 The Cliffs of Moher - photo credit Jordan Wright Jordan Wright
Go Green!
After a grand sweep through Ireland last May, I have become a huge fan of their hospitality… and especially of their food and drink. I visited the Jameson Distillery (a bit of a jolt to sip whiskey at 11am) and had a private tour of the spectacular Guinness Storehouse with lunch in the Executive Dining Room where the Queen of England, clearly following my lead, enjoyed lunch the following month. The country has achieved extraordinary culinary successes over the past ten years. So let’s cheer them on from our shores by toasting to the Emerald Isle.
 Early poster art from the Guinness Storehouse in Dublin - photo credit Jordan Wright  Jordan learning to pull the perfect Guinness Drop in for a dram at the Irish-owned and brand new The Dupont Circle Hotel where they’ll celebrate their Irish lineage by literally going green – from LED lighting to the staff sporting leprechaun-green shirts. Specialty cocktails and dishes that recollect the Emerald Isle will delight St. Patrick’s Day revelers at the hotel’s Bar Dupont staying open till 2:30am.
Get jiggy with these inspired cocktails: The Peppermint Patrick – made with Jim Beam Bourbon, Caramel Baileys, Crème de Menthe, Cream; Sweet Shamrock – Bushmills Irish Whiskey, Drambuie, Lemon Juice, Honey; The Irish 350 – Bacardi Limon, Southern Comfort, Smirnoff, Grand Marnier, Cream de Cacao, Orange Juice, Sprite [a 350 proof combination cocktail to honor the first St. Patrick’s Day Parade in the U.S. 350 years ago] and the Baby Guinness Shot: Kahlua, Baileys.
For two days only, March 17th and 18th, Café Dupont will offer two special brunches featuring these yummy Irish comfort dishes. Bangers & mash: pork sausage served atop mashed potatoes with onion gravy; traditional Irish stew served with Irish soda bread; authentic shepherd’s pie; a full Irish breakfast with pork sausage, a rasher of Irish bacon, sautéed mushrooms, breakfast potatoes, baked beans and herb tomato. That’s precisely how I remember it. Sweeten it up with Bailey’s cheesecake or bread & butter pudding with vanilla custard. www.thedoylecollection.com/dupont
Close by Signature Theatre in Shirlington is Samuel Beckett’s Irish Gastro Pub. For rugby fans who don’t want to miss the 2012 Six Nations Championship games, the pub will be running them all day on St. Paddy’s Day. For a bit of good “craick” (it means fun in Irish slang) the 19th Street Band and Oren Polak are on hand and Guinness, as always, is on tap. The pub’s traditional hearty brown bread served with Kerrygold butter go great with their meltingly tender lamb stew. www.samuelbecketts.com
Party at the House of Sweden
 Jordan and Lauren DeSantis at the launch party at the House of Sweden  Watching DeSantis's new TV series at the House of Sweden - photo credit Jordan Wright Lauren DeSantis launched her new travel and food series show in style at the House of Sweden Wednesday night. Sweden plays host to the first three episodes of the series that will air Fridays at 7pm and again on Saturdays at 1pm and 4pm on WETA. Attorney by day chef by night, DeSantis is the lovely host of Capital Cooking where she showcases her talent and that of chefs in our area on her site www.capitalcookingshow.blogspot.com.
Ambassador and Mrs. Jonas Hafström lent their private chef, Frida Johansson, who created a delicious smorgasbord for the party showcasing Sweden’s delicacies including elk kabobs, crayfish skewers, shrimp and dill hors d’oeuvres and, for the sweet tooth, a sea buckthorn cooler, cloudberry cupcakes, and two kinds of macarons – lingonberry and licorice. Skal!
 Crayfish skewers at the House of Sweden - photo credit Jordan Wright  Swedish sweets display is irresistible - photo credit Jordan Wright
Very Cherry Celebrations Continued…
 National Mall Cherry Blossoms It’s the centennial anniversary of Japan’s gift of 3,000 cherry trees to our nation’s capitol and the gorgeous blossoms have opened early this year. Personally I prefer to see them at the end of their bloom time when they are cascading to the ground like pink snow, but there’s no reason not to start the celebrations now. Here’s what’s going on around town.
The National Gallery of Art and the Smithsonian’s Freer and Sackler Galleries will present Japan Spring on the National Mall. These concurrent exhibitions—Colorful Realm: Japanese Bird-and-Flower Paintings by Itō Jakuchū (1716–1800), at the National Gallery of Art (March 30–April 29, 2012), and Masters of Mercy: Buddha’s Amazing Disciples (March 10–July 8, 2012) and Hokusai: 36 Views of Mount Fuji (March 24–June 17, 2012) at the Smithsonian’s Arthur M. Sackler Gallery arrive in the nation’s capital this spring. www.nga.gov
Legal Sea Foods tempts with dishes available exclusively at their Chinatown spot. Highlights include the red salad with radicchio, crumbled Gorgonzola, candied pecans, dried cherries and balsamic vinaigrette; cherry glazed Atlantic salmon with watercress salad and potato gaufrettes; and a surf-and-turf with grilled hanger steak with a cherry demi glaze and crab stuffed potato and haricot verte. A decadent cherries jubilee with vanilla ice cream completes the theme. Cocktail enthusiasts will appreciate the Cherry Blossom made with Cherry Heering, lemon juice, Fee Brothers Cherry Bitters and topped with Cava. www.legalseafoods.com/restaurants/washington-dc-7th-street
 Sakura cherry blossom cocktail Cuba Libre Restaurant & Rum Bar hops on the bandwagon with several entrees to cherry-charm you Latin style. Try Salmón con Salsa de Guindas, Cherry BBQ Glazed Grilled Salmon Fillet with Roasted Sweet Potato Mash and Fennel-Cherry Blossom Salad. In the dessert department get your fix with the Pastel Rustico de Cerezas, Warm Cherry Clafouti with White Chocolate Ice Cream. Instead of sipping one of the restaurant’s signature mojitos welcome the spring with vanilla-cherry Coke, a drink made from aged rum infused with cherry brandy and topped with Classic Coke. www.cubalibrerestaurant.com
At Urbana Restaurant and Wine Bar lead bartender, Obinna Emenyonu, will serve the Tuscan Flor made with cherry and apple purée, vodka, yuzu and prosecco and served with a brandied cherry garnish. www.urbanadc.com
At the 1789 Restaurant in Georgetown Executive Chef Anthony Lombardo is planning a dish of pan roasted duck breast with cherry quinoa, crispy duck confit and duck consommé and for dessert Pastry Chef Mallory Staley will create fried cherry pie. Love that they have free valet parking! www.1789Restaurant.com.
The Park Hyatt Washington wants you to try a special Sakura cocktail that will be available in the Park Hyatt Lounge and Blue Duck Tavern during the festival. The Sakura is made from a combination of Prairie Organic Vodka, Cherry Puree, Cherry Syrup, Cherry Bitters, Va de Vi Sparking Wine and garnished with a Cherry. www.blueducktavern.com.
Jordan Wright
March 12th, 2012
 Robin Ellis and Katherine Tallmadge watch as Janis McLean demos a recipe from the book - photo credit Jordan Wright  Diabetes safe dishes - photo credit Jordan Wright Last Wednesday the swashbuckling Captain Ross Poldark swept into town. Well actually it was Robin Ellis, star of the BBC series Poldark who held court to a swarm of adoring aficionados of the Masterpiece Theatre classic. It seems the elegant British actor still has the same draw with the ladies. “Downton Abbey can’t hold a candle to Poldark,” quipped one starry-eyed fan.
But we were there for a book signing, weren’t we? A polite query on the coveted invitation asked guests to consider preparing a dish from Ellis’s new Mediterranean style cookbook, Delicious Dishes for Diabetics – Eating Well with Type 2 Diabetes. Recipe cards would be forwarded. That was all the prompting needed to get an astonishing array of delectable low-carb, no sugar dishes for the gourmet potluck.
Ellis told the assembled foodistas that he had discovered he had Type 2 diabetes, prompting him to compile and share his collection of favorite go-to recipes, including treasured ones from his notable friends. A cold cucumber soup from Donald Douglas, his former nemesis Captain McNeil from the series and now a neighbor, is included in the bespoke book.
Fellow Brit actor, Catherine Flye, glowing from her recent nomination for a Helen Hayes Outstanding Supporting Actress award, was there to cheer on her compatriot. “It was lovely to see him this side of the pond. I loved his book. It’s simple, direct and easy to follow. It’s like cookery from the heart.”
 Nibbles from the table - photo credit Jordan Wright  Dishes from Ellis's new cookbook - photo credit Jordan Wright The posh get-together, organized by noted local dietician and nutritionist, Katherine Tallmadge, also featured a cooking demo by Janis McLean, Executive Chef of Cleveland Park’s Bistrot Le Zinc. Many of the recipes have been adapted from (and graciously credited to) notable cookbook authors like Marcella Hazan or Jaime Oliver, two of Ellis’s favorite chefs. Charming illustrations by Hope James of the Ellis’s laidback life in Southwest France, a place where we’d all like to cook, fill the pages of this evocative cookbook.
And now please excuse me while I watch the new Poldark double DVD set while “Charlotte’s Chicken Tagine” simmers happily in the pot.
Charlotte’s Chicken Tagine
Serves 4
1 large chicken – jointed in 8-10 pieces
3 onions – peeled and quartered
2 medium fennel bulbs – outer leaves cut off, cored and quartered
6 cloves of garlic chopped
1 tsp. each turmeric, cumin, paprika, cayenne, and ground ginger
1 tsp. saffron threads
Salt and pepper
1 cup vegetable stock
Olive oil
Handful of green olives
1 preserved lemon – rind only, cut in strips
2 tsp. chopped cilantro or parsley
– Put the chicken pieces in a casserole, or tagine, if you have one.
– Pack in the onions and fennel pieces.
– Sprinkle over the garlic and spices. Season with salt and pepper. – Pour over the stock and drizzle over some olive oil.
– Bring to a very gentle simmer. Carefully turn over the contents in the liquid. Cover and cook for one hour, basting occasionally. The chicken pieces should be sumptuously meltingly collapsed when ready.
– Add the olives and lemon rind and continue cooking for 10-15 minutes more.
– Add the cilantro or parsley just before serving with a steaming plate of basmati rice.
From Delicious Dishes for Diabetics by Robin Ellis (Skyhorse Publishing)
 Author/Actor Robin Ellis aka Poldark with Jordan Wright
March 3, 2012
Jordan Wright, Publisher of Whisk and Quill
Very Cherry Celebrations
 National Mall Cherry Blossoms Ahh the cherry…luscious fruit and symbol of spring in our Nation’s Capitol. But why? The cherry trees whose airy pink blossoms grace the Tidal Basin at this time of year will never bear cherries – but no matter – local chefs and mixologists have been falling all over each other to create cherry-inspired concoctions to celebrate the 100th anniversary of the National Cherry Blossom Festival. Here are some enticing examples of what you can expect around town during the five-week festival. I’ll be posting more in the upcoming weeks.
At Station 4 they’ve added a fixed price cherry-laden three-course meal. Chef Orlando Amaro proffers a seared foie gras with Marcona almond powder, dried cherry jelly and rosemary crusted lamb loin and sous vide cherries, finishing the dinner with cherry essence chocolate lava cake with cherry cabernet sorbet. www.station4dc.com
Hank’s Oyster Bar has a cherry salad is made with bibb lettuce, Gorgonzola cheese, cherries and cherry vinegar. Beverage Director Dana Mosbarger’s dazzles with her festival concoction called Cherry Stone Blossom made with a combination of vodka, sake, lemon juice and a splash of tart cherry juice. www.hanksrestaurants.com.
Top Chef Spike Mendelsohn’s Good Stuff Eatery in Crystal City, Georgetown and Capitol Hill is where the Obamas drop in for burgers and shakes and you should too. During the festival they’ll feature a cherry blossom shake made with the restaurant’s homemade custard and fresh cherry puree topped with a bing cherry. www.goodstuffeatery.com
In Dupont Circle, Agora, the Mediterranean-centric eatery, is pouring a special cocktail, the Kiraz Cicegi, which translates to cherry blossom in Turkish. This delicious elixir is made from a combination of Southern Comfort, Yeni Raki, cherry juice, fresh mint and agave nectar. www.agoradc.net.
Poste Moderne Brasserie takes a more Asian approach with a sake-based cocktail called For Heaven’s Sake made with house-made pomegranate soda, Tozai sake, vodka, Maraschino liqueur and fresh lemon juice. www.postebrasserie.com
 Torsade cerises, twisted artisan Bread studded with cherries - Photo credit Paul Bakery in Penn Quarter Stop by Paul Bakery in the Penn Quarter or the newly opened Georgetown location where they’ll start baking up cherry treats from March 20th – April 29th.
Any of these should satisfy. Torsade cerises, twisted artisan Bread studded with cherries, Croissant aux cerises, a crusty and buttery croissant filled with hand-made pastry cream and cherries; Cramique aux cerises a mouthwatering brioche with sweet pearls of sugar and sour cherries; Flan aux cerises, flan in a sugary shell filled with handmade pastry cream and cherries; Millefeuille aux cerises, a Napoleon of crispy puff pastry encasing a delicious mix of cherries and fresh pastry cream; or the Éclair aux cerises, a crispy choux pastry éclair filled with a delicate balance of cherries and pastry cream.
In Alexandria The Grille at Morrison House look for both sour and smoky cherry cocktails to celebrate the season. The Sour Cherry Fizz is made with sour cherry juice, Tanqueray gin, lemon juice, simple syrup, egg white and a splash of club soda. But try a Smoked Cherry Old Fashioned made with Maker’s Mark, bitters, house-smoked cherry syrup and garnished with a smoked cherry and a slice of orange for a new twist on an old classic. www.thegrillealexandria.com
Also in Alexandria Jackson 20 celebrates with the Cherry Picnic made with ginger liqueur, spiced rum, fresh sour mix and Campari wash. www.jackson20.com
Firefly’s Sakura Sling is cherry and vanilla bean infused Ketel One with Leopold Brothers Michigan tart cherry liqueur, simple syrup and a splash of soda. www.firefly-dc.com or www.facebook.com/FireflyDC
These concoctions should keep you in the pink!
Deals and Steals
Station 4 has a cool option for theatregoers. You gotta love this one with valet parking for $10 per car and only steps from Arena Theater. Enjoy a three-course menu for only $29 per person (excluding tax and gratuity) and walk to the performance leaving your car in the care of the restaurant’s valet. You could also opt for the first two courses of the pre-theatre dinner then return for dessert after the show.
From March 8th – March 25th Synetic Theater is offering the Light in the Darkness Dinner Package that includes tickets to the show and the New Movements-inspired pre-theatre menu at Jaleo in Crystal City. Patrons can save $10 total if they purchase the Dinner and Theater Packages online at synetictheater.org. Visit this website for a deal off the restaurant’s prix fixe menu. www.jaleo.com
A Washington institution 701 Restaurant offers Modern American cuisine by Executive Chef Ed Witt. Enjoy a three-course pre-theatre menu for $30 per person from 5:30 p.m. to 6:45 p.m. Monday – Saturday and 5 p.m. to 9:30 p.m. on Sunday. Valet parking Monday – Saturday for $8. ww.701restaurant.com
The award-winning Rasika restaurant offers Chef Vikram Sunderman’s pre-theatre menu for $35 per person (excluding tax and gratuity). The menu is available Monday – Friday from 5:30 p.m. to 6:30 p.m. and Saturdays from 5 p.m. to 6:30 p.m. Validated valet parking for $8. www.rasikarestaurant.com
Happenings
If you miss this one, you’d better hop a plane to Mexico, because you won’t find this anywhere else! Oyamel Cocina Mexicana hosts their Fifth Annual Tequila & Mezcal Festival from March 5 – 18 the two-week festival will have informational cocktail sessions, open to the public, and intimate dinners complete with tequila and mezcal tastings.
In honor of the festival, Oyamel will offer special bar antojitos. These small plates are served only at the bar and include garbanzos fritos – crispy roasted spiced garbanzo beans and alas de pollo con salsa naranja – chicken wings in a sauce of orange, spices and chile pequin.
Chef Omar Rodriguez is also crafting a special menu highlighting the flavors of Oaxaca and Jalisco in Mexico. Dishes from the Jalisco region include Sopes de ostiones, traditional corn flour cake topped with an oyster, tomato salsa, lettuce and queso fresco; Pozole de camarón, shrimp and hominy soup with Hawaiian blue prawns, guajillo and ancho chilies, served with garnishes of onion cabbage and slice radishes, and Lomo de cerdo relleno con chorizo en mole manchamanteles, chorizo stuffed pork loin with a mole of almonds, chilies, tomatoes, plantains and pineapple. Authentic Oaxaca flavors can be found in Tortitas de patas de puerco, crispy pork trotters served with a salsa of tomatillos, avocado, Serrano peppers, and cilantro, and Chuletas de cordero en chileajo con frijoles borachos, grilled lamb T-bones marinated in Guajillo chiles and garlic with drunken navy beans with pork belly and Negra Modelo.
Drinks are the highlight of every Tequila & Mezcal Festival at Oyamel and the beverage team at Oyamel has created unique cocktails just for the occasion. Libations featuring mescal include the Oaxacan Swizzle, Del Maguey Mezcal “Vida”, ruby port, fresh pressed apples, lime, ginger and house-made orange bitters; El Bahio, Sombra mezcal, roasted pineapple juice, lemon and cardamom; Joven avocado, avocado-infused mezcal, Cocchi Americano, grapefruit syrup, grapefruit juice, Hellfire bitters, and avocado leaf; and the High Tea, Los Nahuales Reposado Mezcal, chamomile tea, honey, and house-made tobacco bitters. Drinks featuring tequila are the Mexican Tailor, house-infused “Gin-quila” fresh pressed apples, lemon and basil; El Pescador, Herradura Tequila three ways, grapefruit juice, Curacao, maraschino liqueur, Honey and Velvet Falernum, and the Champs–Elysees; Don Julio 70th Anniversary Añejo, Remy VSOP, Green Chartreuse, Lemon, and Peychaud’s bitters. A complete calendar is online at www.oyamel.com/index.php/about/press_and_calendar
New and Notable
Cahal Armstrong’s latest Alexandria food adventure, Society Fair, has just opened on Washington Street a few blocks from The Little Theatre of Alexandria. The pretty gourmet shop featuring fresh baked breads, a butchery, upscale food market and wine bar has some smallish eat-in tables for enjoying delicious sandwiches and cheeses with a wide range of wines by the glass offered on tap. As the weather complies there’s an outdoor patio. www.societyfair.net
In Columbia Heights the hot buzz is all about Mintwood Place where Executive Chef Cedric Maupillier, formerly of Puro Café in Georgetown, has at last found his niche serving French food with an American twist. Nibble on escargot hush puppies or maple pork cracklin’ to start. Spring has arrived with the shad. Try the delicate fish served with it’s own roe accompanied by black trumpet mushrooms and lardo. You get the idea. www.mintwoodplace.com
Stay tuned for lots more news and updates from Nibbles And Sips Around Town. To read more go to www.WhiskandQuill.com
Jordan Wright
March 3, 2011
Special to The Washington Examiner
One French Fried Bucket To Go
 Bucket of Fried Chicken from Central Michel Richard - image courtesy of the restaurant We’re talking fried chicken with uber French chef Michel Richard, who may be on to something with his restaurant’s version of KFC. “I’ve always liked the crispy crunch of fried food and fried chicken was one of the first things I enjoyed when I came to this country,” he recalled.
His gourmet version, only at Central Michel Richard, comes in an un-trademarked bucket with six pieces and ten chicken “nuggets”, gussied up with his signature mashed potatoes and a Dijon dipping sauce for $29.95.
When the daffodils pop and lunch al fresco proves irresistible, it should make for the perfect date nosh at the nearby National Gallery’s Sculpture Garden. Available for lunch and dinner for takeout only he’s also offering lobster burgers, beef filet tartare, grilled sea bass and mac n’ cheese to boot. You can call ahead at 202 626-0015 or visit www.centralmichelrichard.com.
Mexico’s Newest Food Star
 Patricia Jinich at the Mexican Cultural Institute - photo courtesy of Jordan Wright Patricia Jinich, Executive Chef at DC’s Mexican Cultural Institute, spilled her big news last week at “The Molés of Oaxaca” dinner, announcing the launch next month of her brand new PBS television series, “Pati’s Mexican Table”. It puts her in pretty lofty culinary company with the likes of Martha Stewart, local chef Jose Andres, and the legendary Julia Childs. “The will show bring Mexican food and flavors into American kitchens,” she told me. “It focuses on traditional and modern takes on Mexican cuisine. The recipes aren’t too difficult or complex, but not like fast food either. They’re definitely oriented towards healthy family-friendly meals.”
During the wine-paired dinner, Pati hosted a lively demonstration alongside her friend Chef Alejandro Ruiz, one of Oaxaca’s hottest chefs and creator of Casa Oaxaca Restaurant which boasts a Five-Star Diamond Award. Before serving three different types of molés, the duo taught guests how to prepare the regional dishes, whose varieties number in the hundreds, by using a variety of chiles and other molé ingredients like almonds, raisins, pumpkin seeds, tomatillos, plantains, Mexican chocolate and the ubiquitous corn masa.
For info on upcoming dinners and demo evenings with Pati and other guest chefs at the Institute visit www.instituteofmexicodc.org
Bollywood on the Potomac – A Taste of Maximum India
Beginning March 5th The Kennedy Center promises a multi-sensory culinary journey hosted by twelve chefs, flown in from the four corners of India. The master chefs will lecture on and demonstrate their cooking techniques for the special Indian menus they have created for guests in the Rooftop Restaurant and KC Café during the “Maximum India” Festival. Continuing through March 20th . To learn more, visit http://www.kennedy-center.org/programs/festivals/
The Green Report
To celebrate St. Patrick’s Day, noted chef Cathal Armstrong presents his annual seven-course Irish feast in his luxe Restaurant Eve Tasting Room. Known for his elegant interpretation of traditional Irish cuisine, the menu has his signature favorites such as Dublin Bay prawn bisque, braised lamb with baby root vegetables, corned beef and cabbage with Irish potatoes, of course! and bread and butter pudding with whiskey crème Anglaise. For the more adventurous there’s ‘Mac Black’, a dish of black mackerel with fried squid ink risotto and braised cuttle fish.
This year’s RAMMY award nominee for Mixologist of the Year, Todd Thrasher of Restaurant Eve and PX Lounge, has created what he calls an immunity boosting cocktail to usher in the Irish festivities. His healthful ‘Get it Right’ green drink is concocted of ingredients like spirulina, vitamin C powder, gin, vodka, coconut water and fresh herbs. Let’s see…drink Irish and get healthy…a festive prescription indeed.
For reservations at the Alexandria, VA restaurant visit www.restauranteve.com or call 703 706 -0450.
Jordan Wright
Special to The Washington Examiner
Crescent City Comfort Food Comes to Arlington
 Chef/Owner David Guas at his new digs Bayou Bakery - photo by Jordan Wright Who dat on the corner of North Courthouse Road and 15th Street Arlington? Why, honey, it’s well-known Pastry Chef David Guas, his very own self behind the line in his new digs at Bayou Bakery. And, ohmylord, he’s cookin’ up gumbo and jambalaya and crawfish étouffée along with his scratch cakes and pralines.
 Hot and steamy beignets at Bayou Bakery - photo by Jordan Wright Tucked kitty-corner into an office building, the restaurant is a homey hangout where you can lounge on leather sofas or sit at formica-topped tables. Lots of affordable small plates like the pork and rice stuffed sausage, boudin, or the spicy pimento cheese…served Big Easy-style with Triscuits. For a quick pick me up there’s the chicory-infused café au lait to go alongside your straight-from-the-fryer sugar-dusted beignets. On your way out work your Crescent City mojo with a little paper bag of his “porKorn”. It’s peanut-caramel popcorn made with Allan Benton’s Tennessee bacon. Good night, Irene!
 porKorn - peanut-carmel popcorn - image by Jordan Wright Two For One On Connecticut Avenue
Connecticut Avenue’s little Bardeo and little Ardeo are together as one since the owner of both, Ashok Bajaj, heeded the call to “tear down that wall”. Now dubbed Ardeo + Bardeo. At last these conjoined twins are a single entity that better serves each. Now brick oven flatbreads, salt cod fritters and fontina-stuffed risotto balls can share space with the very elegant Pan-roasted Kingklip and Wagyu Flank Steak with white beets, Tuscan kale and salsa verde.
Tuscan Treasures Pair Up with Haute Cuisine
The prestigious Capital Wine Festival 2011 at the Fairfax Hotel at Embassy Row kicked off its second year with a reception last week showcasing wines from Italy, California and Oregon. It was an insider’s first tasting as some of these vintages will be featured in the upcoming wine dinners at the hotel. Poggio al Tesoro of Bolgheri and the San Polo Winery of Montalcino will kick off the first night of the 8-week series on February 2nd. The wineries’ legendary vintners, Marilisa Allegrini and Leonardo LoCascio guide the evening’s tasting and dinner with their super-Tuscan sangiovese and exquisite brunello.
Recent hire Mark Timms, Executive Chef at the hotel’s posh Jockey Club, will create the dinners for all eight evenings. Timms, who recently auditioned for Bravo’s upcoming Rocco DiSpirito cooking show, tells me he’s “excited to bring sexy fun back.” Must be a new vibe for the old guard hotel.
Celeb Chefs Share the Love
 Back of the house - Volunteer chefs prepping for Saturday Night Sips - photo by Jordan Wright  Truffled Scallop with sea urchin roe from Masa 14 at Saturday Night Sips - photo by Jordan Wright  Alice Waters shares the love at Saturday Night Sips - photo by Jordan Wright  Cookbook author and co-host of Saturday Night Sips Joan Nathan addresses the guests - photo by Jordan Wright Speaking of feeling the love, a pantheon of beloved chefs raised money for Martha’s Table and D.C. Central Kitchen. Alice Waters, food activist and gourmand, José Andrés, known for his bi-coastal collection of restaurants and PBS show, “Made in Spain”, and one of the country’s leading cookbook authors, unabashed Francophile and recipe historian Joan Nathan, invited some of the city’s most terrific chefs and mixologists to launch the first of their 15-series nights called “Saturday Night Sips” and “Sunday Night Suppers”.
Owen Thompson of Café Atlantico, Jeff Faile of Palena, Dan Searing of Room 11, and Gina Chersevani of PS7’s shook, blended, stirred and poured cocktails while tasty plates were created by Will Artley of Del Ray’s Evening Star, Antonio Burrell of Masa 14, K. Vinod of Indique Heights, Bourbon Steak’s new chef, Adam Sobel, Garret Fleming of Eatonville and Graham Bartlett of Zengo. Cheers to the Truffled Scallop Seviche with sea urchin roe and American paddlefish caviar with candied Thai chiles from Masa 14, and the Peter’s Point Oysters with homemade kimchee and soju vinaigrette from Michael Mina’s Bourbon Steak in the Four Seasons Georgetown.
“I think we’re in a place of changing the world,” said Waters addressing the cause-committed crowd. “All you have to do is connect.”
Irish Invasion Hits Shirlington
New kid on the block, Samuel Beckett’s Irish Gastro Pub in Shirlington had lines around the block last week at its hush-hush opening. Seems the neighborhood has been waiting for their unique Irish whiskies, Irish craft beers and bangers and mash since the opening was pushed back last year. The stunning space with gold leaf walls, three bars and a cozy library cum fireplace is currently serving a limited menu with lots of traditional dishes. And what owner Mark Kirwan calls “the new Irish Cuisine”, to round out the menu by February.
Will This Be the New Adams Morgan?
 Managing Partner Miles Gray and GM Sheldon Robinson of Smith Commons - photo by Greg Powers Smith Commons has upped the ante in the Atlas District’s H Street Corridor with a three-story brick-walled dining room and public house. In a neighborhood known for late night get-your-groove-on hangouts like the H Street Country Club, The Red Palace, and Little Miss Whiskey’s Golden Dollar, Belgian chef Frederik De Pue has brought upscale international dining to this emerging quarter of the city. De Pue, who once worked under Alain Ducasse, opened Puro Café’s all-white South Beach-style patio in Georgetown this summer to rave reviews.
 Smith Commons The beautifully restored warehouse, features a bar on every level serving both classic and modern cocktails. Sommelier Andrew Stover expertly presides over the wines, while owner Miles Gray steers the beer program that features over 40 craft beers from Canada, Belgium, Germany, Scotland, Italy and the US.
Recommended: Mushroom Cappuccino, a creamy soup of wild mushrooms and milk foam or the Sea Bass with grilled baby greens and balsamic basil dressing. Casual picks could be the Angus Beef or Crab Cake Sliders or Mango with Moulard, a salad with wok-sauteed mango and duck breast and green curry dressing.
Jordan Wright
January 2011
Special to the Washington Examiner and the San Francisco Examiner
 Cross-country skiing at the Vail Nordic Center - image by Cody Downerd  Cross country skiing at the Vail Nordic Center - image courtesy of Cody Downerd Straight out of the chute the coolest thing you’ll notice about Vail is that it’s a world-class ski resort without attitude, where status is measured in how many runs you packed in that morning or the cut of your stem christie. With its young, hip vibe and chic Tyrolean style, it appeals to both the adventure-minded thrill-seeker and the sophisticated traveler. As host to rarified-air athletes and celebs who relax and rehab in lavishly appointed hotels, spas and clinics (Lance Armstrong trains here along with top NHL, NBA and MLB players.), it is also perfectly suited to active families who prefer spending their quality time outdoors.
Adding to the fun is the mega-watt vibe from edgy-hip “boarders”, the surfers of the alpine world, who bunk ten-to-a-condo and speak in half pipe terms. That everyone shares the same turf, both on the slopes and after dark, is what makes Vail so appealing.
When you drive into Vail from reliably snow-cleared Interstate 70, the Bavarian-style village appears through the mist like Brigadoon. A visually impressive locale that consistently ranks as the number one ski resort in the US, everything is pleasantly accessible. You’ll find major hotels, restaurants and shops situated on or near a 1.3-mile oval road at the base of the mountains and served by public shuttles that make twelve strategic stops around the village every five minutes. In addition some hotels have private shuttles that chauffeur guests to their destinations. So after check-in, there is really no need to reacquaint yourself with your rent-a-car.
Riding the shuttle beats transportation at other winter resorts where navigating precipitous, icy and unfamiliar roads is the only way to get around. Here everyone’s in on the fun from entire bridal parties to skiers and boarders making their way to the lifts, and couples dressed to the nines out for a night on the town. Before long you’ll be clued in to trail conditions and sharing shopping tips with complete strangers.
Entering Vail Village across the sparkling Gore Creek and through the quaint covered bridge, the recent $1 billion dollar renaissance is everywhere. Streets and sidewalks have been replaced with heated cobblestone walkways, evoking Old World charm and providing safe pedestrian passage. And with 180 inches of cumulative snow so far this season it’s important to get to the slopes…and the shops…without a pre-trail tumble.
There is so much to do in Vail, even if you haven’t a mind to schuss down a snow-covered mountain at 60 mph. Take the heated glass-enclosed Vail Mountain gondola up to Adventure Ridge, a family-friendly destination that houses the Nature Discovery Center in a large green yurt, and check out the kid-sized snowmobiles, skiing and tubing. After enjoying spectacular 360° views of the surrounding Rocky mountains and seven magnificent back bowls beckoning to be conquered, you can pop in to Bistro Fourteen for drinks and relax with three-cheese fondue or buffalo carpaccio before riding the gondola or skiing your way back down into Lionshead Village.
 Ice Show at Solaris Ice Rink - image courtesy of Solaris  Bol at Solaris - Image courtesy of Solaris Back in the heart of Vail Village at the brand new Solaris Plaza is the stunning outdoor 6,500 square-foot Solaris Ice Rink. Designed by Denver artist and sculptor Lawrence Argent, it opened to the public last month with an ice show featuring world-class silver medalist, Patrick Chan. Also at Solaris is böl, a sleek scene-stealer of a bowling alley. With an eclectic menu, guest DJs, and cushy leather sofas, it offers over 100 wines, 30 specialty beers and artisanal cocktails. It was it one of five locations around the country for E!’s New Year’s Eve countdown. In the same complex is CinéBistro, a movie theatre where nibbles and sips are served seat-side. For indoor skating there’s the close-by Dobson Ice Arena where future Michelle Kwans can share the ice with national hockey players.
The Colorado Ski and Snowboard Museum Hall of Fame is a must-see with a small theatre showing archival footage of the rugged 10th Mountain Division training at local Camp Hale circa World War II in anticipation of guarding the nation’s borders. Exhibits reflect their influence on Colorado’s emergent ski industry and display artifacts from the early years of skiing and snowboarding.
In winter the town’s 18-hole golf course becomes the Vail Nordic Center where cross-country skiers have a 17-kilometer trail of set track, and there’s snowshoeing on 10 kilometers of natural beauty. Snowshoes and cross-country ski rentals are available on site. For snowboarding, skiing or ice climbing equipment rental or purchase, there’s the Bag and Pack Shop carrying apparel from Patagonia, North Face and Eagle Creek. Christy Sports is another good bet for everything else in sports gear.
Where to stay
 Vail Cascade Resort and Spa - image courtesy of the resort  The fire pit at Vail Cascade Resort and Spa - image courtesy of the hotel Vail Cascade Resort and Spa promotes itself as the only ski-in/ski-out resort in Vail. A spectacular property, it is rated a Top 20 World’s Best Family Hotel by Travel + Leisure and is Vail’s only AAA Four-Diamond ski resort providing condo and home rentals as well as hotel accommodations. The hotel recently enjoyed a $20 million facelift that included a new heated infinity pool and hot tubs overlooking Gore Creek. Be prepared for rooms that are small by comparison to other luxury resorts. Though they make up for that with the gorgeous Aria Spa and Club, and their state-of-the-art fitness center offering an indoor track and tennis courts, as well as indoor basketball and racquetball courts in 78,000 sq. ft. of recreation facilities.
Atwater on Gore Creek is the resort’s premier restaurant helmed by Chef Adam Votaw. Braised Lamb Gnocchi and hen of the woods mushrooms with chestnut velouté reflect the season along with Korabuta Tenderloin with cranberry red cabbage, pork belly and caraway spaetzle. Plan on making reservations well in advance as one evening a month the dining room is transformed into a romantic retreat when electric light is banished in favor of hundreds of candles. Later guests can gather beneath the stars to toast s’mores over the fire pit.
 The Arrabelle at Vail Square - image courtesy of RockResorts The Arabelle at Vail Square is a two-year-old posh property constructed in a rustic Austrian style. Spacious rooms with fireplaces and large bathrooms with jetted soaking tubs and personal concierges who attend to your every need make this magnificent resort in the heart of Vail Village very desirable. Also available are 25 private residences with fully equipped gourmet kitchens and up to five bedrooms. RockResorts Spa at the Arrabelle, a 10,000 sq. ft. complex, incorporates mountain essences like silver sage, mint, rosemary and juniper in its deluxe body and facial treatments.
 Four Seasons Resort Vail - image courtesy of Four Seasons The brand new Four Seasons Resort Vail opened its doors only last month. In addition to five-star luxury hotel rooms and suites the grand hotel also offers private residential rentals. Jason Harrison, formerly at the Bellagio in Las Vegas is the top toque at Flame Restaurant preparing aged steaks and earthy comfort foods like Slow-Braised Pot Roast with horseradish potatoes, French beans and cheddar biscuits, or Tea-Smoked Rack of Venison. Sides of broiled marrow or truffled Comté fritters would satisfy any frostbitten gourmand. On the lighter side sushi chefs prepare fresh sashimi, nigiri and specialty rolls to snack on in the hotel’s Fireside Lounge.
After a grueling day on the slopes the 75-meter heated pool with a view of Vail Mountain awaits. Saunas and steam rooms ease aching muscles, while at the spa the signature Ginseng Facial Treatment uses circulation-boosting jade rollers and sybarites can splurge on the Spirit of the Rockies Couples Body Treatment.
Kids get special attention too with child-size bathrobes and slippers and kid-friendly menus in all the restaurants. The resort will arrange every kind of winter activity imaginable including horse-drawn sleigh rides and even dog sledding.
More Dining in Vail
 The Bar at Kelly Liken - image by Jordan Wright Kelly Liken – Owned by celeb chef and namesake Kelly Liken, a contestant on Top Chef America and one of three finalists on Bravo’s Top Chef, this intimate and stylish modern space is one of the hottest tickets in town as evidenced by Liken’s loyal following. A small but well-chosen wine list by Liken’s husband and sommelier, Rick Colomitz, complements the inventive locally-sourced cuisine. Stand-out Maitre d’, Ricki Lane, is there to guide you through your choices. Don’t miss the Elk Carpaccio and the Potato Crusted Trout Filets typical of her Colorado cuisine. And opt for the signature cocktails made with Cap Rock Colorado Gin or Vodka.
 Larkspur's Wagyu Beef Carpaccio with truffle strips - image by Jordan Wright Larkspur – Hand-crafted cocktails and high-end gourmet cuisine are served in this softly-lit very swank spot in the Golden Peak area. Exquisite service, coupled with an incomparable wine list of 5,000 bottles from over 500 labels, signal serious destination dining. Recommended: Chef Armando Navarro’s Duo of Colorado Lamb with white beans, tomato confit and roasted artichoke and the Mediterranean Sea Bass with fennel purée, piperade, wild greens and tapenade. Anything deft mixologist Chris David conjures up is divine.
La Tour – Chef/Owner Paul Ferzacca’s and Executive Chef Chase Wilbanks’ French fare is innovative and delicious, consistently garnering rave reviews. This month restarts the six-course tasting menu and hugely successful “Bacon Dinners”, featuring different organic bacon from around the country. Specialties include Sautéed Red Ruby Trout with chanterelle mushrooms and Serrano ham with butternut squash ginger coulis, and Seafood Bouillabaisse with saffron risotto in a tomato fennel broth. This is where to find the best Crème Brulée and Chocolate Pot de Crème.
Terra Bistro – A pioneer in the green movement when they opened and eco-conscious to the max, this attractive restaurant features an all-natural mainly organic menu and a vibrant bar scene. Get an early start to the evening with their “Appy Hour”. Trendy fare includes the Tequila and Sage Chicken Tamale with caldo verde, salsa crudo and cucumber cream, and Muscovy Duck Breast with chipotle-chocolate fig sauce and cranberry bread stuffing.
The Tap Room – For young singles and scenemakers this get-your-groove-on hangout at the base of the mountain has casual fare and great hamburgers in a well-known Vail hot spot.
The Westside Café – Funky and eclectic. Where locals go for a hearty home-style breakfast any time of the day.
Samana Lounge – A Euro-inspired small club that starts the evening as an intimate lounge with live bands, and ends up a high-octane late night dance spot. Karaoke and international DJs keep it rocking till the wee hours.
Vendetta’s – This popular hangout is where you’ll rub shoulders with landed gentry locals and hyper bar-hoppers. Fine Italian cuisine on the first level, then climb the stairs for pizza and beer and a high-decibel scene.
Shopping
 Karats Vail - Heather Trub - Avid Design - Golden Rings Vail’s shops run the gamut from hot couture fashion to the hippest grunge snowboarder gear, to fine art and collectibles.
Karats Jewelry Gallery– One of Colorado’s best-known jewelers, owner Dan Telleen incorporates stunning exotica like ancient 2500 year-old Greek coins, 500 million-year-old trilobite fossils and even sinuous snake vertebrae with gold, silver and precious gems to craft his unique designer jewelry.
Pismo Contemporary Art Glass – Colorado’s largest collection of contemporary glass art and jewelry by both new and emerging artists and world-renowned glassblowers like Dale Chihuly.
 The Gorsuch store in Vail - image courtesy of Gorsuch Gorsuch – The premier apparel store for haute couture ski and après-ski clothing for men and women. With lines from Bogner, Roberto Cavalli, Botttega Veneta and so much more, this is the gold standard for ultra-chic looks both on the slopes and off.
 Art Glass at the Pismo Gallery - image by Jordan Wright Squash Blossom – Original fine art, bronze sculptures, one-of-a-kind jewelry, art glass and collectibles featuring international and local artists. Their other in-town location, The Cogswell Gallery is known for their beautiful collection of Native American beadwork, weavings, pottery and jewelry.
One Track Mind – The trendy destination for edgy snowboarder apparel and top-of-the-line equipment.
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