Join Chef Ris and friends tomorrow evening as the Corcoran launches "Corcoran Uncorked". The grand opening event is a book signing and tasting for Beth Kanter and Emily Pearl Goodstein's new book, Washington, DC Chef's Table: Extraordinary Recipes from the Nation's Capital. This amazing collection features some of DC's top chefs offering dishes from their kitchen to the home cook. Our infamous Butterscotch Pudding and Chef Ris's mom's Chicken Pot Pie are among the culinary all-stars' offerings. The pictures are so stunning that you will want to eat the pages. Thank goodness the recipes are provided so you don't have to. This is our January RIS Book Club selection - highly recommended!
We still have space for you on New Year's Eve! Chef Ris has created a delicious menu for the occasion. Our a la carte menu will be available as well. Call for preferred reservations.
New Year's Eve Dinner
first seating is at 5pm
marinated salmon, dill creme fraiche potatoes, cucumber, caviar and capers -- dill crackers
Parsnip and Wild Mushroom Soup
Nantucket Bay Scallop and Lobster Risotto
buttered cabbage and truffle oil
Pumpkin Ricotta Ravioli
with cranberries, walnuts, butter and sage
Breast of Muscovy Duck
with spaetzle, sauerkraut and duck confit, mustard sauce
on hominy grits with collard greens and bourbon cherry sauce
Peppered Venison Medallion
with huckleberry catsup, chestnut celery root cream, Smithfield ham and red cabbage
Braised Lamb Neck
on carrot cream with pomegranate, pine nuts and yogurt
Chocolate Baked Alaska
Champagne and Grapefruit Parfait
with oatmeal crisps and citrus caramel
$125 with wine pairings
Do we look older? Because today we are THREE. We want to thank you, our extended RIS family, for helping us grow! Stop by and celebrate with a sip of bubbly and some birthday cake. Cheers!
I know you. No really.... I do, because you're just like me. The holidays are just around the corner and you've barely recovered from Thanksgiving. There's school functions and work events, and you need to buy something for everyone including the partridge in the pear tree. But then you want to open your home and celebrate with friends. Who has time to cook? You don't want those generic grocery store party platters, you want to treat the people who've taken care of you all year long.
So what DO you serve? RIS Home Entertaining and To-Go is here for all of those needs. From starters to sides, soups and sweets - we have it all. Click on the "Holiday Sides and Pies To Go" logo on the upper right corner of our website. Voilà! One-stop shopping for your next holiday party. Just add guests.
Happy December to you! This month is a great time to gather for lunch to celebrate the holidays. With our $25, 3-course "'Tis the Season" menu, you can treat the whole crowd to Chef Ris' red and green themed offering.
Start with Roasted Red Pepper and Corn Soup, with tortillas and sour cream or a fresh market Green Salad with green beans, radishes, herbs and Champagne Dijon vinaigrette. For your entree, try the Duck Leg Confit with roasted red bliss potatoes, red beets, braised red cabbage and mustard sauce. Spice things up with the New Mexican Grilled “Christmas” Mahi Mahi - red and green chilie sauces, black beans, posole and rice. For a sweet finish, enjoy Red Velvet Cake with pistachio ice cream or Green Apple Sorbet with cranberry biscotti.
Bring the gang down and celebrate with us - 'tis the season!
If you haven't started your holiday shopping yet, now is a great time! RIS is at the Downtown Holiday Markets at 8th & F, today through Thursday from noon to 8pm. We have great holiday and seasonal treats like cranberry orange bread, vinaigrettes, hot cocoa mix and our famous chocolate macaroons. Great to give as gifts or enjoy with your family. Stop by, sample some hot soup and say hello to our friendly staff. See you soon!
Looking for some great entertainment for a good cause this Sunday? On November 11, Clyde’s Restaurant Group and The Hamilton will host a benefit concert dedicated to assist in fundraising and disaster-relief efforts in the communities affected by Hurricane Sandy.
The evening, which will be emceed by NBC4 Anchor Wendy Rieger, will include a special night of music, The Band’s Last Waltz, paying tribute to The Band’s historic 1976 Thanksgiving evening farewell concert. Guests will enjoy a “turkey parfait” dinner, just as the original audience received.
In addition to the concert, a raffle and silent auction will take place, with items ranging from tickets to Saturday Night Live taping to an overnight stay at Revel in Atlantic City.
One hundred percent of funds raised through ticket sales, silent auction and raffle, and food and beverage sales will go toward assisting the American Red Cross and their Hurricane Sandy disaster-relief efforts.
Sponsors include NBC4, American Red Cross, Cardinal Bank, Miller Coors, Bacardi, Grey Goose, Capital Meat, Keany Produce, Adams-Burch, and LibbeyGlass, among others.
Doors open at 6:30 p.m. A brief speaking portion by NBC4 Anchor Wendy Rieger and the American Red Cross will begin at 7:15 p.m., in which guests will have the opportunity to learn about the various ways they can donate to The American Red Cross. The concert is scheduled to start at 7:30 p.m. For more information and to purchase VIP tickets ($100) or standing room tickets ($25), visit www.thehamiltondc.com.
About American Red Cross: To help those who may be affected by this storm and other disasters, you can make a donation by visiting www.redcross.org or calling 1-800-RED CROSS (1-800-733-2767). You can also text the word REDCROSS to 90999 to make a $10 donation. Contributions may also be sent to our local Red Cross at 8550 Arlington Blvd. in Fairfax, VA, 22031 or the American Red Cross, P.O. Box 37243, Washington, DC 20013. The donations we receive for Red Cross Disaster Relief are put to good use. This will be a large, costly relief response due to the widespread area this devastating storm is impacting and the immediate and longer range impacts. It’s important to know that 91 cents of every dollar is used to support disaster victims. Any donation, large or small, will help.
The Red Cross is urging immediate blood and platelet donations in areas unaffected by this storm and asks that community members consider donating blood in affected areas once it’s safe to do so. To schedule an appointment to donate blood or platelets, please visit us online at redcrossblood.org or call 1-800-RED-CROSS.
About BandHouse Gigs Tribute to The Band’s Last Waltz: Artists include Bob Margolin, Steuart Smith (of The Eagles), Robbie Schaefer and Mike Clem (Eddie From Ohio), Big Joe Maher, Julia Nixon, Jon Carroll & John Jennings (from Mary Chapin Carpenters' Band), Tom Principato, Tommy Lepson, Steve Wolf, Pete Ragusa, 40 Dollar Fine, Bill Baker, Matt Wigler, The Chopteeth Horns, Scott Kurt (of Memphis 59), Jack O'Dell, Kirk Phillips, Ruthie Logsdon, Tom Lofgren, Patrice Moerman, Bill Holland, Scott Giambusso, Greg Hardin, Chuck Sullivan, John Hurd, Ronnie Newmyer, Bill Starks, Spenser Hoopes, and more.
Happy November, Dia de los Muertos, All Saints Day, and Thanksgiving month! This month we also recognize Veteran's Day, and our Lunch Club Series Menu is a tribute to all of those who have served and are serving our great country. 20% of the revenues from this menu will be donated to the following organizations: LEAP Foundation DC, TAPS (Tragedy Assistance Program for Survivors), The Wounded Warrior Project and Caring for Military Families: The Elizabeth Dole Foundation.
As with all of our monthly lunch club series menus, this is available weekdays from 11:30am to 3:00pm. Enjoy 3 delicious courses for $25. With two options per course, you need to try it at least twice!
"Salute to Our Veterans"
with Vermont maple cream
Iowa Maytag Blue Cheese Salad
with apples, cranberries, endive, walnuts and port vinaigrette
~ ~ ~ ~
Pan Fried North Carolina Trout
with beets, horseradish cream, cucumber and dill roasted potatoes
on hominy grits with collards and Kentucky bourbon cherry sauce
~ ~ ~ ~
Pennsylvania Apple Pie
with vanilla ice cream
Hot Fudge Sundae
with chocolate covered Virginia peanuts
What's a great accompaniment to our all-American menu? For a great thirst quenching option, try a Rhino Chasers Pils, Czech Pilsner, by Lost Rhino Brewing Company right out of Virginia.
RIS is back to business today and open for lunch starting at 11:30am, with dinner service starting at 5pm, for treats only; no tricks. We hope that everyone survived the storm with as little damage as possible.
On Saturday, we hosted our 2nd annual "Celebrate the Pumpkin", raising $650 for our good friends at DC Central Kitchen.
Pictured here is one of our happy young crafters with his masterpiece. Check our Facebook page for more photos.
If you missed the carving event, join us for our next RIS Holiday Craft Series event, a "Sweet Afternoon Gingerbread House event" on December 15.
Join RIS and other great DC restaurants for the American Institute of Wine & Food’s seventh annual “I LOVE CRAB CAKES” event, honoring Karen Cathey, this coming Monday, October 29. The event starts at 6:30 with emcees Chef Ris Lacoste and Chef Scott Drewno. Our Chef Sarah Biglan will host Chefs Gunnar Mikael and Saevar Steinarsson from Restaurant Satt, Rejkavik, Iceland. Come taste their take on the American Crab Cake. Guests will sample each chef’s unique take on crab cakes, along with carefully selected wines and fresh, seasonal beers from Port City Brewing Company.
The following chefs will compete to win funds for a culinary intern:
Will Artley, Pizzeria Orso
Erik Bruner-Yang, Toki Underground
Chris Clime, PassionFish
Eric Frisch, Et Viola
Thomas Leonard, BlackSalt
Marjorie Meek-Bradley, Graffiato
Wes Morton, Art and Soul
Russell Smith, Wolfgang Puck Catering
The illustrious judging panel will be: Betsey Apple, Chef Amy Brandwein, Bill Butcher, Chef Susan Callahan, Chef Janis McLean, Chef Tracy O’Grady, and Lisa Shapiro. Students from local culinary schools also will compete for a $500 scholarship.
The event will be held at Phillips Seafood, 900 Water St., S.W., Washington, DC. Please use the Crab Deck Entrance. Thank you to Phillips Seafood, Tabasco, and Port City Brewing Company for their support. Get your tickets here to join the fun!
RIS is proud to participate again this year in "From the Bay For the Bay" from October 6 to 13. Over the last decade, the Oyster Recovery Partnership has replanted hundreds of millions of oysters in the bay. Oysters are a critical species to the Bay's long term recovery -- a healthy oyster reef not only filters the Bay's waters, but also provides a firm, elevated bed that supports a community and habitat for other marine wildlife, like blue crabs and striped bass.
There are four days left to dine for the cause - RIS will donate $1 for each crab cake enjoyed at RIS during this special week. Our Jumbo Lump Crab Cake is served with melted leeks, mustard cream pickled watermelon rind and apple-celery root remoulade. Just one more reason to RIS.
Attention Oyster Lovers! If you love oysters as much as we do, join the DC Chapter of AIWF on an Oyster Adventure this Sunday, October 7.
The current oyster harvests in the Bay are unable to satisfy worldwide demand; therefore the Virginia oyster has taken a back seat to more readily-available oyster varieties, such as those harvested from the Gulf of Mexico and along the Northeast and West coasts, as well as those imported from abroad. And so, an entire generation of consumers has been deprived of enjoying what is arguably the greatest tasting oyster in the world.
Realizing this, cousins Travis and Ryan Croxton took over their Great-grandfather’s business and have a simple Mission Statement: To put the Chesapeake Bay oyster back on the map.
Your trip will begin on a chartered bus to the RRO oyster farm. Tour the facility by foot and boat. Learn about the native species the Croxton’s are so passionate about, sample oysters, and enjoy a wine and food pairing in the Merroir tasting room. Get your tickets here.
We had so much fun pairing local wines with local foods at our August Summer School class! Favorites from our students included Jefferson Chardonnay with Genoa Cheese Ravioli; White Hall Petit Verdot with Grilled Skirt Steak; and Black Ankle Terra Dulce Dessert Wine with Bay Blue Cheese.
Our last session of Summer School will be this Saturday, September 29th, from 1- 3pm. Join our Wine Director, Leah Cheston and Country Vintner Zone Leader, Jason Whiteside to explore their favorite regions and styles of fortified wine including Sherry, Madeira and Port. Learn the different techniques and traditions involved in making these classic styles. Discover the versatility of fortified wine as we taste each wine and pair them with their perfect food partner.
The cost is $55 per person. Reserve your space by contacting Natalie Christenson at 202.730.2508 or email firstname.lastname@example.org.
During the month of September, RIS salutes the beginning of school with our "Back to School" Lunch Club Menu. Chef Ris has taken your favorite cafeteria classics and is serving them with a sophisticated twist.
Start with Alphabet Soup, chicken soup with kale, wheat berries and barley, sweet potato and mushrooms, or Pizza, grilled flatbread with avocado, tomatoes, feta, yogurt and grilled onions. Mac and Cheese is served grown-up style with wild mushrooms, caramelized onions and spinach with stewed tomatoes. RIS' Chicken Salad Sandwich is served on a toasted potato roll with rice, grapes, walnuts, apricots and sherry-sage mayo, and your choice of potato chips or tater tots. (Who doesn't like tater tots?)
What's the best part of school lunch? Dessert! We salute the all-American classic PB&J with our PB&J Ice Cream Sandwich. Our version of "milk and cookies" is a Chocolate Milkshake with chocolate chip cookies. Or for a simple sweet ending, an Apple & Cheese. As always, our Lunch Club Series is 3 courses for only $25.
Our bartenders have an apple for the teacher, the Teacher’s Lounge cocktail. Absolut Orient Apple Vodka, Prosecco, apple, cranberry and ginger juices with Baked Apple bitters.
Take a recess from your workday and join us!
Join RIS and a bevy of celebrity chefs for a knock out evening on October 8! The annual event brings out such culinary champions as Carla Hall, Padma Lakshmi and Andrew Zimmern. Anthony Bourdain and Jose Andres are your hosts this year. 60 DC area restaurants will dazzle you with samples while four chefs battle onstage. Between the cuisine and the company, it's a foodie's dream and everybody wins! More importantly, this very special event fights against hunger by benefiting our good friends at DC Central Kitchen. Mark your calendar now and get your tickets here.