Great Pre-Theatre Dining Deals From Area Restaurants
When friends ask me where to dine before the theatre I try to respond authoritatively. But, alas, my brain turns to porridge as I mentally scroll through the limitless options. I try to hone it down by asking which theatre you’re going to? What kind of food do you prefer? Do you need parking or Metro nearby? Want something hip and trendy or white linen gourmet? As an early diner you’ll have great three-course menus to choose from before the swells arrive. Here are four dazzling spots to dine before the curtain rises on the evening’s entertainment. I‘ll be adding and updating restaurants to this new series in the coming months, so stay tuned to this site.
Rasika West End – Photo Credit: Robert Miller
The award-winning Rasika Penn Quarter and its sister restaurant, Rasika West End (close to Kennedy Center) offer a three-course, pre-theatre menu priced at $35 (excluding tax and gratuity). It’s available at both Rasika Penn Quarter and West End from Monday – Thursday, from 5:30pm till 6:30pm, and Friday and Saturday, from 5pm till 6:30pm. Executive Chef Vikram Sunderam who oversees both spots will offer guests signature dishes such as Palak Chaat, crispy baby spinach, sweet yogurt, tamarind and date chutney; Tandoor Salmon with cinnamon and black pepper, and Lamb Rajasthani with almonds, green cardamom and ginger. Dessert options are Gulab Jamun with ice cream; Carrot Halwa with cinnamon sabayon and cinnamon honey ice cream, or Rice Pudding.
Executive Chef Vikram Sunderam – Photo credit Greg Powers
Rasika Penn Quarter at 633 D Street, NW, 20004 offers validated valet parking with dinner service for $8.Rasika West End is located at 1190 New Hampshire Avenue, NW, 20037. Valet parking is available during dinner service for $8. For the Penn Quarter location call 202 637-1222. For the West End location call 202 466-2500 or visit http://www.rasikarestaurant.com.
nopa Kitchen + Bar
nopa Kitchen + Bar offers a three-course, pre-theatre menu prepared by newly appointed Executive Chef Matt Kuhn. This special dinner is priced at $35 per person (excluding tax and gratuity) and is served Monday through Friday, from 5:30 PM to 6:30 PM, and Saturday and Sunday, from 5pm till 6:30pm.Standout dishes include Peppery Asian Greens Salad with honey crisp apples, candied pecans, Grafton cheddar and cider vinaigrette; Farro & Black Quinoa Risotto with sage pumpkin seed pesto, Kabocha squash, baby sweet potatoes and truffle pecorino, and Beef Coulotte Steak Frites with crispy fingerlings, Winterbor kale and a smoked blue cheese sauce. For dessert, guests have a choice of Pastry Chef Jemil Gadea’s Profiteroles, Gianduja chocolate ice cream filled choux pastry, caramel banana puree and a praline crunch, or the Lime Bar with lime curd, Meyer lemon lavender sable, roasted pineapple, white chocolate powder and prickly pear sorbet, The chef also offers a daily selection of sorbets. nopa Kitchen + Bar offers valet parking for $10 per car with dinner validation. The restaurant is located a few steps from the Verizon Center at 800 F Street, NW. For reservations or additional information call 202 347-4667 or visit www.nopadc.com.
701 Restaurant Dining
A Washington institution, 701 Restaurant offers modern American cuisine created by Executive Chef Benjamin Lambert. A three-course, pre-theatre menu is priced at $35 per person from 5:30pm till 6:45pm Monday – Saturday, and from 5pm to 9:30pm on Sunday. Guests have the choice of Roasted Beet Salad with labne, walnuts and pomegranate vinaigrette; Braised Green Circle Chicken with chickpeas, kabocha squash and preserved lemon; Skuna Bay Salmon with mustard spaetzle, pecans, pomegranate and broccoli; Potato-Coconut Soup with lemongrass oil, mussels and cilantro, as well as Butternut Fonduta Agnolotti with Brussels sprouts, brown butter and cranberry gastrique. For dessert, choose from Chocolate Pots de Creme with salted caramel, mint ice cream and brownie bits; Sticky Bun Parfait with candied pecans, brown butter ice cream and streusel, or seasonal sorbets served with fruit and chocolate biscotti. Located at 701 Pennsylvania Ave, NW, 20004, 701 offers valet parking Monday – Saturday for $8 with dinner validation. For reservations or information call 202 393-0701 or visit http://www.701restaurant.com.
Executive Chef Orlando Amaro
Station 4 offers a three-course, pre-theatre menu Tuesday – Sunday, from 5pm till 7pm, with dishes that feature a Mediterranean twist on Modern American cuisine. Helmed by Executive Chef Orlando Amaro, the restaurant is two blocks from Arena Stage and the Waterfront Metro. Guests can enjoy a three-course menu for only $35 per person (excluding tax and gratuity) and walk to the performance. Standout dishes from Station 4’s pre-theatre menu include Crab Fritters with charred scallion emulsion and caramelized lemon; Honey Crisp Apple Salad with baby arugula, shaved stilton cheese, pecans and pomegranate vinaigrette; Lamb Neck Rigatoni with roasted Colorado lamb sugo, fresh sweet peas and pecorino romano; Pan Roasted Scottish Salmon with ragout of chorizo, chickpeas, kale, button mushrooms, served with a green olive vinaigrette and artichokes; or Mushroom Quinoa with oyster and button mushrooms and white truffle oil. For dessert, guests can indulge in sweet treats such as Pecan Pie with vanilla gelato or Wild Strawberry Tart with crème anglaise and aged balsamic vinegar. For those too full for dessert with dinner, Station 4 invites you to return for your dessert course after the show. Located at 1101 4th Street, SW, you can walk there from the theatre, which offers valet parking, or use the nearby parking garage. For additional information and reservations call 202 488-0987, or visit www.station4dc.com.
Masala Art Restaurant
Masala Art is the new kid on the block – – a few doors down from Station 4 and two blocks from Arena Stage. This stylish Indian restaurant opened last July and is a unique experience. The three-course menu is $35 per person (excluding tax and gratuity) and must be ordered before 6:30pm. Main courses are served with pulao rice and bread. Appetizer choices are Kafir Lime and Basil Chicken Tikka marinated with spices and flavored with basil and kafir lime leaves; Mutton ki Nizami Pudina Seekh lamb flavored with jalapenos and mint; Pyaz ki Bhaji onion rings in chickpea batter; Broccoli; and Peas Tikki patties of broccoli and peas stuffed with drunken raisins. Entrée choices range from Murg Tikka Lababdar chicken tikka in chunky onion tomato sauce; Elaichi Gosht lamb in green cardamom sauce; Alleppie Fish Curry Southern Indian style fish curry in chili coconut sauce and kokum; Gobhi Tak a Tin cauliflower tossed with onion and bell pepper flavored with fenugreek leaves; Bhindi Amchoori okra flavored with onion and mango powder. These last two dishes are served with dal makhaniand baingan bharta. Dessert choices are Gulab Jamun with cardamom ice cream; Litchee Gulkand ki Kheer rice pudding with litchee and sweet rose petal preserve; or your choice of ice cream or sorbet. Located at 1101 4th Street, SW, there is a parking garage nearby. For reservations call 202 554-1101.
Shelly Ross Whisk and Quill, Guest Contributor March 2015
Atsumi on The Island of Phuket, Thailand
I am in a beautiful a tropical setting, lying face down on a flowered cushion and covered with a beautiful batik sheet. A strong, nimble and serene Thai woman is giving me the daily massage of my choice. It is a warm day and a soft breeze rustles the tinkling seashell curtains as the swaths of batik that surround my thatched hut flutter in the air. Exotic birds call to each other in a language unfamiliar to me. A soothing fountain flows melodiously nearby. I hear someone in the distance chanting prayers and the aroma of surrounding flowers, coconut and aromatherapy oils waft in and out of my senses. There are only the sounds of a symphony of all that is pleasant and soothing. I am totally in the present and completely content as I savor the experience. And unlike the dread I have often felt at the end of a relaxing massage, I know I will be doing this every day for the next three weeks.
This year my getaway options were limited to one trip, so I needed to choose carefully if I wanted it to be perfect. These were my parameters.
* It had to be affordable, but it also must be pleasant and beautiful. I wanted to feel comfortable traveling solo.
* It had to be culturally interesting.
* It had to be near a beach.
* And, just as importantly, it needed to be a trip that wouldn’t add to my waistline.
It took most of the winter to cobble together a plan that would meet all my conditions, but finally, I chose my dream vacation. I didn’t know then that this trip would also become a personal journey for me.
Over the past 25 years my education and my professional life have focused on learning about and creating health, both for myself, and others. And I believe that we teach, what we need to learn. As with everything in life, it is not easy to follow a strict regime and adhere to the all of the basics of a healthy lifestyle, but we do our best. I wanted to see if I could follow a healthful regime and still have fun.
My choice to go to the Atsumi Detox Retreat and Healing Center in Phuket, Thailand initially felt challenging in many respects. Having previously experienced a brief stint at a well-known health/detox center in the U. S., I knew that it could be challenging and prohibitively expensive to boot. But at Atsumi I was in for a wonderful surprise. My fasting program was a breeze. The added bonus was that I met such a diverse and stimulating group of people from all over the world while having the vacation of a lifetime. Even the getting there was easy. Rather than being taxed by the long flight, I luxuriated in the care, comfort and attention from the Thai Airways attendants.
Fasting is an amazing energy boost, helping to re-boot your health, boost your immune system, flush out toxins, lose excess weight and water, and strengthen your ability to fight off illness. And there are a myriad of other rejuvenating benefits. I find it to be safer, less daunting and much easier to accomplish with the guidance and support of professionals and the joy and camaraderie of like-minded friends. At Atsumi you can choose from various levels of fasting, including juicing and simple raw food fasts.
Never, in all my years of extensive travel, have I stayed in a place where all of the staff was so supportive, accommodating, cheerful and graciously efficient, going out of their way to assist with even the most trivial request. I did, indeed, feel welcome in every way.
The grounds are beautifully landscaped and the accommodations comfortable and spotlessly maintained. The Center is located on the south end of the island (not as crowded as the more touristy areas of Phuket) and the beaches are the most pristine.
Founded 13 years ago, Atsumi is the first of its kind in the area and the most all-encompassing experience. Anna, the delightful Thai woman who is the founder and hands-on owner, is a big part of the Atsumi day. She keeps the Center dynamic and moving forward with new offerings and wonderful amenities.
Our days began with the early morning gatherings where we joined our compatriots (all very friendly, as we are in this together!). There we drank ginger tea and shots of wheatgrass and chose the therapies we would like. These could be outside trips, massages and/or cleansing colemas. We also enjoyed an exercise event that varied each day and there were many to choose from – – a mountain view or beach walk, yoga, horseback riding, an exercise circuit, or Pilates to name a few – – all just challenging enough to sweat, but gently geared for us fasting folks.
Outdoor living and relaxing
The middle of the day offered a ride to and from the beach and on scheduled days, a temple trip, a visit to the large Buddha on the hill, or a luxury taxi available for sightseeing and shopping. Phuket is a very popular destination for travelers, so it is a treat to visit the city and admire the sights. If you like, Anna can arrange a visit to a local orphanage where even small donations are welcomed.
In the evenings you can go to a bustling night market, watch Thai boxing matches, take a Salsa dance class, or just practice yoga and meditation. In between all of these electives, are cleansing drinks and your appointments. If you are on a raw food fast, fresh salads and fruit are delivered to your room and iced fresh coconut water is readily available at the bar. Thankfully with all these engaging activities I was too busy to think about eating.
Healthy and delicious detox food delivered to your room
What I loved about my stay was that whenever I wanted to I could relax by the pool, swim, take a book to the reading area, watch a movie or sleep all day. It’s as laid back or as busy as you like with no pressure to adhere to anyone else’s schedule.
I particularly noticed how quiet and serene it is. You almost have to wonder where everyone is. I marveled in the incredible menu of therapeutic options including a long list of quality healing modalities (some quite exotic). Spa offerings do cost extra, but are priced much less than in the States. All of the practitioners are highly professional and their different techniques are worth exploring. One of my favorite classes was on raw food cooking. It was conducted by, Toh, the utterly charming and hilarious concierge of Atsumi.
For two of my three weeks a friend, who had been to Atsumi before and was eager to pay a return visit, joined me. We couldn’t resist pushing the envelope and decided to explore the area on rented motorbikes, riding around with the wind in our hair. Some called us Thelma and Louise, though we felt more like Peter Fonda and Woody Harrelson.
As my friend was ending her stay and transitioning out from the raw food part of her program, she suggested we try some Thai food and local lobster. After a day of preparation for the change in diet, one of resort’s drivers took us to a luxurious outdoor restaurant on the water where we enjoyed our last evening together. Upon our return the staff just smiled and said, “Hey, you gotta have fun!” No pressure or judgment – – they’re just available for guidance.
On my last week I had my second go at seven more days of the raw food fast. What I came away with after this incredible voyage of health and spiritualism was a time of deep relaxation, a boost to my body from guided and safe fasting, a wellspring of inspiration, further education, new and interesting friends, a glowing tan, and lasting deposits in my memory bank.
My personal journey was about a sense of strength, accomplishment, independence, perspective and freedom which wouldn’t have been complete without the experience of lovely Phuket, those ubiquitous Thai smiles, a bit of authentic Thai cuisine and bathing in the blue waters of the Andaman Sea. What I came away with was the best trip I’ve ever experienced. What I left behind was ten pounds.
Shelly Ross is a seeker of adventure who has been chipping away at her ‘bucket list’. She is the founder and owner of The Natural Marketplace, a health food store and organic deli she opened 25 years ago in Warrenton, Virginia, an hour’s drive from Washington, DC. Shelly is a Certified Nutritional Consultant, certified in Raw Food and Superfoods Education, and a member of the Association of Drugless Practitioners. In addition, she has attended many years of herbal school, homeopathy classes, nutritional courses, supplementation seminars and self-education in the field of health and wellness. After exploring vegan, vegetarian, macrobiotic and a few other lifestyles, she is now a gluten-free omnivore adding consciously raised, quality Paleo protein; raw dairy products; and organic raw and cooked vegetables to her diet.
Chuck Dluhy as Michael Novak, Jack B. Stein as Alan Raleigh – Photo credit Keith Waters
Sharon Field and Rance Willis produce this tidy rendition of French playwright and social satirist Yasmina Reza’s 2009 Tony award-winning play God of Carnage. It’s a kind of “Thinking Man’s Guide on How to Raise Bullies”. Reza introduces us to two New York couples whose sons have gotten into a bloody scrap in a neighborhood park. At a meeting in the apartment of the victim’s parents to discuss the incident, the couples seem to agree on how the incident unfolded and Annette (Allison Block) and Alan (Jack B. Stein) appear to take the blame for their son’s aggressive actions. All is sweetness and light as they exchange pleasantries over coffee and Veronica’s homemade clafouti..
Initially the well-mannered grownups appear to take responsibility for their children’s actions resolving to discipline the boys and urge them to make up. Veronica (Karen Shotts), a writer on the atrocities in Darfur, has high-minded principles and tries to present a united front with her husband Michael (Chuck Dluhy) to lay the blame on Annette and Alan’s son. But Michael lets slip that, “It could have been the other way around. Our son is a savage.”
Annette is a buttoned-up career woman married to Alan an evidence-suppressing spindoctor of a lawyer who’s more wedded to his business than his wife. His incessant cell phone calls punctuate the couples’ mounting diatribes and show his pugnacious nature.
Jack B. Stein as Alan Raleigh, Allison Block as Annette Raleigh – Photo credit Keith Waters
Initially the prim Annette tries to stay above the fray, pleading with her husband not to escalate the situation, but with her one small remark, “How many parents standing up for their kids become infantile?” the play’s direction is revealed.
Soon all decorum is tossed aside as the confab turns into a verbal slugfest with the couples pushing each other’s emotional buttons and quickly devolving from respectable middle class professionals into screaming bullies. After Michael confesses to tossing his daughter’s hamster out into the street, his credibility as the nice guy is compromised and the women bond in their anger against him. Soothing his bruised ego he shares a bottle of his “well-aged Antiguan rum” and with that the civilities dissolve, allegiances shift and the couples re-bond. “You keep vacillating. Playing both ends against the middle,” Veronica accuses her husband. Director Christopher Dylton keeps the constant carousel of alliances fascinating – – like watching an elegantly choreographed train wreck in Scenic Designer Grant Kevin Lane’s stylishly modern set.
Chuck Dluhy as Michael Novak, Karen Shotts as Veronica Novak – Photo credit Keith Waters
Reza wields humor with a surgeon’s scalpel. Her observations of couples’ conflicts, and their ability to emotionally destroy each another, are just as incisive. Yet our ability to laugh at their infantile antics is a universal response to the belief that we are all born into a culture of violence. “The God of Carnage has ruled since the beginning of time,” Alan reminds them.
Enjoy this fine cast that rewards the audience with a well-drawn plot of controlled mayhem and insightfully drawn hilarity. Adult language.
Through March 21st at The Little Theatre of Alexandria, 600 Wolfe Street. For tickets and information call the box office at 703 683-0496 or visit www.thelittletheatre.com
Jake Winn (Luke) and Christiane Noll (Eileen) in Kid Victory – Photo by Margot Schulman.
Luke is frightened. He can’t relate to anyone anymore and can’t explain where he’s been. At seventeen he vanished and now, one year later, he’s returned to his middle class home in small town Kansas. Was he taken or did he leave on his own? The police and the searchers never knew if they’d find him dead or alive. How will he explain his disappearance to a grieving community, a family whose deeply held religious convictions couldn’t, and can’t, help him and a girlfriend whom he refuses to see? “Why did you stay? What went on?” Detective Marks (Bobby Smith) asks of him. A cursory examination of the Stockholm syndrome would explain the conflict Luke endures.
Kid Victory is a haunting musical written by the legendary composer, John Kander (Chicago, Cabaret) and playwright Greg Pierce(Slowgirl). Its themes are both compelling and disturbing. They tell of a boy who’s made dangerous decisions he can’t come to terms with and a family who has too much invested in the prayer circles of the Heavenly Day Church to see beyond their blind faith to real human connection. Donna Migliaccio plays Gail, the family’s religious guide.
Donna Migliaccio (Gail), Bobby Smith (Ensemble), Laura Darrell (Ensemble), Parker Drown (Ensemble), Jake Winn (Luke) in Kid Victory – Photo by Margot Schulman.
Jake Winn plays Luke, aka ‘Kid Victory’, a name thrust upon him by Michael, aka ‘Yachticus’. Through an online gaming site the older Michael befriends the wide-eyed Luke, inviting him to meet up for a day of sailing. Jeffry Denman crafts a credibly evil portrait of a psychopath whose pastime is dreaming up Viking adventures that provide the plot with unusual musical levity while conversely contributing Michael’s ominous line to Luke. “To the west of pain is paradise,” Michael convincingly declares.
Jake Winn (Luke) and Jeffry Denman (Michael) in Kid Victory – Photo by Margot Schulman.
Christianne Noll as Luke’s Mother plays a domineering woman more concerned with china collections and churchgoing than her son’s mental anguish. She is perfectly partnered with Christopher Bloch, Luke’s Father, a man so accustomed to being dominated by God and his wife that he is emotionally out of touch.
Christopher Bloch (Joseph) and Jake Winn (Luke) in Kid Victory – Photo by Margot Schulman.
Against his mother’s wishes Luke takes a job working for Emily (Sarah Litzsinger), an offbeat garden shop owner reminiscent of author Armistead Maupin’s quirky Haight-Ashbury characters. Emily is a free spirit and Luke takes to her uncomplicated life like a fish to water. In “People Like Us” she lets him know that it’s okay to be different. Litzsinger is marvelous as the take-no-prisoners hippy who can travel to Kenya to help the poor, but can’t care for her own daughter, Mara (Laura Darrell).
Sarah Litzsinger (Emily) in Kid Victory – Photo by Margot Schulman.
Scenic Designer Clint Ramos creates the perfect triptych, dividing the stage into a living room, a boy’s bedroom adorned with childishly drawn sailboats, and Emily’s gnome-filled shop. A photographic backdrop of the beautiful Kansas wheat fields frames the conflict between freedom and isolation. Ramos draws in the dark side with a revolving bed that takes us into the clashing worlds of innocent boyhood dreams and Michael’s diabolical mind games.
How, you might imagine, can seventeen songs accompany this plot? Though the music and scenes transition through ballads, blues and comedic slapstick, they appear to do so seamlessly – – so seamlessly that some numbers segue one into another.
Liesl Tommy directs this riveting tale that will leave you indelibly moved.
Through March 22nd 2015 at Signature Theatre (Shirlington Village), 4200 Campbell Avenue, Arlington, VA 22206. For tickets and information call 703 820-9771 or visit www.signature-theatre.org.
By Whisk and Quill Guest Writer, Cary Pollak March 3, 2015
Jose Andres’ Oyamel Cocina Mexicana restaurant is celebrating its Tequila and Mezcal Festival now through March 15th. The annual event, billed as a “Toast to the Heritage of Mexican Spirits” features specialty cocktails and dishes from around Mexico.
Complimentary tequila and mezcal tastings will be available in the newly expanded Butterfly Bar Tuesday, March 3rd – Thursday, March 5th, Monday, March 9th through Thursday, March 12th from 4 – 6 pm. Food and drink specials will be available from March 2nd – March 15th and company representatives will be on hand to explain what makes their brands unique.
Although most dishes and drinks in the festival are laced with some variety of chili pepper, professional fire-eaters need not apply. On the contrary, the chefs and drinkmasters have been careful to assure their beautifully balanced flavors shine through while allowing just enough heat to add a certain piquancy to finished cocktail. The wide variety of chili peppers incorporated into the recipes makes this festival a tasty tutorial on the complexities of Mexican culinary preparation.
Freshly made guacamole, salsa and chips.
Cocktails concocted by Beverage Manager and ‘Mezcalier’, Jasmine Chae, will warm your spirits. And the hint of chili spice swirled into each drink cheers the palate. ‘Media Naranja’ is prepared with Fidencia Clasico mescal, sour orange, habanero, egg white and bitters. Mezcal also is employed in ‘Paloma de Oaxaca’, mixed with grapefruit-jalapeno soda. Adding sweet vermouth and guajillo chili to Tequila Anejo creates ‘La Capital’. Or try ‘Pica Pepino’, a refreshing blend of Tequila Blanco, cucumber, serrano pepper and lemon.
The Media Naranja is colored with a splash of bitters on top.
As is typical of the festivals and special events put on by Jose Andres’ ThinkFoodGroup, Executive Chef Colin King and the culinary team at Oyamel have created outstanding dishes to complement the lyrical libations. The variety of types of chilies and their uses in the hands of these experts is impressive.
Executive Chef Colin King with Cary Pollak
Birria de Cabra, is Oyamel’s version of the Mexican goat dish ‘birria’ made with chilies and other spices. Aguachile Costeno Amarillo is a ceviche style dish featuring Hawaiian ono sliced and served over jicama, red onion, avocado, radish, and cilantro with a spicy sauce of chilecosteno amarillo and a puree of Mexican papaya. Panuchos de Pavocon Salsa Chilmole features the habanero chili with tender shreds of braised turkey leg served over a bean-stuffed and fried tortilla, topped with sour orange, habanero and tomato salsa along with pickled onions and avocado.
Oyamel is in the Penn Quarter at 401 7th Street, NW, Washington, DC , 20004. For more information or to make reservations go to www.Oyamel.com.
Kim Crawford Winery Debuts Small Batch Wines in America
My favorite way to taste wines is over a long and languorous meal. Not only does it afford the necessary time to let the wines breathe, but allows time enough for me to ponder their potential and assess their potability. To that end Matt Deller, Kim Crawford’s international Brand Ambassador, suggested a dinner at Lost Society in DC. Matt would be my guide to the micro-cuvées from New Zealand’s world-class Kim Crawford wines and I would be his willing guinea pig. A role that when it involves food or wine, I accept graciously.
Kim Crawford wines at Lost Society
The up-one-flight-of-stairs restaurant along the 14th Street corridor apologizes in menu notes for not being the stuffy setting of your father’s expectations. Nevertheless it considers itself “a true steakhouse”. There are also remarks preemptively excusing their penchant for indiscriminate tardiness in seating guests, even pre-apologizing for the noise level and the proximity of the tables. They do however aspire to adopt the cozy informality of at-home dining in the hopes of achieving what they refer to as, “the injection of a dynamic, animated experience”. Forewarned is forearmed. So don’t expect to conduct a hasty pre-theatre supper, an intimate conversation, or even a swift business meeting. Just sit back, relax and plan on being “in the Lost Way” as they prefer to describe the experience.
Blessedly none of these annoying lapses in comfort and courtesy came to pass at dinner. During our three hours of sipping, dining and ruminating we had some terrific food and exceptional wines from the newly launched Kim Crawford “Small Parcel” Reserve Collection.
To set the tone I ask you to put yourself in the beautiful countryside of New Zealand. Then conjure up the magical setting of the North Island, home to “The Hobbit” and “The Lord of the Rings”. Now leap across the water and beyond the southern tip of that region to the northernmost end of the South Island. There you will discover the breathtaking mountains and deeply carved valleys of the Marlborough region – – the backdrop and unique terroir for these five wines.
We began with FIZZ. Akin to champagne and made in the same tradition, it is a charming sparkler made with 60% Pinot Noir and 40% Chardonnay grapes. It signals lemon, grapefruit, apple and white peach with a yeasty hint of brioche and caught my favor with its delicate effervescence.
We moved on to ‘Favorite Homestead’, a Pinot Gris from the Awatere Valley, that was particularly lovely. Its flavor profile develops from cooling Antarctic winds, silt loam soil and the Acacia wood barrels that are pressed into service in one fifth of the fermenting process. As such it climaxes in ripe honeysuckle, cinnamon, apple and pear notes.
Another charmer is the ‘Rise and Shine’ Pinot Noir made from grapes grown beside Lake Dunstan in Central Otago’s cool climate and low rainfall region. We sampled the 2012 vintage, which showed itself a tad youthful. A couple of years cellared would reveal its full range of blackberry, cherry, oak and spice flavors.
Crab stuffed lobster at Lost Society
Delicious dishes accompanied each of the wines which included the minerally “Wild Grace” Chardonnay, the “Spitfire” Sauvignon Blanc, and the “Rise and Shine” Pinot Noir. Once seated Lost Society doesn’t rush you and we took our time feasting on Wagyu Beef Carpaccio, Stuffed Lobster with Blue Crab, Bone-in Ribeye with Mushroom Cream, Fried Caesar Parmesan Brussels sprouts and Pan Roasted Mushrooms. Dessert, if we had any, is a blur. I’m sure you understand.
Recently Constellation New Zealand, the producers of Kim Crawford and Nobilo wines spoke about their excitement for the 2013 harvest, believing it will be a memorable vintage and calling it the “Vintage of a Lifetime”.
New Zealand’s Chief Winemaker, Darryl Woolley noted, “the 2013 Marlborough growing season has been exemplary.” In addition to earning the distinction for being New Zealand’s driest growing season in about 70 years, the 2013 vintage has also benefited from the sunniest first three months of the year since 1930, rivaled in observed history only by the 1978 season.”
Speaking of the Hawkes Bay vineyards Woolley said, “We’ve had a perfect mix of warm, but not hot, days and cool nights. Rain fell at the right part of the growing cycle and, more importantly, did not fall during the critical period leading up to harvest. This resulted in a medium sized crop of exceptionally high quality grapes.” In-the-know wine experts around the world have also taken notice.
According to Mr. Woolley, consumers can expect flavorful, delicious white wines from the 2013 vintage. “The Sauvignon Blanc displays the complete range of ripe flavor components and zingy acidity without a hint of unripe green, vegetal notes.” In addition to the classic New Zealand Sauvignon Blanc, the Chardonnay, Pinot Gris and Riesling “were all picked at the optimum date and are very varietal expressive with ripe, well balanced acidity.” With the Pinot Noir harvest concluded in late April in the Marlborough and Central Otago regions, he remarked, “The Pinot Noir has an excellent field balance, with soft, ripe acidity and tannins. We are especially looking to great things from the stunning Pinot Noir harvested from our Central Otago growers.”
“The reality is, we only got serious about growing Sauvignon Blanc in Marlborough 30 to 40 years ago, so that’s as far back as we can go in comparing vintages. That said, we’re feeling confident that the 2013 vintage will easily be one of the best, if not the very best, of the past 20 to 30 years.”
Kim Crawford and Nobilo drinkers can look forward to these extraordinary 2013 vintage wines. To keep track visit ExperienceKimCrawford.com.
Here are some local retail stores where you can purchase Kim Crawford Wines.
Marbi – 1730 Rhode Island Ave., NW Washington, DC 20036; Whole Foods Market – 1440 P St. NW, Washington, DC, 20005; Barrel House -1341 14th St. NW, Washington, DC, 20005; Sav On Liquors – 1414 14th St. NW, Washington, DC 20005; The Wine Specialist – 1133 20th St. NW, Washington, DC 20036; Trader Joe’s – 1914 14th St. NW, Washington, DC 20009 – Barmy Wine & Liquor – 1912 L St. NW, Washington DC 20036; Harris Teeter – 600 N Glebe Rd., Arlington, VA, 22203.
