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 Jameson is one of the whiskies guest will sample at the Wildfire Whiskey dinner on March 15. Love whiskey, Bourbon, Scotch, or all of the above? Well, you’re in luck in the coming week in DC. Two restaurants (one aptly named spot in the District, and another in Northern Virginia) will be featuring dinners where the brown spirits will be paired with creations from the kitchen. I’ll be at both of them, and I’ll be the speaker for Wildfire’s dinner in Tysons Corner.
Check out the deets:
On March 13 at 6 PM, BOURBON STEAK at the Four Seasons Hotel (2800 Pennsylvania Avenue, N.W, Washington DC,) is offering an intimate dinner showcasing five exceptional whiskeys from High West Distillery. Founded in the 1870’s and located in Park City, Utah, High West is Utah’s first distillery, and the only ski-in distillery in the world. The small batch distillery uses local, mountain ingredients and continues to brew its spirits in traditional copper pots.
The evening will begin with a specialty cocktail made by BOURBON STEAK head bartender Duane Sylvestre using High West’s Silver Whiskey, an un-aged oat whiskey. Executive Chef Adam Sobel will serve a four course tasting menu specially paired paired with other exceptional High West spirits, including the distillery’s Double Rye and Rendezvous Rye, as well as it’s proprietary blend, Bourye, and the award-winning Rocky Mountain Rye, aged 21 years in used oak barrels. The price is $75 per person, not including tax and tip. Call the restaurant at 202-944-2026 to make a reservation.
Two days later on March 15 at 6:30 PM, you can head to Wildfire (Tysons Galleria, 3rd floor, McLean, VA), for a four course dinner featuring a selection of whiskeys from around the world, along with a custom menu created by Executive Chef Eddie Ishaq. 202-944-2026 wine and spirits writer and wine educator, will be on hand to discuss the pairings and answer questions. The cost is $80 per person, plus tax and gratuity. Call Michelle Bringham at 703.442.9110 to make a reservation.
 Blue Duck Tavern at the Park Hyatt will be the site of many events of the upcoming Masters of Food and Wine Wine lovers, mark your calendars for a great event that I am thrilled to be a part of!
The Park Hyatt Washington (1201 24th Street, NW, Washington, DC)will host its Masters of Food & Wine event from June 2 through 5, to salute the flavors, culture and talents of American winemakers and chefs. There will be cheese and wine tastings, as well as lunches and dinners focusing on the region’s freshest ingredients (all paired with wines, natch.)
Wine professionals will be on hand to add a wine-centric focus to the weekend, including sommelier & Wine Educator Charlie Arturaola, The Washington Post’s Wine Columnist Dave McIntyre, Sommelier Andrew Stover, and yours truly. We look forward to leading tastings and serving as weekend wine ambassadors.
You can purchase tickets by emailing masters.phwashington@hyatt.com,or by calling 202.419.6768. Here is the schedule for the weekend:
Thursday, June 2
- Intimate five-course dinner at Blue Duck Tavern at 8 PM led by winemaker, Luca Paschina, from the historic Barboursville Vineyards in Charlottesville, Virginia. The evening will showcase an evolution of Virginia wine over the past ten years, complemented with a special menu by Executive Chef Brian McBride. Tickets are priced at $140 per person (all inclusive), and the dinner is limited to 30 guests.
Friday, June 3
- Local Wine & Cheese Tastings from 6 PM to 7:30 PM with The Washington Post’s Wine columnist, Dave McIntyre, who will lead an educational tasting, introducing varieties of delicious local wines. This tasting is designed to showcases wines from Virginia and Maryland that are setting new standards and raising the bar. Across the Lounge, local cheese makers from Firefly Farms, in Maryland, will provide samplings of their artisanal cheeses, paired with rare wines from around the country, selected by guest Sommelier Andrew Stover. Stover manages the wine and sake programs for Asian-themed Oya Restaurant & Lounge and its sister restaurant, SEI. Tickets for these two tastings are priced at $35 per event (all inclusive), and seating is limited to 12 guests for the local wine tasting, and 10 guests for the cheese & wine tasting.
- Taste of America Dinner (two seatings are available at 6 PM and 8:30 PM): A special four-course menu prepared by the Publican’s Chef de Cuisine Brian Huston http://thepublicanrestaurant.com/, paired with America’s best tasting wines. Tickets are priced at $125 per person (all inclusive).
- Winemaker Dinner at 8 PM: An exclusive five-course dinner at Blue Duck Tavern hosted by Caymus Vineyards in Napa Valley http://www.caymus.com/. Discover the creations of Blue Duck Tavern Executive Chef Brian McBride. Tickets are priced at $140 per person (all inclusive), and the dinner is limited to 30 guests.
Saturday, June 4
- Barrel Tasting from 4 PM to 6:30 PM: Wine & Spirits Writer & Wine Educator Kelly Magyarics will lead a tasting in the entranceway of Blue Duck Tavern, surrounded by barrels, to sample the true flavors of American wine and local Virginia whiskey. Nibble on light fare and learn the process from the barrel to the bottle. Tickets are priced at $25, and the tasting is limited to 40 guests.
- Chef’s Farm Table Dinner at 7:30 PM: Join all of the participating chefs by the cascading fountain on Blue Duck Tavern’s garden terrace to feast on slow-cooked suckling pig, braised short ribs, whole roasted rich, seasonal salads, local farm vegetables, artisan breads, homemade pies and hand-cranked ice creams, accompanied by premier American wines. Tickets are priced at $125 per person (all inclusive), and the dinner is limited to 45 guests.
Sunday, June 5
- Lunch at Barboursville Vineyards at 1 PM: Executive Chef Brian McBride, Pastry Chef Peter Brett, and Park Hyatt Aviara Executive Chef Pierre Albaladejo, will join Barboursville Chef Melissa Close Hart for a special luncheon on the winery’s beautiful grounds. Tickets are priced at $95 per person (all inclusive), and can be made by calling (540) 832-7848.
 Quill Lounge at The Jefferson Hotel No matter if you are in The King’s Speech or The Social Network camp, or if you are rooting for Black Swan’s Natalie Portman or The Kids Are Alright’s Annette Benning, The Jefferson, Washington, DC invites you to watch the Oscar festivities on February 27 from Quill Lounge, where Best Picture-inspired libations and special seating options will celebrate the evening.
Starting at 6 p.m., all who stop by Quill are welcome to sample the one-night-only creations ($15) of head mixologist, Massimiliano Matte, which pay homage to the Academy Award-nominated Best Pictures. Guests can salute their favorite nominee in style, be it with a “Horse’s Neck” cognac cocktail a la True Grit, or a “Black & White Margarita” a la Black Swan. Adding to the fun, guests that order a drink inspired by the ultimate Academy Award winner will enjoy a complimentary second cocktail to toast the outcome.
And for those who can’t miss a moment of the Academy Awards, reserved seating with premier TV viewing can be booked for $95 per person in Quill Lounge or the private East and West Jefferson Cabinet Rooms. These intimate, living room-style Cabinets, seating four and six people respectively, feature private flat screen TVs and will be booked on a first-come, first-served basis. The special ticket price also includes a movie-inspired Quill cocktail, glass of Rose Champagne, and special tapas platter including a bowl of truffled popcorn, mini caviar tacos, foie gras bon-bons and mini “gold-plated” chili-cheese dogs. Reservations for preferred seating close at 5 p.m. on Feb. 26 and may be made by calling the hotel directly at (202) 448-2300. For more information, visit www.JeffersonDC.com.
Those who prefer to watch the Academy Awards from the comforts of home can try their hand at one of Quill’s Best Picture-inspired cocktails. Selected drinks and ingredients follow:
INCEPTION: “Inception Martini” – 1 dash green chartreuse, one dash yellow chartreuse, ¼ oz. absinthe, 1 oz. Heavy Water Vodka, 1 oz. Blue Coat Gin. Shaked and served up with flamed orange peel.
THE KIDS ARE ALL RIGHT: “Rose Indulgence” – 0.33 oz. raspberry puree, 0.33 oz. strawberry puree, 1 drop rose essence, 2.5 oz. Gosset Rose Champagne.
TRUE GRIT: “Horse’s Neck” – 2 oz. A. de Fussigny Cognac, orange zest, soda and crushed ice.
WINTER’S BONE: “Blackthorn Cocktail” – 2 oz. sloe gin, 1 oz. sweet vermouth, dash Angostura bitters, lemon peel garnish
 Master Sommelier Kathy Morgan of Citronelle is offering a series of wine classes. Want to learn more about wine from a certified professional? Beginning February 26th through June 18th, 2011, Citronelle’s Master Sommelier Kathy Morgan will offer a monthly series of classes on the grape designed to educate as well as entertain. Each class is $100, but if there is a discount if you purchase them in combination. Taking all 5 classes will cost $450.
Here is the full schedule of classes:
1. Wine Profiling
Saturday, February 26th 1-3PM
This class will explore 6 basic categories of wine. Learn to assess each wine’s personality, finding your own style and making it easier to describe and get what you want in restaurants and wine shops.
2. Sommelier Secrets
Friday, March 18th 1-3PM
This class will concentrate on wine etiquette, vocabulary, de bunking wine myths, and learn to impress your guests or clients. Wines tasted will relate to the “myths” – such as: certain varietals are always sweet, chardonnay is always oaky, “legs” indicate quality….
3. How to Taste Wine Like a Pro
Saturday. April 30th 1-3PM
Sharpen your senses and learn to recognize flavors and aromas.
4. If you love Pinot Grigio…
Thursday, May 12th 1-3PM
Explore the world of refreshing, un – oaked whites outside the Pinot Grigio box, such as: Albarino, Pinot Bianco, Gruner Veltliner, Godello, Fiano and more…
5. Big Reds
Saturday, June 18th 1-3PM
This will focus on lesser known big red wines; Cabernet/Malbec alternatives that everyone will enjoy, such as Australian Grenach, Priorat, Amarone, Chateauneuf du Pape, Petite Sirah, Toro and Madiran.
You can reserve a spot or find out more info by calling 202-625-2150 or visiting www.citronelledc.com.
 Judging the Pisco Sour competition (left to right: Derek Brown, Kelly Magyarics, Michael Clements and Willie Nora. Last Thursday evening I joined Derek Brown of Columbia Room, Michael Clements of Washington Life and Willie Lora of CNN in judging a Pisco Sour competition at the Embassy of Peru sponsored by the Embassy and the Bethesda-based Macchu Pisco. Twelve mixologists from DC, Baltimore and Norfolk concocted creative takes on the classically delicious sip. Their recipes also needed to include a tie-in in some way to the fact that this year is the 100th anniversary of Macchu Picchu being opened to the world to discover.
One of my fave beverages was from Clinton Terry of PX, who drizzled chile syrup on top of his Tusan for a lip numbing finish that made me keep wanting to go back for more heat–he won for most creative cocktail. Jason Strich of Rasika took the overall prize with his Chi-Cha Sour. The drink had a base of chi-cha, the traditional beverage from the Andes made with fermented corn. The frothy libation was also topped with roasted quinoa seeds, which gave an enticing malty crunch. You can read Fritz Hahn’s entire recap of the event in the Washington Post.
I do have to admit, though, that my favorite beverage of the evening was the traditional Pisco Sour made by the Embassy bartender himself, which he mixed up and served to us judges to be used as the “control,” if you will, to compare and contrast with the drinks that followed. Depending on the recipe you use, the Pisco Sour is either shaken or blended. The Embassy’s was blended, which is my preference. But a high-end appliance is a must–the goal is a nice smooth texture, without small, crunchy pebbles of ice. The traditional take uses either a 3:1:1 ratio of Pisco, sugar and lemon, or a 2:1:1 variation. I recreated this drink on Saturday in honor of National Pisco Sour Day, using the less boozy ratio, and either way, the Pisco Sour is undeniably a delicious cocktail, any time of year.
Classic Pisco Sour
2 oz. Macchu Pisco
1 oz. fresh lemon juice
2 tablespoons sugar (superfine works best)
1 small egg white
Angostura bitters
Add Pisco, lemon juice, sugar and egg white to blender. Add half a cup of ice. Blend until smooth. Pour into a chilled cocktail glass, and add a few drops of Angostura bitters to the foam. Take a toothpick and swirl bitters, if desired.
 DC's Donovan House's rooftop pool will soon be the site of an ice bar. Not cold enough for you in DC this past week or so?
Then head to DC’s Donovan House on January 27 through February. The chic Thomas Circle hotel is transforming its rooftop pool into a cold weather oasis as it unveils a new Winter Ice Bar sponsored by Russian Standard Vodka. During the months of January and February on Friday and Saturday evenings from 5 p.m. to 10 p.m., guests will be able to warm up an outdoor fire pits while taking in stunning views of the city. Visitors to this lofty lounge will want to bring their parkas and gloves to indulge in the “fire and ice fun” with new vodka cocktails served from a hand-carved ice bar.
New cocktails incorporating Russian Standard Vodka, along with mulled wine, hot sake and Champagne, will be available to toast old man winter. New libations include the Morello Fire, with nigori sake, house-made chili infused vodka, morello cherry puree; Ice Flurry, with lychee crystal, lychee puree, orange bitters and vodka; Apres @Aspen , a Drunken Spiced Cocoa with house-made cinnamon-spiced Donovan House cocoa; or the Schuss Mulled Wine, with red wine, black pepper, cinnamon, cloves & orange.
Don’t forget your hand warmers!
Not a fan of Happy Hearts Day? No worries, Bar Pilar (1833 14th Street NW, 202.265.1751) has the antidote. While venting about the cliched holiday, you can drown your sorrows in bitter cocktails like The Bitter End ($10) with Jim Beam, Amaro, Domaine de Canton and lime; the Hater ($9), with Segura Viudas Aria Cava and Campari; or The Pierced Heart ($12), with Remy Brandy, Jagermeister, St. Elizabeth Allspice Dram and orange-clove syrup.
Jilted lovers with a sweet touch can nibble on sour desserts like Lemon Curd Tart or Buttermilk Panna Cotta with Sour Cherry Compote.
Bitter snarkiness never tasted so good.
 The Source by Wolfgang Puck
The Source by Wolfgang Puck is celebrating the upcoming Chinese New Year–the Year of the Rabbit this year–with a special menu and a special dinner with Master Chef Wolfgang Puck. Executive Chef Scott Drewno will offer a limited run tasting menu for two weeks beginning Monday, January 24, 2011 and ending on Friday, February 4, 2011, with the official start of the Chinese New Year landing on February 3rd. The menu is priced at $95 per person, or $130 per person with wine pairings (tax and gratuity excluded).
The Source will also host a “sneak peak” dinner on Wednesday, January 19th with Master Chef Wolfgang Puck. On this night, all reservation times are accepted and only the Chinese New Year menu will be served. To secure a reservation, please call the restaurant directly at 202-637-6100.
Here are the deets for the Chinese New Year menu, along with their significance:
Year of the Rabbit
Chef’s Amuse
Slow Braised Rabbit Spring roll
The shape of these spring rolls resembles gold bars to promote a prosperous New Year
1st Course
Black Bean Clams, Chinese Sausage, Crispy Garlic
The round shape of the clams is said to emulate the shape of gold bouillon
2nd Course
Whole Steamed Black Bass
The fish is served whole, with head and tail attached, symbolizing a good beginning and end for the coming year
3rd Course
Roasted Rabbit Loin, White Carrot Cake, Blood Orange Reduction
The pronunciation for the word Orange sounds like the pronunciation of wealth
4th Course
Szechuan Filet with Five Vegetable Stir Fry
The five vegetables represent the five blessings of the New Year referring to longevity, riches, peace, wisdom and virtue
Pastry Prelude
Tangerine Gelato
The pronunciation of the word Tangerine sounds like the pronunciation of money
Dessert
Golden Pineapple Sticky Cake
According to custom, this fruitcake is fed to the Chinese kitchen God so he reports favorably on the family’s behavior
We’re smack in the middle of the season for Meyer lemons, which lasts from November to March. Touted for their thin skin and sweet juice that’s more similar to that of an orange, Meyer lemons are less acidic than the typical supermarket variety lemon. Mixologists have been reaching for them as a must-have ingredient, and it’s easy to incorporate them into your bar repertoire at home.
Meyer lemons are readily available in the DC area at places like Whole Foods, Harris Teeter and Trader Joe’s. You can also buy them online at Melissa’s Produce. If you experiment with Meyer lemons in the shaker, do know that since the juice is sweeter than a typical lemon, you might have to adjust your cocktail recipes to add more citrus or lessen the amount of sweetener, to keep the cocktail balanced.
 Estadio features a Meyer lemon-based soda on the menu. Adam Bernbach of Proof and Estadio has a Meyer Lemon and Anise Soda on the menu at Estadio that’s similar to an Italian soda. “I feel the softer tones of Meyer lemons work nicely with baking spices,” says Bernbach. “In the winter, like many others, I steer towards these spices.
For the soda, he uses a soda siphon, which you can purchase for about $60. But if you don’t have one, you can make the soda with a good quality club soda like Fever Tree. The soda is great all by itself, or mixed with gin or vodka and a lemon wedge.
For more great info about Meyer lemons in drinks, check out my article about them in Imbibe’s January/February 2011 issue.
Estadio Meyer Lemon and Star Anise Soda
Courtesy of Adam Bernbach, Bar Manager at Proof and Estadio, Washington, DC
The peels of 2 Meyer lemons
5 toasted star anise pods
4 oz. sugar
1 oz. strained Meyer lemon juice
1 quart hot water
Soda siphon or bottles of Fever Tree Club Soda
Dice the peels, and crumble the star anise. Steep them in hot water for an hour. Strain, and add sugar and Meyer lemon juice. Let cool, and pour into charged soda siphon. **If using bottled club soda, use 1 oz. of the syrup, 1/4 oz. of Meyer Lemon juice and 4 oz. of club soda. Add ice.
Bernbach also uses Meyer lemons in a riff on the classic Bee’s Knees:
Meyer Lemon Bee’s Knees
Courtesy of Adam Bernbach, Bar Manager for Proof and Estadio, Washington, DC
2 oz. gin
3/4 oz. Meyer lemon juice
3/4 oz. honey syrup (combine equal parts honey and warm water, stir to combine)
Meyer lemon twist, for garnish
Add all except garnish to cocktail shaker. Fill with ice, and shake vigorously. Strain into a chilled cocktail glass, and garnish with lemon zest.
…cold and snowy, at least here in DC. In short, the perfect time for a winter warmer cocktail. I think Bourbon’s innate sweetness works really well in this style of drink, and I am loving the soon-to-be released Angel’s Envy. Finished entirely in Port barrels, its smooth, sweet and great for sipping by a fire. Look for it in a store near you in early 2011. In the meantime, another high quality Bourbon will also do just fine:
 Angel's Envy bourbon Bourbon Hot Toddy
1.5 oz. Bourbon (I like Angel’s Envy or Woodford Reserve)
1 tablespoon (or to taste) honey
1 orange slice
1/4 boiling hot water
1 star anise pod
1 cinnamon stick
3 cloves
Ground cinnamon
Muddle lemon slice in the bottom of a mug or Irish coffee glass. Add bourbon, honey, hot water and spices. Stir until honey is dissolved. Top with ground cinnamon
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