via Golden Triangle – “Each business day, during our “12 Days of Golden Giveaways,” one lucky winner will receive a gift card to a Golden Triangle retailer or restaurant…December 5 – $200 gift card to Equinox” – Enter here >
Equinox News Archive (1999 – 2010)
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Equinox Celebrates Winter Solstice in Style
Whether you relish the longest night, embrace the Mayan doomsday prophecy or believe in the power of 13, you’ll want to celebrate the Winter Solstice at Todd Gray’s Equinox restaurant.
Equinox will host its 13th annual Winter Solstice Celebration on Friday, Dec. 21, 2012. The popular ritual to celebrate the change of seasons will feature Chef Gray’s signature cuisine that showcases the mid-Atlantic’s rich bounty in tune with the rhythms of the earth. Sip selections from acclaimed new Delaplane, Va. winery RdV Vineyards and groove to local roots-rockers The Walkaways.
Whet your appetite for mischief with passed hors d’oeuvres such as Fatty Crab Beignets with Caper Rémoulade, Crispy Duck Spring Rolls with Napa Cabbage, 24-Hour Brisket with Silver Dollar Brioche, and Rare Tuna with Nori Chips, Cucumber and Shaved Radish. Party from station to station and enjoy Agnolotti of House-Made Ricotta with White Truffle Butter and Winter Squash Mirepoix, Pancetta-Wrapped Cervena Venison Medallions with Parsnip Leek Purée and Pear Shallot Jus, and Smoked Apple Chestnut Soup with Grilled Trumpet Mushrooms and Celery Root Gremolata. Let sinfully sweet Apple Cider Beignets and Peanut Butter Chocolate Bars with “Dip-n-Dots” excite your taste buds.
Savor every bite paired with coveted RdV’s Lost Mountain 2009 and Rendezvous 2009, the internationally lauded winery and 16-acre vineyard in the foothills of the Blue Ridge Mountains. Meet maverick winemaker Rutger de Vink who is helping to put Virginia wine on the world map.
“This is the one night of the year when indulgence is encouraged, without the guilt,” says Equinox Co-Owner Ellen Kassoff Gray. “Free your inhibitions, warm yourself by the fireplace and party the longest night away.”
The Equinox Winter Solstice Party is $100 per person, including tax and gratuity. Reservations are requested. Call (202) 331-8118 for reservations or visit Equinox on the web at www.equinoxrestaurant.com.
The Grays’ New Cookbook Will Hit Shelves In March
via Eater – Todd and Ellen Gray’s cookbook will be out in time for Passover. The book, The New Jewish Table, is being published by St. Martin’s Press and will show up in stores next March.
The cookbook reflects both Todd Gray’s seasonal American cooking from his restaurants like Equinox, and Eastern European Jewish recipes. There’s also an autobiographical bent to the book, as the husband and wife team talk about their life story, how food entered the picture and how they’ve brought their families’ traditions together.
Some of the recipes showing up in the cookbook: Yukon Gold and sweet potato latkes, Ellen’s falafel with pickled vegetables and minted lemon yogurt and matzo-stuffed Cornish game hens. Equinox’s popular truffled mac and cheese recipe is also included.
Christmas Eve at Equinox Restaurant
FIRST COURSE
Smoked Chestnut and Apple Soup 11
Slow Cooked Cabbage, Crisp Pancetta, Sweet Maine Shrimp
Agnolotti of Housemade Ricotta 14
Caramelized Maui Onions, Leek Fondue, Alba White Truffle Butter
Arugula and Radicchio Salad 12
House Cured Duck Prosciutto, Corn Bread Croutons, Caramelized Honey Vinaigrette
Sautéed Rappahannock Oysters 14
Creamed Celery Root, Wilted Spinach, Pineapple Caper Butter
Potted Chicken Liver Terrine 12
Quince Gelee, Green Peppercorn, Warm Almond Brioche
MAIN COURSE
Red Wine Marinated Breast of Muscovy Duck 31
Toasted Quinoa, Sautéed Rapini, Butternut Pear Mostarda
Bacon Wrapped Cervena Venison Medallions 34
Pearled Barley Risotto, Royal Trumpet Mushrooms, West Coast Huckleberries
Grilled Creekstone Farm Angus Beef Striploin 32
Robuchon Potatoes, Roasted Endive, Perigord Truffle Jus
Pan Seared Montauk Diver Scallops 30
Ginger- Carrot Fondue, Pickled Beech Mushrooms, Artichoke Tapenade
Crispy Skin Maryland Rockfish Filet 29
“Parsnip Chowder”, Fingerling Potatoes, Shaved Belle Radish
Cauliflower Orzo Risotto 28
Rainbow Swiss Chard, Heirloom Carrots, Jerusalem Artichoke Chips
ADDITIONAL SIDES FOR THE TABLE
Baked Skillet Cornbread with Pumpkin Butter 7
Curried Cauliflower Gratin 7
Haricots Verts with Toasted Hazelnuts 7
Equinox Truffled Macaroni and Cheese 11
SWEET COURSE
Eggnog Cheesecake 11
Caramel Apple”Loli Pop”, Toasted Almond Bark, Rum Anglaise
Chocolate Hazelnut Dacquoise 12
Gianduja Ice Cream, Hazelnut Streusel, Chocolate Glacee
Warm Gingerbread Cake 11
Brown Butter Ice Cream, Maple Roasted Pears, Spiced Caramel
Holiday Bouche Noel 12
Vanilla Genoise, Coffee Butter Cream, Milk Chocolate Gelato
Gruyere Cheese Puffs
via Chef Todd Gray and The New Jewish Table - Warm out of the oven, these make an elegant start to a summer brunch—actually, they’re very good any time of year! Makes about 4 dozen 2 3/4-inch puffs.
INGREDIENTS
- 1 cup water
- 1 cup whole milk
- 1 cup unsalted butter (2 sticks), cut into pieces
- 1 tablespoon salt
- 1 3/4 cup all-purpose flour
- 8 to 10 large eggs
- 1 1/2 cups Gruyere cheese
MIX THE BATTER
Preheat the oven to 400°F. In a medium saucepan, bring the water, milk, butter, and salt to simmering over medium heat; stir to completely melt the butter. Raise the heat to medium-high and bring the mixture to boiling; then add the flour all at once, stirring with a wooden spoon until the mixture is smooth, a film forms on bottom of pan, and the dough pulls away from sides of pan. Transfer the dough to the bowl of an electric mixer fitted with a paddle. Mix on low for 2 to 3 minutes to release moisture. Then beat in 8 eggs one at a time—the mixture should be shiny, golden, and slightly sticky; if it looks dry, add another egg, and then another if it still looks dry. When the mixture is smooth, beat in the cheese.
BAKE THE PUFFS
Line a baking sheet with parchment paper (the paper will adhere better if you lightly spray the pan with nonstick cooking spray before laying the paper on it). Spoon the dough into a pastry bag fitted with round tip about 1/3-inch in diameter (if you don’t have a pastry bag, use a sturdy plastic food storage bag with one corner cut off). Pipe the dough onto the prepared baking sheet in a spiral motion, forming rounds about 1 1/2 inches in diameter spaced 3 inches apart. Place in the oven and bake for 5 minutes; then lower the heat to 350°F and bake until the puffs have risen and turned a deep golden brown—15 to 20 minutes more.
The New Jewish Table
via St Martin’s Press – From acclaimed DC chef Todd Gray and Ellen Kassoff Gray comes “a delightful blending of recipes, tips, and tales.” Over 125 Recipes, blending food, fresh flavor and family stories including: Yukon Gold & Sweet Potato Latkes, Ellen’s Falafel with Pickled Vegetables & Minted Lemon Yogurt, Roasted Heirloom Beets with Capers & Pistachios, Matzo-Stuffed Cornish Game Hens, Fig & Port Wine Blintzes, Chocolate Hazelnut Rugelach, and many more! Available now for pre-order: Visit us.macmillan.com/TheNewJewishTable
Equinox Restaurant Celebrates Its Executive Chef
via Washingtonian - “Like proud parents, Equinox owners Ellen and Todd Gray threw a party Sunday evening on behalf of Karen Nicolas, the restaurant’s executive chef and one of Food & Wine magazine’s “Best New Chefs of 2012.” She is on a list of ten chefs from across the country, and the only one from Washington.” - read full article >
Married to a Chef: Ellen Kassoff Gray’s Story
via Married to a Chef - “…spearheading eco-friendly concepts such as DC’s Capitol Harvest on the Plaza Farmer’s Market to help promote the First Lady’s Healthy School Food Initative. As an avid activist, she regularly supports local and international causes which keeps her calendar very busy! As both the co-owner and manager of husband and Executive Chef Todd Gray’s award-winning Equinox Restaurant, she is dedicated not just to tantalizing the masses but also to educating the next generation of culinary experts.” - read full article >
Monthly Market Fresh Vegan Brunch by Todd Gray’s Muse
via Examiner.com – “Once a month, local Chef Todd Gray offers an exclusively vegan brunch menu expertly curated and designed for the Corcoran. Taking inspiration from the Corcoran Collection and the Gallery’s special exhibitions, and distinguished by seasonal, local ingredients—many sourced from the nearby FreshFarm Market, by the White House—Muse is a unique culinary experience.” – read full article >