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TableHopping
All Things Irish
Everyone is Irish on St. Patrick's Day, and truly this Parade is
for everyone. It is a family day. A day when people come together
to enjoy the sharing of culture, the celebration of being Irish
or almost Irish and to enjoy a well-planned, well-run event that
is worth the trip to Constitution Avenue to set the tone of Spring.
The first St. Patrick's Day Parade in Washington, D.C., was held
in 1971 and traveled along Massachusetts Avenue from Dupont Cirlce
to the statue of Robert Emmet. Since then, this annual affair has
grown from what was little more than a leisurely stroll by a few
hundred participants to what is now being called "The Nation's
St. Patrick's Day Parade."
In 1974, the Constitution Avenue route was established and the march
became a full-scale Parade with Marching Bands, Pipe Bands, our
Nation's Military, Police, and Fire Departments as well as Floats,
Novelty Groups and those marchers wearing green. Trophies are now
awarded in a number of categories to participants. The Parade this
year will be on Sunday, March 13, noon to 3 p.m., from 7th to 17th
Street.
Remember, parking, as for any event downtown is difficult and we
recommend Metrorail. The Smithsonian or Federal Triangle exits on
the orange/blue lines are recommended. We also recommend exiting
at the Archives/Navy Memorial Metro stop on the Yellow/Green lines,
the Smithsonian stop on the Blue/Orange lines, or the L'Enfant Plaza
stop on the Blue/Orange/Yellow/Green lines.
Now that you’ve seen the Parade, here’s
what’s happening at local Irish pubs around town on St. Paddy’s
Day, March 17.
Dubliner Restaurant and Pub
520 North Capitol Street Northwest
202-737-3773
The Dubliner offers a jig and a pint of Guinness -- the atmosphere
of a traditional Irish pub. The food is warm and hearty, like the
shepherd's pie, and there is often a live band or a musician to
rally the guests into a song. The Dubliner seems to serve an older
and more conservative clientele than its neighbor, The Irish Times.
Both places are mad-houses on St. Patrick's day. You'll find that
Dubliner Restaurant And Pub focuses on an Irish cuisine. Expect
the average entree to cost $8 to $12.
FADO IRISH PUB
808 Seventh St., NW
(202) 789-0066
Restaurant and pub, near the MCI Center, featuring traditional Irish
cuisine and known for its great selection of beer. Once described
as the Disney of Irish bars.
Ireland’s Four Provinces
3412 Connecticut Avenue, NW
202-244-0860
Ireland's Four Provinces (The 4P's) celebrates 25 years as
DC's favorite Irish pub. A warm, friendly atomosphere where
you can enjoy a good meal or a nice pint with friends. Open
each day at 5:00 pm except on Fridays when we open one hour earlier
at 4:00pm. 13 beers on tap including: Guinness (served in 20
oz. Imperial pint), Bare Knuckle Stout, Harp, Smithwick’s,
Boddington’s, Bulmer’s Hard Cider, 4P’s Amber
Ale, 4P’s Hefewiesen, yuengling. Live Irish Entertainment
all day on the 17th. A
True Irish Pub.
Kelly's Irish Times Pub
14 F Street Northwest
202-543-5433
"The Irish Times," as it is known to most Washingtonians,
is a popular meeting place for Capitol Hill staff and Congresspeople
alike. Said to be one of Ted Kennedy's favorite restaurants in the
city, the restaurant prides itself on its Irish atmosphere. The
whisky, ale, and stout flow freely from the long bar, and the food
is more bar-fare than traditional Irish. A young, crowded, single
scene dominates on the weekends. Expect the average entree to cost
under $8.
Nanny O'Briens
3319 Conneticut Avenue, Washington
(202) 686-9189
Our favorite Irish pub, Nanny O'Briens was established in 1993 by
the Lyons family (Dungarvan, Co. Waterford) and the Gaffney family
(Tralee, Co. Kerry). It is named after Gerry Lyons' mother, Nanny
O'Brien. Nanny's location in DC was formerly named Gallagher's Irish
Pub, which gave a fledgling musician her start in the entertainment
world, namely Mary Chapin Carpenter. Nanny's has the great Irish
music, the tasty pub grub, and the best pint. Music all day on
March 17.
Lulu’s Nightclub
1217 22nd Street NW
If you can’t wait for the 17th, check out the pre-St. Patrick’s
Day Shamrock jam at Lulu’s. Over 1,000 people attend this
party every year! Put on your favorite green clothes and celebrate
the spirit of Ireland at the area's biggest pre-St. Patrick's Day
Jam. Irish magic, caricaturist, decorations, world’s largest
leprechaun, it’s all here. Saturday, March 12, from 9:00 PM
- 2:30 AM.
Billy Martin's Tavern
1264 Wisconsin Ave., NW
202-333-7370
Martin's has hosted over 70 St. Patty's Celebrations! This March
17 will be no different. Michael Joseph Kelly and Kevin Patrick
Delaney will be behind the bar, as usual. On the 18th, Martin’s
will offer a St. Patty’s Recovery Brunch where stories and
lies from the night before will be told.Nathans
Corner of Wisconsin & M
We’re not sure what Nathans is planning for St. Paddy’s
Day; they’re not talking to us at the moment. Seems like we
left them out of the Thanksgiving guide or something––we’re
not sure, but after we have a few pints at Martin’s we’ll
wander over there to see what’s up.
Other favorites about town include:
Claddagh’s Restaurant
1500 New Hampshire Avenue, NW,
202-483-6000
Murphy's Irish Pub
2609 24th Street, NW
202-462-7171
Irish Channel
500 H St. NW, Washington
202-216-0046
McFadden’s
2401 Pennsylvania Ave, NW
202-233-2338
Murphy’s
2609 24th St, NW
202-462-7171
Finn Mac Cool’s Cork Publick House
713 8th St, SE
202-547-7100
An authentic Irish pub experience. Serves Beamish, a beer brewed
in Cork and supposedly not available on tap anywhere else in the
city.
And out in Great Falls, where the Irish live, there is only one
place to go on St. Patrick’s Day–and that’s Old
Brogue, 760-c Walker Road, 703-759-3309.
Cherry Picks Show Off the Creativity of
DC’s Chefs
Washington, DC’s top chefs will join in the
National Cherry Blossom Festival tradition by serving up recipes
inspired by the city’s famous spring blooms. As the nation’s
capital celebrates the festival, March 26-April 10, 2005, cherry-infused
dishes will take center stage at some of the city’s most celebrated
restaurants. From sumptuous entrees to decadent desserts, Cherry
Picks show off the creativity of Washington, DC’s leading
culinary talents.
For a taste of springtime, sample the 2005 National Cherry Blossom
Festival’s Cherry Picks:
Bangkok Joe’s Dumpling Bar & Café, featuring Chef/Owner
Aulie Bunyarataphan’s three-course menu: Crispy Honey Wontons
with Cherry Sweet and Sour Dip; Tempura-battered Flounder Filet
with Spicy Tamarind-Cherry Sauce, Spinach Noodles, Spring Mixed
Vegetables and Chili Oil; and Cherry Pudding with Crystalized Ginger
and Crème Anglaise.
Brasserie Les Halles, featuring Rabbit Terrine with Cherries and
Kirsch; Roasted Duck Breast with Cherry Sauce and Braised Cabbage;
Roasted Pork Loin with Port and Cherry Sauce; and Meringue Pillows
with Sweet and Sour Cherry Mousse.
Café 15, featuring a recipe inspired by Executive Chef Antoine
Westermann, Sauteed Sweet Cherries in Olive Oil, Almond Crumble
with Pistachio Ice Cream.
Café MoZU, featuring Pastry Chef James Satterwhite’s
Chocolate Cherry Napoleon (carmelized puff pastry layered with dark
chocolate chantilly and served with a mixed cherry compote and almond
ice cream).
Ceiba, featuring Executive Pastry Chef David Guas’ Warm Sopapillas
with Spiced Honey Syrup and Sour Orange and Cherry Chutney.
Charlie Palmer Steak, featuring Executive Chef Bryan Voltaggio’s
Grilled Quail with Bing Cherry Preserves, Foie Gras Confit, and
Vanilla Scented Brioche.
Circle Bistro, featuring Executive Chef Brendan Cox’s three-course
menu, Terrine of Hudson Valley Foie Gras with Sour Cherry Compote
and Black Pepper Vinaigrette; Roasted Muscovy Duck with Swiss Chard
and Roasted Rainier Cherries; Bittersweet Chocolate Torte with Black
Cherry Ice Cream and Crème Fraiche Anglaise.
Michel Richard Citronelle, featuring Executive Chef Michel Richard’s
Cherry Tower.
Cloud Dining Lounge, featuring Chef Vincent Torres and Owner Savino
Recine’s Grilled Shrimp Marinated with Cherries.
DC Coast, featuring Executive Pastry Chef David Guas’ Sour
Cherry Strudel with Orange Cream and Spiced Hot Chocolate Shooter.
Fahrenheit, featuring Executive Chef Frank Belosic’s Venison
with Mole, Cherry, Apple and Onion Compote.
The Grill, featuring Executive Sous Chef Brian McHugh’s Roulade
Duck Saddle Hot smoked with Jasmine and Cherry.
Harry’s Tap Room, featuring Roast Pork Loin with Cherry and
Brie Cheese Garlic Mashed Potatoes and Panna Cotta with Black Cherry
Compote.
The Melting Pot, featuring Cherries Jubilee Chocolate Fondue.
McCormick & Schmick’s Seafood Restaurant and M & S
Grill, featuring Cherry Trifle.
The Oceanaire Seafood Room, featuring Executive Chef Rob Klink’s
Surf & "Turf" (pan-seared tuna & duck confit,
served with a cherry cabernet reduction).
Palette, featuring Executive Chef James Clark’s three-course
cherry blossom menu: Foie Gras Torchone with Sour Cherry Compote
& Toasted Brioche; Seared Axis Venison Tenderloin, with Sun-dried
Cherry & Andouille Dressing, Cippolini Reduction; and Almond
Cherry Fritter with Amaretto Ice Cream and Cardamom Burnt Honey.
Potowmack Landing, featuring Executive Chef Duane Keller’s
Spring Trio: Broiled Lobster, Pan Roasted Sea Scallops, and Pistachio
Crusted Chilean Sea Bass on Basmati Rice with Rappahannock County
Asparagus and a Sun-dried Cherry-Pinot Noir Beurre Rouge.
Ristorante Tosca, featuring Executive Chef/ Owner Cesare Lanfranconi’s
Seared Duck Breast with Sauteed Swiss Chard, Gorgonzola Potato Tart
and Cherry-Grappa Sauce.
Rosa Mexicano, featuring Chef James Muir and Culinary Director Roberto
Santibañez’s Mexican Sushi Celebration: Atún
Rollo (In a roll, tuna and fresh cherries wrapped with avocado and
spiced rice with cucumber yogurt sauce and a cherry-pico de gallo).
Cono-Hamachi (Yellow tail wrapped around rice with seaweed, cherry-chipotle
molasses and braised romaine); Camaron que se Duerme (Whole habanero-guajillo
marinated shrimp topped with a roasted Serrano-crab-chipotle aioli
and a lime-cherry dressing); and Tempura shrimp (Coconut tempura
shrimp wrapped around rice and seaweed and served with a chile ancho-cherry
dipping sauce).
Sea Catch, featuring Cherry Clofoti.
Taberna del Alabardero, featuring Executive Chef Santi Zabaleta’s
Almond Pastry with Brandy Cherry Compote and Black Cherry Ice Cream.
Ten Penh, featuring Pastry Chef Jason Andelman’s Warm Bittersweet
Chocolate Cake with Cherry-Ginger Sauce and Cherry Ice Cream.
The Willard InterContinental, featuring Executive Chef Guénaël
Le Berre’s three-course lunch and four-course dinner of Asian
delights, served in The Willard Room. The Willard’s Café
1401 will offer a Japanese-themed lunch buffet with optional sake
pairing. Cherry Blossom Afternoon Tea, featuring cherry scones with
clotted cream, cherry tea cake, chilled cherry soup, cherry cheesecake,
and more, will be served Wednesday through Sunday in Peacock Alley,
from 2 p.m. to 6 p.m.
Popular local bars will also join in the celebration with special
themed cocktails designed for the festival:
Bangkok Joe’s Frozen Cherry Bellini (Champagne, Bing cherries,
Cream Sherry, and lime juice).
Ceiba’s Brazilian Sunrise (Stoli Vanilla, Grenadine, mixed
with the Brazilian cherry soda Guarana).
The Ritz-Carlton, Georgetown’s Degrees Bar’s Cherry
Blosso-tini (Bacardi Razz, Cherry Liquor, White Crème de
Cacao, and toasted almonds).
Mie N Yu’s Effen Cherry Pom Martini (Effen Black Cherry Vodka
and fresh pomegranate juice).
The French Culinary Institute Comes
to Washington
Top U.S. Culinary School Visits Nation’s Capital March 31-April
2
The French Culinary Institute’s (The FCI)
world–renowned deans will visit Washington D.C. March 31-April
2 in an unprecedented tour of the Capital, according to The FCI
Founder and CEO, Dorothy Cann Hamilton. The FCI's prestigious group
of Deans include: Master Chefs Jacques Pépin, Alain Sailhac,
André Soltner, Jacques Torres and newly appointed dean of
Food Journalism, Alan Richman.
Activities will include a dinner prepared by The FCI’s Dean
at Aquarelle Restaurant at The Watergate Hotel and a day of French
cooking, wine tasting, lectures and lunch as part of the Smithsonian
Resident Associates Program. All events are open to the public.
“New York City is a stone’s throw from D.C. We want
aspiring chefs, restaurateurs and food writers in the D.C. area
to learn about the school, and we also enjoy seeing our alums,”
said Hamilton.
"The French Culinary Institute is the best cooking school in
the U.S.,” said The FCI Alum and Chef Christophe Poteaux,
of The Watergate Hotel’s Aquarelle. “Students learn
how to cook. Unlike other schools, The FCI focuses on the core skills
that every chef expects their cooks to know,” said Poteaux.
The culinary tour kicks-off Thursday, March 31, with a dinner hosted
by Chef Poteaux, at Aquarelle. The special menu, created by The
FCI's four-star deans, will be prepared by Chef Poteaux. All patrons
of Aquarelle will have the option to select either The FCI's special
menu or the restaurant's standard menu. For more information please
call: (202) 298-4455.
On Friday, April 1, The FCI will host an open house at The Watergate
for DC area alumni and prospective students. Students interested
in learning more about The FCI career programs may call (888) FCI-CHEF.
On Saturday, April 2, at The Ritz-Carlton (1150-22nd Street NW),
The FCI will partner with the Smithsonian Associates for an all-day
culinary extravaganza. Attendees will gain a perspective on the
last 30 years of French food in the U.S. with culinary icons and
The FCI deans, Jacques Pépin, Alain Sailhac, André
Soltner, Jacques Torres, and Alan Richman.
The program is open to members of the Smithsonian Resident Associates
and to the public. The public admission is $281 ($225 for Smithsonian
Resident Associates) For information or to register call (202) 357-3030,
fax 202-786-2034. or Email rap@tsa.si.edu. Website: www.residentassociates.org.
The first seminar of the day at 9:30 a.m. is entitled "French
Food Today: What Is It? Where is It?" Panel moderators Dorothy
Cann Hamilton and Alan Richman will lead the deans through a comparison
of today’s French cooking in the U.S. with the traditions
of their classical French training.
From 10:45 a.m. to 12:15 p.m., two of the deans will be paired off
in dueling cooking demos and tastings: Alain Sailhac and André
Soltner. Chef Alain will prepare Potato Mushroom Galette and Chef
André will prepare Salmon en Croûte.
At 12:30 p.m. guests will sit down for lunch French-American style
while keynote speaker Alan Richman interprets French and American
culinary relations and shares his personal view of French food today.
From 2:15 p.m. until 3:15 p.m. dueling deans Jacques Torres and
Jacques Pépin demonstrate how to prepare their favorite desserts.
Chef Pépin will prepare Crepes Suzette and Chef Torres will
demonstrate how to make his famous chocolate creations. Tastings
of the desserts will also be offered.
From 3:30 p.m. until 4:30 p.m. attendees will enjoy a French wine
tasting seminar. At the conclusion of the day, the deans will be
signing cookbooks and answering questions.
The French Culinary Institute, located in the heart of NYC's culinary
scene, was founded in 1984. At this prestigious school, students
learn the 250 basic competencies that form the building blocks of
all Western cuisine. Founded on the principle of "total immersion"
training, The FCI creates exceptional Culinary and Pastry chefs
in six months by day, nine months by night.
18th Annual
Taste of the Nation
Flavor and Style mark the 18th annual Taste of the Nation, presented
by Share Our Strength, where Washington DC's top restaurants will
gather once again to fight hunger on March 24th, 2005. This year's
gala event will be held at the Marriott Wardman Park (2660 Woodley
Road NW, Washington, DC) with a VIP preview from 6:00 pm - 7:00
pm and general admission from 7:00 pm - 10:00 pm. Restaurant participants
include newcomers Restaurant Eve and Aria Trattoria and resident
favorites Equinox and Zola. One hundred percent of proceeds from
the Taste of the Nation will be donated to Share Our Strength's
mission to end childhood hunger in the next twenty years.
The VIP section will feature dedicated seating, a full bar, as well
as cuisine from the Ritz Carlton. A new benefit for VIP guests is
guaranteed access to the Kimpton Hotels & Restaurant "As
Hip As You Wanna Be" exclusive lounge. Located in the upstairs
balcony, the lounge will feature a DJ, tarot card readings and massages,
as well as a full bar. General admission guests can experience the
"As Hip As You Wanna Be" lounge for an additional $35
in advance or $50 at the door.
Tickets are $75 for general admission and $200 for VIP admission.
For tickets and information, please call 1-877-26-TASTE.
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