RESTAURANTS

Robert Wiedmaier Brings All Chef’s to the Table

Robert Wiedmaier.

Alexandria, VA (May 25, 2011) – All of Chef Robert 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.

On May 26, at 7:00pm,  a seven-course ‘Full Circle’ dinner will take place at BRABO with Chef Robert Wiedmaier, general manager Gonzague Muchery, Chef de Cuisine Chris Watson, and the all chefs de cuisine and sommeliers of Wiedmaier’s other restaurants. Yes. All of them.

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.  The menu will feature:

Full Circle Dinner Menu

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, Rappahannock River Oysters

Pan Seared Alaskan Halibut.

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, Grassential Farm, Steve Turnich, 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 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-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 and Holly Martin, Martin’s Angus

Château Loudenne, Medoc 2005

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-The Fresh Link

**Wine and beer pairings selected by BRABO Sommelier David Kurka, Brasserie Beck General Manager and Beer Sommelier Thor Cheston, and Beverage Director Ramon Narvaez.

BRABO by Robert Wiedmaier is located at1600 King Street, Alexandria, VA 22314.

Space is limited.  For more information or to make reservations call 703.894.3440 or visit www.facebook.com/braborestaurant or www.braborestaurant.com

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