Capital Cooking with Lauren DeSantis

Allergies Away! Tasty Treats Can Stay!

2013-05-19T15:34:00.000-04:00

With a son born with severe food allergies, Ginger Park vowed to find dairy, egg and nut free alternatives to children's favorite foods that tasted better than the real thing. After developing recipes since 1999 that have each been approved by her son Justin himself, Ginger and her sister Frances, co-owners of the chocolate shop Chocolate Chocolate, located in Dupont Circle on 1130 Connecticut Ave. NW, wrote Allergies, Away! (Thomas Dunne Books/May 2013) to share their recipes with anyone else who may be struggling to find allergy friendly foods that do not compromise taste. This essential cook book features more than seventy recipes for kid-friendly and favorite comfort foods including:

· Seoulful Half-Moon Dumplings

· Homemade Mac ‘n’ Cheeze with a Twist

· Pan-sized Puffy Pancakes

· Chunky Chicken Pot Pie

· Rock Star Onion Rings

· Orange Chocolate Muffins

Every recipe is free of dairy, nuts and eggs, where most recipes requiring eggs are made with unsweetened applesauce and recipes requiring dairy are made with the soy or non-dairy alternative.

The Park family recently held a launch party for their new book at their shop in Dupont Circle, where guests were treated to a selection of desserts made with recipes found in the cookbook.

Justin's Favorite Chocolate Chip Cookies, made with soy butter, unsweetened applesauce and dairy-free semisweet chocolate chips, were soft and chewy, just the way I like them.

The french puffs, made with unsweetened applesauce, soy milk and soy butter, were my favorite treat of the night. A little ball of fluffy dough topped with cinnamon and sugar: simple, but so satisfying.

Justin's 5 Star Truffles, made with dairy free semi-sweet chocolate chips, soy creamer and soy butter, simply melted in your mouth.

Soy Nut Butter Cookies, made with soy nut butter and vanilla soy milk, were indistinguishable from peanut butter cookies, one of my favorite cookie varieties.

The Oh-So-Sweet Corn Bread Muffins, made with vanilla soy milk, unsweetened applesauce and soy butter, were oh-so-delicious (and is probably why I never spotted a full tray of these yummy bites).

If I hadn't arrived at this event knowing I would be sampling allergy friendly foods, I would have never figured out any of these desserts were made without milk or eggs. Ginger and Park have fully succeeded in making allergy friendly desserts that taste better than the real thing.

For a copy of Allergies, Away!, visit Chocolate, Chocolate on 1130 Connecticut Ave. NW. You can also order the book and chocolate treats (made with dairy) at http://www.chocolatedc.com.

Cookbook Review -- Recipe Rehab

2013-05-18T15:27:00.000-04:00

By: Tom Natan

A lot of TV food and cooking shows focus on comfort foods these days, with new and not-so-new ways to make your old favorites. Some of them have an Italian twist, some French, and some Southern. But when you get down to it, there's plenty of meatloaf, macaroni and cheese, and spaghetti on TV everywhere you turn.

What you don't hear, though, is that a lot of these comfort foods are incredibly fattening and high in calories. Occasionally there's a TV show that looks to lighten them up, like Healthy Appetite with Ellie Krieger on the Food Network. The latest show to take on healthier eating is Recipe Rehab, (weekends on ABC) and a new book -- Recipe Rehab: 80 Delicious Recipes that Slash the Fat, Not the Flavor. On the show each week, a family asks two Recipe Rehab chefs to remake a favorite family recipe. Inevitably, these recipes weigh in at or over 1,000 calories per serving and with impressive amounts of fat, and sometimes salt and sugar. The chefs take on the challenge of making over the recipe. Then the family makes both of the chefs' recipes and decides which one they like best.

What makes the show entertaining for me is that the families' recipes look delicious and they all use good ingredients, caloric though they are. These people aren't bringing home fast food for dinner: they can cook. So the chefs' challenge is a real one in terms of making something that tastes good.

Watching the chefs and the families make the food, plus knowing that the families have health-related reasons for wanting a change to their recipes, gets the viewer invested in the outcome. The book, unfortunately, doesn't have that kind of hook. In fact, 31 of the 80 recipes in the book don't come from the show's recipe challenges and celebrity chefs, but from JoAnn Cianciulli, who is listed as the book's main author. (Not surprising, since the show hasn't been on too long and the book has to cover more ground than what's on TV, but it's not really a "companion" book to the show. Cianciulli's name doesn't even appear on the recipes themselves the way the other chefs' names do, you only find out that she created these recipes on an acknowledgement page near the end of the book.) So I had to mentally divorce the book from the show and read it as a stand-alone cookbook.

Here's the rundown.

On the plus side: Most of the recipes look good, use readily-available ingredients, and aren't too complicated to make. Decreasing the fat means the dishes have a fair number of ingredients since they have to be more flavorful in order to be satisfying, but there aren't any recipes that go on for pages and pages. I'd happily make Jaden Hair's Prosciutto-Stuffed Pork Tenderloin with Smoky Tomatoes, both Laura Vitale and Scott Liebriend's takes on Chicken Parmesan, Jill Davies's Better-than-Takeout Orange Chicken, and Jet Tila's Tofu Thai Curry even if I weren't looking for lower-fat recipes.

On the minus side: While there's a lot of substitution of lower-fat for high-fat ingredients, in the end this book is mostly about eating less. Obviously there's nothing wrong with that. While the recipes in the book are designed to less fat and calories than their full-fat/over rice/over pasta counterparts, there's only so much you can do to keep many of these dishes under 500 calories without simply eating less of them and cutting way back on ingredients like pasta and rice. So the made-over tuna-noodle casserole has six ounces of spinach fettuccine for six servings (which is why the word "noodle" doesn't appear in the title), and the book's versions of take-out Chinese food recipes are served without rice. The turkey and cheese enchiladas have so little of either ingredient that I'd consider renaming the recipe. In any case, you're only allowed two of them. Not that a small serving size means that the lower-fat recipe isn't better for you than the original. But if you're going to go down the road of eating less, you can probably just reduce the portion sizes of the recipes you already know and love and get most of the way there in terms of lowering calories.

As someone who likes to bake, I was most disappointed in the dessert section of Recipe Rehab. While a couple of the recipes are straightforward and don't use modified ingredients (like fat-free sour cream or Splenda baking blend), the rest seem like imitation desserts to me. Since I don't have a compelling health reason or dietary restriction, I would rather have a sliver of my mom's sour cream coffee cake once a week than the not-terribly-large-anyway portions of the desserts in the book more often. (If frequent desserts are a must, check out Alice Medrich's book Chocolate and the Art of Low-Fat Desserts, which doesn't use fat-free sour cream or Splenda baking blend in a single recipe.)

The other drawback is that while many of the recipes list a hint or technique that you can use to lighten up your own recipes, the tips aren't as useful as they could be if they were better organized. I'm sure the authors were looking to keep the book from becoming too chef-fy, but a couple of well-written pages could have taken the place of all those scattered tips and provided more information.

The bottom line:

I wouldn't call this a definitive book on low-fat and lower-calorie cooking. And if I were a regular viewer of the TV show I'd feel a little cheated that nearly half the recipes in the book aren't from the show at all. However, there are more than a few good recipes in the book. It will also make you very aware of portion sizes when you serve the recipes as written. And given that the recipes have less fat, they can help you reset your palate toward less-rich versions of comfort food, which is also worthwhile. Be sure to have a big salad with these dishes, though, or you'll be hungry soon after dinner.

----------------------------

Here's a recipe from the Recipe Rehab cookbook that's simple and very tasty. Jaden Hair took on a family's traditional pork recipe that had chorizo sausage stuffing and was wrapped in bacon. This version is considerably lighter and the roasted tomatoes with smoked paprika add some of the flavor of the bacon.

Prosciutto-Stuffed Pork Tenderloin with Smoky Tomatoes

Recipe by Chef Jaden Hair

From Recipe Rehab: 80 Delicious Recipes that Slash the Fat, Not the Flavor

Serves 4

Pork

Nonstick cooking spray

1 (1-pound) pork tenderloin, rinsed and patted dry

1/4 teaspoon freshly-ground black pepper

2 tablespoons tomato paste

4 thin slices prosciutto

Sauce

6 plum (Roma) tomatoes

1 tablespoon extra-virgin olive oil

Juice of 1/4 lemon (about half a tablespoon)

3 tablespoons chopped fresh basil

1 garlic clove, minced

1/2 teaspoon smoked paprika (hot or sweet)

1/2 teaspoon freshly-ground black pepper

Preheat the oven to 350 degrees F. Coat a grill pan or cast-iron skillet with nonstick cooking spray and place over medium-high heat.

Make a 1-inch deep incision down the length of the tenderloin; do not cut all the way through. Open the meat like a book so the tenderloin lies flat. Season with pepper. Spread the tomato paste over the pork with the back of a spoon and arrange the prosciutto in one layer over the top. Roll the pork into a cylinder shape, encasing the stuffing. Using butcher's twine, wrap and tie the stuffed tenderloin evenly, securing the stuffing.

Put the stuffed pork in the hot pan and cook until the meat is browned on all sides, turning with tongs, about 6-8 minutes. Transfer the tenderloin to a baking pan, put the tomatoes around it, and place in the oven. Roast until the tomatoes soften and char, about 15 minutes. Remove the roasted tomatoes to a mixing bowl. Continue to roast the tenderloin for an additional 8 to 10 minutes, or until the thickest part reaches 145 degrees F.

Using a fork, mash the grilled tomatoes into a chunky sauce. Add the oil, lemon juice, basil, garlic, paprika, and pepper. Mix thoroughly and set aside.

To serve, cut the kitchen twine from the pork and discard. Slice the tenderloin into 1/4-inch slices. Divide among dinner plates and spoon the smoky tomatoes on top. Serve immediately.

Bite of DC is tomorrow!

2013-05-17T17:05:00.000-04:00

Join us at BITE OF DC for: five elite DC restaurants and culinary personalities, each of whom will prepare a unique dish, which will be paired with a corresponding beer or wine suggestion. This is backstopped by limitless wine and beer, along with live demonstrations and entertainment, on the DC waterfront at Yards Park.

Rogue 24 (Chef RJ Cooper), Jaleo by Jose Andres, Cedar Restaurant (Chef Aaron McCloud), Windows Catering (Laurent Lhuillier) and Luke’s Lobster’s (Luke Holden).

Each restaurant will feature a unique dish designed by the award-winning chef and culinary team and each dish will also come with a paired wine or beer sample to highlight the texture, flavors and depth of the dish. Throughout each session, attendees will be treated to bottomless wine and beer, as well as live culinary demonstrations and assorted live entertainment.

Date: Sat. May 18, 2013 Tickets: $49 Food + Limitless Drinks

Time: Session 1 3p-6p $29 Drink Only (Limitless wine & beer) Session 2 7p-10p

Location: East Lawn of Yards Park

Purchase: http://sipsavorcelebrate.com/bite518/

10 Water St, SE

Washington DC 20003

In Good Company: NoPa Kitchen + Bar

2013-05-17T16:44:00.000-04:00

NoPa Kitchen + Bar, the newest restaurant from Ashok Bajaj's franchise (think The Bombay Club, Oval Room, Rasika, and Bibiana to name just a few) is an American brasserie that is focused on comfort and good eats. Centrally located in the heart of downtown, surrounded by landmark neighbors such as Spy Museum, National Portrait Gallery, and Verizon Center, NoPa is all about experience, fun, and a relaxed atmosphere. The restaurant features plenty of plush booth seating, leather seats, private dining rooms, Happy Hour specials, and sprawling wine list.

The restaurant pays homage to the etymology of brasserie so there is a French presence in its menu offerings, though executed in a distinctively American style. The restaurant will stay true to its restaurateur's roots by weaving in touches of Asian inspiration through the menu. Greg McCarty (from Jean Georges and Nobu 57) delivers a well curated menu that offers seasonal vegetables and proteins along with the classic staples such as charcuterie platters, raw bar, and steak entrees, to please both the adventurous and traditionalists. NoPa delivers the true American brasserie experience while subtly incorporating flavors, such as miso and wasabi, to bring the dishes to another dimension.

For starters, standouts include the roasted almonds with sweet chili (unbelievably addictive), housemade ricotta (super creamy!), country pate, twice fried chicken (wonderful texture with just the right amount of crunch), and the smoked salmon croquettes.

The menu offers a number of salads and vegetable options as well. The spring radish salad with pineapple and mint and the beet and orange salad were extremely tasty. The dressing enhanced the flavors of the fresh ingredients without being overpowering. There is also plenty of meat to choose from, running a wide spectrum from high-end steak frites to classic bacon cheese burger. NoPa can be simple or sophisticated, and tailored specifically to the experience desired.

Saving the best for last, the desserts were phenomenal (thanks to none other than Bibiana's pastry chef Jemil Gadea). The toughest part is making a decision from all the options. From chocolate donuts to raspberry chocolate profiteroles, from fried strawberry pie to rhubarb shortcake, the preparations were inventive with detailed attention to textures and the flavors complemented each other well. Be prepared for seconds!

NoPa Kitchen + Bar is really keen on delivering the perfect meal and providing a space for both an intimate dinner or fun larger group gathering. It is located at 800 F St NW. For more information, call (202) 347-4667.

Thinking of Drinking: Blackberry Lemonade Cooler

2013-05-17T11:13:00.000-04:00

Memorial Day is almost here. Enjoy some refreshing cocktails as the season begins. You can find this one and more in the Capital Cooking Cookbook.

Blackberry Lemonade Cooler

from the Capital Cooking Cookbook

2 cups of lemon juice
4 cups water
2 cup sugar
1 bag of frozen blackberries
2 cups ice
Lemon slices for garnish
Mint

2 cups of rum

In a saucepan boil 2 cups water with sugar, stirring, until sugar is dissolved (simple syrup). Add lemon juice, and remaining 2 cups of water and cool.

In a food processor or blender puree blackberries and stir into lemonade. Pour blackberry lemonade through a sieve into a pitcher or other container and add in rum, then chill. (*You can add additional water if you want it a little less sour.)

Serve lemonade over ice in tall glass, garnished with lemon slices and sprigs of mint or in margarita glasses.

Thinking of Drinking: Andrea

2013-05-17T09:07:00.000-04:00

With days like to day, it is lovely to sip on a Tiki drink. Francesco Amodeo created a perfect one with his Don Ciccio e Figli artisanal liqueur.

1.5 oz Don Ciccio Mandarinetto

1 oz Cocchi Americano

Grapefruit juice

Stir the ingredients together and pour into a Tiki glass with ice. Enjoy!

Industree Launches Speaker Series

2013-05-16T15:37:00.000-04:00

With experience running her own Personal Chef business and developing the Private Dining Program for the matchboxfoodgroup, Alisia Kleinmann started industree with two primary goals in mind: to bring the hospitality industry together as a community - and to give back to the non-profits within that community. One method by which Alisia hopes to bring the industry together as a community is through its speaker series, a series of events where industry members turn into story tellers, highlighting the 'spirit of entrepreneurship' by sharing both the high points and lower points of running a business in the hospitality industry.

On, Tuesday, May 14th, industree premiered its speaker series at The Hamilton Live, where guest speakers Hilda Staples, Co-Owner of VOLT, Family Meal, LunchBox and RANGE, Casey Taylor Patten, Owner of Taylor Gourmet and Tom Meyer, President of the Clyde’s Restaurant Group, shared their successes and struggles with developing and maintaining a restaurant business. As guests sipped on bloody mary's and mimosas, and nibbled on fruit, biscuits and muffins, each of the speakers "performed" solo onstage before gathering on stage together for a Q & A session.

First up was The Hamilton's own Tom Meyer, President of the Clyde's Restaurant Group. Tom's path was a little different from Casey's and Hilda's, in that he joined Clyde's rather than created it, and he acknowledged this fact during the Q&A session by graciously expressing his admiration for Casey and Hilda, and their ability to create such successful businesses from nothing more than a desire to create what they liked. Even still, Tom's tales of how he's been able to keep Clyde's atop the go to list for both tourists and locals alike provided the most food for thought.

I paraphrase Tom's vision behind Clyde's success by stringing together many timeless phrases Tom quoted throughout his presentation, quotes that are too often forgotten, such as "If it's not broke, don't fix it." With this in mind "you're either getting better or you're getting worse. You have to keep things fresh" as "a foolish consistency is the hobgoblin of little minds." Tom also explained that a restaurant is proof of the gestalt theory. All employees, everyone from the porters to the managers and fellow diners as well, contribute to a great restaurant that makes it better than the sum of its parts. Who wants to sit in a restaurant with no customers? After my paraphrase you may think Tom's really good at quoting classic phrases, but he's even better at coming up with quotable phrases of his own. Tom described Clyde's as a place where everyone feels comfortable, "where a cab driver talks to a man in a tuxedo about the Caps loss." (That's the next best thing to everyone knowing your name!) Furthermore, in one of my favorite quotes from the event, Tom stated "it's better to eat a a bar then drink at a restaurant."

Next up was Casey Patten of Taylor Gourmet, who revealed that it took a job at Bennigan's at the age of 15 to make him realize "the back of the house is a hell of a lot more fun than the front of the house." Casey may not enjoy the front of the house, but he appears to greatly enjoy presenting in front of an audience (or maybe he just really dislikes podiums). Where the other two speakers stood at the podium during the entirety of their individual presentations, it only took Casey 30 seconds to request a wireless microphone so he could do his thing on stage.

In a story familiar to many, Casey and business partner David Mazza came up with the idea for Taylor Gourmet after they couldn't find the quality hoagies they were looking for.With an $80,000 budget, Casey and David opened up the first Taylor Gourmet on H St. NE. The part of their entrepreneurial path that may be less familiar to most were the struggles with the Bethesda location. Casey only vaguely referenced hiccups with the Bethesda location before a follow up question during the Q&A session got him to reveal that he and his partner didn't really understand the Bethesda market (it's no H St NE or K St!) With a customer base in Bethesda made up of families and diners who knew what they wanted, Casey and David soon realized they needed to tailor (pun intended) their menu to the audience at this specific location.

Though the boys of Taylor Gourmet may have originally missed the mark when opening up the Bethesda location, they have know how to hit the bullseye when it comes to employee recruitment and development. Casey explained that the secret to success is promoting from within and providing quality training to build a family and a brand, noting that two of their current general managers started off as porters sweeping the floor. (Tom Meyer also expressed a very similar sentimenet during the Q & A period, sharing that beyond numerous donations, the way Clyde's truly gives back to the community is by developing hourly employees into managers). Taylor Gourmet has also hit the bullseye when it comes to social media, using Twitter and Facebook to "make your customer laugh twice a day." As a follower of Taylor Gourmet on Twitter, I can confirm that this strategy is executed perfectly. I know only good things will come from spotting the Taylor Gourmet logo on my Twitter feed.

Lastly, Hilda Staples, Co-Owner of VOLT, Family Meal, LunchBox and RANGE, was the most charming in her recounting of the birth of VOLT. When biographies about Hilda state, "After meeting Chef Bryan Voltaggio in 2009..." by "meeting" what they really mean is "stalking."

Hilda explained that her secret to success was her naiveté. Hilda had never previously worked at a restaurant, but as a bored mom ready to meet people in her new town of Frederick, MD, she decided the best way to meet people was to open up her own bar. After her original bar concept of pickles, nuts and cocktails was shot down by Frederick County, who explained to obtain a liquor license she would need to serve a full menu containing soups, salads, lunch and dinner, Hilda went back to the drawing board aka collected recipes from her “Barefoot Contessa” cookbooks, compiling recipes that would form a full menu she could resubmit to Frederick County. Though Hilda now had a fully developed menu, she soon realized she would need a chef.

While looking through a magazine, Hilda and her husband came across an article about the top chefs, and her husband honed in on the little detail that noted Bryan Voltaggio was from Frederick, MD. At that point Hilda knew Bryan had to be the chef at her bar. Let the stalking begin! Hilda recounted how she first called Bryan at Charlie Palmer Steak house at 7 pm on a Friday evening, explaining to the host that it was an emergency (a clear violation of customer etiquette). Though Bryan rejected her call that first night, since the host told Hilda to call back, giving her the direct line to the kitchen, Hilda continually called Bryan, e-mailed Bryan, and repeatedly dined at Charlie Palmer in hopes that Bryan would come out to speak with her. Hilda noted that Bryan“must have had a bad day,” when he finally decided to e-mail her back and and express his interest in going forward with Hilda's plan for a bar under the conditions that "I'm not doing your menu" and "don't ever tell me what to cook." Hilda's bar concept turned in to a fine dining concept, and VOLT was officially born.

VOLT got off to a rough start during the market crash in 2008, and Hilda basically ran out of money to run the restaurant, but after Bryan left to film Top Chef shortly after VOLT's opening, things quickly changed upon his return. Furthermore, Bryan soon introduced Hilda to Mike Isabella, who requested that whatever she did for Bryan, she do for Graffito. The rest is history.

~~~~~

To stay up to date on upcoming Speaker Series events, visit http://www.dcindustree.com and follow industree on Facebook and Twitter. These events are not-to-miss for anyone looking to network within the hospitality industry. Even I, who went in to this event more with the mindset of a consumer, and less of that of an industry member, greatly enjoyed learning about the development of Clyde's, Taylor Gourmet and VOLT. I didn't think it was possible for me to like some of these restaurants more than I already do, but I have so much more respect for each of these restaurants now that I've heard about some of their struggles, and how they've overcome them. It's always great to be able to connect a personal story to your favorite businesses. I was lucky to be able to squeeze two hours out of my work day to come to the launch of the speaker series event, and I'm already planning to come up with a reason to squeeze two hours out of my 9-5 to attend the next event in July.

Upcoming Events: Wine Dinner at Jaleo and More!

2013-05-16T12:19:00.000-04:00

Family Wine Dinner at Jaleo DC: Join us in celebrating our 20 year anniversary at Jaleo with an exclusive García Family Wine Dinner on 5/16 Eduardo García, the son of famed Mariano García, will preside over the dinner to showcase releases from a variety of Spain’s finest wine regions. Jaleo DC’s Head Chef Paul Yeck will prepare a chef’s tasting menu, prefect for pairing with the handpicked wines. The tasting menu will include items such as liquid olives/cones, carpacio of presa iberica de bellota with pinenuts, grilled soft shell crab with tomato and watermelon, confit of piquillos with iberico fat, cod cheeks with samfaina, smoke squab with truffles, paella of Iberico pork ribs, and pan con chocolate. Tickets are priced at $95 per person (excluding gratuity and tax) and seats are limited. For reservations, please call (202) 628-7949 or email downtown@jaleo.com.

Doukenie Greek Festival on May 18th: The Greek Festival is an annual event that celebrates the Greek heritage of the winery, bringing a day full of fun, laughter, education, entertainment, and authentic Greek food to this beautiful destination. Enjoy a vineyard hay ride, learn about vineyard management with Leanne Wiberg, the winery’s resident geologist, watch mounted horse games, have your face painted or just listen to great music, taste delicious wines and eat traditional Greek food throughout the afternoon. For those interested in the more technical aspects of wine making, take a tour and learn the art and science of wine making with the experts of Doukénie Winery. This is a rain or shine event and the price is $20 per person until May 15 or $25 per person May 16 through the 18. The event starts at 11 a.m.to 6 p.m. Tickets can be purchased online or by calling Maria at 540-668-6464 x 202.

On Sunday, May 19th, the Organization of Women of The Americas invites you to the 15th Annual Food Festival of The Americas. The family event is held from 11 AM to 5 PM and shares a bit of Latin American and Caribbean culture through food, crafts, music, and dance. There will be raffles to win fabulous prizes like air travel, gift baskets, and restaurant certificates. Proceeds will go towards a charity organization that supports women and children in Guatemala. For more information, visithttp://www.oas.org/oma/common_eng/food_festival.htm.

Lamb Jam: On Monday, May 20th at the Eastern Market from 6-9 pm, 19 of DC’s top restaurants and chefs will come together to celebrate American Lamb by creating succulent and savory selections for the lamb loving public. It is a friendly chef/dish competition to garner awards and prizes in categories including “Best in Show,” “People’s Choice” and “Best Leg, Breast, Shank and Shoulder” with voting by a panel of key media representatives and event attendees. Tickets include gourmet lamb tastings, local wines and beers, hands-on American lamb butcher demos, lamb swag, sweets, caricature artist & much more! New this year, a VIP Pre-Party from 5-6 pm, includes specialty cocktails with a variety of American Lamb charcuterie and sheep’s milk cheeses. Beat the lines with the VIP Pass, only a limited supply available! To view participating chefs, sponsors and to purchase tickets visit: http://dc.fansoflamb.com/lamb-jam.dc/.

Celebrate 50 years of James Bond at The Jefferson's third James Bond Dinner on Thursday, May 23, 2013. Each course on Executive Chef Chris Jakubiec's' five-course prix-fixe menu is inspired by a famous Bond Girl and will be paired with a wine selected by Wine Director Michael Scaffidi. The dinner will feature oysters, head cheese terrine, and veal Scallopini Milano. Also keep an eye out for a wine from a thousand-year-old vineyard, costumed geishas, and a glow-in-the-dark wine label. The dinner is $285 per person and will begin with a reception in The Jefferson’s Book Room before continuing in the elegant Wine Room. Reservations can me made by calling Plume at The Jefferson, DC: 202.448.2301

Springtoberfest at Caucus Room Brasserie: This Memorial Day weekend, celebrate Springtoberfest with craft beer, spring delicacies and house made sausages at the Caucus Room Brasserie in the Westin Georgetown. On Sunday, May 26, 2013 from 2-6pm, guests will enjoy delicious tastes featuring the bounty of spring such as boudin blanc with pickled ramps, beet mayo & mustard greens, pork belly with quinoa, peas & raisins, and linguica sliders with cornichon relish and smoked onions. Craft beers will also be on tap from brewers like DC Brau, Flying Dog, and Ommegang. General admission tickets provide five food tickets and 10 six-ounce beer tickets for $50; VIP tickets feature early access, have unlimited food items, and get 12 six-ounce beer tickets for $75. Tickets can be purchased at springtoberfest2013.eventbright.com.

Doukénie Winery Hosts the Virginia Wine Country Half Marathon: Exercise, wine, music, and relaxation in Virginia’s wine country - nothing sounds healthier or well-balanced. Doukénie Winery in Purcellville, Va. will host the 3rd Annual Virginia Wine Country Half Marathon on Saturday, June 1, 2013. Produced by Destination Races and sponsored by Visit Loudoun and presenting sponsor Subaru, the popular event registration is already sold out. However, there is plenty of room for attendees to cheer the runners on and enjoy the vineyard landscapes and Doukénie’s Tasting Room. The 13.1 mile race begins and ends at Doukénie Winery, which also plays host to the post-race Wine & Music Festival. The event will feature 15 regional wineries, a local brewery as well as exhibitors and food vendors. The Short Hill Mountain Boyswill be present to add their bluegrass stylings to the atmosphere. The Tastings portion is $20 (glass included) and open to the public this year. Last year, the Half Marathon and correlating events raised over $2 million for charities, including the Chrohn’s and Colitis Foundation of America through the Team Challenge program and the Loundoun County Special Olympics making this event a sure winner.

Happy 2nd Anniversary Last Exit!

2013-05-15T17:06:00.001-04:00

It's been two years since Last Exit first opened up in Mount Pleasant. To celebrate their 2nd Anniversary and launch of their Spring Menu, Last Exit shut down its doors for a few hours for a private party attended by friends and media members before immediately opening up again to the public that same night.

A few light hors d'oeuvres were passed, though naturally the stars of the nights were all the drinks.

Each guest was handed a drink as they entered the party. There's no better way of saying hello!

The menu is divided in to Craft Cocktails, Barrel Aged Cocktails, Boat Drinks and Infusions. It was hard to decided what type of drink I wanted most that night, but I ultimately decided on two infused drinks. First I tried The Harrison, made with rosemary and black peppercorn vodka, tonic and green grapes. The drink was unbelievably refreshing, as it was super clean and smooth.

After watching a few other guests walk around with The Annabel, made with banana infused bourbon, I knew I needed to try one as well. Sadly the banana flavor seemed to disappear after the first few sips, though it was prominent enough in the first few sips that I'd definitely order The Annabel again the next time I'm at Last Exit.

Last Exit, located at 3155 Mt. Pleasant Street, is open Tuesdays through Sundays beginning at 7pm. To see their full menu, visit http://lastexitdc.com/Menu.

Spring's On Tap at Capitol City Brewing Company

2013-05-14T11:40:00.000-04:00

By: Jennifer Duff
Capital Cooking Contributor

Capitol City Brewing Company is celebrating the fresh flavors of spring with new menu items and seasonal beer selections. We recently visited the brew pub to sample some of their food and beverage creations.

Cap City is now offering four new seasonal beers on tap--Cap City Brown Ale, Hefeweizen, Spring IPA, and Rye IPA. The Spring IPA was my favorite, crisp and light with a slight hoppy taste, I thought this was a great beer for patio dining as the weather warms up.

For dinner, we got to sample new menu items like the Roasted Red Peppers Stuffed with Goat Cheese and Spinach, which was tangy and delicious.

I also tried the Blackened Chicken over Spinach entree. The seasoning on the chicken was fantastic, similar to a jerk seasoning but a little less spicy.

After the dinner, we got to tour the brewing operation in Capitol City Brewing. There were lots of tanks and tubes that seemed super complicated - this was the only thing I recognized. Kegs of beer.

Overall, a tasty pub dinner with seasonal beer selections. Be sure to stop by Capitol City Brewing Company to check out their new spring line up!

Lucky Lily Day Brings Fragrant Flowers and Delicious Food!

2013-05-13T11:37:00.000-04:00

For the seventh year in a row, Cafe du Parc invited Washingtonians to experience the traditions of France by hosting "La Fete du Muguet, or Lucky Lily Day", traditionally held on May 1st in France to mark the arrival of spring. Cafe du Parc's celebration of the French holiday offered guests an open air fete of french wine, food and music, all in the Willard Courtyard.

Guests were greeted with small bouquets of fragrant Lily of the Valley – a token of love and friendship in France.

Cafe du Parc's Chef Westerman has previously described his vision for the restaurant as "combining the unique tastes of France and the American demand for choice, quality products, as well as quantity." This vision could not have been more well executed at Lucky Lily day, as with just one ticket (guests purchased four tickets for $20 to be redeemed at food and wine stations throughout the courtyard) guests could choose from multiple stations offering the ability to try anything that could fit on one plate.

At one station, guests were able to exchange one ticket for deviled eggs, salmon stuffed tomatoes and a tuna and egg slider, along with an array of vegetables.

At another station guests treated themselves to a tasting of three cheeses and an unlimited amount of breads and jellies.

At the seafood station, guests could choose between an oyster or a tray of mussels.

For dessert, one ticket could be exchanged for a cup of illy coffee and any two items from the dessert ladder.

With five stations and four tickets, I unfortunately did not try any of the meats pictured above, though I believe one ticket was good for a tasting of each of the three items.

The abundant supply of food, wine and music at Cafe du Parc's Lucky Lily, held early-evening on a Friday, could not have been a more perfect start to the weekend. Though warmer weather during this celebration of spring would have been nice, I can't complain about a little chilly weather when it comes paired with good food, wine and company.

If you happened to miss this great event, you can still enjoy a French spring through Cafe Du Parc's new spring menu items. Highlights include Ris de Veau, Morille, Petits Pois, Espuma de Paremesan (Crispy sweetbreads, morel mushroom, petite peas, parmesan foam), La Poitrine de Cochon, Rapini, Radis Blanc, Sauce aux Cerises (Crispy pork belly braised 24 hrs, broccolini rabe, daikon radish, cherry sauce) and Magret de Canard, Trois Carottes, Brandy Gastrique (Rouen duck breast, carrot prepared three ways, brandy gastrique). For a full menu listing, visit www.cafeduparc.com/index.html.

Margarita March Recap

2013-05-12T10:36:00.000-04:00

In anticipation of Cinco De Mayo, a day where many margaritas will likely be consumed, Beerathon LLC organized the Margarita March, where over a 10 hour period, participants were able to indulge in up to 8 margaritas from 8 different bars throughout the Logan Circle and U Street areas. After picking up my badge at 11 am, my schedule didn't allow me to start the march until 6 pm, so I mapped out those four hours of my day that I'd be able to devote to the march in the most logical way possible, starting with the location that was closest to where I was coming from, and ending with the location that was closest to my house.

La Villa offered a very traditional take on the Margarita.

Stoney's Blue Margarita was the most colorful.

Bar Rouge's Strawberry Lemonade Margarita was the most refreshing. I may have temporarily forgot I was supposed to pace myself for the 5 other margaritas I was supposed to try in the next 3.5 hours, finishing the drink within minutes.

Ben's Next Door also offered a very traditional take on the Margarita.

The margarita at Alero's was one of my favorites. It had a little more salt than the offerings at La Villa and Ben's Next Door, and the added touch of salt has always been my favorite part of a margarita.

Judy Restaurant was the only restaurant/bar in the march to offer a salt rimmed cup, which also put Judy's at the top of my list for the night.

After tasting three traditional margaritas in a row, Tabaqu's Wildberry Margarita was a nice change.

At about 9:40 pm my friend and I turned the event from a Margarita March to a Margarita Race, trying to make it to the last destination before 10pm. At about 9:50 we finally arrived at Nellie's, which was the perfect ending to the evening.

Despite the fact that I was practically racing from bar to bar trying to visit all 8 places in a 4 hour time slot, I had a great time, and can't wait until next year when I'll hopefully be able to make a whole day of the event.

Recap: The Capital Grille's Fourth Annual Artist Series Wine Event

2013-05-11T10:34:00.000-04:00

By Melinda Contreras

Last fall, The Capital Grille held a contest for artists to submit original pieces of artwork to become the label of the 2009 Arrowood Cabernet Sauvignon.

This year's winning artwork is "Golden Moments" by North Carolina artist Sherry McAdams.

The original painting featured on the label of this exclusive 2009 Arrowood Cabernet Sauvignon went on tour, beginning in Los Angeles and arriving in Chevy Chase, MD for the finale event. Though the Artist Series Wine Event is in its fourth year, for the first time, art enthusiasts were able to take a chance at owning the beautiful piece of art that adorns the wine bottles by participating in the silent auction benefitting Share Our Strength. Bids were accepeted at each one of the six tour stops and were also accepted online. In addition to the proceeds received from the silent auction, Share Our Strength received additional funds to aid in their mission to end childhood hunger through Capital Grille's generous donation of $25 per bottle of Arrowwood Cabernet Saivignon sold between March 15 and April 28 (a few more than 11,000 bottles of the Arrowood Caberbet were produced). To date, The Capital Grille's Artist Series Program has raised more than $1,000,000 for Share Our Strength.

I stopped by the tour's final stop in Friendship Heights, where I was able to meet the artist Sherry McAdams, and enjoy a glass of the 2009 Arrowood Sauvignon. Winemaker Heidi von der collaborated with The Capital Grille's George Miliotes to blend a wine with layers of flavor that begin with a deep instensity and end with a soft, rich finish. The Arrowwood Sauvignon was intensely purple in color, presenting aromas of ripe, dark fruits with notes of blackberry, plum and blueberry.

While sipping the Arrowood Cabernet Sauivignon, guests were treated to bites of several styles of open faced sandwiches, including one made with tenderloin and blue cheese and one made caprese style.

For more information about how you can use your strength to aid in ending childhood hunger, visit www.nokidhungry.org. For Capital Grille's menu and wine list, visit www.thecapitalgrille.com.

Thinking of Drinking: Orange Crush

2013-05-10T17:49:00.000-04:00

Feel like you're relaxing on the water near the Eastern Shore, VA by mixing up one of Mallards at the Wharf's refreshing Orange Crush cocktails.

By: Jeremy Middleton

1 shot Orange Vodka

.5 ounce Cointreau

3 ounces fresh squeezed orange juice

Splash of Sprite

Garnish: Orange Slice

Shake the vodka, cointreau and oj and pour over a glass full of ice. Top with Sprite and garnish with an orange slice.

Upcoming Events: Lamb Jam and More!

2013-05-09T12:00:00.000-04:00

Lamb Jam: On Monday, May 20th at the Eastern Market from 6-9 pm, 19 of DC’s top restaurants and chefs will come together to celebrate American Lamb by creating succulent and savory selections for the lamb loving public. It is a friendly chef/dish competition to garner awards and prizes in categories including “Best in Show,” “People’s Choice” and “Best Leg, Breast, Shank and Shoulder” with voting by a panel of key media representatives and event attendees. Tickets include gourmet lamb tastings, local wines and beers, hands-on American lamb butcher demos, lamb swag, sweets, caricature artist & much more! New this year, a VIP Pre-Party from 5-6 pm, includes specialty cocktails with a variety of American Lamb charcuterie and sheep’s milk cheeses. Beat the lines with the VIP Pass, only a limited supply available! To view participating chefs, sponsors and to purchase tickets visit: http://dc.fansoflamb.com/lamb-jam.dc/.

Chef Art Smith Cookbook Signing: On Thursday, May 9 from 5-6:30pm, celebrity chef and cookbook author Art Smith will be signing copies of his latest cookbook, Art Smith’s Healthy Comfort. The cookbook highlights recipes Chef created while on his own personal journey to health and wellness. The signing will be held at Art and Soul, his restaurant on Capitol Hill. During the signing, Art and Soul will offer happy hour specials with discounted drinks and $5 bites. Books are available for purchase at the event for $27.99.

Spring Lamb Roast: The next event in a series of intimate, family-style dinners at Art and Soul is a Spring Lamb Roast on May 11 at 7pm. The menu includes raw, cooked and marinated seasonal vegetables, a mixed grill of pastured Pennsylvania lamb, featuring roasted leg, sausage from shoulder, ribs and grilled loin, and a skillet crumb cake topped with fresh local berries and lemon thyme ice cream. The three-course meal will be accompanied by beverages from the Williamsburg Alewerks. Dinner costs $65 per person, $30 for diners 16 and younger, inclusive of tax and gratuity and reservations can be made at http://saturdaysuppers.eventbrite.com.

On Saturday, May 11, 2013, Gio Gonzales of the Washington Nationals will be at Fluffy Thoughts Cakes in McLean, VA for a charity autograph event. From 10:00 am – 11:30 am, customers who purchase a dozen cupcakes will receive a free autograph. Autographs will also be available for a donation of $50. Photos, baseballs and jerseys will be available on-site for purchase. The event is limited to 150 autographs, so plan to arrive 30 minutes early to ensure your spot! All proceeds will be donated to the Gio Gonzales Foundation, which is a non-profit organization that provides financial assistance to children battling life challenging health illnesses. The foundation’s objective is focused on “Giving Individuals Opportunities” to better serve their health and wellness.

On Monday, May 13th, enjoy tastes from 50 of the area’s best chefs during Chef’s Best Dinner and Auction Celebrating Food and Friends’ 25th Anniversary presented by the National Association of Chain Drug Stores (NACDS) Foundation. Thanks to the efforts of this year’s Celebrity Chef Chair Jeff Black of Black Restaurant Group, guests will enjoy tastings prepared by some of the region’s most talented chefs including: Teddy Folkman, Granville Moore’s; Wes Morton,Art and Soul; James Huff, Pearl Dive Oyster Palace; Nicolas Flores, Hank’s Oyster Bar; RJ Cooper, Rogue 24; Matteo Venini, Posto; Aldo Ramos, The Heights; Jennifer Nguyen, Zentan Restaurant; and Jeff Tunks, DC Coast among other notables from the DC dining scene. Attendees will also have the opportunity to bid on exciting silent and live auction items featuring fantastic trips, one-of-a-kind experiences and private dining opportunities.Tickets to Chef’s Best, held at the Washington Hilton, are $250 for individuals or $2,500 for a table. For a full list of participating chefs and to purchase tickets, visit www.foodandfriends.org/chefsbest .The VIP Reception for sponsors begins at 5:30pm. Doors open for the main event at 6:30pm, with bidding for live auction starting around 8:15pm. All proceeds from Chef’s Best will ensure the delivery of specialized meals and personalized nutrition counseling to Food & Friends’ clients living with cancer, HIV/AIDS and other life-challenging illnesses.

Mike Isabella’s G Pop-Up Stand: For the week of May 13 through May 17, Mike Isabella will transform the first floor of Graffiato into a pop-up stand to provide a ‘sneak peek’ into his new restaurant G. Each day from11:30am to 2:00pm, the pop-up will serve a limited menu of sandwiches, salads, vegetables and dessert to give Isabella and his team an opportunity to test recipes before opening the restaurant. Menu items at the pop-up will include Chicken Parmigiano, Spicy Mushroom Panino, marinated olives, and zeppolis. G is slated to open in early summer next to Kapnos at 2201 14th Street NW. The 40-seat spot will serve sandwiches by day and a four-course Italian tasting menu by night. For more information, check out www.gsandwich.com.

In celebration of American Craft Beer Week (May 13-19), the RAMMY award finalist, Mad Fox Brewing Company, will host a special 5 course craft beer pairing dinner on Thursday, May 16. The evening will start with a reception at 6:30 PM followed by dinner at 7:00 PM. The Mad Fox Craft Beer Dinner will show case five different craft beers, including the three winners of the 2011 Great American Beer Festival, accompanied by a specially designed seasonal menu created by Executive Chef Andrew Dixon. The full menu is available at http://madfoxbrewing.com/craft-beer-dinner. The price is $65 per person plus tax and gratuity with reservations required and space limited. Tickets can be purchased at the host stand or by calling 703-942-6840.

May 16th …Wine lovers alert! Jaleo will host a series of exclusive wine dinners, which will showcase Spain’s brilliant wines. Commencing with the legendary García Family from Spain’s Ribera del Duero region on May 16th from 7pm to 9pm at the DC location. The event is priced at $95 exclusive of tax and gratuity. Future wine dinners will be posted on Jaleo’s website.

Doukenie Greek Festival on May 18th: The Greek Festival is an annual event that celebrates the Greek heritage of the winery, bringing a day full of fun, laughter, education, entertainment, and authentic Greek food to this beautiful destination. Enjoy a vineyard hay ride, learn about vineyard management with Leanne Wiberg, the winery’s resident geologist, watch mounted horse games, have your face painted or just listen to great music, taste delicious wines and eat traditional Greek food throughout the afternoon. For those interested in the more technical aspects of wine making, take a tour and learn the art and science of wine making with the experts of Doukénie Winery. This is a rain or shine event and the price is $20 per person until May 15 or $25 per person May 16 through the 18. The event starts at 11 a.m.to 6 p.m. Tickets can be purchased online or by calling Maria at 540-668-6464 x 202.

Tickets on Sale for 2013 RAMMY Awards: Tickets are now on sale for the DC area's hottest foodie fete, the 31st annual RAMMY Awards, celebrating the city's vibrant restaurant industry. The black tie event will be held at the Marriott Wardman Park Hotel in Washington, DC on Sunday, June 23rd. This year, the awards ceremony format has expanded to accommodate the 1600+ bartenders, restaurateurs and other industry professionals in attendance. The highly anticipated ceremony will announce coveted honors such as "Chef of the Year," "Best New Restaurant" and "Rising Culinary Star" which are bestowed to only the city's top restaurant leaders. The evening will begin with a cocktail reception at 6pm followed by the awards ceremony, a buffet-style dinner, and a live band with dancing until midnight. Tickets to the RAMMYS are available for $225 for RAMW members, $300 for non-members, and may be purchased online atwww.therammys.org, by calling 202.331.5990 or by email at therammys@ramw.org.

Recipe: Cheese Stolen

2013-05-09T10:59:00.000-04:00

Photos from Lana's Cooking

Surprise your mom with this brunch treat!

Ingredients

1 can crescent rolls
8 ounces cream cheese, softened
1/2 c. sugar
1 tbsp. flour
1 tsp. lemon juice
1 egg
1 teaspoon of vanilla
Cinnamon

Preheat oven to 350 degrees. Blend the ingredients for the filling with a mixer - cream cheese, sugar, flour, lemon juice, vanilla and egg. Next, open crescent rolls and separate each triangle. Arrange on baking sheet the triangles under each other overlapping. Pour filling down the middle of the rolls and fold over the side points to hold in the filling. Sprinkle cinnamon over the top of the pastry. Bake at 350 degrees for 20 minutes or until golden brown.

Still time to Enter: Win Tix to the Lamb Jam on 5/20!

2013-05-09T09:51:00.000-04:00

On Monday, May 20th at the Eastern Market from 6-9 pm, 19 of DC’s top restaurants and chefs will come together to celebrate American Lamb by creating succulent and savory selections for the lamb loving public. It is a friendly chef/dish competition to garner awards and prizes in categories including “Best in Show,” “People’s Choice” and “Best Leg, Breast, Shank and Shoulder” with voting by a panel of key media representatives and event attendees. Tickets include gourmet lamb tastings, local wines and beers, hands-on American lamb butcher demos, lamb swag, sweets, caricature artist and much more!

Follow @capitalcooking

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If you don't have Twitter, subscribe to our newsletter and comment below as to why you want to win tix to Lamb Jamb. The Winner will be selected on 5/10. The winner will be notified via Twitter or the comment section below and will have up to 3 hours to respond and claim their prize. You can enter to win once per day until the contest expires, so keep sharing!

More Added: Mother's Day Dining Round-up

2013-05-08T11:42:00.000-04:00

Living far from home makes it tough to celebrate Mother's Day with my mom every year. Show your mom that you love her by spending some quality time with her and making her feel special. If you're in the DC area, here's some great dining options:

DC:

Mari Vanna (1141 Connecticut Ave., NW. www.marivanna.ru): Moms rule the roost at Mari Vanna on Sunday, May 12: bring mom to Dupont Circle's newest Russian eatery for a special Mother’s Day Brunch ($25) from 11:30 a.m. - 4:30 p.m., which includes unlimited free strawberry mimosas and a complimentary surprise dessert for moms. The Tolstoy-meets-teahouse restaurant will also feature an in-house accordionist, a magician and a balloon artist for the young in age and at heart. Moms dining after 5 p.m. will enjoy a complimentary surprise cocktail in lieu of mimosas and a free surprise dessert. Kids under 9 will enjoy unlimited free ice cream all day. Consider it a gift from their Mother (Russia) to yours.

The Howard Theatre, located at 620 T Street NW is serving up a double dose of it's signature Sunday Gospel Brunch for Mother's Day featuring the World famous, Harlem Gospel Choir. Enjoy a vast buffet of southern inspired cuisine including mac’n’cheese, shrimp and grits, fried chicken, corn bread, collard greens and much more. Morning brunch will begin when doors open at 10am and the choir will perform at 11am. Afternoon brunch doors are at 1pm and the choir performs at 2pm. Tickets are $35 in advance and $45 day of show and are available at the Howard Theatre box office at 620 T Street NW or atticketmaster.com. Valet parking will also be available.

Executive Chef Sebastien Archambault and Chef de Cuisine John Melfi at the award-winning Blue Duck Tavern, located at 24th and M Streets, NW, 20037, are introducing new seasonal, American classics to the restaurant’s Mother’s Day menu. Brunch will be offered from 10:30 a.m. to 3:30 p.m. on Sunday, May 12th, priced at $95 per person for adults, and $45 for children between six and 12. The three-course, fixed-price menu begins with a choice of starters, including seasonal salads, meats, breads and cheeses, on display throughout the open kitchen. Next, guests will have a choice of an entrée and sides from the featured menu. Highlights include Slow Roasted Prime Rib of Beef with horseradish sauce and natural jus; Braised Veal Cheeks with fava beans, sugar snap peas and morel mushroom gravy; Duck Confit Hash with fried egg, green peas, chanterelles and romaine heart, as well as Wood Oven Roasted Scallops with garden ratatouille and lemon vinaigrette. Brunch concludes with seasonal desserts, which are on display in the pastry pantry. Standouts include Buttermilk Panna Cotta with passion fruit tapioca; Flourless Chocolate Fondant with bittersweet glaze; Vanilla Bean Crème Brûlée, and Lemon Meringue Tarts. Please call (202) 419-6755 or visit www.blueducktavern.com for reservations.

Celebrate Mother’s Day at the intimate Mediterranean wine bar Tel’Veh Café and Wine Bar, located at 401 Massachusetts Avenue, NW, 20001. An a la carte menu featuring a variety of specials crafted by Executive Chef Dimosthenis “Dimo” Kolouas will be available from 11 a.m. to 3 p.m. Standouts include Htipiti, Aged and Roasted Feta with Chili Flakes; Cacik, Yogurt, Cucumber and Garlic; Tel’Veh Omelette with Breakfast Sausage, Parmesan and Arugula; Smoked Salmon with Poached Egg over an English Muffin topped with Hollandaise Sauce; Hazelnut Crepe with Nutella and Fresh Berries, as well as Smoked Ham Crepe with Provolone, Bell Peppers and Cream. Prices range from $6 to $12 each dish. Guests can also opt for a $29.95 per person (exclusive of tax and gratuity) unlimited prix fixe brunch for the entire table. For reservations, call (202) 758-2929 or visit www.telveh.com.

At The Oval Room located at 800 Connecticut Ave, NW, 20006, Executive Chef Tony Conte will be showcasing spring flavors with a pre fixe three-course Mother’s Day menu from 11 a.m. to 3 p.m. priced at $55 per person or $75 per person with wine pairings (tax and gratuity not included). Guests will delight in flavorful and beautifully executed dishes such asWhite Asparagus Soup with sorrel, pine nuts and brown butter; Maine Peekytoe Crab with rhubarb-harissa, young coconut and tarragon; Rack of Lamb with charred eggplant, spring onion, and juice of bell peppers; Red Beet Ravioli with brown butter, wine syrup and ricotta, as well as Fluke with mushroom-yuzu broth, maitake mushrooms and sesame seasoning. For dessert, tempting options include Soft Chocolate Ganache with spiced short dough and ginger ice cream; Cinnamon Doughnuts with white coffee ice cream; Candied Fennel Lemon Cake with blood orange sorbet, as well as Beet Sponge Cake with chocolate cremeux and buttermilk ice cream. For additional information or to make reservations please call (202) 463-8700 or visit www.ovalroom.com.

Bombay Club, located at 815 Connecticut Ave., NW, 20006, offers a decadent dining experience with a Mother’s Day brunch buffet featuring a special menu and live piano music. From 11 a.m. to 2:30 p.m., the special menu will be available for $35 per person or with unlimited Champagne for $45 per person (tax and gratuity not included). Appetizers and desserts will be served to order, and entrées will be available on the buffet. Appetizer standouts include Crispy Arugula-Spinach Chat with date-tamarind chutney; Bhalla Papdi Chat, lentil dumplings with crispy puri, yogurt and spices, and the Bombay Sev Puri, crisp puri, potatoes, mango, sprouts, onion and chutney. Entrée highlights include Chicken Tikka Lababdar with onion, tomato and fenugreek; Lamb Kalia with onion, yogurt, cashew and saffron, Shrimp Kadai with tomato, garlic and garam masala, Aloo Bhaji with potato, black pepper and tamarind, as well as Mixed Vegetable Roganjosh with onion, tomato, cinnamon and cardamom. For reservations or additional information please call(202) 659-3727 or visit www.bombayclubdc.com.

Ardeo+Bardeo, located at 3311 Connecticut Avenue, NW, 20008, in Cleveland Park will showcase a three-course Mother’s Day brunch crafted by Executive Chef Nate Garyantes. Highlights include Chilled Asparagus and Leek Soup with goat cheese mousse and pine nut praline; Spinach and Gnocchi Salad with braised fennel and truffle vinaigrette; French Toast with macerated cherries, maple syrup and crème anglaise; Tomato Braised House Meatballs with smoked mozzarella, parmesan crostini and egg 63, as well as Country Fried Steak with sausage gravy and over easy eggs. Dessert options includeChocolate Pistachio Tart, Pineapple Upside Down Cake and Pecan Pie. Brunch is priced at $39 per person, or $49 for bottomless Champagne or mimosas, and will be served from 10:30 a.m. to 3 p.m. For more information, please call (202) 244-6750 or visit http://www.ardeorestaurant.com.

Bibiana Osteria-Enoteca located at 1100 New York Avenue, NW, is preparing a feast of elegant Italian fare for a memorable occasion. Mother’s Day brunch will be offered from 11:30 a.m. to 2:30 p.m. and Bibiana will serve a three-course, pre-fixe menu with a variety of options for $45 per person (tax and gratuity not included). Executive Chef Nicholas Stefanelli’s Mother’s Day menu invites guests to enjoy a family style antipasti tasting for the table. Standouts include Aranchini, rice fritters stuffed with peas, prosciutto and mozzarella and Frittata with spring garlic and leeks. Next, guests can select their entrée from options such as L’Agnello, slow roasted lamb shoulder with faro, fava beans and Pecorino Zabaglione; Moleche, crispy Chesapeake soft shell crabs with fennel, radish, parsley and lemon garlic, as well as Carnaroli Risotto with morel mushrooms, basil and parmigiano. For a sweet ending, Pastry Chef Jemil Gadea is creating a seasonal tasting of desserts. From 5 p.m. to 9 p.m. a regular a la carte menu will be available. For more information please call (202) 216-9550 or visit www.bibianadc.com.

Penn Quarter’s celebrated Indian hot spot, Rasika, located at 633 D Street, NW, is crafting a memorable dining experience for Mother’s Day with a special three-course prix fixe brunch menu prepared by Executive Chef Vikram Sunderam. From 11:30 a.m. to 2:30 p.m., Rasika will be offering their Mother’s Day Brunch for $45 per person (tax and gratuity not included). Menu highlights include Kheema Par Enda, spiced lamb mince with poached eggs and straw potatoes; Cheesy Masala Uttapam, rice lentil pancake with English cheddar and tomato chutney; Palak Chaat, crispy baby spinach with sweet yogurt, tamarind and date chutney; Macchi Pudina, halibut, onions, mint and green chili, as well as Chicken Pepper Fry with onions, tomatoes, fennel and curry leaves. For more information or to make reservations, please visitwww.rasikarestaurant.com or call (202) 637-1222.

Ashok Bajaj’s sister restaurant, Rasika West End, located at 1190 New Hampshire Avenue, NW, 20037, will also offer a pre fixe three-course Mother’s Day menu from 11:30 a.m. to 2:30 p.m., priced at $45 per person (tax and gratuity not included). Guests can indulge in modern, and authentic Indian fare created by Group Executive Chef Vikram Sunderam. Standout dishes not to be missed include Akuri on Toast with onion, tomato, green chili and scrambled eggs; Avocado Puri with green chili, sweet yogurt and date tamarind chutney; Ragda Pattice, spiced potato pattice with chickpeas; Shrimp Patia with onions, tomatoes, eggplant and squash; Tandoori Swordfish with kaffir lime leaves, chili flakes and lemon pickle, as well as Lamb Mirchi Korma with Kashmiri chiles, caramelized onions and Sichuan peppers. For more information or reservations, please call (202) 466-2500 or visit www.RasikaRestaurant.com.

701 Restaurant, located at 701 Pennsylvania Ave., NW, 20004, invites guests to treat Mom to a special brunch complete with live jazz and ample outdoor seating overlooking the Navy Memorial fountains. The Mother’s Day brunch will feature a delicious pre-fixe three-course menu served from 11 a.m. to 3 p.m., and dinner from 5 p.m. to 9:30 p.m., for $50 per person (not including tax or gratuity). Prepared by Executive Chef Tony Conte, standout entrées include Ricotta Ravioli with fava beans, peas and spring onions; Strip Steak with poached egg, polenta and hollandaise; Vanilla French Toast with bananas and hazelnut chocolate whipped cream; Rockfish with garlic broth, pickled peppers and artichoke, as well as Braised Lamb Shoulder with semi-dried carrots, yogurt and herb puree. For the perfect ending, guests can choose from Banana Cream Pie with graham crust and Chantilly cream; Strawberry Shortcake with rhubarb puree; Éclair with sea salt and caramel, as well as Carrot Cake with ginger ice cream and brown butter anglaise. Valet parking is available during brunch and dinner service for $8 per car. For reservations or additional information please call (202) 393-0701 or visit www.701restaurant.com.

nopa Kitchen+Bar, Ashok Bajaj’s new American brasserie located in the heart of Penn Quarter at 800 F Street, NW, 20004, will showcase garden fresh vegetables, select meats and fish prepared with a touch of French influence this Mother’s Day. A delicious pre-fixe three-course menu will be served from 11 a.m. to 3 p.m. and priced at $45 per person (not including tax or gratuity). Prepared by Executive Chef Greg McCarty, standout dishes include Spring Radish Salad with pineapple, feta and mint; Parisienne Gnocchi with glazed mushrooms, sylvetta and parmesan; Grapefruit Brûlée with ginger and crème fraiche; Roasted Skate with rhubarb, celery root and bacon vinaigrette, as well as a Pork Chop with sweet mustard, spiced peaches and Lacinato kale. For reservations or additional information, please visit www.nopadc.comor call (202) 347-4667.

Zaytinya, located at 701 9th Street, NW, Washington, DC 20001, will offer mezzes reflecting the rich regional diversity of classical and contemporary Greek, Turkish and Lebanese cuisine this Mother’s Day. Guests can choose items off a pre-selected four-course menu priced at $35 per person (tax and gratuity not included). Prepared by Head Chef Michael Costa, highlights include Spring Pea Tzatziki, English peas, pistachio, Greek yogurt, dill and mint; Omeleta me Sparangi, cage free eggs, asparagus, feta, dill, cumin, coriander and caraway seeds; Spit Roasted Lamb Shoulder with cucumber tzatziki, sweet gem lettuce and pickled onions, as well as Turkish delight, walnut ice cream with yogurt mousse and honey geleй, orange-caramel sauce and caramelized pine nuts. Zaytinya will serve regular hours on Sunday, May 12th from 11:30 a.m. to 10 p.m. For more information or to make reservations please call (202) 638-0800 or visit www.zaytinya.com.

At Jaleo, a selection of traditional Spanish tapas will be available at all three Washington area locations this Mother’s Day. Hours for Mother’s Day are as follows: Jaleo DC from 11:30 a.m. to 10 p.m., Jaleo Crystal City from 11:30 a.m. to 10 p.m. and from 11:30 a.m. to 10:30 p.m. at Jaleo Bethesda. For more information or reservations please call (202) 628-7949 or visit www.jaleo.com.

At Oyamel, located at 401 7th Street, NW, Washington, DC 20004, guests can enjoy dishes, which reflect the rich culinary heritage combined with current urban fare of Mexico City. Standouts on Oyamel's menu include Tikin Xic, grouper marinated in achiote and pineapple salad; Sikil Pak, quail stuffed with pickled nopales served with a pumpkin seed and tomato sauce; Fidel Seco, vermicelli in a Pasilla de Oaxaca sauce, crиme and wild mushrooms, as well as Taco Langosta, butter poaches lobster with shallots, avocado, and a mango and Chile de Arbol salsa. Prices range from $6 to $13 each. Oyamel will serve regular hours on Sunday, May 12th from 11:30 a.m. to 10 p.m. For reservations or additional information please call (202) 628-1005 or visit www.oyamel.com.

Entertainment Cruises, located at Gangplank Marina, 600 Water Street SW, Washington, DC, 20024, has a unique experience for your Mother’s Day celebration. The Odyssey and the Spirit of Washington offer excellent dining and entertainment options all day, making it the ideal place to host a brunch, lunch or dinner in Mom’s honor. All cruises include an elegant long-stem rose and complimentary mimosa for each special lady and creative cuisine, live music and dancing and breathtaking views of DC for the family to share. Reservations are required. For more information please call(866) 302-2469 or visit http://www.entertainmentcruises.com/city/Washington-DC/home

RIS, located at 2275 L Street NW, Washington, DC 20037, is offering full a la carte brunch and dinner menus in celebration of Mother’s Day. Fresh potted plants from the local Farmers’ Market will adorn each table for mom to take home as a special thank you. Mother’s Day brunch at RIS will be served from 10:00am to 3:00pm. Reservations are strongly recommended. For more information please call (202) 730-2500 or visit www.risdc.com.

Roof Terrace Restaurant, located at The Kennedy Center, 2700 F Street NW, Washington, DC 20566, is offering a special jazz brunch on Mother’s Day. Show your appreciation to Mom amidst the breathtaking views at the Roof Terrace Restaurant! Brunch includes a raw bar, roasts, made-to-order omelets, salads, pastries, a complimentary mimosa or glass of sparkling wine for Mom and a live jazz performance. Mother’s Day jazz brunch at Roof Terrace Restaurant will be served from 10:00am to 2:00pm and is $39.95 for adults and $20 for children ages 4-11. For reservations or additional information please call (202) 416-8555 or visit www.kennedy-center.org/visitor/restaurants/.

Tortilla Coast, located at 400 First Street SE, Washington, DC 20003 in Capitol Hill, and 1460 P Street NW, Washington, DC 20005 in Logan Circle, will be offering Mother’s Day brunch. Both locations will offer brunch, lunch and dinner options sure to fill mom up with zest. Mother’s Day brunch at Tortilla Coast will be available from 10:00am to 3:00pm. For reservations and additional information please call (202) 546-6768 for the Capitol Hill location, (202) 629-3280 for the Logan Circle location, or visit www.tortillacoast.com.

Maryland:

Angler’s Inn, located at 10801 MacArthur Boulevard, Potomac, MD, 20854, is a charming retreat for celebrating Mom. Executive Chef Nick Palermo is preparing a three-course, prix fixe menu priced at $75 per person (tax and gratuity not included). For the first course, diners can choose from dishes including House-Smoked Salmon with gribiche, micro arugula, and capers, or the Hudson Valley Foie Gras Torchon with poached black berries, candied pecans, and brioche. Entrée options include Caramelized New England Scallops with spring pea coulis, morels, asparagus, fiddlehead ferns, baby spinach, and bacon sherry vinaigrette; Braised Colorado Lamb Shoulder with pee wee potatoes, spring bean fricassee, roasted onions, baby artichokes, kalamata olives, green garlic, braised fennel, and baby zucchini, or Classic Eggs Benedict with American caviar, country potato hash paired with a sparkling mimosa. Dessert options include the Classic Crème Brûlée; Mixed Berries with sorbet, or Milk Chocolate Bomb with caramel ice cream. Mother’s Day brunch at Angler’s Inn will be served from 11 a.m. to 7 p.m. For reservations or additional information please call (301) 365-2425 or visit www.oldanglersinn.com.

Assaggi Mozzarella Bar, located at 4838 Bethesda Avenue in Bethesda, MD, 20814, is dishing up authentic Italian cuisine in an elegantly rustic restaurant for Mother’s Day. Prices range from $11 to $39. Mother’s Day brunch at Assaggi Mozzarella Bar will be served from 11:30 a.m. to 10 p.m. For reservations or additional information please call (301) 951-1988 or visit www.assaggirestaurant.com.

Virginia:

Executive Chef/Owner Domenico Cornacchia and Owner/Operator Aykan Demiroglu of the French oasis, Bistro Vivant, located at 1394 Chain Bridge Road in McLean, VA, 22101, are offering an a la carte menu with Mother’s Day specials on Sunday, May 12th. Chef Domenico and newly appointed Chef de Cuisine Ed Hardy bring the authentic flavors of traditional French cuisine to downtown McLean, with lunch options such as House Smoked & Cured Salmon Croque Madame with caviar; She-Crab Soup with soft shell crabs, and Early Virginia Peaches with walnut pain perdu. Dinner options includeLobster with vanilla and Grand Marnier hollandaise; Cured Salmon & Fresh Trout Cru with caviar, as well as Five Spice Duck Breast with risotto and early Virginia peaches. Prices range from $14 to $30 each. Lunch is available from 11 a.m. to 4 p.m. and dinner is served from 4 p.m. to 9:30 p.m. For reservations or additional information please call (703) 356-1700 or visit www.bistrovivant.com.

Café Deluxe, located in Cleveland Park, Downtown Bethesda, Gaithersburg, and Tyson’s Corner invites patrons to celebrate the matriarch of your family with a special meal in her honor. On May 12, guests can enjoy an award-winning brunch, served from 10:00am to 3:00pm, or classic American bistro fare on the lunch and dinner menus. For reservations or additional information please call your nearest location or visit www.cafedeluxe.com.

Vinifera Wine Bar and Bistro, located at 11750 Sunrise Valley Dr, Reston, VA 20191, is pampering moms on their special day with a celebratory brunch in honor of each family’s leading lady. Guests are invited for a three-course prix-fixe menu, featuring a large selection of gourmet brunch dishes and sweet after-meal delights. Each mom will receive a long-stem red rose as a token of appreciation for all of their tender love and care. If weather permits, Vinifera will open its 70-seat outdoor garden patio for guests to dine al fresco. Mother’s Day brunch at Vinifera is available from 10:00am to 2:00pm and is $49 per adult and $25 per child 12 and under, exclusive of tax and gratuity. Reservations are strongly recommended. For more information please call (703) 234-3550 or visit www.viniferabistro.com.

2941 restaurant (2941 Fairview Park Drive Falls Church, VA 22042) is nestled in the heart of Falls Church, VA, just outside Washington D.C. Executive Chef Bertrand Chemel has prepared three special holiday-themed menus including a three-course prix fixe menu priced at $65pp, a three-course prix fixe vegetarian menu priced at $48pp, as well as a three-course prix fixe 2941's special holiday-themed menus will be available for lunch and dinner between 11:00AM-8:00PM on Sunday, May 12th. Savory spring-inspired menu highlights include: Salmon Tartare with Lemon Pepper Gelee, Herb Crackers and Sweet Shishito Peppers; Spring Bouquet with Radish, Asparagus, Avocado, Cherry Tomato, and White Balsamic Vinaigrette; Duck Ravioli with Tomato Compote, Parmesan Cheese, Ramps, and Fiddlehead Ferns; Squash Blossom Tempura with Grilled Baby Zucchini, Marinated Red Onion, Tomato Compote, Ramps and Fiddlehead Ferns; and a Pan Seared Halibut with Sweet Barley Mushroom Risotto, Cherry Tomato, and Yuzu Scallion Vinaigrette, to name a few. To finish with something sweet, Pastry Chef Caitlin Dysart has prepared a selection of gourmet confections including: Meyer Lemon Tart Souffle with Coconut Jam and Cardamom Ice Cream; Strawberry Éclair with Ricotta Mousse, Strawberry Sorbet and Basil; Chocolate Linzer Torte with Almond Shortbread, Chocolate Pot de Crème, and Raspberry Sorbet; and Caramelia Rose with Milk Chocolate Mousse, Chocolate Biscuit, and Caramel Crunch! For reservations or additional information please call (703) 270-1500 or visit www.2941.com.

Darna Restaurant (946 N. Jackson St., Arlington, VA. http://darnava.com): Treat mom to a taste of home this Mother's Day at Darna Restaurant: On Sunday, May 12, buy your own entree and the Lebanese-inspired eatery will pick up the tab for hers. Stop by the Arlington restaurant - the name of which means "home" in Arabic - with mom for a plate of Middle Eastern fare, whether she's craving specialties from the house charcoal grill or hard-to-find fare like Mansaf, lamb marinated in a creamy yogurt sauce.

*This information was provided by a representative of the restaurant.

Out to Brunch: Curious Grape

2013-05-07T15:42:00.001-04:00

There's no better way to spend a Sunday than heading to brunch with a girlfriend and cruising to Alexandria for some shopping.

I had the pleasure of test driving the Ford Fusion and I was beyond impressed. This car has to be my favorite car I've driven. The engine is as quiet as a mouse. Who could complain with getting 100 miles/gallon?! The leather interior is beautiful and the car has a smooth ride. My next car purchase will surely be a hybrid. I seriously can't recommend this car enough... I've been raving about it all week.

I digress... back to the delicious brunch: one of my favorite friends in the world came to DC to visit me. We headed over to The Curious Grape in Shirlington, VA to try their new Sparkling Sunday Brunch. Owner and wine expert, Suzanne McGrath, laid out the menu so you can perfectly pair each course with bubbly.

No brunch trip to The Curious Grape would be complete without tasting Executive Chef Eric McKamey's Doughnuts with Wild Boar served with hoisin sauce, cilantro and pickled onion. While this dish might sound a little crazy, it was our favorite. The sweet and spicy boar melts in your mouth inside of the baby doughnut sprinkled with powdered sugar.

For a slightly sweeter appetizer, try the Ricotta Blintzes with cranberry compote, caramelized honey, thyme and olive oil.

Make sure to order one of their mini-souffles. These warm little treats are great snacks in between your appetizer and main course.

For something a little different, check out the Chinese Breakfast served with creamy calasparra rice with roasted pork, marinated anchovy and fried egg.

I liked the Shrimp with Pork Belly and Cheddar Polenta. The creamy and cheesy grits hit the spot.

To complement its wine list at brunch, The Curious Grape also offers 3 unique Bloody Mary cocktails made with wine. Our top choice was the Beijing Mary with sake, soy sauce, wasabi and sesame oil.

Brunch at The Curious Grape is served Sundays from 10:30 AM to 2:30 PM.

Perfect Pair: Lobster Risotto

2013-05-07T12:49:00.000-04:00

This spring, my mom came to town and we were in for a treat. As she arrived, I just received a shipment of live lobsters from GetMaineLobster.com. I'm not exaggerating when I say that they are the best I've ever had. We spent the night boiling lobster to make this delicious Lobster Risotto. The delicate meat melts in your mouth.

The Dish: Lobster Risotto

The Recipe:

Ingredients:

1 stick butter

3 cups finely diced leeks

5 Tbs. brandy

Meat from tails and claws of 4 cooked lobsters, cut into bite-sized pieces

2 Tbs. olive oil

1 cup finely diced fennel

4 garlic cloves, minced

3 cups Arborio rice

1/4 tsp. lemon zest

1 cup white wine

12 cups lobster stock, warmed (recipe below)

Salt, to taste

Cream and Truffle Oil to Finish

In a large pan, melt 6 tablespoons of butter add 2 cups of leeks. Cook over medium heat for until tender. Add brandy and simmer. (Make sure to scrape up the brown bits). Then add in the lobster meat and cook for 2 minutes and remove from heat. Add salt to taste.

In a large braiser, melt the remaining butter and olive oil over medium heat. Add fennel and saute for 5 minutes. Add the remaining leeks and cook until tender. Add the garlic, lemon zest and the rice and toast until the rice is golden and smells nutty. De-glaze with the wine.

Stir the risotto occasionally with a wooden spoon as it cooks over medium heat. Continuously add ladle-fulls of stock as each previous ladle of liquid gets absorbed into the risotto. Continue stirring and adding stock for about 20-30 minutes. When the risotto gets creamy, add the cream and cook until done (should be 1-2 minutes at this point). Stir in the lobster mixture. Season with salt to taste. Serve.

Lobster Stock

Ingredients:

Shells from 4 cooked lobsters
2 Tbs. olive oil
Tops from 4 leeks, roughly chopped
1 fennel bulb plus trimmings, roughly chopped
2 tomato, diced
1 cup dry white wine
16 cups cold water
1 bouquet garni

Tomato Paste

Preheat the oven to 400°F. Roast the shells on a baking sheet for 20 minutes.

Put fennel, leeks and tomato paste in a large stock pot with olive oil and saute over medium heat for 5 minutes. Add tomato and heat for 2 minutes. Deglaze with wine. Add in lobster shells, bouquet garni and fill with water. Cover and bring to a boil. Reduce heat and simmer for 1 hour. Strain into a large bowl and refrigerate.

Pairing: Cakebread Chardonnay ($37.00)

Brunch Recipe: Bacon Mushroom Quiche

2013-05-06T13:28:00.000-04:00

Mother's Day is almost here. Treat your mom to a special homemade brunch. Try this Bacon Mushroom Quiche recipe.

1 (9-inch) pie crust (homemade or store bought)

4 slices of bacon

1/2 cup chopped onion

6 cremini mushrooms, sliced

1 pressed garlic clove

1 cup of shredded cheddar cheese

3 large eggs

1 cup of half n half or milk

1 t parsley

salt and pepper

Preheat your oven to 375 degrees. Place pie dough into a tart pan or a pie plate and set aside. Fry bacon over medium heat until cooked. Remove the bacon and drain on a paper towel and then crumble into the bottom of the pie dough. Use the rendered fat to cook the mushrooms and chopped onion and garlic. Add salt and pepper to taste. Spread the mixture onto the bottom of the pie dough. Then add the cheddar cheese. In a separate bowl, mix the eggs and half and half together with a whisk. Pour egg mixture over the pie. Top with parsley and salt and pepper. Bake for 35-40 minutes. Let stand for at least 5 minutes to set before serving.

This is also perfect if you are hosting weekend guests, inviting friends over or just want to enjoy breakfast or brunch at home. I love waking up in the morning, getting the coffee brewing and then thinking about what I'm going to make for breakfast. Bacon omelets are the usual served with toast and homemade jam. Sometimes we'll do french toast or pancakes or scones or a yogurt parfait or a combination if we're having company over. You could make it an entire day affair and make soup later.

First Taste: Ambar

2013-05-06T10:00:00.000-04:00

Initial Thoughts:

Design and Decor: Branimir Lukic of Serbia-based architectural firm Atelje AL designed the restaurant. Photos of old Balkan will line the walls with lots of natural wood throughout.
Food: Artfully presented Balkan cuisine

Smoky Pear

Drink: Washington’s first Rakia Bar, with over 30 different varieties available. Rakia is an alcoholic beverage produced by distillation of fermented fruit and it is a popular beverage throughout the Balkans. It is considered to be the national drink of Bulgaria, Serbia, Albania, Bosnia and Herzegovina, Croatia, Macedonia, Montenegro and Turkey.
Would I go back? Yes. I'd like to try more of the Rakia spirits and taste more of the dishes.

Beet and Goat Cheese Salad

Ambar has a cool vibe, great cocktails and tasty food. The menu highlights Balkan cuisine prepared with a modern twist.

Pork Roulade

I liked the fresh salads and small plates.

Balkan Salad

Try the Roasted Pork with arugula salad, pork cracklings, horseradish dressing, and apricot jam.

Balkan Kebab

The best thing about small plates is you can try lots of different dishes. For dessert, taste the Four Chocolates with dark chocolate biscuit filled chocolate mousse, almond crumble, passion fruit espuma, and raspberry sorbet.

If you aren't hungry, Ambar is still a great spot to go for drinks. They have a great patio and delicious Rakia.

Ambar is located at 523 8th Street, SE, 20003. For additional information please visit www.ambarrestaurant.com.

Cookbook Review: Kids in the Kitchen Cookbook

2013-05-04T18:54:00.000-04:00

By: Jennifer Duff

Capital Cooking Contributor

I'm a hard person to please when it comes to cookbooks. It's because most of the time I find, that in a whole cookbook, I can only find a few recipes that I like. That, or the cookbook tries to do too much (really, how many recipes of lasagna does one need?) or pays too much homage to sponsors (like it matters what brand of shredded cheese you use..). But I have to say, I was impressed with Time's Kids in the Kitchen Cookbook. It had select recipes for different courses, fun tips and tricks in the margins (did you know that roughly 40 million pounds of green bean casserole are consumed in the US each Thanksgiving Day?), and rates each recipe in terms of level of difficulty for children. As an added bonus, it focuses on simple, healthy recipes that kids can make. But, you can only tell so much by flipping through a cookbook so I took it on a test drive.

I gave the cookbook to my 6 year old son, who is extremely picky. After perusing the recipes, he decided that he wanted to make the pizza and the popcorn balls (shocker). The "Globe-Trotter Pizza" was designed to be made with Canadian bacon and pineapple but my son wasn't having all that, so we stuck to basics with cheese and sauce. He could put together the entire recipe, which was a nice change from me having to make him dinner. And, he was excited to 'make his own dinner'!

Easy and simple, he and his little brother tasted his pizza creation as the final test.

Success! My son had his first foray into being a chef, and had lots of fun while the little one got to benefit from his hard work.

But one recipe does not make a cookbook. Over the course of the weekend, we made a few recipes from the cookbook including the chocolate chip waffles, breakfast burritos, and popcorn balls, adjusting each based on our preferences and what I had in the refrigerator. Each of the recipes had healthy ingredients, straight-forward preparation, and was delicious.

For an afternoon snack, I made the popcorn balls but altered the recipe since candy corn isn't that plentiful in the spring. It was a bit of a sticky mess (hence the "moderate" difficulty, I assume), but it actually came together in the end (using toffee instead of the candy corn) and was sweet and tasty.

Overall, this is a great kids cookbook and would be the perfect gift for any child interested in cooking or to a family with kids as a fun way to keep those kids busy! The layout was simple and easy to read, the recipes were clear and had nutritional information, and it included information for kids to learn where their food comes from. A great cookbook for families and kids alike, it can be purchased for $19.95 at www.timeforkids.com/cookbook.

Thinking of Drinking: Ritas

2013-05-03T14:20:00.000-04:00

Photo from DC on Heels

It is days like today that I gaze out the window at work and wish to be outside enjoying a margarita. For those of you that are that lucky, you can start sipping on these right now. For the others like me, only 4 more hours and we won't just have to be thinking of drinking.

With Cinco de Mayo coming up, here's two margarita ideas for your party. Try my Mango Margarita and Jo-Jo's Tamarita.

A little salt or sugar around the rim, a touch of citrus and sweetness, and a big tequila bite -- how can something so simple taste so good?

Mango Margarita from the Mexican Fiesta Show
From the Capital Cooking Cookbook

1 shot of Camarena Silver tequila

1 shot of triple sec

1 shot of lime juice

2 oz of sweet and sour mix

¾ cup of partially frozen mango

Sugar

Place ingredients in blender. Pour smooth mixture in glasses with rims of sugar.

Photo by Lauren DeSantis

Tamarita
By: Jo-Jo Valenzuela of RIS

RIS has an amazing new spring menu and a beautiful patio to enjoy this Tamarita or some of their other fabulous cocktails.

2 oz Milagro Silver tequila
2 tbsp tamarind puree
1 ½ oz palm syrup

Dip rim of glass on a plate with an ounce of tamarind puree, then dip rim in salt. Shake, strain and pour into tamarind salt rimmed rocks glass with fresh ice. Top off with a dollop of apricot foam.

Apricot foam (1 batch is approximately 16oz)
1 gelatin sheet
5 oz apricot puree
5 oz water
1 oz lemon juice
1 oz simple syrup (2:1) sugar:water
4 egg whites

Soak gelatin sheet in ice cold water for 10 minutes. Mix apricot puree, lemon juice, simple syrup, and egg whites in a separate container. Discard the ice cold water and put the now soft gelatin sheet into a mixture of 2 1/2 oz boiling water and 2 1/2 oz cold water until the sheet dissolves. Combine all ingredients in a half qt container and refrigerate for at least an hour before transferring to an ISI whipped cream dispenser. Replace
dispenser with a fresh nitrogen charger for every use.

Apricot puree
1 cup dried apricots
4oz water

Boil apricots in water for 10 minutes. Remove from flame and leave the cover on for the next 30 minutes or until the apricots are soft. Do not strain. Blend everything in a food processor until puree looks nice and shiny.

Tamarind puree
1 lb peeled fresh tamarind
2 oz cold water
1 oz orange juice
1 oz palm sugar
3 pinches of salt

Put the tamarind into a pot of 2 oz cold water, then simmer for 10 minutes. Add the rest of the ingredients and discard the seeds. Blend everything in a food processor.

(202) 730-2500

Foggy Bottom/West End
2275 L Street, NW
Washington, DC 20037
www.risdc.com

Recipe: Seared Wild Salmon in Lemongrass Broth with Pad Thai Noodles

2013-05-02T18:53:00.002-04:00

Chef Nora Pouillon of Restaurant Nora, the first organic certified restaurant AND REAL Certified Restaurant in the nation, takes us on a culinary adventure and shares this Thai-inspired recipe. Chef Nora is a big believer in healthy and fresh ingredients and sustainable practices and all of her dishes are prepared with the REAL philosophy in mind. Pick up the ingredients from the international aisle of your grocery store and the local farmer's market and let the inner gourmet chef shine. Can't wait to give this a try!

4 ounces pad thai noodles or rice sticks

3-inch piece of ginger, peeled and sliced

3 stalks lemongrass, outer leaves removed and thinly sliced

4 kaffir lime leaves or 2 tablespoons fresh lime juice

1-2 jalapeño peppers or more to taste

6 cups water

2 Tablespoons nuoc mam (Thai fish sauce)

2 large carrots, peeled and thinly sliced diagonally

16 shiitake mushrooms, about 3 ounces, washed, stemmed, and quartered

4 green onions, trimmed and sliced thinly on the diagonal

4 ounces tat soi or watercress, stems trimmed

½ cup cilantro leaves for garnish

4 wild salmon filets, about 6 ounces each

1 teaspoon sunflower oil

Salt and pepper to taste

Soak the pad Thai noodles or rice sticks in hot tap water for 3 minutes or until softened. Drain.

Mince the ginger, lemongrass, lime leaves, and jalapenos together by hand or in a small chopper. Bring the water to a boil in a medium saucepan and add the minced mixture to it. Season to taste with nuoc mam. This broth can be made ahead and used later.

Bring broth back to a boil and add the carrots, shiitakes, green onions, and drained noodles. Simmer about 1 minute.

Just before serving, stir in tat soi or watercress so they stay green and crisp.

Heat a sauté pan large enough to hold the four salmon filets. Add the oil and seasoned salmon filets. Sear for 3 to 4 minutes on one side. Turn with a spatula and finish cooking for another minute or two until your desired doneness.

To serve, ladle the broth into 4 large soup bowls, dividing the vegetables and noodles evenly. Top with the salmon and garnish with cilantro.