Archive for the ‘wine and food pairing’ Category
It’s that time of year where everyone wants to know which wine goes with the Thanksgiving Turkey..
Here are some fun wine classes around Thanksgiving that offer more than just the usual suspects like Beaujolais Nouveau and German Rieslings – both great, but there are so many fantastic and fun pairings to consider! The key to Thanksgiving is to consider the whole family..or at least those over 21 years of age – I mean does Aunt Harriet really want some complex pairing partner to her pumpkin pie with marshmallows? Maybe something not too heavy, and even a touch sweet works better! I always say bring 2 bottles to the Thanksgiving meal – one cheap for everybody who just wants something fun to drink and one for yourself..who’s going to notice anyway – just put your favorite bottle under the table, grab and pour when needed..
In this walk-around style event, you will be “Thankful” to taste 15 of our most sought-after. Those wines are hand-selected by our Chef and Sommelier Staff and beyond Beaujolais with 3 stations of wine styles that are perfect compliments to a traditional Thanksgiving feast. Whether you are planning dinner at your own home or want advice on what to bring to a party, our 3 sommeliers will assist you while you taste delicious, great value wines.
This is with Wine Workshop which not only does excellent tastings but some pretty awesome (pricey too!) wine dinners with some of the world’s greatest wine producers..Since Turley’s debut vintage of 1993, it was quickly established that Turley Cellars was deadly serious about making blockbuster Zinfandels from some of California’s oldest, pre-prohibition, head-pruned vineyards. The wines are made from super ripe grapes that express the essence of Zinfandel. Larry Turley’s wines are extraordinarily rich and clearly the most concentrated and powerful Zinfandels ever made. As Robert Parker has stated many times in the past, “Turley Cellars’ offerings have become the reference point for Zinfandel, as they are the most complex, concentrated, hedonistic wines ever produced from this varietal.”
Taste among these classics:
1996 Aida; 2002, 2003 Dragon; 1998, 2001 Duarte, 1999 Estate; 1997, 2001 Moore ‘Earthquake’; 2001 Pesenti; 1999, 2001 Pringle Family; 2003 Rattlesnake Ridge; 1999, 2000 Tofanelli and 2001 Vineyard 101. Fantastic Fortified Flavors of Port, Sherry and Madeira, Sunday, November 23rd, 2014 at Chain Bridge Cellars, McLean, VA
As Fall turns to Winter and Thanksgiving and the December Holidays come close, it’s a fine time to explore the warming wonders of the world’s best fortified wines. They can be dry and savory (like Rainwater or Sercial Madeira) or sweet and unctuous (like Bual Madeira or Port). Some are complements to a fine meal, while others are the crowning touch after dessert. But all are fascinating, fun to explore, and very, very, delicious.
Join us on Sunday, November 23, as we explore the world of sweet and savory fortified wines from Port and Medeira. We’ll taste four Ports, ranging from a wood-aged white Port to a rare single-vintage Tawny and two wines from the great 2011 Vintage Port release:
Rozes Porto White Reserve NV
Quinta Dona Matilde Vintage Port 2011
Quinta do Noval Vintage Port 2011
Quinta Dona Matilde Colhieta Port 2004
For the Madeiras, we’ll travel back in time to the 18th Century, when Madeira was the most popular drink of our Founding Fathers. The Rare Wine Company and Madeira producer Barbeito have created a line-up of wines that showcase styles most popular in various cities of Colonial America – we’ll try four of them:
Barbeito New York Malmsey Reserve
Barbeito Boston Bual Reserve
Barbeito Baltimore Rainwater Reserve
Barbeito Charleston Sercial Reserve
We’ll serve you some wonderful pairing bites like walnuts, dried fruit, salty bleu cheeses, and even a little dark chocolate so you can enjoy how well the wines play with food. You’ll learn how they were created, are made, and the best way and time to enjoy each wine. Most of all, though, you’ll enjoy eight delicious fortified wines and a rousing good time!
I really enjoyed this event with a family member of the Braida Winery in attendance – wine expert Norbert Reinisch, Braida’s Export Manager and Founder’s Son-In-Law. The tasting included Braida’s current releases of Montebruna, Il Baciale, Moscato d’Asti and Brachetto d’Acqui..But we also got to taste multiple vintages of Bricco dell’Uccellone and Ai Suma in a pre-dinner wine tasting that was fabulous! Norbert has in interesting personal story: he’s actually Austrian and began his career as a Doctor..somewhere along the line he fell in love with a member of the Braida Family and changed his career from internist to wine ambassador! As they say – tough job – now he gets to travel the world and promote his wine family’s wines and thell their story – I could think of worse jobs!
Monferrato Rosso Il Baciale 2011, $29.99
A blend of Barbera, Pinot Noir and I think Merlot – beautiful cherry fruit with a touch of pepper from the Pinot and some backbone from the Merlot
Barbera Bricco dell’Uccelone 2009, $84.99
Barbera Bricco dell’Uccelone 2010, $86.99
These two wines were both 100% Barbera but very different. The 2009 had amazing fruit-forward cherry and even a bit of baked apple fruit intensity, and oak was in the background but beautiful licorice/anise on the finish. The 2010 was tight and needs at least a few more years for the cherry fruit to break through the strong structure of French Oak tannins and red skin tannins as well which made this quite licorice on the finish and also a bit closed on the nose – this one will be much better 5 and even 10 years from now!
Barbera Ai Suma 2007, $121.99
Barbera Ai Suma 2009, $112.99
Again, these two wines were picked from the same vineyards, but from different vintages. From the intense aromatics to the first sip, the 2007 was just amazing on the palate with tons of cherry fruit, but also an added dimension – not just great acidity which Barbera is distinctly known for even in these hotter/riper vintages – but this wine had character and almost a brooding development of complexity. The tannins were there, but beautifully incorporated with fruit, oak and lush chewiness on my palate – I felt this wine luxuriously on my palate. The 2009 was also very good, but distintly had more chocolate, baked cherry pie and sweetness that surprised me a bit because it was younger. Make a note: these wines are both around 16% alcohol, so they are trophy wines that can stand-up competitively to top Bordeaux and Napa, but with so much more acidity to keep them refreshing!
Three Course Wine Dinner Menu
Fluke Crudo with preserved lemon, moscatto gelee, frisee and local asian pear
paired with 2012 Moscato d’Asti
Grilled Duck Breast “Autunno” Duck, chicharonnes, Barbera cherry gastrique with savory pumpkin and sage bread pudding
paired with 2011 Barbera Monte Bruna
Plum crisp with Local plums, brown sugar farro crumble and local goat cheese gelato
paired with 2012 Brachetto d’Acqui
Little known fact: the grape varietal “Barbera” was once a throw-away jug wine kind of grape that was never taken very seriously in the Piedmont Region of Italy where Barolo and Barbaresco are the King and Queen of wines respectively. Guiseppe Bologna, the founder of Braida winery, was the first back in the 1980’s to produce prodigious wines by planting Barbera vines on his family’s land and using new French oak as his aging barriques.
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.
Picture a food and wine festival so unique that no existing name quite fit.
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.
Epicurience on TasteDC – Cheers!
Charlie “I Drink on the Job” Adler
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!This 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 !
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)
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
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
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
“In Order to Make Great Wine, the Vines Must Suffer..”
I attended a recent trade tasting given by the Bureau of Burgundy Wines on Tuesday, April 23rd at the Capital Wine School in Washington, D.C. – it was taught by a very affable and precise Jean-Pierre Renard who took us through history, philosophy and ultimately a tasting of 9 wines from the lowest classification up to a Grand Cru – Corton Grand Cru, les Renardes, 2008 Domaine Maillard.
We covered the basics of Burgundy which can actually be quite confusing. In a nutshell, Burgundy is a region and the wines are named from their location in that region. The basic breakdown is Regional wines, Village wines, Premiere Cru wines and Grands Cru wines, each respective layer being more rare and specific to a smaller number of wines and thus normally costing more as well. If you purchase a regular Bourgogne with little more information on the bottle, it most likely can come from grapes grown anywhere in that region. Village wines have regionality, but are not specific to any site while Premiere Cru and Grands Cru grapes come from specified parcels. Add to this the complexity rule-wise of “climats” which loosely translates according to the speaker as the “DNA of the individual Bourgogne Vineyards” – I actually found a site in English that delves deeper into the climats concept – the “climats”. Climats equates closely with “terroir”..
OK, now that you’re probably totally confused, let me say that much of what the speaker said rang true with what I had learned over the past 15 years at various wine classes and courses.
Burgundy has been producing serious wine since the Roman times, and afterwards the plots of land came from Church donations by nobles – they always gave their worst sites (poorest and rockiest soils) to the local Monasteries. Ironically, the rocky soils and hills they donated actually produce the world’s greatest wines!
The concept of “terroir” has really been developed from the wines of Burgundy more so than any other region – why?
1)They pretty much only use Pinot Noir for red wines and Chardonnay for white wines (a few exceptions like Aligote, but these are not blended)
2)hillside vineyards grow very different quality grapes from vineyards grown in the valley – hillier/higher sites produce more intense wine flavors, valley grapes are more generic.
3)Each vineyard site has it’s own weather patterns, geology, geography and even human/historical conditions. This last point is very confusing to most Americans: wine is made by humans, NOT by nature! Choosing the right site and propagating the best grapes is a human endeavor, but Nature is always adding chance to the equation. There is science as well as mysticism in the vineyard, maybe even some witchcraft..
“People can’t wait for aging wine any more, they want to drink everything young..”
A sad refrain by Jean-Pierre, but the reality of the modern wine drinker – people today don’t want to age their wines, so they want to drink young vintages before they’re ready to shine. There is so much history in Burgundy and even though winemaking today is better than ever, to truly understand and appreciate a fine age-worthy Burgundy, you simply must wait – Patience!
Charlie “I Drink on the Job” Adler
Upcoming French Events on TasteDC April/May 2013:
-April 30th – French Cooking: French Basics 101 at Cookology, $65
-May 1st – Wine Maker Dinner at Eola, featuring Château Léoville-Poyferré, $135
-May 20th – French Classics: The Suckling Pig, $60
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)
What Better Way to Start Than with THE Grand Bordeaux Tasting..
Most Start-ups launch with a big PR blitz and lots of sizzle and noise. That’s great, especially if you have lot’s of venture capitalists/financiers behind you and money to throw..unfortunately, I do not! Still, what better way to launch TasteDC (still needs some Design work – sort of a house that needs door knobs and paint) than with a GRAND Tasting – I mean it’s even in the name – Union des Grands Crus de Bordeaux!
So what should you expect at this tasting?
1) Great Producers Showcasing a Fantastic Vintage -I’m attaching the list of producers (below) – I know, it’s completely Overwhelming – sort of like going to the store and seeing all those Chateaux on the wine labels and trying to figure out: 1)which one will taste good and 2)why are the prices all over the place – I mean should I really spend $49.99 on a wine when the label on the wine next to it is $8.99? The Grands Crus are the best wine makers in Bordeaux, so you can expect to taste some really great wines.
2) A Chance to Connect and Understand Bordeaux Better – first of all, what is Bordeaux? Bordeaux is one of the largest wine growing regions in the world – it’s in Southeast France just off the coast of the Atlantic Ocean. The French label their wines primarily by Region (versus by Varietal as we do in America – we say “Cabernet Sauvignon”, the French say “Bordeaux” – get it?) If you like Big Reds, then Bordeaux has them – most are Cabernet or Merlot based, so these give them some weight. Meat eaters love Bordeaux, but they’re surprisingly good with hard cheeses and earthy dishes, especially the kind most people eat in Fall and Winter.
3) Finally Understand What “Vintage” Means and If It’s Important – Vintage is the year the grapes are picked/harvested..NOT the year the wine is bottled – Memorize that! Now that you know, why does it matter? Because grapes are grown outside and the weather and external conditions has a major impact on their ripeness and flavor. Some years are good, some not so much – but 2010 was a stellar growing season for great grapes and thus great wines from this region. Also in great vintages, everyone makes great wine – so you don’t have to purchase the top Names, try and enjoy wines from lesser known producers.
5)There are Five Grands Crus – Five Growths – usually a First Growth costs more than a Second, Second more than Third, etc..it’s not always true, but if you want to understand this better (also called the “1855 Classification”) go here.
Event: Official Unions des Grands Crus Bordeaux Tasting – the Amazing 2010 Vintage
Date: January 24th (Thursday), 2013
Time: 5 – 8 pm
Location: The Willard Intercontinental Hotel, 1401 Pennsylvania Ave., NW Washington, DC 20004
Ticket Price: $99/per person (note Special Valet Parking Price Available on Ticketing Form)
***Tickets Have Limited Availability***
Charlie “I Drink on the Job” Adler
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
Washingtonian Brunch & Bloodys – Spicy!
I attended the Washingtonian Brunch and Bloody’s event on Saturday, October 20th, 2012 at the lovely Long View Gallery on a perfect day in Shaw, Washington, D.C. This was a very well-laid out event and although it was sold out, there was plenty of room to get to the tables and taste unabated..and the mimosas flowed like, uhh, wine! Let’s put it to you this way – if you left this event hungry, then you were probably just drinking, and with over 10 medium-sized Bloody Mary’s to try, you probably would have rolled out! Having said that, I’ve noticed that the restaurants and chefs at these events are getting extremely good at preparing slightly exotic dishes and pushing the envelope on how to serve 250+ people without a regular kitchen behind them.
The Bloody Marys featured Belvedere Vodka and the bar served champagne, mimosas, and bellinis featuring Chandon. Like I said – no one went home hungry, but not thirsty either..there was plenty to drink and I was most impressed that they served the mimosas in glass Champagne flutes..and of course, there was the lovely smashing of glass at the beginning of the event- sort of like a Greek wedding.. or maybe it’s a Jewish wedding, but back to the event..
This event was based on the Washingtonian’s list of the 50 Great Breakfast and Brunch Spots from Washingtonian – and it was double smart of them to invite the infamous bloggers the Bitches who Brunch to the event to judge the Bloody Mary’s.
Here’s their own marketing pitch from the CVent Website (interesting that they used such a high-powered registration system for this event – maybe a touch overkill for a 1-time event, but they sold out, so it worked!) Introducing The Washingtonian’s premier “Brunch & Bloodys” event! Enjoy delicious brunch bites from restaurants featured in The Washingtonian’s October cover story “50 Favorite Brunch Places.” Participating restaurants will also compete in the Bloody Mary challenge, in which guests and a panel of judges (including Washingtonian editors, the Bitches Who Brunch, and Jeff Faile from Fiola) will vote for the best.
Here’s the List of Restaurants that participated and the dishes they served (I put my own comments after the dishes):
Art and Soul – ?
Black Market Bistro / BlackSalt – Black Market’s pancakes and BlackSalt’s Bloody Mary
Brasserie Beck – Mini quiche Lorraine with Micro Herb Salad & Bloody Mary & Jumbo Lump Crab Meat Shooters
Busboys and Poets – Coffee, Sweet Potato Pancakes with 100% Pure Vermont Maple Syrup from Coombs Family Farms, Vegan Tuna & crackers – they served a Vegan yellow tomato Bloody Mary which I remember because they were the only restaurant to use non-red tomatoes. The Sweet Potato pancakes were very good with the maple syrup – they didn’t even ad pads of butter because this restaurant is promoting their Vegan/vegetarian dishes.
Chef Geoff’s/ LIA’S – Mini Vegetarian Quiches and Brunch Bread
Eatonville – Gumbo (crab, rock shrimp, andouille sausage, fried okra, white rice) and mini pulled beef short ribs sandwich – I only had the short ribs sandwich, but I have to admit – simple comfort foods seem to show the best at these kind of events.
Founding Farmers – Mini Yogurt Parfaits with Housemade Granola; Corn Muffins; Bacon Lollis – The Bacon Lollipops were alot of fun – essentially a sugar-coated piece of bacon that reminded me of putting bacon on my pancakes with maple syrup – a real winner!
Howard Theatre – Shrimp and Grits, Breakfast berry parfaits – I didn’t know the Howard Theatre was serious about food, but these were some flavorful Grits with a bit of Jerk seasoning to give them a kick.
Jackie’s – Maple-Chai Doughnuts – They served these donuts glazed and you could put your own toppings on like cocoa and sprinkles – Yummy!
Maple Ave Restaurant – Chawanmushi – Chinese Steam Egg with carmelized kimchi
Mintwood Place – “Croque Madames”” featuring veal tongue” – This sounds exotic, but it tasted like really good ham and melted cheese together – fancified comfort food, this was very good.
Poste – Smoked Trout Rillette with citrus crème fraiche and trout roe on a waffle chip – One of the more “Foodie” dishes with layers of flavor – I liked this alot, but I’m always a big fan of caviar/fish roe – I love when the little eggs pop in your mouth!
The Greenhouse at the Jefferson – Quiche with Caramelized Onion, Bacon, & Gruyere and Quiche with Broccoli & Cheddar
The Hamilton – Steak and Eggs Burr-naise and Bloody Alexander
The Source – “Sambal Goreng” Spicy Hangover Eggs, Braised Short Ribs, Chesapeake Mary, Jumbo Lump Crab, Gordy’s Pickle
Overall, this event was very well run and had plenty of food, drinks and space to make it enjoyable. Since everyone could taste every dish and drink relatively quickly, the event was full and mostly empty within two hours of the start – it was a Saturday, and everyone nowadays likes to make multiple plans on the weekend, so that was another plus. The key to these events is to give the chefs/restaurants space and let them do their magic – the organizers understood this and even the Bloody Mary judging took backseat to the food. Hopefully this becomes a regular Foodie Event on the DC Food and Drink Event Calendar, and if so, I’d like to see how trends in Brunch change over time – Cheers!
Charlie “I Drink on the Job” Adler
P.S. Here’s a Recap of the Bloody Mary Competition by the Judges from the Bitches Who Brunch.
Washingtonian Took Some Great Pics too – and Yep, I’m in one of the photos!
As part of the Fancy Food Show which now is in Washington, D.C. annually at the Convention Center (it has been temporarily moved from NYC’s Jacob’s Javit’s Center until renovations are completed), I was invited to a fun chef battle between Iron Chef competitor RJ Cooper and Cordon Bleu Chilean chef Pilar Rodríguez, to take place on Thursday, June 14th, from 1-3pm, at Rogue 24. It was an invitation only media event, in which was able to taste food prepared with authentic Chilean ingredients, paired with Chilean wine and pisco. The new Ambassador of Chile, Felipe Bulnes Serrano, was there to add to the importance of the festivities, but all in all, it was just a fun time!
Here are some photos of the drinks, the Chilean wine, some of the dishes and of course the Ambassador (although, RJ Cooper was in true form, check out the photo!).