I am hosting this event, with Chito of RuninOut as my Co-Host. More info is available on the Facebook event page–please RSVP: here.
Nopa Kitchen + Bar is Ashok Bajaj’s new restaurant, and is located at 800 F Street, NW, 20004.
-JAY
The butter chicken and chilli chicken are two of our favorites here, but Thali Express also has some good vegetable dishes. The one time I ordered the goat, it was flavorful but tough. Binni (the woman who runs Thali Express) makes some wonderful chaats (savory Indian snacks), with our favorite being the Aloo Tikki Chaat, in which the toppings (chickpeas, onions, tamarind sauce, yogurt sauce, etc.) are served on sauteed potato patties. The spinach pakodas (which I have always seen called spinach pakoras) are tasty and have a great fried texture, but I will admit to a weakness for spinach fritters. Fried vegetables are intrinsically healthy, right? 😉 They also serve mango lassis. Thali Express’ menu is viewable here.
Wikipedia, on thalis: “Thali is an Indian and Nepalese meal made up of a selection of various dishes. Thali dishes vary from region to region in South Asia and are usually served in small bowls, called katori, which are placed on a round tray, the actual thali; often a steel tray made with multiple compartments is used. Typical dishes include rice, dal, vegetables, roti, papad, curd (yoghurt), small amounts of chutney or pickle, and a sweet dish to top it off. Restaurants typically offer a choice of vegetarian or meat-based thalis.”
Recommendation: It would be nice if there were little signs on the different items, so that diners do not have to ask about each dish.
Thali Express is a great value, and serves tasty food. That said, although they are open until 10pm on weekdays (and later on weekends), you are better off eating here earlier in the evening because after 8pm, we have found a variety of quarter filled overheated steam table trays. We usually make a point of arriving by 6 or 7 pm.
-JAY
We recently attended Michel Richard‘s Sweet Hope dessert for toys event at Central. The event benefits St. Jude Children’s Research Hospital. There’s nothing like the combination of happy children, balloon animals, and amazingly delicious desserts! Above are pictures of some of the highlights of the event.
I have never been disappointed by Michel’s establishments, and I hear he has a new restaurant in NYC, Villard.
-JAY
There’s a new Happy Hour spot in town where you can watch pretty much any game on their tremendous 90-100 inch quad-screen capable plasma TV. (But, don’t worry, there are plenty of other TV setups as well if you can’t grab a seat in front of this one.) As soon as you walk in, your eyes are immediately drawn towards their bright and shiny new bar, the obvious focal point of the establishment. This California-based brewery restaurant is not designed in a traditional manner since the bartenders have plenty of space to hustle around inside, and all the beer taps are on the center island of the oval shaped bar.
As for their food, I tried the following appetizers:
Crispy Calamari- Portion size is smaller but this dish is tasty, so I preferred it to the Spinach and artichoke Dip or Chicken Lettuce Wraps.
The service and my overall experience at BJ’s Restaurant and Brewhouse was fantastic. This new brewery restaurant has a lot of potential and is worth checking out next time you’re in the Tysons Corner area.
Warning: the bar gets packed during HH, so go early to grab a good seat or bar table! Cheers!
-EHY (Elina)
The promo code for this is “foodie” which will take $10 off the price of each of the three events listed below. The promo code is only good for these three events and for tickets purchased in advance (it can’t be used for purchase at the door). The below ticket prices are subject to change and will increase as we get closer in time to the events.
At twenty-six years old, Philadelphia native, Justin Swain, has already achieved a lot. He lived the exciting life of a bike messenger for five years. Then growing fed up with the unpredictable nature of the job, he decided to follow his dreams and attend culinary school. He ended up graduating valedictorian of his class and becoming the executive chef of a top restaurant in Philly. Now a year after taking over the reins at Rex 1516, a Southern-inspired restaurant with a modern day twist, and Justin Swain has definitely made a lasting impression.
What distinguishes Justin even more is his empathy and consideration for people with dietary restrictions. Justin began preparing gluten-free food for his girlfriend’s father who has celiac disease. He was concerned about the blandness of most gluten-free foods and began experimenting to improve the flavors. When he took over the restaurant, he soon became aware of the increasing number of gluten-free requests and decided to implement some of his new creations as a specialty gluten-free menu at Rex 1516. He now offers gluten-free rolls, baguettes, delicious desserts as well as a full selection of gluten-free appetizers and entrees.
Unfortunately for us here in the DC area we are not able to enjoy his cooking first-hand. But luckily for us, Justin has graciously released the recipe for his newest gluten-free Thanksgiving creation. So we have the pleasure of enjoying his delicious pumpkin pie in the comforts of our own home. Best part of all, it’s an easy recipe to prepare and doesn’t even need to be baked, giving you one less thing to worry about in the midst of your holiday preparations this year. Enjoy everyone and have a Happy Thanksgiving!
No Bake Pumpkin Pie (Gluten Free)
Pie Crust
2 1/4 cup ground raw hazelnuts
3/4 cup cocoa powder
1/2 cup coconut oil
9 dates, stoned
– Place hazelnuts and cocoa powder in a large bowl and mix well, breaking up any lumps.
– Add coconut oil to powder mixture and mix well.
– Place dates in a small bowl and mash with a fork.
– Add dates to dough-like mixture and combine well with hands.
– Place crust into 9-inch round pie pan.
– Place crust in refrigerator while making filling.
Filling
1 (8-ounce) package cream cheese, softened
5 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1 tablespoon pure vanilla extract
1 teaspoon molasses
2 1/2 teaspoon pumpkin pie spice
1 (15 ounce) can pumpkin puree
-Beat cream cheese and butter in the bowl of an electric stand mixer until smooth and creamy. Both fats should be well softened to ensure the filling is lump free.
-Add the powdered sugar to the mixture and beat until smooth and fluffy.
-Add the vanilla extract, molasses, pumpkin pie spice and pumpkin puree and beat until thoroughly combined. If you find that your filling is lumpy, pass it through a fine mesh strainer into a bowl.
-Spoon the filling into the pie shell. Let pie chill in the fridge overnight. (very important that it chills overnight or it won’t setup)
-JPM (Joyana)
Friday’s post about Mysticart’s nationwide search for a host for a food show got me thinking, so I did some research for similar opportunities.
You too can be on TVFN or the Cooking Channel! These shows are for individuals (Next Food Network Star, America’s Greatest Home Cook, Cutthroat Kitchen, Chopped), teams (Food Truck Face-off, Food Court Wars), or Restaurants/Businesses (Restaurant Divided, Mystery Diners, Restaurant Impossible). A couple of those shows can even set you up in a new business (Food Truck Face-off, Food Court Wars). You can even tell Guy Fieri where to go (in a good way) with his show Diners Drive-ins and Dives.
The Fox shows (Masterchef, Hell’s Kitchen, Hotel Hell, Kitchen Nightmares) are casting as well.
Here is one for DC area college students.
I found a Bravo casting page that includes Bravo’s Top Chef but it is for the previous season. They should update it at some point.
-JAY
I have my application submitted. 🙂 You have a week to submit yours.
-JAY
“MysticArt Pictures is pleased to announce we are executive producing with Kids at Play the new show FINER VS. DINER and launching a nationwide host search!
We are searching for food critics, food bloggers, restaurant experts, chefs, restauranteurs, and magazine editors! We are moving very quickly and the deadline for submitting your application will be next Friday so foodies, now is your time to apply!”
What can be better than having great tasting, hormone free, locally raised beef delivered to your door? In a society that now focuses on the importance of eating organic and knowing where your food comes from, the Firelands Cattle Company comes to the rescue. We were lucky enough to be given a box of Firelands’ products to review.
The Firelands Cattle Company began with the intention of bringing the Kobe style raising practices to the heartlands of America. Their business practices center on the motto that they are involved in every step of the customer experience ranging from the rearing, production, packaging, and delivery to each customers’ doorstep. Therefore, you as the consumer can know EXACTLY where your food comes from and can rest assured that there is a stamp of approval guaranteeing that each cow is hormone free and given an all-natural feed consisting of corn, oats, and grains. The result? Some of the greatest tasting red meat in the world. Go to their website for a full scientific explanation of what makes the kobe style the best.
Each order is vacuum sealed and freezer packed to arrive completely fresh and ready for consumption at your door step. They offer hamburger patties, sirloins, rib-eyes, T-bones, ground beef and more. I was fortunate enough to try the hamburgers, ground beef and a sirloin myself. The steak was so tender it literally melted in my mouth. And both the hamburger patties and ground beef were packed with delicious flavor. The hamburger was plump with delicious moist juices and the ground beef made the best chili I’ve had this year.
You can order Firelands’ beef yourself and see why American Kobe Beef is the way to go for freshness and flavor.
-JPM (Joyana)
Editor’s Note (JAY): I tried the burgers, and they were excellent grilled (and topped with my own home-made Chimichurri). 🙂
Disclosure: From time to time, we are given free items, meals, or entry to events.

This is what was supposed to be in the produce box, but they ran out of some items so made substitutions. It would be nice if this list was representative of what they actually gave me in the box.
I recently added an ad/coupon for Relay Foods (a grocery pickup/delivery service) to the right side of DCFüd so that our readers can save $20 off of $60 on their first order. Relay Foods has many good quality products including those from local businesses and farms. I decided to try the grocery delivery service, and write this review about my experience with Relay Foods. I ordered $50 in groceries (total before adding the discount code).
The Groceries:
Other good products Relay Foods Carries:
Virginia Vinegar Works. I’ve only tried the Heritage Blend Red (which is a good local product) but I noticed that they have the 500 ml White Heritage Blend and Chardonnay varieties on sale for $7.20 (instead of $12) right now.
Holy Grael Sorbet. My favorite of Holy Grael sorbet is the Blackberry Lime.
Cavanna Pasta. I am a fan of their Artichoke-Pesto Cannelloni and Spinach-Egg Taglierni.
Moorenko’s Ice Cream. I have written about this company previously, and Relay Foods carry one of my favorites, the Honey Lavender.
Soupergirl. We wrote about this soup company in 2009.
Pickup and Delivery:
Relay Foods has a map of their pickup spots. You can also get your order delivered (for a fee) or signup for monthly delivery service (for a larger fee).
Customer Service:
Relay Foods’ customer service by email and phone is excellent. When I noticed that the ground turkey I ordered was listed in my confirmation message as frozen instead of fresh, I called Relay Foods to change the item. The representative said they were out of fresh ground turkey, told me how to edit my cart, and told me to check the site in the next few days to see if it was back in stock. I let her know that I’d remove the frozen item and that they could email me if they have the fresh version in the next few days. The representative agreed and stated that she would call their butcher. I got an email the next day saying the item is back in stock, and added it back to my order. Customer Service (as mentioned earlier) also handled the issue with the spinach pasta in a positive way.
The delivery person was running a half hour late (there was a 2 hour range), a customer service person called me at the end of my time range to let me know. When the delivery person (who was very nice) gave me the box (and I checked it out), there was a whole chicken I didn’t order. She told me I could keep it for free.
So, yes, there were a few glitches here and there, but it is a new business. I will definitely order from Relay Foods again.
-JAY