Posts Tagged ‘Robert Wiedmaier’
Mount Vernon’s “Hoecake & Hospitality” Cook-Off
Posted by Sally Traynham / Friday, February 17th, 2012
Wake up on Saturday morning to the smell of hot hoecakes over an open fire. Hoecakes, of course, are a type of pancake made from cornmeal and were George Washington’s favorite, especially when served swimming in honey and butter.
This Saturday marks the opening of “Hoecakes & Hospitality: Cooking with Martha Washington.” This is Mount Vernon’s first food-focused exhibit that showcases more than 125 artifacts from the Washingtons’ kitchen, including 18th Century tupperware. (Trust me, it’s a bit more bulky and heavy than our nice, plastic stackables of today.)
To celebrate, four local chefs are coming to throw down and see whose modern take on this open-fire, corn creation will prevail.
The roster includes: Cathal Armstrong of Restaurant Eve (Alexandria), David Guas of Bayou Bakery (Arlington), Christophe Poteaux of Bastille Restaurant (Alexandria) and Robert Wiedmaier of BRABO (Alexandria).
Traditional samples of George Washington’s favorite breakfast will also be served up by Mount Vernon staff.
After the cook-off, head inside to experience the interactive exhibit that features food murals, recipes adaptations of 18th Century dishes, such as “Ragoo of Asparagus,” Washington-era kitchen equipment, including a heart-shaped waffle press, jam skillets and wine cooler, and authentic notes and writings from our country’s first presidential family.
Dive into this early celebration of George Washington’s 280th birthday at Mount Vernon. Can’t make it? The exhibit will be open through August 11, 2013.
Photo: Sally Traynham
[tips for the food desk]
Posted by The Editorial Desk / Wednesday, October 26th, 2011
Did you know that this Friday is International Champagne Day?
Image: Ivanova Inga/Shutterstock
In preparation of the big day, here are some facts about champagne:
-Champagne is a region in France (including the towns of Rhiems, Ay, and Epernay) where the first sparkling wine was made.
-Champagne is now synonymous with all sparkling wines, but should technically only be used for sparkling wine made with grapes from the Champagne region of France.
-A 1970 bottle of Dom Perignon sells for around $2,500.
-Basement climate cabinets are the best places to store champagne.
-Champagne contains antioxidants that are beneficial in reducing the risk of heart problems or strokes.
In honor of Champagne Day, Friday, October 28, Marcel’s in D.C. is offering a French tasting of three specialty champagnes paired with three extravagant hors d’oeuvre.
The champagnes are: Jacquesson Cuvee 734 from Dizy-Champagne, Billecart-Salmon Brut Reserve from Mareuil-sur-Ay-Champagne, and Michel-Arnould Brut Rose Grand Cru NV from Verzenay-Champagne.
For the food, Chef Robert Wiedmaier will be serving Quail Egg on Toasted Brioche, Kumamoto Oyster with Champagne Mignonette, and Potato Blini with Smoked Scottish Salmon and Crème Fraîche. All of the hors d’oeuvre will also include Osetra Caviar, one of the most prized caviars in the world.
There will also be champagne experts on hand to speak about the champagnes.
Prices of the tastings are $100 for champagne and food, or $29 for champagne only at the bar. Marcel’s also has over 40 different kinds of champagne on their menu, so if you still want more, no worries there. To RSVP, call 202-296-1166.
Marcel’s is located at 2401 Pennsylvania Ave. NW, Washington, D.C.
And if you’re not up for shelling out the cash, please, at least honor Friday’s big day by popping open a bottle of bubbly at home.
-Julia Harbo
Fall Harvest Wine Dinner at BRABO
Posted by The Editorial Desk / Monday, October 17th, 2011
Photo by: Len DePas
Robert Wiedmaier Hosts Five-Course Fall Harvest Dinner with selected French wine pairings
BRABO by Robert Wiedmaier is hosting a five-course wine dinner prepared by Executive Chef Robert Wiedmaier and Chef de Cuisine Chris Watson this Thursday, October 20, featuring seasonal dishes inspired by the fall harvest, paired with French wines selected by sommelier David Kurka. Chefs Wiedmaier and Watson and sommelier David Kurka will lead a conversation about each course, as well as the pairings throughout the evening.
The cost for the dinner is $125 per person, excluding tax and gratuity and reservations are required so call now!
The Menu:
Amuse Bouche
Baton of Crispy Sweetbreads, Meaux Mustard Dipping Sauce
*paired with Champagne, Roederer, Brut, Collection, NV
1st Course
Ravioli of Petit Gris and Foie Gras, Parsley-Lemon Essence
*paired with Pinot Gris, Chateau D’Orschwihr, ‘Zinnkoepfle,’ Alsace, 2008
2nd Course
Roasted Diver Scallop, Sea Urchin Butter with Tobiko
*paired with Chenin Blanc, Pascal Janvier, ‘Cuvée du Silex,’ Jasnières, Loire Valley, France, 2010
3rd Course
Squab with Wild Mushroom Roulade, Cabernet and Roasted Shallot Reduction
*paired with Grenache Blend, Domaine du Pourra, Cotes du Rhone Village, ‘Séguret,’ 2006
4th Course
Veal Medallions with Salsify, Madeira and Green Peppercorn Reduction
*paired with Merlot Blend, Château Beauregard, Pomerol, Bordeaux, France, 2001
Dessert
PlumTart, Honey Cinnamon Ice Cream
*paired with Sauternes,La Fleur d’Or, Bordeaux, France, 2006
Photo by: Len DePas
Critically acclaimed and award-winning Chef Robert Wiedmaier is transforming Alexandria’s dining scene with his new Old Town trifecta. Adjacent to the boutique Lorien Hotel & Spa, the elegant BRABO Restaurant, casual and lively BRABO Tasting Room and The Butcher’s Block, A Market by RW, are each distinctive reflections of Wiedmaier’s passion and award-winning talents. These spaces, created by renowned New York-designer Vicente Wolf, are as engaging as Chef Wiedmaier’s signature cuisine.
The entire team is committed to making BRABO the best dining experience in Old Town Alexandria. Gluten-free options are available for guests with food allergies, as well as vegan and vegetarian fare.
FALL HARVEST WINE DINNER AT BRABO
Thursday, October 20 at 7:00 p.m. - Space is limited. For more information or to make reservations call 703.894.3440 or visit www.facebook.com/braborestaurant or www.braborestaurant.com
BRABO by Robert Wiedmaier: 1600 King Street, Alexandria
– Jennie Whistler
Belgian Restaurant Week is Back!
Posted by The Editorial Desk / Friday, July 1st, 2011
(Image: Korolevskaya Nataliya/Shutterstock)
Some of the area’s culinary luminaries, including Chef Robert Weidmaier (Marcel’s, Brasserie Beck, Mussel Bar, and BRABO) and former Restaurant Eve Pastry Chef Niel Piferoen (Locolat Cafe), are joining forces from July 15 through July 21 to bring the region a taste of Belgium in celebration of the country’s National Day.
The week will commence with the annual Brew at the Zoo event, where Belgian restaurants will host a VIP tent. During the remainder of the week, the following events are scheduled to festively showcase Belgian culinary tradition and heritage:
Belgian Prix Fixe Menu (Thursday, July 15)
Mussels Throw Down at Eastern Market’s North Hall (Friday, July 16)
Belgian Waffle Brunch (Saturday, July 17)
Chocolate & Champagne Brunch (Sunday, July 18)
Seven-Course Belgian Beer Dinner hosted by Ambassador Jan Matthysen (Monday, July 19)
Duvel Happy Hour Events (Tuesday, July 20)
Belgian National Day Celebratons sponsored by Latis Imports (Thursday, July 21)
To further entice you (as if the above weren’t enough), here is a list of the Restaurant Week participants:
Belga Café
BRABO
Brasserie Beck
Et Voila!
Granville Moore’s
Locolat Cafe
Le Pain Quotidien
Marcel’s
Marvin
Mussel Bar
For more information about both scheduled events and menu offerings at the particpating restaurants, click here or visit the Belgian Restaurant Week Facebook page.
Have a happy and safe Fourth of July!
-Johnisha M. Levi
NoVA Chefs Heed White House’s Call
Posted by The Editorial Desk / Friday, June 4th, 2010
(Image: James Beard Foundation)
The South Lawn was flooded with a sea of toques this afternoon as chefs from every state descended on the White House to show their solidarity for Michelle Obama’s “Chefs Move to Schools” campaign.
The program aims to enrich school lunch programs by encouraging trained chefs/food service professionals to “adopt” a public learning institution and then work towards improving the quality of meals served to students.
“You can teach kids to cook something that tastes good and is good for them; and share your passion for food in a way that’s truly contagious,” Mrs. Obama told the assembled chefs. She also stressed that participating chefs would hardly be going it alone.
“When you go into the schools … work closely with our food service professionals to support the work that they do every day. They’re looking forward to getting some extra help–they need it–doing everything from teaching basic cooking skills in the cafeteria to encouraging healthy choices in the lunch line. But it’s got to be a collaboration,” Obama counseled.
Early reports from the White House suggest that roughly 1,000 chefs and 500 schools have signed on to the nascent program.
A quick scan of chefs who had signed on to “Chefs Move” through Share Our Strength showed approaching 40 hospitality vets from all around Virginia, including several do-gooders that should be very familiar to our readers:
* Cathal Armstrong/Restaurant Eve
* Will Artley/Evening Star Cafe
* Chris Ford and Clayton Miller/Trummer’s on Main
* Justus Frank and Miles Vaden/Eventide
* David Guas/DamGoodSweet
* Steve Mannino/Rustico
* Dennis Marron/Grille at Morrison House, Jackson 20
* James Watson and Robert Wiedmaier/BRABO
Most of the chefs we spoke to were still in the process of selecting their adoptive school. But all seemed enthused about the possibility of giving back in a whole new way.
–Warren
Brabo’s Introduces Early Evening Menu
Posted by The Editorial Desk / Tuesday, September 22nd, 2009
Photo: Julia Watson
“Early bird” specials may have been the bane of Jerry Seinfeld’s dining existence on his eponymous show, but he never ate at Robert Wiedmaier’s Brabo in Alexandria.
The restaurant is offering a three-course early dining menu from 5:30 p.m. to 6:30 p.m. for $38 per person. Even value minded diners like Jerry’s father, Morty, couldn’t pass up this thrifty-minded menu that includes an appetizer, entrée and dessert. And if you’re feeling flush with cash, add a glass of wine for $7.
All this and you still get to eat at a respectable hour. Jerry would be pleased.
Excerpt from Seinfeld, “The Cadillac” script, Episode 14, Season 7
[Morty and Helen's, Florida]
Morty is fastening a jacket as he enters.
MORTY: Alright, are you ready to eat?
HELEN: (glancing at her watch) Oh, right, let’s go. Jerry, let’s go, it’s time
to eat. We’re going to dinner.
Jerry wanders into the room. He’s in a t-shirt and sweatpants, and holding a
comic book he’s been reading.
JERRY: (confused) Dinner? W..What time is it?
HELEN: (pulling on a coat) It’s four-thirty.
JERRY: (bewildered) Four-thirty? Who eats dinner at four-thirty?
MORTY: By the time we sit down, it’ll be quarter to five.
JERRY: I don’t understand why we have to eat now.
HELEN: We gotta catch the early-bird. It’s only between four-thirty and six.
MORTY: Yeah. They give you a tenderloin, a salad and a baked potato, for
four-ninety-five. You know what that cost you after six?
JERRY: Can’t we eat at a decent hour? I’ll treat, okay?
HELEN: You’re not buying us dinner.
JERRY: (emphatic) I’m not force-feeding myself a steak at four-thirty to save a
coupla bucks, I’ll tell you that!
HELEN: Alright, (sitting on the couch) we’ll wait. (pointedly) But it’s unheard
of.
Jerry shakes his head, incredulous, and wanders away with his comic book.
–Amy Loeffler
Posted by The Editorial Desk / Friday, March 13th, 2009
Would that prime cuts of beefs and charcuterie could save our flagging economy.
(Photo: Laurent Jung)
Because this area boasts a slew of custom meat purveyors par excellence.
Tallula/EatBar ex-toque Nathan Anda left the Arlington gastrohub last summer to develop his own charcuterie concept, which has since evolved into the Red Apron Butchery. Though he’s still scouting final locations for the shop–something Anda hopes is “weeks, not months away”–Anda already envisions a full-service facility replete with homemade sauces, gourmet foodstuffs and exotic proteins.
“It’ll be an experience, going in there,” Anda insists. He plans to specialize in “stuff that isn’t available everywhere,” tossing out pig ear terrines, cured lamb bellies, handmade lardo and trotters as potential impulse buys.
In the meantime, Anda’s current catalog (cured meats, homemade hot dogs) will be available for retail purchase at Planet Wine and officially debuts in Buzz‘s panini line. Anda is also firming up his relationships with various local farmers markets, estimating that he’ll make the rounds to the weekly Ballston, Penn Quarter and possibly one other open-air showplace beginning early next month.
Anda is also talking with fellow Neighborhood Restaurant Group chefs Anthony Chittum (Vermilion) and Frank Morales (Rustico) about weaving some of his wares into their menus.
“Hopefully, in the coming months, he’ll be using my pepperoni,” Anda said of the spicy sausage he’s developed for Morales’ gourmet pies. He also plans to make his products readily available to incoming Tallula chef Barry Koslow–though he suspects the charcuterie-savvy Koslow will not want for jaw-dropping snackables.
“With Barry coming in, it’s [Tallula] going to be awesome,” Anda predicts.
Meanwhile, Robert Wiedmaier’s new gourmet shop, The Butcher’s Block should be up and running shortly. Chef Chris Watson will oversee a gourmet retailer (along with the fledgling BRABO/BRABO Tasting Room) poised to offer fresh breads, wild game and a bevy of Belgian beers.
Down the road in Del Ray, Aussie butcher Stephen Gatward has developed a loyal following at Let’s Meat on the Avenue by serving up hard-to-find items (kangaroo meat, anyone?) as well as neighborhood necessities (smoked dog bones).
For those who enjoy a a dash of intrigue with their entrails, the mercurial Jamie Stachowski continues to peddle his cured goodies in the darnedest places (next delivery: tomorrow at noon).
And I would be terribly remiss if I didn’t give a nod to the gourmet links that spring from the mind of improbable sausage baron, Stanley Feder.
We’ve never had it so good.
–Warren Rojas