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dr.com Dinner at Proof


Walrus
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Come join your fellow Rockweilers at Proof on Tuesday, June 10, at 7 pm for a multicourse meal by Chef Haidar Karoum -- with optional wine pairings by Sommelier Sebastian Zutant!

The cost for those who choose the pairings is $100/head, which includes food, wine, tax, and tip. For nondrinkers, the cost is $85/head. The pairings will be the equivalent of about a half bottle of wine per person; for those who want more, a double pairing is available for $15 more ($115/head).

We'll start meeting in the bar area at 6:30 pm for complimentary hors d'ouvres. We will be seated at 7 pm.

There are only 30 places available for this fabulous event, so sign up now! PM DON (DonRocks) with your name and the number of people in your party. Payment will be required in advance.

For more information about Proof, see www.proofdc.com.

See you there!

PLEASE NOTE: I am leaving the country for a couple weeks, so please PM Don to sign up! It's looking like a great group of people -- and you would only make it better :lol:

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Filling in for walrus while she's on vacation, here is the current attendee list (we're up to 25, and have 5 more slots open). Please PM me with any reservations or changes, and please everyone call Proof to confirm your slot. Thanks!

Scott, in response to your query, I think Haidar is planning on having at least two options available for each course.

agm

notquickdraw

Youngfood + 1

Tripewriter

walrus

Banco + 1

Scott Johnston

cucas87

Nashman1975

Jagd + 1

Malawry

Marcus Aurelius + 1

Erik Ox + 1

Atenna + 1

goodeats

Sthitch

DanielK

Cooter + 1

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I called Proof the other day and they told me very specifically that they were not interested in my cc info before the event, that I needed only to go through the event planner. Anyone else with this experience?

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I called Proof the other day and they told me very specifically that they were not interested in my cc info before the event, that I needed only to go through the event planner. Anyone else with this experience?

I called, the person on the phone didn't know what I was talking about, and said the event coordinator was unavailable. I'll try again tomorrow.

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Just did that, and was told that Proof is not taking care of the guest list, DonRockwell is, and I should confirm with DonRockwell. Hmm.

I apologize for the mixed signals. The goal was to not have competing lists - which is how this started - but rather to have a central clearing house. At this point I am going to ask Don to forward all the attendees names to Proof's Operations Director, Karen Chan, and to publish that list on this thread. From this point forward anyone wishing to sign up should call the restaurant (202-737-7663) and speak to (or leave a message for) Karen Chan, who will be the keeper of the master list. You can leave Don and Walrus out of it - Karen will keep them apprised of all additions/deletions to the list. Though we have reserved confirmed space for 30 we will certainly make every effort to accomodate all DR members who wish to join the festivities. I don't feel the need to take advance payment or CC info from this group - I do ask, however, that if you decide to cancel you do so by close of business on the 9th. I am hoping to post the menu later today or tomorrow. Again, sorry for the confusion and any inconvenience it has caused. Thank you. Mark

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Chef Karoum has finalized the menu for the DR dinner, which I have posted below. We will do our best to accomodate allergy and dietary restrictions and would appreciate advance warning of same. As my prior post indicated, if you are interested in signing up please call Proof and speak to (or leave a message for) Karen. Though the original 30 spaces are about filled we will make every effort to include any DR member who wishes to attend. If you plan to sign up I would appreciate you doing so by close of business Friday. Thanks for allowing us to kick off this dining series.

Bites

Gourgeres "PLT's"

Lemongrass Grilled Shrimp with Avocado

Foie Gras Torchon on Toast with Pickled Rhubarb & Pistachio

Proof Charcuterie Board

Veloute of Spring Garlic with Morels, Ramps & Veal Sweetbreads, OR

Salad of Chilled Asparagus & House Smoked Duck with Black Radish & Parmesan

Sautéed Soft Shell & Blue Crab Stuffed Red Lentil Crepe with Hearts of Palm Slaw. OR

Lamb Loin & Spiced Lamb Sausage with Garbanzo, Eggplant, Mint & Feta

Selection of Artisanal Cheeses with Accoutrements. OR

Local Strawberries with Pink Peppercorn Shortcake & Vanilla Bean Ice Cream

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Last chance to sign up for our DR.com dinner at Proof!!! We're almost at maximum capacity, but Mark has said that he will make every effort to fit in any Rockweilers who sign up by 5 pm Friday.

Bites

Gourgeres "PLT's"

Lemongrass Grilled Shrimp with Avocado

Foie Gras Torchon on Toast with Pickled Rhubarb & Pistachio

Proof Charcuterie Board

Veloute of Spring Garlic with Morels, Ramps & Veal Sweetbreads, OR

Salad of Chilled Asparagus & House Smoked Duck with Black Radish & Parmesan

Sautéed Soft Shell & Blue Crab Stuffed Red Lentil Crepe with Hearts of Palm Slaw. OR

Lamb Loin & Spiced Lamb Sausage with Garbanzo, Eggplant, Mint & Feta

Selection of Artisanal Cheeses with Accoutrements. OR

Local Strawberries with Pink Peppercorn Shortcake & Vanilla Bean Ice Cream

To sign up, please call Proof and speak with Karen.

To date, the list of diners is as follows:

agm

notquickdraw

Youngfood + 1

Tripewriter

walrus

Banco + 1

Scott Johnston

cucas87

Nashman1975

Jagd + 1

Malawry

Marcus Aurelius + 1

Erik Ox + 1

Atenna + 1

goodeats

Sthitch

DanielK

Cooter + 1

See you all soon!

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Last chance to sign up for our DR.com dinner at Proof!!! We're almost at maximum capacity, but as Mark said above, he will make every effort to fit in any Rockweilers who sign up by 5 pm Friday.

To sign up, please call Proof and speak with Karen.

To date, the list of diners is as follows:

agm

notquickdraw

Youngfood + 1

Tripewriter

walrus

Banco + 1

Scott Johnston

cucas87

Nashman1975

Jagd + 1

Malawry

Marcus Aurelius + 1

Erik Ox + 1

Atenna + 1

goodeats

Sthitch

DanielK

Cooter + 1

See you all soon!

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We'll start meeting in the bar area at 6:30 pm for complimentary hors d'ouvres. We will be seated at 7 pm.
Bites

Gourgeres "PLT's"

Lemongrass Grilled Shrimp with Avocado

Foie Gras Torchon on Toast with Pickled Rhubarb & Pistachio

Proof Charcuterie Board

Are the "complimentary hors d'ouvres" in the bar the "bites" and/or charcuterie board, or something else?

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Are the "complimentary hors d'ouvres" in the bar the "bites" and/or charcuterie board, or something else?

Complimentary may be a misnomer as they are included in the price of dinner, but yes the "bites" are the hors d'oeuvres. The Charcuterie boards will be served at the table as a first course upon sitting for dinner.

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My favorite morsels from last night would be the Foie Gras Torchon, and the Blue Crab Stuffed Red Lentil Crepe, but then again the Charcuterie Board was as always a delight. I think that the one miss was the soft shells, not because they were ill prepared, but because the season is drawing to a close and the shells are beginning to toughen.

All-in-all a fabulous time, a very good meal, and outstanding company.

My only regret was avoiding the sweetbreads because of my aversion to vichyssoise as I thought that the sweetbreads would be in the soup instead of served next to it.

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Thanks to Mark, Haidar, and Sebastian for a fabulous dinner experience and light show! The food, wine, and company were all superb :lol:

My sentiments exactly. It was a delightful evening despite my poor wife spilling Brandy Alexander all over youngfood's shoes. I agree with Sthitch that the Torchon was a highlight. It would have been perfectly at home in some three-star gastronomic temple in Alsace as a ceremoniously presented amuse, but to find something of that refinement and subtlety passed around as a canapé was quite a surprise. I loved the garlicky Vichyssoise (the Tokai served with it was an inspired choice by Sebastian), the tangy umami-like asparagus salad, the deep and flavorful lamb, the well-chosen cheeses. Thanks to Don and everyone at Proof for a great evening.

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What everyone else said!

We join in the plaudits for the Torchon and Crab Crepe and would add that the lamb sausage was a pleasant surprise as well.

Many thanks to the organizers and the folks at Proof whose efforts made a great night possible.

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My favorite was probably the vichyssoise with sweetbreads, though the foie gras torchon runs a close second.

I loved the heat on the crab dish, though I honestly felt the rose was a bit overwhelmed by the pepper (it was great with the crab if you DIDN'T have sauce on that bite).

But I thought the best beverage pairing of the night was the beer with the cheese course. Magnificent!

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what? No Food Porn for us to oggle?
I don't believe a single flash went off last night, except for the drama of Mother Nature displayed outside the restaurant. We were all too busy sharing plates, smelling wines, and exchanging opinions at our table. I missed the famous Foie Gras by about 5 minutes, but enjoyed the Shrimp tidbit instead.

I can't believe no one mentioned the wonderful Smoked Duck (Super Chilled Asparagus, with Black Radishes and House Smoked Duck Salad), as our table was trying to figure Chef's secret to making the meat perfect and the salad that accompanied it super fresh and moist in flavor. I, too, could have had multiple Crab Crepes (was there a hint of curry that I tasted?).

I am somewhat apologetic in saying that peppercorn and I don't mix, as I choked a little bit on the spicy kick it gave to the otherwise crisp and flaky shortcake, but the ice cream and fruits were great on their own.

The other highlight was being the curio of the night, where other diners peeked over at us with the wonderfully-homemade name tags and such applause for Mark and Chef Haidar. Sebastian was ever-so-charming, especially in his fashionably rich, deep brown tie.

I am hoping that we continue this type of gathering at other places, as I received a great education in meats and wine (I still can't tell Serrano from Prosciutto) and enjoyed great, warm fuzziness overall.

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The duck salad was savory and lightly dressed enough to let the flavors of the greens and late-spring vegetables shine.

As did many others, I particularly enjoyed the crab -- not only the crepe, but also the fried whole softshell (which inevitably brought to mind this Pulitzer Prize-winning book) and the heart of palm slaw. The slaw is what made this plate special for me: heart of palm and carrot dressed in fish oil, mint and lime (if my flavor decoding powers were activated, anyway). The rose with this plate and the madeira with the cheese course were the stand-out pairings of the night--particularly the madeira. I'd love to try some whisky conditioned in that cask!

It was great to sample some new tastes from Proof, to see those I already know from DR.com, and also to enjoy the company of those I met for the first time.

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The duck salad was savory and lightly dressed enough to let the flavors of the greens and late-spring vegetables shine.

That's funny - my thought was that the duck and greens were strong enough to stand up to a bolder dressing, or perhaps more bitter greens.

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