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Showing results for tags 'Classes'.
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Not sure if my google skills have departed, or if I have really started two threads tonight. We are always looking for a place that is open late. So one night at 10pm, we tried it. The decor is a.... melange of styles and motifs. The meal as a whole was quite nice. It was one of the more plesant dining experiences we have had recently. But when I think back to the actual dishes, noneof them stood out as superb with the exception of a pate but the whole is much greater than the sum of its parts. A decent, small beer list with about a dozin an tap, more in bottle and cans. Wine l- 38 replies
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The Cheese Monster (website), by Alice Bergen Phillips, is a cool company. She is currently making cheese displays, teaching classes, and creating cheese pairings for others. cheesemonsterdc@gmail.com She did an event for 20 people in my home last night that was just so much fun. We had a seated cheese tasting and wine pairing for the Junior Friends. She picked 5 cheese and we bought the wine to pair with the cheese. She can either pick cheese for certain wines you want to have, or she can come up with a whole tasting, whatever you like. she also mentioned she does a lot of be
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Professional Bartending School/ Arlington Virginia
DaveO posted a topic in Beer, Wine, and Cocktails
After posting a note in the Help Needed Section: http://www.donrockwell.com/index.php?showtopic=18472entry212478 about our ability to staff catered events, Don suggested I post here about the Professional Bartending School. He added that many drive by our location (w/ its large signs) on Wilson Boulevard and don't know who or what we are!! LOL..(so much for "brand recognition") So here is a little about the Professional Bartending School http://bartending-school.com : 1. We are a hands-on 40 hour, state approved bartending program. The business has been around since 1968. 2. Our gro -
I don't pretend to the cocktail connoisseur status that many here have achieved, but I do enjoy a comfortable room and enthusiastic mixology, particularly if it's provided by a pair of frighteningly attractive bartenders. We finished off the fall, pumpkin-spiced cocktails the other night, went through a good bit of rye (which we all agreed is officially the hippest liquor around these days) and sampled the barrel-aged concoctions. Unsurprisingly, memories are a little blurred, but one strong impression is that Last Exit -- a semi-autonomous province of Tonic -- is under-patronized. I don't thi -
Food Photography Class (to benefit Arcadia Food, Inc) That Instagram of your delicious dinner somehow always look like a dog's breakfast? Join professional food photographer Molly M. Peterson for a late lunch and photo session at a D.C. restaurant where she'll guide you through the right way to photograph food -- so it looks as good as it tastes. (And then dig in!) She'll share quick styling secrets, general photography advice, and will review your shots on site to give you immediate feedback -- and Arcadia will feature yourphotos online! Ticket price covers the food and props. Bring your DSL
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Join master butcher Nathan Anda at the soon-to-open D Street location of Red Apron for a personal hands-on demo in breaking down a whole pig. Red Apron is the nation's first and only butcher to offer 100 percent Animal Welfare Approved pork -- from which Nate makes more than 100 varieties of charcuterie. Nathan will discuss the importance of sustainable practices, touch on the traditions and trade secrets of old world butchers, and lead a guided tour through the anatomy of the pig and all the delicious possibilities. Attendees will also be treated to a tasting of Red Apron charcuterie and a cr
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Cheese: The Art of Calculated Decay (to benefit Arcadia Center for Sustainable Food and Agriculture) Join the two visionary cheesemakers behind FireFly Farms award winning goat cheeses for a hands-on, educational and delicious dive into cheese. First, you'll start with cheesemaking 101 where you will learn not only the history of cheese, but the chemistry. Next you'll move into a tasting session where you can expand your cheese vocabulary, assess texture, pair with wine, and discover the flavor profile wheel. You'll end by cultivating your own cheese that you can take home. For you chemistry
