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 email@example.com.
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.
Get out of the heat and into the classroom to explore local wines and food this Saturday at RIS! Wine Director Leah Cheston will be highlighting some of her favorite winemakers from Virginia and Maryland, discussing the advantages and challenges of growing grapes in this region.
These delicious wines will be paired with market fresh small plates featuring Chef Ris' favorite local farms. Sample different options to see what makes a great match, and pick your favorites. Finally, Leah will share maps and information on the Virginia and Maryland wine regions so that you can plan your own winery visits.
Class is from 1pm-3pm. The cost is $55 per person. For reservations, contact Natalie at 202.730.2508 or email firstname.lastname@example.org.
We are so honored to host the Julia Child 100th Birthday Celebration "Good Time" Dinner tomorrow evening! Chef Ris has prepared a delicious menu featuring a raw bar from Clyde's Restaurant Group, Jamison Lamb, Toigo Orchard peaches and Boisset Family Estates Wines. We will be closed for a la carte dining for this occasion, but hope that you will join us sometime during Restaurant Week to enjoy "Julia-centric" menus.
“Good Time” Dinner
August 15, 2012
Clyde's Raw Bar
Passed Hors d’Oeuvres
Pâté de Campagne on toast
Smoked trout panna cotta and caviar on fennel crisps
JCB No. 21, Brut Burgundy, France, NV
~ ~ ~ ~
Maine lobster, New Bedford sea scallop and Chesapeake soft shell crab
in a carrot Pernod broth
Buena Vista Winery, Chardonnay, Carneros, California, 2009
~ ~ ~ ~
Jamison Lamb with Julia's Mustard Crust
Creamy feta potatoes and garlic spinach
Buena Vista Winery, “The Count” - Founder’s Red Wine, Sonoma, California, 2008
~ ~ ~ ~
Soft Lettuces with Champagne Vinaigrette
Piedmont, raw sheep's milk, Everona Dairy, Rapidan, VA
Bay Blue, raw cow's milk, Chapel's Country Dairy, Easton, MD
Grayson, raw cow 's milk, washed rind, Meadow Creek Dairy, Galax, VA
Ashed Log, goat's milk, Pipe Dreams Dairy, Greencastle, PA
Raymond Vineyards, Cabernet Sauvignon, Napa Valley, California, 2009
~ ~ ~ ~
Toigo Orchards Peach Cobbler
with honey almond ice cream
Beni di Batasiolo, Moscato d’Asti,Italy, vintage
“This is my invariable advice to people: Learn how to cook – try new recipes,
learn from your mistakes, be fearless, and above all have fun!”
-- Julia Child, My Life in France
Wine courtesy of Boisset Family Estates
In honor of legendary chef Julia Child, who would have celebrated her 100th Birthday on August 15, 2012, Chef/Owner Ris Lacoste of RIS joins the West End Cinema next Tuesday, August 7, to host three special screenings of clips from the PBS documentary “Cooking for Julia.” Join us at 2301 M Street NW (entrance is on 23rd Street) at 6, 7 or 8pm. A Q&A session with Chef Ris follows each screening.
Filmed in 2002, “Cooking for Julia” chronicles Julia Child’s 90th birthday dinner, prepared by Chef Ris for 160 dinner guests at Georgetown’s 1789 restaurant, where she was executive chef at the time. It also celebrates the induction of Julia’s kitchen to the Smithsonian's National Museum of American History, Kenneth E. Behring Center. Following the film, viewers can ask Chef Ris about her experience cooking for America’s most beloved culinary queen.
Walk to RIS before or after the show and enjoy the weekly Tuesday night “Burger & Malbec” special, featuring a glass of Malbec wine and “The Julia”, RIS’ burger with Julia’s favorite toppings. “The Julia” is a menu item from the month-long celebration of “All Things Julia” at RIS in August.
August 15 would have been Julia Child's 100th birthday, and RIS is celebrating the occasion all month long!
This month's Lunch Club Series Menu is entitled "All Things Julia", featuring a few of her favorite things. Join us for this $25 3 course offering weekdays between 11:30am and 3pm.
Start with Ris' favorite Vichyssoise with crème fraîche and chives, or Moules Marinière - butter, herbs and vermouth, served with grilled bread.
For the main course, Chef Ris is offering Sole Meunière with lemon-caper brown butter, parsleyed potatoes and haricots verts. Or, enjoy a Roasted Chicken Cobb Salad - avocado, bacon, blue cheese, tomato and egg with roast chicken vinaigrette.
Finish with one of Julia's favorite indulgences, The Salty Turtle Sundae - vanilla ice cream, salted pecans, chocolate and caramel sauces, a la Lucky's restaurant in Montecito, CA. Chef Ris also salutes Julia's love of poached fruit and meringue in her Almond Vacherin with peaches and cream.
What is the perfect accompaniment to a Julia menu? Why, gin, of course! Try Julia's favorite Reverse Martini Noilly Prat dry vermouth on the rocks with a float of Gordon’s gin and lemon twist. If you can't join us for lunch, we will offer a $35.12 Julia Dinner Menu between August 7 and 19, celebrating the overlapping National Julia Child Restaurant Week and DC Restaurant Week. Call today for reservations. Bon appétit!
The 48,000 hand sewn panels of The AIDS Memorial Quilt are a tangible demonstration of love and loss, life and determination.
Join tens of thousands this summer to honor and celebrate those we’ve lost while breathing new life into the global fight against AIDS.
The AIDS Memorial Quilt is now massive -- 48,000 panels measuring 50+miles and 54 tons -- but is cared for by a tiny team at the nonprofit in Atlanta. As the demographics of AIDS has evolved, so has the demographics of those who make panels to add to The Quilt -- and today, many of them are from communities with very little means to also donate for The Quilt's care and upkeep, as happened in the early days. Also a little known fact: NAMES loans panels of The Quilt for education and fundraising in communities nationwide -- and its practice has always been to ensure all monies raised stay in those communities, with none of it coming back to NAMES.
RIS is honored to offer a Quilt in the Capital tasting menu with local food and wine, to bring the Quilt locally to Washington, DC.
Quilt in the Capital Menu