Dine in Style: Blatent Plagarism of an Email Announcement

I'm not going to pretend to rewrite this email announcement that hit my inbox yesterday (if you haven't signed up for Chef Wiedmaier's emails, do. it. now.). I'll just say these few things: Our first trip to Marcel's was 7 years ago (veteran waiter Jonathan looked it up last time we were there). We've been back, um, a few times since. We're using a trip to Marcel's for The Bean's 4th birthday as a bribe for good dinner table behavior. I'd never eaten mussels. Ever. And dove, without even a smidgen of reservation, into a huge plate of Chef Hagan's (Mussel Bar) Wild Mushroom, Pancetta, Parmesan, and Truffle Cream version last week (and snuck a few bites of H's Classic Roasted Garlic, Shallots, Cream and Sauvignon Blanc pan) only having a single frite, just to taste. I didn't want to waste tummy space on even fantastic spuds. We consider it a sin of sorts that we haven't made it to BRABO or Brasserie Beck yet. We're almost considering delaying our trip down tha shore by one day - putting us in the middle of Memorial Day Traffic - just to go to this. And now, in the chef's (or his PR folks') words: Full Circle Chef - Spring Harvest at BRABO by Robert Wiedmaier Thursday, May 26th, 7pm 1600 King Street, Old Town Alexandria at the Lorien Hotel and Spa All of Chef Wiedmaier’s restaurants reflect his European heritage, in particular his links to Belgium, creating a full circle between his family, legacy and life in the United States. For his whole life, Wiedmaier has been involved with food from the source. His five restaurants reflect a specific culinary influence from his past, and like five intertwining rings, they are each intrinsically linked by the same respect towards utilizing what is local, what is home grown, and what is personally caught or selected – ensuring that the circle is never broken. A seven-course ‘Full Circle’ dinner will take place at BRABO by Robert Wiedmaier, gathering Chef Wiedmaier and the chefs de cuisine and sommeliers of all his restaurants.The local farmers and purveyors highlighted in each course will also be present. This seven-course dinner, featuring beer and wine pairings is $125 per person, exclusive of tax and gratuity.

Amuse Bouche Fluke Sashimi, Pickled Radish, Fennel Puree Roderer, Champagne, Brut, ‘Premier,’ France, NV - Duvel Chef Robert Wiedmaier First Course Rappahannock River Oyster Rockefeller Crispy Prosciutto, Parmesan Tuille, Baby Spinach, Brown Butter Vinaigrette   Domaine Naudet, Sancerre, France, 2009 – Malheur 10 Chef Matt Hagan Mussel Bar and Rappahannock River Oysters Second Course Pan Roasted Alaskan Halibut, Grassential Farm Pork Belly Confit Baby Potatoes Morel Ravigote, Wild Ramp Butter Domaine Séguinot-Bordet, Chablis, Grand Cru, ‘Vaudesir,’ France, 2008 – Straffe Hendrick Chef John Engle, Brasserie Beck, Matt Rails of Grassential Farm, Steve Turnich of Northern Neck Third Course Quails and Snails, Carrot Ginger Puree, Crispy Quail Leg, Crystallized Ginger Crowley, Pinot Noir, Willamette Valley, ‘Entre Nous,’ Oregon, 2008 – Brooklyn Local 2 Chef Paul Stearman, Marcel’s, Javier Azare of Huntsman Fourth Course Randal Lineback Veal Tortellini, Morels and English Peas, Crispy Sweetbreads Dominio IX, Tempranillo, Columbia Gorge, Washington State, 2008 – AleSmith Grand Cru Chef Chris Watson, BRABO, Joe Henderson and Reagan Duncan of Chapel Hill Farm Fifth Course Martin Angus Strip Loin with Braised Short Rib, Turnich Farm Swiss Chard, Yukon Gold Potato Puree, Beef Braising Jus Château Loudenne, Medoc, Bordeaux, France, 2005 – Rochefort 8 Robert Wiedmaier, Bill & Holly Martin of Martin’s Angus Cheese Old Chandler Strawberry Shortcake, Strawberry Panna Cotta, Strawberry Sorbet Icardi Moscato d’Asti, Piedmont, Italy, 2009 – Deuss Beer de Brut Joanne Decoux, BRABO, Mollie Visosky of The Fresh Link Wine and beer pairings selected by BRABO Sommelier, David Kurka, Brasserie Beck Beer Sommelier ,Thor Cheston and Beverage Director, Ramon Narvaez To Reserve, call 703-894-3440