2941 Restaurant Newsletter - January 2007

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

2941 Restaurant Named in
Washingtonian Magazine “Best Restaurants Issue”

2941 TOP TEN – copies available in stores now

Black Truffles have arrived at 2941!

Black Truffle Tasting Menu – Simply Decadent

For the true Black Truffle connoisseur, Chef Krinn is pleased to offer an individually prepared 7 course Black Truffle Tasting Menu offered at $240 per person. With 7 course wine pairing - $360 per person.

Please call in advance to arrange this unforgettable tasting menu.

Chef Krinn participates in James Beard Foundation Dinner
January 14 – DC Metro Area's Finest Chefs Raise Funds for James Beard Foundation

James Beard Foundation Dinner - Featuring Chef Krinn

Host chef Yannick Cam of Le Paradou will welcome chefs Robert Wiedmaier of Marcel’s and Beck’s, Cathal Armstrong of Restaurant Eve and Eamon’s, Robert Weland of Poste Moderne Brasserie, Terence Feury of Fahrenheit, Jonathan Krinn of 2941 Restaurant and Heather Chittum of Notti Bianche and Dish to join him in Le Paradou’s kitchen for a collaborative meal presented to benefit the James Beard Foundation.

The menu will include terrine of moulard duck foie gras with Sauternes poached pear by Cathal Armstrong; red wine-braised rabbit by Robert Weland; wild striped bass en crepenite by Terence Feury; stuffed quail with porcini mushrooms by Yannick Cam; lamb tenderloins stuffed with Swiss chard and caramelized garlic by Robert Wiedmaier; marinated and glazed Prime short rib over taro root risotto with sweetbread popcorn by Jonathan Krinn; and all topped off by Heather Chittum’s Uptown s’mores. Courses will be paired with a special selection of vintages from Le Paradou’s wine list.

The dinner is priced at $250 per person inclusive of wine. Proceeds from the 6:30 p.m. dinner go to the scholarship and educational programs of the James Beard Foundation.

For information and reservations please contact:
Le Paradou
678 Indiana Avenue, NW
Washington, DC 20004
202.347.6780
202.347.4066 fax
Or go to: http://www.jamesbeard.org/events/out_of_house/2007/01/002.shtml

Chef Krinn’s Recipe of the Month

Caramelized Scallops with Citrus and Kaffir Lime
Braised Endive

Serves 4 - Main Course

3 tablespoons vegetable oil
16 piece of dry packed sea scallops
8 pieces of Belgian endive, cut in half and cored
1 tablespoon chopped garlic
1 tablespoon chopped shallots
1 teaspoon salt
1 teaspoon sugar
½ cup white wine
¼ cup mirin
½ cup orange juice
Zest of one orange
2 kaffir lime leaves
1 bay leaf
¾ cup vegetable stock
1 tablespoon butter (optional)
1 tablespoon chopped basil

In a medium sized sauté pan, caramelize the cut sides of the endive halves on medium heat using two of the tablespoons of the vegetable oil. The sides should be cooked until well browned, about eight to ten minutes
Add the chopped garlic and shallot and sauté for one minute
Add the salt and sugar
Add the white wine and mirin and reduce the liquid by ¾
Add the orange juice, zest, kaffir lime leaves and bay leaf
Reduce the liquid by half
Add the vegetable stock and turn the heat to low
Cover the pan with a lid or a piece of wax paper and braise the endive until they are completely soft (make sure the liquid in the pan remains at a depth of ½ inch, adding vegetable stock if necessary)
In another medium sized sauté pan on medium heat, caramelize the scallops using the last tablespoon of the vegetable oil
Serve the scallops over two halves of endive
Reduce and season the braising liquid for the scallops’ sauce (use salt, white pepper, sugar and a little bit of chili oil), adding the optional butter and chopped basil

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:
Crispy Florida Red Snapper
porcini mushrooms, caramelized shallots, lobster saffron potatoes and lobster red wine sauce

Kathy Says:
If the questions I am asked on a daily basis are any indication, most people do not realize how well certain red wines pair with fish dishes. Red wine and fish can be a great combination, and when the fish is accented with a red wine sauce and dark mushrooms, red wine is almost a requirement. Nevertheless, this does not mean that any red will work. Most red wines contain tannins, (phenoliccompounds with a bitter taste and an astringent mouthfeel) and when tannins meet fish oil, they create an unpleasant metallic taste.

Pinot Noir is often paired with fish, as it is typically very low in tannin. It is not the perfect match for this dish, however, because it is too delicate to stand up to the chocolate Chef Krinn uses in the deliciously decadent red wine sauce. The perfect match is Barbera. Barbera is a native Italian grape that contains virtually no tannin at all. It is also rich and zesty at the same time, with lots of ripe, dark fruit flavors that hold their own with chocolate, and an earthy, spicy undertone that pairs beautifully with mushrooms. Although Barbera is grown all over Italy, it is considered to be at its very best in the towns of Alba and Asti.

Kathy’s Steal:

Barbera d’Alba - Giacomo Conterno, Piedmont, Italy 2004
$16 per glass / $62 per bottle

This is a balanced and expressive Barbera from a legendary traditionalist. It is unmatched in its sophistication, yet it positively explodes with dark fruit, licorice and spice.

Kathy’s Splurge:

Barbera d’Asti - Hastae, Quorum, Piedmont, Italy 2001
$150 per bottle
This wine is a joint project of six major Piedmont producers – Berta, Braida, Chiarlo, Coppo, Prunotto and Vietti, and the winemaking is supervised by Italy’s most famous winemaker, Riccardo Cotarella. It is flashy and succulent, with Cotarella’s signature saturation of flavor and spicy new oak.

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

Champagne Greetings at 2941 Restaurant Send Them a Glass of Bubbly!
Champagne Greetings at 2941 Restaurant

Do you know somebody celebrating at 2941? Send them Champagne!
Just call 703-270-1506 to make arrangements to send the table two glasses of Champagne along with a personal note that we will write for you.

This service is available for only $20

2941 Special Events

Valentine’s Day at 2941 Restaurant
This year Valentine’s Day at 2941 Restaurant will be a feast for the romantic soul.

You are invited to join us for an unforgettable evening out featuring a special menu and plenty of romantic surprises. Chef Krinn's Valentine’s tasting menu will be available from Friday February 9th through Sunday February 18th.

The Valentine’s Menu is $130 per person and $200 per person with wine pairings.

Please call to make your reservation today: 703 270 1610

Cooking Classes at 2941 Restaurant
Perfect for a Valentine’s Day Gift, 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 the unique experience.

January 14th:
Healthy Cooking Class - New Years Resolution Cooking Class
Help keep your new years resolution to eat healthier and feel great. This cooking class is all about low cal / low carb and great taste

*****

January 21st:
Soup Class - Winter Soup Warm Ups
Join us to learn how to make some soul soothing body warming comfort food...

*****

January 28th:
Desserts & Chocolates Class

*****

February 11th and 18th:
Valentine's Day Cooking Classes
This is a perfect Valentine's Day gift . Chef Krinn presents two Venus and Mars Cooking Classes.
He'll teach you how to cook dishes for each other featuring fish, meat, vegetables and, of course, decadent desserts.

Classes are 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) 270-1605

Saturday, February 3rd, Chef Krinn at the
2007 Chocolate Lovers Festival
2941 is proud to support the City of Fairfax and the Fairfax Jaycees at its upcoming event, The 2007 Chocolate Lovers Festival! - http://www.chocolatefestival.net/

Executive Chef Jonathan Krinn of 2941 Restaurant will judge the Chocolate Challenge from 9-10am on Saturday, February 3rd at City Hall.
The Chocolate Lovers Festival is a festival for people of all ages featuring activities everyone can enjoy. This year the festival dates are February 3-4. Among the events planned each year are the Taste of Chocolate, featuring chocolate vendors selling their wares; the Chocolate Challenge, an arts extravaganza where the medium is chocolate; the Kiwanis Pancake Breakfast featuring chocolate chip pancakes; historic re-enactments; children's activities; special events by the Fairfax City Regional Library; a craft show at Fire Station 3 sponsored by the Auxiliary to the Fairfax Volunteer Fire Department; open houses at historic buildings; and much more.

Some events require a fee, and other events are free to all visitors.

We hope to see you there!

Need a great gift for that specialsomeone on Valentines Day?
A 2941 gift certificate is a wonderful present for any occasion. Our gift certificates are currently available in any cash denomination you select. We also offer “2941 Gift Packages” for our lunch and dinner tasting menus as well as our wine and cooking classes. Simply call 703.270.1605 and order your 2941 gift certificate today.

2941 Three Course Lunch Tasting Menu for Two with Wine Pairings
*Includes tax and gratuity.
$115

2941 Five Course Dinner Tasting Menu for Two with Wine Pairings
*Includes tax and gratuity.
$425

2941 Chef's Table Five Course Dinner Tasting Menu for Four with Wine Pairings
*Includes tax and gratuity.
$1000

2941 Cooking Class Gift Certificate (per person)
*Includes tax and gratuity.
$100

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