|
|
For Immediate Release
|
 |
FOR IMMEDIATE
RELEASE
"There is no sight on earth more appealing than the sight of a woman
making dinner for someone she loves."
Thomas Wolfe
(1900-1938)
(Or a man cooking for someone he loves! - Chef Marty)
Space is available at all listed events, but reservations are required.
Membership in The Society is free at your request. Please note that we
offer many types of events that we think you will enjoy; group cooking
class/wine class/banquets, private lessons in your home or office, corporate
team building events, heart-healthy gourmet seminars- classes and meals (could
you possibly do anything better for your employees and friends then help them to
live longer by knowing how to eat better while enjoying their meals
more?), 104 inventions using Jello, and anything else we can think up. If any of
your friends might like what we do, please send us their e-mail addresses
or have them contact us directly and we will be happy to add them to our
membership with no obligation or cost.
The
standard price of a regular group event is $50.00 plus t&t at the
door ($65.00) per person unless otherwise noted, with our advance discount price
of $58.50 for checks received at least 48 hours before start time. A six
tickets for the price of four and a half package ($292.50) is available with all
tickets usable in any combination at any current or future standard price
event. Gift certificates are available on the same terms with no expiration
date. The price of the standard event includes the cooking class, wine class
when applicable, your meal and t&t. Note that at the restaurant events we
usually reserve the first 15 minutes of our schedule to mix and meet and usually
try to have a snack and a perhaps a glass of wine available so that
you do not starve to death during the cooking class.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
This Sunday, May 11, we will meet for our annual Mother's Day banquet at
The Crystal City Sports Pub at 529 S. 23d Street in Arlington. While this may
sound a bit different from our normal banquet venues, the pub has recently hired
Executive Chef William O'Brien away from his position as Executive Corporate
Chef of Sun Trust in Florida to create a local rendition of the "gastro-pub"
tradition that began in England. As a sports bar, they have been written up
regionally as the best in Virginia and by Sports Illustrated as one of the top
20 in the nation and now Chef is creating wonderful straight-forward honest food
to match the rest of their reputation. I dined there just last week and enjoyed
exceptional dishes including the best frittata I ever ate along with eggs
Benedict that I can only describe as perfect. The normal selection of excellent
wines will match the buffet. Their (free) private parking lot is across the
street from their door, and they are about a ten minute walk from the Crystal
City Metro station. The special price will be $60.00 per person inclusive at the
door or $45.00 by check received at least 48 hours in advance. Please note that
this is not a standard price event and the prepaid discount package pricing does
not apply.
THE MENU:
.~ BREAKFAST STATION - a melange of scrambled Eggs,
Bacon, Sausage, Hash Browns, Biscuits with Sausage Gravy, Chipped Beef &
Corned Beef Hash.
~ FRESH OMELETE STATION - a large selection of Diced Maple Sausage,
Applewood Smoked Bacon, ham, onions, Red & Green peppers, vine ripened
tomatoes, spinach, potato, Jack & Cheddar cheeses.
~ FRESHLY MADE WAFFLES - cooked to
order and served with whipped butter, maple syrup and Cherries Jubilee with
fresh whipped cream.
~ PANCAKE & FRENCH TOAST STATION
- including Blintzes with Strawberry topping and Cinnamon
Apples.
THE~ CEREAL
STATION - to include Fruit Loops, Honey Nut Cheerios, Raison Bran, & Sugar
Pop served with 2% and whole Milks.
~ BREAKFAST BREAD
STATION - to include Danish, Donuts, Muffins, Bagels, Croissants, Coffee crumb
cake, brownies, sliced Sweet breads, Cinnamon rolls, cookies, Rye, Wheat &
White breads served with whipped butter & whipped Orange Marmalade cream
cheese.
~ SLICED FRUIT DISPLAY - a variety of
fresh fruits including but not limited to Honeydew Melon, Cantaloupe, Pineapple,
Grapes, Strawberries & assorted whole fruits.
~ PASTA STATION
-made to order Penne pasta with your choice of an array of Italian sauces,
sauteed sun-dried tomatoes, artichoke hearts, Italian sausage, red peppers,
fresh spinach, Julienne chicken, Asiago & Parmesan cheese.
~ CARVING STATION
- Fresh Beef Top Round & Virginia Sweet Mapled Cured Ham served with mini
rolls served with Artisan breads, Honey Ham glaze and a Piquant Sauce.
~ ENTREE STATION - Chicken Cordon Bleu, Fresh
Tilapia Primavera with a Myers Spiced Rum Cranberry reduction.
Appropriate sides, Summer Lemon Pepper Squash Medley,
Gorgonzola Duchess.
~ SMORE STATION - melted Belgium Chocolate accompanied with
Marshmallows, Bananas, whole Strawberries, Graham crackers & Angel food
cake.
A few more Chef's surprises and desserts. 
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
On Monday, May 12, at 6:30 PM we will meet at Passage To India
at 4931 Cordell Avenue in Bethesda.
We are very happy to add Owner/Chef Sudhur Seth's
wonderful food to our rotation. Passage is rated by Washingtonian Magazine
as the best Indian restaurant in the our area and the 23
best restaurant overall. Chef Seth explores the varied styles of cuisines
from the sub-continent in an elegant setting and will help us to learn more
about the complexities of the food. Standard price event.
Our cooking demo by Chef Seth will be:
Chicken Malai Kabab - chicken breasts marinated and char
grilled
Panchphorner Parmal Shaak - baby gourds tempered with five
seeds
Zeera Pulao - Basmati rice cooked with cumin flavor
Dal Kalonji - lentils with nigella seeds
Assorted breads - will show Naan (in tandoor), poories (fried) and
chapati (cooked on griddle)
And our dinner will include the above plus a broad variety of dishes
to enjoy from the restaurant's repertoire. Beverages
TBA.
===============================================================================
SPECIAL FOR FOOD AND BEER LOVERS!!!!! EVERY
COUPLE BRINGS A FRIEND FOR FREE!!!! At 6:30 PM, Wednesday, May 28, and
again at the same time on Wednesday, June 25, we will meet at BlackFinn
Restaurant and Saloon at 4901 Fairmont Avenue in Bethesda. BlackFinn has been
created to recall the ambiance and traditions of the great New York City
Irish/American saloons of the last century (except with white tablecloths to
match the better food and a few TV sets). Their food is well prepared eclectic
modern as well as classic cuisine with more than a hint of Ireland; yes, two of
their best selling treats are beer battered fish and chips and steak tips in
Guinness sauce.
General Manager Rob Shaw is a great host and truly
loves his business. He will teach both the cooking classes and will select
the beer/food pairing for our banquets. We had the opportunity to dine
with Rob last week and sample a lot of their dishes. The
evening was solid fun and stories for more than three hours.
The place is new and deserves exposure, so we are
making the following offer: These are both standard price events with all
discounts applying. For each two paying attendees, we invite you to bring
a guest who has not had the chance previously to attend a D C
Dining Society event.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
On Friday, June 6, at 7:00 PM we will hold one of our most
popular Chinese wok cookery Chef's Kitchen classes about a mile south of Reagan
Airport. (Address given with reservations- Metro accessible and plenty of street
parking.) These events are held in the home kitchens of our teaching chefs and
are structured to easily allow you to reproduce the dishes in your own
home. They are semi-private intensive hands-on lessons limited to ten students.
Our dinner menu will include hot and sour soup, ginger beef with broccoli, hoi
sin chicken with almonds, rice and tea service. Standard price event.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
At 6:30 PM, Saturday, June 14, we return to one of my favorite Washington
restaurants, B. Smith's in Union Station. We haven't been there for a while
because, as you probably know, their former executive chef- "Rock" Harper was
busy spending the year winning a big network TV cooking competition for a
gazillion dollar Las Vegas restaurant contract. Rock is gone now, but he has
been replaced by a great young local native, Chef James Page II who is
maintaining the tradition of the best of Southern cooking with substantial
influence from many of our top area stars with whom he has worked; Todd
Gray, Cathal Armstrong, Morou, and Michelle Richard.
Not only is the food great, but the location is one
of America's most spectacular restaurant venues in the former
Presidential waiting rooms in the station. Whenever a visitor to D C asks me for
only one recommendation to the quintessential Washington eatery, this is where I
send them. James will be leading our class to help turn us all into great
Southern cooks and promises us a fabulous tasting banquet. Standard price event.
Wines tba.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
On Friday, June 20, at 7:00 PM, I will teach a Heart
Healthy Gourmet Chef's Kitchen Class. I will share some of the techniques I
learned to bring my cholesterol down to 114 and
still really savor everything I cook. Some of it is just common
sense but I have discovered a hidden trick or three that you should
know that may add a few years to your life without lessening your enjoyment of
delicious food. Same details as Chef's Kitchen above. Standard price
event.
------------------------------------------------------------------------------------------------------------------------------------------------------------
Free Guests Again. Wednesday, June 25, at 6:30 back at
BlackFinn. Same details as above but different
class and menu.
==============================================================================
#########################################################################################
More new restaurants are being added to our schedule soon and shortly we
will be starting a great new food series that I think everyone will enjoy
immensely, so watch for our April listings as we fill in the
calendar.
If you no longer wish to receive our information, please send me an e-mail
asking to be delisted, and you will be removed from the distribution
immediately.
Happy eating, Chef Marty
If you no longer wish to receive our
information, let me know and you will be delisted immediately.
|
| Contact Information |
>> Chef Marty chefmartydc@aol.com
|
|
| MENU |
|
|
|
|
|
|
|
|
|
|
|
|
| About Us |
Winter
Schedule: 2007
Editor: Jonathan T. Miller
jtravismiller@coinserv.net
© 2001 DC Dining Society
|
| Chef Marty |
Host of syndicated radio show "DC Dining News."
Publisher and Editor of DC Dining Magazine.
Founder and Chef of DC Dining Society.
Contributing Editor Restaurateur Magazine and various magazines and papers.
I have the pleasure of working in a different restaurant's kitchen nearly every week to study their techniques and steal their recipes.
|
|
