Thanksgiving at Wildfire

Posted in Uncategorized with tags , , , on November 20, 2012 by eddieishaq

Thanksgiving is right around the corner so I wanted to invite you all one last time to Thanksgiving here at Wildfire. Don’t forget to call and make a reservation or shoot me a note here and I would be happy to help you out. You will get to have all of your favorites, Wildfire style and also contribute to one of my avorite local charities, Food For Others as a part of our proceeds that day will be donated.

Just to get a little taste of what you are in for, take a look at my segment on Fox 5 from yesterday and learn how to make our delicious Deviled Eggs!

Until Thanksgiving, stay hungry my friends.

 

 

23 days and counting…

Posted in Uncategorized on October 30, 2012 by eddieishaq

It is really hard to believe but we are counting down the days until Thanksgiving and the holiday season (23 days and counting). We are expecting to feed 1,300 people this year and we love that people are starting to make Wildfire a yearly tradition.  Just like year’s past, we will be donating a portion of the day’s proceeds to Food For Others, and will also be hosting a food drive.  To me, holidays are all about giving back, and food is always the best way in my eyes.  This year’s menu has all of your favorites on it again – roasted brussel sprouts with toasted hazelnuts and brown butter (recently featured on WUSA Channel 9 today with JC Hayward), sweet potato casserole with toasted marshmallows, our flavorful mushroom herb stuffing and gravy. And of course the staple of Thanksgiving after all – fresh turkeys spit roasted in our wood burning oven, from Bay Haven Farm – we just placed our 750 pound order. It is shaping up to be another delicious Thanksgiving.

Make sure you call soon to make your reservation before we book up. Or, you can leave me a note here and I can make a reservation for you.  Nothing like saying the Executive Chef made your Thanksgiving Day reservations – now that’s something to brag about early, since you will soon be bragging to others how you didn’t have to mess up your own kitchen this Thanksgiving and had the best meal to date!

Until then, stay hungry my friends.

 

Brunch with JC Hayward

Posted in Uncategorized on September 26, 2012 by eddieishaq

I was just on WUSA channel 9 yesterday with JC Hayward talking about our new weekend brunch menu. I had the opportunity to actually demo our Monte Cristo Sandwich which is one of my favorite things to have for brunch. It is the perfect combination of savory and sweet, which is what I always have trouble deciding between.  Ham, turkey and swiss cheese is sandwiched between two pieces of french toast – pretty genius if you ask me!

Check out the video and the recipe here

We also have other great new additions to our weekend brunch menu including Candied Bacon Pancakes (you heard right), which is topped with an over easy egg (yes, you heard right again!) and back by popular demand, our turkey sausage breakfast burrito loaded with scrambled eggs, jalapeno jack cheese, guacamole,  and pico de gallo. You should definitely come in and check it out. Until then, stay hungry my friends.

Tailgating

Posted in Uncategorized on September 11, 2012 by eddieishaq

I was in Chicago this past weekend for the Bears home opener and win against the Colts. It has been a 2-3 week planning process to put together the menu for this years tailgate for me and all of my friends but the menu was a huge success. In addition to the classic tailgate food – burgers and sausages (mustard only) this years menu included a huge seafood boil. We feasted on mussels, little neck clams, shrimp, king crab, corn on the cob and red potato. It was our best tailgate yet.

Next time, you should stop by. So until then, stay hungry my friends.

The Magic of Mushrooms

Posted in Uncategorized on August 27, 2012 by eddieishaq

We just hosted a wine dinner in conjunction with Virginia’s very own Barboursville which turned out really well. First off, the wine was amazing. The reds were complex and the whites were refreshing and best of all – they were great wines to pair a menu with.

One of the dishes was a pan fried rockfish on a bed of braised white beans. Around it was a porcini sauce with re-constituted porcini mushrooms that had been sautéed with shallots and wine. At the end of the event, when I went in to say hello to the diners, so many of them had questions about the sauce and what made it so good. I figured I would share the recipe:

4 oz of dried porcini

2 cups of hot water

Combine the mushrooms and water to rehydrate the porcinis for 10-15 minutes.

Strain and reserve the hot water.

Then, mix 4 cups of homemade or store bought beef au jus and 2 cups of the reserve porcini jus and bring to a boil.

Slurry 3 tablespoons of corn starch with 3 tablespoons of cold water separately

1 shallot, 1 clove garlic, 1 tablespoon thyme,

Take rehydrated porcini and sauté with 1 minced shallot, 1 minced garlic clove, 1 tablespoon of chopped fresh thyme.

Then add that mixture into the sauce with 4 oz of butter.

Stay hungry my friends.

Olympics and specials are here

Posted in Uncategorized on July 27, 2012 by eddieishaq

Today is the day – our Olympic specials start! Oh, and the Olympics begin. Come in and celebrate with us before you watch the opening ceremony tonight. And if you can’t make it in today, make a plan to stop in soon before they are gone. In the meantime, here is a link to view the specials and whet your palette.

Stay hungry my friends.

2012 Olympics

Posted in Uncategorized on July 18, 2012 by eddieishaq

The 2012 Olympics are coming up and it is a very exciting time for a lot of people. I am expecting Team USA men’s basketball to dominate the rest of the world and Michael Phelps to do his thang. But enough about my predictions, lets talk food. Thinking about changing the specials for the London Olympics – maybe a traditional Beer Battered Fish Sandwich? Or maybe we can play off of the different countries participating in the Olympics. How about an Asian Chicken Salad, maybe a Double Stack to represent USA or maybe we will even throw a Crème Brulee on the menu as a nod to our friends from France. What else would you be in the mood for to help celebrate the Olympics?

 Stay hungry my friends.