Wined and Dined by Gaylord National Resort, Cooking Light and Hendry Estates!
Who needs to travel for a vacation with a wonderland like the Gaylord National Resort on our doorstep? This past weekend I had the pleasure of a mini staycation allowing maximum time to indulge in the Wine Dinner at Old Hickory Steakhouse featuring Cooking Light and Hendry Estate Wines and the National Harbor 2011 Wine & Food Festival. A mere ten minutes from Old Town Alexandria and twenty minutes from Georgetown, the National Harbor has grown rapidly since the Gaylord laid their roots three years ago. With over six hotels and twenty dining locations it’s no wonder dozens of retail stores have planted seed too.
Entering the Gaylord National Resort the lobby is a flutter with staff, vacationers, and badge-clad conference goers. Elevators are buzzing up and down the nineteen floors, delivering guests from the 2,000 rooms to an arrays of bars, restaurants, amenities and stores right inside the massive glass atrium with lush indoor gardens. With a Junior Olympic-sized 24-meter lap pool, outdoor hot tubs and sun lounge, pool tables, video games, and a golf resort just fifteen minutes away – there’s something for everyone. Did I mention the Relache Spa and Fitness Center? There’s nothing they’ve left out!
On Friday evening my parents and I dined at Old Hickory Steakhouse where we indulged in a five-course meal featuring the innovative cuisine of Cooking Light magazine’s Executive Chef, Billy Strynkowski, and Old Hickory Steakhouse’s Executive Chef, Aaron Baxendale. Each course was paired with wines of refinement, elegance and balance from Napa Valley’s Hendry Estate and the dining experience was truly wonderful!
The first course was presented by Cooking Light Executive Chef Billy Strynkowski in the lounge. Guests mingled around cocktail tables as waiters passed glasses of Hendry Albarino 2009 and my Dad spoke to us of the chestnut floors he admired below us. Chilled Oysters lay upon a bed of ice where Chef Strynkowski embellished each with strawberries at each guests’ desire. Magnifique!
We were then seated in the dining room for the following three courses as presented by Old Hickory Steakhouse Executive Chef, Aaron Baxendale. Our second course of Scallop Carpaccio with Pickled Ramp Puree and Citrus-Fennel Salad was poured with Hendry Un-oaked Chardonnay 2009. Not a Chardonnay drinker I was more than pleasantly surprised as the floral and lime aromas captured my fancy, a perfect accompaniment for the dish.
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- First Course
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- Second Course
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- Third Course
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- Fourth Course
The third course blew my mind! Slow-cooked Breast of Veal, Creamy Peas, Fois Gras and Truffles was paired with Hendry Pinot Noir 2007. Tender, delicate, and delicious, every small bite was a moment to cherish.
As if we needed more, the fourth course brought New York Strip, Confit Fingerling Potatoes, Pearl Onions and Mustard Greens served alongside Hendry Zinfandel 2007. The spicy, smoky currant and berry flavors of the Zinfandel were a great match for this flavorful steak. Although, I can’t speak for the fingerling potatoes as I passed them along to my Dad!
Chef Strynkowski returned to present the fifth course, the coveted Buttermilk Panna Cotta with Blueberry Sauce. One word, marvelous! As guests devoured the delicious ending, waiters poured Saracco Moscato D’ Asti and unfortunately the evening came to a conclusion…An evening not easily forgotten.
Category: STAYCATIONS, TRAVEL
[...] morning. A half pound shy of the weekly 2 lb. average loss, but I’ll gladly blame that on my indulgences at the Gaylord last weekend! Every week brings something new with Grant; just as I think I am getting the hang of [...]