Join us Monday May 21, 2012 for our Asparagus Wine Dinner!  Reservations required.  Call 703.942.8148

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!

Join us Sunday April 29th at the Parade of Homes Remodeled Tour in Fairfax.  We’ll be sampling some tastes from our kitchen!

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.)
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$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.)

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

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.

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$28/person Inclusive of Tax & Service

Space Limited…Reservations Required!

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

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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

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$38/person Inclusive of Tax & Service

Space Limited…Reservations Required!

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.

1/2 Price* on all Full Bottles of Wine

offered every Wednesday

(Dinner from 5pm – 10pm)

Bring your friends and join us for an evening of fun!

*1/2 price off all full bottles of wine. Dine-in only and not valid during Special Wine Events.

For Reservations call 703-942-8148

The Fall menu has been released with a wonderful selection of the Fall harvest.  In addition to the menu, daily chef specials will be offered made with the freshest available seafood and seasonal vegetables.