intuitivefare

HI - I am the marketing consultant for BonChon Chikcen Centreville - just wanted to let you all know - BonChon has spread its wings and will be opening March 27 in Centreville.

Facebook fan page.

Best, Heidi

The Spice & Tea Exchange Alexandria is hosting a series of cooking demonstrations (at their retail store) with Old Town Alexandria's finest chefs. This is one of my clients, just letting everyone know about the great line up of chefs for the cooking demonstations.

Chefs will use the selection of fresh spices available at The Spice & Tea Exchange Alexandria to debut their favorite dishes that can be cooked at home. Customers will learn and taste!

Alexandria - 2010-2011 Chef Series

· October 28, 7pm - Chef Michelle Poteaux, Bastille

· November 28, 6pm - Chef de Cuisine Chris Watson, BRABO by Robert Wiedmaier & BRABO Tasting Room

· January 27, 7pm - Dennis Marron, Executive Chef, The Grille at Morrison House & Jackson 20

· February 21, 7pm - Executive Chef Anthony Chittum, Vermilion

· March 29, 7pm - Chef Shannon Overmiller, Majestic Cafe and Todd Thrasher, PX Lounge

· April 25, 7pm - Chef Nick Flores, Hank's Oyster Bar

Reservations required; $20 in advance, $25 day of (if seating is available). Email Alexandria@SpiceandTea.com or call, 571-312-8505.

The Spice & Tea Exchange of Alexandria

http://www.facebook.com/photo.php?fbid=164733136871378&set=a.164732976871394.41379.113164158694943

320 King Street , Alexandria, VA 22314 (across from City Hall)

PROPRIETORS: Joy Quinn and Taruna Reddy

PHONE: 571-312-8505

Hours of Operation:

OPEN 7 DAYS

Mon-Fri 12pm-9pm

Sat 9am-9pm

Sun 11am-7pm

alexandria@spiceandtea.com

http://www.spiceandtea.com/page.html?chapter=1&id=32

Hi there -

Raw Silk Indian Restaurant & Lounge, one of my clients, opened in January of this year (quietly). High tech couple decided to fulfill their dream and open a modern Indian restaurant with recipes from their family, including Indian “street” fare. They are having their first wine dinner Monday, July 27, 7 PM. 4-courses of Indian fare paired with Chilean & South African wines. $45 per person + tax & tip. 719 King Street, Alexandria, VA., 703-706-5701. http://www.rawsilkalexandria.com Menu below.

CASABLANCA NIMBUS SAUVIGNON BLANC (CHILE) served with Lentil Soup & Raita

CALCU (CHILE) - Cabernet Sauvignon, Carmenere & Cabernet Franc blend served with Papri Chaat & Chicken Wings

ROBERTSON PINOTAGE PHANTOM RIDGE (SOUTH AFRICA) served with choice of Chicken Tikka Masala or Lamb Korma, with Basmati Rice, Lentil Daal & Tandoori Naan

ROBERTSON ALMOND GROVE RIESLING (SOUTH AFRICA) served with Mango Kulfi or Rice Pudding.

Hi There,

I "grew up" in the hospitality industry in the DC area, waiting tables, bartending, managaing and eventually went to pastry school at L'Academie de Cuisine. I helped open (as a server) The Occidental in 1986 (Jeff Bubin was executive chef) and Mortons of Chicago, Tysons Corner (1991) and also worked at The Red Fox Inn, Arties, and for those that have been around a long time... Victoria Station in Fairfax! All while I was going to college and after college trying to figure out my calling. I also managed Fern Street Gourmet in Alexandria while going to pastry school.

I moved to San Francisco (to become a pastry chef, I did that for a minute). I ended up working at Aqua with Michael Mina and George Morrone and helped Michael Mina as an event planner with the James Beard Foundation, which helped me land a job at an ad agency, I also went back to school and got my MBA in marketing. Once I completed my MBA, I moved back home to DC, worked at two other major ad agencies as a marketing strategis, than it finally came full circle (I missed food and wine), I began Intuitive Fare http://www.intuitivefare.com , a branding and marketing agency with a great deal of clients in the hospitaltiy industry.

I look forward to reading and chatting about food and wine. If I comment about a client, I will give full disclosure that I am their marketing gal. I will also let you all know about great wine tasting dinners. Best, Heidi