• 02Aug

     

    John Shields of Gertrude’s, PBS’s Coastal Cooking, and the New Chesapeake Kitchen was the MC and crab disassembling demonstrator at last week’s Crab & Beer Dinner at Wildfire in Tysons. Evolution Brewing of Salisbury, MD was on hand to pair and serve their fine brews.

    Properly-spiced Maryland blue crab served alongside a plastic lobster bib, mallet, and beach bucket for the shells was our first course of the evening. John showed everyone a proper technique to get out all the succulent meat in an expedient manner. He’s even studied with professional crab pickers. The blue crab was paired with Evolution’s Delmarva Pure Pils.

    Crab Spaghetti with summer vegetables and lobster sauce followed as the second course. Large chunks of fresh and delicious crab topped the spaghetti. The lobster sauce was made from a nicely reduced sauce. The dish was both fresh and delicate. This course was paired with Evolution’s Pine’hop’le IPA.

    Tender and savory Crab Crusted Bacon Wrapped Filet Mignon in a roasted shallot-sherry wine reduction completed the pre-dessert courses. The steak dish was paired with Evolution’s Exile Red Ale.

    Dessert was served last, an orange pound cake with seasonal mixed berries and fluffy whipped cream.

    Keep an eye out for other extraordinary dinners at Wildfire. The next few months will bring another beer dinner, a single malt scotch Dinner, and a Wine dinner.

    Our thanks to Chef Moreno Espinoza (pictured above on the left) who joins us annually from Chicago to cook for this wonderful event.

    -JAY

  • 07Dec

    Thanks Cuba Libre and their new Executive Chef Brad Smith, John Shields (and the signed cookbooks he gave as gifts), and the wonderful bloggers at DC Food Blogger Happy Hour for a wonderful happy hour. The food and drinks were excellent. I was impressed with the malanga chips, dips, shrimp ceviche, and baby octopus. I’ll definitely go back to try more items.

    “A native Washingtonian, Brad Smith graduated with distinction from L’Academie de Cuisine in Gaithersburg, Maryland, in 1995.” Chef Smith was formerly the Chef de Cuisine at The Cuba Libre Flagship in Philly.

    -JAY

    Cuba Libre Restaurant & Rum Bar Menu, Reviews, Photos, Location and Info - Zomato

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