Old Ebbitt Grill’s 4th Annual Craft BrewHaHa held on September 24, 2016 from 7:30 50 10:30 pm will feature ten local breweries and ten local chefs showcasing some of DC's best food and craft beer. Guests will enjoy unlimited tastings of 20 craft beers from local breweries alongside 20 terrific tastes from top restaurants. Held in Old Ebbitt Grill's expansive atrium, the cocktail-style party features live music from opening band Crooked Angels and headlining band Only Lonesome.
“We have seen a tremendous amount of interest from locals and visitors about these great beers being crafted right here in the DMV” according to David Moran, Managing Director of Old Ebbitt Grill. “Ten great breweries paired with ten great chefs all backed by some awesome Americana music at the historic Old Ebbitt Grill - now that's a party...or in this case a BrewHaHa.”
Participating breweries include DC Brau Brewing Company (Washington, DC), 3 Stars Brewing Company (Washington, DC), Right Proper Brewing Company (Washington, DC), Port City Brewing Company (Alexandria, VA), Old Bust Head Brewing Company (Warrenton, VA), Old Ox Brewery (Ashburn, VA), Mustang Sally Brewing Company (Chantilly, VA), Flying Dog Brewery (Frederick, MD), Evolution Craft Brewing Company (Salisbury, MD), and Denizens Brewing Co. (Silver Spring, MD).
Participating chefs & restaurants include Nathan Anda (Red Apron Butchery), Mike Friedman (The Red Hen/All-Purpose), Kyle Bailey (Sixth Engine), Logan McGear (Smoke and Barrel), Alex McCoy (Alfie’s), Gabe Thompson (RPM Italian), Jonatan Bohr (Shaw Brewpub & Kitchen), Zach Smith (The Hamilton), Jeff Eng (Clyde’s Tower Oaks Lodge), and Salvatore Ferro (Old Ebbitt Grill).
Tickets are priced at $75/ all-inclusive and can be purchased online here.
Old Ebbitt Grill is located at 675 15th Street NW.
International acoustic quartet Verroneau will be performing at Blues Alley on September 12, 2016
A delicious blend of bossa nova, jazz, samba and swing performed in English, French, Spanish and Portuguese, their CD releases, Joie de Vivre – Joy of Living, and Jazz Samba Project, both rose high in the US radio jazz and world music charts, earning rave reviews. Jazz Samba Project entered national and regional jazz top 10 charts in dozens of cities from Toronto to New Orleans and has gone on to inspire a music festival, documentary movie and stage play, all featuring the band.
Based in Washington DC, Veronneau have attracted capacity crowds to venues such as the Kennedy Center, Strathmore, and Blues Alley. Featuring musicians from Canada, UK and USA, Veronneau's international tours, radio and internet airplay have won them world-wide fans.
Order tickets here.
Blues Alley is located at 1073 Wisconsin avenue in Georgetown.
While DC is in the middle of a heat wave and in tandem with National Ice Cream Month, The Jefferson has decided to serve up a cool summer treat utilizing Thomas Jefferson’s original recipe - the first recorded American recipe for vanilla ice cream! In patriotic support of the national conventions, TJ’s ice cream will be served with nonpartisan blueberries and raspberries at Quill now through September.
Ice cream frequently appears in visitors' accounts of meals with Thomas Jefferson. One visitor commented: "Among other things, ice-creams
were produced in the form of balls of the frozen material inclosed in covers of warm pastry, exhibiting a curious contrast, as if the ice had just been taken from the oven."
Jefferson was able to enjoy ice cream throughout the year because ice was "harvested" from the Rivanna River in winter and taken to the Monticello ice house, which held sixty-two wagon-loads. The ice house located in Monticello's north dependency wing was used throughout the year primarily to preserve meat and butter, but also to chill wine and to make ice cream. In 1815, Jefferson noted, the ice supply lasted until October 15.
While George Washington's papers contain a prior reference to an ice cream maker, the first American recipe for the dish is in Jefferson's hand:
2. bottles of good cream.
6. yolks of eggs.
1/2 lb. sugar
mix the yolks & sugar
put the cream on a fire in a casserole, first putting in a stick of Vanilla.
when near boiling take it off & pour it gently into the mixture of eggs & sugar.
stir it well.
put it on the fire again stirring it thoroughly with a spoon to prevent it's sticking to the casserole.
when near boiling take it off and strain it thro' a towel.
put it in the Sabottiere*
then set it in ice an hour before it is to be served. put into the ice a handful of salt.
put salt on the coverlid of the Sabotiere & cover the whole with ice.
leave it still half a quarter of an hour.
then turn the Sabottiere in the ice 10 minutes
open it to loosen with a spatula the ice from the inner sides of the Sabotiere.
shut it & replace it in the ice
open it from time to time to detach the ice from the sides
when well taken (prise) stir it well with the Spatula.
put it in moulds, justling it well down on the knee.
then put the mould into the same bucket of ice.
leave it there to the moment of serving it.
to withdraw it, immerse the mould in warm water, turning it well till it will come out & turn it into a plate.
The original recipe is found in the Jefferson Papers collection at the Library of Congress.
*The sabottiere is the inner cannister shown in the drawing. There was no crank to turn it; when Jefferson wrote "turn the Sabottiere in the ice 10 minutes," he meant for someone to grab the handle and turn the cannister clockwise and then counterclockwise.