Ambar is a new Balkan restaurant; we will be upstairs on the patio. Please RSVP for the event on DC Food Bloggers’ Facebook page.
-JAY
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10Apr
The good news is, some of us are over-employed. (That’s good, right?) Some of us have even moved away from the DC area. (You know who you are).
But the bad news is a dry spell for the FUD at the moment. So, to counteract this terrible state of affairs, we are looking for…..
A FEW NEW WRITERS!! Were you annoyed by a restaurant? Do you have some random recipes to share? Have you discovered the best wine, restaurant, food truck, or (restaurant) restroom in DC? Do you want to compare 5 different restaurants’ BLTs? Need some hipster cred? Maybe cover an occasional food event? Writing experience for your resume? Articles for your Portfolio? Passionate about food? Then we want you for DCFüd. Send writing samples to jay@dcfud.com, along with few ideas you’d like to write about. It’ll be crazy!
Also, please welcome our two newest additions, Elina (EHY) and Paige (EPC). Their bios can be found here.
-JAY
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04Apr
For the third straight year, DCFüd is giving away tickets to Sound Bites at the 9:30 Club. One winner will win a pair of tickets. This is a great event that I have attended in the past.
So, who wants to win a pair of tickets to this May 19th event? One lucky DCFüd reader will randomly win a pair of tickets. All you have to do is email contest@dcfud.com with the subject “Sound Bites Entry” and include your first and last name and cell number in the body of the email before 11:59 pm on Sunday 5/12. Only one entry per person (regardless of how many email addresses you have). You will need to show ID to the venue to pick the ticket up. The above email address is only for contest entry and is not for questions or comments. When the winner is chosen (give me a few days from when the contest closes), I’ll contact the winner and comment on this post. If you have questions, email me at jay@dcfud.com. Good luck!
-JAY
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01Apr
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30Mar
“Do you own your own establishment? Are you the creative mind or part of a team behind the restroom design inside of one? Or have you patronized a particularly memorable facility?
Nominate a deserving bathroom online today at www.bestrestroom.com.
The contest is open to any non-residential restroom in the U.S. that is accessible to the general public. Entries will be judged on cleanliness, visual appeal, innovation, functionality and unique design elements. Nominees and finalists run the gamut, from historical buildings or five star luxury hotels and restaurants in big cities, to gas stations along remote highways and mom & pop style diners in the rural Midwest.”
Too bad Mie N Yu closed or I’d vote for their restroom.
-JAY
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29Mar
March Madness bracket not doing so hot? Instead of taking it out on your TV, release some stress in the kitchen with this refreshing mango salsa recipe that promises to deliver, even when your team doesn’t. With a colorful mix of sweet mango, crisp peppers, and filling black beans, if there’s anything that can ease the pain of spending too much money on ten different losing brackets, its this (inexpensive) mango salsa.Ingredients
1 mango, peeled and chopped 1 red pepper, chopped ½ red onion, diced 2 tomatoes, chopped ¼ cup fresh cilantro, chopped 1 can black beans, drained and rinsed 1 lime, juiced ½ cup white vinegar ¼ cup vegetable oil 1 ½ tbsp. sugarDirections
In a small mixing bowl, combine vinegar and sugar. Gradually pour in vegetable oil and whisk to combine. In a medium to large bowl, combine the remaining ingredients. Add the vinegar dressing and toss lightly until salsa is well coated.
-Paige (EPC)
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28Mar
Caption: Mike Isabella in TC All-Stars.
Top Chef (Season 6) and Top Chef All-Stars runner-up, Chef Mike Isabella was previously known for being the executive chef at D.C.’s Zaytinya, and then opened up his own restaurant in Chinatown, Graffiato. In 2012, he opened Georgetown’s Bandolero as a partnering chef. What a busy man! But wait–he’s just getting started! Chef Isabella has not one but two new restaurant openings this spring in the brand new 14W residency building (scheduled to open mid-April).
Kapnos– Greek for ‘smoke’, will feature Greek cuisine inspired from Chef Isabella’s trips to Greece and Macedonia. The savory meat selection (duck, chicken, pig, lamb, and goat) will be spit-roasted in 2 wood-fire grills to give maximum juice and flavor in each bite. Kapnos’ menu will be split into 6 categories: Spreads, Raw, Cold, Garden, Ocean, and Spit. One interesting distinction in this menu line-up is the “Ocean”; you don’t see seafood being served in Greek restaurants often (or at all), so this will be interesting to see how it will pan out. Kapnos will seat 150-people, and yes, there is a bar. As for the serving schedule, lunch will not be served at Kapnos, just dinner. Fret not! All you have to do is walk next-door to Chef Isabella’s second restaurant, G, for lunch.
G– the “little sister” of Graffiato, is an Italian sandwich shop that will use the meat selection from Kapnos in their menu. Sandwiches, soups, and salads will be served for lunch everyday and it will also be available on Tuesday nights. For dinner, a 4-course tasting menu at a cost of $40 will be available reservation –only, which will feature an antipasti (appetizer) of meats, cheese, foie gras, liver, and olives, followed by a pasta dish, meat or fish entrée (possibly a rack of lamb or pork shoulder; check the menu beforehand), then dessert. G will seat 45-people and while there is no bar, you know where you can find one close by that is just a few footsteps away.
The opening of Kapnos and G is highly anticipated and fellow foodies and food critics cannot wait to try out the 2 newest Isabella additions on the 14th St Corridor of D.C.
-EHY
Editor’s Note:
Graffiato (another Isabella restaurant) is having its next Industry Takeover Night on April 1st. We attended the last one, and had a good time.
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27Mar
Summer is just around the corner…You know what that means: DIET TIME!
Here are 2 easy, healthy, and refreshing ways to help shed the pounds (with proper exercise, of course)
Lemon and Parsley infused water
We all know water intake is one of the key steps in better overall health and it is just as important in losing weight. Fruit and herb infused water is a great alternative if you are like myself and cannot seem to drink it as often as one should. I recommend purchasing organic lemons and parsley to avoid pesticides since they will be submerged in the water for an unknown amount of time. Lemons are an age-old reliable source of Vitamin C and antioxidants and have been found to aid in water retention and regulating the pH balance of our bodies as well.
Tip: Slice the lemons and thread the parsley through the pulp. This helps to keep the parsley in place. For best results, let it sit overnight for the lemons to work its magic.
Other popular water infusion recipes include Lemon and cucumber, orange, cranberry, and rosemary, and strawberry and basil. The possibilities are endless so get creative! Also, help the environment by reusing your glassware, such as the Starbucks iced-coffee bottle.
High in protein & fiber and avoid the carbs!
Ingredients:
1 organic red bell pepper 1 half cup of organic baby spinach 2 eggs ¼ cup of cook quinoa 1 slice of lean deli turkey dash of cayenne pepper dash of ground black pepper– Slice bell peppers into rings (one ring per egg). The ring should be about half an inch thick.
– Preheat pan with extra virgin olive oil (or any oil of your preference). Once the pan has gained enough heat, place bell pepper rings onto the pan.
– Crack the eggs carefully into the ring of the bell peppers. It’s normal for some of the egg whites to seep out from underneath. You can fix this later.
– For runny or sunny side up eggs, cook until the egg whites are ready. For well-done eggs, break the yolk.
-As the egg is cooking inside the bell pepper ring, gently sprinkle the quinoa, turkey strips, and spinach on top. Then, top it off with cayenne pepper and ground black pepper to your liking.
– ALMOST DONE! With a non-scratching utensil (I used wooden chopsticks), gently strip away the excess egg whites that seeped through the bottom of the bell pepper ring. With a spatula, carefully transfer onto a plate and voilà! Place the leftover spinach and quinoa on the side as a small salad and enjoy!
(You can substitute liquid egg whites for regular eggs if you are watching your cholesterol level and/or simply do not like the yolk.)
-Elina (EHY)
Editor’s Note: National Paella Day. Today is National Paella Day and all La Tasca locations are serving complimentary paella during Happy Hour from 5-7 at the bar. They are also featuring 25% off all made-to-order paellas from open to close.
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26Mar
EDIT: This is actually at the 14th and L location of ChixDC.
ChixDC 1121 14th St NW Washington, D.C. 20005tel: 202-682-2449
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Hosted by Daphne of Go Gastronomy.
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25Mar
It’s a rare day when you can make others jealous with a salad. Then again, there’s certainly nothing ordinary about this particular recipe. A mere distant cousin of the traditional, unimpressive heap of iceberg lettuce that constitutes most salads, it offers a refreshing twist on the idea of getting your vegetables. Quiet the alluring call of the drive-through window and redefine how you think about salad for lunch with this healthy, filling, and yes, delicious, salmon salad.Salmon:
2 salmon filets
Marinade:
1 Lemon, juice (plus 1 tbsp. zest) 1 tbsp. olive oil 1 tbsp. Dijon mustard (use 2 If you’re looking for a kick) 2 cloves garlic, finely minced Salt and Pepper to tasteCombine all ingredients to make the marinade. Place salmon filets side by side in a glass baking dish and pour the marinade over top, making sure to cover the fish. Set the salmon aside and allow it to marinade for about 15 minutes before baking.
Pre-heat the oven to 450 degrees F and allow the salmon to cook for about 12 minutes. Remove from oven and let cool (don’t forget to remove the skin before serving).
Salad:
1 head Romaine lettuce ½ lb. cooked asparagus Desired amount of cherry tomatoes (can range from about 8-16) 2 hard-boiled eggs 1 tbsp. capers Olives (optional) 1 red bell pepper, quartered 2 medium Yukon gold potatoes ParsleyBoil the potatoes in well-salted water until fork tender. Allow to cool, and cut into cubes. Toss with 3 tbsp. of dressing (recipe below), parsley, and salt and pepper to taste.
Place the red bell pepper under the broiler with the skin facing up until the top side is charred. Immediately after removing the peppers from the oven, transfer them to a plastic bag and seal it (the steam will make it easier to remove the skins). Remove the skin, place the peppers back into the same bag with olive oil, salt, and pepper. Shake well to coat.
Dressing:
2 tbsp. apple cider vinegar 1 tsp. Dijon mustard 4 tbsp. olive oil 1 tbsp. lemon juice Black pepper to taste (freshly ground is best)Whisk together all ingredients. Toss the lettuce with dressing, arrange the veggies, potatoes, and salmon on top, and enjoy!
Yield: 2 servings
-Paige (EPC)
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