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