• 16Jul

    Top Tomato, the Contest

    Frozen Fattoush, last year’s Top Tomato contest winner. (Deb Lindsey/FOR THE WASHINGTON POST)

    Frozen Fattoush, last year’s Top Tomato contest winner. (Deb Lindsey/FOR THE WASHINGTON POST)

    Thanks Contest Cook for info on this one.

    “Enter your best original recipes tomatoes in the Washington Post’s Top Tomato 2014 contest. You’re only allowed 13 ingredients, and salt and pepper do count in this contest! If you plan to enter a recipe for soups or sauces, or for a tomato sandwich, make sure it’s very special. Open to amateur cooks only. You do not have to live in the Washington area.

    Prizes: The best recipes will appear in the Washington Post’s special tomato issue on August 20, 2014. More prize details haven’t been released, but last year the top 3 winners received prizes in the $50-$100 range.”

    -JAY

     

     

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  • 10Jul

    The Taste Is Casting Contestants!

    The TasteMake sure to apply by July 18th. Being on this show is one way to get Anthony Bourdain, Nigella Lawson, Ludo Lefebvre, or Marcus Samuelsson to yell at you. 🙂

    -JAY

     

     

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  • 24Jun

    Your Chance to Experience a Restaurant: Impossible Transformation First-hand!

    Restaurant Impossible“Here’s your chance to experience a Restaurant: Impossible transformation first-hand!

    The team is in Falls Church, VA and want you to be there for the grand re-opening of Spicy Bar & Grill on Friday, June 27th at 7pm.

    To make reservations, call 703.942.6950 today.”

    ———————————————

    Editor’s Note: It is booked now, so no more reservations.

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  • 13Jun

    The Washingtonian Top 100 Restaurant Challenge – Ray’s to the Third

    Ray's To the Third - Dog Catcher

    The Dogcatcher: Roasted bone marrow, persillade (parsley sauce), lettuce and tomato.

    #85 Ray’s to the Third– 1650 Wilson Blvd, Arlington, VA 22209*

    My first reaction to Ray’s to the Third was to wonder why this restaurant isn’t higher up on the Washingtonian Top 100 Restaurants. I’ve lived in the DMV area for about 10 years now and I’ve heard of all the hype about the Ray’s Hell Burger but never ventured out to try Ray’s To The Third.

    My excuse? I’m not much of a burger connoisseur. But when I learned that Ray’s to the Third has the option to be served with a side of bone marrow, I couldn’t jump fast enough at the opportunity.

    The hype is well deserved for this little delectable piece of heaven and it baffles me that it’s not within at least the top 50 restaurants. Perhaps it’s because it’s a bargain restaurant, and not as upscale as some other restaurants. Nonetheless, this restaurant deserves to be up there.

    I feasted on the Dog Catcher and it was perfectly seasoned, and the side of bone marrow was just the icing on the cake. I might even go as far as to say that I wouldn’t mind eating the burger without the bone marrow! Service was a little lacking  as our server was not around much. Once you get your burger there’s really not much that you’ll need from the servers anyways as you’ll be starstruck by plate in front of you.

    -ADT (Angie)

    Editor’s Note: Kudos to Ray’s for making me look up Persillade. (See the photo caption.)

    Ray's To the Third on Urbanspoon

    * Restaurants are tiered by Washingtonian rating.

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  • 12Jun

    Two Vidalia Onion Recipes Compete!

    Please vote for my two recipes in the “V Culinary Challenge.” Mine are the Vidalia Onion Cobbler and Vidalia Onions & Colby Jack Fried Empanadas. Both of these recipes came out delicious, so I entered two dishes. You need to “like” the Vidalia page in order to vote for anything. Then select “Vote Now,” scroll down, and vote for both of them. Thanks!

    The recipes are below: Read the rest of this entry »

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  • 11Jun

    Casting Call for Competitive Cooks with Big Personalities!

    They are casting other shows as well: TV Food Network Star, Pressure Cooker (where you travel and cook with a clueless friend or family member), and Beat Bobby Flay.

    -JAY

    Food Contest Documentary

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  • 11Jun

    The Washingtonian Top 100 Restaurant Challenge – RIS

    In this day and age where social media and top media lists are becoming a dime a dozen, it’s hard for one to know which lists are credible. So, my challenge this year is to attempt to try as many of the top 100 restaurants listed by the Washingtonian each year to put to the test of their actual greatness. So here’s the first entry for their 2014 list. Get ready. Eat. Indulge!

    Scallop Margarita

    Scallop Margarita

    #41 RIS– 2275 L Street, NW, Washington, DC 20037*

    Walking into the restaurant, you get a great classy ambiance. We had the great stroke of luck to be able to sit right next to the kitchen–they opened up the doors for a private party and we got to see the hustle and bustle of the kitchen line and chef.

    This restaurant is listed as a moderately priced restaurant; however, the knowledgeable waitstaff and excellent service would fit right in at an upscale restaurant. We were offered a complimentary carrot soup which was rich and full of flavor–not what you would expect from a simple looking carrot soup.

    I am a sucker for chicken liver and paté so when I saw that they had a Chicken Liver Parfait on the menu, I had to try it. The chicken liver was combined with roasted strawberries, balsamic glaze and raisin walnut bread. The roasted strawberries and balsamic glaze was a delicious touch; however, I wasn’t a fan of the raisin walnut bread. It was a bit tough and difficult to eat with the liver. I would have preferred to use the liver as a spread so I ended up eating it with the complimentary bread. But the liver was nice and creamy.

    Their Asparagus Salad was a nice refreshing salad perfect for the springtime; however, I would’ve loved to have more grapefruit to balance out the amount of greens on the plate.

    The next appetizer we had to try was their Scallop Margarita since it was recommended as a “Don’t Miss.” This dish will definitely open up your eyes and taste buds. Scallops sitting in lime, chilies, orange, avocado and tequila ice are sure to wake up (ok, assault) every single one of your taste buds. This dish just wasn’t for me. The first bite was incredible, but the next four to five were disappointing. The tequila ice was really fun and interesting to eat with the scallops, but the amount of citrus flavor was overpowering. If I were to return to RIS, this would not be a dish I would order again.

    Another dish that was on the “Don’t Miss” was their Braised Lamb Shank. This dish was enormous and included a colorful combination of chickpeas, yogurt, toasted pita, pomegranate, mint and pine nuts. This was another overpowering dish–I was not a fan of this warm yogurt sauce because it tasted rancid. I loved the chickpeas, pomegranate and pine nuts. The meat was a little tough. This is another dish I would not order again.

    I did enjoy the Pine Nut Crusted Wild Alaska Halibut. I feel like you can’t go wrong with a nice flaky white fish. The prosciutto added a nice saltiness to a normally mild flavored fish.

    And last but not least…the dessert to kick all of your taste buds into overdrive. The Ginger Citrus Bouquet is a crème fraiche panna cotta topped with a spiced tulle, blood orange cream and grapefruit granita. The rich, creamy, mild panna cotta was a star with the grapefruit granita giving it a sweet and sour punch. This dessert is certainly something to indulge in.

    So my overall take on RIS being #41 on the Washingtonian’s Top 100 of 2014 list? I say they deserve to be there. The restaurant has great ambiance and some good dishes.

    * Restaurants are tiered by Washingtonian rating.

    -ADT (Angie)

    Ris on Urbanspoon

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  • 10Jun

    Mad About Mad Fox

    Reasons for Mad Fox Madness:

    1. All their craft beers are brewed on-site in their 15-barrel Premier Stainless brewing system.
    2. Food products are locally-sourced as much as possible (local farms, local butchers, and the Falls Church Farmers Market).
    3. Beer flights! Sample 4 different types of beers in 4 oz. glasses.
    4. Rightfully awarded “Best Brewery,” “Best Brewpub,” and “Best Craft Brews” from Northern Virginia Magazine.
    5. All of their beers are created by Bill Madden, the CEO and Executive Brewer.
    6. The “Mad” comes from Bill Madden and “Fox” from his wife’s maiden name. Cuteness overload.

    I had the privilege to attend Mad Fox Brewing Company’s new seasonal menu items tasting event created by Executive Chef Brian Wilson, the newest member to join the brewery’s talented team. Upon my arrival each guest was served a beer flight.

    My favorites:

    • The Kölsch: a signature brew of Mad Fox is light and crisp with “restrained hop bitterness” that creates a “subtle fresh piney or spicy note,” as described on their menu.
    • The Maneuver IPA: although an IPA, this is considerably light. The refreshingly clean and hoppy flavors bounced around without any bitterness, and I noted some malty tones. This was my personal favorite from the beer flights.
    • Big Chimney’s Porter: smooth with an aromatic and coffee-like finish. For a porter, it is not heavy, and the black chocolate malts are blended just right to not overpower the consumption experience.

    My favorites from the 7 new seasonal menu items that were served:

    Cucumber-Melon Gazpacho

    This unique gazpacho was refreshingly delightful on my taste buds. The coolness of the cucumber and subtle sweetness from the melon are an ingenious concoction. Additionally, the saffron yogurt added some tang while the paprika oil smoothed everything out and the garlic croutons provided a nice crunch. And that basil leaf on top? It’s fried. And I loved it.

    FYI: I asked if the gazpacho is served to customers in this glass cup (photo) and Bill Madden said it is served in a bowl. I commented on the fun presentation of the gazpacho in the glass cup versus a traditional bowl, so you know who to thank if they change their minds on presentation.

    Arugula Salad

    A light arugula salad complimented by roasted corn, blackberries, avocado, and almonds. The lemon poppy seed dressing, the star of the salad, is not cream-based, but an emulsion that ties all of the components seamlessly together. It is a great salad for the summer season.

    Rustic Pork Pate

    Majority ruling amongst the event’s guests on the pork and chicken liver house grain mustard: it was flavorfully strong! Although the mustard was potent, it blended well with the slightly bland pate and toasted slices of bread. And the pickled vegetables delivered a much-needed tangy kick (and color) to the dish. This is a great choice for sharing as an appetizer or to nibble on with a glass of wine.

    Carrot Linguine

    I was pleasantly surprised to find this was a vegetarian entree. The noodles are made entirely from carrot puree and have a slightly sticky texture. The crumble of goat cheese added some tartness to the creamy lemon butter, and the pistachios provided a nutty crunch factor. Although I am not a fan of creamy entrees, this was a delectable dish. I’m not sure if I could finish the regular dinner portion myself but I wouldn’t mind splitting it with someone.

    I would like to again thank Bill Madden, Chef Brian Wilson, and our wonderful server for the evening, Brian, for a splendid tasting event experience.

    I went back to Mad Fox the same week and enjoyed sipping on a few Maneuvers while munching on some mussels. The PEI (Prince Edward Island) mussels are doused in a creamy house ale sauce with bits of pancetta, shallots, and garlic. A small bed of thyme rests on top and adds beautifully to the aroma and presentation.

    Their Happy Hour runs daily from 3pm to 7pm, with $2 off all their beers. I will be coming back again very soon. Cheers!

    -EHY (Elina)

    Mad Fox Brewing Company on Urbanspoon

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  • 16May

    Savor Good Beer Pairings!

    I attended Savor (the huge beer show) in Washington, DC  last night. I sampled some great beer at the show, and will show you some of the highlights. Let’s start with the oysters, which of course are great with beer.

    The Choptank Oyster Company was shucking their Choptank Sweets (Chesepeake Bay oysters), and serving them with lemon or one of three great sauces (ok, one was really a Champagne gelée so if more of a condiment) . The oysters were tasty, and my favorite of the three sauces was the Szechuan Chilli Mignonette, but the shucker’s favorite is Agave Kaffir Sauce.

    I attended a Salon (class) at the show: The Art of Pairing Craft Beer and Jerky. The presenters were Justin “Duke” Havlick (Duke’s Small Batch Smoked Meats), Mike Lawinski (FATE Brewing Company), and Jason Oliver (Devils Backbone Brewing Company).  Salon description: “Duke’s Small Batch Smoked Meats teams up with Devils Backbone Brewing Company and FATE Brewing Company to show attendees that smoked meats and jerky make for a quick, easy, versatile and most importantly, tasty partner for craft beer. Four beers will be perfectly paired with smoked meats and jerky from small batch producer Duke’s.” (Yes, they were good pairings.)

    I was new to FATE’s products, but they have only been in business a but over a year. FATE and Duke’s Small Batch Smoked Meats are both based in Boulder, CO.  Devils Backbone is local favorite for me since it is brewed in Virginia (and is excellent).

    Green Flash & Pork Belly

    I like Green Flash, this beer, and Pork Belly Brioche, but IMHO this was an unsuccessful pairing; the beer overpowered the food.

    My favorite of the 4 jerky’s was the Island Teriyaki Beef Jerky because I loved the chewy (but not tough) texture; it was paired with Devil’s Backbone’s Schwartz Bier, a German Style Black Lager. I very much enjoyed FATE Brewing Company’s Moirai IPA (with it’s grapefruit reminiscent scent and flavor); It paired well with the Sweet Bar-B-Q Braised Pork Strips. The Spicy Bar-B-Q Beef Brisket Strips are nice because they are from a different cut of beef and is spicy; they were paired with FATE’s Barrel Aged Baltic Porter. The Traditional Dry Rub Beef Jerky is for the traditionalists; as someone who didn’t grow up eating jerky, it’s a tough chew for me since you have to gnaw on it. The Traditional Jerky (smoked with hickory and hops) was paired with Devils Backbone’s Striped Bass Pale Ale. BTW, Duke’s Shorty is delicious as well, although it was not part of the salon tasting.

    Most of the beer pairings were spot on, especially the ones paired with dessert. Below are some of the highlights. Yes, wild/sour beers and dessert pairing were common themes this year.

    -JAY

     

     

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  • 05May

    Love and Lemons

    Filmfest-DC-love-lemons-300x180When it comes to movies, a great film is one that captivates you. It’s where you are pulled in for a ride and are at the character’s side for every moment of their lives on the silver screen. As a viewer, you care about the story, and the film cares about you as it leaves you with feelings and emotions that you have to take minutes or more to get back to reality. For our first time with Filmfest DC, my fiancé and I got a chance to see a real treat, called “Love and Lemons” (“Små Citroner Gula” in Swedish). Debuted in February of 2013 as the third feature film of director Teresa Fabik, the movie is based on the novel of the same title by Swedish writer and comedienne, Kajsa Ingemarssons. This lovable Swedish romantic comedy is about three wonderful things: love, food, and the courage to make one’s dreams come true.

    The film tells the tale of Agnes (played by Rakel Wärmländer), an aspiring chef, who is gradually making her way up in the restaurant business as a waitress at a high-end restaurant. Life seems to be great, especially with her rock musician boyfriend, Tobias (played by Richard Ulfsäter). But one night, Agnes is fired from her job and Tobias dumps her for another woman. To get her life back together, she gambles everything she has, including her parents’ lifetime savings to start a business with former co-worker, Kalle (played by Eric Ericson) with the hopes of it becoming the successful restaurant she’s always dreamed of. But to Agnes’ surprise, getting a restaurant together is not easy as the business begins to plummet. After an embarrassing run-in with her mysterious neighbor, David (played by Sverrir Gudnason), she soon realizes that he is a popular food critic and is urged by her friends and colleagues to get close to him so their restaurant can get a great review to save the business and pay back her parents. This film has a great balance of comedy, romance, and drama as it takes the audience through the plot with laughs, OMG moments, and warm smiles. But as I followed Agnes on the many twists and turns of her journey, I found that this movie was truly about love and one of those loves was of cooking.

    Agnes’ mother, Maud (played by Anki Lidén) and her father, Sven (played by Tomas von Brömssen) are fans of Italian cooking and throughout the film, they share not only their joy with their daughter, but with us, viewers, as well. After watching Maud slowly drop in a bunch of fresh mussels into her prized family stew, the thought of getting popcorn didn’t seem satisfying anymore for me. The cinematography not only used close-ups of food to bring the joys of crafting a great meal to the audience, but it also used extreme close-ups and slow motion to heighten the senses. One of the great things about “Love and Lemons” is that it made sure that the food also had a starring role. The film showed that it wasn’t just a story about a young woman with a passion for cooking who is trying to get her life back on track. It brought the audience into her world; getting them close and personal with her passion and showed how important food plays in her life as well as with the lives of her family and friends (and even foe, Gérard (played by Dan Ekborg)).

    Coming away from this film, it made me realize how much love there was in Agnes’ story because the plot expanded from its title. In other words, this film not only addressed the romantic side of love, but other forms of love. From the time Agnes’ parents greet her at their home with a warm hug to the very end of the movie, the warmth of her loving family is present. So is the love of her friends who are there for her, even in the worst possible timing like hilarious best friend, Lussan (played by Josefin Bornebusch). Also, the film illustrates the moral of following your passions in life; molding your dreams through every obstacle you may come across. In Agnes’ case, her dream is for the restaurant that she strives to make successful and we, the viewers, are happy to watch unfold.

    All around, “Love and Lemons” is a very touching film that doesn’t cease to entertain. It is a film filled with great laughs, wonderful acting, a fun and heart-warming plot, and of course, the joys of food. This movie will leave you happy…and maybe a little hungry as well.

    -LLM (Laura)

    Editor’s Note: Love and Lemons and the below films were all show through FilmFest DC, which we wrote about recently.

    I viewed Romantic Brasserie (Belgium) and Zone Pro Site: A Moveable Feast (Taiwan) as a double feature, and enjoyed them both.

    Romantic Brasserie gives you a window into all the drama going on in a Belgian brasserie’s dining room, kitchen…and bathroom on Valentine’s Day. You get the feeling of being the “fly on the wall.”

    Zone Pro Site is like the Iron Chef of the catering world. The movie can be silly, but it is meant to be, and it is definitely entertaining. The crowd (viewers) got very into this movie.

    -JAY

     

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