Open Kitchen, LLC
"...just picture a sliced quail egg...lobster...and shaved parmesean..."

Open KitchenCook's Chef Bernard Henry at the Falls Church Farmer's Market (Saturday November 14), explaining one of the five seasonally-inspired, elegantly crafted dishes to be presented on Thursday November 19 as part of our "Beaujolais Nouveau & Beyond -- Food & Wine Pairing".





Inspired by our motto "EAT - COOK - ENTERTAIN" Open Kitchen is filming the making of our upcoming "Beaujolais Nouveau & Beyond - Food & Wine Pairing".  It begins with our Executive Chef Bernard's outing to the Falls Church Farmer's Market,  this past Saturday,  to bring back to our kitchen local, fresh ingredients for this wine dinner event.  
Those of you joining us on Thursday, November 19th will get a sneak preview of how your dinner was made, from Chef Bernard's trip to the farmer's market to receiving and preparing incoming lobsters for our Lobster Salad with Arugula, Quail Eggs, Reggiano Parmesan Cheese, to selecting the wines, to making from scratch the Coq au Vin with Egg Noodles and Spiced Pear Mousse with Beaujolais and Vanilla Poached Pear and Almond Biscotti.  
 
Interested?  You can be a part of this culinary journey too - just by being our guests! The filming will continue throughout the evening while you enjoy our seasonally-inspired menu of foods and wines in the warmth of our Open Kitchen amongst friends and neighbors.
 
Let the Festivities Continue!  What would a documentary be without a Premiere!  So, be on the look out for an invitation in December to join us for the premiere of Open Kitchen's 1st Food & Cooking Documentary and another opportunity for great food, wine, and friendship!