By Rebecca
‘The Cupcakes For The Humans ~ Yummy’
courtesy of ‘Dan Dan The Binary Man’
Georgetown Cupcake has unveiled the world’s largest cupcake for the Guinness Book of World Records at the Washington Harbour. Post record keeping/awarding administration, the 1000 lb cupcake will be sliced up, so head on down there for a taste of the world’s largest cupcake while it lasts.
By Brittany
One of my best friends was recently diagnosed with a gluten allergy, which has been kind of a drag for her – this is, after all, a girl who loves bread so much that she works for the French government. Nonetheless, this is as good a time as ever to be allergic to gluten, with many people choosing to go gluten-free even if they do not have to and more and more products coming available. After a recent, fairly successful evening of experiments in non-grain-based distilled spirits, she and I decided to make another appointment to try out gluten-free beers.
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‘Hazy Morning’
courtesy of ‘Vileinist’
Ah, Virginia–home to part of the Blue Ridge mountains, the Virginia ham, and of course, the land for lovers. So to celebrate the greatness of Old Dominion, Arcadia Center for Sustainable Food & Agriculture and Woodlawn, a National Trust Historic Site, are hosting the second annual “The Vices That Made Virginia.”
From 4 to 8 PM on November 5th, you can indulge in bourbon, oysters on the half shell, cigar rolling, as well as other “vices” from the state. In addition to specialty drinks from local distilleries, brewers and winemakers, chefs Nathan Anda, Kyle Bailey, Bertrand Chemel, Tiffany MacIsaac, Steve Mannino and Rob Weland will be serving up a scrumptious autumn spread. Dishes include local lamb, corn spoon bread with leeks and cheddar, spiced apple-oatmeal crumble and much more. Some of the local purveyors showcasing their ingredients in the chefs’ dishes include New Frontier Farms, Kilmer’s Farm & Orchard, Meadow Creek Dairy and Rappahannock Oysters.
Get ready to get your vices on at the farm next weekend, fellow Washingtonians. Tickets are $125 per person and all proceeds from the evening go to support Arcadia and Woodlawn.
‘Food Truck @ Truckeroo 4’
courtesy of ‘GuidedbyTim’
Today is the last Truckeroo of the season! Go forth and get ALL the food trucks in one place at one time!
By Brittany
‘Look, A Champagne Cork’
courtesy of ‘[F]oxymoron’
Today is the second annual Global Champagne Day (that would be #ChampagneDay for the geekier drinker) and there are several ways to celebrate this most auspicious occasion around Washington.
At Proof, rare and wonderful Champagnes will be available – at every price-point from $10 to $60 per glass. Wine Director Sebastian Zutant’s selections include Jean Moutardier Rosé, Jacques Selosse Initiale, Louis Roederer Cristal 2002, and Salon Le Mesnil 1997 – only the 36th vintage of Le Mesnil to be released in a century.
If just a glass of Champagne is not enough, Marcel’s will be hosting a special French meal of three courses, each paired with a special Champagne, for $100. Reservations are available by calling the restaurant at 202-296-1166.
Of course, it is always Champagne Day in my heart.
‘Pickle and B&W Cookie’
courtesy of ‘Mr. T in DC’
Thursday, which is almost as good as Friday. Almost. Make it a little better with lunch from a food truck.
‘DC Empanadas!’
courtesy of ‘kimberlyfaye’
Ready, set, go! What are you waiting for?! Go grab lunch from a food truck!
‘Fojol Bros Shark B&W’
courtesy of ‘mediaslave’
Add a little variety into your lunch routine. Go out and find a food truck this afternoon.
By Brittany
Last Sunday was my birthday. The official celebration involved some of my best friends packed into a small room at my favorite bar and lots of fun, tasty cocktails, shots of whisky with the bar’s charming owner, and at least one half-gallon sized jug of beer (which was, to be clear, shared by a couple of people – or at least I hope it was). Fun, silly, very casual.
That birthday began very differently, though. At midnight on Saturday night, I was wearing a fancy dress, perched in The Gibson with its elegant, quiet vibe. To go with that grown-up setting, I was sipping the Poet’s Dream.
Clear, dry, and elegant, Poet’s Dream is simply Plymouth gin, dry vermouth, Benedictine, and orange bitters. The Benedictine gives it an herbal note, but overall, the composition is bracing but subtle. Lots of orange aromatics, but very little real sweetness.
Even though I am another year older, I am still far from actually being a mature, responsible adult. Perhaps, as my first drink of this new year, something as serious and respectable as the Poet’s Dream will set me off on the right direction.
‘Food Truck @ Truckeroo 4’
courtesy of ‘GuidedbyTim’
Hallelujah, it’s Friday. Reward yourself with lunch from a food truck. Your belly and tastebuds will thank you.
By Brittany
Photo Credit: Tina Wong, Wandering Eater
Peru and Japan have had deep cultural ties since the late 1800s, when waves of Japanese immigrants began arriving in Peru for the first time. Today, individuals of Japanese heritage are the largest minority group in the country. With this history in mind, then, it is natural that Peruvian-Japanese came to mind when Zengo wanted to create a special fusion menu.
Available for the month of October, the “Taste of Lima-Tokyo” menu is the first in a series of menus that take Zengo’s overall Latin-Asian fusion concept and narrow it down to focus on specific locations on those two continents and bring out the connections and contrasts between them, while infusing it all with a modern, cosmopolitan taste. The special menu consists of a collection of small plates and cocktails.
Last week, Zengo hosted a tasting for members of the media and food bloggers, where we were offered the opportunity to sample all the items off the food and drink menus and hear from the chef and bar director about their inspirations. Chief among them, the traditional grape brandy native to Peru, Pisco.
‘Lobster Truck’
courtesy of ‘yostinator’
That’s a nice lookin’ lobster roll, isn’t it? I say you should probably go get one.
‘The Yards – Wonky – 09-11-10’
courtesy of ‘mosley.brian’
Food truck, food truck, oh where could you be? The strEATS of DC can show thee.
‘Stuffed french toast’
courtesy of ‘bonappetitfoodie’
Ah, breakfast. Some say the most important meal of the day. So why not spruce it up a bit, ditch the usual bowl of cereal and start the day off right with something a little decadent? After the jump you’ll find chef Takashi Ohseki’s recipe for ricotta-stuffed french toast that’s on the current brunch menu at Cork Wine Bar. Bring out the maple syrup and roll up your sleeves for this one.
‘CapMac truck’
courtesy of ‘yostinator’
As colder weather comes, the food trucks have you covered with warm food. Like mac and cheese…
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‘Chef Takashi Ohseki of Cork’
courtesy of ‘bonappetitfoodie’
At first glance you might not think a scientist and a chef have much in common. Sure the two follow recipes of sorts, but one gets to be creative with food while the other has to follow some pretty rigid rules, right? For Takashi Ohseki, executive chef brunch sous chef of Cork Wine Bar, the two roles coexist in his kitchen. “When you run an assay, it’s like making a recipe,” he says. “Only here in the kitchen we can adjust things more.”
The former biological science major and researcher put down the pipettes and traded them in for a chef’s knife when he realized that a career cooking sounded better than one in the research lab. While his upbringing had taught him that college and a job in an office setting was the right path, he knew he needed a change of pace. “You have to like what you do,” he says. So Ohseki studied at L’academie de Cuisine in Gaithersburg and didn’t look back.
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By Brittany
Photograph By Second Glass, Used with Permission
This weekend, the Wine Riot tour is coming to Washington. Billed as a “non-pretentious wine tasting event created with the 21-35 year old set in mind,” it presents an opportunity to taste 250 different wines in a casual and upbeat environment set up inside Constitution Hall. Organized by Boston-based wine-marketing company Second Glass, they have held Wine Riot events in other cities that have attracted big crowds interested in sampling new wines, posing in whimsical photo-booths, and having a good time.
You may find a new favorite wine at the event, too. Second Glass says their research shows these events continue to influence what attendees buy and drink for an average of six to nine months after the Riot. That is not surprising because, under the playful exterior, Wine Riot is all about wine appreciation and education. Their “Wine Intelligence Unit” helps tasters out and guides them through their options. There are also “Crash Course” classes throughout the event which focus on specific topics.
Each ticket ($50 – $60) entitles the attendee to a logo wine glass which they can refill an unlimited number of times with samples over the four-hour block on Friday or Saturday night or Saturday afternoon. Food will be provided by Luke’s Lobster for those who want some crustaceans with their chardonnay.
‘Tasty kabob’
courtesy of ‘yostinator’
Fall is afoot. Take time to look at the foliage and enjoy lunch from a food truck.
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By Brittany
Manhattans were the one of the first cocktails I started drinking, back around my ole’ college days. While sophisticated on the outside, they are accessible and sweet – and a total gateway drink. My friends and I would seek out places that made them “well” – though, honestly, we could really only discern when they were really, really bad.
While I still like a well-made Manhattan, it just is not something I find myself ordering at a bar all that often any more. There usually has to be some kind of “hook” to get my attention on a menu – maybe they barrel-aged it or use some interesting house-made ingredients. In the case of Tryst and their Chokin’ in Manhattan, they add one of my favorite liqueurs, Cynar.
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‘Dueling treat machines’
courtesy of ‘gypsybug’
Friday. Food Trucks. Fun. Go get it!
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