• 02Dec

    Lady in Red: A Rendezvous with Pennsylvania 6

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    Welcome to Penn 6

    Considering myself a hedonist by definition, a couple of dimly lit hours in the now open Penn 6, is enough to woo over anyone to their more visceral alter ego. DC is notorious for its hardliner mentalities but boldly sprouted on I Street NW, in the heart of downtown DC is a new den where even the most tightly wound bun can be let down. The third in the Penn 6 line, the DC location is the pinnacle of toeing the line between a classic sexiness and finely tailored sophistication. Speaking of raw, bare flesh … the aptly named, “Royal Plateau” helped us welcome the evening with a gleaming pile of lobster, a spectrum of oysters, shrimp, clams and crab. Delicious, fresh fare is to be expected from what is being touted as one of DC’s premiere raw bars, but I was easily won over by fresh ground horseradish.

    Personally, there is nothing more riveting than a beautifully briny and bright Kushi Oyster (a rare find on this coastline) with fresh horseradish. Simple. Beautiful. Of course, other half shell offerings included more local finds such as Holygrails from Maryland but what makes this bar distinct is their brining process and the West coast offerings that bring softer, pinier oysters with a range of brininess and textures not available in our nook of the states. We could’ve ended the night here, partnered with Sommelier, Mark Slater’s expert pairing of Verdicchio di Matelica and I could have slept soundly with a mildly basic (not like girls in Uggs, basic like pH) hinting white wine that according to Mark is almost slightly salty itself and indicative of the mineral nature of the sea. But alas, this was just the cabaret show starter for the evening. Had anyone of us known what was in store, we would have all left the Spanx at home. No less impressive, the Penn 6 raw bar offers some fleshy options with some “clothes.” Offered separately as well as a sampler, I suggest trying trying the Crudo sampler that showcases Kampachi, Wahoo, and Yellowfin Tuna with additions ranging from serrano pepper with the wahoo to yuzo-miso on the tuna and interestingly, gooseberries and cumin salt with the kampachi. If you’re the type of easily bored eater that needs every bite to remind you why you took the last one, then by all means, do yourself a favor and try this crudo plate.

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    Royal Plateau

    Appetizers are the peep show of a menu: being just as alluring and satisfying as going inside to the entrees because this is often where creativity is often the most robust and can be a brilliant showcasing for food sourcing and quality. Foie gras being present, especially listed as the first appetizer option is an immediate source of comfort and sign foretelling good things are to come for those who don’t fill up on the first courses. Needless to say, my foodie senses were tingling eagerly awaiting for the first round from the kitchen, specifically the foie. Personally, there is nothing, and I will repeat: nothing, better than a crispy seared, piece of foie gras with a nice sultry fruity companion, but for once in my life I can say I legitimately enjoyed cold liver.

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    Treaty of Paris: Elderflower and Champagne cocktail with muddled melon and prosciutto

    Again with the lurid allusions, beautiful plating is the boob job of the food world: not necessary but really nice to have. So, as five plates descended upon our table, the peacocking began. Every plate was beautifully undone, appearing effortless and natural, the Monica Belluci of food items. Chef Mark Plessis, being of French birth, knows the art of entropic, natural beauty and that is so evident in his food, and as such, my eye immediately went to the most understated plate on the table. A small jar on a bread board with three small dollops of richly toned accoutrement and hearty grilled bread. Here, the foie gras. Red onion jam, pommery mustard and apple cider gelée accented perfectly the smooth, rich earthiness of the foie gras without competing for the attention of the palette, being over acidic or too sweet. Overall, earthy and familiar, making this a comforting treat for a chilly evening when paired with the warm atmosphere of Penn 6.

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    Dry Aged Beef Carpaccio

    The next two plates to catch my eye were the Carpaccio and the Charred octopus. Being recently back from a trip to Greece, the Charred Spanish Octopus was beckoning with promises of reminiscing on a time slightly warmer and miles from downtown DC, but in this dish I found an unexpected melee of flavors as well as a visually appealing dish for the eye. The light green of the shaved fennel salad works to lighten the dish both in flavor and the eyes creating a dish that is both balanced and hearty. Gigande beans serve as the base and if you’ve never seen one, imagine the magic beans from the story of Jack and the beanstalk. Being the color of a garbanzo, but rather flat and large, this bean serves as a creamy and starchy foundation to the above piled octopus and fennel salad; however, the real soul of this dish is in the ‘nduja. The spice of this spreadable Spanish sausage adds the kick needed to counteract the heaviness of the gigande beans and establishes a bit of fat in an otherwise lean ensemble creating an additional note of paprika-y richness that worked in perfect symbiosis with the fennel. This was my personal favorite of the night, one that I have since gone back to enjoy on Penn 6’s opening night, and it was just as intriguing at round two as it was when we first met.

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    Charred Spanish Octopus

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    Wild Burgundy Snails

    The dry aged beef carpaccio was without a doubt, the center of the table and the first dish that really grabs the attention, at least visually. Billowing on a large plate, this expanse of sheeted beef is a beautiful hue of meaty red scattered in Penn 6’s effortlessly perfect plating technique with shaved celery, shallots and a mildly aged Italian hard cheese called Grana Padano but the surprise in this dish was the violet mustard. The bright acidity of mustard is always a perfect compliment for beef, and reminds me of my childhood favorite Rouladen; but Chef Plessis paid homage to the country of his birth by introducing violet mustard to the plate. By this point it was becoming more clear that the fun of eating at Penn 6 was that it was somewhat like a game of I spy for adults except in this case, its finding the austere flavor homage left ingeniously by the chef. Violet mustard is an almost forgotten French concoction that utilizes freshly presses grape juice blended with a coarsely ground mustard creating something that is both tart, spicy and sweetly savory. Yes, the perfect pairing for aged beef, but brilliant as a partner in carpaccio where the almost musty background of the aged meat can shine through unaltered.

    Crab croquettes also graced the table and were the very first dish our table dug into because as Americans, we will always dive into a plate of fried anything. The southern adage is true, anything can be fried and made delicious with a sauce and the same holds true here with these fairly classic croquettes served with an equally classic egg based gribiche sauce. For the less technical and diction prone foodie out there, don’t let the name fool you. Mayonnaise is a close cousin. Yes, it was good…. But in comparison to even the garnishes in the other dishes, this appetizer failed to wow me. However, in defense of the dish, I am comparing it to dry aged carpaccio, foie gras and charred octopus at this point. Pair this appetizer with any of Penn 6’s raw seafood and a couple of beers, I would dare say you have the makings for a great evening.

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    Croquettes

    Not for lack of impact, the last dish brought to us was another rustically assembled board sporting some of my favorite bites of the evening. I will preface any statement following this sentence with the caveat that I am not a fan of ricotta, never have been and never thought I would be. Until this night. The difference is in freshness and Penn 6 offers fresh, house-made ricotta BUT not only ricotta. Please heed my words. Ricotta the way I imagine the overseeing food gods intended it to be eaten, with earthy thyme and black pepper, olive oil and orange-fig jam. Every bite of creamy, light ricotta with the crunchy richness of the figs took me back to a time when my great grandmother made fresh fig jam from the tree in her yard…and again. Thank you Chef Plessis for taking me down memory lane with another flavor in your immaculately mapped menu. We hadn’t even made it to the main course and I had to catch myself time after time from reminiscing too far from the present reality, and it hit me. This is the greatest genius of Chef Mark Plessis, his ability to assemble layers of memories mixed with new nuances resulting in a dining experience that is both comforting yet memorable itself. Back to the ricotta: this is the type of dish that you find yourself craving at inopportune moments. It is simple. It is refined. It speaks for itself: beautiful food harmonizing in a chorus.  Personally, I would eat this at breakfast, as a snack, or even ending the evening with a glass of wine or port. Side note: if you ever need the perfect dish to break up with someone over, this might be it. They will surely find comfort in the soft sweetness of this cheese.

    Such as foie gras, snails are one of those dishes that you just cannot help but love. Rich fatty goodness with pungent earthy tones and of course, Penn 6 did a great job of letting the dish speak. Wild burgundy snails are just that, wild snails from the Burgundy region in France, paired in the aptly named dish here with mushroom duxelle instead of the more typically accompaniment of herbed butter alone. The mushroom duxelle with butter and herbs encompasses all of the traditional escargot sidekicks with a twist. These snails were served out of the shell in a traditional escargot plate that was packed to the brim with the duxelle, topped with garlic, parsley and lemon. Sorry for the spoiler, but this dish was taken a step further by the addition of bone marrow butter on top. Bone marrow is hands down my favorite animal part and is now thankfully gaining popularity in the American palette. It is essentially meat butter: proteinaceous, decadent, fatty perfection that can stand alone but is worthy of sacrilege when paired with other fatty foods. The science behind this is quite simple: like dissolves like, so in the equation we have butter plus bone marrow equaling a meddling of fats that work to emulsify one another creating an experience that compounds the two tastes in a truly unique manner. Snails are naturally pretty lean, so this is an absolutely necessary aspect of eating them. Truth be told, once the snails were just fragments of our memory, I shamelessly finished the remaining mushroom duxelle and bone marrow butter with the grilled bread this dish is served with. While I can appreciate a high quality snail that is not neither gamey nor chewy, I was far more attentive to the bedding the snails were delivered in…like a child more enthralled with the box the toy came wrapped in.

    I realize by this point you are probably already in an uber, en route to Penn 6, but I still have to tell you about the entrees and yes, desert too. Since we were joined at the table with Jummy Olabanji from channel 7 news and her plus one, so we had the fortune of sampling four of the seven plates offered by the Penn 6 crew. Without a second thought, I ordered the lamb shoulder ragout because once again, comfort food on a cold evening is epitomized by well executed ragout.  This rendition of a lamb ragout sports a salad of shaved crimini mushrooms, rigatocini pasta and goat cheese and yes it is a heavy as it sounds and is exactly the kind of meal that tells your hypothalamus that you’ll probably survive the winter. Deviating somewhat from all prior experience at Penn 6, this dish was exactly as I anticipated. Delicious but lacking some surprise element; the baby in the king cake I was becoming accustomed to.

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    Scallops

    The lack of awe was vindicated with one bite of the scallop plate including black cardamom, one of the most under appreciated spices known to the western diet, one that graces the Penn 6 menu in numerous places including my favorite “Brooklyn Bound,” a twist on the traditional Manhattan with rye instead of bourbon. At places like this within the menu, the more eastern culinary influences of Chef Mark Plessis become more apparent and not being a fan of what many people would consider “fusion,” I can gladly say this is not something I would place in that category. Between the cardamom honey, the green puy lentils, slightly bitter mustard greens and curry, the Eastern inspiration cannot be denied but it doesn’t overshadow the technicalities of the plate. True, these are definitively flavors more indicative of Indian cuisine, but I shudder to categorize this in any fashion only because I didn’t feel torn between two worlds, or like I was experiencing a novelty idea produced by an eager or adventurous chef. This was the apex of Chef Plessis’s ability to own the striations of influences that color his menu and make them his own amalgamation. I can admit that perhaps I enjoyed eating other dishes more (i.e. the Spanish Charred Octopus), but I cannot deny that this was my favorite dish for the sheer fact that it showcased the more intricate and unique qualities of Chef Plessis’s food vision and capabilities while still showcasing his more foundational technical underpinnings in creating perfectly balanced bites ranging from texture to aroma to taste to after taste. Definitely, this dish is the Angelina Jolie of Penn 6’s current offerings. It may not be to everyone’s taste but no one can deny that it is a thing of beauty.

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    Bolivian Chocolate Terrine

    Now. Finally, we made it to desert. I will be as honest with you as I was by this point in the evening, after numerous rounds of wine pairings by sommelier, Mark Slater. My advice for enjoying dessert at Penn 6 is being a little kinky and doing things backwards. Order it first if you want to enjoy it. Quite frankly, after everything written above, not even a maple bacon éclair could arouse me and my own personal preference would be to order the house made ricotta for dessert with an aperitif. If I had started the night with the Bolivian Chocolate Terrine, I may be singing a different tune but for now, my feeling on the dessert menu is that it is functional and personable but pales in comparison to the other offerings at Penn 6…and the terrine was damn good. Caramelized bananas and peanut brittle make this a more approachable dessert in my opinion while the chili pepper with the chocolate caters to people like myself. Considering chili and chocolate is one of my favorite combinations, this just didn’t move me as I expected. Personally, I would have shied away from heavier starchy companions to the terrine and would have edged closer to more acidic lenders like black berry, but then again, that would be far too expected to really fit in with a menu like this. So, since this is my new weekly haunt, I’ll be sure to try the Bread and Butter Pudding because deeply, that was the sugar muse calling my name. Overall, the dessert menu does the job and will surely satisfy any sucrose yearnings you may have but to be fair, I’m going to have to give it a thorough once over. Which is a duty I am amply prepared to undertake.

    In vast conclusion, the ambiance includes red floors that are sexier than Louboutins, locally acquired art that demands a second look, a brilliant design scheme from Maggie O’Neal and Warren Wexler who helped transform the whopping 9,000 square foot space into a melange of welcoming nooks and crannies making a space that can feel romantic for two, comfortable for dinner with the family or perfect as a happy hour haunt for the DC professional.  Lastly, the lively and knowledgeable staff that are eager to share the charm that is Penn 6 with the city of DC, clearly pull all aspects of this dynamic being to create the Penn 6 allure. Truly, I would have to write another piece entirely on the creation of the physical place that is Penn 6, aside from the food that lies at its core, and again, the vast bottle list (over 130 bottles, the last I checked…) and the craft cocktails would warrant another, and the people who birthed this progeny yet another. Without a doubt, the charming demeanor of Jonathan Ball, the regional partner, the flawless culinary experience created by culinary director, Brian Cook and Chef Mark Plesssis and the many other minds that create the Penn 6 team, coagulate to encompass one of my new and soon to be regular places in DC. I’ll admit that I am a fanboy, to say the least, of Chef Plessis’s quiet influences from the southern united states, eastern flares and a French background that speaks boldly to my own. Frankly, I cannot dismiss the atmosphere, that I have no shame in admitting, speaks to my homesick heart in way I couldn’t have anticipated, but frankly, at this point I must pass the mantle to you: the reader, the eater, the entire DMV area. Go experience our newest and most welcome addition, Penn 6. Given my great affinity to the place, it is highly likely you will find me there. Tell them Celia from DCFüd sent you, sit back and enjoy.

    -CER (Celia)

    Pennsylvania 6 Menu, Reviews, Photos, Location and Info - Zomato

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  • 21Nov

    Madrid Night of Flamenco – Taberna Del Alabadero

    Taberna Del Alabadero hosted their annual Madrid Night of Flamenco with world renowned Fundación Conservatorio Flamenco Casa Patas de Madrid. The evening included a three-course Flamenco- inspired menu and two mesmerizing performances. Every guest who experienced the beautiful dancing and enticing meal from a Madrid Night of Flamenco added ‘Visit Spain, learn dance Flamenco’ to their bucket list.

    Never ordinary, Madrid Night of Flamenco was not your Mom and Pop’s dinner and show. The Flamenco- inspired menu came from Chef Javier Romero, who previously rolled out his well-received Fall Menu in October. Romero’s prix fixe menu for the evening included four tapas, a main dish, a dessert, and of course red wine. I sat in La Granga that gives a lovely view of the main restaurant and above a peek into the wine cellar. To keep my bowl of assorted olives and fresh bread company, I ordered my favorite red, Lopez de Haro Rioja- it was the beginning of another great meal.

    The four appetizers were brought out together, filling any empty space on the table. I started with Gambas Al Ajillo – 3 pieces of grilled shrimp swimming in pool of delicious extra virgin olive oil accompanied by fried garlic cloves and seasoned with cayenne pepper. The shrimp was cooked to tender perfection and had a soft, juicy center with only a subtle hint of cayenne pepper.

    Next, the Croquestas de Boletus sobre Cremoso de Manzana. Worth abandoning a self-proclaimed allergy, the lightly fried Boletus Mushroom croquettes came in a set of three atop a sweet, creamy apple sauce. Still warm, the combination of crispy bread crumbs and mushrooms melt with every bite. Though fried, the croquettes lacked the grease and regret that often come with eating 3 croquettes in one sitting because the length and temperature of being fried are lower than typical.

    Taking a sip of wine, I had two appetizers lefts but decided to go light with the Jamon Serrano y Queso Manchego – Serrano Ham and Manchego Cheese AKA ham of the mountains and damn good cheese! Drizzled with olive oil and pepper or by itself the Jamon Serrano y Queso Manchego is the envy of every charcuterie and cheese plate.

    Saving the best for last was the highly anticipated Epsuma de Patata, Pimenton de la Vera y Pulpo Gallego – Potato foam with Grilled Octopus and Paprika. EpiPen in hand (did I mention I may have an allergy to seafood?) I took my first of many bites. There are dishes that are so good you return to a restaurant. There are dishes that are delicious you highly recommend a restaurant. Then there are dishes that are made with such authenticity and passion that they ruin the dish at any other restaurant. I will say it here and now, the octopus at Taberna del Alabardero is the best octopus in the city. The dish is simple, but not understated. The potato foam is a balance of generous olive oil and paprika and is served to the degree of Castilian freshness that they could have just been pulled out of the ocean!

    A dress size bigger and full of appetizers, I was ready for the Flamenco show, Flamenco Frequencies, performed by Fundación Conservatorio Flamenco Casa Patas de Madrid. The dancers, Karen Lugo and Ricardo Moro companied two musicians and two vocalists in the middle of La Granga room. There is a unique quality in when a location such as a restaurant can fully immerse you in an outside culture. The setting was modest but exploded with the same charisma and enthusiasm it would have if performed at the Kennedy Center. The performers, all from Spain, have travelled to DC for the past 10 years to perform at the Gala Theatre. With them they bring different styles of Flamenco dancing including Arabic, Modern and traditional styles, director Begona Fernandez explains, “The customers need to see the true, real Flamenco, and that’s what we bring.” Performing at the Gala Theatre is always an honor but coming to Taberna del Alabadero is always on the itinerary because of the familiarity to home and the praise for how the food represents their culture so well. “Taberna del Alabadero is the best place for Spanish in DC.” Fernandez stated this with no hesitation – no argument there!

    Captivated by the performance, I nearly didn’t notice my main entrée in front of me.  The main course, the cante if you will, the Ribeye de Ternera, Ajos tiernos y Setas cremosos con toque de soja y Patata Hueca de Chimichurri – Veal Rib-Eye with tender garlic cloves, wild mushrooms, soy sauce and chimichurri potatoes. The set up was so artistic I was unsure of whether to put it on a mantel or in my stomach. Cooked to a gentleman’s medium rare, the veal ribeye was a phenomenal foundation for the entrée. What enriched the ribeye was the garlic soy sauce blended with wild mushrooms – again my self-proclaimed allergy was ignored. The true surprise about the dish was the chimichurri sauce which made the average, boring potato come alive with flavor.

    The night was coming to end and as the Flamenco performers took their final bows, dessert was served.  The final course was Coulant de Azahar con helado de Frutos rojos – orange blossom coulant with red berry ice cream. It was subtle way to end the meal, a light and simple finale. Contrasting most regretful desserts that leave you fatigued and with a plan to fast, this dessert was rejuvenating. The ice cream was lighter than others and left an addictive bittersweet aftertaste on the palette.

    With dinner eaten and the show over, it was time for my least favorite part of any meal – the goodbye. Before I could leave I was treated to one last experience. Jose, my favorite person at Taberna del Alabardero (next to Romero) came to me said, “In Spain, we must finish with something…” Jose returned with a bottle of Pancharan (Patxaran) and a glass, poured me a shot, and salud! The Pacharan is a cordial that is often enjoyed before the running of bulls in Spain and it is rumored that the drink makes men run faster and care less. Made with berries, the sweet liquor is often served chilled – try at your own enticement.

    A truly perfect evening. As always thank you for the wonderful staff of Taberna del Alabardero, Javier Romero, and to the performers of Fundación Conservatorio Flamenco Casa Patas de Madrid for a Madrid Night of Flamenco!

    -HGP

    Taberna Del Alabardero Menu, Reviews, Photos, Location and Info - Zomato

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  • 21Nov

    Foodie’s Paradise: EmporiYUM DC 2015

    A nibble, a shop, a nosh, a chat: all in an afternoon’s work at last week’s Emporiyum at Dock 5 of Union Market. Dozens of vendors set up wares, foodstuffs, and crafts – whether craft beer, sweets, or greeting cards. It was a veritable foodie haven, touching on all the latest local and national food trends. If it wasn’t there, it’s not hot right now.

    Requisite Sides for the Pastrami from DGSTop takeaways? Kombucha won the popularity contest, sold at several spots; surely no one went home won’t a good dose of probiotic. Granola came in a close second, the earthy crunchy sweet stuff making into everyone’s hands. Long lines abounded, including for Bruner Yang’s uber-popular ramen from Maketto, which was paired with Gordy’s spicy and briny Bloodys, bringing people into the far reaches of the outdoor space. Meanwhile, a DJ spun high-energy tunes on the other end to keep shoppers energized as they tasted Sir Kensington’s low-cal ketchup, Bullfrog’s unbeatable bagels, and flavorful, pumped-up coffee brewed with macha from startup Javazen. The DC area is apparently also almost overflowing with new brewpubs and distilleries, which made for a slightly tipsy shopping experience. The pastrami, smooth as butter, from DGS, helped sop it up.

    Finally, there were a few vendors there making sure we did good while picking up holiday treats. Beyond all the local, organic, fair-trade options, there were places like Fruitcycle, which uses produce that would otherwise go to waste, and also empowers women by providing jobs to those who are homeless or were recently incarcerated. Plus, the kale chips, tossed in cayenne and garlic, truly kicked it out of the park – or Market.

    Guest Blogger, Evan (ESC)

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  • 20Nov

    Next DC Food Blogger Happy Hour is December 2nd at Cuba Libre

    Cuba Libre logoThe December 2nd Happy hour will be from 6-8pm at Cuba Libre, which now has a new chef and updated menu.

    Check the Facebook event here for more details and to RSVP.

    John Shields, the owner and Exec Chef of Gertrude’s restaurant in Baltimore will be speaking. He will give away a signed copy of his newly re-released book, Chesapeake Bay Cooking with John Shields, 25th anniversary edition. He has a PBS TV Show (and book) called Coastal Cooking and is a specialist in local seafood. I wrote about him here recently.

    -JAY

     

    john shields

     

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  • 20Nov

    The Aroma of Fine Northern Indian Cuisine

    Aroma held their first Media Night last Tuesday, providing a VIP tasting of selected new winter menu items and I was honored to be a part of it. Executive Chef Madan Lal, and his culinary team prepared the night’s delights just how he always does any other night, with fresh, local ingredients, mixing Western food (spoiler alert: salmon and lobster) with sultry Indian spices.

    There are new winter menu items (including dessert!) ready to be served at Aroma, an Indian restaurant located in Shirlington (Arlington), Virginia. Of the many new winter menu samplings, my favorite ‘must try’ items include:

    Apple Puff Pastry

    1) Chicken Corn Soup: Made from scratch, this thick chicken stock soup was bursting with fresh corn, chicken bits, and topped with hints of nutmeg.

    2) Masala Lobster: Generous pieces of lobster marinated overnight in yogurt and garam masala. The butter does not overpower the flesh of the lobster and sprinklings of cilantro offer a nice herbal counterbalance. I’ve experienced overcooked lobster plenty of times, and I’m relieved to say Aroma’s version does not fall under this category.

    3) Apple Puff Pastry: My absolute favorite dessert of the night; A baked apple pastry meticulously shaped into a rose, laced with apricot jelly and sprinkled with sugar and cinnamon. It wasn’t too sweet and left me wanting another…and another…

    Hats off to pastry Chef Ravi Verma for his delectable creations at Aroma.

    The other new winter menu items include:

    • Polenta Fries: Spiced and baked cornmeal fries with fresh chopped jalapeno peppers
    • Vegetarian Mulligatawny Soup: Mulligatawny (vegetable soup with Indian spices) that translates into “pepper water”
    • Tava Meen: Pan seared tilapia in a citrus beurre blanc sauce, served with a quinoa salad
    • Khatta Meetha Baingan: Eggplant marinated in red wine, seared on a grill, layered with potatoes, topped off with coconut milk sauce and Indian spices
    • Kandhari Lamb Chops: Marinated overnight with fresh herbs
    • Salmon Puff Pastry: Lime-seasoned salmon baked with Indian spices into a puff pastry with spinach, served with mashed potatoes
    • Chicken Banjara Kabob and Lemon Chicken Kabob
    • Shahi Paneer: Homemade curd cheese served with green peas, onions, tomatoes, yogurt, and of course, Indian spices
    • Roasted Cauliflower- Steamed cauliflower that is sautéed with tomatoes, potatoes, and, you guess it—Indian spices
    • Dal Makhani: Lentils cooked with spices in a special iron wok
    • Fresh Fry Okra- Fresh cut okra that is sautéed with onions, tomatoes, and a variety of Indian spices
    • Chocolate Mousse: Served in a creative tulip-shaped flower
    • Bread Pudding: Served in a chocolate cup, garnished with a strawberry
    • Blueberry Panna Cotta: Cooked cream with sugar, rum, vanilla, and layered with blueberries

    So, next time you’re craving Indian food in the Arlington/Shirlington area, make sure to swing by Aroma and check out their updated menu. And if the weather permits, you can bring your furry companion and sit in their dog-friendly outdoor seating area in front of the restaurant.

    -EHY (Elina)

    Aroma Indian Cuisine Menu, Reviews, Photos, Location and Info - Zomato

    Editor’s Note: They have a location in Lorton, VA as well.

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  • 16Nov

    Giving Back Tastes Great

    Giving back tastes perhaps even better than a fresh scallop crudo, earthy liver pate, or oyster foam. Altruism and volunteerism were as much on the menu as the endless bites and libations at Capital Food Fight, DC Central Kitchen’s most important event, held annually at the Ronald Reagan Building downtown.

    The organization brought in more than a cool half-million dollars for use in its programming, which includes preparing and delivering meals across the area, as well as providing empowering culinary training. Not a bad haul for one night.

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    Chefs Carla Hall and Jose Andres make great auctioneers.

    The evening started in the low-key VIP lounge, as a sort of cocktail hour. Master mixologists poured unique, creative drinks – but a highlight came from Don Ciccio & Figli, DC’s only producer of Italian-style liqueurs. It recently started producing aperitifs like the barrel-aged Amaro Delle Sirene (also available in a special edition), a just-bitter-enough, deeply herbal drink perfect to begin the evening. While all the cocktails were tasty, one was actually on fire: the Smoky Old Fashioned, from the revamped restaurant at the Ritz-Carlton. Expertly wielding a blowtorch as well as he did a cocktail shaker, the bartender fired each glass over a wooden board before pouring the drink. Hot.

    Enough libations for a while. Over on the main stage, the ebullient voices of locally based, nationally renowned Chefs José Andrés and Carla Hall led the actual “fight” portion of the evening. Amy Brandwein of Centrolina came out on top, dishing out winning items using the surprise ingredients that reflected all the latest in food trends: “imperfect” butternut squash that would have otherwise been tossed, and an entire pig, nose to tail. No food left behind!

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    Adam Bernbach pours punch.

    Volunteerism really did take center stage at the High Stakes Cakes competition, where the winning contestant, Erin Schwartz of Stacked, put together a towering confectionery ode to giving back to the community.

    Back to those veggies: Keany Produce, which supplied the winning infamous stageworthy produce, partnered with The Hamilton to show off what we can do with an ugly-but-delicious bounty. A deer-bitten squash stood proud over the result: a crostini of goat cheese and bacon, topped generously with a beautiful rainbow of slaw from said formerly ugly veggies. More than 75 other restaurants participated, serving everything from cranberry-stuffed turkey meatballs (holler, Thanksgiving!) to beef tartare sliders (haute middle American cuisine, if there ever was to be such a thing).

    And finally, smoky to start, smoky to finish. “Smoke,” of sorts, poured from the machines at Nitro’s Creamery, which served handcrafted ice cream cooled by liquid nitrogen. Doing well is surely sweet.

    Guest Blogger, Evan (ESC)

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  • 12Nov

    Report: Chile’s Chef Competition at the National Restaurant Association Headquarters

    Monday evening I had the pleasure of attending Chile’s Chef Competition at the National Restaurant Association Headquarters. Chefs had fresh and beautiful Chilean ingredients to choose from for their dishes. The three salmon dishes and the mussels really made an impression on me — Chilean seafood is exquisite.

    We also got to try some great cocktails and some of Chile’s exceptional wines. I never turn down a Chilean event because I always want to sample more Chilean wines.

    I know, you are all about knowing who won. The winners were:
    Judge’s Choice
    Hank’s Oyster Bar: cocktails
    Food Del Campo: food

     

    People’s Choice
    Food: Cafe du Parc
    Cocktail: Bar Pilar

    -JAY

    Editor’s Note: You can click twice on the above images to make them larger.

    Permalink Filed under: Contests, Events, Ingredients Tags: , 1 Comment
  • 03Nov

    Taberna del Alabardero’s Fall Menu

    This season’s escape from DC’s bustling city streets and impending polar vortex is Taberna del Alabardero. The scenic beauty of the restaurant’s red walls transports you to Spain’s beautiful and welcoming old world. Staff greets you like family with smiles and boisterous compliments about the food they’ll be serving. Taberna del Alabardero takes as much pride in their culture as they do in each plate that is served to every one of their guests. 

    To compliment the seasons, Executive Chef Javier Romero updates his menu every four months, which he largely credits to his great team and the freshness of produce shipped with love from Spain. I questioned whether I blacked out in Farragut West and ended up in Madrid. I didn’t. In the Aranjuez room, a room set for royalty, Javier Romero previewed favorite dishes from his Fall Menu – 11 courses with four appetizers, six entrees, and a dessert. All with influence from Spain with dashes of local flavors. Three bottles of Spanish wine – Sparkling, White and Red – complimented the meal and Javier’s anecdotes in-between servings.

    Javier and I

    “Pop another one!” Javier said to begin a damn good meal.

    The first glass was a  of Cava Biutiful Cave Brut Nature; the Sparkling wine from Ador, Spain was paired with fresh seafood appetizers. First was the Carpaccio de Bacalao Ahumado con Salmon Marinado (Cod Carpaccio with Marinated wild Salmon topped with Spanish pickles, olive oil, and capers),  Vieras a la Parrilla – grilled scallops over an Iberian puchero (bone broth made with ham, pork belly, cuttlefish reduction) and Gallina Noodle Soup – crunchy hen noodle soup with vegetables, topped with a poached quail egg. 

    The Tartar de Atun was a crowd pleaser. Finding yellow fin tuna tartare is simple, but finding it this fresh and sitting upon a Spanish Ajoblanco – a perfectly balanced almond garlic and Pistachio sauce – is what made the dish a personal favorite of the evening. The sauce had a thickness that didn’t overshadow the simplicity of yellow fin tuna like many so commonly do with fish dishes.

    “Pop another one!” Javier said displaying the meal’s next wine – a Rueda 2013 Melior Verdejo imported all the way from the community of Castile and León.

    The entrees were next and included Spanish favorites with some new world twists; Javier explained, “I am an ‘ambassador’ of Spain.” The first entree, Rape a la Parrilla con Cangrejo Cremoso – grilled monkfish over marinated broad beans and a dash of Old Bay (thanks, Maryland!) was the most popular dish of the night. Monkfish reminds us that it’s not always about looks, but personality and taste. This was a dish to be shared with loved ones, and a personal favorite of Javier’s. The next fish entrees was Mamitako Tataki, a yellowfin tuna tataki over traditional Basque county fish stew with potatoes and bell peppers. 

    “Pop another one!” For the third and final wine of the evening was the Ca Hacienda Lopez de Haro 2012 Rioja Tempranillo. A wine so good, I would maybe trade my first born for a case.

    Editor’s Note: The preceding statement in no way implies an offer of any sort. 🙂

    The wine was poured and pans of Paella de Langosta – Paella of Maine Lobster, mussels and calamari, and  Paella Vegetariana – Vegetarian Paella with seasonal mushrooms spanned the length of the table. Javier joked the Paella dishes were not made from left over scraps in the kitchen contrary to its cultural origin. We were also treated to Mollejas De Ternera – veal sweetbreads with chanterelle mushrooms, fava beans, potato gnocchi and Conchinillo Confitado – suckling pig confit slow cooked for 12 hour and served with smothered potatoes, royal trumpet mushrooms and creamy peach gravy.

    The last and final course was dessert, Coulant de Azahar con helado de Frutos rojos– orange blossom coulant (molten cake) with red berry ice cream. The light dessert was a perfect closing to a filling meal. Javier looked around at his guests and said, “Remember this.” You do not go to Taberna del Alabardero for a meal, but for an experience. 

    The fall menu runs through the end of the year; click here for the full menu.

    Taberna del Alabardero welcomes you to its upcoming events. Each event will feature a special menu offering:

    Sunday, November 15 – Madrid Night of Flamenco with Casa Patas featuring award-winning choreographer Karen Lugo
    Thursday, November 19 – Wine Tasting DinnerThursday, November 26- Thanksgiving Day (prix fixe menu) 

    -HGP

    Taberna Del Alabardero Menu, Reviews, Photos, Location and Info - Zomato

     

    Permalink Filed under: Events, Restaurants Tags: 1 Comment
  • 24Oct

    Capital City Brewing 16th annual Mid-Atlantic Oktoberfest

    IMG_4950

    Organizers Basking in the Glorious Oktoberfest Sun: Olivier le Ru (Brand Marketing Manager of Urban Adventures Companies – the parent company of Capitol City Brewing Co.), Kristi Griner (Brewmaster for Capitol City – she creates the recipes and oversees all the brewing at both the Arlington and Downtown locations), Matt Benkert (Food & Beverage director of Urban Adventures Companies), David Von Storch (founder and CEO of Urban Adventures Companies)

    Oh, Joaquin…your infamously anti-climatic status as a “hurricane” was admittedly cute while it was threatening our commutes, but you crossed the line when you were to blame for postponing Capital City Brewing Company’s 16th Annual Oktoberfest a week. In Ze Deutschland, there is no greater offense than a lack of punctuality, so God help the entity responsible for making Germans late to their own event. Thanks to Capital City Brewing Company, the greater DC area was able to partake in their annual Oktoberfest in sunshine almost as golden as the brews. Sip on that Joaquin…..

    IMG_4941

    The Chalice of the day: providing the progeny of local DMV brewers. Yummy.

    I began the day with a minor aneurysm, where to begin? The vendors stretched down Campbell street and the assault of smells beckoning in all directions was enough to conflict the most focused of individuals. So many proud brewers standing by their products, so many beers to be tasted and only so much sober time. If I learned anything from growing up in Germany, it is that mothers always know best. So I was directed first to Three Notch’d Brewing Company’s tent by a hero of a woman sporting an occupied baby bjorn, a husband in one arm and a beer in the other. I was assured of her status as an idol amongst women when her suggestion was validated by one sip of their Pale Ale, lovingly termed “The Ghost.” Whilst sipping on this lightly hoppy brew, Taylor from Three Notch’d explained their barrel aging program lead by head brewer Dave Warwick. In collaboration with local coffee distributors and the Breckenridge Distillery in Colorado, Dave’s most recent creation is a testament to his ability to craft perfectly balanced, aged beers.  While I wasn’t able to sample the rumored, coffee and oatmeal stout that is barrel aged to perfection, you can bet your first born I will soon enough.

    Keeping true to all things German, Patrick Mullane, Co-Founder of Hellbender Brewing Company, gave me some scientific and technical background to the brewing process behind one of DC’s newest brewing companies. Uniquely, they have the only mash filter in the east coast, making their use of a highly protected Belgium style system unique not only for the area, but for the coast as well. Sporting a filter straight from Belgium, the guys at Hellbender are capable of producing their brews using 30% less water, 20% less grain and 15% less power. Their status as DC’s fourth brewing company, at a whopping 11 months old, makes them an up and coming entity in the city, especially those more conscious purveyors. They pride themselves on their efficiency, and I can verify that the beer was that much sweeter knowing that it was mindfully crafted.  When asking Patrick about the catalyst to starting Hellbender, he explained that he and the head brewer Ben, a microbiologist by trade, recognized a gaping void in the DC beer market. Brewing was only allowed four short years ago and companies like DC Brau have bravely led the way, but Ben and Patrick at Hellbender have picked up the mantle and combining a mutual love for fine beer and backgrounds in science and business, they are aiming to bring a “DC made beer, to the people of DC.”

    IMG_5018

    The perfect man is one who continually fills your glass with beer.

    Maybe it was Derrick’s soft ginger beard, being over two hours into beer tasting, or the beautiful sun and the throngs of happy Oktoberfest-ers, but Old Ox Brewing Company was my personal favorite of the day. Somewhere between the Bourbon Barrel Black Ox Rye Porter and Derrick, the brand ambassador, there were nuances and innuendos flying left and right. The dark brew with hints of coffee and chocolate was beautifully balanced with the sweet oaken flavor of the six months it spent nestled in Old Ox’s twelve barrel casks. Bourbon was there, but no one had to say it or to quote
    Derrick, “Bourbon is on the party bus, but not driving it.” Sipping my favorite beer of the day, Derrick explained the incestuous nature of small brewing companies and how that works to cultivate some outrageous and unheard of beers. Old Ox prides themselves on their bizarre flavors and the environment they have cultivated to help people like me get their kooky ideas in a tap. They are a think tank for brewing, and work with other companies, but also offer natives the unique opportunity to contribute to what they call the “Beers I Would Like To Try (BIWLTT)” list. If the idea catches the eye of the owners at Old Ox, your brew could find itself in one of their taps. With such beers such as Kristin’s Temper (Jalepeno IPA named after one of the owner’s wives), the Ox-cercist (Halloween-ready Pumpkin porter sporting sweet potato more than pumpkin and hints of nutmeg) and their Whole Foods-endorsed Raspberry Basil Saison, I believe the banter between Derrick and I was only half as entertaining as the beers being made at Old Ox.IMG_4949

    Devil’s Backbone Brewing Company offered up two brews: the Schwartz Bier, a pale ale wheat beer with banana and the Trail Angel Weiss. The Schwartz Bier, besides paying homage in my mind to one of my favorite American Generals, boosted a dark color slightly surprising for a wheat beer and subtle notes of banana that were evasive enough to go unidentifiable until the secret ingredient was revealed a couple of sips in. It was smooth until the last drop and had no bitter notes on the end. Enjoyable for beer drinkers and newbies alike.

    At Caboose Brewing Company, the first sip of the day belonged to their “Zoo Berliner Weiss,” a German style sour wheat ale. I was concerned that someone had switched my beer with a shandy. The 3.4% ABV makes it a perfect drink for summer days when beer disappears faster than water on asphalt. The light and tart front is reminiscent of acidic citrus fruits and makes it slightly deceiving as an ale, but the clean finish made it a perfect palate cleanser to move on to my favorite offering from Caboose. The “Cross Roads Lager” is a Vienna style lager with a rich dark caramel color with an equally complex aroma and flavor.  It was ever so sweet, especially when compared to its earlier counterpart, with a crisp finish rare for such a rich brew.  I would never have pegged it, but according to Caboose, this beer smells of bread and Werther’s originals…carb lovers rejoice. Speaking with Ian Gildea, a brewer at Caboose, I learned they are one of the only breweries in the country that has stacked serving tanks, making the keg an unnecessary aspect of getting their beer to their taps. Ian’s favorite beer offering at Caboose is the “KC Jones Rye Pale Ale” that features Zythos hops, creating a piney ale with spicy notes which is perfect for pairing with the bratwurst and pretzels of the day.

     

    IMG_4955

    From Capital City Brewing Company: Al Chadsey, Bo Elliot, Travis Reynolds, Leon Harris, Julia Christie-Robin, Kristi Griner

    Other notable brews of the day were: Mad Fox Brewing Company’s Pumpkin Saison, lovingly called “Stingy Jack’s,” that was a perfect kick starter to the beautiful fall day. Made from over 250 pounds of heirloom Cinderella pumpkins from Homestead Farms in Maryland, the pumpkin flavor was able to shine through without the overbearing taste of hops. I felt right at home drinking their Hitzig Frau Oktoberfest which has a delicate balance between malty taste and hoppy acidity, keeping the bready quality at bay. Brewed with imported malts and hops, it encapsulated the spirit of the day perfect.

    The beauty of Oktoberfest is that beer is the most unifying social phenomena known to man and it was wonderfully evident at Capital City’s rendition. Every brewing company offered different takes on a core concept and united seemingly unrelated people on a shining Sunday afternoon, a projection of the fact that try as we may….we’re still Americans. Thank you, oh Motherland, Deutschland. But thank God for the American twist on this tradition that combined the malty flavors reminding me of home with kicks and twists that were undeniably local.
    IMG_4960

    From Capital City Brewing Company: Travis Reynolds, Leon Harris, Julia Christie-Robin, Bo Elliot

     

     

     

     

     

     

     

    -CER (Celia)

    Editors Note: We recently attended (and wrote about) a Three Notch’d beer dinner.

    Permalink Filed under: Drinks, Events Tags: , , , , , No Comments
  • 23Oct

    Preview: Old Engine 12 in Bloomingdale Kicks Off Fall Menu

    Chef Peter Prime

    Old Engine 12 Restaurant is the creation of Chef Peter Prime, a native Trinidadian, who in 2013 decided to renovate the firehouse of Engine Company 12 in Bloomingdale to launch his world class contemporary American restaurant. Originally constructed in 1895, it is noted for its artistic architectural design. Chef Peter, as he is more commonly known, transformed this magnificent architectural gem into a space where guests walk in and are instantly embraced by its history and elegance.  From the exposed brick walls, to the extensive original oak moldings, to the brass fireman’s pole to the captain’s loft – the legacy of generations of firemen who served here has been beautifully preserved.

    Chef Peter is classically trained, having attended the French Culinary Institute in New York.  His professional experience includes highly respected DC venues such as Leopold Kafe and Konditerei in Georgetown, Citronelle, Hotel Monaco’s Poste Moderne Brasserie and Todd Gray’s Equinox.  The menu at Engine 12 is a culmination of Chef Peter’s varied and extensive culinary lineage that began with time spent in his mother’s Trinidadian family kitchen and the influences that bestows.

    In speaking with this wonderfully creative chef, he expressed that Engine 12 reflects his desire to create a neighborhood nook where people gather to eat, drink and be entertained.  This fall, Engine 12 kicks off 2nd Sunday Family Dinners to honor a long standing firehouse tradition where firefighters come together for a good meal, full of laughs, bonding and conversation. The Sunday Family Dinners encourage neighbors and friends to gather for family style meals that are inspired by staff members, neighbors and some of Chef Peter’s childhood nostalgia!  These promise to be wonderful warm and friendly events and an excellent addition to the social fabric of Bloomingdale and Eckington.

    Main Dining Area - Nostalgic Artifacts

    A nostalgic nod to the venue’s former life as the Engine 12 firehouse

    For this review, I had the privilege of attending a preview dinner of Engine 12’s new fall menu items. Chef Peter graced us with an array of expertly crafted dishes over 5 courses, each accompanied by one of Engine 12’s signature craft cocktails. The entire evening was delightful and quite impressive in its execution, in the creativity of his culinary talent, and in the romance and charm of the experience of being in this historical DC architectural gem.  All of the menu items aim to offer a creative take on the notion of comfort food. And after experiencing them, I walked away with a new definition of what it means to eat comfort food – familiar ingredients with exciting new yet subtle flavors and a warmth that makes you want to just curl up in front of a fireplace and enjoy a classic after dinner digestif.

    THE HORS D’OEUVRES

    The evening opened up in the Main Dining Room (the area open to the public) with servings of Sweet Potato Chips and Jerked Chicken Wings.  The Sweet Potato Chips were served with a Jalapeño Mayo that was quite amazing in its execution.  I say amazing because never before have I tasted a dish or condiment of any kind that had jalapeño peppers where the flavor of the pepper came through elegantly and the heat was but a subtle undercurrent.  The Jerked Chicken reflects Chef Peter’s Caribbean upbringing and again the heat was subtle and the wings were flavorful in a very balanced and nuanced way.

    THE VEGETABLE/SALAD COURSE

    Main bar

    The Main Bar area with the brass fire pole prominently displayed

    After such a delightful introduction to Engine 12, we moved upstairs to the ballroom space (where private and special Engine 12 events are held).  Generous in size, encircled in exposed brick walls, and paved in original wood plank flooring, one immediately felt at home and could begin to envisage holding a private family event here.  The meal continued at this point with a trio of vegetable plates. First up were Grilled Brussels Sprouts drizzled with a sweet yet zesty balsamic molasses glaze. Next were Mini Roasted Potatoes prepared with beef fat and sprinkled with crunchy salt and chive gremolata. Third was a refreshing Kale Salad that incorporated dried cranberries, toasted almonds, parmesan and was sprinkled with a Balsamic Gastrique.  The Brussels sprouts were roasted to perfection and the addition of whiskey braised raisins added a wonderful subtle spiciness that had me elevating my desire for Brussels sprouts – Brussels sprouts were that one thing as kids we all absolutely turned our noses up at! The delicate nature of the baby kale made for a crisp and fresh salad completely absent of some of kale’s known bitterness.

    FIRST PLATES COURSE

    Next were two of Chef Peter’s unique inventions.  His Sweet Potato Caramello, a house made raviolo filled with a heavenly blend of sweet potato and ricotta, was dressed with an almond sage cream and topped with a tempura fried sage leaf.  The natural sweetness of the ingredients in this dish was sublime – just the right touch on the palette that blended well with its more savory notes.  The sage leaf was a beautiful surprise!  This was followed by Coffee Butter Scallops seared just right, allowing the natural sweetness of a high quality scallop to dance nicely with the nutmeg flavored cauliflower purée that served as the bed in which the scallop rested. I could’ve repeated this course several times over it was so great!

    SECOND PLATES COURSE

    The presentation thus far was a very smooth flow of well-balanced dishes that left the diner delighted and well comforted. We still had room for more, and more came in the form of two very flavorful meat dishes that had sides for which one would absolutely die.  The Jerk Spiced Duroc Pork Chop recalled Chef Peter’s Trinidadian roots and much like the Jerked Chicken Wings, fresh in flavor and subtle in heat. The pork sat in two streams of sweet potato – one a sweet potato pudding, the other a purple sweet potato caramel.  Everyone just smiled when they got to the purple caramel – I’ve never tasted a sweet potato so delicious! Chef Peter likes to do his own smoking on the premises and his skill in this area was presented to us in the form of Smokey Brisket, a dish so tender and a smoky flavor that had me recalling barbecues of my childhood.  Accompanied by Brown Butter Mashed Potatoes and Spicy Broccoli Rabe, it was a very satisfying end to the savory portion of this incredible meal!

    DESSERT COURSE

    Captain's Loft

    Captain’s Loft

    After being nicely sated with such a surprising meal, we were escorted to the Firehouse Lounge on the third floor – a very cozy candlelit lounge space filled with soft leather sofas and chairs that is quite relaxing in atmosphere.   We were treated to Zeppole, an Italian fried dough recipe accompanied with homemade caramel, chocolate and raspberry sauces for dipping.  Akin to what we know as donut holes, these were much lighter and more delicate.  Having grown up in a southern Italian immigrant family, I have been consuming zeppoles since I was a toddler, but the variety known to me is much more dense (we use regular bread dough) and sweet sauces are but one option for us (as another option we stuff ours with anchovies for a saltier more savory bite). There are many varieties of zeppoles in existence throughout Italy.  Chef Peter’s variety reflected a great understanding of this dish of many traits! I was quite happy at the end to be transported to memories of my childhood Christmases with my big fat Italian family where abundant platefuls of zeppoles were served at every meal at every house visit.

    HOME CRAFTED COCKTAILS

    Engine 12 completely won me over with its new fall menu items. But the icing on the cake was the house made cocktails.  All of them make superb signature drinks sure to please patrons of all types.  The Sweet Potato Pye, made with Rittenhouse Rye, sweet potato pudding and spiced brown sugar simple syrup was beautifully smooth, and again, subtle in sweetness.  The uniqueness of the sweet potato pudding was a delight – one expected it to be very heavy, but it was quite light in its composure and kept in theme with the extensive use of sweet potato throughout the evening. The Dirty is a unique style of martini that used Stoli Elite vodka and house-smoked olive brine. The subtlety of the smoked brine was amazing!  The smokiness of this drink was unmatched by anything I have imbibed.  Lastly, the Hydrant #12 was a very refreshing blend of Sapphire Gin, Mint, Cucumber, simple syrup , lime juice and lemonade.  Can I have another please?

    With the redevelopment of the Bloomingdale  and Eckington neighborhoods in full force, the push to bring in new businesses along North Capitol Street is off to a very good start and Engine 12 is leading the charge by bringing first class dining in a comfortable atmosphere that brings together friends, family, neighbors and staff in a nostalgic way.  Chef Peter is a talent to be watched.  He is true to his craft and has devoted a wonderful amount of energy to pulling together his rich background of culinary experiences in very thoughtful and creative ways.  I can’t wait to start attending the Sunday Family Dinners.  I have it on authority that Chef Peter’s Mom will be not only attending, but preparing some of the dishes herself – that for me warms my heart to the fullest.

    A visit is a must for any foodie living here in the DC area.

    -SAW (Steve)

    Old Engine 12 Restaurant Menu, Reviews, Photos, Location and Info - Zomato

     

    Permalink Filed under: Drinks, Events, Restaurants Tags: 4 Comments
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