• 07Mar

    A Really Good Cheesesteak…From A Truck!

    I’ve been eating cheesesteaks  for months from the BadabingDC truck. The cheese steaks are very very good. Really!  Especially with Cheese Wiz!  They also specialize in various kinds of spiedies but I’m just not from that part of NY, so I’d never heard of spiedies (which are from Binghamton).

    I order the cheesesteak ($7) with with Cheese Wiz and onions, but you can choose a different cheese or not order onions.  BadabingDC tweets daily to let you know where in Arlington they are located for lunch.  They were in Ballston Thursday for lunch and will be there again this Thursday.

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  • 06Mar

    Vinifera. Reston. Go there.

    I’ve been to Vinifera twice now, and haven’t been disappointed either time.  This last time we started with the scallops and venison off the “blending” menu (tapas/appetizer sized plates).  Huge scallops, perfectly cooked, on a parsnip puree with a white wine-butter sauce.  I was impressed with the sear on the scallops and the sauce was perfect.  I’m not a huge fan of parsnips generally, but the puree was pleasant and I liked the accompanying root vegetable chips, which were more like shavings but were just enough to add an interesting texture.  The venison medallions were tender, cooked nicely (medium-rare), and served with a demi-glace on a chestnut puree.  I’m gluten intolerant, so I couldn’t enjoy the demi-glace.  It needed the demi-glace.  I inadvertently ate some sauce and the venison was much better with it.  Unfortunately I couldn’t enjoy the dish totally as the chef envisioned it, but I did find the chestnut puree tasty and I think it was a nice accompaniment to the venison.  I very much appreciated how accommodating they were for my request to put the sauce on the side.

    For my entrée I had the Vinifera paella.  I’ve never been to Spain, and I’ve only had paella a couple of times, but this dish will be the standard I use to judge all future paella experiences.  Seriously, it was amazing.  They do “deconstructed” paella; the seafood (two each of scallops, mussels, and jumbo shrimp), chicken, and chorizo came resting atop the Arborio rice, not mixed in.  The seafood was fab.  The scallops were smaller than the blending dish but still decent-sized.  The shrimp were ginormous.  The chorizo, which I’m not normally a huge fan of, supplied a nice kick to the dish.  I was most impressed with the chicken, though.  I really think chicken breast is boring, but Vinifera’s version, with crispy seared skin and juicy meat, made me appreciate a chicken boob not drowned in cheese and bacon.  They left in the wing bone which I found a little odd, but Chef Bo Palker (who was happy to answer my questions when I called) explained that it was left in for aesthetics.  Whatev, it was fantastic!

    No room for dessert, although I would’ve found room if they had an interesting “crème brulee of the day” as presented on the menu.  Just vanilla bean, booo.  The server claimed that there are more interesting selections in the warmer seasons.  I’ll update when I go back.

    As a person with a food intolerance, I really appreciated the service I received at Vinifera.  I actually had the same server both times, and he was great about checking with the chef about gluten on the menu items I was interested in.  Aside from the kitchen-checking, the particular wine I ordered wasn’t the vintage listed on the menu and he was very helpful in finding the vintage I wanted.  I wish I could remember his name (as he remembered me from the previous visit) but I can’t.  He was awesome.  Thanks, Mr. I-can’t-remember-your-name!

    I loved the atmosphere.  The place is just pleasant to be in, and it’s easy to hold a conversation there.  Just enough color to not be drab, not so much color to be annoying.  I’m looking forward to going in warmer weather so I can enjoy the patio.  It’s not cheap, but the portions are large.  It might be a hike to get there, but it’s worth it.  Go.  For real.

    -KPG (Guest Blogger Katherine)

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  • 05Mar

    YMCA Arlington Accepting Recipe Submissions (Donations) For Their Cookbook

    I’ve been helping my friends at the Arlington YMCA about this for a month or so, and they are now ready to accept recipe submissions for this fund-raising project. The recipes should be healthy but do not have to be vegetarian, vegan, or organic, but let them know if they happen to be. Feel free to distribute this to chefs restaurants, food bloggers and other foodies. They would also like some restaurants (that have appropriate mobile equipment) to demo their recipe submissions but it is not a necessity. The cookbook is not Arlington specific, so submissions are open to the DC Metropolitan area.

    This is a good change to get your name, blog or restaurant mentioned in a cookbook.  Portfolio builder?

    Thanks.

    -JAY
    ———————————————-

    Press Release (March 4, 2011):

    Arlington, VA – As the New Year begins, so do those New Year’s resolutions. Thousands of Americans will have a fresh new start as they challenge themselves to live a healthier lifestyle. To help make this New Year a total success, the YMCA of Arlington is coming out with a healthy eating and lifestyle cookbook. It’s an effort to help the metropolitan area as they commit to exercising, eating healthier and living better lives.

    Our New Year’s resolution at the Y is to help the metropolitan area keep theirs. “We take great responsibility in helping kids, families and individuals in our communities lead healthy and wholesome lives. A New Year’s resolution is always a good start, but the Y is here to help people maintain their commitment, not just through the year but for the rest of their lives.”

    I am calling all Metropolitan Washington Area restaurants, food bloggers and foodies to participate in the YMCA Arlington Cookbook by donating a recipe or recipes. We are accepting healthy recipes, including (but not limited to) organic, vegetarian, vegan and ethnic foods. This book will be published and sold within the branch to help with our annual campaign Building Bridges. Last year alone, we provided more than $2 million in scholarships and financial assistance to nearly 12,000 children, families, and seniors. With your help, we can continue to provide essential child care, camp, counseling, social services, and health and wellness programs. You can help us make sure no one is turned away.

    Cookbook Recipe deadline:

    Please email recipes Bianca.Patterson@ymcadc.org by June 30th, 2011.

    Bianca Patterson
    YMCA Arlington
    3422 13th St. N
    Arlington, VA, 22201
    (703) 525-5420

    For more information, call (703) 525-5420 or log on to www.ymcadc.org and find the YMCA Arlington branch for details.

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  • 05Mar

    Hikaru

    With only nine tables and a short sushi bar, Hikaru in the Courthouse neighborhood of Arlington is small enough to be cozy without cramped. The service is friendly and quick to point out the restaurant’s specials for happy hour, which lasts from noon until 7 on Saturdays.

    I ordered off the regular menu and was pleased with the freshness, portion, and construction of the standard rolls. (Avocado and spicy tuna pictured here.) That’s too little for the joint to rise beyond cheap neighborhood sushi fix joint to a restaurant worth going out of one’s way for.

    I plan to use this weekend’s 50% off Living Social coupon to return with other dcfud writers to try the specialty rolls at a later date, although I might wait until the restaurant is finished remodeling. Good thing I did some recon first.

    -CAF

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  • 05Mar

    Slovak Recipe: Easter Bow ties (Fánky)

    My friend Lubos has a Slovak Recipe Website and yesterday brought some of these bow ties to an event where I was the guest speaker at GMU so I could try a Slovak dessert. Thanks so much Lubos–they were delicious. I do get the funnel cake comparison even though they do not look alike. Here is his recipe for Fánky.

    -JAY

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  • 04Mar

    Additional (Food-Focused) Info On The Travel and Adventure Show

    In my inbox. I gave the free registration code in a previous post.

    -JAY
    ———————————-
    Travel and Adventure Show Gets Spicy, Announcing Its

    Debut of the International Fiery Foods Challenge

    Culinary Stage events highlights worldwide cuisine, local Chefs and Embassy Chef

    Washington, DC – DC’s Seventh Annual Travel & Adventure Show is heating up the Washington Convention Center (801 Mount Vernon Place, NW) this year with the addition of a Culinary Stage featuring the International Fiery Foods Challenge and Embassy Chef demonstrations. The show, which already offers Washingtonians the opportunity to discover their “inner explorer,” returns Saturday, March 12 and Sunday, March 13, providing attendees the opportunity to explore hands-on activities, attend engaging travel seminars, and win incredible giveaways, all while finding the vacation of a lifetime.

    The Culinary Stage, sponsored by Cuisine Noir and Cultural Tourism DC, will showcase culinary demonstrations by local restaurants, Embassy chefs and Travel Channel’s Taste of America host, Mark DeCarlo will host the Culinary Stage. The schedule for the Stage is as follows:

    Saturday, March 12:

    11am – 1:30pm Embassy Chef Demonstrations

    2pm – 4:30pm Fiery Foods Challenge

    Sunday, March 13:

    12pm – 1pm Mark DeCarlo Interactive Demonstration

    1pm – 3:30pm Embassy Chef Demonstrations

    The Fiery Foods Challenge is a fun, educational event designed to showcase the wonderful world of food with a fiery kick, while the Embassy Chef demonstrations take advantage of Washington’s unique opportunities to present cultures from around the world by working with the city’s many Embassies. Participating embassies include Belgium, Hungary, Morocco, Sri Lanka and South Korea.

    Chefs participating in Saturday’s Fiery Foods Challenge include will be representing Sweet Mango Café (Caribbean), Rumba Café (Latin American), Mexico Tourism Board and Belize Tourism Board. They will compete for the chance to walk away with the title for Balanced Flame, Hottest Flame or Crowd Favorite.

    Challenge chefs will be asked to demo a recipe from their cultural background, adding a fiery kick to spice things up. Each chef will have 30 minutes on stage for their demo, walking attendees through the recipe step by step while explaining its origins and the significance of the ingredients. Immediately following the demo, attendees will receive a sample size of the recipe and a printed copy to take home. Visitors can then be the judge as they test their taste buds and vote for the fieriest food in the International Fiery Foods Challenge.

    The Culinary Stage is just one of the many ways that show attendees can discover the many facets of traveling. Travel headliners on the Main Stage include Travel Channel’s Samantha Brown, Pauline Frommer (travel writer and creator of Pauline Frommer Guidebooks), Peter Greenberg (Travel Editor for CBS News), Mireya Mayor (Geo WILD! Television host, National Geographic Emerging Explorer, and author), and Jennifer Baggett, Holly Corbett, and Amanda Pressner (co-authors of The Lost Girls).

    Throughout the Travel & Adventure Show, guests will find exhibitors showcasing hundreds of captivating destinations. From Ethiopia to the Florida Keys, there are exhibits for experience seekers of all kinds and those looking to travel both internationally and domestically.

    Those interested in attending the Travel & Adventure Show can get discount tickets online for only $9 with promo code: DCPR. Tickets are $15 at the door, and children 16 and under are free (children must be accompanied by a parent or guardian). To purchase tickets online, go to www.adventureexpo.com/washingtondc.

    Media can register for press passes online at http://www.adventureexpo.com/pressdc.

    About the Washington DC Travel & Adventure Show

    The Travel & Adventure Show is entering its 7th year and is the longest running series of consumer travel events in the United States. The show is a one-stop-shopping marketplace where consumers and the travel trade will find thousands of travel providers offering unique vacation options and travel information. Attendees have access to hands-on activities, educational seminars, cultural performances and more. The Washington DC Travel & Adventure Show’s Official Airline Sponsor is Ethiopian Airlines and Acura is the Official Auto Sponsor. For more information on the Travel & Adventure Show, as well as a full schedule of activities, events and seminars, please visit www.adventureexpo.com/washingtondc.

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  • 03Mar

    Free Tickets To The Washington DC Travel and Adventure Show!

    I registered a few days ago through a friend that offers Costa Rica tours, but this was in my inbox.  Sounds like they have some food features.

    -JAY

    ——————-

    Washington DC Travel and Adventure Show!
    Hurry! Limited Time Only: Get your free ticket to the Washington DC Travel & Adventure Show, March 12-13, Washington Convention Center.

    As a Cultural Tourism DC Events Update subscriber you have been selected to receive this special offer (regularly a $15 value). This ticket will offer you access to amazing travel deals, cultural performances, and seminarsfrom notable travel experts including Travel Channel’s Samantha Brown, Pauline Frommer, CBS Travel editor Peter Greenberg, Nat Geo WILD!’s Mireya Mayor, and more. Plus, test your taste buds at the International Fiery Foods Challenge and see Embassy Chef Demonstrations sponsored by Cultural Tourism DC.

    To get your free ticket, register at www.adventureexpo.com/tickets Promo Code: CTDC

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  • 03Mar

    Fit Week Happy Hours

    In my inbox:

    DC Fit Week is March 21-25, 2011. It is concentration of three areas: physical, mental, and financial health. Here is info on 2 of their Happy Hours.

    -JAY
    ———————

    DC Fit Week: Kickoff Happy Hour
    Monday, March 21, 2011 from 5:00 PM – 8:00 PM (ET)
    Washington, DC

    The DC Fit Week Kickoff Happy Hour is a Fit happy hour at America’s first FIT Restaurant and Bar, FunXion. Enjoy a variety of artfully prepared superfood-enhanced dishes and products that are low in calories and rich in nutrients.

    DC Fit Week is sponsoring Stop Colon Cancer Now that night & putting together a raffle to raise money for their incredible organization. Bring cash so you can donate & win great prizes. If you’d like to donate prizes, contact us.

    WHERE: FunXion
    WHEN: March 21, 2011 5-8pm
    HAPPY HOUR SPECIALS: TBD
    FOOD: TBD

    RAFFLE PRIZES:
    Be the first to donate!

    SPONSORS:
    Listed shortly!

    ADMITTANCE: You will not be admitted unless you RSVP. If you are unable to attend after RSVP’ing, please contact us so we can remove you from the list. We expect a packed event.

    Sign up for classes, workshops, and events or get coupons at www.dcfitweek.com
    ————————–

    DC Fit Week: *Decompression* Happy Hour sponsored by Monavie
    Tuesday, March 22, 2011 from 6:00 PM – 8:00 PM (ET)
    Washington, DC

    Who doesn’t need to decompress after a long day at work, a long workout pushing yourself running/strength training/yoga/cardio or just because….

    DC Fit Week is well underway, why not come and enjoy some tasty drinks created just for this event. Join us in the Executive Lounge at Lounge 201, enjoy healthy cocktails and get your DRINK ON, all while having a good time. What’s a week of fitness without being able to wind down. So come hang while we taste some awesome mixes like the Amazon Bliss or a Monajito.

    WHERE: Lounge 201
    WHEN: Tuesday, March 22, 2011 6pm-9pm

    Happy Hour Specials: $6 Monavie cocktails and martinis

    $5 House red/white wine by the glass
    $4 Select bottled beer

    Raffle: We will raffle off a bottle of Monavie m(mun).

    SPONSOR: MonaVie

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  • 03Mar

    March Cooking Class Schedule for Wholefoods Arlington

    Thanks Chef Michael Kiss for keeping us updated.

    -JAY
    ——————

    March 8th: The Bean Show

    Beans are true powerhouses of nutrition! But sometimes it is hard to know how to harness all of their power. Join Chef Michael Kiss as he shows you why he is a cool bean and learn about the amazing varieties available, and how to include them in our meals. This is the best class that has ever bean! This is a vegetarian class.

    March 15th: NO CLASS

    Happy St Patrick’s Day! Eat Well! See you next week!

    March 22nd: Fast and Delicious

    With our fast paced lives we live it is hard to make time to prepare a great meal. Join Chef Michael Kiss as he takes you on a fun and fast paced ride and shows you tons on time saving techniques. No Camera tricks or magic ovens, just real cooking real fast! This is an omnivore class.

    March 29th: I can Cook Vegetarian

    Are you up for the Challenge? Can you commit to MEAT FREE WEDNESDAY? Well, it won’t be a challenge when you join Chef Michael Kiss on this Tuesday night primer on how to cook without animal protein. Nutritionally complete and filling meals with amazing flavor that will keep even the biggest steak lover in your family coming back for more. A fun way to make healthy choices sustainable; Take the challenge!

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  • 02Mar

    Here’s To The Lamb Section Of The Supermarket…

    Now I know where those cuts came from.  Chef Nick Stefanelli broke down an entire sheep for us at Bibiana in late January.  We got to meet Craig Rogers (from Border Springs Farm) and another shepherd, and got to hear about the dogs they use to herd sheep.

    It was a great evening featuring local lamb and Washington State wines.  The food was excellent and a couple of the red wines were phenomenal..but what stole the show for me was the lamb ravioli in butter sauce; I didn’t expect it to be a showstopper by looking at it, but it was, and there wasn’t a ravioli left on a plate at our table.  I need to find out if that dish is on the regular menu. 🙂  The other dishes (including the milk chocolate mousse with gianduia center) are definitely worth a trip back as well.

    -JAY

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