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Wine Dinner at Kyirisan April 23rd Reception at 6:30, followed by dinner at 7:15 5 Course with pairings $85/++ Contact the restaurant directly to make reservations
The Confident Rabbit.
I had the pleasure of dining at Texas' #1 steakhouse (according to Texas Monthly magazine) last week, Pappas Bros. in Houston. The Pappas family is a powerhouse in Texas dining, with hundreds of chain restaurants incorporating the name: Pappadeaux Seafood, Pappasitos Cantina, Pappas Burgers, etc. Surprisingly, all of the restaurants are consistently good. Pappas Bros. Steakhouse has one location in Houston, and one in Dallas. The clientele was a mix of businessmen and families (how I love to see small children chowing down on beef!), and as a throwback to the old school Texas businessman, our table featured a working phone on the table, which was kind of odd, but it didn't take up as much room as I feared it would. My husband started his dinner with shrimp remoulade (and as a native Houstonian, this boy has eaten quite a bit of remoulade), and declared it delicious. My mother-in-law and I chose to start with the soup of the day, a delightfully creamy with just a touch of spice shrimp bisque. I drank every bit, and then used a bit of warm bread to scoop up the rest (they actually replaced our bread at one point even though there was quite a bit left in the basket because it was no longer warm). Most of their beef is dry-aged in house in house for about a month, with the exception of the filets, which are wet-aged. The filets come in various sizes, and I chose the 8 oz. Side dishes for our meal were the creamed spinach and the potatoes au gratin (special vegetable of the day). The one slightly unfortunate thing was that they tried to convince us that there meat temperatures were cooler than other places. I ordered my filet medium rare and that's what I got. My husband, who usually orders medium rare, was talked into ordering his strip medium (with a warm red center) and got, well, medium with a pink center. No matter, as he still ate it. The wine selection was overwhelming, and my father-in-law asked the sommellier to bring us over a bottle of something in his price range, and she chose a wonderful California Central Coast cabernet, which we loved. Three of us ordered desserts, which were gigantic. They were good, but not great, and none of us even came close to finishing them. I enjoyed my meal very much, but here's the thing...last time I ate at Ray's the Classics, the food was so good I was almost moved to tears. No tears at Pappas, but still worth it.
Two Great Wine Dinners Featuring Chateau Pontet-Canet and Benziger! We asked you to "Save the Date" a few weeks ago and now we're proud to present to you the menus for two of our upcoming wine dinners. Both dinners will take place at the Ronald Reagan Building & International Trade Center on Pennsylvania Avenue. In all these years we have never done a wine dinner there but had heard good things, so we decided to look into it a little more. After seeing the gorgeous facilities and meeting with Executive Chef Xavier DeShayes, and his partner Todd Gray of Equinox fame, we were duly impressed. The "trial dinner" only served to re-confirm what we already suspected — that their food, service, and overall attention to detail is nothing short of outstanding. Mike Benziger will be our Guest of Honor on April 18th as we pair his Benziger Family Winery wines with a wonderfully fresh menu, and Alfred Tesseron, owner of Chateau Pontet-Canet, will be our Guest of Honor on April 30th as we excitedly work our way through the last ten vintages of Pontet-Canet, featuring the 2009, recent recipient of 100 points from Robert Parker in The Wine Advocate. Details for each dinner are below. Please take a moment to sign up online for one or both of these dinners by clicking here, or call us at 202-966-0445. Benziger Dinner Menu Amuse Bouche Sautéed Duck Foie Gras with Orange Organic Quinoa, Kumquat Sauce Benziger Carneros Chardonnay 2009 First Course Warm Snail Flamiche Tart with Wild Watercress, Basil Emulsion Benziger Pinot Noir 2009 Second Course Pan Roasted Sturgeon Fillet with Coconut Mango Red Himalaya Rice Pilaf, Braised Baby Bok Choy, Cabernet Sauvignon Sauce Benziger Cabernet Sauvignon 2008 Third Course Pan Seared Wagyu Beef Tenderloin with Celery Root Mash and Pencil Asparagus Fricassee, Black Mission Fig Sauce Benziger Family Tribute 2007 Dessert A Trio of Chocolate Crème Brulée Warm Almond and Plum Tart, Sea Salt Caramel Sauce Candied Buddha Hand, Citrus Olive Oil Sorbet, Port Wine Sauce Taylor Fladgate LBV Port ********************* Where: Ronald Reagan Building & International Trade Center 1300 Pennsylvania Ave NW Washington, DC 20004 When: Wednesday, April 18, 2012 7:00pm Dinner Cost: $95 per person (inclusive of tax, gratuity, and parking) ********************** Pontet-Canet Dinner Menu Reception Passed Hors d ’Oeuvres Ricotta Beignets with Pancetta and Truffle Tartare of Kobe Beef with Salsify Chips Warm Oyster with Caviar Hollandaise Pan Seared Duck Liver, Caramelized Onion and Fig Chutney Champagne Amuse Bouche Mustard Cavatelli Pasta with Maine Lobster, Black Trumpet Mushrooms and Hazelnut Veloute Château Pontet-Canet 2009 First Course Pan Roasted Monkfish Loin with Veal Bolognese, Calypso Beans and Braised Celery Château Pontet-Canet 2007 Château Pontet-Canet 2002 Second Course Seared Duck Breast with Fennel Sausage, Sweetbreads and Nicoise Olive Chicken Jus Château Pontet-Canet 2008 Château Pontet-Canet 2004 Third Course Pan Seared Beef Tenderloin with Bell Pepper Piperade, Roasted Fingerling Potatoes, Bordelaise Sauce Château Pontet-Canet 2006 Château Pontet-Canet 2003 Fourth Course Persiallade Crusted Loin of Lamb Flageolet Beans, Porcini Mushrooms, Tomato "Charcuterie" Sauce Château Pontet-Canet 2005 Château Pontet-Canet 2000 Cheese Course Chef's selection of cheeses Château Pontet-Canet 2001 ********************* Where: Ronald Reagan Building & International Trade Center 1300 Pennsylvania Ave NW Washington, DC 20004 When: Monday, April 30, 2012 6:30pm Reception 7:00pm Dinner Cost: $169 per person (inclusive of tax, gratuity, and parking) ********************** Sign up online right now by clicking here and selecting "Sign-up Now" Dinner Cancellation Requests Not Received 72 Hours in Advance Will Be Charged if Seats Cannot Be Filled Please alert us if you have any special seating requests or food allergies