TTR Sotheby's International Realty Presents: Extraordinary Entertaining

TTR SOTHEBY’S INTERNATIONAL REALTY

EXTRAORDINARY ENTERTAINING

Front Cover: Mallorca Sotheby’s Realty Palma, I Price USD Upon Request Cover Image: Briggs Freeman Sotheby’sInternational International Realty Dallas, TexasSpain I $9,750,000

We are honored to support the 2015 Charity Works Dream Ball to benefit Best Buddies and Yellow Ribbon Fund. As a small token of our appreciation and our commitment to celebrating the extraordinary homes which we are priveleged to represent globally, we are pleased to present this collection of beautiful entertaining spaces from around the country.

At TTR Sotheby’s International Realty, we are committed to supporting fully the communities in which we live and work, and we are grateful for the growing number of Washingtonians that trust us with their residential real estate transactions each year. Again, thank you for this opportunity and for your support this evening!

Mark C. Lowham Managing Partner, TTR Sotheby’s International Realty

Front Cover: World-Class Residence and Gardens Great Falls, Virginia I $5,200,000 | ttrsir.com/id/JMG7ZD Left: Timeless Langley Farms Estate McLean, Virginia I $5,995,000 I 1100dogwooddrive.com

Quarry Springs, Washington’s Luxurious Estate Residences Bethesda, Maryland I $3,245,000 | QuarrySprings.com

GREEK FRIES Serves 4 as a side dish Contributed by: Executive Chef/Owner Mike Isabella G BY MIKE ISABELLA I GRAFFIATO I KAPNOS I KAPNOS TAVERNA I PEPITA I YONA

This receipe is served at Kapnos by Mike Isabella restaurant.

INGREDIENTS 2 1/3 cups chicken broth 3/4 cup chickpea flour (sifted through a fine mesh strainer) 2 Tbsp extra virgin olive oil salt to taste 6 cups canola oil hard myzithra cheese or ricotta salata

SPICE MIX ½ tsp grains of paradise

METHOD In a large pot bring chicken broth to a boil. Slowly whisk chickpea flour into stock. Continue to whisk until all flour is incorporated. Reduce heat to medium low.

Whisk frequently and cook flour for 30 minutes. Make sure to check bottom of pot to prevent scorching. Add in olive oil and salt to taste. Remove from heat and blend with an immersion blender to remove lumps. Line a 9x9 baking pan with plastic wrap. Pour mixture into pan and refrigerate uncovered for at least 1 hour. Cut into 16 even squares.

In a dry saute pan, add all ingredients for spice mix. Toast over medium heat for 5 minutes shaking the pan often to prevent burning. Transfer to a spice grinder and grind into a fine consistency. Heat canola oil in an electric deep fryer to 375 degrees.

½ tsp pink peppercorns ½ tsp green peppercorns ½ tsp black peppercorns ½ tsp long pepper

In batches, fry fritters for 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Sprinkle with spice mix and salt.

Transfer to dish, grate myzithra on top and serve.

Forest Hills Modern Masterpiece Washington, DC | $3,399,000 I ttrsir.com/id/S4YK9T

CRAB WAFFLES CHESAPEAKE Serves 6-8, depending on waffle iron size Contributed by: Executive Chef/Owner Bryan Voltaggio I Volt I Aggio I Range I Family Meal I Lunch Box “I’d been thinking about a Maryland eggs Chesapeake, so I changed the English muffin to a waffle. It’s bigger and lighter, with the perfect built-in holes to catch runny egg yolks and creamy sauce. It made perfect sense to me.”

WAFFLE BATTER

METHOD

½ cup / 113 grams lukewarm water 1 package / 8.75 grams instant yeast 1 tablespoon / 12 grams sugar 2 ½ cups / 375 grams all-purpose flour ½ teaspoon / 3 grams fine sea salt ¼ teaspoon / 1.25 grams baking soda 2 cups / 480 grams buttermilk 2 large eggs 2 teaspoons / 8 grams vanilla extract ¼ cup / 113 grams unsalted butter, melted and cooled

BEER-NAISE

Make the Waffle Batter Put the water, yeast, and salt in a measuring cup and stir to combine. Put the flour, salt, and baking soda in a medium bowl and whisk to blend. Add the buttermilk, eggs, vanilla, and yeast mixture and whisk until just combined. Whisk in the melted butter. Cover with plastic wrap and rest at room temperature for 1½ to 2 hours, until it doubles in size.

Make the Beer-naise Put the beer, vinegar, shallot, and tarragon in a medium saucepot set over high heat. Bring to a simmer, adjust the heat to maintain a simmer, and reduce by half, about 15 minutes.

Strain the mixture into a measuring cup.

1 ½ cups / 350 grams pilsner or ale of your choice ¼ cup / 55 grams malt vinegar 1 medium shallot, thinly sliced 4 sprigs tarragon 1 cup / 225 grams unsalted butter, sliced 3 large egg yolks, room temperature 2 teaspoons / 6 grams Our Bay Old Bay Seasoning Blend ½ teaspoon / 3 grams fine sea salt Juice of 1 lemon Tabasco sauce, for seasoning 1 pound / 454 grams jumbo lump crabmeat, picked through for shells and cartilage

6 to 8 poached eggs, for serving Warm maple syrup, for serving

Put the butter in a small pot set over medium heat and melt, stirring occasionally. Once the butter has melted, remove from the heat and keep in a warm spot on the stove. Put the egg yolks into a blender and start on medium speed. Blend until the yolks turn pale yellow and the outside of the blender feels warm.

Drizzle in the beer reduction and puree until it is fully absorbed. Drizzle in the melted butter and puree until fully absorbed. Add the Old Bay Seasoning and salt, and then add lemon juice and Tabasco sauce to taste. Turn off the blender and transfer the sauce to a bowl. The Beer-naise sauce should be luscious and fluffy. Keep warm until ready to use.

Make the Waffles Fold half of the crabmeat into the waffle batter. Cook in a waffle iron according to the manufacturer’s directions. Top each waffle with a spoonful of the remaining lump crabmeat, a poached egg, and Beer-naise, and serve with warm maple syrup alongside.

Belle Demeure McLean, Virginia I $12,900,000 I 801TurkeyRunRoad.com

French Normandy Estate in Phillips Park Washington, DC I $4,195,000 I ttrsir.com/id/SV5R53

TINY DUMPLINGS Makes 50 dumplings Contributed by: Executive Chef Scott Drewno The Source A modern take on a traditional potsticker.

FILLING

METHOD

2 Tbsp garlic cloves 1 inch fresh ginger 1 Tbsp peanut oil 12 ounces lean ground pork ¼ cup cilantro leaves, finely chopped ¼ cup green onions, finely chopped 2 Tbsp finely chopped dried fruits (apricots, cherries or raisins) 2 Tbsp oyster sauce ½ Tbsp sesame oil Salt and freshly ground black and white pepper Pinch of sugar

FILLING WRAPPERS

In a blender, combine garlic and ginger. Turn on machine and slowly pour the peanut oil and process to a puree. Transfer to a bowl. Add the remaining ingredients. Mix together thoroughly and refrigerate, covered, for 1 hour.

To make the potstickers, separate the wonton wrappers. Brush edges with eggwash. Place a generous spoonful of the filling and fold the edges, making folds in the front side, starting from the center, going down to each end to create a half moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.

To cook the potstickers, cook in small batches in boiling, salted water. Drain. Heat a non stick skillet, add peanut oil and sear until golden-brown on the bottom. Remove and serve with Dipping Sauce.

Egg beaten with 1 tablespoon of water, for eggwash 1 Tbsp peanut oil

To make the Dipping Sauce, combine all ingredients for the dipping sauce and whisk together.

DIPPING SAUCE ¼ cup rice wine vinegar 1 Tbsp. sesame oil 1 Tbsp minced scallions or green onions Large pinch sugar peanut oil

Timeless Metropolitan Estate Potomac, Maryland I $3,850,000 I ttrsir.com/id/XSMW4B

SADDLE OF RABBIT Serves 4 Contributed by: Executive Chef/Owner Robert Wiedmaier Marcel’s I Brasserie Beck I Mussel Bar & Grille I Wildwood Kitchen I Villain & Saint I Urban Heights

Stuffed with rabbit sausage, seckle pear, and a floris poire beer reduction

INGREDIENTS

METHOD

1 rabbit 9 shallots Bay Leaf Thyme 2 Floris Poire beers 2 cups fond de veau 1 carrot 1 celery stalk Salt and pepper to taste 6 Seckle pears 1 cup Saunternes 1 cup sugar Baby spinach 16 micro carrots Butter

Butcher the rabbit into two saddles, fore legs, and debone the hind legs. Sear the carcass forelegs and hind leg bones in a large stockpot until brown. Add 4 sliced shallots, the bay leaf, and thyme. Add the beer and reduce by half. Add the fond de veau. Slowly simmer and reduce until nappe consistency. Strain.

Rabbit Saddle Roulades Chop the carrot, celery, and two shallots. Saute until cooked through. Cool. Grind the hind leg meat and the cooked vegetables. Season with salt and pepper. Season the saddles then stuff them with the forcement. Wrap the saddles in plastic wrap into tight cylinders. Poach them for 30 minutes at 185F. Place them in an ice bath and chill for 2 hours.

Slice each saddle in two, making four pieces, and then truss them with butcher’s twine.

Poach the Seckle pears in sweet wine, sugar, and water for 1 hour or until soft.

Final Cooking and Plating Sear the trussed rabbits in a sauté pan until golden brown. Cook over low heat for 8 to 10 minutes. Cook the micro carrots in butter, salt, and pepper. Wilt the spinach over butter and fine chopped shallots. Warm the sauce, and add a tablespoon or two of the pear syrup.

Heat the poached pears in syrup. Place the pears around and the micro carrots over the top.

Finally, sauce the plate with the rabbit sauce and serve.

Spring Valley Modern Masterpiece Washington, DC I $4,495,000 I ttrsir.com/id/TXQ8TG

Bespoke Finishes by Daryl Carter McLean, Virginia I $4,299,000 I 1001DogueHill.com

BARLEY RISOTTO WITH MARINATED FETA Serves 4 Executive Chef/Owner Yotam Ottolenghi Nopi I OTTOLENGHI This vegetarian main course is a dish everybody loves, particularly children. Unlike the proper Italian risotto, ours does not require the exact precision and meticulous preparation, but still tastes sensational.

INGREDIENTS 200g pearl barley 30g unsalted butter 90ml olive oil 2 small celery stalks, cut into 5mm dice 2 small shallots, cut into 5mm dice 4 thyme sprigs ½ tsp smoked paprika 1 bay leaf 4 strips of lemon rind ¼ tsp chilli flakes 400g tin chopped tomatoes 700ml vegetable stock 300ml passata

METHOD Rinse the pearl barley well under cold water and leave to drain.

Melt the butter and 2 tablespoons of the olive oil in a very large frying pan and cook the celery, shallot and garlic on a gentle heat for 5 minutes or until soft. Add the barley, thyme, paprika, bay leaf, lemon rind, chilli flakes, tomatoes, stock passata and ½ a tablespoon of salt. Stir to combine. Bring the mixture to a boil, then reduce to a very gentle simmer and cook for 45 minutes, stirring frequently to make sure the risotto does not catch up on the bottom of the pan. When ready, the barley should be tender and most of the liquid absorbed.

Meanwhile, toast the caraway seeds in a dry pan for a couple of minutes. Then lighly crush them so that some of the whole seeds remain. Add them to the feta with the remaining olive oil and gently mix to combine.

1 Tbsp caraway seeds 300g feta, broken roughly into 2cm pieces 1 Tbsp fresh oregano leaves Salt

Once the risotto is ready, check the seasoning and then divide it between four shallow bowls.

Top each with the marinated feta, including the oil, and a sprinkling of oregano leaves.

Twenty-first Century Luxe in Georgetown Washington, DC I $9,995,000

Front Cover: Mallorca Sotheby’s Realty Palma, I Price USD Upon Request Cover Image: Briggs Freeman Sotheby’sInternational International Realty Dallas, TexasSpain I $9,750,000

WHITE PEACH SORBET Serves 4 Executive Chef Christina Tosi momofuku milk bar INGREDIENTS About 5 ripe white peaches 1 gelatin sheet* 1/4 cup glucose 1/2 tsp kosher salt 1/8 tsp citric acid**

*Powdered gelatin may be substituted for the sheet: use 1/2 tsp. **You can find citric acid marketed as sour salt in the spice aisle at many grocery stores.

METHOD Cut the peaches in half and pit them. Plop them into a blender and puree until smooth and homogenous, 1 to 3 minutes. Pass the puree through a fine-mesh sieve into a medium bowl. Use a ladle or spoon to press on the dregs of the puree to extract as much as possible; you should only be discarding a few spoonfuls worth of solids.

Bloom the gelatin by soaking it in a small bowl of cold water. The gelatin is bloomed when it has become soft, after about 2 minutes. (If the gelatin still has hard bits in it, it needs to bloom longer. If it is so soft it is falling apart, start over with a new sheet.)

Warm a little bit of the peach puree and whisk it in the gelatin to dissolve. Whisk in the remaining peach puree, the glocose, salt, and citric acid until everything is fully dissolved and incorporated.

Pour the mixture into your ice cream machine and freeze according to the manufacturer’s instructions.

The sorbet is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.

Classic Georgian Estate by Barry Dixon Great Falls, Virginia I $7,995,000 I NewAscot.com

SUSAN’S SIGNATURE BROWNIES Makes about 40 small brownies

Owner Susan Gage Susan Gage Caterers INGREDIENTS 1 cup butter 5 ounces unsweetened chocolate 4 eggs 2 cups sugar 1 tsp vanilla 1/2 tsp salt 1 cup flour 16 ounces mini chocolate chips

METHOD Melt butter and chocolate on the stove-top in a heavy saucepan or the top of a double boiler over mediumlow or medium heat. Watch mixture carefully when melting and remove it from the heat when it’s about three-quarters melted, then stir until it’s completely melted.

Beat the eggs in a separate large bowl, then slowly add the sugar and vanilla.

Fold in butter/chocolate mixture. Fold in the flour.

Pour into buttered 1/2 sheet pan. Bake at 325°F for 20 minutes.

Western Luxury at Shooting Star Jackson Hole, Wyoming | From $2,500,000

The Lauren: Luxury Living in the Heart of Bethesda Bethesda, Maryland I From $1,499,000 | TheLaurenResidences.com

TURKEY & COURGETTE BURGERS WITH SPRING ONION AND CUMIN Serves 4-6, makes about 18 burgers

Executive Chef/Owner Yotam Ottolenghi I Nopi I OTTOLENGHI The creamy sumac sauce served with these burgers is sharp and will go well with most non-red meats and also with grilled vegetables and fritters. You can make it in advance, or double the quantity, and keep it refrigerated. After a day the flavors will mellow so you may want to reinvigorate it by adding extra sumac and lemon juice. The burgers are very portable. You can have them as a snack from the fridge and they are also ideal for taking over to friends or in a lunchbox for work.

INGREDIENTS

METHOD

500g minced turkey 1 large courgette, coarsely grated 40g spring onions, thinly sliced 1 medium free-range egg 2 Tbsp chopped mint 2 Tbsp chopped coriander 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp salt ½ tsp coarse ground black pepper ½ tsp cayenne about 100ml sunflower oil for searing

SOURED CREAM & SUMAC SAUCE 100g soured cream 150g Greek yogurt 1 tsp grated lemon zest

First make the soured cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.

Preheat the oven to 425°F. In a large bowl mix together all the ingredients for the meatballs, bar the sunflower oil. Once evenly mixed, shape into burgers, weighing about 45g each and making about 18.

Pour enough sunflower oil into a large frying pan so you get a thin layer at the bottom, about 2mm thick. Heat well and sear the meatballs in batches over a medium heat on all sides.

Cook them for about 4 minutes, adding oil as needed, until golden brown.

Carefully transfer the seared meatballs into an oven tray lined with greaseproof paper and place in the oven for 5-7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce spooned over or on the side.

1 Tbsp lemon juice 1 small garlic clove, crushed 1 ½ Tbsp olive oil 1 Tbsp sumac ½ tsp salt ¼ tsp black pepper

Lakeside European Estate Great Falls, Virginia I $5,390,000 I ttrsir.com/id/KWSVZG

GRILLED CHESTNUT VELOUTE Serves 4 Executive Chef Joe Palma Bourbon Steak at Four Seasons Georgetown This season’s fall recipe from Bourbon Steak.

INGREDIENTS 1 chestnut 50g shallots, sliced 30g garlic, sliced 20g Guajillo chile, dried with seeds 3 Tbsp butter 2 Tbsp canola oil 1 tsp cloves 2 pcs star anise 35g dried shitake mushrooms 1/2 quart cream 1 quart chicken stock

METHOD Grill the chestnuts over an open flame until well toasted.

In a large pot, add the shallots, garlic, chiles, spices, butter and canola oil and sweat over medium heat until tender.

Soak the dried mushrooms in warm water until tender, then drain. Add the mushrooms and chestnuts to the pot, cook gently for 3-4 minutes.

Cover with the chicken stock and cook until tender, for about 15 minutes. Add the cream, bring to a simmer, then remove from the heat. Blend until smooth. Season with salt and pepper to taste.

Unparalleled Penthouse Views Washington, DC | $13,950,000 I ttrsir.com/id/5B5KBM

SPIKE’S SUNNY-SIDE UP BURGER Serves 6 Executive Chef/Owner Spike Mendelsohn Good Stuff Eatery I Béarnaise Restaurant | We, The Pizza “This mind-blowing burger is derived from one of my favorite classic French dishes called croque madame, which is a sandwich of toasted ham, Gruyere cheese, and fried egg, topped with a bechamel sauce on a brioche bun. I knew there was a way to encapsulate these ingredients in a burger recipe, so I started playing around and voila: My favorite burger was born.”

INGREDIENTS 30 ounces ground sirloin 6 brioche buns, cut in half ½ cup olive oil

METHOD To make the patties, roll 6 5-ounce sirloin balls and form each ball into a patty. Arrange on a tray, cover, and refigerate.

6 large eggs Canola oil 1 pound applewood-smoked bacon Salt and freshly ground black pepper 6 slices American cheese 6 leaves iceberg lettuce 6 ruby red tomato slices 6 red onion slices 12 pickle slices About 1 cup Good Stuff Sauce

GOOD STUFF SAUCE (makes about 2 cups) 2 cups mayonnaise 2 Tbsp ketchup 2 Tbsp molasses 2 Tbsp rice vinegar 1 tsp salt Add the mayonnaise, ketchup, molasses, vinegar, and salt to a food processor or blender.

Puree until smooth. The sauce can be refrigerated in an airtight container for up to 1 week.

Heat the olive oil in a large nonstick skillet over medium heat. Line a plate with paper towels.

Crack the eggs into the skillet, cover, and fry for 2 minutes. Remove with a slotted spoon.

Drain on the paper towels. Discard the oil, or reserve it for another use if you’d like.

Reheat the skillet over medium-high heat and add just enough canola oil to cover the entire bottom. Line another plate with paper towels. Cook the bacon until crisp. Remove with a slotted spoon and drain on the paper towels. Drain off the fat from the skillet but do not wipe clean.

Reduce the heat to medium and place the patties into the same skillet. Season with salt and pepper and cook for 3 minutes. Flip, and cook on the other side for 1 minute. Place an equal amount of the bacon, fried egg, and 1 slice of cheese on each patty and continue to cook 2 minutes more for medium-rare doneness. Cover with a lid for the last 30 seconds to melt the cheese.

Toast the buns by spreading a little butter on cut surfaces of each side, then put them face up on a cookie sheet and broil for a few seconds. Set aside.

To assemble the burgers, place 1 patty on 1 toasted bun bottom. Top the patty with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and 2 pickle slices. Dress with some of the sauce. Cover with the bun top. Repeat with remaining ingredients. Let rest for 2-3 minutes and serve.

Five-Star Resort Style with Private 9-Hole Golf Course Gaithersburg, Maryland | $7,000,000 | ttrsir.com/id/DHW9JR

GEORGETOWN, DISTRICT OF COLUMBIA 1206 30th Street, N.W. Washington, D.C. 20007 +1 202 333 1212 DOWNTOWN, DISTRICT OF COLUMBIA 1506 14th Street, N.W. Washington, D.C. 20005 +1 202 234 3344 McLEAN, VIRGINIA 6723 Whittier Avenue, Suite 101 McLean, VA 22101 +1 703 319 3344 ALEXANDRIA, VIRGINIA 400 South Washington Street Alexandria, VA 22314 +1 703 310 6800足

Rare Oceanfront Duplex at Ritz Carlton Palm Beach Palm Beach, Florida I $6,195,000 | Property ID: 2FSSMQ

CHEVY CHASE, MARYLAND 5454 Wisconsin Avenue Chevy Chase, MD 20815 +1 301 967 3344