Nestled amidst the mighty cedars, hardwoods and flowering Dogwoods is the 13,000 square-foot 18th Century-styled Clubhouse, home to the Brass Cannon restaurant, a gem amongst Northern Virginia dining. The gourmet menu of traditional American cuisine coupled with daily Chef specialties is sure to entice the senses of its patrons’ palate, sight and scent. Our guests enjoy a casual dining experience accented by an elegant bar and fireplace lounge with breathtaking views of the surrounding golf course and stunning Lake Manassas.

Stonewall Golf Club Wine Dinner

Featuring Wines of Rappahannock Cellars

Saturday, January 21st at 7pm

Join Us for an Elegant Pairing of Gourmet Cuisine with the Wines from Local Winery, Rappahannock Cellars

Appetizer

Tuna Tartar

With Crab & Avocado Salad

Pairing: 2009 Chardonnay

Salad

Strawberry and Arugula Salad

With Blood Orange Vinaigrette

Pairing: 2009 Noblesse Viognier

Entrée

Osso Bucco with Veal Demi Glace

Sautéed Chard and Truffled Mashed Potatoes

Pairing: 2009 Cabernet Franc

Dessert

Grilled Peach Cobbler with Apricot Cream

Pairing: 2008 Vidal Blanc

$60 Per Person

*Price does not include tax or service charge.

Reservations Required, Please Call 703.753.6140

Prep time: 10 minutes  Cook time: 1 hour, 20 minutes

Ingredients

• 6 large yellow onions, peeled and thinly sliced.
• Olive oil1/4 teaspoon of sugar
• 2 cloves garlic, minced
• 8 cups of  a combination of  beef stock, chicken stock
• 1/2 cup of dry vermouth or dry white wine
• 1 bay leaf
• 1/4 teaspoon of dry savory, ¼ teaspoon dry thyme
• Salt and pepper
• 2 cups thinly sliced shiitake mushroom caps
• 1 Pound beef tenderloin pieces, cut into ½” pieces

Method

1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.

2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and dry herbs. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

3 Saute’ shiitakes in scant olive oil, add to soup. Sear beef in scant oil, add to soup. Allow to steep 10-20 min to combine flavors

• 4 cups chicken broth
• ½ pound (2 sticks) butter
• ½  cup all-purpose flour
• 1 cup coarsely chopped onions
• ½ cup chopped celery
• ½ teaspoon white pepper
• ½ teaspoon ground red pepper (preferably cayenne)
• 1 tablespoon salt
• 1 pound fresh Brie cheese, cut in small wedges with rind on
• 2 cups heavy cream
• ½ cup champagne

Directions…

In a large skillet melt the butter over low heat.  Ad the flour and beat with a metal whisk until smooth.  Add the onions and celery; sauté about 3 minutes, stirring occasionally.  Stir in the peppers and sauté about 2 minutes more. Set aside.

In a 4-quart saucepan, bring the chicken broth to a boil. Stir in the sautéed vegetable mixture until well mixed.  Turn heat to high.  Add cheese; cook until cheese starts to melt, about 2 minutes, stirring constantly. (Be careful no to let the cheese scorch.) Lower heat to a simmer and continue cooking for about 4 minutes, stirring constantly.  Remove from heat, strain soup, and return to pot.  Turn heat to high and cook about 1 minute, stirring constantly.  Stir in the cream; cook until close to a boil, about 2 minutes.  Stir in champagne. Serve immediately.

Plan your escape to Rappahannock Cellars this weekend for Live Music and Fresh BBQ – the forecast is for amazing weather too!

*BBQ by Shaffers of Woodstock on Saturday & Sunday:

Pork Barbecue with Seeded Buns, Hot Slaw and Pork Sauce

Beef Barbecue with Seeded Buns and Beef Sauce

Red Potato Salad

Cole Slaw

*Live Music by Marie Miller:

Saturday: 2-5pm

Sunday: 1-4pm

See you this weekend!

So last year, my Dallas Cowboys were beaten by the Redskins (a fantastic reminder that you couldn’t pull it off this year) and injured quarterback Tony Romo was replaced by Jon Kitna. So in the spirit of friendly competition, I promised a 10% discount to wine club members who forwarded their favorite Cowboys joke to me.

Well, given the loss that your hometown heroes recently suffered at the hands of America’s team, I’m finally publishing a little consolation prize: just a few of the jokes that made their way to my inbox last year. Cheer up, and read them with a glass of wine (speaking of which, here’s a recent post by Loudon Times on Football Wines)

Here were the top 3 Submissions:

“Here’s my anti-cowboys joke: Jerry Jones”

“Unless you live within 50 miles or Dallas/Fort Worth TX, the only excuse for being a cowboy fan is; bad parenting.”

“What’s the difference between a Cowboys fan and a baby? Eventually the baby stops whining.”

And here’s my response: Oh wait, I don’t need one, thanks to the game-ending turnover on Monday. Sweet revenge.

Cheers,

Allan

Sample 5 different infusions (Orange, Lemon, Basil, Rosemary, Garlic) along with Laconiko’s fantastic Original olive oil, paired with 6 of our fine wines. These infusions are created by adding the whole ingredients to the press with the olives, so everything is cold pressed together. The result is a clean, all natural, intense fusion of amazing flavors with ultra high-quality olive oil imported directly from Greece, and no artificial flavors or additives. 100% Extra Virgin, 100% delicious. *This tasting is optional, and available for an additional fee. Our standard wine tastings will still be available.

Live Music by Tina Miller on Saturday and Sunday and by Marie Miller on Monday.

Fresh Gourmet Menu by Savoir Fare, serving up incredible options (below) on Saturday and Sunday from 12 – 5pm, so tell your friends to come by!

Friends, Family, and the Joy of Wine.

Thanks for 10 amazing years!

Cheers,

-the Rappahannock Cellars team.