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Mie N Yu takes guests on a culinary journey through Asia at the 3rd Annual Silk Road Celebration Guests pick up expert wine pairing tips while enjoying Asian inspired entertainment, cuisine and drinks Washington's top socialites, foodies and media personalities came out for Mie N Yu's third annual Silk Road Celebration on Wednesday, July 18th where partygoers experienced entertainment, cuisine, and décor celebrating the Asian portion of the ancient oriental trade route. Transformed into an Asian food and wine bazaar, each room featured samplings utilizing authentic ingredients from the Silk Road, along with expert wine pairing and recipe tips. Using gourmet ingredients and authentic techniques, Chef Tim Elliott wowed guests with a unique Silk Road spin on his Asian influenced creations such as, Duck Vermicelli with shrimp, Chinese black trumpet mushrooms, Maryland crab, and sweet chili sauce; Fire Cracker Ahi Tuna Tartar with chili peppers, lemongrass, soy, habanero masago, and sesame wonton; and Green Tea Soba Noodles with dashi broth, soy, ginger, scallions, and sesame. "I like to use the traditional ingredients and cooking techniques of the East and incorporate elements of the West to create contemporary, unexpected flavor combinations," said Chef Elliott. This modern Silk Road interpretation is evident in dishes like his Ginger Beef Tataki, in which he uses marinated Kobe NY strip and Yuzu & Coffee Long Island Duck, in which he uses yuzu, a tart citrus fruit commonly applied as a seasoning in Japanese cuisine, to complement duck breast marinated in brewed coffee. Throughout the year, Mie N Yu has been celebrating the Asian cuisine of the Silk Road with special Thai, Japanese and Chinese influenced menus, and will feature Vietnamese inspired cuisine in the fall of 2007. Chef Elliott is planning to travel to Southeast Asia this coming winter to learn directly from some of the region's top culinary artists. Additionally, industry experts handed out tips on pairing eclectic and spicy cuisine with wine, pointing out how to look for wines that highlight the best attributes of the food with complementary flavors. Manager Mike Cherner pointed out that, "Spicy foods like the Prawn Toast with hot Chinese mustard, dark soy, ginger, and Harbin Lager pair well with sweeter wines, like Columbia Riesling." Chef Elliott collaborated with wine experts on mouthwatering pairings. For example, the light, crisp flavors of summer rolls and the tang of the pho shots are wonderfully highlighted with the Rueda Blanco "Cascarella," which brings home the true essences of the cuisine because its clean, simple flavors do not clash with the complex flavors of the Vietnamese dishes. Meanwhile, Chef Elliott's Caramel Spare Ribs were paired with Domaine St. Jaume Carignan 2002, a deep, earthy wine with great blackberry flavors which is a perfect complement to the full-flavored dish. After garnering tips directly from wine experts, guests were encouraged to take home the latest issue of Mie N Yu's quarterly publication, Wine N Yu. Mie N Yu is celebrating it's first anniversary of the ground breaking in-house publication along with its second Wine Spectator Award of Excellence. "The magazine, which doubles as our restaurant wine list, provides diners with a guide to pairing wines with the exotic dishes they've ordered," said Area General Manager Oren Molovinksy. "Wine N Yu is designed to educate and enhance our patrons' dining experience, whether it's in Mie N Yu or the comfort of their home." Voted "Favorite Restaurant of the Year" by the public at the 2005 RAMMY Awards and Awards and awarded the coveted Wine Spectator Award of Excellence in 2006 and 2007, Mie N Yu offers contemporary American cuisine combined with flavors from Asia, the Middle East, North Africa, and the Mediterranean. In a little over 4 years, Mie N Yu has become the new mecca for the Washington party. Mie N Yu is located at 3125 M Street, NW in Historic Georgetown, in Washington, D.C. Call (202) 333-6122 for reservations or visit the website at www.mienyu.com for more information. (more)
by: mie n yu
Date Uploaded: March 25, 2008
Online Reservations The enchanting Moroccan Bazaar on a Saturday night A Tasting Series Event in the Venetian Lounge A candle-lit reception in the Tibetan Lounge View our Photo Gallery Mie N Yu introduces the Winter Dinner Menu Chef Elliott highlights many of the all-natural and sustainable products that have been a cornerstone of his menu for years… Mie N Yu Executive Chef Tim Elliott welcomes the change of season with new dishes, featuring a focus on his many all-natural and sustainable ingredients. “This menu really highlights the quality of our ingredients, an aspect of our cuisine that we’ve always let speak for itself,” explains Chef Elliott. Chef Elliott and his culinary team have always been committed to sourcing only the highest quality ingredients for Mie N Yu regardless of the expense. “I’ve always tasked our chefs to find unique, natural, high quality products simply because we want to maintain our place as one of the most unique restaurants in the Washington, DC area” recalls Tim, “and our service staff always explains how we source these high quality ingredients to our guests and event clients, however we felt that it was time to spell it out for our guests so there was no question as to the quality of our products”. Showcasing all-natural meats such as Berkshire Pork Ribs; Organic Beef Prosciutto; Snake River Farms Kobe Beef; North Fork Farms Natural Bison; Natural New Zealand Lamb Loin, and Vande-Rose Farms Natural Beef, the many dishes containing these ingredients tend to focus on bringing out the flavor and textures of these delicious natural meats. “I’m always surprised by the incredible advantage in flavor and texture that all-natural beef products have, it’s very important that our meat products have never been injected with hormones or antibiotics from birth…which is exactly what all-natural means”, explains Executive Sous Chef Tim Miller. “There are lots of farms out there claiming a natural product however they use a withdrawal system, meaning that they wean the animal off of antibiotics and hormones over time…however these are not the all-natural products we are insistent upon”. In addition to the all-natural meats, Mie N Yu’s chefs have also been focusing their attention on organic and locally grown produce. “Most of our micro-greens are organic, and some are even grown to our specifications”, explains Elliott. “We are also working with several local farmers to ensure a steady supply of produce during their harvests in the Spring and Summer of 2008”. Some of the organic selections include petite beet tops, micro Thai basil, micro greens, and micro mint. While some of the unique produce selections include fairytale squash, daikon sprouts, yuzu, Okinawa sweet potatoes, cobalt carrots, and domestically grown “real” fresh wasabi. Some new Proteins featured on the Autumn menu are the Yellow Curry King Fish with cilantro & mint taro mash and madras yellow curry; Miso Pekin Duck Breast with yuzu braised baby bok choy and fried bamboo rice; Korean Natural Veal Short Ribs with cucumber kimchi, organic jasmine rice, and teriyaki nori; and Smoked - Salt Natural Lamb Loin with wild mushrooms, white asparagus, udon, and a ginger demi. The ever popular Proteins to Share include some new additions as well such as, Wild “Inside-Out” Flounder in panko, stuffed with jumbo lump crab, shrimp, black trumpet mushrooms, vermicelli, cilantro, thai basil, lime zest, and ginger with a red curry sauce; and the Barbecue - Spiced Natural Porterhouse with real wasabi mashed potatoes and spinach. Click here to make reservations or call 202-333-6122. Back to Top... JB’s on the Beach Restaurant - Deerfield Beach, FL www.jbsonthebeach.com Washington Convention & Tourism Corporation (WCTC) www.washington.org National Restaurant Association (NRA) www.restaurant.org Restaurant Association of Metropolitan Washington (RAMW) www.ramw.org Georgetown Business Improvement District (BID) www.georgetowndc.com Adamstein & Demetriou www.ad-architects.com Next Step Design www.nextstepdesign.com Brown Construction www.bcservices-inc.com International Special Events Society (ISES) www.dcises.org Citizens Association of Georgetown (CAG) www.cagtown.org Washington Area Concierge Association (WACA) www.wacaonline.com DJ Hut www.djhut.com Mina www.minabellydance.com Back to Top... A stunning addition to DC's dining scene, Mie N Yu offers a global menu and exotic ambiance, complemented by a commitment to graciously impeccable service. Dining areas reflect its international flavor: a colorful Moroccan Bazaar, exotic Tibetan Lounge, the richly appointed Red Baroque dining room, a Turkish Tent and a classic English bar dramatically influenced by Hong Kong's international cutting edge allure. The menu, which evolves constantly to showcase seasonal bounty, offers contemporary American Cuisine with accents from the regions along the Ancient Silk Road. The chef's table, nestled within a wrought iron sculptured birdcage, offers patrons its own unique menu and the opportunity to sample delicious cuisine and wine. LOCATION: 3125 M Street, NW Historic Georgetown, in Washington DC TELEPHONE: (202) 333-6122 FAX: (202) 333-6123 MENU: Contemporary American Cuisine with flavors from Asia, the Middle East, and the Mediterranean
Chris Kelley, Bar Chef at Mie N Yu in Georgetown (Washington, DC) teaches you how to make the Moroccan Delight.