• 22Jul

    Celebrity Chef Marcus Samuelsson Serving Food for Free at Eastern Market Via Food Truck on July 29th

    In my inbox.

    -JAY

    —————————————

    The very first Macy’s Culinary Council Food Truck coming to Eastern Market in DC on July 29th.  Local celebrity Chef

    Marcus Samuelsson will be passing out one of his signature dishes, for FREE, and mingling with the crowd.  I would

    recommend arriving early, they have a limited amount of food which usually runs out in about 2 hours.

    The Macy’s Culinary Council Chefs will be popping up all over the country in the Macy’s Chef’s A-Go-Go Food Truck.  I think your readers should be the first to hear about this fun, family culinary engagement.

    It’s also for a good cause: 

    While the chef’s dishes are free, guests can support a good cause by donating to Feeding America ®, the nation’s largest domestic hunger relief organization. For every $1 donated, Feeding America can help provide seven meals to those in need on behalf of local food banks.

    Take a look at the Food Truck in Boston with Chef Ming Tsai http://bit.ly/oT5PrZ

    Here is the official pitch (more information)

    http://www.pitchengine.com/pitch/159517/

    WHEN:

    Friday, July 29th, 2011

    11AM-3PM

    WHERE:


    Eastern Market

    225 7th Street Southeast

    Washington D.C. 20003

    MENU:

    Marcus Samuelsson will prepare Cat Fish, Sweet Potato Fries and Fried Caper Slaw

    Permalink Filed under: Events, Food Trucks Tags: , , No Comments
  • 21Jul

    Italian Dupont Circle Cucina Doles out Complimentary Gelato on July 28 from 1-2 p.m.

    In my inbox.

    -JAY

    ——————————

    Italian Dupont Circle Cucina Doles out Complimentary Gelato on July 28 from 1-2 p.m. to Celebrate Launch of New Sidewalk Gelato Cart

    WASHINGTON, DC (July 20, 2011) – In Italy, it’s almost impossible not to run into a street vending gelato cart on every other corner. Bringing a true Italian experience to the lively streets of DC, Casa Nonna is opening a new street-side Gelato Cart, serving up handmade, creamy gelato with rotating flavors that change daily.

    Casa Nonna’s new Gelato Cart will serve up a roster of six creative rotating flavors, paired with some of Executive Chef Amy Brandwein‘s delicious handmade biscotti.

    The perfect treat for everyone from hungry tourists to busy, on-a-lunch-break executives, Casa Nonna’s sidewalk gelato cart will serve up icy sweets every day 12 pm – 6 pm.

    Seasonal, unique flavors may include Meyer Lemon, Stracciatella, Ricotta and Fig Vin Cotto Swirl  and the authentic Italian Nocciola. Customers can choose between one scoop ($3.75) or two ($4.75) and can even get their gelato in a waffle cone ($.50 extra) for a perfect on-the-go treat.

    Opening Day Celebration – Free Gelato on July 28th!

    Kicking off the Gelato Cart launch, Casa Nonna will serve up complimentary gelato on Thursday, July 28 from 1 – 2 p.m. to anyone who needs a welcome respite from the DC heat.

    Casa Nonna’s Gelato Cart will operate from July 28 until the weather turns cold.

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  • 21Jul

    Dinner at Mala Tang

    A few months ago, JAY wrote an article on the opening of a new Sichuan restaurant called Mala Tang, located in Arlington.  Upon his recommendation, I went there for dinner a couple weeks ago.  The restaurant validates parking, so feel free to use the parking garage if you drive in.  The inside of the restaurant consists of a U-shaped dining space with a central bar.  Mala Tang does have outdoor seating as well, but the hostess told me they weren’t doing hot pots outside on the night I visited.  I’m not sure if that meant they never do, or if some issue prevented it on the night in question.  About ¾ of the tables were full when I arrived, and it only got busier.

    After looking at the menu, I decided on chrysanthemum tea and a hot pot.  They offer two levels of spiciness for the broth: mala or mild, and I chose mala.  I’m a fan of spicy food, but I dislike having what feels like a nuclear reaction in my mouth.  Mala turned out to be the perfect choice.  The level of heat in the broth was exactly what I look for in a dish labeled as “spicy.”  A few chiles and pieces of scallions were floating on the broth when it arrived at the table.  A thin film of red chile oil washed over the spices.  With the hot pot came 1 small and 3 tiny bowls.  The small bowl contained house-made soy sauce, which tasted amazing all by itself.  The tiny bowls had slices of a miniature green hot chile, Chinese barbecue sauce, and spicy bean paste.  The server who brought my food told me to mix the contents of the tiny bowls with the soy sauce according to my preference.  After trying each, I added the barbecue sauce and bean paste to the small bowl.  The green chile proved a too hot for my taste.

    While I was busy customizing my soy sauce, the server was placing trays of food on the table.  I ordered chicken, bamboo shoots, button mushrooms, and house-made noodles to go with the hot pot.  I didn’t realize that rice came with the hot pot, hence the noodles.  All the food came thinly sliced and there was a ton of it.  Really, it was enough for three people.  The flavor the broth imparted on the food was spicy, but almost floral.  The soy sauce was less spicy, but with almost a garlicky taste.  Oddly enough, both went very well with my tea.  Bright yellow, it tasted delicately floral with a peppery note at the finish.  The selection of meats is fairly standard, but they also offer a variety of seafood.  The vegetable list encompasses familiar (potato) and strange (lotus root) choices.  If you visit Mala Tang, I have two suggestions: 1) bring someone to share the food and 2) try at least one vegetable that you’re not familiar with.

    -TKW

    Editor’s note (JAY):

    I’m hosting the September Food Blogger Happy Hour at Mala Tang on September 7th.

     

    Permalink Filed under: Restaurants Tags: , , No Comments
  • 20Jul

    Fancy Food Show Fever Swept DC Last Week

    The Dizzy Pig team.

    The Fancy Food Show was an amazing experience.  For three days, exhibitors displayed their products to brokers and buyers, while media (including several DCFüd writers) roamed around the show.  The show was moved here for this and next year because the Javitz Center in NYC is under construction. The Convention center was packed with vendors but cannot hold as many vendors as the Javitz Center.

    The enthusiasm was palpable and many of the products were very good.  There were many associated media events, most of which were hosted by countries (such as Chile, Italy, Austria, Korea, and France) that want to promote their exports and had large presences at the show.

    Some highlights:

    I attended two of Chile’s Fancy Food Show-related events; one was at Todd Gray’s Watershed and the other was at the residence of the

    Chilean Chef Pilar Rodriguez.

    Chilean ambassador. Chef Pilar Rodriguez’ food was phenomenal at both events, and it was nice to see that Todd Grey really respects her and her cooking.  Grey assisted her with shrimp preparation at the Watershed event.

    How about the drinks? I have always enjoyed Chilean wines, but the wines at these two events were spectacular.  Daniel Vitis’ Chilean Carica Fruit (a flavorful dessert papaya) was featured in an exceptional mixed drink that included pisco.  Daniel also exports a wild baby pear that is featured in a drink at Morton’s.  Daniel is a personable and innovative entrepreneur who realized that he could sell more papaya with a name change/branding.

    What was that delicious smokey peppery Chilean spice they used on seafood and other dishes? Merquén is a wonderful spice blend made with smoked hot peppers.  I got a hold of a few merquén samples and am passing them (in a bag full of spice samples) to DCFüd’s spice writer, Tiffany, so keep an eye out for her spice reviews.

    Duff Goldman of TVFN's Ace of Cakes.

    At the Ambassador’s event, I met many Chilean entrepreneurs who are exporting (or want to export) their products to the US.  So, keep an eye out for Chilean olive oils, juices (including carica), vegetable chips,  and berries.  You already know to keep an eye out for Chilean seafood and wines.

    Dizzy Pig is a new BBQ supply store in Manassas that sells their own line of grilling spice rubs, Green Egg Grills, and a good variety of the utensils, charcoal, wood, and sauces you need to enhance the grilling experience.  Chris Capell and his Dizzy Pig team has been competing in the competitive BBQ circuit since 2002.

    I attended the grilling class at their grand opening, so have tried ribs, chicken, pork loin, and frank steak cooked on Green Egg Grills with Dizzy Pig’s spice own rubs.  At the fancy food show, I got to try more samples of their food including pineapple cooked with their “Pineapple Head” spice rub.  I’m very impressed with Dizzy Pig’s rubs (and Chris’ grilling ability). I’ve passed several of their rubs (Jamaican, Dizzy Dust, Pineapple Head, and Tsunami Spin (an Asian-inspired blend)) to Tiffany to play with.

    Gianluigi and Anastasia Dellaccio of Dolci Gelato. Behind them is a large line for their gelato.

    Dolci Gelato had a pack of people in front of it at all time.  This local company was giving out cups of various gelato and sorbetto flavors.  The almond flavor was my favorite but other good flavors included chocolate, coffee, white chocolate, watermelon, and fig.   Gianluigi Dellaccio is a pastry chef who decided that he wanted to open a gelato business.  His wife Anastasia works with him and encourages customers to order flavors she wants him to make such as the banana stracietella (chocolate chip) so she can have some too.  They also make seasonal flavors, including egg nog, gingerbread, peppermint, and pumpkin pie (which is not made with processed pumpkin).  Gianluigi wants to open a chocolate shop in the near future.

    Jardine’s from Buda, Texas exhibited as well.  I had the pleasure of talking to Bobby McGee, The CEO of Jardine’s, and trying their salsas.  I am partial to their peach salsa (which isn’t too sweet or too peachy), habanaro salsa (which has a good kick to it), and Blazing Saddles habanero hot sauce (which is of course quite hot).  While I was at their booth an attendee with a Russian accent walked over and looked at the mounted cow’s head with huge (and wide) horns.  This was our conversation:

    Attendee: “Where did they find one with horns so big?”

    Harry Potter portrait composed of Jelly Belly jelly beans.

    Nodding towards Bobby, I said:  “They are from Texas.”

    The attendee then paused for a moment and said: “Ah…everything in Texas is bigger.”

    Teatulia and Numi both exhibited and the show; they are both companies that produce organic teas.  Teatulia grows their tea’s in Northern Bangladesh.  I enjoyed their Earl of Bengal (Earl Grey).  I was impressed with Numi’s White Rose (white tea & fragrant rose buds) and Toasted Rice (green tea), and am looking forward to trying their Golden Chai, Magnolia PU Erh, and Aged Earl Grey.

    Lake Champlain is a chocolate company with some great products. I’m partial to Grace Under Fire, which contains 54% dark chocolate, roasted pistachios, and red pepper.  Their truffles are very good as well, and the large rounded shapes and good amount of filling give them a good texture.

    I’m definitely looking forward to next year’s Fancy Food Show in DC.

    -JAY

    Permalink Filed under: Events, Products Tags: , , , , , , , 2 Comments
  • 19Jul

    FREE PAPA JOHN’S PIZZA!

    In my inbox.

    -JAY

    ———————-

    FREE pizza! That’s right – We said the magic words. And we really mean it!

    The Capitol Deal would like to give you a FREE large, one-topping pizza from Papa John’s – delivery included! There’s absolutely no cost to you. Zip. Zilch.

    Your local deal experts, The Capitol Deal delivers you savings of up to 90% on entertainment, salons, fashion, getaways & restaurants throughout the D.C. area. Whether you currently subscribe to The Capitol Deal’s daily offers or are a brand new member, EVERYONE is invited to take advantage of this unbeatable offer!

    Still looking for the catch? You won’t find one! Simply click the “GET FREE PIZZA” button to claim your delicious Papa John’s large one-topping, delivery included! Papa John’s: Better Ingredients. Better Pizza.

    Make sure your friends don’t miss out — Spread the word! The Capitol Deal features deals you won’t find ANYWHERE else: Don’t leave money (or free pizza!) on the table – click to claim NOW!

    Note: You will receive a promotion code via email on Friday, July 22 from The Capitol Deal in order to redeem your free pizza online at papajohns.com

    Restrictions
    - Free deal valid for one (1) large one-topping pizza only, tax and delivery charge included.
    - Limit one free pizza per household.
    - After completion of the deal, a promotional code will be sent to you via email on Friday, July 22. Must sign in or register at papajohns.com to redeem code. Online Promotion code for the free pizza must be used by 12/31/11. Your promo code is valid for use on papajohns.com only and can be used toward delivery or carry-out (cannot be used for call-in).
    - Extra toppings and additional food and drink items may be purchased with online order.
    - Valid at 111 D.C. area locations only.
    - Gratuity not included – Remember to tip your delivery person!
    - No cash value. Not valid with any other promotions.
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  • 17Jul

    The Dirt on DIRT

    At the Fancy Food Show, I sat down with Todd Courtney, the creator and namesake of Todd’s DIRT. Although this was the middle of a major food convention, his personality made me feel welcome and I could imagine we could have a great time at a Ravens’ tailgate party, sharing ideas while he watched ribs on a parking lot grill.

    Almost two decades ago, a friend of Todd’s father was known for his spice rubs. When Todd married, he asked for a jar of the rub as a gift. Todd was inspired to make his own rub, based on what he could identify in the taste of this family friend’s creation. Although the friend did not share the recipe, he did offer insight to Todd into the creation of his own.

    I got the impression, as Todd spoke with emotion about the perfecting of his original DIRT, that had the friend just handed him the recipe, it would have just moved from generation to generation without much outside notice. But, because the friend inspired Todd to perfect his own, it instilled a passion and pride for his own creation.

    You can taste the result of that pride and passion in the samples of chicken cooking at the front of his display area. Of course I had to try samples of all three versions of DIRT.

    The Original DIRT has a hearty taste. The flavors I found included oregano and garlic. These were not over-powering, but were the tastes my tongue enjoyed most. In the container, it looks a lot like a class three felony, and like Todd said, the name “Todd’s CINSAMILLION” made for too big a label. It also resembles grass clipping, so after using a few different names in trials, DIRT seemed to be the name that he and his customers kept coming back to.

    Crabby DIRT had the taste that another popular seafood spice puts together. However, Crabby DIRT adds flavor to the meat, and unlike its competitor does not become the dominate taste. Like its original counterpart, this spice looks like dirt. However, the color is that of sandy earth from my house on the Eastern Shore of Maryland. Unlike the Original DIRT, you will not get arrested on suspicion for carrying a jar of it, although just the smell of these spices in the jars is addicting. (Todd gave me several samples to return home with. I shared them with buddies who love to grill. As we sat around the table, playing cards, they each would take a moment to smell their samples, and the most common utterance was, “Mmmmm…” followed by, “I can’t wait to try this out.”)

    The third flavor is Bayou DIRT. I cannot talk about whether the spice looks like Louisiana swamp dirt, because I have never been there, but true to its name, it does look like a red clay-based dirt I have seen many places. This was my favorite taste on the chicken samples. I used to work at a famous restaurant chain as a waiter and happy hour cook and their food is good for the price, but I got the impression their idea of Cajun cooking was to cover chicken in paprika and cayenne pepper then burn it to a crisp. Todd’s Bayou Dirt is how I wish every Cajun food was spiced. It had a bit of kick, but the reward for handling the kick was a flavor that makes me hungry just thinking about it. Unlike my former employer restaurant, this creole taste first delivers flavor and finishes with the kick.

    The most prevalent ingredients in all three DIRTs are: sea salt, pepper, and oregano. Each develops its own distinct flavor from the additional ingredients.

    Todd Courtney did not just one day start making DIRT and had a ready market. He first bottled DIRT in 1993 and gave it away in labeled Mason jars as gifts for Christmas and weddings, as his father’s friend did before him. Word of mouth grew that his was the best stuff around to use. As it grew popular, the demand for making it grew.

    In 2009, while he worked as the finance manager for a local car dealer, he requested to have one weekend off per month that he dedicated to making DIRT. The dealership’s response was to choose…either cars or DIRT. As Todd put it, paraphrased, “Let’s see…sell cars, or follow my dream of becoming my own boss selling something I love,” and so the choice was fairly easy.

    That choice was not so easy financially. He gave up a sure paycheck in the middle of one of our toughest recessions in American history to start his own business. His wife who helps in the business has kept her full-time day job.

    But, I have a feeling his financial end will soon pay off big.  A year ago, Todd’s DIRT was on the shelves of 40 stores. Currently, it is on the shelves of 500 stores and he shared that a major grocery chain has agreed to display Todd’s DIRT in the spice aisle.

    Unlike his father’s friend, the recipe will not die with him. He plans on growing the business to build a future for his three teenage children, of which at least one will be directly involved in the company.

    -Guest Writer Sensei Miller (SEM)

    Permalink Filed under: Etc Tags: , No Comments
  • 17Jul

    Add Pink Pepperberries to These 5 Dishes

    Note from Editor (JAY):

    Please welcome Tiffany (TKW), our new spice writer.  Shes has written a bunch of articles so far; we are meeting up this week, so that I can give her a bunch of spices (many of which are from the Fancy Food Show) to review.
    ——————————————————

    Pink pepperberries fit into a category of spices that are constantly mistaken for something they are not. For instance, what many people get when they think they are buying cinnamon is actually ground cassia… but that’s another article. Pepperberries are not related to any of the varieties of peppercorns (Piper nigrum), though their appearance would have you think otherwise. The berries are the dried fruits of a tree native to South America (Schinus molle). They have a delicate heat with a beautiful floral and citrusy flavor. Additionally, the tiny berries are gorgeous in the jar or on the plate.

    I enjoy exploring new territory when it comes to spices. Cooking with the pepperberries was no exception. I discovered that I’d prefer to have a separate pepper mill for the spice instead of a mortar and pestle. The berries have a distinct taste from black peppercorns. Plus, the convenience of a mill is something I’m used to. The husks flake off and in liquids, they tend to float. Don’t let their errant ways deter you from using the spice. The color remains vibrant throughout cooking, and makes a striking presentation when the ground berries are sprinkled over any dish. I found five dishes that taste amazing after the addition of pink pepperberries:

    1. Tropical Fruit Salad — the floral notes accent mango and papaya well and the slight heat will be unexpected. Use about 1 teaspoon of the ground berries for every four servings. For presentation, top each individual serving with a little shredded mint and a turn or two of the pepperberry mill.

    2. Crusted Chicken — I recommend using basil or lemon to accent the flavor, perhaps in a sauce. Use 1 ½ teaspoons of the spice (coarsely ground) mixed in with your favorite breadcrumbs, and coat your chicken. Pan-fry for a little color and finish in the oven. The pink color looks fantastic on the plate, particularly with green sides like steamed broccoli or sauteed spinach.

    3. Garlic Mashed Potatoes — again the color of the spice really makes a difference. The flavor adds a little kick, and the garlic brings out the citrus flavor of the berries. Use about ½ teaspoon when serving four, and grind a little extra on top.

    4. Goat Cheese Spread — try mixing fresh oregano, ½ teaspoon of ground pink pepperberries, and chopped chives with your favorite brand of goat cheese. To make a pretty presentation, shape the spread into a rectangle and used cracked pepperberries to make an artistic S-curve on top.

    5. Tuna Salad Sandwich — I think this will be my new favorite dish for awhile. I used about 1 tablespoon of pepperberries, coarsely ground. The sandwich looked great and tasted even better.

    -TKW

    Permalink Filed under: Ingredients Tags: , , No Comments
  • 16Jul

    Tandoori Eggplant: Redux!

    Eggplants, by jayluker

    Eggplants, by Flickr user jayluker

    A few years ago I developed (OK, maybe that’s a stretch: I made up) my Tandoori eggplant bites as an easy go-to party dish. Unable to either leave well enough alone or to keep doing things in an easy way, recently I decided to update the dish. By which I mean: “I didn’t have the right ingredients handy and was too lazy to go to the store, but at least planned long enough in advance to make something complicated.”

    This time around, I used small regular purple eggplants (sliced into rounds and purged*), for starters, and I marinated and grilled them instead of a rub and roast.

    For the marinade, I used:

    • 12 tsp tandoori spice
    • 2 tsp Vegeta
    • 2 tbs olive oil
    • 1 tbs lemon juice
    • 1 tsp red wine vinegar
    • 2 tsp mirin

    I marinated the sliced eggplant about 6 hours, and then grilled. They turned out to be really tasty, and people at the party ate them up. In fact, I even used mine, with some hot sauce on top, as a last-minute veggie burger, which worked very well, and might be another variation to try (on purpose)!

    *Funny story: when I had sliced all my eggplants, I realized that I was out of table salt, so I purged them with sea salt I ground into powder with my coffee grinder and used a colander as a sieve. This, it turns out, is a thing that can be done. I don’t recommend it.

    - MAW

    Permalink Filed under: Ingredients, Recipes Tags: , , , No Comments
  • 15Jul

    Chinatown Coffee Company’s Summer Beer Fest

    In my inbox.

    -JAY

    ———–

    Chinatown Coffee Co. will host its “Summer Beer Fest” event in celebration of its summer menu of beer on Friday July 22nd from 5 p.m. to 9 p.m.  The event will feature $2 cans of the DC Brau Brewing Company’s Public Ale and a 25 percent discount on its featured summer beer list.
     
    DC Brau Brewing Company was founded in 2009, and is the first production brewery to be based in the District since 1956. Co-founders Brandon Skall and Jeff Hancock have extensive experience in the restaurant and brewing businesses, and have combined their shared knowledge to create a unique beer that DC can call its own.
     
    Other beers that will be featured in Chinatown Coffee Co.’s Summer Beer Fest include Victory’s Golden Monkey of Downingtown, Pa.; Bell’s Oberon Ale of Kalamazoo, Mich.; Great Lakes’ Eliot Ness of Cleveland, Ohio; and Anderson Valley’s Summer Solstice of Boonville, Calif.
     
    Assistant General Manager Josh Croston said, “DC Brau’s Public Ale is a great beer and is by far one of my favorites. The Public Ale is a smooth pale ale with a nice crispness from its abundance of hops. Chinatown Coffee Co. is always looking for local DC businesses to support and I know we are all very excited to offer DC Brau’s Public Ale to our customers at the Summer Beer Fest event.”
     
    Chinatown Coffee Co. is located at 475 H St., NW, on the corner of 5th and H St. For more information, please visit www.chinatowncoffee.com.

     

    Permalink Filed under: Drinks, Restaurants Tags: , 1 Comment
  • 15Jul

    Farm-to-Street Party is Saturday

    In my inbox.

    -JAY

    ——–

    Farm-to-Street Party: 55% Off Tickets for Local Food

    Description
    The District’s first-ever Farm-to-Street Party is happening this Saturday! Enjoy scrumptious dishes made with ingredients from local farms and local craft beer and wine. Engage with entrepreneurs, chefs and non-profit organizations who are making local food available in Washington D.C. Check out music from local artists, participate in a pie eating contest, cool off in a dunking booth, take part in children’s activities and more!And best of all, save big on the whole shebang with today’s deal: Get four (4) food tickets for the Farm-to-Street Party (a $33.62 value) for just $15!Saturday’s Farm-to-Street Party is part of Farm-to-Table Restaurant Week, a production of Think Local First DC. Happening between 13th and 14th on V St. NW, the event will include:

    • Beer Garden sponsored by Iron Horse featuring local breweries including Port City Brewery.
    • A variety of food vendors that source locally including Local 16, Ripple and Tabard Inn.
    • Family fun activities including a dunking booth and a pie eating contest sponsored by The Diner.
    • Live music all day from local artists including Rene Moffatt and Blue Transfer!

    Take the Eat Local First Pledge and come to this exciting event! With Farm-to-Street Party and today’s deal, eating local has never been more appetizing!

    Permalink Filed under: Events Tags: , , , No Comments
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