Red Meat: Rebecca Jordan

Posted by Warren Rojas / Tuesday, April 5th, 2011

Love to learn on the job? Capital Ale House toque Rebecca Jordan exploits that unique pleasure every chance she gets:

(Image: Eleanor Lang)

Although she brings a lifelong affection for southern cooking to the table, Jordan suggests that having access to the filled-to-near-overflowing CAH coolers has only broadened her pairing horizons and deepened her appreciation for beer-infused cooking. Which is why she not only looks forward to each upcoming beer dinner–she studies up on the soon-to-be-featured suds and then works to broaden her culinary comfort zone.

WR: Salt. Pepper. What other spices/herbs could you not live without?

RJ: Cumin and cilantro are must haves in my kitchen both at home as well as at Capital Ale House.

WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?

RJ: Back in college, we would come home late at night and make one of our favorite brew pub appetizer—house-made potato chips. I mastered the spice blend after many late nights of cooking potatoes and it became a most requested item in our house after that. I have made it a few times at home but have not brought the magic blend to my work kitchen just yet.

WR: What seasonal ingredient(s) get your creative juices flowing?

RJ: I love seasonal berries and micro greens paired with a good beer anytime of the year.

WR: My latest cookbook obsession is …

RJ: As a southern chef I have to tip my hat to my roots. I just recently read Elizabeth’s on 37th which shared recipes as well as stories from the famed Savannah restaurant. Their approach to good, local food was ahead of its’ time and they are still considered a must experience restaurant in the Lowcountry.

WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?

RJ: Every beer dinner that I put together is a challenge to me because I often read up on the brewery at hand first, make up a menu to pair with the beers second and then worry about the execution last because I love a good challenge. The last beer dinner we did was with Brooklyn Brewery and I did a traditional Cuban spread with no experience which turned out fantastic. I definitely kept those recipes in my little black book.

WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …

RJ: Chef Jamie Leeds of Hank’s Oyster Bar as well as Commonwealth Gastropub [LEEDS RECENTLY SOLD THIS PROPERTY] would be an awesome collaboration. She has had so much success as a female chef-owner and our two distinct styles would mesh well.

WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?

RJ: I love Lowcountry food in general but can always count on my Shrimp and Grits when I am cooking at home after a long day. I can put together that meal in 15 minutes or less:

WR: In the next six months you won’t want to miss my …

RJ: We have two exciting dinners coming up in April with Terrapin Brewery out of Athens, GA and one with local chocolatiers, Spice Rack Chocolates. The Terrapin Dinner is going to be a barbecue dinner highlighting all the different styles of barbecue found in the South. Spice Rack Chocolates is a Fredericksburg-based company who specializes in savory chocolates so I have done a very seasonal spring menu pairing up their chocolates with many styles of beers.

WR: It’s quitting time. I’m pouring myself …

RJ: Since I started working for Capital Ale House, my beer knowledge has grown by leaps and bounds so this question is a hard one. I love a good Belgian and know I can always count on Maredsous 8 or St. Bernardus 12 to quench my thirst.

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Craft brews, Southern barbecue and gourmet chocolates? We may have to relocate to Fred Vegas for the rest of the month so we don’t miss a single bite.

Come back next Tuesday for another helping of Red Meat.

–Warren

Fredericksburg’s Restaurant Week 2011

Posted by The Editorial Desk / Tuesday, January 18th, 2011

From Jan. 14-24, Old Town Fredericksburg will play host to their 5th annual “Restaurant Week“.  The idea is to indulge on reasonably priced three-course meals from some of the town’s finest restaurants that are actually owned by the head chefs themselves. Lunches are set at just $10.08, while dinners are only $20.08. Special menus showcase house specialties. All patrons can enjoy the freshest local ingredients at some of the top “farm to table” restaurants in the country. This historical town has a lot to offer in return for your visit, you won’t regret the trip down I95.

Reservations are recommended, but not required for this event.

Participating restaurants include-

* Barefoots–B&G Seafood
* Bavarian Chef
* Bistro Bethem
* Capital Ale House
* Jake & Mike’s
* Kenmore Inn
* Kybecca Wine Bar
* La Petite Auberge
* Otter House
* Poppy Hill Tuscan Kitchen
* Virginia Deli

-Ryan Robertson

(image:www.fredericksburg365.com)

Spring Wine Week Cometh

Posted by The Editorial Desk / Wednesday, March 10th, 2010

Not to be outdone by the now near-constant flood of event dining opportunities, local vintners hope to take center stage during Virginia Wine Week (3/22 – 3/28).

Participating restaurants/retailers are obliged to feature at least three Virginia wines by the glass.

But many hospitality purveyors we’ve spoken to are taking the opportunity to trot out a bevy of regional pours, including:

* Capital Ale House: plan to offer Afton Mountain Vineyards Gewurztraminer (bottle only), Autumn Hill Vineyard Chardonnay ($6.95), Autumn Hill Cabernet Franc Vineyard ($7.95), 2005 Blenheim Vineyards Meritage ($8.95), Blenheim Star Chardonnay ($10.95), Burnley Vineyards Riesling ($8.95) and Green Springs Winery Sweet Rose ($6.95).

* The Dock at Lansdowne: plan to offer 2008 Horton Vineyard Viognier ($8), 2006 Barboursville Vineyards Cabernet Franc ($8), 2007 Breaux Vineyards Chere Marie ($8), Breaux Equation Merlot ($8) and 2006 Prince Michel Chardonnay ($8).

* The Majestic: plan to offer Thibaut-Janisson Blanc de Chardonnay ($18), Pollak Vineyards Cabernet Franc ($13.50), Pollak Chardonnay ($11), Boxwood Winery Boxwood blend ($14) and a wine flight ($18) featuring Thibaut-Janisson, Boxwood and White Hall Vineyards Viognier. “We have featured the wine flight before and it has been quite popular,” Majestic manager Maria Chicas said.

* Vinifera: plan to offer 2006 Horton Vineyards Viognier ($9), 2006 Gabriele Rausse Cabernet Franc ($9), 2008 Loudoun Valley Vineyard Vinifera Red and Vinifera White ($28 each per half bottle).

* Vintage 50/Vintage 51: chef Aaron McCloud assured me they’ll be pouring something from Fabbioli Cellars and said they were still vetting other potential wine partners.

* The Wine Kitchen: plan to offer Kluge Estate New World Red ($3.50 – taste, $9 – glass, $31 – bottle) , 2007 Michael Shaps Chardonnay ($3 – taste, $11 – glass, $42 – bottle) and Tarara Winery Long Bomb Edition Two ($4 – taste, $7 – glass, $28 – bottle), as well as a discounted flight ($7) featuring all three.

A Virginia Wine Marketing aide said they’ve recruited over 160 participants to date and hope to cross into the 200s before registration closes on Monday, March 15.

Meanwhile, we’d like to know: does your favorite restaurant serve Virginia wine? And if not,  might this promotion entice you to sample something local?

–Warren

Hast du etwas Steins fur mich?

Posted by The Editorial Desk / Tuesday, September 8th, 2009

Photo: Courtesy Rustico

When the air in metropolitan D.C. changes from an asphyxiating solid back to a breathable vapor, it’s time to dust off your dirndl, launder that lederhosen and fête the fall.

Yes, Gut Checkers, I am talking about the time of year devoted to German delights like beer, bratwurst and strudel: Oktoberfest.

No time to head to Munich? Thankfully getting your wienerschnitzel on in Northern Virginia is as easy as eins, zwei, drei.   As you can see from the list below we’ve got three recommendations to get you started satisfying your inner Heidi or Hansel for this season’s Wiesn.

Euro Bistro – Sept. 10-13

Kick off the Oktoberfesten happening throughout the region at Euro Bistro in Herndon (this way your Alpine dance moves will be in full effect by the time October actually rolls around).  Area favorites the Heidi and Heimat Echo band will perform oompah classics in all their embroidered suede finery, as well as polka veterans, The Continentals. If the Continentals’ motto “polka ‘til you puke” is any indication of the serious stein-swinging they’re likely to induce, the festivities will be one for the record books. A tri-fecta of traditional German beers such as Weihenstephaner, Hofbräu München and Paulaner will be on hand, and let’s not forget the requisite German festival fare: apple strudel, wienerschnitzel, the classic combo of bratwurst and sauerkraut, roast pork, German potato salad and pretzels.

Capital Ale House – Oct. 3

The festivities start in September at Capital Ale House locations in Richmond and Innsbrook, but the non-stop polka party that is Oktoberfest culminates October 3^rd in downtown Fredericksburg.

As the host of this giant blocktoberfest, Capital Ale House is providing each guest (appropriate drinking age please) with a complimentary 1-litre, regulation- size Oktoberfest Capital Ale House stein! (Paulaner or Hacker Pschorr beers will be on draft.)

Too young for a stein? The Kinder can enjoy family friendly activities like the balloon twister and performances by The Hirschjager German dancers as well as music by Die Dorf Musikanten & a redux of the Continentals .

Fill your gullet with more German favorites including giant pretzels with sweet mustard, bratwurst, knockwurst, sauerbraten and dumplings with ginger snap gravy, roast chicken, German potato salad, red cabbage and sauerkraut as well as regular menu offerings from the Capital Ale House restaurant. The frolicking starts at noon and ends at 10:00pm.

Rustico – Oct. 10

Beer is the name of the game at this haven for hopheads, so if you’re still feeling the need to belt out a few German drinking songs, round out the Oktoberfest gestalt at Rustico. Honor all things Alpine and autumnal with 20 Oktoberfest-specific beers, not to mention tasty morsels you won’t find scrawled on the dry-erase board at the neighborhood “schnellimbiss,” like last year’s pumpkin ravioli for example. The event is free and food and beer can be purchased separately. Food prices range from 4-8 tickets (each ticket is $1); beer prices range from 5-8 tickets. It’s not just Deutscher debauchery at this event either. Kinder of all ages are welcome to come and enjoy the atmosphere, live music (no less than six bands) and a raffle drawing for a Harley.  True to Rustico’s mission to serve as stewards of the community, all of the proceeds from this year’s raffle will go directly to the nonprofit, D.C. Central Kitchen.

–Amy Loeffler