• 14Mar

    Samantha Brown Gives “I Love NY” T-shirts and PB&J as Gifts Abroad!

    Got PB&J?

    I had the pleasure of running into and later interviewing Travel Channel Host Samantha Brown at the Travel & Adventure Show.  She was smart, personable, passionate about food, and quite funny.  We were only given a few minutes to have this conversation.

    I also caught a bit of her presentation, where I learned that Samantha travels with “I love NY” t-shirts and peanut butter.  She gives the shirts as gifts to those who go above and beyond to help her while she is traveling, and makes peanut butter and jelly sandwiches for local crews who work with her as an example of American comfort food we grow up on.  She gave China as an example, saying that the Chinese camera crew hated the sandwiches at first, and then started enjoying them.

    JAY:  What are your guilty food pleasures?

    SB:  Hamburgers, cheeseburgers, and spaghetti Bolognese.  They are my comfort foods, and you can find them in hotels around the world.

    JAY: What foods do you hate?

    SB:  Foie gras, duck tongue, and guinea pig.  I actually love the cricket tacos at Oyamel.

    JAY: What do you cook at home?

    SB:  Indian food.  I love to cook chicken thighs, since they are cheap and flavorful.  I make a really good warm lentil salad with fried eggs and Sriracha.

    -JAY

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  • 14Mar

    Sweet Mango Cafe’s Jerk Recipe

    The platter in the back is jerk chicken.

    I tried George “Lenky” Beckford’s Sweet Mango Cafe jerk chicken at the Travel & Adventure Show and it was spicy, flavorful and delicious. Lenky participated in the “Fiery Food Challenge” vs. other chefs. Below is the recipe for Sweet Mango Cafe’s jerk seasoning.

    -JAY

    Ingredients:

    1 cup diced onion
    3 green onions (scallions), green and white parts, chopped
    1/2 cup minced garlic
    2 tablespoons fresh thyme leaves or 2 tsp. dried
    1-2 tablespoons coarsely chopped ginger root (peeled by scraping)
    2-4 Scotch bonnet peppers (Caution, these are super-hot, little babies)
    1/4 cup pimento berries (2 tablespoons ground allspice)
    1.5 tsp. ground cinnamon
    1/4 tsp. freshly ground nutmeg
    1/2 tsp. salt
    1/4 cup lime juice
    4 bay leaves – crushed
    Pinch of cane sugar

    Directions:

    If using whole, roast the pimento berries in a dry skillet until they are fragrant, about 2 minutes. remove and crush them to a powder in a mortar and pestle or spice mill. Place all the ingredients in a blender or food processor and puree to make a pulpy paste or thick sauce. There will be about a cup or more.

    Store in the refrigerator; it will keep for a month or more. Always check before using.

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  • 13Mar

    Top Dog Half Smoke Challenge At Domaso In Rosslyn

    Top Dog Half Smoke Challenge – Sunday May 01, 2011 3:00 PM, $20.

    Ten Chefs, including Domaso‘s Paul Healey, The Source’s Scott Drewno, Liberty Tavern’s Liam LaCivita, and Jackson 20’s Dennis Marron, will compete by offering their own rendition of DC’s Half Smoke on a terrace over looking Georgetown. A specialty cocktail is included in your purchase price. All proceeds benefit Brain Food, an organization that teaches inner city kids cooking and life skills.

    -JAY
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  • 09Mar

    Free Indian Cooking Demo At The Millenium Stage This Sunday

    In this article, Tasting Table mentions the Kennedy Center’s three-week exploration of India, and Chef Hemant Oberoi’s free cooking demo this Sunday:

    “Diners also have the chance to pick up some spicy skills this Sunday: Oberoi will share his secrets at a free cooking demo on the Kennedy Center’s Millennium Stage. Or, try cooking Oberoi’s Southern Indian deep-fried prawns with coconut chutney at home (click here to download the recipe) if you can’t make it to the Center.

    The Kennedy Center, 2700 F St. NW (at Virginia Ave.); 202-467-4600 or kennedy-center.org”

    -JAY

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  • 09Mar

    Muskrat, the new dark gray meat?

    Muskrat poppers come with Thai red pepper dipping sauce.

    This article is a followup to an article I wrote Monday about Rocklands wild game menu (which is through Friday of this week only).

    I did try the muskrat poppers yesterday. They are usually served on a bed of French fries. The muskrat poppers were not designed and executed as well as their normal poppers. I’m not a fan of either of their poppers, but the muskrat itself had an unpleasant taste, and was similar to liver and foie gras. I could only eat half of one popper, and I’m a relatively adventurous eater. The regular popper include part of a jalapeno (and cheese), while the muskrat poppers include an entire jalapeno (which felt like a lot of pepper). The breadcrumb coating on the regular poppers is better and more substantial than the flimsy and greasy panko coating that the muskrat poppers displayed. Plus, the muskrat meat was dark and unappetizing looking. But, if you try them, you can at least say that you tried muskrat. 🙂

    What Wikipedia has to say about muskrat consumption:

    “Lenten dinners of muskrat are therefore traditional in parts of Michigan. The meat is occasionally consumed in Belgium and The Netherlands, and is traditional dish on the Delmarva Peninsula and in certain other areas and population segments of the United States.”

    Rocklands' wild boar sausage over collards.

    I’m still waiting to see if Rocklands comes up with turtle chili this week. I may even order the venison half smoke again (since I liked the way they served it), or try the wild halibut or wild boar sausage over collards.

    Update March 10th:

    I went back there today with Uncle Brutha and he likes liver, so was able to eat the muskrat poppers without a problem.  I tried the wild boar sausage this time, and it was quite good.  Rocklands is making turtle chili in tomorrow, and is extending the Grills Gone Wild Menu through Sunday.

    -JAY
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  • 08Mar

    Your Restaurant’s Chance To Be on Gordon Ramsay’s Show, KITCHEN NIGHTMARES!

    In my inbox (and I spoke to the Casting Producer on the phone).

    -JAY

    ——————
    Are you looking to Revive your Restaurant? FOX’s hit show “KITCHEN NIGHTMARES” wants to help you!

    Does your restaurant need HELP? Are you trying to make some green but still running in the red? Do you and your chef have different ideas about the menu? Or maybe you have a great location, but are unable to bring in the customers?

    Email or Call for Information:

    KitchenNightmares@theconlincompany.com or kitchennightmares4@gmail.com

    Call: 1-866-226-2226

    WE ARE CASTING IN WASHINGTON DC / BALTIMORE / VIRGINIA AREA

    * SOMETIME IN NEXT 3 WEEKS (EXACT DATES TBD)

    PLEASE FOLLOW UP ON THE WESITE: http://www.fox.com/kitchennightmares/

    If you want CHEF GORDON RAMSAY to come into your establishment to troubleshoot your problems and try to get you back on the road to success… Contact us NOW!!!


    **Make sure to include:

    Your name and contact info (including a phone number), name of your restaurant and your specialty, how many seats you have, and most importantly… Why you need our help!

    If you are a Restaurant Owner fill out or download the application online at: www.theconlincompany.com and email it back to:

    KitchenNightmares@theconlincompany.com

    *Restaurants must have been open at least one year, offer dinner service, and have at least 35 seats.

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  • 08Mar

    National Capital Area Cake Show

    Living Social has a deal on tickets to the National Capital Area Cake Show in Annandale on March 26-27.

    Two-Day General Admission ($7.50), with Additional Pass to the Cupcake Challenge ($15), or with Additional Pass to the Live Cake Challenge ($20)

    If only Marie Antoinette were alive today: She could tell us to eat lots of cake and we’d happily oblige. Beat back the shaky economic times with today’s deal that’s sure to please the gentry and rabble: half off of admission to the National Capital Area Cake Show in Annandale…. (show more)

    If only Marie Antoinette were alive today: She could tell us to eat lots of cake and we’d happily oblige. Beat back the shaky economic times with today’s deal that’s sure to please the gentry and rabble: half off of admission to the National Capital Area Cake Show in Annandale. Choose from one of three options: Pay $7.50 and get a two-day general admission for one (regularly $15), pay $15 and enjoy additional access to the 2011 Cupcake Challenge with five tastings (regularly $30), or, pay $20, skip the cupcakes, and watch the celebs duke it out in the Live Cake Challenge (regularly $40). NCACS is a non-profit event aimed at bringing attention to the creative and entrepreneurial potential of pastry-making. A wide range of classes will be available for purchase, from frosting cookies to designing luxury cakes. Elite vendors will be showcasing their goods and demonstrations will run throughout the expo for free. And with all proceeds going to local charities, it’s a deal that’ll have you telling everyone, “Let them eat cake.”

    The show is also having the following event (I’d assume you need tickets to the show):

    Special Event!
    2011 Cupcake Challenge: Cupcake Cocktail Hour
    7pm Saturday, March 26th

    -JAY

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  • 07Mar

    Boxwood Winery Tastings & Happy Hours

    In my Inbox. Much of this is local and only $10. Boxwood Winery itself is in Middleburg, Va.

    -JAY
    ——————–
    Boxwood Winery and The Tasting Room Wine Bars are pleased to announce our upcoming schedule of events.

    Please RSVP to cat@boxwoodwinery.com. Event links follow each listing:

    Tuesday, March 8, 2011, 8 pm, Reston, Mardi Gras!
    All welcome to our Mardi Gras Party with live jazz and complimentary Creole snacks by award winning chef and author, David Guas of Bayou Bakery. Boxwood 2007 (out of vintage) will make an appearance – don’t miss its encore or the party!
    http://www.facebook.com/event.php?eid=165709883477667&index=1

    Saturday, March 12, 2011, 4 pm, Chevy Chase, The Mardi Gras Super Tasting
    The Mardi Gras Tasting: Join us in our Wisconsin Place location for a tasting of
    5 delicious wines for $10 per person (plus tax and gratuity) and Kings Cake also by Chef David Guas. Please RSVP.
    http://www.facebook.com/event.php?eid=205231379492297&index=1

    Saturday, March 12, 2011, 4 pm, Reston, Trefethen Tasting
    The Trefethen Family Winery Tasting: John Harrington of Napa Valley winery, Trefethen will be on hand to present and discuss Trefethen’s wines including special vintages. $20 per person (plus tax and gratuity). Please RSVP.
    http://www.facebook.com/event.php?eid=202493056433096&index=1

    Sunday, March 20, 2011, 2 pm, Middleburg, Super Tasting
    Middleburg Super Tasting Event: Join us for a worldy tasting and discussion of 5 wines for $10 per person (plus tax and gratuity) in our charming hometown of Middleburg. Please RSVP.
    http://www.facebook.com/event.php?eid=197551666930660&index=1

    Monday, March 21, 2011, 6 pm, Chevy Chase, Networking and Wine
    The Networking Wine Tasting at Wisconsin Place: Bring your business cards and introduce yourself to other professionals while tasting two glasses of delicious wines. $10 per person (plus tax and gratuity). Please RSVP.
    http://www.facebook.com/event.php?eid=193284500703022&index=1

    Wednesday, March 23, 2011, 7 pm, Chevy Chase, Paraiso Tasting
    The Paraiso Vineyard Tasting at Wisconsin Place: David Fleming, Wine Maker of the acclaimed Paraiso Vineyard in Santa Lucia Highlands, Monterey, California is welcomed for a tasting and discussion of Paraiso wines. $10 per person (plus tax and gratuity). Please RSVP.
    http://www.facebook.com/event.php?eid=116022795141309&index=1

    Wednesday, March 30, 2011, 7 pm, Reston, Kamen Tasting
    The Kamen Estate Wine Tasting: Katy Wilson of Kamen Estate Wines in the Mayacamas Range of Sonoma County, California is welcomed to present and discuss Kamen’s highly acclaimed Cabernets and Syrahs. $10 per person (plus tax and gratuity). Please RSVP.
    http://www.facebook.com/event.php?eid=131028946969202&index=1

    Event attendees receive $10 off menu prices on bottle purchases and 10% off cases.

    News from the Winery:

    It is almost time for Rose! Last year’s vintage sold out in only weeks and we expect both of our awaited 2010’s to do the same. Stay tuned to our Facebook page for news on the release, then beat a path to The Tasting Rooms for your cases!
    http://www.facebook.com/pages/Boxwood-Winery/227231687567

    Boxwood’s on-hand vintages are moving quickly: Time to consider cellaring your favorites. You can purchase bottles and cases on-line at the Boxwood store:
    http://stores.floridakeys.com/boxwood/

    Schedule your visit to tour and taste at Boxwood Estate Winery now for the warm seasons ahead! Tours can be booked online here:
    https://secure.floridakeys.com/boxwoodwinery/

    Keep tabs on us:

    Follow Boxwood Estate Winery on Facebook:
    http://www.facebook.com/pages/Boxwood-Winery/227231687567

    Follow Boxwood’s Tasting Room Wine Bars on Facebook:
    http://www.facebook.com/group.php?gid=30378393212&v=wall

    We look forward to seeing you in March!
    The Boxwood Winery and Tasting Room Teams
    This message was sent by: The Boxwood Winery, P.O. Box 1887, Middleburg, Virginia 20118

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  • 07Mar

    Rockland’s Grills Gone Wild Menu

    This year’s grills gone wild week is in effect in all four Rocklands today through Friday.  The menu and features game dishes, and may change somewhat during the week.

    Right now they are featuring:

    • Grilled wild Alaskan halibut with caramelized onion rice and mango salsa ($9.99)
    • Wild boar sausages on collards served with honey mustard ($7.99)
    • Venison half smokes with cheese “all the way” with chili, sauerkraut and grilled onions ($5.99)
    • Muskrat poppers served with Thai curried red pepper cream ($6.99)

    Sometime this week they will add snapper (turtle) chili.

    I tried the venison half smoke (at the Arlington location) and it was good.  The half smokes were chopped up and served as two sandwiches.  Their chili is better than I expected.

    BTW, muskrat is supposed to have an odd smell and taste like liver.

    -JAY

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  • 07Mar

    ROTI MEDITERRANEAN GRILL OFFERS “FREE LUNCH DAY” TO BENEFIT DC CENTRAL KITCHEN

    In my inbox.

    -JAY

    ———––

    March 7, 2011

    ROTI MEDITERRANEAN GRILL OFFERS “FREE LUNCH DAY”

    TO BENEFIT DC CENTRAL KITCHEN

    WASHINGTON, D.C.— On March 10th, DC Central Kitchen (DCCK) will benefit from the generosity of DC diners who commemorate the grand opening of Roti Mediterranean Grill’s second DC location.  Through Free Lunch Day, voluntary donations will go directly to DCCK.

    “We believe in using food as a tool to transform lives. With Roti’s generous Free Lunch Day they are doing the same, letting our people and programs benefit from their food,” said Mike Curtin CEO of DC Central Kitchen. “We are humbled by those who support DCCK and truly appreciate all that Roti is doing for us.”

    When:  Thursday, March 10th from 11 a.m. to 1:30 p.m.

    Where: Roti Mediterranean Grill

    1275 First Street NE, Washington DC

    What:   All customers will receive a free sandwich, salad or Mediterranean plate. One free lunch per person.  All guests must be in line by 1:30 p.m.

    About DC Central Kitchen

    This year marks DC Central Kitchen’s 22nd year of combating hunger and creatingopportunity.  The Kitchen works 365 days a year providing low-income individuals and families with nutritious food, assisting local farmers, empowering chronically unemployed men and women to achieve self-sufficiency and reaching out to people living on the streets.  Tens of thousands of pounds of free or low-cost, surplus fresh produce recovered from area farms enhance the nutrition of more than 4,500 meals prepared at the Kitchen every day.  To learn more about the Kitchen and its initiatives, visit www.dccentralkitchen.org.

    About Roti Mediterranean Grill
         Roti Mediterranean Grill serves casual, tasty and healthful food inspired by Mediterranean cuisine, which is known for its abundant use of olive oil, vegetables and legumes. Emphasizing robust flavors, Roti serves freshly-cutfire roasted meats and traditional side dishes such as falafel, hummus and Baba Ghanoush. The menu, created by executive chef Barry Brooks, features a variety of salads, sandwiches and Mediterranean plates. Driven by a passion to create healthy, honestly good food, the eatery provides a nutrition calculator at http://roti.com/nutrition-calculator/ to promote smart lifestyle choices. Roti will be launching 7-10 new locations between February & June 2011 in Chicago and D.C.

     


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