Open Kitchen http://openkitchen-dcmetro.com Eat, Cook, Entertain Wed, 16 May 2012 18:29:57 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Asparagus Wine Dinner http://openkitchen-dcmetro.com/blog/2012/05/02/asparagus-wine-dinner-2/ http://openkitchen-dcmetro.com/blog/2012/05/02/asparagus-wine-dinner-2/#comments Wed, 02 May 2012 15:56:09 +0000 Holly http://openkitchen-dcmetro.com/?p=10392 Join us Monday May 21, 2012 for our Asparagus Wine Dinner!  Reservations required.  Call 703.942.8148

]]> http://openkitchen-dcmetro.com/blog/2012/05/02/asparagus-wine-dinner-2/feed/ 0 Cuisine des Artistes http://openkitchen-dcmetro.com/blog/2012/04/16/cuisine-des-artistes/ http://openkitchen-dcmetro.com/blog/2012/04/16/cuisine-des-artistes/#comments Mon, 16 Apr 2012 23:49:22 +0000 Holly http://openkitchen-dcmetro.com/?p=10342 Mark your calendar for DC Arts Center’s biennial celebration of culinary and artistic talent!  This unique fundraising event features performing artists, design by visual artists, and food created by culinary masters including Open Kitchen’s own Executive Chef, Kenneth C. Hughes.  Join us at the Meridian House Thursday May 10th for Cuisine des Artistes!

]]> http://openkitchen-dcmetro.com/blog/2012/04/16/cuisine-des-artistes/feed/ 0 Parade of Homes http://openkitchen-dcmetro.com/blog/2012/04/13/parade-of-homes/ http://openkitchen-dcmetro.com/blog/2012/04/13/parade-of-homes/#comments Fri, 13 Apr 2012 18:06:25 +0000 Holly http://openkitchen-dcmetro.com/?p=10323 Join us Sunday April 29th at the Parade of Homes Remodeled Tour in Fairfax.  We’ll be sampling some tastes from our kitchen!

 

]]> http://openkitchen-dcmetro.com/blog/2012/04/13/parade-of-homes/feed/ 0 Asparagus Wine Dinner http://openkitchen-dcmetro.com/blog/2012/04/13/asparagus-wine-dinner/ http://openkitchen-dcmetro.com/blog/2012/04/13/asparagus-wine-dinner/#comments Fri, 13 Apr 2012 17:57:04 +0000 Holly http://openkitchen-dcmetro.com/?p=10311 Asparagus Wine Dinner

Monday, May 21, 2012

Reception 6:30 pm • Dinner 7:15 pm

After-Dinner Reflections 9:00 pm

Reception
Asparagus Tartlette with Goat Cheese and Thyme
Asparagus and Mushroom Smear on Toasted Croutons
Asparagus Slaw with Crab Salade
Steininger Kamptal Gruner Veltliner DAC 2011
(Dry, fresh white wine with influences of green apples, grapefruit, and lemon.) 

 Seated Dinner

1st Course 
Asparagus with Speck Ham and Crayfish Bread Pudding with Sauce Hollandaise
Tegernseerhof Gruner Veltliner T26 Federspiel 2011
(Very aromatic white wine full of round fruit balanced with crisp acidity.) 

 Main Course
Grilled Spring Pig, Delicate New Spring Chervil Mushroom Sauce,
Yukon Mashed Potato and Grilled Asparagus
Anton Bauer Pinot Noir Reserve 2009
(A great Pinot Noir with intense notes of herbs and puréed dark berries on the nose.)

 Dessert Course
Luscious White Asparagus Custard with White Chocolate, Spring Berries, Fresh Mint
Anton Bauer Gruner Veltliner Ice-Wine 2008
(Fermented and aged in 100% new French oak – floral bouquet, with hint of walnut,
peaches, apricot,  honey.)
~ ~ ~ ~ ~ ~

$89/person (plus tax & gratuity)

Seating is limited, reservations required!  Please call 703-942-8148.

(With exceptions of large parties, communal seating will be arranged as necessary.)

]]> http://openkitchen-dcmetro.com/blog/2012/04/13/asparagus-wine-dinner/feed/ 0 Earth Day Happy Hour http://openkitchen-dcmetro.com/blog/2012/04/13/earth-day-happy-hour/ http://openkitchen-dcmetro.com/blog/2012/04/13/earth-day-happy-hour/#comments Fri, 13 Apr 2012 17:50:04 +0000 Holly http://openkitchen-dcmetro.com/?p=10302 Celebrate Earth Day at Open Kitchen

 

 

Enjoy our Earth Day Happy Hour on the terrace!

Saturday, April 21st  3pm-5pm & Sunday, April 22nd  2pm-4pm

Seasonal Spring Savory & Sweet Tapas $18/person

Red & White Sangria $5 each

Southern Tier 422 Earth Day Beer $5 each

We will also be featuring two wines by Hillinger; an earth-friendly, organic winery from the heart of Austria. The Gruner Veltliner 2010 will be the white of the night, which is a very aromatic, flowery fruit wine balanced with a crisp acidity. The evening red will be the Pinot Noir Eveline 2008. Eveline is medium-bodied with intense notes of herbs and pureed dark berries.

Gabe Pica, our wine specialist and friend, will be on hand to review the Hillinger wines with our Happy Hour guests and answer any wine questions you may have.

Make your reservations soon for this afternoon of tastes, sips and spring!

Reservations Required  — Please call 703.942.8148

]]> http://openkitchen-dcmetro.com/blog/2012/04/13/earth-day-happy-hour/feed/ 0 Bûche de Noël & Bubblies http://openkitchen-dcmetro.com/blog/2011/11/29/buche-de-noel-bubblies/ http://openkitchen-dcmetro.com/blog/2011/11/29/buche-de-noel-bubblies/#comments Tue, 29 Nov 2011 21:47:00 +0000 Daphne http://openkitchen-dcmetro.com/?p=9955 Bûche de Noël & Bubblies

Click here to register or call us at (703) 942-8148!

Join Executive Chef Kenneth C. Hughes & Wine Expert Gabe Pica to Celebrate the holidays with a French Flair…

Chef Ken will demonstrate the making of the Bûche de Noël, a classic French Christmas dessert, with pairing notes of a couple of bubblies from our wonderful friend, Gabe, followed by tastings.  Guests will have opportunities to ask questions about baking techniques, gain insights into sweets and wine harmony, and have fun!

The Bûche de Noël

Chocolate and Grand Marnier

Vanilla Cream and Apricot Glaze

The Bubblies

Nicolas Feuillatte Blue Label Brut NV, Champagne, France (WS 89 pts)
20% Chardonnay grape variety, for elegance and delicacy, 40% of Pinot Noir, for roundness and structure and 40% of Pinot Meunier for fruitiness.  Pale gold in color, abundance of delicate bubbles. Floral aromas of fruit with subtle predominance of white fruits: pear, apple, almonds and hazelnuts. Fresh opening, smooth, pleasant and balanced.

Weingut Steininger Steininger Burgunder Sekt, Kamptal, Austria (WS 91pts.)

Noble balance between the three grape varieties of Burgundy (Chardonnay, Pinot Blanc and Pinot Noir).
Rich yellow color; complex scents of marzipan, pears and bananas.

~ ~ ~ ~ ~ ~

$28/person Inclusive of Tax & Service

Space Limited…Reservations Required!

]]> http://openkitchen-dcmetro.com/blog/2011/11/29/buche-de-noel-bubblies/feed/ 0 A Taste of Art, Wine & Flavours http://openkitchen-dcmetro.com/blog/2011/11/17/a-taste-of-art-wine-flavours/ http://openkitchen-dcmetro.com/blog/2011/11/17/a-taste-of-art-wine-flavours/#comments Fri, 18 Nov 2011 01:27:09 +0000 Daphne http://openkitchen-dcmetro.com/?p=9875 You’re invited to an evening of

A TASTE OF ART, WINE & FLAVOURS

Tuesday, December 13, 2011~6:30 pm to 8:30 pm

Click here to register or call us at 703-942-8148!

Join Open Kitchen for a unique night of wine and food pairings accompanied with local art. This tasting event will combine the elegant flavors of Austrian wine with our Executive Chef Kenneth Hughes’ hand-crafted dishes including butter puff tarts, spice-crusted Hawaiian ahi tuna, and white chocolate sundried cherry bread pudding.

 A Tasting of Anton Bauer Grüner Veltliner Frizzante

100% Grüner Veltliner made in a Prosecco style with frothy mouth filling bubbles, a broad palate of orchard fruit and a clean lingering finish with a touch of spice.

Paired with Housemade Petite Goat Cheese Gougère

A Tasting of Weingut Steininger Grüner Veltliner Steven Holl
Star-bright and lemon-colored with a touch of residual carbon dioxide and fresh aromas of pear

and apple. On the palate, it exhibits crisp acidity, white pepper, and an extended finish.

Paired with Butter Puff Tart with Grilled Autumnal Vegetables with Fontina

A Tasting of Leo Hillinger “Eveline” Pinot Noir
100% Pinot Noir named after Leo Hillinger’s wife, Eveline.

Scents of rose petals with cranberry and red cherry; hints of minerals, violets, and vanilla.

Paired with Seared Spiced Crusted Hawaiian Ahi Tuna on Crisp Wonton with Sesame Glaze

A Tasting of Leo Hillinger Blaufränkisch Leithaberg

Ripe cherry, blackberry, graphite, licorice and spicy notes. Fresh cerry-fruits on the plate, tight structure. A Wine with elegante tannin, and good acidity. Dark berries and spicy finish.
Paired with Grilled Beef Petite Filet withForest Mushroom Reduction on Brioche

A Tasting of Leo Hillinger Secco, Sparkling Rosé, NV
100% Pinot Noir crafted into a sparkling rose wine made in the Prosecco style. It has delicate aromas of fresh strawberries and red berries which follow through on the palate.

Paired with White Chocolate Sundried Cherry Bread Pudding

~ ~ ~ ~ ~ ~

ART by Joanne Roberts Wittauer (http://www.jwittauer.com/artist)

WINE by Klaus Wittauer (http://www.kwselection.com/)

FLAVOURS by Open Kitchen Executive Chef Kenneth C. Hughes

~ ~ ~ ~ ~ ~

$38/person Inclusive of Tax & Service

Space Limited…Reservations Required!

]]> http://openkitchen-dcmetro.com/blog/2011/11/17/a-taste-of-art-wine-flavours/feed/ 0 November Updates http://openkitchen-dcmetro.com/blog/2011/11/09/november-updates/ http://openkitchen-dcmetro.com/blog/2011/11/09/november-updates/#comments Wed, 09 Nov 2011 04:26:21 +0000 Daphne http://openkitchen-dcmetro.com/?p=9813 Just 10 more days to order the pre-fixed Thanksgiving menu from Open Kitchen! We have all the traditional favorites from a whole roasted turkey to stuffing to pumpkin pie! Please click here for the full menu.

Stay tuned for our New Years menu and highlights from our most recent event at the 2011 GreenGov Symposium where Chef Ken and Chef Jackson did food demonstrations for event participants, showcasing local ingredients and chatting with people about Open Kitchen. ]]> http://openkitchen-dcmetro.com/blog/2011/11/09/november-updates/feed/ 0 November 2011 Retail Wine List http://openkitchen-dcmetro.com/blog/2011/11/05/november-2011-retail-wine-list/ http://openkitchen-dcmetro.com/blog/2011/11/05/november-2011-retail-wine-list/#comments Sat, 05 Nov 2011 16:33:55 +0000 Daphne http://openkitchen-dcmetro.com/?p=9800 Wine Specials (by the bottle)

Sparkling

Hillinger Secco Austria  $20

Segura Cava Brut Reserva NV Viudas Spain  $20

 

White

Byron Chardonnay 2009 Santa Barbara County CA  $22.50

Louis Latour Grand Ardeche Chardonnay 2008 France  $26

Murrieta’s Well The Whip White Blend 2009 Livermore CA  $32.50

Arona Sauvignon Blanc 2010 New Zealand  $21

La Capra Chenin Blanc 2009 South Africa  $21

Trimbach Riesling 2008  France  $30

Stickybeak Chardonnay 2009 Russian River Valley CA  $26

 

Red

Firesteed Pinot Noir 2008 Rickreall OR  $22

Murrieta’s Well The Spur Red Blend 2009 Livermore CA  $37.50

Raymond Cabernet Sauvignon Reserve 2008 Napa CA  $45

Steltzner Claret 2007 Stags Leap District, Napa CA  $43

Aruma Malbec 2010 Argentina  $31

Inama Carmenere 2008 Italy  $37.50

Molino di Sant’Antimo Chianti Colli Senesi 2010 Italy  $25

Marietta Zinfandel 2009 Sonoma County CA  $39.50

Mastro Janni Montalcino 2009 Italy  $46

Li Veli Primonero 2008 Italy  $21

 

 

 

 

]]> http://openkitchen-dcmetro.com/blog/2011/11/05/november-2011-retail-wine-list/feed/ 0 Thanksgiving Day To Go Menu http://openkitchen-dcmetro.com/blog/2011/10/12/thanksgiving-day-to-go-menu/ http://openkitchen-dcmetro.com/blog/2011/10/12/thanksgiving-day-to-go-menu/#comments Wed, 12 Oct 2011 18:06:20 +0000 Linda http://openkitchen-dcmetro.com/?p=9636 Handmade Thanksgiving Feast
To Enjoy at Home from Open Kitchen

 

Hors d’oeuvres

Wild Mushroom & Spinach Filo Triopita (V)
6 for $15 or 12 for $28

Stuffed Mushroom Caps
with Maryland Jumbo Lump Blue Crab Meat 6 for $24 or 12 for $45
with Sage Pork Sausage 6 for $18 or 12 for $33
with Vegetarian Ratatouille 6 for $15 or 12 for $27 (V)

Cage Free Organic Deviled Eggs with Caesar Dressing (V)
6 for $12 or 12 for $18

Mini Butter Puff Tart with Autumnal Vegetables and Fontina (V)
6 for $15 or 12 for $28

Antipasto Platter with Grilled Vegetables, Cured Meats and Artisan Cheeses
$18/serving (minimum 4)

Soups

Pint $6 or Quart $8
Butternut Squash Bisque (V, GF)
Potato Leek with Truffle Oil & Chives (V, GF)

Side Salads

Small (serves 2) $7 or Large (serves 4) $12

Mixed Artisanal Lettuces, Dried Cranberries and Almonds with Red Wine Vinaigrette (V, GF)

Seasonal Greens, Baby Spinach and Arugula with Roasted Pears and Gorgonzola (V, GF)

House Greens, Cucumber, Tomato, Carrot with Lemon Citronette (V, GF)

 

Complete Thanksgiving Dinner Package
$39/person (minimum 2)

Main

Choose one of the following

Roasted Natural Tom Turkey* – Choice of White or Dark Meat (GF)
with Grilled Onion Sage Bourbon Gravy and Cranberry Lime Chutney

Roasted Virginia Ham (GF)
sliced thin with Honey Mustard and Cranberry Lime Chutney

Stuffed Autumn Red Pepper (V)
with Multigrain Butternut Pilaf and Roasted Red Pepper Sauce

(*) Whole Roasted Turkey Available– minimum 8 people. Carved upon request.
Whole Roasted Turkey ONLY
10-12 lbs (serves 8-10) for $125; 12-14 lbs (serves 10-12) for $155; 14-16 lbs (serves 12-14) for $185

Stuffings

Choose one of the following
Sage Pork Sausage Stuffing
Rosemary Polenta Stuffing (V)
Rustic Corn Bread and Forest Mushroom Stuffing (V)

Sides

Choose one of the following
Yukon Mash (V, GF)
Green Beans and Spanish Onions (V, GF)
Yams with Bacon Maple Glaze
Brussel Sprouts with Bacon and Apples

Breads

Choose one of the following
Rustic Corn Bread
Herb Biscuits

Housemade Desserts

Choose one of the following
Apple or Pumpkin Pie*
Pumpkin or Lemon and Vanilla Cheesecake*
(*) Whole Pie or Cheesecake Available – minimum 8 people.
Pie or Cheesecake ONLY
9” pie (serves 8-10) for $29; 10” cheesecake — serves 8-10, $39

V =Vegetarian; GF = Gluten Free

In addition, our hand selected wines are for sale as the perfect compliment to your Thanksgiving meal. Open Kitchen has established special relationships with a diverse blend of wine purveyors that bring forth boutique, hard-to-find wines that pair beautifully with our menu profile, the season, and our guests’ taste preferences. Please click here to view our wine list.

To Order, Please call 703-942-8148 or complete the Thanksgiving Day Menu Order Form and fax to 1-888-433-0819.
All Orders Must Be Received by Friday, November 18, 2011.

All orders must be picked up at Open Kitchen on Wednesday, November 23 by 6 pm.
Virgina Tax will be applied to all orders.  Delivery service is available (fee will depend on location).

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