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BEGIN:VEVENT
DTSTART:20140213T230000Z
DTEND:20140216T030000Z
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SUMMARY:Valentine's Pop-Up Dinner at Open Kitchen
DESCRIPTION:Valentine's Day Pop-Up Dinner 2014\n\nThursday\, February 13         Friday\, February 14       Saturday\, February 15\n\n6 pm to 10 pm\n\n4-Course Prix-Fixe Menu - $60 per person\; with Wine Pairings - $95 per person\n\nMenu selections are also available a la carte along with our bistro wine list.\n\n \n\nFlirtation   First Course\n\nCornmeal-Crusted Oyster Fritters   10\n\nGarlic Basil Aioli\, Herb Salad\n\n \n\nPureed Lentil Soup with Citrus Crema (ve-optional)   8\n\n \n\nSeduction   Second Course\n\nSalt-Roasted Beet Salad (v\, gf-optional)   10\n\nBrioche Croutons\, Goat Cheese\, Olive Oil Vinaigrette\n\n \n\nPEI Mussels   12\n\nWhite Wine\, Garlic\, Shallot\, Parsley\, Grilled Bread\n\n \n\nThe Main Event - Entrees\n\nRoasted Butternut Squash Risotto (gf\, v\, ve-optional)   19\n\n \n\nSeared Duck Breast (gf)   24\n\nCharred Brussels Sprouts with Lardons\, Sour Cherry Red Wine Reduction\n\n \n\nBraised Veal stuffed with Kale and Pine Nuts (gf)   27\n\nMascarpone Polenta\, Veal Demi-Glace\n\n \n\nPan-Roasted Arctic Char (gf)   25\n\nArtichoke - Sundried Tomato - Bell Pepper Hash\, Citrus Salad\n\n \n\nA Sweet Finish - Dessert\n\nGinger Cake   9\n\nCandied Kumquats\, Cardamom Cream\, Pistachios\n\n\n\nChocolate Pots de Cr me (gf)   9\n\nFresh Raspberries\, Vanilla Cr me \n\n \n\nBittersweet Goodbye\n\nRed Wine Goat Cheese Chocolate Truffles\n\n \n\nv = vegetarian\; ve = vegan\; gf = gluten free\n\n \n\nReservations required.
X-ALT-DESC;FMTTYPE=text/html:<strong><span style="color:#cf5972\;"><span style="font-family:segoe script\,sans-serif\;"><span style="font-size:24.0pt\;">Valentine&rsquo\;s Day&nbsp\;</span></span></span></strong><strong><span style="color:#cf5972\;"><span style="font-family:segoe script\,sans-serif\;"><span style="font-size:20.0pt\;">Pop-Up Dinner 2014</span></span></span></strong><br />\n<span style="position:absolute\;z-index:251663360\;left:0px\;margin-left:394px\;margin-top:3px\;width:16px\;height:12px\;"><img height="12" src="file:///C:/Users/Holly/AppData/Local/Temp/msohtmlclip1/01/clip_image003.png" width="16" /></span><span style="position:absolute\;z-index:251664384\;left:0px\;margin-left:217px\;margin-top:3px\;width:16px\;height:12px\;"><img height="12" src="file:///C:/Users/Holly/AppData/Local/Temp/msohtmlclip1/01/clip_image003.png" width="16" /></span><span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;">Thursday\, February 13&nbsp\;&nbsp\;&nbsp\;&nbsp\;&nbsp\;&nbsp\;&nbsp\;&nbsp\; Friday\, February 14&nbsp\;&nbsp\;&nbsp\;&nbsp\;&nbsp\;&nbsp\; Saturday\, February 15</span></span><br />\n<strong><em><span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:11.0pt\;">6 pm to 10 pm</span></span></span></em></strong><br />\n<strong><em><span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:11.0pt\;">4-Course Prix-Fixe Menu - $60 per person\; with Wine Pairings - $95 per person</span></span></span></em></strong><br />\n<em><span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">Menu selections are also available a la carte along with our bistro wine list.</span></span></span></em><br />\n&nbsp\;<br />\n<strong><span style="color:#cf5972\;"><span style="font-family:segoe script\,sans-serif\;"><span style="font-size:14.0pt\;">Flirtation &ndash\; First Course</span></span></span></strong><br />\n<strong><span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">Cornmeal-Crusted Oyster Fritters&nbsp\;&nbsp\; 10</span></span></span></strong><br />\n<span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">Garlic Basil Aioli\, Herb Salad</span></span></span><br />\n&nbsp\;<br />\n<strong><span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">Pureed Lentil Soup with Citrus Crema (ve-optional)&nbsp\;&nbsp\; 8</span></span></span></strong><br />\n&nbsp\;<br />\n<strong><span style="color:#cf5972\;"><span style="font-family:segoe script\,sans-serif\;"><span style="font-size:14.0pt\;">Seduction &ndash\; Second Course</span></span></span></strong><br />\n<strong><span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">Salt-Roasted Beet Salad (v\, gf-optional)&nbsp\;&nbsp\; 10</span></span></span></strong><br />\n<span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">Brioche Croutons\, Goat Cheese\, Olive Oil Vinaigrette</span></span></span><br />\n&nbsp\;<br />\n<strong><span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">PEI Mussels&nbsp\;&nbsp\; 12</span></span></span></strong><br />\n<span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">White Wine\, Garlic\, Shallot\, Parsley\, Grilled Bread</span></span></span><br />\n&nbsp\;<br />\n<strong><span style="color:#cf5972\;"><span style="font-family:segoe script\,sans-serif\;"><span style="font-size:14.0pt\;">The Main Event - Entrees</span></span></span></strong><br />\n<strong><span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">Roasted Butternut Squash Risotto (gf\, v\, ve-optional)&nbsp\;&nbsp\; 19</span></span></span></strong><br />\n&nbsp\;<br />\n<strong><span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">Seared Duck Breast (gf)&nbsp\;&nbsp\; 24</span></span></span></strong><br />\n<span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">Charred Brussels Sprouts with Lardons\, Sour Cherry Red Wine Reduction</span></span></span><br />\n&nbsp\;<br />\n<strong><span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">Braised Veal stuffed with Kale and Pine Nuts (gf)&nbsp\;&nbsp\; 27</span></span></span></strong><br />\n<span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">Mascarpone Polenta\, Veal Demi-Glace</span></span></span><br />\n&nbsp\;<br />\n<strong><span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">Pan-Roasted Arctic Char (gf)&nbsp\;&nbsp\; 25</span></span></span></strong><br />\n<span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">Artichoke - Sundried Tomato - Bell Pepper Hash\, Citrus Salad</span></span></span><br />\n&nbsp\;<br />\n<strong><span style="color:#cf5972\;"><span style="font-family:segoe script\,sans-serif\;"><span style="font-size:14.0pt\;">A Sweet Finish - Dessert</span></span></span></strong><br />\n<strong><span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">Ginger Cake&nbsp\;&nbsp\; 9</span></span></span></strong><br />\n<span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">Candied Kumquats\, Cardamom Cream\, Pistachios</span></span></span><br />\n<br />\n<strong><span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">Chocolate Pots de Cr&egrave\;me (gf)&nbsp\;&nbsp\; 9</span></span></span></strong><br />\n<span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">Fresh Raspberries\, Vanilla Cr&egrave\;me </span></span></span><br />\n&nbsp\;<br />\n<strong><span style="color:#cf5972\;"><span style="font-family:segoe script\,sans-serif\;">Bittersweet Goodbye</span></span></strong><br />\n<strong><span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:10.0pt\;">Red Wine Goat Cheese Chocolate Truffles</span></span></span></strong><br />\n&nbsp\;<br />\n<strong><em><span style="color:#cf5972\;"><span style="font-family:century gothic\,sans-serif\;"><span style="font-size:8.0pt\;">v = vegetarian\; ve = vegan\; gf = gluten free</span></span></span></em></strong><br />\n&nbsp\;<br />\n<strong><em><span style="color:#cf5972\;"><span style="font-family:segoe script\,sans-serif\;"><span style="font-size:11.0pt\;">Reservations required.</span></span></span></em></strong><br />\n
LOCATION:Open Kitchen 7115 Leesburg Pike #107 Falls Church\, VA 22043
UID:e.1250.1386
SEQUENCE:3
DTSTAMP:20260427T024914Z
URL:https://business.fallschurchchamber.org/events/details/valentine-s-pop-up-dinner-at-open-kitchen-02-13-2014-1386
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