• 30May
    Chopped Kids


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  • 30May

    St BernadusHere is Savor’s list of next week’s Savor-related beer events. Savor is already sold out, but that doesn’t mean you can’t attend the related events. Savor’s has a great lineup of attending breweries. Some of the following haven’t got Savor’s event list as of yet:

    Dcbeer.com’s Third Craft and Comedy showcase will be at the Big Hunt Monday evening at 7pm (free).

    Devil’s Backone‘s Brews Cruise is leaves from Alexandria Saturday 11 am ($60).

    Thursday Lagunitas will have a vaporizer set up at Smoke and Barrel to vape hops.

    They aren’t on Savor’s list yet, but below are some events at Churchkey. More details on these events, and Birch & Barley (their sister) events (including beer dinners) are listed here.

    • 4 Hands Brewing Company, Monday evening at 6 pm.
    • Wicked Weed Brewing, Wednesday at 4pm
    • Jolly Pumpkin, Tuesday at 4 pm.
    • Florida’s Cigar City & Funky Buddha, Thursday at 4pm
    • Kuhnhenn, Friday 4 pm.

    Also, these are not Savor-related, but there are St. Bernardus (from Watou, Belgium) events May 31st at Churchkey 4-7pm, and June 1st at Brasserie Beck 6-8pm. Details (from the Brasserie Beck people):

    Representatives will be on hand from both the Brewery and their importer, D & V International. As such, we’ll have one non-St. Bernardus beer as part of the event. We’ll definitely have special happy hour pricing for the St Bernardus stuff. The lineup:

    St Bernardus 6 and 8 (dubbels)
    12 (Quadrupel)
    Oak-Aged 12 (Newly Released as of June 1!)


    St Bernardus Extra 4 (Belgian Pale Ale, originally a recipe from St. Sixtus/Westvleteren Monastery).
    St Bernardus 12
    Kazematten Grotten Sante (cave-aged brown ale from Belgium)
    BTW, twitter is covered in beer articles and listing for next week: https://twitter.com/search?q=savor%20dc&src=typd


  • 28May

    A new underground cocktail bar, The Speak, opened last Wednesday in downtown DC. Located beneath the busy K Street corridor, The Speak welcomes DC-ers looking to wind down in a cozy yet cool atmosphere. Owner Seth McClelland makes his guests feel at home with a friendly staff and a classic-speakeasy meets neighborhood-bar feel. This 1,750 square-foot, 100-person bar brings you back in time to the 1920’s prohibition era with its carnival-lighted decor. While the bar area could undoubtedly get packed in this long, narrow space, keep walking and there is plenty of comfortable seating to sit back and relax at.

    The Speak offers refreshing craft cocktails and a rotating, seasonal list of beer and wine. The bartenders take their time preparing each drink with precision yet ease, and it is definitely worth the wait. Some notable classics include the Moscow Mule, which I highly recommend trying, and Negroni. The Moscow Mule’s minty, fresh taste is perfect for the start of summer. Their more unique cocktails include the Bobby Burns, Scofflaw, New York Sour and Old Cuban. Next time I want to try their specialty Aviation cocktail, which includes gin, Luxardo Maraschino liqueur, Creme Yvette and lemon juice. The prices are fairly standard for DC bars: $11 cocktails, $8 vodka shots and $5 beers. Visit The Speak at 1413 K St from 5pm to 2 am Tuesdays through Thursdays, 5pm to 3am on Fridays, and from 10pm to 3am on Saturdays.

    Images courtesy of Joy Asico.


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  • 26May

    The penthouse pool and lounge at U Street, located above VIDA fitness, celebrated its grand opening last Friday evening. The spacious rooftop features a bar and pool area surrounded by cabanas, day beds and other comfortable poolside furniture. Enjoy tasty margaritas, food designed by chef Spike Mendelsohn and an amazing view at this exclusive rooftop.

    Their standard margarita, the MargaVIDA, has silver tequila, freshly squeezed lime juice and house made sour, with an added bonus for sweetness: fresh orange juice. If you like your margaritas a bit sour and a bit sweet, go for this classic drink with a twist. You can’t go wrong. The drinks menu also includes cocktails, wine and beer. For cocktails, choose from summertime citrus drinks or old school cocktails featuring new school mixology. Being a whiskey sour fan, I’d go back and try their Whiskey Sour Smash, an old-school rye whiskey drink with the added freshness of mint, lime juice and orange wedges. If you’re hungry, I recommend the Watermelon Feta Salad. As their other selections seem to be, this salad’s light and refreshing taste is perfect for the hot weather. More poolside options on their health-conscious menu include seafood dishes, sandwiches, other salad flavors and dips. I personally love that ceviche is on their menu. With a relaxed atmosphere and good food and drinks, VIDA penthouse is a great way to escape from the busy streets of DC and soak up the sun.

    Check out their website to become a member and experience this hot spot.


  • 20May

    When it comes to living with allergies, there can be nothing more frustrating then trying to navigate the candy world. During Halloween, school or birthday parties, trying to read the ingredients on a candy package can feel like playing a game of Russian Roulette. But there is an easy answer that will not feel like a sacrifice.

    I would describe Sun Cups as an allergy friendly Reese’s cup. However, they even beat out the Reese’s cup by coming in FAR more fun flavor combos. Made with chocolate and a roasted sunflower seed butter they mix in a number of additional flavors ranging from caramel to mint chocolate. The result? A tasty nut-free, gluten-free treat for everyone! Some are even dairy, egg, soy and corn free as well. So load them in your purse or send them in to keep in your kid’s classroom and next time there’s a questionable allergy scenario there’s an easy answer that will still end in a smile.

    Flavor Offerings: Milk Chocolate, Milk Chocolate Caramel, Dark Chocolate Mint, Dark Chocolate

    Go to http://suncups.com/ for more information and to find selling locations near you.


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  • 18May

    Congratulations to Dimitri Moshovitis of Cava Mezze who won 3 awards (Best in Show, People’s Choice, and Best Latin) at the DC Lamb Jam last night! His dish was a lamb shoulder half smoke with mustard tzatziki on a brioche bun. It was fun being a judge at this event!


  • 18May

    CIRCA at DuPont has unveiled its new spring menu and barrel aged cocktails, and they’re definitely worth a try. The food and drink options are perfect for DCers looking for a light, refreshing meal. I’ve been to CIRCA a few times, but only for drinks, so I was pleasantly surprised and impressed at the quality of their food items as well.

    CIRCA’s cocktails, inspired by the new age juice cleanse frenzy, are some of the most unique cocktails I’ve tried. And, to top it off, they have fun names. It may seem off-putting when your cocktail arrives and it’s green, like the Matcha Matcha Man and Kale’n Me Softly are, but at CIRCA, that’s a good sign. The Matcha Matcha Man is a green tea based gin cocktail, and the Kale’n Me Softly is ideal for the growing kale lover scene. The Cure-All, a clear-white vodka drink, is mixed well with coconut water. My favorite new cocktail of theirs, the District Tea Party, features a chamomile infused gin. I wouldn’t have thought of putting chamomile tea and alcohol together in one drink, but CIRCA does it right, with the perfect touch of sweetness.

    Now, onto the food. I tried the quinoa salad and the panzanella salad first, and of the two, the latter stood out to me the most. Kale and arugula based, the soft brioche bread pieces and buttermilk drizzle on top make this a heartier salad than the quinoa one. It also has cucumbers, red onions, fresh mozzarella, and marinated tomatoes, all mixed with a sherry vinaigrette dressing. Meanwhile, CIRCA’s brick chicken is made exactly as it sounds it is, under a brick. I had never heard of this process before, but the way they get that crisp, golden brown skin and moist, tender meat is by searing a split chicken under a brick. This dish is paired well with a potato salad and grilled broccolini, all on top of a lemon herb jus. Next are my two favorite new dishes. The seared scallops dish features a rich wild mushroom and goat cheese risotto base with scallops on top, made to perfection. Executive chef R.L. Boyd’s special, the steamed Alaskan halibut, has a cilantro-masa topping, black beans, chipotle cream, and shaved radish. The fish is melt-in-your-mouth, soft, buttery, and to die for. This halibut dish made my night.

    Make sure to check out CIRCA at DuPont’s new selections. Dine inside or outside at this bustling restaurant and bar, a location ideal for springtime.

    -SDM (Samantha)

    Circa on Urbanspoon


  • 17May

    Wonderful French Master Butcher, Marc Pauvert from Spring House Farm in Lovettsville, VA Working on a Whole Lamb!

    Last chance to buy tickets for tonight for DC’s Lamb Jam.


  • 16May

    Wonderful food industry people who create extremely tasty products:



  • 15May


    Dessert For Two, a cookbook by Christina Lane, is such a wonderful and charming creation. This book is perfect for anyone who has a sweet tooth or loves someone who has a sweet tooth. The recipes in this book are mouthwatering cookies, puddings, miniature pies, tarts, cakes, popscicles, snacks and candies. The photography in the book is stunning and the writing has a great conversational feel. The recipes are deliciously evil but through Lane’s hard work of scaling down recipes, the risk of “accidentally” eating a dozen cookies disappears. As someone who struggles with poor willpower around sugar, I appreciate this. I also appreciate that Lane makes suggestions about bakeware (like getting adorable six inch pie tins and miniature loaf pans), but has alternative solutions if you find yourself living with a small kitchen that lacks miniature bakeware. I love the idea (as pictured on the cover of the book) of baking a miniature pie using a mason jar band as a pie tin.

    I tested three recipes. The first was a biscuit bread pudding with whiskey sauce. My husband is a bread pudding freak and he said that it was the best that he’s ever had. I’m not as passionate about bread pudding as he is, but this is the recipe that turned me into a bread pudding person. It is very easy to make  and you can use day old biscuits, which you can either make yourself or buy pre-made. I used refrigerated biscuit dough and made biscuits from that and it turned out beautifully.  It is sweet and rich and the recipe really makes enough for three generous servings. It is a gooey, sweet and decadent dish. Because it does not have eggs, the sauce is clear and is easier and faster to make than a creme anglaise.

    I also made the Pumpkin cupcakes with bourbon buttercream frosting. I got six cupcakes out of the batter and frosting rather than the four listed in the book. The cake itself is really good, and is moist with an interesting blend of spices. It is subtly sweet and spicy; I’d totally eat the cupcakes un-iced as a muffin. The buttercream frosting is very sweet, but it balances very well with the cake. These cupcakes were so delicious.

    Last but not least, I made the Salted Butterscotch Pudding Pops. I made them with Nielsen-Massey vanilla extract, which is my new favorite baking product.  This recipe makes amazing pudding that you can then turn into popsicles, or just eat as pudding. The recipe made enough for over four popsicles, and I had a mold for four popsicles, so I ate the extra pudding while it was still warm (it was really good). The popsicles were also quite tasty. My husband gave his seal of approval on the pops as well. This recipe is quick and easy, and makes a great summer treat.

    -JHC (Jennifer)

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