Capital Cooking with Lauren DeSantis

Best Summer Cocktails in DC

2013-05-24T13:48:00.000-04:00

Where can you find the best summer cocktails in DC? I asked the writers of Capital Cooking for their selections. Comment below to let us know yours!

Claire's Pick: Margs at El Centro D.F.

Lauren's Pick: Cocktails and Bocce at Vinoteca

Lauren R.'s Pick: Pearl Cup on the street patio at Pearl Dive

Tom's Pick: Al Dente (cocktails that go with Italian food go with anything!)

Jennifer's Pick: Cocktails at The Passenger

Abby's Pick: Black Jack

Thinking of Drinking: Gin Basil Smash

2013-05-24T10:20:00.000-04:00

Don't miss the first part of Capital Cooking's Swedish Adventure ! We'll be making this Gin Basil Smash with the bartenders at F 12 in Stockholm. Make one at home while watching!

Gin Basil Smash

From Capital Cooking's Swedish Adventure: Part 1 at F 12

1 shot Beefeater 24 Gin

1/2 shot lemon juice

5 leaves basil

1 tablespoon simple syrup

Shake ingredients with ice. Strain into a glass, then add more ice and garnish with basil.

Singapore to San Salvador at Zengo

2013-05-23T16:16:00.000-04:00

You don't have to pack your bags to feel like your eating your way from Singapore to San Salvador with Zengo's new menu. Stop in now-June 30th to taste Chef de Cuisine Graham Bartlett's Test Kitchen: Singapore to San Salvador, which will be offered during dinner service beginning at 5 PM.

My favorite dish was the Alaskan King Crab Legs with watercress salad, chili glaze and caramelized plantains.

Wing Lovers: Don't miss the Crispy Chicken Wings with Singapore prawn glaze, lime, “curtido” cabbage slaw.

Yuca con Chicharron, yucca fries with Singapore style beef stir fry, togarashi aioli and pickled cabbage.

The Char Siu Chicken Breast with pork belly-yuca mash, anise tomatoes and garlic mojo is super tender.

To keep the journey going, try the unique Malanga Ice Cream with mango mousse and toasted coconut tuile.

To compliment the menu, Zengo is also offering a selection of specialty cocktails: Horchata, made with Patron XO, milk, white sugar, cinnamon and a dash of vanilla extract; Tamarind Daiquiri, made with Barcardi Castillo Rum, tamarind concentrate, simple syrup and lime; Tek Tarik, made with Deep Eddy Sweet Tea Vodka, and condensed milk, and the Singapore Sling, made with gin, cherry brandy, Benedictine, lime and a dash of bitters. ¡Buen apetito!

Upcoming Events: Alexandria Food and Wine Festival

2013-05-23T12:19:00.000-04:00

Alexandria Food and Wine Festival - June 22: Sips, slurps, chomps, and laughter will fill the air in Old Town Alexandria in the Carlyle District (300 John Carlyle Street) as the local community gathers together to enjoy the diverse restaurants of Alexandria and Virginia’s wineries for the 1st Annual Alexandria Food and Wine Festival. Enjoy this new lively festival, complete with live entertainment, a children’s corner, food and wine tasting, a food demonstration showcase area and a VIP networking reception for our sponsors. Attendees will be able to sample food and wine from a variety of local restaurants and Virginia’s wineries. Cost: FREE; however tickets are needed to sample food and beverages. Hours: 12-7 p.m.

From now through Sunday, June 9^th, Legal Sea Foods presents the Chilean Wine Festival showcasing the distinctive regional wines of Chile by the glass or bottle for a limited time only. Escape to the vineyards of Chile without hopping on a plane, and experience a wide range of varietals and unique wine blends while relaxing at one of Legal Sea Foods' four Washington area locations. Prices range from $8.50 and $10.50 by the glass, and from $26 and $55 by the bottle. Additionally, a red wine flight showcasing two-ounce pours of three wines, Pinot Noir, Emiliana “Novas” Gran Reserva; Carmenere, Santa Rita Reserva, and Cabernet Sauvignon, Emiliana “Novas” Gran Reserva, will also be available for $9.75.

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 and 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.

On May 29, 2013, Bistro Vivant will host a premier Burgundy wine tasting and dinner featuring the Domaines et Saveurs Collection. Celebrated owner, Jeanne-Maria de Champs, will host the dinner and will be on hand to pour award winning burgundies including Chiroubles, Raousset 2011; Bourgogne Aligote, Rapet 2011; Chassagne Montrachet ‘Les Encegnieres’, Marc Colin 2011; Bourgogne, Domaine Rene Leclerc 2009, as well as Gevrey Chambertin, Domaine Rene Leclerc 2010. Chef de Cuisine Ed Hardy, will prepare a five-course meal for guests which will include Duck Breast - Frisee Salade, Smoked & Grilled Octopus, Alaskan Halibut, Suckling Pig Roulade and Vivant Cheese Plate. The event begins at 6:30 pm with a reception sampling of five Domaines et Saveurs' Burgundies and is followed by the five-course dinner and accompanying wine pairing at 7:00 pm. It is priced at $75 per person (exclusive of tax and gratuity). Bistro Vivant is located at 1394 Chain Bridge Road, McLean, Va. Reservations may be made by calling (703) 356-1700. Parking is complimentary.

Policy is hosting its third Annual Crab Festival on Sunday, May 26th from 12pm-5pm. For $35/person, indulge in a Memorial Day feast with a summer cookout menu including all you can eat crabs, hushpuppies, corn on the cobs, wings,hot dogs at this family friendly event. Blue Moon is sponsoring the event and offering two exclusive (never sold or tasted in the US) craft beers. Policy will also have beer specials all day. Space is limited, visit www.policydc.com and click the shopping cart to purchase tickets in advance. Limited tickets are available at the door. Contact 202-387-7654 for more information.

The 20^th Annual Taste of Georgetown returns on Saturday, June 1, 2013 from 11:00 am – 4 pm. Hosted once again by the Georgetown BID this year’s event benefits the Georgetown Ministry Center’s services supporting the homeless. Over thirty of Washington, DC’s finest restaurants, culinary personalities and sixty delectable dishes will be onsite and ready to tease your palate; not to mention an expansive Craft Beer and Wine Pavilion and accompanying live entertainment. One of the featured events will be the Iron Chef-style Competition that will pit Georgetown’s hottest chefs in a culinary challenge to test their skills and will be judged by DC’s top food experts and media.

'Dogs + 'Tails Fundraiser for City Dogs Rescue: The U Street neighborhood restaurant Vinoteca will be hosting a 'Dogs + 'Tails charity promotion from June 2-9 to raise money for DC's City Dogs Rescue. During the week, Vinoteca will be serving housemade hot dogs such as classic frankfurters, DC-style half-smoke sausages, and spiced-up veggie dogs topped with a variety of garnishes offered with a special "Dog Days of Summer" punch made with gin, Montenegro Amaro, Dolin Dry Vermouth, fresh lemon juice and rosemary simple syrup. A portion of the proceeds will be donated to City Dogs Rescue. The week-long promotion will kick off with a Neighborhood Grill Out on Sunday, June 2 from 3-8pm with food, furry friends available for adoption, and a charity bocce tournament led by DC Bocce. Space is limited and teams/players should register in advance at www.dcbocce.com/home/VinotecaCharityTourney.aspx. It’s the perfect way to kick off summer grilling for a good cause!

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 and Music Festival. The event will feature 15 regional wineries, a local brewery as well as exhibitors and food vendors. The Short Hill Mountain Boys will 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.

Eat With Your Eyes: Onion Soup Gratinée

2013-05-22T16:56:00.000-04:00

Is your mouth watering? It should be! You can find this Onion Soup Gratinée at the new Le Diplomate for $11.50. This soup is thick, hearty, and topped with a wet crouton smothered in Gruyere cheese. OMG! Stop in to taste it for yourself.

Planning a Spring Feast

2013-05-22T11:18:00.000-04:00

We're right on the edge of spring turning to summer. Before we get there, make yourself a delicious spring feast.

The Menu

Starters:

Baked Citrus Les Freres (Crave Brothers and Ventura Orangecello)

Spinach and Pea Salad with Pine Nuts and Pesto

A wonderful way to start the celebration is with a glass of bubbles. I suggest Champagne Laurent-Perrier Brut L-P ($39.99), Bellenda Prosecco Brut ($19.99), and Carpene Malvolti Prosecco Brut ($19.99).

Main Event:

Lobster Risotto (Get Maine Lobster) with Cakebread Chardonnay ($37.00)

Garlic and Herb Lamb Loin Chops (Tri-Lamb Group) with Halter Ranch Côtes de Paso 2010 ($30.00)

Sides:

Deviled Egg Salad

Shaved Brussels Sprout Salad

I suggest the Pinot Bianco from Villa Locatelli ($12) or Bodegas Franco Espanolas Rioja Royal White ($10). These wines are made only in stainless steel which makes them fresh and very fruit forward wines highlighting their minerality.

Dessert:

Savvy Treats Carrot Cake Cupcakes come in minis and regular size. I love the bits of coconut in the cake.

Baked by Yael Carrot Cake Pops are great for a spring party. People can enjoy there or grab and go for later.

Cocktail:

Signature Spring Punch (Thyme, Ventura Limoncello, Half Moon Orchard Gin)

Overall Meal Pairing:

Sexy Wine

Invitations

You might spring for paper invitations, but if your budget is tighter, try using an evite.
Suggest that your guests wear spring colors.

Venue

Look for a place with outdoor space so you can enjoy the fresh air. If you want to host at home and you live in the city like I do, maybe your building has an outdoor patio that you can reserve.

Decorations

Fresh Flowers
Pastel Colors

Re-Cap: Lamb Jam 2013 at Eastern Market

2013-05-21T16:31:00.000-04:00

By Claire Goldman

It was a great night for lamb lovers at Eastern Market last night when the Annual Lamb Jam Tour made its way to D.C.

20 restaurants united in the name of Lamb to serve small portions of breast, leg, shank and should cooked to their specifications. My favorite offerings included the Smoke Lamb Breast Scrumpets from Chef Wes Morton of Art and Soul and Roasted Lamb and Clam Taco from Chef Victor Albisu of Del Campo. Guests could be seeing licking their chops and swaying to live music. Beer pairings from Mad Fox, Allagash and Port City Brewing Company of Alexandria kept the lamb loving party going.

I loved Chef Nick Stefanelli's Cacio Romano Ravioli with Lamb Ragu. Yum!

For more information go to the Fans of Lamb website and be sure to look out for your chance to check out the Lam Jam Tour when they come rolling through town again next year.

Congrats to all of the winners!

Perfect Pair: García Family Wine Dinner

2013-05-21T15:06:00.000-04:00

By: Jennifer Duff

Capital Cooking Contributor

As part of Jaleo's 20th anniversary celebration, Jose Andres' invited guests to partake in an exclusive Garcia Family Wine Dinner. The dinner featured various wines from different regions of Spain presented by Eduardo Garcia (pictured below) (son of the famed winemaker, Mariano Garcia) paired with a tasting menu from Jaleo DC's head chef, Chef Paul Yeck.

The dinner started off with liquid olives, little plump balls with a salty olive taste topped with orange shavings. The liquid olives were paired with tiny cones of goat cheese with a sweet jam topped with shaved almonds. The salty flavor of the olives was delicious when finished with the sweetness of the goat cheese cones. This course was served with Prima, 2010 which was bright and refreshing, perfect for patio dining in the summer.

Next, we sampled some carpaccio, shaved pork shoulder, served raw with lemon dressing and toasted pine nuts. This was a simple and flavorful dish, similar in texture to prosciutto, but a bit more tender and gamey.

For the third course, Chef Yeck prepared grilled softshell crab served with tomato and watermelon. Delicious and light, this course reminded me of the flavors of summer with a simple preparation that emphasized the taste of each ingredient.

Following the softshell crab, we enjoyed confit of piquillos, a type of red pepper, served with bread imported from Spain (when they tried to recreate the bread in the US, it didn't have the same flavor, go figure!).

I have to admit, at this point, I started to hit food fatigue. I wasn't sure I was going to make through all eight courses. And then they served cod cheeks with samfaina. I had never tasted cod cheeks and I was intrigued. The lightly battered cod cheeks (which are actually cut from the top throat area of the cod) were tender and slightly sweet while the tomato and zuchini base added a depth of flavor. It was fantastic.

Then came my absolute favorite course of the evening -- the smoked squab with spring onions and asparagus. The squab was rich and savory with a gamey texture and the white wine au ju added a delicious finish to the meat. This dish paired perfectly with the intensity and spicy black fruits in the Astrales Christina, 2007 made 100% of tinto fino, aka Tempranillo. This course was absolute perfection in terms of both presentation and pairing.

In true Jaleo form and fashion, Chef also served a paella of Iberico pork ribs. Savory and delicious, with slight hints of sweet flavorings, this rich paella was a great final dinner course.

The sweet ending to our wine tasting dinner was pan con chocolate with a rich chocolate flan flavored with hints of thyme. The bread and the thyme was a tasty balance to the chocolate flan.

A fantastic 20th anniversary celebration with delectable treats and delicious wine pairings. Congratulations to Jose Andres and his team, and cheers to another 20 years of health, happiness and magnificent food!

Memorial Day BBQ Recipes

2013-05-21T10:10:00.000-04:00

With the long Memorial Day weekend just days away, we'll be flaring up the grill and having a beach party to celebrate the official start of summer. I've got some great recipes from the the Capital Cooking Cookbook.

Start off with my Blackberry Lemonade Cooler. It feels like summer is here in DC, so it is time to enjoy some refreshing cocktails.

Another great cocktail idea for Memorial Day is making a batch of my Spring Punch.

For the Main Dish try:

Oven-Smoked Pulled Pork p. 66

Lo's Sticky Ribs p. 65

For sides, try Grilled Vegetable Ratatouille p. 82 or
Fresh Fruit Salad or

Tuscan Panzanella Salad

As seen on the “Picnic Pleasers” episode by Chef Domenico Cornacchia of Assaggi

2 pounds ripe tomatoes

1 European cucumber

1 celery heart

½ red onion

1 cup day old country bread, diced

1 cup fresh basil

2 balls buffalo mozzarella

1 tablespoon spoon white wine vinegar

3 tablespoons extra virgin olive oil

Combine the diced day-old country bread with some of the vinegar and set aside for ten minutes to marinate. Dice all the ingredients and using a mixing bowl add the rest of the vinegar, along with the hand chopped basil, sea salt and olive oil. Mix all together until well incorporated and serve at room temperature.

Don't forget dessert!

Strawberry Shortcake p. 120
Fruit Pizza
Grilled Peaches Topped with Mascarpone Cream

Piola is open!

2013-05-20T16:18:00.000-04:00

Get 50% off your bill from now-May 26th! Welcome to the neighborhood Piola!

Spring Flavors: Rhubarb

2013-05-20T15:12:00.000-04:00

I love stopping by the Farmers Market on 14th and U. The stands and have some fresh Rhubarb from a Pennsylvania farmers. My first time cooking rhubarb, I tried Everyday Food magazine's recipe for Rhubarb Crumb Bars. I liked it so much, that I though I'd share it.

Rhubarb Tips: You'll know the rhubarb is ripe when the stem is mostly red and shiny. Rhubarb is actually a vegetable, but when we cook with it we use it as a fruit. It is quite tart in flavor, so make sure to use sugar in the recipe that you use.

Rhubarb Crumb Bars from Everyday Food

Makes 16.

FOR THE STREUSEL

* 6 tablespoons unsalted butter, melted, plus room-temperature butter for pan

* 1 cup all-purpose flour (spooned and leveled), plus more for pan

* 1/2 cup packed light-brown sugar

* 1/4 teaspoon salt

FOR THE CAKE

* 1/2 pound rhubarb, cut into 1/2-inch pieces

* 1 tablespoon light-brown sugar

* 1 cup all-purpose flour (spooned and leveled)

* 1/2 teaspoon baking powder

* 1/4 teaspoon salt

* 1/2 cup (1 stick) unsalted butter, room temperature

* 1 cup confectioners' sugar

* 2 large eggs

* 1/2 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.

2. Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.

3. Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.

4. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.

Memorial Day Recipe: Fruit Pizza

2013-05-20T14:16:00.000-04:00

Photo by Janelle Rigler

This recipe is perfect to bring along to a Memorial Day BBQ. Fruit Pizza is simple to make and everyone loves it.

As seen on the “Picnic Pleasers” episode

1 package refrigerated sugar cookie dough

8 ounces cream cheese, room temperature

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

1 tablespoon orange juice

Fresh blueberries, banana slices, mandarin orange sections, raspberries, strawberry halves, kiwifruit (or any other fruit)

Preheat oven to 375 degrees F. Roll out cookie dough and place onto a greased pie plate. Bake 12 minutes or until light brown; remove from oven and cool.

Meanwhile, in a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer.

Guide to Cape Town City

2013-05-20T09:08:00.000-04:00

Cape Town is simply one of the coolest cities - if not the coolest - I've ever visited. It is certainly the prettiest. Imagine yourself enveloped by sharply jutting, cragged mountains spilling into rugged beautiful beaches on one side and colorful Dutch colonial architecture on the other, all within minutes of some of the world's best wineries. Throw in a rich melange of cultures from around the world, a fascinating history of transformation, struggle, and change reaching back to the 1600s, and an interesting, developing food scene, and you have yourself one of the world's premier travel destinations.

How to get there: You can catch one of multiple flights from Jo'burg. We opted to check out Cape Town after our trip to Livingstone, Zambia. Another option is to fly directly into Cape Town through London or Amsterdam.

Where to Stay: Newmark Hotels have two beautiful properties in the Waterfront area. We stayed at the Queen Victoria our first night and The Dock House the second night. Both properties are within easy reach to the harbor, restaurants and sightseeing.

The Queen Victoria is an ideal spot for the upscale business traveler. You'll enjoy dramatic views of Table Mountain and city center. The hotel features 35 rooms and the stylish, global cuisine restaurant, Dash. The beds are comfortable and the bathroom even has a heated towel rack.

Frozen Tomato Basil Amuse at Dash

The Awesome Chefs of Dash - Jamie Lee Dempster and Craig Ferguson

The Dock House (my favorite of the two) is a cozy historic hotel that offers relaxation in the quaint and charming six room property. Before Cape Town's harbor shores were expanded, water came to the edge of this property, which is elevated from the city below and surrounded by a tall brick wall. As the name implies, the grounds served as a dock house offering guidance to ships in the night.

The Dock House makes you feel like home... like you're a guest at a friend's place. I loved the colonial feel and beautiful chandeliers (not to mention a welcome bottle of champagne!). The Dock House is a special place with smiling faces and experienced, professional service. I highly recommend a stay.

Brunch at The Dock House is delicious with beautiful fruit, fresh squeezed OJ mimosas, and yummy Eggs Benedict.

Activities: During our time in Cape Town, we started our day meeting with the city expert, Clive De Bruyne, from the Cape Town Tour Guide Co. By chance, a friend of ours in the States had worked with Clive on public policy issues, and Clive's guidance proved indispensable (he even invited us to a South African braai at his home, but unfortunately we flew out the day before it was to occur). Clive gave us a quick tour of the city during our all-too-short time and imparted some really cool historical anecdotes. For example, the earliest Dutch settlers theorized that the thick fog that constantly rolls on and off Table Mountains was an intense smoke-off between old Captain Van Hunks (who by legend lived in the shadows of Table Mountain) and a dark, mysterious visitor. After a day of constant smoking, the visitor became ill. When he leaned over, his hat fell off, revealing him as the Devil himself. When the fog rolls in, it is rumored that Van Hunks and the Devil are back at it, going puff for puff.

Cool service where they'll actually drive your car home for you if you're too drunk to drive.

The first day in Cape Town, Clive recommended jumping on the CitySightseeing bus to hop on and off all around town. This proved a great way to get the lay of the land with stops near Green Market Square, the beaches, Table Mountain and spots throughout the city.

We wandered through the vibrant Bo-Kaap neighborhood, renowned for its Cape Malay immigrant population and their exquisite cuisine (think Indian with less spice). The next day we drove our rental car down to Cape Point and the Cape of Good Hope, the southernmost point of South Africa.

On the way out to wine country, we stopped off to see the penguins at Boulders Beach. (While they were cute, not sure it was really worth seeing them from a distance on the beach.) After that we headed to the beautiful Constantia area for wine tasting.

Cape Town is a place where Europe collides with Africa, where Cecil Rhodes built his diamond empire, the home of Desmond Tutu and the struggle against apartheid. With such a thick history, it is not without its problems. For example, crime and unemployment are high. We personally suffered a clever scam in which an organized syndicate inserted a device into an ATM machine that allowed them to make off with $1000 in just a few short minutes (be very careful around ATMs here!). But these issues are worth suffering to experience a place where north meets south and east meets west so starkly, where throngs of immigrants pour in daily from the poorest regions of Africa in pursuit of better lives, where the marks of apartheid are being shed, where energy reverberates, and where beauty presents itself on every street, beach and mountain.

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 have 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.

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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/.

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.