Tuesday, May 29, 2012

Summer Cooking Classes

FRESHFARM Market by the White House
with the culinary team of Equinox Restaurant.
Join Chef Todd Gray
And chefs Karen Nicolas & Scott Galigeos
for an unparalleled culinary experience. You’ll stroll the farmers market stalls and pick up fresh ingredients for a delicious dinner
After work
Invite a friend to come with you and meet the chefs back at
Corcoran Gallery of Art
In the
Muse Café Kitchen
for a happy hour and with chefs guidance to pull it all together into a memorable seasonal meal.

Market Tour: 11:30- 12:30: Tour the Freshfarm Market by
the White House and pick fresh ingredients for a delicious dinner.
Class: 6pm – 7:30pm: Enjoy happy hour and cooking lesson in the kitchen of Todd Gray’s Muse at the Corcoran Gallery of Art
Dinner: 7:30 – 9pm

Market Tour, Cooking Lesson & Dinner for Two 
June 21, July 26, August 30, or September 27
$40 per person (plus tax & gratuity)
*Class size limited to 12 (+invite for a guest to enjoy your dinner)

Tuesday, May 1, 2012

Mothers Day at Equinox

Love your Mother’s Day Menu
Sunday May 13th, 2012
12pm - 4pm

First Course
Roasted Jerusalem Artichoke and Black Walnut Soup
Shaved Snap Peas, Meyer Lemon Gelee

Organic Burgundy Escargot Smoked in Hay  
Morel Mushroom Veloute, Sea Beans, Pancetta, 
Toasted Garlic Butter

Creamed Cauliflower Orzo “Risotto”  
Picholine Olives, English Peas, Red Ribbon Sorrell

Equinox Spring Vegetable Salad  
Escarole Hearts, Fiore Sardo Cheese, Lemon Anchovy Vinaigrette

Citrus Marinated Rainbow Beets  
Rhubarb Compote, ‘Cottage’ Feta Cheese, Glazed Macadamia Nuts

Northern Neck Mixed Lettuce Salad
Shaved Parmesan, Sherry Mustard Vinaigrette

Main Course
Pan Roasted Cape Cod Diver Scallops  
Grilled Mushrooms, Young Broccolini, Spring Garlic ‘Soubise’

Hand Cut Ferrucine Pasta
Marcho Farm’s Veal Bolognese. Fava Beans, Baby Spinach

Creekstone Farms Angus Beef Striploin  
Wild Ramp Spaetzle, Le Bocage Shiitake Mushrooms, Hot Bacon Vinaigrette

‘Milk and Honey’ Mennonite Breast of Chicken 
Wild Spinach, Caramelized Eggplant, Sunflower Seeds

Olive Oil Poached Carolina Cobia Loin     
Yukon Gold Potato Puree, Broccolini, Gold Raisins, Pickled Green Almonds

Brioche French Toast  
Strawberry Yuzu Jam, Spiced Pecan Streusel, 
Pennsylvania Maple Syrup

Equinox Eggs Benedict  
Shaved Serrrano Ham, Tomato Marmalade, Traditional Hollandaise Sauce

Dessert Course
Vanilla Bean Panna Cotta
Blue Ridge Strawberries, Sheep’s Milks Ice Cream, Shortbread Crumble

Dark Chocolate Tart
Vanilla Bean Ice Cream, Coffee-Chocolate Crumble 
and Cocoa Coulis

Extra Virgin Olive Oil Cake
Créme Fraiche Sorbet, Sweet & Sour Rhubarb, Spring Blossoms

California Pistachio Tea Cake
Lemon Verbena Ice Cream and Garden Mint Coulis

The Burton Wood Trio of Ice Cream or Sorbet
Seasonal Selection of Homemade Flavors

$45 for Three Courses plus Beverages, Tax and Gratuity
$30 for Children Under Twelve

Additional Sides for the Table

Grilled Jumbo Asparagus 8  
Hazelnut Parsley Pesto, Aged Parmesan

Pan Roasted Broccoli Florets 7  
Chili Flakes, Roasted Garlic, Lemon

Truffled Macaroni and Cheese 12  
                                 Elbow Macaroni, Vermont Cheddar        

Crispy Eggplant Frites 7  
Roasted Tomato and Wild Ramp Aioli

Wednesday, April 18, 2012

A Wine Dinner at The Wine Cooperative with Mike Benzinger presenting his sustainable and organic wines - Tonight!

Chef Xavier is always a gracious host to visiting chefs. 

The Cooperative is pleased to present special guest Mike Benziger as we celebrate his wines with a special pairing menu. Our good friend Chef Xavier of The Ronald Reagan Building hosts tonights wine dinner. 

The Wine Cooperative is located on the Concourse level of the Ronald Reagan Building and International Trade Center adjacent the Federal Triangle Metro entrance.

Benziger Family Wine Dinner 

Amuse Bouche
Sautéed Duck Foie Gras with Orange Organic Quinoa, Kumquat Sauce
Benziger Chardonnay

Second Course
Warm Snail Flamiche Tart with Wild Watercress, Basil Emulsion
Benziger Pinot Noir

Third Course
Pan Roasted Sturgeon Fillet with Coconut Mango Red Himalaya Rice Pilaf, Braised Baby Bok Choy, Cabernet Sauvignon Sauce
Benziger Cabernet Sauvignon

Fourth Course
Pan Seared Wagyu Beef Tenderloin with Celery Root Mash and Pencil Asparagus Fricassee, Black Mission Fig Sauce
Benziger Tribute

Warm Almond and Plum Tart, Sea Salt Caramel Sauce
Benziger Muscato

Wednesday, March 21, 2012

Cherry Blossom Menu ~ Celebrating 100 years of Cherry Trees in DC

Cherry Blossom Menu

March 20th - April 27th

Cherry Lime Collins Cocktail upon arrival
Served with Toasted Brioche, Kiln Dried Cherry Tapenade

Ravioli of Lobster and Gulf Prawns
Sumo Citrus Butter, Radish Sprouts, Fried Nori
Momo Sauvignon Blanc, Marlborough 2010

Slow Cooked Breast of Pennsylvania Pekin Duck
Soba Noodle, Shiso, Nameko Mushrooms, Black Tea Broth
Carmel Roast Pinot Noir, Monterey 2010

Bittersweet Chocolate Tart
Yuzu Curd Geltao, Coaco Coulis
Elio Perone Biagro, Italy 2010

$75 includes beverages, tax & gratuity

Tuesday, March 20, 2012

Easter Brunch Sunday April 8th

Easter Brunch
It’s all about current spring inspirations highlighting local lamb, English peas, foraged morels and earthy asparagus. Our Easter feast offers selections from the buffet as well as selects made-to-order dishes.

April 8th, 2012
12pm – 4pm

Equinox Chopped Salad with Spring Vegetables,
Everona Piedmont Cheese and Banyuls Vinaigrette

Cauliflower Orzo “Risotto” with Bluefoot Rock Shrimp,
Picholine Olives, Mint and Preserved Lemon

Rye Flour Cavatelli Pasta with Black Trumpet Mushrooms,
English Peas, Wild Leek Volute

Hand Pulled Mozzarella,
Shaved Celery, Whipped Corn Bread, Pine Nut Pancetta Vinaigrette

Port Wine & Fig Blintzes
Vanilla Cream, Candied Orange Peel

Roasted West Coast Asparagus
Gribiche Sauce and Shaved Parmesan
Pan Roasted East Coast Halibut
Young Broccoli, Yukon Gold Potatoes, Cardamom Almond Butter
Slow Roasted Leg of Pennsylvania Lamb
Ramp Spatzle, Roasted Asparagus, Morel Mushroom Sauce

Pan Roasted Icelandic Arctic Char
Roasted Baby Red Beets, Bulgur Wheat, Watercress, Avocado Mousse
Cinnamon Brioche French toast
Roasted Banana, Pecan Streusel, Vanilla Sabayon
Hay Roasted Mennonite Chicken
Wild Nettle Gnocchi, Peas, Chanterelle Mushrooms, Walnut Truffle Sauce
Blue Crab Eggs Benedict
Buttermilk Biscuits, Crab Cake, Mustard Chive Hollandaise

Dessert Station Buffet
Easter Egg Macaroons

Orange Streusel Coffee Cake
Pineapple Upside Down Cake
Bittersweet Chocolate Tart
Cookie Selection

$45.00 adults children under 11 $25.00 plus beverages, taxes, and gratuity
Please call 202-331-8118 for reservations

Monday, March 19, 2012

Friday, March 16, 2012

Sunday Brunch at The Corcoran Featuring Live Classical Cello Music

Its going to be a beautiful day to enjoy brunch and Cherry Blossoms Downtown

Saturday, January 14, 2012

Looking Forward to Giving Back

Portrait of Alice Waters being presented to
the National Portrait Gallery on Jan., 20, 2012

We love our community and always look for ways to give back. So, we’re proud to participate in several fundraisers for some invaluable organizations. DC Central Kitchen and Martha’s Table both provide excellent, much-needed services in the DC area. Sunday Night Suppers, presented by Jose Andres, Joan Nathan and Alice Waters, is on Jan. 22. Todd will be one of a group of chefs preparing dinners in 20 private homes for this benefit. To see the impressive roster of participating chefs for Sunday Night Suppers and to register, please visit the event registration page.
Alice Waters is also the subject of an award-winning portrait being donated to the National Portrait Gallery here in DC (as shown in the graphic at top). On Jan. 20 at 7 p.m. Todd will participate in this “farm-to-gallery” chefs’ reception to celebrate the occasion, “A Taste of Portraiture, The Art of Organic: An Evening With Alice Waters.” Following a talk with Alice Waters, the chefs’ reception will feature light fare by Todd, Jose Andres, Cathal Armstrong, Haidar Karoum, Nora Pouillon and others. Info & tickets: registration page.

To benefit our animal friends, we’re co-hosting the 11th Annual Sugar & Champagne Affair, a fundraiser for the Washington Humane Society (WHS) on Feb. 1 at the Ronald Reagan Building and International Trade Center. We’ve hosted this for several years. This year’s event honors local crusaders against animal cruelty. The reception showcases fine sparkling wines and tastes from the DC area’s most talented chefs, including Jose Andres, Cathal Armstrong and Robert Wiedmaier. More than 40 restaurants will serve tastes of their specialties, ranging from Sticky Fingers Bakery to BLT Steak. Leashed dogs are welcome—and we’ll serve treats just for them at the Doggie Bar! Tickets & info: WHS website.


January 9–22, Winter Restaurant Week: Todd Gray's Watershed Restaurant: Join us for an extended Winter Restaurant Week. We are offering special 3-course Lunch and Dinner menus. Lunch is $20.12; Dinner is $35.12. Wine pairings will be available for $15 additional, and beers will be offered at our Happy Hour prices. Please contact us for reservations.

Sunday, January 15, 11 a.m. – 2 p.m.: For Dr. Martin Luther King’s birthday celebration weekend, Todd Gray’s Muse at The Corcoran will present MLK Brunch, featuring a special menu with some of Dr. King’s favorite dishes, including Martin’s Skillet Cornbread, Reverend King’s Collard Greens with Sweet Onions and Smoked Pork, and The Reverend’s favorite Pecan Pie. Relax over brunch in the glorious Corcoran Gallery atrium while being inspired by live music from DC  gospel group, Mutual Agreement. Please contact us for reservations.

After brunch, take in the Gallery’s excellent “30 Americans” exhibit, “a wide-ranging survey of work by many of the most important African American artists of the last three decades,” now extended through February 12. As always, Muse guests receive a $5 discount on Corcoran Gallery admission.

February 5: Superbowl Sunday: Todd Gray’s Watershed Restaurant will host a Superbowl viewing party featuring Happy Hour prices.

February 14: Valentine’s Day: We are presenting a special Valentine’s Day menu at Equinox. Please call 202-331-8118 for reservations.

February 17, 7–10 p.m.: Todd Gray’s Watershed Restaurant: Friday Night Skipjack Shrimp Boil: Following the great fun of our Fish Fry, Oyster Roast and Game Roast events, we’re ready to party again with another family-style Friday Night Dinner! This one will features shrimp seasoned with our signature Skipjack spice. As always, we’ll keep things lively with music by a local group and feature a local beer. Price is $75, all-inclusive (2-for-1 rate for our NoMa neighbors in zip code 20002). Watch this space for more info! Please contact us for reservations.


Pamela’s Punch events-website editor Pamela Sorenson featured us in her preview of Sugar & Champagne.

Equinox Executive Chef Karen Nicolas was interviewed by Kelly DiNardo for Food Network’s City Eats’ blog, The Plate.

Zagat.com’s Olga Boikess selected Equinox as one of “10 Options for Healthy Dining in DC.”

G-Free Foodie blogger, K.C. Pomering interviewed Todd.