Technicolor dining: Restaurant Eve

Showing posts with label Restaurant Eve. Show all posts

18 March 2015

An Anniversary Celebration

I kept my word and celebrated the first anniversary of Technicolor dining all weekend.

Day one: Art and Soul dinner featuring Hardywood Park Craft Brewery

Art and Soul offers one of the most reasonably priced dinners in the DC metro area. I'd never heard of Hardywood Park Craft Brewery before. A representative from this Richmond, Va based brewery talked about each beer presented - he was enthusiastic and engaging. A fellow diner recommended visiting Hardywood; I hope to visit later later this year. I especially enjoyed Hardywood's Pilsner, IPA, and Chocolate stout beers. The curried goat sausage dish and the suckling pig mole dish really showcased Chef Douglas Alexander's creativity and ability to bring forward flavors and textures. Just when I thought I couldn't eat anymore food, dessert was presented. Yes, I ate dessert. Fortunately, I took public transit to the event - a perfect opportunity to walk off some of the food eaten at this lush dinner. The closest metro stop to Art and Soul is Union Station.

Day two , first stop: A visit to Stone Tower Winery

The visit to Stone Tower Winery is always pictresque, even when the sun isn't shining. This visit was no exception. The weather was cool and rainy. As I approached Hogsback Mountain Rd. (the Winery is located on this road) I remembered that most of the road is not paved. I hoped that the road would be clear and that my vehicle wouldn't get stuck in the road. Visiting Stone Tower is like visiting the friends who are always having a good time. I was warmly received by the proprietors and fellow wine club members. Lacey Huber,one of the proprietors, told me that Stone Tower intends to host a wine dinner in early May. Check back for details about the dinner. Stone Tower is accessible only by car.

Bonus: Stone Tower Winery's owners have worked hard to expanded their tasting room and dining space. During my visit, JulesBBQ was serving up on great looking and heavenly smelling barbecue. I didn't have an opportunity to try Jules' barbecue during my short stop, but I have promised to visit him to try his dishes AND he has agreed to an interview. Check back to learn more about Jules and JulesBBQ.

Day two, second stop: Béarnaise

I didn't eat any barbecue because I was going to eat at Béarnaise with DG. We used a coupon that permitted us to consume a shared appetizer, an entree for each of us, a shared dessert, and a cocktail, beer, or wine of choice. We both had the Bardot Sling cocktail- a wonderful concoction featuring citon vodka and other citrus ingredients served in a copper engraved cup. We shared the warm goat cheese salad DG had the fish special- a grilled arctic char featuring mushrooms, Brussels sprouts, and clams. DG reported that the dish was amazing. I had the ribeye with Bordelaise sauce and frites; I took half the ribeye home. Our dessert was the perfect choice for sharing: profiteroles with homemade vanilla sauce and homemade chocolate sauce. After a less than pleasant experience at Le Diplomate, Béarnaise is a venue I would visit again and recommend to others. DG and I both enjoyed ourselves The closest metro stops are Capitol South and Eastern Market.

Day three: Trummer's on Main dinner featuring Roots Wine Company

The drive to the Trummer's on Main in Clifton, Va is also a picturesque drive. I was excited to experience the Oregon wines produced by Roots Wine Company. The kitchen gods smiled upon me - I was initially seated next to Chris Berg, the wine maker. As he circulated from table to table Gray Mosby a wine distributor with Nice Legs, LLC sat in the seat vacated by Chris. Chris and Gray were approachable, engaging and freely shared their knowledge with diners Chris told the table that he uses native yeast to produce his wines. I especially enjoyed the Melon de Bourgogne, Deux Vert Vineyard, Yamhill-Carlton, Oregon (2013)- it is styled like a white Burgundy. I also like the Pinot Noir, Roots Estate Vineyard, Yamhill-Carlton (2012). I mentioned in passing that my appreciation for Oregon wines was growing and that I had learned a great deal from Andrew Rich , another Oregon winemaker, whose wines were featured at a wine dinner hosted by Restaurant Eve. It turns out Andrew Rich and Chris Berg are friends.

Trummer's on Main's sommelier, Diana Roderique, Chef Austin Fausett, and Trummer's pastry did a stellar job in pairing the wines with the dishes presented. I was very impressed with the chocolate pasta featuring wild boar paired with the Pinot Noir, Saffron Fields Vineyard, Yamhill-Carlton (2012). I hope this dish will be on the menu in the future.

The evening concluded with a rhurbarb tart paired with a Pinot Gris. I enjoyed the fresh, citrus notes of the tart and like the gold leaf garnish.

After three days of celebrating, I'm drinking lots of water and herbal tea, and walking to my destinations whenever possible.

A heartfelt thanks to the staff at each venue. After three days of celebration a solid foundation has been established for next year's anniversary celebration. How can the bar be raised? Stay tuned.

Be well,

Technicolor girl

image created by Ink+ LLC

04 September 2014

An Evening with Kistler Vineyards

Happy Thursday! This information arrived in my inbox and I wanted to share it with you :

Join Chef Armstrong and Todd Thrasher for a wine dinner with Kistler Vineyards!

5 courses and canapé reception with welcome sparkling cocktail.

Specialty pairings with wines, including 2012 McCrea Vineyard Chardonnay

and 2012 Sonoma Coast Pinot Noir

For reservations and information, call Restaurant Eve at 703-706-0450 or email Tiffany.

photo by TEP

Perhaps I will see you there?

Be well,

Technicolor girl

03 April 2014

Restaurant Eve: Oregon Wine dinner featuring Andrew Rich Wines - Part 2

Here's what happened once I moved to my new seat:

Andrew told the room he started in the wine making business in 1995. The grapes he uses to produce his wines are from Willamette Valley of Oregon and Columbia Valley regions of Washington. A fellow diner had already told Andrew that the region all seemed the same, so he patiently explained that the topography and corresponding climate of these areas (wetter in the Willamette Valley and drier, high desert-like in the Columbia Valley) was critical in understanding where to grow the grape varietals. He initially wanted to focus on Syrah and then moved on to Pinot Noir. Andrew said in all of the wines he produces he strives for balance.

As Andrew returned to the table the amuse-bouche was being served. I asked Andrew which of the wines featured was his favorite. A fellow diner replied before Andrew could speak that ALL the wines were a winemakers favorite, just like a parent doesn't have a favorite child. I smiled, sipped my wine and thought to myself, 'of course, a wine maker has a favorite wine'. Andrew replied that he would say at the end of the meal.

First Course

Sashimi of Tarakihi with spring onion panna cotta, heirloom beets, and Lindera Farm's Mulberry Vinegar

Croft Vineyard Sauvignon Blanc 2012

Sashimi of terakihi

Andrew told the room Sauvignon Blanc is rarely planted in the regions he collects grapes from because of climate needed to support the grape varietal. The grapes from this vineyard are grown organically and fermented in stainless steel. The table liked the dish and the wine. I noted a grassy, earthy nose on this wine. The subtle mineral elements paired well with the colorful terakihi dish. During post dinner discussion with Chef Armstrong surprised the room when he told us this wine varietal was typical 'cat piss' (he explained that the term to referred to the odor of wine. The term caused a stir in the room (mostly giggles and outright laughter) and a decision by a few of my table mates to use the term pipi de chat instead) and the most difficult to pair.

Second Course

Butter poached Maine lobster with basil pesto, baby broccoli raab and sabayon

Columbia Valley, Roussane 2011

Butter poached Maine lobster

Andrew told the room Roussane is northern Rhône varietal that is often blended in Marsanne wine and that it can be rather opulent, but the vintage offered is not as opulent. Pairs well with seafood, creamy dishes. Andrew suggested we let the wine rest a few minutes to warm up a bit and allow the wine flavors to come forth. The table enjoyed the dish and the wine. I have discovered a new wine to add to my bar! I liked this smooth, dry wine. with its nutty nose and soft finish. I enjoyed this dish and was glad that the wine didn't compete or overpower the lobster and butter. During post dinner discussion Chef Armstrong shared that he liked to test out the dishes with the wines in advance with his team and also the night the dishes were served. He was pleased with this pairing.

Third Course

Pan roasted black bass with oyster root, salsify puree, and crisp Virginia oysters

'Prelude' Pinot Noir 2011

'Verbatim', Pinot Noir 2011

Pan roasted black sea bass

Chatter in the room increased as two Pinot Noirs were poured. A table mate questioned if one of the wines was for the fourth course; another expressed surprise at Pinot Noir being served with fish. At the urging of the table Andrew shared with the room that the two Pinot Noirs were poured because each wine complemented different elements in the dish. Everyone at the table enjoyed this dish. The firm textured sea bass was not consumed by either wine. In face, I liked the 'Verbatim' with this dish. A show of hands revealed that the room was almost equally divided on the preferred wine with this dish. During post dinner discussion Chef Armstrong was polled too- he chose 'Verbatim'. Chef also told the room was also a play on terms: oyster root is also called salsify and is know for its oyster like taste.

Fourth Course

Breast of Partridge "Saltimbocca alla Romana"

'The Knife Edge', Pinot Noir 2010

Breast of partridge

While debate continued about the wines poured for the third course the fourth course was presented. Andrew explained that 'That the Knife Edge' was a little more tannic and would pair well with game. The table was in agreement about the dish and the pairing. It was my first time eating partridge breast and I was impressed - the crisp exterior and tender meat was a good introduction. There was a subtle 'gamey' quality, but the pinot noir balanced it perfectly. During post dinner discussion, several diner told Chef Armstrong this was their favorite dish. Chef told the room that he wanted to highlight the marsala and purposely chose the partridge. A winning combination!

Fifth Course

Shenandoah Valley Loin of Lamb and braised shoulder tajine with fresh chick peas

'Vin de Tabula Rasa', Columbia Valley, Syrah 2011

Andrew told the room that 'Vin de Tabula Rasa' would have subtle distinctions when compared to the other Syrahs poured because the grapes were from the Columbia Valley region which is more desert like. The table delved into the lamb and discussion centered on the cuts of lamb featured- loin and shoulder. Both cuts were tender and full of flavor. I detected a cinnamon note in the wine that seemed bring forward the cinnamon element in the lamb dish. During post dinner discussion Chef Armstrong shared with the room that he liked to highlight was is unexpected in the wine and makes notes during his initial tasting. In this dish he wanted highlight the wine's cinnamon notes. Job well done!

Sixth Course

'Cashel Blue' with hazelnut-raisin bread and sauternes poached sultanas

'Prometheus', Syrah 2011

Cashel blue with hazelnut- raisin bread

Andrew told the room that the Syrah featured with this course featured two grapes. The table was pleasantly surprised about the combination, some liked the blue cheese, some liked the combination of ingredients. In general I like blue cheese and liked the elements in this dish, The Syrah was a good choice because of its jam notes (think blackberry or black currant) and its smooth finish. The poached sultanas were savory tasting to me - almost reminiscent of Vidalia onions (a very good thing in my opinion). I thought the use of hazelnut bread was a nice nod to Oregon's hazelnut growers.

Seventh Course

Meyer Lemon Bavarian with Sicilian pistachio cake and goat milk sherbet

Meyer lemon Bavarian

Fortunately there was no wine paired with dessert as I think a couple of my table mates might have devoured his portion of the light, luscious dessert. The silky goat milk sherbet had just a touch of sweetness to complement the Meyer lemon and enhance the pistachio elements.

After dinner treats

I am a chocoholic, but I reached for the sugar coated squares first. Table discussion began about which fruit was featured. One couple advised the table it was apple because they had eaten it before. It was tasty. The same couple suggested I try the chocolate truffle. I didn't care that the dusting of cocoa powder might get on my face as I bit into the truffle and tasted the creamy chocolate.

Chef Armstrong and a member of the cooking team appeared after the dinner treats were placed on the tables. He graciously entertained questions from the room. When I congratulated Chef on being a being a 2014 James Beard Award finalist he graciously accepted the congratulations and told the room he has been a finalist seven or eight times. Perhaps this year will be the winning year.

I looked around the room. The number of male attendees exceeded female attendees. I was the only person of color in attendance. I especially enjoyed one of the couples at my table. Like me, they were food adventurers who enjoyed the artfulness of the dishes as much as the wine pairings. I hope that our paths will cross again.

Andrew was a wonderful tablemate and asked diners at the table where he sat about restaurant recommendations and discussions about new entrants in the gin and bourbon markets. Andrew also patiently reminded that the Valley where some of the beloved grapes grow rhymes with 'damn it', unlike city in Connecticut with the same name.

An evening at Restaurant Eve is expensive, but in my opinion is well worth the splurge. The staff

is professional, polite, attentive, and extremely helpful.

In general, reservations for Restaurant Eve can be made via City Eats. Single diners note: Restaurant Eve does accept reservations for a party of 1, and you sit in the dining area. Look for my upcoming blog entry about my solo visit to Restaurant Eve. Restaurant Eve does have a dress code suggestion.

I did not visit the bathroom on this visit.

The closest metro stop is King Street. Metered and zoned street parking is available. A public parking garage is directly across the street from the restaurant.

My takeaways for the evening: obtain at least two bottles of the Rousanne wine featured for dinner as soon as time, schedule and budget permit; figure out a way to justify adding 'My Irish Table' to my cookbook library (will have to scan the calendar for reasons to share a wish list with family and friends), continue to enjoy Sauvignon Blanc in spite of the moniker 'xixi do gato' (I chose Brazilian Portuguese words because pipi de chat is a French colloquial term sometimes used to describe the odor of very watery coffee).

Would I be requesting too much of the dining gods if the cookbook were signed? Please.

Be well,

Technicolor girl

p.s. which do you of the wines do you think was Andrew's favorite?

02 April 2014

Restaurant Eve: Oregon Wine dinner featuring Andrew Rich Wines - Part 1

A reliable source told me that Restaurant Eve was hosting an Oregon Wine Dinner featuring Andrew Rich Wines. I found a blurb about the dinner on the Restaurant Eve's Facebook page, quickly sent an email to request a seat and hoped that the event wasn't already sold out. The following day my seat was confirmed.

From my perspective the dinner was taking place at an auspicious time: Chef Armstrong was recently identified as 2014 James Beard Award finalist, Chef Armstrong's 'My Irish Table' cookbook had just been released, and I welcomed the opportunity to learn more about Oregon wines.

As I walked through the doors I was warmly greeted by Ms. Marx, the point of contact for reserving seats for the dinner. I had emailed Ms. Marx before the dinner to ask if non flash photography was permitted and if time allowed perhaps I might be able to chat with Mr. Rich or Chef Armstrong. I didn't expect Ms. Marx to recognize me as a I walked in the door though.

Amusee

The final touches were being completed for the wine dinner; I was asked to have seat. A stack of 'My Irish Table' cookbooks were attractively arranged adjacent to my seat. Perhaps I was staring too long because Ms. Marx encouraged me to peruse the cookbook. The cookbook contains 130 recipes, features recipes from Chef Armstrong's homeland (Ireland) as well recipes for dishes offered at Restaurant Eve. The photos in the cookbook are good- I was especially impressed with the photos depicting how to fillet a fish. A member of the staff escorted me to the room where the wine dinner would take place. I was the first to arrive and ordered a cocktail while other diners arrived.

A seemingly quiet man entered the room announced his relief at seeing fellow diners not wearing sport coats and then introduced himself - this was Andrew Rich. He moved around the room and introduced himself to each guest and shared a bit about himself and the business.

Sorbet between course 1 and 2

Just before the dinner was to start the restaurant's sommelier approached me and asked if I would mind moving to another seat so that the wine maker could sit in the center of the room and talk to the group. I pointed to the empty adjacent seat and if I could sit there instead. I moved my belongings to the adjacent seat and said a silent thank you to the dining gods!

On the menu (beverage pairing in bold italic)

First Course