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 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
Attention aspiring mixologists who also happen to be serious foodies…PS7 has announced a series of entertaining and educational classes right up your alley. Chef Peter Smith, Sous Chef Andrew Markert, Pastry Chef Zak Miller and Mixtress Gina Chersevani will take you into their world and give you a sneak peek about how they make the sweet, savory and sipp-able come to life.
From December to April, PS7 will be offering a monthly class on a different topic. Kicking things off on December 12 will be “Cookies and Milk.” Join Zak and Gina as they pair up for the ultimate cookie bake. Chef Miller will show you how to knock the socks off of Santa with his favorite cookies, w hile Gina will give you something to dip them into with her tantalizing milk tipples. Class promptly starts at 12pm, the cost $65 per person, and space is extremely limited.
January 22′s “Fire and Ice” class will have duo Chef Peter and Gina teaching you how to have “fire” and “ice” in a cocktail. Check the website for the entire class schedule. As a special offer just in time for the holiday gift giving, PS7 is offering a bundle price of all five classes for $300; a savings of $60. (Please note that this offer does not include the post-class dinner in April.)
Space is limited, and all classes will be held at PS 7’s restaurant, 777 I Street, Washington, DC. For reservations, call 202.742.8550.
 Arlington gastropub EatBar Got bubbly? Or do you need to stock up for the holiday season? Either way, EatBar‘s got you covered.
On Saturday, December 11th, the Arlington gastropub will host their fourth annual Holiday Sparkler Tasting, where bubbly fans have the chance to sample and stock up on more than 20 fine Champagnes and sparkling wines from around the world. From 1PM to 4PM, guests are invited to enjoy tastes of delicate and refined Grower Champagnes, such as Aubry Brut, as well as new and exciting American sparkling wines, such as Argyle Brut from Oregon.
For those interested in off the beaten path sparklers, Wine Director Juliana Santos will offer great grape alternatives to the typical Chardonnay and Pinot Noir wines. Included in the mix will be sparkling wines made from Chenin Blanc and Malbec, as well as popular international styles such as Moscato D’Asti and Prosecco from Italy, and Cava from Spain. Executive Chef Barry Koslow will prepare small plates to accompany the day’s sparklers, including House-smoked salmon served on a savory waffle, Country pate with stone mustard, caramelized onion and anchovy flat bread with olives, and Dragon Creek Oyster chowder shooters.
Tickets are priced at $36 per person, and can be purchased at http://www.tallularestaurant.com/events/events.html or by calling the restaurant at 703.778.9951. EatBar is located at 2761 Washington Blvd. in Arlington, five blocks from the Clarendon Metro on the Orange Line. Street parking is available.
 The Black Friday cocktail I’m thankfully just about done with my holiday shopping…and I don’t go anywhere near the malls on Black Friday. But if I did, I’d certainly mix up a batch of these when I came home from the madness, kicked off my shoes and toasted my bargains. Old Forester is America’s First Bottled Bourbon, and created what they are dubbing the official cocktail of Black Friday. The distillery says the crushed lime wedge garnish is meant to represent your money supply that’s been crushed after a day of holiday shopping…
Cheers, and enjoy the rest of Thanksgiving weekend!
The Black Friday
1.5 oz. Old Forester Bourbon (or your favorite Bourbon)
1 oz. Ginger Ale (I like the fresh ginger taste of Fever Tree)
2 oz. Cola
Squeeze of lime
Crushed lime wedge, for garnish
Build the drink in a tall glass filled with ice. Stir to combine, and garnish with lime wedge.
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