For Immediate Release
FOR IMMEDIATE RELEASE
CONTACT CHEF MARTY AT 202-265-0477 OR CHEFMARTYDC@AOL.COM.
 
 http://www.smileycentral.com/?partner=ZSzeb001_ZSYYYYYYLFAU 
 
"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.
 
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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. http://www.smileycentral.com/?partner=ZSzeb001_ZSYYYYYYLFAU 

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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.

 
 http://www.smileycentral.com/?partner=ZSzeb001_ZSYYYYYYLFAU 
 
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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.
 
 http://www.smileycentral.com/?partner=ZSzeb001_ZSYYYYYYLFAU  http://www.smileycentral.com/?partner=ZSzeb001_ZSYYYYYYLFAU 
 
 
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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.
 
 http://www.smileycentral.com/?partner=ZSzeb001_ZSYYYYYYLFAU
 
 
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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.
 
 http://www.smileycentral.com/?partner=ZSzeb001_ZSYYYYYYLFAU
 
 
 
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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.
 
  http://www.smileycentral.com/?partner=ZSzeb001_ZSYYYYYYLFAU 
 
 
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Free Guests Again. Wednesday, June 25, at 6:30 back at BlackFinn. Same details as above but different
class and menu.
 
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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
chefmartydc@aol.com  or 202-265-0477
 
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.