Open Kitchen, LLC
Culinary Buzz - October 18th
Bistro Reservations
Lunch and Dinner reservations accepted at

1/2
Price
Wednesday Wine Event

During the month of October choose your favorite bottle of wine, have it delivered to your table and pay half price.  Offer good on Wednesday only between 5:00pm and 10:00pm dinner service.  Offer good for full bottles of wine only. Dine in only.

Offer Expires: 10/31/2010
"NEW" Bistro Hours

Sunday 
dedicated to your private events

Monday - Tuesday
dedicated to cooking classes and private events

Wednesday - Friday
Lunch 11:00 am - 2:00pm
Dinner 5:00 pm - 10:00pm

Saturday
Serving Lunch and Dinner
11:00 am - 10:00pm


Contact Us
Bistro 
703-942-8148
Catering
703-942-8148
Cooking Classes
703-334-1504
Chef's Timeshare Kitchens

703-334-1504

Join Our Mailing List

Farm Fresh News
Open Kitchen's recipe for Autumn Strudel, a new creation from our recently released Fall Menu, is featured in the American Farmland Trust's October Newsletter.  The full issue can be viewed at: Farm Fresh News

Farm Fresh Recipe

ArtichokeThis issue's Farm Fresh Recipe comes from Open Kitchen in Falls Church, Virginia-one of our 2010 Dine Out for Farms™ participants. Open Kitchen is a neighborhood bistro where food and wine lovers enjoy seasonally inspired handmade food, local and international wines, freshly roasted coffee, hand-crafted teas, and made-in-house desserts. In addition to serving up delicious and seasonal food, Open Kitchen also provides a unique service to Northern Virginia by allowing new entrepreneurs to rent a kitchen space to start their own small businesses producing unique handcrafted food. The Open Kitchen space can also be rented for a host-your-own "Iron Chef" competition.

Autumn Strudel

Phyllo Dough

  • 1 pint artichoke hearts, chopped1 pint mushroom, sliced
  • 1 pint onions, sliced in half and caramelized
  • 1 cup sundried tomatoes, julienned
  • 1 pint fontina cheese, cut into chunks
  • � cup garlic cloves, roasted
  • Green Bread Crumbs - Panko bread crumbs, parsley, sage, rosemary, thyme and oregano
  • 2 cups Wine
  • Chopped herbs
  • Butter
  • Salt and Pepper


Method:

  • Run bread crumbs through food processor and add chopped herbs to processor. Pulse to thoroughly combine - be careful not to pulse into a green paste.
  • Caramelize onions in a pan over medium heat. Add sliced mushrooms and saute down. Add artichoke hearts, sundried tomatoes, and roasted garlic cloves. Bring to temperature and then when a coating develops on the bottom of the pan, deglaze with white wine. Cook for a few minutes to allow alcohol to boil off. Set aside to cool.
  • Cut cheese into chunks and place in bowl. Add green bread crumbs and herbs to bowl.
  • Once vegetable mixture is cooled, combine together in bowl. Season to taste with salt and pepper.
  • Lay 1 piece of phyllo on table top. Brush melted butter on to the surface of phyllo dough, lay a second piece of dough on top and brush melted butter. Lay a third piece of phyllo dough on top and brush with butter.
  • Place two spoonfuls of the filling in a line about 1 inch away from the edge of the dough and about 2 inches on either end. Begin to roll and press sides down.
Open Kitchen's Recipe for Green

Recipe for Green

At Open Kitchen, we believe we have a responsibility to help offset the restaurant industry's ecological footprint and create a more sustainable Earth for future generations of restaurateurs (and non-restaurateurs) to come.  To help in this endeavor, we are committed to being an eco-friendly food establishment and creating our own Recipe for Green.


Our Recipe for Green influences every aspect of our business.  From food, wine, and pastries to paint, power, and waste hauling, Open Kitchen is committed to local, organic and sustainable environmental practices.  Even our disposable items (cups, to-go containers, utensils, etc) are eco-friendly. Some items are made from components such as PLA plastic (a compostable, biodegradable  material created from corn).  Some items are made from 100% recycled material with over 65% post-consumer content.  Other, called Bagasse, are containers are made from sugarcane (stronger than Styrofoam and more better for the Earth).


Join us in our commitment to honor the Earth.   Each time you contribute to our efforts to be eco-conscious receive a discount!*


Stop by to see us at the
McLean Green Day
sponsored by Brooksfield School
Saturday, October 23, 2010
9am - 12 noon
1830 Kirby Road, McLean, VA 22101

More Information


 
Open Kitchen
7115 Leesburg Pike, #107
Falls Church, Virginia 22043