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Posts Tagged ‘cooking demonstration’

[VIDEO] Executive Chef Craig Mason covers trends in Conference Center Dining

Friday, May 27th, 2011

Yesterday, we recapped our May Soiree tasting with photos of the hors d’oeuvres, moments captured with clients and some of Executive Chef Craig Mason’s demo. But, a video always give Chef Mason’s cooking demonstrations more justice. Hear him talk about our farm-to-table initiative, sustainable seafood and watch him cook one of his personal favorite items – soft-shell crabs! Special thank  you to Jennifer Arezzo who beautifully told the story of farm-to-table, West Belmont Place and more in her news article for the Ashburn Patch.

[PHOTOS] Recap of Our May Soiree Tasting: Soft Shell Crabs & More

Thursday, May 26th, 2011

Miss our May Soiree Tasting? The soirée was on the courtyard patio with special guests, Corcoran Vineyards and Sunset Hill Vineyards. We learned about the local Virginia wines while Executive Chef Craig Mason entertained everyone with a soft-shell crab cooking demonstration, an in-season specialty. Here are play-by-play pictures from the evening from guests to our Executive Chef Craig Mason to the local items on the menu. Watch out – these photos may initiate hunger:

BEAUTIFUL BOUQUET from Country Way in Middleburg, VA

FRESH CHOPPED SPINACH SALAD MARTINI
Strawberries, feta cheese, kalamata olives and cucumbers drizzled with a balsamic reduction

GRILLED FARMERS ASPARAGUS SALAD
Served with purple basil and a lemon vinaigrette

SUN DRIED TOMATOES AND PROVOLONE
served on a savory tart

JERKED CHICKEN
on a sweet potato biscuit

KURT KRAUSE, our General Manager entertaining clients

BLUE HAWAIIAN Malibu, pineapple juice, blue curacao
MINT JULEP Bourbon marinated in mint with brown sugar and mint simple syrup

Local cheese such as MARYLAND GOAT CHEESE from FireFly Farms

SOUS CHEF AND EXEC SOUS CHEF AUGGIE AND WILLY
discuss their game plan for the soft shell crab demonstration

EXECUTIVE CHEF CRAIG MASON takes a quick break from preparation

SOFT SHELL CRAB Deep fried with Southern remoulade

EXECUTIVE CHEF CRAIG MASON AND WILLY turn up the heat at our tasting

LORI from CORCORAN VINEYARD explains her winecork ring

AMERICAN LAMB
Pesto marinated lamb chop lollipops, mint accented mango chutney

GREAT WEATHER on the courtyard patio made for a lovely reception

ENJOYING SOFT SHELL CRABS made three ways by Executive Chef Craig Mason

PHOTOS by Dawn Dinius on the NCC team