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)

[Registration: Ellen@EquinoxRestaurant.com]

*Class size limited to 12 (+invite for a guest to enjoy your dinner)

Mothers Day at Equinox

Love your Mother’s Day Menu

Sunday May 13^th, 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