Wednesday, June 24, 2009

Weekly Wrap Up

Check out the latest and greatest from our kitchen.

Father's Day at Cookology
Dads and their little ones had a blast making their own pizzas at our special Father's Day Daddy & Me, while the big kids whipped up spicy tacos and guacamole.

Do your kids love to cook? Stop by between
2-4pm on July 4th for another make your own pizza party! Pastry chef Brad Spates will also be on hand helping kids create and decorate their own gourmet cupcakes.

Team Building and Private Events
Last week we hosted a private cooking class for the Loudoun County Visitors Association. The teams got hands-on in the kitchen with Chef Ian to create Bruschetta with Vine Ripe Tomatoes and Basil, Pepper Crusted Filets, and delicious Peanut Butter Pie.

Interested in booking a private event for family, friends or coworkers? Prices start at just $50 per person, including wine and instruction from our trained chefs and sommeliers. E-mail us at for more information.

French Wine Dinner with Mary Watson
Last week's French Wine Dinner was the best yet. Guests raved about Ian's incredible menu:

Fried Brie Cheese with Sliced Green Apples and Red Grape Reduction

Red Snapper en Papillote with Braised Fennel, Grapefruit Supremes and Herb Butter
Bacon Wrapped Quail Rubbed with Quince Paste Served over a Leek Creme Fraiche
Duck and Sausage Cassoulet with Roasted Tomato Rouille and Lemon Thyme
Puff Pastry Wrapped Beef Tenderloin, Roasted Mushrooms and Foie Gras Pate with Port Beurre Blanc
Frozen Raspberry Souffle with Praline Truffles and Candied Hazelnuts

Haven't had a chance to experience one of Mary and Ian's dinners? There's still space available for this Saturday's Food & Sake Pairing Dinner! Six courses, seven sakes:

Seaweed and Smoked Clam Salad with Sesame Vinaigrette
Nori-Tempura Fried Ahi Tuna with Spicy Lemon Sauce
Sake Steamed Black Mussels with Grilled Shitake Mushrooms
Crispy Chicken Strips with Sweet Red Miso Sauce and Charred Scallions
Balsamic Soy Marinated Beef Tenderloin Nigiri with Scallion Pesto
Poached Pear with Lemon-Honey Cream

Mary is the perfect guide for exploring the unknown world of Japanese spirits. Over the last 20 years she's been perfecting her palate with wines of all kinds, and the results are some of the most sublime taste combinations we've ever experienced. A chocolaty mousse turns to velvet in your mouth with the sip of a Spanish Monastrell, and a simple wheat cracker becomes fresh and crisp with a juicy Sauvignon Blanc. She even pairs Twinkies, Gummy Worms and popcorn!

The key, she says, is keeping an open mind. Mary believes everyone's palate is different, and with the right wine, a simply grilled chicken breast will be as exhilarating as a seven layer chocolate cake. She conducts all of her tastings with this passion and curiosity in mind, and students walk away with a greater appreciation for tasting techniques, and a new craving to explore the world of food and wine. We hope to see you there! Check out Mary's videos on tasting and pairing.

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