• 27Jul

    Lansdowne Resort: You Can Relax, I’ll Be Eating.

    Pork belly wraps. Click to enlarge.

    We recently spent some time at Lansdowne Resort in Leesburg.  It seems like a great place for a golf, couples, spa, or family getaway.  The resort has several restaurants, five pools (one has a slide and pop-jet fountain and one is an indoor lap pool), tennis, racquetball, volley ball, basketball, 45 holes of championship golf, a full service spa, and a summer concert series (which is open to the public). There are nearly 30 wineries in the county (Loudoun) and many are nearby. The resort also scheduled activities scheduled to occupy a family or just the kids.

    Seafood boil.

    We had a 50 minute massage, listened to a live band in the evening, and stayed over one night, but let’s concentrate on the food.

    The same management team handles all the the resort’s restaurants and catering, so quality is kept consistent.  Also, you will notice that much of the items on the menus are house-made (including the charcuterie), so staff members gain a great skill set. Plus, Lansdowne uses farms (usually local, but at times elsewhere in the U.S.) that produce top quality products.

    Cheese Plate.

    We had lunch at Pub 46 at the Golf Club at Lansdowne Resort (which is private for members of the Golf Club and guests).  The menu consists of sandwiches and light fare.  The red bean soup and the salmon were very good, but they also made us spectacular (but off-menu) pork belly wraps. I do know from watching food-related reality TV that it isn’t easy to get the texture of pork belly right, and Pub 46 not only nailed it, but also added a great sweet and sour sauce.

    We had a tasting of some wonderful local wines and cheeses (and later, dinner) at On The Potomac (their upscale restaurant).  The cheeses were from local farms such as Fields of Athenry and Cherry Glen and were paired with house-made condiments such as roasted, and tomato chutney.   Wines from Tarara Winery, Sunset Hills Vineyard, and Corcoran Vineyards were poured.

    Lansdowne can recommend local wineries for you to tour, since they have a relationship with many of them. They offered to set up winery tours for us, but we were on a tight schedule (involving many hours of eating).

    House-made charcuterie.

    Dinner at On The Potomac was spectacular.  Some standouts were:

    • House-Made Potato Gnocchi (with tomatoes, corn, fresh basil pesto, and shaved Cherry Glen crottin)

    • Lobster ravioli.

      Northern Neck Style Seafood Boil included grilled Passmore Ranch sturgeon and is the best seafood dish I’ve had lately. There is apparently something to be said for people who know what they are farm-raising a less oily variety of sturgeon.

    • Lobster Ravioli (topped with Laughing Bird shrimp and a big piece of lobster)
    • Smores Cake
    • House-Made Ice Cream (especially lemon basil, but all the flavors we tried were good)

    -JAY

    Disclaimer:  I know something to this effect is stated in our “About” section, but (as sometimes happens), we received freebies.  That said, my words are my own.

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  • 20Jul

    Fancy Food Show Fever Swept DC Last Week

    The Dizzy Pig team.

    The Fancy Food Show was an amazing experience.  For three days, exhibitors displayed their products to brokers and buyers, while media (including several DCFüd writers) roamed around the show.  The show was moved here for this and next year because the Javitz Center in NYC is under construction. The Convention center was packed with vendors but cannot hold as many vendors as the Javitz Center.

    The enthusiasm was palpable and many of the products were very good.  There were many associated media events, most of which were hosted by countries (such as Chile, Italy, Austria, Korea, and France) that want to promote their exports and had large presences at the show.

    Some highlights:

    I attended two of Chile’s Fancy Food Show-related events; one was at Todd Gray’s Watershed and the other was at the residence of the

    Chilean Chef Pilar Rodriguez.

    Chilean ambassador. Chef Pilar Rodriguez’ food was phenomenal at both events, and it was nice to see that Todd Grey really respects her and her cooking.  Grey assisted her with shrimp preparation at the Watershed event.

    How about the drinks? I have always enjoyed Chilean wines, but the wines at these two events were spectacular.  Daniel Vitis’ Chilean Carica Fruit (a flavorful dessert papaya) was featured in an exceptional mixed drink that included pisco.  Daniel also exports a wild baby pear that is featured in a drink at Morton’s.  Daniel is a personable and innovative entrepreneur who realized that he could sell more papaya with a name change/branding.

    What was that delicious smokey peppery Chilean spice they used on seafood and other dishes? Merquén is a wonderful spice blend made with smoked hot peppers.  I got a hold of a few merquén samples and am passing them (in a bag full of spice samples) to DCFüd’s spice writer, Tiffany, so keep an eye out for her spice reviews.

    Duff Goldman of TVFN's Ace of Cakes.

    At the Ambassador’s event, I met many Chilean entrepreneurs who are exporting (or want to export) their products to the US.  So, keep an eye out for Chilean olive oils, juices (including carica), vegetable chips,  and berries.  You already know to keep an eye out for Chilean seafood and wines.

    Dizzy Pig is a new BBQ supply store in Manassas that sells their own line of grilling spice rubs, Green Egg Grills, and a good variety of the utensils, charcoal, wood, and sauces you need to enhance the grilling experience.  Chris Capell and his Dizzy Pig team has been competing in the competitive BBQ circuit since 2002.

    I attended the grilling class at their grand opening, so have tried ribs, chicken, pork loin, and frank steak cooked on Green Egg Grills with Dizzy Pig’s spice own rubs.  At the fancy food show, I got to try more samples of their food including pineapple cooked with their “Pineapple Head” spice rub.  I’m very impressed with Dizzy Pig’s rubs (and Chris’ grilling ability). I’ve passed several of their rubs (Jamaican, Dizzy Dust, Pineapple Head, and Tsunami Spin (an Asian-inspired blend)) to Tiffany to play with.

    Gianluigi and Anastasia Dellaccio of Dolci Gelato. Behind them is a large line for their gelato.

    Dolci Gelato had a pack of people in front of it at all time.  This local company was giving out cups of various gelato and sorbetto flavors.  The almond flavor was my favorite but other good flavors included chocolate, coffee, white chocolate, watermelon, and fig.   Gianluigi Dellaccio is a pastry chef who decided that he wanted to open a gelato business.  His wife Anastasia works with him and encourages customers to order flavors she wants him to make such as the banana stracietella (chocolate chip) so she can have some too.  They also make seasonal flavors, including egg nog, gingerbread, peppermint, and pumpkin pie (which is not made with processed pumpkin).  Gianluigi wants to open a chocolate shop in the near future.

    Jardine’s from Buda, Texas exhibited as well.  I had the pleasure of talking to Bobby McGee, The CEO of Jardine’s, and trying their salsas.  I am partial to their peach salsa (which isn’t too sweet or too peachy), habanaro salsa (which has a good kick to it), and Blazing Saddles habanero hot sauce (which is of course quite hot).  While I was at their booth an attendee with a Russian accent walked over and looked at the mounted cow’s head with huge (and wide) horns.  This was our conversation:

    Attendee: “Where did they find one with horns so big?”

    Harry Potter portrait composed of Jelly Belly jelly beans.

    Nodding towards Bobby, I said:  “They are from Texas.”

    The attendee then paused for a moment and said: “Ah…everything in Texas is bigger.”

    Teatulia and Numi both exhibited and the show; they are both companies that produce organic teas.  Teatulia grows their tea’s in Northern Bangladesh.  I enjoyed their Earl of Bengal (Earl Grey).  I was impressed with Numi’s White Rose (white tea & fragrant rose buds) and Toasted Rice (green tea), and am looking forward to trying their Golden Chai, Magnolia PU Erh, and Aged Earl Grey.

    Lake Champlain is a chocolate company with some great products. I’m partial to Grace Under Fire, which contains 54% dark chocolate, roasted pistachios, and red pepper.  Their truffles are very good as well, and the large rounded shapes and good amount of filling give them a good texture.

    I’m definitely looking forward to next year’s Fancy Food Show in DC.

    -JAY

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  • 05Jul

    D.C. Metro Area Specialty Food Producers in Spotlight at Summer Fancy Food Show

    In my Inbox. You have to be in the food industry to attend the show. Several DCFüd writers are covering the show.

    -JAY
    ——————————-
    D.C.-VA-MD Well Represented with 80 Exhibitors

    Washington, D.C. (July 5, 2011) – Welcoming the 57th Summer Fancy Food Show with enthusiasm, 80 specialty food makers from across the Washington, D.C. metropolitan region will present their cookies, spice mixes, artisanal cheeses, meats and other innovative products at this major international culinary trade event.

    The Summer Fancy Food Show is the largest marketplace for specialty foods and beverages in North America. It will take place July 10 – 12 at the Walter E. Washington Convention Center in Washington, D.C. The show moved to Washington from its long-time home at the Jacob K. Javits Convention Center in New York City due to ongoing construction. It will be held again in Washington in 2012.

    The exhibit halls will be filled with 180,000 products from 2,400 exhibitors from across the U.S. and 80 countries and regions. More than 18,000 buyers are expected to attend, all looking for new products, ideas, and trends in specialty foods to present to consumers in the year to come.

    The D.C. metro area’s inventive offerings will include Chesapeake Blue Crab Salsa from Randallstown, Md., Chocolate Coconut Curry Gelato from D.C., Tequila Lime Chocolates from Charlottesville, Va., and pasture-raised Berkshire Pork Bacon from Surry, Va.

    Among the region’s exhibitors are:

    * Dolci Gelati, Washington, D.C. – Gelato/Sorbet
    * Route 11 Potato Chips, Mount Jackson, Va. – Potato Chips
    * Fisher’s Popcorn, Ocean City, Md. – Popcorn
    * Gifford’s Wholesale Ice Cream, Silver Spring, Md. – Ice Cream
    * Dr. Lucy’s Cookies, Norfolk, Va. – Gluten-Free Cookies
    * Hubbard Peanut Company, Inc., Sedley, Va. – Peanuts
    * Gunther’s Gourmet, Richmond, Va. – Salsas and Marinades
    * Monastery Bakery at Holy Cross Abbey, Berryville, Va. – Baked Goods
    * Blue Crab Bay Co., Melfa, Va. – Hors d’oeurves & Appetizers
    * Abuelita Mexican Foods, Manassas, Va. – Tortillas/Chips
    * Silence Tea, Gaithersburg, Md. – Teas
    * French Cheese Club, College Park, Md. – Cheeses
    * Pasta Valente, Charlottesville, Va. – Dried Pastas
    * Mayorga Coffee, Rockville, Md. – Coffee
    * Divine Chocolate, Washington, D.C. – Chocolate Bars
    * Red Rocker Candy, Troy, Va. – Handmade Toffees and Brittles
    * S. Wallace Edwards & Sons, Surry, Va. – Farm-Raised Meats
    * Mama Vida, Randallstown, Md. – Chutneys
    * Montebello Kitchens, Gordonsville, Va. – Baking Mixes
    * Chincoteague Seafood, Parsonsburg, Md. – Seafood/Soups

    Additionally, D.C. metropolitan area companies made a strong showing as Silver Finalists in the 2011 sofi™ Awards for the outstanding specialty foods and beverages of the year. The awards, presented by the National Association for the Specialty Food Trade, Inc. (NASFT), owner of the Summer Fancy Food Show, are the top honor in the $70-billion specialty food industry. The Gold Winners will be announced at the show on July 11 at a red-carpet ceremony hosted by Celebrity Chef Cat Cora.

    Regional sofi Silver Finalists are:

    * La Pasta, Inc., Silver Spring, Md. – Marinara Sauce
    * Todd’s Dirt Seasonings, Severna Park, Md.– Crabby Dirt
    * Blue Bay Crab Co., Melfa, VA. – Sandbaggers™ Sea Salt & Cracked Pepper Peanuts
    * Bone Doctors’ BBQ, Charlottesville, Va. – Bone Doctors’ BBQ Gift Pack
    * Route 11 Potato Chips, Mount Jackson, Va. – Dill Pickle Potato Chips

    “Metropolitan Washington and the Middle Atlantic region are strong markets for specialty foods,” says NASFT President Ann Daw. “Its vibrant food scene is adding a special dimension to our show, with great regional exhibitors at the show itself, and wonderful dining options for attendees to enjoy.”

    Fancy Food Show Exhibitor News: www.specialtyfood.com/exhibitornews

    sofi Awards Finalists: http://foodspring.com/sofiawards

    Press Registration
    The Summer Fancy Food Show is for members of the specialty food trade only. It is closed to the general public. Press registration is at www.fancyfoodshows.com/attend.

    About the NASFT
    The NASFT is a not-for-profit trade association established in 1952 to foster trade, commerce and interest in the specialty food industry. Today there are more than 2,700 members in the U.S. and abroad. The NASFT’s website for consumers, www.foodspring.com provides an insider’s look at specialty foods and the companies, entrepreneurs and artisans behind them. For information on the NASFT, go to www.specialtyfood.com. For information on the NASFT’s Fancy Food Shows, go to www.fancyfoodshows.com.

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  • 17Jun

    Some Of The Best Things We’ve Eaten Recently

    Baja (Fish & Slaw) & Al Pastor Taco.

    Richard Sandoval’s El Centro, D.F. prepares exceptional guacamole tableside (with avocado, tomato, onion, cilantro, and chile serrano) and Mojito Mexicanos (cazadores blanco, lime juice, mint, chili-ginger and simple syrup). The Al Pastor taco (adobo marinade pork belly, grilled pineapple, cilantro, and onion) was a standout as well. And, they have an extremely well-trained staff. I definitely need to get back to El Centro sometime soon.

    At an event at Art and Soul, I got to speak with Art Smith, and try some of his food and desserts. His is the only red velvet cake I’ve ever liked and was very tender and flavorful. The sausage wrapped in pork (a recipe of Wes Morton, Art and Soul’s new executive chef) was amazing, especially the crispy skin. I always love the food at this restaurant. Art Smith is very personable, and I love his philosophy that food should be fresh, local, and soulful.

    Art & Soul's Pork Roll.

    The octopus appetizer at Vento is amazingly tender and flavorful, and the best octopus I’ve had since visiting Spain. The lamb sausage appetizer was very good as well.

    Tommy V’s Salsa: the Fugosa. It is both fresh tasting and smoky, with some heat without the spice level being overpowering. Available at the Ballston Farmer’s Market (Thursdays 3-7pm).

    The traditional (beef) pasty and chicken curry pasty at the Pure Pasty Stand (in Ballston Tuesday, Thursday and Friday). They also have a shop in Vienna. These Cornish pasties have a great fresh-made dough and wonderful spicing. Both the ones I tried have potatoes in them. $6.50 each. They send out regular tweets with updates.

    Pure Pasty: Chicken Curry.

    I was given a coupon for a free pint of Ciao Bello Gelato at the Fancy Food Show‘s media preview. I tried their Belgian Chocolate S’mores Sandwiches (which are up for an award at the show) at the preview, and was impressed. Then I took the coupon to Harris Teeter, where they had a buy one get one deal. I purchased two (one was free) and got two for free, so I actually only paid for one. I was impressed with 3 of the 4 flavors (wild blueberry, passion fruit, and chocolate) I tried. The Blackberry Cabernet didn’t taste the way I’d hoped it would, but is pretty good melted.

    I’ve also recently tried Dolci Gelato’s products and two flavors (the stracietella AKA chocolate chip, and the coffee) were so good that friends appropriated them and took them home. Doci Gelato is local and carried in many stores, venues, and restaurants (including Pupatella, The National Zoo, and Nats Stadium). They will also be present the Fancy Food Show.

    -JAY

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  • 23May

    The Fancy Food Show Is Coming To DC This Summer!

    Chocolate covered wine grapes.

    This post is for those of you in the food (or food media) business.  I’m including the press release later in this article.

    I attended the media preview (at Cork Market & Tasting Room) for the event and tried some of the items nominated for SOFI awards.  Some companies to look out for at the show:

    Bissinger’s Handcrafted Chocolatier.  I tried their Lemon Ginger Yuzu Gummy Pandas and (60% Dark) Chocolate Covered Wine Grapes (which they infuse with shiraz wine).  The pandas were good (“S” loves them) but I’m still talking about those wine grapes  a week later and may need to order some online.

    Route 11 Potato Chips.  “S” attacked the dill pickle chips and then bought 2 more bags at Earl’s Sandwich Shop in Clarendon.

    Bone Doctors’ BBQ.  I enjoyed all three of their BBQ sauces, but haven’t tried their BBQ rub yet.  I’ll get to it.

    Theo Chocolate.  Their Ghost Chili Caramels are good, and Biagio Fine Chocolate carries Theo’s caramels.

     

     

    Sticky Toffee Pudding.

    The Sticky Toffee Pudding Company.  Everyone raved about this cake, myself included.  It was served warm and was addictive.

    -JAY

    ——————-

    New York, N.Y. (May 19, 2011) – Stock up on stories at the Summer Fancy Food Show in Washington, D.C. Discover the latest in specialty foods and beverages, emerging flavors, hot products and the entrepreneurs and artisans behind them. The show will be held July 10 – 12, 2011, at the Walter E. Washington Convention Center.

    The Summer Fancy Food Show is the largest marketplace for specialty foods and beverages in North America. Buyers from the top names in retailing and restaurants worldwide will descend on D.C. to seek out chocolate, cheese, olive oil, jams, spices, snacks, natural and organic products and much more for their stores and restaurants for the year to come.

    Show highlights include:

    • 180,000 specialty foods and beverages.
    • 2,400 exhibitors from 80 countries including Italy, Spain, Morocco, India, South Africa, Mexico, Chile and Barbados.
    • State Pavilions, including Virginia, North Carolina and New York.
    • sofi™ Awards Ceremony hosted by Celebrity Chef Cat Cora.
    • Signature workshops for industry newcomers.
    • Guided Tastings: Reviving the Relish Tray; Kosher Cooking.
    • Major food donation to DC Central Kitchen at end of show.

    The Fancy Food Show is for members of the specialty food trade only; it is closed to the general public. The NASFT provides press badges to qualified journalists. Press and general registration is at www.fancyfoodshows.com.

    The NASFT is a not-for-profit trade association established in 1952 to foster trade, commerce and interest in the specialty food industry. Today there are more than 2,900 members in the U.S. and abroad. Learn more about the NASFT and its Fancy Food Shows at specialtyfood.com.

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  • 12Oct

    Some of the Best Things We’ve Eaten Recently

    Cuba Libre: salmon ceviche, tuna ceviche, several of their desserts (I shared, really), beef empanada, pork empanada.

    Curbside Cupcake (truck): lemon cupcake.

    Red Hook Lobster Pound (truck): New England lobster roll.

    District Taco (truck): chicken taco with their secret habanero sauce.

    Green Bandit basil hotsauce (not the dill or cilantro) at Rocklands…which is one of the 50 or so they carry. I think they are out of it at the tables but you can buy a bottle to go for $4.  Lately they have no longer been overcooking their salmon…yum.

    Northside Social’s baked goods.  Seriously, they have good scones and cookies.  Btw, they have expanded the lunch menu.

    Burma: pork with mustard greens.

    Thai Square: crispy honey duck.  Yeah, I’ve had it before, and I don’t want to eat a whole order of it myself, but it is really good.

    -JAY

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