Posts Tagged ‘Open Kitchen’
Posted by ryan / Friday, May 6th, 2011
What to do? What to do? This Sunday is your chance to show her how much you appreciate her role in your upbringing. Breakfast in bed isn’t a bad idea. Honestly though, who wakes up earlier more often than not? That’s why I would recommend an afternoon visit to one of the many classy restaurants in the area. I’m just guessing, but she’ll probably like that idea a bit more.
2941
Voted one of the best restaurants in the region, taking your mother here would certainly be an elegant way of showing your gratitude. A three-course prix-fixe meal featuring an array of artisan cheeses, pasta, and seafood is available for $68 per person. Reservations strongly recommended. 2941 Fairview Park Drive, Falls Church; 703-270-1500
Bistrot Lafayette
Treat your Mom to a delectable French meal by reserving your table now. A three-course prix-fixe lunch runs from 11:30 am to 3:00 pm. A three-course dinner starts at 4:30 pm, and runs just past 9 pm. The cost is $35 and $48 respectively per person. Make your reservation now for what’s sure to be a memorable Mother’s Day Meal! 1118 King Street, Alexandria; 703-548-2525
Bogati Bodega & Vineyard
This Argentina-inspired winery provides an escape from the hustle and bustle. It’s only forty minutes away from the District though! All mothers will receive a rose at the wine tasting. Booking this event online will ensure that she does. The afternoon starts promptly at noon, and should last around five hours. Make memories that will last a lifetime! 35246 Harry Byrd Highway, Round Hill; 540-338-1144
The Grille at Morrison House
Executive chef Dennis Marron is offering a three–course meal for $49, which includes a choice of mimosa or freshly squeezed fruit juice. Notable options include a first course offering of Virginia Crab Cakes with cherry tomatoes, brioche and sauce gribiche, Vidalia Onion Pie with mixed greens and honey mustard, Waldorf Salad of bibb lettuce, apples, grapes, and walnuts in a celery aioli or Coquille St. Jacques: bay scallops, mushrooms, parmesan gratin and grilled bread Entrée options include a Croquet Madame on brioche bread with sliced ham, gruyere, béchamel and a fried egg. You can also expect lamb and eggs with rosemary sauce. Dessert options include Chocolate Pot de Crème with vanilla whipped cream, Profiteroles served with a trio of ice creams and warm chocolate sauce and Assorted Sorbets. 116 S. Alfred St., Alexandria; 703-838-8000
Lansdowne
Celebrate the mother in your life with the time-honored tradition of brunch at the Lansdowne Restort. The menu includes a variety of house-made soups, terrines, cured meats, an impressive seafood display, made-to-order omelets, waffles, and amazing desserts. Adults will receive a complimentary glass of Champagne. The cost is $65 per person, but only $20 for children under the age of 12. 44050 Woodridge Parkway, Leesburg; 703-729-8400
The Melting Pot
Why not surprise Mom this year with something a little out of the ordinary? Treat her to a meal that she’ll want to tell all her friends about. The Melting Pot—with locations in Arlington and Reston—is a culinary experience like no other. Fondue is a fun, easy, and delicious! Cheese and chocolate fondues are paired perfectly with bread and fruit. You can also cook your own succulent pieces of meat in between. She will not be disappointed!
Open Kitchen
If you really want to cook her something, this may be the perfect thing to do. Dads and kids can learn how to cook a gourmet meal for that special woman in their lives. Chef Jackson Yordon will teach you how to make the perfect three-course meal, after which you can eat it! The cost is $179 for two parents and one child. Each additional child is $25. The fun begins at 10:30 am. . 7115 Leesburg Pike # 107, Falls Church; 703-942-8148
Ritz-Carlton - McLean
Enjoy an extravagant brunch in the Old Dominion Room featuring omelets, carved meats, organic salads and celebratory champagne. The cost is $120 per person, unless you have children under the age of twelve. Their meal will only cost $40 (not including tax and gratuity). Another option is an Afternoon Tea with a scrumptious variety of sweets from the Pastry Shop. Reservations are recommended. 1700 Tysons Blvd., McLean; 703-506-4300
For a more comprehensive list, click here.
As far as gifts are concerned. I can only suggest you learn from their mistakes.
-Ryan Robertson
Posted by The Editorial Desk / Friday, January 21st, 2011
The Open Kitchen of Falls Church wants to teach you and yours how to cook. Whether you are an experienced chef or an amateur, the Open Kitchen’s cooking classes were designed to be an appetizing and entertaining way of sharpening your culinary skills. They cover a wide-variety of topics that include special techniques, healthy options, simplistic meal preparation, ethnic cuisines, and desserts.
Morning and evening classes are scheduled every week Sunday through Tuesday. Here’s a look at what they have in store this week.
Sunday Jan. 23, 10 a.m. – 1 p.m. Cake Making Workshop with Chef Amy Riolo
Learn how to bake cakes from scratch. Once you taste the flavorful moist texture, you’ll never want to go back to those box mixes ever again. You will learn how to mix, bake, fill, and frost. There are four different recipes that are perfect for any occasion.
Monday Jan. 24, 9 a.m. – noon. Knife-Skills Class with Chef Matt Finarelli
Everyone who spends some time in the kitchen should know how important it is to be skilled with a knife. You will learn the basics of handling, care, safety and the specific cuts that will make your food look and taste better. This class will give you the confidence to cut like a pro. Participants will be preparing different meals with the meat and vegetables they cut in class.
Monday Jan. 24, 6:30 p.m. – 9:30 p.m. Chili’s and Stews with Chef Matt Finarelli
A cold winter’s night is the perfect occasion to learn how to prepare these comfort foods. They both are thought to have some of the most satisfying and complex flavors in the culinary world. Learn the tricks of proper “stewing”, as well as some of the more interesting twists on these family favorites.
Tuesday Jan. 25, 9 a.m.- noon. French Mother Sauces I with Chef Amy Riolo
First acknowledged in 1815, French sauces are now an integral part of any culinary school curriculum. Learn how 4 basic sauces transformed the modern art of cooking.
Tuesday Jan. 25, 6:30 p.m. – 9:30 p.m. Souffles 101 with Chef Matt Finarelli
Often thought of as the pinnacle of cooking, souffles are a delicate, delectable and delicious dessert. This class will teach you how to make them like a pro, and disprove some of the myths surrounding them as well.
The cost range for participation is $79-$89 per person. Dine-Only is an option for individuals affiliated with the students. The cost is just $25 to enjoy whatever your friend or family member has prepared with a glass of wine. The Open Kitchen is located at 7115 Leesburg Pike in Falls Church. For reservations or more information, call 703-942-8148. Check the event calendar to see what’s been scheduled for next week and beyond.
-Ryan Robertson
Posted by The Editorial Desk / Wednesday, October 13th, 2010
(Image: Simply Local Food)
For those who don’t know, we’re in the middle of yet another theme dining week: American Farmland Trust’s inaugural “Dine Out for Farms” initiative.
The plan is simple enough: patronize those restaurants that support your local farms and help perpetuate the circle of sustainable agriculture/conscientious dining while getting a fabulous meal in the process.
We tried (unsuccessfully) to glean any DOfF week specials from the AFT, but were able to cull the roster of participating local restaurants:
*American Flatbread – Arlington, Ashburn;
* Clyde’s – Reston;
* Cock & Bowl;
* Open Kitchen;
* Wildfire; and,
So, if you’ve got some coin to spend and are looking to put your money where your mouth should be anyway, why not add these eco-activists to this week’s dining rotation?
It might even become a habit…
–Warren
Posted by The Editorial Desk / Friday, July 9th, 2010
In honor of the Parisians’ storming the Bastille and all other things French, we welcome you to storm these NoVa locations for grand discounts and culinary adventures beyond the baguette. French Restaurant Week starts today!
(image: LookandLearn)
Arlington’s La Côte d’Or Café celebrates July 14th starting at lunchtime with a special menu, sparklers, live music and waiter races. The race to carry as many glasses of champagne as possible starts at 2:30p.m. But you’ll be competing for more than tips – the winner gets a free trip to Paris.
The Bastille (in Alexandria, not Pah-reee) offers a special three-course dinner all week.
Head to Bistrot Lafayette on July 14th for a free glass of champagne with your meal, or make it a party to dine with reservations for four and you can have the whole bottle!
The Comité Tricolore invites you to the French Embassy on July 10th, 7p.m. to midnight for an early Bastille Day party complete with cocktails, dancing and food. NoVA caterers include 2941, Bastille Restaurant and Panorama’s Bakery. Tickets are available online for $85 or at the door for $100.
Chef Bernard of the Open Kitchen has prepared a delightfully French dinner for July 14th with options including Salad Niçoise, Cassoulet, crêpes or cheese for dessert and more. French wines will also be available to pair with your meal. Reservations are suggested.
Feel like getting a little French in your own kitchen? Learn how to bake the French Classics with Mon Ami Gabi’s cooking class July 17th, 10a.m.-noon. For $50, your class will include demonstrations on dishes like Ratatouille or Grilled Lamb T-bones while you enjoy samples of French wine. Call 703-707-0233 to register.
And Viva la France!
-Jamel Daugherty
Restaurants Participate in Earth Day
Posted by The Editorial Desk / Thursday, April 8th, 2010
April 22nd is the 40th Anniversary of Earth Day! It’s a day to reflect upon all the wonderful things Mother Earth has provided you and maybe change a few of your habits. What better way to do that than to stuff your face with Earth’s edible treasures–food! Below is a list of some restaurants celebrating Earth Day.
Virginia:
American Flatbread will have a special Earthy Day Dinner on Thursday, April 22nd. It’s $29/person; $4.99/children for personal size flatbread with unlimited Organic Valley Milk. The menu includes Greek salads, spinach salad, Asparagus and Baby Spinach Flatbread, Lam Sausage Flatbread, and locally made desserts.
Image: Earthy Day Network
All three Busboys and Poets will host Green Hours during Earth Day from 5pm to midnight. Special eco-cocktails, featuring sustainable spirits from VeeV and Leopold Bros will be served. Organic Beer Happy Hours occur every Wednesday at 4.
Did you know VeeV donates $1 for every bottle sold to help protect the Brazilian Amazon Rainforest? VeeV is also the first alcohol brand to offset their carbon footprint; they do this through their partner Climate Clean. Their distillery is the only one in the States to be powered by renewable wind energy.
Open Kitchen, the only restaurant in Falls Church to hold a Virginia Green Certification, will launch their Recipe For Green Discount on Earth Day. Each time you contribute to the restaurant’s efforts of being eco-conscious you get 5% off your lunch or dinner (not including alcohol) purchase. For more information, email Holly at holly.camalier@openkitchen-dcmetro.com
- You can contribute by:
- -bringing your own to-go bag or to-go container
- -providing your own coffee mug
- -walking, skateboarding, rollerblading, or biking to Open Kitchen
-taking the metro, riding the bus, or diving a Hybrid to Open Kitchen
As of April 1st, Open Kitchen plants its own herbs and edible flowers. The restaurant also serves Southern Tier 422, which is packaged in over 80% recycled consumer products and is completely recyclable.
Tallula will offer a four-course dinner on Thursday, April 22nd showcasing locally grown, humanely raised, and sustainable products. The dinner begins at 7pm and costs $85/person, including wine pairings with Virginia wines to reduce the carbon footprint and compliment Chef Barry Koslow’s menu. The menu includes House Made Linguini with Virginia Clams and Red Apron Chorizo; Pan Roasted Striped Bass; and Eco Friendly Farms Pork Trio, Poached Loin with Flava Beans and Morels, and Confit Belly with Brussels Slaw.
Best of all, Bev Eggleston, founder of EcoFriendly Foods, and Drew Koslow, biologist and clean water advocate as well as Chef Koslow’s brother, will be in attendance to discuss ethical standards and benefits of grass-based farming, sustainable fishing practices, and the state of the Chesapeake Bay Watershed.
Image: Compassion Over Killing
Toscana Grill, an ecofriendly restaurant in Clarendon will be going 100% vegan every weekend in April. They will also have free Appetizer Saturdays, free dessert Sundays and a VegDC Dinner Package which includes two vegan entrees, one appetizer, and one dessert for $29. The VegDC dinner will be available every Saturday and Sunday in April. In addition, Compassion Over Killing will collaborate on three weekend events, including a Dancing & Drinks Night on April 10th and Bring Your Dog to Brunch Day on April 25th.
The 2nd annual Earth Day at Loudoun County Festival will be held at Willow Creek Farm on Sunday, April 25th from 11am-4pm. The admission-free event is presented by the Broadlands Wildlife Habitat Committee and will feature over 75 exhibitors, a Green Marketplace offering eco-friendly products and services, and hands-on educational activities for all ages.
DC:
Bread & Brew, a certified green restaurant, will go vegan for Earth Day. All meals will be vegan and 10% of the day’s sales will be donated to Compassion Over Killing. Bread & Brews will also launch their new Meatless Monday menu on April 26th.
Mocha Lounge (944 Florida Ave NW) will host a green hour on Wednesday, April 14th and Thursday, April 15th from 5:30-8:30pm.
Pitango Gelato on Tuesday, April 12 from 7-8pm. A portion of the profits will benefit the Earth Day Network. Their authentic gelatos and sorbets are made from fresh organic fruits and nuts and grass-fed organic milk from a sustainable dairy farm in Lancaster County, PA. The gelato uses no flavorings, colorings, or artificial ingredients. Earth Day Network representatives will be at the store to distribute buttons and information about upcoming events.
Restaurant Nora will host a green hour on Tuesday, April 20 & Wednesday, April 21 from 5:30-10pm. Nora’s will have an Earth Day tasting menu that includes seasonal spring vegetables and seasonal cocktails. On April 20th and 21st Nora’s will be donating $1 from each seasonal cocktail to the Earth Day Network.
If you’d like to get involved in other ways, visit The Nature Conservancy or EPA Earth Day.
Lastly, the Natural Food List provides free coupon newsletters for natural and organic products. Sign up online and save on items varying from toothpaste to food and beverages. You can also stay up to date by visiting their Facebook and Twitter.
–Aisha Salazar
Posted by The Editorial Desk / Tuesday, March 2nd, 2010
Image: Dining Out For Life
This year I have decided to be a Restaurant Ambassador for Dining Out For Life, a national event that raises money to benefit patients with life challenging illnesses.
Dining Out For Life will kick off in the Washington, DC area on Thursday, March 11th. 147 restaurants around DC, Virginia, and Maryland will be participating. Almost 40 restaurants will be participating in Northern Virginia. Reservations are recommended to reduce the wait time.
In the DC area, Dining Out For Life partners with Food & Friends, an organization that provides nutritious meals to individuals battling HIV/AIDS, cancer, and other life threatening illnesses.
On March 11, all food and beverage sales at participating restaurants will benefit Food & Friends. 25-110% of your bill will be donated to this great organization. All you have to do is dine out!
Three restaurants—Annie’s Paramount Steak House, Posto, and Tosca—are donating 100% of their sales. Freddie’s Beach Bar is donating 110% of its sales!
Any donation of $35 or more will be matched dollar for dollar by the Food & Friends’ Board of Directors. $35 will provide an individual with 1.5 to 2 days worth of meals; that’s almost 6 meals!!!
Stacey England, Special Events Manager of Food & Friends, hopes people, “Get together with friends and do something great for a local non-profit. It’s an amazing event and just by eating you’re helping out.” She encourages people to volunteer their time, in addition to dining out on March 11th.
So grab your friends, family or co-workers and enjoy some lunch or dinner while helping out your neighbors!
Image: Food and Friends
On a daily basis, Food & Friends prepares, packages and delivers more than 3,000 free meals to children and adults within Washington, DC and 14 counties in Maryland and Virginia. Eleven specialized meal plans are offered and tailored to different illnesses, treatment programs and client preferences.
This year marks Food & Friends’ 14th year participating in Dining Out for Life. Last year Dining Out For Life raised over $270,000 for Food & Friends; $85,000 was just from diner contributions. Each participating restaurant is in an area served by Food & Friends.
Food & Friends needs volunteers daily in the kitchen and especially for deliveries. Deliveries take place 10am to 3pm Monday through Saturday. For more information, call 202-269-6835.
My personal goal is to raise $500 for Food & Friends. If you would like to help me out, visit my Dining Out For Life page.
I will meet and greet guests and take donations at Open Kitchen and Vespucci, which was included in our Best New Restaurants roundup in 2007.
I will be at Open Kitchen (donating 35%) for lunch and Vespucci (donating 25%) for dinner.
Hope to see you on the 11th!
–Aisha Salazar
Posted by The Editorial Desk / Tuesday, February 16th, 2010
Image: Cajun Grocer
Mardi Gras. Carnival. Fat Tuesday. Shrove Tuesday. Pancake Day.
Whatever you want to call it, it’s time to participate in some serious celebrating at local restaurants.
-Throw on the party beads and eat your King Cake at 2941. In honor of Mardi Gras, all diners will receive a complimentary King Cake today, regardless if you order off the prix-fixe four-course menu or a la carte.
-Fat Tuesday’s will have several bands performing throughout the evening, starting at 3 p.m.
-Clyde’s at Mark Center will have their annual Mardi Gras party featuring live music starting at 6 p.m. For $25 enjoy an all-you-can-eat crawfish boil with corn, potatoes and andouille sausage.
-Buzz will have King Cakes all day.
-The 2nd Annual Mardi Gras on King Street will take place at the Fish Market. Celebrate five days of Mardi Gras with traditional New Orleans style cuisine and cocktails. The festivities begin tonight with music by DC Motors and end with a masquerade ball on Saturday, February 20. There will be a charity bead toss and Mardi Gras Masks available to benefit Multiple Sclerosis.
-King Street Blues will offer “Cajun Specials” all day, including several po’boy varieties, jambalaya pasta and red beans.
-Try one of Trummer’s on Main’s signature cocktails from New Orleans, Brazil and Italy. Don’t forget to wear your masks, costumes or beads for 25 percent off special cocktails, beer and wine.
-Join Okra’s Louisiana Bistro for their annual Mardi Gras pub crawl and Cajun cuisine.
-Liberty Tavern will have $4 Abita Purple Haze and $5 Hurricanes all day long.
- Union Jacks will host a Mardi Gras Bash tonight. Collect the most beads and you can win a trip to the Caribbean. Their Creole menu includes shrimp po’boys, etouffee, and bananas foster. The celebration begins at 4 p.m.
-Learn to make classic New Orleans dishes at Open Kitchen. The menu includes crawfish etouffee and seafood and andouille sausage gumbo. $75; 7-10 p.m.
-On Wednesday, February 17, Chef Roberto Donna will host a six-course ‘Il Carnavale’ Dinner at his private residence. The menu includes stuffed lamb chops with braised chicory and Piemontese style rice fritters in parmesan cheese sauce. $100 per person. Email tambolisa1@aol.com to make a reservation.
-On Saturday, Feb 20 Sunset Hill Vineyards celebrates Mardi Gras with a special Cajun menu and live music by the Yvonne Johnson Jazz Trip from 12-6 p.m. Don’t forget to wear your purple, gold, and green!
-IHOP celebrates National Pancake Day on February 23 this year from 7 a.m.- 10 p.m. Guests will receive a short stack of pancakes for free. While you’re there, help others by donating to the Children’s Miracle Network or other local charities.
Laissez les bons temps rouler!
Interview with Owner of Open Kitchen
Posted by The Editorial Desk / Thursday, April 9th, 2009
New sign for Open Kitchen at West Metro Plaza in Falls Church
If you’ve driven on Route 7 toward Falls Church City in the past few weeks, you’ve probably seen a fresh new sign up for Open Kitchen, an innovative community kitchen, which will open this summer in the newly-renovated West Metro Plaza.
Roughly 150 community kitchens exist in the U.S. today, but Open Kitchen will be the first facility in the D.C. Metro area, offering commercially-licensed and equipped kitchens that entrepreneurs can rent for their food businesses.
We contacted Open Kitchen Owner Hue-Chan Karels and asked her how she came up with the concept for Open Kitchen and her advice for hosting a successful Iron Chef competition.
NORTHERN VIRGINIA MAGAZINE: How did you get started in this business?
HUE-CHAN KARELS: It all started with cookies! Back in 2007, I had the inspiration to make a lifestyle change and depart from my FDA regulatory and compliance consulting practice to start an artisan cookie business.
However, to my amazement I soon discovered that renting a commercially licensed kitchen to launch my business was next to impossible in the Washington DC Metro Area. All in all, it was a very frustrating and demoralizing experience.
As I did more research and talked to people currently in or wanting to get into the food business, I learned that I was not alone in my search for affordable and flexible commercially licensed kitchen space for rent. This process gave birth to the core concept behind “Open Kitchen” which is to provide licensed kitchen facilities for rent on a cost-effective and flexible basis.
NVM: Do you have clients currently lined up to use your services? Are they mostly Northern Virginians or do you have folks willing to commute from the District as well?
HCK: I’m happy to say that we have received multiple follow-up emails from many of those who have inquired about our kitchen rental facilities. Regarding the locations of our anticipated kitchen rental clients, the majority of the caterers, food producers, personal chefs and cooking instructors that have inquired about our services are in located in Northern Virginia (37%), followed by Washington DC (29%) and Montgomery County (25%).
Also, we already have several private events planned for activities that bring people together in the kitchen such as cooking parties and corporate team-building events. Regarding our targeted clients for cooking classes, many of those who have attended our past events are from the DC/Northern Virginia area, although we had several participants who came from as far as Annapolis and Frederick, MD.
NVM: I saw that your website mentioned the potential for families or groups of friends to host “Iron Chef” competitions in your rental kitchens. Has anyone contacted you to express interest in holding such competitions?
HCK: Yes, we have had many inquiries for “Iron Chef” competitions from people planning family reunions, birthday parties, or simply a fun and out of the ordinary get-together with friends.
NVM: What advice would you give to groups interested in hosting an Iron Chef contest at Open Kitchen?
HCK: Most home kitchens do not have the space to accommodate multiple teams cooking at the same time. In addition, the task of coordinating and managing the event so that everyone has fun, including the host, is a challenging one.
For those interested in hosting such an event at Open Kitchen, I’ve provided some basic planning steps to get started:
How to Host an Iron Chef Competition at (Open) Kitchen Stadium
Anyone have an ice cream maker? How about some squid sorbet? Photo by watchsmart/Flickr
STEP 1: Identify “Iron Chef” and “Challenger Chef” Teams. Minimum of 2 teams and maximum of 3 teams; 3-4 members per team. From these teams, decide which one is to be given the title of “Iron Chef Team” (that is, “the team to beat”).
STEP 2: Determine who would make up the “audience.” Maximum total of 25 guests. It may be helpful to solicit ideas from these guests on who should be the Iron Chef Team and who should be the Challenger Chef Team(s). The Iron Chef should be an experienced cook known to all the guests. The challenger may be an amateur.
STEP 3: Create a list of rules and judging criteria. The most common rules include all cooking must be done on premises, it must be completed within one hour and all dishes prepared must showcase the secret ingredient. All teams must prepare enough food for the judges and guests.
STEP 4: Identify a Panel of Judges (3 is a good number). Make sure these individuals are well regarded, have an interest in food, can be objective, and have a creative sense of humor. As an option, Open Kitchen can provide our professional chefs as judges.
STEP 5: Designate a host to address the guests. The host should explain the format of the competition, announce the rules and then introduce both contenders.
STEP 6: Call Open Kitchen to book a date and let us do the rest!
Our entire Open Kitchen facilities will be reserved for the event, which typically spans about three hours, including our three commercial kitchens, bistro indoor dining room and terrace area.
Before the event, we will provide all kitchen equipment, set up the space and do all the clean up work, work with the event organizer to determine the theme of the Iron Chef, including the “secret ingredient,” supply these ingredients the day of the event, and assist the event organizer (if requested) in creating a list of rules and determining the judging criteria such as taste, presentation, creativity and the use of the secret ingredient
During the event, we will provide each team with a market basket of foodstuffs, including the secret ingredient, designate a Floor Manager and the appropriate number of kitchen assistants to help manage the flow of activities, provide a professional chef to help guide the teams (if requested), and provide finger food and beverage for guests during the cook-off.
PRIZES: The winning team will be named “Open Kitchen Iron Chef” and given a kitchen award. All participants will receive a cotton apron and a chef’s hat.
COST: For a 3-hour event and all the services describes above, the basic cost is $135-$150 per person, depending on selection of ingredients, with a minimum of 20 people and maximum of 40 people. Additional costs would apply for the services of our professional chef(s), additional rental hours, and for beer and wine.
– Christina Lee
