Entertain

Suzy’s Staples

It was Friday night at Via Umbria—the cafe was full of patrons enjoying dinner, guests in the wine room were engaged in our Weekly Somm tasting and a Birthday celebration was due to start upstairs shortly.  Bill and I looked around and realized that we had a great staff on hand and that if we left now we could sit outside on this perfect September night and enjoy dinner and a relaxing evening at home- so run away we did.  A few minutes later as we inched along Wisconsin Avenue, we realized that we had no groceries at home. Not just ‘nothing we wanted to eat’, but after weeks of late nights and travel – not a single thing that qualified as edible.  As we got closer to the Safeway and started discussing strategies for running in quickly and what we could make – a last minute U-turn was made and we and headed straight back to Via Umbria to pick up our staples.

While there are definitely some benefits to the enormity of a store like Safeway, the idea of being able to avoid the chaos and dash into Via Umbria to grab a few excellent products from farms we know and love seemed like the obvious choice.

We often describe Via Umbria as an “Italian Village under one roof” but in many ways it would be simpler and just as accurate to describe our store as a one-stop market in Georgetown for high-quality pantry staples and top-notch food.

With the idea of ‘who knows what tomorrow brings,’ here is my express list of groceries and pantry staples we grabbed and how I plan to use them:

  • Oven Roasted Chicken
  • Meatballs
  • Carrots
  • Lettuce
  • Lemon
  • Onion
  • Farro
  • Lentils
  • Pasta
  • Jarred Tomatoes
  • Parmigiano
  • Cheese
  • Baguette
  • Wine
  • Franciacorta – delicious sparkling wine
  • Caviar
  • Salmon

For the record—lentils and farro are my go to last-minute dinner staples.  Why?

  • They don’t need to be soaked
  • They can cook unattended
  • They cook in under 30 minutes
  • They are super versatile
  • They are delicious and nutritious

Now, faced with a bevy of incredible ingredients, dinner was simple. We cut the chicken in half and put it in the oven to warm up, set a pot of lentils, carrots, and onions to simmer on the stove, and made a bright and fresh salad of lettuce with olive oil, lemon juice and a hint of shaved parmigiano.  

In less than the time it would take to have a delicious, greasy pizza delivered we were sitting outside on a perfect fall night enjoying a glass of wine and a favorite cheese from the Pennsylvania-based Farm at Doe Run while our dinner was happily cooking.

That’s just half of my express shopping list.  What else is on my menu for this week?

  • Pasta with tomato sauce,  parmigiano and a green salad
  • Farro soup with onions, carrots and chicken
  • Baked Meatballs with lentils and roasted carrots

And for the night I really don’t want to cook at all?  I’m opening a bottle of Franciacorta, cracking open a tin of caviar and enjoying some locally cured Smoked Salmon from DC Smokehouse.  If I had really been thinking ahead I would have grabbed some yogurt, a dozen eggs and a pack of bacon—then I wouldn’t have to wake up on Saturday morning wondering what’s for breakfast!

 

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It was Friday night at Via Umbria—the cafe was full of patrons enjoying dinner, guests in the wine room were engaged in ...

Inside the Galleria

The combination of a love for all that is art, those who produce art, and the concept that is Via Umbria all make for a very happy art curator of the Via Umbria Galleria! Put that all together and we have 3 years of of showcasing incredible art from both international and domestic artists in one of the most intimate and inviting galleries in Washington, D.C. I have had this fortunate opportunity to curate from the beginning when Via Umbria first opened.  It is always a wonderful surprise for the those wandering thru the shop, having a relaxing dinner, drinking fantastic Italian wine, or just hanging out with friends, when they open the door on the second floor terrace, and stumble upon the gallery!

Approximately every 6 weeks, a different artist opens a new show with an opening reception that kicks it off. These two hour receptions prove to be different every time making for a fun and educational experience. The artist is available to discuss the works being displayed with any that are interested. The artists clientele and friends, as well as many of our art loving customers all join us in making the evening or afternoon receptions a truly enjoyable time. All while viewing and enjoying the show, you are invited to have some prosecco and small bites coming directly from our kitchen across the terrace. These receptions are open to the public and free of charge. The gallery is also available for private events, and what better venue for your next party or gathering than one surrounded by original art produced by carefully selected and talented artists?

I love the process of finding the next artist and making the decision to show their work. The first meeting, getting promo work figured out together, installation and the opening reception gives me the opportunity to get to know the artist what they want out of their show.  It is a challenging and exciting process, as so much incredible art is out there! Having had everything from abstract expressionism to photo – realism, each show has its own unique feel and every artist their own unique personality. Returning guests will experience a different vibe each show! This is the excitement of art and artists that create. Every person has their own preference of art that they prefer, but opening the doors to new possibilities for them to is what I aim for and enjoy doing in the process.

Guests welcome for the duration of the show and all artist’s pieces are for sale. Don’t forget to check out this hidden gem, a very special part of Via Umbria, if you haven’t already!

The combination of a love for all that is art, those who produce art, and the concept that is Via Umbria all ...

Neal’s Yard Dairy

When most people think of cheese (and, well, food in general) they tend not to think of Britain. In fact, they tend to actively avoid the thought of food in Britain. To me, that’s a mistake. The days of mushy peas and over boiled everything are long gone and what better way to prove itl than to eat (and drink) my way through London. In addition to eating world-class meals and drinking numerous pints of beer, no ‘work’ trip to London would be complete without a stop at Neal’s Yard Dairy- a company that showcases, advances, and promotes a cheese tradition as old and varied as any on the continent.

Neal’s Yard Dairy began as named – a dairy in London purveying milk, eggs, and a small selection of fresh cheeses. After some time in the business, they realized there was a gap in the market in London and they began to seek out hard, aged cheeses to bring into the shop. In order to do this they reached out to small farms and producers throughout England, Ireland, and Scotland and as they built relationships with these farms and farmers their business grew.  Nowadays, this is the main focus of their business. The very lucky people at Neal’s Yard spend their days traveling the country and tasting cheeses right at the source so that they can select the best of the best to bring back to London and add their unique touch to their selection by finishing the aging process in their maturation facility.

Their carefully selected cheeses showcase and represent an age old tradition of cheeses including the big names and heavy hitters like cheddar (the OG cheddars from Somerset, England) and stilton, as well as some lesser known (but equally tasty) cheeses from throughout England. Many of these are named after the places they are made, much like a fine wine from France or Italy, and are called “territorials.” Others are more innovative, and create true competition and inspiration for the exploding artisanal cheese scene here in the States.

Visiting their facility was an incredible experience. They’ve just moved into a new space in South London (across the street from a pub, of course) and have rows on rows of wheels of cheese undergoing the last stages before heading out to their retail stores, London shops and restaurants, and (luckily for us) some across the pond. Upon entering the facility we were greeted by the amazing and ever charming Clara Melluish, offered tea and coffee, and then whisked away to visit the cheese. After donning jackets, hair nets, and shoe covers we were led into the storage facility- which was basically just a giant library with floor to ceiling shelves full of cheese. Though the sight is amazing, the smell is the first thing to hit you. A little bit earthy, a little bit funky, and incredibly tantalizing, the scents that come from having that many delicious cheesy morsels in one room was overwhelming in the best possible way. Fortunately we were not just there to look but to taste and taste we did. Row after row, cheese after cheese, Clara guided us through the process of selecting cheeses, bringing them back to age, and how to decide when they’re ready to go off into the world. We learned the differences between aging hard cheeses and aging soft cheeses, we did side by side tastings of two identical cheeses where one was washed in beer and the other was not, and we got to taste a cheese next to its twin sibling made in different size formats. It’s sometimes hard to remember that cheese is a living entity, that it takes in flavors from its surrounding as it’s changing textures from maturing but while you’re standing at the source the incredible magic and art of cheese is undeniable.

Don’t let us have all the fun! Due to all our hard (fun), taxing (exciting), and very serious (very delicious) work, we’re binging over some phenomenal cheeses for you next month. Trust me- you’ll thank us when the delivery arrives because we were able to pinpoint some amazing cheeses that will be close to their peak in flavor, texture, and general deliciousness when they arrive next month. Keep an eye out for our Neal’s Yard Dairy Cheese Board Special coming in April or join us for our April Cheese of the Month Club where we will be tasting and talking about some of our favorites from this trip.

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When most people think of cheese (and, well, food in general) they tend not to think of Britain. In fact, they tend ...

St. Patrick was Italian?

As you could probably guess from the title of this blog post, we are going to suggest an unpopular and rarely heard theory about St. Patrick or San Patrizio: His heritage means he is Italian!

Of course this theory is in jest and is more of an excuse for us to celebrate the holiday that holds his name and celebrates his importance to the island nation of Ireland. Just to give our theory some relevance, St. Patrick was born in modern day Britain, but was during his time, in fact, part of the Roman Empire. By our records, this means that he would be the descendant, like many modern Italians, of the Roman population.

But poor St. Patrick was captured by Irish pirates at a young age and taken to the neighboring island where he would go on to famously banish all snakes and use the three leaf clover as a way to teach about the Catholic Church.

Putting the boring history aside, we will be honoring this “Italian” historical figure with St. Patrick’s weekend specials in our cafe! Come in to enjoy:

Traditional Irish Scones with Currants

Roasted Pear and Cashel Blue Crostini

Prosciutto Cotto(Ham) with Braised Cabbage, Potatoes and  Parsley Sauce

Irish Cheese Board

Pitchers of Beer

 

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As you could probably guess from the title of this blog post, we are going to suggest an unpopular and rarely heard ...

MELT

Our annual MELT Fondue Fest is a good excuse for us at Via Umbria to throw a party and celebrate one of our favorite foods: Cheese! This was our 3rd year of hosting and we changed the cheese to keep the event fresh and fun. This years cheese extravaganza focused on 4 signature melted cheese dishes:

1)Italian Fonduta–  Melted Fontina Val D’Aosta with Grappa
2) Queso Blanco– Melted Queso Blanco with Jack Cheese, Cumin, Green Chiles and Cayenne
3) Alpine Fondue– Classic Melted Gruyere
4) Carnaroli Risotto-Carnaroli Risotto Made in a wheel of Grana Padano

Each cheese was also specially paired with a beer or wine to perfectly compliment it’s flavors.  Below you will find some of our favorite shots of this year’s event, and if you weren’t able to attend then we look forward to seeing you next year!
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Our annual MELT Fondue Fest is a good excuse for us at Via Umbria to throw a party and celebrate one of ...

Meatballs!

Since I have been cooking regional Italian food  professionally for quite some time, the dreaded request from guests…“why don’t you have spaghetti and meatballs on your menu”   inevitably rears its ugly head. It has become a topic of “conversation” at almost every Italian restaurant that either I have had the pleasure of being the Executive Chef or I have owned.  Don’t get me wrong..I love Spaghetti and Meatballs, my Irish mother makes fantastic Spaghetti and Meatballs, and it is something I remember requesting for my birthday when my mom would take requests for Birthday dinners.  However, I never put it on the menu at any restaurant…and this is why: There’s no such thing as Spaghetti and Meatballs in Italy. Never has, never will. When I think of the many outstanding regional specialties of Italy I wonder “why do people feel that it should be on the menu at an Italian restaurant?”

Maybe, sometimes….”Spaghetti just likes to be alone” a line from my favorite movie Big Night so poignantly states.

Then I remember…that going to a restaurant can bring back many memories for people. When we gather around a table, inevitably, the center of attention is the food, and somehow if it all comes together the food can bring us back to a simpler time when we all enjoyed each others company instead of checking how many “likes” you received on your latest Facebook post.  And of course Spaghetti and Meatballs can bring back those memories for many of us. It does for me. I come from a large Italian/Irish family and I vividly remember the smell of the meatballs cooking in olive oil, the hint of garlic simmering and that unique smell of the “macaroni” as my father called it boiling in the salted water.   And really that is what it is all about. It may not be truly Italian…but it is Italian American and for that reason I now put it on some menus.

I however will not serve my meatballs with Spaghetti, I prefer Orecchiette. When portioning the meatballs, make them the size of a ping pong ball, not too big so they don’t dry out.  The recipe I have posted are for meatballs made in the Pugliese style, a lot of fresh herbs, Pecorino cheese and red wine take these meaty orbs to another level.  Enjoy with a bold glass of Negroamaro from Puglia and finish off with some Amaro and then you can create new memories.

To see the full recipe for Pugliese Meatballs, click here!

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Since I have been cooking regional Italian food  professionally for quite some time, the dreaded request from guests...“why don’t you have spaghetti ...

An Umbrian Valentine

Banner-San-ValentinoOur Umbrian Valentine!  Valentine’s Day is taken very seriously here at Via Umbria, not only because of what it represents, but also because of the history behind the holiday. Not many people know that the true San Valentino hails from our beautiful Umbria. While not a lot is known about the historical figure in relation to his life, we know that he was born in Terni, Umbria which is about an hour away from our Fattoria Del Gelso in Cannara. St. Valentine was a pioneer of the Christian community in Terni and is considered the first Bishop of the area but was persecuted for his religious beleifs and was eventually executed by the Emperor in Rome. The relic of his skull rests in Rome at the church of Santa Maria (pictured below) while the rest of his body was taken back to be buried in Terni.
 

As the official ambassadors of Umbria here in Washington D.C., we have taken it upon ourselves to carry on San Valentino’s name and traditions.  We have been celebrating all month long and if you are still searching for something to pick up for that special someone in your life, come by the store and we will get you squared away. If it is the traditional chocolate gift that interests you, we have you covered with many creative and delicious chocolates. If you want to give a gift that is outside the (heart shaped) box, consider coming in for some of our cured meats, specialty cheeses, imported wines or even some of our amazing coffee.
 

If you can’t make it in to the store, check out our online shop for all your Via Umbria needs!
Happy Valentine’s Day from all of us at Via Umbria!
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St. Valentine Read more

Our Umbrian Valentine!  Valentine's Day is taken very seriously here at Via Umbria, not only because of what it represents, but also ...

Erin’s Thoughts: Right is Wrong?

A question in the restaurant industry that has been up for debate for years: which is the correct way to serve and clear each guest’s place settings? Is it better to serve and clear the guest’s dishes from the left or from the right?

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Some go by “service on the left, clearing on the right”, which originated from when butlers would present food to their guests on the left side. The guest would then either take food from what the butler had showcased or the butler would serve them but both would be served on the right side. This is also thought to be less intrusive to guests as more people are right handed than left handed; therefore, you won’t be reaching over your guest to deliver their meal.

Others seem to believe that “service and clearing from the right” is the correct way to serve. This is because wine is always served on the right as the wine glasses are set on the right side above the plate. The only food that should be presented on the left is bread because each guest’s bread plate is on the left.

I personally have seen servers do a little bit of both but I think it all comes down to whatever the guest is comfortable with. Every server’s goal is to make the diner happy and to make the overall experience pleasant.

And although there are many ways to serve, we here at Via Umbria think that it is most important to enjoy your meal, your company, and your dining experience. If you haven’t already been to an event or dinner at Via Umbria, I highly recommend that you do so you can see what we’re all about! We have so many different options to offer; whether it be a delectable meal at one of our Chef’s Table dinners, eating a quick lunch or dinner in our Cafe, or attending one of our many cooking or cocktail classes. Come hungry and we’ll do the rest from there!

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A question in the restaurant industry that has been up for debate for years: which is the correct way to serve and ...

Don’t Stub Your Toe!

Banner-San-ValentinoValentine’s Day has always been one of my favorite holidays. Not because I love chocolate (although, if we’re being real, that doesn’t hurt) but because of the idea of doing something special for the special people in your life. Growing up, Valentine’s Day was always a bigger occasion in our house than in many. My parents would get up early to cook an enormous breakfast: eggs, bacon, waffles, strawberries, english muffins, regular muffins, donuts, and did I mention bacon? We would wake up just a little earlier than we did on a regular school day and all sit down together to enjoy our meal- at the end of which my father would reach behind his back and ‘spontaneously’ present us each with gifts. Always a card, a thoughtfully picked out card with a personalized message of love, appreciation, and advice (don’t stub your toe!), always a small box of chocolates, and always a little something extra he had picked out just for us.

 

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People often complain that Valentine’s Day is a “commercial holiday” or a “Hallmark holiday” which I’m not here to deny. The idea that children are required to bring tiny scraps of paper with more candy than any of their peers should eat attached to it to school on February 14th every year is a little silly. The fact that it’s impossible to get a decent reservation at any restaurant during the entire week of Valentines day- whether it’s because they’re overbooked with couples or because they’re forcing an overpriced ‘Valentine’s’ themed menu on you is frustrating. And for sure the idea that Valentine’s Day is the one day you need to profess your love to someone is simply Hollywood nonsense.

But if you take it a step back, strip it down to its basic parts, why should we not revel in the chance to tell the special people in our lives that they matter? The key is to find the right way to do it. The tradition of a greeting card and a box of heart shaped chocolates is tired but that doesn’t mean the holiday has to be. For my family, Valentine’s Day was never about hearts, cards, and horseshoes but about taking the time to celebrate each other with one another on what would otherwise be a regular day of the week. For yours it might be about finally treating yourselves to those gorgeous place settings you’ve been eyeing for months and creating an exceptional dinner to plate on them. Or taking time out of your busy schedules to roll up your sleeves and take a cooking class together.  Or even just sharing a relaxing evening at home with the perfect bottle of wine. Whatever you choose to do, take advantage of the opportunity to treat the important people in your life to something special.  

If you’re looking for ideas for what to do, for something off the beaten path stop in and ask us- we’re happy to help you brainstorm ways to make this holiday as fun and memorable for you as it has always been for us.

Menard Family advice Read more

Valentine’s Day has always been one of my favorite holidays. Not because I love chocolate (although, if we’re being real, that doesn’t ...

Cheese Holiday Entertaining

The holidays are here! Are you ready? Stressed about entertaining so many friends and relatives at your home? Well stop! There are so many easy ways to keep people happy, and to be able to spend time with them rather than finding yourself working double-time in the kitchen while everyones off caroling (though, personally, I’d rather be in the kitchen than subjecting others to my singing). Cheese is such a good way to spread some holiday happiness, get people an easy appetizer, and to keep yourself happy while you’re watching your rib roast cook away in the oven. I’ll be honest: there isn’t any cheese that doesn’t go with the holidays, but there are a few recommendations that I have that are exceptional this time of here. 

Cheese is such a good way to spread some holiday happiness

The first, and most traditional, is stilton. Here at Via Umbria, we are eagerly awaiting the arrival of a whole wheel of it from Neal’s Yard Dairy in London. We carry cheeses from our favorite affineurs across the pond year but the stilton that we buy for Christmas is my favorite part of this relationship. Stilton has been a part of English Christmas tradition for a long time.  As such it pairs with so many of the foods that we eat, from spiced nuts to the big beef itself. Neal’s Yard’s stilton is made by one of the smallest producers: Colston Bassett, a co-op in Nottinghamshire where they take care to do everything by hand (something you won’t find at the factory that makes the stilton you’re buying at the supermarket). 

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I also really like the L’Amuse signature gouda for this time of year. It’s a cheese we are fortunate to have on hand year round, but when the days get shorter and colder, the cheese really stands out. This good gouda is not something soft and flabby, that requires smoke to mask it’s flavor. This gouda, traditionally made in the Netherlands, is colored with anatto and aged for over two years. If you ever hear someone talk about crystallization in cheese, this is the prime example, as it’s age makes almost crunchy. It’s flavor is an intense caramel that warms the soul – and pairs with some of your seasonal beers – the stouts and porters that good brewers release for the colder days. 

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My final cheese recommendation for the holidays is also the easiest to recommend, since it is only released this time of year: the Rush Creek Reserve. This is one of those now-trendy cheeses with washed rinds that are wrapped in spruce bark. But they’re trendy for a reason (they’re delicious) and they are perfect for entertaining. To eat them you slice off the top and open up to reveal a cheese so soft it’s ready for dipping. Of all these cheeses though, Rush Creek is the best. It’s producer: Uplands Cheese Company of Dodgeville, Wisconsin makes only two cheeses with their small herd. This cheese is made with milk that is produced in the autumn, when the cow’s diet has switched from the fresh summer grass to hay. It’s made with raw milk, making the beefy, brothy flavor so much more intense. It’s so good and honestly, hard to find and sells quickly (I’m not kidding people go crazy for this). If you’re entertaining for the holidays this is the cheese to get. 

Stressed about entertaining friends and relatives at your home? Read more

The holidays are here! Are you ready? Stressed about entertaining so many friends and relatives at your home? Well stop! There are ...

From Campari to Camparti

At Via Umbria there are no secrets when it comes to sharing our love of cocktails. Our Mixologist Matt Demma is the “professional”, but our cafe staff has lots of experience and can seriously whip up a mean drink. While I like to think of myself as a pseudo-professional, I’m more of a self-proclaimed alcohol aficionado.

In our nation’s capital, the first week of June is dedicated to the Negroni. Another great reason to live in DC.  To celebrate Negroni Week we are throwing a storewide event where Campari meets Party: Camparti.

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Gruppo Campari is a company based in Milan that makes awesome spirits.  Most notably

Campari and Aperol.  Campari is a beautiful red, bitter liqueur and probably the world’s best known apéritivo (side note: an apéritivo is a liqueur meant to be drunk before the meal to aid in digestion). Since 1860, for over 150 years the Campari recipe has been untouched, unchanged.  Aperol is Campari’s younger, flirtier sister.  With a rich orange color, less bitter it is changing the Apéritivo scene across Italy and here in the States.

What is a Negroni?

A little background for those who do not know: the Negroni is a classic Italian Cocktail made with gin, sweet vermouth and Campari or Aperol garnished with an orange peel. As an avid gin drinker and Italophile, the Negroni is everything I ask for in a drink: strong and bitter.

Dating as far back as the beginning of the 20th century, the Negroni has been a staple cocktail across Italy. Many variations of this drink have been crafted, however the truest Negroni you’ll ever get is made with gin, sweet vermouth, and most importantly Campari (without Campari the Negroni would never have been conceived).

What is this deliciousness called a Spritz?

Around the same time the Negroni surfaced in Italy, another lesser-known (equally-as-good-if-not-better) apéritivo was concocted: Aperol. In 1919, the Italians swooned over this orange liqueur and by the 1950s Aperol had made its mark with the “3,2,1 Spritz”  recipe. As any bottle of Aperol could tell you. Magic, this drink is pure magic I tell you: very refreshing, good for any occasion…Brunch, Lunch, Happy Hour, Dinner, beyond. Love for Aperol and the Spritz spread like wildfire across Italy. Yet for 150 years Campari has owned the apéritivo market, so much so that Gruppo Campari acquired the rights and recipe to Aperol in 2003. Now, this unstoppable duo inspires a variety cocktails essential to the core of Italian lifestyle.

Negroni Week – Who Knew?

IMG_1612As the unofficial ambassadors of Umbria to Georgetown, Negroni Week is the perfect opportunity for us to share our love of cocktails combined with our appreciation and understanding of the Italian lifestyle. Although we do celebrate these apéritivos on a regular basis with our Spritz O’Clock menu in the cafe, Camparti is our way of celebrating all of our favorite Negroni and Spritz secrets. When I realized our latest catch phrase became “It’s Always Spritz O’Clock!” I just knew we were the right venue to host Camparti. From the Negroni to Aperol Cotton Candy, this Campari Party will have it all! We’ll have different stations featuring variations on the Negroni and a full Negroni/Spritz bar with drinks made to order.

How Can I Join in on the Fun

Camparti is on Thursday June 8 at 7pm, for tickets and more information please visit: //viaumbria.com/june-8-camparti.html

A Spritz O’Clock Celebration Read more

At Via Umbria there are no secrets when it comes to sharing our love of cocktails. Our Mixologist Matt Demma is the ...