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[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

Is your conference center pouring something local in your meal?

Thursday, January 20th, 2011

Executive Chef Craig Mason kicked off our first tasting of the year by incorporating 2011 meal trends into his demonstration. Chef surprised us all when he prepared House-Made Gravlax using fresh local products,  sustainable seafood, and …..  a special local ingredient.

Click the YouTube video below to watch how Chef Mason prepares House-Made Catoctin Gravlax with Catoctin Creek, a local Virginia distillery.

Hop ‘N Vine Wine Bar at NCC serves 3 of Catoctin Creek’s spirits – read about it in this Green Drinks article.