DCFüd and the American Lamb Board are giving away a pair of tickets for the May 15th DC Lamb Jam! Email your first and last name to Contest (AT) dcfud (DOT) com with the subject “Lamb Jam Entry” before 5pm on Friday the 13th (which sounds ominous) for your chance to win. I will randomly select a winner sometime later that evening.
This event features a variety of great lamb dishes, wine, and beer. I have been a judge at this event for a few years now.
-JAY
One of the great staples in life is cheese; it can go from the standard party fare (think cubes of cheese on toothpicks) to the divine (think anything Italian, gooey and aged). When talking cheese, Europeans have taught us all we know; they are masters at producing all manner of dairy-based delights. On March 30th, Via Umbria played host to a most wonderful event, celebrating another wonderful Swiss dish, fondue.
A place to enjoy all things Italy right in the middle of Georgetown, Via Umbria brought together cheese lovers to taste their way around Europe and America. The Melt Fondue Fest was created to show off some of the best international and local cheeses in the form of fondue. Upon arrival, guests were given a passport to visit five different cheese stations.
Curated by in-house cheese monger, Alice Phillips, the evening included a formal nod to the home of fondue, with an Alpine Fondue which contained traditional Swiss melted cheese, garlic and wine. Waving the local flag, the American Fondue stall showcased a tangy cheesy dip made with dark beer. Heading back over the pond, the French inspired Raclette came scraped over boiled potatoes. The final stall featured Wisconsin Fried cheese, which was made from fresh cheese curds that had been dipped in beer batter and then golden-fried. These cheese selections were accompanied by paired wines and beers; guests all left feeling satisfied to the hilt.
All cheeses can be purchased in the delicatessen along with accompaniments, so you can have out your own fondue night at home.
-EWL
Hawaiian on the left, Vietnamese on the right, Korean in the rear.
Thursday and Friday Prequel hosted Poke Pop, a great Hawaiian-themed popup. Poke is a A raw fish salad served in Hawaiian cuisine. We ordered three of the four pokes, the Hawaiian (ahi tuna, soy ginger dressing, cucumber, wakame, red onion, scallion, and furikake), the Vietnamese (hamachi yellowtail, nuoc cham dressing, pickled daikon, carrots, cucumber, thai chili, mint, holy basil (tulsi), and peanuts) and the Korean (Atlantic salmon, gochujang chili dressing, pickled red cabbage, radish, scallion, nori, and puffed rice). We did not order the Mexican, which is a vegetarian version featuring fried tofu.
GFJ and I favored the Korean, although I very much enjoyed the Hawaiian as well. The Vietnamese wasn’t her (GFJ’s) thing although I was fine with it as a third choice.
Chef Kevin Tien definitely knows his poke! This was a great concept and meal, so hopefully Poke Pop gets more time at Prequel.
-JAY
On June 15, 2016, Chef José Andrés will be hosting his 4th annual DINE-N-DASH with proceeds going to support World Central Kitchen, a non-profit organization that focuses on smart solutions to decrease world hunger and poverty.
You couldn’t ask for a better event where you can pay one price (General Ticket or VIP Ticket), walk into 30 restaurants in one night, sample some of the venue’s most popular dishes and libations and walk right out without pulling out your wallet throughout Penn Quarter and the 14th Street Neighborhoods.
Sunday’s media tour offered a sneak peak into 4 of the restaurant options.
First stop was Oyamel and this was by far my favorite stop for food and drinks. A few of the dishes that were offered were the Oyamel Margarita, Taco -Carnitas estilo Michoacán, Pescadilla Sinaloa, and table-side guacamole.
Oyamel is Mexican food that packs a punch from your standard street foods. Their margaritas are topped with “salt air,” so there’s no need for a messy rim of salt around the glass, you get a pinch of salt with every sip. The pork taco was topped with a crunch chicharrón satisfying the soft and crunchy textures. Their take on the fish “empanada” which is steamed not fried, is a surprisingly flavorful moist ingredients tucked inside of a crisp shell. Table-side guacamole, need I say more?
DCGB Kitchen and Bar (VIP)
The DCGB stop is a preview into the one of the 5 VIP restaurants available through the VIP tickets. They offer a selection of wine and food with a fresh take on French cuisine.
This beautiful two-story industrial bistro offers one of the best scenery with wide open windows overlooking Penn Quarter’s more posh-side of the city. Every bite of their sampled dishes left you feeling refreshed and not weighed down by heavy creams that you often associate with French cuisine.
Their Spring Toast was spread with pistachio and ricotta made fresh in their kitchen daily. If you dine here, don’t leave without an order of their warm Madelines. Trust me, you won’t be disappointed.
Not a frills kind of foodie? Ghibellina offers a great pub environment with excellent bar bites. And they offer some pretty strong, yet delicious cocktails (Pepe Primavera and Frutto Del Sangue, pictured here).
This cozy little restaurants sits on the 14th Street side of the U Street Corridor and offers a laid back atmosphere.
Last stop on list of sneak peeks was Masa 14 an Asian Fusion restaurant with one of the best party vibes. This restaurant is already ready to get the party started with a live DJ, refreshing cocktails and outdoor roof deck. In the bustling area of 14th Street off the U Street Corridor.
Their Pork Belly Steamed Buns (aka, bao) are not flavored like a typical traditional bao. It has a bit of a Latin spin on it flavored with achiote, pineapple sambal and Serrano chili. The crispy shrimp was my favorite. It reminded me of an lighter version of a bang bang shrimp.
Go Buy Your Tickets
With 30 restaurants to choose from, you’re bound to find a place you enjoy. Whether you want to hit 4-star quality establishments, restaurants with menus that push the limits of your palette, or the food truck scene, I am confident you’ll find something right down your alley. And who knows, you may just run into a celebrity chef while you’re there.
To buy tickets, visit: dinendash.info and DCFüd readers can receive a $20 off of your ticket by using the promo code: PREVIEW. I’m buying my ticket and I hope to see you there!
-ADT
Editor’s Note/Save the Dates:
The Lamb Jam will be held on Sunday, May 15, the Embassy Chef Challenge on Wednesday, May 25, and Savor (the big beer show) on June 4th-5th this year. Keep an eye out for beer events (tap takeovers and brunches) the week leading up to Savor.
From: https://www.washingtonpost.com/news/going-out-guide/wp/2016/04/26/ottoman-taverna-is-a-native-sons-ode-to-turkish-cuisine/
Ottoman Taverna: Wednesday May 4th, 6-8pm.
This new Turkish restaurant (really it is Ottoman cuisine) will open 2 days before our Happy Hour (it’s already fully built and permitted). I is located at 425 I Street, NW, Suite #107, Washington, DC 20001, located between K & I on 4th Street), which is next to (the opposite corner of) Alba Osteria.
Johnna of Johnna Knows Good Food is this month’s Host.
Calling a restaurant a Bistro these days conjures up a certain image, a homely place, perhaps not quite of this time, with a bit of rustic charm and simplicity. That’s exactly the atmosphere you will find at River Bend Bistro, tucked away in Alexandria’s historic Hollin Hall Shopping Centre. The decor of the restaurant somehow manages to both clash and work at the same time featuring an extensive wine collection in wooden display cabinets, exposed brickwork, a wooden bar with wooden stools really captures a simple decor, and suits the vibe.
The brainchild of Chef and Owner Caroline Ross, River Bend aims to provide, fresh and tasty local comfort food which she has handpicked over her nine years of gaining experience both locally and across the globe. Awarded a scholarship to the prestigious Ecole del Cuisine La Varenne, in Paris, France, the true French style subtle pulls together Chef Ross’ menu and helps add some European flair to this American-Style bistro.
Her menu features Shrimp and Grits which is known as a traditional comfort food from the South. This is a combination of fresh shrimp and creamy grits provided by a local mill.
For those enjoy a good Steak Tartar, Chef Ross features A French dish made with very finely minced raw filet mignon and shoulder tenderloin beef seasoned with olive oil.
The popular seasonal item for the winter menu successfully transitioned over to the spring with the Smoked Salmon and Goat Cheese Flatbread. This is a classic pairing of salmon and goat cheese the River Bend captures perfectly. Additionally the bread is made fresh in house. This dish pairs beautifully with a Chardonnay.
The Rainbow Trout with a Sage and Oyster Stuffing featured a classic herbed oyster stuffing which added depth, moisture and flavor rather than overpower with a fishy salty taste that someone may expect. The Rainbow trout was quite delicate and the stuffing lifted the overall taste of the dish.
The Grilled Shoulder Tenderloin of Beef with an Arugula Salad and Herb Vinaigrette is a fantastic dish. The beef shoulder tenderloin is one of the most tender cuts of beef and Chef Ross made sure to prepare it at a perfect medium rare. The accompanying sharp peppery taste of arugula works much in the way as would a traditional salad, but with the crunch of salad and herbs.
Chef Ross featured her famous and traditional Southern dessert a Chocolate Cherry Chess Pie which varied from the traditional single crust pastry with the addition of cornmeal. In Chef Ross variation the fillings of black cherry are soaked in port which will leave you very satisfied and wanting more.
-EWL
Mezcal: it’s not your frat-boy tequila. Ancient, yet new on the American bar scene, it’s tequila’s stylish post-hipster, more adult cousin. Mezcal’s not sloshing about in shot glasses hidden behind a curtain of overpowering lime, but proudly shining, served neat (see: fine scotch) to showcase a depth and range of flavor unencountered in other agave-based spirits.
As we know, mezcal and tequila are made from agave, a wide-ranging succulent in Mexico. The major difference between the two is the production method. The piña, or heart of the agave plant, is removed. It’s then roasted, slowly, underground. It’s buried in the earth, covered by hot stones – creating the signature smokiness. The resultant mash gets a special treatment; it is crushed by a stone pulled by a donkey. Then comes the distillation. Tequila, meanwhile, is baked, or more often, industrially processed, leaving in astringent flavors. Finally, mezcals traditionally comes from Oaxaca, where the agave plant is most common. However, like with fine wines (and Scotch), the terroir truly comes out in mezcals. The highly specific local soil imbues the plant with unique flavors, which is why mezcals are really a small-batch liquor.
At the bar, master mixologist Torrence T. Swain poured us El Silencio’s two options: Joven and Espadín. Joven is an “ensamble” mezcal, a blend of three different agave plants: espadin, Mexicano, and tobasiche. This double-distilled blend is quite smooth, very different from what might be first expected. The nose is full of floral and vegetal notes, like jasmine and cucumber. The flavor is full of tea and lemon, and ends with a light, white pepper finish in the back of the throat. Joven is something of a welcome mat for mezcal, not too forceful, turning the page on mezcal drinking to provide context that it can be complex and intricate. It’s a perfect mezcal for sipping on a veranda, shaded from a hot tropical sun after a day in the agave fields.
Espadín, as might be expected, is 100% espadín agave. It’s even smaller batch than Joven, from highly specific agave plants. “It’s ready to do the heavy lifting in a cocktail.” Strong and bold, it’s quite assertive on the palate with a significant bite. The nose is strongly vegetal, and flavor notes feature leather and earth, with a black pepper finish. It’s a more concentrated flavor, better for a mixologist to play with.
And thus our mixologist tour guide took us down cocktail lane. We landed at the Conejo Loco (“crazy rabbit”), so named because of the mezcal spirit’s origin story related to a rabbit goddess. The mezcal, already a bit smoky, receives a shock of spice, infused with Fresno pepper. An addition of pomegranate juice adds sweetness, a squeeze of lime for citrus, and most spectacularly, it’s served with a sprig of rosemary, which adds an aromatic herbal element. Certainly a great way to use this spirit.
Finally, we got a sneak peak of Ocho Cientos Blanco Sotol, also from Mexico. However, instead of agave, it’s handcrafted from the Sotol plant, also called desert spoon in English. It’s native to Chihuahua in the far north of Mexico and tastes nothing like tequila or mezcal. Incredibly smooth, intense, earthy, and herby. Salud!
– ESC
Pennsylvania 6 was the venue for the April DC Food Blogger Happy Hour. Above are the appetizers we sampled. Every one of them was delicious.
Save the date: The next DCFBHH will be May 4th, although the venue has not been announced yet.
Another save the date: DC’s Lamb Jam will be May 15th and I will be one of the judges. Run and get tickets if you love eating lamb!
-JAY
What better time than during the DMV’s most famous season – cherry blossoms! – than to celebrate the Best of the District of Columbia? Washington City Paper took over the cavernous DC Armory in Southeast to fete the 2016 winners, announced to the public during the event. WCP is decidedly nonpartisan, making sure everyone gets a voice in the system. Plus, proceeds from the event went to two great charities: Brainfood and World Beats & Life.
Spraypainting DC pride
Voting winners were divided between Staff Picks and the Reader Poll. Readers were able to choose faves in standard categories like Best Brewery (Right Proper), Sports Bar (Nellie’s), Movie Theater (E Street), and Lifestyle Blog (Popville), as well as some unique options: Tea Shop (Calabash Tea & Tonic), Local Instagram (Taylor Gourmet), and Place to Take a Tinder Date (McClellan’s Retreat). The Staff Picks are more eclectic: Best Bar and Restaurant for Punk-Rock Parents (Slash Run); Best Old Reliable Gay Bar (Number Nine), Best New (Old) Museum (National Museum of Women in the Arts), and Best Place to Catch a Glimpse of FLOTUS (SoulCycle).
At a cocktail-attire party, it’s tough to get on a bike, but there was certainly plenty of food and drink to be had to help celebrate. In homage to what has been the opposite of a media darling of late, the DC Metro, each grouping of restaurants was set up around Metro station signs (“let’s go to Ballston!” was probably something said for the very first time by many partygoers).
Tons of tasteful tunes were enjoyed all evening long.
Mixologists played with lots of whiskeys, coming off winter, but also plenty of gin, hopeful for spring soon. And as would be appropriate, restaurants made efforts to source specifically from DC breweries and distilleries. Highlights included a tropical rum negroni from Don Ciccio & Figli, The Royal’s fruity sling using Catoctin Creek liquor, and a wistful whiskey cocktail by The Gibson called Memories. Waking up the palate was the thoughtful Gina Chersevani of Buffalo & Bergen, serving Bloody Marys overstuffed with pickled veggies as well as to mini-bagels topped with caviar and crème fraiche.
On the main stage, The Dupont Brass Band gave the crowd some serious funk. Later in the evening, Batala Washington broke it down on drums, celebrating Afro-Brazilian culture, playing sensual samba and reggae music on a chilly early-April evening. Other entertainment came in the form of cornhole and life-sized Jenga courtesy of United Social Sports, making sure that the crowd stayed lively and athletic while throwing back craft cocktails and finely plated small bites.
Dessert came in the form of heavenly doughnuts, cookies, and Harper Macaw’s sea-salt-and-coconut chocolate bark – but also another kind of bark: Wagtime enthralled the crowd with an absolutely adorable doggie playspace. Never has celebrated all the greatest in DC ever been so “ruff.”
-ESC
Wildfire has a gluten free dinner scheduled for Wednesday April 13th. You can view the menu for the event here. Gluten free dishes will be paired with Omission Pale Ale and Lager, Bard’s Gold, and Angry Orchard “Crisp Apple” 
Hard Cider. With the gluten free dinner quickly approaching, I decided to take a gluten free diner (let’s call her “GFJ”) to Wildfire to try their gluten free brunch. GFJ is very into the GF food and product scene.
We ordered the gluten free Banana Chocolate Pancakes, Chicken Moreno with Artichokes, a Bard’s Gold (gluten free beer), and a side of green beans. We were served gluten free bread. GFJ said that the pancakes, chicken, and bread all “passed the test.” She would have liked to try more than one gluten free beer (but the two Omissions from the upcoming dinner weren’t available to us). It is nice that I – someone who doesn’t require a special diet – could eat gluten free and not miss the gluten. It’s a shame we aren’t available for the gluten free dinner, because Wildfire knows how to handle gluten free dishes.
-JAY
