Food Notes

Panera testing out its new coffees ... for free

Today, Panera Bread is offering free cups of its new Light Roast and Dark Roast coffees, as well as samples of its three grilled breakfast sandwiches on freshly baked ciabatta and of the new strawberry granola parfait.

Panera Bread also will be inviting customers to donate $1 to help support its Community Breadbox effort, one of many Operation Dough-Nation programs. Blue Ridge-area locations will match customer donations up to $250 today. Donations will support the Blue Ridge Area Food bank.

In 2007, Panera’s Day-End Dough-Nation effort donated more than $40 million worth of bread products to charitable organizations across the country to help local communities get more food to hungry people.

Panera Bread has been working on the blends of its new coffees for more than two years. Light Roast Coffee blends South and Central American beans and has a lighter roast for a smooth, classic taste, while Dark Roast Coffee is a new blend of Costa Rican beans for drinkers who prefer a robust, balanced, full-bodied coffee.

All Panera bakery-cafes will continue to offer Hazelnut and Decaffeinated Colombian blends.

Learn more at http://www.panerabread.com.

Chef Maupin will show you how to make pasta

Dean Maupin, executive chef of Clifton, continues his new cooking demonstration series tonight, presenting “Handcrafted Pasta” at 6 this evening before dinner.

Each demonstration starts at 6 p.m. and includes a chance to sample the results. Diners are invited, but not required, to stay for dinner.

Coming up in the series will be “Slow-Braising Demo: Beef Shortrib, Lamb Shank and Duck Confit” on Feb. 4, “Great Steak: Marinades, Rubs and Butters” on Feb. 11, “Cheese Course: A Study in Fine American Artisan Cheese” on Feb. 18 and “Dessert Secrets with Pastry Goddess Erin Maupin” on Feb. 25.

For details or reservations, call 971-1800. Find out more about Clifton at http://www.cliftoninn.net.

Fellini’s heads south for its latest wine flavors

Fellini’s No. 9 will present its Wine @ the 9 dinner at 7 tonight.

Foods south of the Equator will be featured, and there will be wine pairings and presentation by Meghan Walker from J.W. Sieg.

The first course is red snapper and papaya ceviche with taro root chips, paired with La Flor Rose from Mendoza Argentina.

The second course is mustard seed-crusted scallops with coconut-vanilla sauce, crispy greens and caramelized pineapple, served with Pulenta Estates Sauvignon Blanc from Mendoza Argentina.

The third course is macadamia nut fried shrimp and tropical fruit-braised pork with tostones, pickled peppers and mango coulis, paired with Pulenta Estates Chardonnay.

The fourth course is jerk-rubbed chicken wing with hearts of palm and jicama salad, palm vinegar, mint cream and cane syrup, served with Pulenta Estates Merlot.

The fifth course is braised goat in banana leaf with grilled banana, roasted scotch bounet-carabola barbecue, plantain chips and pigeon peas, paired with Pulenta Estates Malbec.

The sixth course is dried fruit custard and fresh strawberry daiquiri.

The meal is $65 per person or $125 per couple including tax and gratuity. Space is limited to 24 people. For reservations, call 979-4279.

Jimmy O is back at the mike at South River

Jimmy O will perform on acoustic guitar at 7:30 tonight at South River Restaurant and Wine Shop in Waynesboro.

From 6 to 8 p.m. Thursday, there will be a free wine tasting featuring First Colony Vineyards wines ranging from sweet to dry.

Fans also can join South River’s Birthday Club. Members get dinner at South River free on their birthdays. Sign up on the home page at http://www.southrivergrill.com.

For information about events, or reservations, call (540) 942-5567.

Little Washington’s O’Connell featured in book

Patrick O’Connell of the Inn at Little Washington is featured in a new book, Warrenton author Joe David’s soon-to-be-released “Gourmet Getaways.”

The book introduces readers to more than 50 culinary programs across the country so readers can learn more about the philosophy of each chef before choosing a cooking getaway. The book looks at the way O’Connell acquaints himself with the world’s best flavors and then works meticulously to recreate them until they’re perfect.

Other chefs featured in the book are Auguste Escoffier, Jill Prescott, John Ash and Joanne Weir.

Learn more at http://www.gourmetgetaways.us.

Barrel tastings on tap at Rappahannock Cellars

Winemaker Jason Burrus and vineyard manager Tom Kelly will present Rappahannock Cellars’ annual Winter Barrel Tasting in two sessions, at 11:30 a.m. and 3 p.m. Saturday and at 11:30 a.m. and 3 p.m. March 1.

Meet Burrus and Kelly in the cellar to taste and learn about the new vintage and then try some newly bottled wines.

The event is $35, $25 for wine club members. Reservations are required. Send e-mail to or call (540) 635-9398.

Get your tickets for the Wine Showcase in NoVa

The Virginia Wine Showcase, which features Virginia wines exclusively, will be Feb. 7 and 8 at the Dulles Expo Center in Chantilly. The much-anticipated 2007 vintage will be featured.

Climate and weather conditions in 2007 contributed to what is considered a very good year for wine in Virginia. Grapes were exposed to a hot, dry, extended growing season, resulting in more concentrated flavor.

Vintners from 40 Virginia wineries will pour samples of dozens of different varieties. Guests will be able to try wines ranging from dry and semi-dry table wines to sparkling fruit and dessert wines and will be able to meet and speak with winemakers.

There will be tastings of more than 300 wines from 40 of Virginia’s best wineries; wine pairings and tasting seminars from winemakers, chefs, sommeliers and chocolatiers; and a select group of exhibitors offering Virginia’s Finest fancy foods, fine arts and gourmet accessory products.

Sponsored by the Farm Wineries Council of Virginia, the Washington Post and Viking Appliances, the event will benefit Volunteer Fairfax.

Hours are 11 a.m. to 6 p.m. Feb. 7 and 11 a.m. to 5 p.m. Feb. 8. Tickets are $30, $25 in advance, and can be purchased at http://www.vawineshowcase.org.

From staff reports