- The Washington Times - Tuesday, February 21, 2006

In honor of chef Jamie Stachowski’s Polish heritage, Restaurant Kolumbia (1801 K St. NW; 202/331-5551) is featuring a series of Polish dinners, tonight and March 22. The four-course dinners will be based on traditional Polish dishes and will feature optional wine pairings for $75 — $55 without the wine pairings.

701 Restaurant (701 Pennsylvania Ave. NW; 202/393-0701)cq celebrating its 15th anniversary this year with special promotions throughout March and April. The restaurant will feature a rotating list of favorite lunch entrees, priced at $15, as well as a special $15 lunch menu available to bar patrons. The bar menus include a glass of wine and feature such items as scallops with roasted cauliflower and potato gnocchi.

In addition, the restaurant will offer a sample of domestic caviars for $15 throughout the promotion and an anniversary wine flight also priced at $15.

The next in the series of winemaker dinners at Finn & Porter (900 10th St. NW; 202/719-1600) takes place March 9 and will feature Merryvale Vineyards’ CEO, Peter Huwiler.

It’s paella festival at all three Jaleo restaurants until Sunday. Chefs Juan Guillen and Emilia Belmonte of Casa Juan in Santa Pola, Spain, will be on hand for part of the fesitival, including the meet-and-greet the chefs tonight at the original Jaleo downtown (480 Seventh St. NW), and at the special paella dinner tomorrow night at the Jaleo in Virginia (2250A Crystal Drive, Arlington).

Complimentary paella samples will be served at all Jaleo locations (the Bethesda address is 7271 Woodmont Ave.) at 5 p.m. during happy hour Monday through Saturday during the festival.

Saturday is the date for the fifth Salute to Women in Gastronomy conference to be held at Montgomery College in Rockville and sponsored by Les Dames d’Escoffier. New York chef Lidia Matticchio Bastianich, author of “Lidia’s Family Table” and other cookbooks, will be the keynote speaker. The all-day symposium will have a lunchtime Food Expo, workshops, hands-on cooking classes and other activities. The $75 cost of the conference includes a light breakfast, box lunch and champagne reception. For more information, call 202/973-2168.

On March 17, Equinox (818 Connecticut Ave. NW; 202/331-8118) will erect a heated tent outside the restaurant and clear the dining room inside to make way for five demonstration and tasting stations that will highlight outstanding local ingredients such as Chesapeake Bay rockfish, oysters, crab, and Virginia ham and peanuts. Wine pairings will be offered at each station. The stations will be manned by chef-owner Todd Gray and pastry chef Lisa Scruggs, and guest chefs Marc Silverstein, co-host of “The Best of” on the Food Network and co-author of “The Best of the Best Cookbook”; Jeff Buben, James Beard Award-winning chef-owner of Vidalia and Bistro Bis restaurants in Washington, and Jeffrey Potter, executive chef of Market Salamander in Middleburg, Va.

The cost, $167 per person, includes gratuity, tax, the five-course dinner and the wine pairings, as well as a copy of Mr. Silverstein’s cookbook.

Downtown in the Gallery Place promenade, Clyde’s On the Walk (707 Seventh St. NW; 202/349-3700) is offering made-to-order fast fare. Open from 8 a.m. to 10 p.m. Monday to Friday and from 10 a.m. to 10 p.m. Saturday, the takeout includes jumbo lump crab cake sandwiches ($7.50); roast pork and provolone cheese for $5.95; bratwurst for $3, and a daily special of roast turkey breast for $5.95. On the Walk also offers breakfast from 8 to 11 a.m. Monday to Friday.

There have been several changes in the staff of local restaurants recently: Rodney Scruggs has returned to the Occidental Restaurant (1475 Pennsylvania Ave. NW; 202/783-1475) as executive chef after working with chefs Roberto Donna and Francesco Ricchi and at the Imperial Hotel in Chestertown, Md.

Matthew Secich is the new executive chef of the Oval Room (800 Connecticut Ave. NW; 202/463-8700). Mr. Secich worked for Patrick O’Connell at the Inn at Little Washington, as well as at several prestigious restaurants in Europe, including studies at Le Grand Vefour in Paris and with Raymond Blanc at Le Manoir aux Quat’ Saisons in England.

Colvin Run Tavern (8045 Leesburg Pike, Vienna; 703/356-9500) has promoted Chris Newsome to chef de cuisine, replacing Jeff Gaetjen, who has been named corporate chef for all of Bob Kinkead’s restaurants.

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