The Bailiwick Inn in Old Town Fairfax is holding a series of holiday events. 0n Dec. 19 there will be a flight of champagnes and carols. On Christmas Eve, Dec. 24 there will be a special Christmas Eve dinner as well as on Christmas Day. Tuesday, Dec. 31 will be the meal experience of 2002. For information call 703-691-2266.
The Ritz-Carlton in Pentagon City will be holding its annual Teddy Bear Tea, Dec. 21; at 10:30 a.m. and 1 p.m. A life-size bear will welcome children to the tea party, as Nanny Goat Productions performs a puppet show. Youngsters will enjoy hot chocolate, peanut butter and beary jelly sandwiches, ham and cheese sandwiches, and pint-sized pastries, including meringue mice, a palmier butterfly, a brownie bear and chocolate caterpillars. Adults will have the traditional afternoon tea with a pot of tea, selection of tea sandwiches and assorted pastries. All children will receive a teddy bear and special gift bag.
A Holiday Tea Party with Ritz C. Bear, Mrs. Claus and Rudolph will be offered on Dec. 21, 22 and 23 from 11 a.m.-12:30 p.m. and 2-3:30 p.m., at the Ritz-Carlton in Tysons Corner. The cost is $42, including tax and gratuity. The teddy bear holiday party will include hot chocolate, peanut butter and jelly sandwiches, ham and cheese sandwiches and teddy-bear-shaped cookies. Adults will enjoy traditional afternoon tea service. Each youngster will receive a complimentary photograph with Ritz C. Bear, a bear nutcracker and a goodie bag. For reservations, call 703-917-5498.
The Nutcracker Tea will be held at the Ritz-Carlton in Tysons Corner on Dec. 17, 18 from 11 a.m.-12:30 p.m. and 2-3:30 p.m. and Dec. 19 at 11 a.m. The Maryland Youth Ballet will perform “The Nutcracker,” and guests will be treated to a nutcracker-theme tea, with each child receiving a nutcracker. The cost is $42 per person.
For information and reservations, call 703-917-5498.
Brunch with Santa will be held at the Ritz-Carlton in Tysons Corner on Sunday, Dec. 22, at 10:30 and 11 a.m. Characters such as Rudolph and Frosty the Snowman, along with Santa and his elves, will entertain at the holiday brunch. Tickets are $65 for adults, $25 for children. Space is limited, and reservations are on a first-call basis. For reservations, call 703-917-5498.
<cl>A liquid candy cane
T.G.I. Friday shares its recipe for its seasonal frozen concoction: the Candy Cane:
2 Tbs. white creme de cacao
2 Tbs. peppermint schnapps
2 Tbs. half & half
1/2 cup vanilla ice cream
1/4 cup crushed ice
Combine all ingredients, except grenadine, in a blender. Blend until smooth. Swirl glass with grenadine from bottom to top. Quickly pour the drink.Top with aerosol whipped cream and a large peppermint candy cane.
Kid’s Candy Cane (Non-Alcoholic)
5-6 drops peppermint extract
1/2 cup milk
1 cup vanilla ice cream
Combine all ingredients, except grenadine, in a blender. Blend until smooth. Swirl glass with grenadine from bottom to top. Quickly pour the drink. Top with whipped cream and a large peppermint candy cane.
The 2002 Virginia Wineries Festival and Tour Guide is now available from the Virginia Wine Marketing Office, part of the Virginia Department of Agriculture and Consumer Services (VDACS). The free annual publication includes a listing of the state’s wineries, directions, hours of operation, maps and a listing of nearly 350 wine-related events. To receive a copy, call 800-828-4637 or visit www.virginiawines.org, or write to VDACS, PO Box 1163, Richmond, VA 23218.
Every Friday, future chefs from Stratford College’s School of Culinary Arts, 7777 Leesburg Pike, Suite 500, Tysons Corner, invite the public to come and enjoy the fine cuisine that they prepare and serve. A different style of service — buffet, traditional or Russian — is highlighted each week. Lunch ($12) is served promptly at 11 a.m., dinner ($18) at 8 p.m., and a happy hour is available 6-8 p.m. Call 703-821-8570 for reservations or information.