Jaleo Hosts 12th Annual Paella Festival
Jaleo’s three DMV locations in Penn Quarter, Bethesda and Crystal City will hold their 12th annual paella festival from Oct. 6-19. Celebrating one of Spain’s most iconic dishes, the two-week event will feature traditional and regional paellas from across Spain along with a specialty cocktail.
Celebrating one of Spain’s most iconic dishes, the two-week event will feature traditional, regional and innovative paellas from across Spain as well as a specialty cocktail.
For lunch and dinner, Jaleo will feature specialty paellas created by executive chef Ramón Martínez such as: fidueà con costilla ibérica y alcachofa, with fidueà pasta, Iberico pork ribs and artichokes; meloso de rabo de toro con tirabeques y guisantes with oxtails, snow peas and fresh peas; arroz meloso de bacalao con puerros, alubias y alcachofas with cod, leeks, white beans and artichokes; arroz negro con calamar fresco y alioli de membrillo, a black paella rice of fresh squid and quince paste alioli; paella Valenciana, the original paella of chicken, rabbit, saffron, lima beans and green beans; arroz caldoso de bogavante, a soupy paella with lobster; arroz con verduras de temporada with seasonal vegetables; and arroz con carabineros with prawns from southern Spain. Price will range from $40-$80.
The specialty cocktail created by ThinkFoodGroup’s Juan Coronado, the Mascletá, is made with brandy, lemon juice, saffron syrup, plums and egg white and costs $14.
There will be a kick-off celebration on Oct. 6 at Jaleo Bethesda featuring paella stations and unique cocktails. Tickets are $25 and can be purchased at nvite.co/jaleopaellafest. Five dollars from each ticket will be donated to owner José Andrés’ World Central Kitchen, a humanitarian organization focusing on solutions to end hunger and poverty.
Jaleo is located at 480 7th St. NW; 2250-A Crystal Dr., Arlington; and 7271 Woodmont Ave., Bethesda.
Del Campo launches Sunday brunch
Del Campo, 717 I St. NW, is launching a new Sunday brunch this weekend. The $45 fixed price menu includes bottomless items from the a la carte menu including bacon, egg and cheese empanadas, chorizo and egg hash and Wagyu steak and eggs Benedict with Malbec hollandaise as well as bottomless mimosas and bloody Marys.
To kick off the new menu, which will be offered alongside the current a la carte offerings, the restaurant is hosting a bloody Mary throwdown this Sunday. Some of the DMV’s top bartenders will go head to head during Del Campo’s brunch to see who can make the best bloody. The $45 brunch will include samples of all the bloody Marys. Contestants include Mary Kelly from Del Campo, Rico Wisner from Graffiato, Giancarlo Cruz from Silo and Eric Chodkowski from Mandu.
Brunch will be served from 11:30 a.m.-2:30 p.m.. Tickets for the bloody Mary throwdown are available online at bloody-mary-brunch-battle.eventbrite.com.
Sandoval restaurants celebrate Breast Cancer Awareness Month
This October, chef Richard Sandoval is honoring Breast Cancer Awareness Month by donating $1 from the sale of the featured drink, Pink Ribbon Agua Fresca, to Susan G. Komen for the Cure at five of his local restaurants.
The special mocktail is a traditional Mexican libation filled with antioxidants and made from fresh watermelon. The Pink Ribbon Agua Fresca is $4 and will be available Oct. 6-31.
The beverage is one of Sandoval’s favorites since it was a beverage that was served at his grandmother’s dining room table. It not only honors one of the most important women in his life, but it also pays homage to his Mexican roots.
Belgium beer dinner at Bastille
Bastille, 1201 N. Royal St., Alexandria, will host a Belgium beer dinner on Tuesday starting at 6:30 p.m. The four-course menu is $69 with beer pairings or $49 without beers.
The meal begins with a snack paired with Oud Beersel Oud Geuze followed by a first course of rock shrimp beignets with preserved lemn aioli paired with Gouden Carolus Triple, and a second course of a grilled cheese sandwich duck rillettes, fourme d’ambert, mustard and frisee paired with Straffe Hendrick Triple. The third course is brined pork chops with red eye gravy, sweet potato soufflé, braised greens and bacon paired with Gouden Carolus Cuvee Van de Keizer Blauw. The final course is dessert of cherry upside down cake made with cherry compote and pistachio and served with white chocolate pistachio ice cream paired with Delirium Red.
For reservations, call 703-519-3776.
Boss Shepherd’s holds Maker’s Mark bourbon dinner
Boss Shepherd’s restaurant, 1299 Pennsylvania Ave. NW beside the Warner Theatre at the corner of 13th and E Streets, will hold a bourbon tasting dinner featuring Maker’s Mark on Oct. 9 at 6:30 p.m.
Executive chef Jeremy Waybright will serve three courses with fresh seasonal ingredients and entrees reminiscent of autumn, while a Maker’s Mark ambassador pours three perfectly paired bourbons for diners to enjoy.
The first course will be day boat scallops, rice porridge, butternut squash, carrot top puree and pickled carrot vinegar paired with Maker’s Mark Autumn Mint Julep. The second course will be Long Island duck breast with salted French fingerling potatoes, smoked chicken bottarga, kale and pork jus paired with a Boss Maker’s Mark Manhattan. The third course will be root beer cake and rice pudding ice cream paired with Maker’s 46.
Cost of the dinner is $59 per person. For reservations, call 202-347-2677.
Dolcezza serves Halloween candy coppettas for October
Dolcezza Gelato & Coffee has unveiled new Halloween coppettas – Italian sundaes.
From Oct. 1- 31, the Union Market and new 1418 14th St. NW locations will be offering three varieties inspired by owner Rob Duncan’s favorite Halloween treats: the Butterfinger with black sesame gelato, crushed Butterfingers, toasted sesame seeds and sea salt; caramel apple with honey crisp apple sorbetto, Michele’s Granola and dulce de leche sauce; and the peanut butter cup with house ground peanut butter gelato, crushed Reese’s peanut butter cups and a dash of sea salt.
Coppettas are priced between $7 and $8.