• 20Nov

    vegan apple crunch-top pieI ran into Debbie Miller of Art of Compassion at an art opening.  She isn’t the first person to ask for vegan representation on DCFUD, but she was willing to provide some…in the form of some upcoming events and this pie recipe.   Thanks for the article Debbie.

    -JAY

    ——————————-

    ­­­­­­­­­­­­­­­­­Thanksgiving. For a vegan looking for a delicious, cruelty- free way to celebrate Thanksgiving, the internet is an invaluable too. Thank goodness for Google searches and Yahoo searches and any searches really. Type in Vegan Thanksgiving and up pops 12 million plus hits.

    vegan pumpkin custard pieFor those in DC who wish to celebrate with like-minded folks, here are two such celebrations that come to mind. Poplar Spring Animal Sanctuary will host its annual Thanksgiving with the Turkeys potluck this Saturday, 11/21 from noon to 4:00. Of course the animals eat first, and the amazing food brought by DC area vegans will knock your (cotton) socks off.

    The Vegetarian Society of DC will host its annual Thanksgiving feast in Bethesda (almost DC…) on Thanksgiving Day from noon to 5:00. (You must arrive no later than 1:00.)

    For those who prefer a more homespun, “traditional” Thanksgiving feast, there are plenty of healthful, cruelty-free ways to celebrate. Truth be told, most regular Thanksgiving sides – yams, squash, roasted veggies, various casseroles, stuffing, etc – are pretty delicious and are already vegan or easy to veganize by subbing Earth Balance for butter, soy creamer for heavy cream, and Ener-G egg replacer or whizzed-up tofu for eggs.

    Really, it’s so unnecessary to kill the bird to get wonderful food on Thanksgiving.  But, if you really feel as though Thanksgiving wouldn’t be complete with out a “centerpiece” food dish, there are a ton of easy and delicious turkey and meat alternatives. Tofurkey (don’t laugh…), Field Roast, tempeh, seitan, Portobello mushroom anything, are all easily available. Again, the internet is a great recourse for shopping tips and recipes. Of course you might not get the tryptophan-induced drowsiness, but heck, that’s what wine is for.

    To me Thanksgiving dessert means pie! Really, it’s my favorite part of the meal. Below are recipes for a pumpkin custard pie, courtesy of www.cancerproject.org, and an apple crunch-top pie which I have been making for 25+ years. Most store-bought pie crusts are vegan. (Actually, a lot prepared stuff you already eat is vegan, you just might not be looking as closely at the label as I do.)

    Pumpkin Custard Pie

    (Serves 6)

    In this recipe, cornstarch replaces eggs as a thickener.

    Filling:
    1-1/2 cups soymilk
    4 tablespoons cornstarch
    1-1/2 cups cooked pumpkin
    1/2 cup raw sugar or other sweetener
    1/2 teaspoon salt
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/8 teaspoon ground cloves

    Fat-free pie crust: (Honestly, you can make your own regular pie crust, purchase a frozen store-bought crust, or make this crust-less in a 9 X 12 Pyrex baking dish – it’s all good!)
    (makes one 9” crust)
    1 cup Grape Nuts cereal
    1/4 cup apple juice concentrate
    Preheat oven to 350° F.

    Mix the Grape Nuts and apple juice concentrate. Pat into a 9” pie pan. Bake for 10 minutes, then cool before filling.

    For the filling:
    Preheat the oven to 375° F.

    In a large bowl, whisk together the soymilk and cornstarch until smooth, then blend in remaining ingredients. Pour into pie shell (recipe follows) and bake for 45 minutes, or until firm. Cool before cutting. Serve with vegan whipped cream or soy ice cream.

    Nutrition information per slice: 203 calories, 3.6 g protein, 47 g. carbohydrate, 0.6 g fat, 3% of calories from fat, 0 mg cholesterol, 347 mg sodium.

    Apple Crunch-top Pie

    (Serves 8)

    About 6 large tart apples (I like Granny Smith)
    1 Unbaked frozen pie crust
    1 cup graham cracker crumbs (don’t crunch up too fine, some larger pieces are good)
    1 cup sugar or succanat
    ½ cup flour
    ½ chopped pecans
    ¼ to ½ teaspoon cinnamon
    ½ to 1 whole stick of Earth Balance butter spread (use less if you’re worried about fat/calories)

    Preheat oven to 350° F.

    Take one pie crust out of freezer and place on a baking sheet covered with aluminum foil. This is a messy pie, and this step will spare your oven.

    Peel, core and cut the apples into 1/8, then cut each 1/8 into 1/3 or ¼. Put the apples in the pie crust until they create a nice mound above the rim of the crust.

    Mix graham cracker crumbs, sugar (or succanat), flour, pecans and cinnamon in a bowl. Using your hands, add on top of the apple mound and pat down.

    Melt the Earth balance and slowly drizzle on top of the pie.

    Bake at for 1 hour.

    Serve as is or with vegan whipped cream or soy ice cream.

    I have no idea what the nutritional information is, but I know this is one damn good pie. Note: The topping is great for those times you have fruit about to go bad. Put in a baking dish or pie crust. Add the topping. Bake. Yum!

    Go online (wait… you already are online if you’re reading this) and type into your search engine your favorite Thanksgiving food with the word “vegan” in front of it. Chances are you will find a really wonderful, easy to prepare vegan recipe to take to your family gathering. Here’s the really fun part, don’t tell anyone it’s vegan. I bet even your rotund, carnivorous uncle Harold with the napkin stuffed in his collar won’t even know the difference.

    Whether you’re concerned with animal welfare, your health, the planet, are trying to cut costs, or you just want to try something new, treat yourself this Thanksgiving to a meal free from animal products. You’ll be thankful for the good karma points you get.

    Debbie Miller

  • 19Nov

    I’m in the middle of a crisis.  It’s not that I’m watching Angels in American while drinking pink champagne.  That my friends, that is divine!  Here is my problem; an age old conundrum that haunts us all at one time or another – where do I eat and what should I order?

    Let me use Thanksgiving as a case study.  My parents are coming for dinner – that makes us a party of four.  I love to cook – the brown butter pound cake fresh from the oven to my right would agree to this.  But for only four people, the hassle of Thanksgiving preparation becomes almost unbearable.  So, we shall eat out…but where?  Everyone loves Citronelle.  The Blue Duck Tavern was ok the first time I went, but if the Obama’s can date night there, may be its gotten better!  Rasika perhaps?  In the end, we’ve picked Corduroy.

    Why Corduroy?  Because it suits everyone’s needs.  Some hate fish, others don’t eat meat.  I’ve looked at the menu for Central – it looks delicious – but my partner won’t stick a chunk of bumblebee in his mouth unless there’s some mayo smothered on top.  I’ll probably never eat at Central.  Another place I’ll probably never eat – Wolfgang Puck’s offering. Asian-fusion speaks to everyone born after 1972, but it’s closed on Sunday.  Like Komi.  Chefs, I work hard for a living -hard, long hours.  Saturday is time to spend at home with my loved ones.  Sunday, I can eat out.  But not at The Source or Komi unfortunately.

    My point, as I come up for air through my rambling, is that I will probably never eat at some of the best restaurants in Washington, D.C.  Not for lack of resources or interest, but because dining out, is, in the end, compromise.  I eat out with people I enjoy – and if they hate seafood, good-bye Hook.  Should I go by myself?  Some people would.  I’ve seen a movie by myself, and I’ve buffeted at Bob’s Big Boy solo, but I’m not going top notch as a single.  Where’s the fun in it?  It’s all for the food some would say.  But eating is a communal act, and I need someone to trash talk the scallops with!

    Where do I eat, and what do I order?  I order what I want – I’m a big boy, like Bob, and I eat where everyone can enjoy the experience.  Everyone’s hungry?  Perkins is a no.  But we may stroll over to Open City.  Food is best when savored with company.   When everyone at the table is happy, the gods smile down from their endless serving of ambrosia, knowing in that moment, that we are all eating from the same dish.

    AEK

  • 17Nov

    gordon-ramsayHere you go…one opportunity for cooks and one for chefs.  Contact them ASAP for the “All Cooks” opportunity.  Good luck.

    -JAY

    ————-

    GORDON RAMSAY: COOKALONG LIVE CASTING
    ATTENTION ALL COOKS – ANY LEVEL!!!
    Deadline Extended to Nov 20.

    Do you have the passion for cooking, but lack certain skills?

    Have you always wanted to work alongside a professional chef
    to observe his or her technique?

    Do you watch cooking shows to get ideas for recipes and meals for your family?

    DO YOU WANT A CHANCE TO APPEAR ON A NEW FOX PRIMETIME SPECIAL FROM YOUR OWN HOME FEATURING:Â

    WORLD-RENOWNED CHEF GORDON RAMSAY?

    If this sounds like you, then contact us quickly!

    GORDON RAMSAY: COOKALONG LIVE is a one-hour live special that will air on December 15, 2009 at 9:00 PM ET/PT on FOX

    We are looking for Couples, Families, Best Friends or just YOU
    — People who have a PASSION to COOK and a passion to LEARN!
    Download the Application and Submit by Nov 20.

    —————–

    “HELL’S KITCHEN” IS NOW CASTING THE BEST CHEFS IN AMERICA!
    FOX’s SIZZLING unscripted series “HELL’S KITCHEN” is back again as Chef Gordon Ramsay looks for the BEST of the BEST to work beside him in the HOTTEST kitchen on Earth! The nationwide casting call starts September 28, 2009, and we’re in search of America’s culinary elite who not only have the SKILLS, but the STAMINA to cook alongside the infamous CHEF GORDON RAMSAY.

    “HELL’S KITCHEN” will follow the chefs 24/7 through the perils of working in Chef Ramsay’s PRESSURE filled restaurant, capturing the wrath, emotion and adrenaline rush that comes with cooking in a top-notch restaurant. Contestants will have to prove they have the endurance and skills to work with Chef Ramsay, as they are pushed to their limits.

    CASTING is searching for Chefs, 21 and over, who are outspoken, competitive and can stand the HEAT in one of the MOST EXCLUSIVE and TOUGHEST kitchens in the world. Applicants must be passionate, skilled at their craft and aim to become the next winner of “HELL’S KITCHEN.”

    Click here to apply online.

    You must submit a digital picture to complete the online application. If you cannot submit a picture online, please download and complete the mail-in application, and send it in with pictures to:

    The Conlin Company
    11825 Major St Ste 106
    Culver City CA 90230

    Click here to download the mail-in application.

    Click here to find casting open call info for your city. You can meet the casting directors in person for your best chance to be on the show.
    Apply Online!

  • 09Nov
    The Neelys presenting on the big screen

    The Neelys presenting on the big screen.

    I attended the Metropolitan Cooking & Entertaining Show yesterday.  I attended two Presentations.

    The Neelys:

    The Neelys had a good crowd and  took questions;  someone gushed about how great it is to see an example of “black love” on TV.  They are an awesome couple.  The Neelys worked together well and are a great example of a healthy and playful married couple.  They also asked Neelys trivia and gave the trivia contest winners bottles of their BBQ sauce.

    At one point, six or so women had asked questions, and Pat asked “Where are the men?” and there I was, next in line to ask a question.

    Pat: “Where’s you wife?” (I look around playfully like I’m looking to find a woman to marry.)  “Do you cook?”

    Me:  “Yes and I’m a food writer.” (He looked suitably impressed.)  The women were asking a lot of “touchy feely” type questions so I went the more logical route with “What are some ingredients you feel are underutilized in the home kitchen?”

    Gina:  “Tofu.  Oh, you didn’t mean a meat did you?”

    I don't remember what he said that got her Mad.  They play around like that a lot. :)

    I don't remember what he said that got her mad. They play around like that a lot. 🙂

    Me: “That isn’t meat.” (I gave her a big smile and she smiled back.)

    Gina: “Right.  It’s vegetarian.”

    Pat: “Hickory.  And, paprika, which we love so use a lot, but I don’t think is used much in people’s homes.  People should cook what they like.  We cook what we like.”

    He isn’t into broadening his taste buds as much as I would have expected.

    Gina (to me): “Hey, were you in Miami?”

    Me: “No.” (I didn’t realize this was a routine of hers and had started to leave the question line.)

    Gina:  “He’s walking off.”  (So, I got back to the mike so she could finish her routine.) “I was dancing on tables in Miami and someone taped it and put it on Youtube.  Was that you?”

    Me: “No, but the second I get home, I’m doing a web search.”  (She laughed.)

    They were awesome and I had a great time talking to them.  They make you feel like part of their family.

    The birthday girl next to me had been invited to the stage for samples and she returned with three; she brought back one for her, one for her sister, and one for me.  It was a cheese fritter and was crispy, but under seasoned.  It must be difficult to cook and perform before a camera at the same time.

    ————-

    Mike Hanratty of "Mie n Yu" all set up and ready to cook

    Mike Hanratty of "Mie n Yu" all set up and ready to cook.

    I also watched Mike Hanratty of Mie N Yu doing a presentation at another cooking stage.  He made a Moroccan beef dish with vegetables and a fruit sauce.  It was delicious and he was nice enough to email me the recipes to share with you.  He said that he uses a variety of cuts for this dish including short ribs or brisket.

    Moroccan Style Braised Beef

    Serves 6

    Ingredients

    4 lbs. boneless beef chuck cut into 2” wide pieces

    hanratty22 quarts water

    1 lb. pitted prune

    ½ cup olive oil

    1 yellow onion, chopped

    ½ cup ginger, chopped

    1 bunch parsley

    1 cup soy sauce

    1 teaspoon cuminhanratty1

    1 teaspoon chili powder

    ½ cup sherry wine

    2 teaspoons garlic, sliced

    1 bunch oregano (or 2t dry)

    1 teaspoon turmeric

    1 teaspoon salt

    1 teaspoon black pepper

    Combine onions, garlic, ginger, herbs, and spices in a blender.  Blend until the mixture is pour-able.   In a deep dish or pot, pour mixture over the beef.  Mix beef into the marinade with your hands to make sure it is well covered.  Let stand in the refrigerator overnight.  The next day remove the meat from the marinade, scraping off the excess.  Save the marinade.   Heat a large bottomed pot, add the oil and begin to brown the meat on all sides. Add the water, marinade, and prunes and simmer on the stove top, or in a crock pot for 2 ½ hours.  When the meat is tender, remove it from its cooking liquid and lay it out on a baking sheet or plate.  Allow the liquid to cool and return to the blender.  Blend thoroughly and then pour the liquid through a strainer.  Re-combine the beef with the finished sauce.  Serve with roasted vegetables, fruit and sliced almonds.

    Moroccan Roasted Vegetables

    Ingredients

    1 pound potato

    1 pound carrot

    1 pound turnip

    2 ounces olive oil

    ½ bunch cilantro

    1 teaspoon garlic, chopped

    1 teaspoon ground coriander

    1 teaspoon ground cumin

    1 teaspoon fresh ginger, chopped

    1 teaspoon turmeric

    1 teaspoon salt

    2 teaspoons black pepper

    Cut the vegetables into pieces about half inch wide.  Combine all other ingredients in a bowl and toss together with the vegetables.  Line a baking sheet with paper and cooking spray.  Spread the vegetables evenly onto the sheet.  Roast in a 400 degree oven for 12 to 15 minutes.  When finished the vegetables should be slightly brown and tender enough to pierce with a fork.

    Moroccan Fruit

    Ingredients

    1 pound golden raisins

    1 pound dried apricot

    1 pound pitted prune

    1 cup granulated sugar

    1 cup honey

    1 ½ cups white wine

    2 cups water

    ¼ ounce saffron

    2 cinnamon sticks

    Place the fruit in a medium sauce pot.  Add the water, wine, sugar, cinnamon, and honey.  Bring to a simmer.  Cook on a low simmer for 20 minutes.  Add the saffron, check to make sure nothing is sticking to the bottom of the pot.  Add more water if needed and cook for 20 more minutes.  Remove from the heat to cool.  The finished product should be plump pieces of fruit with golden yellow syrup.

  • 06Nov

    burrito box3Burritos have been street food in DC for years but tend to be the vegetarian variety as witnessed in last year’s DCFUD article: A Tale Of Two Burrito Stands.

    Colin Hudson has opened a non vegetarian burrito stand called “The Burrito Box” in Ballston near the Ballston Mall and 30 feet from Pupatella.

    I’ve tried his (vegetarian) tortilla soup, but he has since upgraded it; I’ll try it again soon.  The beef and chicken burrito included corn, black beans, onions, peppers, and a green salsa.  It was good although the beef was a tad tough but he uses a lower fat cut of meat.  In general, the stand leans towards lower fat options (and has vegetarian options as well). He does a good job of mixing up the ingredients in the burrito so that the rice is coated and flavorful.

    Burrito Box is a new stand, and a work in progress.  Colin just upgraded from hand-written to self-printed menus and will get laminated menus soon.  He is

    Colin selling tacos.

    Colin selling tacos.

    also still working on the menu.

    Stop by, get some takeout, give him some foodback, and give him a reason to stick it out all winter in the freezing cold. 🙂

    Mon – Fri: 7:30 am – 10:00 am for breakfast (breakfast burritos etc.) and 11:30am-3:00pm for lunch.

    -JAY

  • 03Nov

    GiadaDeLaurentiis_0This is your reminder that this show is in DC this weekend at the Walter Washington Convention Center. I’ve been to it in the past and it’s  a good show – I even volunteered at it one year and got to see the Dean Brothers in action.  I’m seeing the Neely’s presentation this year.

    Here is the show’s facebook.

    ———————-

    Come meet Food Network celebrities Paula Deen, Giada De Laurentiis, Tyler Florence, Guy Fieri, and the Neelys!

    The Metropolitan Cooking & Entertaining Show features more than 250 exhibitors, live cooking demonstrations by nationally renowned chefs, tasting and entertaining workshops, plus presentations from Food Network celebrities.

    This is a one-of-a kind event for anyone who loves to cook or entertain!

    DC’s hottest chefs presenting culinary demonstrations at the upcoming event include:
    -Chef Victor Albisu, BLT Steak
    -Chef Cathal Armstrong & Todd Thrasher, Restaurant Eve, Eammon’s, The Majestic
    -Chef RJ Cooper, Vidalia
    -Chef David Deshaies, Michel Richard Citronelle
    -Chef Daniel Giusti, 1789 Restaurant
    -Diane Gross, CORK Wine Bar
    -Chef Mike Hanratty, Mie N Yu
    -Chef Mike Isabella, Zaytinya
    -Chef Jamie Leeds, Hank’s Oyster Bar, CommonWealth
    -Chef Patrice Olivon, L’Academie de Cuisine
    -Khalid Pitts, CORK Wine Bar
    -Chef Barton Seaver, Blue Ridge
    -Chef Bryan Voltaggio, VOLT
    -Pastry Chef Thomas Wellings, Equinox
    -Chef Robert Wiedmaier, Brabo, Brasserie Beck, Marcel’s

    ——————————-

    Here is the show’s schedule of events.

    -JAY

  • 03Nov

    Lia'sLia’s in Friendship Heights

    I’ve been to Lia’s (A Chef Geoff restaurant) a bunch of times now, both because of its close proximity to my boyfriends house and because of their great Happy Hour specials. For the most part, I find the food at Lia’s to be over priced and mediocre. The entrees range from $15 to $30 and although the portions are substantial the quality of the food isn’t particularly amazing. But anything off the Happy Hour menu is fairly priced, especially the beer and burgers.

    The decor at Lia’s reminds me of Macaroni Grill.  The restaurant has low lighting and a cozy feel in the bar area and a very nice and cavernous feeling dining room that is almost always empty.

    The staff is polite and friendly. The waiters aren’t snobby and they make you feel at home. The bartenders are also very nice, and once you go in there a few times they seem to recognize you and remember what you like to order.

    The food at Lia’s is only okay (mediocre). To me there is nothing incredible or creative showcased there and if you are ordering off the normal menu it can be very overpriced. According to my boyfriend, the burgers are good and if you make it for Happy Hour (or all day on Mondays and Wednesdays) they’re only $6 for a burger and choice of side. He favors the gorgonzola burger served with shoe string french fries. The burger itself is small and the toppings and french fries are generously piled high. Other sides such as the salad (soaked in dressing) and steamed spinach (over salted) were unmemorable…as far as good qualities go.

    The pizzas are also reasonably priced at $8 for a personal pie. So far I’ve had the “straight up,” which is a cheese pizza and the mushroom pizza with tomato sauce. Although both pizza’s had a wonderful crunchy crust they both had almost no tomato sauce (a minus for me) and a liberal dose of olive oil on top. I like olive oil but they went a little too crazy with it for my taste.  Leaving my pizza greasy and after a few minutes mushy and soft.  Lia’s is not the type of restaurant where you want to be blotting your food and leaving greasy napkins around (especially when you’re with a date) so I was forced to throw away half of my pizza which had become almost inedible because of the thick layer of oil on it.

    They did some things well. I loved the fattoush salad which is like a Greek Salad but had a more lemony dressing; It was fresh, light and very filling. I really enjoyed the small plates of appetizer salads that we ordered as appetizers. We ordered the House Jardiniere, eggplant caponata and the garbanzo and tomato salad. I found that everything but the garbanzo and tomato salad (which had way too much oil in it for my taste) was very good. Oh, and fair warning – they may seem small but these plates are extremely filling, which I learned the hard way. 🙂 The complimentary foccacio bread that is served is delicious and very reminiscent of Macaroni Grill. The chicken sandwich is very good but a bit too heavy on the mayonnaise for my liking; it is served on huge slabs of foccacio bread with several large pieces of chicken inside, so it isn’t for nibblers!  Grab that sandwich with both hands and dig in!

    No outing to Lia’s is complete without sampling the gigantic glasses of beer that Chef Geoff restaurants are famous for offering. Half a glass of one of those is enough to get me tipsy and partially full. So bottom line for Lia’s – Come for the Happy Hour specials and beer. Skip the ridiculously priced entrees and go to Macaroni Grill for your Italian fix.

    Lia’s
    4445 Willard Ave.
    Chevy Chase, MD 20815
    (240) 223-5427

    -JNF (Jacqueline, a Guest Writer)

  • 13Oct

    VIA BeerOn a recent weekend trip to DC, I wanted an early brunch before my flight out. Forgetting that basically nothing opens before 11, my compatriot and I found ourselves wandering Columbia Heights, desperate for coffee. It was before 11 AM, after all. So we did the nearly unthinkable, and entered the nearest instance of Starbucks.

    After purchasing our small (yes, that’s “small,” not whatever test-marketed non-word they print on the menus) coffees, we stopped by the table where a very nice lady was administering the taste-test challenge to promote the new Starbucks instant coffee product, VIA. We both correctly identified the instant brew – to me it had a powdery taste, and was blunter than the drip variety. So we won free samples and coupons.

    In my office the next day, I dutifully replaced my after-lunch pod coffee with a cup of VIA, and considered its (de)merits. For instant coffee, it’s not bad – certainly better than Folgers or Taster’s Choice. The flavor is smooth, slightly bitter but not too much so, and has the burnt overtones one expects from Colombian coffee (and especially from Starbucks). This isn’t going to replace the jar of Bru (or Elite, when I can get it) on my desk, but the convenient single-dose packets may find a home in my bag/briefcase for on-the-go emergencies.

    Back in DC, my fellow-caffeine fiend and I wandered back to Commonwealth, and figured that if we stood outside long enough, they’d eventually open and let us eat. They did, and we sat at a table on their lovely patio. Well, lovely except that the tall buildings of the New CoHi blocked the sun and created a wind-tunnel effect, partially negating the gorgeousness of the morning. But not fully. It was still gorgeous and a nice place to sit.

    Along with the menus, the host graciously brought us actual coffee mugs in which to pour our (definitely not supposed to have been brought in from outside in general, and certainly not from That Place) coffees. My friend ordered a tasty beer, and I wanted a Bloody Mary. The beer was indeed tasty, but the Mary was a bit bland. Hoping to improve it, I asked for some Worcestershire – they didn’t seem to have any bottles, but to my delight made some up fresh and brought it in a little dressing bowl. The addition was 50% of what the drink needed (as for the remaining half – I am, sadly, way too classy to ask for an extra shot of vodka at 11 AM. Obviously.).

    We ordered food – shirred eggs and an eggs Benedict (with ham). The shirred eggs looked really good, and my friend liked them – basically, it was a bed of ham with eggs on top and cheese on top of that. I am always wary of ordering the Benedict, as it’s so often disappointing. This, however, was not disappointing at all. Three medium-poached eggs topped in a thick Hollandaise atop a big piece of crusty toast (not muffins) and ham that was really more like Prosciutto. Yum.

    The bread served at the table was also really good, with a very nice raspberry jam, and who doesn’t love the fresh pickles to the side? So, all in all, I can halfheartedly not not recommend the new Starbucks instant coffee stuff, and wholly recommend Commonwealth for brunch on a sunny late Sunday morning.

    -MAW

  • 07Oct

    CafeAtlantico_logoJacqueline Feldman (JNF) submitted this guest article about her recent experience at Cafe Atlantico.

    **********************************************

    My first visit to Cafe Atlantico was particularly exciting.  I had been dying to try the place forever and had a very cute first date to look forward to.  Now we all know that first dates are not exactly the time to be adventurous with food, since messy foods are out of the question.  As a female especially you want to seem somewhat delicate and dainty on a first date. Therefore, anything messy was off the menu and because I keep kosher almost everything else was off limits as well.

    I walked into Cafe Atlantico after reading numerous reviews about the place on Yelp and was expecting something rather fancy; instead I walked into a place whose decor screamed cheap Tapas bar. I wasn’t greeted by the hostess when I walked in since she seemed fairly busy talking to the waitress next to her.  I plunked myself down at the bar to wait for my date.

    The bar staff was very attentive and friendly.  They brought me complimentary warm chips and salsa…neither of which I ate too much of for fear of staining my outfit or ruining my makeup, but the gesture was very appreciated.  Finally, my date arrived, and we were ready to order drinks.  After reading reviews on Yelp, I ordered the “Majic Mojito,” a twist on the normal version of mojito; this one had cotton candy in it instead of normal sugar. The whole drink caused quite a stir at the bar with most of the patrons turning around to watch the huge chunk of cotton candy “magically” dissolve in my martini glass.  The resulting mixture was delicious.  Light on the mint, and a bit heavy on the sugar, but very refreshing and at under $12 a very good deal.  Plus if you happen to be at the bar by yourself I would park myself next to a cute guy/girl and use it as an excellent conversation starter.  We left the bar after a 25 minute wait… which considering our reservation was at 7 was really unnecessary, and then proceeded to trudge our way upstairs.

    The upstairs of Cafe Atlantico was much better and nicer looking then the downstairs.  The waiters upstairs were amazing; they were efficient to the point of practically being scary.  One woman came over and refolded my date’s napkin when he left to use the bathroom.  It was kind of strange and methodological in my opinion but funny in hindsight.

    We ordered guacamole to start with.  The guacamole was pretty expensive at $13 and completely tasteless.  My biggest complaint was the lack of any form of acidic agent (lemon, lime etc) which could have highlighted the rich flavors of the avocados.

    The tuna ceviche appetizer was bland and once again lacked a bold acidic taste that is usually customary when eating ceviche.  It was served under a halved avocado with a toasted rice coating. All in all, it was completely flavorless and the toasted rice flakey coating tasted strange when combined with the delicate flavor of the fish and fatty richness of the avocado.

    Next I ordered the salmon which was well cooked and very fresh. I had two complaints – the tomato seed jelee that was served as a garnish (maybe it is because I hate tomato seeds) and the strange bubbly coating on my fish that I had to get my waiter to come and explain to me (turns out it was a harmless coating of lemon). I just felt both were unnecessary, I am capable of using normal lemon to flavor my fish and thought the coating looked a little too much like saliva to fully enjoy eating it. The salmon was accompanied by an olive salad that was passably good and a strange little grey/green pod that tasted of olives as well.  My date ordered the portabella mushrooms which looked good but I didn’t get to try it since I was on “first date behavior” meaning not jumping over the table to demand a taste of everything.

    Dessert was much better than the actual meal itself.  We ordered the chocolate cake that came with banana topping and “Venezuelan” flan.  I happen to be Latin and had never seen or heard of a Venzuelan flan but whatever it was it was extremely good.

    So the lesson to be learned about Cafe Atlantico? Try the drinks and dessert, but skip the food if you can.  In my opinion it was over priced and I’ve had better Latin style food in the cafeterias in Miami.

    -JNF

  • 07Oct

    The Sixth and I Historic Synogogue is having a ($6) lecture by David Sax: Save the Deli, In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen on October 21st: 

    “As a life-long deli obsessive, David Sax was understandably alarmed by the state of Jewish delicatessen – a cuisine that once sat at the very center of Jewish life had become endangered by assimilation, homogenization, and health food trends. And so Sax set out on a journey across the U.S. and around the world in search of authentic delicatessen. As chronicled in his new book Save the Deli, Sax investigates everything deli – how it’s made, who makes it best, and where to go for particular dishes.
     
     

     

     

    Sax will speak about how Jewish people view deli cuisine in relation to their health, weight, and bodies. Todd Kliman, Food and Wine Editor and Restaurant Critic for The Washingtonian, will then interview Sax to uncover if it is still possible to save the deli. Join this rallying cry for a new generation of food lovers, and sample some classic deli fare while you’re at it.”

    I’m really looking forward to this lecture. 🙂  It does make me want to head over to Chutzpah for some pastrami.

    -JAY

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