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What’s Happening in Washington, DC: New Year’s Eve 2015

What’s Happening in Washington, DC: New Year’s Eve 2015


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Winter is officially here. To get you started, we have a list of places to watch the ball drop, party till you drop, and drop out when you just can’t party any more.

Note: Unless otherwise noted, prices do not include beverages, tax, or gratuity. This is a busy time of year, so we recommend you assume reservations are required, and please verify the menu and pricing when you make your reservation.

Acadiana Offers Hoppin’ John to Take Home for New Year’s Eve
All through the South, Hoppin’ John is a traditional New Year’s Eve dish meant to ensure good luck and prosperity in the coming year. Chef Jeff Tunks’ Louisiana fish house, Acadiana, has just what you need to serve Hoppin’ John at home and you can order separate, quart-sized containers of both collards and black-eyed peas for $10 a pair and pick them up on Wednesday, December 30 and Thursday, December 31.

Ardeo+Bardeo
Depending on the dinner hour you prefer, Ardeo+Bardeo and executive chef Jonathan Dearden are offering two New Year’s Eve seatings. The first seating is 5:30 p.m. to 7:00 p.m. and features a special à la carte menu, and the second seating, 8 to 11 p.m. includes a bountiful three-course, prix-fixe holiday menu priced at $65 per person and includes a Champagne toast at midnight. Fresh, raw oysters with mignonette sauce, lobster bisque, octopus carpaccio, and beef tartare are just a few of the menu offerings. of valet parking spaces are available after 6:00 p.m. and priced at $8 per car. Reservations are strongly encouraged.

Bayou Bakery, Coffee Bar & Eatery
At both Bayou Bakery, Coffee Bar & Eatery locations in Arlington, Virginia and on Capitol Hill, chef David Guas will be cooking up heaven-sent foods and offering a slow-cooked “Chew Dat” plate of black-eyed peas with Edwards Country Ham, 8-hour braised collards made with Benton’s Bacon, and cornbread made with local corn ground at George Washington's gristmill at Mount Vernon. The cost is $12 on Friday, January 1 from 10:00 a.m. to 4:00 p.m. and you can also order them to go accompanied by long grain rice. Just call 48-hours in advance for pick-up.

ENO Wine Bar Celebrates the New Year with Wines from Around the World
If you want to celebrate New Year’s Eve in style, you have to have plenty of good food and wine on hand, and especially bubbly. Thankfully, ENO Wine Bar has everything you need to make the evening une bonne fête. On the big night, from 9:00 p.m. to 12:30 a.m. you can enjoy the broadcast of the festivities in Times Square in the comfort of the Cellar game room while sipping on a range of wine flights and nibbling on excellent foods prepared in house using locally sourced cheese, charcuterie, and other food products. At midnight, everyone will toast the ball drop with a glass of Champagne, the ENO’s party is sure to be one of the best in the area. The service and food are always fantastic and for the price of $65 per person (including tax and gratuity) if you reserve before December 30 ($70 if on New Year’s Day) you can have a memorable evening in an elegant spot right in Georgetown.

If only bubbly will do for your Bonne Année celebrations, ENO is à votre service with a list of lovely Champagnes and sparkling wines paired with tasty signature dishes from 6:00 p.m. until midnight. This fun evening is open to everyone and doesn’t require tickets or reservations, so we suggest you indulge in what’s on offer, which includes bubbly bottles 20% off along with a selection of ENO bites, which are half priced. Here’s the menu and times each pairing are offered:

  • 6 p.m. – A toast to France: 2009 Domaine Maison Père et Fils Crémant Loire Valley France paired with French-style cheeses such as the Triple Bypass, Camembert, and Green Hill.
  • 7 p.m. – A toast to England: NV Ridgeview "Bloomsbury" Cuvée Brut England paired with ENO grilled cheese sandwiches.
  • 8 p.m. – A toast to Italy: NV Santhomas Santome Veneto Italy accompanied by Italian cheeses such as Langhe Robiola, Boscchetto al Tartufo, and Tallegio.
  • 9 p.m. – A toast to Virginia and midnight approaching: Thibaut Janison Blanc de Chardonnay Monticello Virginia accompanied by ENO’s chocolate flight.
  • 10 p.m. – A toast to Argentina: Alma Negra "Brut Nature" from Mendoza Argentina paired with olives and black truffle almonds.
  • 11 p.m. – A toast to the Big Apple! Bedell cellars Sparkling Rosé Long Island New York paired with Apple Tartines.
  • Midnight – A toast to the USA and the New Year: NV M. Lawrence "ENO Cuvée" of Pinot Noir, Rosé, Michigan and California paired with ENO Adventure chocolate flight.

Jardenea at Melrose Hotel Offering a New Year’s Eve Overnight Dinner Package
Here’s an overnight New Year’s Eve package from Jardenea at the Melrose Hotel that’s hard to resist: enjoy a five-course, prix-fixe menu featuring contemporary chef-inspired creations paired with wine for two, plus luxe accommodations at one of Washington’s most elegant boutique hotels. Enjoy luxury dishes such as Maine lobster BLT; Hudson Valley seared foie gras, ravioli served with sea scallops, prawns, and lump crab, grilled lamb, and pomegranate glazed duck breast. The price starts at $307, depending on the room and accommodations. You may also choose to dine at Jardenea without the overnight, which is $90 per person, with an additional fee of $40 for the wine pairing. Seating is limited.

Rasika
Vikram Sunderam is hugely talented and under his guidance Rasika continues to wine accolades and stay at the top of the fine dining pyramid in D.C. If you are lucky, you may be able to dine at his table during one of the two seatings offered for New Year’s Eve. The first seating includes a three-course menu priced at $55 per person or $100 with wine pairings and is served from 5 to 7:15 p.m. During the second seating, from 8 p.m. to close, a four-course menu will be or $85 per person or $145 with wine pairings. Chef Sunderam’s later seating menu includes tempting dishes such as scallop peri-peri; Cornish hen curry stew; and bison roasted with onion and tomatoes.

Summer Whitford is the D.C. Editor and a food, drink and travel writer at The Daily Meal. In addition to lifestyle topics, Summer also writes about culture and the arts at Woman Around Town. You can follow her on Twitter @FoodandWineDiva and on Instagram at thefoodandwinediva.


Home Page

During my time in Tuscany I was inspired by the role of food in Italian culture. Food is a lifestyle in Tuscany people know where their food comes from and how to prepare it. They seek comfort and quality in their food. I wanted to share that real food experience with Washington, D.C.

owner-chef christianne ricchi

Food Club Offering: June 1-6

Panzanella
Salad of crispy toasted croutons, tomato, cucumber, red onions, basil and EVOO

Penne Strascicate
Pasta quills “dragged through” Tuscan beef sugo

Arista e Patate alla Ghiotta
Roasted loin of pork with fresh sage and spices served with roasted rosemary potatoes

Bongo Bongo
Chocolate-dipped profiteroles filled with chantilly cream

Featured wine: Tenuta Di Arceno, Chianti Classico 2017
2017 was a one-of-a-kind vintage! “This shows beautiful freshness and poise, thanks to vivid dark cherries and bright herbs. Medium body with fine-grained tannins, loads of tangy fruit and a finely tuned yet structured finish. Salty aftertaste. Delicious.” James Suckling, 93pts


Home Page

During my time in Tuscany I was inspired by the role of food in Italian culture. Food is a lifestyle in Tuscany people know where their food comes from and how to prepare it. They seek comfort and quality in their food. I wanted to share that real food experience with Washington, D.C.

owner-chef christianne ricchi

Food Club Offering: June 1-6

Panzanella
Salad of crispy toasted croutons, tomato, cucumber, red onions, basil and EVOO

Penne Strascicate
Pasta quills “dragged through” Tuscan beef sugo

Arista e Patate alla Ghiotta
Roasted loin of pork with fresh sage and spices served with roasted rosemary potatoes

Bongo Bongo
Chocolate-dipped profiteroles filled with chantilly cream

Featured wine: Tenuta Di Arceno, Chianti Classico 2017
2017 was a one-of-a-kind vintage! “This shows beautiful freshness and poise, thanks to vivid dark cherries and bright herbs. Medium body with fine-grained tannins, loads of tangy fruit and a finely tuned yet structured finish. Salty aftertaste. Delicious.” James Suckling, 93pts


Home Page

During my time in Tuscany I was inspired by the role of food in Italian culture. Food is a lifestyle in Tuscany people know where their food comes from and how to prepare it. They seek comfort and quality in their food. I wanted to share that real food experience with Washington, D.C.

owner-chef christianne ricchi

Food Club Offering: June 1-6

Panzanella
Salad of crispy toasted croutons, tomato, cucumber, red onions, basil and EVOO

Penne Strascicate
Pasta quills “dragged through” Tuscan beef sugo

Arista e Patate alla Ghiotta
Roasted loin of pork with fresh sage and spices served with roasted rosemary potatoes

Bongo Bongo
Chocolate-dipped profiteroles filled with chantilly cream

Featured wine: Tenuta Di Arceno, Chianti Classico 2017
2017 was a one-of-a-kind vintage! “This shows beautiful freshness and poise, thanks to vivid dark cherries and bright herbs. Medium body with fine-grained tannins, loads of tangy fruit and a finely tuned yet structured finish. Salty aftertaste. Delicious.” James Suckling, 93pts


Home Page

During my time in Tuscany I was inspired by the role of food in Italian culture. Food is a lifestyle in Tuscany people know where their food comes from and how to prepare it. They seek comfort and quality in their food. I wanted to share that real food experience with Washington, D.C.

owner-chef christianne ricchi

Food Club Offering: June 1-6

Panzanella
Salad of crispy toasted croutons, tomato, cucumber, red onions, basil and EVOO

Penne Strascicate
Pasta quills “dragged through” Tuscan beef sugo

Arista e Patate alla Ghiotta
Roasted loin of pork with fresh sage and spices served with roasted rosemary potatoes

Bongo Bongo
Chocolate-dipped profiteroles filled with chantilly cream

Featured wine: Tenuta Di Arceno, Chianti Classico 2017
2017 was a one-of-a-kind vintage! “This shows beautiful freshness and poise, thanks to vivid dark cherries and bright herbs. Medium body with fine-grained tannins, loads of tangy fruit and a finely tuned yet structured finish. Salty aftertaste. Delicious.” James Suckling, 93pts


Home Page

During my time in Tuscany I was inspired by the role of food in Italian culture. Food is a lifestyle in Tuscany people know where their food comes from and how to prepare it. They seek comfort and quality in their food. I wanted to share that real food experience with Washington, D.C.

owner-chef christianne ricchi

Food Club Offering: June 1-6

Panzanella
Salad of crispy toasted croutons, tomato, cucumber, red onions, basil and EVOO

Penne Strascicate
Pasta quills “dragged through” Tuscan beef sugo

Arista e Patate alla Ghiotta
Roasted loin of pork with fresh sage and spices served with roasted rosemary potatoes

Bongo Bongo
Chocolate-dipped profiteroles filled with chantilly cream

Featured wine: Tenuta Di Arceno, Chianti Classico 2017
2017 was a one-of-a-kind vintage! “This shows beautiful freshness and poise, thanks to vivid dark cherries and bright herbs. Medium body with fine-grained tannins, loads of tangy fruit and a finely tuned yet structured finish. Salty aftertaste. Delicious.” James Suckling, 93pts


Home Page

During my time in Tuscany I was inspired by the role of food in Italian culture. Food is a lifestyle in Tuscany people know where their food comes from and how to prepare it. They seek comfort and quality in their food. I wanted to share that real food experience with Washington, D.C.

owner-chef christianne ricchi

Food Club Offering: June 1-6

Panzanella
Salad of crispy toasted croutons, tomato, cucumber, red onions, basil and EVOO

Penne Strascicate
Pasta quills “dragged through” Tuscan beef sugo

Arista e Patate alla Ghiotta
Roasted loin of pork with fresh sage and spices served with roasted rosemary potatoes

Bongo Bongo
Chocolate-dipped profiteroles filled with chantilly cream

Featured wine: Tenuta Di Arceno, Chianti Classico 2017
2017 was a one-of-a-kind vintage! “This shows beautiful freshness and poise, thanks to vivid dark cherries and bright herbs. Medium body with fine-grained tannins, loads of tangy fruit and a finely tuned yet structured finish. Salty aftertaste. Delicious.” James Suckling, 93pts


Home Page

During my time in Tuscany I was inspired by the role of food in Italian culture. Food is a lifestyle in Tuscany people know where their food comes from and how to prepare it. They seek comfort and quality in their food. I wanted to share that real food experience with Washington, D.C.

owner-chef christianne ricchi

Food Club Offering: June 1-6

Panzanella
Salad of crispy toasted croutons, tomato, cucumber, red onions, basil and EVOO

Penne Strascicate
Pasta quills “dragged through” Tuscan beef sugo

Arista e Patate alla Ghiotta
Roasted loin of pork with fresh sage and spices served with roasted rosemary potatoes

Bongo Bongo
Chocolate-dipped profiteroles filled with chantilly cream

Featured wine: Tenuta Di Arceno, Chianti Classico 2017
2017 was a one-of-a-kind vintage! “This shows beautiful freshness and poise, thanks to vivid dark cherries and bright herbs. Medium body with fine-grained tannins, loads of tangy fruit and a finely tuned yet structured finish. Salty aftertaste. Delicious.” James Suckling, 93pts


Home Page

During my time in Tuscany I was inspired by the role of food in Italian culture. Food is a lifestyle in Tuscany people know where their food comes from and how to prepare it. They seek comfort and quality in their food. I wanted to share that real food experience with Washington, D.C.

owner-chef christianne ricchi

Food Club Offering: June 1-6

Panzanella
Salad of crispy toasted croutons, tomato, cucumber, red onions, basil and EVOO

Penne Strascicate
Pasta quills “dragged through” Tuscan beef sugo

Arista e Patate alla Ghiotta
Roasted loin of pork with fresh sage and spices served with roasted rosemary potatoes

Bongo Bongo
Chocolate-dipped profiteroles filled with chantilly cream

Featured wine: Tenuta Di Arceno, Chianti Classico 2017
2017 was a one-of-a-kind vintage! “This shows beautiful freshness and poise, thanks to vivid dark cherries and bright herbs. Medium body with fine-grained tannins, loads of tangy fruit and a finely tuned yet structured finish. Salty aftertaste. Delicious.” James Suckling, 93pts


Home Page

During my time in Tuscany I was inspired by the role of food in Italian culture. Food is a lifestyle in Tuscany people know where their food comes from and how to prepare it. They seek comfort and quality in their food. I wanted to share that real food experience with Washington, D.C.

owner-chef christianne ricchi

Food Club Offering: June 1-6

Panzanella
Salad of crispy toasted croutons, tomato, cucumber, red onions, basil and EVOO

Penne Strascicate
Pasta quills “dragged through” Tuscan beef sugo

Arista e Patate alla Ghiotta
Roasted loin of pork with fresh sage and spices served with roasted rosemary potatoes

Bongo Bongo
Chocolate-dipped profiteroles filled with chantilly cream

Featured wine: Tenuta Di Arceno, Chianti Classico 2017
2017 was a one-of-a-kind vintage! “This shows beautiful freshness and poise, thanks to vivid dark cherries and bright herbs. Medium body with fine-grained tannins, loads of tangy fruit and a finely tuned yet structured finish. Salty aftertaste. Delicious.” James Suckling, 93pts


Home Page

During my time in Tuscany I was inspired by the role of food in Italian culture. Food is a lifestyle in Tuscany people know where their food comes from and how to prepare it. They seek comfort and quality in their food. I wanted to share that real food experience with Washington, D.C.

owner-chef christianne ricchi

Food Club Offering: June 1-6

Panzanella
Salad of crispy toasted croutons, tomato, cucumber, red onions, basil and EVOO

Penne Strascicate
Pasta quills “dragged through” Tuscan beef sugo

Arista e Patate alla Ghiotta
Roasted loin of pork with fresh sage and spices served with roasted rosemary potatoes

Bongo Bongo
Chocolate-dipped profiteroles filled with chantilly cream

Featured wine: Tenuta Di Arceno, Chianti Classico 2017
2017 was a one-of-a-kind vintage! “This shows beautiful freshness and poise, thanks to vivid dark cherries and bright herbs. Medium body with fine-grained tannins, loads of tangy fruit and a finely tuned yet structured finish. Salty aftertaste. Delicious.” James Suckling, 93pts



Comments:

  1. Hrytherford

    It is a pity that I can not express myself now - is taken a lot. I will be back - I will absolutely express the opinion.

  2. Yorg

    Without much exaggeration, we can say for sure that the post covered the topic 100 percent. :)

  3. Alfonso

    How long can you say ...



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