New Year’s Eve Party with “Jack Wagon” Band
December 29, 2011 by Special to the Falls Church Times · 2 Comments
By FALLS CHURCH TIMES STAFF
December 29, 2011
Celebrate New Year’s Eve at Creative Cauldron at ArtSpace with local band favorite, Jack Wagon! The seven-piece Classic Rock and Soul band has performed throughout the Washington DC area and is sure to ring in the New Year with a night full of great music, dancing and fun. Led by Bruce Turner, Jack Wagon’s music repertoire consists of covers from popular Rock, Soul, Motown, Blues, and R&B bands and artists from the 60′s, 70′s and 80′s. The night begins at 8 pm on Saturday, December 31st and the party goes until 1 am. Tickets are $20 and includes light hors d’oeuvres and a champagne toast at midnight for those 21 and older. Cash bar. Sponsored by Louise Molton with Weichert Realtors, the NYE Party is a benefit for Creative Cauldron.
Creative Cauldron is located at 410 S. Maple Avenue in the Pearson Square building. FREE parking is available in the garages at 410 and 400 S. Maple Avenue. Go to www.creativecauldron.org for more information.
Mason Boys Basketball Conquers Avalon
December 12, 2011 by Special to the Falls Church Times · Leave a Comment
George Mason's Noel Obusan charges the basket (Photographer: Brendan Reals)
Special to the FALLS CHURCH TIMES
December 12, 2011
Nate Ogle scored 17 points and grabbed 11 rebounds to lead Mason to a 60-41 win over The Avalon School Friday at Mary Ellen Henderson’s gym. Noel Obusan added 12 points and dished out a team-high 8 assists as GM (3-1) overcame a half-time deficit to shake off a pesky Black Knight squad for the victory.
Mason's Will Nunley goes high for a shot (Photographer: Brendan Reals)
GM was on fire out of the gate Friday as Philippe Griffiths (9 points) nailed three first quarter triples, with Ogle adding one of his own, staking the hosts to a 16-7 lead after one quarter. Avalon took advantage of some sloppy play by Mason in the second however, and coupled with Griffiths third personal foul of the half, took a 23-22 lead into the locker room at the break. The third quarter and first four minutes of the fourth were all Mason though, with the Stangs going on a 26-6 run bridging the two periods to put the game away. Junior Will Nunley had a breakout game for GM, scoring 9 points, and classmate Nick Bourbeau was a sparkplug off the bench, dishing out 4 assists to go along with 3 steals.
Mason travels to Madison County Tuesday night (12/13) to take on the Mountaineers in the Bull Run District opener for both teams before hosting Clarke County Thursday (12/15) at Mary Ellen Henderson. Game time is 7:45 for both contests.
Photo credit: Brendan Reals
Avalon can't get the shot off against Mason's Nate Ogle (Photographer: Brendan Reals)
Perfectly Stuffed: A White Wine for Turkey Day
November 11, 2011 by Special to the Falls Church Times · Leave a Comment
By Christianna Sargent
November 11, 2011
Special to Falls Church Times
Thanksgiving presents a truly American festive meal, laden with starch, spice, sugar, and the inevitable turkey roast—the ultimate tryptophan rush. Splashes of burnt orange, crimson red, pecan brown, and pine green decorate the table and mirror the fall foliage outdoors. This time of year sets the mood for cozy afternoons indoors where warm, winter light floods bay windows, and a glimpse outside reveals a picturesque setting of falling, painted leaves. The brisk chill in the air only prepares the heart further for comfort food served up hot and the ever-charming glass of wine.
Thanksgiving will always be my favorite family holiday, and not just because of the food and the fact that no presents are needed; but, mainly because Thanksgiving is a true wine meal. The wine choices, though, are limitless and daunting at some levels, especially for folks who are just looking to adorn the table with some good tasting juice and leave the vino contemplation for the snobs. So rather than name off all the usual culprits that you see listed in every food magazine and wine editorial, I’m going to say the opposite: stay away from Sauvignon Blanc, don’t bother with Cabernet Sauvignon, skip the Italians, forget the Pinots, Malbecs and Zinfandels save for another day. Keep it simple this year, and explore the broad, stylistic wine selection from one small region, the Loire Valley. I promise you, it offers all the stuffing you need and more…
This majestic region sits farther up the Loire Valley just south of Paris and can be compared to other renowned places of beauty such as Venice, the Pyramids of Giza, and the Grand Canyon! Otherwise known as the Garden of France, this region between the cities of Angers and Tours stretches along a slow-churning river flanked by 300 chateaux, vineyards, and gardens, and was named a UNESCO world heritage site. This beautiful region is home to the Chenin Blanc and Cabernet Franc grapes.
The Chenin Blanc grape is what we shall focus on for the Thanksgiving meal. Yes, I say, even if it is just a white wine. Chenin is especially versatile and comes in many different forms from dry to sweet, sparkling, rosé, and decades-old (possibly longer-lived than Riesling). In other words, red-wine drinking fans, this will be the perfect wine to indulge in during the meal, and after turn to your reds as you sit back in Turkey Lovers Lane swooning in a food coma. This chameleon of a grape pairs so perfectly at the Thanksgiving feast, and sadly, it is so unfamiliar to Americans. It is the Old World’s answer to California Chardonnay, but on a much eloquent, refined scale. No big oak-bombs represent this category. Rather, the wine itself is highly extracted (like Chardonnay) and highly acidic (unlike Chardonnay), making it a great food pair. Plus, it is susceptible to the famous “noble rot” that glorifies the vineyards of Sauternes (the honey-like, age-worthy dessert wine from Bordeaux). You can spend as little or as much as you like on it, and Loire Chenin Blanc can even be found at your local grocer. While you are out label-hunting for Thanksgiving, have a quick chat with the wine retailer you frequent, ask for Vouvray, Savennieres, Coteaux du Layon, Quarts de Chaume, or Bonnezeaux (listed in relative order of increasing price). None of these are easy to pronounce, so Google it! Or rely on your handy Iphone or Droid apps to peruse the wine cellar jargon. Either way, it’s simple to go to the French section and spot one of these names, even if you just point and don’t utter.
You will not regret the aromatic qualities of a good Chenin Blanc: ripe Georgia peach topped with whipped cream, quince paste and succulent apricot, Fuji apple and Bosc pear. Top this with a touch of marzipan cake framed by toasted nuts, and you have a mouth-watering Chenin Blanc just full-bodied enough to match with your roasted fall vegetables, seasoned turkey, and sweet potato casserole.
Just so you won’t get lost in the French aisle, I will list a few of my favorites you can spot around town:
Bernard Fouquet Domaine des Aubuisiers Cuvée de Silex Vouvray, Loire France $18 (at Weygandt Wines in Cleveland Park)
Domaine de Baumard Savennières, Loire France $18 (Whole Foods and Red, White & Bleu)
Domaine Jo Pithon Coteaux du Layon, Loire France $22 (MacArthurs)
Domaine Jo Pithon Quarts de Chaume, Loire France $100 (MacArthurs)
Chateau de Fesles Bonnezeaux, Loire France $70 (Schneiders)
Christianna Sargent
Certified Sommelier
Advanced Certificate–
Wine & Spirits Education Trust
Association of Italian Sommeliers
French Wine Scholar
talesofasommelier.blogspot.com
FOOD: A New Kind of Fried Chicken – Bon Chon Chicken
October 14, 2011 by Special to the Falls Church Times · Leave a Comment
BY Ra Chan
October 14, 2011
Special to Falls Church Times
When I moved to the Falls Church area a little over 3 years ago, I was introduced to the concept of Korean Fried Chicken! It first started with a place in Annandale called Cheogajip Chicken (or I like to refer to it as Pizza and Chicken Love Letter) and then I eventually stumbled onto Bon Chon Chicken on Little River Turnpike. And I have been hooked ever since. This is not your typical southern fried chicken. Instead, the double fried process and the spicy coating brings this chicken to a whole new level. The cooking process creates the most crispy shell — a very savory and spicy coating — and a super moist interior. There is no real batter for the chicken, so when you bite into it, all you get are the delicious spices and incredibly crispy skin. And instead of being served with sides of biscuits and gravy, you get pickled radishes and coleslaw with a sweet ginger sauce. And trust me, after eating a few pieces of the spicy flavored chicken, your taste buds will want some relief and cool down with the radishes and coleslaw.
For those of you who have never been to Bon Chon, here are a few best practices to follow:
- If dining at the restaurant, call in your order before hand since it takes the chicken 30-45 minutes to cook.
- If calling to do carry out, it will take about 45 minutes until your order is ready for pickup.
- There are only two flavors offered — soy garlic and spicy — and the spicy is very spicy, so I’d recommend getting an order of each so you can switch between the sweet and savory and spicy flavors.
- They offer the following types of chicken: drumsticks or chicken wings, or you can get a mixed variety
So, if you’re looking to experiment, I’d highly recommend giving Bon Chon a try. It’s a great flavor experience and I think you’ll appreciate this new kind of fried chicken like I did.
6653 Little River Turnpike # H
Annandale, VA 22003-6201
(703) 750-1424
“Nevermore” Open at ArtSpace Falls Church
October 9, 2011 by Special to the Falls Church Times · 2 Comments
SPECIAL TO THE FALLS CHURCH TIMES
October 9, 2011
Creative Cauldron has launched its 2011-2012 season with the critically acclaimed musical Nevermore that uses Edgar Allan Poe’s poetry and short stories as its base to tell the story of Poe’s obsessions with the women in his life.
Headlining the Nevermore cast is equity actor Sean Thompson in the role of Edgar Allan Poe. Thompson has appeared regionally in A Midsummer Night’s Dream at Philadelphia’s Mauckingbird Theatre Company; at Signature Theatre as Artie in Sunset Boulevard and Charles in And the Curtain Rises; and as Alex in The Little Dog Laughed at Philadelphia’s Flashpoint Theatre Company. The women in Poe’s life are played by Priscilla Cuellar, Dani Danger Stoller, Mary Payne Omohondro, Katie Culligan and Karissa Swanigan-Upchurch.
Directed by Matt Connor, who also composed the music, the Creative Cauldron production of Nevermore features a live orchestra.
The production runs weekends through October 30 at ArtSpace Falls Church, 410 S. Maple Avenue. Performances are Fridays and Saturdays at 8 pm, Saturdays at 2 pm and Sundays at 4 pm. Tickets are $25 for adults, $22 for seniors/students. Seating is limited. Tickets can be reserved on-line at www.creativecauldron.org or by calling 571-239-5288.
FOOD: Tour of Italy
October 7, 2011 by Special to the Falls Church Times · Leave a Comment
BY Christianna Sargent
October 7, 2011
Special to Falls Church Times
Crinkly, dry fall leaves crunching underfoot always put me in the mood for fall. The seasons hover on the verge of change, but the lazy days of summer have been ushered out with the earlier setting sun and the onset of school schedules, grueling rush hour traffic, and daily work lives. The offices are now packed, everyone has had their vacations. Congress hammers away on Obama’s Job Plan—the economy and deficit ceilings fill the docket with the dismal stock market setting the tone for a volatile season ahead. As the leaves cling to their last shades of green, the temperature drops and the air electrifies with hustle and bustle before the year-end holidays impact the frantic, fall pace. This is the perfect time to turn your mind to more serious wines, wines with more soul, both red and white, before the Northern Hemisphere descends upon its great slumber.
With the change of nature’s clock, dusk comes earlier and the dinner hour demands more cozy cuisine. The fruits of summer wane, while the Brussels sprouts bloom into abundance with a final surge of asparagus, green beans, squash and root vegetables. Kitchens turn out cuisine dominated by earthy undertones and gamy meats. Time to turn to full-bodied whites with luscious weights underscored by Bosc pears, sour apples, blasts of acidity, and bitter-almond finishes. Rieslings, Rhone whites and Oregon Pinot Noirs exhibit the autumnal flavors. But, nothing cries out fall season to me more than Italian wines and Italian cuisine. Mushroom ragout compiled of exotic mushrooms plucked fresh from the farmer’s market screams for mascarpone polenta nosh; or a nice fish stew with butternut squash entices the palate for some aromatic Italian whites collected from the coastal towns of the Marche, or mountain-entrenched Soaves and Gavis from the Veneto and Piedmont regions, respectively.
My love for everything Italian—my partiality to fall and brilliant fire reds painted with burnt orange colors—inspires me for a new educational series at Red, White and Bleu Wine Shop during the months of September, October, and November. Venture out on a gastronomic Tour of Italy—pictorially, mentally, and sensory. Once a month, learn how to eat, drink, and live the Italian lifestyle inspired by Joseph Bastianich and David Lynch’s guide: Vino Italiano: The Regional Wines of Italy. We explore a different geographic region each month and dive into one specific food and wine culture. Last month, we explored Lombardy and the fashion mecca of Milan. Participants indulged in Nebbiolos, Barberas, Chardonnay, and Sparkling wines indigenous to the area, while they stuffed their bellies with regional cheeses, charcuterie, and main fare from the streets of Milan.
October brings even more delectable intrigues from a quiet, seaside village in the Marche province, tucked behind cliffs of the Monte Cònero massif. Scores of crudo (raw seafood) and porchetta (stuffed suckling pig) work their way to the Marche dinner table. We intend to sample cave-aged, sheep’s milk Pecorinos and savory prosciuttos sourced from the mountain village of Carpegna. The wines will abound from the towns of Jesi, Matelica, Pesaro, and Urbino, like Rosso Piceno and Rosso Cònero crafted from the Montepulciano and Sangiovese grapes.
Come delve into Italian goodness at Red, White and Bleu Sunday, October 16th at 4:00pm, check out details online at the new website www.redwhiteandbleu.com. Live la vida dolce!
“Nevermore” Opens Creative Cauldron’s Season
October 2, 2011 by Special to the Falls Church Times · Leave a Comment
SPECIAL to the FALLS CHURCH TIMES
On Friday, October 7, the anniversary of Edgar Allan Poe’s death, Creative Cauldron will launch its 10th anniversary season with the critically acclaimed musical Nevermore. This imaginative musical uses Poe’s poetry and short stories as its base and his shifting obsession with the women in his life as its catalyst.
The production will run weekends through October 30 at ArtSpace Falls Church, 410 S. Maple Avenue. Performances are Fridays at 8:00pm, Saturdays at 2:00 pm and 8:00 pm, and Sundays at 4:00 pm. Tickets are $25 for adults, $22 for seniors/students. Seating is limited so advance purchase is encouraged. Tickets for Nevermore can be reserved on-line at www.creativecauldron.org or by calling 571-239-5288.
Nevermore premiered at Signature Theatre in 2006, winning praise from The Washington Post for its “romantic music, ablaze with feeling.” Matt Conner, who will direct Nevermore, also composed the music, adapting lyrics from the writings of Edgar Allan Poe. Grace Barnes wrote the book.
Guiding a professional cast through what Conner describes as a work about “love, death, and acceptance of one’s self,” he adds “while Poe has more often than not been depicted as a dark, depressed monster, in this work you will see him in all his vulnerability and humanity. You will be transported back to a time when poetry and letters were supremely valued… when one simple word held immense power and meaning.”
The Nevermore cast features equity actor Sean Thompson in the role of Edgar Allan Poe. Thompson has appeared locally at Signature Theatre as Artie in Sunset Boulevard and Charles in And the Curtain Rises. His other regional theater credits include Titania in A Midsummer Night’s Dream at Philadelphia’s Mauckingbird Theatre Company; the Pirate King in The Pirates of Penzance, Curly in Oklahoma! and Paul in Barefoot in the Park at Missouri’s Maples Repertory Theatre; Alex in The Little Dog Laughed at Philadelphia’s Flashpoint Theatre Company; and Bill Sykes in Oliver! at MediaTheatre.
The women in Poe’s Life will be played by Priscilla Cuellar (Mother), Dani Danger Stoller (the Whore), Mary Payne Omohondro (Muddy), Katie Culligan (Virginia) and Karissa Swanigan- Upchurch (Elmira).
Conner has more than 15 years of experience working as a musical director, performer and teaching artist in the DC metropolitan area. But it was Nevermore that launched his career as a musical theater composer. In 2008, he was one of six composers to receive Signature’s American Musical Voices: The Next Generation award funded by the Shen Family Foundation.Conner’s newest composition The Hollow, an adaptation of The Legend of Sleepy Hollow, opened Signature’s 2011-2012 season.
The Nevermore production team includes Creative Cauldron Producing Director Laura Connors Hull, Music Director Amy Massey, Assistant Director Danny Tippett, Scenic Designer Margie Jervis, Lighting Designer Paul Spiegelblatt, and Wig Design by Jonathan Jackson.
FOOD: Dinner at Ray’s the Steaks
September 23, 2011 by Special to the Falls Church Times · 4 Comments
By Ra Chan
September 23, 2011
Special to Falls Church Times
On our way home, my husband, and I were trying to figure out dinner plans; after throwing out a few ideas, he wanted to take me to one of our favorite places for an impromptu date night. We’ve been a fan of Ray’s the Steaks since they were at their old location next to Hell Burger. What really attracts me to the new location is that they now take reservations and the space is much larger. In all actually, we’ve never had a tough time getting a table; we tend to get their before the peak of the dinner rush.
So after getting to our table and ordering a glass of wine, it was time to make that all important decision — which cut of beef did we want for dinner? I’ve never had a bad steak here, so I knew without a doubt, whatever we decided to go with, it would still be an amazing dinner.
I started off with the Caesar salad and got the crab bisque. I’m normally not a fan of bisque, I prefer more texture to my soup. But this one was outstanding with an amazing amount of lump crab meat! The soup was so creamy with the delicate sweetness of concentrated crab and just a hint of ground pepper.
I ordered the El Diablo steak, cooked medium with a side of the spicy piranha sauce. This steak was a top sirloin, grilled in a spicy sauce and topped with roasted garlic and sautéed onions. The garlic just melted over the steak; I even found myself spreading the garlic over the steak like butter! The sirloin was cooked to perfection. I normally love the piranha sauce, which is a spicier version of chimichurri sauce, but I didn’t really need this sauce since the spicy sauce that coated the steak gave it the perfect amount of flavor and seasoning.
My husband got the steak Bertolucci – NY strip served with roasted bone marrow, and served in a roasted garlic and red wine reduction sauce. The sauce really complimented the intense beef flavor and the bone marrow provided that extra punch, with its very smooth, creamy and buttery consistency.
This was definitely another successful meal at Ray’s. I love this place for so many reasons – the amazing cuts of beef, the completely reasonable prices, and the complimentary creamed spinach and mashed potatoes. I feel like I’m dining at a 5 star establishment and getting the best beef available, but I don’t feel out of place walking in with jeans and flip flops. As we lingered at dinner over a cup of coffee and some peanut butter truffles, I couldn’t help but just sit back and go over the meal in my head again. It was delicious and I relished every bite.
2300 Wilson Boulevard
Arlington, VA 22201
703-841-7297
