• 23Mar

    The good news is that some of us are over-employed. (That’s good, right?)

    But the bad news is a dry spell for the FUD at the moment. So, to counteract this terrible state of affairs, we are looking for…..

    A FEW NEW WRITERS! Found a great new restaurant? Do you have recipes to share? Have you discovered the best wine, restaurant, food truck, or (restaurant) restroom in DC? Do you want to compare 5 different restaurants’ BLTs? Need some hipster cred? Maybe cover an occasional food event? Writing experience for your resume? Articles for your Portfolio? Passionate about food? Then we want you for DCFüd. Send writing samples to jay@dcfud.com, along with few ideas you’d like to write about. It’ll be crazy!

    Also, please welcome our newest addition, Mary (MAS), who owes us a bio. 🙂

    -JAY

    Permalink Filed under: Etc 1 Comment
  • 15Dec

    Pros event_image_12201_5456The promo code for this is “foodie” which will take $10 off the price of each of the three events listed below. The promo code is only good for these three events and for tickets purchased in advance (it can’t be used for purchase at the door). The below ticket prices are subject to change and will increase as we get closer in time to the events.

    Champagne, Cheese, Chocolate, Music, Dancing and More: Pre-New Year’s Eve Mixer and Tasting : Saturday, December 28, 2013 from 7 pm – 12 am at  the Embassy Suites in Old Town Alexandria. $65
     
    Washington DC New Year’s Eve Passport to the World Gala: An International Red Carpet Affair – 9:00 p.m. Entry Time: Tuesday, December 31, 2013 from 9 pm – 2 am at the Capital Hilton in DC. $139
     
    Washington DC New Year’s Eve Passport to the World Gala: An International Red Carpet Affair – 10:30 p.m. Entry Time : Tuesday, December 31, 2013 from 10:30 pm – 2 am at the Capital Hilton in DC. $99
     
    -JAY
  • 21Nov
    Justin Swain knows Gluten-free Baking!

    Justin Swain Knows Gluten-free Baking!

    At twenty-six years old, Philadelphia native, Justin Swain, has already achieved a lot.  He lived the exciting life of a bike messenger for five years. Then growing fed up with the unpredictable nature of the job, he decided to follow his dreams and attend culinary school. He ended up graduating valedictorian of his class and becoming the executive chef of a top restaurant in Philly. Now a year after taking over the reins at Rex 1516, a Southern-inspired restaurant with a modern day twist, and Justin Swain has definitely made a lasting impression.

    What distinguishes Justin even more is his empathy and consideration for people with dietary restrictions. Justin began preparing gluten-free food for his girlfriend’s father who has celiac disease. He was concerned about the blandness of most gluten-free foods and began experimenting to improve the flavors. When he took over the restaurant, he soon became aware of the increasing number of gluten-free requests and decided to implement some of his new creations as a specialty gluten-free menu at Rex 1516. He now offers gluten-free rolls, baguettes, delicious desserts as well as a full selection of gluten-free appetizers and entrees.

    Unfortunately for us here in the DC area we are not able to enjoy his cooking first-hand. But luckily for us, Justin has graciously released the recipe for his newest gluten-free Thanksgiving creation. So we have the pleasure of enjoying his delicious pumpkin pie in the comforts of our own home. Best part of all, it’s an easy recipe to prepare and doesn’t even need to be baked, giving you one less thing to worry about in the midst of your holiday preparations this year. Enjoy everyone and have a Happy Thanksgiving!

    Gluten-free Pumpkin Pie!

    Gluten-free Pumpkin Pie!

    No Bake Pumpkin Pie (Gluten Free)

    Pie Crust

    2 1/4 cup ground raw hazelnuts

    3/4 cup cocoa powder

    1/2 cup coconut oil

    9 dates, stoned

    – Place hazelnuts and cocoa powder in a large bowl and mix well, breaking up any lumps.

    – Add coconut oil to powder mixture and mix well.

    – Place dates in a small bowl and mash with a fork.

    – Add dates to dough-like mixture and combine well with hands.

    – Place crust into 9-inch round pie pan.

    – Place crust in refrigerator while making filling.

    Filling

    1 (8-ounce) package cream cheese, softened

    5 tablespoons unsalted butter, softened

    1 1/2 cups powdered sugar

    1 tablespoon pure vanilla extract

    1 teaspoon molasses

    2 1/2 teaspoon pumpkin pie spice

    1 (15 ounce) can pumpkin puree

    -Beat cream cheese and butter in the bowl of an electric stand mixer until smooth and creamy.  Both fats should be well softened to ensure the filling is lump free.

    -Add the powdered sugar to the mixture and beat until smooth and fluffy.

    -Add the vanilla extract, molasses, pumpkin pie spice and pumpkin puree and beat until thoroughly combined.  If you find that your filling is lumpy, pass it through a fine mesh strainer into a bowl.

    -Spoon the filling into the pie shell.  Let pie chill in the fridge overnight.  (very important that it chills overnight or it won’t setup)

    -JPM (Joyana)

    Rex 1516 on Urbanspoon

  • 18Nov

    Show Me The Money AltonFriday’s post about Mysticart’s nationwide search for a host for a food show got me thinking, so I did some research for similar opportunities.

    You too can be on TVFN or the Cooking Channel! These shows are for individuals (Next Food Network Star, America’s Greatest Home Cook, Cutthroat Kitchen, Chopped), teams (Food Truck Face-off, Food Court Wars), or Restaurants/Businesses (Restaurant Divided, Mystery Diners, Restaurant Impossible).  A couple of those shows can even set you up in a new business (Food Truck Face-off, Food Court Wars). You can even tell Guy Fieri where to go (in a good way) with his show Diners Drive-ins and Dives.

    The Fox shows (Masterchef, Hell’s Kitchen, Hotel Hell, Kitchen Nightmares) are casting as well.

    Here is one for DC area college students.

    I found a Bravo casting page that includes Bravo’s Top Chef but it is for the previous season. They should update it at some point.

    -JAY

  • 15Nov

    FinerDinerLogoI have my application submitted. 🙂 You have a week to submit yours.

    -JAY

    MysticArt Pictures is pleased to announce we are executive producing with Kids at Play the new show FINER VS. DINER and launching a nationwide host search!
     
    We are searching for food critics, food bloggers, restaurant experts, chefs, restauranteurs, and magazine editors! We are moving very quickly and the deadline for submitting your application will be next Friday so foodies, now is your time to apply!”

    MYSTICART PICTURES LAUNCHES NATIONWIDE HOST SEARCH

    MysticArt Pictures is pleased to announce we are executive producing with Kids at Play the new show FINER VS. DINER and launching a nationwide host search!

    We are searching for food critics, food bloggers, restaurant experts, chefs, restauranteurs, and magazine editors! We are moving very quickly and the deadline for submitting your application will be next Friday so foodies, now is your time to apply!
  • 29Oct
    rsz_relayfoods

    This is what was supposed to be in the produce box, but they ran out of some items so made substitutions. It would be nice if this list was representative of what they actually gave me in the box.

    I recently added an ad/coupon for Relay Foods (a grocery pickup/delivery service) to the right side of DCFüd so that our readers can save $20 off of $60 on their first order. Relay Foods has many good quality products including those from local businesses and farms. I decided to try the grocery delivery service, and write this review about my experience with Relay Foods. I ordered $50 in groceries (total before adding the discount code).

    The Groceries:

    • Local Bounty Share Produce Box. Between the day of the order and the delivery, they changed the box to Fall produce. They should have sent me an email, so that I knew I’d get different produce than I’d ordered. The box did have good quality items, but some of the items in the Fall box were out of stock, so they replaced them with other items. Instead of 2 Asian pears, I received 1 pear but there was also 2 bell peppers instead of one. Instead of butternut squash,  received a small yellow summer squash. Instead of potatoes I received extra sweet potatoes.The greens in the box were organic mustard greens (that were actually from California while everything else seems to be local). The pear has a sticker identifying it as this Stemlit product (and organic); the pear was quite good.
    • Artisan Cuts‘ Freebird Whole Chicken from Artisan Cuts. Their description of the chicken: “These humanely raised chickens are grown in Amish Country, by experienced family farmers, who follow strict animal welfare standards. The chickens are free-roaming in well-ventilated, spacious barns, which offer more room than those of factory-raised birds. The chickens are vegetarian fed sun ripened corn and soybeans, and are never treated with antibiotics.” The chicken was very flavorful and obviously high quality; I will definitely purchase one in a future order.
    • Artisan Cuts’ Plainville Farms Ground Turkey – Fresh, 1 lb. I messed up the ground turkey meatballs by forgetting to add the beaten egg. They taste great, but are heavy and their texture is off, so can’t really judge the ingredient.
    • Family Ties & Pies‘ Mixed Berry Pistachio Scones, two Scones (frozen). I enjoyed the scones, and may try different varieties next time.
    • Mimi’s Whole Grain Cinnamon Rolls, Honey Whole Wheat, 6-8 Pack, 20 oz. These are very good when warmed up.
    • Mission Home Bakeshop‘s Homemade Honey Oatmeal Bread, 16 oz. This had great flavor and texture when used to make French toast.
    • Bombolini Pasta‘s Spinach Fettuccine, 16 oz. It arrived half frozen, but it should not have been frozen at all. When I cooked it, the pasta stuck together (because it is not packaged in one layer so it can be frozen), was gummy, and inedible. I let Relay Foods know about the inedible pasta, and they apologized, removed the item from my bill, and gave me a $5 credit to be used on a future item.

    Other good products Relay Foods Carries:

    Virginia Vinegar Works. I’ve only tried the Heritage Blend Red (which is a good local product) but I noticed that they have the 500 ml White Heritage Blend and Chardonnay varieties on sale for $7.20 (instead of $12) right now.

    Holy Grael Sorbet. My favorite of Holy Grael sorbet is the Blackberry Lime.

    Cavanna Pasta. I am a fan of their Artichoke-Pesto Cannelloni and Spinach-Egg Taglierni.

    Moorenko’s Ice Cream. I have written about this company previously, and Relay Foods carry one of my favorites, the Honey Lavender.

    Soupergirl. We wrote about this soup company in 2009.

    Pickup and Delivery:

    Relay Foods has a map of their pickup spots. You can also get your order delivered (for a fee) or signup for monthly delivery service (for a larger fee).

    Customer Service:

    Relay Foods’ customer service by email and phone is excellent. When I noticed that the ground turkey I ordered was listed in my confirmation message as frozen instead of fresh, I called Relay Foods to change the item. The representative said they were out of fresh ground turkey, told me how to edit my cart, and told me to check the site in the next few days to see if it was back in stock. I let her know that I’d remove the frozen item and that they could email me if they have the fresh version in the next few days. The representative agreed and stated that she would call their butcher. I got an email the next day saying the item is back in stock, and added it back to my order. Customer Service (as mentioned earlier) also handled the issue with the spinach pasta in a positive way.

    The delivery person was running a half hour late (there was a 2 hour range), a customer service person called me at the end of my time range to let me know. When the delivery person (who was very nice) gave me the box (and I checked it out), there was a whole chicken I didn’t order. She told me I could keep it for free.

    So, yes, there were a few glitches here and there, but it is a new business. I will definitely order from Relay Foods again.

    -JAY

  • 29Sep

    DCFüd readers can now get $20 off of a $60 or more purchase from Relay Foods! Just click on the image below (or on the right side of the website) or use this link: https://www.relayfoods.com/friend/JXDVAG. They have convenient pickup spots and also deliver.

    -JAY

  • 17Sep
    Dannon-rejects-calls-to-remove-crushed-bugs-from-its-yogurts-Carmine-is-a-safe-natural-food-color-and-we-label-it-clearly-on-pack_strict_xxl

    Dannon rejects calls to remove crushed bugs from its yogurts: ‘Carmine is a safe natural food color, and we label it clearly on pack.’ Click on pic to reach the ts Food Navigator article.

    I have always thought it is wrong that the food industry pushes products with ingredients made from bugs on people who probably don’t know which items on a label are insect derived. Obviously these companies are doing it because those ingredients are cheaper and people if the labels were clearer, people would stop buying those products.

    While I am not surprised to find these products in Easter candy (jelly beans), Halloween candy (candy corn), and most candies that have a hard shell (with the exception of M&Ms), Dannon yogurt is seen as a more wholesome product. One of Dannon’s slogans is “High quality ingredients create a high quality product.” One of the nation’s most powerful natural health watchdog groups, Citizen’s for Health, along with a national fitness guru, have entered the fight against bug-based food coloring after Dannon yogurt ignored consumer concerns about their use of crushed insects as an intentional ingredient.” There is a petition circulating about this, Berries Vs. Bugs, so if you want to send Dannon a message, sign it.

    Also, if you are interested in food policy, check out Food Tank.

    -JAY

    Permalink Filed under: Etc Tags: , No Comments
  • 25Aug
    nutella pizza

    Yes, they serve Nutella and marshmallow pizza.

    I recently wrote about Osteria Marzano and it turns out that LivingSocial has a deal for the restaurant and a 20% off discount code (MELT20). That means $12 for a $30 certificate.

    Please use my LivingSocial referral link:

    -JAY

     

  • 21Jun

    This looks like a “must see” to me. Hello press release. 🙂

    -JAY

    ————————————————————-

    Inline image 1
    “Capital Food Fight”

    New documentary explores how D.C.’s street food battle was fought and won
    June 26th, 9 p.m., Maryland Public Television

    WHAT:      D.C. exploded to become a top-5 food truck market in

                     America. But the street fights have been bruising. The battle
                     might be over, but the major players still have something to
                     say.

    WHEN:     Wednesday, June 26th, 9 p.m.

    Maryland Public Television

    Ch. 22 (Cox, Comcast, Dish, Fios DirecTV)

    WHO:       Documentary interviews include representatives from:

    •                  Food Truck Association of Metropolitan Washington
    •                  Restaurant Association of Metropolitan Washington
    •                  Council of the District of Columbia
    •                  Food truck and restaurant owners
    •                  Area Neighborhood Commission

    WHY:       In four short years, D.C. has become one of the hottest food

                    truck cities in the country. But the conflicts surrounding these
                    new mobile eateries raise questions about capitalism, politics,
                    social media, and the future of business in America.

     

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