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sensational seasonal cuisine™ Reservations • Directions • Menus • Wine List |
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Newsletters
We publish a monthly e-mail newsletter to let our customers know what is happening at the restaurant. The newsletter talks about new wines, what we’ve been up to, upcoming events, includes recipes, tips, and other articles.
July 2008: Bay Scallops – Garlic Scapes – How to Clean Softshell Crabs – Caul Fat – How to Preserve Lemons May 2008: Virginia Winery Distribution Corporation – Red Snapper – Veal Brisket – Chimichurri April 2008: Tartrates in Wine – Citrus Suprêmes – Almond Brown Sugar Croissant French Toast March 2008: New Lunch Menu – Shad Roe – Grass Fed Beef and Veal – Sweet Potato Hash January 2008: Surry Sausages – White Asparagus – Diano d’Alba DOC – Oro Blanco Citrus – Potato Cakes December 2007: Salsify – Gorgonzola – Internet Cheese Purveyors – Butternut Squash Risotto August 2007: Fabbioli Cellars – Chambourcin – Salt & Pepper – Napoleon of Eggplant – Harissa July 2007: German Wine Classification – Preserved Lemons – Lamb with North African Spices March 2007: Flor de Sal – Sablefish – Wasmund’s Single Malt – Braising – Braised Chicken Thighs February 2007: New Lunch Menu – Walleye – Boquerones – Bottled Water– Yiouvetsi January 2007: Hominy – Parsnips – Hamachi – Venison Burger November 2006: Mustard – Ahi Tuna – Virginia Cheeses – Wild Mushrooms – Pawpaws – Roasted Goat Cheese September 2006: Paprika – Figs – Prosciutto, Arugula, Goat Cheese, and Roasted Fig Salad August 2006: Lobster Mushrooms – Black Pepper – Limequats – Creamy Zucchini July 2006: Wild French Asparagus – A Perfect Summer Dinner – Achiote & Sofrito – Mayfair Farm – Shellfish Salad June 2006: Scampi, Shrimp, and Prawns – Piedmont Wine Dinner – Cilantro – Chizu – How to Julienne April 2006: Duck – Wine Service part 2 – Veritas Wine Dinner – Cauliflower Gratin March 2006: Kitchen Gadgets – Wine Service part 1 – Oregon Wine Dinner – Roasting Peppers February 2006: Tapas – Pine Nuts – Spanish Wine Dinner – Roasting Garlic – To Oak Wines or Not December 2005: Gifts for Gourmets – Cured Salmon – Argentinean Wine Dinner – Latkes – Humitas November 2005: Exotic Mushrooms – Charcuterie – Beer Dinner – Blandy Recipes – Winter Squash October 2005: Herb Primer – Couscous – Pimentón – Cooking with Herbs – Roasted Red Pepper Oil August 2005: Onions – Tequila – Four Onion Frittata – Cleaning Leeks July 2005: Vintage Virginia – Chef’s Table – Cheese – Salmon – Shrimp Pan Roast – Roasting Beets May-June 2005: New Wine System – Tapas – Low Fat Meat – Thyme – Grilled Leg of Lamb – Fiddleheads April 2005: Trans Fat – Corks and Screwcaps – Opening Sparkling Wine – Knives – Flounder Bercy – Grilling Asparagus March 2005: Shad Roe – Port – Braised Beef Paleron – Deglazing February 2005: Chiles – Direct Shipping of Wine – Oyster Stew – Poaching Fish January 2005: Kids Cook! – Broccolini – Sparkling Wines – Blood Orange Butter December 2004: Dazzling Holiday Appetizers – Fish Recipes – Fats and Oils November 2004: Rices – Leeks – American Viticultural Areas – Cooking with Herbs October 2004: Tröegs Brewery – Linden Vineyards – Vinegars – Cleaning Mussels September 2004: OBW Rewards – Chrysalis Wine Dinner – Chorizos – Heirloom Tomato Salad August 2004: Willowcroft Wine Dinner – Cobia/Wahoo – Where to Buy Fish – Williamsburg Winery July 2004: Linden Wine Dinner – Favas/Limas/Edamame – Grouper with Roasted Garlic Cream June 2004: Summer Appetizer Recipes – Tuscan Wine Dinner – Chrysalis Vineyards - Cilantro May 2004: Bok Choy – Rapini – Orecchiete with Rapini April 2004: Tree Ear Mushrooms – Fermented Black Beans – Shad Roe March 2004: Mardi Gras – Anson Mills – Calvados – Andouille/Tasso – Orange Salad February 2004: Greek Week – 7-course Tasting Menu – Scotch – Tarbais Beans – Duck Confit November 2003: (nothing any longer of interest) September 2003: Soy Sauce – Grilled Wahoo Maître d’Hôtel August 2003: Seyval Blanc – Fried Goat Cheese – Sautéed Pesto Squash – Q&A with Chef Ed
Privacy We do not collect any information about you, except for your email address to which we send the monthly newsletter. We take great pains not to share your email address with anyone and we send emails in such a way that none of the recipients know who the other recipients are. We will never sell or give your email address to anyone. |
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Copyright © 2003-2008 Shenandoah Food and Beverage Holdings LLC. All Rights Reserved sensational seasonal cuisine and the W logo are trademarks of Shenandoah Food and Beverage Holdings, LLC. |
