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 Congratulations to Chef Bertrand Chemel, Pastry Chef Anthony Chavez, and the 2941 Team for winning two RAMMY Awards this year. The 28th annual gala event, which is hosted by the Restaurant Association Metropolitan Washington (R.A.M.W.) and known as the "Oscars of the D.C. restaurant scene," attracted more than 1,500 chefs, restaurant managers, critics, and food lovers, who came out to celebrate the winners.
2941 took home the award for Fine Dining Restaurant of the Year and Anthony Chavez won the Pastry Chef of the Year honor. The RAMMY Awards recognize  excellence and achievement in the Washington DC Metropolitan restaurant industry. Selecting the RAMMY nominees, and ultimately the winners, is no easy task. It involves four separate processes, two separate panels of judges and the voting public. We would like to congratulate all the winners and nominees for 2010, and we hope that you come in to help us celebrate our wins during the month of July.
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The team behind 2941 is pleased to introduce their newest restaurant, Pizzeria Orso. The 117-seat restaurant, run by the husband and wife team of Edan and Thea MacQuaid, specializes in traditional Neapolitan pizza, a selection of antipasti, house-made salumi, and traditional desserts.
 Pizzeria Orso offers pizzas such as the classic Margherita, with San Marzano tomatoes, Italian buffalo mozzarella and basil (Edan's favorite); the Vera Orso topped with five Italian cheeses, and with fresh shaved white or black truffles (in season); and the Filepto (Thea’s favorite), a Margherita with sliced fresh cherry tomatoes instead of the San Marzano variety. In addition to the traditional Neapolitan pizzas, the restaurant offers a selection of specialty pizzas and antipasti options.
Thea MacQuaid heads Pizzeria Orso’s excellent wine and beverage program. Thea’s list introduces exceptional, value-oriented Italian wines from Campagna and Sicily, as well as a number of craft beers, such as Session lager, and Good JuJu on draft. In addition, bottled beer, wine and soft drinks are all available to-go, along with the pizzas, panini and panuozzo. We invite you to come in and try out a pie this summer! |
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Pizzeria Orso
www.pizzeriaorso.com
400 South Maple Avenue
Falls Church, VA 22046
Tel: (703) 226-3460
orsoinfo@pizzeriaorso.com |
Hours of Operation
Sunday: 11am - 10pm
Monday: Closed
Tuesday - Thursday: 11am - 10pm
Friday - Saturday: 11am - 12am |
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Serves 6
Madagascar vanilla ice cream
1 ¼ cup sugar
1 cup whole milk
2 cups heavy cream
8 each egg yolks
1 each Madagascar vanilla bean
1. In a small saucepan over low heat, combine the sugar, milk, cream and egg yolks. Cook, stirring continuously, until the mixture has thickened or reached a temperature of 185 F. Add the scraped vanilla bean, stir until combined.
2. Strain the mixture into a bowl, set over ice, and blend with a hand blender until smooth. When completely cool place into the refrigerator overnight.
3. Next day, freeze in an ice cream maker according to manufacturer's instructions.
Berry sorbet
1 ¾ cup sugar
1 ½ cup water
2 cups fresh blueberries
1 cup fresh raspberries
1 cup cranberry juice
1 tablespoon lemon juice
1. In a small saucepan, bring the sugar, water, blueberries to a boil, reduce heat and simmer for five minutes. Add the raspberries and simmer for two more minutes, remove from the heat.
2. Strain the mixture thru a sieve, pushing the pulp through but not the seeds. Combine with the cranberry juice and lemon juice.
3. Place bowl over ice and blend with a hand blender until smooth. When completely cool place into the refrigerator overnight.
4. Next day, freeze in an ice cream maker according to manufacturer's instructions.
Crispy meringue
2 each egg whites
1/3 cup sugar
1/8 teaspoon cream of tartar
1. Preheat your oven to 200 degrees F. Line a sheet pan with parchment paper.
2. In a mixing bowl, whip the egg white and cream of tartar to soft peaks. Slowly add the sugar while whipping until stiff peaks form.
3. Place meringue into a piping bag fitted with a small round tip. Pipe several star shapes onto the tray.
4. Place into the oven and bake for 60 minutes, or until dry. Cool.
Assembly:
Freeze your serving glasses 1 hour prior. Remove ice cream and sorbet from freezer and place into the refrigerator until soft.
Place one scoop of each flavor into each glass. Garnish with fresh berries and the meringue stars.
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Taste the best of the summer season at 2941
Chef Bertrand Chemel is celebrating summer with a wonderful new line up of seasonal dishes. He has created an amazing three-course $20.10 lunch menu that is sure to delight, along with new seasonal selections for the four-course prix fixe, and the six-course dinner tasting menu that can change daily or weekly based on market ingredients. In addition to the new dishes, we also invite you to indulge in our Sommelier Matthew Carroll’s wine pairing expertise. Matthew has made some new additions to our extensive wine list, and looks forward to providing you with deliciously creative food and wine pairings.
Weekday Lunch Special - 20.10
Three-course prix fixe lunch priced at 20.10 per person
Monday through Friday from 11:30am – 2:00pm
View the new July 20.10 lunch menu
Four-Course Prix Fixe Dinner Menu - 58
Four-course prix fixe menu priced at 58 per person
Served Monday through Friday from 7:00pm to 9:00pm
View the new July four-course prix fixe dinner menu
Six-Course Dinner Tasting Menu - 110
Six-course tasting menu priced at 110 per person
Served 7 evenings a week
View the new July six-course tasting dinner menu
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By winning the RAMMY Award for the area’s Best Pastry Chef, life just got a little sweeter for Pastry Chef Chavez, so in return, he has decided to make life a little bit sweeter for all of us! To thank his patrons and celebrate the win, Pastry Chef Chavez is pleased to debut new summer dessert menus for both lunch and dinner, featuring his Celebration Dessert.
Along with the Celebration Dessert, a few highlights off the new summer dessert menu include:
Lunch Dessert Sample Selections:
BLUEBERRY CHEESECAKE
coconut meringue, graham cracker tuile, blueberry coulis
FROZEN TANZANIE TRUFFLE
coconut caramel, chocolate flourless biscuit, pecan streusel
DEVILS FOOD CAKE
caraïbe chocolate crémeux, coffee caramel, tiramisu gelato
Dinner Dessert Sample Selections:
CHOCOLATE MINT ENTREMET
Valrhona chocolate crémeux, red raspberry marmalade, chocolate mint from 2941’s garden
SICILIAN PISTACHIO TARTE SOUFFLÉ
roasted sweet cherries, pistachio sablé, Belgian kriek beer sorbet
DUKE BLUEBERRY PARFAIT
blueberry-yogurt panna cotta, lemon thyme crémeux, wildflower honey croutons
Click here to view the complete descriptions of our new summer desserts and our entire menu for both lunch and dinner.
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The mission of the James Beard Foundation is “to celebrate, preserve, and nurture America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence.” Towards that end, chefs are invited to “perform” at the Beard House by presenting lunches, brunches, and dinners to Foundation members and the public.
Event Details:
8/10/2010 (Tuesday) at 7:00 PM
JBF Members $130
General Public $170
Event Location:
The Beard House
167 West 12th Street
New York, NY
10011
Click here or call 212.627.2308 to reserve.
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Chef Bertrand Chemel will participate in the Washingtonian’s “Best Of” party on Wednesday, July 21, 2010. The event features more than 50 of the area's 100 best restaurants and celebrated chefs. All funds from the silent auction and a portion of ticket proceeds go to the Leukemia & Lymphoma Society.
Click here for event and ticket information. |
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A 2941 gift card is a wonderful present for any occasion. Our gift cards are currently available in any cash denomination. We also offer “2941 Gift Packages” for our lunch and dinner menus as well as our cooking classes.
Every gift card arrives in a classically designed 2941 note card with the gift card and personalized note inside.
Simply click here to order online or call (703) 270-1500 to order your 2941 gift card today.
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