April 2014 Newsletter

Cheers to Maman, an Incredible Lady

I am sad to share that my mother, Marie-Antionette Haeringer, passed away on March 20, at 95 years old. In last month’s newsletter, I wrote about the nightly family dinner I have at the restaurant that always included my mother, brother, and from time to time, other family and friends. I received a great deal of positive emails and comments from readers who enjoyed the story, especially the part about Mom recently refusing to cancel dinner (and her nightly glass of champagne) on account of snow. It was at this customary dinner two weeks ago that mom began to feel ill and was taken to the hospital. Fortunately, her stay at the hospital was short and peaceful. This year, we celebrate 60 years in business and mom was here, working along with my father and eventually us sons, for all of them. How fitting that she was enjoying a good meal and sipping champagne with her family, at the restaurant she helped build, right up until the very end. Thank you to everyone for your condolences.

Spring Wine Festival

At press time, tickets are already sold out for our Spring Wine Festival on April 12, that includes a walk-around tasting of 12 wines and lunch at L’Auberge. In celebration of our 60th Anniversary we will host more wine festivals, grand tastings and special events throughout 2014. Check the events section of our website and like L’Auberge Chez François on Facebook to be the first to know about the special events and cooking demonstrations in the upcoming months.

Events

Darioush Wine Dinner

Please join us on Wednesday, April 16, at 6:30PM for a special evening tasting wine from Darioush Winery, noted for its Bordeaux style wines from its estates located in the appellations of Napa Valley, Mt. Veeder, and Oak Knoll. The evening’s wines will be paired with a special menu from Chef Jacques that will include a Chesapeake Bay Crab Cake, poached Artic Char with Sorrel Sauce, and the popular Coffee Marinated Veal Chop with Spring Greens.

Reserve Tickets

Al Fresco Dining

Our terrace is now open for outdoor dining on a first come, first serve basis at L’Auberge Chez François and Jacques’ Brasserie. We invite you to celebrate spring’s arrival with a cocktail on the terraces, dining al fresco and a tour of the gardens. Fresh, organically grown salads from our garden are not far away and the flowering shrubs and perennials will soon be in bloom. Spring, a beautiful time of year at the restaurant!

Reservations

Our Garden Expansion

The soil is turned, the seeds are ready! This season we are expanding our vegetable garden production by doubling the size of our organic garden. We want to bring you more varieties of all our vegetables prepared in recipes at L’Auberge Chez François and Jacques’ Brasserie. Beginning in June, we will host Farm to Table dinners each month during the harvest season, featuring produce direct from our garden to you on our outdoor terrace tables. Watch for dates, weather permitting, for our first Farm to Table dinner.

A Local Delicacy

Shad roe is on the menu tonight at L’Auberge Chez François. With its fresh ocean flavor and delicate texture, shad roe is a delicious American delicacy. The shad roe season is short, from early March until early May when the shad leave the Atlantic and head up-stream to spawn. The roe from the female shad is savory and delicious, but also very delicate. Freezing compromises the flavor and texture of the eggs and the roe can easily be damaged in transportation, making this dish a truly local and seasonal delicacy.

Fresh Asparagus & Veal

The asparagus is finally in season and it is delicious with veal. I’ll share my recipe for Alsatian-Style Fresh Asparagus with Veal, along with a cooking tip: While many people prize the thinnest asparagus, I suggest that you select asparagus with thick stems. I think thicker asparagus stands up better to cooking, retaining its flavor and crispness.

See the Recipe

Reservations

Wine of the Month

Our wine of the month for April is the 2011 Greywacke Wild Sauvignon Blanc from Marlborough, New Zealand. Made by Kevin Judd, longtime winemaker at Cloudy Bay, the wine is fermented with indigenous yeasts and aged in old barriques. The result is far more subtle and complex than most Kiwi sauvignon, rich and textured, and offers a savory complement to our Alsatian-Style Fresh Asparagus with Veal.

Greywacke

Two for Tonight eBook

We are sharing all 13 episodes of Chef Jacques’ acclaimed television show Two for Tonight on Jacques’ TV located on our website home page. Each month three new episodes will be posted and April’s episodes are already up and ready for viewing. Download and follow the recipes in Jacques’ eBook as he demonstrates how you can cook-up a little romance by preparing these recipes for that special someone in your life.

TFT eBook

Monsieur François Compétition

I want to congratulate Gina A. of Reston, VA for winning the March Monsieur François’ Profile Embellishment Competition. Gina will receive a $200 gift certificate to L’Auberge Chez François.