News



Swimsuit Fashion Show Benefitting Autism Speaks

We are thrilled to welcome Tala Raassi, local powerhouse entrepreneur and founder of the high-fashion swimsuit line Dar be Dar.  Straight from the Mercedes Benz Fashion Show in Miami, she will feature her 2014 Resort Collection.  Sip on cocktails and gourmet hors d'oeuvres as professional models show off this beautiful line.  A Pop-Up Shop will be selling the bathing suits on site.

TUESDAY, SEPTEMBER 30 AT 7PM AT CO2 LOUNGE, 7401 WOODMONT AVE, BETHESDA.

Entry is $20 and tickets can be purchased at www.darbedar.eventbrite.com.

Come and bring friends as our partner charity is Autism Speaks, whose mission we hold dear and who we are proud to support.

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Plan your holiday event at Cesco

Plan your holiday event at Cesco!  Don't wait or you might not find the date you want!

Cesco offers an elegant space and award-winning food for your holiday entertaining.  Please contact Elaine Sheetz to reserve. elaine.sheetz@gmail.com

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Recipe featured on NBC News

Rigatoni with Porcini Mushrooms and Pistachio Pesto



Ingredients


1 Lb Rigatoni pasta
3 Porcini mushrooms sliced (frozen) - approx. 1 cup sliced
4 oz. pistachios 
1 small shallot
2 cloves of garlic sliced
1 tbs chopped fresh parsley
1 tbs chopped fresh basil
4 leaves chopped sage
1/2 cup vegetarian stock
1/4 cup dry white wine
2 tbs heavy cream
2 tbs olive oil
salt and pepper 
parmesan cheese

Steps


Step 1:  Heat half of the olive oil and add half the garlic, half the parsley and basil and all the sliced porcini.  Cook for a 4 minutes.  Add half the wine and cook until evaporated and set aside off stove.

Step 2:  Heat the remaining olive oil, garlic, parsley and basil with the shallots, sage and pistachios for 2-3 minutes.  Add the remainder of wine and let evaporate.  Then add stock and heavy cream, salt and pepper.  Let reduce on low heat for 8-10 minutes and then blend until smooth.

Step 3: Cook pasta in salty water for 8-9 minutes until al dente.  Reserve 1 cup of pasta water.

Step 4: Combine blended sauce with reserved porcini mushrooms and cook for a few more minutes.  Add a little stock if too dry and taste for salt and pepper.  Sauce can be made in advance and keep in fridge up to four days.

Step 5: Combine pasta with sauce in the fry pan and add grated parmesan cheese.  Add reserved pasta water if the sauce gets too thick.


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