2nd Annual 8-Course Spice Dinner

Spice Dinner Reunites Former Daniel Boulud NYC Culinary Colleagues Bertrand Chemel & Lior Lev Sercarz 

(FALLS CHURCH, VA) – On Sunday, October 26^th, 2014 from 5:00PM to 8:00PM (regular seatings available), Executive Chef Bertrand Chemel​ of 2941 Restaurant​ and critically acclaimed NYC-based spice master and owner of La Boîte Biscuits & Spices Lior Lev Sercarz (www.laboiteny.com/ @laboiteny) are reuniting to co-host the 2^nd Annual 8-course Spice Dinner at 2941 Restaurant (2941 Fairview Park Drive, Falls Church, VA 22042; (703) 270-1500; www.2941.com; @2941Restaurant).  Priced at $70 per person (not including beverages, tax, and gratuity), this evening will serve as Sercarz’s – a world-renowned spice guru based in NYC known for providing exceptional spices and customized blends to celebrity chefs such as Daniel Boulud and Eric Ripert, amongst others – return to the DC area for a one-of-a-kind culinary collaboration dinner.

Included in the dinner, guests will have the opportunity to interact with both Chemel and Sercarz, the option to sip on several signature spice-infused cocktails created by 2941’s Bar Manager and Sommelier Jonathan Schuyler, and enjoy an enlightening eight-course tasting menu stacked with spice-infused dishes – sweet and savory. Guests will also receive a welcome gift at each of their place settings featuring some of Sercarz’s famous spices to take home with them. Following the dinner, Sercarz will be available for guests to interact with and will be selling additional spices and his cookbook – The Art of Blending – priced at $49, which comes with a selection of five of his most popular spices (#4, #5, #7, #10, #11).

For additional information on the Spice Dinner or for reservations, please visit www.2941.com, or call 703-270-1500.
 

ABOUT 2941 RESTAURANT

Opened in 2002, 2941 – nestled in the heart of Falls Church, VA surrounded by lush landscaping, koi ponds, waterfalls, world-class artwork, and a lakeside view, is one of the most celebrated restaurants in the metropolitan area.  Following its transition from a special occasion fine dining venue to a bustling upscale casual dining experience in 2012, award-winning Executive Chef Bertrand Chemel and Pastry Chef Caitlin Dysart infuse sweet and savory perfection into their contemporary American cuisine accented with bold French and Mediterranean flavors. Named by Washingtonian Magazine in 2014 as a 100 Very Best Restaurant, Northern Virginia Magazine in 2013 as one of the Top 50 Best Restaurants, and by Eater DC as a 38 Essential Washington Restaurant, to name a few accolades, 2941 continues to charm gourmands with its sophisticated yet relaxed ambiance, outstanding service, and inventive cuisine. For additional information on 2941, please visit www.2941.com or @2941Restaurant.
 

ABOUT LIOR LEV SERCARZ/LA BOÎTE

Lior Lev Sercarz is the chef, spice blender and owner of La Boîte, a biscuits and spice shop in New York City. Recently, Lior has been named one of Bon Appétit‘s “Tastemakers of 2012” and La Boîte has been featured in publications including The New York Times, Vogue, In Style Magazine, Every Day with Rachel Ray, Food & Wine Magazine and the SAVEUR 100. After completing three years as a sergeant of the Israeli army, Lior traveled to South America where he further developed a passion for cooking and world cuisines. As his interest in cooking evolved, he decided to enroll in culinary school at the acclaimed Institut Paul Bocuse in Lyon, France. During that time, he did an externship with chef Olivier Roellinger in Cancale, France. Roellinger had earned three Michelin stars at Les Maisons de Bricourt, his hotel and restaurant, where he displayed a rare understanding of spices, blends, oils, and pastes. In 2002, Lior brought his newfound understanding of spice blending with him to New York, where he had the honor of working with chef Daniel Boulud as a sous chef and catering chef at his flagship restaurant, Daniel. He left Daniel in 2006 to start La Boîte, launching the company by making and selling a line of French biscuits as well as experimenting with the use of spices. In 2011, after working more with spices, he opened La Boîte Biscuits & Spices, an art gallery and spice shop in New York City’s Hell’s Kitchen. Each season, the artists whose work adorns his cookie tins also show their work in the gallery. Since the beginning of his career, Lior has worked closely with chefs from around the world, developing custom blends for them and for other customers with all levels of cooking experience. In 2012, he produced a cookbook entitled The Art of Blending, which features 41 blends along with recipes and cooking tips provided by renowned chefs and culinary minds including Gail Simmons, Daniel Boulud, Eric Ripert and Apollonia Poilâne. For additional information on Lior or La Boîte, please visit www.laboiteny.com or @laboiteny. For information on Lior’s cookbook The Art of Blending please visit www.TheArtofBlending.com
 

MENU LINK: http://www.2941.com/menu---spice-dinner-menu.html

SPICE DINNER COCKTAILS

by Beverage Director & Sommelier Jonathan Schuyler

Prickle Me Pink

Gin, lemon juice, breeze spice, prickly pear liqueur & orange citrate

Pearly Legal

Tequila, pear nectar, galil syrup, chartreuse

Algonquin

Sri Lanka spice, apple cider, Cognac, cardamaro & snap

2941 2^ND ANNUAL 8-COURSE ‘SPICE DINNER’ MENU

Course One

Canapés

Grayson Cheese Pomme Croquette | Shabazi lardo

Shabazi N. 38 | green chilies, parsley, coriander and

Clam Ceviche

Chios N. 27 | oregano, fennel, tarragon, basil, and mastika

WINE PAIRING

Castillo Perelada, Brut Reserve, Cava, Penedes, Spain (NV)

Course Two

Tuna Crudo | preserved meyer lemon, cucumber

Sel d'Antibes | grey salt crystals, bergamot and herbs

or

Butternut Squash Velouté | ginger, lemongrass

Vadouvan N. 28 | fenugreek, cumin, onion and spices

WINE PAIRING

Lemelson, Tikka's Run, Pinot Gris, Willamette Valley, Oregon (2013)

Course Three

Sautéed Shrimp | curried cauliflower, caramelized apple-cilantro salad

Hawayej | cumin, turmeric, black pepper and spices

or

Grilled Octopus | baby sweet peppers, marinated feta cheese, baby romaine

Blue Grass N. 12 | paprika, oregano, cayenne pepper

WINE PAIRING

Brandborg, Gewürztraminer, Umpqua Valley, Oregon (2012)

Course Four

Wild Boar "en Daube" | fresh pappardelle, red wine braised wild boar

Apollonia N.29 | cocoa, orange blossom, pepper and spices

WINE PAIRING

Philippine de Saint Cyrille, Grande Réserve, Chateauneuf du Pape, Rhone, France (2012)

or

Venere Rice | halibut, citrus zest & candied Bernise | tarragon, vinegar and pepper

WINE PAIRING

Sassarini, Cian du Corsü, Cinque Terre, Italy (2013)

Course Five

Beef Rib Eye | sheba chumichiri sauce, grilled portobello mushroom, radicchio

Sheba N. 40 | paprika, cumin, cayenne, garlic and spices

or

Duck Cassoulet | smoked Siam sausage, Tarbais beans, roasted breast

Siam N.32 | lime leaves, cilantro, seafood essence and spices

WINE PAIRING

Philippine de Saint Cyrille, Grande Réserve, Chateauneuf du Pape, Rhone, France (2012)

Course Six

Bermuda Triangle Goat Cheese | coquelicot popover, honey

Coquelicot N.24 | poppy seeds, lemon, mustard and spices

Course Seven

Tarte Aux Poires | hazelnut sablé, Galil-white chocolate ganache, Bartlett pear compote

Galil N. 13 | verbena, white cardamom, and sage

WINE PAIRING:

Chateau Pajzos, 5 Puttonyos, Tokaji, Hungary (2005)

Course Eight

Chocolate Bouchon | dark chocolate financier, candied almonds, Izak caramel, crème fraîche

Izak N.37 | sweet chilies, cumin and spices

WINE PAIRING

Fonseca 20 year Tawny Porto, Douro, Portugal (NV)

Executive Chef Bertrand Chemel

Pastry Chef Caitlin Dysart

Sommelier Jonathan Schuyler

Spice Master & Owner of La Boîte Lior Lev Sercarz