J&G Steakhouse will host its first wine dinner of 2012 with Linden Vineyards on Monday, January 30 from 7-10 PM. The event, held in J&G’s wine bar, features four-course paired with wines from one of Virginia’s best wineries. Tickets are $115 per person, and are available online.  Here is the complete menu:
First Course
Rice Cracker Crusted Tuna with Citrus-Chili Sauce
2009 Hardscrabble Chardonnay

Second Course
Seared Cod with Scallion-Chili Sauce, Basil and Celery
2009 Vidal Riesling

Third Course
Grilled Beef Short Ribs with Red Wine Glaze, Asian Pear and Herbs
2008 Avenius

Forth Course
J&G Cheesecake with Cranberry Compote and Quince Sorbet
2006 Late Harvest Vidal

Jaleo uses fresh, juicy, seasonal clementines in a limited edition cocktail.

For me, one of the best parts about shopping during the holidays is the availability of crates of juicy, sweet clementines from Spain. Easy to peel and eat since there aren’t any seeds, clementines are the perfect size for a sweet-tart snack. I also juice them in place of oranges or tangerines to use in cocktails, including one I love to whip up that combines sparkling wine, Campari and fresh orange juice. (During a recent trip to the grocery store, I was shocked to see that naval oranges were a buck a piece, while an entire crate of clementines was $4.99! That decision was a no-brainer…)

Head to Jaleo in December for tapas and drinks that celebrates Spanish clementines.

If you are a DC-area Clementine-ophile like me, you are in luck. From December 5^th through 18^th, José Andrés and the culinary team at Jaleo will be celebrating with special tapas, cocktails and a dessert incorporating the small citrus fruit that’s available only from November to January (and happens to be a cross between an orange and a Chinese mandarin, by the way…)

Jaleo will features special Clementine-inspired dishes priced $8 to $13, including Calamares a la Plancha con Alcachofas, Clementinas y Jamon Serrano, Seared Fresh Calamari with Artichokes, Clementines and Serrano Ham; Panceta de Cerdo a la Sidra con Calabaza y Clementinas, Pork Belly with Cider, Butternut Squash and Clementines or Ensalada Maleguenya con Clementinas, Potato and Codfish Salad with Clementines. For a unique and flavorful dessert, the Clementine Granite, Yogurt Espuma with Clementine, Mint and Olive Oil is the perfect choice.

Owen Thomson, Lead Bartender for ThinkFoodGroup, has created a refreshing Clementine-inspired libation for the occasion.  The Seville is made from a combination of Torres 10, Clementine Juice, House Made Vanilla Syrup, Campari, Lemon Juice, Lemon Bitters and Blood Orange Bitters, and is priced at $11.

Owen shared the recipe with me, so you can mix them up at home or for your holiday gathering. And for more libation inspiration about seasonal citrus fruit, check out an Imbibe article I wrote last winter about using Meyer lemons in drinks.

The Seville
Courtesy of Owen Thomson, Lead Bartender for ThinkFoodGroup

1 1/2 oz. Torres 10 Imperial Brandy
1 1/2 oz. fresh clementine juice
1 oz. house made Vanilla syrup (See Note)
1/2 oz. Campari
1/2 oz. Lemon Juice
1 Dash Lemon Bitters
1 Dash Blood orange bitters
Candied clementine slice, for garnish (See Note)

Add all ingredients into a shaker. Add ice, and shake vigorously to chill. Strain into a chilled martini glass.

For the vanilla syrup: Scrape seeds from 1 Bourbon-soaked vanilla bean, and add seeds and bean to 6 oz. of simple syrup, and soak for no less than 24 hours, shaking jar occasionally. Strain to remove large particles.

For the candied clementine slice garnish: Slice clementines thin, and boil in simple syrup until rinds are slightly translucent. Allow to cool in the syrup. Remove from syrup and dry overnight on a wire rack.

Oenophiles…unite!

José Andrés’ and his at Mediterranean mezze mecca Zaytinya, announce a special two-week festival celebrating the grape from November 14-27. The Grape Festival is designed to highlight the fruit with different variations including, raisins, brined grapes, fresh grapes, grapevine leaves, and dishes smoked over grape vine trimmings. Head Chef Michael Costa will also offer special grape inspired dishes during the festival.

Zaytinya will introduce a selection of new and unique Greek wines chosen by ThinkFoodGroup’s new Wine Director Lucas Paya. The special wines, available exclusively at Zaytinya from Sonata Wine, are produced in various wine regions including Thebes, Macedonia, Crete, and Ismaros.

Cocktail fans can look forward to the Turkish inspired Bacchanalia created by ThinkfoodGroup’s Lead Bartender Owen Thompson, which combines grape, lemon, rumble and bitters for a modern twist on the traditional Sira, a popular non-alcoholic drink made primarily of fermented grape.

To celebrate the new additions to the wine menu, guests are invited to enjoy a complimentary wine tasting with Sonata Wine on Monday, November 14^th and Monday, November 21^st from 5:00 PM to 7:00 PM.  On November 22^nd, Zaytinya will host 5-course wine dinner featuring special dishes and perfectly paired wines for $85 per person (exclusive of tax and gratuity). In addition to enjoying sweet and savory dishes, dinner guests will have the opportunity to learn more about the new wines directly from Sonata Wine. Zaytinya will also announce surprise events for the Grape Festival via social media on facebook and twitter.

Zaytinya will also feature the following special menu items for the two week festival:

For additional information about Zaytinya’s grape festival, call 202.638.0800 or visit www.zaytinya.com.

Join Dan Searing, Craft Bartender and author of the recently published cocktail book “The Punch Bowl,”  for a seminar at The Passenger (1021 7th Street, NW) covering recipes and stories surrounding “the flowing bowl,” on Tuesday, October 4 from 6:30 to 8 PM. Searing is also a partner at Room 11 in Washington, DC, and the founder of the DC Craft Bartenders Guild. He’ll share recipes for his punches, and attendees will get the chance to sample four of them, along with appetizers to nibble alongside. Searing calls punch “the ultimate drink to serve at a party,” and guests will learn variations of simple syrups, and the best fruit and flower garnishes for this convivial concoction, which in its very essence always contains five elements: sweet, sour, water or tea, spice and alcohol.

Pre-register, and the fee for the seminar is $45.00; buy a ticket at the door for $50.00. For more information, check out this website.

In the meantime, here’s a recipe from the book:

Gin Punch

1 quart orange juce
3/4 c. lemon juice
1/4 c. plus 2 Tbsp Grenadine
3 c. London Dry Gin
1 qt. seltzer water
2 lemons, sliced
1 orange, sliced

Pour the orange juice, lemon juice and grenadine into a large bowl and stir well. Slowly add the gin and stir again. Transfer to a refrigerator, and chill for 2 hours. To serve, pour the punch over a block of ice that has been set in a large punc

Guests at Ripple's Sierra Nevada dinner will get to sample the brewery's Life & Limb beer.

Cleveland Park restaurant Ripple welcomes guests to its first ever beer dinner featuring exclusive beers from Sierra Nevada Brewing Co and a menu designed by Executive Chef Logan Cox. Ripple’s “Beer Guy,” , will lead guests through each course and their corresponding pairings.

The dinner is priced at $75 per person, not including tax and gratuity, and features six beer pairings and five courses.  Guests will also have the unique opportunity to taste the 2008 and the 2011 vintages of the Bigfoot Barleywine to compare and contrast the aged beer with the new release.

For reservations, call 202-244-7995 or email ripple.beer@gmail.com. For more information visit www.rippledc.com.

Here is the complete menu:

Pickled Shrimp, grapefruit, juniper oil, purslane, apple, crispy couscous
Ovila Abbey Saison

Rabbit Croquette, toasted barley cream, green olive, lager-ginger emulsion
Sierra Nevada Vienna Lager

Smoked Quail Boudin, spaghetti squash ‘kraut’, chanterelle puree, garlic-pine vinegar
Ovila Abbey Dubbel

Spiced Duck Breast, fennel puree, pickled blueberries, smoked maple jus
Life & Limb

Artisanal Cheese Course
Bigfoot Barleywine 2008 and 2011

The Smoky Scotsman is a great cocktail for the warmer weather.

Though some cocktail enthusiasts associate Scotch with the cooler weather, you needn’t eschew it when the mercury climbs. And now that September is here, and fall is right around the corner, it’s a great time to reacquaint yourself with Scotland’s peaty potables.

Charlie Whitfield, the new East Coast Brand Ambassador for The Macallan, has several ideas for delicious drams as we head into early fall. Born in Edinburgh, Charlie recently relocated to New York to live out his dream of working with The Macallan, where he has the distinct honor of introducing Scotch to the East Coast to further the understanding and appreciation of one the world’s most precious and unique drams. His connection and love affair with Scotch isn’t new; it actually began at the age of 2 when his grandmother entered his name into a raffle and he won the first prize – two cases of The Macallan 10 Years Old! Fortunately, his father kept his winnings until he was old enough to enjoy the Scotch. Her are some of his tips:

1. Don’t be afraid to try a Scotch cocktail in the warmer weather, as they are very refreshing. If you prefer to drink your Scotch straight, try adding one large chunk of ice rather than lots of small pieces. The smaller surface area means the ice chills your Scotch – but doesn’t turn it into a diluted mess!
2. It is your Scotch, so you should enjoy however you want, wherever and whenever you want to (in moderation of course!). The main thing is to have fun, enjoy it with friends and try exploring expressions from all of the different regions of Scotland. Charlie recommends Highland Park for all those starting on the smokey journey, as it provides a unique balance of sherry wood and aromatic Orcadian peat smoke.
3. Charlie’s absolute favorite summertime Scotch cocktail is the “Smokey Scotsman” – made with The Macallan 10 Years Old (recipe below).  If you’re short on time, a Scotch with a splash of ginger beer can be very refreshing too.

The Smokey Scotsman
Created at Pour George (http://pourgeorge.com/) by Drew Z

2 oz. The Macallan 10 Years Old
.5 oz Fresh lemon juice
3-5 Sage leaves

Muddle, add ice, shake and dirty pour into double rocks glass.

Taste this Brunello di Montalcino, and lots more great Italian wines, at BRABO's Italian wine dinner.

Italian red wines tend to have that great balance of restrained yet noticeable fruit, along with an Old World subtly and a refreshing line of acidity that makes them super food friendly. And the best examples have the tannins, body and alcohol to make them as age worthy as any Bordeaux or cult California Cab.

If you share my love of vino from Italia, head to BRABO by Robert Wiedmaier in Alexandria, VA, Tuesday, September 27 at 7 PM. Chef de Cuisine Chris Watson will pair dishes with the “kings,” three of Italy’s most famous wines: Brunello, Barolo and Amarone.  The evening will start off with a structured tasting featuring 12 wines that include four tastings each of different Amarones, Brunellos, and Barolos. Following the structured tasting will be a five-course dinner, with each course being paired with a variety of Italian wines (white and red), all selected by Dominic Nocerino, founder of Vinifera Importers, and BRABO Sommelier David Kurka.  Kurka and Nocerino will lead an engaging conversation about the selected wines which highlight the various wine regions of Italy, as well as the pairings throughout the evening.

Here is the complete menu:

Amuse Bouche:
Hamachi Crudo, Daikon, Yuzu, Sweet Soy, paired with Prosecco, Soligo, Brut, Veneto, Italy, NV

1st Course
Pan-Seared Maine Scallop, Peaches, Sweet Corn Pudding, Pesto, paired with Arneis, Cascina Chicco, Piedmont, Italy, 2010

2nd Course
Seared Rabbit Loin and Braised Leg Ragout with Porcini Tortellini and Natural Jus, paired with Brunello di Montalcino, Canalicchio di Sopra, Tuscany, Italy, 2001

3rd Course
Olive Oil Poached Squab Caramelized Pearl Onions, Applewood Smoked Bacon, Balsamic Gastrique, paired with Barolo, Franco Martinetti, ‘Marasco,’ Piedmont, Italy, 1998

4th Course
Espresso and Cocoa Roasted Filet of Martin’s Beef, Braised Short Ribs, Puree of Ruby Red Beets and Wilted Greens, paired with Amarone, Monte Faustino, Veneto, Italy, 2000

Cheese
Italian Blue, Quince Paste, Marcona Almonds, Frisée

Dessert
Chocolate Decadence, Candied Walnuts, Port Reduction, Cherries, Mocha Ice Cream, paired with Receito di Valpolicella, Monte Faustino, Veneto, 2001

The cost for the dinner is $125 per person, excluding tax and gratuity. Space is limited.  For reservations and for more information call 703.894.3440 or visit www.braborestaurant.com or www.facebook.com/braborestaurant.

Estadio celebrates Spain's famous fortified wines the entire month of September.

This September, Washington, DC’s contemporary Spanish restaurant Estadio (1520 14th St. NW, Washington, DC, 202.319.1404) will pay tribute to Spain’s famed fortified wine by offering rotating tasting flights throughout the month, and by hosting a special food and sherry pairing seminar on Saturday, September 24^th.

Beginning Thursday, September 1^st, and extending for the entire month, Estadio will offer tasting flights, priced at $16,  that will include half-pours of three varieties of sherry selected by Wine Director Max Kuller, as well as a Sherry cocktail created by Bar Manager Adam Bernbach. The flights will change weekly,  providing patrons with the opportunity  to experience a wide range of sherries, from the lighter Manzanilla and Fino styles, to the dark and nutty Oloroso and the sweet PX. Cocktails will include Paradise (Live Version) 4:32 with Manzanilla Sherry, Rye Whiskey and a Housemade Salty Peach Soda; and Mono Medio, with Dry Oloroso Sherry, Gin, Grapefruit, Honey and Mint.

In addition to the flights, Estadio will also host a sherry seminar on Saturday, September 24^th, from 2:30 – 4:00 PM that will allow Bernbach and Kuller to share their unabashed love for the fortified wine with their guests. Seminar attendees will taste three distinct Sherries and two Sherry-based cocktails, each paired with a pintxo or tapa chosen to complement the drink. Space at the seminar, priced at $50 per person, is limited and reservations are required. To reserve a seat please email virginia@estadio-dc.com or make a reservation at the host stand during regular business hours.

Just found out  late last week that I passed my WSET Diploma Unit 3 exam with Merit! So that’s it: I have passed all 6 units, completed blind tastings, essay tests and research papers, and I now have my WSET Diploma, which also gives me the right to add DSW (Diploma of Wine Studies) after my name.

I’m so excited–it’s such a weight off my shoulders! We celebrated that evening with a bottle of 1999 Perrier Jouet Cuvee Belle Epoque that was a gift to me and had been sitting on my shelf waaaay too long. It was a touch oxidized from all the bottle age, and rich, nutty, delicious and well-deserved!

For more information on WSET courses in your area, check out their website.

For the last several years, DC’s Craft Bartenders Guild has declared July to be Rickey Month in the District in honor of DC’s native cocktail.  And now it’s official.

On Sunday evening, DC Congresswomen Eleanor Holmes Norton unveiled a plaque commemorating the birthplace of the Rickey, and making it Washington, DC’s native cocktail. The spot is now the JW Marriott hotel, but in the 1880s, it was Shoomaker‘s, a watering hole for congressmen, lobbyists and other politicos, including Colonel Joe Rickey, who liked to imbibe in Bourbon, ice and a spritz of seltzer. One day Representative Hatch from Missouri walked into the bar and asked for the same drink–with the addition of a wedge of lime–and the Rickey was born.

Today the Rickey is made with either Bourbon or gin, and there are endless variations. One of my favorites was created several years ago by Mixtress Chantal Tseng of DC’s Tabard Inn. The historic Tabard Inn has a quaint and intimate bar, as well as a rooftop garden whose herbs find their way into the kitchen and into the glass. A sprig of fresh lavender adorns the flute of bartender Tseng’s version of the Rickey named for Paris’ Left Bank. She eschews club soda in favor of Champagne, whose bubbles carry the intoxicating scent of heady St. Germain right up to your nose….

Rive Gauche Rickey
Courtesy of Chantal Tseng, Tabard Inn, Washington, DC

1 ¼ oz. Aviation Gin
¾ oz. St. Germain Elderflower Liqueur
Juice from 1/3 of a freshly squeezed lime
Charles de Fère Blanc de Blancs
Lavender sprig (for garnish)

Add first three ingredients to a cocktail shaker. Filled with ice, shake, and strain into a chilled Champagne flute. Top with Champagne, garnish with lavender sprig.