Saturday, October 29, 2011

Sunday Brunch at The Muse & Friday Oyster Roast at The ’Shed


Brunch can be just the inspiration you need to rise and shine on a Sunday. Todd Gray's Muse at the Corcoran serves up our signature cuisine in that museum’s glorious classical atrium, and we now host brunch on first and third Sundays of each month, 11 a.m.–2 p.m. Please plan to join us for our next one, Nov. 6.

This Tomato Tartine featured the last of
our summer tomatoes.
Photo by Emily Clack
Make a day of it at the Corcoran, fortifying yourself for a tour of the new gallery exhibits by starting with a leisurely Brunch in our Cafe, accompanied by live music. All of our menu selections feature seasonal, local ingredients—many sourced from the nearby FreshFarm Market, by the White House. Definitely plan to catch the Corcoran’s new 30 Americans exhibit—sure to evoke meaningful brunch conversation!

Almond Vanilla Cake
Photo by Emily Clack
Our varied Brunch menu offers a range of dishes to satisfy everyone, including:
• Brussels-Style Waffles with Cinnamon Maple Syrup & Whipped Vanilla Cream
• Path Valley Roasted Beet Salad with Danish Blue Cheese & Spiced Pecans
• Chef’s Selection of Virginia Sausage; and,
• Trickling Springs Yogurt House-Made Granola with Early Autumn Berries.

For Brunch reservations, please phone 202-639-1786, or email here.


OYSTER ROAST  Todd Gray's Watershed  Fri., Nov. 18, 7–10 p.m.

Photo by Emily Clack
At Todd Gray's Watershed, our September Clambake and October Fish Fry were a blast. So, we're really looking forward to our November Oyster Roast! Our new oyster shucker, Will Sexton will ply his considerable expertise at this event. He acquired these skills in several distinguished Charleston, SC seafood restaurants before joining our Watershed family in September. 

Our Oyster Roast menu:
• Selection of East Coast Oysters Roasted from the Grill 
  with Drawn Lemon Butter and Horseradish
• Classic New England Clam Chowder
• Rosemary Buttermilk Biscuits
• Annie’s Southern Fried Chicken
• Baked Potatoes with Vermont Cheddar, Smoked Bacon & Sour Cream
• Iron Skillet String Beans with Toasted Almonds & Sweet Onions
• Chocolate Banana Bread Pudding

Again we'll feature beer by our popular local brewery, DC Brau. Simo, our bar manager is designing a special cocktail menu featuring Boyd & Blair, an excellent potato-based vodka we just discovered. He already dreamed up this unique concoction for our new “Boyd & Blair Hour” bar menu (available Mon.–Fri., 5–7 p.m. at Watershed):
The Boyd & Blair: 
Boyd & Blair Potato Vodka
Lavender Bitters, Horseradish, Lemon Sour, Red Ink Splash

The Billy Triplett Trio will play their blend of “down home organic original and cover folk rock bluegrass jams.” And, to keep everyone toasty for this al fresco event, we'll tent the patio and crank up the heat lamps!

Thanks to DC's Brightest Young Things blog for a great article on our October Fish Fry. As writer Kimberly Cardena points out, our hope is to do more for Watershed's neighborhood, NoMa, than to simply bring our "delicious interpretation of Mid-Atlantic coastal cuisine.... [We're] actively working to be a neighborhood gathering place..." 

In that spirit, for the Oyster Roast, our regular, all-inclusive rate is $75 per person—but it’s $75 for two NoMa/20002 neighbors. For all details, please visit Watershed’s events page. For reservations, please email us.

ALSO COMING UP...

Farmland Feast: “The locavore party of the year” is how DC Magazine describes this annual event, the primary fundraiser for our area’s invaluable resource, FRESHFARM Markets. On Mon., Nov. 7 at 6 p.m., Todd will join forces with a fantastic group of DC-area chefs to prepare a five-course autumn dinner with local food and wines to benefit the Market’s mission of reaching “both underserved and well-served populations of shoppers: friends, families, neighbors, environmentalists, gardeners, health professionals and, most important, healthy eaters.” For more market and event info, and to buy tickets, please visit the FreshFarm Market website.

Capital Food Fight 2011: Nov. 10, 6 p.m. is the DC Central Kitchen (DCCK) annual chefs’ challenge, and Todd will be competing against three worthy opponents, including Brian McBride of Blue Duck Tavern. Only for such a good cause would we go into battle, given our Kumbaya mentality! Also, we'll join some of DC’s other best restaurants in serving tastes of our signature dishes from Equinox and Watershed. It’s all to help raise funds for the many important DCCK programs: from feeding the hungry to culinary job training to school meal programs. Get in on the excitement, taste the great food, and, most important—help a great organization help a great many people in need! Please see info and buy tickets on the Capital Food Fight website.

Holiday Dining: We’re hosting Thanksgiving Dinner at Watershed and Equinox, with menus featuring Traditional Roasted Heirloom Turkey,
Chestnut Brioche Bread Stuffing, Little Green Beans, Cranberry Compote—and so much more! And, we’re booking holiday parties at those restaurants and happy-hour cocktail parties at Todd Gray’s Muse at the Corcoran. We also offer Todd’s holiday meals for you to bring to your own home, and full catering services for larger parties. More delicious details to come!

Holiday Getaway to Cap Cana, in the Dominican Republic: Join Todd & Ellen at a luxurious tropical resort, Fishing Lodge Cap Cana, Dec. 26–30! Todd is the Culinary Director for Salamander Hospitality (a member of the Salamander Hotels & Resorts family). Please check out these very special rates for this exotic retreat!

New Cookbook: We are wrapping up a project very close to our hearts: an ethnically diverse family cookbook that mixes Jewish cooking with today’s modern cuisine trends from a professional and home-cook point of view. We have excellent collaborators who share our joy in the process of bringing to life this labor of love: co-writer, David Hagedorn; and, photographer, Renée Comet. It's off to the publisher this week! As soon as we can, we'll let you know how to get your own copy. Meanwhile, to learn a little about it (and to see some beautiful photos of our recipes), please visit Renée Comet’s blog, CometPhoto.

Whitefish Salad on Toasted “Everything Bagel”
Photo by Renée Comet




NEW BUZZ:

Huffington Post's Rachel Tepper writes about Todd’s and Ellen’s personal food preferences in her article, “Todd Gray, Equinox Chef, Is A ‘Domestic Vegan’ At Home.”

In time for Halloween, Ellen talked about “Robert,” the personal ghost that lives in their home, on Metro Connection (a DC-based program on National Public Radio’s WAMU-FM).










3 comments:

  1. Hi, I been visiting your blog since a few months ago. Nice food you have been having. I have a food blog too. Come visit! ;) food solutions

    ReplyDelete