metrocurean

Wednesday's Delicious Deal: Radius

2009-11-11T10:53:00.000-05:00

This spring, the husband and wife team of Todd and Nicole Wiss, who met while working at Poste, took over Mount Pleasant pizzeria Radius.

Chef Todd Wiss, a graduate of the Culinary Institute of America, has added a focus on local and sustainable ingredients to the menu.

Daily from 5-7 p.m., you can score a slice of cheese pizza and a pint of any draft beer for a mere $5. On Wednesdays, you can get a free bottle of wine, per couple, when you order a large pie and appetizer or two entrees and an appetizer.

Also, mark your calendar for Past Tense yoga studio's next date night, Dec. 5, when you can take your date out for some downward facing dogs and then head over to Radius for pizza and 50 percent off a bottle of wine. Details here.

Chefs A'Field Features Local Cooking Talent

2009-11-10T11:20:00.004-05:00

Chef Brian McBride, far left, his daughters and Mark Toigo check out the bounty at Toigo Orchards.
Photos: Chefs A'Field/Warner Hanson Television

Foodies love griping about how there aren't any good food shows on TV anymore. But if you've never caught an episode of Chefs A'Field, you're missing out.

Now in its fourth season, the Emmy-nominated series is the creation of local producers Heidi Hanson and Chris Warner. Chefs A'Field takes some of the country's top chefs to the source of foods, and then back to the kitchen for a cooking lesson. There's a strong focus on sustainable agriculture and seafood.

Pastry chef David Guas gets a close up look at apiarist Dave Hackenberg's bees in an episode of Chefs A'Field.

The new season features several DC chefs. The episode "Disappearing Act," which airs locally Nov. 21 at 4 p.m. on WHUT, take pastry chef David Guas to Lerew Orchards with apiarist Dave Hackenberg. Guas makes zucchini cake with local honey glaze and hand apple pies with honey ice cream. (For recipes, click on individual episodes.)

Guas' zucchini cake with honey glaze.

In "Peaches and Herb," chef Brian McBride of Blue Duck Tavern hits Toigo Orchards in Pennsylvania and cooks up chicken with peaches and herbs.

Chef Richard Sandoval (Masa 14, Zengo, La Sandia) is also featured.

Here's an RSS feed of the schedule, or (FOODIE GIFT ALERT!) you can purchase the season here.

Chef Five Bites: Barton Seaver

2009-11-06T11:49:00.000-05:00

Chef and sustainable seafood advocate Barton Seaver is currently head chef at Glover Park's Blue Ridge, and he's preparing to open Diamond District Seafood Co., a combo restaurant and seafood market, at 1612 14th St. NW. The fiercely proud DC native (he grew up in Mount Pleasant) graduated from the Culinary Institute of America, and after traveling and cooking in Spain and Morocco, came back to DC and began working at Jaleo. From there, he moved on to Café Saint-Ex and Bar Pilar, and then Hook and Tackle Box in Georgetown. Here are his bites.

1. Pupusas and tacos de res at Pupuseria San Miguel in Mount Pleasant

2. Cavatelli at Sette Osteria

3. All of the sliced meats at Jaleo downtown

4. Chinese broccoli at Full Kee

5. Vegetable sampler at Dukem

Previous Chef Five Bites: Cathal Armstrong, Dani Arana, David Guas, Josh Short, Michel Richard, Haidar Karoum, Ryan Morgan, Shannon Overmiller, Anthony Chittum, Jonathan Krinn & Jon Mathieson, Victor Albisu, Vatche Benguian, John Snedden, Nicholas Stefanelli, Travis Olson, Brian Robinson, Cliff Wharton, Alex Bollinger, Massimo Fabbri, Daniel Bortnick, Rob Weland, Olivier Perret, Dennis Marron, Dean Gold, Mike Isabella, Bryan Voltaggio, Geoff Tracy, Bart Vandaele, Rodney Scruggs, Clayton Miller, Alex McCoy, Steve Mannino, Will Artley, Kyle Bailey & Tiffany MacIsaac, Santosh Tiptur

Five Bites On Friday

2009-11-06T08:53:00.000-05:00

Kacy Paide, an office organizing consultant who runs The Inspired Office, helps creative business owners organize their messy offices. She lives in downtown Silver Spring.

1. Panang chicken at Dusit Thai

2. Lunch buffet at Woodlands in Langley Park

3. Palak chaat at Rasika

4. Plato norteno and sopa de lima Yucateca at El Golfo (at right)

5. Chicken souvlaki sandwich at Zorba's

Five Bites is a place for Metrocurean readers — and DC's top chefs — to share all the delicious things they've been eating and drinking. E-mail five of your favorites and whether you'd like your name and a picture included to metrocurean AT gmail.com.

Warm It Up

2009-11-05T09:54:00.001-05:00

The hot "not" chocolate at P.O.V.
Photos: Allison Parent

I had the chance to cozy up on the W Hotel's P.O.V. Roof Terrace this week (plush blankets thoughtfully included) to sample barman Justin Guthrie's wintry creations, including the hot "not" chocolate, a creamy blend of spiced rum, vanilla, milk and cocoa-dusted marshmallows. (They've got the traditional stuff, too.)

For the intimate media cocktail preview, Guthrie also whipped up a drink featuring an ingredient I can't say I've ever had in a cocktail, however commonplace — peanut butter.

The hot peanut buttered rum (at left) takes booze, infuses it with peanut butter, adds a little butter, clove, cinnamon and whipped cream topped with crushed peanuts — all to delicious effect. All winter cocktails are $10.

Speaking of seasonal imbibing, last week I tasted Jason Strich's delicious Kentucky pie cocktail at Rasika, which I hear scored him the regional Domaine de Canton bartender of the year honor. In this liquid spin on a seasonal pie, Jim Beam is mixed with sweet potato syrup and Domaine de Canton ginger liqueur and topped with a toasted marshmallow crown.

So, which bars will you hit for a winter drink fix?

Wednesday's Delicious Deal: Zola Wine & Kitchen

2009-11-04T17:33:00.002-05:00

The test kitchen at Zola Wine & Kitchen.
Photo: Fredde Lieberman

For its new Lunch with the Chef series, Zola Wine & Kitchen is offering a $12 meal featuring your choice of homemade soups or salads with a sandwich or entrée. Executive Chef Bryan Moscatello (also of Zola and Potenza) is inviting patrons into the test kitchen, Monday through Friday from 11:30 a.m. to 2 p.m., for the new lunch deal.

Choices include a local roast beef sandwich with Fontina cheese and blood orange mayo, house-cured apple smoke BLT, and a mini veal meatball sub.

Moscatello is also offering a daily special for $10. This Thursday's is porcini fusilli with truffled brie cheese. Friday is chicken fried steak with mashed potatoes. Check the site for menu specials and see the regular lunch menu here [PDF].

Fried Chicken Is The New Pork Belly

2009-11-03T23:27:00.001-05:00

Momofuku's fried chicken.
Photo: Gandhu & Sarah

Food trend prognosticators Baum and Whiteman have a few juicy predictions to lob out for 2010, including this: fried chicken is the new pork belly. (I hope this is not an either/or situation.)

"Fed up with globs of pig fat from undercooked pork belly?" the report asks. "Say hello [to] new-fangled fried chicken — crisped in all sorts of inventive ways by lowly diner cooks and exalted chefs alike."

The report cites as evidence the fried chicken nights at Ad Hoc in Yountville and Locanda Verde in New York, the $100 fried chicken dinner at Momofuku, and the rise of Korean fried chicken.

For your DC fix, check out this previous post for tons of ideas in the comments on where to get excellent fried chicken — from Henry's to Central.

And then chew on this, the food buzzwords for 2010, according to Baum and Whiteman:

Authentic Neapolitan pizza. Lamb riblets. Too many food trucks, not enough curb space. Latino street food. Farmed trout creeps up on farmed salmon. Curry- and Indian-spiced fried chicken. Vietnamese sandwiches (banh mi). Gelati. Global comfort food. Artisan hot dogs. Made-to-order ice cream. Chefs turned butchers. Casual comfort. Touch-screen kiosks and home delivery in fast food outlets. Wood oven cooking. More energy drinks and adulterated waters. Mood food. Backyard and rooftop bee hives. Stevia. Kimchee. Urban farms. Griddled burgers. Free food. House-made everything, especially in sandwiches.

I'd add sustainable sushi, cow-pooling and coconut oil. Other additions?

(Thanks to The Food Section's tweet to the report.)

Metrocurean Twee-dux

2009-11-03T15:39:00.000-05:00

Italian seafood restaurant D'Acqua has closed on Pennsylvania Ave.

One restaurant bites the dust, several open and more are (bien sur) on the way. Here's all the juicy stuff you may have missed recently from the Twitterverse ... follow Metrocurean on Twitter here.

Ping Pong Dim Sum getting closer: RT @TopShelfWBJ Looks like @pingpongdimsum will open in December. http://tinyurl.com/yfob3m8 #wbj
less than 5 seconds ago from web

RT @TopShelfWBJ Update: Chef says D'Acqua closed over rent increases. http://tinyurl.com/yewoy84 #wbj
about 3 hours ago from web

Ris on twitter->RT @yoantoine Congrats to Ris Lacoste for winning WCR's golden whisk award! Follow @risDC for updates on her new all-day cafe!
1:27 PM Nov 2nd from web

RT @BGRBurgerJoint BGR The Burger Joint, opens up on DuPont circle, 1514 Connecticut Ave, NW at 11am Nov. 2!
12:05 PM Nov 1st from web

Againn opened Tuesday, 1099 NY Ave: pork belly w heirloom apples, cabbage, crackling; black pudding sausage w mashed potatoes, onion gravy. mmm
10:55 AM Oct 27th from web

RT @CrepesotCorner Coming in Dec, Crepes on the Corner, from Chef Vincent Bradberry & Joe Carmack of Garden District: http://bit.ly/Rwnaj
6:37 PM Oct 26th from web

Is your favorite DC chef or restaurant tweeting? Just made of list here: @metrocurean/dcchefs-restaur.... Let me know if I missed anyone.
6:22 PM Oct 29th from web

Trend Alert: A Root Revival

2009-11-02T15:37:00.002-05:00

A new spirit created by a team out of Philadelphia is drumming up some big buzz. Root, an organic 80 proof liqueur that aspires to resurrect root beer's colonial predecessor root tea, has already gotten ink in Vanity Fair and Gourmet (RIP). And hey, I flow with the trends, so now I wanna try some.

Root, from Art in the Age, is distilled from organic sugar cane and gets its flavor from birch bark, smoked black tea, sassafras essence, orange and lemon peel, allspice, anise, cloves, cinnamon, cardamom and nutmeg. The creators call it "a truly interesting and contemplative quaff. Certainly like nothing else we have ever tasted before. It is NOT Root Beer flavored vodka or a sickly sweet liqueur." (Thank goodness.)

And it reportedly plays well with others. Cocktail recipes on the site include a Root de Pina, the Royal Apple with whisky and a spin on a hot toddy.

The first batch has been released in "highly limited quantities" in and around Philly. I have yet to spot it in DC, so while we wait, you can order it online (details here).

Meanwhile, might this buzzworthy newcomer spark a root beer revival in craft cocktails?

I tasted one contender just last week at the new Sou'Wester in the Mandarin Oriental. Sommelier and mixologist Carlton McCoy is making his own root beer for a cocktail float featuring Jack Daniel's, vanilla bean, Angostura bitters and soda. Try it out during the restaurant's Country Time happy hour, daily from 3-5 p.m., when cocktails are $7 instead of $10.

And let me know if you spot any Root out there.

Chef Five Bites: Santosh Tiptur

2009-10-30T12:46:00.000-04:00

Santosh Tiptur is the executive pastry chef of Penn Quarter chocolate haven CoCo Sala. Tiptur began his career in 1990 at the Taj Bengal Hotel. He worked as executive pastry chef at the Ritz-Carlton San Juan Spa and Casino, and helped open Ritz-Carltons in South Beach and Grand Cayman. His menu at CoCo Sala offers chocolate tastings, but lots of savory items as well. (Don't miss the grilled cheese and tomato soup.) Here are his bites.

1. Garides me anitho (sauteed shrimp, dill, shallots, mustard and lemon juice) at Zaytinya

2. Lamb gucchi korma and garlic herb naan at Rasika

3. Spicy tuna tartare in sesame miso cones with shaved bonito and tobiko at The Source

4. Hamburger with tomato, cheese and Central mayonnaise at Central

5. Crepes filled with banana, Nutella, whipped cream and vanilla ice cream at Belga Café

Previous Chef Five Bites: Cathal Armstrong, Dani Arana, David Guas, Josh Short, Michel Richard, Haidar Karoum, Ryan Morgan, Shannon Overmiller, Anthony Chittum, Jonathan Krinn & Jon Mathieson, Victor Albisu, Vatche Benguian, John Snedden, Nicholas Stefanelli, Travis Olson, Brian Robinson, Cliff Wharton, Alex Bollinger, Massimo Fabbri, Daniel Bortnick, Rob Weland, Olivier Perret, Dennis Marron, Dean Gold, Mike Isabella, Bryan Voltaggio, Geoff Tracy, Bart Vandaele, Rodney Scruggs, Clayton Miller, Alex McCoy, Steve Mannino, Will Artley, Kyle Bailey & Tiffany MacIsaac

Five Bites On Friday

2009-10-30T09:17:00.000-04:00

Metrocurean readers Kristen Variola and Wonton (the pup) send in a line-up of Asian bites.

1. White tuna nigiri at Kotobuki

2. Gaeran Jim (steamed egg) at Ara

3. Korean fried chicken at Bon Chon

4. Spicy Szechuan boiled beef at Hong Kong Palace

5. Bingsoo (shaved ice dessert) at Dolce

Five Bites is a place for Metrocurean readers — and DC's top chefs — to share all the delicious things they've been eating and drinking. E-mail five of your favorites and whether you'd like your name and a picture included to metrocurean AT gmail.com.

Wednesday's Delicious Deal: Fyve

2009-10-28T19:24:00.005-04:00

The lounge at Fyve in Pentagon City.

A better-late-than-never deal posting for your Wednesday ... a way to dine at the Ritz on a sports bar budget.

Fyve, the restaurant in the Ritz-Carlton Pentagon City, is offering a menu of $5 appetizers, daily from 2:30-11 p.m. The menu includes dishes like mini sandwiches (grilled cheese with bacon and tomato, short rib sliders, barbecued pulled pork), a plate of local cheeses, parmesan-parsley risotto balls, pizza, grilled chicken wings and desserts including mini cupcakes and cheesecake.

A perfectly affordable way to refuel after holiday shopping.

Game Time

2009-10-27T15:53:00.001-04:00

Chef Robert Wiedmaier is selling game by the pound at the Butcher's Block in Alexandria.
Photo: Polly Wiedmaier

Cold, dreary weather have you jonesing for something that'll stick to your bones? How about wild boar, venison and other hearty game?

Chef Robert Wiedmaier, who hunts with sons Marcel and Beck, is featuring a Hunter’s Plate of quail, rabbit or venison at Brabo on select nights for $38 per person. Or head over to the chef's neighboring market, the Butcher’s Block, where the fresh game featured at Brabo is also available for purchase by the pound. (Call 703.894.3440 to check on availability.)

And at the market Nov. 4 from 7:30-9 p.m., Wiedmaier will demonstrate how to breakdown a venison saddle and prepare a marinade for it. Space is limited — call 703.894.5253 for reservations.

Meanwhile on Nov. 13, chef Jon Mathieson of Inox Restaurant is planning a five-course game tasting dinner, featuring venison, rabbit, squab, hare and wild boar. "The heartiness of the meats is perfect for the colder weather,” says Mathieson.

Dinner, with wine pairings by wine director John Wabeck, kicks off with a reception at 6:30 p.m. and costs $150 per person (exclusive of tax and gratuity). Check out the full menu here.

Metrocurean Twee-dux

2009-10-26T10:54:00.000-04:00

Score a free room at the Sofitel when you buy a $299 bottle of Cuvée Louise 1998 bubbly.

Beaucoup crepes, a chef resurfaces, coffee, wine and more. Here's all the juicy stuff you may have missed recently from the Twitterverse ... follow Metrocurean on Twitter here.

RT @timcarman: Well, look who has taken over the kitchen at Jackie's with the departure of Sam Adkins. http://bit.ly/374irl
2 minutes ago from TweetDeck

Crepes on the Corner coming to 14th & S + Point Chaud, cafe & crepes, coming 2 old Circle Boutique on 14th. It's a crepe corner! Know deets?
10:23 AM Oct 24th from Tweed

RT @PoPville Weygandt Wines Grand Opening of Cleveland Park Store (formerly Blockbuster) Wed.! http://tinyurl.com/yg9ppyb
9:25 AM Oct 20th from web

Now that's cool: Buy a $299 bottle of Cuvée Louise 1998 at Sofitel's Le Bar & get a free room for 1 night. Call 202.730.8800 for more info.
2:04 PM Oct 16th from web

I am intrigued by this Bela Lugosi: RT @timcarman Peregrine's new seasonal drink: where espresso meets the amuse bouche. http://bit.ly/7J1wo
1:47 PM Oct 16th from web

Daily Candy has the deets on Columbia Heights new coffee shop Tynan: http://bit.ly/qACe9
8:52 AM Oct 16th from web

Chef Five Bites: Kyle Bailey & Tiffany MacIsaac

2009-10-23T12:26:00.001-04:00

Chefs Kyle Bailey and Tiffany MacIsaac are probably recovering this morning after a packed opening night at Birch & Barley and ChurchKey. The husband-and-wife team were tapped to helm the kitchen at this new Neighborhood Restaurant Group addition. Bailey is the executive chef, while MacIsaac oversees the sweets (a housemade Hostess cupcake!) and breads (don't miss the pretzel roll). Both chefs were previously at Allen & Delancey in NYC. Prior to that, MacIsaac was pastry chef at Cru. Bailey was at Blue Hill at Stone Barns and Cru before that. MacIsaac says they always go "halfsies" when they dine out, eating half of the plate, then switching. "It is the best way for us to analyze and discuss what we are enjoying!" she says.

1. Coconut soup with braised rabbit at The Source

2. Classic new England pizza at Pete's Apizza

3. Burger at Firefly. "So simple, but often the burger is an afterthought. Chef Danny Bortnick's was perfect. So juicy and flavorful!"

4. Cocktails (the "pink lady" I ordered was perfectly prepared) at The Gibson

5. Everything was delicious, but the chef sent out prawns that were truly amazing at Zaytinya

Previous Chef Five Bites: Cathal Armstrong, Dani Arana, David Guas, Josh Short, Michel Richard, Haidar Karoum, Ryan Morgan, Shannon Overmiller, Anthony Chittum, Jonathan Krinn & Jon Mathieson, Victor Albisu, Vatche Benguian, John Snedden, Nicholas Stefanelli, Travis Olson, Brian Robinson, Cliff Wharton, Alex Bollinger, Massimo Fabbri, Daniel Bortnick, Rob Weland, Olivier Perret, Dennis Marron, Dean Gold, Mike Isabella, Bryan Voltaggio, Geoff Tracy, Bart Vandaele, Rodney Scruggs, Clayton Miller, Alex McCoy, Steve Mannino, Will Artley

Five Bites On Friday

2009-10-23T10:06:00.000-04:00

The fabulous Monica Bhide, a DC-based writer and author of the new cookbook "Modern Spice," provides us with a delicious list of bites today. Her cookbook dispels myths about Indian cuisine being all about the curry and dishes up modern recipes like paneer and fig pizza and salmon with kumquat chutney.

There's also a chapter on cocktails, including Guava Bellinis, a Tamarita, a tamarind spin on the margarita, and Rum and Roses, using Rooh Afza rose syrup. Find it here.

1. Palak chaat at Rasika

2. Hünkãr begendi at Zaytinya

3. Syrian lamb at Indique Heights

4. Chicken tikka makhni at Passage to India

5. Bombay sev puri at Bombay Club

Five Bites is a place for Metrocurean readers — and DC's top chefs — to share all the delicious things they've been eating and drinking. E-mail five of your favorites and whether you'd like your name and a picture included to metrocurean AT gmail.com.

Estadio: Spanish Food, Slushies Coming To 14th

2009-10-22T15:32:00.000-04:00

The Spanish-flavored Estadio will open next year on 14th Street NW.

I may never leave my neighborhood again.

Next spring/summer, Proof owner Mark Kuller and his team plan to open Estadio, a Spanish restaurant, at 1520 14th St. NW, the space recently vacated by Garden District's indoor plant shop.

Estadio will join the newly opened Birch & Barley and Masa 14, as well as my current neighborhood favorites Bar Pilar, Cork and Posto. Add the planned Diamond District Seafood Co., Table 14, Cork Market and Cork and Fork, and I'm gonna go ahead and say 14th Street will be the hottest dining destination in town.

WaPo's Tom Sietsema broke the news about Estadio yesterday, and Metrocurean got Kuller on the phone today for a few more details.

First up, Proof bar man Adam Bernbach has a playful roster of libations planned. Slushies — yup, just like the ones at 7-Eleven — will be served. The frozen beverage is having its moment in some of New York's hot spots, including Momofuku.

More in keeping with the Spanish theme will be sangria, and knowing Bernbach, I'd expect some tasty new takes.

Sebastian Zutant, Proof's wine director, will compile the predominantly Spanish wine list, rounded out with a few Chilean and Argentinean selections and some US wines made with Spanish varietals.

Meanwhile, ambitious guests can order their wine in a porron (pictured at left), a traditional Spanish wine pitcher. Your mouth plays plant, it plays watering can, and the whole thing appears to require some skill. Though Kuller says: "I took to this thing immediately." Here's a demonstration, however unprofessional. Just don't wear white.

And then, of course, there's the menu of bite-size pintxos, tapas and larger raciones, overseen by Proof head chef Haidar Karoum. The small tastes, or pintxos, will run $1-$2, tapas $4-$9 and mains $10-$18. Bread will baked in house. "I think bread is such an important part of Spanish cuisine," says Kuller.

As for Estadio's vitals: The place will hold just more than 100 seats, 20 at the two-sided bar in the center and 85 in the dining room, including a counter in front of an open kitchen and three rustic communal tables. At the bar, "we're setting aside a corner that will be devoted to jamon, Spanish meats and cheeses, and cold small plates," Kuller says.

The restaurant will initially open for dinner, with plans for brunch and maybe even lunch to follow.

Birch & Barley, ChurchKey Open Thursday

2009-10-21T11:34:00.002-04:00

Boasting an impressive beer list of more than 500 choices, ChurchKey is located on the spacious second level.

metrocurean photos

Hallelujah, prost, cheers, mazel tov! Whatever your proclivity, the looong-awaited Birch & Barley and its massive upstairs beer haven ChurchKey are finally opening the doors for business Thursday at 1337 14th Street NW (barring unforeseen acts of God, of course).

The husband-and-wife team of Kyle Bailey and Tiffany MacIsaac have the kitchen covered in this new Neighborhood Restaurant Group addition, the company's first in DC. Both chefs — he's exec chef, she's the pastry chef — were previously at Allen & Delancey in NYC. Prior to that, MacIsaac was pastry chef at Cru. Bailey was at Blue Hill at Stone Barns and Cru before that.

Metrocurean snagged some photos for your viewing pleasure ... Let's start our tour in Birch & Barley on the first floor.

Behold, Birch & Barley's magnificent "beer organ" or so it's been nicknamed. The copper pipes bring beer down from temperature-controlled rooms on the second floor.

The main restaurant will feature Bailey's modern American menu with dishes like crispy wild striped bass served with baby fennel and braised beef cheeks with cheddar grits.

Old salt grinders make a cool divider between the bar and hallway.

Upstairs, ChurchKey stretches out across 3,250-square-foot and will pour more than 500 beers, with about 50 on draft and five hand-pumped, cask conditioned ales. The list represents 100 brew styles and 30 countries and will be shepherded by beer director Greg Engert.

A long bar stretches along one side of the back of the space, while a row of high-top tables with plush benches runs along the opposite wall.

Bailey's ChurchKey menu features four sections — Fresh, Pressed, Roasted and Fried — including artichoke hearts with sheep’s milk ricotta and chestnut honey (fresh), spicy hush puppies (fried) and truffled grilled cheese with tomato soup dip (pressed).

Restaurant 3 Celebrates Week o' Bacon

2009-10-20T10:54:00.003-04:00

I think it's safe to say bacon has moved from "trend" territory to kitchen keystone. And because chef Brian Robinson is a card-carrying member of the cult of bacon, Clarendon's Restaurant 3 is dedicating an entire week to cured pork, kicking off Wednesday, Oct. 21, and running through next Tuesday.

The appropriately named Week o' Bacon will feature a daily happy hour from 4-8 p.m. at the bar with porcine snacks like bacon on a stick (similar to the dish pictured above) and bacon-wrapped shrimp, as well as $3 craft beer draft specials.

Robinson, who cures his own bacon in-house, has also created a three-course bacon tasting menu for $30 ... bacon and egg salad, followed by bacon-crusted mahi with bacon potato hash, topped off with a bacon waffle with maple bacon ice cream.

Good Causes: Free Pie For Slice Of Life

2009-10-19T11:59:00.000-04:00

Food & Friends will be handing out free slices of pie Tuesday, Oct. 20, to kick off the third annual Slice of Life pie sale.

Head to the JW Marriott at 1331 Pennsylvania Ave. NW or the Marriott at Metro Center at 755 12th St. NW from 11:30 a.m to 1:30 p.m. for your slice.

To help Food & Friends reach the target of 6,000 pies sold — and to provide 3,500 Thanksgiving meals for children and adults facing HIV/AIDS, cancer and other life-changing illnesses — be sure to buy a pie, too.

Choose from five flavors: Picture Perfect Pumpkin, Oh So Sweet Potato and Harvest Apple Crumb Pie for $25, and Southern Pecan Pie and Creamy Chocolate Cheesecake for $35. The pie sale lasts until Thursday, Nov. 19 at 5 p.m., and the pies are available for pick up Tuesday, Nov. 24, 10 a.m.-8 p.m. at Food & Friends or one of 14 CVS locations in DC, Maryland or Virginia.

For more information, click here.

Chef Five Bites: Will Artley

2009-10-16T13:39:00.002-04:00

Chef Will Artley of Evening Star Cafe offers an all-Alexandria selection of bites to entice you on this chilly Friday. The New Mexico native has done time behind the lines at Kinkead's, Colvin Run Tavern and IndeBleu. Artley also oversees the fantastic Farm Table at Evening Star's neighboring Planet Wine, a perfect spot if you're looking for an intimate private dining option for a group. The table seats 10 to 14 guests, and prices start at $45 per person for Sunday's fried chicken dinner and run to $85 per person for a customized farm-to-table menu.

1. Gyro and a side of spinach from Vaso's Kitchen

2. Spinach pie from Rustico

3. Papusas from Los Tios

4. Papa Joe's slice from Valentino's

5. Chocolate peanut butter cup ice cream from Dairy Godmother (We have the flavors of the month hanging from my desk.)

Previous Chef Five Bites: Cathal Armstrong, Dani Arana, David Guas, Josh Short, Michel Richard, Haidar Karoum, Ryan Morgan, Shannon Overmiller, Anthony Chittum, Jonathan Krinn & Jon Mathieson, Victor Albisu, Vatche Benguian, John Snedden, Nicholas Stefanelli, Travis Olson, Brian Robinson, Cliff Wharton, Alex Bollinger, Massimo Fabbri, Daniel Bortnick, Rob Weland, Olivier Perret, Dennis Marron, Dean Gold, Mike Isabella, Bryan Voltaggio, Geoff Tracy, Bart Vandaele, Rodney Scruggs, Clayton Miller, Alex McCoy, Steve Mannino

Five Bites On Friday

2009-10-16T09:18:00.002-04:00

Fellow food blogger Incredible Crunchy Flavor writes: "As we seem to plunge headlong into winter, here are some tastes to give you a break from the cold and take you back to warmer summer days."

1. Specialty orange Rickey at Founding Farmers

2. Shrimp burrito at Surfside (Best when eaten on their roof deck. Don't worry — they have space heaters!)

3. Ceviche mixto at Costa Verde

4. Gazpacho and lump crab cakes at Chris' Marketplace (available at several Freshfarm Markets, including Foggy Bottom on Wednesdays)

5. Oreo chunk frozen custard at the Dairy Godmother

Five Bites is a place for Metrocurean readers — and DC's top chefs — to share all the delicious things they've been eating and drinking. E-mail five of your favorites and whether you'd like your name and a picture included to metrocurean AT gmail.com.

To Do: Trevor Corson Presents All Things Sushi

2009-10-15T13:34:00.000-04:00

This Saturday, Oct. 17, join sushi expert Trevor Corson at CulinAerie for a hands-on sushi class. Corson, aka "the sushi concierge," is the author of "The Story of Sushi: An Unlikely Saga of Raw Fish and Rice," a guest on Iron Chef America and a leading sushi expert.

The class starts at 6:30 p.m. and will cover:

• How to be a star at the sushi bar: Tips for participating in the culture of a sushi experience, just as a Japanese connoisseur would do, including how to get the sushi chef on your side, how to get him to serve you, and what to ask for.

• Discussion of traditional and regional sushi: nigiri, maki, te-maki, battleship and inside out rolls; miso soup with dashi; nikiri sauce (the sauce that really goes with sushi)

• Overview of sake and other beverages in the culture of Japanese cuisine

• How to make sushi. The class will participate in a sushi-making exercise, then enjoy the fruits of their labors.

The class is $145 per person and includes a signed copy of "The Story of Sushi," along with a variety of sushi, sake, Japanese beer and green tea.

For reservations, call 888.789.COOK or click here.

J. Chocolatier Opens In Georgetown

2009-10-14T09:44:00.000-04:00

J. Chocolatier's truffles are displayed on pretty glass pedestals.

In the Georgetown rowhouse that formerly housed Chez Mama-San, Jane Morris recently opened her first J. Chocolatier retail store, after doing wholesale in the DC area for almost three years.

Morris, who trained under renowned chocolatier Fritz Knipschildt before starting her own business, creates artisanal truffles, caramels and toffee. I recently picked up a box of four truffles, including a delicious fleur de sel caramel with an oozing center and a spicy clove truffle topped with cocoa nibs and a hint of ancho chili.

The shop offers a rotating menu of 14 handmade truffles, some baked goods and Caffé Pronto coffee using a pour-over bar. Morris is adding Parisian-style drinking chocolate this weekend, and there are a handful of tables for hunkering down to enjoy the sweets.

*Free food alert: Stop by the store on Friday, Oct. 16 from 6:30 to 9 p.m. for a free tasting featuring samples of the warm clove truffles, fresh pumpkin truffles, fleur de sel caramel and drinking chocolate.

J. Chocolatier is located at 1039 33rd St. NW.

Catering José's Way

2009-10-13T11:09:00.001-04:00

Liquid olives at your next cocktail party? Why not, thanks to a new partnership between José Andrés and Ridgewells.
Photos: Powers and Crewe

Nothing says party quite like an eight-foot paella.

Last Wednesday, chef José Andrés unveiled his new catering partnership with Ridgewells during a swanky shindig at a stunning home in Chevy Chase. Right in front of the home's pool, a massive paella sent garlic scented steam into the air, while a nearby machine spun wisps of fluffy pink cotton candy to wrap around skewered squares of foie gras. Servers passed trays of liquid olives that delivered bursts of briny juice, and when time came for dessert, there were saffron gumdrops, flan and Greek yogurt cups with apricots.

The idea behind the new catering union is to take the food that makes Andrés' restaurants so popular — the avant garde bites from minibar, baby pig tacos from Oyamel, and that giant version of Jaleo's paella — and make it available for parties.

Andrés' version of guacamole.

"I love to have parties — in my home, out with friends, in my restaurants — and I can think of nothing better than helping people successfully entertain in their own homes or staging amazing parties in unbelievable venues," Andrés said in a release.

Check out the four menus — Spanish, Mexican, Mediterranean and José's Way — here.