12 Days of Christmas at The Restaurant at Meadowood
The folks at The Restaurant at Meadowood have released the schedule and list of guest chefs for The Twelve Days of Christmas 2013 (see after the jump).
For the uninitiated, twelve influential chefs are invited to cook in collaboration with Chef Christopher Kostow at the Michelin 3-starred Napa restaurant. Twelve great vintners are invited along to pair their favorite wines. Last year saw John and Karen Shields, formerly of Town House, Stuart Brioza and Nicole Krasinski of State Bird Provisions, David Toutain of Agapé, and Josh Habiger and Erik Anderson of The Catbird Seat, among others.
Tickets for the series aren’t cheap, but reservations still book up fast. The dinners are $395 per person, plus tax and gratuity. Guests who prefer an expanded menu amidst the kitchen action (that photo could be the view from your table) may reserve seats at the Chef’s Counter for $750 per person, plus tax and gratuity.
Basic Pie Dough
For our Tennessee issue, we turned to Dale Mackey, owner of Dale’s Fried Pies in Knoxville, Tenn. for a little inspiration and for her candied sweet potato fried pies. When making a fried hand pie, Dale reminds folks that the consistency of the dough should be a little bit “wetter” than regular pie dough. With regular pie dough you are just rolling it out once and you are done manipulating it, she says, but with a fried pie you are cutting it, folding it and crimping it. If the dough is erring on the side crumbly, it is going to be too hard to work with when trying to crimp it shut.
While Dale keeps her pie dough recipe a closely guarded state secret, we did manage to get the basic ingredients out of her, which means that you can use this basic double crust pie dough recipe to great success.
Basic Pie Dough
2 1/4 cups all-purpose flour
1 tsp. salt
1 tsp. sugar
1 1/2 sticks cold unsalted butter
8 tbsp. cold water
1. Add the flour, salt, and sugar to the work bowl of a food processor. Process briefly to combine. Cut the butter into 1/2-inch pieces and add to the flour mixture. Using short on-off pulses, cut the butter into the flour mixture until the butter pieces are the size of small peas.
2. Add 3 tbsp. of the water to the bowl and pulse on and off again for 5 seconds. Add 3 more tbsp. water and, again, pulse on and off for another 5 seconds. Add the remaining 2 tbsp. water and pulse on and off for another few seconds. Remove the lid and pinch a piece the dough. It should hold together easily. (If it doesn’t, add another tbsp. of water and pulse to incorporate).
3. Turn the dough out onto a floured board and shape it into a solid ball. Cover with plastic wrap and refrigerate for at least one hour before rolling out. Roll out the dough as directed in Dale’s recipe in our fall issue. Just be careful when frying.
This past Sunday, Good Foods Award winners and Merchant Guild members set up shop in a section of the Marketplace at Union Market, the central marketplace for Washington DC dating back to 1931. Revitalized in the 21st century as a combination retail, wholesale, and restaurant space, the Good Foods event offered the public a chance to sample and purchase Good Food winner jams, krauts, charcuterie, chocolates and more.
Nestled in two short hallways, the event had the feel of stumbling into a private party where we were happy to see old friends like Escazu Artisan Chocolates and meet new acquaintances like the folks from Fullsteam Brewery who regaled us with a persimmon infused ale.
PHOTOS: HILARY KLINE PHOTOGRAPHY