Recipe Of The Month
Poached Shrimp with Pickled
Pineapple & Avocado Mousse
Serves 6

Court Bouillon or Stock

• 12 shrimp, unpeeled
• 3 cups water
• 1 shallot, sliced
• 2 sprigs of thyme
• 2 sprigs of basil
• 2 sprigs of cilantro
• ¼ fennel, sliced
• 1 stalk of celery, sliced
• 1 teaspoon fennel seed
• 1 teaspoon coriander seed
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• ¼ cup dry white wine
• 1 teaspoon salt
• ½ lemon

METHOD:

• Toast the spices in an oven at 350F for two minutes or place in a dry sauté pan until the spices get warm, to develop more flavor.  Combine all of the ingredients together and bring to a simmer for about 20 minutes. Add shrimp with shells on, remove from the heat and let cool down.
• Peel the shrimp and remove the intestine.
• Reserve in refrigerator.

Avocado Mousse

• 1 ripe avocado or 5.2 ounces
• ½ gelatin sheet
• 3 tablespoons water
• ¼ cup heavy cream
• 1 tablespoon lime juice
• 3 basil leaves, finely sliced
• Salt and pepper to taste

METHOD:

• In a blender, place the peeled and seeded avocado, water, lime juice, salt and pepper. Process until a smooth texture is obtained.
• Melt the gelatin with a little bit of the heavy cream. Whip the rest of the cream; add the avocado purée and the melted gelatin. Whisk everything together on ice until the cream gets firm, add the basil.
• Reserve in refrigerator.

Pickled Pineapple

• ¼ pineapple
• 1 inch ginger
• 1 cup rice vinegar
• 1/3 cucumber
• 3 tablespoons palm sugar
• ½ fresh red Thai chili
• 1 sprig of mint

METHOD:

• Peel and cut the pineapple into very fine slices.
• Cut the cucumber into very fine slices.
• Bring the rice vinegar to a boil; add the mint, ginger, red Thai chili and palm sugar. Simmer for 10 minutes and pour over the pineapple and cucumber slices. Let cool at room temperature.

Finishing

• 1 teaspoon olive oil
• Salt
• 4 mint leaves
• 3 cilantro leaves
• 1/4 cup lime juice

METHOD:

1. Season the shrimp with some of the pickled liquid, 1 teaspoon of olive oil, salt, 4 leaves of mint, 3 leaves of cilantro, lime juice.
2. Place the shrimp next to the avocado mousse.

Cover the shrimp with one slice of the pickled pineapple and three slices of the pickled cucumber.

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2941Wine Dinner – Peay Vineyard

A Peay Vineyard Wine Dinner Featuring Andy Peay
Wednesday, March 25th, 2009

You are invited to join us for a wine dinner featuring our special guest, Mr. Andy Peay. Come prepared for a fun, relaxed, interactive wine tasting event featuring wonderful food pairings to accompany the Peay wine selections. Special pricing and exclusive offers on Peay bottles and cases will also be available to the guests who attend this event.

Date:  Wednesday, March 25th, 2009
Time:  7:00 pm Reception
           7:30 pm Dinner

4-Course Wine Dinner Featuring Andy Peay -
$160 per person including tax and tip

Click here for more information on Peay Vineyards and Andy Peay.
Seating is limited. For reservations call: 703.270.1605

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2941 EVENT CALENDAR

Make your Reservations now for Mother's Day
Sunday, May 10, 2009
11am - 9pm
3 course menu with choices - $68

It’s not too soon to make your reservations now for Father's Day
Sunday, June 21, 2009
11am - 9pm
4 course tasting menu - $95
$65 wine pairings

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Tax Day at 2941...
Raise your Glass to the End of Another Tax Season!

Ring in the new tax year at 2941 Restaurant. After conquering your 1040, it’s time to relax and raise your glass. In the spirit of the season 2941 is offering all specialty cocktails and martinis on the menu for $10.40 on April 15th.

We salute you, the loyal tax payer! Enjoy!

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Cooking Classes at 2941 Restaurant

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

Sunday, May 3, 2009
Spring Vegetables
Chef Bertrand Chemel shares yummy Spring-inspired vegetable dishes with you.
12pm - 2pm

Sunday, May 17, 2009
French Wine Regions
Burgundy, Bordeaux, Alsace
2pm - 4pm

Sunday, June 7, 2009
Bio Dynamic & Organic Wines
2pm - 4pm

Sunday, June 14, 2009
Seafood BBQ – on the patio
12pm - 2pm

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Join Chef Bertrand Chemel at the
10th annual Epicurean Escape

Grand Lido Negril Resort & Spa in Negril, Jamaica

In Association with Food & Wine Magazine, Grand Lido Negril Resort & Spa presents the 10th Annual Epicurean Escape. Join Chef Chemel for a celebration of great food and fine wine. Five incredible days of interactive cooking classes and demonstrations by local and international celebrity chefs, intoxicating wine seminars with master sommeliers, nightly themed parties and a spectacular seven-course formal dinner with synchronized service.

Click for more event information.

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Wine is the Perfect Gift for Any Occasion!

If you are trying to delight a friend, impress a client, or find that “wow” gift for the person who has everything, wine comes in a flavor or style to please almost anyone. 2941 has a diverse, award winning wine selection, including many vineyards and vintages that are not available in stores.  Our sommelier, Stefano Cappelli offers unparalleled expert advice for choosing a special bottle or two, or even creating a custom gift basket.  If you need gift wrapping, we can handle that too.

Please email Stefano.Cappelli@2941.com for advice, availability, and pricing.

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