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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.

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"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!

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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

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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

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