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UNO’S Asks For “Cheesiest” Photos To Celebrate National Dairy Month

 

This story comes to us from Angie Meltsner:

Wildfire holds all-crab dinner with John Shields

From Bunny Polmer:

Tysons Galleria, June 13, 2011… Join Wildfire (wildfirerestaurant.com) when Executive Chef Eddie Ishaq and John Shields, host of the PBS series Coastal Cooking, author of Chesapeake Bay Cooking and owner of Gertrude’s in Baltimore, team up to present a special four course dinner and wine pairing featuring the Maryland Blue Crab. Besides guiding guests through the technique of opening a steamed crab, Shields will offer tips on selecting and cooking the different parts of Maryland’s legendary seafood.

Warmer Weather Brings Daily Specials to Härth

Warmer Weather Brings Daily Specials to Härth
From Linda Roth PR: McLean, Va. (June 13, 2011)—Härth, still fresh after a truly grand opening in April, has introduced a menu of daily specials to beat the heat for the entire month of June. Each day from 4:00pm – 7:00pm Executive Chef Thomas Elder will offer an enticing deal and a chance to enjoy his modern American comfort food and freshly crafted drinks with friends and family. Daily specials will change from month to month as the design team behind Härth begins construction on a contemporary outdoor seating area. Starting the work week is never easy; however, Härth will now add some zest with $5.00 Mojito Mondays and $5.00 ‘Tom’-ic Tuesdays. Mondays, guests can sample exotic, original mojitos made from five types of mint and stevia from Chef Elder’s on-site garden, while on Tuesdays house-made tonic will pair with select brands of specialty gin and vodka. As mid-week approaches, Härth will take guests on a journey through local and international wines.

Seasons 52 at Tysons Corner Center to Open Monday, June 27

Seasons 52 at Tysons Corner Center to Open Monday, June 27

Seasons 52, the highly-acclaimed fresh grill and wine bar restaurant, will open on Monday, June 27 at Tysons Corner Center in McLean, VA.  This marks the company’s 18th restaurant - and the first location in Virginia.  It is their second metropolitan Washington restaurant, following the North Bethesda Market location that opened in April.

Seasons 52 is recognized for its forward-thinking restaurant concept with proven consumer appeal. The restaurant changes its menu four times a year, with weekly fresh features to capture the flavors of the season. The seasonally inspired menu is designed to excite and surprise the palate, while the award-winning international wine list offers diverse selections that personalize any dining experience.

My Kind Of Senor-Rita

My Kind Of Senor-Rita

Finally something that tastes as good as it looks in the picture. Rita's an ice cream parlor standing by its' mission of providing "Ice Cream Custard Happiness" has become a popular choice amongst District of Columbia and Maryland area residents. Originally started in the summer of 1984, Bob Tumolo, a former Philadelphia firefighter, opened his first store in Bensalem, Pa, deciding to name the then small time ice cream business after his wife, Rita. Initially developing the perfect flavors alongside his mother Elizabeth, the team concentrated on using fresh fruit and natural products in order to provide customer satisfaction.

härth: Tysons Corner Welcomes Delicious Farm Fresh Wood-Grilled Food

härth: Tysons Corner Welcomes Delicious Farm Fresh Wood-Grilled Food

Igniting Appetites

An abundance of fresh, locally grown and raised food is featured at Tysons Corner’s newest hot restaurant, Härth. Executive Chef Thomas Elder orchestrates a menu of locally sourced ingredients from farms scattered throughout Virginia’s Shenandoah countryside, some of which include Charlottesville’s The Organic Butcher, Ayrshire Farm in Upperville and Freestate, a co-op of family owned farms throughout the state. The property will also source locally, with a terrace level garden. Elder’s contemporary American comfort food will be offered from an open kitchen in a warm, inviting room, complemented by an extensive list of local and regional beers and wines.

Master the Art of Pairing Food & Wine at Wildfire

From Bunny Polmer:

 

McLean, VA…May 2011…Learn the art of pairing food and wine from Wildfire's very own Wine & Spirits Director, Brad Wermager, as you enjoy a lunch filled with Wildfire signature dishes such as Oven Roasted Crab Cakes, Peppercorn Crusted Filet Mignon, and Classic N.Y. Style Cheesecake with Snickers topping.

Join us at Wildfire, Tysons Galleria, 3rd floor, McLean, VA on Saturday, June 11 for this special event. Registration begins at 12:30 p.m., followed by class and lunch at 1:00 p.m.  The event is priced at $35.00 per person, plus tax and gratuity.  Don't miss out on your chance to impress with your new wine pairing knowledge!  For more information and to make a reservation, please call Michelle Bringham at (703) 442-9110 or visit wildfirerestaurant.com.