Dinner Parties

Dinner Parties, Entertain, Events, Food & Drink, On the Table, Tastes of Italy, Wine

2nd April 2016 by Marketing Plumb Tree Leave a comment

Fifty Pounds of Cheese

On Wednesday March 30, passport in hand, our intrepid MELTers traveled through the raclette rivers and fondue forests to visit each of our five amazing cheese stations. First stop? The accompaniments table! A veritable cornucopia of mouthwatering treats from homemade pretzel bites to Gordy’s pickles, to a selection of our favorite charcuterie, this table featured something special for everyone (and every cheese).

Next, our fearless cheese fiends found sanctuary in a down-home Midwestern favorite: Wisconsin Cheese Curds. These ooey-gooey, deep fried pieces of heaven were an instant classic–especially when paired with Chef Johanna’s homemade marinara! Don’t just take our word for it though, stop by Spritz O’Clock soon to taste these mini marvels for yourself.

Further into the cafe, our daring patrons were treated to the dazzling spectacle (and mouthwatering aroma) of raclette being melted to order. When paired with Gordy’s Pickles and starchy potatoes, this station was a #MELTy indulgence beyond compare. For those of you looking to recreate this moment at home, stop by and pick up a Partyclette machine from our cheesemonger and be the host with the most at your next dinner party.

Before following the scent of cheesy goodness upstairs, our noshing nomads made a quick stop in the wine room for a triumphant taste of American Pub cheese. This beer based bite of bliss paired perfectly with the Port City Porter and Chef Johanna’s homemade pretzel bites. Pretzels, porter, and pub cheese? What more could a party provide?!

The answer to that question lay waiting for patrons upstairs in our laboratorio where Chiara was serving an Italian Fonduta over perfectly toasted baguette. This truffle infused #MELTy masterpiece was clearly a crowd favorite, as it was the first to disappear. Fortunately, Federico came to the rescue and delighted our dauntless diners with handmade cheese ravioli. For those who missed it, he will be hosting an encore pasta performance in the Cafe every day at lunchtime.

Last, but certainly not least, our gallant and engorged guests found themselves faced with a meal of mountainous proportions…or at least flavors. The Alpine Fondue station, featuring smooth, garlicky, Swiss flavors had everyone yodeling for more.

We would like to say a special Thank You to all of our courageous cheese connoisseurs for making this event such a success. We went through fifty pounds of cheese, but our cheese counter is still stocked! For those of you who weren’t able to attend (or want to relive the night), we have a special treat: visit our cheese counter and take home a fondue kit, specially curated by in-house Cheesemonger Alice Bergen Phillips and make a little #MELTed magic of your own.

A MELT Retrospective Read more

share our story

Like It SEND IT TWEET IT POST IT PIN IT

On Wednesday March 30, passport in hand, our intrepid MELTers traveled through the raclette rivers and fondue forests to visit each of ...

Dinner Parties, Entertain, Events, Food & Drink, On the Table, Wine

14th March 2016 by Alice Phillips Leave a comment

Just Fondue It

Here at Via Umbria, we’re more than fond of fondue. Cheese is amazing any way you slice it, but something inexplicably delicious happens when you add a little melt to the mix. On March 30th, we will be throwing a Fondue Fest to celebrate all things melty and cheesy. Here’s a taste of what we’re serving up!

FONDUE. Named Switzerland’s national dish, this delicious way of eating melted cheese has been adopted by much of the world. “Fondu,” the past participle of the French verb “fondre,” means melted. To keep fondue true to its name, a candle must be placed beneath the fondue pot to ensure the cheese remains in liquid form. Long forks are then used to dip bread or vegetables into the pot. Simple, cheesy, and amazing! Our party will take a look at three different sorts of fondue: the Alpine classic, made with Swiss cheese and white wine; Fonduta, an Italian-style fondue made with Fontina and truffles; and American pub cheese, a beer-and-cheese combo traditionally served with soft pretzels.

A candle keeps classic fondue at the perfect consistency.

RACLETTE. Another Swiss cheesy treat. Raclette is one of my absolute favorite ways to consume melted cheese. Derived from the french word racler, meaning “to scrape”, Raclette is both the name of the cheese itself and the dish it’s used for. Traditionally, half a wheel of Raclette is heated in front of a fire, and then the melted part of the wheel is scraped off over boiled or roasted potatoes. In lieu of an actual fire, we’ll be using a Raclette machine to melt our amazing Swiss Raclette over potatoes (or potato chips, if you prefer a bit more crunch).

Raclette has an inviting, aromatic scent. Like Gruyère, it does not separate when melted.

FRIED WISCONSIN CHEESE CURDS. Hailing from the midwest, this dish is near and dear to my heart. Cheese curds are the first form that any cheese takes. See, in order to make cheese, milk must be separated into curds (the solid part of the milk) and whey (the liquid part). After that, most cheese curds are formed and aged to create different styles of cheese. But you can also eat the curds themselves! They taste fresh and feel squeaky under tooth. You can also take those fresh curds, dip them in batter, and fry them into decadent melty nuggets. This, in my opinion, is where cheese curds reach their full potential.

These golden cheese curds are little fried bits of heaven.

When it comes to these fabulous varieties melted cheese, you simply can’t go wrong. At MELT: A Fondue Fest, we’ll have a different dipping station dedicated to each style, complete with accompaniments and wine or beer pairings. It’ll be the cheesy evening you’ve always dreamed of!

MELT: A Fondue Fest on Wednesday, March 30th at 7:00.

Tickets will be $35 in advance and $45 at the door. Purchase your ticket before Saturday March 26 and you’ll be entered to win a prize in our #MELTsweeps:
Third Prize: Via Umbria’s limited edition Just Fondue It t-shirt;
Second Prize: A fondue pot to craft cheese creations (and maybe even host your own cheese party!);
First Prize: A custom cheese board;
Grand Prize: A complimentary wedge of cheese each month for a year!

See you there!

A fondue party to celebrate all things cheesy Read more

share our story

Like It SEND IT TWEET IT POST IT PIN IT

Here at Via Umbria, we're more than fond of fondue. Cheese is amazing any way you slice it, but something inexplicably delicious happens when ...

Dinner, Dinner Parties, Experience Italy, Food & Drink, On the Table, Tastes of Italy, Wine

6th March 2016 by Nancy Leave a comment

Wine Tasting 101

As a sommelier, when I lead a wine tasting, I start from my passion. I began studying wine in 2008, which is also when I began to look at the journey of wine from producer to glass. That’s really how I came to understand wine. It’s important for wine lovers to know about where their wine comes from and how it’s made. Wine can taste very different when you know these things.

The first thing I tell people at a wine tasting is, “trust in your mouth.” What do you like? If a certain kind of wine agrees with your palate, explore that. If you’re just starting to seriously learn about wine, know that your tastes will change over time. Initially, I drank only simple wines, but eventually my preferences shifted. It takes time to develop a sense for all the components that make up a complex wine.

So, trust in your mouth, and your other senses, too. When tasting wine, start with your eyes. Look into your glass and observe the color of the wine. See how the light hits the wine in the glass.

First things first: Ombretta watches how the wine hits the glass. — First things first: Ombretta watches the way the wine streams into the glass.

Then, you must listen to the wine. How does it sound when the sommelier pours the wine into the glass? From this information, you’ll start to put together some ideas about the wine, which you must then confirm with your nose and, last of all, your tongue. It’s simple, but also very complex. All the senses are engaged and working together to determine what you are drinking.

As a sommelier, I’m very interested in matching wine and food. In Italy, we have lots of traditional foods to pair with traditional wines, and many different kinds of indigenous grapes from the North to the South. We are very rich, from this point of view. Umbria has an especially beautiful variety.

Grechetto, for example, is a white grape typical of Umbria. Although sometimes we may expect white wine to be thin, Grechetto is very structured, with an almond finish. In some ways, it’s similar to a red wine: it’s wonderful with beef, for example.

Trebbiano Spoletino pairs well with Umbrian cereal soups made of slightly sweet, nutty grains like barley and faro (with a little olive oil on top). They go together nicely because Trebbiano Spoletino delivers a fresh, fruity finish. Both Grechetto and Trebbiano Spoletino are white wines, but your tongue will react quite differently to each!

Ombretta and Via Umbria chef and wine director Vickie are expert sippers. — Wine is better when sipped together! Ombretta and Vickie enjoy a glass and each other’s company.

The two traditional red wines of Umbria are Montefalco Rosso and Sagrantino. Both are perfect with beef, pork, and fresh black truffle. Montefalco Rosso is a blend of about 70% Sangiovese, a widely cultivated grape in Umbria, and 15-20% Sagrantino. Each winery can choose which kind of grape makes up the last portion. Merlot or Cabernet Sauvignon are typical.

Sagrantino is somewhat astringent and robust, but it’s also long and elegant, leaving room for notes of fruit and spices. The Italian laws about production are very clear: a Sagrantino must age for 37 months. When it comes to rich, complex wines, it’s not so easy to maintain elegance, but a good Sagrantino does. Wine is like an orchestra. All the instruments have to play at the right moment, in perfect time, to create a symphony.

To learn more about Umbrian wines (and taste some yourself) join us for Ombretta’s wine tasting class on Wednesday 3/9! Test out what you’ve learned with a wine dinner afterwards.

Ci Vediamo!

Above, watch Ombretta do a quick swirl and swish in the Via Umbria wine cave.

With Sommelier Ombretta Ubaldi Read more

share our story

Like It SEND IT TWEET IT POST IT PIN IT

As a sommelier, when I lead a wine tasting, I start from my passion. I began studying wine in 2008, which is also when I ...

Dinner, Dinner Parties, Entertain, Food & Drink, Lunch, On the Table, Tastes of Italy

29th February 2016 by Alice Phillips Leave a comment

Demystifying the Cheese Board

Cheese is a wonderful way to begin or end a meal. Heck, it can even be a meal on its own! Many nights, I’ve grabbed bread, wine, and a hunk of my favorite cheddar or tomme and called it dinner. But creating a cheese board can be a bit overwhelming. How much should you use? How many varieties should you include? And with which accompaniments? I’m here to answer these questions and more. Let’s demystify the cheese board.

When buying for a cheese board, I get an ounce to an ounce and half of each cheese per person, depending on the cheese’s role in the meal. If it’s the star of the show, grab a little more. If it arrives at the end of the meal when everyone’s already stuffed, less is appropriate.

Now we can get down to business: choosing cheeses! Depending on how many people will partake in your fabulous board, I recommend selecting three to five cheeses. The rule of thumb here is variety. You should aim for a medley of milks (cow, goat, sheep, water buffalo, blends), a full spectrum of textures (fresh, soft, semi-soft, firm, hard), and an array of origins (French, Italian, Spanish, American, etc.). Unless you’re doing a themed plate, avoid a one-note cheese board and provide a wide range of offerings. Your local cheesemonger (me!) will be happy to help.

This splendid wheel of brie is an ideal leading lady. — Surrounded by spiced walnuts, dried cherries, cheddar chunks, and firm alpine wedges, this splendid wheel of brie makes a great leading lady.

So, once you’ve got all of these delicious cheeses, what do you do with them? Plating is one the best parts of my job. I adore the art of building a gorgeous piece out of natural ingredients that guests will ooh and ahh over. Everyone has their own style, but I always abide by the Three Plating Commandments.

The First Commandment: Get your cheeses up to temperature. Cold cheeses will have a muted taste and a firmer, duller texture than room-temperature cheeses. To get the most out of your cheeses, take them out of the fridge at least an hour, if not two hours, before serving.

The Second Commandment: Make the the cheese easy to eat. Soft cheeses don’t need to be precut into slices, because they can be easily scooped up and spread with a knife. Harder cheeses should be sliced or crumbled. Don’t underestimate the beauty of a pile of large, rustic crumbles! Aesthetically, steer clear of grocery store-style cubes. Instead, try a cascade of thinly sliced wedges. Pro-tip: slice your cheeses while they’re still a bit chilled for a smoother cut.

A beneficent spread is ideal. — No need to be shy with this endless spread.

The Third Commandment: Make your plate appear abundant. People are drawn to bounteous, plentiful arrangements. It’s also important to choose your plate or platter wisely, because going too big or too small can make plating difficult. Fill in the gaps between cheeses with accompaniments like slices of apple or pear, bunches of grapes, toasted walnuts, spiced pecans, and small bowls of jams or chutneys. Again, this is where your cheesemonger can be very helpful! Ask what would pair best with your specific cheeses. They might suggest fun combinations you hadn’t imagined! One of my off-the-wall favorites is very aged gouda (at least two years, but preferably four or five) with butterscotch sauce. The sweet nuttiness of the cheese combined with the salty-sweet sauce is just incredible.

I hope these tips help you navigate your next cheese board. Remember, when in doubt, talk to your cheesemonger. We’re here to make you feel comfortable with your selections, and to help you discover new and thrilling ways to explore the world of cheese!

The basics of building a great cheese board Read more

share our story

Like It SEND IT TWEET IT POST IT PIN IT

Cheese is a wonderful way to begin or end a meal. Heck, it can even be a meal on its own! Many ...

Dinner Parties, Food & Drink, Holidays, People, Uncategorised, Wine

27th January 2016 by Nancy Leave a comment

Love is in the air!

Each year, during the col-drums of February, the harsh winter seems to melt away as people celebrate Valentine’s Day, the holiday synonymous with romance. Although there are several theories on the origin of the holiday, it has been adopted in many countries across the world as a way to celebrate love among couples, friends, and family.

Italians are typically considered to be lovers, but the celebration of Valentine’s Day in Italy is actually an American import. Known as “La Festa degli Innamorati” it is typically only celebrated between lovers and sweethearts.

This Valentine’s Day Via Umbria is combining the American and Italian traditions with our Sweetheart Suppers being held on two nights – Saturday, February 13 and Sunday, February 14. If you don’t look forward to the annual Valentine’s Day chaotic restaurant experience, or if the thought of cooking a meal for two has you hiding in bed with the blankets over your head, take the stress out of romance and enjoy dinner at a cozy table for two in Via Umbria’s laboratorio demonstration kitchen where every table is a chef’s table. But it’s not all cupid and hearts around here; if you’re looking for a unique spot for ladies’ night out or a group date with friends to celebrate the occasion, book a seat at the communal table to enjoy a relaxed atmosphere, conversation, and wonderful Italian food.

Each evening features four courses of delicious Umbrian dishes, including appetizers, wine pairings, and a decadent chocolate dessert. And don’t forget, dinners in our laboratorio are more than just great food: our open kitchen format allows you to watch your meal as it’s created, and you can interact with the Chef. We promise it will be an unforgettable evening!

Dinner Details

What: Sweetheart Supper
Where: in the Laboratorio (demo kitchen) at Via Umbria
When: Saturday, February 13, at 7:30pm or Sunday, February 14, at 7:30pm

For more information or to book your reservation visit us online or call us at (202) 333-3904.

We're taking Valentine's Day reservations Read more

share our story

Like It SEND IT TWEET IT POST IT PIN IT

Each year, during the col-drums of February, the harsh winter seems to melt away as people celebrate Valentine’s Day, the holiday synonymous ...

Dinner Parties, Entertain, Events, Experience Italy, Food & Drink, On the Table, People, Tastes of Italy

18th January 2016 by Bill Leave a comment

Precious Black Truffle

One of the reasons Suzy and I have fallen so hard for Italy might be truffles. I can remember back to the days, not so long ago, when I had never smelled or tasted a truffle and in a way their discovery (at an unforgettable lunch in Milano nearly two decades ago) separates my life into two distinct eras – pre-truffle and post-truffle life. I much prefer my post-truffle period.

So, too, may truffles be the reason Suzy and I fell so hard for Umbria, because Umbria is one of Italy’s (and the world’s) best and most prolific truffle breeding grounds. Blessed by the right soil, vegetation and moisture, these wild funghi grow all over Umbria, living in symbiosis with the roots of various indigenous trees that call Umbria home.

But at the end of the day, the real reason we call Umbria our second home may be the Bianconi family. Saverio and Gabriella, the first citizens of Umbria’s upper Tiber valley’s most important city, Citta di Castello. Gabriella and Saverio have introduced us to their world, a world of truffles and their limitless possibilities. Saverio Bianconi is Citta di Castello’s most important truffle merchant, a buyer and seller of these black and white beauties. He has educated us on truffles, invited us to savor them with him and, most importantly and enjoyably, he has taken us on countless truffle hunts with his coterie of truffle dogs. And Gabriella, his lovely wife, has invited us into her home to learn the secrets of cooking with and using truffles.

This Wednesday, June 20, we are featuring a four course precious black truffle dinner in our intimate enoteca (wine room) at Via Umbria. Ten guests will savor the luxurious “precious black” truffle, also known as the Perigord truffle among francophiles. The truffle kingdom is divided into two families, the black and the white truffle, with the white truffle of Alba (tuber magnatum) at the top of that family pyramid and costing upwards of €3,500 per kilogram. At the top of the black truffle family is the precious black (tuber melanosporum), which we are having Saverio air ship us from Umbria to Via Umbria for our guests’ enjoyment. These black beauties have a very short season, packing all of their intoxicating aroma and flavor into a very short timeframe. It really is a case of enjoy them now or wait until next year!

To make the evening even more special we have air shipped our favorite Umbrian chef from Bevagna to Via Umbria to prepare this unforgettable meal. Chef Simone Proietti-Pesci will be in the kitchen and in the enoteca to make sure this is a night to remember. A native of Umbria, Chef Simone knows how to make truffles sing. You should come join us and listen to the music.

Seats for our Precious Black Truffle Dinner are $200 per person, but can be purchased online at the discounted price of $175 through Tuesday. This special dinner is limited to 10 people, so be sure to buy your tickets before they’re all sold out.

What: Precious Black Truffle Dinner
Where: in the Enoteca (wine room) at Via Umbria
When: Wednesday, January 20 at 7:30

For more information or to book your reservation visit us online or call us at (202) 333-3904.

Gabriella-and-Saverio — Gabriella and Saverio Bianconi at home in Citta di Castello

Celebrating the delicacy with a dinner Read more

share our story

Like It SEND IT TWEET IT POST IT PIN IT

One of the reasons Suzy and I have fallen so hard for Italy might be truffles. I can remember back to the ...

Comings & Goings, Dinner Parties, Entertain, Events, Food & Drink, Galleria, Holidays, Tastes of Italy

2nd January 2016 by Elsa Bruno Leave a comment

Via Umbria’s Top Seven Resolutions for a Fuller Life

We make New Years resolutions for many reasons (and break them for many more). This year, make a resolution you are excited to keep, and aim to change your lifestyle in small ways that will feed you emotionally and physically.
With the New Year looming, resolve to bring new experiences into your life, and have fun while doing it.

Via Umbria’s Top Seven Resolutions for a Fuller Life

Resolution #1: Learn to Cook.

Solution: Stop squinting at recipes on your computer screen and join one of our fun, relaxed, interactive classes. Sip a glass of our Italian wine while you laugh with new friends and learn simple techniques from our favorite Umbrian Chef, Simone!

Italian cooking is simple at its heart, and there’s no better place to learn the basic steps you can take to improve your kitchen game than in our brand new laboratorio.

Make 2016 the year you answer the question “what’s for dinner?” with enthusiasm and ease. Take the first step towards that goal by signing up for one of Chef Simone’s Umbrian cooking classes, here for a limited time in January.

Resolution #2: Indulge in the finer things in life.

Solution: Italians know that nothing makes a day special quite like surrounding yourself with the finest things life has to offer, and for us, that means making every meal a celebration.

Every time we return to Italy we are reminded that Italians know how to work the finer things in life into their daily routines, and in 2016 we are dedicated to following their example.

Did you forget to celebrate the New Year in style with caviar and bubbles? Via Umbria now has sparkling wine, caviar, and blini – stop in and stock up and turn any day into a momentous foodie moment in the New Year. Or stop by our store to peruse our ceramics collection – eating off a work of art is a luxury that will make every meal feel special.

Resolution #3: Travel more

Solution: What are your favorite memories from 2015? Do some of them involve traveling with loved ones? Here at Via Umbria some of our most cherished moments from the past year are our times in Italy.

In the upcoming year, book the remarkable getaway you’ve always dreamed of. Spend a week at the Fattoria del Gelso with those you love – with spacious accommodations that can house up to 16 of your closest friends and family, there is no excuse for leaving anyone behind.

For those of you eager for a family-free (and stress-free) excursion, Bill and Suzy’s tours are a perfect opportunity to relax and let someone else guide you through the wonders of Umbria. Engage with a new part of the world as Bill and Suzy show you their Umbria and help you experience the ‘Green Heart of Italy’ as locals, not as tourists. They will take you to their favorite restaurants, run by families who have become close friends and whose love for the land and its bounty is apparent in every dish. They’ll share with you the history and art that is found in the area’s museums, galleries and excavations, as well as in the streets of the many significant towns of the region. You’ll spend time in the company of locals who embody the hospitality and grace of Umbria. Sign up now before it’s too late! Vinopalooza (April 17-23), Cucinapalooza (April 11-17), and our Food and Wine Tours (October 15-21 and 22-28) are three fantastic options.

Resolution #4: Savor Richer Flavors

Solution: Eat amazing cheese! Come in and talk with our friendly cheesemonger (the Cheese Whiz) and find your new favorite snack, or let them help you create the perfect cheese plate for your next party, hassle free.

Just as Italians make a weekly stop at the local latteria, getting the most flavorful cheese at our counter is guaranteed to improve your quality of life. You deserve some good, quality cheese in the New Year.

Resolution #5: Discover a new favorite wine

Solution: Be a little adventurous. Come browse our selection of unique, small production wines, large enough to comprehensively cover Italy but manageable enough not to be overwhelmed. Our nonjudgmental, Italian-only approach to wines will make you feel stimulated and satisfied. Come to one of our complementary tastings every day to learn about our curated selection – our Wine Director would love to talk to you!

For a unique experience, sign up to wine and dine with Chef and Wine Director Vickie Reh as she hosts a series of curated wine dinners in our Enoteca throughout January. Be surrounded by the wines you drink with your food in this immersive experience! For reservations, book here.

Resolution #6: Discover the perfect “happy hour”

Solution: Italians know how to relax. Bring some of this spirit to your new year and wind down in our cafe during Spritz O’Clock!

Every day in the cafe from 5-7 PM, enjoy a new take on the traditional ‘bar snacks’ with our rotating menu of small plates for one or to share, and pair it with our favorite Italian cocktails or a glass of wine.

Meet new people as you snack on the bites found in bars and cafes across Italy. It’s an Italian piazza here in Georgetown.

Resolution #7: Share new experiences

Solution: Would you like to expand your network of amici in 2016? To make meaningful connections with your neighbors? Make new friends (and bring the old) when you dine at one of our communal tables.

Whether you are enjoying a lively feast in our Laboratorio (kitchen), or a more intimate celebration in our Enoteca (Wine Room), there is no better place to come together for an exceptional, one-of-a-kind evening. With our ever-changing menus, we have an approach to dining that will redefine the idea of “eat local” with “eat convivially.” Combine that with our open kitchen design, which gives you the ability to watch your food being made, and interact with your Chef throughout the meal, and you will find that this is one resolution that you’ll be sticking to long after the New Year.

At Via Umbria we strive to create Italian experiences right here in Washington, DC. So our ultimate resolution for 2016 is to enrich our lives with the things that really feed our soul – starting with the above list. In the words of our owner, Bill Menard:

“After our first night back in Umbria, following a day of discovery, of enjoyment, of relaxing and of peace and contentment, perhaps we are inching closer to understanding the secret that is Italy. Perhaps it is not one thing that makes Italy Italy, perhaps it is the sweep, the bounty of this place. But those things – the food, the wine, the landscape, the history, the art, the lyrical language, crazy drivers in tiny cars and museum-like cities – they are not the answer themselves. They are the things that satisfy the cravings that Suzy has. That I have. That our tour guests have. That Ernesto and Simone have. Each craving personal, each craving as deep as the soul and each craving desperately in search of satisfaction. Put simply, Italy feeds what you hunger for.”

Happy New Year from Via Umbria!

share our story

Like It SEND IT TWEET IT POST IT PIN IT

We make New Years resolutions for many reasons (and break them for many more). This year, make a resolution you are excited ...

Comings & Goings, Dinner Parties, Entertain, Events, Galleria, Holidays

16th December 2015 by Elsa Bruno Leave a comment

Pasta Making Party at Via Umbria

With the arrival of our liquor license, we can now host events in our upstairs labratorio and Galleria! So we kicked off our events schedule with an pasta making party to remember.

Spritzes in hand, our group had a riotous time learning how to make pasta from scratch, including squid ink pasta and ravioli.

Chef Rissa Miller offers pasta making tips

After learning the techniques, they moved to the Galleria for a leisurely, family-style meal featuring a pasta bar of their own creations and wonderful Umbrian wines.

If you are interested in hosting a party at Via Umbria in the future, please contact events@viaumbria.com or call 202.333.3904 – we would love to have you!

Ci Vediamo!

– Via Umbria

share our story

Like It SEND IT TWEET IT POST IT PIN IT

With the arrival of our liquor license, we can now host events in our upstairs labratorio and Galleria! So we kicked off our events ...

Comings & Goings, Dinner Parties, Entertain, Events, Galleria

2nd December 2015 by Elsa Bruno Leave a comment

A Flurry of Georgetown Events: December at Via Umbria

Sample the best of Georgetown events this December at Via Umbria! Get cozy at Book Club with Dick Rosano, visit 13th century Italy at our Medieval Dinner, or put on your “whodunnit” hat for our Murder Mystery Party — it will be simply to die for! Read on below for details about these events and more, all happening this December at Via Umbria!

December_Event_Calendar_-_Via_Umbria_1 — Click on calendar to enlarge and/or download

DEC 9 – Murder Mystery Party – Pasta, Passion, and Poison

$60 per person

7-10 PM

Join us for an evening of dining and disaster, imbibing and intrigue, and feasting and fun.

DEC 10 – Dinner Party with Chef Vickie

$75 per person

7-10 PM

Chef and Somm Vickie Reh will cook a four course Umbrian dinner, with wine pairings, at our communal tables.

DEC 11 – Umbrian Dinner with Chef Jodie

$75 per person

7-10 PM

Chef Jodie Steiner will cook a four course Umbrian dinner, with wine pairings, at our communal tables.

DEC 12 – Medieval Dinner

$125 per person

7-10 PM

Join ceramicist and historian Robert Van Rens for an informative and delicious feast with wine pairings. Come learn about how Italian trade patterns influenced food in the pre-Renaissance Italian states, in a dinner that features recipes from 13th century Italy.

DEC 14-20 Augusta Pardi at Via Umbria

DEC 16 – Holiday Cookies with Chef Dorrie Argentine

$60

7-10 PM

Our interactive cooking class is all you need to win the cookie swap this holiday season! Come bake some delicious treats in the Via Umbria test kitchen.

DEC 17 – Pardi Truffle Dinner

$200

7-10 PM

Join special guest Augusta Pardi of Pardi linens and Pardi wines for a paired dinner featuring her family’s Montefalco wines.

DEC 17 – Book Club with Dick Rosano

Free

7-8:30 PM

Hunting Truffles is a murder mystery for the Italiophile foodie. Join author Dick Rosano for a book signing, discussion, and truffle tasting in the Via Umbria cafe. Book available in-store.

DEC 19 – Umbrian Dinner with Chef Vickie

$125

7-10 PM

Chef and Somm Vickie Reh will cook a four course Umbrian dinner, with wine pairings, at our communal tables.

DEC 20 – Umbrian Dinner with Chef Jodie

$125

7-10 PM

Chef Jodie Steiner will cook a four course Umbrian dinner, with wine pairings, at our communal tables.

25 – Christmas Day – Closed

To attend any of these events, please email feedme@viaumbria.com, or call 202.333.3904.

Ci Vediamo!

-Via Umbria

share our story

Like It SEND IT TWEET IT POST IT PIN IT

Sample the best of Georgetown events this December at Via Umbria! Get cozy at Book Club with Dick Rosano, visit 13th century Italy ...

Breakfast, Comings & Goings, Dinner Parties, Entertain, Events, Food & Drink, Galleria

20th November 2015 by Via Umbria Leave a comment

Italian Brunch with Dorrie Gleason

Thank you to everyone who came out for our inaugural cooking demonstration on Wednesday! Dorrie Gleason led us through three different types of frittatas, an egg sandwich and panettone with sour and sweet fruit sauce.

We had a wonderful (and tasty) time!

Our next cooking class will be this upcoming Wednesday, November 25th, from 4:00 PM – 6:00 PM, where we will be making Thanksgiving cakes and pies. See more on our Facebook, and come join us!

Ci Vediamo!

–Via Umbria

A Cooking Demo Read more

share our story

Like It SEND IT TWEET IT POST IT PIN IT

Thank you to everyone who came out for our inaugural cooking demonstration on Wednesday! Dorrie Gleason led us through three different types of frittatas, ...

Comings & Goings, Dinner Parties, Entertain, Events

19th November 2015 by Via Umbria Leave a comment

Events at Via Umbria – November 27 – December 5th

We know you all are eager to see when we will be open, and as our website developers continue to work on our online Calendar so you can see events and purchase tickets on our website, we would like to use this space to temporarily let you know what is happening in the store.

Friday and Saturday, November 27th and 28th

Event: Porchetta at Via Umbria for a limited time
Where: Via Umbria Cafe

Cost: by weight!

Time: 7:00 AM – 7:00 PM

Saturday, November 28

Event: Holiday Cheese Plate Perfection

Get out of the house and enjoy an easy family activity together with something everyone loves: food.

Sail through the holidays with chEASE as you learn the secrets of the ultimate cheese plate.

Build the perfect cheese plate with wonderful Italian pairings from Via Umbria.

Come on your own and meet new friends, or get the whole family out of the house and doing a guided activity together – with delicious results.

We will prepare a curated board together with domesctic and imported cheese – learn about cheese in a relaxed and fun environment.

Where: Via Umbria Test Kitchen

Cost: $50 – tickets available on Eventbrite or by cash or credit before the class

Time: 7:00 PM – 10:00 PM

RSVP: Please RSVP to events@viaumbria.com or by calling 202.333.3904

Sunday, November 28

Event: Creative Crostini

Chef Jodie will lead our class on Sunday where your all your crostini dreams will come true. This will be an interactive class where chefs will eat their creations!

Where: Via Umbria Test Kitchen

Cost: $50 – tickets available on Eventbrite or by cash or credit before the class

Time: 6:00 PM – 9:00 PM

RSVP: Please RSVP to events@viaumbria.com or by calling 202.333.3904

Wednesday, December 2

Event: Holiday Appetizers with Chef Dorrie Argentine

Learn how to master holiday appetizers in the Via Umbria test kitchen.

Chef Argentine will lead us through numerous Italian appetizers that will wow your guests this Holiday Season.

Meet new friends and learn classic techniques in this casual and fun environment. And come hungry – you will eat your creations!

This class is ages 12 and up.

Where: Via Umbria Test Kitchen

Cost: $85 – tickets available on Eventbrite or by cash or credit before the class

Time: 7:00 PM – 10:00 PM

RSVP: Please RSVP to events@viaumbria.com or by calling 202.333.3904

Friday, December 4

Event: Get the Greens: Vegetable Focused Cooking

As the holidays approach, ramp up the vegetables you are incorporating into your diet in easy and fun ways. We are vegetarian and vegan friendly!

Cooking with vegetables in the winter should never be a snore, and Chef Jodie Steiner will help you create a full meal where vegetables are the star.

Italians eat a vegetable-centric diet, and now we are sharing our favorite recipies with you! You will eat all of your creations.

Where: Via Umbria Test Kitchen

Cost: $60 – tickets available on Eventbrite or by cash or credit before the class

Time: 7:00 PM – 10:00 PM

RSVP: Please RSVP to events@viaumbria.com or by calling 202.333.3904

Saturday, December 5

Event: Five Ingredient Cooking Class

When it comes to Italian cooking simplicity is the watchword with flavors based on a few perfect ingredients. Come join Chef Vickie Reh as she illustrates this important and delicious concept–making wonderful dishes with five ingredients or less.

Along with simplicity, Chef Reh will discuss the importance of sourcing perfect authentic ingredients (we can certainly help you with that) whether those ingredients are local produce, farmstead cheeses, artisanal pasta or an amazing bottle of New Olive Oil just arrived from our friends in Umbria.

Join us in our newly opened kitchen where we invite you to don an apron–and bring an appetite because at the end of the class we’re going to need someone to help us eat the results! You may want to bring a friend or two!

Where: Via Umbria Test Kitchen

Cost: $50 – tickets available on Eventbrite or by cash or credit before the class

Time: 7:00 PM – 10:00 PM

RSVP: Please RSVP to events@viaumbria.com or by calling 202.333.3904