Louis Latour Wine Dinner Tomorrow
Posted by The Editorial Desk / Wednesday, November 16th, 2011
Louis Latour Wine Dinner at Trummer's on Main
Louis Latour winery of Burgundy, France has been around since 1797. That’s a long time, friends.
For 10 generations, control of the estate has passed from father to son, ensuring that Louis Latour’s original legacy persists through the centuries. Today, Louis Latour wines are every bit as rich and majestic as they ever were. And right now you have the chance to taste some of these fabulous wines paired with Chef’s unique dishes at Trummer’s on Main TOMORROW, November 17th at 6:30pm!
Join Trummer’s on Main for a taste through some of these popular wines with a representative from the wine and our in house talent – Tyler Packwood.
The four course menu with wine pairing is $96 per person and reservations are required.
Check out the menu:
Beef Tartare
ketchup sorbet . melba toast . chimichurri
Henry Fessy , Cru Beaujolais, France (2009)
Grilled Shrimp
asian pear . bok choy . pineapple broth
Louis Latour, Saint-Véran, Burgundy, France (2008)
Roasted Pork Loin
sauerkraut . potato dumpling . mustard juice
Simonnet-Febvre, Chablis 1er Cru, Vaillons, France (2009)
Crater Lake Blue Cheese Tartlet
red wine apple . spiced pecans . frisse lettuce
Louis Latour, Marsannay Rouge, Burgundy, France (2007)
Visit their website at www.trummersonmain.com for more information or call (703)266.1623 to make a reservation.
Trummer’s On Main – 7134 Main Street, Clifton
– Jennie Whistler
Thanksgiving Variation: Stuffed Turkey Burger
Posted by The Editorial Desk / Tuesday, November 15th, 2011
It’s fair to say that plenty of people in America are counting down the hours and minutes until the year’s ultimate meal, Thanksgiving. Some say it’s better than Christmas — better than their birthdays, even.
Since we’re days away from the big feast (10, to be exact) I’d like to share a special recipe with you today, on behalf of Wildfire in McLean. It’s called Stuffed Turkey Burger, a whimsical play on your average T-day turkey. The ground turkey burger topped with cranberry chutney, stuffing, mustard mayo and served on an onion bun is on Wildfire’s menu, but you can make it at home, too. Wow your family/significant other/friends/roommates.
Stuffed Turkey Burger
For the stuffing (makes 8 cups):
-4 oz. butter
-3 cups water
-8–10 oz. box of traditional stuffing mix (or use your own recipe)
Combine butter and water in a saucepan and bring to a boil. Remove from heat and let stand for 5 minutes. Stir in stuffing and mix until combined. Cool and refrigerate until ready to make the burgers.
For the Cranberry Relish (makes 6 cups):
-4 oz. Spanish onions, peeled, halved and thinly sliced
-1 cup cold water
-¾ cup dark brown sugar
-½ cup granulated sugar
-¾ cup cider vinegar
-2 Granny Smith apples, peeled, cored and cut into ¼-inch dice
-½ t. kosher salt
-1 t. fresh ginger, peeled and minced
-½ t. ground allspice
-½ t. curry powder
-zest of one orange
-¾ cup fresh squeezed orange juice
-1 lb. fresh or frozen cranberries
-2½ oz. dried currants
Simmer the onions, water and sugars for 30 minutes in a medium saucepan. Stir in vinegar, apples, spices and orange zest. Simmer for another 30 minutes. Stir in orange juice, cranberries and currants and boil for approximately 10 minutes. Transfer to a stainless steel pan and cool in fridge. Transfer to a plastic container.
To make the burgers:
Divide the ground turkey into two evenly sized (4 oz.) patties. Scoop about 3 oz. stuffing and flatten on a plate or wax paper. Lay one patty down and place flattened stuffing on top. Place other patty over the stuffing and pinch the edges together so it’s “sealed.”
Spray Pam or other non-stick coating on each side of the stuffed burger. Season each side of the burger with salt and pepper. Broil the burger over medium heat for approximately 3 minutes on each side. Place on buttered and toasted onion bun. Add your choice of mustard mayonnaise and one heaping tablespoon of cranberry relish. Top with other half of bun and dig in!
Thanks, Wildfire, for sharing your delicious recipe!
Wildfire is located at 1714 U-International Drive on the 3rd floor of Tysons Galleria in McLean. Call 703-442-9110 for more information.
-Julia Harbo
Just Desserts- And Sweet Rewards
Posted by The Editorial Desk / Tuesday, November 15th, 2011
Image: Mikael Damkier/Shutterstock
Local Virginia chef Paul Lombardy, executive chef at Le Grand Cru Catering, was honored in the Barry Callebaut Chocolate Promotion Program. Paul was chosen as a finalist for his “Port Wine Chocolate Mousse” and recognized for Creative, Original
Use of Chocolate. The competition, sponsored by US Foods and Callebaut Chocolate, was open to chefs nationwide.
One of four runner-ups, Paul was awarded a complimentary class at Callebaut’s state-of-the-art Chocolate Academy. Barry Callebaut is the world’s leading supplier of high-quality cocoa and chocolate products. Chefs were selected based on creativity, originality, innovative techniques, presentation and use of Callebaut Chocolate.
The grand prize went to Michael Washer, corporate pastry chef at Jewell Events Catering in Chicago, for his “White Chocolate Orange Dreamcicle,” a recipe contest sponsored by US Foods and Callebaut Chocolate. Almost 40 delicious recipes were submitted by US Foods customers and judged on the basis of creativity, originality, innovative techniques, presentation and use of Callebaut Belgium Chocolate.
Washer received $1,000 in cash and $500 in Callebaut Chocolate. Washer and four finalists (including Lombardy) will receive a complimentary class at Callebaut’s state-of-the-art Chocolate Academy in Chicago. Recipes from Washer and the finalists will be featured on the US Foods website at www.usfoods.com.
The finalists include
- Amber Nishimoto, chef at The Westin St. Francis in San Francisco for her “Chocolate and Passion Fruit”
- Bob Hartwig, chef and owner at Bakin’ and Eggs in Chicago for his “Chocolate, Caramel and Orange Entremet”
- Jill Schweder, corporate pastry chef at Vince Young Steakhouse in Austin, Texas, for her “Chocolate Peanut Butter Tower”
- Paul Lombardy, executive chef at Le Grand Cru Catering in Stafford, Va., for his “Port Wine Chocolate Mousse”
“Congratulations to each of these talented chefs on their exciting, imaginative and trend-setting desserts,” said Eric Cronert, vice president of brand marketing, US Foods. “Each sets a new standard for creating delicious recipes with Callebaut’s Finest Belgium Chocolate.”
About US Foods
With nearly $19 billion in annual revenue, US Foods is the 10th largest private company in America, and a leading foodservice distributor. Many of the entities that make up US Foods were founded in the 19th century, including one that sold provisions to travelers heading west during the 1850s gold rush. US Foods offers more than 350,000 national brand products and its own high-quality “exclusive brand” items, ranging from fresh meats and produce to prepared and frozen foods. The company proudly employs approximately 25,000 people in more than 60 locations nationwide, and provides the finest quality food and related products to more than 250,000 customers, including independent and multi-unit restaurants, healthcare and hospitality entities, government and educational institutions. The company is headquartered in Rosemont, Ill., and jointly owned by funds managed by Clayton, Dubilier & Rice Inc. and Kohlberg Kravis Roberts & Co. Discover more at www.usfoods.com.
Congratulations to all chefs who participated!
– Jennie Whistler
Posted by The Editorial Desk / Monday, November 14th, 2011
That’s right, today is NATIONAL PICKLE DAY. Oh, happy day!
I love pickles. Of every kind. Pickles are the perfect sandwich accompaniment, sandwich topping, or just plain snack.
Have you ever tried fried pickles (frickles)? Today’s the day!
Whatever your preference, please enjoy a pickle (or 100 pickles!) today on National Pickle Day!
-Julia Harbo
Booze-Infused Dinner at Restaurant 3
Posted by The Editorial Desk / Monday, November 14th, 2011
Restaurant 3 in Clarendon
Celebrating its love for beer, Clarendon’s beer-centric 3 is pairing beer-infused food with some of Virginia’s best local brews in its 5-Course Beer Dinner featuring Port City Brewing Company on Tuesday, November 15 at 7 p.m.
That’s tomorrow night, kids!
Boasting an 80+ beer selection, 3 takes its beer seriously and is bringing in Port City founder, Bill Butcher, who will be treating diners to an exclusive tasting of one of their newest, not-yet-named unreleased brews.
3 is infusing Alexandria-based Port City’s brews into everything on the menu: from a Beer, Bacon and Cheddar Soup made with Monumental I.P.A., beer battered Fritto Misto with Optimal Wit aioli; Smoked and Beer Braised BBQ Pork Wings with an Essential Pale Ale coleslaw; a plum Porter glazed Venison Short Rib with Porter “brown” rice and Porter pickled bok choy; and even a Blonde Ale Beer Float.
Guests can reserve a space at the beer dinner for $50/person (excluding tax and gratuity) which includes the five-course meal with beer pairings. Reservations are required and can be made by emailing events@restaurantthree.com or by phone.
3 Bar & Grill - 2950 Clarendon Blvd., Arlington,
(703)524.4440
About 3
3 is located at 2950 Clarendon Blvd.in Arlington, VA, across the Clarendon Metro Station. Open for dinner Monday through Thursday from 5 p.m. – 10 p.m., Friday and Saturday from 5 p.m. – 11 p.m. and for dinner and brunch on Sunday from 11 a.m. – 9 p.m., 3 is a neighborhood Clarendon eatery featuring Southern cuisine with imaginative twists, an impressive beer list and specialty cocktails. For more information or reservations please call 703-524-4440 or visit the website at www.restaurantthree.com.
– Jennie Whistler
Military, Firefighter and Police Appreciation Day (Free Wine!)
Posted by The Editorial Desk / Friday, November 11th, 2011
Happy Friday!
This Friday we have an even bigger bonus than it being the end of the week. Today, from noon to 5 p.m. at Bogati Bodega, all Military members, firefighters and police (with identification) will receive a free glass of wine in honor of Military, Firefighter and Police Appreciation Day! All service men and women will also get 10% off all other purchases. It’s a small way of saying thank you.
You can also stick around from 6-9 p.m. for Bogati Bodega’s weekly “Uncork Your Weekend” with live music, signature Argentina-inspired wines, tapas and other bites available.
Bogati Bodega is located at 35246 Harry Byrd Highway in Round Hill (540-338-1144).
-Julia Harbo
Posted by The Editorial Desk / Friday, November 11th, 2011
Bayou Bakery in Arlington
It’s better than the Armegeddon- it’s 11/11/11!
Seriously though, this day only comes around once every 100 years so let’s make it a good day!
Celebrate tonight, the eleventh day in the eleventh month in the two-thousand eleventh year with Bayou Bakery in Arlington!
Bayou Bakery, Coffee Bar & Eatery is hosting good friend and loyal guest Ken Matthews and his band, the Laissez Foure, for a night of complimentary live jazz music, and the first music act for the eatery. Not only that, but all night long starting at 5PM Bayou Bakery will be serving up their already famous New Orleans Style BBQ Shrimp at the regular price of $14, but you can snag a second order for $11 (get it?) for this once in a lifetime night.
And don’t forget, they do $10 pitchers of Abita Amber every Friday night that are even better when poured next to a plate of BBQ Shrimp.
Bayou Bakery, Coffee Bar & Eatery is the first DC establishment to offer authentic delectable southern sweets with a selection of savory casual eats. From hot sandwiches on New Orleans-style French Bread to Boudin and Andouille sausages to their famous savory Breakfast Biscuits, Bayou Bakery is taking Southern food by storm. And that’s not all—Beignets and Chicory-Coffee Pralines, layered cakes, pies, puddings, Heavenly Hash- oh my!
So come on out tonight to celebrate this once in a lifetime event! Literally.
For more information visit their website at www.bayoubakeryva.com.
Bayou Bakery – 1515 N Courthouse Road, Arlington
(703)243.2410
– Jennie Whistler
Posted by The Editorial Desk / Thursday, November 10th, 2011
Somehow in the past 10 days, Halloween slipped by us, we stepped into November, stores starting putting up Thanksgiving decorations (and even some Christmas!), daylight savings ended, and it’s officially Thanksgiving time. Thanksgiving countdown: 15 days.
That means it’s time to start thinking turkey (unless you’re a V.–then tofurkey). Maybe you already have Grandma’s turkey recipe up your sleeve. Or maybe you’re one of those dreading the fateful last Thursday of the month when you’re ultimately going to, somehow, be messing up the holiday centerpiece.
Have no fear—I’m here to present you with some foolproof Thanksgiving feast options:
Locally-sourced butchery Red Apron is offering free-range Virginian turkeys, available for pick-up in Arlington and Alexandria. The turkeys have been pasture-raised on a diet of fresh grass and local grain, and will be brined for 24 hours in Chef Nathan Anda’s herb and citrus mix, so you won’t need to worry about having a dry or tasteless bird. The turkeys weigh between 14 and 18 pounds and are $79.99. There are only a limited supply, so reserve your turkey and order at least 48 hours in advance by emailing eben@redapronbutchery.com. Pick up for the turkeys will be at Tallula restaurant on Nov. 19 and Planet Wine on Nov. 23.
For dessert, you can order from a selection of delicious homemade pies from Buzz Bakery. Pastry Chef Tiffany MacIsaac’s creations include: Double Crust Gala Apple Pie with a perfectly flaky crust stuffed to the brim with spiced apples, caramel sauce, cinnamon whipped cream; Classic Pumpkin and Chocolate Bourbon Pecan Pies with candied cranberries, walnuts, and rum raisin ice cream; The American Pie Bar with two pies and toppings; and the Easy Start & Sweet Finish package with sweet and savory scones for a quick breakfast fix and pie display for dessert. Orders must be placed 72 hours in advance by phone and can be picked up at noth of Buzz Bakery’s locations in Arlington or Alexandria, Nov. 21-23.
For more information, call Red Apron at 703-746-9972 and Buzz at 703-600-2899 (Alexandria) or 703-650-9676 (Arlington).
-Julia Harbo
Crop Rapport- West End Farmers Market
Posted by The Editorial Desk / Thursday, November 10th, 2011
The West End Farmers Market in Alexandria
This past Sunday dawned bright and sunny as I made my way into the West End farmers market in Alexandria.
Warm sunshine, a crisp breeze- seriously this day could not be any better. And what better way to spend it than walking the “streets” of your local market?
What I like most about the West End market is that it’s not just a one trick pony; local craftsmen, jewelry makers and medicinal herb stands cozy up to fresh local produce. It’s sort of a crafts fair-meets-market situation. And that makes it all the more interesting.
So yes, the weather was gorgeous but that doesn’t mean I don’t need my coffee fix. Luckily there was Guata Java, a small organic coffee stand with the option to have it “regular” for $2 or with condensed milk for $3. I tried it with the condensed milk- sort of Vietnamese style and I was glad I did.
No trip to the West End market is complete without fresh squeezed orange juice from Fresh Joseph’s. “Fresh” Joseph Clemente also sells homemade mozzarella, scones, and macaroons but the juice is the real winner here. Squeezed right before your eyes from a pile of bright, dewy oranges, this is the perfect way to start the day… after your coffee, of course.
Fresh squeezed OJ = Oh Yeah!
Fresh Joseph’s has been a staple at the farmers market for close to 30 years. A family business since 1984, he has been serving up homemade goodies from his professional kitchen with a smile ever since.
If you’re feeling really gutsy, try their flavored homemade hummus! Now if there’s two things I love, it’s hummus and curry- and Fresh Joseph’s put the two together. Not for the faint of heart, this hummus really sizzles as a snack on crackers, pita or vegetable sticks. But I warn you- you must like curry in order to like this product! The prominent curry flavor is warm with spices with a light underlying heat on the back of the tongue. Delicious!
A tasty and healthy snack!
Now, if Alexandria is anything, it has to be one of the most dog-friendly cities in Northern Virginia. The market was teeming with all different breeds happily trailing after their owners. And if you happened to bring your furry friend with you to the market, as I did, you might want to take a little extra time and visit the huge dog park located directly across the street, next to the library. It’s relatively clean with lots of grassy room to run and filled with friendly dogs and dog owners alike.
Alexandria Dog Park
The West End Market has something for everyone: organic, fair-trade coffee; The Dressed Up Nut selling spiced and candied nuts; glass artists, jewelry makers and oil painters; the organic meat man with bacon and sausages; the couple featuring homemade soaps and oils; fresh cut flowers and, of course, delicious, seasonal produce.
The market closes for the season on November 20th so take advantage of it while you can!
The West End Farmers Market - 4800 Brenman Park Drive, Alexandria
Open Sundays from 9 a.m.- 1 p.m. through November 20.
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Northern Virginia Farmer’s Market and Hours:
Annandale Farmers Market • 6621 Columbia Pike, Annandale – Thu, 8-noon
Arlington Farmers Market • N. 14th St. & N. Courthouse Road, Arlington – Sat, 8-noon
Ashburn Farmers Market • 44036 Pipeline Plaza, Ashburn – Sat, 8-noon
Ballston Farmers Market • N. Stuart St. & N. Ninth St. – Thu, 3-7 p.m.
Brambleton Farmers Market • 22875 Brambleton Plaza, Ashburn – Sun, 9-1 p.m.
Burke Farmers Market • 5671 Roberts Parkway, Burke – Sat, 8-noon
Cascades Farmers Market • 21060 Whitfield Place, Sterling – Sun, 9-1 p.m.
Clarendon Farmers Market• 3100 Wilson Blvd., Arlington – Wed, 3-7 p.m.
Columbia Pike Farmers Market • S. Walter Reed Drive & Columbia Pike – Sun, 9-1 p.m.
Community Farmers Market • West & Main Streets (Sat), North St. & Old Lee Highway (Sun), Fairfax – Sat: 8-1 p.m.; Sun: 10-2 p.m.
Crystal City Farmers Market • Crystal Square Arcade between S. 18th and 20th Streets – Tue, 3-7 p.m.
Culpeper Farmers Market • E. Davis & Commerce Streets – Sat, 7:30-noon
Dale City Farmers Market • Dale Blvd. & Minnieville Road, Dale City – Sun, 8-1 p.m.
Del Ray Farmers’ Market • E. Oxford & Mount Vernon Ave., Alexandria – Sat, 8-noon
Fairfax Farmers Market • 3720 Old Lee Highway, Fairfax – Tue, 8-noon
Falls Church Farmers Market • 300 Park Ave., Falls Church – Sat, 8-noon
Fredericksburg Farmers Market• George and Prince Edward Streets, Fredericksburg – Mon-Sat, 7-6 p.m.; Sun, 12:30-4 p.m.
Frying Pan Farmers Market • 2709 West Ox Road, Herndon – Wed, 8-12:30 p.m.
Great Falls Farmers Market • 750 Walker Road, Great Falls – Sat, 9-1 p.m.
Haymarket Farmers Market • 1500 Washington St., Haymarket – Sat, 8-2 p.m.
Herndon Farmers Market • Lynn and Station Streets, Herndon – Thu, 8-noon
Kingstowne Farmers Market • Kingstowne Center & Kingstowne Blvd., Franconia – Fri, 4-7 p.m.
Leesburg Farmers Market • 20 Catoctin Circle S.E., Leesburg – Sat, 8-noon
Lorton Farmers Market • 8990 Lorton Station Blvd., Lorton – Sun, 9-1 p.m.
McLean Farmers Market • 1659 Chain Bridge Road, McLean – Fri, 8-noon
Middleburg Farmers Market • 300 W. Washington St., Middleburg – Sat, 8-noon
Mount Vernon Farmers Market • 2501 Sherwood Hall Lane, Alexandria – Tue, 8-noon
Nokesville Farmers Market • 13005 Fitzwater Drive, Nokesville – Sat, 8-noon
Oakton Farmers Market • 3200 Jermantown Road, Oakton – Wed, 8-noon
Old Town Alexandria Farmers Market • 301 King St., Alexandria – Sat, 5:30-11 a.m.
Old Town Manassas Farmers Market • 9201 Center St., Manassas – Thu, 7-1 p.m.; Sat, 7:30-2:30 p.m.
Nokesville Farmers Market • 13005 Fitzwater Drive, Nokesville – Sat, 8-noon
Purcellville Farmers Market• 751 E. Main St., Purcellville – Sat, 8-noon
Reston Farmers Market • 11400 Washington Plaza W., Reston – Sat, 8-noon
Smart Markets – Centreville • 5875 Trinity Parkway, Centreville – Fri, 3:30-6:30 p.m.
Smart Markets – Fairfax Corner • Grand Commons Ave., Fairfax – Tue, 3:30-6:30 p.m.
Smart Markets – Gainesville • 13297 Gateway Center Drive, Gainesville – Sun, 10:30-1:30 p.m.
Smart Markets – Herndon • 460 Elden St., Herndon – Thu, 3:30-6:30 p.m.
Smart Markets – Oakton • 2854 Hunter Mill Road, Oakton – Sat, 10-2 p.m.
Smart Markets – Reston • 11890 Sunrise Valley Drive, Reston – Wed, 3:30-6:30 p.m.
Upper King Street Farmers Market • 1806 King St., Alexandria – Wed, 3-7 p.m.
Vienna Farmers Market • 131 Church St. N.E., Vienna – Sat, 8-noon
Wakefield Farmers Market • 8100 Braddock Road, Annandale – Wed, 2-6 p.m.
Warrenton Farmers Market • Branch Drive and Warrenton Village Center (Wed), S. Fifth & Lee Streets (Sat) – Wed, 7-1 p.m.; Sat, 7-noon
West End Farmers Market • 4800 Brenman Park Drive, Alexandria – Sun, 9-1 p.m.
– Jennie Whistler
SECRET SANDWICH: The New Luther
Posted by The Editorial Desk / Wednesday, November 9th, 2011
This weekend, my Sunday morning was spent taking full advantage of the extra hour of sleep from daylight savings, lounging in my pajamas, and browsing food blogs. It was a perfect lazy Sunday morning with my mind at pure peace — until I stumbled upon a page of the Number One New Sandwich in the U.S.: a hidden, off-menu sandwich at D.C.’s ChurchKey, made of fried chicken and applewood smoked bacon between a sliced house-made glazed donut with maple-bacon jus and candied pecans, apparently available only on Sundays from noon to 8 p.m., with only 30 available throughout the one day. And it happened to be that day.
The picture and description had me instantly drooling as excitement and anxiety shot through my mind. I glanced at the clock — 12:02 p.m. — and thought, I HAVE to have the Luther!
In 10 minutes, I was walking out the door. I called ChurchKey and the chipper voice on the other end of the phone confirmed that they had just opened at 12 and yes, the Luther was being served, but only 30 would be available throughout the day. I figured I had a decent shot and my determination grew stronger.
At about 12:30 p.m. I was seated in a booth at ChurchKey with my boyfriend, along with only a handful of other brunch-goers. When the waiter brought us our menus, we immediately told him we’d like to have one New Luther, to split, and luckily, he nodded and replied, “You got it.”
- The New Luther, in all its glory.
This secret sandwich was everything I had built it up to be in such a short amount of time since discovering it. A sticky, sweet glazed donut with the juiciest, most tender yet crispy fried chicken inside. Sweet and savory at their best. And great texture from the crisp and crunch of the chicken and the doughy softness of the donut. I licked my fingers dry and picked up every last bit of maple-soaked pecans and bacon crisps that were left on the plate.
An inside view...I know gluttony and heaven don’t typically go hand-in-hand, but can I beg to differ?
The New Luther was possibly the single most gluttonous item I’ve ever experienced. In the best possible way.
For those of you who also want to be inducted into the secret sandwich society, ChurchKey is located at 1337 14th St. N.W., D.C.
-Julia Harbo