I liked most about this one was the instructors’s interesting personal history and story about her mother who was a child in war-torn France during WW II – and because she was of Italian descent, she was not treated very well by her French neighbors!

The Dishes:

2013-10-09 19.28.01Shepherd’s Salad

The first dish we made at the beginning was the Shepherd’s Salad – very much a traditional Mediterranean style salad with cucumbers, red onion, parsley and tomatoes. This is the first time I had heard of Maras or kirimizi flakes which are a type of dried hot pepper seasoning. The dressing was essentially just lemon and olive oil, so it’s a very refreshing dish – which is especially cooling in hotter climate weather.

2013-10-09 21.14.43Classic Lamb Kofte

Kofte is a take on the “meatball”, the ultimate comfort food for pretty much every European or Middle Eastern cuisine! The meat used is lamb which strongly suggests Turkey’s Middle-Eastern routes, but also it’s Greek influence. Day-old bread which is dried out is soaked in water, squeezed out and then crumbled into a mixture of ground lamb, grated onion, a little egg, minced parsley, cumin salt and Kirmizi spice. The latter 2 spices suggest Middle Eastern cooking, especially the cumin. The secret of this dish is to roll the ball of meat in your hands and slightly compress into an egg shape – then cook the whole mixture in ghee (clarified butter) or just melted unsalted butter – only about 3 minutes per side, these cook pretty fast! The moistened/squeezed bread added to the meat I’ve seen in many Italian recipes for meatballs, but Italians generally use a mix of meats other than lamb like beef/pork/veal, so there’s another regional difference. One of the best explanations I’ve ever heard for why different cultures use different animal meats is that the terrain and vegetation of a place determines the animal (and in the case of pork, often the religious views as well!) – hilly/rocky regions have a better time raising goats, lamb and sheep, more open areas with more open grass sources tend towards beef and veal. The sauce for this is normally some yogurt mixed with some spices – meaty/warm vs. cooling/creamy is such a great contrast, this was my favorite dish of the evening – and so simple!

 Plain & Perfect Pilav (Rice)

2013-10-09 21.23.19Don’t make fun of me – I have a really hard time making rice that doesn’t stick together! Yes, I soak the rice 3 or 4 times, but I guess I overcook it or maybe..I don’t fluff it at the right time! I’m not sure, but this recipe for rice came out perfect. Something unusual was that after rinsing, the rice was put into almost boiling water to pre-cook it and after that cooled down, it was drained and sauteed in butter for a few minutes. Also, the rice was cooked afterward for about 12 minutes at a low simmer with the top tightly on – I’m going to play with each part of this until I get my rice right..practice, practice, practice!

2013-10-09 21.24.09Turkish Braised Leeks in Olive Oil & Lemon Juice

Leeks can be a real pain to prepare – they get so much dirt and sand between their leaves and it’s hard to get out. Chef Stefanie showed us a few tricks: after cutting off the root end, she cut cross-wise into about 1-inch disks and then we “telescoped” them by pushing out the centers into cold water and thus rinsing the dirt in cold water. Also the rings keep the integrity of the dish under the slow braising so they aren’t stringy messes. Add some chopped carrots and a tablespoon of uncooked rice into a heavy pan, and simmer in olive oil for about 10 minutes. Add salt, a little sugar and a little over a cup of water and let simmer on medium for about 20 or 30 minutes until soft. Finish with some lemon juice and maybe a sprinkle of salt and a very simple dish is complete.

2013-10-09 20.43.20Pears Poached in Clove Syrup

This is a dish very similar to a Spanish dish where pears are poached in red wine and sugar – so I guess all through the Mediterranean something like this is prepared. It’s very simple: take pears that are rather firm (these were actually a bit ripe, but the dish worked anyway – it’s pretty forgiving), cut them in half and core and stem a bit and put them into a hot solution of a 2:1 ratio of water to sugar with some sliced lemon and a few cloves, and basically cook until the pears are soft, take out the pears and reduce until it becomes a syrup. I was thinking a little rosewater could have been used instead of the cloves, or maybe cinnamon. Chef Stephanie had some home-made pear sorbet she had made and paired the 2 together – a pear and pear comparison dessert – delicious! Ohh, and we took some of the Greek yogurt and put this on the reduced pairs instead of the Kofte – yogurt has that wonderful cooling/creamy influence and of course tastes great against sweet.

2013-10-09 21.27.21Conclusion

Culinaria is run by cooking class veterans and has a really choice cooking school set-up with room to grow. They also have an extensive offering of a broad range of cooking classes based on skill or special interest. In my opinion, they have a very good niche in the NoVA/DC area in that they are very close to Tysons Corner and tons of corporate event planners, but also they are centered in a relatively high-income demographic area (especially if Oakton nearby is considered). Once they get their wine programs going again – a short-term hiccup at best from what I understand – they will really have the interests of NoVA food enthusiasts and their dollars as well. I definitely intend on attending more of their classes and weekend events are probably where a DC guy like me is more likely to spend the most time – I hate driving to VA at rush hour during the week!

Charlie “I Drink on the Job” Adler

Some Upcoming Culinaria Cooking Classes on the TasteDC Calendar:

Virginia Gets Epic – Epicurience Food and Wine Festival

September 2nd, 2013 • No Comments

A Wine & Food Festival Two Hundred Years in the Making..

Epicurience .. So what makes a wine and food festival a great experience? Well to start, it should have the participation of lot’s of great wineries and Epicurience – dubbed as A food and wine experience so epic, in fact, that we’re calling it something completely new – had a great turnout of Virginia wineries and wines.

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Picture a food and wine festival so unique that no existing name quite fit.

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Held in the East Coast’s premier wine region, Loudoun, Virginia: DC’s Wine Country.

It’s where insiders come to savor award-winning wines and seek out noteworthy farm-to-table cuisine.

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Taste the finest in Virginia wines, meet top tastemakers and master winemakers, sample cuisine prepared by celebrated chefs from around the country.
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Epicurience on TasteDC – Cheers!

Charlie “I Drink on the Job” Adler

Hop Chef Opening Competition for DC Beer Week 2013..And the Winner Is..

August 12th, 2013 • No Comments

2013-08-11 19.25.39Had a fun time at the Hop Chef opening event for DC Beer Week at Longview Gallery on Sunday, August 11th, 2013 – Hopchef.

2013-08-11 19.00.14Brewery Ommegang and the Washington City Paper have invited 8 of the area’s most talented chefs to cook with and pair a unique dish with beers of Brewery Ommegang to earn the title of Hop Chef DC.
Ommegang Brewery was the sponsor for this event and the concept was for 8 chef’s to use a bit of each various beer in their dishes and obviously to win the tasting competition – a Foodie group of judges including K Street Kate, Mel Gold, Tammy Tuck with the City Paper, and Lauren DeSantos, Capital Cooking.

Surprisingly Delicious Haute Dogs from DC3

Surprisingly Delicious Haute Dogs from DC3

The Winner is..Will Artley, Pizzeria Orso!

The Winner is..Will Artley, Pizzeria Orso!

The Event was designed so that each Restaurant had it’s own dish that included the beer in the dish, but attendees could also pair the beer with the dish. Since there was only one beer line (but it moved pretty quickly – I mean I got about 8 beer “tastes” in under 2 1/2 hours!).
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2013-08-11 19.17.45The crowd was quite a mix of industry people and DC Beer Lovers – I would call it DC Eclectic – but alot of new faces which is what makes DC such a unique Foodie market – we just seem to keep getting new people to our burgeoning beer and restaurant scenes – Cheers!

Charlie “I Drink on the Job” Adler

Upcoming DC Beer Week Events of Note:

4th Annual Chesapeake Crab and Beer Festival (2 Sessions), Saturday, August 17th, 2013

DC BRAU’s Genuine 2nd Annual DC Beer Week Crab Fest at the Quarterdeck, Wednesday, August 14th, 2013

NoMA BeerFest, Saturday, August 17th, 2013

 

Chili from P.J. Clarkes

Chili from P.J. Clarkes

Robust and Complex dish by Clyde's

Robust and Complex dish by Clyde’s

Craft Beer Goes Crazy in DC!

July 28th, 2013 • No Comments

Union Market had a Memorable Craft Beer Shindig on Saturday, July 27th, 2013..

I attended the Eat Local First Farm to Street Party on a sunny day with a late outpour that brought true Foodies together..Capital Kombucha, Route 11 Potato Chips, Uncle Brutha’s Hot Sauce, Vigilante Coffee and a whole slew of local foodies, artisans, restaurants and craft beers all came together to create a true Foodie Gathering!

2013-07-27 13.18.07Craft Beer is really Hot in DC right now, and here’s the list of craft beers that Meridian Pint sponsored and poured at the event:

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Recent List of Local beers served at the Union Market “Eat Local First” Block Party –

3 Stars Citra & Lemon Peel Saison
Blue Mountain Full Nelson Pale Ale
Brewer’s Art Parking Lot Beer
DC Brau The Tradition
Devils Backbone Vienna Lager
Dogfish Head Festina Peche
DuClaw Euforia
Evolution Lot 3 IPA
Flying Dog UnderDog
Franklin’s Mandarin Summer
Hardywood Singel
Heavy Seas Loose Cannon
Lost Rhino Meridian Kolsch
Mad Fox Post Meridian Schwarzbier
Monocacy Riot Rye
Oliver Modern Life Is Rubbish
Port City Optimal Wit
Stillwater Cellar Door
Troegs Perpetual IPA
Union Balt Altbier2013-07-27 15.06.10

I enjoyed quite a few of the beers – 6 to be exact, but I had recently tried the Stillwater Cellar Door at Birreria in Georgeotwn, and I’ve had the Port City Optimal Wit many times at local bars. Since it’s Summer, most of the offerings were lighter, lower in alcohol beers to refresh – it was about 90 degrees until the rains came!

Overall, the crowd was pretty young – I would say even younger than the average Union Market crowd, and I would assume that’s because of the nature of the event: an outdoor affair with great craft beers. To really tell you what it was like is impossible – the new DC Foodie and craft beer scene has to be experienced..so many people with exciting ideas, lofty goals and unique perspectives on what the future will hold. Looking at a crystal ball, my first assumption is that coffee is really happening – quite a few companies are opening roasting facilities soon and I’ll keep readers up to date on that. Kombucha is here and with over 3 vendors at the event, I think you’ll start seeing more in markets. The one question spot is food delivery – will people engage in websites that deliver specific ingredients with recipe instructions (I’m extremely skeptical) or more general delivery of food..it’s hard to say, but it’s also hard to know – personally, I still shop for all my ingredients at local stores, but honestly the strange behavior of shoppers (weird outbursts, unfriendly staff, and frankly limited selections) may change that for me soon – who knows..

Cheers!

Charlie “I Drink on the Job” Adler

How to Create “Event Frustration”

June 23rd, 2013 • No Comments

There is nothing more frustrating..

Who’s on First, What’s on Second..you know that frustrating feeling – all you want to do is attend an event that you found on some webpage/flyer/friend mentioned and you..can’t find the details! OK, so you’re not desperate to find out about that cooking class, wine dinner or some other event, but you just wanna know – is it going to happen on a given date (maybe the chef looks good or it’s the perfect “date night” or you’ve always wanted to learn how to mix Rum cocktails..), what’s the price (does it include tax and tip?) and can they accomodate your situation (are there “gluten-free” options, is it vegetarian-friendly..and BTW, what does that mean?).

As a person making a living following food and drink events, it is VERY frustrating for me to find an event and not be able to get clear details – Ugghhhh!! So rather than point the fnger at any Event Organizer, I’m going to tell all Events people how to make your customer – FRUSTRATED TO THE POINT OF BOILING OVER..hopefully you all have a sense of humor..

1) Sell Tickets to your event the Old School way – over the phone..

Diners make reservations for restaurants mostly online, so why would anyone want to call a human being and order tickets to your upcoming wine dinner? That phone call is going to be answered 90% of the time by voice mail, but when I do get a live person, the conversation is PAINFUL! The first most obvious question I ask is “are you holding this event, it’s not on your website?” (most likely I found it listed somewhere else on the internet)..then I get the pause..then I ask to confirm the date, menu, and price..again, I get the infinitely long pause. The worst reaction to my questions is the most likely to happen – the person on the phone puts me on hold and tries to FIND THE INFORMATION!

2) Don’t List the Event on Your Webpage

Or list the event on your Facebook Fan Page – yes, this is bad as well – why? Because a restaurant’s webpage is it’s pride and center of control, as it should be for any business. It’s not wrong to list an event on your Facebook Page, but at least include it as well on your website – even better, have your Fanpage link back to your website. Your website is your reputation..repeat, over and over, again and again..

 3) Leave Outdated Events on Your Website

Hey, Father’s Day is over – it’s one day/evening – so make sure you delete it from your page by the next day! I’ve seen events so old that I’m not even sure what year events posted are – nothing freaks a potential attendee out more than the thought that the event is a different year! And of course, then you call, and get the wonderful (sarcasm!) person on the other line..

List “Upcoming Events” and make sure they’re mostly (or only!) events that have occured in the past- I mean, you never know, somebody might like to see the skeleton of your events!

4) Make Sure to Forget at Least One Important Component of the Event

You won’t believe this – I guesstimate that 25% of all events posted on a restaurant website have at least one glaring error – the worst is wrong date, but I’ve seen where a multi-restaurant chain doesn’t list the location of the event, I’ve seen price missing (is tax and tip included, or is that added on later?), how to RSVP (or worse – the restaurant leaves an email or phone number to make the RSVP – would a consumer RSVP to book a reservation at your restaurant that way??), no time listed (just show up anytime!!) and often misleading information or missing information like a menu for a wine dinner.

5) When Answering Any Questions Relating to an Event, Be Evasive

Oh, you don’t believe a top-tier restaurant or hotel staff person could be condescending and lack important details on an upcoming event? Wrong! I’ve emailed and called the top restaurants to get details on their wine dinners – often, they snootily tell me that these wine dinners are only emailed to their “exclusive” email list..so should I not attend the event? And what if I am on that exclusive email list – how do I purchase a ticket..do I have to speak to this snooty person..and hope they answer my questions?

I hope you had fun reading this Post – it’s not meant to be mean or angry (a bit sarcastic — maybe!), but more to bring light to an easily solveable issue. Restaurants seem to act like their website isn’t important: menus that are downloaded as pdf’s, address and contact information missing, and usually extraneous scripts or images that clutter up the screen and actually frustrate the restaurant or event goer. Remember this – people who have money and dine out quite a bit, normally lack time – so use your restaurant website to maximize their time and get them to your place of business..it’s easier to upsell that dessert to someone who’s sitting in your restaurant’s seat – Cheers!

Charlie “I Drink on the Job” Adler

A Dramtastic Experience with The Glenlivet

June 12th, 2013 • No Comments

The Glenlivet Dram + Discover came to Washington, D.C. on Tuesday, June 11th with a fascinating mix: a cooking class experience at Culinaerie with recipes and Scotch pairing!

Craig Bridger - The Glenlivet Brand Ambassador

Craig Bridger – The Glenlivet Brand Ambassador

Part presentation, part tasting and part cooking class, this event showcased 2 really great Scotches produced by The Glenlivet: their 18 year old and the Nadurra Cask Strength. The question is: Does Scotch pair well with food?2013-06-11 18.56.23

Our chef for the event was Wendi James – I had met her at a prior cooking class at the Hill Center a few months before teaching a pasta class – she’s a very good cooking teacher with really great presentation skills (in other words, she uses plain English!) so it was easy to understand her directions. The recipes were for:

  • Smoked Chicken in Bacon Cream Sauce
  • Mashed Sweet Potatoes
  • Vanilla Vinaigrette
  • Butterscotch Bread Pudding

Little pointers along the way made it educational – for example, to make “lardons” (in essence crispy bacon pieces), Wendi said it’s best to start with a pan on low heat vs high heat. See, I always start with a hot pan – it’s just my way of getting food started quickly..but that’s actually a bad idea if you’re trying to render fat – so it makes more sense to put the bacon pieces in a low heat pan to let the fat melt and create “oil” and slowly crisp the exterior. Hmmm, good lesson!

2013-06-11 18.38.04Of course, my friend Emily is Kosher – and two immediate problems came to mind: 1)bacon! and 2)meat and dairy at the same meal..Emily was a real trooper (I swore to her – I had no idea what the dishes would be!) and she simply ate the chicken prepared without the bacon (I highly doubt the meal was even close to Kosher – Such is Life!)

So how did the Scotch and food pairing go? Well, of course, I had to raise my hand and ask Craig, Glenlivet’s Brand Ambassador how he suggested that Scotch and food be paired. His answer was also pretty insightful: the 18 Year Old Glenlivet is a rounder/mellower style of Scotch than the Nadurra which is full “Cask” strength and uses only Bourbon barrels (the 18 Year gets both Sherry and Bourbon barrel aging). Also one other quick point: Glenlivet uses minimal if any peat-smoked grains, so the smokyness of the Scotch is really not a factor. The 18 year went well with the bacon/cream sauce and the smoky chicken, but even better with the mashed Sweet Potatoes because they had orange zest in the ingredients – that really made it pair beautifully! Since the Nadurra is a more aggressive style, you need something to either cut the intensity or match it – so cheese being a fat often is paired with it, but also desserts – he mentioned chocolate is a great pairing, but I noticed the butterscotch sauce in the Bread Pudding sort of tamed the flames of the Scotch. When I looked at the recipes, I noticed: smoke, vanilla and butterscotch – these are noteworthy components of the Whisky aging process, so it just makes sense that using these in cooking will pair well..

Always finish with a dram..

Always finish with a dram..

Conclusion: Glenlivet, Culinaerie and everyone staffing the event did a bang up job of presenting Scotch as a wonderful addition to a meal – not just a drink to be enjoyed by itself. I suggest you look for these type of events in your city..and of course if you live in Washington, D.C., check out the TasteDC site for cooking classes and these type of events – Cheers!

Charlie “I Drink on the Job” Adler

Spanish Wine Dinners Make Me Sing Ole!

May 30th, 2013 • No Comments

There’s just something about a wine dinner..elegance, sophistication..lots of great wine and food..2013-05-29 18.56.43

I attended a wonderful Spanish Wine Dinner from part of the Tradewinds Specialty Imports Portfolio – the Wine dinner was from Bodegas Ismael Arroyo, a great historic winery from the Ribera del Duero area of Spain. Here’s a photo of their 16th century wine cellar – pretty impressive!spanishwinecellarbodegasismaelarroyoThis event was held on Wednesday, May 29th at Taberna del Alabardero – the Top Rated Spanish Restaurant in Washington, D.C. and for good reason – their food, chef, management and sommelier Gustavo together make this a destination for Foodies and wine lovers – and they know how to throw a wine dinner!

Below is the menu with details – overall, I really enjoyed the wines, but especially enjoyed the aged Valsotillo Vendimia Seleccionada Reserva 2004 D.O. Ribera del Duero – and the importer Estebe explained it best – it had quite a bit of acidity to balance the tannins and American oak after aging and made the wine sing on my palate! This says alot about high alcohol levles of today’s wines: they may be enjoyable  for a few sips or a glass, but acidity helps to refresh your palate and make them pair better with food. I also really enjoyed the aromatically “barnyardy” 1999 Valsotillo Gran Reserva – this was an unusual wine in that it had alot of funk on the nose, but it had a pretty delicate structure – something kind of pensive, maybe a wine to discuss philosophy or to cellar for many years and share with only close friends..there’s something to be said for that!

Food-wise, Taberna really excels, but the steak stood out for it’s simplicity, tenderness and good salty flavor – it’s rare that a steak wakes up my palate, but the flavors of this with the Tempranillo revived my tastebuds and actually I was hankering for more!

Enjoy perusing the menu..and remember..

I’m Charlie “I Drink on the Job” Adler !

Delicious Quail with Lupini Beans!

Delicious Quail with Lupini Beans!

Taberna del Alabardero Presents: Bodegas Ismael Arroyo Wine Tasting Dinner

Executive Chef Javier Romero, In collaboration with Sommelier Gustavo Iniesta, invite you to a unique Wine Tasting experience, where you are going to discover the Wines from One of the most Important Wineries in Ribera Del Duero Region: Bodegas Ismael Arroyo Featuring: Estebe Salgado Bodegas Ismael Arroyo Ambassador and Tradewindsspecialty, Inc Owner Price Per person: $95.00 (Tax and Service Included)

For reservations

Wine Dinner Tickets at Taberna del Alabardero

Friday, May 29th 2013 Reception 6:30pm Dinner 7:00pm Cocktail Reception Endivia, Mollejas y Mousse de Pato Endive, Sweetbreads and Duck Mousse Mejillones Tigre Stuffed Mussels Shells Ajoblanco de Gambas al Ajillo Cold Garlic and Almond Soup with Garlic Shrimp Flavor Bohigas Brut Nature Reserva D.O. Cava

First Appetizer Ensalada de Pochas, Codorniz a la frambuesa y lascas de Foie White Bean Salad, raspberry-quail Stew and Foie chips Valsotillo Crianza 2009 D.O. Ribera del Duero

Second Appetizer Bacalao Confitado con txangurro y tomate sobre un Caldo Ahumado Confit Codfish with Crabmeat and Tomato over a Smoky Broth Valsotillo Reserva 2004 D.O. Ribera del Duero2013-05-29 20.33.13

First Course Rabo de Toro en Estofado de Noras, Calabaza Liquida y Cogollos en Tempura Nora (Sweet Pepper) Stewed Oxtail, Liquid Pumpkin and Heart Lettuce in Tempura Valsotillo Vendimia Seleccionada Reserva 2004 D.O. Ribera del Duero

2013-05-29 20.39.11Second Course Rib-Eye de Ternera, Tortilla Espanola e Higados Encebollados Veal Rib-Eye, Spanish Potato Omelet with Liver and Onions Valsotillo Gran Reserva 1999 D.O. Ribera del Duero

Dessert Queso de Cabrales en Texturas con Helado de Membrillo Cabrales (Blue Cheese) in Textures with Quince Ice Cream Alexandro Pedro Ximenez D.O. Jerez-Xerez-Sherry

Cassandra Salgado

Cassandra Salgado