DINE WITH THE DECLARATION OF INDEPENDENCE July 3rd and 5th

This Independence Day, Salvatore Dali and Auguste Rodin will share space with Thomas Jefferson at 2941 Restaurant. We are celebrating the Fourth of July by displaying two examples of the Declaration of Independence. These rare documents are on exhibit for our patrons Friday, July 3, for regularly scheduled lunch and dinner hours and from 11 am – 8 pm on Sunday, July 5, 2009.

The Declaration of Independence is one of the nation's most cherished symbols of liberty and Jefferson's most enduring monument. Here, in exalted and unforgettable phrases, Jefferson expressed the convictions in the minds and hearts of the American people. The Declaration outlined the Colonies grievances against the King and justified the revolutionary acts of the Continental Congress. The first copy of the Declaration of Independence was from the Philadelphia press of John Dunlap in 1776 during the night of July 4th. Copies of the Declaration were broadsides, or sheets of paper printed on one side, that were meant to be read before church congregations, troops or other groups as a way of disseminating the news.

Please join us this holiday weekend to view these two pieces of American History:

Broadside of the Declaration of Independence
Following the Philadelphia Dunlap broadside, copies of the Declaration were run off presses throughout the Colonies, appearing in at least 29 newspapers and 14 broadsides (all extremely rare). This example, by journeyman printer Ezekiel Russell, is from Salem, Massachusetts, one of only 12 known examples, most them being housed in public institutions. (pictured, left)

William J. Stone Engraving of 1823
Commissioned by Secretary of State John Quincy Adams for the official printing, the Washington, D.C. engraver Stone is thought by some to have made a direct "wet transfer" from the deteriorating original. One of only three known proofs of this copy, taken directly from the already deteriorating original. The engraving, with the text as well as the signatures of the Continental Congress [to contrast the Salem one which does not have them], is thought to be a trial paper proof, struck from the original plate, before Stone printed the limited run of 200 copies on parchment. (pictured, top)

In the spirit of the holiday, Executive Chef Bertrand Chemel will create a special three-course Prix-Fixe menu priced at $58 per person for Sunday, July 5th. Sommelier Stefano Cappelli, who has been focusing on domestically grown vintages, will complement Chef Chemel’s modern French American menu with an expanded selection of notable Virginia wines, including a sparkling Chardonnay from Kluge winery and a red Bordeaux blend from Octagon, a Barboursville winery.

Reservations are now available, please call 703-270-1500.

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Graduation 2009

Have the celebration of a lifetime at 2941 Restaurant. Call our private dining team
to discuss the perfect graduation fête!

For Graduation Private Dining Events
please contact:
Michelle Marquez or Erika Mayen
Telephone: 703-270-1511
privatedining@2941.com

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Celebrate Father’s Day at 2941 Restaurant
A father is someone you look up to no matter how tall you grow.

Sunday, June 21, 2009
11am - 9pm
3 course Prix Fixe Menu - $58.00

For reservations, please call: 703-270-1500


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RECIPE OF THE MONTH
Foie Gras Custard with Moscato d’Asti GelÉe
and Green Asparagus
Serves 15

Foie Gras Custard
•  1 lb. Duck Foie Gras
•  2 teaspoon Salt
•  1 ½ cup heavy cream
•  3 yolks
•  2 eggs
•  ¼ cup chicken stock or water
•  salt - to taste
•  1 tablespoon Brandy
•  2 quarts. water or chicken stock

METHOD:
1.  Clean the foie gras by removing the nerves.
2.  Season the foie gras with 2t of sea salt, plus black pepper.
3.  Roll the foie gras into a cheesecloth.
4.  Bring the water to a simmer, and then cook the foie gras for two minutes.
5.  In a blender, mix the cream, brandy, eggs, and yolks.
6.  Pass through a sieve and remove the foam.
7.  Pour 2 to 3 oz of the liquid into a coffee cup.
8.  Place the coffee cup in a water bath and cover with aluminum foil.
9.  Bake in an oven at 350F for about 5 to 7 minutes.
10.  Remove the cups from the water bath and place in refrigerator until very cold.

Moscato d’Asti Gelée
•  ½ bottle of Moscato d’Asti
•  3 gelatin sheets
•  3 tablespoon water

METHOD:
1.  Bring the water to a boil. Add the gelatin sheets, cook for about one minute.
2.  Add the gelatin to the wine and cool down on ice, until syrupy texture.
3.  Pour the wine into the foie gras custard. Place in the refrigerator for about 20 minutes

Asparagus
45 asparagus cut each asparagus into 3 pieces lengthwise

METHOD:
1.  Blanche in salted water and cool down on ice.
2.  Season with olive oil and salt/pepper.

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enjoy the terrace at 2941 Restaurant

The 2941 terrace is now open during lunch and dinner hours.  We are serving cocktails, desserts and food from our bar menu.

No reservations are needed and availability is based on a first come first serve basis. The terrace will be open anytime the weather permits.

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FRIEND US ON FACEBOOK!

Click here to "Become a Fan" of 2941 Restaurant on Facebook.

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