• 03Nov

    Taberna del Alabardero’s Fall Menu

    This season’s escape from DC’s bustling city streets and impending polar vortex is Taberna del Alabardero. The scenic beauty of the restaurant’s red walls transports you to Spain’s beautiful and welcoming old world. Staff greets you like family with smiles and boisterous compliments about the food they’ll be serving. Taberna del Alabardero takes as much pride in their culture as they do in each plate that is served to every one of their guests. 

    To compliment the seasons, Executive Chef Javier Romero updates his menu every four months, which he largely credits to his great team and the freshness of produce shipped with love from Spain. I questioned whether I blacked out in Farragut West and ended up in Madrid. I didn’t. In the Aranjuez room, a room set for royalty, Javier Romero previewed favorite dishes from his Fall Menu – 11 courses with four appetizers, six entrees, and a dessert. All with influence from Spain with dashes of local flavors. Three bottles of Spanish wine – Sparkling, White and Red – complimented the meal and Javier’s anecdotes in-between servings.

    Javier and I

    “Pop another one!” Javier said to begin a damn good meal.

    The first glass was a  of Cava Biutiful Cave Brut Nature; the Sparkling wine from Ador, Spain was paired with fresh seafood appetizers. First was the Carpaccio de Bacalao Ahumado con Salmon Marinado (Cod Carpaccio with Marinated wild Salmon topped with Spanish pickles, olive oil, and capers),  Vieras a la Parrilla – grilled scallops over an Iberian puchero (bone broth made with ham, pork belly, cuttlefish reduction) and Gallina Noodle Soup – crunchy hen noodle soup with vegetables, topped with a poached quail egg. 

    The Tartar de Atun was a crowd pleaser. Finding yellow fin tuna tartare is simple, but finding it this fresh and sitting upon a Spanish Ajoblanco – a perfectly balanced almond garlic and Pistachio sauce – is what made the dish a personal favorite of the evening. The sauce had a thickness that didn’t overshadow the simplicity of yellow fin tuna like many so commonly do with fish dishes.

    “Pop another one!” Javier said displaying the meal’s next wine – a Rueda 2013 Melior Verdejo imported all the way from the community of Castile and León.

    The entrees were next and included Spanish favorites with some new world twists; Javier explained, “I am an ‘ambassador’ of Spain.” The first entree, Rape a la Parrilla con Cangrejo Cremoso – grilled monkfish over marinated broad beans and a dash of Old Bay (thanks, Maryland!) was the most popular dish of the night. Monkfish reminds us that it’s not always about looks, but personality and taste. This was a dish to be shared with loved ones, and a personal favorite of Javier’s. The next fish entrees was Mamitako Tataki, a yellowfin tuna tataki over traditional Basque county fish stew with potatoes and bell peppers. 

    “Pop another one!” For the third and final wine of the evening was the Ca Hacienda Lopez de Haro 2012 Rioja Tempranillo. A wine so good, I would maybe trade my first born for a case.

    Editor’s Note: The preceding statement in no way implies an offer of any sort. 🙂

    The wine was poured and pans of Paella de Langosta – Paella of Maine Lobster, mussels and calamari, and  Paella Vegetariana – Vegetarian Paella with seasonal mushrooms spanned the length of the table. Javier joked the Paella dishes were not made from left over scraps in the kitchen contrary to its cultural origin. We were also treated to Mollejas De Ternera – veal sweetbreads with chanterelle mushrooms, fava beans, potato gnocchi and Conchinillo Confitado – suckling pig confit slow cooked for 12 hour and served with smothered potatoes, royal trumpet mushrooms and creamy peach gravy.

    The last and final course was dessert, Coulant de Azahar con helado de Frutos rojos– orange blossom coulant (molten cake) with red berry ice cream. The light dessert was a perfect closing to a filling meal. Javier looked around at his guests and said, “Remember this.” You do not go to Taberna del Alabardero for a meal, but for an experience. 

    The fall menu runs through the end of the year; click here for the full menu.

    Taberna del Alabardero welcomes you to its upcoming events. Each event will feature a special menu offering:

    Sunday, November 15 – Madrid Night of Flamenco with Casa Patas featuring award-winning choreographer Karen Lugo
    Thursday, November 19 – Wine Tasting DinnerThursday, November 26- Thanksgiving Day (prix fixe menu) 

    -HGP

    Taberna Del Alabardero Menu, Reviews, Photos, Location and Info - Zomato

     

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  • 24Oct

    Capital City Brewing 16th annual Mid-Atlantic Oktoberfest

    IMG_4950

    Organizers Basking in the Glorious Oktoberfest Sun: Olivier le Ru (Brand Marketing Manager of Urban Adventures Companies – the parent company of Capitol City Brewing Co.), Kristi Griner (Brewmaster for Capitol City – she creates the recipes and oversees all the brewing at both the Arlington and Downtown locations), Matt Benkert (Food & Beverage director of Urban Adventures Companies), David Von Storch (founder and CEO of Urban Adventures Companies)

    Oh, Joaquin…your infamously anti-climatic status as a “hurricane” was admittedly cute while it was threatening our commutes, but you crossed the line when you were to blame for postponing Capital City Brewing Company’s 16th Annual Oktoberfest a week. In Ze Deutschland, there is no greater offense than a lack of punctuality, so God help the entity responsible for making Germans late to their own event. Thanks to Capital City Brewing Company, the greater DC area was able to partake in their annual Oktoberfest in sunshine almost as golden as the brews. Sip on that Joaquin…..

    IMG_4941

    The Chalice of the day: providing the progeny of local DMV brewers. Yummy.

    I began the day with a minor aneurysm, where to begin? The vendors stretched down Campbell street and the assault of smells beckoning in all directions was enough to conflict the most focused of individuals. So many proud brewers standing by their products, so many beers to be tasted and only so much sober time. If I learned anything from growing up in Germany, it is that mothers always know best. So I was directed first to Three Notch’d Brewing Company’s tent by a hero of a woman sporting an occupied baby bjorn, a husband in one arm and a beer in the other. I was assured of her status as an idol amongst women when her suggestion was validated by one sip of their Pale Ale, lovingly termed “The Ghost.” Whilst sipping on this lightly hoppy brew, Taylor from Three Notch’d explained their barrel aging program lead by head brewer Dave Warwick. In collaboration with local coffee distributors and the Breckenridge Distillery in Colorado, Dave’s most recent creation is a testament to his ability to craft perfectly balanced, aged beers.  While I wasn’t able to sample the rumored, coffee and oatmeal stout that is barrel aged to perfection, you can bet your first born I will soon enough.

    Keeping true to all things German, Patrick Mullane, Co-Founder of Hellbender Brewing Company, gave me some scientific and technical background to the brewing process behind one of DC’s newest brewing companies. Uniquely, they have the only mash filter in the east coast, making their use of a highly protected Belgium style system unique not only for the area, but for the coast as well. Sporting a filter straight from Belgium, the guys at Hellbender are capable of producing their brews using 30% less water, 20% less grain and 15% less power. Their status as DC’s fourth brewing company, at a whopping 11 months old, makes them an up and coming entity in the city, especially those more conscious purveyors. They pride themselves on their efficiency, and I can verify that the beer was that much sweeter knowing that it was mindfully crafted.  When asking Patrick about the catalyst to starting Hellbender, he explained that he and the head brewer Ben, a microbiologist by trade, recognized a gaping void in the DC beer market. Brewing was only allowed four short years ago and companies like DC Brau have bravely led the way, but Ben and Patrick at Hellbender have picked up the mantle and combining a mutual love for fine beer and backgrounds in science and business, they are aiming to bring a “DC made beer, to the people of DC.”

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    The perfect man is one who continually fills your glass with beer.

    Maybe it was Derrick’s soft ginger beard, being over two hours into beer tasting, or the beautiful sun and the throngs of happy Oktoberfest-ers, but Old Ox Brewing Company was my personal favorite of the day. Somewhere between the Bourbon Barrel Black Ox Rye Porter and Derrick, the brand ambassador, there were nuances and innuendos flying left and right. The dark brew with hints of coffee and chocolate was beautifully balanced with the sweet oaken flavor of the six months it spent nestled in Old Ox’s twelve barrel casks. Bourbon was there, but no one had to say it or to quote
    Derrick, “Bourbon is on the party bus, but not driving it.” Sipping my favorite beer of the day, Derrick explained the incestuous nature of small brewing companies and how that works to cultivate some outrageous and unheard of beers. Old Ox prides themselves on their bizarre flavors and the environment they have cultivated to help people like me get their kooky ideas in a tap. They are a think tank for brewing, and work with other companies, but also offer natives the unique opportunity to contribute to what they call the “Beers I Would Like To Try (BIWLTT)” list. If the idea catches the eye of the owners at Old Ox, your brew could find itself in one of their taps. With such beers such as Kristin’s Temper (Jalepeno IPA named after one of the owner’s wives), the Ox-cercist (Halloween-ready Pumpkin porter sporting sweet potato more than pumpkin and hints of nutmeg) and their Whole Foods-endorsed Raspberry Basil Saison, I believe the banter between Derrick and I was only half as entertaining as the beers being made at Old Ox.IMG_4949

    Devil’s Backbone Brewing Company offered up two brews: the Schwartz Bier, a pale ale wheat beer with banana and the Trail Angel Weiss. The Schwartz Bier, besides paying homage in my mind to one of my favorite American Generals, boosted a dark color slightly surprising for a wheat beer and subtle notes of banana that were evasive enough to go unidentifiable until the secret ingredient was revealed a couple of sips in. It was smooth until the last drop and had no bitter notes on the end. Enjoyable for beer drinkers and newbies alike.

    At Caboose Brewing Company, the first sip of the day belonged to their “Zoo Berliner Weiss,” a German style sour wheat ale. I was concerned that someone had switched my beer with a shandy. The 3.4% ABV makes it a perfect drink for summer days when beer disappears faster than water on asphalt. The light and tart front is reminiscent of acidic citrus fruits and makes it slightly deceiving as an ale, but the clean finish made it a perfect palate cleanser to move on to my favorite offering from Caboose. The “Cross Roads Lager” is a Vienna style lager with a rich dark caramel color with an equally complex aroma and flavor.  It was ever so sweet, especially when compared to its earlier counterpart, with a crisp finish rare for such a rich brew.  I would never have pegged it, but according to Caboose, this beer smells of bread and Werther’s originals…carb lovers rejoice. Speaking with Ian Gildea, a brewer at Caboose, I learned they are one of the only breweries in the country that has stacked serving tanks, making the keg an unnecessary aspect of getting their beer to their taps. Ian’s favorite beer offering at Caboose is the “KC Jones Rye Pale Ale” that features Zythos hops, creating a piney ale with spicy notes which is perfect for pairing with the bratwurst and pretzels of the day.

     

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    From Capital City Brewing Company: Al Chadsey, Bo Elliot, Travis Reynolds, Leon Harris, Julia Christie-Robin, Kristi Griner

    Other notable brews of the day were: Mad Fox Brewing Company’s Pumpkin Saison, lovingly called “Stingy Jack’s,” that was a perfect kick starter to the beautiful fall day. Made from over 250 pounds of heirloom Cinderella pumpkins from Homestead Farms in Maryland, the pumpkin flavor was able to shine through without the overbearing taste of hops. I felt right at home drinking their Hitzig Frau Oktoberfest which has a delicate balance between malty taste and hoppy acidity, keeping the bready quality at bay. Brewed with imported malts and hops, it encapsulated the spirit of the day perfect.

    The beauty of Oktoberfest is that beer is the most unifying social phenomena known to man and it was wonderfully evident at Capital City’s rendition. Every brewing company offered different takes on a core concept and united seemingly unrelated people on a shining Sunday afternoon, a projection of the fact that try as we may….we’re still Americans. Thank you, oh Motherland, Deutschland. But thank God for the American twist on this tradition that combined the malty flavors reminding me of home with kicks and twists that were undeniably local.
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    From Capital City Brewing Company: Travis Reynolds, Leon Harris, Julia Christie-Robin, Bo Elliot

     

     

     

     

     

     

     

    -CER (Celia)

    Editors Note: We recently attended (and wrote about) a Three Notch’d beer dinner.

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  • 23Oct

    Preview: Old Engine 12 in Bloomingdale Kicks Off Fall Menu

    Chef Peter Prime

    Old Engine 12 Restaurant is the creation of Chef Peter Prime, a native Trinidadian, who in 2013 decided to renovate the firehouse of Engine Company 12 in Bloomingdale to launch his world class contemporary American restaurant. Originally constructed in 1895, it is noted for its artistic architectural design. Chef Peter, as he is more commonly known, transformed this magnificent architectural gem into a space where guests walk in and are instantly embraced by its history and elegance.  From the exposed brick walls, to the extensive original oak moldings, to the brass fireman’s pole to the captain’s loft – the legacy of generations of firemen who served here has been beautifully preserved.

    Chef Peter is classically trained, having attended the French Culinary Institute in New York.  His professional experience includes highly respected DC venues such as Leopold Kafe and Konditerei in Georgetown, Citronelle, Hotel Monaco’s Poste Moderne Brasserie and Todd Gray’s Equinox.  The menu at Engine 12 is a culmination of Chef Peter’s varied and extensive culinary lineage that began with time spent in his mother’s Trinidadian family kitchen and the influences that bestows.

    In speaking with this wonderfully creative chef, he expressed that Engine 12 reflects his desire to create a neighborhood nook where people gather to eat, drink and be entertained.  This fall, Engine 12 kicks off 2nd Sunday Family Dinners to honor a long standing firehouse tradition where firefighters come together for a good meal, full of laughs, bonding and conversation. The Sunday Family Dinners encourage neighbors and friends to gather for family style meals that are inspired by staff members, neighbors and some of Chef Peter’s childhood nostalgia!  These promise to be wonderful warm and friendly events and an excellent addition to the social fabric of Bloomingdale and Eckington.

    Main Dining Area - Nostalgic Artifacts

    A nostalgic nod to the venue’s former life as the Engine 12 firehouse

    For this review, I had the privilege of attending a preview dinner of Engine 12’s new fall menu items. Chef Peter graced us with an array of expertly crafted dishes over 5 courses, each accompanied by one of Engine 12’s signature craft cocktails. The entire evening was delightful and quite impressive in its execution, in the creativity of his culinary talent, and in the romance and charm of the experience of being in this historical DC architectural gem.  All of the menu items aim to offer a creative take on the notion of comfort food. And after experiencing them, I walked away with a new definition of what it means to eat comfort food – familiar ingredients with exciting new yet subtle flavors and a warmth that makes you want to just curl up in front of a fireplace and enjoy a classic after dinner digestif.

    THE HORS D’OEUVRES

    The evening opened up in the Main Dining Room (the area open to the public) with servings of Sweet Potato Chips and Jerked Chicken Wings.  The Sweet Potato Chips were served with a Jalapeño Mayo that was quite amazing in its execution.  I say amazing because never before have I tasted a dish or condiment of any kind that had jalapeño peppers where the flavor of the pepper came through elegantly and the heat was but a subtle undercurrent.  The Jerked Chicken reflects Chef Peter’s Caribbean upbringing and again the heat was subtle and the wings were flavorful in a very balanced and nuanced way.

    THE VEGETABLE/SALAD COURSE

    Main bar

    The Main Bar area with the brass fire pole prominently displayed

    After such a delightful introduction to Engine 12, we moved upstairs to the ballroom space (where private and special Engine 12 events are held).  Generous in size, encircled in exposed brick walls, and paved in original wood plank flooring, one immediately felt at home and could begin to envisage holding a private family event here.  The meal continued at this point with a trio of vegetable plates. First up were Grilled Brussels Sprouts drizzled with a sweet yet zesty balsamic molasses glaze. Next were Mini Roasted Potatoes prepared with beef fat and sprinkled with crunchy salt and chive gremolata. Third was a refreshing Kale Salad that incorporated dried cranberries, toasted almonds, parmesan and was sprinkled with a Balsamic Gastrique.  The Brussels sprouts were roasted to perfection and the addition of whiskey braised raisins added a wonderful subtle spiciness that had me elevating my desire for Brussels sprouts – Brussels sprouts were that one thing as kids we all absolutely turned our noses up at! The delicate nature of the baby kale made for a crisp and fresh salad completely absent of some of kale’s known bitterness.

    FIRST PLATES COURSE

    Next were two of Chef Peter’s unique inventions.  His Sweet Potato Caramello, a house made raviolo filled with a heavenly blend of sweet potato and ricotta, was dressed with an almond sage cream and topped with a tempura fried sage leaf.  The natural sweetness of the ingredients in this dish was sublime – just the right touch on the palette that blended well with its more savory notes.  The sage leaf was a beautiful surprise!  This was followed by Coffee Butter Scallops seared just right, allowing the natural sweetness of a high quality scallop to dance nicely with the nutmeg flavored cauliflower purée that served as the bed in which the scallop rested. I could’ve repeated this course several times over it was so great!

    SECOND PLATES COURSE

    The presentation thus far was a very smooth flow of well-balanced dishes that left the diner delighted and well comforted. We still had room for more, and more came in the form of two very flavorful meat dishes that had sides for which one would absolutely die.  The Jerk Spiced Duroc Pork Chop recalled Chef Peter’s Trinidadian roots and much like the Jerked Chicken Wings, fresh in flavor and subtle in heat. The pork sat in two streams of sweet potato – one a sweet potato pudding, the other a purple sweet potato caramel.  Everyone just smiled when they got to the purple caramel – I’ve never tasted a sweet potato so delicious! Chef Peter likes to do his own smoking on the premises and his skill in this area was presented to us in the form of Smokey Brisket, a dish so tender and a smoky flavor that had me recalling barbecues of my childhood.  Accompanied by Brown Butter Mashed Potatoes and Spicy Broccoli Rabe, it was a very satisfying end to the savory portion of this incredible meal!

    DESSERT COURSE

    Captain's Loft

    Captain’s Loft

    After being nicely sated with such a surprising meal, we were escorted to the Firehouse Lounge on the third floor – a very cozy candlelit lounge space filled with soft leather sofas and chairs that is quite relaxing in atmosphere.   We were treated to Zeppole, an Italian fried dough recipe accompanied with homemade caramel, chocolate and raspberry sauces for dipping.  Akin to what we know as donut holes, these were much lighter and more delicate.  Having grown up in a southern Italian immigrant family, I have been consuming zeppoles since I was a toddler, but the variety known to me is much more dense (we use regular bread dough) and sweet sauces are but one option for us (as another option we stuff ours with anchovies for a saltier more savory bite). There are many varieties of zeppoles in existence throughout Italy.  Chef Peter’s variety reflected a great understanding of this dish of many traits! I was quite happy at the end to be transported to memories of my childhood Christmases with my big fat Italian family where abundant platefuls of zeppoles were served at every meal at every house visit.

    HOME CRAFTED COCKTAILS

    Engine 12 completely won me over with its new fall menu items. But the icing on the cake was the house made cocktails.  All of them make superb signature drinks sure to please patrons of all types.  The Sweet Potato Pye, made with Rittenhouse Rye, sweet potato pudding and spiced brown sugar simple syrup was beautifully smooth, and again, subtle in sweetness.  The uniqueness of the sweet potato pudding was a delight – one expected it to be very heavy, but it was quite light in its composure and kept in theme with the extensive use of sweet potato throughout the evening. The Dirty is a unique style of martini that used Stoli Elite vodka and house-smoked olive brine. The subtlety of the smoked brine was amazing!  The smokiness of this drink was unmatched by anything I have imbibed.  Lastly, the Hydrant #12 was a very refreshing blend of Sapphire Gin, Mint, Cucumber, simple syrup , lime juice and lemonade.  Can I have another please?

    With the redevelopment of the Bloomingdale  and Eckington neighborhoods in full force, the push to bring in new businesses along North Capitol Street is off to a very good start and Engine 12 is leading the charge by bringing first class dining in a comfortable atmosphere that brings together friends, family, neighbors and staff in a nostalgic way.  Chef Peter is a talent to be watched.  He is true to his craft and has devoted a wonderful amount of energy to pulling together his rich background of culinary experiences in very thoughtful and creative ways.  I can’t wait to start attending the Sunday Family Dinners.  I have it on authority that Chef Peter’s Mom will be not only attending, but preparing some of the dishes herself – that for me warms my heart to the fullest.

    A visit is a must for any foodie living here in the DC area.

    -SAW (Steve)

    Old Engine 12 Restaurant Menu, Reviews, Photos, Location and Info - Zomato

     

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  • 23Oct

    MetroCooking Show comes to DC!

    This weekend DC will be a food lover’s paradise with the 10th annual MetroCooking DC Show taking place at the Washington Convention Center. From 10:00 am – 6:00 pm on Saturday, October 24th and from 10:00 am – 5:00 pm on Sunday, October 25th. Patrons can attend cooking demos and book signings with top Celebrity Chefs the likes of Giada DiLaurentis, Michael Symon, Bryan Voltaggio and Cristina Tosi, sample tasty delights from over 50 local restaurants in the Grand Tasting Pavilion, taste local brews from the beer, wine and spirits garden, learn new cooking techniques and tips in the Tasting & Entertaining Workshops, participate in the pop-up cooking school to sharpen one’s culinary skills or meet one’s favorite James Beard award-winning chef and watch them share their culinary creations on the James Beard Stage. This weekend promises to be the best MetroCooking DC event ever!

    In the lead up to MetroCooking DC, I was invited to attend a media preview hosted at Bryan Voltaggio’s Range at the Chevy Chase Pavilion. Bryan Voltaggio shared a few of his culinary specialties to whet our appetites for the weekend. Bryan will be presenting on the Celebrity stage on Sunday from 12:45 – 1:45 pm followed by a book signing of his latest tome, Home: Recipes to Cook with Family and Friends.

    Votaggio did not disappoint in serving us his culinary treats. From his restaurant Aggio in Baltimore, we were presented with his house made squid-ink tonarelli pasta in a sea urchin cream topped with Chesapeake blue crab meat and crispy prosciutto. A pasta lover’s dream! Cooked perfectly al dente, the sauce very light, and the combination of fresh seafood and salty prosciutto was stellar.

    From the Range menu, where the craftsmanship of the chefs is featured front and center, a full table of house made charcuterie, nicely selected cheeses, and samples from his Chesapeake seafood raw bar was a perfect preface to his more hearty meat dishes. Votaggio specializes in sourcing ingredients from the Mid-Atlantic region and creating modern interpretations through a combination of classic and progressive cooking techniques. The result is two unusual yet exceptional dishes – Beef Cheek and ½ Pig Face! When was the last time you sat down in a restaurant and had the option to order meat from the heads of farmed livestock? The Beef Cheek was wonderful – incredibly tender and succulent and topped with exceptionally creamy mashed Yukon gold potatoes. The ½ Pig Face – was a great surprise – the perfect balance between crispy and tender. The skin’s crispy crunch was met with tender pork meat with just enough fattiness to render it moist and flavorful. Served in lettuce wraps with a selection of sauces and pickles, it combined the unusual with the familiar.

    Of the three vendors in attendance, the most interesting for me was a company out of Baltimore, Tessemae’s, which produces all natural olive-oil based salad dressings and dipping sauces that have every hint of being homemade. Based on a salad dressing recipe of the mother of three boys, the brothers decided to take a leap and once they did, the company grew from selling a few bottles at a farmer’s market to over $35 million in sales in just 6 years. Stop by their booth at MetroCooking DC this weekend to have a taste and to talk to these ambitious entrepreneurs about their story – it’ll have you cheering them on like it did me.

    To learn more about MetroCooking DC and to purchase tickets, click here. For Bryan Voltaggio’s Range, click here. And to check out Tessemae’s story, click here.

    Hope to see many of you out circulating at MetroCookingDC this weekend!

    -SAW (Steve)

    Range Menu, Reviews, Photos, Location and Info - Zomato

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  • 22Oct

    Are You Ready to Cook on TV?

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  • 21Oct

    DC Welcomed Brooklyn at the Three-Headed Beast

    Three meats, three chefs, and one hell of a cause. The Brooklyn Brewery ended their week long DC Mash Tour with the Three-Headed Beast competition at Blind Whino Sunday October 11th. All proceeds from the event went to The Food Trust, a national nonprofit organization whose mission is to provide everyone with affordable and nutritious food.

    Who was on the guest list? Self-proclaimed foodies and beer enthusiast who spent the better half of a Sunday skipping brunch in favor of the promised ‘nose-to-tail’ dishes. No vegetarians with gluten allergies allowed. What was on tap? Brooklyn Lager, Oktoberfest, Defender IPA, Post Road Pumpkin Ale, East IPA, all of which are delicious and perfect for a fall afternoon.

    Beer and good times aside, everyone was there for one, well three, things: meat, meat, and more meat.

    Hosting the competition was Head of Culinary Programming at Brooklyn Brewery, Chef Andrew Gerson. His beast of choice was lamb. Filling his niche of slow cooked, the braised lamb was perfectly seasoned with Szechuan pepper, ginger and star anise. Pairing the lamb with roasted delicata squash and Romanesco atop a butternut squash puree was a subtle nod to Gerson’s love for Italian cooking. The East IPA was suggested to be most complimentary to the lamb’s seasoning, making it the perfect fall pairing.

    Chef Kwame Onwuachi took a break from preparing for the highly anticipated opening Shaw Bijou. His beast of choice- Goat, head included. Drawing inspiration from a blend of cultures, the Bronx native serves his curry braised goat on msemsen bread topped with Kashmiri chili sauce and anticucho yogurt. Jealous? Seconds were had. The Defender IPA wasn’t a first choice but the right choice to amplify every spice in Onwuachi’s creation. The Defender IPA is your cousin who is Ivy League educated and also happens to be part of a female fight club. It’s more than just a red.

    We’ve all been there for the whiskey, but Chef Russell Jones is the true gem of Jack Rose Salon. His beast of choice was pig. Staying fresh and keeping classic, the smoked pork shoulder and tail were topped with the best chow chow north of the Carolinas. A house-baked Parker House roll was served alongside true, good ole fashion pork rinds, and yes, the spice was just as good as the crunch. A classic dish calls for a classic beer for a classic girl with food all over her face. The Brooklyn Lager and pork rinds were a perfect combination.

    All three chefs were winners of the Three Headed Beast competitions. “This is a perfect way to end, on a perfect day like today,” Gerson, toasting a Brooklyn Lager in the air to crowd.

    -HGP (Haylee)

    Editor’s Note: We’d like to mention that Kwame and 2 other local chefs (Chefs Marjorie Meek-Bradley and Garret Fleming) will be representing DC in the upcoming Top Chef season. Good luck guys!

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  • 18Oct

    Girls and Pearls: a Shuck IT! Soiree

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    As the sun sets on the Georgetown waterfront, inside Tony and Joe’s, women are showing off their pearls for a good cause! The Nina Hyde Center for Breast Cancer Research will benefit from the proceeds of today’s event. This event will help bring this continued fight to the forefront. Using the oyster is an ingenious idea (from Elizabeth Scott’s Good Eats Media) since the oyster shell placed back in the water will regrow.

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    Left Bra by Kenzie Careell (travonne.walker@yahoo.com) & right bra by Amanda Casarez (amandacasarez.designer@gmail.com). Both are Fashion Interns at the Macy’s DC Fashion Incubator.

    Attendees were encouraged to drop in their business cards to hopefully win some raffle prizes. While attendees mixed and mingled with Mother of Pearl, Nycci Nellis of The List Are You On It and WTOP’s Foodie and the Beast, they enjoyed the above signature hors d’oeuvres.

    One element of the event that I personally enjoyed was seeing the photos of Breast Cancer Survivors (Jacqui DePas Photography: jacqui@jacquidepas.com). This personalized touch (see the below images) made the evening even more enjoyable because it got you thinking about the strength of these women. October is Breast Cancer Month and this was a nice way to support your sisters and eat some good food.

    -CLF (Crystal)

    Tony and Joe's Seafood Place Menu, Reviews, Photos, Location and Info - Zomato

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  • 15Oct

    November 4th will be the next DC Food Blogger Happy Hour!

    Nov 2015 DCFBHH BrickandMortarFlyer2

    RSVP here for the November DCFBHH. It will be at Brick & Mortar at Prequel. Brick & Mortar is a speakeasy-like bar in Prequel’s basement. They do make a helluva Hemingway Daiquiri.

    Anita of Greg’s List will be this month’s host.

    -JAY

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  • 14Oct

    Oyamel’s Annual Day of the Dead Festival is Here!

    The festival will begin with a kick-off party on Monday, October 19th, and continue through November 1st. Last night, I attended the media preview for this festival. Above are some images of the event’s highlights. Yes, the face painter was a highlight!

    My favorite drink of the evening was the “Funeral at Yucatán” ($12), which is made with Milagro blanco tequila, Ancho Reyes liqueur, espresso, egg white, and lemon juice, topped with cava, garnished with basil leaf and grated coriander seeds. The Tacos de Castacan (which contain pork bell, kidney, and liver), Sunfish Tamarind Ceviche, Lechon en Recado Blanco Tacos, and Guacamole were favorites of mine.

    I also tried the two cocktails that are in one of the images in the above gallery, Ultimo Suspiro (El Silencio Espadin, Yellow Chartreuse, maraschino liqueur, lime) & Xochitl Mezcali (El Silencio Espadin, Yellow Chartreuse, Carpano Antica Formula Vermouth, lime, pomegranate).

    I was unable to try the striped bass dish since the stock they use for it contains an ingredient I’m allergic to, mushrooms. It did look good though.

    -JAY

    Oyamel Menu, Reviews, Photos, Location and Info - Zomato

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  • 10Oct

    Brooklyn Brewery Mash Tour

    This “Ghost Bottles” (Galahad and Raspberry Whisper) are not available for sale. Galahad was my favorite beer of the evening.

    Brookyn Brewery’s Secret Supper was held last night at Maurice Electrical Supply (a block from Union Market) in partnership with Dinnerlab. The rain prevented this form being an outdoor dining experience, but there was plenty of room inside for us all. Above are images of the evenings highlights, including all the dishes we were served.

    Tomorrow at 3pm will be Brooklyn Brewery’s 3 Headed Beast event near Waterfront Metro. There is still time to get tickets ($35) for it, but it is not a vegetarian friendly event.

    I also had the pleasure last night of trying Honeycomb Grocer‘s Pickled Watermelon Rind (made from heirloom Bradford Watermelon) and a great cocktail (Hemingway Daiquiri) from Prequel‘s Brick & Mortar (a speakeasy-like bar in the basement). Yes, it was a busy evening.

    -JAY

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