October is Virginia Wine Month! – From foliage picnics to a Wine & Garlic Festival, Virginia wine country is the place to be weekends in October. Check out events here.
StarChefs.com Rising Stars Gala – Tuesday, October 26th head to the Roof of Charlie Palmer for a star-studded event including tastes of Highland Park Scotch Whisky. The event will also include libations and bites from up-and-coming chefs and mixologists from such venues as VOLT, Bibiana, 2941, PS 7’s, Trummer’s on Main and more. Go here for more info.
Saks Fifth Avenue, Tysons Key to the Cure– Saks annual fundraiser for breast cancer research through a great organization called Life With Cancer. This year’s event at the Tysons store is Thursday October 21 features great nibbles from Purple Onion Catering, Bazin’s on Church, Chima Brazilian Steakhouse, PassionFish, Georgetown Cupcake and many more. Event is from 6 until 8 and tickets are $50. All guests get a $25 Saks gift cards and great gift bags. To RSVP or for more information, please email firstname.lastname@example.org or call 703.269.1206
Celebrate Octoberfest at Redwood in Bethesda – Redwood will be celebrating the season this 200th Octoberfest! October 13 through 31 Redwood will feature their twist on traditional German favorites like Leberknodel, Chicken Bratwurst and local Octoberfest-style beers!
The Vices That Made Virginia – Celebrate The Vices That Made Virginia at a fundraiser for Arcadia Center for Susatainable Food & Agriculture on Saturday, November 6, 2010 from 4:00 p.m. to 7:00 p.m. at Woodlawn. Go here for more info.
Today’s feature comes from Chef Blake Schumpert from Redwood in Bethesda. If you haven’t been – they’ve got a great happy hour and delicious flat bread!
What is your favorite kitchen gadget?
I have an amazing wood fired rotisserie grill and brick oven at Redwood which I love using to make rotisserie chicken salad, home made pizzas and other items for our menus.
What is the most overrated food/technique in restaurants today?
Restaurants are so eager to list the farms where they source their ingredients on their menus to prove to customers that what they are serving is fresh, but shouldn’t that just be a given? At Redwood we are sourcing a number of our products from the Bethesda Central Farmers Market right outside our doors. You can’t get more local than that!
If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
C’est un secret!
What is your favorite local product or purveyor to work with?
I love working with all the local farmers who participate in the Bethesda Central Farmers Market which is held Thursdays from 3 PM to 7 PM, just steps from my kitchen on Bethesda Row. Some of my favorites include Jamison Farm for lamb, Toigo Farms for fruit, and Stony Man Farms for cheese.
What is your biggest customer pet peeve?
I wish my customers would come to Redwood for lunch everyday as the “soup, sandwich, pasta and catch of the day” changes seven days a week so there is always something different to try!
What do you drink/eat after work?
I love a good Chablis after work, or noodles from some of my favorite spots in Chinatown.
What is your favorite thing to cook at home?
No recipe required as its simple really! On Sunday mornings I love to take a fresh toasted bagel and load on brandade (which is a puree of salt cod, olive oil and milk), tomato, shaved red onions, olive oil, salt and pepper. Serve this with a large pot of coffee and you have the ultimate breakfast.