Win a Dream Dinner at The Majestic Cafe

Hi Readers,

Many bloggers offer readers a chance to win things:  dinners, tickets to events, etc.  I’ve never been one of those bloggers.  Until now.

City Eats is offering readers of Been There, Eaten That a chance to win $100 for a dream dinner at The Majestic Cafe in Alexandria, Virginia.  It’s simple. All you have to do is creatively describe your dream dinner based on the menu at: http://www.cityeats.com/dc/restaurants/the-majestic-dc#menus_tab.

The Majestic was named one of the 38 Essential Washington, DC restaurants in June 2011 by Eater DCThe Majestic has been a neighborhood haunt in Old Town Alexandria since 1932 and remains so today under the guiding hand of restaurateurs Cathal and Meshelle Armstrong. It’s still got the neon Art Deco sign of days past and the menu is a throwback, too: fried green tomatoes, Amish chicken, home-style meatloaf and a special rotating family-style dinner menu on Sunday nights.

Submit your entries in the comments below before November 15. I will announce the winner and tell you how to claim your prize.

Let the creativity begin!

Congratulations to winner Maya Barak!  Here is her entry:

Begin dream sequence. A soft haze sweeps into view and it’s difficult to make out what’s just ahead. The twill of a harp can be heard in the distance.

As the fog clears we are greeted by The Majestic and the silhouetted backs of three companions. The restaurant’s nostalgic deco facade gives way to an inviting diningroom. Following the enticing homestyle smells of fried green tomatoes, whipped potatoes, and pork shoulder confit with caramelized onions, the three still-unknown diners glide into the room ahead as if carried by the flavorful fragrances themselves–we, too, sweep into the room. We are soon enveloped in golden walls, the gentle clattering of forks and knives and warm laughter from other guests sets the mood. Seated at the table, we peer across the top of a menu at our companions, deeply engrossed in the rich list of homestyle dishes. Strategizing as if somewhere in the belly of the White House itself (or perhaps just infront of a game of battleship), dinner is ordered.

Pleasant conversation and full-bodied wine flow freely around the table. And then, the food appears: wild mushroom soup with red pepper relish and crème fraîche; chicken liver mousse accompanied by toast points and fruit compote; a light autumn salad of radicchio and frisee topped with buttermilk-blue dressing and brightened by pomegranate; and, of course, a potato croquette with fried green tomato, fried egg, and melted onions. A sweet hush falls across the table as the diners indulge in their first bites.

The subtle memories of the first course still lingering on thoughts and tongues are quickly forgotten as the second course arrives: butternut squash ravioli delicately set in a butter-sage sauce; seared scallops framed by celery root puree, sauteed spinach, mushrooms, and decadent black truffle sauce; rockfish portuguese style, paired with hearty cannellini beans, roasted red pepper, linguica, potatoes, roasted onions, and sauteed arugula in a warmly magical broth; and finally, a compilation of fresh vegetables of different shapes, colors, and textures straight from the farm with a side of yukon gold potatoes whipped with butter and cream.

Nearing the end of the meal, we push on–there’s still room for dessert. The scents of cinnamon, chocolate, pumpkin and maple rushing from table to nose to rapidly-firing neurons are irresistible, exciting in an almost deviant maner. Mouthfulls of piping hot churros dipped in Kahlua and pumpkin cake covered in pecan streusel and maple cream arouse the senses from head to toe. Finishing on a savory note, an assortment of artisanal and farmstead cheeses with housemade accompaniments are delivered and devoured in time–thoughtfully, carefully enjoyed.

The lights begin to dim, the view once again becoming hazy, and we hear gentle harp strings in the distance. Angelic notes abruptly dissolve into a throaty, monotonous beeee, beeee, beee. I roll over and snooze my alarm.

Comments

  1. Ron Kabran says:

    There were a lot of possibilities,
    but after quite a bit of consideration my dream or “comfort” meal is as follows:
    “TOMATOS & POTATOES”
    ROCKFISH ‘PORTUGUESE’
    CELERY ROOT RAVIOLINI
    and if by chance I had any room left for dessert
    PUMPKIN CAKE
    and now I’m hungry.

  2. from Kristen Crysler: Hi! I would definitely start with the big bowl of mussels. For my entree I would have the pork shoulder confit. And for dessert definitely the coconut cake. I hear their cocktails are amazing too, I’d have to try one!

  3. Sheila Cohen says:

    I would have to start with the Wild Mushroom Soup. There’s nothing better on a crisp Fall day. For my entree, I would go with the Rockfish Portuguese which sounds wonderful and some Sauteed Spinach on the side. For dessert, I can’t choose just one so I would have to share the Coconut Cake and the Pumpkin Cake with whoever accompanies me.

  4. My dream dinner would start with a bottle of the Seven of Hearts Pinot Noir. Our first course would be tomatoes and potatoes and oysters rockafeller. For dinner we’d get NY strip steaks (medium rare) with a side of red onion rings and seared scallops. Finally for dessert we’d share a slice of pumpkin cake. Delish!

  5. Brenda Merson says:

    I think we would start out with the Wild Mushroom Soup – I don’t believe I’ve ever seen that on a menu before – like to give it a try. Tomatoes & Potatoes looks interesting also. Then the entree would have to be the Amish Chicken Diavolo for me & the All Natural VA NY Strip for my husband. If we had to get just one it would be the Chicken – sounds very creative. A side of the Red Onion Rings would hit the spot also. The desserts look heavenly but I have to say the Key Lime Pie perhaps with a small slice of Pumpkin Cake would be a great way to end the meal. We will let the waiter select the wine…

  6. Kristin Crysler says:

    Hi! I would definitely start with the big bowl of mussels. For my entree I would have the pork shoulder confit. And for dessert definitely the coconut cake. I hear their cocktails are amazing too, I’d have to try one!

  7. It is obvious to me that the only way to fully enjoy this meal will be to go with friends willing to share – the choices are so hard to make, everything sounds mouth watering delicious. To start, I would have to go with the unique sounding Wild Mushroom Soup – I have never had a mushroom soup with corn, so this sparks my interest. I am hoping my dinner partner will order the Tomatos and Potatoes though so I may taste this dish too! I think we will need to order the Guac for the table since it comes with housemade chips. So far it is clear we must come starving!! For my entree I will go with the Grilled Whole Fish (they will have to remove the head for me in the kitchen though). Sounds simple but definitely delicious. Along with the fish I will have the sauteed spinach I think,; although, if they will hold the bacon (or give it to my friend Lori) I will have the brussel sprouts on the side.
    I am sure by now I will not have room for dessert, but they all sound way too delicious not to try – I am hoping we are there with a few people so can share all of them! If not, will have to go with my all time favorite Classic Bread Pudding. Now I need a nap and will spend the next day running at least 10 miles. Bon appetite!!

  8. Begin dream sequence. A soft haze sweeps into view and it’s difficult to make out what’s just ahead. The twill of a harp can be heard in the distance.

    As the fog clears we are greeted by The Majestic and the silhouetted backs of three companions. The restaurant’s nostalgic deco facade gives way to an inviting diningroom. Following the enticing homestyle smells of fried green tomatoes, whipped potatoes, and pork shoulder confit with caramelized onions, the three still-unknown diners glide into the room ahead as if carried by the flavorful fragrances themselves–we, too, sweep into the room. We are soon enveloped in golden walls, the gentle clattering of forks and knives and warm laughter from other guests sets the mood. Seated at the table, we peer across the top of a menu at our companions, deeply engrossed in the rich list of homestyle dishes. Strategizing as if somewhere in the belly of the White House itself (or perhaps just infront of a game of battleship), dinner is ordered.

    Pleasant conversation and full-bodied wine flow freely around the table. And then, the food appears: wild mushroom soup with red pepper relish and crème fraîche; chicken liver mousse accompanied by toast points and fruit compote; a light autumn salad of radicchio and frisee topped with buttermilk-blue dressing and brightened by pomegranate; and, of course, a potato croquette with fried green tomato, fried egg, and melted onions. A sweet hush falls across the table as the diners indulge in their first bites.

    The subtle memories of the first course still lingering on thoughts and tongues are quickly forgotten as the second course arrives: butternut squash ravioli delicately set in a butter-sage sauce; seared scallops framed by celery root puree, sauteed spinach, mushrooms, and decadent black truffle sauce; rockfish portuguese style, paired with hearty cannellini beans, roasted red pepper, linguica, potatoes, roasted onions, and sauteed arugula in a warmly magical broth; and finally, a compilation of fresh vegetables of different shapes, colors, and textures straight from the farm with a side of yukon gold potatoes whipped with butter and cream.

    Nearing the end of the meal, we push on–there’s still room for dessert. The scents of cinnamon, chocolate, pumpkin and maple rushing from table to nose to rapidly-firing neurons are irresistible, exciting in an almost deviant maner. Mouthfulls of piping hot churros dipped in Kahlua and pumpkin cake covered in pecan streusel and maple cream arouse the senses from head to toe. Finishing on a savory note, an assortment of artisanal and farmstead cheeses with housemade accompaniments are delivered and devoured in time–thoughtfully, carefully enjoyed.

    The lights begin to dim, the view once again becoming hazy, and we hear gentle harp strings in the distance. Angelic notes abruptly dissolve into a throaty, monotonous beeee, beeee, beee. I roll over and snooze my alarm.

  9. What better teaser than a classic Caesar? Should I go solely for that guacamole? My heart quickens for the chili flaked chicken, while just imagining the “ahs & ohs” over the tomatoes & potatoes! My decision for dessert? May well be a tie: coconut cake & key lime pie.
    Sherry Kabran

  10. I would definately start with the OYSTERS ROCKEFELLER and the CLASSIC CAESAR to share with my husband. My first caesar salad made ‘table side’ was on a date with my hubbie so it always feels romantic!
    Next up the GRILLED CUTTLEFISH with squid ink risotto sounds wonderful along with the
    SEARED SCALLOPS cooked with Hen of the Woods mushrooms &black truffle sauce. Again, I hope my
    huband would be up for a share. If Butternut squash is on the menu I want to try it. With amaretti, parmesan and butter-sage sauce I MUST try it! I would like to order every ‘Tasty Side’ but knowing I can only eat so much at one sitting and enjoy my meal either the CELERY ROOT RAVIOLINI or the BRUSSELS SPROUTS would be my pick.
    One piece of Key Lime Pie to share would be the perfect ending to this perfect meal!

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