• 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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  • 09May

    Chocolate for Change

    In my inbox.

    -JAY

    ——————————————–

    Chocolate for Change

    Chocolate for Change Cropped Chocolate for Change

    A tasty way to make a difference in
    the District

    Wednesday, May 18, 2011
    7:00pm
    Washington DCJCC (16th & Q Streets NW)

    Supporting EntryPointDC and the
    Morris Cafritz Center for Community Service

     

    A fabulous night of music, wine and delicious desserts! Mix & Mingle with young professionals and community service volunteers and have a fun night out to support a good cause.

    This first-ever event is a great way to support the newly built Morris Cafritz Center for Community Service (MCCCS) Hunger Action* kitchen, the year-round MCCCS volunteer opportunities, and the Washington DCJCC’s EntryPointDC (EPDC) young professionals program. Enjoy some sweet treats and make a difference at the same time!

    Buy a gift off of our registry and win: Over $300 valued bottle of La Grande Dame Champagne in an Emilio Pucci bag, $100 to Estadio, a $50 gift certificate to Biagio Fine Chocolates, 2 tickets to the Maccabeats and dinner on the town. A total value of over $500…THANK YOU!
    Dixie Liquor Biagio fine chocolate WJMF 2011 LOGO Maccabeats Etadio logo

    Show your support! Choose the best ticket level for you.

    Ticket Levels:

    • Chocolate Lover – $20 (admission only, not eligible for door prize)
    • Executive Pastry Chef – Buy $75 worth of gifts from the Hunger Action registry and receive free entrance into Chocolate for Change. Includes four entries into the door prize pool.

    Please contact either Sara Smith of EntryPointDC or Erica Steen of MCCCS if you have questions.

    Chocolate for Change slogan

     

    *Hunger Action is an MCCCS year-round cooking project. In partnership with DC Central Kitchen, MCCCS volunteers prepare over 20,000 servings of food for the homeless and hungry in DC. Through a generous donation we have put in new cabinets and counter tops. With your help we can replace well worn pots, pans and utensils.

    Date:
    Time: 7:00 PM – 10:00 PM

    If you’d like to attend this event you can purchase tickets online.

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  • 06May

    Café Saint-Ex’s 3rd Annual Memorial Day Chili Cook-Off Returns with 14th Street Chef Throwdown!

    In my inbox.

    -JAY

    —————————

    Café Saint-Ex‘s 3rd Annual Memorial Day Chili Cook-Off Returns with 14th Street Chef Throwdown

    Mid-City Community Street Festival Offers Chili from 14th Street’s Best Chefs, Flowing Brews, Live Bands and Kids Activities for Charity

    WHAT: 14th Street restaurants are all the rage – but which one of them makes the best chili? Café Saint-Ex is bringing back their annual Memorial Day Chili Cook-Off on Monday, May 30 from 11 a.m. to 5 p.m., this time gathering 14th Street’s best chefs for a Chili Smack Down competition. Closing down T Street for the community street festival, the afternoon will offer chili tastings from the best local chefs, flowing brews, live music and kids’ activities, all to raise money for the local Garrison Elementary School.

    Chefs will present unique chili recipes which will be judged by a panel of food journalists and bloggers  including Amanda McClements of Metrocurean (www.metrocurean.com) and Alejandra Owns of Borderstan (www.borderstan) and tasted by over 1,000 consumers. Prizes will be awarded in a number of categories including First Place, Second Place, Best Use of a Unique Ingredient and People’s Choice, which will be judged by those who attend the Smack Down. First place will be awarded $500 and second place will be awarded $200.

    The community event will also feature live music from local Washington, DC bands, flowing beer from an on-site Peroni truck, and a family-friendly interactive Kids Zone. All proceeds from the 14th Street Chili Smackdown will be donated to Garrison Elementary, and the public is invited to join the festivities and sample some of DC’s best chili while supporting the local community.

    WHO:

    ·         Café Saint-Ex

    ·         Bar Pilar

    ·         Garrison Elementary School

    WHEN: Monday, May 30, 2011

    11 a.m. – 5 p.m.

    WHERE: Café Saint-Ex (and along T Street)

    1847 14th Street, NW

    Washington, DC 20009

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  • 05May

    All Next Week: 5 Nights Of Birthday Fun At Rustico (Alexandria Location)

    In my inbox.  I believe that you can’t post actually prices of alcoholic drinks in VA, so I removed a prices.  I’ll double check if that is necessary.

    -JAY

    ———————

    Celebrating 5 Fine Years In Alexandria

    With 5 Days & Nights Of Fun In The Suds

    Festivities Begin Monday!

    Alexandria’s Rustico is turning 5 next week and to mark the occasion, we’re hosting 5 days and nights of fun in the suds and invite you to join us for the party all week long. The activities were designed with everyone in mind as a way of saying thanks to one and all – and to showcase the heart of what we’re all about – good people, honest food and great beer. Grab your friends and come out for some good cheer and good beer on Slaters Lane all week long, and on behalf of each and every one of us here, a hearty and heartfelt thank you for five amazing years.

    Monday, May 9 | 4 to 6 p.m.

    $5 Until 6 Pizza

    Let’s get this party started! Order any one of Steve’s pizzas on the menu for only $5. The catch? You’ve got to eat it here and you’ve gotta get in between 4 and 6. Better than a late lunch – an economically-sound reason to knock off early!

    Tuesday, May 10 | Beginning at 5 p.m.

    Original Bartender Reunion

    Greg Engert, Nahem Simon and a few other originals will all be behind the stick beginning at 5. This original squad will be pouring and pontificating on all things ale throughout the evening and every draft beer in the house will be available at a discount, all night long.

    Wednesday, May 11 | Beginning at 6 p.m.

    Big Glassware Giveaway With Red-Hot Local Brewers

    Rustico welcomes red-hot local beer makers DC Brau + Port City Brewing Company to pour a few of their fine ales and they’ll be handing out glass swag all night long. As most of you know by now, these things are pretty huge, so come early.

    Thursday, May 12 | 6 to 8 p.m.

    Outdoor BBQ Bash with Chef Steve Mannino

    Come sip in the sun as Steve smokes up Slaters Lane. This outdoor feast has all the classics from Beef Brisket to Deviled Eggs, Slaw and more for only $15 a plate. As a bonus, Buzz Bakery will be handing out cake to finish off the meal. While supplies last, naturally.

    Friday, May 13 | Beginning at 4 p.m.

    The Final Stretch

    Those crazy drink deals we typically offer only in the afternoon? Well, tonight they’re here, ready, willing and just waiting for you all night long.

    One last detail: If you’re local to our Ballston restaurant, please take note that all the festivities are happening in Alexandria and you’re welcome to accept this as an open invitation to stop on by the original!

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  • 04May

    (Chef) Sammy Davis Jr. Can Cook!

    Chef Sammy Davis Jr. making shrimp and grits.

    Last night, we attended Kidsave International’s “Best Main Dish in D.C.” Chef Competition.   Kidsave International is a great charity dedicated to finding families for older children forgotten in foster care and orphanages around the world.  K Street Kate and Lauren DeSantis were in attendance.

    My favorite dishes were Chef Sammy Davis Jr‘s shrimp & grits (with sausage), The Restaurant at Patowmack Farm‘s Doro Wot (Ayrshire Farm Chicken Breast in Berbere Spice Gravy with Boiled Farm Egg and Injera), and Evo Bistro‘s Crusted Pork Tenderloin with Butternut Squash Ravioli, Wild Mushrooms and Sage Cream.  I voted for Evo (after having them hold the mushrooms) because the raviolis were amazing.

    Dilmah Tea was present and I snagged some samples.  I’m drinking a satchel of their green tea with jasmine flowers right now. I’ve also tried the satchel of sweet almond black tea and the standard teabag of cinnamon green tea.  Dilmah Tea has a social mission, and their tea both tastes great and has twice the antioxidants of other teas.  From their website:

    “In the 1950s I set out to offer tea drinkers the finest tea on earth whilst ensuring a genuinely ethical brand. It took me nearly four decades to fulfill my mission, but in 1988 I launched my family tea – Dilmah – the first producer owned tea brand in the world, handpicked, perfected and packed at source and shipped within days to tea drinkers around the world. This ensures that Dilmah tea is the freshest, brimming with antioxidants.”

    -JAY

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  • 04May

    Todd Kliman And The Wild Vine.

    In my inbox.  BTW, Todd Kliman also has an event May 8th  at Politics and Prose.

    -JAY

    ——————–

    As part of its free Folger Fridays lecture series, Folger Shakespeare Library is excited to present Washingtonian columnist Todd Kliman, as he explores the history and mysteries of American wine. Kliman will discuss his recently published book The Wild Vine, which chronicles the history and characters of the oft-forgotten Norton grape.

     

    Todd Kliman, author of The Wild Vine

    Friday, May 20

    7:00pm

    FREE

    Folger Shakespeare Library

    201 E. Capitol Street, SE

    Washington, DC

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  • 03May

    My Recent Wine Adventures

    Fried green tomatoes at the Chesapeake Room.

    A couple of weeks ago, I attended Newton Vineyard’s Eco Chic Media Tour at (the relatively new) Chesapeake Room (501 8th Street Southeast) near Eastern Market. Michael Wisner was present; he is a contemporary American artist and designer of the new 2011 Newton Limited bottle chiller and an official partner of Newton Vineyards eco – conscious initiatives. I got to meet Chris Millard as well; he is the winemaker for Newton Vineyards. I’ve never had unfiltered wine before, and was expecting something like unfiltered grape juice (which is basically juice with pulp). No. there was no grit or pulp because wine sits longer and settles into sediment that does not wind up in your glass. Was it good? Yes, definitely better than expected.

    Cheese & fig compote. The (delicious) seafood salad is to the right.

    How was the food at Chesapeake Room?  I had a variety of appetizers including fried green tomatoes with goat cheese tomato creme, seafood salad on cucumber slices, Appalachian cheese with (their house made) fig compote, shrimp & zucchini skewers with chimmichurri (I’ll go with their spelling), and smoked duck breast with Pomeranian sauce. My favorites were the seafood salad and the shrimp skewers, but i enjoyed all the dishes except the duck, which I felt was too tough. The fig compote was good. The chef is new to this area and is originally from North Carolina.

    I attended Biagio’s sample day a couple of weeks ago. They had many great chocolate samples out (like a 100% bar, and one with pink peppercorns). They also had the list of winners from a British chocolate show and were selling the chocolates that won awards. First Vines was the guest vintner and had some great French wines at the tasting; they can actually deliver to DC or ship to Virginia (sorry Maryland). Biagio’s sample days are monthly, and while they announce the dates a few days in advance, they are (at my request) sending me the dates a couple of weeks in advance.

    One nice thing about the Biagio tastings is that two wine stores on the same street have wine tastings on Saturdays. So, we hit 3 tastings in one shot. The other two shops we hit were A.M. Wineshop (which only carries French wines), and Ansonia (which has prepared foods as well).  De Vinos might have tastings as well.

    -JAY

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  • 29Apr

    Härth Just Opened in the Hilton McLean Tysons Corner.

    Lobster rolls.

    We were at the grand opening of Härth this week. (Yes, I realize the name shouldn’t be capitalized but I cant help myself.)  They had hundreds of people, tons of food, a variety of drinks, an ice bar, and some performers (including 3 fire jugglers and a woman on stilts.) There were also more staff and photographers than I’ve seen at one event (but I wasn’t at the royal wedding).

    I don’t believe they served anything from the breakfast menu.  These dished were served and were from their different menus (bar, lunch, dinner):

    • Country pork pate with peach chutney.  The pate was good and I really enjoyed the chutney.
    • Mini lobster rolls with tarragon mayo on mini brioche buns.  This was my favorite item and I ate more than one of them.
    • Cheese & Charcuterie.  This included Firefly Farms goat, talbot

      Cheeses.

      reserve cheddar & maryland blue cheeses, san danielle prosciutto, finochionna sausage, country pork paté, olive tapanade, peach chutney, grain mustard, and peasant bread.  My favorites in this assortment were the goat cheese, olive tapanade, and peach chutney.

    • Wood fired flatbreads.  They served several of these, including the roasted mushroom with caramelized onion, fontina and truffled sea salt, the sweet Italian sausage with aged provolone, herb roasted fennel, san marzano tomato, , and the fire roasted chicken, red pepper, fontina & basil pesto.  Turns out that the third one they served was the sweet sausage flatbread from the dinner menu.

      •  

      Gran marnier pearls for the moet.

    • Chipotle BBQ Shrimp with black bean-corn salsa.  This was very good, although not consistently spiced.  My dining partner had 2 (from separate rounds of service) and the second one was much hotter than the first.
    • Beef & veal meatballs.  This had roasted tomato sauce and pecorino romano and was another dish that I enjoyed.
    • Moet champagne with Gran Marnier pearls (which was awesome), 2 signature martinis (ginger, and chipotle raspberry), and wine.
    • Chocolate Cupcakes.  These were nice because they had dark chocolate and were kind of crumbly on top.  It had a cream filling.  Basically, it came across like an Oreo meets a Hostess cupcake, but with better chocolate.  They were decent, but this is a cupcake town, and the cupcakes were the only dessert.

    All in all, the food and drinks were very good, and the grand opening was a great experience.

    -JAY

     

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  • 28Apr

    Mala Tang’s Soft Opening is Monday!

    Chef Liu having lunch at Mala Tang.

    Chef Liu Chaosheng (of Hong Kong Palace) is launching Mala Tang, a Sichuan hot pot restaurant Monday.  While the restaurant’s soft opening is on Monday, I was lucky enough to try a few of the Xiao Chi (small plates) today.

    The spicy wontons (ground pork, house made soy sauce, mapo tofu) topped with ground pork, and cold spicy dried beef (with sesame seeds and ground Sichuan peppercorns) were excellent, and had the fragrant and floral spiciness associated with authentic Sichuan cuisine.  I’ve had all of these dishes before, but even if I hadn’t, I’d be able to tell that they are very good and very authentic.   Really, who else makes their own soy sauce and tofu?

    I NEED to try the hot pot and dan dan noodles next time.  The restaurant has individual burners set up, since they thought it would be more friendly to an American audience than one large hot pot per table.  I’m fine either way, but I have really good memories of a long gone Queens Sichuan restaurant (Lion Pavilion) that had amazing dan dan noodles, and I’m hoping Mala Tang’s are as good.  I’d settle for half as good, if I hadn’t already tried some of Mala Tang’s food.  Everything I tried at Mala Tang was delicious so I have high expectations for future visits.

    -JAY

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