Bûche de Noël & Bubblies
Bûche de Noël & Bubblies
Click here to register or call us at (703) 942-8148!
Join Executive Chef Kenneth C. Hughes & Wine Expert Gabe Pica to Celebrate the holidays with a French Flair…
Chef Ken will demonstrate the making of the Bûche de Noël, a classic French Christmas dessert, with pairing notes of a couple of bubblies from our wonderful friend, Gabe, followed by tastings. Guests will have opportunities to ask questions about baking techniques, gain insights into sweets and wine harmony, and have fun!
The Bûche de Noël
Chocolate and Grand Marnier
Vanilla Cream and Apricot Glaze
The Bubblies
Nicolas Feuillatte Blue Label Brut NV, Champagne, France (WS 89 pts)
20% Chardonnay grape variety, for elegance and delicacy, 40% of Pinot Noir, for roundness and structure and 40% of Pinot Meunier for fruitiness. Pale gold in color, abundance of delicate bubbles. Floral aromas of fruit with subtle predominance of white fruits: pear, apple, almonds and hazelnuts. Fresh opening, smooth, pleasant and balanced.
Weingut Steininger Steininger Burgunder Sekt, Kamptal, Austria (WS 91pts.)
Noble balance between the three grape varieties of Burgundy (Chardonnay, Pinot Blanc and Pinot Noir).
Rich yellow color; complex scents of marzipan, pears and bananas.
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$28/person Inclusive of Tax & Service
Space Limited…Reservations Required!
A Taste of Art, Wine & Flavours
You’re invited to an evening of
A TASTE OF ART, WINE & FLAVOURS
Tuesday, December 13, 2011~6:30 pm to 8:30 pm
Click here to register or call us at 703-942-8148!
Join Open Kitchen for a unique night of wine and food pairings accompanied with local art. This tasting event will combine the elegant flavors of Austrian wine with our Executive Chef Kenneth Hughes’ hand-crafted dishes including butter puff tarts, spice-crusted Hawaiian ahi tuna, and white chocolate sundried cherry bread pudding.
A Tasting of Anton Bauer Grüner Veltliner Frizzante
100% Grüner Veltliner made in a Prosecco style with frothy mouth filling bubbles, a broad palate of orchard fruit and a clean lingering finish with a touch of spice.
Paired with Housemade Petite Goat Cheese Gougère
A Tasting of Weingut Steininger Grüner Veltliner Steven Holl
Star-bright and lemon-colored with a touch of residual carbon dioxide and fresh aromas of pear
and apple. On the palate, it exhibits crisp acidity, white pepper, and an extended finish.
Paired with Butter Puff Tart with Grilled Autumnal Vegetables with Fontina
A Tasting of Leo Hillinger “Eveline” Pinot Noir
100% Pinot Noir named after Leo Hillinger’s wife, Eveline.
Scents of rose petals with cranberry and red cherry; hints of minerals, violets, and vanilla.
Paired with Seared Spiced Crusted Hawaiian Ahi Tuna on Crisp Wonton with Sesame Glaze
A Tasting of Leo Hillinger Blaufränkisch Leithaberg
Ripe cherry, blackberry, graphite, licorice and spicy notes. Fresh cerry-fruits on the plate, tight structure. A Wine with elegante tannin, and good acidity. Dark berries and spicy finish.
Paired with Grilled Beef Petite Filet withForest Mushroom Reduction on Brioche
A Tasting of Leo Hillinger Secco, Sparkling Rosé, NV
100% Pinot Noir crafted into a sparkling rose wine made in the Prosecco style. It has delicate aromas of fresh strawberries and red berries which follow through on the palate.
Paired with White Chocolate Sundried Cherry Bread Pudding
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ART by Joanne Roberts Wittauer (http://www.jwittauer.com/artist)
WINE by Klaus Wittauer (http://www.kwselection.com/)
FLAVOURS by Open Kitchen Executive Chef Kenneth C. Hughes
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$38/person Inclusive of Tax & Service
Space Limited…Reservations Required!
November Updates
Just 10 more days to order the pre-fixed Thanksgiving menu from Open Kitchen! We have all the traditional favorites from a whole roasted turkey to stuffing to pumpkin pie! Please click here for the full menu.
Stay tuned for our New Years menu and highlights from our most recent event at the 2011 GreenGov Symposium where Chef Ken and Chef Jackson did food demonstrations for event participants, showcasing local ingredients and chatting with people about Open Kitchen.
Wine Down Wednesday
1/2 Price* on all Full Bottles of Wine
offered every Wednesday
(Dinner from 5pm – 10pm)
Bring your friends and join us for an evening of fun!
*1/2 price off all full bottles of wine. Dine-in only and not valid during Special Wine Events.
For Reservations call 703-942-8148
Fall Menu released
The Fall menu has been released with a wonderful selection of the Fall harvest. In addition to the menu, daily chef specials will be offered made with the freshest available seafood and seasonal vegetables.
Wine Down Wednesday
Live Music
&
1/2 Price* on all Full Bottles of Wine
offered Every Wednesday
John Ware
performing each Wednesday of the month 6:30pm – 9:30pm
(Dinner from 5pm – 10pm)
Bring your friends and join us for a mid-week “wine-down” evening!
*1/2 price off all full bottles of wine. Dine-in only and not valid during Special Wine Events.
For Reservations call 703-942-8148
Bistro closed Sunday, June 26th
We will be closed during dinner service on Sunday, June 26th for a private event.
Memorial Day fun outside the Kitchen!
Hue-Chan and I had some fun at Barrel Oak Winery today. Didn’t think I’d be doing anything but work on Memorial Day. But wine tasting in the name of “research” sure is fun!
Bottomless Mimosas? At Open Kitchen?!
Sunday May 15th we launched our first Counter Culture Brunch! Diners enjoyed a Southern-inspired brunch menu including Eggs Sardou, Shrimp n’ Grits and Banana Whiskey Bread Pudding with Bottomless Mimosas. Chef Jackson, with his Southern charm, demonstrated each dish and gave tricks of the trade to the crowd who had a front row seat at the counter. Interested in an intimate cooking experience but without the hastle of cooking or cleaning up? Make a reservation for our Counter Culture Luncheon and get in on the food action at Open Kitchen!
