• 06Jun

    Thanks Chef Bart for letting us host DC Food Blogger Happy Hour at B Too restaurant yesterday. Above are some food pics from the event. Here is RUNINout’s coverage of the event.

    A few days ago, I attended the ribbon cutting for seven new Shaw Businesses (see pics above). This included Dino’s Grotto and Uprising Muffins. I very much enjoyed Dino’s food — I definitely need to go back and try more dishes.

    -JAY

    Dino's Grotto on Urbanspoon

    Uprising Muffin Company on Urbanspoon

  • 30May

    pinch coverWe have tried some great products recently, and can’t wait to tell you about them.

    Pinch Dumplings  are awesome. They sell them at various farmer’s markets including the White House Market and Reagan Building Market. My favorites are the Shrimp & Pork, Traditional Pork, Traditional Lamb, and Lamb & Leek. The shrimp texture really pops nicely in the Shrimp & Pork dumpling. I can’t get enough of the lamb or pork versions either.  The dumplings come with a nice dipping sauce. Dan (the Dumpling Guy) really knows his stuff!

    We recently wrote about  NAR Gourmet (Turkish) products in a Test Kitchen article. The producer has since sent me two more jellies to try, peach marmalade and apricot marmalade. Are they actually marmalades? No, they are jellies. Are they good? Yes, they both taste great and are and very spreadable.

    Rana_Ravioli_ArtichokeWe recently sampled a box full of Giovanni Rana Fresh pastas and sauces. We loved everything we tried, including the Marinara Sauce, Pesto Sauce, Fettuccine, Cheese Ravioli, Cheese Tortellini, and Spinach Ravioli, but our favorite my the Artichoke Ravioli. Cy had to go to Safeway and buy more Artichoke Ravioli and Marinara Sauce. Safeway even carries Rana’s fresh Lasagne Sheets.

    We’ve been shopping at the  Springfield Butcher recently. They have fresh seafood (crab cakes, bacon wrapped scallops, salmon, grouper), house made BBQ ribs, ground elk or venison, venison brats, and various cuts of beef, pork, and poultry.

    If you are into jerky, read about Duke’s Smoked Meats in this article about Savor (the beer show).

    I recently started using T-fal’s Ingeneo pans. They are actually quite good and easy to store because they have interchangeable handles and lids.

    -JAY

     

     

  • 24May

    Last week, I was (for the 2nd time) a judge at the Lamb Jam competition at Eastern Market. Above are some pictures, and below are the winners. In an interesting decision, the winner of Best Shoulder (who later on won People’s Choice), was not the shoulder dish that one Best in Show. So, Occidental Grill moves on in the competition to the next show.

    Best in Shank: Chef Erik Bruner-Yang from Maketto with cumin lamb shank chow fun

    Best in Leg: Chef Victor Albisu from Del Campo with lamb empanadas

    Best in Ground: Chef Wes Morton from Art and Soul with curried lamb sausage

    Best in Shoulder: Chef Dimitri Moshovitis from Cava Mezze Grill with lamb Benedict

    People’s Choice: Chef Dimitri Moshovitis from Cava Mezze Grill with lamb Benedict

    Best in Show: Chef Matt Baker & Rodney Scruggs from Occidental Grill with a lamb “Dagwood” sandwich

    -JAY

    Maketto on Urbanspoon

    Del Campo on Urbanspoon

    Art and Soul on Urbanspoon

    Cava Mezze Grill on Urbanspoon

    Occidental Grill & Seafood on Urbanspoon

  • 20May

    phowheelstruckThe ever-growing trend that started in California, food trucks are appearing more and more in Virginia as they migrate down south from D.C. But I was shocked when I saw two rows of food trucks around 12:30PM ready to serve on an adjacent road off of Greensboro Drive, a commercial street that connects many corporate companies in the McLean area. The trucks were parallel parked, and most had 4 or 5 customers waiting to place their order. PhoWheels’ line took over the entire length of a large sidewalk.

    Waiting in line for 30 minutes.

    Waiting in line for 30 minutes.

    PhoWheels serves popular Vietnamese cuisine with its own modern twist. Despite the truck’s clever name, pho (Vietnamese rice noodle soup) is not the most popular menu item. By the time it was my turn to order, there was a big “SOLD OUT’ sticker placed over the taco section of the menu. But that’s alright because I was happy to try their pho and banh mi (Vietnamese sandwich).

    Pho:

    It’s served in a to-go bowl. You select eye-round steak, meatballs, or chicken (beef broth for all three choices), and it comes with scallions, cilantro, red onions, lime, and jalapeno.

    For those who do not enjoy fully cooked beef slices in their pho, I would not recommend this item. My eye-round steak slices were thoroughly cooked by the time I opened the container. Other than that, the seasoning of the broth was quite delicious, but is it worth $9? Personally, I would rather drive to a pho restaurant and pay the same amount for a bigger portion and get the beef slices on the side (so it cooks in the broth right before my  eyes). But some people don’t mind the fully cooked beef. To each their own.

    5 Spice Maple Glazed Pork Belly Banh Mi and Eye-Round Steak Pho.

    5 Spice Maple Glazed Porkbelly Banh Mi:

    Ah yes, banh mi. The traditional Vietnamese sandwich is normally served in a French baguette, but PhoWheels serves their banh mi on a choice of French baguette or croissant. Banh mi meat choices: Soy Garlic Chicken, 5 Spice Maple Glazed Pork Belly, or Mushroom-Onion Tofu.

    “5 Spice Maple Glazed,” the mere name of their porkbelly was delicious enough to make me salivate. And thankfully, the taste of the maple glazed pork belly intertwined with pickled radishes, carrots, truffle aioli, and cucumber lived up to its expectations. Is it worth the $8? Absolutely!

    Now, one can only imagine how flavorful and delicious the sold out tacos are…

    -EHY

    Click to add a blog post for Phowheels on Zomato

  • 19May

    Paladar Latin Kitchen & Rum Bar recently opened its Tysons, VA location. I was happy to be present at Paladar the night before the official opening for the Food for Others Fundraiser; it is nice to see a restaurant group contributing to the community where they are opening.  Below are some of the highlights of the evening.

    I really like the vibe of this restaurant and it has a great staff and phenomenal food. There is a huge menu, so I definitely need to go back to try more menu items.  They have great happy hour specials and also feature “Taco Tuesdays.”

    I got to talk to , Co-CEO Andy Himmel, who gave me a tour of the kitchen. He knows his stuff, and put a lot of thought into the design of the restaurant and kitchen. He opened his first Paladar in Cleveland, and now has a number of locations across the country. Rockville recently opened, and Gaithersburg will be next.

    -JAY

    Paladar Latin Kitchen & Rum Bar on Urbanspoon

     

     

  • 16May

    I attended Savor (the huge beer show) in Washington, DC  last night. I sampled some great beer at the show, and will show you some of the highlights. Let’s start with the oysters, which of course are great with beer.

    The Choptank Oyster Company was shucking their Choptank Sweets (Chesepeake Bay oysters), and serving them with lemon or one of three great sauces (ok, one was really a Champagne gelée so if more of a condiment) . The oysters were tasty, and my favorite of the three sauces was the Szechuan Chilli Mignonette, but the shucker’s favorite is Agave Kaffir Sauce.

    I attended a Salon (class) at the show: The Art of Pairing Craft Beer and Jerky. The presenters were Justin “Duke” Havlick (Duke’s Small Batch Smoked Meats), Mike Lawinski (FATE Brewing Company), and Jason Oliver (Devils Backbone Brewing Company).  Salon description: “Duke’s Small Batch Smoked Meats teams up with Devils Backbone Brewing Company and FATE Brewing Company to show attendees that smoked meats and jerky make for a quick, easy, versatile and most importantly, tasty partner for craft beer. Four beers will be perfectly paired with smoked meats and jerky from small batch producer Duke’s.” (Yes, they were good pairings.)

    I was new to FATE’s products, but they have only been in business a but over a year. FATE and Duke’s Small Batch Smoked Meats are both based in Boulder, CO.  Devils Backbone is local favorite for me since it is brewed in Virginia (and is excellent).

    Green Flash & Pork Belly

    I like Green Flash, this beer, and Pork Belly Brioche, but IMHO this was an unsuccessful pairing; the beer overpowered the food.

    My favorite of the 4 jerky’s was the Island Teriyaki Beef Jerky because I loved the chewy (but not tough) texture; it was paired with Devil’s Backbone’s Schwartz Bier, a German Style Black Lager. I very much enjoyed FATE Brewing Company’s Moirai IPA (with it’s grapefruit reminiscent scent and flavor); It paired well with the Sweet Bar-B-Q Braised Pork Strips. The Spicy Bar-B-Q Beef Brisket Strips are nice because they are from a different cut of beef and is spicy; they were paired with FATE’s Barrel Aged Baltic Porter. The Traditional Dry Rub Beef Jerky is for the traditionalists; as someone who didn’t grow up eating jerky, it’s a tough chew for me since you have to gnaw on it. The Traditional Jerky (smoked with hickory and hops) was paired with Devils Backbone’s Striped Bass Pale Ale. BTW, Duke’s Shorty is delicious as well, although it was not part of the salon tasting.

    Most of the beer pairings were spot on, especially the ones paired with dessert. Below are some of the highlights. Yes, wild/sour beers and dessert pairing were common themes this year.

    -JAY

     

     

  • 16May

    Yes, we’ve been eating a lot of great Pan Latin food lately! This includes the nice appetizers we devoured at May’s DC Food Blogger Happy Hour at Mio. I’ve been dining at Mio for several years, and the restaurant never disappoints. The happy hour was hosted by Chito of RuninOut and Bindesh of Dr  Grub. Below are some of the highlights.

    -JAY

    Mio on Urbanspoon

  • 15May

    IMG_2701Guest blogger Maya reports great success with this family recipe – however, she warns that you *really* need to take your time with this, especially taking care to cook slowly and not let things burn. Indian cuisine, she reminds us, requires constant attention and no multi-tasking.

    This is why it’s her recipe, not mine.   😉

    The Shrimp:

    • 1 – 1.5 pounds large or extra-large shrimp, peeled and deveined.

    The Marinade:

    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon ground peppercorns
    • 1/4 teaspoon cayenne pepper
    • 2 tablespoons lemon juice (from about 1/2 lemon)

    To make the marinade, place all of the ingredients in a gallon-sized resealable plastic bag. Add the shrimp, toss to coat, and refrigerate.

    The Sauce:

    • 1 cup water
    • 1/4 cup canola oil (don’t use olive oil – flavor is too strong)
    • 24 curry leaves, roughly torn (optional)
    • 4 dried red chiles
    • 1 teaspoon ground peppercorns
    • A 3-inch piece ginger, peeled and minced
    • 1 medium red onion, finely chopped
    • 1 tablespoon plus 1 teaspoon kosher salt
    • 3-4 garlic cloves, peeled and chopped
    • 2 teaspoons ground coriander
    • 1/2 teaspoon turmeric
    • 2 cups canned chopped tomatoes (OR 4 chopped salad tomatoes)
    • 1 teaspoon Sambhaar powder, or 1/2 teaspoon curry powder
    • 1 can of full fat coconut milk
    • 1 cup chopped fresh cilantro

    Preparation:

    Set 1/2 cup of water next to the stovetop. Heat the oil with the curry leaves (if using) and chiles in a medium pot over medium-high heat until the curry leaves start to sizzle, 1 to 2 minutes. Add the ground peppercorns and cook for 1 minute longer. Stir in the ginger, onion, and salt and cook, stirring often, until the onion is browned, about 8 minutes, sprinkling with water and stirring whenever the onion and ginger begin to stick to the bottom of the pot.

    Add the garlic, coriander, and turmeric and cook until the garlic is fragrant, about 1 minute. Reduce the heat to medium-low and add the tomatoes to the pot. Cook, stirring and scraping the browned bits up from the sides and bottom of the pot, for 1 minute. Increase the heat to medium high and simmer for 5 minutes, stirring often. [if using fresh chopped tomatoes instead of canned, will take a bit longer than 5 minutes to cook it down. Use really high heat and stir often, adding 1/2 cup water if it gets too dry.]

    Stir in the Sambhaar and cook for 1 minute, and then pour in the coconut milk. Bring to a boil and add the shrimp and any accumulated juices. Bring to a simmer and cook until the shrimp are curled and opaque, about 2 minutes. Stir in the cilantro and enjoy!

    ———-

    – MAW

  • 05May

    Filmfest-DC-love-lemons-300x180When it comes to movies, a great film is one that captivates you. It’s where you are pulled in for a ride and are at the character’s side for every moment of their lives on the silver screen. As a viewer, you care about the story, and the film cares about you as it leaves you with feelings and emotions that you have to take minutes or more to get back to reality. For our first time with Filmfest DC, my fiancé and I got a chance to see a real treat, called “Love and Lemons” (“Små Citroner Gula” in Swedish). Debuted in February of 2013 as the third feature film of director Teresa Fabik, the movie is based on the novel of the same title by Swedish writer and comedienne, Kajsa Ingemarssons. This lovable Swedish romantic comedy is about three wonderful things: love, food, and the courage to make one’s dreams come true.

    The film tells the tale of Agnes (played by Rakel Wärmländer), an aspiring chef, who is gradually making her way up in the restaurant business as a waitress at a high-end restaurant. Life seems to be great, especially with her rock musician boyfriend, Tobias (played by Richard Ulfsäter). But one night, Agnes is fired from her job and Tobias dumps her for another woman. To get her life back together, she gambles everything she has, including her parents’ lifetime savings to start a business with former co-worker, Kalle (played by Eric Ericson) with the hopes of it becoming the successful restaurant she’s always dreamed of. But to Agnes’ surprise, getting a restaurant together is not easy as the business begins to plummet. After an embarrassing run-in with her mysterious neighbor, David (played by Sverrir Gudnason), she soon realizes that he is a popular food critic and is urged by her friends and colleagues to get close to him so their restaurant can get a great review to save the business and pay back her parents. This film has a great balance of comedy, romance, and drama as it takes the audience through the plot with laughs, OMG moments, and warm smiles. But as I followed Agnes on the many twists and turns of her journey, I found that this movie was truly about love and one of those loves was of cooking.

    Agnes’ mother, Maud (played by Anki Lidén) and her father, Sven (played by Tomas von Brömssen) are fans of Italian cooking and throughout the film, they share not only their joy with their daughter, but with us, viewers, as well. After watching Maud slowly drop in a bunch of fresh mussels into her prized family stew, the thought of getting popcorn didn’t seem satisfying anymore for me. The cinematography not only used close-ups of food to bring the joys of crafting a great meal to the audience, but it also used extreme close-ups and slow motion to heighten the senses. One of the great things about “Love and Lemons” is that it made sure that the food also had a starring role. The film showed that it wasn’t just a story about a young woman with a passion for cooking who is trying to get her life back on track. It brought the audience into her world; getting them close and personal with her passion and showed how important food plays in her life as well as with the lives of her family and friends (and even foe, Gérard (played by Dan Ekborg)).

    Coming away from this film, it made me realize how much love there was in Agnes’ story because the plot expanded from its title. In other words, this film not only addressed the romantic side of love, but other forms of love. From the time Agnes’ parents greet her at their home with a warm hug to the very end of the movie, the warmth of her loving family is present. So is the love of her friends who are there for her, even in the worst possible timing like hilarious best friend, Lussan (played by Josefin Bornebusch). Also, the film illustrates the moral of following your passions in life; molding your dreams through every obstacle you may come across. In Agnes’ case, her dream is for the restaurant that she strives to make successful and we, the viewers, are happy to watch unfold.

    All around, “Love and Lemons” is a very touching film that doesn’t cease to entertain. It is a film filled with great laughs, wonderful acting, a fun and heart-warming plot, and of course, the joys of food. This movie will leave you happy…and maybe a little hungry as well.

    -LLM (Laura)

    Editor’s Note: Love and Lemons and the below films were all show through FilmFest DC, which we wrote about recently.

    I viewed Romantic Brasserie (Belgium) and Zone Pro Site: A Moveable Feast (Taiwan) as a double feature, and enjoyed them both.

    Romantic Brasserie gives you a window into all the drama going on in a Belgian brasserie’s dining room, kitchen…and bathroom on Valentine’s Day. You get the feeling of being the “fly on the wall.”

    Zone Pro Site is like the Iron Chef of the catering world. The movie can be silly, but it is meant to be, and it is definitely entertaining. The crowd (viewers) got very into this movie.

    -JAY

     

  • 30Apr

    We recently attended the opening of new Richard Sandoval Restaurant, Toro Toro, where the cuisine is Pan Latin. Above are some of the photo highlights of the evening. It was a nice meal of passed appetizers, and I definitely need to go back to try the dinner menu soon.

    -JAY

    Toro Toro on Urbanspoon

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