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Newsletter for December 2004 Your source for what’s cooking at OBW
25 South Indian Alley Winchester VA, 22601 540-662-1455 |
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Thank you for all your kind support of our “Dazzling Holiday Appetizers” fundraiser for Faith in Action. Thanks to you, we raised over $4100. I’ve put recipes on the web site.
Wow! We’re two! It’s hard to believe that it’s been two years since I set forth on this crazy, absurd, and genuinely wonderful venture. I thank all of you (and my wife most of all) for your support and am looking forward to the next year. We’re planning a special dinner to celebrate.
We’ve sold cases and cases of our dynamite dark chocolate Noël truffles in their beautiful red boxes for holiday gifts. At $6.95 for a half pound (about 27 truffles), they are every chocoholic’s dream and a great gift for clients and office staff. Orders in by Tuesday will be filled the same week. The last day to order will be Tuesday the 21st for delivery on Thursday the 23rd.
I apologize for the brevity of this month’s newsletter. It’s a ton of work writing all these recipes and planning all those holiday parties.
Happy eating!
Ed Matthews, Chef/Owner
Saturday December the 18th marks the second anniversary of our being in business and that is something in this business where the majority of restaurants fail in the first year. To celebrate, we’re doing a menu of those dishes that you liked best during 2004. Be sure to make your reservations soon.
By way of thanks, all One Block West Rewards members will receive a 20% discount upon presentation of their Rewards books that evening. (More details about the Rewards program…)
Saturday December 18, Greatest Hits of 2004
To celebrate the beginning of our third year in business, we are offering a menu of the dishes that you loved the best during 2004. Naturally, we’re respecting the seasons, so you won’t be having any Fresh Mozzarella and Basil-Stuffed Squash Blooms, but I promise that you won’t miss them. The hard part will be winnowing through the nearly 1000 different menu items that we served in the last year. One Block West Rewards members receive 20% off with their Rewards books. The 18th is also graduation at Shenandoah University, so you will want to reserve your table very soon.
Friday December 24, Celebrate Christmas Eve with One Block West
We will be running a special menu all day and will be open limited hours. Right now, I’m thinking that we are going to be seating from noon until 7 pm. We all want to get home and spend time with our families. We will be closed on Christmas Day. Bring your family, slow down, drink a glass of wine, and enjoy yourselves.
Friday December 31, New Years Eve
Like last year, we will be offering an elegant 5-course meal for $60 per person. This price does not include beverages, taxes, or gratuity. You will have a selection of dishes to choose from for each course. We will be seating from 5 until 9:30pm. We have an excellent selection of sparkling wines, Champagne, Cava, and Prosecco. Naturally, we will be closed New Years Day.
(View the full calendar including our holiday schedule…)
Stuck for a gift? We can help. Here are five easy gifts: Chef for a Day Certificates. Know someone who wants to cook with us for a whole day? Gift Certificates. Send us your list. The postage is on us. Corkscrews. Our servers’ favorites. Chocolate Truffles. None better at $6.95 the half pound. Volume discounts start at 5 boxes. Olive Bowls. Our potter rushed us a new batch just in time.
On Sunday November the 20th, we had a great turnout at my house for a fundraiser cooking lesson entitled “Dazzling Holiday Appetizers.” Thanks to the attendees and all the donors in our community, we raised over $4100 for Faith in Action, a group that provides services to critically ill members of our community.
Among the dishes that we learned how to do were Prosciutto Rolls with Goat Cheese Spread and Baby Arugula, Fresh Dates Stuffed with Stilton Cheese, and Crab-Stuffed Mushrooms.
(Recipes…)
Every time that I do a demonstration, I get asked “What oil are you using?” The question invariably tickles me because for general sautéing, it doesn’t really matter. Whatever you are already using is just fine. Here’s a run down on which fats and oils we use at the restaurant and why.
On Saturday the 20th of November, I did another fish cooking demonstration at the Freight Station Farmers’ Market in Winchester. I had a blast and had a lot of great audience participation for the three hours that I was there cooking the fish that Beth Nowak retails and her brother Jim catches up in Alaska.
(Recipes…)
I want to thank Robyn Hitchcock-Ancker for modeling One Block West in gingerbread, her submission in the Habitat for Humanity of Winchester-Frederick County gingerbread house challenge, “Homes for the Holidays.” She did a great job for a great cause.
Want to know more about French cheeses? Here’s an OK site. www.cheese-france.com.
In trying to come up with our menu for our second anniversary celebration, I am winnowing through nearly 2000 menu entries. It’s hard to believe that I have cooked that much food in the past couple of years. Thank you so much for your support and for making it all possible.
Happy Holidays!
Ed
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Copyright © 2004 Shenandoah Food and Beverage Holdings, LLC |
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