Archive for Richmond
Julia Child’s 100th Birthday Bash at Secco!
Posted by: | CommentsOften, when seeking wisdom in the face of one of life’s many difficult questions, we at Secco ask ourselves, “What would JC do?”
And, more often then not, the answer is: “deglaze with a dry vermouth and finish with a hearty pat of butter.”
Had she not passed away eight years ago, Julia Child would have turned 100 years-old on Wednesday, August 15, 2012. Secco, along with many of our colleagues in the restaurant industry, are doing our part to pay homage to this incredible chef, teacher and human being.
In an era when the mark of a “renaissance woman” was the ability to starch a collar, pour a gimlet and keep your mouth shut all at the same time, Julia Child was like something from another planet. She played basketball in college, wrote copy for a high-profile ad agency (a real life Peggy Olsen!), oversaw top-secret communications during WWII for the OSS (a precursor to the CIA), and invented a military-grade shark repellent (!), all before shattering the glacé ceiling of French gastronomy and single-handedly teaching America how to cook real food. Unlike many of today’s celebrity (and celebrity-hungry) chefs, who try to cultivate an air of toughness by parading their tattoos, berating their subordinates, and never allowing themselves to be photographed without crossing their arms, Julia was the real deal (did I mention she invented shark repellent?!?) — a quiet badass who exuded genuine grace and joy in everything she did.
In celebration of Julia Child’s 100th birthday week, Secco will feature a trio of a la carte dishes taken directly from her beloved 1961 cookbook, Mastering the Art of French Cooking. Each can be accompanied by an optional wine pairing hand-selected by our Julia, working from suggestions left by THE Julia. We’ll also be paying homage to the Grande Dame of good taste with our wine flight of the week, entitled WWJD? (What Would Julia Drink?).
Julia Child’s Centenary Celebration Menu
(available Monday, 8/13 through Sunday, 8/19, 5pm – 10pm)
Vichyssoise $4
chilled potato & leek soup
Bifteck sauté Bèarnaise $15
pan-broiled steak with bernaise sauce, served with pan-fried potatoes & fresh watercress (as recommended by JC)
Caramel Renversée au Caramel $5
unmolded caramel custard
Heightening the sense of nostalgia, Chef Tim will be working from his grandfather’s 1966 edition of The Art of French Cooking. See the recipes he’ll be using, stains and all, in the images below.
Tim's Grandfather's copy of Mastering the Art of French Cooking
Vichyssoise
Bifteck sauté Bèarnaise
Caramel Renversée au Caramel
Bon Appetit!
-Matt
Beer Breakfast 2.0 (Sunday, May 6, 2012)
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When Secco hosted its first Beer Breakfast in January, we were pleasantly shocked to discover how many of you embraced our crazy-pants notion of serving high-octane brews at 10AM as a good (or, at least, a fun) idea. Doing another beer breakfast seemed like no-brainer.
Of course, that didn’t stop us, and our hysterical fear of repeating ourselves, from brainstorming a slew of other, similar yet different Sunday morning events. Sadly, the results where less “similar yet different” than they were…well,”terrible and weird” — a Communion-themed, wine and wafer pairing class; an (Adam’s) Apple Cider Drag Brunch; a NFL Tailgate Party with dry sherry and no TVs. Bad. Idea. Jeans.
But once we got word that the boys at Hardywood Park were willing to create a version of their Mocha Belgique with our signature coffee blend, we stopped beating our heads against the wall and fully embraced the idea of Beer Breakfast 2.0!
BEER BREAKFAST 2.0 @ SECCO WINE BAR
Sunday, May 6, 2012
Breakfast Menu (available 10AM – 2PM)
house-made corned beef and potato hash with a soft egg
brioche with house-made butter and raspberry preserves
strata with asparagus, mushrooms, ramps and gruyere
Scotch eggs with red onion confit and whole grain mustard mayonnaise
rice pudding parfait with fresh strawberries, honey and citrus
smoked pork belly, stewed beans, roasted tomatillo & poblano pepper salsa, poached egg & grilled Billy Bread
Featured Beers
Hardywood Mocha Beglique (Secco Beer Breakfast version)
chocolate porter brewed with locally-roasted coffee, aged in Virginia whiskey barrels and poured from a 5 gallon pin spiked with a pound of SECCO blend Lamplighter coffee. 7.2% ABV
Evil Twin Biscotti Break
porter made with espresso, vanilla and toasted almonds. 7.5% ABV
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.
Spring Restaurant Week (April 23 – 29, 2012)
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Once again, Richmond Restaurant Week is upon us. For a mere $25.12, you can enjoy a three-course feast, while simultaneously assisting Feed More charities in their quest to fight hunger throughout Central Virginia. WIN. WIN.
This year Chef Tim has come up with what looks like his best Restaurant Week menu to date (no offense, Past-Chef Tim)! Course one lets you pick from an array of cheeses and cured meats, hand-selected by resident Cheese Queen Sara; course two offers an extensive menu of super Spring-y small plates; and course three presents a trio of delicious desserts to choose from. And, as if this deal needed any additional sweetening, all Restaurant Week diners will enjoy $5 off any bottle on our wine list. WIN. WIN. WIN. WIN. WIN. WIN…
The small print: During Richmond Restaurant Week, Secco will operate exclusively on a first-come, first-served basis, which actually increases your chance of scoring a table for two in less than 15 minutes; plus we have our new big communal table. (Insider tip: Come early in the week and avoid the crowds!) More info on Spring Restaurant Week, including a full list of participating restaurants, can be found HERE.
SPRING RESTAURANT WEEK @ SECCO WINE BAR
April 23 – 29, 2012, 5pm – 10pm daily
$25.12 per person, exclusive of tax and tip; $5 off all wine by-the-bottle for RW diners
(v=vegetarian; g=gluten-free)
First Course — Build-Your-Own Cheese and/or Charcuterie Plate (Pick Two)
Cypress Grove “Psychedillic” (CA) fresh, zippy goat chevre with dill pollen
tomme de Savoie (FR) semi-soft, raw cows milk with hints of cured meats & herbs
pecorino crotonese (IT) firm, citrus-y, & nutty sheeps milk cheese
Olli Salumeria hot lomo (VA) lean & spicy salt cured pork loin
Olli Salumeria bresaola (VA) delicate, air dried, salted & cured beef
Olli Salumeria prosciutto (VA) traditionally cured 100% Berkeshire pork
Second Course — Small Plates (Pick Two)
pork belly porchetta, artichokes barigoule (g)
farro cavatelli, rapini, aleppo pepper, anchovy butter
asparagus sformato, fava shoots, preserved lemon (v)
medjool dates, pork liver mousse, walnut granola, fried capers (g)
pickled mushrooms, garlic confit & taleggio cheese crostini (v)
roasted beets, shaved radish, whipped fromage blanc, saba emulsion (v,g)
bay scallop crudi, pink grapefruit, vanilla brown butter, fresh tarragon (g)
mixed green salad, roasted pistachio, fresh chevre (v,g)
potato & nettle soup, lemon crème fraiche (v,g)
Third Course — Desserts (Pick One)
cardamom gelato, espresso crumble (v,g)
cream-puffs with vanilla bean crème patissiere, salted caramel, hazelnut praline (v)
olive oil-dark chocolate ganache, fresh strawberries, sweet basil (v,g)
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artichokes barigoule – stewed artichoke hearts
sformato – an Italian egg dish similar to souffle, but not as airy
saba – a syrup made from the reduction of grape must
crudi – plural for crudo, which is a preparation of raw seafood in Italy
stinging nettles – an herbaceous flowering plant with a taste similar to spinach
creme patissiere – pastry cream
Meet the Winemaker: Tuesday, March 27 (7-9PM)
Posted by: | CommentsIf you asked your average American for their opinion on Portuguese wines, the most common response would likely be “Ooh, I love Spanish wine!” (The average American is pretty dumb.) Then again, even the more worldly and wine-savvy among us would probably counter with something like “Well, there’s Vino Verde…then of course you have Port, aaaand….man, how ’bout them Spanish wines, huh?”
Shocking when you consider that Portugal is home to THE OLDEST WINE REGION IN THE WORLD (the Douro valley). A region that this guy calls home.
I don't know how you say "double-fisting" in Portuguese, but I bet it sounds lovely.
This is Miguel Roquette. As owner of the Douro region’s acclaimed Quinta do Crasto winery, Miguel oversees vineyards that date back to the early 1600s. You can enjoy his flagship wine every day at Secco AND, on Tuesday, March 27th, you can meet the man in person! We’ll be pouring a slew of wines from the Quinta do Crasto portfolio and offering special snacks to pair with them. Miguel will be hanging out from 7-9PM, happy to chat about the history, process and inspiration behind his wines. No reservations, no set schedule — just your average chill Tuesday night with a handsome Portuguese winemaker.
-Matt
Valentine’s Day at Secco (or: how I learned to stop worrying and love the bon bon)
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Ugh, Valentine’s Day.
Everyone but the most gullible of mouth-breathers knows that this poor excuse for a holiday is simply a construct of colluding capitalist forces. The product of some shady back-room deal between Hallmark and Hollywood, all part of their collective effort to squeeze every cent they can from the common man.
Well listen up, corporate pigs: You hear that sound in the distance going BOOM, BA-DOOM-DOOM, DAP-BAP? THAT is what you call “the beat of a different drummer,” and I am marching to it. No candy hearts or cheesy greeting cards this year — no more fuel for the corporate greed machine! And when my lady asks what we’re doing the night of the 14th, while all our friends are out wining and dining and celebrating love, and she’s just been looking for any excuse to wear that cute green dress…the one that makes her hazel eyes pop like two exploding pistachios…pistachios that are now staring at me in disbelief as I explain why we’re splitting a foot-long from Jersey Mike’s for Valentine’s Day dinner…
…oh crap, I better make some reservations.
-Matt
VALENTINE’S DAY AT SECCO WINE BAR: FEBRUARY 14, 2012
6:30pm Reception; 7:00pm Dinner
Two multi-course menus — omnivore ($50) or vegetarian ($45) — with an optional $20 wine pairing.
For reservations: email info@seccowinebar.com with your party size, menu preferences and phone #.
We will call to confirm and get a credit card # to guarantee.
OMNIVORE MENU
Course One
potato-crusted farm egg with leek sauce & roasted beech mushrooms
Course Two
squid ink agnolotti with salt cod mousse, smoked tomato, olives & marjoram
Course Three
lamb loin with fresh lavender, sunchoke puree,crumbled hazelnuts, pea shoots & fleur de sel
Course Four
“rum & coke” baba with dark chocolate crème anglaise, roasted bananas & cinnamon whipped cream
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VEGETARIAN MENU
Course One
potato-crusted farm egg with leek sauce & roasted beech mushrooms
Course Two
puntarelle salad with fried halloumi cheese, capers & fresh mint
Course Three
gnocchi alla Romana with taleggio cheese, crumbled hazelnuts & baby arugula
Course Four
“rum & coke” baba with dark chocolate crème anglaise, roasted bananas & cinnamon whipped cream
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agnolotti: stuffed pasta similar to ravioli typical of the Piedmont region in Italy
puntarelle: winter chicory (or bitter green) native to coastal Italy near Rome
halloumi: goat+sheeps milk cheese originating in Cyprus–similar in texture to Mozzarella but saltier in flavor
sunchoke (aka Jerusalem Artichoke): the root of a type of sunflower–flavor is slightly sweet and nutty
gnocchi alla Romana: Roman version of gnocchi made with semolina flour, cut into discs & baked with butter & cheese
baba: small yeast leavened cake traditionally soaked in rum-flavored syrup
Auld Lang WINE — New Year’s Eve @ Secco!!!
Posted by: | CommentsUPDATE: The 9:30PM seating is SOLD OUT, but a few reservations are still available for 7PM.
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Wow, maybe it’s just my poor reading comprehension, but 2011 has been one INCREDIBLE year! Osama Bin Laden’s outrageous public bender, the assassination of Charlie Sheen, the Irish Spring, a whole bunch of stuff got occupied – there’s just so much to reflect upon. And while the prevailing wisdom would have you end 2011 sipping over-priced bubbly from a plastic flute, while a mass of drunken strangers comes at you with more elbows than the ’89 Detroit Pistons, Secco invites you to something a little more…intimate.
With two fantastic tasting menus — one regular (ie: omnivorous) and one vegetarian — complete with optional beer and wine pairings, New Years Eve at Secco is gonna be a blast. Join us for the 7:00PM seating and make it to your next stop long before the ball drops. Only a few reservations are left, so don’t procrastinate. Menus and reservation info below.
Happy Holidays!
Matt
Pricing:
Cost is $65 for the regular menu, $45 for the vegetarian menu, $20 for the beer pairing, $30 for the wine pairing. All prices exclude taxes and gratuity.
Reservations:
To reserve please email Julia at info@seccowinebar.com with the following information:
NAME
PHONE NUMBER (plus best time to call)
EMAIL ADDRESS
# OF GUESTS
TIME (7pm or 9:30pm seating)
MENU/PAIRING SELECTION (regular, veg, optional wine pairing or beer pairing)
Julia will call you back to confirm and get a credit card # to hold the reservation. Please advise us if you have any food allergies at this time.
Cancellations:
A credit card must be given and authorized to guarantee your reservation. You will not be charged unless you are a no show or cancel with less than 24 hours’ notice, in which case your card will be charged $50 per person.