Recipe Roundup: Holiday Dinner Menu

Chilled Oysters with Cucumber Water

This Christmas, forget the goose and sticky pudding and serve this decadent, nontraditional menu instead. This meal would also be perfect for an intimate New Year's Eve dinner party. Chilled Oysters with Cucumber Water Sweet and briny oysters on the half shell are paired with a spicy cucumber–ginger mignonette. Fennel and Arugula Salad This light, lemony salad can be taken to the next level with a pinch of fennel pollen and a little smoked sea salt. Lobster Stew An indulgent, yet homey, main course from Canal House's Melissa Hamilton and Christopher Hirsheimer.

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Recipe: Lee Chizmar's Oysters with Crisp Shiitakes, Scallions, and Roasted Shiitake Mignonette

Oysters with Crisp Shiitakes, Scallions, and Roasted Shiitake Mignonette Chef Lee Chizmar's uses roasted shiitakes and Champagne vinegar to make a festive mignonette for these oysters on the half shell.

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The Perfect Saturday?

The Vices That Made Virginia Having your fill of oysters, bourbon, cigars, and bluegrass sounds like a great way to spend a Saturday. Add a Virginia pig roast and, well, now you really have a party. These are just some of the highlights of The Vices That Made Virginia, a fundraiser to benefit the new partnership between Arcadia Center for Sustainable Food & Agriculture and the National Trust for Historic Preservation. All proceeds will go toward helping this innovative venture create a vibrant, secure, and equitable local food system in the national capital region. WHEN? Saturday, November 6, 2010 WHERE?  Woodlawn in Alexandria, VA

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