Author Archive
Upcoming Events at The Room
Posted by: | CommentsAs you probably know, we’ve converted the old River City Cellars into a lovely private events space next door to Secco: “The Room.” In addition to being available for all sorts of small/medium-sized soirees*, it’s also perfect for classes. So we are thrilled to announce our new class schedule for the beginning of 2013…
Tuesday, April 16th 6:30-8:00pm: Meet the Cheesemaker ($55)
We have been die-hard fans of the folks at Caromont Farm in Esmont, VA for years. Their cheeses are sublime and can be found in all the best restaurants & markets from NYC to Georgia. Come taste through a selection of these gems with wine, beer & cider pairings. Cheeses available for sale after class–get ‘em straight from the source!
Cheers!
Julia
Aperitif & Cheese Pairing Class (Tuesday, March 19, 2013)
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Tuesday, March 19th 6:30-8pm: Aperitif & Cheese Pairing ($50)
Our very own Cheese Queen/Food Punk/Professional Bar Fly Nicole teams up with Jake Parrott of Haus Alpenz (importers extraordinaire of Dolin, Cocchi & Cardamaro–proper cocktail essentials) to teach you the fine art of beginning & ending meals. Learn how to make the Cardamaro Manhattan & the Secco Spritzer while experiencing wondrous cheese matches. You will be converted into a diehard vermouth fan, guaranteed!
The Aperitif & Cheese Pairing class takes place on Tuesday, March 19, 2013 from 6:30-8pm at The Room at Secco (2931 W. Cary St). Tickets are $50 and include food, drink and loads of information. Email nicole@seccowinebar.com and reserve your spot today!
feBREWary Beer Brunch at Secco (Devil’s Backbone tap takeover)
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feBREWary BEER BRUNCH @ SECCO WINE BAR
Sunday, February 24, 2013
Brunch Menu (available 11AM-3PM)
coffee cake w/ molasses butter
roasted beets, mixed greens, whipped chèvre, orange vinaigrette, walnuts & smoked honey
celery root soup w/ lemon & chives (option to add fried egg)
grilled porchetta, egg & cheese on house made bun w/ tomato mustarda & house fries
apple, fennel, gruyere & whole grain mustard panino on sub rosa polenta bread w/ house fries
huevos rancheros w/ cilantro crema (option to add braised pork)
French toast w/ vanilla butter, maple syrup, pear compote, house bacon & hash browns
shrimp & scallop quiche w/ mixed green salad
veal meatballs w/ creamy herbed polenta, tomato sauce & fried egg
This month’s Beer Brunch will showcase a tap takeover by Roseland, VA’s Devil’s Backbone Brewery. Drafts will include DB’s Swartz Bier (a toasty, german-style black lager), Belgian Congo Pale Ale (an IPA brewed with a belgian yeast strain), and a special edition of DB’s Danzig Baltic porter spiked with local coffee.
The fine print: This is not a ticketed event, all items are served a la carte. As is the norm, seating will be done on a first come/first served basis, with reservations being taken only for parties of five to eight (info@seccowinebar.com or 804.353.0670). Please keep in mind the size of our establishment – the smaller your party, the more quickly we can accommodate you.
PLEASE NOTE: Because the last Sunday in March is Easter, there will be no beer brunch next month.
Beer & Charcuterie Pairing Class (or: Two Redheads, Beer & Meat)
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Now here’s a class with something for everyone (except vegetarians or teetotalers). You’ll learn the nuances of pairing beer with food. You’ll discover a new appreciation for the timeless (and time-consuming) process of hand-made charcuterie. And, all the while, you’ll be drinking great beer and eating fine meat in the presence of two smart ‘n sassy redheads. To quote our Sous Chef Mike Braune, “that doesn’t suck!”
This coming Tuesday, Alexis Goldstein from Specialty Beverage will team up with Julia for a class on Beer & Charcuterie Pairing at The Room at Secco. Showcasing the delicious Belgian ales from the Duvel/Ommegang label, cured meats from Olli Salumeria, and Chef Tim’s terrine’s and pates, we’ll sweep you away on a sea of complementary and contrasting flavors and textures–sweet, salty, bitter, fatty, smokey…It now occurs to me that this was a terrible blog to write while eating a breakfast of stale Kashi cereal.
Here’s what’s on the menu:
Duvel (a beloved Belgian strong golden ale)
paired with
Prosciutto by Olli Salumeria
Ommegang BPA (a Belgian Pale Ale that balances delicious citrus and tropical fruit aromas with Cascade hops)
paired with
Secco’s house-made Country Pork Terrine w/ Bacon & Olives Ommegang
Rare Vos (an Amber Ale styled after the smooth, drinkable beers popular in Belgian cafes)
paired with
Wild Boar Salametto by Olli Salumeria
Ommegang Three Philosophers (a perfect quad with just a touch of Liefmans Kriek)
paired with
Secco’s house-made Chicken Liver Pate
The Beer & Charcuterie Pairing class takes place on Tuesday, February 19, 2013 from 6:30-8pm at The Room at Secco (2931 W. Cary St).
Tickets are $40 and include food, drink and loads of information. Email nicole@seccowinebar.com and reserve your spot today!
Cheers,
Matt
feBREWary at Secco Wine Bar
Posted by: | CommentsIt’s feBREWary at Secco Wine Bar!
beer flights // beer & cheese pairings // “secret stash” bottles // special events & classes
Of all the nice things people have said about us online, there is one comment that I keep going back to. It came from Twitter user @Kaffeedog, who said, “I am convinced every time I have a drink from a giant bank of taps that @seccowinebar‘s approach of 2-3 excellent, well-tended taps is best.”
Some people wrongly assume that, just because we’re a “wine bar” and don’t brandish a few dozen drafts as a badge of honor, that beer must be an after-thought to us. The truth is that Julia started off as a home-brewer; servers Shaun and Lincoln are avid brewers as well. Even yours truly was just featured as a judge in Washingtonian’s Brew Bowl (is it just me, or are An and I making faces like we’re about to say THIS?).
The point: We like beer. A lot.
This month we’re bringing our love of suds to the fore with feBREWary at Secco Wine Bar! There’ll be weekly beer flights, cheese and beer pairings, and a bevy of special “Secret Stash” bottles. We’ll welcome a Hardywood firkin crawl on 2/21, and host a Beer & Charcuterie class at The Room on 2/19.
Follow us on facebook and twitter for updates and weekly specials. Visit OUR BLOG for more information on the Beer & Charcuterie class and email nicole@seccowinebar.com to sign up.
-Matt
January Beer Brunch (Sunday, January 27, 2013)
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JANUARY BEER BRUNCH @ SECCO WINE BAR
Sunday, January 27, 2013
Brunch Menu (available 11AM-3PM)
House-made biscuits & gravy (add a fried egg)
Nutella & banana panino
Heuvos rancheros with cilantro crema (add braised pork)
House-made brioche & perserves with whipped honey butter
Bacon, egg and cheddar sandwich with mustard-tomato jam
“All the way” hash browns (add a fried egg)
House-made everything bagel with smoked salmon spread & greens
French toast w/ pear compote & whipped butter, house-made bacon & hashbrowns
Grilled lamb burger on a house-made bun with date relish and gorgonzola cheese
This month’s draft list includes the Hardywood Sidamo Stout–an imperial stout brewed with Lamplighter coffee; a crisp and refreshing Kolsch from Ashland, VA’s brand new Center of the Universe Brewery; and the uber-drinkable but cold weather-ready Einbecker Winter Bock.
The fine print: This is not a ticketed event, all items are served a la carte. As is the norm, seating will be done on a first come/first served basis, with reservations being taken only for parties of five to eight (info@seccowinebar.com or 804.353.0670). Please keep in mind the size of our establishment – the smaller your party, the more quickly we can accommodate you.
Valentines Day 2013 at Secco Wine Bar
Posted by: | CommentsVALENTINE’S DAY AT SECCO WINE BAR
Omnivore Menu
Puntarelle alla Romana, fried chicken skin, shaved fennel, Garrotxa cheese
Fresh ricotta and egg raviolo with brown butter and sage
Seared duck breast, roasted turnips & greens, soft polenta, fig sauce, orange confit
Buttermilk panna cotta, drunken raisins, roasted walnuts, sweet basil
Pescatarian Menu
Puntarelle alla Romana, crispy salmon skin, shaved fennel, Garrotxa cheese
Fresh ricotta and egg raviolo with brown butter and sage
Pan roasted cod, roasted root vegetables, soft polenta and salsa verde
Buttermilk panna cotta, drunken raisins, roasted walnuts, sweet basil
Secco’s Valentine’s Day Dinner takes place on Thursday, February 14, 2013 at 6:30PM. Tickets are $50 per person for four courses (tax + tip exclusive). Wine pairings available for an additional $20. Email info@seccowinebar.com to make your reservation. Seating is limited so act NOW!