Newsletters
Chef Ed Matthews writes a monthly email newsletter to let our customers know what is happening at the restaurant. The newsletter talks about new wines, what we've been up to, upcoming events, and includes recipes, tips of the trade, and other food-related articles. Subscribe here.
Chef Ed also posts food- and restaurant-related topics several times a week to his blog, One Blog West. The blog is a good forum for interacting with the chef. For more real-time information, become a fan on Facebook or follow the restaurant on Twitter.
Newsletter Archive
September 2009: Carr Valley Cheese – Albariño – Greek Yogurt – Cape GooseberriesAugust 2009: Annual Mayfair Farm-to-Table Dinner – Virginia Wine Tasting Recap – Saturn Peaches – Panzanella with Pernod Shrimp
June 2009: Linden Wine Dinner – New Cheeses – Wine Promotion – Rhubarb Shiraz Sauce
May 2009: Spanish Wines & Tapas – Spring Lunch Menu – Ed's Cookbook Published – 8 New Recipes
March 2009: Easter Brunch – Chef's Tasting – Facebook – Ed's Cookbook
January 2009: Elk – Sparkling Wine – Bread Pudding Basics
December 2008: Mâche – Shrimp & Grits – Crémant – Razor Clams
October 2008: Wild Boar – How to Prep a Pineapple – Llapingachos – Cross Contamination – Food/Wine Pairing
July 2008: Bay Scallops – Garlic Scapes – How to Clean Softshell Crabs – Caul Fat – How to Preserve Lemons
May 2008: Virginia Winery Distribution Corporation – Red Snapper – Veal Brisket – Chimichurri
April 2008: Tartrates in Wine – Citrus Suprêmes – Almond Brown Sugar Croissant French Toast
March 2008: New Lunch Menu – Shad Roe – Grass Fed Beef and Veal – Sweet Potato Hash
January 2008: Surry Sausages – White Asparagus – Diano d’Alba DOC – Oro Blanco Citrus – Potato Cakes
December 2007: Salsify – Gorgonzola – Internet Cheese Purveyors – Butternut Squash Risotto
August 2007: Fabbioli Cellars – Chambourcin – Salt & Pepper – Napoleon of Eggplant – Harissa
July 2007: German Wine Classification – Preserved Lemons – Lamb with North African Spices
March 2007: Flor de Sal – Sablefish – Wasmund’s Single Malt – Braising – Braised Chicken Thighs
February 2007: New Lunch Menu – Walleye – Boquerones – Bottled Water – Yiouvetsi
January 2007: Hominy – Parsnips – Hamachi – Venison Burger
November 2006: Mustard – Ahi Tuna – Virginia Cheeses – Wild Mushrooms – Pawpaws – Roasted Goat Cheese
September 2006: Paprika – Figs – Prosciutto, Arugula, Goat Cheese, and Roasted Fig Salad
August 2006: Lobster Mushrooms – Black Pepper – Limequats – Creamy Zucchini
July 2006: Wild French Asparagus – A Perfect Summer Dinner – Achiote & Sofrito – Mayfair Farm – Shellfish Salad
June 2006: Scampi, Shrimp, and Prawns – Piedmont Wine Dinner – Cilantro – Chizu – How to Julienne
April 2006: Duck – Wine Service part 2 – Veritas Wine Dinner – Cauliflower Gratin
March 2006: Kitchen Gadgets – Wine Service part 1 – Oregon Wine Dinner – Roasting Peppers
February 2006: Tapas – Pine Nuts – Spanish Wine Dinner – Roasting Garlic – To Oak Wines or Not
December 2005: Gifts for Gourmets – Cured Salmon – Argentinean Wine Dinner – Latkes – Humitas
November 2005: Exotic Mushrooms – Charcuterie – Beer Dinner – Blandy Recipes – Winter Squash
October 2005: Herb Primer – Couscous – Pimentón – Cooking with Herbs – Roasted Red Pepper Oil
August 2005: Onions – Tequila – Four Onion Frittata – Cleaning Leeks
May-June 2005: New Wine System – Tapas – Low Fat Meat – Thyme – Grilled Leg of Lamb – Fiddleheads
April 2005: Trans Fat – Corks and Screwcaps – Opening Sparkling Wine – Knives – Flounder Bercy – Grilling Asparagus
March 2005: Shad Roe – Port – Braised Beef Paleron – Deglazing
February 2005: Chiles – Direct Shipping of Wine – Oyster Stew – Poaching Fish
January 2005: Kids Cook! – Broccolini – Sparkling Wines – Blood Orange Butter
December 2004: Dazzling Holiday Appetizers – Fish Recipes – Fats and Oils
November 2004: Rices – Leeks – American Viticultural Areas – Cooking with Herbs
October 2004: Tröegs Brewery – Linden Vineyards – Vinegars – Cleaning Mussels
September 2004: OBW Rewards – Chrysalis Wine Dinner – Chorizos – Heirloom Tomato Salad
August 2004: Willowcroft Wine Dinner – Cobia/Wahoo – Where to Buy Fish – Williamsburg Winery
July 2004: Linden Wine Dinner – Favas/Limas/Edamame – Grouper with Roasted Garlic Cream
June 2004: Summer Appetizer Recipes – Tuscan Wine Dinner – Chrysalis Vineyards – Cilantro
May 2004: Bok Choy – Rapini – Orecchiete with Rapini
April 2004: Tree Ear Mushrooms – Fermented Black Beans – Shad Roe
March 2004: Mardi Gras – Anson Mills – Calvados – Andouille/Tasso – Orange Salad
February 2004: Greek Week – 7-course Tasting Menu – Scotch – Tarbais Beans – Duck Confit
September 2003: Soy Sauce – Grilled Wahoo Maître d’Hôtel
August 2003: Seyval Blanc – Fried Goat Cheese – Sautéed Pesto Squash – Q&A with Chef Ed
