• 12May

    Top Chef Spike to Appear at Taste of Arlington

    In my inbox.  I covered the event a few years ago for local television and attend most years. Good event.

    -JAY

    —————————–

    ARLINGTON, VA — The 2011 Taste of Arlington heats up with the addition of local celebrity chef, Spike Mendelsohn’s appearance as a special guest at the Verizon booth. Mendelsohn, a Season Four and “Top Chef All-Stars” Chef’testant from the Emmy and James Beard Award-winning, No. 1 food show on cable, “Top Chef” is also known for his beloved Capitol Hill restaurants, Good Stuff Eatery and We the Pizza. Mendelsohn will be joining the Taste from 1 p.m. – 3 p.m. to sign autographs and take pictures with fans.

    Mendelsohn’s appearance is another highlight for Taste of Arlington, a local foodie favorite featuring dozens of Arlington’s favorite restaurants alongside live entertainment, children’s activities and–for the first time ever–a wide variety of craft brews.

    A limited amount of tickets are still available online at the reduced price of $20.00. Tickets can also be  purchased the day of the event for $25.00.

    This annual event is organized by the Ballston Partnership and is the largest single day event in Arlington. This year’s proceeds from Taste of Arlington will benefit the Virginia Hospital Center, Phoenix Houses of the Mid-Atlantic and also the Arlington Community Foundation.

    What: The 24th Annual Taste of Arlington – a lively street festival that celebrates community by bringing together a multitude of restaurants, local talent, arts and crafts, children’s activities and an average of 12,000 people from the greater Washington, DC area.
    Where: Wilson Boulevard in front of Ballston Common Mall

    Parking is available all day for $1 at the Ballston Public Parking Garage adjacent to the Ballston Common Mall

    METRO Ballston-MU station (Orange line).

    Bike valet service provided by Washington Area Bicyclist Association
    When/Who: Sunday, May 22th, 2011 noon to – 5 p.m.
    Top Chef Chef’testant Spike Mendelsohn appearing from 1 p.m.-3p.m.

    Participating Restaurants:
    Bayou Bakery
    BGR The Burger Joint
    Caribbean Breeze
    Chevys Fresh Mix
    EatBar
    First Down Sports Bar & Grill
    Front Page Arlington
    Holiday Inn
    Honest Tea
    Jaleo Crystal City
    Key Bridge Marriott
    La Tasca Restaurant
    Lebanese Taverna Restaurant
    Mad Rose Tavern
    P. Brennan’s Irish Pub and Restaurant
    P.F. Chang’s China Bistro
    Pinzimini Restaurant
    Ra-Ra Irish Pub
    Rock Bottom Brewery
    Rustico
    Sangam
    Sushi Rock
    Ted’s Montana Grill
    The Melting Pot
    Thirsty Bernie
    Toby’s Homemade Ice Cream
    Union Jack’s British Pub
    Velocity Five Sports Restaurant
    Willow
    Tickets: The event is free and open to the public, but tickets are required to taste.

    Advance Online Tickets: eight Tastes for $20
    Day of Event Tickets: eight Tastes for $25

    One food sample costs one Taste ticket
    Beer and wine cost two Taste tickets

    Tickets are on sale at:
    http://www.tasteofarlington.com/tickets.html
    Permalink Filed under: Events Tags: , 1 Comment
  • 11May

    Ted’s Bulletin, Not Just For the Kids

    The Nutty Professor.

    A recent trip to Capitol Hill brought a friend and me to Ted’s Bulletin on Barrack’s Row. Overall, we could not decide whether the meals were created to accommodate palates of all ages or to create nostalgia in adult patrons.  However, the retro surroundings, complete with early jazz and Leave It To Beaver theme music playing in the background suggest the latter view.

    I had the special – a summer salad with seared to order tuna, banana peppers, cherry tomatoes, oranges, red onions and almonds.  The greens comprised mostly of crisp, sweet iceberg lettuce, which is not my favorite, but may appeal widely.  My companion opted for Ted’s breakfast anytime items and cornbread.  Her eggs were prepared well, and her cornbread, while surprisingly dense and moist was a bit too sweet for our tastes.  It might have been favored by the children we saw dragging their parents inside Ted’s.

    The highlight of the meal were our milkshakes – a White Russian and The Nutty Professor.  The White Russian is what you think it is and did not disappoint. My friend found the hazelnut flavored Nutty Professor with vanilla ice cream and Bailey’s to be reminiscent of buttered popcorn, in a good way. We were delighted to have a Happy Hour drink and an ice cream social treat in one glass.  There’s nothing childish about that.

    -CAF

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    Permalink Filed under: Restaurants Tags: No Comments
  • 10May

    Tysons Corner Farmers Market Launched.

    In my inbox.

    -JAY

    —————————

    Chef Thomas Elder Launches Tysons Corner Farmers Market

    Produce and Lifestyle Vendors Announced

    McLean, VA (May 10, 2011)— Härth, Tysons Corner’s hottest new restaurant, is proud to announce the launch of a new Lifestyle & Farmers Market every Saturday, 9:00 a.m. – 1:00 p.m. beginning May 14.  The market will be set up in the rear parking lot behind Hilton McLean Tysons Corner, rain or shine, through October 29.  Under the direction of Executive Chef Thomas Elder, and co-sponsored by INOVA and the McLean Chamber of Commerce, the market will showcase the region’s best and freshest produce, artisan food products, and local businesses focused on teaching guests how to incorporate farm fresh foods into home cooking.

    Permalink Filed under: Events, Ingredients, Stores Tags: , , No Comments
  • 10May

    Opening of the Authentic Neapolitan Pizzeria With Free Pizza on Monday, May 16th

    In my inbox.

    -JAY

    ——————————

    Pizzeria da Marco Announces the Opening of the

    Authentic Neapolitan Pizzeria With Free Pizza on Monday, May 16th

    Bethesda, MD, (May 10, 2011)— Partner/General Manager Alessandro Ferro is pleased to announce the May 16th opening of Pizzeria da Marco, a new neighborhood Neapolitan pizzeria at 8008 Woodmont Avenue in Bethesda.  Guests of the 5,000 square-foot, 130-seat restaurant can look forward to free pizza for those who dine on opening day from 5 PM to 10:30 PM, and a 50% discount on all pizza purchases from May 17-31. This special savings is limited to one pizza per customer, and only applies during this preview period during lunch and dinner service.  Pizzeria da Marco will be the first pizzeria in the Washington area to have a 4,500-pound handcrafted, SF Allestimenti brick oven, http://www.sfallestimenti.it/ created by Stefano Ferrera, which cooks pizzas in 60 seconds at a temperature of 900 degrees.

    Italian born Chef Dino Santonicola has been tapped to run the kitchen at Pizzeria da Marco.  Born and raised in the Naples, Santonicola began his career at age thirteen working at a neighborhood pizzeria.  Over the years he has worked in some of the top pizzerias throughout Naples including the renowned Fiorenzano Pizzeria and Brandi Pizzeria.  In 2004 Santonicola moved to Seattle, Washington to open Via Tribunali pizzeria. Then he left to start designing pizza kitchens for other Seattle pizzerias in 2008, including Ristorante Picolinos and Mamma Melina, before relocating to Washington, DC in October 2010 to join Pizzeria da Marco.

    Santonicola’s menu will focus on authentic, ingredient driven Neapolitan 12-inch pizzas and the pleasures of Mediterranean dining.  The double zero flour for a lighter crust, Buffalo mozzarella, and organic San Marzano tomatoes he will incorporate into his creations are all imported from Naples, Italy.  The Marco with tomato sauce, smoked Mozzarella, mushrooms and sausage and the Bianca of fresh Mozzarella, Gorgonzola ricotta, basil and baby arugula are two of his 12 pizzas specialties on the opening menu.

    He will also make calzones and offer seasonal salads, charcuterie, Italian cheeses and house-made gelato along with traditional Italian sweets such as Tiramisu and Budino al Caramello.  Prices range from $6.50 to $9 for salads, $11 to $14 for antipasti selections, $8.50 to $13 for signature pizzas and $6-$8 for desserts.

    The beverage program at Pizzeria da Marco will offer a selection of lesser known, great value Italian red, white and sparkling wines from various regions of the country.  Over 45 wines will be available by the bottle along with 12 wines by the glass.  Prices range from $6 to $12 for wines by the glass and $22 to $60 by the bottle.  Nine beers will also be available by the bottle and four on tap:  Peroni, Miller Lite, Bass Ale, Sam Adams Boston Lager.

    GTM Architects coordinated with Alessandro Ferro to transform the space into an Italian pizzeria.  Architectural details include exposed brick, iron chandeliers, mosaic tiles and the custom SF Allestimenti brick oven.  The restaurant’s color scheme reflects a palette from Tuscany with splashes of olive green, warm orange and crisp blue. Two semi-private dining rooms are available for private parties. One can seat up 12 guests and the larger room can accommodate 30. An outdoor patio will also be available during the spring and summer months (weather permitting) with seating for 26 guests.

    Pizza da Marco will only accept reservations for large private parties and the neighborhood has ample public parking options and is walking distance from the Bethesda Metro station. The hours of operations are as follows: Sunday thru Thursday from 11:30 AM to 10:30 PM; Friday and Saturday from 11:30 AM to 11:30 PM. For more information, please call (301) 654-6083 or visit the website at www.pizzeriadamarco.net.

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  • 09May

    The Taco Experiment Is This Sunday

    In my inbox.

    -JAY
    ——————–

    Brooklyn Brewery Presents
    The Food Experiments Continues Multi-City Tour with Stop in Washington D.C. with The Taco
    Experiment

    BROOKLYN, NY (April 11, 2011) – Brooklyn Brewery is bringing the Food Experiments, a highly successful series of amateur cook-offs launched in Brooklyn, on a multi-city tour that has debuted in Austin and New Orleans and continues on to Washington D.C. with “The Taco Experiment.” Over twenty home chefs will create delectable taco dishes for the chance to win cash, prizes, and a roundtrip ticket to New York City to compete in the Food Experiments All Stars Competition.  The Food Experiments stands out in New York City’s cook-off circuit for attracting the most committed, passionate, and daring competitors. The series is the brainchild of two of the most competitive cooks to grace the cook-off scene, Nick Suarez and Theo Peck. After continually facing each other on the winner’s podium, the once-rivals joined forces to create a cook-off that they would be excited to enter.

    With the sponsorship of Brooklyn Brewery, they are now bringing the fervor of the Food Experiments to cities across the nation. “We’ve had a blast working with Nick and Theo over the last couple of years. The Food Experiments embody the creative culinary spirit of our home borough and we’re excited to take this piece of Brooklyn on the road,” said Steve Hindy, Brooklyn Brewery President. The Food Experiments is currently seeking adventurous home chefs to enter the Taco Experiment. “I can’t wait to see what the contestants come up with,” said Theo Peck, co-founder of the Food Experiments. Along with the audience, a panel of judges from the D.C. food scene will taste all the entries and pick a favorite.

    In addition to culinary glory, winners will receive prizes from local sponsors, cash and/or a round-trip ticket to New York City to compete against winners of other Food Experiments. Not only do the Experiments offer an opportunity for unsung home chefs to gain recognition and appreciation from the masses, they bring together people who are passionate about
    food in a party-like atmosphere.

    WHAT: The D.C. Taco Experiment
    WHEN: Sunday May 15, 2011
    12:00 – 4 pm
    WHERE: Rock and Roll Hotel 1353 H St. NE Washington, DC 20002

    JUDGES: Lauren De Santis, Producer/Host, Capital Cooking
    Amy McKeever, Editor at Eater DC
    Mary Kong, Editor at Girlmeetsfood.com
    TICKETS: $10 in advance, $15 day of event
    Includes tasting samples and a beer from Brooklyn Brewery
    A portion of the proceeds will go to the Capital Area Food Bank
    Ticket link: http://www.ticketalternative.com/Events/13987.aspx

    Permalink Filed under: Drinks, Events Tags: , , No Comments
  • 09May

    Chocolate for Change

    In my inbox.

    -JAY

    ——————————————–

    Chocolate for Change

    Chocolate for Change Cropped Chocolate for Change

    A tasty way to make a difference in
    the District

    Wednesday, May 18, 2011
    7:00pm
    Washington DCJCC (16th & Q Streets NW)

    Supporting EntryPointDC and the
    Morris Cafritz Center for Community Service

     

    A fabulous night of music, wine and delicious desserts! Mix & Mingle with young professionals and community service volunteers and have a fun night out to support a good cause.

    This first-ever event is a great way to support the newly built Morris Cafritz Center for Community Service (MCCCS) Hunger Action* kitchen, the year-round MCCCS volunteer opportunities, and the Washington DCJCC’s EntryPointDC (EPDC) young professionals program. Enjoy some sweet treats and make a difference at the same time!

    Buy a gift off of our registry and win: Over $300 valued bottle of La Grande Dame Champagne in an Emilio Pucci bag, $100 to Estadio, a $50 gift certificate to Biagio Fine Chocolates, 2 tickets to the Maccabeats and dinner on the town. A total value of over $500…THANK YOU!
    Dixie Liquor Biagio fine chocolate WJMF 2011 LOGO Maccabeats Etadio logo

    Show your support! Choose the best ticket level for you.

    Ticket Levels:

    • Chocolate Lover – $20 (admission only, not eligible for door prize)
    • Executive Pastry Chef – Buy $75 worth of gifts from the Hunger Action registry and receive free entrance into Chocolate for Change. Includes four entries into the door prize pool.

    Please contact either Sara Smith of EntryPointDC or Erica Steen of MCCCS if you have questions.

    Chocolate for Change slogan

     

    *Hunger Action is an MCCCS year-round cooking project. In partnership with DC Central Kitchen, MCCCS volunteers prepare over 20,000 servings of food for the homeless and hungry in DC. Through a generous donation we have put in new cabinets and counter tops. With your help we can replace well worn pots, pans and utensils.

    Date:
    Time: 7:00 PM – 10:00 PM

    If you’d like to attend this event you can purchase tickets online.

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  • 09May

    Miso-Marinated Eggs

    I love spring. Not just for the whole not-so-damned-cold-anymore part, but also due to the abundance of egg-themed holidays, and renewed acceptability of outdoor brunches. A while ago now (I’m a bad Fuddite), I was watching some cooking competition show (Iron Chef maybe, or Top Chef Somethingorother?), and one of the contestants made a miso soup with poached egg. That sounded really good to me, but I could not go and copy so obviously! So I thought about the brunch I was hosting a few days later, and considered what I could make in advance, so as to for once not need to panic that morning about it. As I pondered, the idea of marinated or pickled eggs came to mind, as did an old episode of Top Chef (I’m sure this time) where someone made miso-maple bacon. Somehow this all coalesced in my warped brain, and I came up with this delicious and simple (if time-consuming) delight.

    What I did:

    Boil a dozen eggs, starting in cold salted water with a splash of white vinegar, for however long it takes at your altitude to be hard boiled but still creamy in the yolks (I do about 9 minutes). Stop them by running under cold water. While the eggs cool completely, take out a mixing bowl and add:

    – 16 tbs (around 13oz) white miso
    – About 6 tbs red miso
    – 11 tsp maple syrup (the actually-from-trees kind, not Aunt Jemima’s corn syrup sauce)

    Blend all that together until it’s as smooth as you can get it. Cut and lay out strips of plastic wrap about 4″ deep. Peel the eggs – carefully – you want them whole and intact.

    Now’s when the magic happens. Spoon about a tablespoon of the marinade onto the center of each plastic strip. Pick up an egg, and use it to spread the marinade around on the plastic, and then place the egg in the center, and wrap it up, making sure it’s as well covered with marinade as you can manage. Put them all in a bowl, and store in the fridge overnight…the longer you marinate, the stronger the flavor will be. I left mine for about 16 hours. When you think they’re done, unwrap your eggs and slice them in half. I topped each of mine with a dab of leftover marinade, mostly because it was pretty, but also to kick up the strength of flavor, since they’d only been in 16 hours.

    The results were fabulous – these eggs were delicious, pretty, and my guests were under the definite impression I’d done something difficult and complicated. The next time I make these, I will probably add a couple tablespoons of rice vinegar or Shao Xing, to actually pickle the eggs a little bit and add some bit. But that’s just bonus – these were damn good as they were!

    – MAW

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  • 06May

    Ardeo + Bardeo

    Parmesan soup. They served it both in bowls and shot glasses.

    I recently attended an event at Ardeo. We tried a variety of their pizzas:

    • Duck ham, pineapple, fontina, foie gras
    • Mozzarella, tomato, basil
    • Wild mushrooms, black garlic, sottocenere, fontina ( I had to skip this one due to an allergy.)
    • Soppresatta, pancetta, house bacon, bresaola (This was very good and my favorite if the pizzas I tried.)

    Other dishes we tried included:

    • Involtini of burrata
    • Pork belly with pineapple and ham
    • Steak on fingerling “crostini” with horseradish creme fraiche
    • house-cured Bresaola with potato salad
    • Flatbread with roasted garlic, Parmesan and dried cherries
    • New Potato and parmesan soup

    The food was very good, and the standout dish was one I didn’t even think I’d like (since my mom over used this particular cheese in most dishes when i was growing up), the Parmesan soup (which came with a Parmesan frico).  The soup was smooth, creamy, and had a great flavor while not being overwhelming.  This paired well with the Mandarin Blossom Sour (cocktail).

    I also tried the Strawberry Basil Wine Punch, which was good, once I stirred it, since it wasn’t mixed well.

    And, met (owner) Ashok Bajaj. I’ve been to one of his other restaurants, Bibiana, for a great lamb-themed dinner (that I wrote about).

    -JAY

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  • 06May

    Sixth & Rye

    Yes, the Jewish food truck (Sixth and Rye) is launching May 20th at Sixth and I. Here is the web page (with the menu) and press release. Great that Chef Spike Mendelsohn is involved. This project’s idea came from a suggestion campaign at Sixth and I; I remember putting a bunch of suggestions in but I probably should have been thinking corned beef.

    I have my eye on:

    Signature Smoked Corned Beef Sandwich Cured and Smoked Beef Brisket on Seedless Rye with Original House Hot Mustard ($9) and a Dr. Brown’s Black Cherry ($2).

    -JAY
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  • 06May

    Café Saint-Ex’s 3rd Annual Memorial Day Chili Cook-Off Returns with 14th Street Chef Throwdown!

    In my inbox.

    -JAY

    —————————

    Café Saint-Ex‘s 3rd Annual Memorial Day Chili Cook-Off Returns with 14th Street Chef Throwdown

    Mid-City Community Street Festival Offers Chili from 14th Street’s Best Chefs, Flowing Brews, Live Bands and Kids Activities for Charity

    WHAT: 14th Street restaurants are all the rage – but which one of them makes the best chili? Café Saint-Ex is bringing back their annual Memorial Day Chili Cook-Off on Monday, May 30 from 11 a.m. to 5 p.m., this time gathering 14th Street’s best chefs for a Chili Smack Down competition. Closing down T Street for the community street festival, the afternoon will offer chili tastings from the best local chefs, flowing brews, live music and kids’ activities, all to raise money for the local Garrison Elementary School.

    Chefs will present unique chili recipes which will be judged by a panel of food journalists and bloggers  including Amanda McClements of Metrocurean (www.metrocurean.com) and Alejandra Owns of Borderstan (www.borderstan) and tasted by over 1,000 consumers. Prizes will be awarded in a number of categories including First Place, Second Place, Best Use of a Unique Ingredient and People’s Choice, which will be judged by those who attend the Smack Down. First place will be awarded $500 and second place will be awarded $200.

    The community event will also feature live music from local Washington, DC bands, flowing beer from an on-site Peroni truck, and a family-friendly interactive Kids Zone. All proceeds from the 14th Street Chili Smackdown will be donated to Garrison Elementary, and the public is invited to join the festivities and sample some of DC’s best chili while supporting the local community.

    WHO:

    ·         Café Saint-Ex

    ·         Bar Pilar

    ·         Garrison Elementary School

    WHEN: Monday, May 30, 2011

    11 a.m. – 5 p.m.

    WHERE: Café Saint-Ex (and along T Street)

    1847 14th Street, NW

    Washington, DC 20009

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