Bertucci's Tasty Change

At the heart of the Bertucci’s Restaurant lies the brick oven. An oven where heat meets food, where flavors unite into unforgettable recipes, and best of all, where an authentic Italian restaurant comes to life.

Bertucci’s prides itself on its brick oven, declaring, “it’s not just what happens inside the oven but what happens around it.” And now, they are happy to announce some tasty additions to a menu already chock full of brick oven favorites.


There are new appetizers, such as the Roasted Artichoke Fonduta, to new entree pizzas, such as the Scallop di Mare or the Sofia. The Sofia was my favorite, a white pizza with mozzarella, tomato sauce, Romano cheese and fresh basil. It will melt in your mouth with each bite.


There are also new brick oven-baked pastas, such as the Penne Stefano, a multigrain penne tossed in a spicy Bolognese sauce with crumbled chicken
sausage, onion, garlic, and fresh herbs.


The baked Merluzo Entrée is also a “sure-to-order”. Baby cod with flavored oil, breadcrumbs, and diced tomato, it’s light and fresh, and perfect for lunch or dinner.

To top off your meal, try the new Apple Cranberry or Chocolate Hazelnut Crostata. Each baked to a golden brown and sprinkled with powdered sugar, they cater to who you are, whether you’re the health conscious freak of your party, like me, or if you’re just in need of that chocolate fix.


“The beauty of the Brick oven is that it’s a playground”, says Chef Stefano, the head Chef of Bertucci’s. “It is a playground for each ingredient to transform into the dish it is meant to be.”

Another secret behind the brick oven is the originality. These dishes can’t be done at home. They are unique to the oven itself, forcing us to get out of bed, and chase after our craving. And, when you make it to Bertucci’s, it is worth that chase. The atmosphere is trendy, yet welcoming, and perfect for a good time to chat with friends.


Change is good; it’s what keeps us coming back for more. And, at Bertucci’s they realize that. The menu keeps the old favorites, while at the same time, delights us with new twists. Visit a Bertucci’s Restaurant near you, at either the Foggy Bottom or Dupont location, and you won’t be disappointed.

(202) 463-7733

Dupont Circle
1218 Connecticut Ave NW
Washington, DC 20036
www.bertuccis.com

Buddha-Bar DC has a new lunch menu!

Buddha-Bar DC opened in May 2010 to great acclaim for its innovative, Asian-fusion dinner menu and lavish, celebrity-filled lounge. Recently, the restaurant has also been occupied by a different crowd – Washington D.C.’s lunch time power-brokers.

This fall Buddha-Bar DC debuted a new lunch menu and extended its daytime hours from 11:30am to 2:30pm, prompting an influx of lunch customers from area businesses and government offices. Over the past several months, notables in attendance have run the gamut from media elites to high-profile business executives, District government leaders, D.C. sports stars, and top decision-makers within the West Wing.

“We are very pleased that Washington’s leaders consider Buddha-Bar DC a place to enjoy great food while conducting business,” says Mikhail Don, co-owner of Buddha-Bar DC. “Our aim is to provide our patrons with an elegant, comfortable environment, as well as a superb menu from which to choose from.”

Buddha-Bar DC’s new lunch menu readily lends itself to the sophisticated, “hungry” crowd. Appetizers include Big Eye Tuna Flatbread, Vietnamese Spring Rolls, and Rock Shrimp Tempura; Entrée Salads include a Thai Beef Salad and Green Papaya Salad with a choice of Duck or Shrimp; Main Courses include a Korobuta B.L.T., Korean B.B.Q., Kobe Beef Sliders, Japanese Sea Bass Tacos, and Buddha Bar Fish & Chips.

Additionally, the restaurant’s extensive sushi list is available at lunch, and showcases inventive rolls exclusive to Buddha-Bar DC. The restaurant also has a new “Happy Hour” menu featuring cocktail, beer, and wine specials.

Food News Friday

Need Halloween plans? Take your pick of the many parties taking place around the city.

1. Buddha Bar's Villains and Vixens Halloween party. Dress up as your favorite "bad guy" to participate in a costume contest. The party starts October 30 at 10 p.m. and ends at 3 a.m. The party is guest list only. E-mail guest list requests toKevin at kevin@jamestownentertainment.com or call 202.904.0034. Limited reservations are also available for bottle service throughout the evening.
2. Nightmare on M Street is open to all 21+. Guarantee wristbands for this bar crawl by purchasing your tickets in advance. The festivities begin on October 30 at 5 p.m.
3. Party at the Historical Society of Washington, D.C. for the night. Listen to a 90s cover band and party like it's 1999. Last minute tickets available.

The Neighborhood Restaurant Group opened a second location of Rustico in Ballston.

Last week I spoke with Rodrigo Garcia, who is responsible for bringing Serendipity 3 to D.C. According to Garcia, the restaurant is set to open within the next 8 weeks.

Crumbs Bake Shop is making progress in its Metro Center location. An awning now adorns the store front.

Co Co. Sala stopped serving lunch. Apparently this went effective June 1, 2010. I realize this is not recent news but it was news to me. After battling the wind, I was looking forward to their price fixed lunch and was greatly disappointed after learning it was no longer part of their service.

More Prizes: Meet and Greet with Chef Mike Isabella!

Photo by Emily Clack

So by now, hopefully you've heard about our awesome 2010 Metro Show Give-Away.  We are really excited to add a special Meet and Greet with Chef Mike Isabella.  Mike is well known for being on Top Chef and is also opening a new restaurant called Graffiato in the Spring of 2011.  Graffiato's menu will reflect simple meals Mike grew up eating prepared by his grandmother, including stuffed pastas and wood-fired pizza.  

Mike is doing a demonstration at the Metro Show on Saturday, November 13th at 2 p.m.  Don't miss out on this awesome opportunity!

Tapas at La Taberna del Alabardero

Tapas at La Taberna Del Alabardero - flash slideshow

Emily and I recently made it back to Taberna del Alabardero to try Chef Javier Romero's newest tapas menu.  We dined with fellow food writers to explore Chef Javier's modern twists on the traditional Spanish tapas.

We started with some lovely red and white sangria. Chef Javier tried to incorporate dishes from as many regions of Spain as possible.  I was again delighted by his culinary talents.

Check out Emily's Video with Photos!

Meet and Greet and Photos with Chef Nicholas Stefanelli of Bibiana

We've been telling you about this everyday as we've been adding prizes to our Ultimate Metropolitan Cooking and Entertaining Show Give-away... today we're adding an awesome prize.  Enter now!

Photo by Emily Clack

Meet and Greet and Photos with Chef Nicholas Stefanelli of Bibiana

	Chef Stefanelli will present on Sunday, November 14th from 11-11:45 a.m.

Founding Farmers Set to Open Second Location in Fall 2011

Maryland, get excited!  Washington's greenest restaurant, and one of the most popular food destinations in the country, announces plans to open a second location in the Park Potomac Development in Potomac, Maryland. Dan Simons and Mike Vucurevich, principals of Vucurevich Simons Advisory Group (VSAG) and concept developers of Founding Farmers, will manage investors and operations for this second location set to open in Fall 2011. 

 

“Since we opened its doors in September 2008, Founding Farmers has been awarded numerous accolades for green business practices and a commitment to working with American Family Farmers,” said Dan Simons, principal of VSAG and concept developer of Founding Farmers. “The Park Potomac development is an especially well-suited spot for the second location, and we look forward to providing Maryland residents with true food and drink from this unique concept beginning in late 2011.”

The 7,000 square foot space will seat approximately 200 guests with 40 additional outdoor seats on the patio. CORE architecture + design has been contracted to design the restaurant with the goal of achieving LEED certification.

Like the original Founding Farmers, the Park Potomac location will also be owned by a group of American family farmers, as well as local investors, all of whom have a passion for sustainable agriculture and business practices. This restaurant will be the third in the Farmers Restaurant Group portfolio, which also includes Farmers & Fishers in Washington Harbour.

Don't miss the Gala and Awards Ceremony Tuesday, October 26, 2010!

Don't miss the Gala and Awards Ceremony Tuesday, October 26, 2010!

Congratulations to the Rising Stars!

7:00pm-10:00pm

VIP Reception at 6:00pm

Charlie Palmer Steak
101 Constitution Avenue Northwest
At the corner of Louisiana Avenue and First Street
Washington, DC 20001
(202) 547-8100

Glimpse the future of DC Area dining at our tasting gala and awards ceremony. Enjoy high-concept food from up-and-coming culinary stars from the top restaurants from Baltimore, and DC's Capitol Hill to Chilhowie, Virginia. All dishes are paired with ultra-premium wines or beers selected by the Rising Star Sommeliers.

Tickets: $95 per person; $150 VIP admission includes a private pre-event reception with Champagne and Petrossian caviar, plus early entrance to the gala.

Washington DC

Rubén García, minibar by josé andrés and ThinkFoodGroup
Benjamin Lambert, Restaurant Nora
 

Photo by Emily Clack

Nick Stefanelli, Bibiana

Photo by Emily Clack

 David Varley, Bourbon Steak
Nobu Yamazaki, Sushi Taro

Virginia

Jason Alley, Comfort
Bertrand Chemel, 2941
Clayton Miller, Trummer's on Main
John Shields, Town House Restaurant

Maryland

Bryan Voltaggio, VOLT

Community Chef

Matt Hill, Charlie Palmer Steak (Washington, DC)

Sustainability Chef

Isaiah Billington, Woodberry Kitchen (Maryland)

Hotel Chef

Dean Maupin, Clifton Inn (Virginia)

Pastry Chefs

Chris Ford, Trummer's on Main (Virginia)
Tiffany MacIsaac, Birch & Barley (Washington, DC)
Karen Urie Shields, Town House Restaurant (Virginia)

Mixologists

Gina Chersevani, PS 7's (Washington, DC)
Stefan Trummer, Trummer's on Main (Virginia)

Sommeliers

Greg Engert, Birch & Barley (Washington, DC)
Carlton McCoy, Sou'Wester (Washington, DC)

HARLEM Kruiden Liqueur and Halloween Shots

 

HARLEM Kruiden Liqueur is a new SHOT Cocktail Drink.  It tastes like a cross between Jager and Fernet Branca.  Harlem is slightly sweeter and less bitter than both of them.  The best part is Halloween is right around the corner, so you can try out Harlem in some spooky shots and martinis.


Harlem Drinks

Pumpkin Shot
• Half Harlem
• Half Pumpkin Mix
Pumpkin Mix Recipe
• 1 can Pumpkin Pie Filling
• same can full of Simple Syrup (1:1)
• same can full of Apple Cider
• heaping teaspoon of Pumpkin Pie Spice
• heaping quarter teaspoon of Citric Acid
Makes approx 40 oz. Enough for 40 two ounce shots.

Halloween Shot
• Fill shot glass half full of Tangria, and float ice cold Harlem on top.
Tangria Recipe
• 1 can of Hawaiian’s Best Orange Mango concentrate
• same can full of Limeade
• 3 oz. of St. Germaine Elderflower Liqueur
• 4 oz. Brandy
• 1 bottle of white wine

Harlem Espresso Martini
• 1 oz. chilled espresso
• 1.5 oz Harlem
• 1.5 oz. Kahlua
• .75 oz Simple Syrup (1:1)
• .5 oz. Grapefruit Juice
Double ingredients to make 5 shots.

Food News Friday

R.J. Cooper, former executive chef at Vidalia, will be on the premier episode of Iron Chef America on November 28 at . Cooper is currently in the process of opening his own restaurant Rogue 24.

As if cupcakes and frozen yogurt on wheels weren't enough, Dangerously Delicious Pies has started its own dessert food truck. Track them online: http://twitter.com/dcpietruck.

Missy Frederick of Washington Business Journal reported Founding Farmers will be opening a second location in Potomac. The new location will seat 200 in the 7,000 square foot building.

Sunland Peanut Butter on Capital Cooking!

I'm working with Sunland Peanut Butter to develop some fabulous new recipes to use on our television show, Capital Cooking with Lauren DeSantis.  The package of a variety of peanut butters just arrived and I began tasting this morning.  So far I tried the Dark Chocolate and it is fantastic.  It tastes great on graham crackers.  I'm going to get more creative and see what type of cocktails I can make this weekend.

I'm thinking a Chocolate Peanut Butter Cup Cocktail for Halloween...stay tuned!  Do you have any other fun ideas?

Holiday Cocktails at the Metropolitan Cooking and Entertaining Show

LAUREN DESANTIS MAKES HOLIDAY COCKTAILS

THE METROPOLITAN COOKING SHOW FEATURES LAUREN DESANTIS OF CAPITAL COOKING

Let Lauren DeSantis of Capital Cooking make your spirits merry and bright at the Metropolitan Cooking and Entertaining Show.  On November 13^thand 14^th  at the Washington Convention Center, Lauren will lead a Holiday Cocktail Demonstration, sharing all her fun and tasty drinks for the festive season from the Capital Cooking Cookbook.   

 Lauren’s Demonstration will introduce the festive cocktails of the holiday season.  Kick-start your season with Cranberry Sangria and Pumpkin Pie Martini for Thanksgiving.  Also, learn how to make some of the 12 Cocktails of Christmas.  Lauren’s Capital Cooking Cookbook features the Holiday Cocktails, and she will be signing editions of the book at the Show.  Others copies are available online at: www.createspace.com/3374156.

The demo will take place at 12:30-1 p.m. on November 13^th and 14^th.    Come join Lauren DeSantis as she brightens our spirits with her favorite Holiday Cocktails.  

The Metropolitan Cooking Show is an award-winning consumer event, featuring more than 300 fabulous exhibitors.  Attractions include: live cooking demonstrations by renowned chefs, tasting and entertaining workshops, and appearances of Food Network Celebrities Paula Deen, Rachael Ray and Bobby Flay.   


Special thank you to our sponsors of this demonstration.  Cocktail linens will be provided by Bee-Bop's Party Wear.  Spirits and Champagne will be provided by Piper Sonoma, Beefeater 24, 360 Vodka, Cointreau, Mount Gay Rum,  Prairie Organic Vodka, Disaronno Amaretto, and Bailey's.

Spotlight: Alex Hecht, The Gibson's Top Bartender

Meet Alex.  

Photo by Emily Clack

Tell us about your bar-tending background.

My background in bartending is pretty varied.  I started as a barback/doorman at Garrett's Tavern in Georgetown.  After that I went a little more upscale, working at a small craft bistro in New York, Cafe Diane.  I'd always had an interest in wine and spirits, but never really had an outlet to explore that.  Cafe Diane allowed me to gain experience both technically and relative to booze as well.  When I came back to DC for school, I started bartending for private events at Smith and Wollensky, and thanks to some of the staff there, my knowledge of wine and spirits increased exponentially. 

Hello Cupcake Launches Hello-ween Costume Contest

Hello Cupcake is kicking-off the holiday season with a Hello-ween Costume Contest. The promotion is an interactive way for customers to share their love of cupcakes and Halloween by posting photos of them dressed in costume. Those who enter will compete for a chance to win a grand prize of one free cupcake every day until the end of 2010. 

New Latin Flavor Food Truck Coming Soon!

At the heart of Latin cooking is FLAVOR. Beginning early next month, a new food truck serving up the Sabor’a Street (translated “Flavor of the Street”) will join the growing roaming culinary scene in Washington, DC, barring regulatory delays.

The Sabor’a Street food truck is the vision of husband-and-wife team, Jorge Pimentel and Christine Sarapu.  She’s a practicing lawyer, while he has spent the last five years since immigrating to the US from the Dominican Republic working his way up the ranks in some of DC’s most flavorful kitchens, including Mark & Orlando’s, Masa 14 and Commonwealth.  

 

Chef Pimentel sees his roving restaurant as a “less restrictive” alternative to a traditional brick and mortar establishment that will allow him to change things up – from what he sees out the window each day to what he whips up in his compact kitchen. His Latin-inspired street food will include his interpretation of staples from the Caribbean, Latin America and Spain, including tacos, arepas and more. He plans to source his ingredients from farmers markets, small sustainable producers, and even his own garden. The final menu is still in the works.

 

Follow Sabor’a Street’s progress on Twitter (@saborastreet) and Facebook at www.facebook.com/saborastreet. The website - www.saborastreet.com - is currently under construction.

Food News Saturday

P. J. Clarke's opened last night at 1600 K Street NW.

Prince of Petworth spotted Fro Zen Yo opening another location at 1636 I Street NW.

Rogue States located at 1300 Connecticut Ave. NW closed this week after losing a legal battle with Steptoe and Johnson, its law firm neighbors, due to poor ventilation.

Tom Sietsema released his Fall 2010 Dining Guide this week. See if you spot any surprises.

Curbside Cupcakes won the first annual Curbside Cookoff.

The Metropolitan Cooking and Entertaining Show is only 1 Month Away

Have you bought your ticket yet?  I'll be there doing an amazing Holiday Cocktail Demonstration featuring drinks from the Capital Cooking Cookbook.

Photo by Emily Clack

Don't miss my demonstration on November 13th and 14th at 12:30-1:00 p.m.  I'll be doing a book signing immediately following at the Vinbev.com booth.

This is Capital Cooking's 3rd year participating in the Metropolitan Cooking and Entertaining Show.

Photo by Shauna Alexander

In 2008, The Metropolitan Cooking and Entertaining Show was a huge success! I couldn't have done it without the help and support of my fabulous team: Carolina Aguilar, Shauna Alexander, Katie Clabby, Capital Carpet, C'Vita Dancy, Jesse Goldberg, Denise Medved, The Metropolitan Cooking and Entertaining Show team, Leya Terry, Carla Warner, Mom, and Corey. 

Photo by Shauna Alexander

We sold lots of super cute aprons that I wear on the show. We handed out pumpking gooey butter cake and recipes... I signed autographs...I presented at the Tasting Workshops (the Thanksgiving Appetizer recipes are available on my blog)...we tasted lots of great food at the other booths including the Texas Sassy, Happy Jalapenos, Cuginos, Alili Morocco and many more... I even saw Chef Patrice Olivon perform at the Chef Stage. Denise Medved demonstrated some recipes from her Tiny Kitchen cookbook with the Geico cavemen. At the end of the weekend we were all wiped out. 

In 2009, we were back again Bringing the Mediterranean Diet to Your Plate.

Each year gets better than the next so we hope to see you there this time!

New article in the Washington Examiner

Check it out!

Capital Cooking CHOP Market Video

New Capital Cooking Cookbook Review

Check out the review from Jack Daniels BBQ Sauce!

Contents below:

I've been a cookbook junkie for a long time, yet the country's recent explosion in interest in eating well has been followed by an increasing number of mediocre cookbooks. The Capital Cooking Cookbook, however, is refreshingly different. I picked it up after catching Ms. DeSantis's D.C.-produced television show on Colours, a small network on Dish. The book stands out from most cookbooks for a couple of reasons. First, it is not just a cookbook, but also follows the story of the Capital Cooking show and how Ms. DeSantis, the host and producer, started it as a creative outlet from her day job as a lawyer. That alone may inspire readers who have dreamt of a creative world outside of their nine-to-five. It also features some beautiful, as well as a few humorous, pictures of Ms. DeSantis and the Capital Cooking crew hard at work.

Second, the recipes are diverse but accessible. They range from simple homestyle meals that are not that difficult to make but taste really good (I have already tried several of them at home) to high-end restaurant recipes (for which Ms. DeSantis often provides alternative ingredients/techniques for the common kitchen at home). This style is likely born of the fact that Ms. DeSantis is not a chef by training but has cooked with some of the best chefs in the Washington area and included their recipes in the book. The photography is mostly clean and colorful, and I like the book's relatively smaller size and fewer number of recipes as compared to larger cookbooks. This may seem counter-intuitive, but I often become lost in cookbooks with hundreds of recipes, confused as to which recipes are truly the best to try out and wondering if many of them aren't simply "filler material." Not so with the Capital Cooking Cookbook.

Hopefully we will see additional books from this up-and-coming entertainer, and that a hardcover version is available in the future. The Capital Cooking Cookbook is excellent and well worth owning.

Click To Buy Best Price from Amazon

Agriculture Deputy Secretary Merrigan and White House Assistant Chef Sam Kass to Kick-off D.C. Farm to School Week

Today, Agriculture Deputy Secretary Kathleen Merrigan and White House Assistant Chef Sam Kass will kick-off the 2nd annual D.C. Farm to School Week.  Merrigan and Kass will visit Savoy Elementary School to highlight Obama administration efforts to improve school meals by incorporating locally-grown foods. Merrigan and Kass will also tour the Savoy school garden and emphasize healthy eating, locally grown ingredients, and farm to school programs.

Tuesday, October 12, 2010

1 p.m. EDT

WHAT:                 Agriculture Deputy Secretary Merrigan and White House Assistant Chef Sam Kass will kick-off the 2nd annual D.C. Farm to School Week.

WHERE:               Savoy Elementary School

2400 Shannon Place SE

Washington, D.C.  20020

Hope you can make it!

Food News Friday

Baracks Row Main Street reported DC3, a gourmet hot dog restaurant, will be opening sometime this fall at 423 8th Street SE. DC3 is from the masterminds of Matchbox and Ted's Bulletin. 

Taste of Georgetown is this Saturday from 11:00 AM-4:00 PM. Tickets are available for purchase online or at the event. $5 for one tasting ticket, $20 for five tasting tickets. The following restaurants will be presenting at the event: 

Photo by Mary Diaz

1789

Baked and Wired
Bangkok Joe's
Bodega Spanish Tapas & Lounge
Café Bonaparte
Chadwick's
Clyde's
Crepe Amour/Georgetown Wing Co.
Daily Grill
Dean and Deluca
Fahrenheit Restaurant
Farmers and Fishers
Filomena Ristorante
Georgetown Cupcake
Hook
J Paul's
Mie N Yu
Morso
Morton's the Steakhouse
Muncheez mania

Neyla
Nick's Riverside Grille
Old Glory BBQ
Paolo's
Patisserie Poupon
Ristorante Piccolo
Rugby Café
Tacklebox
Third Edition

Tony and Joe's Seafood Place

Whoops!, a pop up bake shop will be popping up tonight at Mid City Caffe (1626 14th Street NW) from 6-8 PM. 

It's not too late to vote for your favorite food truck! The Curbside Cookoff continues until 8 PM tonight. The top three food trucks are: BBQ Bandidos, Curbside Cupcakes, and District Taco. 

Review: Mark Bittman at 6th & I, Tue, Oct 5, 2010

Guest Blogger, Sarah Charnes and me

One of the many benefits of living in DC is having access to a variety of lectures at a nominal fee. Thanks to Capital Cooking, my friend Katie and I received free tickets to attend Mark Bittman's lecture at the historic Sixth & I Synagogue on October 5. Bittman was in town to promote one of his books, Food Matters: A Guide to Conscious Eating, and its just-released companion cookbook, The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living.

Mark Bittman is a household name to many, having written about food professionally since 1980. He penned my personal favorite cookbooks, How to Cook Everything and How to Cook Everything Vegetarian, and writes "The Minimalist" column every week for The New York Times. Over time, Bittman became interested in the overproduction and overconsumption of meat and junk food, and has become an advocate for what he refers to as "less-meatarianism."

Bittman's lecture was chock-full of facts supporting what those of us who follow food and food policy already know: meat production is wreaking havoc on our environment and our health. One-fifth of all greenhouse gases come from livestock production, thanks in large part to the production method known as concentrated animal feeding operations, or CAFOs. Livestock also produce methane, which traps 20 percent more heat than carbon dioxide per unit. On top of meat's contribution to climate change, consider that it takes an astronomical amount of water to produce a calorie of meat than a calorie of plant. On the health side, we've become malnourished by processed junk and grain-fed, antibiotic-infused meat. By encouraging the overproduction and overconsumption of these foods, deceptive marketing tactics and large agricultural subsidies have contributed to a slew of medical conditions, including heart problems, obesity, cancer, and diabetes.

Dine Out for Farms: Press Conference at Farmers and Fishers

Georgetown Waterfront restaurant, Farmers and Fishers, hosted a press conference for the American Farmland Trust's Dine Out for Farms week. The normally bustling dining room was much more intimate at 9 am on a Wednesday morning. The breakfast spread featured freshly baked English muffins, croissants, bagels, and cinnamon rolls (yum) that made the setting that much cozier. There was also a variety of fresh fruit juices, coffee, and tea. Some attendees were even brave enough to try the chocolate covered bacon pops, which taste exactly how one would expect.

All of the food offered was made with ingredients from small, local farms that benefit from the upcoming Dine Out for Farms week, which runs from October 10-16. During this time, participating restaurants will be raising awareness and funds for the American Farmland Trust and its many programs supporting family-run and local farms.

Every day, sustainable land for farming is vanishing in the wake of urban sprawl. American Farmland Trust is working in partnership with local restaurants like Founding Farmers and Farmers and Fishers in order to give small farms the support the need to stay in business and produce our nourishment.

So, get out into D.C. and support our farmers by dining at one of the participating restaurants in the area--it's just another great reason to explore the culinary offerings of the city!

Delicious Cinnamon Rolls Offered at the Press Conference

(202) 298-0003

Georgetown
3000 K St NW
Washington, DC 20007
www.farmersandfishers.com

Spotlight: Stacey Viera of Every Food Fits

Stacey Viera

Meet Stacey Viera of Every Food Fits blog.  Not only is she a photographer, but she loves food.  

How did you get into blogging?

I love food, and I love photography. It was only a matter of time until I pursued food photography as a career, and in early 2009, I decided to create a food photo blog to practice my craft. But something was missing. Actually, it was more like someone. I presented the idea of a cooking/nutrition blog to Sam Lewandowski, RD, a colleague I met in the food industry. I missed working with Sam, and more than that, I think she’s sensible about eating, and I wanted to share her non-diet philosophy with the world. Sam and I both believe that “diet” is a four-letter word! Nearly two years later, we’re growing our blog as partners with hyperlocal news site TBD.com, offering healthy and delicious recipes each week, as well as nutrition news and interviews with D.C. chefs.

Tell us about your blog.

We named the blog Every Food Fits to make the point that no one food is all good or all bad. When labeling foods as good or bad, we carry those biases into our daily eating habits and lose out on some of the pleasure and enjoyment of food and the overall eating experience. Besides, we set ourselves up for failure when we deprive ourselves. It’s simply not worth it. If we are incorporating a wide variety of foods, then there is room for everything – even if it’s only a bite!

What is your favorite blog post and why?

Readers seem to love the posts with bright, fun photos, like the “Technicolor Pancakes” post - http://everyfoodfits.com/2009/10/15/technicolor-pancakes/

But my favorites are the chef interviews. If I had to pick just one...well, I can’t. I write to educate people about food and nutrition, but I personally gain so much from each food professional I meet. Each of them have influenced the way I cook, eat, taste flavor and texture, and even do business. Two chefs stick out in my mind. My first interview with Arlington Whole Foods’ Store Chef Michael Kiss proved to me what I’ve known for a long time: having the courage to blaze your own trail in life, regardless of what critics say, is the true path to happiness: http://everyfoodfits.com/2010/04/13/%E2%80%9Cwhen-you-have-a-passion-you-find-a-way-to-do-it-%E2%80%9D-michael-kiss-store-chef-whole-foods-arlington/  

Photo by Emily Clack (Chef Daniel Giusti is one of my favorites, too!)

Don't forget about the Curbside Cookoff Tomorrow and Friday!

Get a taste of your favorite food trucks:

Red Hook Lobster Truck
DC Slices
District Taco
Eat Wonky
BBQ Bandidos
Yellow Cart
Pedro and Vinny’s Burrito Cart
Curbside Cupcakes
DC Empanadas
Eat Sauca
El Floridano
Fojol Bros.
Food Chain DC
Fry Captain
Yellow Truck
Pleasant Pops
Rebel Heroes
Sweet Bites
Sweetflow Mobile
Takorean

Event runs October 7-8 at the CityCenterDC from 11 a.m.-9 p.m.. I can't wait!

CAPITAL COOKING’S LAUREN DESANTIS CHOPS IT UP ON OCTOBER 8TH

Photo by Emily Clack

Swing into the Fall Season on October 8th at CHOP’s outdoors cooking Demo with Lauren Desantis, the host of Capital Cooking. The event starts at 11 a.m. at the Ronald Reagan Building and International Trade Center.  Lauren will begin the demo at 12:30 p.m.

 

Capital Harvest on the Plaza, better known as Chop, is a free cooking event co-sponsored by the U.S. General Services Administration and Trade Center Management. Every Friday from 11 a.m. until 3 p.m., the Woodrow Wilson Plaza is the place to be as local vendors and chefs unite to share their cutting-board secrets.

Lauren will feature her Creamy Butternut Squash Soup, a recipe that can be found in her recent book, The Capital Cooking Cookbook. (Amazon.com). Butternut squash blended with this season’s vegetables and accented by nutmeg, cinnamon, and apples make it a hearty soup for a Fall afternoon

Chop brings the best of the country into one city, our nation’s capital. Fusing entertainment, education, and farm-fresh produce, Chop caters to anyone with an appetite. Local residents will not want to miss this unique market event, where Lauren and other experienced chefs offer free tutorials of their Fall favorites.

More information about Chop events can be found on their website. Chop continues until November 19th, and reopens Spring 2011.

 

By:  Diana Blass

Don't miss the October Food Blogger Happy Hour

Here is the link to the event: http://www.facebook.com/event.php?eid=130926806954877.
This month is hosted by Lisa Shapiro of Dining in DC at Carmine's.  Hope you can make it!

Good-bye to some of my U Street neighboorhood food spots!

We're losing AM PM Carryout.  Not quite as sad about that one.  I've only eaten there once and I don't have anything great to say about it.  The good news is that a Tex-Mex restaurant restaurant called, La Fonda, will be replacing it.

We can't complain too much as we've been getting cool new restaurants nearby including, Teak Wood (just got take-out from there last week and it isn't bad), Estadio, Desperados Burgers, Point Chaud Cafe and Crepes, and more.

We'll also be getting Italian Shirt Laundry, Brixton and Italian Cinema later this year. 

West Virginia White Water Rafting

It is that time of year again!!  Over the weekend, we are taking a trip to West Virginia to do some hiking and white-water rafting. It is awesome! For 22 days a year in September and October, rafters come from all over the world to feel the energy of the Gauley River. Starting the Friday after Labor Day, the Army Corps of Engineers provides a series of twenty-two controlled releases of the dam for the express purpose of downriver recreation. We'll go down the river with our raft guide and hopefully Chad won't fall out of the raft again this year. We'll do five Class 5 rapids:

• Insignificant (Class V - ironically so named because the first expedition reported "nothing significant before Pillow".)
• Pillow Rock (Class V - accessible via a steep trail from Carnifax Ferry Battleground site. Extremely powerful and intimidating rapid.)
• Lost Paddle (Class V - a long, treacherous rapid consisting of four sub-rapids: First Drop, Second Drop, Third Drop, and Tumblehome.)
• Iron Ring (Class V - so named for a large iron ring which had been anchored in a rock near the rapid by loggers many years before. The ring was cut and removed by vandals in the 1980's.), and
• Sweet's Falls (Class V - named for John Sweet, a canoeist and pioneer of the Gauley.)

Rafting is a perfect fall activity for excitement and and enjoyment of the beauty of the autumn leave colors.  We'll be cooking out at our cabin and making some S'mores.  I'll try to come back with some camping recipes.  Do you have any camping recipes to share?