Events: Farm to Table Month in Arlington

From September 15th-October 14th several restaurants in the Arlington area will be featuring a special one-night-only all local menu featuring local farmers for a special price. This is in celebration of Farm to Table Month in Arlington to celebrate local farms and local chefs.

The VA Cooperative Extension (the outfit running it) is also showing some movies about the farming and food industry. The True Cost of Food; The Garden; FRESH

Restaurant participating that you might want to take advantage of: Liberty Tavern and Williow.

Visit Virginia Cooperative Extension for a list of event times: Farm to Table Month in Arlington

 

Williams-Sonoma Culinary Demos

During these slow economy times, we look for ways to save money - especially when it comes to entertainment.

Williams-Sonoma has released its September schedule for cooking demos. They used to make you rsvp, but now they are now FREE and open to public.

You can call your local store to find out the times or stop by to see the staff in action - you just might learn a new culinary trick - and get to taste its treat!

Click here to see the schedule.

 

Travel: Chiang Rai Tea Room Treats

While in Chiang Rai we visited a tea house where we tasted about dozen local teas, brewed in the Chinese tradition. They served us several treats to enjoy while tasting - some dried, vinegar infused or candied fruits and nuts...and then there were some deep fried caterpillers sauteed in clarified butter right in front of us.

I am (most always) willing to try new things, which is quite unusual for a traveling through american (according to the locals). These are a delicacy and were quite good. I even thought of bringing some home to my brother (he has received chocolate covered grasshoppers before) until they told me the price.

On a Pho (not faux) Mission

I totally admit that I have never liked pho. With most peoples food preferences, it stems back to my first experience that wasn't positive. It was in a dirty place in reston, eating flavorless soup, being young in my food eating experience I was confused over the process and if to use chopsticks or the spoon. Add to that the bad company I had the soup with and it is no surprise, years later, I wince when my husband asks me to lunch and suggests pho.

A few months ago, in my Asia travels, I spent some time in Vietnam. I learned that what I had years ago was more like faux then pho. I ate pho for every meal and enjoyed all the different add-ons you could enjoy at your table.

Now I am back in VA, when my husband suggests pho, I smile...but make him try a new pho place everytime in search of the elusive flavor and interesting add-ons I had in Vietnam. When I find a place, I'll post and let you know.

Here is a video showing one meal my husband and I had in a restaurant in the Saigon neighborhood of Ho Chi Minh City.

Pho Video

Appetite Stimulus Plan: November 17th thru 21st

Only in DC would restaurants jump on the stimulus plan bandwagon!

Opentable is doing 2xs the points on special 'restaurant week style' 3-course menus at participating restaurants (Lunch=$24; Dinner=$34) between November 17th and November 21st.

Recipe: Fall Inspired Creme Brulee

Butternut Squash Creme Brulee

• 6 egg yolks
• 1/3 c. granulated sugar
• 1 T. pumpkin pie spices
• 1 t. vanilla paste
• 1/2 c. organic butternut squash puree from Williams-Sonoma
• 2 cups heavy cream
• 4 tsp. granulated sugar + 1 Tbs. firmly packed light brown sugar (for brulee)

1. Preheat oven to 325.
2. In a medium bowl, combine until well mixed: 1/3 c. granulated sugar, egg yolks, butternut squash puree, pumpkin pie spices, vanilla paste, set aside.
3. In a medium pot over medium low heat, heat heavy cream until cream just starts to bubble up. Remove from heat.
4. Quickly whisk hot cream into sugar-butternut squash puree mixture until combined and emulisfied.
5. Using a ladle, pour mixture into creme brulee dishes, place in sided baking dish (cookie sheet or casserole dish) and place in oven. Carefully fill up a cup with warm water and carefully pour warm water into cookie sheet/casserole dish to create a water bath.
6. Bake for 30-45 minutes until custard is set.
7. Remove from oven, remove custard dishes from water bath and set aside to cool to room temperature.
8. In a small bowl combine 4 T. granulated sugar and 1 T. brown sugar. Sprinkle mixture over each custard and torch. Serve immediately.

This recipe is inspired by a Williams-Sonoma recipe I did at the Galleria Williams-Sonoma store in Tysons Corner (November 2006) to showcase their butternut squash puree - and the participants really enjoyed it!

Article: Culinary Show on Hilter's Favorite Foods

Professional cook Jeroen Meus of the Belgian culinary show Plat Perefere (aka, Favorite Dish) will do a show on Hilters favorite foods. The show claims "Hitler, the man, will be put in the right context" (quoted Turkey Daily News).

Click here for the article via the AP

Products: Zagat T-Shirts

Buy the t-shirt and you too can be Zagat rated!

Visit their website to purchase

Only $15 if you are a Zagat subscriber ($17 for non-subscribers) - you can even get a zagat logo chef jacket or apron.

Events: 2941 - Halloween Inspired Menu

It's good know that a fine-dining restaurant can still have a little fun with their menu. Starting Saturday through halloween, you can order a 'eye scream dessert' that looks like scary eye-balls, but is really made of white chocolate, pistachio mousse and raspberry-lychee coulis.

On another note, they are advertising a 4-course fall wine dinner for $395/person.

I don't believe it is part of their 'scary' halloween celebration - but that sure send a chill up my spine!

Article: Am I Alone in Hating Baking?

The author discusses her feelings in relation to the cultural insinuation of being a 'baker' in the face of baking a cake for her kids birthday.

From Anna Maxted at the Telegraph (10/21/08)

I think my favorite quote is in relation to the picture in the article of the happy, perfect 50's wife and below the picture it says "Baking tools: whisk, mixing bowl, self-satisfied grin".

$5 Off - Whole Food Printable Coupon

Hey, it may be dubbed 'Whole Paycheck', but we still love it - so every little bit helps.

Click here to read about their new 'Whole Deals' and print the coupon.

And remember you can print it over and over and use it at every check-out between now and October 22nd.

Events: Wolfgang Puck Dinner at the Source

This sounds pretty good - too bad it is more expensive than the Inn at Little Washington, rivals City Zen and (even with the exchange rate) is just slightly under a meal at El Bulli. If you have been to the Source and had their $60 filet choice (which is I think is the highest in town) the price won't surprise you.

But the menu sound pretty good....and you get to see Wolfgang Puck, right? I've heard the restaurant has gone down hill since the opening staff left - so if you haven't been yet, you might want to go when Chef Puck is in the kitchen.

____________

Wolfgang Puck to Host Grgich Hills Estate Wine Dinner at The Source

Wine and dine with Wolfgang Puck at The Source, the Master Chefs fine dining restaurant located at the Newseum. The celebrity chef and restaurant will host a special five-course dinner on Wednesday, November 12th at 6:30 pm paired with the exceptional organic and biodynamic wines of Napa Valley's Grgich Hills Estate. In addition to Chef Puck, Mike Grgich, founder of Grgich Hills Estate, also will attend the dinner.

Priced at $220 per person (inclusive of tax and tip), Chef Puck, along with The Source's Executive Chef Scott Drewno, will offer guests a range of Asian-inspired dishes including Shanghai lobster risotto with ginger and crispy spinach and Grilled Mongolian lamb chops with stir-fried eggplant and a mint-cilantro vinaigrette. Guests will start the dinner with an extensive selection of hors doeuvres such as Tuna Tartare in sesame-miso cones, Steak Tartare on crostini as well as Pucks famed Smoked Salmon Pizza. Ending the meal will be the signature Ginger Crhme Brulee with apricot marmalade and spice-caramel ice cream.
For the wine pairings, guests will enjoy eight exceptional vintages from the Grgich Hills Estate.

To make reservations for the wine dinner, call The Source at (202) 637-6100. Charges will be added to credit cards the day of the dinner.

The Source by Wolfgang Puck is located at:

575 Pennsylvania Ave NW
Washington, DC 20001
Phone: 202.637.6100
Fax: 202.261.6101

For more information (dress code, parking, map, etc.) or to make reservations at The Source by Wolfgang Puck: http://www.opentable.com/restaurant_profile.asp?ID=14461&restref=14461

Events: Morton's Argentinean Wine Dinner

A four course wine dinner featuring classic American dishes from Morton’s The Steakhouse paired alongside fine wines from Argentina. Salud!

Reception: Petite Lamb Chops & Tenderloin on Crostini, Luigi Bosca Reserva, Merlot
First Course: Spinach Salad with Grilled Shrimp, Goat Cheese & Olive Oil, Bodega 900, White Blend
Second Course: Sliced Whole Tenderloin with Caramelized Onions and Sautéed Garlic Green Beans, Viña Alicia Paso de Piedra, Cabernet Sauvignon
Third Course: Mixed Seasonal Berries with Sabayon Sauce, Luigi Bosca, Late Harvest Gewürztraminer

Where: Morton's The Steakhouse, Crystal City 1750 Crystal Drive Arlington, VA 22202

When: Friday, November 7, 2008, 6:30 pm Reception 7:00 pm Dinner

Price: $130 per person (inclusive of tax and gratuity)

RSVP: Required – Call Karleen Kourkel at (703) 418-1444 or cm.mar@mortons.com

Great Deal: Farrah Olivia by Marou

$39 - 3-Course Dinner with Complimentary Wine Pairings

Farrah Olivia Restaurant is a great new fine dining restaurant in Old Town Alexandria. The food is 'downtown' style interesting, modern and tastes good. Therefore is always great to have good food at a great price - and you can sit out on their patio and evening the summer evenings!

Farrah Olivia Restaurant
600 Franklin St.(Corner of Washington and Franklin - just inside Balducci's)
Alexandria, VA, 22314
703.778.2233

Upcoming WCR Local Events: A Cheese Primer

A Cheese Primer

Monday, June 25, 2007
2:00pm - 4:00pm
Cheesetique2403 Mt. Vernon Avenue
Alexandria, VA 22301

To register: http://www.womenchefs.org/cde.cfm?event=170720

Cheesetique will open its doors on Monday, June 25 to WCR members for a tasting & seminar on specialty cheeses. Owner and new WCR member, Jill Erber, better known as the Cheese Lady, states that Cheesetique’s mission is “to encourage and expand the appreciation of specialty cheeses through education, experimentation, and excellent service…”

Join Jill for a description of cheese-making techniques and a guided tasting of some artisanal cheeses.

Located in the DelRay section of Alexandria, Cheesetique has been serving the cheese-loving community at large for 3 years and has received numerous awards including being named “Best Cheese Shop in Washington, DC” by WUSA 9 and “Alexandria’s Retail Business of the Year” (both in 2006).

Of particular interest to WCR members will be the Chefs’ Program Jill offers. This program is designed for area restaurants, caterers & personal chefs to provide them with specialty cheeses to enhance their businesses. Professional discounts and delivery are available.

Seating at this event is very limited and will be on a ‘first come, first served basis.’ So don’t hesitate, register today!

Please visit http://www.cheesetique.com/ for driving directions.