Biagio Fine Chocolate‘s next Sample Day will be Saturday, August 20, from 3pm-6pm.
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
In my inbox.
-JAY
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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
In my inbox.
-JAY
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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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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
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In my inbox:
“Farm-to-Street Party: 55% Off Tickets for Local Food.
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!”
In my inbox.
-JAY
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~ Pacari Chocolate ~
Special Tasting on Monday
Please join us for this very special tasting event with Pacari Chocolate on Monday July 11, from 6:00 PM to 8:00 PM. It will be held at our store, in Studio B. Doors open at 5:30PM.
Santiago Peralta and Francisco Vivar will be bringing an array of chocolate bars and will be making a presentation on the details of each product. After the presentation you will be able to taste samples of all the bars presented.
Santiago Peralta has built his chocolate company based on socially and environmentally sustainable principles to ensure that their products support the well-being of the land and the community around it. Combining a passion for sustainable business and a commitment to preserving the native Arriba Nacional cacao, they developed Pacari Chocolate – the first single-origin organic chocolate made entirely in Ecuador.
Space is limited! Please email us to reserve your spot A.S.A.P.
events@capitalchocolate.com
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“You eat with your eyes first.” Six tips to mouthwatering food photography”
by Lynford Morton
Watch any cooking show, and you’ll hear the host repeat that line. This explains why your mouth waters when your food arrives at a restaurant. Taking photos of your meals before you dig in can be a great way to remember special meals enjoyed at home, events or vacations. Remember the amazing Salmon at Salt & Pepper Restaurant in Palisades? How about that gorgeous tea at Ping Pong Dim Sum in Chinatown? Preserve that memory on your camera
Here are six things to consider when photographing food:
1. You aren’t the photographer for Bobby Flay’s latest cookbook. They have oils and water that they spray on the food to keep it looking great for a long time. You don’t have to do all that. Have fun with it – especially if your photographing a meal you prepared yourself such as a holiday meal. If you’re eating out, keep the photography short and sweet, hopefully before the meal turns cold as ice.
2. If you’re going out to eat, consider your seating, or better yet, lighting. If you’re dining during the day, try to get a seat near a window for the natural light. Too bright and you’ll get shadows. Look for soft lighting. If your dining establishment is dark and you want to avoid blinding your fellow diners with a flash, you’ll need a higher ISO.
3. A tripod will help steady the camera for food close-ups, especially in low-light situations. Sometimes a small tabletop tripod can do the trick without taking up too much space.
4. Keep the presentation simple. Use the macro mode to get in close to the filet mignon. Consider other objects near the food. Clear away the water glasses, utensils and your BlackBerry from the scene. There’s nothing appetizing about a cell phone.
5. Don’t forget a few props. If you are photographing Asian food, a couple well-placed chopsticks can complete the presentation. How about a fork next to your dessert? Think about complementary foods to add to your display. For instance, a glass of milk can do wonders for a shot that only includes a plate of cookies.
6. Photograph from different angles. We all see and remember our food from about a 45-degree angle from the plate. Give your viewer different options, like parallel to the plate or directly above it. Look for the interesting textures.
Finally, put the camera down and enjoy your meal. It’s easy to get carried away with your photos, but let’s not forget the real reason the food is here.
Bon Appétit!
Lynford Morton is president and lead instructor of PhotoTour DC, which teaches photo workshops during walking tours around the picturesque locations of the area. PhotoTour DC will be hosting Fancy Food Photo Workshop & Coaching event July 12, where they teach techniques in styling, presenting, and photographing food. Find more info at www.fancyfoodphoto.com.
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In my inbox.
-JAY
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Dear Jason,
GET YOUR GROW ON with DC’s first Edible Urban Garden Tour hosted by Loulies.com, Friday, July 15th from 5-8PM.
Explore city spaces and residential gardens that will open their doors and gates for the public to see what growing good food in our own backyards, front yards, rooftops, and empty lots is all about. It’s a chance to ask questions, learn from and hear what inspires some of DC’s best gardeners.
The tour will start at the beautiful, plant-filled garden shop named Old City Green and stretch through the revitalized neighborhoods of Shaw, Bloomingdale and Ledroit Park. Plus, see for yourself and learn more about Common Good City Farm the community garden that Prince Charles recently toured as part of his inspiring Future of Food visit to DC. A map of tour locations will be distributed on the day of the event at Old City Green. The tour is self-guided and will cover several miles so a bike or a car is recommended.
By organizing this tour, we hope to support the “grow your own” movement and create a community event designed to be a resource for so many local residents interested in finding ways to grow their own food.
Suzanne and I have worked on Loulies for almost three years. What we have learned from our readers and beyond our circle of followers is that people are interested in and are looking for ways create a more “natural kitchen” especially in urban environments. For some this means buying organic, shopping the farmers market, or making it a habit to eat local or in-season by growing your own food. Even in an urban setting, you would be surprised by how much a little piece of land can produce – lots of luscious tomatoes, fragrant herbs, and figs or other fruit so ripe and juicy just off the tree. They are foods that are not just for growing on the farm. The Edible Urban Garden Tour is about getting ideas for, learning how to and being inspired to grow an urban garden. It gives people a chance to see, ask questions and learn from other gardeners in the area. It is also about getting some super local food in your diet, enjoying the simple pleasure that comes from growing your own, and seeing three urban neighborhoods in DC where the local food movement is at its best. There is no place better to find real food than from right next door to your own kitchen.
The following gardens will be part of the tour:
Old City Green – This beautiful corner garden shop will be our start and ending location and has a beehive to learn all about urban bee keeping.
Ed Bruske – Full front yard vegetable garden, composting pile and slow cook blogger.
Jeff Herron – Front garden patch and upper balcony with fruit trees, tomatoes, greens and herbs.
Mikaela Seligman – Front garden with raised beds designed and built by Mikaela and her husband that includes vegetables and a few medicinal varieties of herbs.
Eva Hambach – Petite city garden with rain barrel feature.
Common Good City Farm – Amazing urban food system that is designed to be a replicable model for other urban, community-based farms. Large variety of vegetables, many fruit trees, herbs and herb spiral and lots of greens. Learn about how they grow food, educate and help low-income community members meet their food needs.
Marion Street Garden – One of the sweetest gardens you will find in the city inspired by City Blossoms and grown by children.
DC Greenworks and Bread for the City – Amazing views from this sunny rooftop garden with raised-beds flowing with food. Just opened, this is the garden’s first season of growing.
Sidra Forman – Stunning container and backyard chef’s garden with an interesting variety of vegetables and beautiful flowers.
Temple Garden – A bit on the periphery, but worth a visit if you have time to see this beautiful community garden.
The tour will end at Old City Green with a community-potluck (bring a dish to share if you like), seasonal cocktail and viewing of the film A Community of Gardeners.
Tickets: To purchase tickets for this event, visit www.loulies.com. Tickets are $10 each, with a portion of the proceeds to support Eat Local First DC.
Please let me know if you are interested in learning more about the event or have questions. And, feel free to pass this on through your website!
Best, Bettina Stern, Loulies.com
In my Inbox. You have to be in the food industry to attend the show. Several DCFüd writers are covering the show.
-JAY
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D.C.-VA-MD Well Represented with 80 Exhibitors
Washington, D.C. (July 5, 2011) – Welcoming the 57th Summer Fancy Food Show with enthusiasm, 80 specialty food makers from across the Washington, D.C. metropolitan region will present their cookies, spice mixes, artisanal cheeses, meats and other innovative products at this major international culinary trade event.
The Summer Fancy Food Show is the largest marketplace for specialty foods and beverages in North America. It will take place July 10 – 12 at the Walter E. Washington Convention Center in Washington, D.C. The show moved to Washington from its long-time home at the Jacob K. Javits Convention Center in New York City due to ongoing construction. It will be held again in Washington in 2012.
The exhibit halls will be filled with 180,000 products from 2,400 exhibitors from across the U.S. and 80 countries and regions. More than 18,000 buyers are expected to attend, all looking for new products, ideas, and trends in specialty foods to present to consumers in the year to come.
The D.C. metro area’s inventive offerings will include Chesapeake Blue Crab Salsa from Randallstown, Md., Chocolate Coconut Curry Gelato from D.C., Tequila Lime Chocolates from Charlottesville, Va., and pasture-raised Berkshire Pork Bacon from Surry, Va.
Among the region’s exhibitors are:
* Dolci Gelati, Washington, D.C. – Gelato/Sorbet
* Route 11 Potato Chips, Mount Jackson, Va. – Potato Chips
* Fisher’s Popcorn, Ocean City, Md. – Popcorn
* Gifford’s Wholesale Ice Cream, Silver Spring, Md. – Ice Cream
* Dr. Lucy’s Cookies, Norfolk, Va. – Gluten-Free Cookies
* Hubbard Peanut Company, Inc., Sedley, Va. – Peanuts
* Gunther’s Gourmet, Richmond, Va. – Salsas and Marinades
* Monastery Bakery at Holy Cross Abbey, Berryville, Va. – Baked Goods
* Blue Crab Bay Co., Melfa, Va. – Hors d’oeurves & Appetizers
* Abuelita Mexican Foods, Manassas, Va. – Tortillas/Chips
* Silence Tea, Gaithersburg, Md. – Teas
* French Cheese Club, College Park, Md. – Cheeses
* Pasta Valente, Charlottesville, Va. – Dried Pastas
* Mayorga Coffee, Rockville, Md. – Coffee
* Divine Chocolate, Washington, D.C. – Chocolate Bars
* Red Rocker Candy, Troy, Va. – Handmade Toffees and Brittles
* S. Wallace Edwards & Sons, Surry, Va. – Farm-Raised Meats
* Mama Vida, Randallstown, Md. – Chutneys
* Montebello Kitchens, Gordonsville, Va. – Baking Mixes
* Chincoteague Seafood, Parsonsburg, Md. – Seafood/Soups
Additionally, D.C. metropolitan area companies made a strong showing as Silver Finalists in the 2011 sofi™ Awards for the outstanding specialty foods and beverages of the year. The awards, presented by the National Association for the Specialty Food Trade, Inc. (NASFT), owner of the Summer Fancy Food Show, are the top honor in the $70-billion specialty food industry. The Gold Winners will be announced at the show on July 11 at a red-carpet ceremony hosted by Celebrity Chef Cat Cora.
Regional sofi Silver Finalists are:
* La Pasta, Inc., Silver Spring, Md. – Marinara Sauce
* Todd’s Dirt Seasonings, Severna Park, Md.– Crabby Dirt
* Blue Bay Crab Co., Melfa, VA. – Sandbaggers™ Sea Salt & Cracked Pepper Peanuts
* Bone Doctors’ BBQ, Charlottesville, Va. – Bone Doctors’ BBQ Gift Pack
* Route 11 Potato Chips, Mount Jackson, Va. – Dill Pickle Potato Chips
“Metropolitan Washington and the Middle Atlantic region are strong markets for specialty foods,” says NASFT President Ann Daw. “Its vibrant food scene is adding a special dimension to our show, with great regional exhibitors at the show itself, and wonderful dining options for attendees to enjoy.”
Fancy Food Show Exhibitor News: www.specialtyfood.com/exhibitornews
sofi Awards Finalists: http://foodspring.com/sofiawards
Press Registration
The Summer Fancy Food Show is for members of the specialty food trade only. It is closed to the general public. Press registration is at www.fancyfoodshows.com/attend.
About the NASFT
The NASFT is a not-for-profit trade association established in 1952 to foster trade, commerce and interest in the specialty food industry. Today there are more than 2,700 members in the U.S. and abroad. The NASFT’s website for consumers, www.foodspring.com provides an insider’s look at specialty foods and the companies, entrepreneurs and artisans behind them. For information on the NASFT, go to www.specialtyfood.com. For information on the NASFT’s Fancy Food Shows, go to www.fancyfoodshows.com.
Click on this to see the details.
In my inbox.
-JAY
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“Below are the Belvedere Bloody Marys that have been entered into the competition:
CAVA
Belvedere Bloody Mary Vodka
Fresh Tomato Juice
Red Wine Vinegar
Salt/Pepper/Oregano
Lemon/Lime Juice
Bacon Wrapped Clam/Shrimp/Crazy Feta Stuffed Olive
ZEST
Belvedere Bloody Mary Vodka
Cucumber Juice
Cava Bloody Mary Mix
Simple Syrup
Lime Juice
Cava
Basil
24 Hour Tomato
BELGA CAFE
Belvedere Bloody Mary Vodka
Peppered Tomato Water
Celery Foam
Celery Salted Rim
ACQUA AL 2
Belvedere Bloody Mary Vodka
V – 8 Juice
Flaccheraira Juice
Horseradish
Worchestershire Sauce
Celery Salt
Olive
Cubed Buffalo Mozzarella
One Cherry Tomato
BULLFEATHERS
Belvedere Bloody Mary Vodka
Tomato Juice
Fresh Cucumbers
Fresh Green Peppers
Sriracha
Pickle Juice
Garnished with Olives and a Spicy Pickle
CAPTIOL LOUNGE
Belvedere Bloody Mary Vodka
Susie’s Homemade Mix
UGLY MUG
Belvedere Bloody Mary Vodka
Chris Glenn’s DRG Bloody Mary Mix
Garnished upon request.”
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