It’s back and more popular than ever! The the 12th Annual Washington D.C. International Wine & Food Festival’s Grand Tasting takes place on Saturday, February 12th & Sunday, February 13th at the Ronald Reagan Building.
If you haven’t been in the past, this is a great one! With over 100 wineries, a plethora of speciality food shops, cooking demos and tons of tasting, this is the premier event for Wine & Food in our region. On the grand stage be sure to check out demos from Mike Isabella and Carla Hall of Top Chef fame and Washington Post food gurus Bonnie Benwick and Joe Yonan.
For more information and to purchase tickets, click here.
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.
I’m always looking to try new wines and during the summer months, I love sparkling reds (Shiraz, especially) and rosés. The problem with rosés is most of them are weak… Since they’re pink and chilled, we tend to not take them as seriously – for me, they fall in the same category as Beaujolais nouveau – a wine we love to get excited about, only to be disappointed again and again. Luckily, the New York Times did some serious testing and have put together a list of some of the best. You can read all about them here. I’m heading out now to pickup a couple of bottles. Cheers!
photo from the NY Times – isn’t it beautiful!?
Filed under alcohol, wine
There’s just so much going on in food this weekend, I thought I’d sum it all up at once just for you 🙂
International Wine & Food Festival – Taste from over 100 domestic wines and 600 international wines. Tickets to the Grand Tastings and all events are available online at www.dcwineandfood.com
Stir Crazy – Head to Sou’wester for a mixology class to ensure you are well prepared for the next snowstorm! Class participants will learn how to make three easy cocktails with ingredients they might have on hand. Priced at $25 per person (not including tax) the class will be offered from Saturday, February 13, Sunday, February 14 and Monday, February 15 from 4:30 to 5:30 p.m. each day.
A Taste of the Winter Olympics – Beginning Friday, February 12, Neighborhood Restaurant Group (NRG) and its eight restaurants will offer guests bites from around the world. Collect stamps from all of the restaurants to win a $50 gift certificate! From housemade pretzels and Bavarian beer at Rustico to an all-American burger lineup and American brews, there’s something for everyone.
“Business at BOURBON STEAK over Burgers” – includes a choice of six different, delicious kinds of burgers, an accompaniment, a non-alcoholic drink and a house made BOURBON STEAK brownie, all for $21 per person. I think I’ve told you how amazing these burgers are before, but in case I haven’t – they’re AMAZING! For reservations or more information, please call 202.944.2026 or visit the website at www.fourseasons.com/washington
Baked and Wired – Stop by this Georgetown institution (they were here long before G-town Cupcake and are so much better) to pick up your Valentine’s Sweets including heart-shaped brownies, Pink Pink Rice Krispie Treats, raspberry-filled Lizner Heart Cookies, Kahlua Chocolate Heart Cookies filled with pink Kahlua buttercream and Grandma’s Homemade Cinnamon Rolls iced with pink buttercream – Love has never been so sweet!
J. Chocolatier – The Georgetown chocolate boutique uses Manjari chocolate from Valrhona when whipping up delectable truffles in flavors like peppermint mocha and honey hazelnut. Valentine’s Day specialties include pearl drop earrings and 8-piece truffle box ($45). Visit jchocolatier.com for more information.
These little suckers are irresistible! I bet you can’t eat just one! Enjoy them right out of the oven when still piping hot with a glass of beefy red wine. If you don’t like or have blue cheese, substitute swiss or parmesan – most cheeses work great!
10 tablespoons unsalted butter
3/4 teaspoon salt
2 cups unbleached flour, sifted
5 large eggs
1 cup blue cheese, crumbled
freshly ground black pepper
1 egg, beaten
5. – The Chicago Tribune Merlot: It’s All in the Micro-Climates “Back in the 1980s when the huge Columbia Valley American Viticultural Area (AVA) was created, some Washington winemakers thought merlot would be their trump card in the wine game. It has been to a degree, but Columbia Valley is home to a number of well-known grape varieties.”
4. – The Boston Globe Merlot for the Masses “It would be wonderful if all the wine we consumed were made by salt-of-the-earth types working 100-year-old vineyards amid picturesque landscapes. But no amount of craft-scale winemaking will ever be sufficient to quench America’s thirst for wine. Corporations have always understood this, and long ago stepped in to fill this gap with heavily marketed brands made on an industrial scale. It’s big business, not art.”
3. – The LA Times The Savory Pie “Savory pies are the culinary equivalent of a down quilt: warm, cushy, uncomplicated — and precisely what I want to tuck into once winter has settled in and I’ve found myself safely on the other side of the high-stakes holiday cooking gantlet.
2. – The NY Times A Fallen Star of French Cuisine, Restored to Its Silver Platter “Boneless, skinless ones to be exact, the kind that millions of Americans make for dinner every week. The food snob in me has long rejected them as dry and bland and boring. Why eat chicken breasts, I’ve long thought, when the thigh is more flavorful, the tail more succulent, the wing crisper?”
1. – The Washington Post The Big Chill “Freezing is one of the most convenient and least time-consuming methods of preserving foods. The extreme cold retards the growth of microorganisms and slows down chemical changes that affect quality or cause food to spoil.”
photo from The Chicago Tribune
5. – The Chicago Tribune A Bit of Vampire History for your Halloween Bash “This vampire thing goes back, all the way to antiquity. Old blood indeed. The trail begins in ancient Persia, where someone discovered a vase depicting a man struggling with a blood-sucking creature. The Aztecs, too, got in on the sanguineness, convinced that offering a victim’s blood ensured fertilization of the Earth.”
4. – The Boston Globe Someone’s Gotta Do It “There are 50 of them, four of us, and the task seems a bit daunting. Over the next two hours, we will taste 25 white wines and 25 reds (identities unknown), compare impressions, and take notes. What we hope to find are a handful of wines that deserve to be called the best at $12 and under – the Grand Cru of Plonk.”
3. – The LA Times There’s a New Taste for Quince “Neglected for decades, the quince seems an improbable candidate for revival today, when consumers demand sweet, ready-to-eat fresh fruit. Why is it, then, that in recent years three books of quince recipes and lore have appeared, the fruit increasingly is featured at high-end restaurants, and half a dozen of these have even been named after it?”
2. – The NY Times Tater Tots for Two: It’s a Date “And thus is born false hope. Because dating in New York, as countless sitcoms, magazine articles and resolutely plucky blogs can attest, is no picnic. But let’s say that, through some quirk of dinner party seating or online profiling, you manage to meet someone. Where to take them?”
1. – The Washington Post Take Stock: There’s an easier way to do it “Bouillon, or stock, or broth, is the foundation of a range of dishes, not just French ones. It is the essence of a risotto. It is the heart of a soup and constitutes the body of a stew. Few chefs could imagine a world without it. A restaurant kitchen without a large pot of simmering stock feels barren and soulless. But one of the first things you learn once you have graduated from the University of Food Writing and enter the Real World is that people don’t make stock. Even many food writers and chefs don’t make their own stock from scratch, at least not on their own free time. Stock should be just a matter of knuckles and dimes. Yet it seldom is.”
photo from The LA Times