2941 Restaurant • 2941 Fairview Park Drive, Falls Church, VA 22042 • 703.270.1605 • http://www.2941.com

Chef Krinn’s Recipe of the Month

Wild Mushroom Pasta with Goat’s Cheese

Ingredients:

  • Pasta Dough (recipe below) cut into fettuccini
  • ½ cup of each of four different kinds of wild mushrooms (suggestions: shitake, oyster, chanterelle, black trumpet) wash all with cold water and pat dry with paper towels
  • 4 tablespoons of canola oil
  • 2 tablespoons of butter
  • 2 shallots, minced
  • 6 cloves of garlic, minced
  • 3 tablespoons of veal stock (optional)
  • 3 ounces of soft goat’s cheese
  • 3 tablespoons of grated parmesan Reggiano cheese

Method:

  1. Pre-heat a medium sized sauté pan on 5 (electric) or medium on a gas flame
  2. Add one tablespoon of the canola oil and then add one of the types of mushrooms
  3. Cook the mushrooms for two minutes and then spoon them onto a plate to keep warm
  4. Repeat the procedure with the other types of mushrooms, wiping out and pre-heating the pan before each batch
  5. Pre-heat the pan once again, add the butter, shallots and garlic and cook for one minute while stirring
  6. Put all the mushrooms back into the pan and add the veal stock, goat’s cheese and parmesan
  7. Add your desired amount of cooked pasta to the mushrooms, season with more parmesan, salt and freshly ground black pepper, and serve immediately

Pasta dough
Ingredients:
500 grams unbleached all purpose flour
6 eggs

Method:
1.  Put flour in a mixing bowl and shallow out the middle
2.  Mix in the eggs with a fork, but don’t scramble
3.  Mix in the flour little by little
4.  Gather the dough with a bowl scraper
5.  Transfer the dough to the table and knead in more flour until the dough is not tacky
6.  Make sure knead in more flour than you think, approximately 5 minutes of kneading time
7.  Rest covered for 20 minutes
8.  Divide the dough into four pieces
9.  Roll out the dough until 1 ½ on the machine.  Roll on the 1 ½ setting two times before cutting.
10.  Cut each strip into four sections
11.  Place on parchment paper in a single, non overlapping layer
12.  Let rest 5 minutes
13.  Cut in desired shape, using the most rested pieces first
14.  Cook the desired amount of pasta (freeze the rest in zip lock bags) for about two minutes in rapidly boiling salted water.  Be careful, as this pasta is very delicate and cooks fast.
15.  Mix with the mushrooms and serve immediately

2941 Restaurant Wine Splurge and Steal:

Our Sommelier Kathy Morgan serves up this special column for our wine connoisseurs: "Wine Splurges and Steals.” Each month Kathy matches a splurge and a steal selection from our extensive wine list that perfectly pairs with one of Chef Krinn’s tempting seasonal menu items.

This month’s featured 2941 menu item is:
Sautéed Organic Salmon
potato caviar and baby carrots with a Chenin Blanc sauce

Kathy Says:
Salmon is a stronger flavored fish that will stand up to a bigger white wine like a chardonnay.  With its ripe fruitiness, full body and creamy texture, Chardonnay from Burgundy not only has the weight to stand up to salmon’s substantial flavor, but also enough natural acidity to offer contrast to the fish and its buttery, creamy accompaniments.

Kathy’s Steal:
Puligny-Montrachet – Domaine Patrick Miolane, Burgundy, France 2004
$20 per glass / $80 per bottle

Patrick Miolane’s Puligny-Montrachet is characterized by harmonious pear and citrus flavors, a firm structure and a long, racy finish.  This is an elegant and attractive bottling that makes a great partner for many dishes.

 
   

Kathy’s Splurge:
Bâtard-Montrachet Grand Cru –
Domaine Etienne Sauzet, Burgundy, France 2004 
$400 per bottle

Domaine Sauzet is the reference point for Bâtard-Montrachet; the wine made from this distinguished vineyard that straddles the famous wine-making villages of Puligny and Chassagne.  Opulent, powerful and seductive, this wine exhibits endless layers of pear, citrus, smoke, wet stones, honey and spice.  One sip confirms that location is, in fact, everything.

Have a question or suggestion about wine, please e-mail: Kathy.Morgan@2941.com

2941 Special Events
2941 Restaurant - Fall Holiday Preview

Halloween at 2941 – All Treats and No Tricks
Join us on Tuesday, October 31st for some delightful Halloween treats.
We are brewing up a special menu for those of you who dare to venture out.

Join us on Thanksgiving Day
Seating from noon to 8pm on Thanksgiving Day
Why cook? Bring your friends and family to 2941 Restaurant for a bountiful Thanksgiving Buffet. Large parties welcome.

  • $75 for adults, includes a glass of sparkling wine
  • $20 for children 12 and under
  • Kids under 5 free

View the complete buffet menu here
Price does not include drinks, tax or gratuity. A gratuity of 18% will be added to parties of 5 or more guests

Make your reservation now: 703.270.1605

Thinking of Dining Out for Christmas or New Years?
2941 Restaurant will be open on Christmas Eve and New Years Eve.
Details and menu coming soon.

2941 Cooking Class Schedule

All of our cooking classes include cooking demonstrations, written recipes, dinner with fine wine and a 2941 French baguette to take home. A highly entertaining evening for couples, friends or co-workers. From cooking novices to connoisseurs, everyone will enjoy this unique experience.

Hors D’Oeuvres & Cocktails
October 22nd, 2006

Hors D’Oeuvres & Cocktails – Encore Class
November 5th, 2006

Cooking for Larger Parties (8-20 people)
November 19th, 2006

Classes held on Sundays from 3:30pm to 5:00pm. Each class is $100 per person all-inclusive. Seating is limited. For reservations, please call: 703.270.1511

New on the Menu:

Hunters and Gatherers Tasting Menu
October 2006

Wild Mushroom Soup
with aged sherry
--
Sautéed Scottish Organic Salmon
with saffron potato and fennel citrus marmalade
--
Caramelized Sea Scallop and
La Belle Farms Foie Gras
truffled potato and salsify, sherry sauce
--
Marinated and Glazed Beef Short Rib
butternut squash and Barolo sauce
--
Roasted Hudson Valley Squab Breast
with Granny Smith apples, caramelized endive, and calvados
--
Spiced Millbrook Venison
braised red cabbage and brandied chestnuts
--
Pineapple Tapioca Soup
with coconut sorbet
--
Mocha Blondie Bread Pudding
with caramel ice cream
2941 Restaurant - Gift Certificate

Need a great gift?

A 2941 gift certificate is the perfect gift for anyone. Certificates are valid for purchase of lunch, dinner, wine-to-go, cooking classes or wine dinners. Call 703.270.1605 or pick one up at the host stand.

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