James Luckey, master chef at SOBE restaurant, shows the class the lobster tail before dressing it up. Max Ramirez/For the Examiner
Charlie Adler is drinking on the job. Again.
No, the stress of a high-pressure Washington career hasn't taken its toll on Adler. The 43-year-old is founder and president of TasteDC, a company that specializes in teaching Washingtonians about two of Adler's passions - wine and food.
"It's a lifestyle job. When I travel it's for food and wine â€- and it's a little bit glamorous," said Adler of his hobby-turned-company.
Stuck in the D.C. rat race for 10 years as a commercial real estate agent, Adler quit his job in 1997 to launch TasteDC. And on a recent Saturday afternoon, glass of red wine in hand, Adler looked decidedly non-stressed as he welcomed a group of 20 food and wine enthusiasts to his latest event.
"My motto is: I drink on the job," he told the group, who had gathered at SoBe (short for South Beach) Seafood Co. restaurant in Arlington for a "lobster lovers" cooking class.
James Luckey, master chef at SOBE Restaurant, puts the finishing touch on Lobster Tail dinner to be served to class. Max Ramirez/For The Examiner
As a wine lover and amateur event planner, Adler got the idea for TasteDC when he threw a wine tasting for his friends. He recruited a friend to give a lecture on the wine, but by the time the bottles were uncorked "no one heard what she said."
Failed lecture aside, "It was a party that was so much fun, people suggested I should do it for a living," he explained.
Today, nearly eight years later, Adler hosts more than 100 events a year, from wine basics courses and unique cooking classes to dine-arounds in local neighborhoods and lavish, multi-course meals at upscale restaurants.
Charlie Adler, president of TasteDC, welcomes everyone to SoBe Restaurant for the cooking class. Max Ramirez/For the Examiner
Not a chef himself, Adler partners with local restaurants to provide cooking demonstrations and fills in the blanks himself about wine pairings. Also not a certified wine connoisseur, Adler's advice on wine often throws out the traditional rulebook and focuses more on the fun in wine.
His advice to Lobster Lovers? "Everybody always asks what type of wine to drink. The answer is whatever type you like," he told the class as they sampled lobster bisque soup.
"I drink red wine with everything, even lobster," he confessed, despite the fact that "all the rules say you should drink a rich, oaky Chardonnay.
"This may be a little controversial," he continued. "But [I'd suggest] a nice Riesling."
Adler's fresh approach to wine and laid-back attitude about food seems to be the draw for many of his event's attendees, which at this particular class ranged from an 18-year-old with a budding cooking hobby to a retired couple in search of new ways to prepare lobster during their frequent trips to Maine.
Adler has found his niche entertaining people who are interested in food and wine, but are more interested in having fun.
"I think a lot of people are just looking for something to do," he said. "They're not classic foodies or wine lovers - 90 percent are not your classic foodies. This is not a foodie town."
The focus was definitely on fun at Saturday's lobster class. Far from a stodgy cooking demonstration, SoBe's executive chef James Luckey created an intimate atmosphere for the students, fielding multiple questions as he cooked, with Adler chiming in.
When it was time to cook the main course, Luckey produced a live lobster (collectively dubbed "Larry the Lobster") and before putting it in the pot of boiling water, entertained a lengthy conversation on the most humane way to kill "Larry." (He swears they don't feel pain as they're dropped into the pot.)
"Wait I hear him saying something," Adler joked as Luckey submerged the lobster. Putting his ear next to the pot, he cried, "Riesling," joking about his earlier wine recommendation.
Luckey and Adler invited a student up to demonstrate the best way to crack a lobster. Linda Foote, of Alexandria, was met with applause as she pulled the meat from the lobster.
"Come up and try it - it's a free for all," Adler exclaimed as the lobster lovers filed to the front of the room to taste test "Larry" with melted butter.
That "free-for-all" atmosphere is another reason Adler said his events are so popular - like Adler, they're looking for a release from their high-pressure Washington jobs.
"I think we all have the same thing. We work long hours all week," agreed lobster lover Foote. "And we don't have to plan [these classes]. We just pay our money and come. I didn't know I was going to crack the lobster, but it was spontaneous and fun."
In a town not necessarily known for spontaneity or fun, Adler has made a career of it.
"When I tell people what I do they can't believe that I actually have a fun job that I like."
Visit TasteDC.com for a calendar of events. Prices for events in Washington include wine. In Virginia and Maryland, wine can be ordered at an additional cost.
Traditional Lobster Bisque (Serves 6)
Ingredients:
3/8 fluid ounce clarified butter
1/8 pound mirepoix*, small dice
1/4 cup of flour
1/4 garlic cloves, chopped
1/4 fluid ounce tomato paste
1/2 fluid ounce brandy
1 1/2 fluid ounces white wine
1/2 quart lobster stock
* Mirepoix is a mixture of chopped onion, carrot and celery used to flavor stocks and soups. Ham or bacon is sometimes added to a mirepoix, depending on the specific preparation.
Sachet Ingredients:
Combine in cheesecloth and tie with kitchen string
1/8 bay leaf
1/16 teaspoon dried thyme
1/16 teaspoon peppercorns, crushed
3 whole parsley stems
1/8 pint heavy cream, hot
Salt and white pepper, to taste
Cayenne pepper, to taste
1. Caramelize the mirepoix in the butter and simmer for approx. 5 minutes
2. Add flour to make roux
3. Add the garlic and saute lightly
4. Add the brandy and flambe
5. Add the white wine. Deglaze and reduce the liquid by half.
6. Add lobster stock and simmer uncovered for 15 minutes
7. Strain the bisque through a fine china cap, discarding the sachet and puree
8. Return the bisque and bring to a simmer then add the hot cream, tomato paste
9. Season to taste with salt, white pepper and cayenne pepper
10. Serve with optional chopped lobster meat garnish.
Pecan crusted lobster tail and saffron scented rice
Ingredients: (Chef Luckey suggests buying the lobster tails already frozen)
Lobster Tail 8 oz. cut in half
Pecan Crumb Mix ingredients:
1/8 teaspoon dried mixed herbs (oregano, thyme, garlic)
Fresh lemon zest and chopped parsley
1/4 cup bread crumbs
1/2 cup pecan chopped
1. Cut lobster tail in half and pull meat up
2. Coat each lobster half with butter and add pecan crumb mix
3. Add more butter to the top of the pecan crumb mix
4. Place on sheet pan and bake in 350-degree oven for 15 to 20 min. or until done. Lobster should be opaque and firm to the touch.
5. Serve over saffron scented rice.
Saffron scented rice ingredients:
1 pint white rice
1 teaspoon saffron threads
1 tablespoon of mixed herbs
2 teaspoons chicken base
1 quart boiling water
3 ounces clarified butter
5 ounces shallots, fine dice
2 teaspoons salt
1. Wash the rice and drain thoroughly.
2. In a saucepan over medium heat saute butter, saffron, shallots and herbs
3. Add the rice and chicken base and stir until it is well-coated and light golden color.
4. Stirring constantly add water, bring to a boil and reduce to a simmer.
5. Cook until all water is absorbed.
6. Fluff with a fork and serve with lobster.
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A lobster lover's dream