Capital Cooking with Lauren DeSantis

Win a Lamb Dinner with Me: Vote Now!

2012-02-13T06:18:00.004-05:00

I'm in the DC Lamb Pro-Am Competition and I need your help!
Please help me make it to Round 2 to compete as one of the top 4 bloggers. Vote! To make it worth your while, I’ll invite one reader to my to enjoy a braised lamb dinner paired with amazing wines on 2/26! Yay!

Win lamb dinner with me:

1. Follow @capitalcooking

2. Vote for my Roasted Leg of Lamb with Caramelized Onions and Fig Sauce 2/13-2/17!

3. Tell all your friends to vote.

Photo by Emily Clack

Treats for your Sweet

2012-02-11T15:23:00.000-05:00

Be mine! This Valentine's Day, show the one you love that their special with these gifts. I'll continue adding more products as I review them. If you'd like your product considered, please email me at capitalcooking@gmail.com. Happy Valentine's Day!

If you don't have a copy yet, get one for yourself and one for all of your friends. The Capital Cooking Cookbook is only $20 from now until Christmas by using this code: 5KCP7TEC. Perfect for present to make special cooking memories!

Super cute Valentine's Day Cookies from Toute Sweets (photo by Emily Clack)

Say "I love you" with the Heart-Shaped Waffle Maker from Babycakes!

Cupcakes and other sweet treats from The Sweet Lobby

Swedish Based Chocolatier Emanuel Andrén offers decadent gift boxes of 4 for $98. Beauty in a box!

Lake Champlain Chocolates: Hearts filled with Caramel. Everyone loves a little decadence!

Starbucks Reserve coffee: the Organic Ethiopia Sidamo. Coffee is the perfect Valentine's Day Gift!

Baking Basics and Beyond, Second Edition is a great gift for anyone who loves baking. The recipes are easy to follow and you could also bake some treats for Valentine's Day.

Temptation 8pc Chocolate Fondue Set $20.00 Grab some strawberries and make a night of it.

Banfi’s Rosa Regale

Don't miss the 13th Annual International Wine & Food Festival

2012-02-10T17:50:00.000-05:00

Returning this year with 600+ wines, exciting cooking demos from DC's top culinary stars and a lively cocktail kick-off competition, the 13th Annual Washington DC International Wine & Food Festival (IWFF) will celebrate the world of wine, food and culture on February 11 - 12, 2012 at the Ronald Reagan Building and International Trade Center in downtown Washington, DC. IWFF Attendees will be able to taste the best of the world's food and drink right here in the acclaimed foodie destination of Washington, DC - with 600+ rare and loved wines from 100 wineries, foods from artisanal producers around the world and DC's best restaurants, tastings of unique spirits and more.

Cupid's Not Stupid, Cocktails to Fall For - February 10: Kicking off the highly anticipated weekend of wine, food and fun is a friendly Valentine's Day-themed cocktail competition featuring five of DC's top mixologists on Friday, February 10th from 7-10pm at Aria Pizzeria in the Ronald Reagan Building & International Trade Center. Local drink masters Gina Chersevani of PS7's, Rachel Sergi of Jack Rose, Dennis Burns of the Ronald Reagan Building, Simo Ahmadi of Todd Gray's Watershed and Alex Bookless of The Passenger will each create special cocktails that represent cupid's magic spell. Cocktail pro Dan Searing of Room 11 will also be signing his new book, The Punch Bowl: 75 Recipes Spanning Four Centuries of Wanton Revelry.Admission includes samples of all five cocktails, wine, beer and light snacks, and tickets can be purchased for $55 at www.wineandfooddc.com.

The Grand Tasting

Wines of the world and the variety of fare that goes along with them is the theme of this premier festival in our Nation's Capital. At the IWFF Grand Tasting on February 11^th & 12^th, over 600 rare, unique and loved wines will be available for tasting from 100 wineries from around the world. All guests at the Grand Tasting will receive an etched Washington, DC International Wine & Food Festival wine glass and have the opportunity to speak directly with winemakers while enjoying and learning about a wide variety of wines.

Mixology and Spirits Tastings

Spirits will be savored at the Festival with exciting new mixology booths where guests can sample taste, touch and smell the newest ingredients in mixology, sample unique spirits and catch libation lessons by DC's most buzzworthy mixologists.

Artisanal Foods & Hearty Fare

With an array of foods from artisanal producers to DC's best restaurants the Festival fare will please foodies and share fun food finds. At the Artisan Row, artisanal food producers from the region and around the world such as The Wild Pea, Copper Pot Food Company and Cabot Creamery Collective will be sharing their foods. From olive oil producers to new chocolate makers and coffee roasters, the Festival will showcase a variety of unique foods. For hungry Festival attendees, DC restaurants such as Jack Rose Dining Saloon, Taberna del Alabardero, Aria and more will be providing hearty, savory dishes at Restaurant Row where guests can sample the flavor of DC's best. For a more in-depth focus on food, DC's top toques will take center stage with cooking demonstrations in a Viking Range demo kitchen on the Washington Post Grand Stage.

Tickets for the IWFF are available online at www.wineandfooddc.com. The ticket price is $85 for Saturday admission, $80 for Sunday admission or $145 for both days. The ticket price includes an etched IWFF wine glass, unlimited wine tastings, food from DC's best restaurants in the IWFF Restaurant Row, tastings of foods from artisanal producers and cooking demos from DC's best chefs on the Washington Post Grand stage. The IWFF is open from 2pm - 6pm on February 11^th and 12^th and offers industry only hours from noon-2pm on the same days.

Good Stuff Eatery Gets Even Sweeter

2012-02-10T15:12:00.001-05:00

by Samantha Grieder
Capital Cooking Contributor

Beginning today, guests of Good Stuff Eatery will be able to get more than a milkshake to sweeten up their meals.

The DC burger haven can now add chocolate to its list of items for sale. Inspired by its line of milkshakes, Chef Spike Mendelsohn has paired with CoCo Sala Executive Chef, Santosh Tiptur, to create custom chocolate treats.

Chef Spike Mendelsohn (far left) and Chef Santosh Tiptur (far right) address a crowd at CoCo Sala

"We had been thrown around ideas of having something sweet, other than milkshakes, at Good Stuff," said Chef Spike. And what's better than a good chocolate bar? Inspirations include Spike's Toasted Marshmallow shake, the Milky Way Malt, and the Soursop Hop Strawberry.

The candy bar version of the toasted marshmallow shake is made with 55% Venezuelan dark chocolate and toasted mini marshmallows. Milk chocolate and malt balls create another bar, but the most whimsical is the certainly the last. The chefs have created a white chocolate bar and added dehydrated strawberries, and pop rocks "to add some magic to it," said Chef Tiptur.

The bars will be available for purchase alone or in packages of three.

Toasted Marshmallow Milkshake inspired dessert at CoCo Sala

With CoCo Sala at the helm, and with a reputation of using only premium ingredients, Good Stuff Eatery guests will be in for a real treat. Literally.

Good Stuff Eatery is located on Capitol Hill at 303 Pennsylvania Ave. SE

Washington, DC 20003. Crystal City and Georgetown locations are coming soon.

This Lamb Was Made For You And Me

2012-02-10T12:00:00.005-05:00

The American Lamb Board invited me to participate in the first D.C. American Lamb Pro-Am. Being that I'm a huge fan of lamb, I jumped at the opportunity. Not only did I have a blast judging the Lamb Jam last year in DC, but I’ve also been hosting a series of dinner parties as one of the Lambassadors for the Tri-Lamb Group. From leg, to ground lamb, to shank… I love it all.

The Competition: 13 local food bloggers are competing to make the best lamb recipe.

Vote: Readers will have one week to vote for their favorite recipe/post based on both the quality of the recipe and of the post itself. Voting will close at 4 p.m. on Friday 2/17/12 and the top 4 vote-getting posts will be announced. Those 4 winning bloggers will move on to Round 2.

The Cut: Border Springs Farm Boneless Leg of Lamb

The Dish: Roasted Leg of Lamb with Caramelized Onions and Fig Sauce

Although I'm a big lamb fan now, I wasn't actually exposed to lamb until I became an adult. I was always a bit intimidated by it and thought it seemed like a heavy and gamey meat. I was completely wrong. American lamb is lean, healthy and tasty.

For my recipe, I decided to roast my boneless leg of lamb and use one of my other favorite ingredients, figs! I began brainstorming about my recipe as soon as I found out about the competition, but I really didn't finalize it until I started cooking.

I got my lamb home on Monday and started marinating it so it would be ready for roasting on Tuesday. I tried to honor the cut of meat by highlighting the true flavor of the lamb and using the roasting method. The best part of this meal is that everything is simple to make and tastes delicious.

Lamb:

2 tablespoons of Lamb Rub (garlic, salt, pepper, rosemary and oregano)

1/4 cup extra-virgin olive oil

One 6-pound boneless leg of lamb, trimmed of excess fat and tied

Marinate Overnight: Rub the olive oil all over the lamb. Evenly sprinkle the rub; put in a container and refrigerate overnight.

After putting in some hardcore billable hours at work, I headed home to get my lamb on.

Roast it: Preheat the oven to 400°. Remove lamb from the fridge. Place into a roasting pan with 3 cups of water in the bottom. Roast it on the bottom shelf of the oven for 30 minutes. Reduce the oven temperature to 350° and roast the lamb for 1 1/2 hours longer, or until a thermometer inserted in the thickest part of the roast reads 130°. Keep a good eye on it. Depending on how many pounds you have, you might not need as much cooking time. I served mine medium rare-medium.

Caramelized Onions:

3 onions of your choice, sliced into rings
Olive oil
Salt and Pepper
1/2 teaspoon sugar

While the lamb is roasting, place onions into a baking pan. Drizzle with olive oil and season with salt and freshly ground pepper. Add a little sugar and roast alongside the lamb for the last 50 minutes or until they are soft and caramelized.

Fig Sauce:

1 cup dried figs, roughly chopped

Boiling water

Kosher salt and freshly ground black pepper

1/2 cup dry red wine

1/4 cup balsamic vinegar

1 cup beef stock

1 tablespoon unsalted butter

In a small heatproof bowl, cover the dried figs with boiling water and let stand until plump, about 30 minutes. Drain.

After the lamb is finished cooking, spoon off the fat from the roasting pan and set the pan over 2 burners. Add the red wine and balsamic vinegar and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer until the liquid is reduced by half, about 5 minutes, then strain the liquid into a small saucepan. Add the beef stock and cook over medium-high heat until reduced to 3/4 cup, about 15 minutes. Add the reconstituted figs and the butter. Season the dried-fig sauce with salt and pepper and keep warm.

Plating:

Transfer the roasted lamb to a carving board and let stand for 15 minutes.

Remove the strings from the lamb roast and cut it into thin slices.

Arrange the meat on a platter and surround it with the Caramelized Onions. Pour the dried-fig sauce into a bowl and pass at the table.

My Sides: I tried to keep it on the healthy side with fresh green beans and quinoa. This meal won't weigh you down.

Crostini with Brie and Truffle Honey

Twenty 1/3-inch-thick slices of baguette
Truffle oil, for brushing and drizzling
Brie
Truffle Honey
Salt

Preheat the oven to 400°. Arrange the baguette slices on a baking sheet and brush with truffle oil. Bake for about 4 minutes. Top with brie and toast for another 4 minutes until melted. Sprinkle with salt and drizzle with truffle honey.

Green beans and Shallots

Quinoa with Figs, Avocado and Shallots

1 cup quinoa

Salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 shallot, finely chopped
1 avocado, diced
1 tablespoon fig balsamic vinegar (you can use plain balsamic as well or sherry vinegar)
1/4 cup dried figs, diced

In a small heatproof bowl, cover the dried figs with boiling water and let stand until plump. Drain.

Put the quinoa in a small saucepan and cover with 2 cups of water. Add a large pinch of salt and pepper and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes.(You can also make quinoa in a rice maker).

Heat the 3 tablespoons of olive oil in the skillet. Add the shallot and cook over moderate heat until softened, about 5 minutes.

Stir in the quinoa and vinegar and season with salt and pepper. Add the figs and the avocado and serve.

Dessert: Cutest Lamb Cookies from Larry at Toute Sweets

The Toute Sweets lamb cookies were the perfect ending to our meal. Larry can customize any cookie you'd like and has some super fun Valentine's Day ones as well.

We may have had a little too much fun with those cookies:)

The Pairing: Sandeman Founders Reserve Porto

Sandeman's Porto pairs so nice with any dessert. It is such a smooth sipper.

With lots of lamb in hand, I called a few friends to get a taste of the action. I didn't know this until after we finished eating, but one of the guests was apparently a vegetarian for the past 6 years. Not only did he clean his first plate, but he went up for seconds. That's how good it was!!

So if this meal sounded yummy to you, vote for me so you can taste it for yourself on March 4th when the top 4 vote-getting bloggers will each be paired with a top chef from D.C. to collaborate on a preparation of their dish that will be served to over 100 attendees at the American Lamb Pro-Am event.!

Please help me win. Tell all of your friends to vote!!

Photos by the fabulous Emily Clack

Special thank you to the American Lamb Board, Border Springs, and Toute Sweets!

Thinking of Drinking: Secret Lovers

2012-02-10T11:34:00.000-05:00

Here's another cocktail idea for Valentine's Day. Enjoy!

1 1/2 oz. Partida Añejo
1/2 oz Diep 9 Chocolate
1 oz. Kahlua

Garnish: Coco powder

Mix ingredients in a shaker with ice and shake well. Strain into a chilled martini glass. Sprinkle a little coco powder on top.

Photo by Emily Clack

Spotlight: Meet Bryn Wallace

2012-02-09T16:43:00.000-05:00

I met Bryn a few years ago when she started shooting for Capital Cooking. She has a great eye and is truly talented at photography.

How did you get into photography?

It was a combination of the Konica my dad gave me when I was 8 and being the youngest of 6 so there was never a shortage of drama and models. Someone had to document all that ridiculousness!

Favorite food photo you’ve taken?

The first one that comes to mind is this close up I did of a concord grape that was just coming out of its skin. Yea, the professor wouldn't hang that one on the wall for group discussion.

How long have you lived in DC and how did you end up here?

I was born in Fairfax Hospital. So, I have lived here most of my whole life. I'm not sure why. But, it does keep me coming back.

What inspires you?

New perspectives, fresh ideas, people that think and create completely different than me.

What is your favorite local restaurant and why?

The Cock and Bowl in Lorton. Outstanding Mussels, Waffles and beer without all the pomp. I love it.

What are your most exciting challenges right now?

My most "exciting" challenge is finding contentment with my life being in constant flux.

Where's the best place you've traveled to and why?

Thessaloniki, Greece. Oh! The food, cafes, waterfront, the wealth of culture, beauty and just straight up craziness!

Any upcoming trips?

I have a proposal in with a non-profit that has the potential of traveling to Bosnia, Kosivo, and Iraq but other than that the most exciting thing I have on the calendar in the near future is going to NYC to see the Weegee show.

Lamb Pro-Am Side Dish: Green Beans and Shallots

2012-02-09T14:21:00.000-05:00

I was recently contacted by the American Lamb Board with an invitation to participate in the first D.C. American Lamb Pro-Am. For Round 1, 13 local food bloggers went to a pick up party at Bibiana on Monday night to check out the lamb. We were tasked with creating an original American Lamb recipe and write a blog post documenting the making of the dish.

You'll have to wait until Friday to find out about my delicious lamb recipe, but I wanted to tell you about one of the sides I served with the meal. Green beans and shallots are not only healthy, but the recipe is simple and adds beautiful color to the plate.

Green Beans and Shallots

1 pound fresh green beans
1 large shallot
1 to 2 tablespoons olive oil
Salt and freshly ground black pepper

Bring a medium pot of cold water to a boil over high heat and salt it generously.

Trim the stem end off the green beans.

Heat the olive oil in a large skillet over medium heat. Peel and finely chop the shallot. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes.

Drop the green beans into the boiling water and cook, uncovered, until crisp tender, about 4 minutes. Drain in a colander.

Add the green beans, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with salt and some pepper to taste and serve immediately.

Enjoy the recipe and don't forget to vote next week!

Once the blog posts are complete (blog post deadline is Friday 2/10/12), all posts will be launched on www.fansoflamb.com and readers will have one week to vote for their favorite recipe/post based on both the quality of the recipe and of the post itself.
Voting will close at 4 p.m. on Friday 2/17/12 and the top 4 vote-getting posts will be announced. Those 4 winning bloggers will move on to round 2.

Photos by the fabulous Emily Clack

Upcoming Events: Sommelier Showdown

2012-02-09T13:19:00.031-05:00

Sommelier Showdown, February 9, 7:00pm-9:00pm: See top DC Sommeliers flex their knowledge at the Washington DC International Wine and Food Festival's inaugural Sommelier Showdown. Our experts will engage in a friendly tête-à-tête and compete in a race of the taste, using deductive tasting to identify wines with hidden labels. To complement the wines presented, the Showdown will feature five of DCs most noted chefs who will be tasked with bringing food and wine together, including Chefs Todd Gray (Equinox), Xavier Deshayes (Ronald Reagan Building), and Jaime Montes de Oca (Zentan). Invitation only to select members of the hospitality and restaurant trade, a limited number of tickets will be released to the public at $150.

On February 10^th, the Washington Wine Academy in partnership with the Athenaeum, will present an evening of red wine and chocolate tastings in the heart of Old Town Alexander. The Athenaeum, part of the Virginia Fine Arts Association, provides a beautiful setting, as experts from the Washington Wine Academy guide you through wine tastings and chocolate desserts to warm your heart, body, and soul. The price of the event is $40.00 per person or $75.00 per couple. For more information or to register online, please check out: www.WashingtonWineAcademy.org

February 11-12th, the 13th Annual Washington DC International Wine and Food Festival (IWFF) will celebrate the world of wine, food and culture, and shine a light on DC's diversity and prominence as a world-class destination for wine and food.

Georgetown’s Week for Chocolate is coming up! February 13th to the 19th will have all of Georgetown’s best sweet spots offering up an amazing experience for you to bring a special someone to enjoy. Buy your badge and head over to your favorite 5 places to get a free Week for Chocolate experience! Just show up with your badge and let them know you are “Week for Chocolate”!

Participating Merchants

Starbucks — Two Short Hot Chocolates, Coffee’s or Mochas Each Mon, Wed, Fri, Sat and Two Razz-berry pops on Tues, Thurs, and Sun!

Serendipity — Two Chocolate Martinis and One Forbidden Chocolate Desert

Sprinkles — Two cupcakes of your choice

Godiva — Two large chocolate covered strawberries & truffles

PinkBerry — Two medium frozen yogurts with toppings

Bodega — Two chocolate martinis and one desert tapas

Johnny Rockets — Chocolate Strawberry Kiss shake for two

Haagen Dazs — Two Midnight Dazzlers

Old Glory BBQ — Two cocktails and one heart cake

La Madeleine — One valentine cake and two coffees

IceBerry — Two small yogurts with one topping

Paper Source — Stationary workshop for two

Muncheez Mania — Two Nutella crepes with fresh fruit topping

Thunder Burger — Two beers and one desert

February 15th, Roof Terrace Restaurant atop the John F. Kennedy Center for the Performing Arts keeps the good times flowing long after the holidays with its Champagne and Everything Bubbly! tasting. Learn about the prestigious champagne house of Laurent-Perrier, presidential favorite sparkling wines from Schramsberg, world-class Prosecco and more. 6-9pm, $40 per person.

Todd Gray's Watershed: Skipjack Shrimp Boil and Mardi Gras Celebration. Friday, February 17, 7:00 p.m. Watershed's Skipjack Shrimp Boil, the next event in its popular Friday Supper series, is a delicious new addition to DC's Mardi Gras celebrations! Supper begins on the patio with passed hors d'oeuvres, a toasty fire pit with Chef Todd Gray grilling oysters, and friendly neighbors to keep you warm. Dinner continues in the restaurant, with menu highlights such as Crispy Red Cabbage Spring Rolls with Sweet and Sour Ginger Sauce, and Skipjack-sauced Shrimp with Red Bliss Potatoes, Surry Sausage and Slow-Roasted Fennel. The event also features select brews and live music. Ticket/Reservation Info: $75/person, all-inclusive. Reservations are recommended, and can be made by calling 202.534.1350. *Special 2-for-1 NoMa Neighborhood Offer: For NoMa neighborhood residents, bring a friend and you can both enjoy the Skipjack Shrimp Boil for $75.

Indulge yourself this "Fat Tuesday" (February 21) at Smith Commons! For Mardi Gras, this H Street hot spot features new takes on traditional New Orleans specialties, including a Peruvian-style Jambalaya, Shrimp Etouffee, house-made Bread Pudding with Bourbon Sauce and "Hurricane Irene" special cocktail. Stop by the bar (beads optional), or make a dinner reservation online or by calling 202.396.0038.

On February 21, FIOLA by Fabio Trabocchi will capture the magic and mystique of Venetian Carnevale with a black tie masquerade party and a special four-course tasting menu. Priced at $85 per person, inclusive of wine pairings, but not including tax and gratuity, the evening will feature live entertainment and music. In addition to the special dinner, Fiola will also offer a festive regional menu from February 11 - 20, 2012. For more information or to make reservations please call 202.628.2888 or visit the website at www.fioladc.com.

Embassy Chef Challenge: Join Cultural Tourism DC for the 4th Annual Embassy Chef Challenge: DC’s premier international culinary competition on Thursday, March 8 from 7:30 – 10 pm, VIP Reception 6:30 pm. Co-hosted by Ronald Reagan Building and International Trade Center: 1300 Pennsylvania Avenue, NW Washington, DC 20004.

Photo by Emily Clack

Opening: GET YOUR 5AM BURGERS!

2012-02-08T17:03:00.000-05:00

Last week Black and Orange opened its sparkling new location at 14th and U Street to a packed crowd eager to sample a bite at - to my knowledge - the only burger joint in the entire city that stays open until 5am.

Black and Orange picked the U street corridor for its new location because it views its philosophy as a natural extension of the neighborhood's eclectic, exciting culture. Black and Orange's burgers are big and bold. Most of its ingredients come from local vendors, the meat is never frozen, and its spices are mixed right into the burgers rather than piled on top. The large open kitchen and exposed brick are emblematic of the U Street's ultra-urban vibe, and the burgers are even more unique, including The Rogue State (spicy, chipotle smoky); Now and Zen (how many burgers have soy sauce on them?); Pardon my French (black truffle oil? yes please); and an unmissable play on a bloody mary that features, among other things, delectable horseradish.

So if you're on the early shift or, the soon-to-be hungover shift, or just in the mood for good food, start your day/slumber off right with the delicious offerings at Black and Orange.

Eat with Your Eyes: Teres Major

2012-02-08T16:18:00.000-05:00

Is your mouth watering? You can find this Teres Major at 1789 for $36. Do you have a food photo that would make others drool? If so, email me at capitalcooking@gmail.com and we can include it in Eat with your Eyes.

Shanghai-Sao Paulo Menu at Zengo February -March 15

2012-02-07T16:44:00.003-05:00

If you missed the Lima-Tokyo menu, head into Chef Richard Sandoval’s Zengo to try Test Kitchen: Shanghai-São Paulo menu offerings. Every few months, the Chefs at Zengo research and develop new recipes featuring the cuisine and spirits of one Latin and one Asian country. The Shanghai-São Paulo dishes offer creative interpretations of traditional Chinese and Brazilian recipes.

We started the meal with a mild and refreshing Spiked Acai Tea. The cocktail is a blend of green tea vodka, acai liqueur, acai berry juice and lychee puree.

Next we tasted a series of small plates. Traditional Chinese dumplings are enhanced with Brazilian flavors in the Xiaolongbao Soup Dumplings, prepared with pork, crab and linguica sausage.

The complex Brazilian spice, tempero baiano, can be found in Crispy Shanghai Spring Rolls, filled with chicken and shrimp.

A staple of Brazil, bacalhau, or salt cod, is crusted in coconut and served with Chinese-influenced sweet and sour sauce.

Pomegranate-Kumquat Cocktail muddles traditional Chinese fruits with Brazilian cachaça.

Picahna Steak and XO Style King Crab is culinary collaboration at its finest: Brazilian dry aged sirloin with Asian-style King Crab, served with Chinese XO sauce. I loved this dish!

Also, check out the Feijoada with black beans and shredded pork.

Guests who enjoy a slightly spicy cocktail will want to try the Peppercorn Cucumber Martini, made with sake, cucumber, gin and Szechuan peppercorns. Beware: this one packs a punch!

For a sweet ending, savor the Coconut-Tapioca Pudding, served with lychee sorbet and shaved coquito nuts. I wasn't the biggest fan of the gritty texture.

Cachaça, a Brazilian spirit made from fermented sugarcane, is featured in the Coconut Batida, prepared with fresh coconut water and lime. Yes! I love hydrating while sipping cocktails at the same time.

Coming next: Test Kitchen: Hanoi-Havana.

Photos by Emily Clack

Opening: Melody Tavern

2012-02-07T15:14:00.000-05:00

by Ashley Eames
Capital Cooking Contributor

Melody Tavern is one of the newest additions to the live-music scene in the area. You’ll have to venture out to Crystal City, but once there you’ll find a regular rotation of jazz and blues bands performing center stage.

This is not your typical jazz lounge. Melody Tavern is located in a shopping center with several restaurants and stores. Upon entering you come to a long, dark bar with multiple flat screen TV’s positioned on the wall. Pendant lights provide a warm ambiance, but there’s a loud buzz in the room that keeps you from getting too cozy. As you make your way through the restaurant you reach the 148-seat dining area, positioned perfectly for great views of the front stage.

The restaurant features an eclectic menu ranging from Lamb Tacos to Jerk Chicken and everything in between. Appetizers typically range between $9 - $12 with most entrees under $25, making this an affordable night out to enjoy a good meal and live music.

The entertainment roster alone is worth the trip to Crystal City. Local jazz vocalist Lena Seikaly is scheduled to play each Friday in February among other featured acts. You can find the whole line-up here: http://www.melodytavern.com/entertainment.php

Melody Tavern

3560 S. Glebe RoadSuite 170Arlington, VA 22202http://www.melodytavern.com/

Head to The Melting Pot for a Big Night Out

2012-02-06T21:39:00.009-05:00

by Samantha Grieder
Capital Cooking Contributor

It's dimly lit. Couples seated around you are dipping strawberries in chocolate while drinking cocktails and wine. You must be at the Melting Pot.

But besides the romance and special occasion dinners, the DC fondue restaurants have taken inspiration from American classics and are serving them up in a new way.

This limited-time menu is called The Big Night Out. It's four courses that feature familiar items that are revamped into fondue form.

Your Big Night Out begins with a cheese fondue made with Samuel Adams Boston Lager. With cheddar mixing with a mild Emmenthaler, smoked bacon, onion, Dijon, Tabasco, and scallions to finish it off, the nutty meets spicy meets crunchy in this gooey concoction. Dip in pieces of bread or fresh cuts of carrots, broccoli and cauliflower to get started.

The second course gives you a break from the dipping action, with a Wisconsin Wedge Salad. Tomatoes, gorgonzola, more bacon and a peppercorn ranch dressing round it out.

Guests receive a choice in meats and cooking styles for their third course. For $39 per person, get Angus sirloin, Old Bay shrimp, buffalo chicken, Memphis-style BBQ pork tenderloin and wild mushroom sacchetti, a little pocket of mushroom-filled pasta. Add $9 to that and you get cold-water lobster tails instead of the Angus beef. But if it's a special night and you're really hungry, get it all for $92 per couple. Choose Coq au Vin or Mojo cooking pots and you'll be all set.

Dip fruits, marshmallows, pound cake, cheesecake and brownies into your dessert of choice.

Still hungry? It's time for dessert. It is The Melting Pot, after all. One taste of the Big Night Out's fourth course selection and you know it's familiar. It's comforting. But why? It's the restaurant's take on the classic peanut butter and jelly combination. With milk chocolate, crunchy peanut butter that melts and leaves bits of peanuts behind, and a puree of blackberry, raspberry and strawberry, it's a guarantee that any person who loves the PB & J will love this dessert.

And if guests are feeling really enthusiastic about tasting all the American flavors the Melting Pot has to offer, a four-course American craft beer or wine pairing flight can be ordered to go along with the meal.

With restaurants in DC, Arlington, Reston, and Gaithersburg, you can be sure to find a location to try this menu before it disappears. For more information, visit www.meltingpot.com or follow them on Twitter.

On my way to pick up the lamb

2012-02-06T18:00:00.000-05:00

You know I’m a huge fan of lamb! I had a blast judging the Lamb Jam last year in DC. I’ve been hosting a series of dinner parties as one of the Lambassadors for the Tri-Lamb Group. From leg, to ground lamb, to shank… I love it all. My love of lamb makes me extremely excited for the upcoming competition.

The ‘Tails:

The American Lamb Board invited me to participate in the first D.C. American Lamb Pro-Am. Starting on February 10-17^th, I’m going to need your help to vote for me. To make it worth your while, I’ll invite one reader to my to enjoy a braised lamb dinner paired with amazing wines on 2/26!

Round 1

10 local food bloggers to create an original American Lamb recipe and write a blog post documenting the making of the dish.
Once the blog posts are complete (blog post deadline is Friday 2/10/12), all posts will be launched on www.fansoflamb.com and readers will have one week to vote for their favorite recipe/post based on both the quality of the recipe and of the post itself.
Voting will close at 4pm on Friday 2/17/12 and the top 4 vote-getting posts will be announced. Those 4 winning bloggers will move on to round 2.

Round 2

The top 4 vote-getting bloggers will each be paired with a top chef from D.C. to collaborate on a preparation of their dish that will be served to over 100 attendees at the American Lamb Pro-Am event.
The blogger-chef pairs will serve their dish together at the American Lamb Pro-Am event on Sunday, March 4, 2012. Event attendees will sample all four of the dishes and vote for their favorite.
The winning blogger will receive a prize package, American Lamb Pro-Am trophy and bragging rights.

Yay! So please help me win. Tell all of your friends to vote for me!!

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The Cut: Boneless Leg of Lamb

Check back on Capital Cooking by 2/10 to see the recipe we come up with for the leg of lamb. Thanks for all your support!!

11th Annual Sugar and Champagne Re-cap

2012-02-06T17:43:00.000-05:00

Chef Todd and Ellen Gray did a fantastic job hosting the 11^thAnnual Sugar and Champagne Affair benefiting the Washington Humane Society (WHS).

The event was sold out!

The VIP Chefs’ Tasting Room featured a selection of savory bites from restaurants including Equinox, Watershed, Think Food Group, Restaurant Eve, The Source, Brasserie Beck and Kushi. My favorite was the Source's Tuna Tartar.

Big Puppy

Love it!

Chef Anthony from 1789

Chocolate wine? Yes, please!

So many sweets

Hi Darcy!

Loved the champagne dessert from Chef Javier

Gourmands and animal lovers as well as their four-legged friends enjoyed an evening of fine wines, savory treats and gourmet desserts from some of the metropolitan area’s most talented chefs and pastry chefs. What a fantastic event! Can't wait for next year!!

Photos by Heather Victoria

Valentine's Day Round-up: More restaurants added!

2012-02-06T16:58:00.000-05:00

Love is in the air! It isn't too late to snag a reservation at one of DC's hot restaurants. Don't wait until the last minute or you might miss out. DC restaurants are ensuring everyone enjoys the holiday with special Valentine's Day festivities and menus.

Acacia Bistro, located at 4340 Connecticut Avenue, NW is offering the essence of love in their special Valentine’s Day menu, Tuesday, February 14^th. Seating is available from 5:30 p.m. to 10:00 p.m with a special 5 course menu priced at $70 per person (beverages, tax and gratuity not included) $100 with wine pairing. Lovingly prepared by Chef Ravi Narayanan, the menu begins with a choice of Pumpkin and Roasted Apple Soup with Ricotta Herb Dumplings or Soup of Garlic Essence with Red Wine Risotto and Fried Shrimp. Course Two includes a Duet of Lobster: Lobster Boudin with Watercress Coulis and Almond Tempura or Beef Cheek Braised in Red Wine with Grilled Polenta, Crisp Pancetta and Parsley. The Third course is a palette cleanser of Pink Grapefruit with Ginger, Tarragon and Black Pepper followed by a choice of Steamed Dourade and Escargot with Mushroom Crepinette and Glazed Radish or Handmade Garganelli Pasta and Short Rib of Beef Ragu. The dinner concludes with a choice of Upside Down Mango Cake with Vanilla Bean Panna Cotta and Raspberry Sauce or Chocolate Ganache with Glazed Berries and Pistachio Meringue. Reservations are accepted at (202) 537-1040 or at rezv@acaciabistro.com

Acqua Al 2: Italian Valentine's Day Prix-Fixe- February 14th: As Lady and the Tramp taught the world, there's nothing more romantic than sharing a bowl of pasta with that special someone. One of the most charming restaurants in the city, Acqua Al 2 is offering a special Italian prix fixe Valentine's Day Menu. A popular spot for wedding proposals, Acqua Al 2 will serve a five-course menu of dishes ranging from fresh, creamy Burrata with grapefruit, roasted pine nuts and honey, Linguine all'Aragosta with lobster, white wine and tomato, and of course, the option to enjoy their famous sauced-up steaks - the Filetto all'Aceto Balsamico with a balsamic glaze, and the Filetto al Mirtillo with a blueberry sauce. Acqua Al 2's Valentine's Day menu is available for $85/person and reservations can be made by calling (202) 525-4375. Acqua Al 2 is located at 212 7^th St. SE.

Addie’s, located at 11120 Rockville Pike, Rockville, MD, 20852, will be offering a seasonal four-course, prix fixe menu in addition to their regular a la carte menu from February 10^th through 13^th. Priced at $90 per couple (tax and gratuity not included), the menu includes an appetizer to share, choice of two soups or salads, two entrees and a dessert to share. Then on Tuesday, February 14^th, Addie’s will offer a four-course, prix fixe menu for $65 per person, or $95 with wine pairings (tax and gratuity not included), as well as a limited a la carte menu. For reservations or additional information please call (301) 881-0081 or visit www.addiesrestaurant.com.

Also in Dupont Circle, Agora, located at 1527 17th Street, NW, 20036, offers guests authentic Turkish and Greek cuisine this Valentine’s Day. From 5 p.m. to 11 p.m. guests can select dishes off the a la carte menu or enjoy a four-course, prix fixe offering priced at $55 per person (tax and gratuity not included). Prepared by Executive Chef Ghassan Jarrouj, the menu begins with Seared Scallops Over Saffron Yogurt and Caviar followed by Duck Confit Salad with Papaya, Baby Mache, Walnut and Blood Orange Vinaigrette. Next guests can choose from Grilled Petit Filet with Asparagus and Pomegranate Reduction served with Shrimp Brushed with Grand Marnier Butter or the Pan Seared Lamb Loin with Butternut Squash Puree, Fresh Mint, Pistachio and Sour Cherry Sauce. For dessert, couples can choose from Panna Cotta Rice Pudding with Raspberry Coulis or the Chocolate Tart with Roasted Hazelnuts. For more information or reservations, please call (202) 332-6767 or visit the website at www.agoradc.net.

Cleveland Park hot spot Ardeo+Bardeo, located at 3311 Connecticut Avenue, NW, 20008, offers diners a chance to enjoy the best modern America cuisine crafted by Executive Chef Nate Garyantes this Valentine’s Day. On Tuesday, February 14^th guests can enjoy a four-course prix fixe menu priced at $65 per person. Standout dishes not to be missed include Baby Red & Golden Beets, Shaved Candy Cane Beets, Mint, Smoked Red Onion and Pistachio Goat Cheese; Oxtail Risotto with pickled Beech Mushrooms and Black Truffle Emulsion; Salt Cured Foie Gras with Fig Mustard and Toasted Brioche; Butter Poached monkfish with Red Bliss Potatoes, Sea Beans and Sea Urchin Sabayon as well as Duo of Beef: Barrel Cut Ribeye with Smoked Potato Mousseline and Royal Trumpets paired with Wagyu Beef Brisket with Horseradish Potato Salad and “Borscht”. Valet parking is available after 6 PM for $8. For more information, please call (202) 244-6750 or visit www.ardeobardeo.com.

America Eats Tavern, Andrés’ groundbreaking temporary restaurant designed to celebrate the history of American cooking, will showcase a seven-course prix fixe tasting on Tuesday, February 14^th. The menu honors Esther Howland, the founder of The New England Valentine Company, who is credited for creating the first Valentine’s Day greeting card. Priced at $95 per person (tax and gratuity not included), and $150 with wine pairings, standout dishes include Hush Puppies with Homemade Sorghum Butter; Waldorf Salad “You’re the Top”; Vermicelli Prepared Like Pudding; Lobster Newberg as well as an assortment of seasonal desserts. merica Eats Tavern is located at 405 8^th Street, NW, 20004. For reservations, call (202) 393-0812 or visit www.opentable.com. Please note a credit card is required for booking reservations, and all there is a 48-hour cancelation policy. For the complete Valentine’s Day menu please visit http://www.americaeatstavern.com/about/calendar/valentines_day_at_america_eats_tavern/.

Assaggi Mozzarella Bar, located at 4838 Bethesda Avenue in Bethesda, MD, 20814, is dishing up authentic Italian cuisine for couples in an elegantly rustic restaurant this Valentine’s Day. Their “Amore Mio” dessert will be available in addition to their regular a la carte menu during lunch and dinner service on Tuesday, February 14^th. Priced at $10, the “Amore Mio” includes a heart shaped chocolate hazelnut mousse accompanied by an almond biscotti, chocolate dipped strawberry and a glass of Italian Moscato wine. Guests can also enjoy the dessert without the wine pairing for just $8. For reservations or additional information please call (301) 951-1988 or visit www.assaggirestaurant.com.

Bar Pilar: 2^nd Annual Anti-Valentine's Day Party- February 14th: Sorrowful singles can commiserate together at the soon-to-reopen 14^th Street hotspot on February 14th. Bar Pilar will again serve up a special menu of Bitter and Sour Cocktails and Desserts to commemorate the sappy holiday while playing a roster of breakup songs. Guests can drown their sorrows in Bitter Cocktails (all $10) made with a selection of mixologist Jonathan Fain's housemade bitters like the Tuff Love with Rye Whiskey, housemade Peach Bitters and Lemonade, Cupid's Broken Arrow with Rum, Sugarcane Citrus Soda, housemade Bitters, Citrus Pickled Melon and Mint, Hemingway's Ex-Wife with Rum, Housemade Cherry Bitters, Ginger Beer and Lime, and the Cheap Date, a concoction of Pilsner and Underberg. After a relationship has taken a sour turn, Bar Pilar's bitter and sour desserts such as their Bittersweet Chocolate Terrine with Burnt Orange Sabayon and Maldon ($7) or the Lemon and Ricotta with Salted Caramel Sauce ($7) are the perfect cure. Bar Pilar is located at 1833 14^th St. NW.

Blue Duck Tavern, located at 24^th and M Streets, NW, 20037, is offering up a special Valentine’s menu on Tuesday, February 14^th. Seating in this popular restaurant, known as the place for intimate gatherings and celebration, is available from 5:30 p.m. to 10:30 p.m. with a special four-course menu that is priced at $70 per person (beverages, tax and gratuity not included). Crafted by newly appointed Executive Chef Sebastien and Chef de Cuisine John Melfi, the menu begins with Espelette Pepper Crusted Scallops with Winter Citrus, Endive and Smoked Trout Roe followed by Butter Poached Maine Lobster with Cardamom, Clementines and Hearts of Palm and Beef Wellington Reinvented with Seared Foie Gras, Black Trumpet Mushrooms, Pommes Maxim and Truffle Jus. The dinner concludes with a Warm Chocolate Fondant with Rosemary Cream and Brandied Cerries. A complete a la carte menu will also be available for the evening with prices ranging from $11 to $17 for appetizers and $16 to $36 for entrées. The Blue Duck Tavern is located on the corner of 24^th and M Streets, NW, within the Park Hyatt Washington, 20037. For reservation for additional information please call (202) 419-6755 or visit www.blueducktavern.com.

Experience a romantic gastronomic trip to Paris in downtown DC. On February 14, treat your loved one to a delicious five-course Valentine’s Day Dinner in Café du Parc, named among the top DC restaurants by Washingtonian Magazine. Chef Angelo Galang’s Valentine’s menu is priced at $65 per person, or $90 with wine pairing, excluding beverages, tax and gratuity. Seating begins at 5:00 p.m. Guests will be welcomed with a mood-setting libation and will enjoy choices including, Gigamoto Oyster in ginger jelly dusted with Kaffir lime powder, Consume with Mushroom and Foie Gras Ravioli, Pepper-crusted Fillet of Beef with Dark Chocolate sauce and Confit Finger Potatoes and Butter-Poached Maine Lobster with Almond Cream and Tomato Tartar. Pastry Chef Gary O’Hanlon offers a choice of three mouth-watering desserts. To view complete menu and make reservations, visit www.cafeduparc.com or call 202.942.7000. After this romantic dinner why not take a stroll around the monuments then spend the night at the Willard. For those who have a reservation in Café du Parc, a special rate of $359 is available, excluding tax. For reservations please call, 202.628.9100.

Casa Nonna : Truffle, Champagne and Chocolate Tavola 12 Dinner Experience- February 14th: A dinner that couples will be sure to remember, Casa Nonna is bringing all Valentine's Day indulgences to one table - their intimate 12-seat dining experience, Tavola 12. The unique, exclusive Italian gastronomic experience will feature 12 courses of never-been-served sumptuous cuisine courtesy of Chef Amy Brandwein herself. An unforgettable experience, diners can expect to enjoy decadent dishes like Raviolo of Farmer's Egg in Black Truffle Sauce, Wood Roasted Turbot with Vanilla Braised Endive and Champagne Zabaglione, and the sweet Banana Fritelle and Molten Gianduia. The special Tavola 12 menu is available for $75/person, or $105/person with Prosecco pairings. Advance reservations are required and can be made by calling the restaurant at 202.629.2505. Casa Nonna will also offer a special four-course Valentine's Day tasting menu to enjoy throughout the rest of the restaurant. Casa Nonna is located at 1250 Connecticut Ave. NW.

Cuba Libre Restaurant and Rum Bar, located at 801A 9th Street, NW (9th & H Streets), 20001, will offer a ‘Golden Age of Romance’ menu with a Cuban twist this Valentine’s Day. Inspired by Cuban’s golden age of the 1940s, the menu is available Saturday, February 11^th through Tuesday, February 14^th. Guests can choose two apetitivos, two platos and a duo of desserts designed to share for $78 per couple (beverages, tax and gratuity not included). Standout dishes include Ostras Julio Lobos: Oysters Baked in a Cazuelita with Spinach, Goat Cheese, Scallions and Aguardiente Sauce; Palometa en Bolsa: Fresh boneless Pompano Fillet, Shrimp Crabmeat in Parchment Paper with Mango Beurre Blanc, as well as Langosta Thermidor: Lobster Tails Gratin, in its shell, with Butter, Cream, Gruyere Cheese and Mushrooms with Forbidden Black Rice and a Lobster Sauce. For dessert, diners can enjoy Isla Flotante: Vanilla Meringue Floating on a Natilla Custard Sauce with Caramel and Toasted Almonds or Crepas con Naranja: Crepes Sautéed in a Butter, Orange Juice and Gran Marnier Sauce with a Passion Fruit Chantilly Cream. Reservations can be made by calling the restaurant at (202) 408-1600 or visiting www.CubaLibreRestaurant.com.

Table 67 at DC Coast: DC Coast is an anomaly among today’s restaurants, as there is no TV celeb or book author at the helm, so the stories you see about chef Jeff Tunks are guaranteed to be based purely on his attributes as a chef. Diners come back for more and more of his perfectly executed fish dishes, which have garnered accolades by the boatload. The generous fuss-free informality of the restaurant has great appeal, yet no detail is left unturned, especially when you are seated in the secluded circular booth, number 67. Of the three booths at DC Coast, this particular one is hugely satisfying. Weekend of February 10-12, a $150 per couple, three-course, prix-fixe menu including two glasses of champagne; Valentine’s Day, starting at $108 per couple for four courses, choosing right from the menu.

At El Centro (1819 14^th Street NW, www.elcentrodf.com) couples can enjoy a three-course $50 menu filled with Mexican Comfort Foods, topped off with choice of bubbly, a signature margarita or Mexican beer. Indulgences include Lobster Guacamole, Duck Confit Sopes and more. For the full menu, click here: http://www.richardsandoval.com/elcentrodf/menus/elcentrodf_vday_2012.pdf

Join Chef Todd Gray at Equinox for an elegant Valentine's Day meal with your special someone. Available with three or five courses and the option of wine pairings, menu highlights include Braised Duck Gnocchi with Caramelized Sunchokes, Brussels Sprouts, Foie Gras Broth and Gremolata; Pan Roasted Black Bass with Razor Clam Velouté, Tessa Bacon, Gigante Beans and Black Kale; and Warm Amadei Chocolate for dessert. The full menu is available online. Pricing/Reservations: Three courses - $70 per person ($95 with wine pairings); Five courses - $90 per person ($125 with wine pairings). Reservations are recommended, and can be made by calling 202.331.8118.

Planning a cozy night in this Valentine's Day? Founding Farmers in downtown Washington, DC is currently accepting pre-orders for a 7" mini version of their signature, house-made Red Velvet Layer Cake with whipped frosting. Perfect for sharing, this dessert comes boxed and tied with a ribbon for your sweetheart. Pricing/Reservations: The mini cakes are available for $35 (plus tax). Orders can be placed by calling 202.822.8783 and must be paid in advance.

Fuel Pizza and Wings : Sweetheart Pizzas- February 10th - February 14th: There's no better way to tell that "special someone" - at least special pizza-lover - how you feel about them than with a heart-shaped pizza on Valentine's Day. Baking up a special menu of Sweetheart Pizzas, the just-opened NC transplant Fuel Pizza will offer its loved New York-style pies in heart form all weekend from Friday, February 10^th through Tuesday, February 14^th. The 12-inch pies serve two and can be ordered in any of their specialty varieties such as the Riviera Pizza with fresh spinach, kalamata olives, roma tomatoes, artichoke hearts, mozzarella cheese and crumbled feta, or theSpinach, Ricotta and Tomato Pizza for $15, with the Old Bay Crab Bake Pizza available for $18. Fuel's Heart-Shaped Pizzas must be ordered 24 hours in advance by calling (202) 659-3835. Fuel Pizza and Wings is located at 1606 K St. NW.

Jaleo, known for its delicious array of tapas and paella ideal for sharing, will offer a variety of specials in addition to its a la carte menu this Valentine’s Day. Highlights include the Arroz con Trufas Negras y Queso de La Serena: Creamy Rice with Black Truffles and La Serena Cheese; Ostras con Aceitunas y Picadillo: Raw Kumamoto Oysters with Olives and Capers; Higado de Pato con Manzanas y Membrillo: Foie gras Terrine with Membrillo and Apples. Prices range from $9 to $16, and up to $65 for the Paella de Bogavante: Lobster Paella, which is ideal for a couple to share, and serves two to six people. For the perfect ending, couples can enjoy the Pastel de Chocolate Caliente con Sorbete: Warm Chocolate Cake with Raspberry Sorbet priced at $10. Jaleo downtown is located at 480 7^th Street NW, (202) 628-7949; Jaleo Bethesda is at 7271 Woodmont Avenue, (301) 913-0003, and Jaleo Crystal City is located at 2250-A Crystal Drive, (703) 413-8181. The complete Valentine’s Day menu is available at: http://www.jaleo.com/index.php/about/calendar/valentines_day_at_jaleo1/.

Enjoy a romantic Valentine's Day meal at J and G Steakhouse in the W Washington Hotel. The decadent menu includes highlights such as Warm Kumamoto Oysters with Creamed Basil; Steamed Maine Lobster with Japanese Turnips, Bok Choy and Yuzu Vinaigrette; and Warm Chocolate Cake with Caramel Ice Cream. View the full, prix-fixe Valentine's Day menu here, available with wine pairings by Sommelier Guy Golan. The regular dinner menu will also be available.Pricing/Reservations: $90 per person, $135 with wine pairings. Reservations are recommended, and can be made online or by calling 202.661.2440.

Two doors down at Masa 14 (1825 14th St NW, www.masa14.com) for $60 per guest, a menu of edamame, three signature plates (each) and dessert is available. Highlights include Fried Oysters and Mole Dusted Tenderloin…. but be warned, these Latin Asian small plates are designed for sharing- so be prepared to give up several bites of your delicious meal to your date. For the full menu, click here: http://www.richardsandoval.com/masa14/menus/masa14_vday_201201.pdf

Table 28 at Marcel’s: Despite its old world-charm, Marcel’s embraces the nuances of a contemporary establishment with its forward thinking cuisine, which has earned it the highly coveted status as One of the Top 25 Restaurants in the Country by Zagat. Table 28 is the stand-out seat to grab, dramatically hidden behind velvet curtains that give the impression of having the entire place all to yourself. Settle in and let the expert staff serve you. It should not be hard to pick a bottle you’ll adore from a list of over one hundred Champagnes…$135 per person five course prix-fixe menu, arrangements for Table 28 to be made with Maître d’ Adnane Kebaier.

Oyamel Cocina Mexicana invites guests for an enchanting Mexican Valentine’s Day. A special a la carte menu will be available on Tuesday, February 14^th from 5 PM to 11 PM with menu options to include Ceviche de Marlin Azul con Toronja y Coriandro: Ceviche of Hawaiian Pacific Blue Marlin Marinated with Grapefruit, Coriander Seeds and Mint; Lentejas con Fruta: A Oaxacan Stew of Ancho Chiles, Green Lentils, Pineapple and Plantains; Langosta en Mole Blanco: Roasted Maine Lobster in a Mole of Nuts, Spices and White Chocolate; Quail, Like Water for Chocolate: Crispy Quail with a Sauce of Pitaya, Rose and Chestnuts, as well as Taco de Mollejas con Xec a la Oro: Sauteed Veal Sweetbreads with a Mayan Style Relish of Lemon, Orange, Grapefruit, Radish, Jicama and Habanero Chile. Prices range from $6.50 to $20. Additionally, a selection of romantically themed cocktails including A Kiss, a Raspberry and Jalapeno Margarita with Rose Petal Air and A Seductive Night, a Strawberry and White Chocolate Punch with Lemon Tequila, Cardamom and Shaved Vahlrona Chocolate will also be available for sipping. Prices range from $12 to $16 each. Oyamel is located at 401 7^th Street, NW, 20004. For reservations call (202) 628-1005 or visit www.opentable.com. A complete Valentine’s Day menu is posted at http://www.oyamel.com/images/uploads/O_menu_valentines_main.pdf.

The Bird’s Nest at Plume: Tucked away in a discreet corner of the Plume Restaurant at The Jefferson, DC, the Bird’s Nest maintains a waitlist as long as the names signed to the Declaration of Independence. While enjoying the prized seat, surrounded by a back drop of leather bound books and a shimmering glow cast by a 110-year old chandelier, each guest of the Bird’s Nest is served its dedicated finishing touch, available only to that fortunate table: The Nest is an all-edible sugar egg filled with meringue and a dollop of richly colored passion fruit sorbet, resting on a bed of wiry lemon cotton candy. $550 per couple, a seven-course tasting menu paired with wines.

Bar for Two at PS 7’s: Chef Peter Smith at PS 7’s kicks the bar up a notch, making it one of the hottest places in town to imbibe with your amour. With only 8 seats at the bar, the cocktail-culinary collaboration is a labor of love for the chef and his spirited bar servers as they present handcrafted masterpieces throughout the night. From genuine classic cocktails to the adventurous concoctions paired with an ambitious and playful American menu, each of the successive courses elevate the evening’s expectations… with no disappointments -- only delights. $107 per person, 7 course prix-fixe menu paired with cocktails.

Treat your beloved to a sumptuous three-course meal at Smith Commons in the Atlas District on H Street, NE. The inventive, prix-fixe menu by Chef Carlos Delgado includes highlights such as Smoked Lobster Ravioli with Shrimp Ragout and Celery Paper; Squab with Foie Gras and French Green Lentils; King Salmon with Smoked Salmon, Sorrel and Caviar; and Banana Panna Cotta with Coconut Air, as well as a complimentary glass of champagne.Pricing/Reservations: $60 per person, all-inclusive. Reservations are recommended, and can be made online or by calling 202.396.0038

Urbana: Chef John Critchley has prepared a special offal-centric Valentine’s Day bar bites menu of hearts, cheeks and tongues available February 11^th through the 14^th. In the dining room, Chef Critchley will be serving a prix fixe Valentine’s Day tasting menu that will transport diners to Elba, Lyon, or both with four courses featuring dishes inspired by the two respective locales. The four-course tasting menu is $65 per person with wine pairings available for an additional $30 per person.

The Butcher’s Block: The Butcher’s Block is taking orders for its Valentine’s Day to-go menu so diners can enjoy chef de cuisine Chris Watson’s fare at home. For a sweet ending to the meal, diners can take home a selection of pastries and wines, such as BRABO’s house made truffles.

BRABO by Robert Wiedmaier: Chef de cuisine Chris Watson will serve a decadent five-course menu for $85 per person with an optional wine pairing for an additional $45 per person.

Poste Moderne Brasserie: Chef Dennis Marron will offer diners a chance to dine family style with their Valentine with the special “plats pour deux” menu available for the evening for $80 per person. Couples with divergent palates can go their separate gastronomic ways by ordering their own dishes from the “plats pour un” menu for $75 per person.

The Grille at Morrison House: The Grille will serve a seven-course prix fixe menu composed of new dishes such as winter pumpkin ravioli with duck confit and olive oil poached Faroe Island King Salmon. Available February 10^th through the 14^th, the menu is $95 per person.

Situated in the Southwest Waterfront at 1101 4^th Street, SW, 20024, Station 4 is offering a three-course, pre-fixe menu priced at $75 per person from 5 p.m. to 11 p.m. this Valentine’s Day. Executive Chef Orlando Amaro will invite guests to select from a variety of seasonal appetizers and entrées, which include Crab Tartar with Maryland Crab Meat, Lemon Aioli, Wasabi Foam and Chive Oil; Seared Muscovy Duck Breast with Smoked Strawberry Jus, Sous Vide Style Brussels Sprouts and Infused Cardamom-Dill Carrots; Beef Short Rib Ravioli with Bone Marrow Butter, Pecorino Foam and Syrah Syrup, as well as Ginger Infused Salmon with Fried Rice and Preserved Pineapple-Sour Cubes. To finish off the meal, Chef Amaro will be serving up delicious desert options including Golden Profiteroles with Vanilla Gelato; Trio of Chocolate Truffles, or Chocolate Lava Cake with Coconut Crème Anglaise and French Vanilla Ice Cream. Wine pairings are also available for $95 per person. Valet parking is available for $10 per car. For reservations or additional information please call (202) 488-0987 or visit http://www.station4dc.com/.

Head to Todd Gray's Watershed in NoMa and enjoy a four-course, Valentine's Day tasting menu, with the option of wine pairings. Highlights include a Winter Salad of Maine Lobster with Cara Cara Orange Mizzuna Lettuce and Passion Fruit Vinaigrette; Thirty-Six Hour Beef Short Rib with Parsnip Fondue, Port Wine Cabbage and Crispy Onions; and a Baked Chocolate Tart with Vanilla Ice Cream and Fleur de Sel. Don't miss Watershed's special Valentine's Day cocktails, the "Fool Me Once" (Chamomile Infused Vodka, Rose Syrup, Aperol, Fresh Lemon, Rose Petal) and the "Fall In Love" (Old Overholt Rye, Aperol, House-Made Apple-Pear Cider, Baked Apple Bitters), both available for $11. Pricing/Reservations: $55 per person ($80 with wine pairings). Reservations are recommended, and can be made online or by calling 202.534.1350.

ZENTAN, located in the ultra-chic Thomas Circle hotel, Donovan House, at 1155 14^th Street, NW, 20005, will offer guests a four-course, prix fixe Valentine’s Day offering, featuring celebrity Chef Susur Lee and Executive Chef Jaime Montes de Oca’s inventive global Asian cuisine. Priced at $75 per person (tax and gratuity not included), the menu features standouts such as Beausoleil Oysters with Caviar, Dill, Seaweed and Sudashi; Red Snapper with Rose Essence, Beet Root, Balsamic and Fennel, as well as Creek Stone Farm Short Ribs with Chicory, Truffles and Horseradish. For the perfect ending, guests will enjoy a variety of House-made Truffles. Two Valentine’s Day cocktails will also be available. Priced at $14, the new cocktail, SHE.WA. DA (Chinese for “Be Mine”) is made from a combination of Poema Cava Brut, St. Germain and a splash of Chambord while the Y. I. Knee (Valentine’s Day) is made with Absolut Apple, Cranberry, Cointreau, Fresh Lime and garnished with Candied Rose Petals and a Splash of Champagne. For reservations or additional information please call (202) 379-4366 or visit http://www.zentanrestaurant.com/.

Hank’s Oyster Bar, located at 1624 Q Street, NW, 20009, is enticing guests to express their love of oysters with a special lovers sampler this Valentine’s Day. Priced at $32 per person, or 60 per couple (tax and gratuity not included), the sampler includes a half-dozen freshly shucked oysters paired with two one-and-a-half pound lobsters. For an additional $30, guests can enjoy a half bottle of Gardet Champagne for the table. Additionally, Mixologist Megan Coyle has created a special Valentine’s Day drink, My Bloody Valentine, available for sipping this holiday. Priced at $14, this libation is made from a combination of Rye Whiskey, Blood Orange Juice, Chinato, Clove Syrup and rimmed with a mixture of Campari Crystals, Crushed Coco Nibs and Demerara Sugar. Hank’s Valentine’s Day menu is available exclusively Monday and Tuesday evenings throughout the month of February at the DC location only. For more information visit www.hanksrestaurants.com.

Situated just a block from the White House, the Oval Room, located at 800 Connecticut Avenue, NW, 20006, is offering a three-course menu priced at $85 per person (tax or gratuity not included). Chef Tony Conte is preparing a special Valentine’s Day tasting menu with uniquely inspired dishes such as Crudo of Maine Sea Scallops with pickled Rose, Celery and Black Truffle; Spaghetti Flavored with Jalapeno and Smoked Uni Carbonara; American Wagya Rib Eye with Carrots, Coffee and Cardamom, as well as Japanese Red Snapper with Reuben Sandwich Garnishes. For dessert, a Vanilla Almond Ice Cream Bon Bon is just one of the many options to choose from. For reservations please call (202) 463-8700.

This February, Legal Sea Foods is hitting the ‘sweet spot’ with chocolate. Located in bustling Penn Quarter at 704 7^th Street, NW, 20001, Legal Sea Foods features the Ultimate Chocolate Ecstasy, a tasting flight of three one-ounce pours of cream liqueurs including Bailey’s Irish Caramel Cream Liqueur, Godiva Chocolate Cream Liqueur and Bailey’s Irish Chocolate Mint Cream Liqueur. Priced at $10.95, this decadent treat is the perfect end to a meal (inclusive of fresh oysters of course!) or a great nightcap after a show. To make reservations at the Penn Quarter Legal Sea Foods, please call (202) 347–0007. Hours of operation are Monday through Thursday 11 AM- 11 PM; Friday through Saturday 11 AM-12 midnight and Sunday 12 PM- 10 PM. Legal Sea Foods is located across from the Verizon Center and is accessible by the Gallery Place/Chinatown Metro.

Rasika, located at 633 D Street, NW, 20004, with exotic and sophisticated décor offers diners a romantic ambience to enjoy Executive Chef Vikram Sunderam’s specially crafted Valentine’s Day menu. A four-course menu priced at $85 (tax, beverages and gratuity excluded) and will be available in the main dining room from 5:30 p.m. to 10:30 p.m. Wine pairings will also be available for an additional $45 per person (tax and gratuity not included). A three-course $55 per person menu (tax and gratuity not included) will also be available in the 16-seat lounge area. Valet parking is available for $8. For reservations or additional information please call (202) 637-1222 or visit http://www.rasikarestaurant.com/.

At 1789 Restaurant, one of Washington’s most romantic restaurants in charming Georgetown, Executive Chef Anthony Lombardo will be offering a four-course tasting menu for $65 per person (exclusive of tax and gratuity), including a delicious dessert of warm Red Velvet Donuts for two. The Valentine’s Day dinner can also be ordered paired with 1789’s selection of wines for $90 a person, excluding tax and gratuity. With complimentary valet parking, 1789 Restaurant on 1226 36^th Street, NW, is a must for intimate dining and reservations can be made by calling (202) 965-1789. For additional information please visit www.1789Restaurant.com.

Indulge this Valentine’s Day weekend in a special four course prix fixe menu at RIS in the West End. Created by legendary Chef/Owner Ris Lacoste, the dinner includes Lobster Bisque, a classic fried Scallop, Filet of Beef and a delectable Chocolate and Raspberry Crème Brulee. RIS is also offering either wine or beer pairings for each course. Pricing/Reservations: $65 per person; $95 with pairings. Reservations are recommended and can be made at www.risDC.com or by calling 202.730.2500.

Zaytinya, located at 701 9^th Street, NW, 20001, will offer a variety of Mediterranean specials for lovers to enjoy this Valentine’s Day. These sweetheart specials will be in addition to the restaurant’s a la carte menu and priced between $6.50 and $15 each. Menu highlights include Butternut Hommus with Tahini, Garlic and Crispy Pumpkin Seeds; Astakomakaronada: Main Lobster with Macaroni Gratin, Preserved Tomato and Lobster Cream; Blood Orange Portakali Salatsi with Shaved Fennel, Olives, Feta, Arugula and Blood Oranges, as well as Beef Tenderloin Adana Kebab: Beef Tenderloin Wrapped in Spiced Adana Kebab Farce, Tahini, Potato Puree and Sumac Onion Rings. For reservations and additional information please call (202) 638-0800. The complete Valentine’s Day menu is available at http://www.zaytinya.com/index.php/about/calendar/valentines_day_at_zaytinya1/.

Photo by Duane Heaton

Top DC Chefs Offer Disney Inspired Specials February 15-20

2012-02-06T16:03:00.000-05:00

Before Disney On Ice presents 100 Years of Magic opens at the Verizon Center on February 15-20, five of DC’s most celebrated chefs will create and offer an exclusive “Disney Dish” inspired by one of Disney’s classic adventures from the past 100 years. Each chef’s unique entrée will go head-to-head in a competition for the ultimate Disney Dish.

Participating, Chinatown/Penn Quarter-based chefs include:

· Top Chef All-Stars Runner up, Mike Isabella, Graffiato

· Fabio Trabocchi, Chef-Partner, Fiola

· Michel Richard, Owner-Chef, Citronelle, Central, Michel at the Ritz Carlton and Meatballs

· Tim Horst, Executive Chef, Rosa Mexicana

· Chie Korn Chow, Corporate Chef, Ping Pong Dim Sum

Each chef will offer their special Disney Dish available to patrons from February 6 – 15, and a portion of the proceeds will help support DC Central Kitchen. The ultimate Disney Dish will be selected at a private reception on opening night of Disney On Ice presents 100 Years of Magic, February 15. With the help of Mickey Mouse and Minnie Mouse, the following celebrity judges will select the ultimate Disney Dish.

Disney On Ice presents 100 Years of Magic combines Disney’s most unforgettable stories as century of classic and new Disney stars take to the ice. The production features the largest cast ever assembled of lovable Disney stars on ice – from Mickey Mouse, Minnie Mouse, Buzz Lightyear, Woody, Pinocchio and Jiminy Cricket to Stitch, Nemo and the Incredibles – plus exciting moments from Disney’s Mulan and The Lion King.

SHOW INFORMATION

The Verizon Center | Washington, DC | February 15-20, 2012

Wednesday, February 15^th @ 7:30 p.m.

Thursday, February 16^h @ 10:30 a.m. and 7:30 p.m.

Friday, February 17^th @7:30 p.m.

Saturday, February 18^th @ 11:00 a.m., 2:30 p.m. and 6:30 p.m.

Sunday, February 19t^h @ 12:30 p.m. and 4:30 p.m.

Monday, February 20^th @12:30 p.m. (President’s Day)

Tickets can be purchased at all Ticketmaster outlets via charge, by phone at 1800-551-SEAT, via www.ticketmaster.com, and at the Verizon Center office.

Valentine's Day Cookbook Review -- Michael Chiarello's Casual Cooking

2012-02-06T13:42:00.007-05:00

Lots of people like to go out for Valentine’s Day and it makes sense. Why not be pampered with your significant other at a time of year that’s usually pretty dreary? Especially if you have to work all day.

Restaurants love it, and a few do their best to put together something truly special, especially when Valentine’s Day falls on a night that would otherwise be slow for business, like Monday – Wednesday.

But unless you’re going to splurge at a really outstanding place, I’ve found that the Valentine’s Day restaurant experience isn’t all that much different from other nice meals out. If you like to cook, you can definitely make something just as good. And there are two advantages to eating in: (1) cooking together can be very romantic and (2) it’s customizable in a way a restaurant meal usually isn’t. For example, most restaurants in DC won’t let you bring that special-occasion bottle of wine you’ve been saving, so why not build a meal around it at home?

The one trick is finding the right food to make that tastes great, looks great, and won’t take forever to make on a weeknight. When people ask me where to find recipes like that, I always recommend Michael Chiarello’s Casual Cooking—Wine Country Recipes for Family and Friends.

The book dates to the time that Chiarello had a cooking show of the same name on PBS, and I think it’s his best book. It has the right combination of accessible (less restaurant-y) recipes and photos that make you want to cook, and the book isn’t padded with unnecessary photos, either. The food is an Italian-California hybrid, based on what he calls his “homemade pantry,” things you’ll use in his recipes and in other food, too. (I use his spice mixtures on all kinds of meats and vegetables, even when they’re not his recipes.) About a quarter of the recipes are easy enough for beginners, but they’re all within reach for people who know a little about cooking.

Full disclosure here, my husband Cy and I met Michael Chiarello at a dinner promoting this book about 10 years ago, and he wowed everyone there. The food, all from Casual Cooking, was outstanding and gorgeous. The best butternut squash soup we’ve ever had (using one of his pantry spice mixtures), followed by a warm pasta salad with spinach and mushrooms, then a beef filet stuffed with pesto. To this day I can remember how it all tasted. And Chiarello took the time to answer all our questions about how the food was made, even joking about chi-chi specialty food stores and the prices they charge. A thoroughly enjoyable evening.

So I was definitely pre-disposed to like the book, but it has more than lived up to expectations. The recipes work, and I’ve made a lot of them. Much more than a souvenir of a meal. On my shelves of cookbooks, packed to the gills in no particular order (which I’m sure drives my librarian husband batty), the highest distinction a book can have is if I can say I know exactly where the book is located – and I definitely can with this one.

Even if you don’t have time to go out and get the book before Valentine’s Day, I asked Chef Chiarello for permission to print one of his recipes that would be perfect for a weeknight special meal: Chicken Breasts alla Vendemmia. Vendemmia means grape harvest, and dishes called alla Vendemmia usually contain wine grapes. We’re lucky to have a lot of wineries relatively nearby, and many of them sell bottled unsweetened grape juice made from wine grapes. (I even see it occasionally at Whole Foods. But if you can’t find it, you can make your own with seedless red grapes.) Serve the chicken with wine made from the same grapes, or any tasty red wine, and you’ve got yourself a meal worthy of Valentine’s Day. Or you could serve the chicken with champagne, which would carry over to the chocolates too (you are buying chocolates, right?) The recipe serves four. You could cut it in half, or each of you can take the leftovers for lunch the next day and have a Valentine’s souvenir.

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Chicken Breasts alla Vendemmia from Michael Chiarello’s Casual Cooking, reprinted with the author’s permission. (Check out www.michaelchiarello.com for more information on Chef Chiarello and his cookbooks.) Serves four.

2 pounds seedless red grapes, or 2 cups (about 500 ml) unsweetened juice made from red wine grapes

4 large bone-in, skin-on chicken breasts

Salt and freshly-ground black pepper

2 teaspoons Fennel Spice (see recipe below)

2 tablespoons extra-virgin olive oil

½ cup thinly-sliced shallots (2-4, depending on size)

2 teaspoons minced fresh rosemary

½ cup chicken stock (homemade or canned low-sodium broth)

If you can’t find wine grape juice, use the seedless grapes to make the juice. Puree the grapes in a blender, then strain through a sieve, pressing on the solids to extract as much juice as possible. You should have between 2 and 2-1/2 cups of juice.

Preheat the oven to 400 degrees F. Season the chicken on all sides with salt, pepper, and Fennel Spice.

Heat a large ovenproof skillet over moderately high heat. When the skillet is hot, add the olive oil. Add the chicken breasts, skin side down, and brown well, about 5 minutes. Flip the chicken skin side up and brown for another few minutes. Transfer the skillet to the oven and cook until the chicken is done throughout (test by making a small cut in the thickest part of one of the breasts), 12 to 15 minutes total.

Transfer the chicken to a serving platter and pour off all but 1 tablespoon of the fat in the skillet (make sure you place a potholder or a kitchen towel on the handle of the skillet, to remind yourself that it’s still very hot). Add the shallot to the skillet and return to moderate heat. Cook until softened, then add the rosemary and cook briefly to release its fragrance. Add 2 cups of the grape juice and simmer briskly until reduced by half. Add the stock and any collected juices from the chicken platter and simmer until the mixture has reduced to a saucelike consistency (it will measure a little more than 1 cup).

Cut the chicken breasts in half with a heavy knife or cleaver and return them to the platter. Spoon the sauce over and around them. Serve immediately.

Fennel Spice – This makes quite a lot, but it’s great to have around. Feel free to cut the proportions down if you’d like to make less, although you’ll have to grind it in a spice grinder and not a blender. [Note: if all you have is ground spices at home and want to make just enough for this recipe, use 1-1/4 of ground fennel seed, ¼ teaspoon of ground coriander seed, ¼ teaspoon kosher salt, and ¼ teaspoon of ground pepper. It's tough to toast that small amount, so just mix it and sprinkle on the chicken before you brown it.]

1 cup fennel seed

3 tablespoons coriander seed

2 tablespoons white peppercorns (I have also made it with black peppercorns)

3 tablespoons kosher salt (if you’re using table salt, use half as much)

Put the fennel seed, coriander seed, and peppercorns in a small, heavy skillet over moderate heat. Watching carefully, toss the seeds frequently so they toast evenly. When they are light brown and fragrant, pour them onto a plate to cool (you can put the plate in the freezer to speed things along. It needs to be cool before grinding or it will gum up the blender blades).

Pour the cooled seeds into a blender and add the salt. Blend to a powder, removing the blender from its stand and shaking it occasionally to redistribute the seeds. Store in an airtight container away from light and heat for 4 months, or freeze for up to a year.

Thinking of Drinking: Coconut Batida

2012-02-03T15:50:00.002-05:00

Hydrate simultaneously while sipping on this cocktail. The new Coconut Batida is part of Zengo's new Shanghai-Sao Paulo menu available until March 15th. I usually save the coconut water for my hang over the next day, but now I think I'm going to try preventing the hangover altogether with some of these cocktails:)

1 ¼ oz Boca Loca Cachaca

2 Lime wedges

2 oz Coconut water

Muddle 2 limes, fill cup with ice. Pour in cachaca and coconut water. Shake and pour into a highball glass. Garnish with lime wedge.

Photo by Emily Clack

Upcoming Events: 13th Annual International Food and Wine Festival

2012-02-02T13:18:00.008-05:00

On February 7, BRABO by Robert Wiedmaier will host a five-course wine dinner prepared by Chef de Cuisine Chris Watson, highlighting Oregon and Washington wines from Owen Roe wineries. The five-course seated dinner will feature Owen Roe wine pairings with each course. The dinner will cost $125 per person, excluding tax and gratuity. For more information or to make reservations call 703.894.3440 or visit www.facebook.com/braborestaurant or www.braborestaurant.com

Sommelier Showdown, February 9, 7:00pm-9:00pm: See top DC Sommeliers flex their knowledge at the Washington DC International Wine and Food Festival's inaugural Sommelier Showdown. Our experts will engage in a friendly tête-à-tête and compete in a race of the taste, using deductive tasting to identify wines with hidden labels. To complement the wines presented, the Showdown will feature five of DCs most noted chefs who will be tasked with bringing food and wine together, including Chefs Todd Gray (Equinox), Xavier Deshayes (Ronald Reagan Building), and Jaime Montes de Oca (Zentan). Invitation only to select members of the hospitality and restaurant trade, a limited number of tickets will be released to the public at $150.

February 11-12th, the 13th Annual Washington DC International Wine and Food Festival (IWFF) will celebrate the world of wine, food and culture, and shine a light on DC's diversity and prominence as a world-class destination for wine and food.

Todd Gray's Watershed: Skipjack Shrimp Boil and Mardi Gras Celebration. Friday, February 17, 7:00pm. Watershed's Skipjack Shrimp Boil, the next event in its popular Friday Supper series, is a delicious new addition to DC's Mardi Gras celebrations! Supper begins on the patio with passed hors d'oeuvres, a toasty fire pit with Chef Todd Gray grilling oysters, and friendly neighbors to keep you warm. Dinner continues in the restaurant, with menu highlights such as Crispy Red Cabbage Spring Rolls with Sweet and Sour Ginger Sauce, and Skipjack-sauced Shrimp with Red Bliss Potatoes, Surry Sausage and Slow-Roasted Fennel. The event also features select brews and live music. Ticket/Reservation Info: $75/person, all-inclusive. Reservations are recommended, and can be made by calling 202.534.1350. *Special 2-for-1 NoMa Neighborhood Offer: For NoMa neighborhood residents, bring a friend and you can both enjoy the Skipjack Shrimp Boil for $75.

Spotlight: Meet Monica Bhide

2012-02-01T16:16:00.002-05:00

Monica Bhide is a culinary cultivator, explorer and teacher – as well as her family’s resident chef. When it comes to food, she’s just as curious about the how and the why things are made as the influences that different cultures have in today’s kitchen. She’s the author of three cookbooks – “The Spice is Right: Easy Indian Cooking for Today”; “The Everything India Cookbook;” and “Modern Spice” (Simon and Schuster, 2009). Modern Spice was also customized for the Indian market and published in India by Random House.

How did you get into food writing?

I was an engineer with two master’s degrees, a six-figure dream career in training and development, a big house, friends, a loving husband and two amazing children. On a personal level I was fulfilled, but on a professional level, something was missing.

Then, one day, my whole world came to a standstill. A very, very dear friend suddenly passed away in a freak accident. She was in her mid-thirties and had been married the same year that I had. Her death and other circumstances really made me question my life choices. After some serious soul searching, I quit my job to become a full-time writer. It has been eight, wonderful, amazing, years since I made that decision.

Favorite ingredient?

I am so bad: my favorite ingredients change with time! Used to be curry leaves with their lemony, earthy flavor but these days I am quite seriously obsessed with garlic.

How would you describe DC Cuisine?

Twenty years ago, when I first moved to DC, it used to be non-existent! Now I would say vibrant and trendy!

How long have you lived in DC and how did you end up here?

About 11 years in all. I first came to DC to go to school. I got my Masters degree from George Washington University. After that, I moved around a lot and then ended up back in NoVa about ten years ago.. and I just love it here!

Who are your culinary inspirations?

Oh, so many. But I would have to say that the number one is my father. He inspires me so much: to learn about new ingredients, to use them in different ways and to never be afraid in the kitchen.

What is your favorite local restaurant and why?

Oh, so many! I adore the mussels and lamb at Indique Heights, the palak chaat at Rasika, everything at Oyamel and Estadio... So much good food in DC now, it is hard to pick a favorite!

Favorite farmers market?

I really like the ambiance at the Fresh Farm market in the Penn Quarter and Dupont Circle

What is your favorite food show?

I rarely watch food tv but when I do, I am all about Ina!

Do you have a favorite cookbook? Number of cookbooks in your collection?

I think I have close to several hundred and they are really taking over my house! I adore them all.

What are your most exciting challenges right now?

I am working on a novel! A first for me. Wish me luck!

Favorite local food blog besides your own?

I am a huge fan of Metrocurean.

Kitchen appliance you can’t live without?

My grinder for spices and herbs.

Any upcoming trips?

I am heading to Paris in March to learn to cook and live like a Parisian!

New Melting Pot Menu at Masa 14. First up: Manila

2012-02-01T11:02:00.000-05:00

Chefs Richard Sandoval and Kaz Okochi have launched a series of Melting Pot menus that explore the evolution of local cuisine across Latin America and Asia. Beginning today, Masa 14 will feature ‘Melting Pot: Manila,’ a month long menu highlighting Spanish influence on Manila’s culinary landscape.

This historic blending of cultures dates back to the 15th century, when Manila became known as the center of Spanish activity in the Far East. During the month of February, guests can enjoy this Filipino and Spanish menu as they experience a culinary journey inspired by history.

Chef de Cuisine Antonio Burrell presented a fun menu based on the cuisine of his own country. My favorites were the lumpia de dizon spring rolls with a sweet chili sauce.

I also enjoyed the Pansit Palabok ($12), clear noodles, blue crab, boiled egg and chicharonnes.

bangus: steamed whitefish / snow peas / country ham / golden raisins

Beef Kare-Kare ($12), seared beef, toasted rice, coconut milk in peanut sauce, that use regional ingredients indigenous to both cultures.

suman sa ibos: glutinous sweet rice / coconut milk / caramelized mango

Cebu Martini

Masa 14 is also offering a selection of hand-crafted cocktails, such as the Calamansi Shandy ($10 ), calamansi citrus nectar, house-made sour, the Cebu Martini, San Miguel Lager and the Seventy-Thirty($8), red wine and Coca-Cola Classic.

Calamansi Shandy

The Melting Pot: Manila menu can be enjoyed during February at Masa 14, exclusively during dinner. Next up… ‘Melting Pot: Sao Paulo,’ highlighting African, Portuguese, Spanish and Native American influences, Spring 2012, followed by ‘Melting Pot: Peru,’ featuring Japanese and Chinese influences, Summer 2012.

Valentine's Day Side: Potato Gratin

2012-01-31T17:58:00.000-05:00

This Valentine's Day, show the one you love that they're special by cooking them a delicious meal. This recipe was featured in the Capital Cooking Cookbook. This is the perfect side to a romantic meal.

Butter

6 Garlic cloves

Leeks

Cream

Potatoes, peeled

Nutmeg

Parmesan Cheese

Salt and pepper

Preheat the oven to 375 degrees. Sweat the leeks in clarified butter until soft. Smear butter on the bottom of an oval gratin dish. Mince 6 cloves of garlic and spread them on the bottom of the dish as well. The potatoes must be sliced very thin. Have everything ready to go before slicing them. Put the heavy cream and nutmeg in a bowl. Season with salt and finely ground pepper. The seasoning is what makes the dish good. Make sure to taste it before adding it to the potatoes.

Slice the potatoes with a food processor and place in a large bowl. Add the leeks and grated Parmesan cheese. You must have butter, garlic and cheese to make a good gratin! Spread the potato mixture into the bottom of the dish. Add the cream mixture on top. Make sure to get in between the potatoes. They must be completely covered in cream. Sprinkle more Parmesan cheese on top. Clean the edges of the dish. Put a larger tray underneath the dish in case the cream bubbles over. Bake for about an hour until the knife slides through easily. You can make this on lower temperatures as well.

Thank you Le Creuset for the beautiful Gratin Dish!

Photo by Janelle Rigler

Perfect Pair: Plume Dinner

2012-01-31T15:15:00.000-05:00

For an evening of unmatched elegance, I'd highly recommend dining at Plume, inside The Jefferson Hotel.

Chef Chris Jakubiec blew me away with his artful and delicious dishes. Michael Scaffidi took the experience to the top with his exceptional pairing options.

We began the meal with a glass of bubbly. (Jean Milan, Blanc de Blancs, Oger, Grand Cru, Champagne MV) The chef brought out some crudites and hummus that were very well seasoned.

For my first course, I enjoyed the Brandied Chestnut Veloute with crispy sweetbreads, braised celery and black pepper cream. Michael paired it with an Austrian Gruner Veltliner with grapefruit and pepper notes.

Next we tried the Raw and Cooked Vegetable Salad with asparagus marmalade, seasonal truffle and Verjus dressing. This salad should not be missed. We paired this with a Bodegas Adega, "Essencia Divina," Alabarino, Rias Baixas, Galicia 2010.

For my main course, I went with the Venison Loin with red pearl onions, butternut squash, parsnips and a venison reduction. The meat was so tender and cooked medium rare just how I like it. I would definitely order this again! Michael paired it with one of my favorite wines, Altesino, Sangiovese, Brunello Di Montalcino, Tuscany, Italy 2006. Amazing!

Then we were treated to a lovely cheese course with Stilton, Sottocencere, Beemster XO Aged Gouda, Montenebro and Epoisses. The Sottocenere was the best by far with the potent truffle flavor. Michael spoiled us with a Madeira pairing.

Even with stuffed bellies, we made room for dessert. I'm usually a chocolate lover, but surprisingly my favorite was the Trilogy of Profiteroles with blueberry marmalade and a lemon cotton candy river. Absolutely lovely! To tame your chocolate cravings, try the extremely rich Heart of Guanaja Chocolate Tart. The Meyer lemon tart is also quite tasty. We paired the desserts with Eden, Ice Cider from Vermont.

All in all, Plume was impressive and one of the best meals I've had in a long time.

So for your next special occasion or client dinner, book your reservations at Plume. Hopefully you'll get to meet the charming Managing Director, Phillip Wood, to share a few stories and laughs. Thank you so much for a memorable evening!

(202) 448-2300

Dupont Circle

1200 16th NW
Washington, DC 20036

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