• 06Oct

    burgertime_800

     

    How many of us beleaguered commuters were stuck underground due to Metro’s latest Red Line debacle this morning? I generally measure my commute by podcasts – Harry Shearer’s Le Show begins when I board in North Bethesda and ends as I get to my office downtown. For the slightly longer commutes, a dose of Adam Corolla or Bill Maher’s Real Time helps. Then, there was today, one of those mornings where the ole’ iPod’s hard drive doesn’t have enough memory and iTunes doesn’t have enough podcasts to occupy the time spent underground.

    Standing on a crowded train for almost two hours under the Nations’ Capital is not my idea of “relaxing,” especially when the only news we received was “there’s a train directly in front of us” and “there’s smoke between the Gallery Place and Metro Center stops.” That’s reassuring, you know? Thanks for easing our collective anxiety, Metro.

    Lunch today needed to be something that was actually reassuring, not in the same sense as my snarky, sarcastic use of the same word in the paragraph above. I have heard good things about Good Stuff Eatery, and have tried to go before, but the usual crowds and a short lunch time allowance made previous trips unsuccessful. After developing a sudden case of Metro-induced claustrophobia, I was not about to quibble about minor things like “fat content” and “cholesterol.” I’ll take the extended lunch hour as personal time if I must – I was not to be denied in my quest.

    And, for good reason, too. Chef Spike Mendelsohn’s shop serves up a tasty burger – made to order, not overcooked and dressed with fresh toppings. The lunch special includes a burger, fries and a fountain drink for a reasonable ten bucks. I went with a bacon cheeseburger, the Village fries seasoned with rough cut rosemary and thyme, and sampled Good Stuff’s specialty mayo flavors – Old Bay, Mango, Chipotle, Sriracha – and topped it off with a milkshake. Usually, milkshakes are like $5 cupcakes – tasty, but nearly as good as you hope for. Except in Good Stuff’s case. The Toasted Marshmallow milkshake could change lives. It could end wars. It is every bit as delicious as you may have heard.  The fries were a little overcooked, and the burger isn’t as big as the meat slabs from Ray’s Hell Burger in Arlington or The Burger Joint in Alexandria/Bethesda, but honestly, after this morning, I’m just happy to have a real burger that doesn’t require another Metro ride.

    Still, Good Stuff is *just* pricey enough to keep themselves from being in my regular Cap Hill lunch rotation. If you don’t order the special, the burger, fries and milkshake is nearly 20 dollars.  The shakes are not cheap, and you could certainly save money by sticking with a fountain drink. But that would be like taking a once-in-a-lifetime trip to Paris and not going to the Louvre, or going to Vegas and not stepping foot in the Bellagio.  Disappointment on an epic scale. Worry about the calories later. The best thing about exercise is that you can always do it tomorrow. Get the shake.

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

    Good Stuff Eatery earns 8 of a possible 11 Whammies!. Whammies were earned for the relative speed of service, the delicious burger, the fine custom mayo choices, the good Good Stuff Sauce on the burger, seeing Spike himself tend to his business in the flesh (lots of other chefs could learn from that) and for having the best milkshake I’ve had in years. Whammies were not earned for the “Environmental Charge” of 1% on my bill, the somewhat smallish burger compared to the price, and for having the best milkshake I’ve had in year. Thank goodness I have to walk up Cap Hill to get there, or I’ll be the size of a Tourmobile by Thanksgiving.

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

    Good Stuff Eatery

    303 Pennsylvania Avenue SE

    Washington DC 20003

    202-543-8222

     

    -RAY

    Permalink Filed under: Etc No Comments
  • 02Oct
    good eats

    Alton Brown, Food Network Chef and Celebrity Author, at Pentagon Row!

    Wednesday, October 14, 2009

    11:30am

    Pentagon Row’s Sur La Table will host Food Network chef and celebrity cookbook author Alton Brown, Wednesday, October 14, for an exclusive signing of his recent release, “Good Eats: The Early Years.”

    Brown, a celebrity foodie phenomenon, is as interested in the chemistry of cooking as he is eating, will sign copies for guests beginning at 11:30am.

    This is a ticketed event and space is limited.

    Tickets will be distributed in the Sur La Table Pentagon Row store with the purchase of the book starting Thursday, October 1st.

    Customers should call the store at (703) 414-3580 for more information. Pre-purchasing does not guarantee a signed book.

    ‘Good Eats: The Early Years” is the first of two volumes based on his award-winning Food Network TV series, Good Eats.

    From “Pork Fiction” (on baby back ribs) to “Oat Cuisine” (on oatmeal), each episode is represented, including more than 140 recipes, 1,000 photographs and illustrations, food puns, jokes, and trivia.

    ‘Good Eats: The Early Years’ will be available for purchase at Sur La Table for the signing. Cost of book is $37.50.

    ——–

    I met Alton at a book signing in the DC area 4 or 5 years ago at a bookstore, and had to wait 4 hours.  I hope this event is handled more smoothly.  He is a nice guy – have fun meeting “The Professor.” 🙂

    -JAY

  • 30Aug

    peaches-fruit-frost-mdPeaches, peaches everywhere!!!

    Lunch at DC Coast.

    I am constantly confused by this restaurant.  It’s not bad, it’s not good, it’s just nice.  The scallops are well cooked, the gazpacho was tasty (although the melon included was not ripe), and the bread is warm.  For dessert – peach cobbler.  Here’s a hint, heat it up.  Goodness.  A cold cobbler is like a yellow watermelon – there’s just something that’s not right about it.  In the end, I will continue to eat at the Coast for lunch but wouldn’t make it a dinner choice.

    Dinner at Co Co. Sala.

    I was excited to eat here.  I’d heard great things.  The fig amuse bouche was tasty.  The salad that followed had some odd combinations – cheese chunks with orange, along with some unidentifiable components.  Not the best.  For the entree, we could make a selection from a number of small plates.  I went for the “famous” bacon mac and cheese and the blue cheese burger.  The burger was delightful.  The mac and cheese was good, but not exactly famous worthy.  Perhaps people aren’t really creative at home and when they hear someone added bacon to mac and cheese they are agog with amazement and declare it the best thing they’ve ever tasted.  Let me also say I appreciate the chocolate covered bacon topping – it fits with the theme well – but it’s a little OTT.  Goodness, if you’re going to do it, deep fry it and then chocolate dip it!!!  Go all the way!

    For dessert – peaches and cream.  Again, cold.  Is there some secret movement afoot to serve all things peaches cold?  As a people, as food lovers, we must derail this movement as quickly as possible!!  The chocolate candies served with the dessert were the best thing about it.  And the complimentary after-dinner drink was a nice surprise!  (I’m loving how restaurants are more and more offering an after dinner drink!!)

    Dinner at Cafe Atlantico.

    Super excited for this dinner!!!  P.S. I know I need to try the Mini Bar at some point…so, Cafe Atlantico, I’ll be back!!!  I love all things conceptual, and the cocktails – cotton candy mojitos?  HELLO!  I started with the tomato and watermelon salad.  It was salty to the extreme – verging on inedible.  But perhaps, it was supposed to be surrounded in a mist of sea air and I just didn’t get it.  For dinner – a skirt steak.  Very tasty!  And guess what…it was served with peaches!  For dessert, passion fruit sorbet.  Now I’ve had some post-traumatic issues with passion fruit after a torturous few months with them in Africa, but this was very delish.  I will overlook the sea inspired salad and return again.

    Tonight, the adventure continues…Rasika.

    AEK

  • 03Aug

    imagesSeattle….food tour…Seattle Bites Food Tour…FABULOUS…

    Let’s take a tour of Pike Place Market for $30 (per person) and get healthy sized tasty bites from various famous stands.  This is a MUST do in Seattle!  And the highlights were…

    1) Crepe de France…a Nutella/banana/almond crepe with whipped creme.

    2) I Love New York Deli…pastrami and pickels shipped in from New York daily?!  A knish that’s a REAL knish!?  All from a stand that’s about the size of my bathroom?!  I do love New York, even in Seattle.

    3) Pike Place Chowder…supposedly the best New England clam chowder in the U.S.  Yeah, right, this isn’t New England!  But wait, I think it might be the best chowder.  And they aren’t allowed to compete in Rhode Island any more because they just kept winning.

    4) Maximilien…an “eh” cheese tarte.  But a full glass of wine and beautiful view.  They say it’s the most romantic restaurant in the market – kissing and such.

    5) Uli’s Famous Sausage…good sausage, darn good sausage.

    6) Pure Fish Food Market…not the one where they throw the fish, but pretty darn amazing.  Smoked salmon.  Ah, the smoked salmon.  Even my fish-hating fellow traveler gobbled it all up.

    7) La Buona Tavola…pretentious “small-batch” wine seller.  Filled with passionate winers, the kind that say they don’t drink desert wine because it’s not real wine.  They knew their stuff and garnered some instant respect.  And the wine was wonderful.

    And the tour completed.  3 hours, tons of food, and an inside into the market.  Here’s an interesting fact – look up why there are no Japanese sellers in the market.  Google it – trust me – it’s interesting.

    As a side note, we also grabbed some delicious pastry at Piroshki Piroshki – doughy filled yumminess.  And no, we didn’t go to the first Starbucks.  And yes, I did go to the first Sur La Table.  And no, we didn’t drink Seattle’s Best Coffee – it’s owned by Starbucks.  P.S. the FABULOUS flower bouquets are $5 after 5:00 because they want to get rid of them.  But you’ll learn that on the tour.  You can find them through www.tripadvisor.com – do it when you go…or else!

    Up next…PORTLAND!

    AEK

  • 01Aug

    We recieved a message from casting assistant with CBS EYE TOO Productions. They’re currently seeking dynamic and charismatic two-person teams for a restaurant competition show. The teams of two must have pre-existing relationships (couples, friends, family, colleagues, neighbors, etc), the combined front and back of house skills to run a restaurant and energetic personalities. Unfortunately, they cannot already own a restaurant.

     They will soon be holding auditions in Washington D.C.!

     

    I’m considering this myself.  BTW, you might want to set aside a couple of hours to read the rules that they have listed on their website. 🙂

     

    -JAY

     

     

    Here is the info:

     

     

    MAJOR CABLE NETWORK &

    CBS EYE too PRODUCTIONS

    SEEKING

    TWO PERSON TEAMS FOR

    **NEW RESTAURANT

    COMPETITION SHOW**

    Casting in Washington  D.C 

    Do you and your spouse, sibling, parent or cousin each have the right skills to run a restaurant? Are you a pro in the kitchen while your teammate is a star in the front of the house? Is your wife a chef and you’re a front of house manager? Is your brother dreaming up restaurant menus in his head, while you’ve been waiting tables your entire life?  Do you make restaurant quality meals at home and want to show that you can take it to the next level?? If so, keep reading!!

     

    WHO SHOULD APPLY: 

    Two person teams with pre-existing relationships: Husband & wife, ex-husband & wife, father & daughter, mother & son, newlyweds, brothers, sisters, twins, cousins, best friends.

     

    The Skills to Run a Restaurant: Are you a restaurant manager, waiter, host, business person AND your teammate is a chef, home cook with restaurant quality food, line cook, sous chef? Combined do you make the perfect team to run a restaurant? 

    Personality that Pops: Are you and your teammate charismatic and outgoing? We’re looking for lots of energy and charm!

     

    *Please don’t apply if you already own your own restaurant or have previously owned a restaurant.
     

    We will be holding auditions in Washington D.C: 

    • To apply, please e-mail us at restaurantshow@yahoo.com
    • Interviews are by appointment only, so please contact the above address ASAP if you are interested!
    • Please include your names, ages, locations, occupations and contact phone numbers.
    • Also be sure to include a recent photograph of yourselves and a brief summary as to why your team is perfect for the show!

     

    For more information and application go to www.restaurantshow.wordpress.com.

    Permalink Filed under: Etc Tags: No Comments
  • 29Jul

    tvfn star

    The LA Times has a good article on last week’s episode of “The Next Food Network Star.”  The finale is Sunday at 9pm, where we will learn whether it is Jeffrey or Mellisa who will become a TV Food Network Host.

    I’ve been following this season closely, especially since I actually tried out for it.  I was sitting in Rosslyn all day on a work day, vibing with prospective contestants and waiting my turn.  It was actually a lot of fun, but I can’t quite remember why I told them the ingredient that most represents me is a pineapple.  🙂

    I personally think that Debbie Lee’s personality did her in, because (after seeing negative behavior from her in a couple of episodes) I believe that in an actual audience vote vs. anyone, she would lose.  The judges have to consider possible audience response to the contestants, and one judge (Bob Tuschman) seems particularly peeved by her antics.

    My Take:  I like Jeffrey Saad’s culinary perspective, and Melissa d’Arabian’s energy and enthusiasm.  If asked which one I’d like to have a dinner with…I’d choose Melissa, and if asked which one I’d like to cook dinner with…I’d select Jeffrey.  I’m leaning towards Melissa for the win, but would be happy with either of them as the next TV Food Network Star.

    -JAY

  • 22Jun

    farm10

    Would you guess it? There were two Virginia Summer Solstice Farm Dinner’s on June 20th. And both were hosted by top chefs from the area! A while back, I bought tickets to one of the dinners hosted by Chef Tony Chittum of Vermillion. My friends, who I suggested should come along, bought tickets to a similar dinner hosted by Chef Cathal Armstrong of Restaurant Eve. Our only communication after this separate purchasing was about car-pooling to the event, ignorant to the fact there were two separate dinners – our e-mails were only titled “Virginia Summer Solstice Farm Dinner.” Imagine my surprise when we arrived at the wrong dinner – too late to drive to the other. After a somewhat cold reception from a French woman – surprise – we discovered there were only two tickets available for purchase. Off to the ATM! (A difficult task in the middle of nowhere Virginia!) Finally, after handing over an obscene amount of money (for the second time), we sauntered up the hill to begin our Solstice extravaganza as presented by Chef Armstrong.

    I could write all day about the wines of the evenings. Local to the Rappahannock region, they were true Virginia. I’ll highlight one; the Rappahannock Cellars Cabernet Franc (2007) was just as this wine should be – rich, full bodied, and, dare I say it, world class. To start, however, we drank a delicious blueberry Wasmund’s Rye cocktail. The rye, from the Copper Fox Distillery, is 100 percent American made, one barrel at a time (or so the brochure tells me). After the incidents of just a few minutes earlier, the comedy of errors, I was desperate for a drink. With a rye in one hand, and a Rappahannock Cellars Seyval Blanc (2008) in the other, I strode up to the tent for dinner.

    Placed on top of a small hill, gorgeous views of green, lush mountains enveloped us. As guests scurried to claim a seat that would best showcase the impending sunset, my party plopped down and enjoyed the moment. A beautiful breeze blew and the food began. We started with a lovely smoked trout salad with horseradish vinaigrette. Although the white dollops were first mistaken for goat cheese, the confusion was quickly overcome by the pure genius of the dish.

    Our next course was roasted loin of lamb served over a daube of braised shoulder. The lamb was raised on the very farm where we were eating, the Mount Vernon Farm of Sperryville. It was nicely cooked without a hint of gaminess. Now, I am not a lamb eater by nature, but this was wonderful. And I’m sure the meal was only enhanced by the setting sun. When the sun went down, out came the cheese course – an Everona Piedmont. As it turns out, it was sourced at the farm of a man sitting to our left. A gentleman farmer, he had just returned from a cheese tasting tour of Montenegro. I don’t know what to say about that.

    For dessert, a bread pudding with cherries. Not so good. For the first time during the event, I was reminded that the food was being reheated and not cooked directly on site. It was crusty on top – in that dried out kind of way. But by that point in the evening, the wine had flowed, the food had been wonderful, the butter a divine inspiration, and the outdoor kitchen was in the dark. Je t’excuse! After such a harrowing adventure upon arrival, the evening ended in perfect splendor.

    AEK

  • 09Jun

    chocolateWhen Hernan Cortez conquered Mexico in 1521, chocolate was introduced to Spain. The Spanish added sugar and cinnamon to the bitter drinking chocolate recipes of the Aztecs and Mayans. By the late 1600s, the British discovered the Spanish drink and began adding milk to the recipe, thus creating what would become the winter obsession of people worldwide for the next few centuries. By the mid 1700s, the industrial revolution afforded the technology to create solid chocolate bars.

    Chocoholics everywhere are grateful for the evolution of chocolate. However, for the three centuries since the advent of the solid chocolate bar, an essential Aztec/Mayan ingredient has been largely absent: the chili pepper.  Happily, for adventurous palates, in recent years, many of the finer chocolatiers have reintroduced the not so humble chili into specialty chocolate bars.

    Click here to see my review of seven chili (and other hot pepper) flavored dark chocolates

    By guest writer Carla Haus

  • 01Jun

    This past weekend I was car-jacked at gun point outside of my house.  While this was a horrible event, I realize it could have been much worse.  Aside from some sleepless nights and some physical pain, my partner and I have made it out 1) alive, and 2) aware that every day is valuable.  After returning from the police station at about 1 a.m. the question was, what do we drink?

    Our neighbor had brought over a cab sav earlier in the night – after he learned of the incident.  And while I do love a hearty red, this event didn’t seem to call for a cheap heavy wine.  Gin and tonic perhaps?  It’s almost an every day drink in my household so I wouldn’t want to taint this standard with such a horrible event.  In the end, I went for my steady Pinot Grigio – it’s my go-to, it’s my Linus blanket.  And it did the trick.  I may not have fallen asleep until the sun came up, but I was commiserating with an old friend.  Is alcohol a crutch?  After a gun’s been pointed to your face, damn straight it is!

    And the next night?  I had a beautiful rose champagne – why?  Because I was taking back the night! and celebrating life!

    What is your go-to food/drink when you need some comfort?  Mac and cheese (p.s. I love you mac and cheese)? Butterscotch krimpets (p.s. I love you Tastycake!)?  Glenmorangie?  I’d love to know what you do  – after all, no matter how old we are, food is memory, and memories bring us comfort.

    – AEK

    (I’m sorry there’s no picture, but somehow, visuals seem inappropriate.)

  • 29May

    Pike Place MarketLast time, my stomach was to be found digesting crêpes and coffee, bahn mi and spring rolls, and piles of raw fish.  It was happy, and thus wanted more.

    As tasty as Bambuza was, I knew there were greater things to be had.  My subsequent lunches were eaten at the Pike Place Market, a food-Valhalla if I’ve ever visited one.   I spent a good long while just wandering around, feasting my eyes on fresh-from-the-river/ocean fish, piles of gorgeous mostly-local produce, and stall after stall of food sellers and cookers and eaters.  I ate too, of course.  Many of the vendors had samples of fresh produce, breads, oils, vinegars, jams and more – I took part, and often bought a small helping more to snack on as I walked.

    Across from the market proper are the shop-stalls, from bakeries to specialty cheese and beyond.  I stopped by a few…  I had a hot, sweet and savory humbow (steamed pork barbecue buns) from the Mee Sum Pastry Shop – basically, a dim sum cart in market-stall form.  At the Russian bakery Piroshky Piroshky, I gorged on all sorts of pastry-enclosed goodness, and also non-enclosed (“gorged” may be too strong…I ate one there, took a bunch to go for breakfasts, etc.).  The beef & onion, potato mushroom & onion, and apple cinnamon roll were my favorites.

    The one disappointment at Pike Place Market was the Original Starbuck’s.  Coffee at this ‘Bucks is just as overpriced and under-delicious as at its every clone across the universe.  Oh well!  Come to think of it…I had a lot of at-best-mediocre coffee on this trip.  Why is Seattle so famous for coffee?

    Having spent the afternoon at Pike Place, my second night found me again searching for a quick bite en route to a beer, but a strange sign above Quinn’s Pub ensured that the two quickly combined.  The sign said: “Fois Gras Night – proceeds benefit [some charity].”  I immediately stepped inside, squeezing into a bar seat between a raucous group of it-girls and a few guys all too happy for a neutral buffer.  Our former editrix here was Swiss – maybe it rubbed off?

    I learned from the friendly bartender that Fois Gras night was only technically for charity: sales were to benefit some group which protests fois gras: counter-protest by aggressive irony or something like that…  So I had the fois gras mousse with brioche, and some local special draught beer that was all hoppy and delicious.  It was as delightful as I’d hoped, though not the “light” dinner I’d planned.  The music was a mixed selection of hardcore punk and 80’s pop, which also worked for me.

    -MAW

Categories

Archives