BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//ChamberMaster//Event Calendar 2.0//EN
METHOD:PUBLISH
X-PUBLISHED-TTL:P3D
REFRESH-INTERVAL:P3D
CALSCALE:GREGORIAN
BEGIN:VEVENT
DTSTART:20121231T233000Z
DTEND:20130101T020000Z
X-MICROSOFT-CDO-ALLDAYEVENT:FALSE
SUMMARY:New Year's Eve Celebration Dinner at Open Kitchen
DESCRIPTION:Sparkling Reception 6:30pm\; Seated Dinner 7pm\n\nStart your New Year's Eve at Open Kitchen with a complimentary glass of bubbly at the reception. Then sit down among friends & enjoy Chef Ken's Celebration Dinner.\n\n\n\nAmuse Bouche\n\nWinter Forest Mushroom Smear on Herbed Toast   Triopita of Spicy Lamb Tuna   Tartare on Crisp Potato\n\n\n\nFirst Course\n\nSpice Crusted Jumbo Sea Scallop on Maine Lobster Grits\,\n\nRed Pepper Sauce & Tarragon Butter\n\nor\n\nSeared Breast of Squab\n\nwith Duck Leg Confit Hash\, Game Bird Reduction\n\nor\n\nEggplant Tower a la Vincent\, Sauce Tonata\n\n\n\nMain Course\n\nDuck Fat Seared Rockfish with Petite Crab Cake\,\n\nScallion Arugula Risotto & Lemon Butter\n\nor\n\nGrilled Medallions of Red Venison with Butternut Squash\,\n\nCrisp Potato\, Dark Fruit - Cognac Demi-Glace\n\nor\n\nStuffed Roasted Red Pepper with Seasonal Greens\,\n\nQuinoa\, White Grits & Vegetable Reduction Sauce\n\n\n\nSweet Finale\n\nDeep Dark Chocolate Trilogy with Late Season Spiced Pear Cake\n\nor\n\nGrilled Butternut Squash Strudel with Figs\, Dates and Eggnog Ice Cream\n\n\n\n$95/person (excluding tax & gratuity)\n\nReservations are required.\n\n703.942.8148\n\n\n\nWhen making your reservation\, please provide us with\n\nyour menu selection for each course.\n\nWith exceptions of large parties\, communal seating will be arranged as necessary.
X-ALT-DESC;FMTTYPE=text/html:Sparkling Reception 6:30pm\; Seated Dinner 7pm<br />\nStart your New Year&#39\;s Eve at Open Kitchen with a complimentary glass of bubbly at the reception. Then sit down among friends &amp\; enjoy Chef Ken&rsquo\;s Celebration Dinner.<br />\n<br />\nAmuse Bouche<br />\nWinter Forest Mushroom Smear on Herbed Toast &#9632\; Triopita of Spicy Lamb Tuna &#9632\; Tartare on Crisp Potato<br />\n<br />\nFirst Course<br />\nSpice Crusted Jumbo Sea Scallop on Maine Lobster Grits\,<br />\nRed Pepper Sauce &amp\; Tarragon Butter<br />\nor<br />\nSeared Breast of Squab<br />\nwith Duck Leg Confit Hash\, Game Bird Reduction<br />\nor<br />\nEggplant Tower a la Vincent\, Sauce Tonata<br />\n<br />\nMain Course<br />\nDuck Fat Seared Rockfish with Petite Crab Cake\,<br />\nScallion Arugula Risotto &amp\; Lemon Butter<br />\nor<br />\nGrilled Medallions of Red Venison with Butternut Squash\,<br />\nCrisp Potato\, Dark Fruit - Cognac Demi-Glace<br />\nor<br />\nStuffed Roasted Red Pepper with Seasonal Greens\,<br />\nQuinoa\, White Grits &amp\; Vegetable Reduction Sauce<br />\n<br />\nSweet Finale<br />\nDeep Dark Chocolate Trilogy with Late Season Spiced Pear Cake<br />\nor<br />\nGrilled Butternut Squash Strudel with Figs\, Dates and Eggnog Ice Cream<br />\n<br />\n$95/person (excluding tax &amp\; gratuity)<br />\nReservations are required.<br />\n703.942.8148<br />\n<br />\nWhen making your reservation\, please provide us with<br />\nyour menu selection for each course.<br />\nWith exceptions of large parties\, communal seating will be arranged as necessary.<br />\n&nbsp\;&nbsp\;
LOCATION:Open Kitchen 7115 Leesburg Pike #107\, Falls Church\, VA 22043
UID:e.1250.416
SEQUENCE:3
DTSTAMP:20260426T044433Z
URL:https://business.fallschurchchamber.org/events/details/new-year-s-eve-celebration-dinner-at-open-kitchen-12-31-2012-416
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