Joe's Gourmet Getaways

News Release From the Farm to the Table: Gala Wine Dinner under the Stars With International Flavors and French and Local Wines Poolesville, MD (September 2, 2012) - The Olney Farmers and Artists Market will be holding its annual farm-to-table dinner fundraiser on Friday, September 14, 2012, from 6:30 pm - 10:00 pm at the 34-acre scenic Rocklands Farm, 14525 Montevideo Rd. Poolesville, MD 20837. A six-man team of local chefs will contribute their special talents by preparing the foods for the seated dinner, using local farm-fresh ingredients, carefully chosen to enliven the palate and to pair well with select local and French wines. Celebrity Chef Roberto Donna will provide his unforgettable gnocchi, which he shared recently with WUSA-TV viewers. Chef Donna who is best known for receiving the 1996 James Beard Award for his flagship restaurant Galileo is today executive chef at La Forchetta, Wesley Heights, where he oversees the kitchen operations and the preparation of some of his famous homemade pastas and risottos. Other chefs include: Ismar Reyez Cruz, El Nopalito Grill; Chef Kenny Louis, a renowned personal chef; Chef Freddy Turim, Eat A Little Something Catering; and Louis Yiallouros, Taste Mezze. Greg Phillips who is banquet manager for the Washington Convention Center will organize and supervise the food service. Julie Peterson, president of Marq Energie, will share the spotlight with the six chefs and introduce dinner guests to a tasting of some of France’s most celebrated rosé wines. Known as les vins de provence, the rosé wines of France have become a staple, all-occasion wine throughout the world pleasing wine lovers for centuries with its fresh, crisp, dry, and never sweet flavor. All food will be supplied by the Olney Farmers Market’s farmers and food vendors. For the occasion, Olney Market will partner with Growing Soul, Silver Spring, a non-profit that helps feed needy people in our area (donations are partially tax deductible). The Baltimore-based band, Smith Avenue, will play a selection of recognizable classic rock sounds from the seventies and eighties. Joe David, author of Gourmet Getaways, will spotlight the evening with his comments on the farm-to-table movement, sweeping across America. And the Plein Air Artists will be painting the scenes of the Rocklands that evening, which will be available for purchase. For more information or for removal from the mailing list, contact: Joe David 540-428-3175 jdavid@bfat.com Multi-course dinner with wine $95 Or two for $175 Non-refundable (rain or shine) Limited seating To purchase tickets, visit: www.olneyfarmersmarket.org Menu Hors d’oeuvres Provided by Olney Farmers market vendors Assorted hors d’oeuvres with farm fresh produce and meats, including mini knishes from Erick Gilbert (Kosher Buzz), Asian chicken skewers Salad Chef Eddie Ishaq Wildfire, Tysons Corner, Virginia The Wildfire House Specialty Chopped salad with a citrus lime vinaigrette dressing Tapas Taste Mezze Olney, Maryland Lamb Chop Tapas from Taste Mezze Soup Chef Freddy Turim Eat a Little Something Catering A homemade gazpacho made with farm-fresh vegetables, flavored lightly with spices Gnocchi Executive Chef Roberto Donna La Forchetta Potato dumplings in a homemade pork sausage Topped with a pecorino cheese ragù Entrée Chef Ismar Reyes El Nopalito Grilled chicken breast stuffed with cranberries, Raisins, Spinach, and Monterrey Jack cheese, Served with Peruvian purple mashed potato, grilled zucchini, yellow squash and hibiscus-merlot sauce. Desserts A taster buffet of desserts Featuring Gourmet Cupcakes Compliments of Georgetown Cupcake A spread of sweets compliments of the Olney Farmers Market vendors To be served with Fresh Lemonade, Spring Water, Tea, and Zeke’s coffee A Vegetarian Menu will be available if requested in advance Fixed price: $95 per person; $175 per couple (including gratuity and tax) Principals Chef Ismar Reyez Cruz has his roots in El Salvador and his heart in the kitchen. During his career in America, he has worked alongside chefs such as Jean Louis Paladin, Mark Miller of Coyote Café, Yannick Cam of LePavillon and Bistro Provence, Doug McNiel of the Four Seasons and many others. In 2001 he launched his own restaurant, El Nopalito Grill, to bring authentic Mexican cuisine with a twist to the D.C. metropolitan area. Chef Ismar has catered for the Hispanic Congressional Caucus, the Embassy of El Salvador, and for private corporate events. He was recently featured on One on One with J.C. Hayward (WUSA-TV), and in 2010 he was awarded Chef of the Year by the Mid-Atlantic Hispanic Chamber of Commerce. www.nopalitogrill.com Joe David has traveled the globe in search of the perfect meal. To support his food habit, he has taught school; worked in public relations, marketing, and magazine advertising; authored countless articles (many on food and international cooking schools) and written five books. His articles have appeared in such publications as Christian Science Monitor, Chile Pepper, Family, Hemispheres, and Go magazines. He currently is the author of Gourmet Getaways, 50 Top Spots to Learn and Cook. www.gourmetgetaways.us Chef Roberto Donna who heads the kitchen at a new Italian restaurant, La Forchetta, during the height of his career ran about 11 restaurants with a broad range of food service style in the Washington, DC area. In 1996 he received the coveted James Beard Award for the Best Chef in the Mid-Atlantic. He is best known for two of his restaurants the Galileo and Bebo Trattoria, where he specialized in foods with authentic Italian flavors and textures. www.laforchettadc.com Georgetown Cupcake was founded by Katherine Kallinis and Sophie LaMontagne who traded careers in fashion and private equity to pursue something a little sweeter – their passion for artful cupcakes. They cater for special events of all sizes in the Washington, DC area. Both are lifelong bakers, inspired by their grandmothers. In February 2008, they left their former careers and opened DC’s first and only cupcakery. Katherine and Sophie will finish off the multi-course meal with some all-American gourmet cupcakes, which will be served with a pastry buffet prepared by the farmers’ market vendors. www.georgetowncupcake.com The Olney Farmers and Artists Market is the brainchild of Olney resident Janet Terry who was inspired to form the market after visiting the Farmers Market in Charleston, South Carolina. Her vision to bring quality farm foods directly to the Olney market was presented to the Greater Olney Civic Association in July 2007, and it quickly accepted. She has been operating the market ever since. www.olneyfarmersmarket.org Julie Peterson is president of Marq Energie, her new firm, a DC-based US company specializing in international business services for non-US organizations. She directs the development and implementation of trade-related foreign direct investment strategies for several European and Asian clients. One of her clients is Vins de Provence, a region of France that produces some of the France's most outstanding rosés. For centuries rosé wines have been a staple in the south of France, where it has been enjoyed as an all-occasion wine. www.WinesofProvence.com. Greg Phillips will organize and supervise the food service. Greg is employed by a five-star restaurant in Washington, DC, and the Washington Convention Center, where he is the banquet captain. He is the founder of the Five Star Culinary Foundation, a volunteer organization that teaches people who can’t afford to attend culinary schools how to cook. Working with Phillips at the foundation is Chef Ismar Reyez Cruz. betterworldpsa@yahoo.com Rocklands Farm is a 34-acre farm, near the C&O in Montgomery County, committed to “holistic agriculture,” a farming strategy in which economic, social and environmental elements all contribute together to the farm’s agricultural sustainability and its success. It uses all the sensible farm techniques needed to obtain a superlative product, such as free-range, grass-fed, cage-free, and humanely raised animals, which are NOT fed antibiotic or animal bi-products. The farms goal is to provide day-fresh and immediate-local food, raised well (holistically, organically and naturally). www.rocklandsfarmmd.com Smith Avenue, the Baltimore-based band, will provide the entertainment for the evening. Guitarist Rick Sambuco, bass player John Lancaster, percussionist Bob Schatz, and keyboard player and vocalist Paula Diamond will play a selection of classic sounds from the seventies and eighties. The talented musicians have been playing professionally in various Baltimore-based bands for over 30 years. ccaomcnt@comcast.net Chef Freddy Turim heads Olney BBQ and Catering and in Eat A Little Something Catering in Montgomery County. His catering business provides the area with quality food and service at affordable prices. With the help of his wife Janet and their children, his business has grown into a full-service catering company. Prior to settling in Maryland, he operated Bethlehem House of Bread in Manhattan with his two brothers, and he opened up 11 locations of Big 4 Restaurants in Phoenix and one in Rockville for the restaurant chain. www.eatalittlesomething.com Wildfire Restaurant, Tyson’s Corner, Virginia, is a chain of eight steak and chophouse restaurants, which were originally founded in Chicago. From the décor to the jazz music, Wildfire has the style and warmth that makes dining out special. It offer an exceptional selection of steaks, chops and seafood, along with a variety of fresh salads and sandwiches in a modern-day 1940s dinner club. www.wildfirerestaurant.com Louis Yiallouros owns Taste Mezze in Olney, Maryland, where he proudly serves with a modern flair the same recipes his father, George Yiallouros, offered to diners in 1970 at his Greek Boy Restaurant in Rockville, Maryland. Each of these recipes is a family favorite brought to America when his father left the Old Country. www.tastemezze.com

Author Joe David and Chef Howard Foer will host an evening of wine and food tasting at the Philip Carter Winery, 4366 Stillhouse Road, Hume, Virginia, Thursday, August 6, 2009, VA, from 6 p.m. to 9 p.m. Chef Foer will prepare and serve samples of meats and vegetables with and without sauces paired with a variety of wines chosen from the Philip Carter wine collection. The purpose is to demonstrate why non-traditional wine-food pairing is often recommended when sauces are added to food. “Flavor and chemistry of the food and wine together are important factors to consider when making a wine selection,” Chef Foer said. “Therefore, a sauce often determines which wine should be served with the food.” To reduce disappointment, when pairing wine and food, Foer will provide recommendations on how to best select a red and white wine that will work well with different entrees. “A rule of thumb,” Chef Foer said, “is that neither the wine nor the food should overpower the other.” David’s gourmet getaway class, featuring Chef Foer, is designed to provide tips and techniques for eating and drinking smartly, utilizing Virginia’s special talents, the culinary skills of Chef Foer and the remarkable array of Philip Carter wines. Participants in the evening program will be introduced to different food flavors which they will enjoy with suitable wines. As an extra bonus, the winemaker for the Philip Carter estate will talk and answer any questions about the wines and the wine-making process, and explain what makes the estate’s wines so special, versatile, and appropriate for many different types of food flavors. Some of the Philip Carter’s top wines will be available to taste from its Cabernet Franc, which resonates with overtones of plum, raspberry & spice, to its Chablis-style Chardonnay, which refreshes with its light and fruity flavors. Together with Chef Foer’s impeccably prepared food samplings, participants will enjoy an evening of unforgettable flavors, served irresistibly with an approachable teaching style. The same magic that David brought to a sold-out wine dinner at the National Press Club of Washington in April will be offered to guests at Philip Carter winery, tailored to the setting and occasion. Price is $80 per person, $150 per couple, and it includes recipes, wine and food samplings, and an autographed copy of Joe David’s Gourmet Getaways. Principals Philip Carter Winery (Hume, VA) was only an idea in 1759 when a committee of the Virginia assembly sought economic diversification, an idea made urgent by the depression in the tobacco trade. As a result, the first American winery was born, when Charles Carter in 1762 began producing wine from both native and, according to some, Europeans grapes. This new economic direction was encouraged by the London Society who liked Carter’s proposals and recommendations for various vines and practices. When he sent the London Society a dozen bottles of his wine, made from the American winter grape, the society was suitably impressed, and it awarded Carter a gold medal as the first person to make a “spirited attempt towards the accomplishment of their views, respecting wine in America.” In the years that followed, the winery has produced a handsome choice of premium Virginia wines, which all carry the winery’s distinctive label. Today Philip Carter Winery proudly claims, “before Jefferson, there was Carter.” (www.pcwinery.com) Chef Howard Foer (Casanova, VA) realized his life-long dream when in 2002 he opened a boutique country inn 50 miles south of Washington, DC. As the CEO of the Poplar Springs, the Inn Spa, and The Manor House Restaurant, he and his wife Lauren have created together a luxurious and tranquil getaway, where as inn keeper, chef, and cooking instructor, they have as partners been able to pursue a commitment to excellence. Chef Foer received his BA from the University of Maryland, school of business. After graduation, he went to work in the food business where he learned the business hands-on, as operational chef for the American Cafe Catering and later under Chef James Papovich at Le Chardon d'Or (Morrison House Hotel, Alexandria). In 1987, he and his wife formed Festive Foods Catering, where he served as Executive Chef, until they began to develop Poplar Springs, The Inn Spa. Today, Howard and his wife oversee all food and beverage operations on the property, including The Manor House Restaurant, and corporate and social events. (www.poplarspringsinn.com and www.festivefoods.com) Author Joe David (Warrenton, VA) has been traveling the globe since college days in search of the perfect meal. To finance this search, he has taught school; worked in public relations, marketing and magazine advertising; reported radio stories for NPR's The Best of Our Knowledge; and authored countless articles and five books. Although he isn’t a trained chef, he has written about food and international cooking programs and interviewed such prominent chefs as John Ash, Jacques Pépin, and Patrick O’Connell. His latest book, Gourmet Getaways, 50 top spots to cook and learn (Globe Pequot Press, April 2009) features 50 of America’s top cooking school chefs, their programs, cooking styles, and favorite recipes. David is scheduling other gourmet getaways in Virginia. Sunday, August 2, 2009: a grilling class with tasty Southern foods and Loudoun Valley Vineyard wines, www.loudounvalleyvineyards.com; Saturday, September 26, 2009: a demonstration class at The Winery at LaGrange, Haymarket, VA (www.wineryatlagrange.com) IMPORTANT NOTE: Advance reservations are necessary. No walk-ins are permitted. All paid reservations are final; however, a guest may transfer their reservation to another individual with advance notice. If the event must be canceled by us, a full refund will be made. A reservation isn’t final without full payment. [ For more information, contact: Joe David PO Box 202 Warrenton, VA 20188 540-428-3175 jdavid@bfat.com www.gourmetgetaways.us The Philip Carter Winery Menu English Pea Broth with Virginia-Grown Poached Vegetables and Heirloom Tomatoes Rabbit Terrine with Sauce Rémoulade Moutarde and Homemade Pickles Quick-Seared Medallions of Moulard Duck Breast with a Port Wine and Bittersweet Chocolate Sauce $80 per person, $150 per couple, all inclusive (Autographed copy of Joe David’s Gourmet Getaways, recipes, food, wine, and gratuities) RSVP

Author Joe David and Chef Joe Randall will host a Southern cooking grilling class, Sunday, August 2, 2009, from 11 a.m. to 3 p.m. at the Loudoun Valley Vineyards, 38516 Charles Town Pike, Waterford, VA 20197. Designed to provide grilling tips and techniques, the gourmet getaway class will also give students an opportunity to learn about pairing the winery’s remarkable array of wines with some of Chef Randall’s authentic Southern cuisine. Chef Randall who is featured among the top 50 chefs in Joe David’s book Gourmet Getaways won praise for the irresistibly spicy flavors of his Sweet Potato and Smoked Sausage Bisque he served to a sold-out Five Chefs Dinner at the National Press Club in April. The secret to the success of his bisque, he confessed, “was achieved by maintaining the sweetness and integrity of the sweet potatoes by baking, not boiling, them in their jackets.” Guests at the Loudoun Valley Vineyards grilling class will have an opportunity to enjoy his original recipes and cooking secrets, which he will highlight with a spicy southern touch. Loudoun Valley Vineyards, a 20-acre wine estate eight miles northwest of Leesburg on Route 9, is owned and operated by Cameron and Bree Ann Moore. The August wine-food grilling event on the wine-producing estate will feature several personally handcrafted wines that Winemaker Bree Ann Moore has created, using some of the very same techniques mastered by the French to stylize their varieties. Chef Randall and Winemaker Moore will add to this special event by providing guests with a demonstration and information wine-pairing lesson. As an extra bonus, Moore will be available to answer any questions about her wine-making process. The menu will include such popular foods as grilled chicken, ribs, quail, a variety of vegetables, and other traditional foods, and Chef Joe Randall’s special barbecue sauce. $130 per person, $250 per couple, all inclusive (Food, wine, recipes, gratuities, and an autographed copy of Joe David’s Gourmet Getaways) RSVP Principals Loudoun Valley Vineyards is a well-established Loudoun County winery, minutes from Leesburg on route 9 in Waterford, VA. Purchased in 2008, by Cameron and Bree Ann Moore, the husband and wife team brings to wine making skills Bree mastered interning as a wine chemist for Beringer Vineyards. Bree Ann began her career in the Virginia Wine Industry as the assistant winemaker for Rappahannock Cellars during the 2003 harvest. In 2003 she joined Unicorn Winery as a consultant, and in 2004 she became their full-time winemaker. For the past six years she has successfully created superior quality, award-winning Virginia wines, establishing herself as a recognized force on the local and international competition scene. She is a graduate of the University of California–Davis campus where she received in 2002 a Bachelor of Science degree. Her husband who is also a graduate of the University of California, Davis, is the driving force behind the vineyards’ sales and marketing strategy. Together, they are working to build a winery that they can be proud of and their customers can enjoy for years to come. Her husband, Cameron, and her one-year-old son Cameron Davis will be co-hosts for the August 2nd evening. For more information: www.loudounvalleyvineyards.com. Chef Joe Randall (Savannah, GA) has been demonstrating his undying love for traditional and contemporary Southern cuisine for over 43 years. The depth and range of his experience and his dedication to professional excellence have earned him the respect of professional chefs as well as restaurant managers and owners throughout the country. Over the years, he has received many awards, including: Distinguished Service from the National Institute for the Food Service Industry; Gold, Silver and Bronze Medals for Culinary competition, the Outstanding Service Award, City of Los Angeles and the Meritorious Award for Performance and Professionalism conferred by the President of California State Polytechnic University, Pomona. In January 1992 he received the Black Men's Forum Distinguished Award for Outstanding Contributions and Service to the Community. And in 2008, Ebony Magazine chose him as one of the top 10 African-American Chefs. Chef Randall has worked his way up through the ranks from Air Force flight line kitchens to executive chef posts at a dozen restaurants, including the award-winning Cloister Restaurant in Buffalo, New York and the Fishmarket in Baltimore, Maryland. He has appeared on numerous radio and television programs; his recipes have been featured in major newspapers and magazines, and he has authored A Taste of Heritage (Wiley Publishing Company) a modern classic about southern cooking. (www.chefjoerandall.com) Author Joe David (Warrenton, VA) has been traveling the globe in search of the perfect meal for decades. To finance this search, he has taught school; worked in public relations, marketing and magazine advertising; reported five radio stories for NPR's The Best of Our Knowledge; authored countless articles (many on food and international cooking schools); and written five books. Although he isn’t a trained chef, he has written many articles on food and international cooking programs. His latest book, Gourmet Getaways, 50 top spots to cook and learn (Globe Pequot Press, April 2009) features 50 of America’s top cooking school chefs, their programs, cooking styles, and favorite recipes. David’s Gourmet Getaways will be offered in other Virginia area wineries. Scheduled for August 6th: A food tasting with wine at the Philip Carter estate, Hume, VA. For $80 per person, $150 per couple, all inclusive, guests will sample meats with and without sauces paired with a variety of wines chosen from the Philip Carter wine collection. Chef Howard Foer of Poplar Springs, the Inn Spa (Casanova, VA) will demonstrate and explain why different wines are needed when the sauces are added to the meats, and the winemaker for the Philip Carter estate will talk and answer any questions about the wines chosen. (www.pcwinery.com) Scheduled for September 26th: A demonstration class is scheduled for The Winery at LaGrange, Haymarket, VA (www.wineryatlagrange.com). Details will be released shortly. The price will be $130 per person/$250 per couple, all inclusive. Important Note: Advance reservations are necessary. No walk-ins are permitted. All paid reservations are final; however, a guest may transfer their reservation to another individual with advance notice. If the event must be canceled by us, a full refund will be made. A reservation isn’t final without full payment. For more information, contact: Joe David PO Box 202 Warrenton, VA 20188 540-428-3175 jdavid@bfat.com www.gourmetgetaways.us

Author Joe David and Chef Instructor Jill Prescott will be launching this summer interactive and informative traveling food and wine pairing cooking classes in Virginia’s picturesque wine district. Designed to provide tips and techniques for creating recipes, the gourmet getaway classes will give students an opportunity to learn about pairing the state’s remarkable array of wines with some of its special foods. The first interactive summer class will be held on Saturday, August 1, 2009, from 11 a.m. to 3 p.m. at the Loudoun Valley Vineyards, Waterford, and it will include outdoor grilling lessons with a French flair using all-natural wood chunks on standard kettle and gas grills (see attached menu). Loudoun Valley Vineyards, a 20-acre wine estate eight miles northwest of Leesburg on Route 9, is owned and operated by Cameron and Bree Ann Moore. The August wine-food grilling event on the wine-producing estate will feature several personally handcrafted wines that Bree Ann has created, using some of the very same techniques mastered by the French to stylize their varieties. To showcase Moore’s wines, David and Prescott will provide guests with a demonstration, participation and information wine-pairing lesson that will lift the wine and culinary consciousness of guests to higher levels. Set on gently sloping fields at the foot of the Blue Ridge and Catoctin Mountains, the summer grilling program at Loudoun Valley Vineyards will bring to the beautiful Virginia countryside many made-in-Virginia products selected to complement an afternoon of food and wine. As an extra bonus, Moore will be available to talk and answer any questions about her wine-making process. The same magic that David & Prescott brought to a sold-out wine dinner at the National Press Club of Washington in April will be offered to guests at local Virginia wineries, tailored to the setting and occasion. Each food course will be prepared impeccably with a French accent and will be paired with a noteworthy wine, which together, using an approachable teaching style, will enhance the wine and food experience. The demonstration/participation class with wine and a hearty sampling of food at the Loudoun Valley Vineyards will cost $200 per person. Each guest will receive copies of the recipes taught with instructions for preparing them at home and an autographed copy of Joe David’s latest book Gourmet Getaways. The winery is located at 38516 Charlestown Pike, Waterford, VA 20197. Scheduled for earlyAugust: A food tasting with wine at the Philip Carter estate, Hume, VA. For $100 per person guests will sample meats with and without sauces paired with a variety of wines chosen from the Philip Carter wine collection. David & Prescott will demonstrate and explain why different wines are needed when the sauces are added to the meats, and the sommelier for the Philip Carter estate will talk and answer any questions about the wines chosen. (www.pcwinery.com) Scheduled for late September: A participation/demonstration class at The Winery at LaGrange, Haymarket, VA (www.wineryatlagrange.com) Principals Loudoun Valley Vineyards is a well-established Loudoun County winery, minutes from Leesburg on route 9 in Waterford, VA. Purchased in 2008, by Cameron and Bree Ann Moore, the husband and wife team brings to wine making skills Bree mastered interning as a wine chemist for Beringer. Bree Ann began her career in the Virginia Wine Industry as the assistant winemaker for Rappahannock Cellars during the 2003 harvest. In 2003 she joined Unicorn Winery as a consultant, and in 2004 she became their full-time winemaker. For the past six years Bree Ann has successfully created superior quality, award-winning Virginia wines, establishing herself as a recognized force on the local and international competition scene. Her husband, Cameron, and her one-year-old son Cameron Davis will be co-hosts for the August 1st evening. Bree Ann is a graduate of the University of California–Davis campus where she received in 2002 a Bachelor of Science degree. Her husband who is also a graduate of the University of California, Davis, is the driving force behind the vineyards’ sales and marketing strategy. Together, they are working to build a winery that they can be proud of and their customers can enjoy for years to come. For more information: www.loudounvalleyvineyards.com. Chef Instructor Jill Prescott (Asheville, NC) founded her cooking school Ecole de Cuisine in 1988 after completing formal culinary and wine training at four prestigious schools in Paris (La Varenne, l’École Lenôtre, and l’École Ritz-Escoffier). Since her initial training she has returned to France over 20 times to work with the culinary producers and restaurants of France. She has advanced wine-training from the Culinary Institute of America –Greystone, and she has studied with Steven Spurrier at L’Académie du Vin in Paris. Prescott has hosted her own nationally syndicated PBS television series, authored a cookbook, and has created the country’s first professional style cooking school designed specifically for the home chef. Most recently she has been traveling the country, teaching. Her teaching goal is to provide recreational cooks with a total immersion into some aspect of French cooking. A purist, she encourages perfection – whether preparing a tomato soup or a cassoulet. By being true to the French traditions, she is passing onto her students a respect for France’s high standards of culinary excellence. For more information, visit: www.jillprescott.com Author Joe David (Warrenton, VA) has been traveling the globe in search of the perfect meal for decades. To finance this search, he has taught school; worked in public relations, marketing and magazine advertising; reported five radio stories for NPR's The Best of Our Knowledge; authored countless articles (many on food and international cooking schools); and written five books. Although he isn’t a trained chef, he has written many articles on food and international cooking programs. His latest book, Gourmet Getaways, 50 top spots to cook and learn (Globe Pequot Press, April 2009) features 50 of America’s top cooking school chefs, their programs, cooking styles, and favorite recipes. Jill Prescott is among the fifty chefs included in his book. David & Prescott Gourmet Getaways will be offered regularly in Virginia and other areas of the country For information, contact: Joe David PO Box 202 Warrenton, VA 20188 540-428-3175 jdavid@bfat.com www.gourmetgetaways.us (Events Tab) Loudoun Valley Vineyard Menu Steak with Wild Mushroom Butter Grilled Salmon with a Fresh Herb Brush Red Wine Marinated Butterflied Leg of Lamb with Rosemary, Thyme and Fresh Mint Spareribs in Olive Oil, Fresh Fennel, Thyme, Rosemary and Spearmint Seared Ahi Tuna with Fresh Mango Salsa Grilled French Baguettes drizzled with Olive Oil, filled with Fontina Cheese and drizzled with Lavender Honey Grilled Eggplant with Olive Oil, Cilantro and Red Pepper Flakes Grilled Tarragon Potatoes Grilled Bananas in a Caramel Rum Butter Sauce $200 all inclusive, food and wine and a copy of Gourmet Getaways RSVP

Jill Prescott (of Jill Prescott’s Ecole de Cuisine) to Prepare a Chocolaty Treat for Gourmet Getaway Guests at the National Press Club, Tuesday April 7th, 6:30 pm. Former PBS Cooking Hostess Chef Jill Prescott is one of the five chefs from Joe David’s latest book, Gourmet Getaways, who will bring her special talent and knowledge to the National Press Club, Fourth Estate Restaurant, 429 14th Street, NW, Washington, DC, Tuesday, April 7th at 6:30 p.m. Trained in France, once personal friend to Julia Child, Jill has learned from the best – and honed her skills the old-fashion way, studying at three of France’s most prestigious schools (Ecole Lenôtre, Ecole de Cuisine La Varenne, and Ecole de Gastronomie Française Ritz Escoffier). Like many established chefs, she believes noteworthy success in the kitchen isn’t achieved by adding a secret ingredient to a meal or by demonstrating a technique that will give dramatic flair to the presentation. For her, it is achieved only after years of studying and reproducing subtle and even mysterious flavors learned from time-honored cooking traditions passed on from one generation to another. To Jill, this means: cooking the French way! Jill distinguishes herself from other French Chefs by remaining true to traditional flavors – without deviating from the rules. What makes her cooking special, giving it that tasty depth of flavor, is that she avoids swill (i.e., food products loaded with chemicals for enhancing flavor or preserving quality). The reward for her dedication to using only pure ingredients is a deliciously prepared dessert, the perfect end to a gourmet meal. For Gourmet Getaway diners, this will be a richly chocolaty and, for your goody bag, an extra chocolaty treat to enjoy. This will be Jill’s second visit to the NPC. The cost for an evening of fine dining with wine is $70 (NPC members) and $93 (non-members), including tax and gratuity. For reservations call 202-662-7638 or e-mail fourthestate@press.org. Credit card required with reservations. Copies of Joe David’s book, Gourmet Getaways, will be available for purchase at $16.95. The event is a fund raiser for the Eric Friedheim Library.

"Queen of Chili" Jane Butel will be at the National Press Club of Washington, The Fourth Estate Restaurant on Tuesday, February 24th at 6:30 p.m. to autograph her latest book CHILI MADNESS. There will be a five-course Southwestern dinner. Jane Butel will talk about the food and Southwestern wine writer Jim Hammond will iidentify the wines that go well with it. For reservations, contact 202-662-7638 -- or contact Joe's Gourmet Getaways. Price $70 for NPC members and $93 for non members. Prices includes food, drinks and gratuity. Enjoy!

Five Magnificient Chefs: One GLORIOUS Five-Course Dinner. On Tuesday, April 7th at 6:30 p.m. at the Fourth Estate Restaurant at the National Press Club of Washington diners will have the opportunity to experience the delicious flavors prepared by five talented chefs during one memorable evening of fine dining. Meet the chefs, hear them talk and demonstrate their talent while you enjoy some of America's finest food in the recently remodeled Fourth Estate Restaurant. Former TV Hostess and Stage Acress Sheelah Kaye Stepkin will bring your palate alive with a choice of her favorite appetizers; Chef Joe Randall, an Ebony magaizine's 2008 choice of top ten African American Chefs, will provide you with a memorable taste of true Low Country soup; Greenbrier Chef Sue Moats (Gourmet Getaways cover girl) will clear your palate and prepare it for the entree with an elegant and tasty salad; Jekyll Island Club Hotel executive Chef Abigail Hutchinson will recatpure the one-time glamorous dining experience once reserved exclusively for America's turn-of-the-19th-century elite with the perfect main course. And Former PBS Hostess Jill Prescott will prove to you what she had learned at three of the most prestigious culinary schools in Paris that the best end to a perfect meal is the dessert. Each couse will be paired exactly with the right wines and light drinks. And each reicpe will be yours to take home -- after each chef shows and tells you the secrets for preparing the perfect wine dinner. The chefs are among the 50 plus in Joe David's book about American chefs, cooking schools, and Gourmet Getaways. The author will be available to personally autograph books. Cost: $70 for members; $93 for non members (including tax and gratuity. For reservations call 202-662-7638 or e-mail fourthestate@press.org.

New voice on the web -- "Joe's Gourmet Getaways." I will be working with the members of the wine-dinner book events committee at the National Press Club where I have been a long-time member to announce and just add comments about our wine dinners there in the Fourth Estate. I have several interesting people lined up in the next months -- "Queen of Chili" Jane Butel (February 24th at 6: 30 p.m.); "National tresures of Italian cookery" (a chef Mario Batali quote) Anna Teresa Callen (March 5th); and myself with five leading U.S. chefs from my latest book Gourmet Getaways (April 7th). You will be hearing more soon -- so if you want to tune in and check me out -- just look for me on the site. Hope you like what I can offer. Best, Joe David Washington, DC area