• 11Apr

    break2.jpgBy Guest Blogger Trish King


    Ireland’s Four Providences is my favorite Irish pub; the atmosphere is relaxing, the owners and staff are very friendly, they have outside seating in the warmer months and serve breakfast all day. They also have a very delicious Irish fare menu, including the Guinness stew and fish and chips. Saturday nights are busy and they have live Irish music and quiz night on Wednesday nights if you have not been to a quiz night before I highly recommend attending one; it is one large trivial pursuit game with groups, and is played quite often in the UK pubs. Now that you’ve had the introduction to the “4 P’s”…let’s get down to business!
    I absolutely love breakfast, but not just any breakfast! I looked high and low to find the same type of breakfast when I returned from the UK, and the best place I found in the area to get my favorite meal is Ireland’s Four Providences in Falls Church, VA.

    The “full breakfast” starts with eggs poached to perfection until the white is firm with soft golden yolks that pours out over your warm buttered toasted brown bread as you cut into it. Then you add good thin sliced rasher, a type of bacon that is very different from our bacon because it is all meat, not all fat. (The only other place so far that I have found the rashers that are similar to what I happily devoured in the UK is at the Amish Country Farmer’s Market in Easton MD). The breakfast also comes with sausage, black pudding (known to Americans as blood pudding – very tasty with spices and oats and is a must try), white pudding (ground pork with oats, and spices), fried plump tomato slices with cooked mushrooms, potatoes that are cubed or hand cut and fried, and last but not least Heinz baked beans in a not too sweet tomato sauce. You might think the beans are little weird, but believe me, they are delicious!
    Yes, all of this translates to one loaded fork for breakfast! This meal is very filling and is meant to keep you going all day, and it definitely does.

  • 08Apr

    TS-Mens-Pirate-Chefs-Black-1 (2).jpgA year ago I wrote about local belt designer/crafter Jon Wye‘s waffle buckle. Jon has done it again – not only does he still produce waffle, coffee cup, and cherry pie buckles, but he is now appealing to the inner ship’s cook in you with pirate chef wear.

    His pirate chef designs include the t-shirt, apron, and brand new belt. Click on the link to the belt for a DCFUD preview price of $55 instead of the regular $65, which it will be soon.

    He displays his wares at various events including the upcoming, “BowWow PowWow” in Adam’s Morgan. It’s mostly catered for dogs, but he will have most of his human stuff as well. 🙂

    BowWow PowWow
    Sunday April 26, 2009 from 11:00am – 5:00pm
    Marie Reed Elementary School
    1830 Connecticut Ave.
    Washington, D.C., District of Columbia 20009

    -JAY

  • 06Apr

    soupergirl.jpg
    Editor’s Note: Rachel has been raving about Soupergirl, so I asked her to tell us all about the place. March was a great month for guest submissions, and DCFUD is still taking guest submissions and applications for new writers.
    -JAY

    By Guest Blogger: Rachel Frank

    I don’t know about you, but I often am looking for more than just good taste when I consider my food options. However, I rarely think I’m going to get healthy, delicious, affordable, local, made-from-scratch, eco-conscious and community all delivered to my doorstep. Well, I received all of this through my recent experiences with Soupergirl.

    My first order was delivered directly to my work. I emailed my colleagues and everyone gathered around for a soup-break as we passed around the “Heavenly Cinnamon Spice Pear and Parsnip Soup,” baked pita chips and brownies. My colleagues devoured the yummy goodies and snatched up the Soupergirl cards to order again. They continue to enjoy the convenience aspect of the delivery. You place your order online the week before and know that every Wednesday (at our office) is Soup Day.

    For my second order, I chose the pick-up option at Mr. Yogato in Dupont Circle, as it’s right near my apartment and is open late. I wanted to bring my friends together for a “Souper Shabbat.” So, Soupergirl’s “Legend of the Black Bean Soup” and the “Economic Stimulus Carrot Almond Soup” were my contributions to the meal and I asked my friends to bring salad, bread, wine and dessert. Voila! Everyone contributes, everyone shares and everyone eats. A perfect way to end the week and relax.

    Sara Polon (aka Soupergirl), and her Mother, Marilyn Polon (aka Soupermom), inspired by the Austin’s iconic Soup Peddler (ironically, my first Austin roommate) and Michael Pollan’s “The Omnivore’s Dilemma,” had a desire to help Washingtonians think local and eat healthy. So they decided to take their talent for making delectable soups on the road. As a former stand up comedian, Soupergirl puts her own special comedic touch on the weekly Monday Menu e-mails. I honestly recommend signing up for the weekly menu just to start your work week off with a laugh. And, how can you not love a mother-daughter business?

    As someone who tries to make building community a part of my routine and defines that lofty goal in many ways, I love that Soupergirl’s leftovers are sent over to Martha’s Table, a DC nonprofit that serves at-risk families. If you’re looking for ways you can combine your passion for food and helping those less fortunate in your community, I highly suggest volunteering at Martha’s Table or DC Central Kitchen, another outstanding nonprofit using food as a tool to strengthen bodies, empower minds and build community.

    Bringing people together through soup was a theme the Soup Peddler taught me while living in Austin. I’m doing my best to start this movement in DC and welcome you to join me. Gather friends, family, or colleagues, serve soup and watch the warm goodness permeate the room.

    Soup is sold in pint size ($6.75) and quart size ($12.75) and there is also fresh pita chips, scrumptious brownies from My Sweet Desserts and vegan ones from Sticky Fingers Bakery available.

  • 02Apr

    Balsam_Apple.jpg
    By Andrew Kohn
    Right now in my garden, along with the bird feeders and strawberries, I’m growing ‘Caseknife’ Beans, Long Red Cayenne Peppers, and Balsam Apples. What’d these three plants have in common you ask? Surprise, they were all cultivated by Thomas Jefferson. This past weekend I visited Monticello and, for the first time, truly appreciated the horticultural talents of our 3rd President. In his gardens he cultivated numerous species of fruits and vegetables, giving us so much we can even overlook his weak attempts at grape cultivation! Although, somebody in Virginia has successfully figured out the equation – as evidenced by the fabulous Petit Verdot I imbibed on the trip.
    (By the by, I dined at Fossett’s Restaurant located at Keswick Hall near Charlottesville and had a scrumptious “re-invented” summer salad with tomato foam, basil jelly, and homemade cheese. Molecular gastronomy that even rich old people will eat! The duck was delicious although predictable and the pork was well done. Avoid the oyster and sweetbread stew – too many textures on top of too many flavors.)
    I digress, however…back to my veggies. The peppers were first planted by Mr. Jefferson in 1767; the beans in the 1820s; and the Balsam Apple (an unusual vine) was planted in 1812 and adorned the walkways of Monticello. I write about these plants not to suggest you run out and buy them, but instead to think about the history of those tomatoes and herbs we’re all planning on growing this season. Heirloom vegetables deserve a place in our gardens. My beans are one of the oldest documented varieties used in American gardens. This is exciting! On July 4th, I’m looking forward to chomping down on my colonial beans while reading the Declaration of Independence – both of which I should thank Thomas Jefferson for providing to me.

  • 31Mar

    Thanks to Greg’s List for publicizing this one. 🙂
    zburger.jpg

    THURSDAY, April 2
    11am – 10pm
    Z Burger
    4321 Wisconsin Circle (Tenleytown)
    2414 Wisconsin Ave NW (Glover Park)
    Washington, DC
    No coupon needed!
    Tell your friends!
    Code Word: yowZa

    -JAY

  • 26Mar

    I met Michael Twitty of Afro Foodways a few years ago when his table was one of the Smithsonian Folklife Festival’s exhibits on food culture. We spoke about Judaism – he is an African American man who has converted to Judaism, and we of course talked about food as well. He was fun and full of interestign information, and we have kept in touch over the years. Now is your chance to see him do his thing:

    Saturday, March 28 – African-American Foodways Lecture – Alexandria Black History Museum, 11 a.m. to 12:30 p.m. It is a few blocks walk from Braddock Road Metro Station. The lecture is free!
    Culinary historian Michael Twitty returns to present his new lecture, “Cooking in the Quarters: Enslaved African Virginians Cooking for Themselves.” Discover the important cultural aspects of diet and food preparation with this leading expert on African-American foodways. Lecture will explore the preparation of foods of enslaved Virginians, including open hearths, stew stoves, and special tools and pots that gave certain foods their unique flavor. Learn about the importance of tradition, nature, and availability of ingredients in African-Virginian cooking.
    Twitty’s book, Fighting Old Nep: The Foodways of Enslaved Afro-Marylanders 1634-1864, will be available for purchase.
    703.838.4356. 902 Wythe Street. www.alexblackhistory.org.

    Permalink Filed under: Etc No Comments
  • 26Mar

    wine2.jpg
    By Andrew Kohn.
    I’m an adventurous drinker. Just as any professional athlete is always looking to improve his game, I’ll sample almost anything. It’s with excitement that I look at the D.C. areas drinking rejuvenation. In a town where it’s all too easy to cater to the clientele with either expensive Scotch or cheap beer, I’m thrilled to know there are true artist in the city re-claiming the past and defining a future for often neglected and forgotten spirits. Perhaps a little too trendy at the moment, however, this too will settle and the spoils will remain for those original riders of the bandwagon.
    Much has been written about the new drinking trends of the city. A recent Washingtonian detailed the 75 “best” bars in the area. I need not get into this. Not today – today I’m going to share three great wines with you that are inexpensive and versatile. We all love to go out drinking, but it can easily drain our bank accounts with expensive cocktails and buying drinks for certain people we would never do so for under normal circumstances. This is for the Tuesday night FUNctional alcoholic: home from work, musing over dinner, and looking for a simple glass to drink while opening the mail.
    This one is for you!
    THE RED: Gnarly Head Old Vine Zin 2006. I’m in love with this wine. Let me be the first to admit, I know very little about the science of wine tasting. But I’ve drunk enough over the years to know what tastes good and what doesn’t. This is, however, pure opinion. But, just so you know, I’m usually right. Give me a heavy red, a meaty red, a red with body! I don’t normally like being punched in the face, but I’ll allow it from this wine. Deliciously robust, this Zin let’s us know who he is from the opening sip. Described as having “heady layers of vanilla and chocolate” a Dixie Cup this is not!
    And the best part is, you can get a bottle for about $9 from Safeway. Reduced in price for months, I’ve recently been stocking up, expecting at any moment for the price to shoot back up to $16. Courage my friends, get while the getting’s good!
    THE WHITE: 365 Everyday Value® Diflora Pinot Grigio. That’s right, a Whole Foods Pinot Grigio. As the website says, at $11.99 per 1.5 liters, this wine works out to about .80 cents per glass (albeit small glasses). I like to think I’m an expert of the cheap Pinot Grigio. This is my water, my liquid diet. I wouldn’t have gotten through law school without my Fish Eye. Do I have a problem? Yes. I can spend more time in the 1.5 L section debating the merits of cheap wine then most people. But, because I’m a giver, you are now benefiting from my hours of extensive thought and labor.
    I hold no grand illusion that this wine is phenomenal. But for the price and the quality, it far exceeds its competitors. Light, airy, and a nice color, this wine will be a staple at my summer extravaganzas from the back yard to Wolf Trap. Get out there and try it before Whole Foods realizes this delight is being offered at a Trader Joe’s price.
    THE BUBBLY: Banfi Rosa Regale. I’ve saved the best for last. I went through a champagne period where I drank a bottle everyday – my Absolutely Fabulous era – sampling almost everything available. This red liquid ambrosia is beyond compare the best I’ve ever tasted. Champagne is a tricky game. Even the expensive stuff isn’t a guaranteed homerun. With this glass, rose petals and raspberries subdue your pallet. And I discovered it in Vermont! Who would’ve guessed?
    This is not cheap; at about $18 it’s not something you’re going to buy everyday. But then again, how often do you drink something sparkling? Milliliter per milliliter, this is the best you’re going to find. And don’t dilute this gem with anything. It doesn’t need it. Find it where you can and get two bottles – one for now and one for later. I can think of no better accompaniment to celebrate a special occasion.
    Please enjoy these bottles! It is possible to drink well while on a budget! Any one of the three bottles I’ve suggested should please even the toughest critic. And if not, remind them how much it costs and that you’re not picnicking somewhere in Chateauneuf du Pape. Grab your corkscrew and have a wonderful time!

  • 22Mar

    zorkafors sandveg.gif
    by Guest Blogger Margie Remmers

    It was Plan B, but what a plan it turned out to be.

    I was tired of the usual choices–burritos, pizza, bagels, and veggie burgers–so my son and I headed out to a shop that I thought I had heard served vegetarian fish and chips (don’t look so shocked–the amazingly fabulous Clare and Don’s Beach Shack in Falls Church does just that…as well as other incredible veggie stuff).

    As we were headed down King Street, I saw the distinctive awning of
    Zorkafor’s SandVeg and remembered that I had wanted to try that out sometime, too, so I wasn’t too disappointed when I learned that the fish and chips rumor was false.
    With the word “SandVeg” in the name, I thought it was going to be a vegetarian deli, and though that is kind of true (the vegetarian options are very prominent, not tucked away like most restaurants), they do condescend to serve some meat products as well.

    The thing that makes Zorkafor’s stand out, however, is their amazing–and I do mean amazing–“fixin’s bar” that comes free with every pita encased sandwich.

    My son and I walked into the tiny establishment (“Mom, why do they only have four tables?”) and looked at menu. Part Mediterranean (falafel, hummus, etc.) and part American deli (grilled vegetables, provolone, etc.), there were four vegetarian suggestions as well as a “make your own” sandwich option. Since I was buying for my family of four, and the sandwiches all looked so good, I decided to get one of each of the recommended combinations, saving the “make your own” for our next visit.

    First was the Falafel SandVeg. This was pretty much what you would expect: a bed of lettuce and four freshly cooked balls of spiced chick peas. I added some tomatoes and cucumbers from the fixin’s bar and filled several containers of tahini (sesame) and tzitziki (yogurt) sauce to add later.

    Next was the Charbroiled Eggplant and Veggie SandVeg. The eggplant was joined by squash, tomatoes, onion, mushrooms, and green peppers–at least that’s what the menu said. I only remember the squash and peppers. It was good, but a little skimpy, so I added some fried caulflower from the fixin’s bar (they have fried cauliflower in the fixin’s bar!) and was later glad I had tahini sauce from the falafel to eat with it.

    Then, the Portabella Melt SandVeg: grilled portabella mushrooms, melted provolone, and pesto served on a bed of lettuce. To this I piled on some spinach and tomatoes.

    And finally, the Fusion SandVeg. This was all the mediterranean treats rolled into one: hummus, baba ghanoush, feta cheese, and lettuce and tomato. To this I added some tabbouleh from the fixin’s bar (they have tabbouleh in the fixin’s bar!).
    We also got some fresh cut fries, which were yummy, if a bit overpriced.

    The dinner was delicious and filling–with all four of us chowing down, we still only managed to finish three of the sandwiches, and I only got three orders of fries. All in all, Zorkafor’s is a vegetarian’s dream, and it’s worth a visit just for the fixin’s bar, which contains just about every sandwhich topping you could possibly dream up (over 20 of them), including exotic favorites like pickled mangoes (which looked good, but tasted surprisingly disgusting) and pickled turnips (which looked disgusting, but tasted surprisingly good).

    One final note: My son and I stopped by on a Wednesday evening at about 5pm, and we were the only ones there. This was a good thing, because I’m not sure how they would handle a crowd. The do-it-yourself fixin’s bar is right in front of the cash register, and though our food was ready quickly, I had to fix it up and hand it back to the staff to be wrapped. The whole process took longer than it should, and since most of their business must be take out (as my son pointed out, this tiny establishment only has four tables, plus some bar/window seating), it could make for a frustrating lunch hour.
    Zorkafor’s SandVeg is located in Old Town Alexandria at 703 King Street.

    Guest Blogger Margie Remmers has been a vegetarian for nearly 20 years, and her children have been vegetarian since birth. Her vegetarian home cooking was recently featured in Howard Lyman’s latest book, No More Bull, but she enjoys the challenge of eating out and is thrilled to find restaurants that make it easy. Margie is an author, mom, and Life Management Consultant. You can visit her on the web at Stress Free Like Me

  • 19Mar

    mare_sausage_roasted_red_pepper_and_spinach_torta_rustica_v.jpg
    By Andrew Kohn

    I’m in love with brunch – that is, every other day except the traditional Sunday feast. Why must I wait until 2:00 to eat? And who ever thought it was a good idea to drink juiced-down cheap champagne instead of a heartier, potentially infused, vodka drink? I’m over it! Simply put, brunch is breakfast for lunch. Don’t get me wrong; this is a meal plan I can believe in! I’m also a huge advocate of breakfast for dinner. But why do we limit this culinary event to once a week? Every human being I’ve ever met – yes, all of them – loves breakfast food at any time of day. (And usually more for lunch or dinner that for their actual breakfast.)
    Brunch is an excuse for weak people to eat foods they really crave at the time most socially acceptable to their peers. I’m here to tell you that it’s ok to eat omelets for dinner. It’s ok to put poached eggs on your dinner salad. And it’s perfectly acceptable to use your waffle iron on a Wednesday afternoon. It won’t blow up. Join me as I celebrate freedom from traditional food roles. Breathe deeply, grab your whisk, and show that Large Brown Cage-free Omega-3 doped egg who’s the boss.
    Here is a “brunch” recipe from our friends at Bon Appetit magazine. If you follow it word for word, it’s probably wonderful. With a few slight modifications, it becomes delicious! This sausage, roasted red pepper, and spinach torta rustica works well with vegetarian sausage (my hands were tied because of a guest) and with any commonsense cheese substitute. The baguette transforms into a quasi-French toast – a quality I’m eager to explore further on my next go-around. Cook it up tonight and enjoy! The brotherhood of breakfast lovers fully supports you and your brave decision.

  • 16Mar

    Bottom Dollar.gif
    A decade ago, I dated a woman who worked as a grocery store consultant. She specialized in creating traffic flow through product layout and visual displays. I practically grew up in the grocery store my grandmother owned south of Annapolis, stocking the shelves for pocket money as a child, and managing inventory and the finances as an adult when her health faded. I thought I knew a lot about the grocery business, but I got a crash course in Grocery Store 101 from this consultant. Ever notice how the produce section uses lots of wood paneling and angled shelves? That’s to give the customer the idea that the fruits and vegetables are “fresh from the farm,” like they had been packed and shipped that very day. Colorful apples and oranges always get a prime location because they’re eye-catching, while the lowly brown potato is regulated to back-of-the-aisle status. The meat section is the same way – higher-priced red meat is displayed prominently in front near the butcher’s department, while lower-priced and less-colorful chicken is placed down the row 20 feet away. Seafood often gets its own corner section, as the mark-up on fresh fish and local crab meat is too much of a profit driver to just place haphazardly in the store. These little Jedi mind tricks are part of the subtle ways grocery chains subliminally herd you through the store. The consultant stressed the importance of initial visual impact – to make the store look appealing as soon as you walk in the door. High-end retailers like Harris-Teeter and Wegmans show either their incredibly sumptuous prepared-foods section or their diverse produce section right up front. Whole Foods and Trader Joe’s can lead off with their wholesome baked goods or some special exotic food. Lots of new and refurbished Giants and Safeways entice customers with Starbucks locations as you enter. Newer locations of Shoppers like to start off with a large, colorful display of deeply-discounted products, thus proving to their value to the customer.

    Then, there’s Bottom Dollar Food. They don’t have time for all that noise. They just leave a big ole’ mess of cardboard right up front. See, Bottom Dollar is all about saving the consumer as much money as possible, so you can either pay a couple of cents for grocery bags, or use the free cardboard boxes. Sturdy boxes used to ship bottled water go quickly, while the small squares used to transport salt shakers are left to wallow. Some of the Bottom Dollar faithful bring their own. Either way, the boxes come in handy to haul away some pretty good deals. Prices are generally quite low – 2 liters of soda are half the price than the neighboring Giant. Fresh meats are about 15% per pound cheaper than their competitors. Produce is about 20% cheaper than the nearby Safeway.
    Bottom Dollar is part of the Food Lion family, just like Bloom, which I reviewed in 2007. Unlike Bloom, Bottom Dollar doesn’t try to hide its association with the parent company. They proudly sell Food Lion products as the generic options to the big brand names. Also, they don’t have near the product diversity or the dutifully restocked shelves like Bloom. It’s somewhat strange to see relatively thin inventories in an American grocery store, but that’s the case at Bottom Dollar. You won’t feel crowded or overwhelmed by the selection. Still, I got a large box of Honey Comb for $2.56 and a pound of frozen Alaskan pollack for $1.99 – about 33% cheaper than other stores.

    However, I doubt I’ll make regular trips to Bottom Dollar, and it has nothing to do with the products or the prices. It’s the attitude. It breeds weirdness. The store is somewhat overly-lit, and their love of day-glo orange and green paint conjures up memories of the washed-out 1970s, and not the fun, coked-out 1970s, either, but of ugly station wagons with wood paneling. There’s no background music playing, either – at least, not in any of my trips there so far – and there’s something eerie about an almost silent grocery store. It’s like the Centralia of shopping.

    And, much like the few folks who remain in Centralia, frankly, the natives freak me out. This weekend, a married couple shopped with a Nextel dangling from a lanyard around the wife’s neck, pulling double duty as a necklace and a phone. Their conversation with an offspring echoed and chirped throughout the frozen food aisle. And, while I’m thinking of it …

    Hey, Sprint, you want to know why you’re taking a beating in the cell phone market? Because you purchased Nextel – THE MOST OBNOXIOUS CELL PHONE EVER! Nextels were cool for like a hot minute in 2000. Those “What if…?” commercials where firefighters run Congress and the delivery people run schools with their Nextels are only slightly less annoying than the new Comcast commercials with the weird monotone singing, bad acid flashback graphics and “The Sims“-like background. And, while I’m thinking of it – Hey, Comcast, I’m glad to see the outrageous amount of money I paid for basic digital cable and internet access for three years went to a good cause, like making THE MOST OBNOXIOUS CABLE COMMERCIAL EVER. I am now a proud FiOS customer, and I pay a lot less to have HD channels *included*, better channel selection, plus much faster internet access, and a lot more reliable service. For the record, the FiOS Guy/Cable Guy commercials are kind of funny. Learn from them, Comcast. Entertain potential customers, not make them think they drank tainted Flavor-Aid.

    …sorry, I blacked out there for a second. Anyway, another customer, a man in his mid-50s, I suppose, was buying individual servings of frozen yogurt. Nothing odd about that normally, except this man was buying *A LOT* of yogurt. Like, an entire shelf of it. Like, even Jamie Lee Curtis couldn’t eat that much yogurt. I estimated about 50 cups in his grocery cart as I walked past, and I watched him pull another 30 or so cups before the Nextel-couple asked him what he was going to do with all that yogurt. His reply was hardly as sinister as I hoped – “it’s good for you!” – and yes, indeed he did intend to eat all that yogurt. The Nextel husband commented later to me in the checkout line that this stuff happens all the time at “Bottom Loser.” Much like The Replacements, ironically, I can’t hardly wait.

    *********************************************************************************************
    Bottom Dollar Foods gets 20 Whammies! out of a possible 25. I saved nearly 25% on my grocery bill at Bottom Dollar as opposed to similar trips to Safeway or Harris Teeter. However, I subtracted 2 Whammies! for the freaky Nextel couple, 1 Whammy! for the freaky yogurt guy, and two Whammies! for making me forage through the cardboard box dump to cart off my purchases. Shoppers used to do the same thing until they realized how ghetto that made them look. Take heed, Bottom Dollar…but, man, I do love cheap Honey Comb.
    *********************************************************************************************
    Bottom Dollar Foods
    13 locations between Frederick and Fredericksburg.

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