Acadiana Restaurant

Patio Party!

The chefs at Acadiana want to help you
get ready for summer by teaching you
how to throw your own Crawfish or Shrimp Boil.
This casual and festive Louisiana tradition is
sure to turn your patio into a party.

Boil Throw Down
May 17, 2008 (raindate: May 31st)
11 am-1 pm
$75 per student
To register, contact Darnell Howell at
202-222-0987 or darnell.howell@dccoast.com.

Students will learn to make the customary Boil,
with a hefty helping of "mud bugs," potatoes, and
corn on the cob, all spiced and seasoned to perfection,
and accompanied by buckets of ice cold beer –
with all of the above to be enjoyed at the class!

And everyone can look forward to the season with
the return of Acadiana’s weekly
Crawfish Boils
every Friday, starting May 2, 2008
3:30-6:30 pm
on the patio (weather permitting)

Guests have their choice of
crawfish ($13 per pound) or shrimp ($17 per pound),
plus potatoes and fresh corn on the cob.
Add a bucket of four ice-cold Abita Lights for $12.
The Crawfish Boil is available on the patio only,
first-come, first-served - no reservations necessary!

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UPCOMING at TENPENH
1001 Pennsylvania Ave., NW
Washington, DC 20004 :

As a special salute to the festival,
Chef Cliff Wharton will offer on its opening day,
Saturday, March 29th, (11 AM-1 PM),
The Cherry Blossom
Cooking Class,
to teach attendees to prepare the dishes in the tasting menu.
Wine & sake pairings will be served, $75 per person.

National Cherry Blossom
Cooking Class Menu:

Hamachi Sashimi
Yuki No Bosha, Junmai Ginjo

Unagi Tempura Roll
Pinot Gris, Trimbach, Reserve, Alsace, France, 2003

Teriyaki Ribeye, Caramalized Shrimp
Cabernet/Shiraz, Truth, Lindsey’s Cuvee, Santa Rosa, California, 2005

Cherry and Kalamansi Lime Pie
Toasted coconut meringue, salted pistachios
Sake, Momokawa, “Raspberry”

Executive Chef Jeff Tunks
Chef de Cuisine Cliff Warton
Pastry Chef Norman Messer

Contact Darnell Howell at (202) 222-0987 or darnell.howell@dccoast.com to register for the class.

 

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Upcoming at DC Coast:

The Difference Between
Shaken & Stirred

Join Wine & Beverage Director Scott Clime
for a
Vodka Tasting.

Learn all of the essentials –
the differences between potato and grain vodkas;
how flavored vodkas are made;
how to infuse vodka at home;
and, perhaps most important,
how to mix a mean martini.

Saturday, April 12, 2008
1 - 3 pm
DC Coast
1401 K St., NW
Washington DC 20005

Cost is $75 per attendee and includes
tasting of 10 vodkas and lunch.
To register, contact Darnell Howell at
202-222-0987 or darnell.howell@dccoast.com.