Bailey’s Pub & Grille in the Ballston Mall serves free food from a portable food station Wednesdays at 6pm. On one occasion, Ernesto was making pasta alfredo, while people specified their fixin’s. Another Wednesday, he was serving chicken enchiladas from the kitchen, although usually serves food that he makes in front of you.
Do give Ernesto a $1 or $2 tip, and maybe order a beer at the bar or at your table, but it is still a bargain.
And, yes, I know that night is bargain beer night at Rockbottom and half price burgers at Front Page, with free live entertainment at both venues. Well, get the free food first and then you can switch venues for some free live music.
Bailey’s Pub & Grille.
4238 Wilson Blvd
Arlington, VA 22203
The previous artices in the Arlington series can be found here, and the DC “nearly broke” article is here.
British high-end grocery chain Waitrose offers a list of the top 100 moments in food history. While definitely being a bit Anglo-centric, many of their selections would rank similarly here on this side of the pond. Hard to deny the staying power of sandwiches, farming and forks.
Couple of things caught my eye – I had no idea that an Iowan created the automatic bread slicer. I lived in that state for three years, yet they seem more proud of Tom Arnold from Ottumwa and John Wayne of Winterset than Otto Frederick Rohwedder of Davenport. Also, who knew that Piggly Wiggly was the first modern supermarket?
Patient and observant readers will note that this is a 99-item list. Apparently American students aren’t the only ones falling behind in math.
…Not ‘kvetch.’ That’s what I do about the cold weather, especially in the South, where such things should not occur. Ghivetch is a traditional Rumanian/Jewish vegetable stew which is a staple of my family’s cold-weather kitchen.
Pack with veggies and vitamins and goodness, it’s hard-core comfort food that isn’t even bad for you. How’s that for a treat? The basic recipe is below, but I love to mess around with it, adding bacon (of course), or even veal or duck if you’re feeling ambitious.
1 cup thinly sliced carrots
1 cup fresh sliced green beans
1 cup diced potato
1/2 cup sliced celery
2 diced medium tomatoes
1 small yellow squash, thin sliced
1 small zucchini, sliced thin
1/2 red onion, thin sliced
1/2 cauliflower head, chopped
1/2 cup julienned sweet pepper (or fresh paprika, if you have it)
1/2 cup thawed frozen peas
1 cup beef stock
1/3 cup olive oil
2 cloves garlic, crushed
1 bay leaf, crumbled
1/2 tsp savory
1/2 tsp tarragon
Boil your stock with the spices, and pour over veggies in a dutch oven. Bake at 350 for about an hour, or till done.
I like it over crusty bread, with a good pinot blanc.
Tony will talk about his book, “No Reservations” at Olsson’s Books & Records (202) 638-7610) at 418 Seventh St. NW today at noon.