Blog Posts — WILL DRINK FOR TRAVEL

Ever since attending the last installment of "The Crafted Dinner" series, hosted by Vice's food channel, MUNCHIES, and the Belgian beer brand Leffe, I've had Leffe Brune, chocolate, orange, and vanilla flavors on the brain.

The three-course meal, which was Belgian-inspired by Executive Chef of Belga Café and Belgium-native Bart Vandaele, was paired with both the Leffe Blonde and Leffe Brune. The pairing of the two beers with each course really brought out the hint of vanilla in the Blonde, and chocolate and coffee in the Brune beers.

The event started with a Canape hour, where guests were served their choice of Leffe Blonde or Brune, salami Chips with onion dip, foie gras poppy seed balls, grilled baby back ribs with avocado cream, and jalapeño BBQ sauce. While enjoying the foie gras poppy seed balls and my glass of Leffe Blonde, I didn't think to notice how well they brought out the vanilla sweetness of the beer. However, once we sat down for dinner and Chef Vandaele shared his inspiration for the crafted dinner, I took his guidance and sipped the beer, then took a bite of the dish to see what different flavors became apparent.

The first course was Lobster a la Vanilla, paired with Leffe Blonde.

The second course was Duck a la Thanksgiving, with glazed carrots, sweet potato puree, braised salsify and Leffe Brune cranberry sauced, paired with Leffe Brune.

The third course, and the one that's had me craving chocolate and Leffe Brune since dinner, was Belgian Bitter Chocolate Flan with caramelized orange and vanilla crumble, paired with Leffe Brune. The pairing of this dessert and the Leffe Brune was divine.

Leffe was founded in the 13th century and is still brewed by the same recipe. After being introduced to Leffe, I am adding Brussels to my travel wish list. They've started and kept a good thing going with Leffe Brune and Blonde.

Stop by Belga Cafe to try these amazing pairings and be sure to tell them we sent you.

- Christie Cooper

I recently had the pleasure of attending a special wine dinner at Ankara Restaurant, one of D.C.’s newest hot spots. The team at Ankara recently revamped their wine list to include an assortment of lesser-known indigenous grape varietals in Turkey. The attendees were invited to taste a selection of wines paired with the Ankara team’s favorite dishes from the menu.

The addition of Turkish wine to the menu is in recognition of a wine renaissance currently underway back home and to acknowledge Turkey’s role as the origin of wine making, dating back thousands of years.

The night began with some bubbly from across the pond. As we waited for guests to arrive, Sommelier Andrew Stover – who was instrumental in curating the wine list – poured glasses of the Ridgeview Fitzrovia Rose Brut. This English sparkling wine is a favorite of the Queen of England and was served to President Obama during his last visit to Buckingham Palace.

Meze Course

Once seated, the meze dishes were served. We shared plates of shaksuka (sautéed eggplant blended with tomato, roasted red pepper, and garlic); kopologu (eggplant blended with garlic yogurt, topped with a tangy tomato sauce); sigara boregi (phyllo pastry stuffed with feta and herbs); and mercimek kofte (lentil and wheat, mixed with herbs and onions). Had trouble pronouncing those names? So did I. Being a complete novice in Turkish food, I had no idea what to expect. But to my delight, I enjoyed every dish!

Salad

Next up was the salad course, along with our first Turkish wine pairing. We were given a delicious light salad - known in Turkish as Coban Salatasi - consisting of cucumbers, tomatoes, radishes, herbs, peppers, and red onions. It’s topped with an even lighter dressing that was made up of lemon juice, olive oil, and salt (although my American side was dying to douse it in balsamic vinaigrette). The salad was paired with Turasan Emir, from the Turasan winery based out of Cappadocia. The wine, similar in style and taste to Pinot Grigio, continued with the trend of lightness with its dry and airy expression mixed with hints of green apple and lemon peel.

First Course

The first course of our meal was a dish called Moussaka. It’s known as a Turkish comfort food that’s typically consumed on a cold night. It’s made by layering eggplant with ground beef as a filling, topped off with béchamel and tomato sauce. It reminded me a lot of lasagna. The wine of choice for this meal was a Turasan Kalecik Karasi, from the same winery as the wine served with the salad. This was a red wine, similar to Pinot Noir, with a smooth expression that blends wild raspberry, red cherry, and white pepper.

Turasan Kalecik Karasi Wine with Moussaka

Second Course

Our second course was something familiar and my favorite food pairing of all time: meat and rice. The dish was called Kuzu Pirzola – lamb chops alongside rice pilaf. Never have I ever had a piece of meat so tender. The meal was accompanied by a pouring of Okuzgozu, which translates to “the eye of the bull”, due to the shape of the grapes resembling a bull’s eye. This wine is produced in the Diren winery, based out of eastern Turkey. The blend mixes fruity with floral flavors, and includes black pepper and baking spices for a tinge of spiciness.

Third Course

Our last course – Ali Nazik - was another serving of lamb, but this time cut up into cubes over a bed of creamy eggplant. Our last Turkish varietal was the Karmena Okuzgozu, also produced from the Diren winery. The red blend mixes 5 different grapes (Okuzgozu, Syrah, Merlot, Cabernet Sauvignon and Bogazkere) to give a smooth, savory taste full of fruity flavors.

Dessert

I learned a Turkish meal is never complete without dessert. We were served baklava, a sweet pastry made of phyllo dough, nuts, and held together with syrup or honey. It was extremely tasty! To complete the dessert portion, we were given a choice of Turkish tea or coffee, so I chose the latter. Be warned: Turkish coffee is VERY thick and strong, which can be overwhelming if you’re used to Starbucks or K-cups.

Ankara provided an excellent evening of food, spirits, and culture. I loved how close I felt to experiencing an authentic Turkish meal in D.C. Turkey was already high on my travel list, and if the travel gods love me, attending this event will serve as prescience of a looming flight deal (a girl can dream, right?). Visit Ankara’s website for a sneak peek of all the deliciousness and ambiance served. Click here for more information on Turkish viticulture (and phonetic spellings of the wines).

- Andrea Williams

Recap: The Crafted Dinner at Belga Café in Washington, D.C.

Recap: Turkish Wine Dinner at Ankara Restaurant in Washington, D.C.