• 26Jul

    4 Cupcake for a $1 Instant Deal on LivingSocial Tomorrow Only!

    In my inbox.

    -JAY
    —————————–

    Tomorrow LivingSocial will celebrate the second anniversary of our very first deal. In honor of our birthday we’ll be offering cupcakes for a dollar — all day (or at least until we sell out).

    It’s really simple to take part. Just log into the LivingSocial app on your smartphone, select Instant Deals and for a limited time tomorrow (beginning at 11 a.m.) the special will appear. More details are below.

    What: $1 for a box of 4 assorted cupcakes from Hello Cupcake (Quantities are limited – so act fast!)

    Why: In celebration of LivingSocial’s second birthday

    Where: Hello Cupcake (two locations)

    Dupont Circle
    1361 Connecticut Avenue, NW

    Capitol Hill (Barracks Row)
    705 8th Street, SE

    When: Wednesday, July 27

    11 a.m. – Special will go live on the LivingSocial app
    12 p.m. – 5 p.m. – Deal is valid

    How: Download/login to the LivingSocial app, select Instant Deals and look for the “Special” to appear

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  • 26Jul

    Food Network Star is Now Casting Season 8!

    In my inbox. I  tried out for the show once before, a couple of years ago.  The official website is here. They are holding an open casting call in DC:

    Monday, August 8th 2011
    10am-2pm
    The Westin City Center
    1400 M St. NW, Washington, DC 20005

    -JAY

    ————————-

    Food Network Star is now casting Season 8!

    Posted on July 11, 2011 by fnscasting| Comments Off

    Calling all chefs, line cooks, home cooks, caterers and culinary enthusiasts!

    Do you have what it takes to host your own show on Food Network?

    What we are looking for:

    • Strong culinary skills
    • Personality that pops
    • Passion for cooking
    • Extensive food knowledge
    • Lots of energy and enthusiasm

    If you–or someone you know–has what it takes, we want to hear from you!

    WHERE WE’LL BE:

    We will be holding open calls in New York City, St. Louis, Chicago, Washington, D.C., Las Vegas, Los Angeles, Honolulu and Austin. Check out our “Open Call Information” page for more details.

    If you can’t make it to an open call, you can still apply! Check out our “How to Apply” page for further information.

    • If you have any questions, please contact us at fns8casting@gmail.com
    • Please read the Rules & Eligibility Requirements (found on the “Rules and Eligibility” page) before applying.
    • Applicants must (a) be a US citizen or permanent legal resident with the unrestricted ability to work in the U.S. and (b) be at least 21 years of age.
    • If you plan to attend an open call, you MUST download an application (see the “Application” page) and bring it–completed–along with two recent photos of yourself.

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  • 25Jul

    Gordon Ramsey’s TV Show (Master Chef) is Looking For Contestants.

    Word on the street is there will be casting call in DC.

    This is from the FAQ on their website:

    What kind of cooks are you looking for? We are on a nationwide search for talented home cooks from all types of backgrounds, and with a range of cooking styles to audition for the next season.  Whether you enjoy cooking delightful desserts or hefty main courses, whether you cook fine French Cuisine or prefer a great tasting burger, we want to hear from you.  If cooking is your passion, you cannot miss out on this opportunity.  Now’s the time to turn in your desk job for an exciting life in the kitchen – take the first step.  All you have to do is fill in the application form, cook your favorite dish, and head down to an open call.

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  • 25Jul

    A Baltimore Crab Aficionado’s Take on Quarterdeck

    Editor’s Note:

    This article is by Guest Writer Matthew T., although I was present at Quarterdeck with him.  In truth, I have softened his article a bit, not because it was untrue (because it’s true), but because the article was painful to read.  Also, it turns out that reservations are the way to go for this establishment, but that does not excuse the poor service with regards to seating. 

    As for Todd’s Dirt’s Crabby Dirt, I looked it up, and it is not solely intended for crabs, which explains the choice of spices and the lack of rock salt.  I agree that it was great on the fries.  Sensei’s interview of Todd is available here.

    On to Matthew’s review:
    ———————————————————–

    My experience at Quarterdeck in Rosslyn did not live up to what I expect from a crab house as for as cost/value, food quality, comfort, service, and even restroom capacity.

    First, I will tackle food quality.  I was very unimpressed with the quality of the crabs in the crab buffet feast.  Even 2 years overseas in Korea before having this meal did not dull my intuition on the qualities of a good crab.  When I was a boy growing up running trotline on the bay, we would have called nearly every crab served a “trash crab” and tossed it over the side.  They were small, light, and overly wet.  The positives, is that the spice on top was both well mixed and plentiful.  Overall, I can say though, that these are some of the lowest quality crabs I’ve ever had in my life.  This also considers the fact that crab buffets are known for giving low quality crabs.  It was still very poor.  In fact I can’t remember a time in my life I pushed myself from a crab feast, and was not full or satisfied.  This meal left me frustrated and very unhappy.

    What did impress me were the fries.  The fries were delicious.  They were golden brown on the outside and thickly crispy, with a tender and moist center.  They were probably the best fries that I can remember eating in a restaurant.  After sampling some of the fries, we put on them a spice blend called Crabby Dirt.  This was a well balanced earthy spice mix in which I could taste the cinnamon.  It is advertised as a crab spice, and while I think it would do a passable job (mixed with rock salt as it had none) I think it was most suited to pork.  Each sampling of the spice spoke to me of pork or possibly chicken.

    The entire crab buffet consisted of a single basket of fries and the crabs.  At about $37 per person, I considered this to be a very poor investment.  Most crab buffets I know offer other additions.  Typically this would be corn, and sometimes shrimp.  I felt the value for the cost was poor, especially when coupled with the poor quality of the crabs.

    When we arrived, we found the small indoor seating area full, and requested to be moved as soon as any room was available inside as it has rained and the seating was damp and muggy.  We were told we would be informed when inside space opened up.  At the completion of our meal we found the inside dinning area had ample room, but were not told we could be moved inside.  As we had made a considerable issue of this (including almost leaving due to inadequate seating), I considered this poor form.

    Additionally, our service was poor.  It took 20 minutes to get our drink, and an additional 10 minutes to get the fries.  I began getting antsy for the crabs which took an additional 20 minutes.  During the meal, our waitress left (without informing any of the tables) and it took a maybe 20 minutes before anyone noticed her tables being visibly upset at the lack of service.  When the new waitress came, the service did improve though only marginally.

    The restrooms consisted of a single area (for each sex) where there was a line (I’m sure in no small part due to the attached bar).  A single restroom for each sex is not sufficient for the amount of business that goes through this restaurant.  The restrooms and space leading to them are very cramped.

    In summary, I was unhappy with my experience at quarterdeck, and was embarrassed that I had taken a guest there as I consider myself an aficionado of crab houses.  Hopefully the establishment will improve the service and quality.

    -Guest Writer Matthew T.

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  • 24Jul

    Free Pinkberry Frozen Yogurt for an Hour Monday

    In my inbox.

    -JAY

    ————————————————-

    Pinkberry, the California tart frozen yogurt brand that started the national craze, will open in Georgetown this fall at 3288 M Street NW.  (Yes, that is across the street from a well-known cupcakery…) The 1,200 square-foot store should be ready to start swirling Pinkberry’s signature flavors in October.

    FREE PINKBERRY

    Monday July 25

    5-6 p.m.

    In front of Pinkberry’s Georgetown location

    3288 M Street NW

     

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  • 23Jul

    Biagio’s August Sample Day

    Biagio Fine Chocolate‘s next Sample Day will be Saturday, August 20, from 3pm-6pm.

    Complimentary – no R.S.V.P. needed. What is Sample Day? It is a monthly event that has been wildly successful with our customers. We will have over a dozen varieties of some of the world’s best chocolate available for tasting. Sample day is held in Studio B, the tasting room/gallery behind Biagio Fine Chocolate.

    Biagio Fine Chocolate and Studio B are located at:

    1904 18th St. NW, Washington, DC 20009

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  • 22Jul

    Celebrity Chef Marcus Samuelsson Serving Food for Free at Eastern Market Via Food Truck on July 29th

    In my inbox.

    -JAY

    —————————————

    The very first Macy’s Culinary Council Food Truck coming to Eastern Market in DC on July 29th.  Local celebrity Chef

    Marcus Samuelsson will be passing out one of his signature dishes, for FREE, and mingling with the crowd.  I would

    recommend arriving early, they have a limited amount of food which usually runs out in about 2 hours.

    The Macy’s Culinary Council Chefs will be popping up all over the country in the Macy’s Chef’s A-Go-Go Food Truck.  I think your readers should be the first to hear about this fun, family culinary engagement.

    It’s also for a good cause: 

    While the chef’s dishes are free, guests can support a good cause by donating to Feeding America ®, the nation’s largest domestic hunger relief organization. For every $1 donated, Feeding America can help provide seven meals to those in need on behalf of local food banks.

    Take a look at the Food Truck in Boston with Chef Ming Tsai http://bit.ly/oT5PrZ

    Here is the official pitch (more information)

    http://www.pitchengine.com/pitch/159517/

    WHEN:

    Friday, July 29th, 2011

    11AM-3PM

    WHERE:


    Eastern Market

    225 7th Street Southeast

    Washington D.C. 20003

    MENU:

    Marcus Samuelsson will prepare Cat Fish, Sweet Potato Fries and Fried Caper Slaw

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  • 21Jul

    Italian Dupont Circle Cucina Doles out Complimentary Gelato on July 28 from 1-2 p.m.

    In my inbox.

    -JAY

    ——————————

    Italian Dupont Circle Cucina Doles out Complimentary Gelato on July 28 from 1-2 p.m. to Celebrate Launch of New Sidewalk Gelato Cart

    WASHINGTON, DC (July 20, 2011) – In Italy, it’s almost impossible not to run into a street vending gelato cart on every other corner. Bringing a true Italian experience to the lively streets of DC, Casa Nonna is opening a new street-side Gelato Cart, serving up handmade, creamy gelato with rotating flavors that change daily.

    Casa Nonna’s new Gelato Cart will serve up a roster of six creative rotating flavors, paired with some of Executive Chef Amy Brandwein‘s delicious handmade biscotti.

    The perfect treat for everyone from hungry tourists to busy, on-a-lunch-break executives, Casa Nonna’s sidewalk gelato cart will serve up icy sweets every day 12 pm – 6 pm.

    Seasonal, unique flavors may include Meyer Lemon, Stracciatella, Ricotta and Fig Vin Cotto Swirl  and the authentic Italian Nocciola. Customers can choose between one scoop ($3.75) or two ($4.75) and can even get their gelato in a waffle cone ($.50 extra) for a perfect on-the-go treat.

    Opening Day Celebration – Free Gelato on July 28th!

    Kicking off the Gelato Cart launch, Casa Nonna will serve up complimentary gelato on Thursday, July 28 from 1 – 2 p.m. to anyone who needs a welcome respite from the DC heat.

    Casa Nonna’s Gelato Cart will operate from July 28 until the weather turns cold.

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  • 21Jul

    Dinner at Mala Tang

    A few months ago, JAY wrote an article on the opening of a new Sichuan restaurant called Mala Tang, located in Arlington.  Upon his recommendation, I went there for dinner a couple weeks ago.  The restaurant validates parking, so feel free to use the parking garage if you drive in.  The inside of the restaurant consists of a U-shaped dining space with a central bar.  Mala Tang does have outdoor seating as well, but the hostess told me they weren’t doing hot pots outside on the night I visited.  I’m not sure if that meant they never do, or if some issue prevented it on the night in question.  About ¾ of the tables were full when I arrived, and it only got busier.

    After looking at the menu, I decided on chrysanthemum tea and a hot pot.  They offer two levels of spiciness for the broth: mala or mild, and I chose mala.  I’m a fan of spicy food, but I dislike having what feels like a nuclear reaction in my mouth.  Mala turned out to be the perfect choice.  The level of heat in the broth was exactly what I look for in a dish labeled as “spicy.”  A few chiles and pieces of scallions were floating on the broth when it arrived at the table.  A thin film of red chile oil washed over the spices.  With the hot pot came 1 small and 3 tiny bowls.  The small bowl contained house-made soy sauce, which tasted amazing all by itself.  The tiny bowls had slices of a miniature green hot chile, Chinese barbecue sauce, and spicy bean paste.  The server who brought my food told me to mix the contents of the tiny bowls with the soy sauce according to my preference.  After trying each, I added the barbecue sauce and bean paste to the small bowl.  The green chile proved a too hot for my taste.

    While I was busy customizing my soy sauce, the server was placing trays of food on the table.  I ordered chicken, bamboo shoots, button mushrooms, and house-made noodles to go with the hot pot.  I didn’t realize that rice came with the hot pot, hence the noodles.  All the food came thinly sliced and there was a ton of it.  Really, it was enough for three people.  The flavor the broth imparted on the food was spicy, but almost floral.  The soy sauce was less spicy, but with almost a garlicky taste.  Oddly enough, both went very well with my tea.  Bright yellow, it tasted delicately floral with a peppery note at the finish.  The selection of meats is fairly standard, but they also offer a variety of seafood.  The vegetable list encompasses familiar (potato) and strange (lotus root) choices.  If you visit Mala Tang, I have two suggestions: 1) bring someone to share the food and 2) try at least one vegetable that you’re not familiar with.

    -TKW

    Editor’s note (JAY):

    I’m hosting the September Food Blogger Happy Hour at Mala Tang on September 7th.

     

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  • 20Jul

    Fancy Food Show Fever Swept DC Last Week

    The Dizzy Pig team.

    The Fancy Food Show was an amazing experience.  For three days, exhibitors displayed their products to brokers and buyers, while media (including several DCFüd writers) roamed around the show.  The show was moved here for this and next year because the Javitz Center in NYC is under construction. The Convention center was packed with vendors but cannot hold as many vendors as the Javitz Center.

    The enthusiasm was palpable and many of the products were very good.  There were many associated media events, most of which were hosted by countries (such as Chile, Italy, Austria, Korea, and France) that want to promote their exports and had large presences at the show.

    Some highlights:

    I attended two of Chile’s Fancy Food Show-related events; one was at Todd Gray’s Watershed and the other was at the residence of the

    Chilean Chef Pilar Rodriguez.

    Chilean ambassador. Chef Pilar Rodriguez’ food was phenomenal at both events, and it was nice to see that Todd Grey really respects her and her cooking.  Grey assisted her with shrimp preparation at the Watershed event.

    How about the drinks? I have always enjoyed Chilean wines, but the wines at these two events were spectacular.  Daniel Vitis’ Chilean Carica Fruit (a flavorful dessert papaya) was featured in an exceptional mixed drink that included pisco.  Daniel also exports a wild baby pear that is featured in a drink at Morton’s.  Daniel is a personable and innovative entrepreneur who realized that he could sell more papaya with a name change/branding.

    What was that delicious smokey peppery Chilean spice they used on seafood and other dishes? Merquén is a wonderful spice blend made with smoked hot peppers.  I got a hold of a few merquén samples and am passing them (in a bag full of spice samples) to DCFüd’s spice writer, Tiffany, so keep an eye out for her spice reviews.

    Duff Goldman of TVFN's Ace of Cakes.

    At the Ambassador’s event, I met many Chilean entrepreneurs who are exporting (or want to export) their products to the US.  So, keep an eye out for Chilean olive oils, juices (including carica), vegetable chips,  and berries.  You already know to keep an eye out for Chilean seafood and wines.

    Dizzy Pig is a new BBQ supply store in Manassas that sells their own line of grilling spice rubs, Green Egg Grills, and a good variety of the utensils, charcoal, wood, and sauces you need to enhance the grilling experience.  Chris Capell and his Dizzy Pig team has been competing in the competitive BBQ circuit since 2002.

    I attended the grilling class at their grand opening, so have tried ribs, chicken, pork loin, and frank steak cooked on Green Egg Grills with Dizzy Pig’s spice own rubs.  At the fancy food show, I got to try more samples of their food including pineapple cooked with their “Pineapple Head” spice rub.  I’m very impressed with Dizzy Pig’s rubs (and Chris’ grilling ability). I’ve passed several of their rubs (Jamaican, Dizzy Dust, Pineapple Head, and Tsunami Spin (an Asian-inspired blend)) to Tiffany to play with.

    Gianluigi and Anastasia Dellaccio of Dolci Gelato. Behind them is a large line for their gelato.

    Dolci Gelato had a pack of people in front of it at all time.  This local company was giving out cups of various gelato and sorbetto flavors.  The almond flavor was my favorite but other good flavors included chocolate, coffee, white chocolate, watermelon, and fig.   Gianluigi Dellaccio is a pastry chef who decided that he wanted to open a gelato business.  His wife Anastasia works with him and encourages customers to order flavors she wants him to make such as the banana stracietella (chocolate chip) so she can have some too.  They also make seasonal flavors, including egg nog, gingerbread, peppermint, and pumpkin pie (which is not made with processed pumpkin).  Gianluigi wants to open a chocolate shop in the near future.

    Jardine’s from Buda, Texas exhibited as well.  I had the pleasure of talking to Bobby McGee, The CEO of Jardine’s, and trying their salsas.  I am partial to their peach salsa (which isn’t too sweet or too peachy), habanaro salsa (which has a good kick to it), and Blazing Saddles habanero hot sauce (which is of course quite hot).  While I was at their booth an attendee with a Russian accent walked over and looked at the mounted cow’s head with huge (and wide) horns.  This was our conversation:

    Attendee: “Where did they find one with horns so big?”

    Harry Potter portrait composed of Jelly Belly jelly beans.

    Nodding towards Bobby, I said:  “They are from Texas.”

    The attendee then paused for a moment and said: “Ah…everything in Texas is bigger.”

    Teatulia and Numi both exhibited and the show; they are both companies that produce organic teas.  Teatulia grows their tea’s in Northern Bangladesh.  I enjoyed their Earl of Bengal (Earl Grey).  I was impressed with Numi’s White Rose (white tea & fragrant rose buds) and Toasted Rice (green tea), and am looking forward to trying their Golden Chai, Magnolia PU Erh, and Aged Earl Grey.

    Lake Champlain is a chocolate company with some great products. I’m partial to Grace Under Fire, which contains 54% dark chocolate, roasted pistachios, and red pepper.  Their truffles are very good as well, and the large rounded shapes and good amount of filling give them a good texture.

    I’m definitely looking forward to next year’s Fancy Food Show in DC.

    -JAY

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