3 Malts and Hops

I attended a media tasting event given by Mad Fox Brewing Company in Falls Church, and walked away impressed.  The first good thing about going to Mad Fox:  the parking.  They have a FREE parking garage attached to the building, and the experience only gets better once you enter the establishment.  We were given a group tour and tasted a couple of exclusive beers while the owner, Bill Madden, explained the brewing process and how Mad Fox got its start.  In the main dining area, casks of beer age until maturation.  He told us that he began the practice out of necessity, but customers enjoyed the idea of sitting next to the aging brews.  Once in the distilling room, Bill shared information about the different types of malts and hops that go into flavoring a beer; for instance, malts can be pale, crystal, or chocolate.  Meanwhile we tasted his English Summer Ale and Russian Imperial Stout.  The English (which was being brewed for a beer competition in San Diego) was nicely balanced, had a medium head, and was cloudy and honey-colored in the glass.  The Russian – called

Caramel Bacon Donuts

Crazy Ivan – had a thin head, was clear and dark brown in the glass, and tasted faintly like molasses.  The finish on this big beer was toasty, and I found it to be extremely pleasing to drink.  Honestly, I’ll probably go back on Tuesday, February 7, when they tap the casks for the general public.

After the behind-the-scenes tour, we were escorted to our dining area.  The house-made Caramel Bacon Donuts (sic) awaited us in trios.  It was odd to receive dessert first, but that didn’t deter anyone from digging in.  Still warm, they had a great yeasty flavor.  If you’re the type of person who doesn’t like an ultra-sweet dessert, then I’d recommend these donuts.  The donuts themselves aren’t sweet – the caramel glaze handles that department, while the bacon covers those who like salty treats.  Shortly after we sat down, servers brought out glasses of the house-made Root Beer .  I’m generally not a fan of root beer, but I can honestly endorse Mad Fox’s version.  It was dark and clear, and it smelled delicious.  I would recommend it to go with any of the entrees for a workday lunch.

Buffalo Chicken Pizza

Next up were the appetizers.  Each arrived with a different dipping sauce attuned to the flavors and scents of the bite-sized food it accompanied.  First up – the Dutch Style Bitterballen.  At first glance, they appear to be fine-crumb hush puppies.  However, the little spheres contained delicious beef and vegetables flavored with a little curry powder.  The texture was soft, almost like biting into a ball of mashed potatoes, and I mean that in a good way.  The Bitterballen were served with a curry aioli that made them even more delicious.  If you’re craving Indian food, these little treats will satisfy the urge.  Frickles seem to be one of the many dishes served at Mad Fox that you’d be pressed to find elsewhere.  Battered and deep-fried pickle slices were piled into a metal serving basket with a silver cup of chipotle sauce.  The batter was slightly spicy, and the dipping sauce upped the ante for those who like it hot.  I’m not generally a fan of pickles, but these were so good that I have to recommend them.  Lastly, the Pretzel Bites came out.  They looked like any other pretzel pieces you may come across.  The difference?  Smoked salt sprinkled over them and the grainy mustard served with them.  The salt is

Dutch Style Bitterballen

subtle and quite frankly, if you weren’t paying attention you’d likely miss it.  The mustard sauce was very good and made in-house, and the pretzels had a great texture and taste.

The Kellerbier Kölsch was the first beer we were served, and it arrived with the appetizers.  An unfiltered beer, it was cloudy in the glass.  The faintly yellow beverage had a thin head and was hoppy.  Following the Kellerbier, two immense pizzas arrived.  The first appeared bright orange with a sprinkling of green.  The Buffalo Chicken pizza lived up to its name.  Topped with shredded buffalo chicken, onions, celery, cilantro, and bleu cheese, it tasted great.  If you’re a wings fan, I’d suggest ordering this pizza.  The second looked like a traditional Italian pizza with toppings distinct from the cheese.  It turned out to be the Balsamic Blues pizza.  Topped with figs,

Stuffed Meatloaf

caramelized onions, rosemary, bacon, and bleu cheese, it was generously drizzled with balsamic vinegar.  My mouth is watering just thinking about how amazing this pizza tasted.  I cannot recommend the Balsamic Blues highly enough—it was excellent.

Two huge platters of sliders arrived with glasses of Kölsch.  Clear and crisp, the beer was the filtered version of the Kellerbier.  It was just as hoppy as the first, but it had a cleaner finish.  It went extremely well with the two sliders.  The Mad Fox slider consisted of a thick and juicy burger, topped with oven-roasted tomatoes (delicious!), caramelized onions and some blend of cheese that melted and oozed down the sides.  It’s exactly the kind of burger that satisfies the carnivore inside (almost) all of us.  The Brisket slider tasted like a really good French Dip with barbecue sauce instead of au jus.  Thick slices of beef, pickles, barbecue sauce, and red onions were nestled in a hoagie-type of roll.  Either sandwich would be perfect for lunch, especially on the

Veg Wellington

weekend with a tall glass of Kölsch.

The staff brought out glasses of Saison, a platter of Virginia Pork Belly slices with little spoonbreads, and a platter piled high with Veg Wellington.  The Saison was light yellow in the glass, and just a bit cloudy.  It had a little bit of a biscuity flavor, which is probably due to the yeast content of the beer.  Personally, I liked it very much and would suggest ordering it with a comfort-food meal.  I was intrigued by the pork belly dish because I’d never had spoonbread at a restaurant before.  It tasted just as good as any homemade version I’ve ever had.  The pork belly melted in my mouth, and the taste of molasses and teriyaki went beautifully with the spoonbread.  It’s an easy recommendation for a delicious dinner entrée; however, Mad Fox places it with their appetizers.  The Veg Wellington was an interesting dish.  The stuffing included barley and a mix of onions, carrots, celery, and other vegetables – the flavor impressed me, which says something, considering it was a

Kolsch with Slider

vegetarian dish.  The flaky crust kept its shape, though the accompanying sautéed spinach and marinara sauce shared the platter.

A couple bowls of Shrimp and Grits made their way to the sidebar, along with two bowls of Garden Salad.  We were served glasses of the 80 Shilling Malt, which smelled faintly toasty and sweet.  Clear and medium brown in the glass, the beer had a thin head and tasted malty.  This was my second favorite beer overall and it complemented the shrimp dish very well.  The shrimp were tail-on, but otherwise the dish was very good.  It’s billed as Louisiana-style, and I’d have to agree.  The seasonings for the tomato base brought out the creaminess of the grits.  I would absolutely order this entrée for dinner.  The salad was comprised of arugula, romaine, carrot shreds, celery, spinach, and thin-sliced red onion.  What made the salad special was the dressing.  Chef

Defender American Pale Ale

Russel Cunningham shared with us that he reduces some of their beers, and the resulting liquid is used as a syrup in their dressings.  It’s definitely not an ingredient you’ll run into on a regular basis, so enjoy it on the salads you order at Mad Fox.  The Broad Street IPA made its way to the tables; the beer was light brown and slightly cloudy.  It had a medium head and had a regulated bite.  The hops dominate this beer, making it a good match for the heavier dishes.

Our last dish to taste ended up being the Stuffed Meatloaf and Mashed Potatoes, served with the Defender American Pale Ale.  This beer was my favorite overall.  It was complex, and nicely balanced between malt and hops.  Capped by a thick head, the clear yellow beer tasted sweeter than expected and finished with a bittersweet flavor.  The meatloaf was amazing, in short.  First of all, it’s wrapped in bacon.  Second, it’s stuffed with provolone and prosciutto.  The mashed potatoes were creamy and mixed with herbs, but not over-mashed.  A mix of vegetables, including Brussels sprouts, purple cabbage, and carrots comes with the dish, and the pan gravy was the perfect consistency.  If you try one dish while at Mad Fox, make it their Stuffed Meatloaf with a tall glass of Defender American Pale Ale.

-TKW

I attended the Capitol City Brewing Company’s tapping party on Wednesday, the 18^th.  After getting over the shock of finding a parking space almost immediately –no easy task if you’re familiar with the Shirlingon Village area—I made my way inside the high-ceilinged brewery.  The brewing operation sits right in the center of the restaurant, directly behind the bar.  The steel and brass shine, with nary a bit of dust to be found.  The décor appeared to be mostly wood in warm tones that made the dining areas seem warmer.  Of course, this could simply be my perception after walking in from the 34 degree air outdoors.

Two small kegs had been set up around the corner from hostess station, and Capitol City had two new casks of seasonal beers to taste.  I grabbed a small glass of each and tasted the Lil’ Black IPA first.  IPA means India Pale Ale, for those not acquainted with the term.  Capitol City intended to make a more drinkable version of their Black IPA, thus Lil’ Black was born.  Lil’ Black was a hazy bark-brown color in the glass with a thin head.  I detected a scent similar to a green berry, but not unpleasantly so.  The sharp bouquet primed my mouth for the taste.  Lil’ Black was very hoppy.  The clean and bitter flavor from the hops turned out to be the cause of the sharp scent.  The beer also had a hoppy finish; I image fans of their Black IPA would enjoy Lil’ Black, as would those who enjoy more hops than malt in their beer.

The second beer up for sampling was the Waffle Brown Ale.  The beer was a clear, dark brown in the glass with a thick and foamy head.  The bouquet reminded me of sun-warmed hay, and a subtle maple scent wafted underneath.  Waffle Brown was smooth going down and left a finish of very light maple in my mouth.  I enjoyed this beer immensely and would recommend it to anyone.  Capitol City quipped that it was like breakfast in a glass, and I have to agree.

The appetizers offered to go with the beers were simple, but tasty.  Capitol City’s famous mini turkey corn dogs were up for grabs, though their signature horseradish was mysteriously absent.  The corn dogs were delicious, and I never would have guessed they were made from turkey.  The tortilla chips set out were alright, but the pico de gallo that served as a salsa was made fresh in the restaurant.  I enjoyed it very much because the ingredients were in balance; frequently, I find that people seem to think that cilantro is the main ingredient.  Lastly, some small pirogues occupied the space next to the corn dogs.  Inside the slightly chewy crusts was whipped potato perfection with some kind of cheesy goodness.  They were not on the house menu, but I strongly to Capitol City that they add them immediately.  Yes, they were that good.

-TKW

Disclosure: From time to time, we are given free items, meals, or events.

Pic Courtesy of staceysnacksonline.com.

Five Best Spirits for Desserts

There’s something strangely satisfying about incorporating booze into your cooking, isn’t there? The sheer knowledge alone that there is beer or wine in your dish seems to almost make the utensils jump off the table and into your hands. Not only that, when you are talking about desserts, the combination is so tempting. It’s the course where the non-drinking parent manages to squeeze in some sorely needed hooch. The best part is that each one of the following spirits works as a great tipple right after.

Brandy
Candy and brandy make you dandy. So what could be dandier than a brandy dessert? One of the characteristics that seems to make good brandy a perfect fit for the last course is its flavorful, aged quality. The fruity floral life of “burned wine” can yield another layer of flavor.

Try Cherries Jubilee with a little Hennessy. I think you’ll find the brandied form of this fruit its truest and most delicious.

Grand Marnier
I’m cheating a little bit here since Grand Marnier is actually based off Cognac (ergo, brandy). What makes this liqueur very unique is that it is made with bitter orange essence which leaves that distinct flavor profile. Douse your dessert with “Gran Ma,” light it on fire, and watch the blue flames dance over all over such delicate dishes.

Have a taste of the Grand Marnier Soufflé. It’s an airy confection that goes a long way with this liqueur. Or, maybe make a Crêpe Suzette.

Bourbon
Bourbon has extracted character from charred wood barrels. The flavors elicited from the barrel often renders the spirit with cinnamon, vanilla, and caramel notes – perfect flavors for desserts. Moreover, because nearly every “bourbon” whiskey is made with anywhere from 51-80% corn, it can often have a sweeter and thicker quality.

I don’t know if anyone can be disappointed with a Derby Pie; particularly, there’s some good ole Kentucky Bourbon Whiskey from Maker’s Mark Distillery.

Pernod
Where there’s candy, there’s licorice. And while licorice doesn’t derive its flavor from pastis or absinthe, a distinct anise flavor in both is undeniable. In fact, one of my favorite associations with a well made Sazerac is the candy-ish quality that accompanies the spicy, nutty rye whiskey flavor.

Like ice cream? Add a dabble of Pernod into that custard for a Star Anise Ice Cream. Like toppings? Make a Pernod whip cream!

Amaretto
Most people don’t know that Amaretto is distilled from either an apricot or almond pit base. The result is a nutty liqueur and since almonds are already a topping of choice for many sweets, this liqueur is a perfect fit for a wide variety of desserts.

“Leave the gun. Take the cannoli.” Next time TNT is running that Godfather trilogy marathon, whip up some of these with a little Amaretto in them.

-By Guest Writer & Alcohol Writer/Bartender Anthony of Done Like Dundee Gone Like Ghandi.

Staflion Granites

On Tuesday evening, it was standing room only at the Grape Festival tasting event at Zaytinya in Northwest DC.  The Grape Festival aims to remove the grape from its relegated corner in fruit or chicken salads and the occasional sole Véronique, and thrust it into the entrée spotlight.  Personally, I have never done much with grapes beyond eating them straight off the vine in the bag.  However, Zaytinya’s Chef José Andrés, Chef Michael Costa, and the rest of the team aspire to turn the grape into an ingredient worthy of the dinner plate.  Each of the seven courses served made use of the tiny fruit in exciting and delicious ways.

Kavouras Me Agourido

Upon arrival, a host walked me to the Blue Room, which had no tables.  A handful of very large glass containers of what appeared to be olive oil provided a balance to the minimalist décor.  A waitress proffered a tray holding angular cocktail glasses filled with a bright purple drink.  The name of the cocktail was Bacchanalia, and tasted very much like icy, spiked grape juice.  I mean that in a good way; it was really rather grape-tasting, not an artificially-flavored concoction.  The drink contained Balcones Rumble, lemon juice, house-made grape syrup, and a dash of Peychaud’s bitters.  The tart taste complimented the richness in some of the courses being served.

Gariddes Me Ouzo

A couple waiters came through the crowd of about fifty or so, bearing trays with dolmades.  They looked traditional on the outside, but a mixture of butternut squash, rice, pine nuts, and tarragon filled the inside.  A lemon yogurt sauce had been drizzled over the plate, and the dolmades placed on top, finished with a little fleur de sel.  Served warm, the grape-leaf appetizer was delicious.  For those of us used to eating our dolmades cold, it’s a pleasant change.

The trays that came around next contained Roka Salata.  A small skewer

Lamb Chops Agourides

held a couple of baby arugula leaves, a cube of house-made sheep’s-milk myzithra cheese rolled in chopped almonds, a thin slices of radish, and a split grape dusted with sumac.  The cheese was very creamy, and the sumac was something new for me.  I enjoyed the pungent flavor contrasted with the sweetness of the grape.  I would recommend the Roka Salata as a side salad to any entrée at Zaytinya because the flavors are amazing.

Wait staff bearing trays with wide, brushed-finish spoons made their way through the crowd soon after the skewer salads.  Mounds of

Roka Salata

crab salad filled the spoons; served chilled, the salad mixed crunchy and soft textures with a bit of grape broth in the bottom.  I detected crisp apple pieces and chopped fresh grapes, as well as the tang of yogurt in the mixture.  The official name of this dish is Kavouras Me Agourido, and I would recommend it as a lunch entrée, perhaps with the Roka Salata.

After the crab salad, a few trays came through with a shrimp dish, but I missed out.  Luckily, the wait staff made their way through the crowd again, and I was able to partake in a delicious bite of

Butternut Squash Dolmades

heaven.  A single shrimp nestled with a piece of grape, a piece of green olive, and was sprinkled with dill.  It tasted buttery, salty, and a little sweet and was served warm—not to mention, it had been marinated in ouzo.  However, the ouzo did not overpower the dish.  The proper name for this dish is Garides Me Ouzo, and the Bacchanalia cocktail complimented the rich flavor very well.

Following the shrimp, the wait staff brought around trays of what appeared to be pieces of sushi drizzled with a little olive oil.  The

Barbounia Tilihita Se Klimatofila

little rounds were warm though, and turned out to be red mullet, wrapped in grape leaves and stuffed with sultanas and roasted garlic.  Quite frankly, the sultanas and garlic were overwhelmed by the fish.  I suspect that in entrée-sized portions, the fish would be balanced by the other flavors.  The red mullet tasted very fresh, and was grilled perfectly.  The official name for this dish is Barbounia Tilihita Se Klimatofila.

Following the red mullet, trays with tiny bone-in lamb chops came through the crowd.  The meat was juicy and tender; small mushrooms and chopped grapes rested on top of each tiny chop, and a white wine reduction had been trickled over each.  The mushrooms were a variety I had never heard of—honey cap—and truthfully, they tasted similar to a portabello.  Of course, it’s possible that the lamb was so delicious that it took center stage in my mouth.  The proper name for this dish is Lamb Chops Agourides, and I highly recommend it; the Bacchanalia cocktail seemed just the right drink for the lamb chops.

The last tray to come around contained desserts in a shot glass.  Served chilled, the glass held what tasted like a mousse topped by a granita.  I was half right.  An orange blossom yogurt cream had been piped into the bottom of the glass, and it was topped by a grape granita.  Fine diced grapes, candied orange peel, and a tiny mint leaf completed the dessert.  I must admit that the orange blossom flavor was overwhelmed by the strong-flavored grape granita.  The textures did contrast well with each other, and the creaminess of the yogurt complimented the tart in the granita.  The official name for this dessert is Stafylión Granites.

Between the trays of food, I ducked to the back of the room and hit up the wine-tasting table.  Zaytinya offered four different varieties consisting of a red, rosé, and two whites.  I began with the red, which was made from a Greek variety of grape, the Limnio.  The sommelier told me that Aristotle wrote about the Limnio, and the wine itself is still made in Greece.  The wine actually smelled a little buttery and had a very smooth, light-bodied taste.  It was served at room temperature, looked very clear in the glass, and had strawberry and jammy flavors.  The rose was made from Cinsault grapes and Lebanese in origin (described by the sommelier as “a microclimate between two snow-capped mountains”).  It looked clear in the glass, served very cold, and was faintly tart.  The taste was fruity and silky smooth, with the tartness balancing the sweeter fruit flavors.

The first white I tasted was made from a Greek grape, the Moschofilero, and was served very cold.  It was very clear in the glass, and it smelled fruity.  The wine tasted tart, light-bodied, and had a faint apricot flavor.  The second white I tasted was made from a Greek grape, the Bianco, which now grows in Sicily.  This wine smelled yeasty and was clear in the glass.  It tasted oaky, full-bodied, and lingered a little in my mouth.  I would highly recommend this second white to compliment any of the dishes I tasted at Zaytinya.

-TKW

The town of Vienna got exactly what it needed when Michael Amouri opened up his small coffee shop on Church St. in 2009. Amouri introduced a new sense of community to the small town that coffee giants like Starbucks can’t compete with.

Caffé Amouri’s major appeal is that it roasts it’s own coffee. The roaster is on display in the lobby and customers can watch the entire process, from raw beans to display on the shelves behind the counter. Along with the yellow roaster, the espresso machine stands out as one of the prominent highlights of the store.

The coffee blends themselves range from medium-bodied to very flavorful bold roasts and can be purchased by the pound. There is always a blend of coffee ready for immediate purchase or one can order any blend to be brewed by the cup. In addition to simply ordering coffee, customers can indulge in anything from lattes to cappuccinos, made with hand-tamped espresso, to smoothie-based drinks with spinach to a wide variety of teas, both iced and hot. The store stresses natural and organic ingredients and their pastries are not loaded with artificial preservatives.

For those who enjoy trivia, you can save 10 cents on your order by answering the trivia question of the day posted at the register.

The walls are lined with album covers of classic rock records from a variety of well-known rock albums, showing the owner’s love for music. The layout of the shop is very cozy, with no harsh lighting, and there is ambient music constantly playing. Mr. Amouri himself is almost always on the premises either making coffee, roasting batches of beans, or interacting with customers which contributes immensely to the overall intimacy of the coffee experience.

If you’re around town on a Saturday night, you can catch open mic night at the café hosted by the Tattooed Beachsluts, a local band. Ever since T.B.S. has begun to play open mic sets, the café’s popularity has grown significantly.

If you consider yourself to be an avid coffee drinker or someone who prefers a less corporate coffee environment, check out Café Amouri on Church St. in Vienna, right by the entrance to the W&OD trail.

-Guest Writer Matthew (MML)

Johnnie Walker Highball

I recently attended a Johnnie Walker tasting event, held at Againn in Northwest DC.  I invited a friend, Nikki, to go with me and we arrived just as the event was beginning.  About 20 people were seated at tables arranged in a hollow square, inside of which were two gentlemen in kilts.  Yes, Scottish kilts.  The two men spoke about Scotch and what to expect from the tasting.  A waiter came around and asked if we’d like a cocktail.  We were served a highball that contained Johnnie Walker Black Label, ginger ale, ginger syrup, and fresh lemon juice with a lemon slice garnish.  The drink was relatively strong, but refreshing and tasty.  At each place setting, an midnight blue oaktag booklet expounded on the benefits and quality of Johnnie Walker Blue Label.  Underneath the booklet, a printed out menu described our food pairings for the evening.

First Course: Spring Mix Salad

Johnnie Walker Green Label was the first whisky we tasted.  One of the kilted men, Peter Zimmerman, gave a short talk on the Green Label in the middle of the hollow square of tables.  He told the group that the whisky contained a blend of 15 single malts aged for 15 years in sherry barrels.  He added that we should expect a smoky finish, and suggested we add a few drops of water to the alcohol.  Peter later explained that the water breaks the surface tension of the drink, allowing for more flavor and scent.  I found the Green Label to be a bit sharp for my taste, but it went well with food selection.  The first course consisted of a fresh spring mix salad with cherry tomatoes and radish slices.  The salad had been tossed with a light vinaigrette.  Accompanying the salad, warmed baguette slices were served with butter.

Second Course: Pork Belly Entree

Following the first course, an intermediate basket of bread was served.  Unfortunately, I did not get the opportunity to ask what kind of bread it was, but it was heavenly.  The crust was thin and crisp, decorated with sesame seeds.  The inside was unbelievably soft and smelled deliciously yeasty.  Truthfully, I would go back to Againn for this bread alone.  It was really that good.

The next whisky up was Johnnie Walker Black Label.  The expectation for Black Label was a creamier, full-bodied taste with hints of black pepper.  We were told that the Scottish have a word for alcohols exhibiting this “meaty” quality: mortlach.  Peter described Black Label as his favorite everyday whisky.  The main course paired with the whisky was a pork dish.  It consisted of a creamy scoop of grits topped by tart pickled cabbage.  Around the island of grits, a light brown sauce was the perfect salty balance to the tartness of the cabbage.  Over the cabbage, three slices of braised pork belly were topped by a airy and crisp piece of crackling.  The pork belly was literally

Third Course: Sticky Toffee Pudding

fork-tender, and I’d never had a crackling that wasn’t overwhelmingly salty… until the one I had at Againn.  The delicious sesame-sprinkled bread was served with the meal, as well.  The entire entrée was well balanced in terms of flavors, and the Black Label was a very good pairing for it.

The dessert course was served next, and was accompanied by Johnnie Walker Gold Label.  The Gold Label was the tastiest of the whiskies and had a creamy texture in the mouth.  Undertones of honey and spices made it taste expensive and high-quality.  The dessert pairing was made up of a scoop of stout-flavored ice cream served over a sticky toffee pudding.  I was unimpressed by the ice cream, as it was a bit too icy for my taste and the stout flavor was too faint.  However, the sticky toffee pudding was amazing.  The pudding portion was perfectly steamed and spiced.  The sauce was delightfully buttery; overall, the dessert and Gold Label were the best pairing of the evening.

The last whisky we were served was the Johnnie Walker Blue Label.  The special aspect of the Blue Label comes from the blends from which it’s made.  Some of the whiskies in the blend are no longer available for purchase, and some are 30 years old or more.  In the blue booklet at our place settings, suggestions for engraving or inscribing the bottles as gifts for the holidays were on a couple of the pages.  The Blue Label was the smoothest whisky we tasted that evening, but I still prefer the Gold Label for flavor.  The service at Againn was incredible; I would recommend it to anyone looking for a hearty and flavorful food and delicious bread.

-TKW

This past weekend Josephine re-opened its doors after a two-month makeover that updated the McPherson Square fixture with a sleek new interior. To mark the re-opening, the revamped nightclub hosted a VIP friends and family event to support the Global Fund to Fight AIDS, Tuberculosis and Malaria. The swanky event included a bevy of the hot and the hip with more than enough eye candy to go around, and it supported a good cause to boot.

The night featured the new line of Belvedere (RED) vodka, co-branded under Bono’s (RED) campaign. Many of the cocktails were tasty takes on the crimson theme – a cosmo and a vodka sunrise – and there was of course the classic dry martini, done Belvedere style. I have to say the drinks looked even better in the hands of the leggy models in skintight red dresses peppering the crowd (note to self: buy red dress!). The drinks were accompanied by hors d’oeuvres from Josephine’s sister restro/lounge Current Sushi.

I liked the sexy and elegant new interior – plush couches, illuminated bars, low lighting. The feel reflected the sleek, modern-mixed-with-the-classic feel that is found in many of the trendiest big city clubs these days. This isn’t surprising given that the Miami-based Mark Lehmkuhl lent his hand to the redesign. The renovation also includes an expansion on the old space; there was plenty of seating to be comfortable with enough room to break it down on the dance floor for those with the urge.

Overall, Josephine’s – a DC club standby since opening in 2008 – has upped its game. The place definitely deserves a spot among the best places around town. So, if you’re in the mood for a New York-style club/lounge, head to Josephine’s for your Saturday night fix. There is certainly enough room for a large party, so don’t be shy about bringing a crowd.

-YSS

This month, Zengo in Chinatown launched their new “Taste of Lima-Tokyo” menu.  This seasonal menu features interesting takes on Japanese and Peruvian foods, including a stand-out selection of mouth watering cocktails that make even the most temperate of personalities just a little bit tipsy.

I had the opportunity to sample the menu this past week.  The highlight of the evening clearly were the innovative cocktails, including a Spicy Passion Fruit Pisco Sour, Chicha morada mojito (twist on a traditional mojito that utilizes a surprisingly tasty purple corn juice), and a blood orange-chancaca whiskey sour (which adds unrefined sugar cane juice for an extra punch).

In fact, all of the drinks on this menu are excellent.  Many of the concoctions utilize Macchu Pisco brand’s impressive selection of pisco products.  Try their Nusta reserve pisco if you want a relatively easy to drink pisco straight up (though I have to admit, I prefer pisco in a mixed form).

Zengo’s Lima-Tokyo food menu also offers a surprising array of unique flavors that expertly integrates tradition Japanese and Peruvian ingredients.  Some of the dishes are a bit heavy-handed, allowing one strong flavor to overtake the dish (e.g., the Concha a lo macho is smothered with just a little too much cream or the Chupe de mariscos allows the brininess of the shellfish to overwhelm the otherwise delicate milk-dashi broth).

But other dishes hit just the right note – balancing flavors to a surprising end that is indicative of great fusion cuisine.  The Rainbow ceviche, featuring organic salmon, tuna, fluke, and Okinawan potatos is delicious and pairs perfectly with an after-work cocktail.   Another winner is the Oyacho chicken served with a quail egg and a creamy Peruvian queso fresco chili sauce.  It is one of the best chicken dishes I’ve tasted recently.

All in all, the Lima-Tokyo menu is worth the trip – make sure to have a cocktail and the ceviche while you’re there.

- Guest Writer Yasmine (YSS)

I like fake-fruit-flavored, nutrient-enhanced beverages, and I sit in front of a computer all day so I’m vitamin D deficient. So, when this drink advertising masses of said vitamin in each bottle appeared in the cafeteria of my office (because going outside to eat would take too long), it sounded like a great idea. I dropped my $2.89 (plus tax) on the counter, and went back to my computer.

Opening the neon green lid, my first sip made me do a double-take: “This is a well-developed product market! It can’t possibly taste like that!” So I took another swig. Yes, I sadly realized, it can. It tastes like lemon Tums, with an aftertaste slightly reminiscent of what I imagine ooze might be like.

I think the lesson here, to beverage makers, is this: if you’re going to jam a beverage with 1000IU of vitamin D, why nothing else? Because, really, if you’ve saturated your water-and-fructose concoction to the point where not even a bit of ascorbic acid or cyanocobalamin can dissolve, take the hint: you’ve overdone it.

I’ll stick to (free) water and pill-based supplements, thanks.

– MAW

I recently had the pleasure of attending a Johnnie Walker “House of Walker” tasting event at Constitution Hall. Upon entering we were greeted by “Walker Girls” very attractive young women in short black dresses and high heels, my roommate was quite a fan. We were ushered to iPad stations where we were asked to answer a few quick questions: “How many drinks have you had in the past week?,” “How much of it was Johnnie Walker?,” and “What types of drinks do you consume?” -standard demographic information. Once we finished this we were given golden coins which would be used to gain a free drink in the event hall.

We walked into the hall- black curtains lined the area separating it into a small lounge with couches and a few tables, a bar was set up in the back with a line and iPads showing a menu of three Johnnie Walker cocktails we could order (Red and Ginger, Black label old fashioned, and black on the rocks) my roommate and I both chose the Johnnie Walker Black Label Old Fashioned, which I was not a fan of. The drink was very smokey and sickly sweet. I asked for a little bit of ginger ale to be added to it- which helped immensely, and immediately made me wish I had gone for the Red and Ginger. We then ventured over to the food tables, one tray held fruit and cheese to be mixed with crackers and bread; the other held a vegetable tray including asparagus, potatoes, carrots and tomatoes and a standard ranch dressing. We munched on this for a bit and took in the rest of the area, a waiter eventually came around with a tray of miniature crab cakes which were delicious, but there was only one tray. We were encouraged to tweet about the event or check in on Facebook, and definitely to text our friends about how awesome it was, there was a projection screen set up with the live twitter feed showing all of the #johnnie tagged tweets, which was kind of neat. There was a photo booth set up where the Walker Women would take your picture in front of a backdrop and automatically upload it to Facebook for you. My main complaint about this was that seating and table space was very limited, it was interesting juggling my jacket, my drink and my plate all at the same time.

We were then invited to leave our cocktail and plates behind and move on to the next curtained area where cushioned benches were set up with place settings on long tables in front of them. Each place setting contained two glasses of Johnnie Walker Black, one glass of Red Label and a place for Gold and blue labels, as well as a glass of ice water and a small Johnnie Walker “Walking Man” lapel pin. In the middle of every four places there was also a carafe of water, Orangina, and ginger ale as well as a bowl of ice and tongs. We watched a video presentation on “The Man Who Walked Around the World” which was fast passed, beautifully shot and well put together and was a fantastic introduction to the history of the company. Our Whisky Master Jimmy then took his place at the center of the room; I’m fairly certain Jimmy is Neil Patrick Harris’ long lost brother, they both suit up well and have similar speech and mannerisms. He informed us that as a “Whisky master he gets in trouble at work for NOT drinking” and a little of his background. He told us that we would be using our Mr. Wizard chemistry set of mixology to have a one of a kind tasting experience.

We started with the black label taking a sip and then throwing out the flavors we were hit with, I got a very strong reminder of Mott’s Apple Juice with smokey campfire finishing notes. Compared to the others we tried Black label was the most “fruity” It was also very raw compared to the others, Black made my lips tingle and that delicious warmth to spread across my chest. After our first sip we were invited to put a few drops of water into the glass and see how that changed the taste which acts the same way decanting wine does. This opened up the flavor more and made the finishing notes broader.

Moving onto the Red label we were told that this blend was created to be universally mixable, in America the Red and Ginger is popular but in Europe the “Scottish Mimosa” (Orangina and Red Label) is a big hit. We were invited to mix our own of either of those two options and I chose to mix with Orangina with an ice cube and was immensely pleased. Red Label on its own is malty and spicy and in my tastes a bit more mild.

It was at this point that the walker girls made another appearance, carrying trays of frozen glasses of Gold Label. This Whisky was blended originally for the centennial of Johnnie Walker’s history. This is a celebratory whisky and is very complex. Alone this really wasn’t my favorite, but he intrigued me with the idea of pairing this with a dessert. Taking the Vodka out of the freezer and replacing it with this, having it with a bowl of fresh vanilla bean ice cream drizzled with caramel.

And then we were prepared for blue label, Johnnie Walker’s most exclusive whisky. 1 in 10,000 barrels will be selected as having the characteristics needed for blue label. Many of the distilleries used in this particular brand are from silent distilleries- ones that don’t brew anymore but that casks of their whiskey can still be found. The Johnnie Walker girls brought out small snifters of Blue Label, we sniffed it and took a sip. The mouth feel here was amazing we thought the chilled Gold Label was smooth. This was like butter and liquid velvet. My roommate’s immediate comment “I need to be rich enough to have this every day” I definitely learned that Blue Label is amazing, no “whiskey face” on that one, not even a hint. A delicious smooth blend from start to finish.

We left wearing our Walking Man pins quite pleased with the night. A wonderful presentation and a wonderful sampling of fine scotch.

-Guest Writer MKI (Missy)