By 
Curbside Cupcakes
courtesy of Kevin H.
Why not treat yourself to a little something sweet this lunch break? It is Friday after all…
Category Archives: Food and Drink
By Rogue Sessions with Spike Gjerde
Photo courtesy of Angie Salame
I write this while in a full blown food coma (#foodieproblems) with a delightful pain and taste bud/sensory overload, but more over, faced with writer’s dilemma, trying to find a way to describe the past four hours of absolute mastery that just went down at Rogue 24. Long -24 course and 8 drinks- story short, Spike Gjerde had me at hog jowl. Rogue 24 had me upon entrance. What the hell does that mean you ask. Well, in case you have been living under a rock, RJ Cooper’s illustrious Rogue 24 has been debuting Rogue Sessions, a ten week pop-up celebrating some of the nation’s finest chefs as RJ Cooper recovers from heart surgery, with ticket sales benefiting Share Our Strength. It is all a wonderful affair of chef love, community giving, and culinary creativity.
Straight off the press, I was interested in seeing Chef Spike Gjerde go Rogue. His farm-to-table concept in Baltimore, Woodberry Kitchen, is one of my favorite restaurants around, but not the kind of place you find Rogue-esque molecular gastronomy. At Woodberry Kitchen, Chef Spike works closely with farmers and growers throughout the Chesapeake Bay and Mid-Atlantic regions to supply the restaurant with the freshest ingredients available, and brought that local fever to the Rogue Session. Throughout the meal, Chef Spike proved over and over that he could break barriers and remain true to seasonal and local flavors, delivering amazing dishes that were packed with a subtle elegance and charm you would have thought he was working in that space for years.
Capital Chefs: Ris Lacoste of Ris (Part 2)
Ris Lacoste’s Endive, Walnut & Blue Cheese Salad with Port Vinaigrette
courtesy of bonappetitfoodie
If you’re like me, you spend a lot of time wandering through the produce aisles staring at vegetables and wondering what in the world you should make with them. You’re overwhelmed by the options and the daunting threat of those veggies passing their prime in the bottom of your refrigerator’s crisper. Stress no more. Chef Ris Lacoste of Ris shared with me a recipe for an endive, walnut and blue cheese salad with port vinaigrette. I know, it’s winter and the thought of salad seems foreign. But this dish is hearty and a great way to get creative and bring some bright flavors into your kitchen while we wait for warmer weather. Click through to find the full recipe.
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Capital Chefs: Ris Lacoste of Ris (Part 1)
Chef Ris Lacoste
courtesy of bonappetitfoodie
Growing up, Ris Lacoste thought she would be anything but a chef. She was a pre-med student for two years at the University of Rochester; then she had visions of becoming a UN translator when she got her degree in French at UC-Berkeley. But all the while, Ris was working in the food and restaurant industry in some capacity since she was a teenager. “It was going on my whole life, but I didn’t know it,” she says. When she was 12, she started working at a Polish market on weekends helping out by stocking shelves. By the time she was 16, she was a short-order cook and later an assistant manager at Friendly’s.
Then came France. In 1981, Ris moved to Paris to study French and got a part-time job at La Varenne Écôle de Cuisine as a receptionist and an editorial stagiaire. Her payment? Cooking classes in exchange for work. Slowly, she came to see that all the experiences along the way–talking to the milk man at the Polish market, learning about purveyors, interacting with customers–all of those things pointed her in the direction of becoming a chef. After receiving her grand diplome in French cooking, Ris moved back to the states and started working for Bob Kinkead, before making the move to 1789 in 1995, where she was the executive chef for 10 years.
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Third Annual DC Meat Week Starts January 29th
Courtesy Mike Bober
Dry rubbed, smoked, pulled, braised and brined–no matter how you like your barbecued meat, there’s something for every meat-eating, ‘cue lover at DC’s third annual meat week. For eight nights, you can head to different restaurants around the city (and close by in Virginia) and try all sorts of slow-cooked dishes ranging from dry-rubbed Texas brisket to vinegar-based Carolina pulled pork or saucy Memphis or Kansas City ribs.
In 2005, Meat Week began in Tallahassee, FL and arrived in DC in 2009 after food blogger, Mike Bober of Capital Spice started the Washington Chapter. This year is the first that the event has expanded to eight nights.
DC Meat Week starts Sunday, January 29th and runs until Sunday, February 5th. All of the events are open to the public and most are set up as “pay as you order.” You can find the full schedule after the jump.
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By Tricia Barba
Sugar and Champagne Affair
chocolate custard, cocoa crumble with roasted banana ice cream @ Watershed- Washington, DC
courtesy of Plantains & Kimchi
It’s almost time for the Sugar and Champagne Affair — back next month for the eleventh year. As the name implies, Sugar and Champagne is a dessert and bubbly reception that benefits the Washington Humane Society.
Once again hosted by Chef Todd and Ellen Gray, the event highlights all things sugary and sweet, with chefs showcasing their confections. Of course, leashed dogs are welcome and encouraged to attend. So walk around with your favorite four-legged friend and eat desserts and doggie hors d’oeurvres respectively.
Chefs on-hand for the VIP reception include:
- Todd Gray, Equinox & Watershed
- Anthony Lombardo, 1789
- Jose Andres, Think Food Group
- Scott Drewno, The Source
- Robert Wiedmaier, Marcel’s
- Peter Smith, PS7
- Ari Kushimoto Norris, Kushi
- David Guas, Bayou Bakery
- Wes Morton, Art and Soul
- Patrick Yeager, Aria Pizzeria and Bar
- Todd Thrasher (Mixologist), Restaurant Eve
New this year: you can also meet contestants from TLC’s show Next Great Baker. Held Wednesday, February 1st, at the Ronald Reagan Building, the event begins at 6pm with the VIP Chefs’ Tasting Room followed by the General Reception at 7pm. Click here to purchase tickets.
Red Apron Butchery Wins Good Food Award
glover park farmers’ market 7.10.10 – 32
courtesy of laura padgett
Locavores rejoice: Red Apron Butchery has been awarded a 2012 Good Food Award in the charcuterie category. Red Apron, a creation of Neighborhood Restaurant Group, was the DC area’s only 2012 finalist and winner out of approximately 1,000 submissions.
The Good Food Awards, started two years ago, honor “tasty, authentic, and responsible” foods in eight different categories: beer, charcuterie, cheese, chocolate, coffee, pickles, preserves and spirits. Winners of Good Food Awards must adhere to certain standards, including no usage of artificial ingredients and no usage of synthetic fertilizer, pesticides, herbicides, fungicides or GMO foods. The Good Food Awards honor artisans from across the country who focus on honoring traditions and cultures through food, as well as local ingredients and sustainable practices.
Chef Nathan Anda accepted the award for his crème de cochon, a whipped lardo made from Ossabaw-Red Wattle crossbreed (that’s a type of hog, for you laymen) with garlic, coarse black pepper, rosemary and sel gris. Anda and Red Apron’s crème de cochon beat out 11 other butcheries who competed in the category.
While you can find Red Apron’s cuts of meat and other products at various farmer’s markets or at Planet Wine Shop in Alexandria, the butchery is planning on opening a location in downtown DC later this year.
By Addison H
Rustico’s Beer Academy
IMG_9022
courtesy of Hans Bruesch
Remember that class you took in college where after fifteen minutes or so you realized that the professor had forgotten more about the subject at hand than you could ever hope to learn? This past Saturday, Neighborhood Restaurant Group’s Beer Director, Greg Engert, did his best professor impression (complete with button-down sweater) and reminded the participants in the inaugural Beer Academy class just how little they really knew about beer. Add in six absolutely delicious beers and even the frigid weather and coating of ice couldn’t keep the class from being a huge success.
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By Tricia Barba
First Look: District Kitchen
Photo Courtesy Tricia Barba
After driving right by it and then almost walking past it, I finally made it into District Kitchen. It’s not really as bright in the dark as the picture makes it appear to be. Open just almost two weeks, the Woodley Park restaurant has almost mastered its customer service skills, and it’s a great addition to the neighborhood.
On the inside, District Kitchen looks rustic, simple, yet open. It reminded me of almost a Sonoma/Graffiato hybrid, but with more space to move around. The restaurant only sits about 70, but it feels like there’s more room and not like you’re sitting so cramped in. And, don’t expect to hear others’ conversations…not because it’s quiet or because there’s great noise absorption, but because it’s so loud you won’t be able to distinguish who is saying what. Still, I liked the ambiance…cool and neighborhood-centered.
As more restaurants are doing these days, the menu is printed on card stock and divided into: Snacks, Small Plates, Salad & Produce, and Mains. There aren’t too many choices, so you won’t be overwhelmed by an almost unmanageable selection.
By Brittany
Friday Happy Hour: Hong Kong Empress
Monday marks the beginning of the Lunar New Year, and Natalia has a round-up for us of restaurants offering special menus and events. I was invited along with her to sample the special holiday offerings at Zentan Restaurant in the Donovan House hotel. In addition to the food, I got to try some of their signature Asian-inspried cocktails.
The Hong Kong Empress is the only whiskey-based drink on the list, so naturally my eye went right to it. Rye, specifically, combined with a cinnamon syrup, organic ginger, and served on the rocks with two slices of candied blood orange.
When it first arrived, it seemed pleasant, but on the sweet side for my taste. However, this was one of those times where the pairing really snapped the drink into perfect focus. When a Szechwan hot and sour soup (which was, in fact, both spicy and sour – deliciously so) arrived, the sweet, citrusy drink was the perfect compliment. They really balanced and enhanced each other in a delightful way. Both the soup and the cocktail should be on the menu even after the new year celebration, so drop in and enjoy all winter long.
We Love Food: Chinese New Year
Chinese New Year courtesy of Dave Newman (newmanchu)
It’s the Year of the Dragon folks, which other than promising good fortune and fire-breathing glory also means mouth-watering Chinese menus at some of DC’s best Asian haunts. Starting January 23rd Zentan, Toki Underground, and The Source will be paying homage to the Dragon through the culinary traditions of the Chinese New Year.
Now, for some brain food. The Dragon, also known as the divine beast, is the fifth sign of the Chinese Zodiac Calendar which consists of 12 animal signs, and is a symbol of good fortune and a sign of intense power. The official Chinese New Year is Monday, January 23rd and is celebrated as a family affair, a time of reunion and thanksgiving, for a whole 15 days. Traditional foods include a whole fish (represents unity and abundance), chicken (for prosperity), uncut noodles (representing long life) and dumplings (for good fortune).
So, where can you get your Dragon on and eat for good luck?
Dan Giusti Makes it to Final Round on Chopped
Last night a tweet from Sam Grieder, caught my eye: Dan Giusti, formerly of 1789, was on Food Network’s Chopped. And since it was completely unexpected and I hadn’t heard any buzz about it earlier (no tweets from the chef himself indicating the episode was coming up or anything of the like), I had to turn on the TV and let out a Flava Flav-esque “Yeahhh booyyy” shout.
Back in August, Giusti left DC to head to Denmark to work at the “best restaurant in the world,” Noma. On last night’s episode, Giusti beat out two other chefs but ultimately lost after the final dessert round in which the ingredients basket featured masa harina, chocolate covered peanuts, frozen cranberries and white balsamic vinegar. Yeah, scratch your heads on what to make with that, too. Giusti opted for ice cream while his competitor, Adrienne Grenier, went with a masa harina shortcake. Grenier is the sous chef of 1500 Degrees in Miami.
Giusti joins a growing cast of DC chefs who have been on Food Network’s Chopped, including Andrew Markert, Allison Sosna and Will Artley (whose episode has yet to be aired).
FREE FOOD ALERT (For a Year): Fuel Pizza
No need to re-read that headline; you read the most epic free food alert right the first time. Today marks the opening of DC’s first Fuel Pizza & Wings, and the first 50 customers will receive free food at Fuel for a full year. My bet is you should start lining up now.
The grand opening runs today from noon til 6 PM. If you’re not one of the first 50 customers, don’t worry–you’ll still be able to taste some complimentary dishes from the menu.
The NY-style pizzeria comes to us by way of Charlotte, NC. One of the owners, Paula Seefeldt, grew up in the DC area and says she wanted to bring Fuel “back home” since they first opened. The menu includes Old Bay crab pizza, a gluten-free pizza menu and hot wings. There are currently eight Fuel Pizza locations in Charlotte.
Fuel is located at 1606 K Street NW. Cancel your previous lunch plans and let us know what the line looks like…
By Brittany
Friday Happy Hour: The Cheap Date
Normally, I am not one for frills or added flavors when it comes to my coffee. I like the taste of coffee too much just as it is, thank you – maybe with a swirly kiss of microfoam if a pro is making it for me. Beyond that, I typically avoid white chocolate mochas, cran-banana-hazelnut syrups, or the like. However, this time, I gave in to a fancy, frothy coffee concoction – et je ne regrette rien
At each Peregrine Espresso, they have a monthly signature drink. This is an opportunity for the staff to show a little whimsy behind the bar, applying their top-notch skills and ingredients to make something outside the norm. After reading the description of the Logan Circle location’s current special, The Cheap Date, several times, I was forced to concede that it hit on so many of my favorite flavors I just had to try it.
Served in a small gibralter-style glass, it is a date and anise-infused mocha, topped with a freshly-made orange-scented whipped cream. Having not had a mocha in ages, I was a bit unprepared for just how rich and chocolatey the drink would be, but with the sweetness tempered by the espresso and the delightful date and anise elements which complicated the classic combination just a touch. Floating on top was a cloud of the aromatic orange whipped cream which, as it melted into the drink added just a touch of citrus tang as well as dense creaminess. This was a dessert of a coffee drink, to be sure – something to end a chilly evening rather than jump-start one’s morning.
What Will Happen with Food Trucks While They Wait for New Regulations?
Red Hook Lobster Truck Harassed by MPD
courtesy of Mr. T in DC
So you might have noticed that the interwebs were all atwitter yesterday about the alleged crackdown on food trucks. It started off with a post from Kyle Johnson of Food Truck Fiesta about how food trucks were going to be fined if there was any lapse in time for a line of customers (ie: a truck could serve a line of people, but if that line stopped and there were no customers for no predetermined amount of time, MPD could fine the truck and shut them down for the day). Followed by a few other blog posts, a great article by The Washington Post’s Mike DeBonis, and then a tweet from Mayor Gray assuring us all that no new enforcement was going to happen. Pardon my skeptical eye roll.
My skepticism comes from the fact the initial story got its legs from food truck owners themselves. As DeBonis reported in The Washington Post, Kristi Whitfield, the proprietor of Curbside Cupcakes and executive director of the DC Food Truck Association, stated that the police department’s lead vending enforcement officer told her “that ‘heightened enforcement’ of the city’s vending laws ‘are going to be a top priority’ starting Friday.”
Additionally, The Post reported that new regulations for food trucks are on their way to being published and reviewed for comments, they have to ensure that they use heavy vehicle lighting according to the regulations, Click Here for more information. Was that law enforcement official completely misinformed? Or is MPD really going to play games with the food trucks while they wait for new legislation to be published, reviewed and potentially passed by the DC Council? At the time of publishing this post, we had not received a response to our email requesting a comment from the Mayor’s office about moving forward with the proposed legislation.
I’m not saying that DC government doesn’t have bigger problems on its plate at the moment (one word: embezzlement). But to arbitrarily decide to start enforcing a law, albeit antiquated, and mess with the livelihoods of food truck owners and employees, well, that really grinds my gears, to put it lightly. There are several issues at play with creating regulations for food trucks and I hope we don’t punish these small businesses. It seems as though we’ll all be waiting to see if MPD acts on these initial threats of a crackdown and what the new regulations set to be published on January 20th will have in store for the trucks.
By Tricia Barba
This Week in Food
Photo Courtesy Fuel Pizza
Coming Soon
From Charlotte, NC comes Fuel Pizza & Wings, a locale set to start serving at 16th and K on January 18th. The opening will even feature free food for one year for the 1st fifty customers and complimentary menu tastings throughout the day. So head over there for New York-style pizza in interesting combinations from the Old Bay Crab Pizza to the favorite Extreme Fuel, an extensive gluten-free pizza menu and smokin’ wings.
Taylor Gourmet Brings You Breakfast
Aramingo Avenue Breakfast Hoagie at Taylor Gourmet
Courtesy Marissa Bialecki
Who hasn’t woken up on a Saturday morning (hungover or not) and started jonesing for a breakfast sandwich, only to realize that practically nothing is open before noon and you don’t really have the desire for a three hour boozefest brunch extravaganza? That’s where the new Taylor Gourmet on 14th street comes to the rescue: they’re doing breakfast on weekends and they’re doing it right.
Starting February 4th, you can grab (or have delivered–hoagies in your PJs!) an array of breakfast hoagies at the 14th Street location. If you’re impatient and are in the mood for breakfast at 3 AM after all the bars have closed down, Taylor Gourmet’s got your back on that one too. The restaurant will have breakfast hoagies available on Fridays and Saturdays from 10 PM til 3:30 AM and on Saturdays and Sundays from 8 AM til 10:30 AM. Doug Rashid, the man behind @Taylor_Gourmet and some of the restaurant’s PR, said that for now they’re going to start with the breakfast option at the 14th Street location and then evaluate whether or not they’ll extend it to the others throughout the city.
The lineup for the breakfast menu includes some highlights, such as the Aramingo Avenue hoagie (bacon, sausage, hashbrowns, American cheese, egg and a homemade beer cheese sauce), the Reed Street (pepperoni, egg and sharp provolone), the Queen lane (sausage, broccoli rabe, egg and sharp provolone) and one for the vegetarians out there, the Lehigh (eggplant, egg and mozzarella). Also, don’t pass up the risotto balls stuffed with sausage, bacon, Taylor pork roll and cheese. I recommend dipping that, no, smothering it, in the beer cheese sauce as well.
We Love Food: Poste Moderne Brasserie
Pork Rillettes at Poste Moderne Brasserie
courtesy of bonappetitfoodie
Back in September, there was a changing of posts at Poste when Dennis Marron became the new executive chef. It’s always interesting to see how a chef changes up a menu and makes it their own, so when I received a recent dinner invitation to check out Marron’s new menu, I jumped at the chance.
Poste is one of those rare gems–a restaurant located in a hotel that actually serves delicious dishes that keep you coming back for more. Marron’s menu is expansive and covers all the brasserie fare such as mussels and frites, as well as burgers and traditional French dishes such as beef bourguignon and coq au vin. For the person in your life that bemoans small menus, take them to Poste. From the taste of it, Marron’s switch to a classic French menu with some modern twists here and there (ie: the onion soup burger or the banh mi sandwich) was the right call.
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By Tricia Barba
Cupcake Wars All-Stars
Vegan Easter cupcakes
courtesy of theqspeaks
If you like seeing DC on the national screen — Real Housewives not included — then you might want to head to Adam’s Morgan on Sunday. As you might know, vegan bakery Sticky Fingers Sweets & Eats won Food Network’s Cupcake Wars in March of last year, and now it’s defending its title in Cupcake Wars All-Stars.
Sticky Fingers is hosting a viewing party at Bourbon from 7- 10 pm, with the actual episode airing at 8pm. You’ll be able to watch the show with Sticky Fingers Founder Doron Petersan and head baker Jenny Webb.
The event is free and open to the public. Just head here for the online invitation. Cupcakes are complimentary, and Sticky Fingers even writes that “heckling is encouraged.”
Best of luck!
We Love Food: Toki Underground
Toki Underground, Washington DC courtesy of Plantains & Kimchi
Culinary Ninja. That is the only way to describe Erik Bruner-Yang, the man behind Toki Underground, a tiny ramen sanctuary on H Street. Recognized only by the small blue emblem on the door, this Taiwanese restaurant is serving the best ramen I’ve ever tasted, and in the coolest, freshest environment I’ve been to in a while.
It’s not as if Toki hasn’t received a share amount of praise and hype and I found me a secret. Au contraire, it’s been one of the most buzzed restaurants in town, and given their no reservations policy, a one to two hour wait is to be expected. What the kimchi is right–but seriously–it is worth it.
When you walk up the stairs you enter Erik’s world. A world filled with the most wonderful smells–of fried dumplings, hearty ramens, and tempura vegetables–sights and sounds that transport you. Every inch of the place screams rockstar genius. The walls are filled with graffiti art, skateboards form a faux roof above the kitchen, plastic toys battle each other on the edges. It’s a man’s world, and one which I never wanted to leave. The music blares and track after track the beats just get better.
Hello ninja house party, where have you been all my life?
The drink menu includes imported beers, an extensive list of premium sake, and some Thai drinks I had never heard of. I opted for the Toki Monster- a perfectly stirred Bourbon with honey liqueur, served on the rocks, with a pork belly skewer accompanying it. I’ll repeat–a pork belly skewer, as a garnish. One bite and sip of this monster and I knew this place meant business. I also knew that pork belly skewer was singlehandedly responsible for my increased BAC as one is never enough. But on to the food…
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