Tea Forte

Taste iced teas as never before with this revolutionary tea-over-ice brewing system. Whole leaf teas are brewed hot and flash chilled in seconds to capture all the succulent fresh flavor and lock in the healthy antioxidants found in tea.

Two sculpturally designed heat resistant glass pitchers stack for a dramatic table side iced tea presentation.

White Ginger-Pear is one of our favorite summer teas!

April 25, 2012 (Washington, DC) — Sips, slurps, chomps and laughter will fill the air in Old Town Alexandria as the local community gathers together to enjoy the diverse restaurants of Alexandria and Virginia’s wineries for the 1st Annual Alexandria Food & Wine Festival, taking place on Saturday, June 23, 2012.

This first annual signature event will transform the Carlyle District into a 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. Local restaurants will compete for the best appetizer, the best main course and the best desert. Attendees will be able to sample food and wine from a variety of local restaurants and Virginia’s wineries.

Example of Alexandria’s Food and Wine Festival 2012 Participating Restaurants and wineries includes: Restaurants–The Chart House, Delia’s, San Antonio Bar and Grill, Walker’s Grille, Clydes at Mark Center, Rita’s, Indigo Landing, La Tasca, and Jamieson Grille; Wineries—Mattaponi Winery, Unicorn Winery, Prince Michel Vineyard and Winery, Lake Anna Winery, Glass House Winery, DelFosse Vineyard and Winery and Cedar Creek Winery.

The festival provides the opportunity to give back to the community through local non-profit organizations. Active duty military families will benefit from one (1) free book (25 taste tickets) per family (while supplies last) and a portion of the proceeds will be donated to the Carpenter’s Shelter of Alexandria.

Sponsors for the festival includes: Elmina Catering, Post Properties at Carlyle, George Washington University Off Campus Programs, NOVA Advertising, Indigo Landing, and ESI Enviro Solutions.

EVENT DETAILS
What: 1st Annual Alexandria Food and Wine Festival
Presented by: S and B Event Management LLC in partnership with the City of Alexandria and Carlyle Community Council
When: Saturday, June 23, 2012
Where: John Carlyle Square in the Carlyle District of Alexandria. 300 John Carlyle Street, Alexandria, VA 22314
Time: 12pm-5pm
Phone: 703-624-0245
Website: http://www.alexandriafoodandwine.com/
Cost: This is a FREE event to attend; however tickets are needed to sample food and beverages. Each booklet is comprised of a total of 25 Taste tickets at the price of $20. Each food item costs between 1 to 5 tickets.

About Alexandria’s Carlyle Community

Alexandria’s Carlyle Community is undergoing rapid change, both demographically and economically. The Carlyle District is one of the newest parts of Alexandria. It is a 76.5 acre development in Old Town Alexandria. This modern district includes a complex of offices, hotels, including The Westin Alexandria and retail space. It is home to U.S. Patent and Trademark Office, the Federal Courthouse, as well as condo communities such as Carlyle Towers. The dynamic of these balanced uses insure a vibrant environment for office workers, residents, shoppers, and visitors alike.

It is conveniently located across from the King Street Metro Station. The Carlyle District welcomes over 10,000 workers and 5,000 residents daily.We also want to give back to the community: active duty military families will benefit from one (1) free book per family and a portion of the proceeds will be donated to Carpenter’s Shelter of Alexandria.

SOURCE: SPOTTED MP

A rental home in Soliman Bay, Mexico. Wonderfully talented, husband and wife team, chefs. 10 days of relaxation and good food. One great flan recipe.

Thank you Louis and Marta.
XOXO

Mexican Flan

6 eggs
1 14 oz. can condensed milk
1 12 oz. can evaporated milk
1 teaspoon of vanilla
1 cup of sugar
pinch of salt

Blend eggs, condensed milk, evaporated milk, vanilla and set aside.

In a heavy bottomed pot, heat one cup of sugar until melted and amber in color. Pour melted sugar into a flan mold (silicone mold). Then add the blended ingredients.

Place flan mold into a large pan of boiling water (baño de María). The water should reach ¾ of the way up the pan. Turn down the heat to low and let the pan simmer in the boiling water for about 40 minutes covered.

Remove from water bath and let cool completely. If possible let the flan rest in pan for most of the day before flipping out (upside down) onto a plate.

Martha Stewart was visiting the Washington, D.C. area this past weekend. She spent some time in a local Leesburg CostCo where she was signing copies of her newest cookbook, Martha’s American Food: A Celebration of Our Nation’s Most Treasured Dishes, from Coast to Coast. Of the nearly 400-pages of American cuisine, Martha said her favorite recipe was the Mile-High Apple Pie. Of course we had to asked Martha what was her favorite Costco product (besides her book) and she did not hesitate to mention the Dom Perignon. She certainly had many reasons to celebrate with her favorite Champagne as she signed about 800 cookbooks in the two hour time she allotted for her book signing.

After her book signing marathon, Martha headed over to The Wine Kitchen to checkout the local Leesburg eclectic dining charm before heading to the White House for the Corespondents dinner.

While enjoying the Wine Kitchen, Martha and her staff ordered crabcakes, pepper seared shrimp with thai spiced cucumbers, spanish salads with serrano and warm manchego, ricotta skillet cornbread with honey butter, local spinach salads with wine-battered fried red grapes and of course, the bourbon caramel torts ball (pictured below).

Chocolate for Breakfast & MC2 Confections Announce an Exciting (& Delicious) Joint Venture

Cinnamon Dusted Cacao Nib Clusters

Northern VA (2012) Sue Ann Gleason, culinary nutritionist and founder of Chocolate for Breakfast & Merideth Cohrs, award-winning chocolatier of MC2 Confections have joined their culinary skills and passion for chocolate to produce what is likely to be one of the most unique chocolate products to hit the market in a very long time.

72% single origin (Madagascar) chocolate morsels studded with crunchy cacao nibs and a dusting of Vietnamese cinnamon to tease out the subtly complex flavor of the chocolate.

Cinnamon Dusted Cocao Nib Clusters can be ordered here.

Lovettsville, VA (March 5, 2012) –- Today FOOD & WINE invites the dining public to select The People’s Best New Chef, a program now in its second year. The award, an extension of the FOOD & WINE Best New Chefs program, honors talented up-and-coming innovators who have run their own kitchens for five years or fewer. The dining public will determine The People’s Best New Chef winner via online vote beginning today and continuing through March 11.

Beverly Morton Billand, owner of Patowmack Farm, is thrilled to announce the recognition for her Executive Chef Christopher Edwards. “Chris has been such a wonderful advocate of my vision for Patowmack Farm creating local, organic, seasonal menus for our guests. I’m so thrilled to see this National recognition and invite all of our guests to honor him with their vote, said Morton Billand.

The field of 100 nominees for The People’s Best New Chef℠ award includes 10 chefs in each of 10 regions across America. The chefs with the most votes in each of the regions will be named finalists. Of those 10 finalists, the one with the most votes overall will be named The People’s Best New Chef. The People’s Best New Chef finalists and winner will be revealed on March 12; the winner will also be featured in July 2012 issue of FOOD & WINE, the same issue that profiles the Best New Chefs. (Note: Nominees for The People’s Best New Chef award remain eligible for a Best New Chef award.)

“After last year’s successful debut, we’re thrilled to again give the dining public a chance to help their favorite chef become The People’s Best New Chef,” says FOOD & WINE Editor in Chief Dana Cowin.

Learn about the 100 chefs eligible for The People’s Best New Chef award. Or follow the conversation on Twitter using #peoplesbnc.

SPICE

My favorite spice is actually a herb! I adore curry leaves. They have nothing to do with curry powder or curry! They are gorgeous green and shiny but the poor things have had to deal with such an identity crisis as people often mistake them as a substitute for curry powder when, in fact, they have no relation to each other (curry powder is ground spices such as cinnamon, turmeric, coriander etc. and depending on the powder, may or may not have curry leaves). Curry leaves, popularly known in India as Kari Patta, are aromatic and flavorful leaves that can change the taste of a dish quite dramatically by adding a pungent lemony flavor to dishes. I have found no herb that adequately duplicates their flavor. These are easily available in Asian grocery stores in and around the DC metro area. And, of course, on Amazon. If you want to grow them yourself, try nurseries like Acorn Creek: ask for curry leaves (Murraya koenigii), not a curry plant (Helichrysum italicum).

SECRETS

To bring out the best flavor in curry leaves, start with the basics: use fresh leaves as dried ones rarely have the same zing. Now, heat your oil until it shimmers (preferably unflavored oil like vegetable or grapeseed. No olive oil here as the taste will compete with that of the leaves). Then, add your curry leaves and spices (like whole red chilies, mustard seeds etc). Once this seasoning is ready, you can add in your vegetables (brussels sprouts and curry leaves are made for each other), rice or poultry.

Another way is to create the seasoned oil and pour it over a prepared dish as a hot garnish. For instance, you can pour the oil over a bowl of plain yogurt, cooked white rice or stewed lentils! I crush the leaves with my fingers and use them to bring a lemony punch to cocktails. You can also add them to your bread batter when baking bread for a whole new experience!

Monica enjoys finding new way to use curry leaves and recommends her Curry Leaf Bread.

Monica Bhide, is a culinary cultivator of flavor and spices. She is the author of Modern Spice. Her work has appeared in The Washington Post, Food & Wine, Bon Appetit, Eating Well, Gilt Taste, and many other prestigious publications. You can learn more about Monica on her blog, A Life of Spice.

Barley with Sage & Cheddar

2 garlic cloves
2 large shallots
1 chili pepper (pepper in the mid heat range)
1 Tablespoon of vegetable oil
1 cup pearl barley
2 1/2 cups of vegetable broth
1 teaspoon of salt
1 cup of cream
2 Tablespoons of lemon juice, and zest
2 Tablespoons of fresh sage
2 cups of cheddar cheese

Saute garlic, shallots, and chili in vegetable oil for about 2-3 minutes on low heat. Add barley, vegetable broth, and salt. Simmer over low heat for about 20 minutes and then add the cream and lemon juice. Continue to simmer until for about 15 minutes or until the cream has become absorbed and you have a creamy constancy.

Add lemon zest, sage, and cheese just before serving.

What is your favorite use of barley?

4 cups of Basmati rice
water
1 teaspoon salt
1 Tablespoon olive oil

Instructions:

Rinse rice repeatedly in cold water and then soak rice in cool water for a few hours.

When ready to prepare the rice, drain the water completely. Add rice to a non-stick skillet with just enough water to cover the rice and then add an additional cup of water. Add salt, olive oil and bring to a boil. Let this mixture simmer without a lid for about 7 minutes. Test the rice by biting on a grain of rice – it should still be uncooked but soft enough to bite through.

Once the rice is undercooked but soft enough to bite through – remove from heat and drain the water completely. Remove the rice from pan and add some oil to the pan. Add the rice back to the pan ( but do not add any water).

Adjust heat from med-low to low and place the lid on the pan (adjust lid to allow for steam to escape). Continue to cook for 30-45 minutes. Once the bottom of the rice is browned you can flip the rice out onto a platter.

Serves: 6-8

My grandmother is from Berne, Switzerland and she loved to bake. She would use the smallest cookie cutters to make these molasses cookies. I recall spending hours in her kitchen helping to cutout each of these little cookies.

MAKES A LOT

1 bottle of dark Molasses
1 bottle of light molasses
1/2 pound butter
2 eggs
1/2 pound brown sugar
1 teaspoon cardamom (I use more)
3 pounds flour
1 teaspoon baking soda

Mix molasses (both bottles), butter, eggs, brown sugar, and cardamom. Then stir in the flour and baking soda. Cover and put in refrigerator for 3 days.

When you are ready to start baking (after the third day) roll out the dough onto a floured surface. Keep unused dough chilled until ready to roll. Use cookie cutters to form your cookies.

Bake at 375 for 7 minutes for very small cookies. Larger cookies will take a bit longer to bake.

Happy Birthday, grandma!