• 17May

    Foodie Happenings This Weekend.

    Pic From Taste of Arlington's Website.

    This is a good weekends for DCFüdies.

    Friday:

    Chef Spike Mendelsohn’s new kosher deli truck, Sixth and Rye, will be at Sixth and I for lunch.

    Saturday:

    Fojol Brothers will be present at DC Craft Mafia’s Spring-Thing (a craft show).  Wholefoods will be giving away free bananas.

    Fiesta Asia (Sixth Annual National Asian Heritage Festival) will have a variety of Asian food.

    Biagio’s Sample day is this weekend too, which means free chocolate and wine tastings.  There are two other wine tastings within a block at the same time, A.M. Wineshop (which only carries French wines), and Ansonia (which also has prepared foods).  De Vinos might have tastings as well.

    Clyde’s of Columbia’s Inaugural Craft Beer Tasting & Festival, 1:00 – 8:00 pm, outdoors by the lake.

    Sunday:

    Taste of Arlington is nice because you get to try small plates of food from various local restaurants in one place.  I’ve been going for years, and covered it for local TV a few years ago.

    Sound Bites, a food and music festival that benefits DC Central Kitchen will be at the the 9:30 Club of Sunday between 5pm and 10pm.

    Israel Street Festival will be in Fairfax from noon till 5pm.  Isreali food will be available to purchase from Shaul’s Kosher Market.

    -JAY

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  • 17May

    The CupCake Ladi

    Tucked into a little shop along Lake Anne in Reston, Virginia, sits a hidden treasure of a cupcake shop, which has some of the most interesting, yet perfectly done, confectionary delights.  Nefertiti “The CupCake Ladi” runs the cupcakery, and has been baking for years, but did not open her storefront until February 11, 2011 (after a soft opening on February 5, 2011).  She has spent her life as a gourmet chef, and also baking treats and passing them out to people, just to brighten their day.  When she and her husband arrived in the area in June of 2005, they lived in a hotel, where she baked Italian cookies and confections, and would give them out to people.  “The CupCake Ladi” spent $25k working on promotions for someone else from 2006 until March of 2009, when she decided to start her own business.  As she says, “I wanted to bring smiles to people faces.  For me it is all about you. You’re happi, I smile from within.”

    She has baked petit fours and given them to tollbooth operators, baked cupcakes for her hairdressers and waiters, and would carry between 40 and 50 cupcakes around to give out, and was even known as “The CupCake Ladi” even before she opened the store.  Now that she has the store (located at 11412 W. Washington Plaza in Reston) and TheCupCakeLadi.com (where you can order and ship across the country), she continues to brighten the day of anyone she encounters.  On the day of our interview, we sat at a table outside of the shop, and passersby would stop and chat, asking how she was, and raving about the cupcakes they tried.

    When you purchase the cupcakes and other items from the shop, you are not only treating yourself, but are also helping a charity.  As a youth, she would hide candy in the hem of her Catholic School skirt, and bring it to school to share with the other children.  She watched her grandmother sponsor children in Africa and knew she wanted to help the world, too.  For this reason, “The CupCake Ladi” takes some of the earnings from each cupcake sold for different charities.  Twenty-five percent of the proceeds from her signature cupcake, “Nefertiti’s Zesti Kei-Lime CupCake (key lime zest and juice cakes filled with Kei-Lime Zesti Cream Cheese and topped with the cream cheese and graham cracker crumbs)” are donated to World Vision.  Thus far, she has been able to sponsor three children with the proceeds.  “The CupCake Ladi” donates 20% of the profits from “Jaimie’s Jimmi Jamboree (vanilla bean cake filled and layered with dark chocolate ganache)” to the French Bulldog Rescue Network and 20% of the profits from “Mint Chocolate Sandwich Treenie Cake (mint chocolate cake filled and topped with mint cookies and cream cheese and crushed mint chocolate sandwich cookies)” to The Friends of Randolph Pound.  She created “The ‘Courage’ CupCake” in honor of a German Shepherd named Courage who was found abused and rescued by The German Shepherd Rescue of Orange County.  Twenty percent of the proceeds from the “The ‘Courage’ CupCake” go to the rescue agency to rehabilitate dogs like Courage and help them find new owners who will love them as much as they deserve.  Other charities she donates to are the Middleburg Humane Foundation, Mautner Gala, Make-A-Wish Mid-Atlantic, GoodDogz.org, Courage for Kids, and Hope 4 Paws.

    Currently, “The CupCake Ladi” has 36 flavors (each named after a person), including “Nani Lucia’s Old Fashion Apple Pie Cake (apple spice cake filled with cinnamon apples, topped with Vanilla Bean Honey cream cheese, cinnamon sugar, and caramel drizzle)”, “This Ain’t Your Momma’s Peanut Butter & Jelli (vanilla bean and dark chocolate cake filled with strawberry puree, topped with Nani Lucia’s secret Peanut Butter Crème and strawberry puree)”, “Tommi Lovs Mi Mores Smores (milk chocolate cake filled and topped with marshmallow cream, milk chocolate, hot fudge, graham crackers, and dark chocolate)”, and “Boons Philli Pretzel Crust Sea-Salt Caramel (milk chocolate pretzel crust cakes filled and topped with sea salt caramel and toasted pecans)”, which is named after my dad.  Even Howard Bernstein, WUSA9 Meteorologist, has a cupcake named after him – “HB’s Bernstein’s Chocolate Enclave (devil’s food cake filled with chocolate ganache and topped with chocolate ganache and chocolate cream cheese).”  The cupcakes range in size from 1carat (bite-sized) to 3carat (normal sized) to 7carat (gigantor).  Each cupcake is filled, so they seem to weigh about two pounds apiece, are made from only certified-organic and all-natural ingredients (including 1% milk and other low-fat ingredients when available, so they are technically good for you), and are exceptionally priced.  “The CupCake Ladi” also bakes 97% organic cookies she calls “Organic Chocolate Decadence”, which are a mixture of flaxseed, oatmeal, cacao chocolate chunks, various nuts (almonds, peanuts, pistachios, or cashews), pretzels, white or pure chocolate vermicelli, chocolate covered raisins, chocolate cookie crumbs, and potato chips, and then drenched FOUR TIMES in milk and dark Belgian chocolate.  Consider this to be a super energy bar… a super delicious energy bar, which actually provides sustenance, and is DRENCHED FOUR TIMES IN CHOCOLATE.  Fun fact: she was approached to be on Cupcake Wars, but had to decline since her assistant had to head back overseas.

    Nefertiti “The CupCake Ladi” plans to expand the store in the near future, to include selling Illy Coffee, organic dog treats, and organic gelato in pistachio, vanilla, and three other flavors.  The expanded store will also have a commercial kitchen (currently, the cupcakes are baked off-site), will be designed using eco-friendly glass countertops and stainless steel, and will use energy-efficient appliances and practices as allowed.

    Even if you don’t live in Reston, the cupcakes and Organic Chocolate Decadence cookies are worth the trip.  The coffee and gelato will be, as well, and I’m sure your four-legged friend would love some of her organic dog treats.  “The CupCake Ladi” is truly one of the most interesting, genuine, and most kind people I’ve ever had the pleasure of meeting.  Her cupcakes provide multi-purpose happiness: your stomach is happy you’re eating, she is happy to see you happy, and charities benefit from the cupcake profits.  It’s win-win-win.

    -JDS

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  • 14May

    Biagio Fine Chocolate’s Next Sample Day will be Saturday, May 21.

    Who can say no to  free chocolate and specialty Iced Hot Chocolate?

    Biagio Fine Chocolate‘s next Sample Day will be Saturday, May 21, from 3pm-6pm.

    This month we will be tasting 12 fine chocolates and some specialty Iced Hot Chocolate.  Other specials await your palate.

    Complimentary – no R.S.V.P. needed. What is Sample Day? It is a monthly event that has been wildly successful with our customers. We will have over a dozen varieties of some of the world’s best chocolate available for tasting. Sample day is held in Studio B, the tasting room/gallery behind Biagio Fine Chocolate.

    Biagio Fine Chocolate and Studio B are located at:

    1904 18th St. NW, Washington, DC 20009

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  • 13May

    Lyon Hall’s Winemaker Dinner (Report)

    Filet mignon & smoked shortrib.

    I’ll admit it.  A truly terrible experience with a nasty bartender at Liberty Tavern when it was still relatively new made it less likely that I’d ever want to eat there.  Eventually, Liberty Tavern opened Northside Social and Lyon Hall. So, I figured it was time to give the restaurant group a chance again and I tried Lyon Hall (a while back when they had an event for food writers) and I’m a regular at Northside Social.

    But, I’m not a fan of food that I think is more upscale and pretty than good, and that is the impression I get from that restaurant group (except for the desserts). I had sampled one good dessert at Lyon Hall at that point, some sort of chocolate cheesecake hybrid. The baked goods at Northside are really good and in my opinion, and much better than the food. I would have even cut Northside some slack on the food and say they aren’t a restaurant but a wine bar (although I was not happy with the two wines I tried there) and a (very good) coffeehouse, but when an employee told me I couldn’t use my laptop upstairs , she told me “it’s a restaurant” and that they want to keep the “restaurant feel” upstairs.

    Dessert Tasting.

    So, is that the end of the Lyon Hall story? I certainly wasn’t putting it at the top of the list to return to.  But, Lyon hall then had a twitter contest for tickets to the following wine dinner and I won so gave the restaurant another shot:

    Winemaker Dinner: Chateau Rivalerie

    Lyon Hall is honored to host a winemaker dinner with Jerome Bonacorcie from Chateau Rivalerie in Blaye, Bordeaux. Together, we will taste ten vintages of Rivalerie’s signature red Bordeaux blend 1995-2005. All ten tastes will be paired with a small bite created by Chef Liam LaCivita. ($50 per person plus tax and gratuity.)

    I knew that they recently had farm dinners, one featuring pork, and one featuring strawberries, and was curious, and now had tickets, so CAF and I attended.

    Strawberry rhubarb almond cake with vanilla yogurt sorbet from the regular menu.

    There were 2 dishes per course, paired with two (red) wines from Bordeaux‘s Chateau Rivalerie. Both Rivalerie’s vintner (Jerome Bonacorcie) and distributer were present, the former of which walked us through the dinner with wonderful commentary about the vintages we were trying, including describing what the weather was like during the years in question, and how it affected the wine.  One of Jerome’s wines is the house red at Lyon Hall ($10 a glass).

    The menu (and vintages of the red Bordeaux pairings):

    • Scallop & foie gras (1996, 1997):  Scallop crudo/Bordeaux gelee/peppercorns & seared foie gras/poached rhubarb.  Seared seems to be the only way I like foie gras, so this dish worked for me.  The rhubarb was close to flavorless, so was the weak point of the dish.
    • Veal “carpaccio” & veal confit (1998, 1999): Foie Gras sabayon/olives/Bordeaux poached white asparagus & morel froth/ramps.  You already know how I feel about non-seared foie gras.  I didn’t taste the Bordeaux on the asparagus.  They had to not include the morels (since I’m allergic to mushrooms).  Still, a good dish.
    • Lamb chop & braised lamb shoulder (2000, 2001): Pistachio pistou/ash ripen chevre & roasted garlic chevre/favas.  My lamb chop was unfortunately cooked less than that of other diners, but the lamb shoulder was one of my two favorite things that evening and was paired (with wine) well.

    • Scallop & foie gras.

      Filet Mignon & smoked shortrib (2002, 2003):  Bordelaise sauce & gribiche/Spring vegetable salad.  This was my favorite plate (and wine pairing) of the evening, with the shortrib being my favorite component (and the lamb shoulder being the second).

    • Dessert Tasting (2004 & 2005 (with the desserts), 2006 (at end of meal)):   Blackberry napolean and soft chocolate ganache.  The chocolate ganache was smooth, rich, delicate, and had a deep chocolate flavor.   The Blackberry napolean was tasty and was peppery.  Both desserts were very good.

    CAF can’t eat chocolate, so when one of the cooks (who I happen to be friends with) came to see how we were doing at the end of the meal, found out about the allergy, and did a very sweet thing by giving us a strawberry rhubarb almond cake with vanilla yogurt sorbet (from the normal menu ($8)); that particular dessert had many components (including strawberry maracons) and was very good.

    Room for improvement (I’m sure this is all being taken care of since one of the chefs asked me for feedback):

    • Lamb chop and braised lamb shoulder.

      We checked in at front 10 minutes early, but they never came to get us when they started seating the group. We had to ask them if they were ready, so we were one of the lats tables seated.

    • When we checked back regarding being seated, one hostess was seating people upstairs, and the other was on the phone, so there was a further lag in seating.
    • There was lag between courses at certain points, and it as particularly bad at one point.
    • Due to food allergies there were a couple of people who asked for the exclusion of mushrooms (ok, one was me) and one who asked for the exclusion of nuts. They would have delivered the dishes that didn’t have mushrooms to the wrong couple (if that couple hadn’t have noticed) and they gave a dish with nuts (a pistachio pisto) to a woman with a nut allergy. Nut allergies are particularly dangerous, so this could have been a real problem.
    • There was a typo on the (event) menu and the desserts weren’t listed and described (as the other items were).

    The dinner was well-executed and well worth the $50 price tag, especially when you count all the wine pairings.  They do seem to excel at desserts (even on their regular menu) which shouldn’t be surprising since Northside Social (as I mentioned) also excels at desserts (baked goods).

    -JAY

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  • 12May

    Andres (Finally) Triumphs at James Beard Awards

    Jose Andres, on the left.

    The 2011 James Beard Foundation Awards held Monday, May 9th finally brought recognition to DC’s own Jose Andres, naming him Outstanding Chef for his most exclusive and creative D.C. endeavor, minibar, after three previous nominations in the same category.  That award, which last year went to celebrity chef and Top Chef host/producer/judge Tom Colicchio, capped the raucous and enthusiastic event.  And, in accepting his award, Andres did not disappoint.  Addressing the crowd as “People of America,” not only did he give thanks to lots of deserving people (including his mentor Ferran Adria, his wife Patricia – whom he forgot to thank in his 2003 acceptance speech for Best Chef: Mid Atlantic, and his staff), but he interspersed joy with seriousness, noting the power of food— asserting that it can end hunger and end obesity.

    This is a banner year for Andes.  He will also receive the Duke Zeibert Capital  Achievement Award at this year’s RAMMY awards—DC’s own version of the James Beard Awards run by the Restaurant Association of Metropolitan Washington to be held on Sunday, June 26; and the 60 minutes segment on Andres won Best Television Segment at the Beard Media Awards held on May 6.

    Yigit Pura's dessert.

    Other than Andres’ somewhat expected win, the event provided a number of surprises.  Rising Star Chef of the Year went to Gabriel Rucker of Portland Oregon’s Le Pigeon, the first such award for an Oregonian.  Rucker beat out NYC’s darling Cristina Tosi who helms David Chang’s Momofuku Milk Bar.  In the regional category, for Best Chef: New York City, underdog Gabrielle Hamilton of Prune Restaurant beat out heavy hitters Wylie Dufresne (wd-50), Michael White (Marea), Michael Anthony (Gramercy Tavern), and April Bloomfield (nominated for The Spotted Pig, but also touted for Breslin Bar and the new John Dory Oyster Bar).  In the Mid-Atlantic category (which previous winner Andres presented before his win), DC’s Johnny Monis (Komi), Cathal Armstrong (Restaurant Eve), and Peter Pastan (Obelisk) lost out to Philadelphia’s Michael Solomonov (Zahav).  And in Best Chef: Southwest,  Tyson Cole of Austin, TX (Uchi) grudgingly shared the award with Saipin Chutima of Las Vegas (Lotus of Siam) as the result of a tie.

    Other awards were less surprising.  Jean-Georges Vongerichten’s well-regarded ABC

    The crowd, including WD-50s Wyle Dufresne.

    Kitchen won Best New Restaurant; Outstanding Wine Service went to Belinda Chang of Danny Meyer’s the Modern; and Thomas Keller’s pricey Time Warner Center Per Se took the Outstanding Serviced Award.  New York’s beloved Danny Meyer, and his popular and highly regarded Eleven Madison Park, took home both Outstanding Restaurant and Outstanding Pastry Chef (for the lovely Angela Pinkerton).

    Once the awards were handed out, guests flowed out of Lincoln Center’s Avery Fisher Hall theater into the Awards Gala reception, featuring tastings from several of the nominees and winners, including three D.C. locals: Andres (who served as Gala Co-Chair along with Top Chef Masters alums Floyd Cardoz and Susan Feniger), Rasika’s Vikram Sunderam, and Michel Richard of Citronelle and Central. Guy Savoy’s Artichoke and Black Truffle Soup with Toasted Mushroom Brioche and Black Truffle Butter was the consensus favorite, although Top Chef: Just Desserts winner Yigit Pura’s chocolate concoction (ridiculously named Tonka Bean-Infused Chocolate Cremux with Organic Mulberry Compote, Floral Red Fruit Tea, and Chocolate Puffs) surely delighted chocoholics.

    Michel Richard's "eggstravagaza."

    After parties were plentiful.  Daniel Boulud’s newly opened French market Epicerie Boulud and his not yet opened (it opened the next day) Boulud Sud, which share a kitchen, propped the doors separating the two, and threw the whole place open for extensive apps and flowing drinks.  Eleven Madison Park, which last year was apparently “trashed” at the after party, hosted again, and again was the wildest place to be. Andres, who began the evening at Epicerie, left walking arm in arm down Broadway with White House Assistant Chef and Food Initiative Coordinator  Sam Kass, presumably towards the more refined after party at Per Se.  No word on whether he made it to the party hosted by the guys behind Best New Restaurant nominee Torrisi Italian Specialties and David Chang’s Momofuku team at the Jane Hotel.

    The entire list of winners can be found at http://jamesbeard.org/files/2011_JBF_Awards_Winners.pdf

    -Written by recurring Guest Blogger, Lisa Bornstein (LMB)

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  • 12May

    Top Chef Spike to Appear at Taste of Arlington

    In my inbox.  I covered the event a few years ago for local television and attend most years. Good event.

    -JAY

    —————————–

    ARLINGTON, VA — The 2011 Taste of Arlington heats up with the addition of local celebrity chef, Spike Mendelsohn’s appearance as a special guest at the Verizon booth. Mendelsohn, a Season Four and “Top Chef All-Stars” Chef’testant from the Emmy and James Beard Award-winning, No. 1 food show on cable, “Top Chef” is also known for his beloved Capitol Hill restaurants, Good Stuff Eatery and We the Pizza. Mendelsohn will be joining the Taste from 1 p.m. – 3 p.m. to sign autographs and take pictures with fans.

    Mendelsohn’s appearance is another highlight for Taste of Arlington, a local foodie favorite featuring dozens of Arlington’s favorite restaurants alongside live entertainment, children’s activities and–for the first time ever–a wide variety of craft brews.

    A limited amount of tickets are still available online at the reduced price of $20.00. Tickets can also be  purchased the day of the event for $25.00.

    This annual event is organized by the Ballston Partnership and is the largest single day event in Arlington. This year’s proceeds from Taste of Arlington will benefit the Virginia Hospital Center, Phoenix Houses of the Mid-Atlantic and also the Arlington Community Foundation.

    What: The 24th Annual Taste of Arlington – a lively street festival that celebrates community by bringing together a multitude of restaurants, local talent, arts and crafts, children’s activities and an average of 12,000 people from the greater Washington, DC area.
    Where: Wilson Boulevard in front of Ballston Common Mall

    Parking is available all day for $1 at the Ballston Public Parking Garage adjacent to the Ballston Common Mall

    METRO Ballston-MU station (Orange line).

    Bike valet service provided by Washington Area Bicyclist Association
    When/Who: Sunday, May 22th, 2011 noon to – 5 p.m.
    Top Chef Chef’testant Spike Mendelsohn appearing from 1 p.m.-3p.m.

    Participating Restaurants:
    Bayou Bakery
    BGR The Burger Joint
    Caribbean Breeze
    Chevys Fresh Mix
    EatBar
    First Down Sports Bar & Grill
    Front Page Arlington
    Holiday Inn
    Honest Tea
    Jaleo Crystal City
    Key Bridge Marriott
    La Tasca Restaurant
    Lebanese Taverna Restaurant
    Mad Rose Tavern
    P. Brennan’s Irish Pub and Restaurant
    P.F. Chang’s China Bistro
    Pinzimini Restaurant
    Ra-Ra Irish Pub
    Rock Bottom Brewery
    Rustico
    Sangam
    Sushi Rock
    Ted’s Montana Grill
    The Melting Pot
    Thirsty Bernie
    Toby’s Homemade Ice Cream
    Union Jack’s British Pub
    Velocity Five Sports Restaurant
    Willow
    Tickets: The event is free and open to the public, but tickets are required to taste.

    Advance Online Tickets: eight Tastes for $20
    Day of Event Tickets: eight Tastes for $25

    One food sample costs one Taste ticket
    Beer and wine cost two Taste tickets

    Tickets are on sale at:
    http://www.tasteofarlington.com/tickets.html
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  • 11May

    Ted’s Bulletin, Not Just For the Kids

    The Nutty Professor.

    A recent trip to Capitol Hill brought a friend and me to Ted’s Bulletin on Barrack’s Row. Overall, we could not decide whether the meals were created to accommodate palates of all ages or to create nostalgia in adult patrons.  However, the retro surroundings, complete with early jazz and Leave It To Beaver theme music playing in the background suggest the latter view.

    I had the special – a summer salad with seared to order tuna, banana peppers, cherry tomatoes, oranges, red onions and almonds.  The greens comprised mostly of crisp, sweet iceberg lettuce, which is not my favorite, but may appeal widely.  My companion opted for Ted’s breakfast anytime items and cornbread.  Her eggs were prepared well, and her cornbread, while surprisingly dense and moist was a bit too sweet for our tastes.  It might have been favored by the children we saw dragging their parents inside Ted’s.

    The highlight of the meal were our milkshakes – a White Russian and The Nutty Professor.  The White Russian is what you think it is and did not disappoint. My friend found the hazelnut flavored Nutty Professor with vanilla ice cream and Bailey’s to be reminiscent of buttered popcorn, in a good way. We were delighted to have a Happy Hour drink and an ice cream social treat in one glass.  There’s nothing childish about that.

    -CAF

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  • 10May

    Tysons Corner Farmers Market Launched.

    In my inbox.

    -JAY

    —————————

    Chef Thomas Elder Launches Tysons Corner Farmers Market

    Produce and Lifestyle Vendors Announced

    McLean, VA (May 10, 2011)— Härth, Tysons Corner’s hottest new restaurant, is proud to announce the launch of a new Lifestyle & Farmers Market every Saturday, 9:00 a.m. – 1:00 p.m. beginning May 14.  The market will be set up in the rear parking lot behind Hilton McLean Tysons Corner, rain or shine, through October 29.  Under the direction of Executive Chef Thomas Elder, and co-sponsored by INOVA and the McLean Chamber of Commerce, the market will showcase the region’s best and freshest produce, artisan food products, and local businesses focused on teaching guests how to incorporate farm fresh foods into home cooking.

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  • 10May

    Opening of the Authentic Neapolitan Pizzeria With Free Pizza on Monday, May 16th

    In my inbox.

    -JAY

    ——————————

    Pizzeria da Marco Announces the Opening of the

    Authentic Neapolitan Pizzeria With Free Pizza on Monday, May 16th

    Bethesda, MD, (May 10, 2011)— Partner/General Manager Alessandro Ferro is pleased to announce the May 16th opening of Pizzeria da Marco, a new neighborhood Neapolitan pizzeria at 8008 Woodmont Avenue in Bethesda.  Guests of the 5,000 square-foot, 130-seat restaurant can look forward to free pizza for those who dine on opening day from 5 PM to 10:30 PM, and a 50% discount on all pizza purchases from May 17-31. This special savings is limited to one pizza per customer, and only applies during this preview period during lunch and dinner service.  Pizzeria da Marco will be the first pizzeria in the Washington area to have a 4,500-pound handcrafted, SF Allestimenti brick oven, http://www.sfallestimenti.it/ created by Stefano Ferrera, which cooks pizzas in 60 seconds at a temperature of 900 degrees.

    Italian born Chef Dino Santonicola has been tapped to run the kitchen at Pizzeria da Marco.  Born and raised in the Naples, Santonicola began his career at age thirteen working at a neighborhood pizzeria.  Over the years he has worked in some of the top pizzerias throughout Naples including the renowned Fiorenzano Pizzeria and Brandi Pizzeria.  In 2004 Santonicola moved to Seattle, Washington to open Via Tribunali pizzeria. Then he left to start designing pizza kitchens for other Seattle pizzerias in 2008, including Ristorante Picolinos and Mamma Melina, before relocating to Washington, DC in October 2010 to join Pizzeria da Marco.

    Santonicola’s menu will focus on authentic, ingredient driven Neapolitan 12-inch pizzas and the pleasures of Mediterranean dining.  The double zero flour for a lighter crust, Buffalo mozzarella, and organic San Marzano tomatoes he will incorporate into his creations are all imported from Naples, Italy.  The Marco with tomato sauce, smoked Mozzarella, mushrooms and sausage and the Bianca of fresh Mozzarella, Gorgonzola ricotta, basil and baby arugula are two of his 12 pizzas specialties on the opening menu.

    He will also make calzones and offer seasonal salads, charcuterie, Italian cheeses and house-made gelato along with traditional Italian sweets such as Tiramisu and Budino al Caramello.  Prices range from $6.50 to $9 for salads, $11 to $14 for antipasti selections, $8.50 to $13 for signature pizzas and $6-$8 for desserts.

    The beverage program at Pizzeria da Marco will offer a selection of lesser known, great value Italian red, white and sparkling wines from various regions of the country.  Over 45 wines will be available by the bottle along with 12 wines by the glass.  Prices range from $6 to $12 for wines by the glass and $22 to $60 by the bottle.  Nine beers will also be available by the bottle and four on tap:  Peroni, Miller Lite, Bass Ale, Sam Adams Boston Lager.

    GTM Architects coordinated with Alessandro Ferro to transform the space into an Italian pizzeria.  Architectural details include exposed brick, iron chandeliers, mosaic tiles and the custom SF Allestimenti brick oven.  The restaurant’s color scheme reflects a palette from Tuscany with splashes of olive green, warm orange and crisp blue. Two semi-private dining rooms are available for private parties. One can seat up 12 guests and the larger room can accommodate 30. An outdoor patio will also be available during the spring and summer months (weather permitting) with seating for 26 guests.

    Pizza da Marco will only accept reservations for large private parties and the neighborhood has ample public parking options and is walking distance from the Bethesda Metro station. The hours of operations are as follows: Sunday thru Thursday from 11:30 AM to 10:30 PM; Friday and Saturday from 11:30 AM to 11:30 PM. For more information, please call (301) 654-6083 or visit the website at www.pizzeriadamarco.net.

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  • 09May

    The Taco Experiment Is This Sunday

    In my inbox.

    -JAY
    ——————–

    Brooklyn Brewery Presents
    The Food Experiments Continues Multi-City Tour with Stop in Washington D.C. with The Taco
    Experiment

    BROOKLYN, NY (April 11, 2011) – Brooklyn Brewery is bringing the Food Experiments, a highly successful series of amateur cook-offs launched in Brooklyn, on a multi-city tour that has debuted in Austin and New Orleans and continues on to Washington D.C. with “The Taco Experiment.” Over twenty home chefs will create delectable taco dishes for the chance to win cash, prizes, and a roundtrip ticket to New York City to compete in the Food Experiments All Stars Competition.  The Food Experiments stands out in New York City’s cook-off circuit for attracting the most committed, passionate, and daring competitors. The series is the brainchild of two of the most competitive cooks to grace the cook-off scene, Nick Suarez and Theo Peck. After continually facing each other on the winner’s podium, the once-rivals joined forces to create a cook-off that they would be excited to enter.

    With the sponsorship of Brooklyn Brewery, they are now bringing the fervor of the Food Experiments to cities across the nation. “We’ve had a blast working with Nick and Theo over the last couple of years. The Food Experiments embody the creative culinary spirit of our home borough and we’re excited to take this piece of Brooklyn on the road,” said Steve Hindy, Brooklyn Brewery President. The Food Experiments is currently seeking adventurous home chefs to enter the Taco Experiment. “I can’t wait to see what the contestants come up with,” said Theo Peck, co-founder of the Food Experiments. Along with the audience, a panel of judges from the D.C. food scene will taste all the entries and pick a favorite.

    In addition to culinary glory, winners will receive prizes from local sponsors, cash and/or a round-trip ticket to New York City to compete against winners of other Food Experiments. Not only do the Experiments offer an opportunity for unsung home chefs to gain recognition and appreciation from the masses, they bring together people who are passionate about
    food in a party-like atmosphere.

    WHAT: The D.C. Taco Experiment
    WHEN: Sunday May 15, 2011
    12:00 – 4 pm
    WHERE: Rock and Roll Hotel 1353 H St. NE Washington, DC 20002

    JUDGES: Lauren De Santis, Producer/Host, Capital Cooking
    Amy McKeever, Editor at Eater DC
    Mary Kong, Editor at Girlmeetsfood.com
    TICKETS: $10 in advance, $15 day of event
    Includes tasting samples and a beer from Brooklyn Brewery
    A portion of the proceeds will go to the Capital Area Food Bank
    Ticket link: http://www.ticketalternative.com/Events/13987.aspx

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