I DRINK ON THE JOB - THE BLOG

Posts Tagged ‘Emily Sprissler’

TEXXXAAAASS Wine Dinner at Mayfair & Pine

March 3rd, 2013 • No Comments

Everything is Bigger in Texas, but their wines are actually pretty subtle..

Charlie Adler, TasteDC and Andrew Stover, Vino 50 Selections

Charlie Adler, TasteDC and Andrew Stover, Vino 50 Selections

Andrew Stover of Vino 50 Selections presented some really great wines from his Texas portfolio at the TasteDC 6-Course Texas Wine Dinner at Mayfair & Pine on Saturday, March 2nd, 2013. Andrew is a well-known Sommelier and wine broker in the Washington, D.C. area who has a passion for American wines. My first question to Andrew prior to the event is how could Texas make great wines when the grapes have to suffer through such high heat and desert conditions. His reply was that hot dry weather is actually perfect for grapes – in fact, the dryness also prevents pests and allows the winemaker to actually make more natural/organic style wines. As far as we know, this was the first Texas wine dinner in the history of Washington, D.C. and thus an introduction of McPherson wines and Duchman Family wines to the dining public.

<Note: We have an Upcoming Anchor Beer Dinner on March 27th, 2013 at Mayfair and Pine>

Andrew Stover - Yee Haaahh!

Andrew Stover – Yee Haaahh!

The Dinner was my second at Mayfair and Pine, the first being the Champagne Dinner I attended in December at the restaurant. Chef Emily Sprissler is a Top Chef alum from Season 2 and she knows how to handle the heat! This event was held on a Saturday night which had the restaurant bustling both upstairs and downstairs – a real challenge for the chef.

Here’s the menu, the dishes and some comments about the dishes and wine pairings – Enjoy!

Welcome Amusee Bouche - Pork & Beans!

Welcome Amusee Bouche – Pork & Beans!

1st Course

Welcome Amusee Bouche – This was a take on “Pork and Beans” with homemade bacon – it was quite delicious and had a nice smoky/earthy aroma and flavor to get the meal festivities going! The McPherson Sparkling Chenin Blanc/Muscat went well with a nice effervescence and a touch of the peachy Muscat fruit which created a tasty combination.
2nd Course
Herbed Johnny Cakes with Citrus Butter  & Micro Green Salad

Duchman Family Vermentino

I really enjoyed this pairing – I’m not a big white wine fan, but the acidity of the wine cut through the citrus butter beautifully and actually made the dish much lighter to enjoy more food!

Herbed Johnny Cakes with Citrus Butter  & Micro Green Salad

Herbed Johnny Cakes with Citrus Butter & Micro Green Salad

3rd Course
“Angels on Horseback” – Chesapeake Oysters wrapped in bacon sauteed in Plum Butter served on Flatbread

McPherson ‘Tre Colore’ Mourvedre/Carignan/Viognier Blend

Anything wrapped in bacon is great, and these little oysters were nicely nestled in this crunchy chewy porky goodness. This wine was a classic Rhone varietal blend and the slight earthiness of the Mourvedre and Carignan is nicely balanced by the fruit and acidyt of the Viognier – this just goes to show you that America can produce French style wines that are just as good if not better than the originals – American wine ingenuity!

Halloumi Cheese & Radicchio Enchiladas

Halloumi Cheese & Radicchio Enchiladas

4th Course 

Halloumi Cheese & Radicchio Enchiladas

Duchman Family Sangiovese

Sangiovese is the grape of Chianti and so many spaghetti Italian dinners and it was a pleasant match in this wineries rendition. The slight spicyness of the sauce (almost like an Italian marinara) was tastefully offset by the roundness of the wine and created a nice marriage. Another fallacy is that traditional Mexican foods don’t go with wine (Cerveza!), but this again proved that wine is a great bedfellow with Mexican and authentic American cuisine.

Wild Boar Swedish Meatballs

Wild Boar Swedish Meatballs

5th Course

Wild Boar Swedish Meatballs

McPherson ‘La Herencia’ Tempranillo

These were some spicy meatballs! The Tempranillo grape is grown in the dry hot regions of Spain, so this wine really shined..Probably my favorite wine of the night..well, except someone brought a 1o year old McPherson Syrah that was really Super!

Bacon Chocolate Pretzel S'mores

Bacon Chocolate Pretzel S’mores

6th Course

Bacon Chocolate Pretzel S’mores

Coffee & Tea

It was overall a very nice meal and Texas wines will now be one of my Go-To staples – I’ve learned (over and over again!) that you should never assume with wine – just because you think a State is too hot, or cool, or whatever to produce wine, well then they’ll start producing wine, and you’ll be surprised. According to Andrew, Texas is the 6th largest producer of wine in the U.S. What other states are producing wine in the 7th to 50th positions? Who knows!?

Charlie “I Drink on the Job” Adler

6 Courses of Pleasure Champagne and Sparkling Wine Dinner – A Celebration with Mayfair & Pine and Thibaut-Janisson

December 9th, 2012 • No Comments

This dinner showcased how sparkling wines make flavors shine..

Top Chef Emily Sprissler
 I love wine dinners – ESPECIALLY Champagne Dinners! On Friday, Dec. 8th, 2012 I attended a 6-Course celebration of Champagne’s and Sparkling wines by producer Thibaut-Janisson Winery paired with Top Chef Emily Sprissler’s Gastropublicious cuisine at her restaurant Mayfair & Pine in Glover Park, D.C. I took pictures of each course and some of the wines as well, so you can skip to the bottom of this post to see how we dined – Very Well! A quick FYI – I actually had organized in the past many wine dinners and cooking classes in the same location when it was a French Bistro called Saveur. Glover Park is an area about 1 mile north of Georgetown on Wisconsin Ave., NW which is still trying to define itself. It has Whole Foods Market as an anchor, but it never had the right mix of restaurants – that is changing rapidly with some re-development and and also a Sweetgreen which brings a quality demographic to the area.

The meal began with an aperitif which was the sparkling wine served also with the first course – Virginia Fizz. It’s a good starter wine which is light, crisp and not too minerally and with a touch of sweetness to get your taste buds going! The first course was a delicious slightly sweet pumpkin soup that Chef Sprissler said was “like pumpkin pie in a bowl”..it also had a nice aromatic touch of truffle oil, this was a very nice starting dish. Afterward we had the goat cheese which were little balls (I thought they were quail eggs!) like Mozzarella bocconcini with a spicy tomato almost salsa which contrasted nicely – creamy/sweet to spicy/savory..and of course those little toast squares! The third course was Chef Emily Sprissler’s own take on the bar food she ate when she worked as a chef in London and had little money for food – The samosas had handmade puff pastry (once a rarity, but great chefs like Sprissler are really starting to raise their game – one of the things Foodies can credit to both the TV show Top Chef and the fact that chefs travel the world to perfect their craft). The first 3 courses were paired with Virginia Sparkling Wines by Thibaut-Janisson – the speaker for the first 3 VA wines was owner Claude Thibaut who explained about the challenges of growing grapes and making wine in Virginia’s climate vs. in the Champagne region of France.

The last three dishes were paired my Manuel Janisson who is the Champagne side of this wine producer – as you may or may not know, Champagne is actually a region and unlike American wines, the French tend to label according to region/appellation (like Bordeaux and Burgundy). Interestingly, it was difficult to tell the wines were French vs. Virginian – although acidity levels and minerality tend to be higher in the cooler region French Champagnes, these winemakers are so expert that they know how to make great wines from their respective vineyards.

My favorite dish had to be the Lobster Béarnaise – it was exquisite luxury with that buttery sauce and the rich lobster combined! The richness of this dish was perfectly offset by the acidity/minerality of the Champagne which made each bite go from creamy to refreshing and again – something you have to try! We had the richest of the Champagnes with the richest of dishes which are always served last – the fall-apart succulent Braised Short Ribs and the decadent Chocolate Pear Tart (with a scoop of ice cream). The idea of pairing a Champagne with red meat vs. the traditional rich red wine worked for an interesting reason: the grapes used for Rosé wines are Pinot Noir and sometimes Pinot Meunieure (but not in this case) making for a richer wine. Of course after 5 or 6 flutes of sparkling wine, I think my taste buds weren’t very active, and the banter and chatter of an enjoyable evening took over the event – as should be – Cheers!
Charlie “I Drink on the Job” Adler

6-Course Champagne Dinner Menu

*1ST COURSE*
Pumpkin Bisque
Thibaut-Janisson Virginia Fizz Blanc de Blancs NV, Virginia

*2ND COURSE*
Tomato Goat Cheese Napoleon
Thibaut-Janisson Cuvee d’etat 2008, Virginia

*3RD COURSE*
Samosa Pie with Date Sauce
Thibaut-Janisson Blanc de Chardonnay NV, Virginia

*4TH COURSE*
Lobster Béarnaise
Janisson et Fils Tradition Brut NV, Champagne

*5TH COURSE*
Braised Short Ribs
Francois de Rozay Brut NV, Champagne

*6TH COURSE*
Chocolate Pear Tart
Janisson et Fils Brut Rose NV, Champagne

Chefs For Equality – a Cause Worth Eating For!

October 25th, 2012 • No Comments

I have really great news for DC Fundraisers and Foodies in our Nation’s Capital – DC has reached Foodie Destination! OK, so maybe there are still quite a few events with poor food and bad drinks, but after recently attending the Capital Food Fight, the Washingtonian Brunch & Bloody’s event and Wednesday, October 24th’s Chef’s For Equality event, I noticed many of the same restaurants and chefs showcasing different sides of their culinary ability. The bad news is I didn’t get a list of dishes from last night’s event – I was spending too much time tasting, drinking and a bit of hobnobbing – but let’s just say there wasn’t a bad dish! What made this event extra Foodie was that there was also a Cocktail focus and some of the top Mixologists in our region like Todd Thrasher and Adam Bernbach went all out to impress the crowd.

The Evening’s cause was to raise awareness and votes for Same-Sex Marriage Rights in Maryland – since I support same-sex marriage but I’m really focused on Food and Drink Events, here are the details on the politics of the event from the Human Right’s Coalition. Also, Washingtonian had a nice article with some Chef gossip and the details on the political cause. Other Articles include the Washington Blade which mentions MD Gov. O’Malley’s speech at the event, Tim Gunn from Project Runway was a speaker at the event as well, you can read more at MyFoxDC’s Coverage. I’m all for political causes and fundraisers, but I feel it’s my duty to stay focused DC’s culinary experiences.

Below is a list of participating chefs and Mixologists as well – I was able to copy the links to most of the restaurants so it’s also a nifty way to find out more about each establishment. I’ll try to update the dishes if I can get a list of them, but alas, this is mostly a Publicity post right now – I REALLY like to include more food information – Cheers!

Participating Chefs

Find out more about DC’s top culinary chefs participating in this special event.

Featured Mixologists

Charlie “I Drink on the Job” Adler

Mayfair and Pine “America Is Our Local” Wine Dinner Menu

October 15th, 2012 • No Comments

Emily Sprissler, Top Chef, now the Owner/Chef at Mayfair and Pine in DC!


The fall brings the best bounty — and the most amazing flavors — of the year, and Mayfair & Pine is giving you good reason to make the most of the season. Chef/Owner and Top Chef Season 2 cheftestant Emily Sprissler and sommelier Andrew Stover of Vino50 Selections are hosting their “America is Our Local” event on Tuesday, October 16th, and will offer a four-course dinner paired with complimentary American wines – Purchase Tickets Here. As the name suggests, Sprissler will showcase her talent for seasonal cooking and will deliver a menu of autumn-inspired dishes.

Want in on this unforgettable, seasonal experience? Book it today; tickets are $68 per person and include tax and gratuity.

*** MENU W/ WINE PAIRINGS ***

WELCOME BITE & BUBBLES
Amuse Bouche
McPherson Sparkling Chenin Blanc/Muscat NV, High Plains, Texas

1st COURSE
Oyster on the Half Shell with Sabayon
WINE: Shindig Vidal Blanc, Finger Lakes, New York

2nd COURSE
Roasted Squash, Cranberries, Greens, and Spiced Pecans with a Tarragon Vinaigrette
WINE: Sawtooth Riesling, Snake River Valley, Idaho

3rd COURSE
Roasted Pork with Plums and Apple Gastrique
WINE: Okanogan Estate Pinot Noir, Okanogan Valley, Washington

4th COURSE
Apple Trio Dessert
Apple Beggar’s Purse with Caramel Sauce & Whipped Cream, Caramel-dipped Lady Apple, and Apple Cider Sorbet
Coffee & Tea Service
* Dessert prepared by guest Pastry Chef Lindsay Miniaci *