The Bethesda Foodie

Fishermen's Grill: Best Lobster Roll Evah!

2012-01-08T13:34:00.008-05:00

The Fishermen's Grill is the epitome of a New England hole-in-the-wall restaurant. I have been researching lobster rolls for years. I really like the Red Hook Maine-style lobster rolls here in the DC area but have yet to find the perfect lobby roll in Maine (where I should be able to find a great roll for breakfast, lunch, and dinner... right?)! Well, to be honest, I don't eat out a lot while I'm in Maine. My mother-in-law likes to cook and most meals are spent happily at home around the family dinner table. After Christmas, however, we made a special trip to Portland, ME, and I got the opportunity to try a famous Fishermen's Grill lobby roll.
Fisherman's Grill is the real deal - located next door to a fish market, this place has no problem getting fresh seafood. The interior is tiny and dated. Order your lunch from the counter and then sit at one of the few tables that line the wall. If you need to use the restroom, owner/manager Tom Hincks will yell from the kitchen, "it's small but it's clean, I promise". Speaking of Hincks, it's important to note that he seems to be the only person who works at Fishermen's Grill. He takes the orders, makes the food, and cleans up after you-- all with a smile on his face. That said, patience is appreciated. Hincks had a full restaurant when we were there and we waited about 20 minutes for our food to come out. While we waited for our meals, I flipped through Adam Richmond's book, America the Edible, and noticed that he had reviewed Fishermen's Grill and described the lobster rolls there as "pure ecstasy". This is when my mouth started to water.
When the food was finally delivered, we were pleasantly surprised by how delicious the clam chowder was. With more clams than anything else, the soup rivaled any I've had down here as most of them are heavier on potatoes than clams. The amount of lobster inside the lobster roll was thoroughly impressive. It was spilling out from the sides of the bun, making it difficult to eat. Speaking of the bun, it was the only place I saw room for improvement. The Red Hook rolls are really nicely grilled (like the outside of a grilled cheese sandwich) while the Fishermen's Grill roll was just lightly toasted - perhaps only to make it sturdy enough to withstand the pound of lobster inside rather than for flavor. The quality of the lobster meat was undoubtedly terrific and there was just the right amount of mayo to complement but not overwhelm the meat. Superb. The Fishermen's Grill is the frontrunner in my ongoing search for Maine's best lobster roll. Thanks, Tom.

Thomas Keller's Slow Cooker Cassoulet

2012-01-08T13:12:00.006-05:00

This recipe is fabulous and foolproof. A definite crowd-pleaser. Perfect for a housefull of company. We made it on New Years day after reading this article, which states eating pork and legumes will bring good fortune in the new year. One note - plan ahead. It takes 9 - 10 hours in the slow cooker. Oh, and one more note - who has a slow cooker with the aluminum insert that can be used on the stove?! I need to get one! I have the basic ceramic insert for my All-Clad slow cooker so I have to cook everything in a separate frying pan before adding it to the slow cooker.

Ingredients:

4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat
Kosher salt and freshly ground pepper, to taste
2 Tbs. canola oil
1 cup panko
4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips
4 cups coarsely chopped yellow onions (about 3 medium onions)
2 cups dry white wine, such as Sauvignon Blanc
1/4 cup tomato paste
1 can (35 oz.) peeled Italian plum tomatoes, drained and
coarsely chopped
2 cups chicken broth
12 cups cooked Great Northern beans or other small white
beans, drained
6 fully cooked or smoked chorizo or garlic sausage links,
about 1 1/2 lb. total, each halved on the diagonal
1 garlic head, halved crosswise
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
1 lb. baguette, cut into 1/2-inch-thick slices
Extra-virgin olive oil for brushing
Coarse sea salt, such as sel gris, for garnish

Directions:

Season the pork generously with kosher salt and pepper; set aside.

In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper.

Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.

Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.

Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic.

Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper.

Position a rack in the lower third of an oven and preheat the broiler.

Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes.

Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10.

Adapted from a recipe by Thomas Keller, Chef/Owner, The French Laundry.

Oh YEAH! Finally made it to Duckfat!

2012-01-08T12:27:00.012-05:00

tasty local cider served in a mason jar

poutine

beet salad with goat cheese, pistachios, oranges, and a citrus vinaigrette

duck confit panini with pickled Maine blueberry and brie

DUCKFAT FRIES!!!!!!!!

Duckfat was opened in Portland, Maine, in 2005 by Nancy Pugh and Rob Evans. Chef Rob was named "Best Chef Northeast" by the James Beard Foundation in 2009 and recognized by Food & Wine as one of the "Best New Chefs 2004". Needless to say any restaurant with a name like Duckfat run by an award-winning chef deserves a visit, right?
Soooo my in-laws live in coastal Maine, about 40 minutes south of Portland and every time we've gone to Maine over the past few years, I have tried to go to Duckfat... but there has always been some crazy obstacle. Either we don't have access to a car, we have other obligations, or we make the trip and Duckfat is closed (yes, apparently they're closed on July 4th)... Anyway, the day after Christmas the stars aligned and we made it to the legendary Duckfat. YAY!
We arrived around 2pm and the tiny restaurant was packed. They don't take reservations (why would they?!) and all seats are used for diners...like, ALL of them. Don't try and sit at the bar and get a drink while you wait for a table - those seats are designated for eating and you've gotta put your name on "the list" to get a spot there. Learned that the hard way. Whoops.
Finally, after about 25 minutes, we were seated next to the window at a small communal table. We ordered the poutine, the duck confit panini, a large fries with all the dipping sauces, and the roasted beet salad. Here's the deal - the best part of the meal is most definitely the fries. Everything else was just okay. Next time I'll go just for fries and get a large cone of them for myself... yeah, they're that good. Sharing is too difficult. The duck fat gives the fries an outstanding flavor while making them crispier than your typical Belgian frites. The assortment of dipping sauces - aioli, Thai chili, horseradish mayo, curry mayo, truffle ketchup, and sweet and spicy mustard - were all quite good. We spent a good 10 minutes debating which sauces were the best. I really liked the Thai chili while my sister and brother-in-law raved about the truffle ketchup. The hubby liked the horseradish mayo. I'd say our least favorite was the curry mayo...and I like curry A LOT but for some reason it just didn't complement the fries as well as the others. Oh, and the poutine... good but the gravy saturates the fries and they lose their signature crispiness...which is kind-of a deal breaker if you ask me. But go ahead and try it and let me know what you think. Duckfat is located at 43 Middle Street in the heart of Portland, Maine.

Night Out at Graffiato

2012-01-08T11:42:00.011-05:00

Tony Starr cocktail
thai chili infused mezcal, milagro tequila, market fruit puree, patron citronage, lime

Spiced beets

Crispy brussel sprouts - MY FAVORITE!

Lamb carpaccio

The countryman pizza - fontina, black truffle, and egg...lots of ooey gooey egg

Zeppoles

The damage...

One of my oldest friends was in town recently visiting his family for the holidays. We've been friends for nearly 17 years now and see each other once a year or so now that he lives in San Francisco. We decided to meet for a casual weeknight dinner at Graffiato, a place I've been dying to try since its doors opened on June 23rd (my birthday)! Getting a reservation was relatively easy...I heard it was nearly impossible to get your foot in the door at a decent hour last summer.
I was surprised at how unassuming and simple Graffiato's interior is... despite being surrounded by over the top restaurants in the surrounding areas of Penn Quarter and Chinatown. Graffiato's small wooden tables are situated close together, the noise level is high, the upstairs kitchen is open. It was a nice change from restaurants that overemphasize decor and under-emphasize the food. Graffiato is quite the opposite.
We decided to try the tasting menu ($55/pp) as there were so many tempting menu items. Our friends over at DMV Dining gave us some guidance too - insisting that we try the beets, gnocchi, and the hand cut spaghetti. Our meal started with marinated olives, lamb carpaccio, and flatbread with the famous pepperoni sauce. That pepperoni sauce is famous for good reason...it's salty, surprisingly smooth, and downright finger-lickin' good. The lamb and olives were okay...nothing special. Then it was on to crispy brussel sprouts (YUM!), spiced beets, and rabbit manicotti. The brussel sprouts were the definite standout here - halved and roasted with pancetta and served on top of maple-flavored greek yogurt with a sprinkling of hard boiled egg yolks on top. The perfect marriage of all things delicious. This course was followed by the countryman pizza (tastes good, looks unappetizing...close your eyes) and the gnocchi. Gnocchi was very well done with black truffle and wild mushrooms...but you've gotta like mushrooms...the mushroom flavor is very powerful. Dessert consisted of zeppoles with pumpkin caramel, a nice "light" treat after our heaviest course. Overall, Graffiato gets 5 stars for food quality. Well done, Mike. Can't wait to try your next restaurant, Bandolero!

Take a Bite Out of Breast Cancer

2011-09-26T21:28:00.002-04:00

Did you ever think that Breast Cancer awareness could be served on a plate? Well this October in the DC Metropolitan area it will - with Take a Bite out of Breast Cancer.

For the entire month of October, DC area chefs and restaurateurs have committed their establishments for one day, a week, or the entire month, and will generously donate a portion of their food and beverage sales to Take a Bite out of Breast Cancer - an outreach and fundraising campaign focusing on educating Washington, DC area residents about the importance of early detection and awareness and supports Pink Jams!, a DC area non-profit promoting breast cancer awareness to young men and women.

Did you know that Washington, DC, has the highest breast cancer death rate for women in the United States? Many of those deaths are due to late diagnosis, and could have possibly been avoided through early detection and an understanding of risk factors. It is the mission of Pink Jams! to reach out to men and women under the age of 40 and help promote breast cancer awareness by combining this important message with fashion, art, social events, live music and now dining! Pink Jams! was founded in 2009, after the loss of a 35 year old friend by Christa Floresca, a DC area native.

There are more than a dozen DC area restaurants, such as Hank's Oyster Bar, Pesce, Bangkok Joe's, and Proof, that have generously agreed to participate to help Pink Jams! achieve this important awareness mission. There are many options for diners who wish to show their support for this very important cause. There are restaurants participating in a variety of DC area neighborhoods and on almost every single night in the month of October. Including Chef Tony's right here in Bethesda! Check out the PinkJams! website for a full listing of participating restaurants and dates.

PinkJams! has enlisted the assistance of local food bloggers and writers who are committed to promoting breast cancer awareness in our community. The Ambassadors have adopted a participating restaurant and will encourage their readers to join them for a great meal. Check out the PinkJams! website for a listing of participating restaurants and dates.

Thank you for your support!

Pizzeria da Marco Brings Authentic Neapolitan Pizza to Bethesda

2011-05-09T18:44:00.014-04:00

8008 Woodmont Ave, Bethesda

Executive chef, Dino Santonicola

Vino anyone?

Private dining room overlooking Cordell

"00" flour, a Neapolitan staple

Authentic tomatoes

Yep, I ate this for lunch... Mmmm!

I had the opportunity to visit the much anticipated Pizzeria da Marco this afternoon at 8008 Woodmont Avenue. I was surprised to see how big and spacious the restaurant is. An expansive bar (which features 45 specially selected Italian wines) is the highlight of the restaurant. Other interesting decor includes exposed brick; many family portraits, including an enormous photo of executive chef Dino Santonicola's grandmother; and wall art made from wine boxes.

More importantly, the food at Pizzeria da Marco is impressive. The authentic Neapolitan pizzas are made in a 900-degree Stefano Ferrara oven which can simultaneously cook seven 12" pizzas in a whopping 60 seconds! Only the freshest, most authentic ingredients are used; this includes Ciao Italian peeled tomatoes and Antimo Caputo "00" flour. In addition to pizza, menu highlights include calzones, seasonal salads, charcuterie, and classic desserts (tiramisu and gelato!). Best of all, the prices are reasonable. Pizzas, for example, range from $8.50 - $15 and could easily feed two. I think I might have to become a regular...

Special Offers: Pizzeria da Marco opens for dinner on Monday, May 16th, at 5pm and they'll be featuring FREE PIZZAS for their grand opening (limit one per customer). If you can't make it on Monday, stop by the 17th - 31st for 50% off one pizza. If you have kiddos under 12, they get a free scoop of gelato after dinner.

Reservations: Pizzeria da Marco does not take reservations for parties of less than 8.

Capacity: Pizzeria da Marco can accommodate up to 130 guests in the main dining room; the outdoor patio seats 26; two semi-private dining rooms seat 12 and 30 guests.

For up-to-date news on Pizzeria da Marco, follow them on Facebook.

Whole Foods Market - North Bethesda Market

2011-04-11T23:17:00.005-04:00

Whole Foods Rockville @ North Bethesda Market
presented by Kid Cudi and The Bethesda Foodie

I just got home from a sneak peek of the new Whole Foods at North Bethesda Market, 11355 Woodglen Drive. The space is HUGE (51,000 square feet) and every inch is covered with unique foodie finds. Local meat and fish, gluten-free everything, endless prepared foods, an expansive dining room, a facial imaging center(?!), cooking expo (complete with iPad recipe stations!), and much more! Check it out for yourself when they open this Tuesday, April 12, at 10am. The first 250 customers get a free recipe book.

An Afternoon at Wagon Wheel Ranch

2011-04-02T20:32:00.020-04:00

Entrance to Wagon Wheel Ranch

photo by Andrea Monica, The Bethesda Foodie

Friendly Cows
photo by Andrea Monica, The Bethesda Foodie

Berkshire Hogs
photo by Andrea Monica, The Bethesda Foodie

Egg Collecting
photo by Andrea Monica, The Bethesda Foodie

Well hello there...
photo by Andrea Monica, The Bethesda Foodie

Taste of the Farm Box Ready for Pick-Up
photo by Andrea Monica, The Bethesda Foodie

Interior of the Barn
photo by Andrea Monica, The Bethesda Foodie

What a Happy Lamb!
photo by Andrea Monica, The Bethesda Foodie

Video courtesy of Whole Foods Market

My husband and I usually shop at Whole Foods Market Friendship Heights, 4420 Willard Ave, Chevy Chase, a couple times a week. It was there that we struck locavore gold when we tried Wagon Wheel Ranch's lamb. It's delicious! I blogged about some lamb chops we made and consequently Brian Schiner, owner of Wagon Wheel Ranch in western Howard County, reached out to us and graciously invited us to his farm. We made the trek out to Mt. Airy, MD, on a chilly February afternoon and were greeted in the barn by Brian himself and his charming first grade daughter, Chloe. He gave us an in-depth tour of the farm while describing his passion for raising livestock the way nature intended - free range and naturally fed. Unlike factory farms that feed their animals grains which they can hardly digest, Schiner's livestock eat an easily digestible vegetarian diet. Just as we observed when we visited Polyface, there was no odor at Wagon Wheel Ranch; just clean country air surrounded us.
While we were there, we made fast friendships with a couple of Schiner's 16 dogs, several adorable baby lambs, hens, cows, and a lot of cute Berkshire hogs. We were convinced that these livestock were living the good life when we saw little Chloe jump into the lambs' pen and cradle the baby lambs, one by one. I seriously think those lambs were smiling. Precious.
Schiner generously gave us some pork chops and ground beef to try. He also allowed us to personally select a dozen beautiful brown eggs from his hen house. Schiner's farm is open to whomever wants to visit - from local school children to DC pastry chefs to religious groups. There are no secrets here and nothing to hide. Another great reason to visit? To pick up your Tastes of the Farm box! You can order any combination of beef, pork, chicken, lamb, muscovey or peking duck, and turkey (when in season).

...and this is what happened to those pork chops a few hours after we got home from Wagon Wheel. Please excuse my hubby's table manners but I had to include this one! They were delicious!
photo by Andrea Monica, The Bethesda Foodie

Seasons 52 Brings Low Calorie Dining to North Bethesda

2011-04-02T20:31:00.015-04:00

Halibut with Corn Risotto
photo courtesy of Seasons 52

Mini Indulgence Dessert: Mocha Macchiato
photo by Andrea Monica, The Bethesda Foodie

Bar Area Entertainment
photo by Andrea Monica, The Bethesda Foodie

Sonoma Goat Cheese Ravioli (one of my favs)
photo by Andrea Monica, The Bethesda Foodie

Cedar Plank Salmon
photo courtesy of Seasons 52

On Saturday, I had the pleasure of touring and eating at the new Seasons 52 restaurant, 11414 Rockville Pike, in North Bethesda Market with a handful of other food bloggers. Seasons pulled out all the stops to make the experience a memorable one! We were greeted with champagne at the door and then sent on a guided tour through the calorie conscious kitchen (no deep fryers in there!), through private dining rooms equipped with the latest technology, and finally ending in the bar area where we watched a pianist play and sing renditions of songs like Run Away with Me by Nora Jones. We had the pleasure of chatting with George Miliotes, a master sommelier (one of only 170 in the world)! He told us about the wines that Seasons carried and the process of getting them into the restaurant.
We also enjoyed menu selections from Seasons 52's dinner menu along with wine pairings. Everything on the menu at Seasons is 475 calories or less, which is very appealing to me as we approach bathing suit season. Many items, in fact, are far less than 475. Seasons 52's Chef Clifford Pleau walked us through each seasonally inspired entree, explaining where the food comes from and highlighting their cooking strategies. Seasons 52 uses local and organic ingredients when available. Menu highlights: the sonoma goat cheese ravioli, flatbreads, and the key lime pie mini indulgence. Oh, and while you're there, you also have to try the strawberry infused vodka, sweetened with agave syrup. It's delicious; no mixer needed!

Seasons 52 officially opens on Monday, April 11th.
Garage and valet parking are available.

Check out the menus (prices included!):
Seasons 52 North Bethesda Market: Lunch
Seasons 52 North Bethesda Market: Dinner

Happy 10th Anniversary, Jaleo Bethesda!

2011-02-06T14:29:00.014-05:00

10th Anniversary Celebratory Cocktail: "La Perla";
made of Lustau Almacenista Palo Cortado Sherry, Perucchi Reserva Sweet and Dry Spanish Vermouth, Ketel One Vodka and horchata “pearl” spherification

"Jose Andres' Gin and Tonic" made with Hendrick’s Gin, juniper, lemon
and Fever Tree Tonic Water

Tortilla Espanola - traditional Spanish egg & potato omelet

Gambas al Ajillo- shrimp sauteed with garlic

Patatas Bravas - fingerling potatoes with spicy tomato sauce and aioli

Trigueros con Romesco - grilled asparagus with romesco sauce

Espinacas a la Catalana - sauteed spinach, pine nuts, raisins, and apples

Flan with Catalan cream and oranges

Jaleo's Bethesda location celebrates their 10th anniversary this month. In honor of this tremendous ocassion, Jaleo is offering a special menu comprised of their classic dishes. My husband and I visited Jaleo, 7271 Woodmont Ave, on Thursday night with several members of the press to help them celebrate. We were reminded of how talented Jose Andres really is and how ridiculously delicious those Spanish tapas are. What makes the anniversary especially exciting is how proud manager Jorge is of this restaurant. He was eagerly dancing around the room on Thursday evening describing dishes and encouraging guests to taste the horchata "pearl" at the bottom of their celebratory cocktails.

During the month of February, enjoy a special prix fixe menu of classic tapas and dessert, including a cava toast, for only $30. And don’t forget to try the [super strong] celebratory cocktail, “La Perla,” made of Lustau Almacenista Palo Cortado Sherry, Perucchi Reserva Sweet and Dry Spanish Vermouth, Ketel One Vodka and horchata “pearl” spherification. And if you don't try the horchata pearl, you're missing out. Jorge will remind you of this! :)

The Bethesda Foodie highly recommends:
-Gazpacho estilo Algeciras - So good!!! My favorite gazpacho.
-Tortilla Española - Try this once and you'll never go to Jaleo again without ordering it!
-Ensalada rusa - Potatoes, imported tuna, and mayo; how can you go wrong?!
-Croquetas de pollo - Hot, crispy, fried chicken fritters
-Gambas al ajillo - Do I need to say more?
-Flan al estilo tradicional - Even if you think you don't like flan, you MUST try this! Yummm!

Behind the Scenes @ Againn Tavern, Rockville

2011-02-06T13:10:00.017-05:00

Guiness soaked pretzels with dijon

House smoked salmon with watercress salad

Charcuterie board with chicken liver mousse, country ham, pate, and eggs

Beetroot and pear salad

Ale-briased short ribs & roasted striped bass with littleneck clams

Dessert = banoffee pie
bananas, caramelized milk, graham biscuit, cream, and ganache

Behind the scenes tour begins...

Oysters with leeks, tomatoes, and parmesan ready to be oven roasted

No part of the certified humane animals from local farms is wasted;
here pigs feet and chicken feet are ready to be used for stocks

Salmon getting ready to be smoked in house

Chef Boessel shows local foodies around the kitchen

On Tuesday night, my husband and I had the pleasure of visiting Againn Tavern, 12256 Rockville Pike, for a "Tavern Taste". We enjoyed an impressive variety of foods, learned more about Againn's sustainable mission, mingled with other local foodies, and even got a chance to wander through the kitchen with chef Boessel. Favorite menu items: Againn's house smoked salmon, ale-braised short ribs, fish 'n chips, and the banoffee pie! Yummmm!

Valentine's Day Dining - 2011 Edition

2011-02-02T21:59:00.007-05:00

Valentine's Day is upon us. Time to make some plans! Whether you want a casual meal or a set menu with roses and champagne, Bethesda has it all. Here's what our neighborhood restaurants are offering:

Mussel Bar
7262 Woodmont Avenue, Bethesda, MD 20814
On Monday the 14th they'll be running specials and highlighting their larger format bottles of beer (750ml) that are good for sharing.
Check out Mussel Bar's Valentine's Day menu.
~
American Tap Room
7278 Woodmont Avenue, Bethesda, MD 20814
Special 3-course menu offered at $80 per COUPLE, available Feb. 11th - 14th. Menu items are also available a la carte.
Check out American Tap Room's Valentine's Day menu!
~
La Ferme
7101 Brookville Road, Chevy Chase, MD 20815
Enjoy La Ferme's special Valentine's Day menu featuring mouthwatering entrees like ahi tuna and veal loin chop for $68/per person.
Check out La Ferme's Valentine's Day menu.
~
Redwood
7121 Bethesda Lane, Bethesda, MD 20814
Redwood will be serving a special 3 course menu, designed by Chef Blake Schumpert. The menu is priced at $59 per person and includes roses, chocolate treats, and a champagne toast. A custom wine pairing will be available for an additional $29 per person. The special menu will be available a la carte in the bar and lounge throughout the night. Redwood will also feature live music by the George Oakley Jazz Trio from 6-9pm and Latin Salsa by Trio Caliente from 9-11pm. Seating is from 5:30pm to 11:00pm.
Check out Redwood's Valentine's Day menu.
~
Persimmon
7003 Wisconsin Avenue, Bethesda, MD 20815
Persimmon will be offering their regular menu in addition to some Valentine's Day specials. (I can highly recommend the Dorade and the Magret of Duck!)
Check out Persimmon's Valentine's Day menu.
~
Parker's
4824 Bethesda Avenue, Bethesda, MD 20814
Parker's Bistro will be offering a 3 course prixe fix menu for $29.99 Monday through Thursday and also through the weekend. Additionally, they will offer an a la carte special menu over the weekend and on Monday, the 14th. Prices range from $22.00 to $28.00 for entrée specials.
Menu unavailable.
~
Nest Cafe
4921 Bethesda Avenue, Bethesda, MD 20814
Nest will be offering a four-course "couples menu" featuring sharable portions of items like roasted beet risotto and whole grilled lobster. Price unknown.
Check out Nest Cafe's Valentine's Day menu.
~
Oakville Grille
10257 Old Georgetown Rd, Bethesda, Maryland 20814
Toast with a complimentary glass of champagne and try the special desserts. All ladies will receive roses with dinner. Additionally, all reserve wine will be 50% off!
Menu unavailable.
~
Lia's
4445 Willard Avenue, Chevy Chase, MD 20815
Lia’s is offering a delicious 3 course menu for $39. Guests may choose one soup, salad, or appetizer; one feature or grilled item; and one dessert.
Check out Lia's Valentine's Day menu.
~
Againn Tavern
TOWNE PLAZA 12256 Rockville Pike, Rockville
Againn's Valentine's Day menu is $50/pp for three courses, a champagne sorbet
intermezzo, and complimentary house-made truffles. Mouthwatering entrees include roasted duck, lamb shank, and lobster paella!
Check out Againn's Valentine's Day menu.
~
Grapeseed
4865 Cordell Avenue, Bethesda, MD 20814
Grapeseed presents a 4-course meal for $65 or a 4-course meal with hors d'oeuvres and champagne for $80! Choose from entrees like South African lobster tail or seared tuna. Yum!
Check out Grapeseed's Valentine's Day menu.
~
Lebanese Taverna
7141 Arlington Rd, Bethesda, MD 20814
Talk about a deal! One mezza sampler, four entree samplers, and a dessert for $49/per COUPLE. Wow. Oh, and sparking wine? $5 per glass.
Check out Lebanese Taverna's Valentine's Day menu.

I'm Falling in Love with Cava Mezze Grill

2011-01-29T17:00:00.010-05:00

chicken pita with hummus and crazy feta

ground sirloin mini pita with cabbage salad

A couple weeks ago, I was fortunate to be able to attend the soft opening at Cava Mezze Grill, 4832 Bethesda Avenue. The place was packed full of hungry food bloggers, photographers, and media people. Upon entering, several Cava staffers greeted me with a smile and walked me through my first order (which can be a little daunting given all the choices). Cava is a fast casual restaurant often referred to as the Greek version of Chipotle due to the assembly line style of meal preparation. The first couple times you visit Cava, it will probably take you a while to get down the assembly line as you find yourself asking a lot of questions like, "What's this?" or "What spreads taste best with falafel?".
Here's how the process works: First, you choose to start with a pita, bowl, or salad. From there you choose two spreads (choices include tzatziki, harissa, hummus, eggplant & red pepper, and crazy feta) and your protein (chicken, ground sirloin, lamb, pork sausage, or falafel). Finally, as you move toward the end of the assembly line, you can choose to add toppings such as feta, chopped tomato & red onion, lettuce, cucumber, or cabbage salad. Once you reach the register, you can add a side of pita chips, lentil soup, or a drink to your order.
At the soft opening, I had a chicken pita with crazy feta (a brilliant combination of jalapeno peppers and feta cheese) and hummus, tomatoes & red onion. It was delicious. So delicious that I completely forgot to photograph it for this blog. I devoured the whole thing within minutes of sitting down. Oops. Luckily, I knew I'd be back to Cava soon enough.
I visited Cava for a second time this afternoon and grabbed a few items to go for my husband and I. This time, I remembered to snap a couple pics! The husband's favorite pita? Lamb with harissa (spicy red pepper spread) and eggplant & red pepper spread. He's picky and he raved about the quality of the meat. Looks like we'll be going back to Cava again soon! :)

Fun Cava Facts:

Concerned about nutrition? Build your meal online before you go and check the calories/carbs/fat content
Cava sells many of their spreads at local Whole Foods Market stores
Cava first opened sit-down restaurants in Capitol Hill and Rockville and is the brainchild of three friends: Ike Grigoropoulos, Ted Xenohristos, and chef Dimitri Moshovitis
More fast casual Cava Mezze Grills are expected to debut later this year... rumored locations include Penn Quarter and Dupont Circle

Braided Bread

2011-01-28T12:13:00.003-05:00

I've always wanted to try making braided bread. I love the way it looks- so earthy and rustic. I gave it a try this morning and while this isn't the most attractive braided bread I've ever seen, it sure was tasty!

Ingredients:
4 1/2 cups bread flour (I use King Arthur's)
1/3 cup powdered milk
1 teaspoon Kosher salt
1/4 cup wheat bran
1 package dry yeast
1/4 cup Fage yogurt
1 heaping tablespoon honey
1 1/2 tablespoons melted butter
2 1/2 cups warm water
1 egg
sesame seeds, optional

Preheat oven to 350 degrees.
Mix flour, milk, salt, wheat bran, and yeast together. Mix yogurt, honey, butter, and water in another bowl. Add wet ingredients to dry in the bowl of a stand mixer. Mix until just combined. Knead mixture on a floured surface until smooth. Then place the dough back in the bowl and cover with a warm, damp towel. Allow dough to rise until doubled in size.
Remove dough from bowl and place on a lightly floured surface. Cut dough into three equal parts and shape the parts into 12" long panels (about 2 inches wide). Join the ends together and pinch. Then braid the strips until you get to the end, pinching the ends together and tucking them under the loaf.
Place the bread on a baking sheet lined with parchment or a silpat mat. Brush the loaf evenly with beaten egg. Sprinkle with sesame seeds. Allow dough to rise again until doubled in size.
Bake the bread for about 45 minutes or until lightly brown.

Carrot Ginger Soup

2011-01-28T09:40:00.004-05:00

I created this recipe myself after looking at several different variations of carrot soup. Many recipes called for lots of curry powder or heavy cream but I wanted to make a lighter version. Here's what I came up. I hope you enjoy it.

2 tablespoons salted butter
2 yellow onions, peeled and chopped
6 cups chicken broth (I use Organic Pacific Free Range Chicken broth)
2 1/2 pounds organic carrots, peeled and sliced
2 tablespoons freshly grated ginger
1 cup Fage total 2%

Directions

In a dutch oven, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add carrots, broth, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender.

Remove from heat and transfer to a food processor. Carefully pulse liquid in batches until smooth. (A few chunks are okay, it gives the soup a rustic feel.) Return the soup to the dutch oven and add Fage, stir over high heat until hot. Add salt and pepper, to taste.

Certified Humane Veal @ Ayrshire Farm

2011-01-27T21:06:00.009-05:00

Photos taken by Lisa Cho, a fabulous local food blogger.
Her recipes and beautiful photography can be found on her site, Korean American Mommy.

I've blogged about Ayrshire Farm before and their beautiful organic butcher shop, Home Farm, but I had never actually visited the farm itself until Monday. I received an invitation to Ayrshire's "Rose Veal Appeal" and was delighted to get a chance to finally see the farm.

The "Rose Veal Appeal" event was centered around the notion that veal can be certified humane. At Ayrshire Farm, veal calves have the freedom to exercise and eat a balanced diet. They live in the beautiful lush pastures of Upperville, Virginia, and develop a healthy rosy coloring unlike their factory-raised relatives which are usually pure white (an indication that they have been caged and fed an all-liquid diet). This information was presented by Ayrshire's owner, Sandy Lerner, at the beginning of Monday's event.

Following the presentation, guests were invited into the enormous kitchen to sample certified humane veal raised at Ayrshire Farm. I savored every bite of my veal meatballs, veal scallopini, grilled veal loin, braised veal shoulder and osso bucco. Yum! I can't wait to make some of these recipes at home.

Ayrshire's certified humane veal is available at Home Farm, 1 East Washington St, Middleburg, Virginia, and via their online store.

Lamb Chops with Herbed Yogurt Sauce

2011-01-27T16:22:00.010-05:00

Local Mayland Lamb Chops

Marinating... for hours

Visiting the cast iron skillet for a few minutes

As the snow fell last night, my husband and I cooked up a feast. Yesterday afternoon, we visited Whole Foods Market Friendship Heights and picked up some beautiful lamb chops. The chops were from Wagon Wheel Ranch in Mt. Airy, MD. Double cut and local. How can you pass that up?!

As soon as we got home, we started marinating the lamb. We marinated the chops for about 5 hours and they were so juicy we found ourselves gnawing at the bone by the end of the meal... and why not? Nobody was looking. :)

Here's the recipe (an adaptation from Ina Garten):

4 cloves garlic
5 tablespoons chopped fresh rosemary
1 1/2 teaspoons dried oregano
the juice of 3 meyer lemons
1/2 cup olive oil
1/2 cup pinot noir (We used La Crema)
8 lamb chops, double cut

Combine all ingredients in a food processor. Pulse until ingredients are combined. Place chops in a shallow dish. Drench lamb chops in marinade and cover. Refrigerate for as long as possible to let flavors marry.

Herbed Yogurt Sauce:
3 scallions, chopped
1/2 c fresh chopped mint
1/4 c fresh chopped dill
juice of 1 meyer lemon
1 1/2 cups Fage Total yogurt
salt and pepper to taste

To cook lamb chops, heat cast iron skillet to high and add enough olive oil just to coat the bottom of the pan. Sear each side of the chops for about 2 minutes. Then place the lamb chops in the oven at 500 degrees for another 5-8 minutes. Double cut lamb chops should be medium rare by this point. Serve lamb chops with a dollop of herbed yogurt sauce. Delicious.

Within about 3 minutes of finishing this meal, our power went out. At least we didn't go to bed hungry. No more cooking until after 11pm tomorrow according to Pepco....

New & Opening Soon: 2011 Edition

2011-01-12T20:17:00.021-05:00

Happy New Year!! 2011 is going to be another good year for foodies. We've got restaurants opening all over the place. This is why I love Bethesda. Bon Appetit!

Freddie's Lobster & Clams
4867 Cordell Ave (old Cafe Prezzo space)
Chef-owner is Jeff Heineman of Grapeseed.
Lobster rolls and clam cakes, inspired by childhood vacations in Maine. :)
*Opening Soon*

Cava
4832 Bethesda Ave
Assembly line offerings of Greek favs like souvlaki and pita sandwiches.
*Opening Next Week*

Newton's Table
4917 Elm Street (old Rock Creek location)
Chef-owner is Dennis Friedman (formerly of Bezu).
American cuisine with an Asian accent showcasing locally grown produce.
*Opening March 2011*

Annie's Bistro
4823 St. Elmo Ave
Owned by Parisian-born Carole Robert and her husband Mark Manly; Charming French Bistro which recently moved to Bethesda from Middleburg.
*Open for Business*

Tout de Sweet
7831 Woodmont Ave
Chef-owner Jerome Colin has incorporated years of experience as a pastry chef at frou-frou restaurants around the world into his own pastry shop. Bring on the macarons.
*Opening Soon*

Jetties
4829 Fairmont Ave (old Thai Crossing)
Yummy sandwiches and salads named after beaches in Nantucket.
*Opening Early Spring 2011*

Mixt Greens
Wildwood Shopping Center
*Opening Soon*

Photo Courtesy of Brett and Rachel @ DMV Dining

Pizza Tempo
8021 Wisconsin Ave
Pides, Paninis, Pizza, and Pasta with unique ingredients.
Owned by Turkish-born Ugur Altintas.
*Open for Business*

Seasons 52
North Bethesda Market
11414 Rockville Pike
Orlando-based grill and wine bar with locations in 11 states.
*Opening in April 2011*

Founding Farmers
Park Potomac, Potomac
Owned by American family farmers. 7,000 SF green building, space for 200 guests inside and 40 guests on the outdoor patio. I love love love the DC location; excited to welcome FF to MoCo! Brie and onion jam flatbread and Devil-ish eggs.... Mmmm!
*Opening in Fall 2011*

Wild Tomato
7945 MacArthur Blvd, Cabin John
Chef-Owners are Stephanie and Damian Salvatore of Persimmon.
Persimmon is one of my all-time favorite restaurants so this is at the top of my list of places to go. Like Persimmon, it's cozy -only 43 seats- but more casual; entrees under $24!
*Expected to open any day now*

Winter Weekend @ The Homestead Resort

2010-12-13T22:14:00.011-05:00

My husband and I are always looking for weekend destinations that are within driving distance from Bethesda. While we certainly enjoy flying all over creation, it's nice to be able to casually throw a couple bottles of wine in the suitcase and be at your destination within a few hours. Last weekend we decided to check out The Homestead Resort in Hot Springs, Virginia. It's about 4 hours away from Bethesda. An easy drive out 66 west (baring any traffic), then a jaunt down 81 south, followed by several miles on a goat path...er, meandering mountain roads.
The scenery along the way was interesting. We stopped in Harrisonburg, Va, the sleepy town which plays host to JMU, to stretch our legs. Had a reasonably nice brunch at the Clementine Cafe, where my husband giggled when he saw Pabst Blue Ribbon on tap. When we hit the road for the final leg of our journey, we saw an assortment of trailers, barns, garages adorned with antlers, and fences lined in animal skins. Very...un-Bethesda.
When we finally arrived in the lobby of the Homestead, we felt the warm homey feeling that only comes around during the holiday season. A pianist played Christmas music while servers delivered tea to guests sitting amongst the many crackling fireplaces. And a huge two-story Christmas tree lit up one end of the lobby.
Because eating is my favorite hobby, we made dinner reservations prior to arrival. Jacket and collared shirt are required for dinner in the 1766 Grille, one of two fine dining options at The Homestead. We arrived early for our reservation and had drinks in the presidents lounge, a bar area which displays portraits of all TWENTY TWO presidents who have stayed at The Homestead. Most recent presidential guest? Bill Clinton.
For dinner, we sat at a table by the window overlooking the outdoor ice skating rink. Snow was gently falling and the atmosphere couldn't have been more cozy. We ordered the traditional seafood cocktail to start, a teeny-tiny serving of shrimp, lobster, and scallops with cocktail sauce for $19. Unsatisfied with our starter, we ordered a Caesar salad ($20), which was prepared tableside. Our waiter came to the table with a cart loaded with ingredients and made a classic anchovy Caesar dressing in the base of a wooden bowl before tossing it with romaine, Parmesan, and croutons. Good salad. Loved the presentation. For dinner, I had the whole English sole while my husband opted for the roast rack of lamb. The sizzling sole was brought to the table whole and deboned in front of me (a la the opening scene in Julie & Julia). Perfection.

Holiday Food Gifts!

2010-12-13T21:56:00.008-05:00

I love to bake but I don't do it very often because I can't keep that sort of temptation around the house. So the holidays are my excuse to let loose and BAKE! This weekend's holiday baking season commenced with a batch of cranberry pistachio biscotti. I also made some peppermint bark, arguably the most beautiful of holiday goodies (and sooo easy)! A few cellophane bags and some festive ribbon and tah-dah! Holiday gifts for all the neighbors, your cat sitter, your favorite building services guy, and your manicurist!

Up next.... shortbread! Stay tuned.

Salad Bar Beef Burgers

2010-12-07T22:30:00.009-05:00

Salad Bar Beef comes from Polyface Farm cows who are fed the freshest forage the farm has to offer. Yes, that's right, the cows are moved from pasture to pasture each day to dine at newer, fresher "salad bars". This produces a cow with increased nutritional quality and taste. We used our salad bar beef this evening to make hamburgers. In order to enjoy the true taste of the meat, we left out a lot of the extras. The burgers were a simple composition of beef, salt, pepper, mustard, and olive oil. We caramelized some onions with thyme and red wine vinegar to go on top and added a small pinch of cheese too. The burgers were surprisingly juicy, rather than greasy. They also had a very distinct flavor. I could pick these burgers out in taste test any day.

Beyond Organic: Polyface Farm, Swoope, Virginia

2010-12-07T21:07:00.010-05:00

If you're at all interested in food quality, you've probably seen the movie Food, Inc. or read the book The Omnivore's Dilemma. Both feature Polyface Farm, the premier environmentally-friendly farm in rural Swoope, Virginia. The farm is the brainchild of the Salatin family, who bought the dilapidated property back in the early '60s. After much TLC, the family restored the land using "nature as their pattern". With the belief that using the Creator's design is still the best policy for farming, the family has raised some of the healthiest, happiest livestock in the Shanendoah Valley. They do this by making sure their animals have fresh forage every day. Cows, for example, are moved to new forage pastures every day through the creative use of portable electric fencing. This pattern not only provides the cows with the freshest food but allows the land to recover between feedings, stimulates earthworms, and reduces pathogens (by moving cows away from their droppings).
My husband and I had the pleasure of visiting the farm on Monday afternoon. The farm is open for on-site sales from 9am - 12pm Monday - Friday; 9am -4pm on Saturdays; and by special appointment. Now don't think that because this place has gained a fair amount of press recently that the farm store is anything fancy. Polyface is identified by a simple sign at the end of a gravel driveway. In front of the store sits a modest white house and a single-wide trailer. Follow the homemade signs for parking and you'll find a small warehouse around back with a brown roof. Inside and immediately to the right, a wall of freezers holds everything from pork sausage to chicken roasters and bacon. On the left are some t-shirts featuring some of Polyface's slogans. Be warned that Polyface only accepts cash or check, no credit cards. Too bad we didn't know this before we drove several hours to visit. The girl working the register graciously calculated our total ($77) and allowed us to take our selections home so long as we promised to send a check when we returned. WOW. That would never happen in Bethesda.
We bought Italian pork sausage, eggs, two Delmonico steaks, ground beef, a chicken roaster, and bacon. So far we've tried the ground beef. What a treat. Blog post coming soon.

Curious to see which local restaurants use Polyface Farm products? See the list below:
Restaurant Eve, Alexandria
Willow, Arlington
Liberty Tavern, Arlington
Daniel O'Connells, Alexandria
Poste, DC
Komi, DC

Komi - A True Dining Experience

2010-11-21T15:24:00.008-05:00

Komi (1509 17th St)

A guest post by Katie Boland

When my husband told me that he was going to take me someplace special for our second wedding anniversary, I really wasn’t quite sure what to expect. I’m a pescetarian, but Mike, my meat-enthusiast husband, is not. While there are many cuisines we both enjoy together, Mike’s first choice of a meal out would be a burger from Five Guys or a chilidog from Ben’s Chili Bowl, neither of which appeals to me in the slightest. But he seemed eager to surprise me with reservations to this mystery restaurant, so I let him take control of the anniversary dinner with a bit of hesitancy.

There was one problem, though. Our anniversary was on September 6, and when Mike called to make our reservation a couple of days in advance, he was told that their next availability for two people would be on Thursday, September 23, about three weeks away. Mike agreed to push the anniversary dinner back three weeks. After confirming the date, Mike was asked many questions about the two of us and our food preferences.

Is this a special occasion? Yes, our 2^nd anniversary. Do you or your wife have any food allergies? No. Any dietary restrictions? She’s a pescetarian. A few more questions followed, and then Mike was informed that the meal would be created just for us. There are no menus at Komi. The restaurant operates on a chef selected cuisine based on the diner’s responses to the previous questions and the price of such a dining experience is $125/pp, which includes about twenty courses. Expect the meal to last about three hours.

When Mike told me that our anniversary dinner would have to be delayed a few weeks, my curiosity got the best of me and I insisted he tell me which restaurant we would be going. He revealed that Komi was the restaurant of choice, a restaurant considered to be the best in DC according to many. I, however, had never heard of it.

The 23^rd of September arrived and Mike and I finally got to experience what Komi is all about. The small restaurant is located in the neighborhood between Dupont and Logan Circle, at 17^th and P Street. There are a total of 14 tables at Komi, and only half had patrons sitting at them during the two and a half hours that we were there. With the restaurant only half full and five servers attending to all the diners, we never heard anyone else’s conversations during the meal, making it feel very intimate and private. In the back of the room was the kitchen, which was open and all could easily see the chef’s preparations. The restaurant itself is very simply decorated with yellow stucco walls and plain white tablecloths.

We were seated right away and ordered drinks, a glass of pinot noir for me and Japanese Classic Ale for Mike. The wine list is the only menu you will see at Komi. When we met our server he was already aware that I was a vegetarian and Mike enjoys meat, and that we both like fish. He explained to us, as Mike was told over the phone, that this was a tasting dinner. The chef would prepare twenty courses specifically designed for us, each course being eaten in just a bite or two.

Each course was presented to us by any of the five servers working that night with an explanation of what the food was and how to eat it. With each course, we were given a clean set of silverware, making that forty sets of silverware between the two of us!

The first course was Taramosalata, which in Turkish literally translates to fish roe salad. A small warm piece of bread the size of a mushroom cap was filled with a vegetable spread and topped with roe. We each popped one into our mouths and enjoyed. Next came the raw plate. There were two servings of three different kinds of sashimi, each were outstanding. The third course turned out to be one of our favorites. It was called a sorbet, but it was chopped salmon served in a small martini glass. “It keeps making flavor” Mike commented after swallowing. Courses of spanakopita, figs, agnocotti pasta with basil, were some of which followed, all equally delicious and unique in flavor. When Mike was given a half smoke to eat (a little hotdog with fixings), I was served an egg with some beans. This was the first course that I felt disappointed upon receiving, since I do not care for eggs. Mike encouraged me to try it, telling me that this would be the best egg I’d ever eat. Sure enough, I tasted the egg, the rich buttery flavor filled my mouth and I finished the egg and beans with satisfaction.

For our main courses I was served a fish and Mike was served pork. Our server presented the fish to me before cooking it, showing me the entire fish and asking if I’d like it served with or without the head. The fish’s body was packed in a breadcrumb crust, which it was cooked in. I selected to have my fish served sans head.

Following the main courses, we were given five more courses, but sweet in flavor now. Caramel served on spoons sprinkled with sea salt, baklava, donuts, fried rice pudding, and canolis were served to us one at a time. The meal concluded with a small wrapped box with a tag, which said, “Happy 2^nd Anniversary!” Inside were two chocolate covered pretzels, sprinkled with sea salt. We were also given caramel lollipops to take home.

Neither Mike nor I were disappointed with our dinner at Komi in the slightest. The experience and the food were memorable, and we often question the next special occasion coming up, so that we have a reason to visit Komi again.

If you are planning on visiting Komi for dinner, keep a few things in mind. Call the restaurant at least a month in advance in order to get a table on or near the date you have in mind. Don’t expect to have complete control over what you are served. If you are particular when you go to restaurants and you aren’t comfortable with the staff at Komi selecting your food for you, then this restaurant may not be for you. Or just be very clear about what you do and do not like when you make your reservation so the chef can accommodate you. Expect very personalized service here. You might expect a place like this to be pretentious, but this was not the case. The staff at Komi clearly did their homework in preparation for our arrival and knew exactly what sort of foods we enjoyed. Also, we found that sea salt was served on almost every course. Since we love salt and don’t have blood pressure issues, this was not a problem for us. Keep this in mind when you call Komi in case you want to request a low or no salt menu. And lastly, be prepared to spend a good amount of money at Komi. What did this dining experience cost Mike and me? With one $18 glass of wine for me and three beers for Mike, the food, beverages, and tip totaled a measly $411. We have no regrets with our decision to celebrate our second anniversary at Komi, and in fact we are anxious to get back there, however it will have to be only for a special reason.

For those who haven’t experienced Komi, I urge you to try it. You will not be disappointed, and you will not find a restaurant that matches Komi’s personalized “menu” and unique spin on traditional foods.

Angeethi Authentic Indian Cuisine

2010-10-31T16:40:00.004-04:00

I did some work with Groupon earlier this year and, as a gift, they gave me a groupon for Angeethi. I love Indian food but I had never thought about trying Angeethi, despite it being right here in my own backyard. I thought I needed to go all the way to Rasika to get my Indian fix. Nope.
Angeethi, 7904 Woodmont Ave, doesn't have a whole lot of atmosphere but the food is good and very authentic (as the name suggests). We got the sweet and spicy chicken, murg tikka masala, tandoori mixed grill, palak paneer, and a side of naan. The murg tikka masala was especially delicious. In fact, everything was really good with the exception of the palak paneer. Unfortunately, it tasted like the ready-made palak paneer that you can buy in the International aisle at Giant. But don't let that stop you from giving Angeethi a try. Ask for Shyam Sharma and tell him The Bethesda Foodie sent you! ;)

Brunch, Anyone?

2010-10-31T16:18:00.005-04:00

How cute are those white pumpkins? Picked them up at Balducci's this morning

Remnants of the Potato Asparagus Tart

My husband and I hosted a brunch this morning. I wanted to do something easy but not the typical sausage breakfast casserole thing. I saw Jamie Oliver make this on his show, so I decided to revamp it a bit and give it a try. Turned out well in my opinion although my husband, a major meat-eater, said he missed the sausage casserole. So, veggie lovers, this one's for you.

Jamie Oliver's Potato Asparagus Tart

5 medium-sized potatoes, peeled and cut into chunks
1 pound asparagus spears, woody ends removed
8 ounces filo pastry
1/2 cup butter, melted
3/4 cup freshly grated English cheddar (I use Quickeus English Farmhouse Cheddar from Whole Foods)
1/2 cup freshly grated sharp yellow cheddar
3 large eggs
1 (8-ounce) container heavy cream
1/4 whole fresh nutmeg
Freshly ground black pepper
Kosher salt

Boil potatoes until tender. Drain. Blanch asparagus in boiling water for about 4 minutes. Drain.

Preheat the oven to 375 degrees F.

In a 9 x 13 pyrex dish, layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1-inch hang over the edge. You want to get the pastry about 5 layers thick.

When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate the nutmeg, season well with salt & pepper and mix together. Spread the mashed potato over the filo then bring down the sides of the filo and scrunch them together to form a rim. Take your asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and pop into the preheated oven for around 25 minutes, or until golden and crispy. Allow to rest for 10 minutes.

Ina Garten Comes to Pentagon Row!!

2010-10-31T15:16:00.009-04:00

My favorite Food Network chef, Ina Garten, was at Sur La Table from 12-2:00pm on Wednesday. She signed her newest cookbook, How Easy Is That?, for hoards of eager fans. I arrived around 10:45am and the line was already a block long. Within minutes, the line was down the block and around the corner. Mobs of people, mostly women, stood in line for about two hours waiting to see the Food Network icon. While waiting, Sur La Table served complimentary brownies, lemon bars, and hot cocoa from Ina's Barefoot Contessa Pantry line of products. I had the pleasure of chatting with the women around me about our favorite recipes and cookbooks while we stood in line, making the two hour wait tolerable. I'm impatient; usually I can't stand waiting. But for Ina, I waited.
Once I got inside Sur La Table, it started POURING outside. You'd think this would deter a lot of people. Nope. From the window, I watched hundreds of women get drenched. Mascara was streaked down cheeks, hair was plastered to foreheads, handbags were ruined, and the women continued to wait. Talk about a dedicated fan base.
As I got closer to the kitchen at Sur La Table, where Ina was sitting, I was asked to turn on my camera and open my pre-ordered cookbooks as the line needed to keep moving at a steady pace. When I finally got into the kitchen, I felt like I was on the set of Barefoot Contessa. There sat Ina in one of her signature Eileen Fisher tops, smiling and calmly chatting with fans. I have to admit that I got a little nervous when I finally got to meet her. I desperately wanted to ask her where she was planning on dining while she was in the DC area but I didn't want her to think I was a stalker so I awkwardly said what everyone says, "I love your show, Ina". So uncreative. I followed that with some more awkward compliments as a Sur La Table employee took pictures. (Ina doesn't pose for pictures due to time restrictions).
I left the room beaming from ear to ear, excited to call my friends and gloat and then I realized...it's still pouring. The last thing I needed was for my precious new cookbooks to be ruined. So I did what any self-respecting girl would do. I put the cookbooks in a bag, shoved them up my shirt, pitched my umbrella, and ran all the way to my car. Disaster averted. Cookbooks safe.
Did you see Ina at Sur La Table on Wednesday? Better yet, were you one of the soaking wet fans? I'd love to your pictures with Ina. I bet they're pretty funny. ;)

Filomena Ristorante - Delizioso!

2010-10-24T10:18:00.009-04:00

Filomena's front window, where you can watch pasta mamas in action

A pasta mama

Complimentary after-dinner drinks, only at Filomena

I had dinner in Georgetown a couple weeks ago at one of the most fantastic Italian restaurants ever! One of my girlfriends has an acquaintance who is 100% Italian and will only eat Italian food at Filomena. If that's not incentive to try it out, I don't know what is!
Filomena Ristorante, 1063 Wisconsin Ave, is bursting with mouthwatering atmosphere and flavor. This is the place to be if you want to wow a group of friends in Georgetown without paying Citronelle prices. Pasta dishes are served family-style. All are made with excellent, high-quality ingredients.
For starters, we tried the Calamari Fritti (which is apparently a favorite of Bill Clinton). It was really good. It's marinated in milk for 24 hours before being fried and then served with a spicy marinara sauce. Yummm. For entrees, we ordered the Festivale in Venezia (black fettuccini with shrimp, scallops, lobster, and crabmeat in a brandy tomato sauce), Linguine Cardinale (fetttuccini with lobster meat in a creamy lobster sauce), Ravioli di Funghi (mushroom ravioli served in a creamy mushroom sauce). All of the pasta entrees were HUGE and range in price from $20-$36. We shared the three dishes among the five of us and we were all stuffed by the end of the meal. I like red sauce so my favorite was Festivale in Venezia, hands down. The rest of the table (the creamy sauce fanatics) fell in love with the Linguine Cardinale.
Despite being absolutely stuffed after several servings of pasta, we still felt the need to order dessert. After all, Filomena displays their desserts in a beautiful glass case by the front of the restaurant and after you see how delectable they look, you just have to try something! We ordered a colossal slice of tiramisu. Ah-mazing.
After we finished eating, our waiter brought us two glass decanters of after-dinner drinks, amaretto and anisette, as well as a small glass of coffee beans. Putting three beans in the anisette represents life, health and wealth, the waiter explained. Wow, talk about hospitality. What other restaurant brings you complimentary drinks after dinner?!
Overall, it was an amazing experience. We stopped and said hello to the "pasta mamas" on our way out. "Pasta mamas" are the little charming old ladies who sit in the front window of Filomena and make endless amounts of homemade pasta for guests and passersby to gaze at. Go to Filomena and check it out for yourself. It's awesome, I promise.

Blackberry Fage Muffins

2010-10-24T10:06:00.005-04:00

Remember last summer when we picked several pounds of blackberries at Homestead Farm? Well, they've been taking up space in my freezer ever since so last weekend, I put them to good use. I wanted to make muffins that weren't terribly unhealthy. This low fat muffin recipe was adapted from a Blueberry Cream Muffin recipe that I discovered on allrecipes.com. I substituted fat-free Fage yogurt for the sour cream (and blackberries instead of blueberries, of course) and you could hardly tell the difference. Even the hubby liked them.

Blackberry Fage Muffins
Makes 24 muffins

4 eggs

2 cups white sugar

1 cup vegetable oil

1 teaspoon vanilla extract

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 cups Fage 0% yogurt

2 cups blackberries, frozen

	Preheat oven to 400 degrees F. Grease 24 muffin pans.
	In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
	Stir dry ingredients into egg mixture alternately with Fage. Gently fold in blackberries. Scoop batter into prepared muffin cups. Make sure every muffin tin has an equal share of blackberries!
	Bake in preheated oven for 20 minutes.

Vegetable Parmesan

2010-10-24T09:49:00.004-04:00

A Variation of Giada De Laurentiis' Vegetable Parmesan:
Delicious as a side dish or on its own. Great make-ahead recipe as it lasts for days in the fridge. Buon appetito!

1 large eggplant, cut into 1/4 disks
2 onions, roughly chopped
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 (26-ounce) jar marinara sauce
3 cups shredded mozzarella cheese
1 cup shaved Parmesan
1 cup seasoned bread crumbs

Place eggplant disks and chopped vegetables on two separate baking sheets, drizzle with olive oil and a pinch of salt and pepper. Roast in the oven at 400 for about 15 minutes, or until softened.

Spoon 3/4 cup of the marinara sauce over the bottom of a buttered 9 x 13 baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the onions on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 minutes.

Vapiano Opens in Bethesda!

2010-09-25T10:05:00.015-04:00

Vapiano @ the corner of Woodmont & Elm

Bruschetta, $3.95

Panna Cotta, $2.50

The Bar Scene

Pesto Pasta, $9.95

Americana Pizza, $10.95

Whimsical tree tables

Cafeteria Style

Open Kitchen

The hubby and I attended the grand opening at Vapiano (4900 Hampden Lane) on September 7th. The event was actually very upscale considering that Vapiano is a casual cafeteria-style eatery. We were greeted by Savvy Media's Alexis Levine, who checked her guest list via iPad, then ushered us toward a red carpet(!) to pose for pictures. This is when I started to question my decision to wear jeans.
Upon entering, I was immediately taken with Vapiano's decor. Very modern and sophisticated with a few unusual twists. There are large, whimsical trees growing out of tables, for example. After checking out the decor, my attention transitioned to the clientele at Vapiano. The place was loaded with attractive young people. Short dresses and tall heels were everywhere. This is when I really started to regret wearing jeans.
Finally, after scoping the scene and having a couple drinks, we tried the food. First we sampled the bruschetta, then it was on to the pasta counter where we ordered up some pesto and bolognese pasta. After that, we hit up the pizza line and got an Americana pizza. Everything was fresh and made to order, which I love. The food was all good...but not spectacular. But does it need to be spectacular? No. This is a casual place. The kind of place where young families could find inexpensive variety or where young professionals could grab a quick bite after work. This is not a date night venue. Vapiano describes themselves as somewhere between the "nicest of fast casual and hippest of casual dining restaurants", according to their website. I would agree with that.
Would I go back to Vapiano? Probably so. They have a great happy hour that runs Monday-Saturday 5-8pm AND Sunday noon-close. $3.95 for Peroni, Pilsner Urquell, house white, or house red wine. You can't beat that anywhere in Bethesda!

Taylor Gourmet, Welcome to Our 'Hood!

2010-09-06T10:25:00.010-04:00

Taylor Gourmet exterior
(photo courtesy of Taylor Gourmet)

9th Street Italian

Arch Street

My husband and I stopped by Taylor Gourmet, 7280 Woodmont Ave, on Sunday for a couple subs to go. It was BEAUTIFUL outside and everyone in Bethesda was out enjoying the weather. Taylor Gourmet's windows (er, retractable garage doors) were all open and many sandwich-eating patrons sat at the counter peering out onto Woodmont Avenue.
Upon entering, the menu is posted above the register but the endless choices can be daunting. We grabbed a paper menu and lingered by the door for a bit trying to decide what to order. At last we decided to try the 9th Street Italian and the Arch Street. We placed our order with a bubbly fellow who said Taylor Gourmet has been packed every day since opening on Thursday. No kidding. After our order was placed we watched dozens of people come in behind us, mostly teenagers and young families looking for a casual Sunday lunch. As we waited for our sandwiches, we visited the soda fountain which serves only Boylan Bottleworks drinks. The root beer, sweetened with cane sugar, was rich, creamy, and delicious. Diet root beer, meh. As we sipped our drinks, we waited. And waited. And waited. It took 17 minutes for our sandwiches to be made. Finally, with sandwiches in hand, we bypassed the crowd and headed out for a picnic lunch.
So- the subs. Here's the skinny: The ingredients are fantastic. The shaved sharp provolone was seriously ah-mazing. You never get cheese like that in a sandwich. Ever. The roasted red peppers in my Arch Street were juicy and fresh. The onions, turkey (roasted in house), imported prosciutto, everything tasted like quality. I didn't even miss my beloved mayonnaise (Taylor Gourmet doesn't do mayonnaise; the only condiments here are oil and vinegar). My only small criticism-sorry guys-would be the bread. The sesame bread looks beautiful, it tastes great, but it's a little chewy for sandwich bread. Think French baguette- crisp on the outside and chewy on the inside. That is TG's bread. It took some good effort to take each bite and the roof of my mouth is still recovering. And this bread was no afterthought for Taylor Gourmet. They scoured the area looking for bakeries that could create a bread to suit their fancy; couldn't find any in the area and decided to import bread from Sarcone's Bakery in Philadelphia. And it's this crispy, chewy bread that owners Casey Patten and David Mazza say set them apart from the competition.
But is the bread going to keep me from going back to Taylor Gourmet? Hell no. Those ingredients are too good to pass up. Maybe I just need to toughen up? Perhaps I'll screw manners, tear into that bread, and condition the roof of my mouth to handle those crispy edges? After all, it does taste great. I'll keep ya posted...

In the meantime, check out Taylor Gourmet for yourself. And then let me know what you think. Taylor is open daily from 11am-9pm. Don't want to wait 17 minutes for your sub? Order by phone ahead of time (301-951-9001). Or, if you're in downtown Bethesda, get your subs delivered for an extra $2.

American Tap Room - Still a Work in Progress but Great Potential!

2010-08-29T10:47:00.011-04:00

scallops

seared tuna

dessert selections

berries with fresh cream

creme brulee

My husband and I were lucky enough to attend the soft opening at American Tap Room, 7278 Woodmont Avenue, on Friday evening. We were treated to complimentary food and excellent service.

We got to the Tap Room around 6pm on Friday. The atmosphere is a combination of sports bar and lounge. Huge flat-screen televisions lined the bar area broadcasting sports and news while at the same time, a pianist played classical music by the front door.

Our waiter introduced himself by shaking our hands with a smile. He handed us two menus which light up when you open them. How cool is that? He reviewed the signature dishes, highly recommending the Phoenix wings and the crab cakes. We ordered the spicy Phoenix wings as our appetizer, they arrived with a shallow dish of blue cheese dressing, carrots, and celery. The wings are coated with a dry rub so they're slightly less messy than traditional wings. They were very good although not spicy.

American Tap Room has an impressive selection of beer and wine. But no cocktail menu. I tried a glass of Pinot Noir from Hendry, CA, while my husband ordered a "tall" (22oz) draft beer. It took the hubs a good 5 minutes to make a beer selection as they have a really nice variety. Bethesda needed a grown-up bar with a good beer selection. We welcome that to the 'hood.

For entrees, we decided to stray from the waiter's recommendations and we ordered the scallops, at the recommendation of a girl sitting next to me, and the seared tuna. I thought the scallops had great flavor. They were served with corn, tomatoes, and rice in a black pepper shrimp sauce. The sauce was a little oily and the scallops themselves were just a bit overcooked, otherwise the dish would have been excellent. My husband's seared tuna was served with a togarashi ginger sauce, which was very spicy. And we like spicy. But it may have been a little too spicy. The tuna seemed dry so perhaps they were trying to mask the quality of the fish with the flavoring? Didn't work. American Tap Room has some stiff competition in the neighborhood when it comes to seafood and that tuna is something they need to work on! :)

Mouthwatering dessert options came out on an impressive black serving platter. We decided to try the mixed berries with fresh cream and the creme brulee. Both desserts were very good. The berries were presented nicely and, more importantly, they were ripe and delicious. The creme brulee was devoured by my husband in about 2 minutes flat, a sure sign a quality.

American Tap Room opens for the public on Monday, August 30th. They're open for lunch and dinner during the week and they have a jazz brunch on weekends. Hours are Monday - Saturday: 11am-2am; Sunday 10am-2am.

The Gift of Meat

2010-08-22T17:52:00.005-04:00

Need a gift idea? Why not give the recipient some ingredients to make one of their favorite meals? My father's birthday is coming up on Monday and he always complains that doesn't need any more "stuff". So, instead of getting him a boring tie or a new shirt, we got him his favorite food- a big fat ribeye steak. This is special for him since my mother doesn't eat red meat and consequently never buys it. So, alas, my poor dad is left eating vegetarian meals on a regular basis.

To some, giving a slab of meat as a gift may sound weird but you can make it look really cute and thoughtful with the right accessories. On Sunday afternoon, we picked up a beautiful 1.25 lb organic boneless ribeye at The Organic Butcher in McLean. We wrapped it neatly in butcher paper, popped it into a cute red cooler with lots of ice, and put a little note on the outside with a bow. If we wanted to get fancy, we could have included some steak seasoning or a side dish but I figure I'll leave that up to dad.

P.S. I heard a little rumor that The Organic Butcher is considering opening a Bethesda location. How awesome would that be?!

I (Finally) Went to Zaytinya! And I Ate Snails.

2010-08-16T11:21:00.013-04:00

Zaytinya, corner of 9th & G St, Chinatown

complimentary puffy pita
with Greek olive oil and pomegranate molasses

Patata Harra

Knisa Lamb Chops

Cretan Snails

Bantijan Bil Laban

Turkish Delight

I met a friend for brunch at Zaytinya, 701 9th Street NW, yesterday. I'd been wanting to try Zaytinya for a long time, especially since seeing Zaytinya's chef, Mike Isabella, on Top Chef season 6. Sadly, however, I just missed Isabella as he left Zaytinya on Aug. 7 to open his own restaurant, rumored to debut in Penn Quarter by the end of the year and feature Venetian tapas, or cicchetti.

The atmosphere at Zaytinya is modern, fresh, and comfortable. We ended up sitting at the bar as my girlfriend had an acquaintance bartending yesterday afternoon. He guided us through the menu, recommending mezzes in each category. Zaytinya's menu (categorized by meat & poultry, seafood, vegetables) features a wide variety of small plates inspired by Turkish, Greek, and Lebanese cuisines. The small brunch menu, which is available weekends until 2:30, also incorporates some American brunch favorites with a Mediterranean twist (poached eggs with Greek yogurt, omelets with kalamata olives and feta).

We decided to try:
Bantijan Bil Laban (crispy eggplant, roasted garlic-yogurt sauce)
Cretan Snails (with fresh chickpeas, fava bean, red peppers, garlic ouzo broth)
Knisa Lamb Chops (with smoked yogurt, caper-dill salsa)
Patata Harra (fried egg, loucaniko sausage, potato, cilantro, allepo pepper)

Everything was quite good. I had never had snails before so I don't have much to compare them to. The patata harra was especially delicious, if you ask me. I think the loucaniko sausage was what made it so yummy. I also enjoyed the caper-dill salsa on the lamb chops.

We got some mezze desserts as well but the only one that was truly delectable was the Turkish delight. Made with walnut ice cream, yogurt mousse, honey gelee, orange-caramel sauce, and caramelized pine nuts-- it was sweet, light, and beautiful!

Maryland Crab Cakes!

2010-08-15T21:06:00.008-04:00

crab cake dinner

crab cakes ready for the broiler

freshly picked crab
took my hubby and I about an hour to pick this

Okay people, I've posted crab cake recipes before but this one is THE BEST!

* 1 pound fresh-picked crab meat
* ½ cup seasoned bread crumbs
* 2 eggs
* ¼ cup mayonnaise
* ½ teaspoon ground black pepper
* 1 tablespoon hot sauce
* ½ teaspoon dijon mustard
* dash Old Bay
Combine ingredients in a medium-sized bowl. Stir gently just until ingredients are evenly distributed. Broil for 6-10 minutes or until golden brown.

Black Restaurant Group Restaurants to Host Diabetes Fundraisers This Fall!

2010-08-14T07:33:00.006-04:00

Barbara and Jeff Black of Black Restaurant Group
(Addies, Black Market Bistro, Black's, Blacksalt)

Jeff and Barbara Black, the founders of Black Restaurant Group, announced recently that they will be hosting a series of fundraising events at their restaurants. Jeff and Barbara have two sons, one of which was diagnosed three years ago with Type-1 diabetes. The purpose of the fundraisers is to raise $200,000 to build a new state-of-the-art kitchen at Children’s National Medical Center to support children with diabetes. This is part of a $5 million dollar expansion at the center. The new facility is the vision of Dr. Fran Cogen, MD, named as one of the "Best Doctors in America,” who is dedicated to advocating for the needs of patients and their families in managing diabetes.

The Event Schedule at Black Restaurant Group is as follows:

Sunday, October 24^th, 2010 – Black Market Bistro

Pig Out for Diabetes

1pm – 6 pm; Tickets: $45 before Event, $50 at the door.

Kids under 12 $20, under 5 free.

Black Market Bistro will be hosting a Pig Roast Competition along with a live band (town approval pending), silent auction, art show and children’s events. They will also be grilling burgers, hot dogs, BBQ pork, as well as providing side dishes and desserts. Beer and wine will also be available.

Black Market Bistro

4600 Waverly Avenue

Garrett Park, MD 20896

(301) 933-3000

www.blackmarketrestaurant.com

Saturday, November 6^th, 2010 – BlackSalt Fish Market & Restaurant

Oyster Tasting at BlackSalt,

3pm – 5 pm; Tickets: $55 per person in Advance, $65 per person at the door.

BlackSalt will be hosting an Oyster Tasting with varieties of three different species of oysters paired with wine. Oyster farmers and wine representatives will also be in attendance to discuss their products.

BlackSalt Fish Market & Restaurant

4883 MacArthur Boulevard Northwest

Washington, DC 20007

(202) 342-9101

www.blacksaltrestaurant.com

Wednesday, November 10^th, 2010 – Black’s Bar & Kitchen

Wine Dinner at Black’s

6:30pm – 10pm; Tickets: $150.00

Black’s Bar & Kitchen and Republic National Distributing will be offering a seven-course Chesapeake themed dinner with wine pairings from a top California Winery/ Wineries (TBD). A winery representative will also be on hand to discuss the wines.

Black’s Bar & Kitchen

7750 Woodmont Avenue

Bethesda, MD 20814-6004

(301) 652-5525

www.blacksbarandkitchen.com

Sunday, November 14th, 2010 – Addie’s

Oyster Roast

12pm – 5pm; Tickets: $50 before Event, $60 at the door.

Kids under 12 $20, under 5 free

The Chefs at Addie’s will be preparing oysters four ways-roasted, fried, shucked, and barbequed, as well as BBQ chicken, chili, roast suckling pig, hot dogs and other seasonal food. Activities will include: an oyster shucking competition, bobbing for apples, face painting for kids, a Moon Bounce and a silent auction. Live music, beer and wine will be available.

Addie’s

11120 Rockville Pike

Rockville, MD 20852-3105

(301) 881-0081

www.addiesrestaurant.com

New & Opening Soon in Bethesda!

2010-08-07T19:18:00.017-04:00

Bistro LaZeez
8009 Norfolk Ave
already open for lunch and dinner

Yamas Mediterranean Grill
4806 Rugby Ave
(behind Manny & Olga's)
already open for lunch and dinner

Taylor Gourmet

7280 Woodmont Ave
(in the new Equinox building)
scheduled to open Aug 23

Vapiano

4900 Hampden Ln
(in the new Equinox building)

scheduled to open late Aug/early Sept

Fresh Grill

4905 Fairmont Ave
already open for lunch and dinner

Food Wine & Co.

7272 Wisconsin Ave
opening soon

Uptown Deli
7905 Norfolk Ave
update: scheduled to open Aug 16

American Tap Room
7278 Woodmont Avenue
opening in late Aug

Mussel Bar

7262 Woodmont Ave
already open for lunch and dinner
(breakfast too on Sat & Sun)

Marvelous Market

Heard a rumor that they're opening
a new Bethesda location in Sept or Oct
anyone know anything about that?

Beer Me!

2010-08-06T04:01:00.007-04:00

Former beer director Bill Catron at Brasserie Beck
(The new beer director is Thor Cheston)

Endless taps at Churchkey

Are you a beer drinker? Like a real beer drinker? (Miller and Bud Light don't count). There are an impressive number of places to consume interesting and unique beers around DC. I'm not a huge beer drinker myself but with a little guidance from master bartenders and some tasting, I have found a few that I really like. Like Delirium Nocturnum, a dark sweet Belgian ale; Kasteel Rouge, a dark sour cherry brew; and DeuS, the champagne of beers.

Places to go for good beer:
Churchkey, Logan Circle
555 unique labels from over 30 countries, including 50 draught beers and 5 authentic cask conditioned ales in fluid rotation. Also, a cellar stash list of obscure and vintage bottled beer.
Birreria Paradiso, Georgetown
Located in the basement of Pizzeria Paradiso, this beer bar has 16 draft beer selections, 200 bottled beers, and a traditional British-style cask ale.
Brickskeller, Dupont Circle
The legendary 1000+ beer destination. Nuff said.
Brasserie Beck, Downtown
Fabulous selection of Belgian beers and excellent service. Nine draught beers and over 100 in bottles. Not sure what you like? Sample beers in miniature beer mugs. Half-price draughts 5-7 every day at the bar and from 10:30-close on Th/Fri/Sat.
Mussel Bar, Bethesda
It's like Brasserie Beck, just smaller and more casual. 70ish Belgian style beers, including eight on tap. Sadly, there is no happy hour here. Apparently, they're losing money on some of their beers thanks to Montgomery Co's backwards bureaucracy.

Blogger Happy Hour @ Tenpenh - 10th & Pennsylvania

2010-08-06T03:15:00.007-04:00

lobster rangoons

Kobe beef sliders

So it turns out there are more food bloggers in DC than I realized. Hundreds of them! And they get together and hobnob once a month for a "DC Food Bloggers Happy Hour". What a great idea, right? Who better to enjoy food and drink with than other people who sincerely enjoy eating and drinking?! I dragged my husband along and had the chance to chat with more than 50 food bloggers, writers, photographers, and restaurant owners. The August meetup was located at Tenpenh, an upscale southeast Asian restaurant located at 10th & Pennsylvania Ave in Penn Quarter. We enjoyed $5 cocktails (like the Tenpenhpolitan) and half price small plates like lobster rangoons, shredded duck spring rolls, and Kobe beef sliders. It was a great experience and I'm looking forward to going to the September happy hour at Poste. Click here for pictures from the Tenpenh event.

Are you a food blogger? Join the fun!

Who Doesn't Love Bethenny Frankel?

2010-08-04T12:07:00.004-04:00

My husband finds it repulsive that I watch reality television. I would love to say that I only watch perfectly wholesome television like WETA but, truth be told, I love The Real Housewives of NYC. In particular, I love Bethenny Frankel. Sometimes I forget that she actually has a business (outside of reality television). She's a natural foods chef and she recently published a new cookbook, The Skinnygirl Dish.

Watch the video to see Bethenny make vegan oatmeal cookies:

Homemade Pickles!

2010-08-02T16:24:00.004-04:00

I picked up some kirby cucumbers in all different shapes and sizes at the Bethesda Central Farm Market on Sunday. With them, I decided to make pickles. I used Rachael Ray's "Quick Pickles" recipe as a guide but put my own twist on it. (For the record, I don't like Rachael Ray. She is soooo annoying!)

Bethesda Foodie's Quick & Easy Pickles:

1/2 cup white vinegar
2 teaspoons sugar
1 teaspoon Maille old style whole grain dijon mustard
1 teaspoon kosher salt
1 clove garlic, minced
2 tablespoons fresh dill, chopped
4 kirby cucumbers, cut in half lengthwise

Heat vinegar, sugar, mustard, salt, and garlic in a saucepan over medium-high heat. Cook liquid until it begins to simmer and sugar dissolves. Remove from heat and slowly stir in fresh dill. Pour the hot liquid over cut cucumbers in a glass jar. Place covered jar in the fridge until cool. Eat. Smile.

Farmers Market Salsa

2010-08-01T21:50:00.006-04:00

My husband I have been out of town every single weekend since June. Finally, we're at home this weekend so we had the pleasure of visiting the Bethesda Central Farm Market! We picked up a great variety of peppers, tomatoes, and cucumbers. I never really shop with anything particular in mind. I browse, buy what looks interesting, and then come home and create. It's like art. I have to get inspired.
The peppers inspired me to make salsa as an appetizer this evening. It was delicious. So delicious that my husband and I ate an entire bag of chips with the salsa and had no room left for dinner. (But that's okay because I hadn't been inspired to make anything for dinner yet anyway.)

Here's the "recipe":
*Note: this is spicy. If you're not a fan of spicy salsa, use only one jalapeno. And stay away from the ones with stretch marks, that means they're extra spicy!

6 heirloom tomatoes, roughly chopped
4 garlic cloves, minced
2 red jalapenos, minced with seeds
1 green jalapeno, minced with seeds
1 orange anaheim pepper, minced with seeds
1 green bell pepper, diced without seeds
1 medium-sized yellow onion, diced
1 tablespoon olive oil
1 lime, juiced
2 tsp salt
2 tbsp fresh cilantro

In a medium-sized saucepan, sautee onion and garlic in olive oil over medium-high heat just until soft. Add peppers and sautee for about 2 minutes more. Reduce heat to low and add tomatoes, lime juice, salt, and cilantro. Stir to combine. Remove from heat and serve at room temperature (if you can wait that long!).
*Some people don't cook salsa, they combine ingredients and then just let them marry in the fridge for 12+ hours. I'm sure that method would work too but I like instant gratification.

Okay, now I'm off to make pickles with my cucumbers....

A Restraunt Week Lunch at La Ferme!

2010-07-29T17:46:00.006-04:00

Mahi Mahi Lunch Special

Raspberry and White Chocolate Mousse Cake
(not off the restaurant week menu but we couldn't resist!)

It's Bethesda/Chevy Chase Restaurant Week! To celebrate, my mother and I decided to visit La Ferme, 7101 Brookville Rd., for lunch yesterday. We both ordered from the restaurant week menu, which features 2 courses for $15.
The appetizers were my favorite part of the meal. We tried the chilled pea soup and the cheese ravioli; both were excellent! For entrees, we ordered the mahi and chicken breast. The presentation was beautiful and the sides were delicious-a summer corn mousse and perfectly cooked haricot verts. Yum!

~

La Ferme's Complete Restaurant Week Menu:

Lunch: Choose two courses for $15

Chilled Pea Soup with mint

Salad of mesclun greens with a warm goat cheese crouton

Cheese Raviolis and Wild Mushrooms in a
port wine cream sauce

. .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . ..

Pan Seared Bistro Tender Medallions au Poivre

Sautéed Breast of Chicken stuffed with
spinach, served with calvados cream sauce

Grilled Mahi Mahi Provencale

. .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . ..

Milk Chocolate crème brulee

Blueberry Clafoutis

Seasonal Fruit salad with Mango Sorbet

Dinner: Three courses for $30

Duckling Pate a l’orange

Chilled Cucumber soup with dill

Hearts of Romaine with a creamy cracked peppercorn and parmesan dressing

Salad of mesclun with hearts of palm, tomato
and mushrooms

Calamari, roasted pepper and couscous salad with
jalapeño, cilantro and lemon vinaigrette

Cassolette of Snails and wild
mushrooms provencale

A warm Mousseline of Crabmeat and leeks with
crayfish cream sauce

French Onion Soup “gratinée” with
emmenthal cheese

. .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . ..

Pan seared Flat Iron Steak au poivre
with french fries

Braised Free Range Chicken breast in a sun dried
tomato cream sauce

Grilled Pork chop with pommerey mustard sauce

Sautéed Calf’s liver with onion and sherry vinegar

Sautéed Medallions of Monkfish with capers and
lemon butter sauce

Seafood Risotto with lobster sauce

Potato crusted filet of Salmon served over
ratatouille with basil

Penne pasta with asparagus, sun dried tomato,
kalamata olive, arugula, mushroom and parmesan
tossed in olive oil

. .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . ..

A warm summer berry bread pudding served with
vanilla Ice cream

Bittersweet chocolate mousse with crunchy
walnut brittle

Tomme de Savoie served with dried fruit and nuts

Frozen Grand Marnier soufflé

Honey Vanilla crème brulee

Summer Salads: Black Bean, Corn, & Avocado

2010-07-29T17:35:00.003-04:00

I LOVE this salad! Everything about it is delicious. Beans, corn from the cob, rich avocado, and a spicy lime dressing. YUM.

1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1-2 teaspoons salt
1/4 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
3 ears of corn, steamed, and cut from the cob
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
15 grape tomatoes, sliced in half
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a salad dressing shaker. Shake until ingredients are well mixed.
In a large bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Pour lime dressing over salad. Toss and enjoy!

Robert Wiedmaier's Mussel Bar Finally Opens!

2010-07-27T20:33:00.001-04:00

Mussel Bar, the latest gastronomically delightful restaurant from Robert Wiedmaier, officially opened last Thursday, July 22nd. It took me almost a week to work my way over there but I finally found the time to get in this afternoon for lunch. I strolled in with a girlfriend around 2:30 and we were seated immediately at a high-back wooden booth.
The decor at MB, 7262 Woodmont Avenue, is simple; a gastropub style inspired by Wiedmaier's favorite dive bar in Brussels. You'll see lots of dark wood, concrete high top tables, a floor-to-ceiling beer cooler (featuring 40 Belgian bottles), chalkboards over the bar (which has 9 beers on tap), and lots of waitstaff casually dressed in jeans and black t-shirts.
We were greeted by a young, energetic waiter named Christopher. He eagerly recommended two kinds mussels- the "wild shroom" with pancetta, parmesan, and truffle cream; and the "chimay" with old bay, shallots and garlic. Figuring he would know best, we went with his recommendations and ordered them both. The mussels, $16, are served with Wiedmaier's famous herbed frites and a trio of mayonnaise (plain, old bay, and marie rose). The mussels arrived in large coated pans with glass lids, which were simultaneously removed by our waiter as fragrant steam billowed out. Nice presentation.
The mussels and frites were both delicious. I'm anxious to go back and try some new varieties...like the spicy thai with green curry. God, that sounds good! My husband is jealous that he didn't get to go with me so I'm sure I'll be returning with him shortly.

P.S. Wiedmaier was sitting at the bar this afternoon while we were eating lunch. I was tempted to rush over, say hello, and gush about how I love all of his restaurants but... he seemed pretty busy. Maybe I'll get to chat with him next time. :-)

A Casual Monday Night @ Nest Cafe

2010-07-27T10:30:00.006-04:00

So my husband and I returned from a weekend away to an apartment with no power...thanks to that crazy storm that ripped through here on Sunday. The only good that came out of it is that we were forced to go out to dinner and discovered a little gem, Nest Cafe. I'd heard about this place many times before and looked at their menus online but hadn't gotten a chance to go there until last night. We wanted something inexpensive and casual, where we could show up in the shorts and flip-flops we had worn on the plane earlier that afternoon. Nest Cafe, 4921 Bethesda Avenue, hit the nail on the head. Very casual and very inexpensive but really good.
Monday is a great night to visit Nest: #1 - it's one of their half-price wine nights and #2-all of their martinis are $5 on Mondays (yep, even the Mary Ann & Ginger, which is made with Grey Goose and homemade ginger syrup)!
For food, we started with the crispy calamari and artichokes ($9.95). Then we enjoyed the tahini salad ($10.95) and the sausage rigatoni ($13.95) as entrees followed by the tiramisu ($5.95) and Jamaican coconut puddin' ($5.95) for dessert. Throw in a couple $5 martinis and the grand total for a THREE course meal for two came to... $62. Not too shabby. We will certainly return. Most likely on a Monday! :-)
Aside from reasonably priced good food, the atmosphere at Nest is cozy and family-friendly (they even have a kids menu). The waitstaff was really friendly and helpful too.

P.S. Apparently this joint has good BBQ. So good, in fact, that they have their own food truck that delivers to parts of Bethesda and Silver Spring. To find the "Nest Drive By BBQ" truck's location, follow them on Facebook!

Simple Summer Seafood

2010-07-27T09:48:00.005-04:00

My husband and I went to Maine again last weekend and visited The Lobster Co., a great seafood shop in Arundel. We picked up some shrimp, tuna, scallops, and mussels. (When we're home, we usually buy seafood at River Falls, Blacksalt, or Whole Foods.)

Here are some of our all-time favorite summer seafood recipes:

Mussels with White Wine
*These take a little prep work but it's totally worth it. Enjoy!

2-3 pounds mussels
2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup chopped shallots (5 to 7 shallots)
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned diced tomatoes, drained (I use Muir Glen Organic)
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup creamy Chardonnay
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

To clean the mussels, put them in a large bowl with 2 quarts of water and a couple tablespoons of flour; soak for 30 minutes. Drain the mussels (you should see all the sand the mussels disgorged in the bottom of the bowl) and then remove the "beard" from each with your fingers.

Heat the butter and olive oil over medium heat in a stockpot. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, parsley, thyme, wine, salt, and pepper. Bring to a boil. Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). Pour the mussels and the sauce into a large bowl and serve hot with crusty bread (for soaking up that delicious sauce)!

Grilled Cayenne Shrimp
Simple and delish. You won't have any leftovers, I promise.

1 large clove garlic
1 tablespoon coarse salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined

Put garlic, salt, cayenne, paprika, olive oil, and lemon juice in a Ziploc bag. Seal the bag and shake to mix ingredients (should be thick and pasty). Then toss shrimp in the bag. Refrigerate for at least one hour or up to 12. Skewer 3 -4 shrimp on a soaked wooden skewer and grill 2-3 minutes per side or until opaque.

Bethesda - Chevy Chase Restaurant Week is BACK!

2010-07-27T08:45:00.003-04:00

Monday, July 26 - Monday, August 1, 2010

Bethesda - Chevy Chase Restaurant Week offers prix fixe lunch for $12-15 and three-course dinner menus for $25-30 at numerous Bethesda area restaurants. Go to opentable for reservations!

Particpating Restuarants:
Assagi Mozzarella Bar 4838 Bethesda Ave., Bethesda, MD 301-951-1988 www.assaggirestaurant.com Lunch $12 & Dinner $30	Le Vieux Logis 7925 Old Georgetown Rd., Bethesda, MD 301-652-6816 www.levieuxlogisrestaurant.com Dinner $29
Bezu Restaurant 9812 Falls Rd., #G, Potomac, MD 301-299-3000 www.bezurestaurant.com Lunch $15 & Dinner $30	Lia’s 4435 Willard Ave. Chevy Chase, MD 240-223-5427 www.liasrestaurant.com Lunch $15 & Dinner $30
BlackFinn Restaurant & Saloon 4901 Fairmont Ave., Bethesda, MD 301-951-5681 www.blackfinnbethesda.com Lunch $12, Dinner $30	Louisiana Kitchen and Bayou Bar 4907 Cordell Ave. Bethesda, MD 301-652-6945 www.louisianabethesda.com Lunch $12 & Dinner $30
Brasserie Monte Carlo 7929 Norfolk Ave. Bethesda, MD 301-656-9225 Lunch $15 & Dinner $30	M Café & Bar 5471 Wisconsin Ave. Chevy Chase, MD 301-986-4818 www.mcafebar.com Dinner $30
Cesco Trattoria 4871 Cordell Ave. Bethesda, MD 301-654-8333 Dinner $30	Mon Ami Gabi 7239 Woodmont Ave. Bethesda, MD 301-654-1234 www.monamigabi.com Lunch $15 & Dinner $30
Chef Tony’s 4926 St. Elmo Avenue Bethesda, MD (301) 654-3737 www.cheftonysbethesda.com Lunch $12 & Dinner $30	Morton’s The Steakhouse 7400 Wisconsin Ave. Bethesda, MD 301-657-2650 www.mortons.com Dinner $30
Clyde’s of Chevy Chase 5441 Wisconsin Ave. Chevy Chase, MD 301-951-9600 www.clydes.com Lunch $12	Oakville Grille and Wine Bar 10257 Old Georgetown Rd., Bethesda, MD 301-897-9100 www.oakvillewinebar.com Lunch $15 & Dinner $30
Divino Lounge & Restaurant 7345-B Wisconsin Ave. Bethesda, MD 240-497-0300 www.divinolounge.com Lunch $12 & Dinner $30	Old Angler’s Inn 10801 MacArthur Blvd. Potomac, MD 301-365-2425 www.oldanglersinn.com Lunch $12 and $15 & Dinner $30
Geppetto Restaurant 10257 Old Georgetown Rd. Bethesda, MD 301-493-9230 www.geppettorestaurant.com Lunch $12 & Dinner $30	Persimmon Restaurant 7003 Wisconsin Ave. Bethesda, MD 301-654-9860 www.persimmonrestaurant.com Lunch $15 & Dinner $30
Grapeseed 4865 Cordell Ave. Bethesda, MD 301-986-9592 www.grapeseedbistro.com Lunch $12 & Dinner $30	RAKU- Bethesda 7240 Woodmont Ave. Bethesda, MD 301-718-8680 www.rakuasiandining.com Dinner $30
The Irish Inn at Glen Echo Restaurant 6119 Tulane Ave., Glen Echo, MD (301) 229-6600 www.irishinnglenecho.com Lunch $15 & Dinner $30	Redwood Restaurant 7121 Bethsda Lane Bethesda, MD 301-656-5155 www.redwoodbethesda.com Lunch $15 & Dinner $30
Jaleo - Bethesda 7271 Woodmont Ave. Bethesda, MD 301-913-0003 www.jaleo.com Lunch $15 & Dinner $30	Rock Creek Bethesda 4917 Elm St. Bethesda, MD 301-907-7625 www.rockcreekrestaurant.com Lunch $12 & Dinner $30
La Ferme 7101 Brookville Road Chevy Chase, MD 301-986-5255 www.lafermerestaurant.com Lunch $15 & Dinner $30	Shangri-La 7245 –A Wisconsin Ave. Bethesda, MD 301-656-4444 www.shangrilaus.com Lunch $15 & Dinner $30
Lebanese Taverna Bethesda 7141 Arlington Road Bethesda, MD (301) 951-8681 www.lebanesetaverna.com Lunch $12 & Dinner $30	Tragara Ristorante 4935 Cordell Ave. Bethesda, MD 301-951-4935 www.tragara.com Lunch $12 & Dinner $30

Potenza is Perfection

2010-07-22T22:36:00.017-04:00

I had the pleasure of attending a press event at Potenza on Thursday evening to sample chef Bryan Moscatello's two new menus, one of savory and one of sweet small plates. Guests can choose three savory small plates or three desserts from the seven featured in each category. Selections are then paired with TWO carefully chosen complementary glasses of wine. These unique offerings are priced at $28 for the three savory selections or three sweets, both including the selected wine pairings. The new small plates menu is available from 3 PM to 10 PM Sunday through Wednesday (except holidays) and can be enjoyed at the Potenza’s bar or on the outdoor patio.

The experience was... DELICIOUS.

Upon arrival, we were given a choice of fresh bellinis to sample- peach, watermelon, or cantaloupe. The cantaloupe and watermelon bellinis were delicious. I spoke to one of the bartenders who said all the juices are fresh-squeezed using produce from local farms.

And then the food came...

pancetta wrapped figs
with gorgonzola dolce and balsamic

crisped stuffed blossoms
with truffled chicken and ricotta cheese
with asparagus sauce

house smoked salmon crostini
with caper berries and frisee

tiramisu whoopie pie

zepole
coated with powdered sugar

There were many more small plates but they were eaten too fast to be photographed!! Check out Potenza, corner of 15th & H St. NW, to see what else Bryan Moscatello has cooking. You won't be disappointed!

The Perfect Cheese Platter

2010-07-22T21:37:00.010-04:00

Cheese is one of my all time favorite foods. My husband and I generally try a couple different kinds of cheese a week and have a few pieces with a glass of wine casually before dinner. When we have company over, however, I like to make my cheese presentation look a little more official.
As a general rule, the cheese should be a progression from mild, softer cheeses to semi-soft, to firmer cheeses, and end with good stinkier cheeses. This "cheese clock" is a great reference for putting together an official cheese platter.

Accompaniments will vary depending on when you are serving your cheese platter. Best to stick with more savory accompaniments (mustard, olives, chutneys) with serving cheese as an appetizer and more sweet accompaniments (honey, berries) when serving cheese after dinner. I don't always stick to those rules though! :-) Another thing to keep in mind- portion sizes vary depending on when you're serving. Best to plan on 2 oz per person if cheese is an appetizer and 1 oz if cheese is your dessert.
In the DC area, I would have to say that I prefer Dean & DeLuca for cheese shopping. Although Whole Foods has a pretty decent selection as well. Surprisingly, there are not a lot of specialty cheese stores in and around the Bethesda area. Unless I'm missing something. If I am, please do enlighten me!

Here's a cheese platter I created the other night when we were having a friend over for cocktails:
At 6 o'clock, I have a St. Andre triple creme (French cow's milk); at 9 o'clock, abbaye de belloc (French sheep's milk); at 12 o'clock, Keen's farmhouse cheddar (English cow's milk); and at 3 o'clock, roquefort papillon (French sheep's milk).

My accompaniments are red currants, a garlic and onion jam from Stonewall Kitchen (LOVE it!), and a champagne maple mustard also from Stonewall Kitchen. I also served a salted olive bread from Dean & DeLuca. The triple creme with onion jam on olive bread was sinful!

DC Cupcakes Premieres Tonight!!

2010-07-16T00:56:00.002-04:00

..Wonder if they shot any scenes at the Bethesda location?? Guess we'll have to tune in to find out. The show airs @ 10PM on TLC.

Friendship Heights Whole Foods!

2010-07-15T12:20:00.009-04:00

I met a friend for lunch on Tuesday and on the way home I made a quick stop at the new Whole Foods (4420 Willard Ave, Chevy Chase). Wow. The store, which is part of the "Rodeo Drive" stretch of Chevy Chase, is just as swanky as its neighboring stores. But let's not confuse swanky with pretentious because that is one thing the employees here are not. They greeted me eagerly, answered my questions with a smile, and seemed genuinely happy to be working there. To suit its clientele, this WF store is designed for the urban dweller who is stopping in for a quick bite to eat, cup of coffee, or a few ingredients for tonight's dinner. The prepared food section is ah-mazing. There are several hot and cold food options. You can make your own salad at the "salad greens" station, order a burger or pizza from the "Flip!" counter, or create your own meal of "summer salads", international fare, or meats. Concerned about the calories in your meal? Just punch your prepared food selections into a touch-screen computer and it will generate the nutrition facts. How cool is that?!
When you're ready to pay, head over to the checkout counter. Shouldn't take you too long to get through the line because there are 22(!) registers. Want to sit down and enjoy your food finds? Have a seat in the seemingly endless dining area and lounge. I could spend all day there. But they only validate parking for 90 minutes.

P.S. Check out the store's "one day deals"! If you purchase the one day deal, WF will deliver it to your door!!!! ...But only if you're lucky enough to live in The Irene, The Carleton, Archstone, The Elizabeth, Sunrise, Highland House, Highland House West, Willoughby North & South, 4620 North Park & 4615 North Park. Soooo jealous.

P.P.S. The Friendship Heights store has classes and events too! Here's what's coming soon:

Lunch Bunch: Cheese Flights on the Fly, Wednesday, July 21st, 11:30 am-12:00 noon | Details

Spend just 30 minutes with Specialty Team Leader, Pia and you’ll be the hit of your next party or gathering. Learn to pair cheeses with one another as well as with complimenting foods. You’ll leave with a cheese flight to call your own. Registration is required. Please call 301-657-1520 or email Jill Ward with the subject line “Lunch Bunch: Cheese Flights on the Fly” to sign up.
Half Pint Kids Club, Thursday, July 22nd, 4:00 pm | Details

We all scream for ICE CREAM! Children 10 and under are invited to stop by for this fun activity that turns a few ingredients into a tasty summertime treat! Registration is requested. Please call 301-657-1520 or email Jill Ward with the subject line “Half Pint Kids Club July” to sign up.
Local Flavor!, Saturday, July 24th, 12:00 noon-2:00 pm | Details

1/2 Price Wine Nights!

2010-07-14T15:20:00.004-04:00

There are so many options in and around Bethesda for 1/2 price bottles. I called around this afternoon to verify my list and here are the current options:

Sunday:
Black's Bar & Kitchen

Monday:
Lia's
Cafe Deluxe
Black Market Bistro
Olazzo
Nest Cafe

Tuesday:
Nest Cafe

Wednesday:
Gaffney's
Parker's
Cesco Trattoria

Thursday:
Persimmon

Maine Eats and Drinks!

2010-07-14T11:14:00.018-04:00

My husband's parents have had a summer house in Maine ever since he was a small child. They recently retired to Drakes Island, Maine, and we love spending lots of time there in the summer. We just returned from 11 days in vacationland, full of lots of eating and drinking adventures!

Notable places to visit if you ever find yourself in southern ME:

Breakfast - The Maine Diner
This legendary diner in Wells, ME, attracts hundreds of people a day, locals and tourists alike. It's been featured on the Today Show, in several NE magazines, and most recently on an episode of Diners, Drive-Ins, and Dives (scheduled to air on Aug. 9th @ 10PM, Food Network). Several menu items include lobster. I went there for a late breakfast last week and had a delicious warm lobster roll ($15). Yum!

Casual Lunch Spots -

Charlie Bennett's Store aka "Bennett's"
Bennett's is a no-frills sandwich shop in Kennebunk Beach. Stop by for a giant lobster roll or sub, grab a drink, and sit out on the deck overlooking Sea Rd. The soft, doughy bread is what makes these sandwiches spectacular.

Merriland Farm
Merriland Farm is one of those places that you go for ambiance. The main dining structure is over 225 years old and located amongst several rolling acres of berry fields about a mile off Rt. One in Wells, ME. Dine outside or in on an array of several locally-grown treats. Save room for dessert, the berry pies are the best thing on the menu.

Drinks-
Arundel Wharf
Sip on a strawberry daiquiri while watching the boats come and go from the port. Food here is very average. Go for drinks and good people-watching, then head elsewhere for dinner.

Boon Island Ales
Located on Rt. One in Wells, this new alehouse has great brews and impressive customer service. We went twice last week and were greeted by the owner, Phil, at the door both times. Join the Mug Club for $35 and you'll get to drink out of your own mug at a discounted price when you visit. Food is pretty good too. Try the white pizza or fried calamari with jalapenos.

Dinner-
Casual Elegance- Joshua's
This organic farm-to-table restaurant is owned by local chef Joshua Mather. Joshua grew up on a farm 6 miles outside of Wells and spent his childhood growing organic vegetables and baking with his mother. Most of the vegetables at Joshua's still come from his family's organic farm, Easter Orchard Farm. Anything that's not from the family farm is purchased from a local purveyor. Everything on the menu is delicious.

Fine Dining - The White Barn

We had dinner here last Tuesday night and it was incredible. The menu is updated weekly by executive chef Jonathan Cartwright. You can choose to do a pre-selected nine-course tasting menu ($148) or you can do four courses ($98) and choose each course from the seasonal menu. The hubs and I decided to do four courses so that we could select each course. I started with the lobster spring roll with carrot, daikon radish, and snow peas in a Thai-inspired spicy sweet sauce. It was to-die-for delicious and slightly sentimental as it reminded me of the crab spring rolls we had at our wedding. My husband started with the yellow fin tuna, which was delicious but not as exciting as the spring rolls. For intermezzo, I tried the peach-champagne sorbet. The presentation is what made this stand out- a perfect sphere of peach sorbet is served in a lily-shaped glass dish with a tiny plastic pipette of champagne. Our waitress instructed me to squeeze the pipette into the center of the sorbet; what a creative presentation! My husband got a lovely parmigiano reggiano mousse with port reduction. For main courses, we selected the smoked Maine salmon filet and the seared beef tenderloin with horseradish crust. Both were cooked perfectly. The horseradish crust on the beef tenderloin was cheesy and delicious. I loved it and I thought I didn't like tenderloin...hmm...guess I only like White Barn's tenderloin. For dessert we got the rhubarb tart and rocky road souffle. The souffle was beautiful and delicious. The rhubarb tart was served cold and had a mediocre flavor; this was my least favorite part of the meal. We followed our final course with some dessert wine and a cheese tasting. For the tasting, a cheese cart is wheeled over to your table (just like Plume) and you can choose 4-5 cheeses from a variety of 12 or so. The cheese is served with dark bread and a grape leek chutney.
The only downfall of the White Barn is that it's incredibly expensive. Two four course dinners, drinks, and cheese came to a staggering $420 including tax and tip. Beware of the cocktail menu- I blindly ordered a "Tickled Pink" cocktail and it was $19. My go-to drink, Ketal One on the rocks, was only $9.
*P.S. Jackets required. And don't take it off during the meal, you'll be asked to put it back on ;)

The Stephen Strasburger!

2010-07-10T11:03:00.006-04:00

The Burger Joint unveiled a new menu item last month: the “Strasburger”. Obviously, the burger is an homage to DC's newest baseball hero, Stephen Strasburg.

Creating a sandwich in honor of Strasburg was no small task for the Burger Joint. They meticulously chose each burger topping to symbolize milestones in Stasburg's legendary rise to fame. The enormous burger features a grass-fed beef patty, a hot dog (for Strasburg’s pro debut with the Phoenix Desert Dogs), “Syracuse orange” cheddar cheese (for his time spent with the Syracuse Chiefs) and 14 pickles (representative of his 14 strikeouts his first night on the mound).

The Burger Joint's Strasburger will cost you an astounding $10.99. Worth every penny.

The Burger Joint has 4 locations throughout Maryland, DC, and Virginia. In Bethesda, The Burger Joint is located at 4827 Fairmont Ave., Veteran's Park.

Hoorah for Infused Vodka!

2010-06-27T22:44:00.012-04:00

Homestead Farm, Poolesville, Maryland

blackberry infused vodka

jalapeno/habanero infused vodka, lemon-lime infused vodka

Despite the heat, my husband and I went out to Poolesville today to visit Homestead Farm. They had pick-your-own blackerries, wyeberries, peaches, and flowers today. We chose to pick some blackberries ($2.39/pound) as we've been wanting to make infused vodkas for a long time and we thought blackberry vodka sounded quite tasty!
We spent about 30 minutes in the blistering sun before we felt like we were going to pass out from heat exhaustion. At that point we had picked nearly five pounds which was plenty! On the way home, we swung by the Container Store and picked up a few glass bottles for our vodka project.
Upon returning home, we went a little infusion crazy. We made a blackberry infused vodka, a jalapeno/habanero infused vodka, and a lemon-lime infused vodka. The bottles need to be stored in a cool, dark place for 2-5 days before they're ready to drink. We'll keep ya posted on how they turn out! :-)

Plume @ The Jefferson Hotel - An Adolescent in the Fine Dining Arena

2010-06-27T21:10:00.012-04:00

swanky entrance

monticello-themed dining room

rack of lamb

the sole layer cake

cheese cart

one measly candle on a plate of already-complimentary treats.
wow, you shouldn't have...

My birthday was on Wednesday and my husband took me to the "#1 best overall restaurant", according to Open Table- Plume at the Jefferson Hotel. I had looked at their website, read several reviews, and was pretty convinced this was going to be an over-the-top experience. I must say I was a bit disappointed.
We arrived a few minutes late for our 9PM reservation and were seated immediately at an oval-shaped table. The table was already set with two Bernardaud place settings side-by-side in front of a graceful loveseat against the wall. As I sat down, the hostess placed a velvet-tuffed stool next me and said, "for your purse", with a smile. Interesting touch! The ornate Monticello-themed dining room was virtually empty with the exception of three arrogant lobbyists sitting at the table in front of us and one Toronto business traveler dining alone to our right. Our waiter, Bobby, greeted us instantly and brought two kinds of canapes before our water was even poured. The canapes, beef tartare and hamachi tuna, were good but not incredible.
As we browsed the menu (which, btw, matches the table linens), Bobby came back several times making recommendations and answering questions. I soon learned that the tasting menu was a set menu- all courses were predetermined by the chef; no choices. Disappointment #1. You don't go to a fine dining restaurant to order just one or two things! You want to sample a variety of the chef's creations... but alas, the tasting menu was salmon, salad, tuna, hen, dessert. Hen as an entree? Boring. Wasn't interested. So we created our own tasting menu- the hubs and I ordered three appetizers, two entrees, a cheese platter, and dessert.
We started with the salad of raw and cooked vegetables, velouté of golden corn, and nebeyaki of confit tuna. The velouté of golden corn was the best of the three appetizers- fresh summer corn and three tiny crab tortelli were served in a shallow bowl and our waiter gracefully poured the creamy basil velouté over top creating a delicious crab and corn "soup". The nebeyaki (a mildly flavored hot noodle soup) was tasty but the confit tuna was not the best quality. The salad didn't show up with the other appetizers. In fact, our entrees arrived before we got it. Bobby apologized profusely and removed it from the bill.
At the recommendation of our waiter and a few other restaurant employees, I decided to get the Gateau of Sole with Black Truffle as my entree. Gateau, which by definition is a french cake, it was. It was like a layer cake of thin sole and fluffy Thanksgiving-style truffle dressing...and it was in the shape of a perfect rectangle. I could only eat half of it due mainly to the richness but also because it was just so strange. My husband was more impressed with his entree- he got the rack of lamb, served with a tomato tart tatin, chard puree, and a cute little scoop of olive oil ice cream.
After we finished up our entrees, an impressive cheese cart was wheeled to our table. The cart, a clear oval-shaped barrel on wheels, was full of enormous blocks of cheese...and organized by stinkiness. My husband doesn't like blue cheese so the cheese specialist advised us to stay away from the bottom shelf of the cart. We ended up trying five different cheeses, which were sliced from the cart and plated immediately with a dollop of honey and a side of dark bread. I cannot recall the names of any of the cheeses but most were pretty spectacular.
After cheese, we ordered the hot caramel coffee souffle for dessert. Bobby delivered the dessert and a small plate graced by an assortment of little chocolates with a single candle in the corner- apparently this was their birthday presentation. But I know they give the chocolates to everyone as I saw them deliver the same thing (sans candle) to the obnoxious lobbyists in front of us. Am I wrong in thinking they should at least be writing "Happy Birthday" in dark chocolate across my plate? At the Inn at Little Washington, they write "Happy Birthday" in chocolate on a whimsical fondant banner and place it on your dessert. At 1789, they write "Happy Birthday" on the menu. And at the supposed #1 restaurant, all they can do is place one measly candle on the corner of an already complimentary plate of chocolates? Disappointment #2.
When the bill came, it was actually quite reasonable. The cheese plate was removed from the check as well; I guess due to their embarrassment regarding the forgotten salad? With cocktails and a glass of champagne, the bill was a cool $250, including tip.

Would I go back to Plume? No. Marcel's, The Inn at Little Washington, and Citronelle all outshine Plume if you ask me.

Oya is DELISH!

2010-06-25T06:07:00.010-04:00

bar/lounge

main dining room

cheese popovers...er, biscuits

typhoon roll

I went to Oya (777 9th Street, NW) with four girlfriends last night for dinner. It was a great experience. The ambiance is feminine and swanky- white leather, crystal chandeliers, a waterfall, cool marble everywhere, and dramatic fireplaces.
We started with drinks at the bar and were thrilled to learn that happy hour goes until 8pm! Per the bartender's recommendation, I tried the Yuzu Fizz ($7, I think). It was so refreshing after walking the streets of Chinatown in 102º heat. After two rounds of drinks, we took our seats at a round table at the front of the dining room. Our waitress (wish I remembered her name!) was fantastic. She immediately delivered a small plate full of piping hot cheesy popovers. At least they tasted like popovers but didn't have the shape of a popover so I guess maybe I should call them biscuits? Anyway, the cheese whatchamacallems were AH-mazing! Better than the gruyere popovers at BLT Steak for sure. Yum. For dinner, I decided to have sushi and I let our waitress do the picking. She said the two best/most popular rolls were the Typhoon roll and the Mucho Bonito. So I ordered them both. The typhoon roll ($14) was a standout- shrimp tempura with spicy mayo topped with a spicy crab salad. The Mucho Bonito ($13) was good too-- spicy tuna, tempura, and avocado topped with lots of long hairy strands of dried, smoked bonito fish. The bonito gave the otherwise ordinary-looking roll some drama but it sure didn't add any flavor; I ended up picking most of it off.
For dessert, we got a round of dessert wine and shared the banana bread and butter pudding. I was in heaven. So good. So good that I asked our waitress if I could meet the chef and give him my compliments.
I met the restaurant manager and Eddie Marine, Oya's executive chef, in the bustling kitchen after dinner. They were very gracious to allow me to into their work space on a busy Thursday evening. It's always a sign of quality when a restaurant manager allows you behind the scenes unannounced! I couldn't give them enough praise for such a fun evening. I will be back. See ya soon, Oya.

Emeril's Ratatouille - Bethesda Foodie Style :)

2010-06-22T15:22:00.004-04:00

1/4 cup olive oil
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Set a dutch oven over medium heat and add the olive oil. Once hot, add the onions and garlic. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve hot with shaved Parmesan and basil leaves.

Scapes 'n Eggs

2010-06-22T15:01:00.005-04:00

a single garlic scape

Scapes 'n Eggs

While I was at the Union Square Greenmarket last Saturday, I bought a big bag full of garlic scapes. Garlic scapes taste like garlic but are a bit more mild. They can be used just as you would use scallions. On Sunday night, we chopped a few scapes, sauteed them in olive oil and scrambled some eggs with them. Delicious! And pretty too, don't you think?
---
From Kim O'Donnel's Washington Post article 'My Friend the Garlic Scape':
"Here's the anatomy lesson: Garlic and its relatives in the allium family, (leeks, chives, onions) grows underground, where the bulb begins its journey, soft and onion-like. As the bulb gets harder (and more like the garlic we know), a shoot pokes its way through the ground. Chlorophyll- green like a scallion (maybe even greener), the shoot is long and thin and pliable enough to curl into gorgeous tendrils. This stage of growth is the garlic scape, folks".

Union Square Greenmarket - NYC

2010-06-22T12:11:00.012-04:00

The hubs and I took a little jaunt to NYC last weekend. We stayed with some friends who are just as obsessed with food as we are. We planned the entire weekend around food and drink destinations. It was magical. One of our many destinations was a NYC Greenmarket. There are many around the city but the crown jewel is located at Union Square. We walked from our friends' apartment in Murray Hill to the most inspirational culinary destination I have ever seen. A full city block of organic produce, cheeses, flowers, meat, fish, grains, baked goods, juices, and more! And we're not talking cantaloupe and parsley here. There were vegetables and herbs that I'd never even heard of. Ostergruss, anyone? How 'bout some garlic scapes? Or puntarella?
The greenmarket has vendors from all over NY, CT, and PA. (Take a peek at the Union Square Greenmarket list of vendors.) Many of the vendors look like they just stepped foot off the farm- sporting dirty fingernails, overgrown beards, and distressed clothing while selling their goods to well-heeled Manhattanites with Bugaboo strollers.
For me, the greenmarket was a bit overwhelming. Where does one begin in a marketplace like this? I basically had two options- buy everything I was curious about and risk getting it home safely or be practical and just "window shop". I chose the latter, although I did break down and get some garlic scapes, a loaf of bread, and some delicious snap peas. Next time I visit NYC, I will be traveling via refrigerated truck so I can get whatever the hell I want and come home and make a feast out of my unique finds.
Buyer beware- the prices are high. Organic milk was $7 for a HALF gallon...

Rasika - Fantastic Indian Food!

2010-06-22T11:24:00.008-04:00

Palak Chaat (crispy spinach)

I went to Rasika (633 D Street NW) with 5 girlfriends a couple weeks ago and we were thrilled with the restaurant. The food, the service, the atmosphere-- everything was in alignment. We made a rather last-minute reservation (only two days before dining) and the restaurant was able to accommodate us for an early dinner on one condition- we couldn't stay more than 2.5 hours. While some would consider this rude, I was thankful that they told us this ahead of time (unlike Cafe Atlantico..who asked us to get out when their next party arrived...now that is rude).
I was the first of the girls to arrive and had the pleasure of sitting at the bar where I was instantly greeted by a handsome bartender. When asked what cocktails he recommended, he leaned over the bar putting both elbows on the counter and carefully probed me to see what I liked. When he learned that I had a weakness for ginger, he decided the champagne cocktail was for me. And it was... it was soooo me! Yum.
When my friends arrived, our waiter took my cocktail and delivered it to the table. We were seated at a round table in the front window. We began with a lovely herbed naan while we perused the menu. With so many tempting choices, we decided to order a bit of everything to share. This was encouraged by our waiter who was more than happy to bring extra plates for everything. For appetizers, we got Palak Chaat (crispy spinach), Chili Garlic Scallops, Mango Shrimp, and Moongphali Tikka (peanut chicken). All appetizers were fabulous, especially the crispy spinach. Mmmm. I must learn to make that. When it was time to order entrees, I asked our waiter what he recommended, he said the black cod was their signature dish. So, of course, I ordered it. Wow. It was probably the best cod I've ever had. Cooked perfectly and just lightly seasoned with dill, star anise, and red wine vinegar. Other diners at our table enjoyed the East India Shrimp Curry, Tandoori Chicken, Chicken Tikka Masala, and Navratan Korma (seasonal vegetables). No complaints from anyone. Friends who previously thought they didn't care for Indian food were relishing in the fact that they enjoyed everything we ordered.
The icing on the cake was when our waiter came to the table with a tall glass of champagne and a chocolate samosa with a candle. When asked how he knew one of our friends was having a birthday, he said he overheard someone mention it. Wow. Talk about attentive.
Rasika, I will be back. With my husband. And my parents. And anyone else who wants to go. Keep up the good work.

Marcel's - A Royal Experience!

2010-05-22T08:50:00.011-04:00

New Frontier Bison Strip Loin

Dark Chocolate & Frozen White Chocolate Passion Fruit Truffles

Cheese Sampler: (left to right) Sainte Maure, Goats Milk, France; Saint Marcellin, Cow's Milk, France; Everona Marble, Sheep's Milk, Virginia; Bleu d'Auvergne, Cow's Milk, France

My husband and I celebrated our second anniversary at Marcel's (2401 Pennsylvania Avenue Northwest) the other night. We were blown away by the service and attention to detail. When we arrived we were initially seated at a table in the center of the dining room. My husband reminded the maître d' that it was our anniversary and he instantly said, "Oh then this table will not do! Let me escort you to the anniversary table". We were ushered to a private enclave in the back of the restaurant, just large enough for a round table and four chairs.
We settled into our seats and ordered two martinis, a fresh lime gimlet and a dirty. The drink service took a while but finally our waiter arrived with two chilled martini glasses and two small cocktail shakers. He politely shook the shakers and poured our drinks tableside as he explained that a restaurant employee had gone out to get fresh limes for my drink as they had run out. As the waiter poured, I thought it was a bit peculiar that my gimlet was entirely clear and my husband's dirty martini looked green and pulpy. After the waiter walked away we sampled our drinks and realized that he had gotten them confused. My husband had a gimlet poured over four enormous olives. We very politely asked for another round of drinks to correct the problem and our waiter was overly apologetic. He apologized profusely and then the bartender came over and apologized. Two minutes later, the manager came over and apologized. Wow. Needless to say, those drinks were removed from the bill. After that, there were no more mix-ups. Nothing but fine service and food.
The cool thing about Marcel's is that you get to choose how many courses you want (3-7) and what you want them to be. The menu is organized by courses, 1-7. The first course being the lightest and the final course being the richest (dessert). You can choose all first courses or all fifth courses (meat). Also, if you don't want to do the tasting menu, you can get an entree-sized serving of anything you like. The hubby and I decided to get 4 courses. I chose to have all seafood, the hubs chose to have mostly meat. Here's what we got (served in order of richness):
Me:
Smoked Salmon, Asparagus Vinaigrette, Creme Fraiche
Maine Lobster Pappardelle, Fava Beans, Spring Squash, Lobster Essence
Diver Scallop, Braised Pork Belly, Scallop Ceviche, Coconut Cream, Cilantro Oil
Hazelnut Crusted Alaskan Halibut, Roasted Potatoes, Morel Mushrooms
Hubs:
Seared Rare Tuna, Grilled Ramps, Daikon Radish, Double Solara Vinegar
La Belle Farm Duck Breast, Cous Cous with Golden Raisins, Spinach, Cider Duck Jus
New Frontier Bison Strip Loin, Asparagus, Onion, Crepe Mushrooms, Grenache Reduction
Loin of Colorado Lamb, Ratatouille, Cumin Madeira Sauce, Balsamic Reduction

While the portions are small (tasting sized), we were still stuffed by the end of four courses. I wanted to try the cheese sampler for dessert but simply couldn't stomach it. We asked for the check and it was delivered with truffles on a tray that said 'Happy 2nd' in dark chocolate. I did sample a truffle- some sort of white chocolate passion fruit sorbet truffle. Ah-mazing!
I was ready to go lie down after that meal but the hubs wanted to scope the bar scene so we took a seat at the bar after dinner. My husband explained to the bartender that I was feeling really full and he served me a bitter Italian after-dinner drink designed to aid in digestion- Aperol. I did start to feel much less full within about 30 minutes. Not sure if it was the Aperol or normal digestion. Nonetheless, I ordered the cheese sampler! The bartender threw in some wine pairings on the house. And then we were served more truffles on the house. And what does one drink with truffles? A little prosecco, of course. We each ordered a glass and then intended to leave but the prosecco kept being refilled by our bartender. I have no idea how much prosecco was consumed but it was entirely too much for a Monday evening.
When we finally left Marcel's, we were given two bags of colorful macarons for the road. We asked for a cab but the maître d' said, "No, no. We'll take you", and he ushered us into a BMW parked out front. The gentleman behind the wheel took us to the metro stop and refused payment or tips. Wow. I've never been to a restaurant with car service. Nice touch, Marcel's.
Overall, this was a 5 star experience. I'd say this is now my second favorite restaurant (after The Inn at Little Washington).

A Maryland-Style Mother's Day!

2010-05-14T21:52:00.006-04:00

The hubby and I drove down to my parents' place on Sunday for Mother's Day. Instead of battling the crowds at restaurants and dealing with overpriced set menus, I decided to make a delicious, casual brunch myself.

Le Menu:
Mimosas (of course)
Crab and Gruyere Quiche
Mango and Avocado Salad with Key Lime Vinaigrette
Georgetown Cupcakes, for dessert

Crab & Gruyere Quiche

3 tablespoons butter
2 tablespoons chopped green onion
3 tablespoons chopped red bell pepper
2 tablespoons flour
1/4 c mayonnaise
1 cup lump crabmeat, drained and rinsed
salt and pepper to taste
3 eggs, beaten
3/4 cup whole milk
1 9-inch pie shell, partially baked (I made this one)
1 cup shredded Gruyere cheese

Preheat oven to 375 degrees F.
Heat butter in a large skillet over medium heat. Saute green onion and red bell pepper until soft. Stir in crabmeat, and season with salt and pepper. Remove from heat, and allow to cool.
In a large bowl, beat eggs until light. Whisk in flour, milk, mayonnaise, cheese, and crab mixture. Pour into pie crust.
Bake in preheated oven for 45 minutes, or until puffed and golden brown.When knife is inserted in the center, it should come out clean.

Mango & Avocado Salad

1/4 c fresh squeezed key lime juice
1 tablespoon agave syrup
1 teaspoon minced shallots
1/2 teaspoon Maille dijon mustard
1/4 teaspoon minced garlic
1/2 cup extra virgin olive oil
1 tablespoon chopped fresh basil
Salt and pepper to taste
12-ounces organic spring mix salad
2 cups diced fresh mango
2 Haas avocados, cubed

Combine all salad dressing ingredients in a salad dressing shaker. Shake vigorously. Toss with spring mix, mango, and avocado. Serve immediately.

Cherry Cola Barbecued Ribs

2010-05-14T21:15:00.004-04:00

I know the idea of cooking with cherry cola sounds strange but trust me, this recipe is a HIT! We started making cherry cola barbecue sauce a few years ago after we purchased the Cakebread Cellars cookbook on a trip to Napa. This barbecue sauce is super versatile. We've used it on salmon, chicken, and pork- all delicious. TRUST ME!

Recently we picked up a rack of ribs at Whole Foods, made the barbecue sauce, and then simmered the ribs in the sauce until the meat fell off the bone. I don't even like ribs that much but damn, this was good.

Richard's Cherry Cola Barbecue Sauce
(from The Cakebread Cellars Napa Valley Cookbook)
Yield: 3 cups
2 tablespoons extra virgin olive oil
1 large yellow onion, minced
3 gloves garlic, minced
8 cups cherry cola
2 cups ketchup
1 cup apple cider vinegar
1 tablespoon chopped chipotle chile
2 tablespoons sweet paprika
2 teaspoons freshly ground black pepper
1 teaspoon kosher salt

Heat EVOO over medium heat, add onion and cook for 10 minutes. Add the garlic and cook for 1-2 minutes, until soft and golden. Add cola and bring to a boil. Cook for 45 minutes, until reduced to 1/4 of the amount. Stir in the ketchup, vinegar, chipotle, paprika, pepper, and salt. Cook for 15 minutes, until thick.

Quinoa!

2010-05-14T20:54:00.005-04:00

Okay, when I was in Annapolis the other weekend I noticed that they have a Fresh Market. I had to stop and check it out- I haven't been to one of these boutique grocery stores since my college days in North Carolina. Great place- I highly recommend it. Anyway, while I was there I picked up some Eden Organic Quinoa, among other things. Believe it or not, I had never prepared quinoa (pronounced KEEN-WAH) before so I made it my mission to come up with some great quinoa recipes.
Here's my favorite: Super simple; perfect for a weeknight!

Asian Stir Fry with Quinoa
2 tablespoons rice vinegar
3 tablespoons tamari
1-2 tablespoons sriracha hot sauce
1 tablespoon toasted sesame oil
2 tablespoons olive oil
dash of crushed red pepper
1 1/2 cups prepared quinoa
1 cup chopped green onion
2 garlic cloves minced
2 cups red bell pepper strips
1 cup sliced water chestnuts
2 cups fresh broccoli florets

Heat olive oil in a skillet. Add onion and garlic, saute for about 3 minutes. Add peppers and broccoli, saute for 1-2 more minutes. Then add vinegar, tamari, sesame oil, and hot sauce. Cover until broccoli is tender but firm. Toss in water chestnuts. Taste sauce and adjust ingredients to desired level of heat/saltiness. Serve stir fry atop a mound of quinoa. Smile.

New Mussels @ Black's!

2010-05-08T11:28:00.007-04:00

If you live in Bethesda, surely you've been to Black's and tried Addie's mussels. Nothing beats a heaping bowl of Addie's garlicy tomato mussels during happy hour at Black's. Well mussel fans, Black's now has three new varieties of mussels on the menu- Thai style, French style, and Cajun. Get excited. I have yet to try the French & Cajun but the Thai mussels were outta-this-world. Amazing. Lemongrass, ginger, cilantro, and Thai basil are the perfect marriage for a light, spicy mussel broth. They are my current favorite. I've been to Black's twice this week; had mussels both times. Yum. I need to go back again and try the French style. Updates coming soon!

P.S. Perhaps Black's added new menu items because they're gearing up to go to battle with their soon-to-be biggest competitor, Mussel Bar (which opens in June).

UPDATE 5/16/10:
Tried the French and Cajun mussels last night. The French were delicious but the Thai are still the best. Black's mussels- in order of deliciousness- Thai, French, Addies, Cajun.

O'Learys Seafood, Annapolis

2010-05-08T10:24:00.002-04:00

Crab, Avocado, and Mango Salad @ O'Learys

Surprisingly, I had never been to Annapolis before until just recently. My husband and I have been frantically car shopping as our lease is ending. The car search took us to a dealership in Annapolis, which piqued my interest in the capital city. Big Maryland city on the water... there have got to be good eats there, right?
At the suggestion of a friend, we had dinner at O'Learys. A cozy little restaurant on the water in the Eastport section of Annapolis. We arrived early and had a drink at the small wooden bar at the center of the restaurant. And when I say small, I mean small. Standing room only for about 5 people. There are no bar stools.
We were seated within about 10 minutes by the host/maître d', Mr. Russell Brown (who also happens to be the general manager). Our waitress was young and chipper with a strong restaurant background; she compared my husband's meal to other restaurants she had worked at, proclaiming O'Learys was the best.
We started with a crab, avocado, and mango salad-- very light and refreshing. For entrees, we ordered the Thai barbecued mahi and the yellowfin tuna. The mahi was cooked just right and the bbq sauce was tasty but not overpowering. The mahi was served atop a mound of boring jasmine rice, which just seemed inappropriate. I think the dish needed a lighter, more colorful accompaniment like Swiss chard or spinach. My husband's yellowfin tuna was served with wasabi mashed potatoes, which was right up his alley. "How come you never put wasabi in mashed potatoes?!", he asked between heaping forkfuls. The Pacific yellowfin tuna was on par with some of the finest dining experiences we've had. Very good.
For dessert, I tried Zuppa Inglese- an Italian trifle made with sponge cake, cream, and fruit. The hubs got the 'ol reliable- crème brûlée. Crème brûlée was good, the Zuppa Inglese was average. In my opinion, the Zuppa needed a better pastry cream with a double shot of Cognac.
Overall I've got to give O'Learys credit. They have excellent quality fish, good service, and a truly comfortable dining room. I would certainly go back if I ever end up in Annapolis again.