Explore Panamanian Cooking this Week on Capital Cooking!

Photo by Bryn Barber

Panamania airs this week, featuring the tropical fruits, vegetables, and herbs of Panamanian Cuisine. Join host Lauren DeSantis and special guest, Embassy Chef Ana Victoria Mas, as they create 3 authentic dishes: Fish Ceviche with Pixbae, Sea Bass with Yucca Strings, Mojo Sauce and Avocado, and Fried Plantain Gnocchi with Cilantro-Basil and Cashew Pesto, as well as a Panama Red cocktail to set the mood.

Under the Tuscan Stars Recipe: Pappardelle all’Aglione

Photo by Bryn Wallace

We had a great time eating pasta on our Under the Tuscan Stars episode airing this week.  It is great paired with Loose Cannon beer.

Pappardelle all’Aglione

By Dean Gold of Dino

Event: Summer Fancy Food Show Heads to Washington, D.C.

The Summer Fancy Food Show, the largest marketplace for specialty foods and beverages in North America, is coming to Washington, D.C. this year. Now in its 57^th year, the show offers the exclusive opportunity to explore specialty products not seen elsewhere, discover the latest food trends and flavors, and interact with key industry experts.

Review: Eola

Photos by Emily Clack

Initial Thoughts:

• Design and Decor:  Cozy setting in a renovated town home with dark wood tables and a rustic feel.

• Food:  Get ready for some adventure at Eola when Chef Singhofen brings some surprising dishes to the table.  The food is fantastic.

• Drinks:  Excellent wine and cocktails options.

• Service:  Outstanding.  Our server was one of the most knowledgeable that I've had.

• Would I go back?  Yes.

Capital Cooking Eola - slideshow maker

Photos by Emily Clack

Eola pays close attention to detail on every dish that comes to the table.  Pretty much everything in the restaurant is homemade.  Emily had the best time dining with Kyle Schmitz of 2911 Productions.  So I unfortunately arrived late and I was a bit frazzled from my long day at work, but I was greeted with a Pear Harvard martini.  The Pear Harvard was just what I needed to take the edge off.  I had no idea of what Chef Dan had in store for us. 

Photos by Emily Clack

Freshii : So Good

If your anything like me, always looking for something yummy and healthy to satisfy cravings, then Freshii is the place for you. Look no further than 20^th and M where Freshii is mixing up delicious low cal salads, soups, wraps, and their signature rice bowls. 

Food & Friends Seeks Volunteers for 15th Annual Dining Out for Life

Attention D.C. Foodies:

Mark your calendars, because Thursday, March 10th marks the 15th annual Food & Friends Dining Out for Life fundraiser.

Dining Out for Life(DOL) welcomes diners from all over the Washington metro area to enjoy a meal at one of the 150 participating restaurants standing up against life-altering illnesses such as HIV/AIDS, cancer, and many more.

Restaurants involved in this event will give 25 to 110% of the proceeds directly to Food and Friends programs and clients.

Last year, more than 25,000 diners, 145 restaurants and 200 volunteer ambassadors participated in Dining Out for Life, raising more than $270,000 for the cause.

As of now, Food and Friends is in need of hundreds of volunteers to serve as DOL Ambassadors for the upcoming event. Volunteers will be promoting the event by spreading the word to friends, family, and colleagues about DOL. Ambassadors will also represent Food and Friends in each restaurant by thanking guests and raising funds via sweepstakes forms.

In return for their good will, volunteers will be entered into the US Airways Ambassador Challenge for a chance to win a $1,200 gift card from US Airways.

To find out more or to sign up to be a DOL Ambassador on March10^th,visit

www.foodandfriends.org/dolvol.

Capital Cooking goes Under the Tuscan Stars this week!

Photo by Bryn Barber

Discover the simplicity behind Tuscan Cuisine on the next episode of Capital Cooking with host Lauren DeSantis and Chef Dean Gold of Dino Restaurant. Wonderful aromas fill the kitchen as the two prepare: Pappardelle All’Aglione and a Bisteca with Salsa Verde; as well as two cocktails: an Italian Sangria and a Tuscan Lemon Drop Cocktail.

Mardi Gras specials at Bayou Bakery and Acadiana

Beginning Friday, February 25 – the day of the first parade down historic St. Charles Avenue in New Orleans, Bayou Bakery will begin offering daily King Cakes – just in time to throw your first Mardi Gras party. Bayou Bakery’s king cake is laced with cinnamon and topped with traditional sugar tinted  the colors of Mardi Gras – gold for power, green for faith, and purple for justice. Tucked inside this treat is a New Orleans style, tiny plastic baby that just may end up in your piece…and crowns you King for the day. Available on a first come, first serve basis, there will be a limited number of cakes available each day beginning at noon through March 8. Whether you get the slice with the plastic baby or not, you’ll want to wash down the king cake with Bayou Bakery’s own Parade Punch. On Mardi Gras day, March 8, Chew Dat Hot Plate Specials like Shrimp Creole are sure to bring out the parade route spirit.

And for the grand finale on Mardi Gras, head downtown to the district’s own Louisiana fish house, Acadiana, and be welcomed with a Mardi Gras mask and beads as well as a menu featuring specialties of the season such as Jambalaya, Rabbit Etouffée and more. In keeping with the festive spirit, enjoy specially priced cocktails including the Dark and Stormy, Category Five, Pimms Cup and Bourbon Lemonade, and at the bar munch on good ole’ New Orleans Street Fare offerings such as House-Made Cracklin’, Southern Sliders, Louisiana Crawfish Bread, and Cajun Pop-Corn Shrimp.

Bayou Bakery Coffee Bar & Eatery - 1515 N. Courthouse Rd. Arlington, VA 22201 bayoubakeryva.com - 703.243.2410.

Acadiana Restaurant – 901 New York Ave. NW Washington, D.C. 20004 acadianarestaurant.com – 202.408.8848

Time Flies: 3 years of Capital Cooking

It has been 3 years since we filmed the first episode of Capital Cooking. We started the show with DC Cuisine and learned how to make the famous half-smoke at Ben's Chili Bowl. We interviewed people at Eastern Market to find out their views of DC Cuisine and received mixed responses. We've tried to use those responses to create more episodes and so far have produced 36 episodes. Each episode gets better than the last. We're trying really hard to improve the quality of the filming and the content of the episodes which isn't always easy on a limited budget. We're also getting faster thanks to our fabulous crew!  We've published our first cookbook.  We also write reviews for restaurants all around town.

Mardi Gras Recipe: The Hurricane

Wouldn't it be fun to be in New Orleans on Bourbon Street today!? Last week on Top Chef the contestants made some traditional New Orleans cuisine. New Orleans has been celebrating Fat Tuesday since French Settlers arrived in the 1700s, and still continues the tradition to this day. Although Mardi Gras is well known for the alcohol, New Orleans is also famous for the King Cake, Gumbo, Etouffe, and Jambalaya.

Deadline Extended to March 1st--Calling all Bakers: Enter to Win the COCONUT CAKE CHALLENGE!

Eatonville Restaurant and Church Lady Cake Diaries are giving a “shout out” to amateur bakers in the Washington DC metropolitan area. The Makes-Me-Wanna SHOUT! Coconut Cake Challenge – aims to be D.C.’s “American Idol” of cake bake-offs.  Presented by Eatonville Restaurant and Church Lady Cake Diaries, the challenge invites amateur bakers from the Washington, DC metropolitan area to compete for cash prizes (including a $500 first prize), a chance for the winning cake to be featured on Eatonville Restaurant’s menu and to earn the title of “D.C.’s Ultimate Coconut Cake.”

Cocktail Recipe: Jack’s Mint Julep

As seen on the American Classics episode

The Mint Julep is a Southern U.S. tradition.  This cocktail is a must-have for watching the Kentucky Derby horse races.

1 bunch of Shenandoah Growers mint
2 cups of simple syrup
1 750 ml bottle of bourbon

Infuse 1/2 of the mint with the bourbon in a large jar overnight. Fill a large pitcher with ice and pour in bourbon mixture and simple syrup. Serve in glasses with the remaining mint sprigs.

Shepherd to Chef

The American Lamb Board brought the pasture to the plate story to life with the Shepherd to Chef Dinner in Washington, D.C. featuring Chef Nick Stefanelli of Bibiana and Shepherd Craig Rogers of Border Spring Farms.  The goal is to connect consumers to lamb from across the land.  Don't worry, you can participate by going to the Lamb Jam Tour in DC on May 22, 2011.  The Shepherd to Chef program reflects the diversity of the domestic lamb production and follows the path from the land to the kitchen. 

Capital Cooking Lamb Jam - slideshow maker

Photos by Emily Clack

• Did you know that there are approximately 70,000 sheep farms and ranches in the US with sheep being produced in all 50 states?  Hard to believe.  Growing up in the Midwest, I really hadn't eaten much lamb.  It wasn't until I became an adult that I gave it a try.  Hopefully the Lamb Jam will change the trends and bring lamb in to the homes of more Americans.

Support our DC Chefs by voting for the People's Best New Chef

Vote Here by March 1st.

Food and Wine is great at identifying up and coming talent from around the country.  We have 4 awesome choices from DC so try to show some love.

Start Sunday Right With Brunch by Capital Cooking airing this Week!

Enjoy Sunday with Capital Cooking as host Lauren DeSantis guides viewers through making a delectable brunch that will become a favorite in every home. Executive Chef of the Blue Duck Tavern, Brian McBride, joins Lauren as he demonstrates how to make a brunch favorite from his restaurant. 

Courvoisier: More than just the Ladies Man Drink of Choice

Going into the Courvoisier tasting, I'd only tried it a time or two and it was usually mixed in a cocktail.  PS 7's top mixologist, Gina Chersevani, led us in an evening of delicious cognac cocktails and an exclusive pairing menu created especially for the night by PS 7’s renowned owner and executive chef, Peter Smith.  We started out the evening with one of Gina's delicious punches made with VS.  Courvoisier just introduced the new 12 years aged and 21 years aged.  We tried 5 different kinds of Courvoisier.  In the end, I liked the XO sweet subtle flavor best. 

Capital Cooking Quick Clip: Anjeo Manhattan

2 oz 1800 Tequila
1/2 Oz Cointreau
1/8 oz Sweet Vermouth
Dash of Angostura bitters

Event: COCHON 555 on March 13th !

Judging Last Year-Photo by Emily Clack

COCHON 555 WASHINGTON DC 

HAVE TICKETS YET? 

A PERFECT VALENTINES GIFT  

Sunday, March 13th @ 5PM  

I've covered the event the past 2 years and judged last year.  Cochon 555 is always a blast and you'll get to try the most amazing food.  So excited for this year!

TBD Happy Hour

Photo by Lily 933

Last week was a ton of fun at the TBD Blogger Happy Hour. Sponsored by Seamless Web, a fast and easy online food delivery website, the event took place at James Hoban's in Dupont Circle.

There was a raffle, complimentary food and drinks, and some free goodies to take home. The appetizers at James Hoban's were really good.  As sad as I am to report that I did not win the coveted I-Pad, I did get some free gift cards to Seamless Web and some yummy chocolates (which I am actually munching on as I type).

I met some really interesting people and finally put a face to some of the popular blogs around town. One new friend is the author of a Bathroom Blog, which sounds quirky at first but then it leads me to the question: "Why didn't I think of that?".

Re-cap: The 12th Annual Washington D.C. International Wine and Food Festival

Photo by Emily Clack

This year’s festival included  over 100 wineries.  One of my favorites was the Spanish Tempranillo.  The event was crowded and the guests seemed to be having a great time.

Make Fondue during a Romantic Dinner for 2

Fondue is not new, but Beka has brought a whole new style and ease to this traditional cooking method. The term fondue is derived from the French word “fondre” which means to melt. In this customary method of fondue cooking long forks or skewers are used to dip pieces of food into a fondue pot filled with melted chocolate or sauces.  The Dolce is perfect for Valentine's Day to melt some chocolate to dip strawberries. 

Valentine's Day Starter: Warm Prosciutto and Mozzarella Bruschetta

Photo by Shauna Alexander

You can find this recipe in the Capital Cooking Cookbook.   It is so creamy and delicious that you are sure to love it!

Warm Prosciutto and Mozzarella Bruschetta

Recipe: Lasagna

Photo by Emily Clack

I love lasagna this time a year and I recently revised my recipe by adding some Bechamel Sauce to it.  Hope you enjoy!

Review: Mandu--My Little Dumpling

Mandu-Chinatown - free slideshow

Photos by Emily Clack

Initial Thoughts:

Photo by Emily Clack

• Design and Decor:  Sexy and Sheik

• Food:  Delicious Korean Dishes

• Drink:  Smooth Korean Cocktails including the Sojutinis

• Service:  Great

• Would I go back?  Yes.

Valentine's Day Dessert: La Torta Caprese

Photo by Shauna Alexander

You can find this recipe in the Capital Cooking Cookbook.

La torta caprese: chocolate Caprese cake (flour-less)

Featured on Capital Cooking's Cooking of Campania episode featuring Chef Enzo Febbraro 

¼ lb butter
½ lb sugar
6 eggs, separated
Pinch salt
1 tsp vanilla essence
1/2 lb almonds, chopped
½ lb g dark chocolate

In a bowl, cream the butter with the sugar until it becomes pale and fluffy. Add the egg yolks, one at a time, beating well after each one. Stir in the salt, the vanilla essence and the chopped almonds, then melt the chocolate over a double boiler and stir into the cake mix. In another bowl, whisk the egg whites until they reach the soft peak stage. Very delicately, fold the egg whites into the cake mixture and pour the mixture into a buttered floured 9” round cake tin and bake in an oven preheated to 320ºF for 45 minutes. Leave to cool for 10 minutes then remove to a wire rack and leave until completely cool.

Free Coffee

Photo by Emily Clack

After two successful years in New York City, SeamlessWeb is bringing its Free Coffee Days promotion <http://freecoffeedays.com/> to Washington DC.  

From February 7th – 27th, the online food delivery and takeout ordering service will be handing out more than 75,000 free cups of coffee all over DC from a SeamlessWeb branded truck (2/7 – 2/10) and partner restaurants (2/14-2/27)

In addition to offering free coffee in February, SeamlessWeb is always available < http://www.seamlessweb.com/> for people to order delivery and takeout from over 650 restaurants in the DC metro area.

A Different Kind of 'Yo'

Hola!

WARNING: If you are craving froyo, don't read any further.

However, if fresh, locally produced NON-frozen yogurt, Direct-Trade coffee, and smoothies blended from real fruit are what you seek, Yola in Dupont Circle is the place for you.

Valentine's Day Sweets to Make at Home

Here's two delicious recipes from Mary and David Supley Foxworth of MallowDrama Inc.

Mini Chocolate and Coconut Trifles
recipe from Mary and David Supley Foxworth, MallowDrama Inc.
yields 4 6-ounce individual desserts

Event: Dining out for Life

On Thursday, March 10^th, diners all across the Washington metro region will be standing up against HIV/AIDS, cancer and other life-challenging illnesses by sitting down at one of 150 area restaurants.  

Now in its 15th year, Food and Friends’ annual Dining Out for Life enlists the benevolence of area eateries – from Bethesda to Alexandria, from Falls Church to Dupont Circle – in support of more than 2,800 people in our community who benefit from Food and Friends’ nutrition services. Participating restaurants contribute 25 to 100% of that day’s proceeds to directly benefit Food and Friends’ programs and clients.

Of note, Tosca Ristorante is giving 100% Restaurant Donation.  So tell your friends and make sure you get reservations for March 10th.

50% off at Brasserie Beck today!

Click here for a $60 for only $30 today.

Top 3 Dips for Super Bowl

Here's a list of my Top 3 Dips for your Super Bowl party!

Photo by Shauna Alexander

1. Beef con Queso with Tortilla Chips 
2. Guacamole from the Capital Cooking Cookbook
3. Buffalo Chicken Dip

8 ounce package of cream cheese, softened
1/2 cup ranch salad dressing
1/2 cup buffalo sauce
1/2 shredded mozzarella cheese

2 cups shredded meat from a fully cooked rotisserie chicken

Preheat oven to 350 degrees F.  In a deep baking dish, mix cream cheese, ranch, buffalo sauce, and cheese.  Stir until combined.  Stir in chicken.  Bake uncovered for 20-25 minutes, until the dish is heated through.  Serve with chips and celery.

Recipe: Cherry Chocolate Chip Scones

Surprise your Valentine with Cherry Chocolate Chip Scones.  Perfect for breakfast in bed!

by Pastry Chef Courtney Goldian, Willard InterContinental

2 2/3 cups      All Purpose Flour
1 Tbsp          Baking Powder
¼ cup           Sugar
Pinch           Salt
6 Tbsp          Cold Butter, Diced
1 ¼ Cup  Heavy Cream
1 Cup           Dried Cherries
½ Cup           Mini Chocolate Chips

Don't Forget: Free Breakfast this Thursday 2/3

On Thursday, January 27th 2/3 from 7:30-10 a.m., the Brown Bag Restaurant will host a special Grand Opening of The Brown Bag at 1625 Eye Street NW.

All are welcome to come out and enjoy complimentary pastries, muffins and Swing's Coffee.

Flashback: Meet Me in St. Louis

Photo by Ashley Mosley

Meet me in St. Louis was our first full episode of Capital Cooking that aired.  I made Midwest treats  including: Chicken Tetrazzini, Gooey Butter Cake, Toasted Ravioli, and the St. Louis Cardinals Cocktail.  We filmed this show back in March 2008 and I remember how nervous I was.  This was back when we were still filming everything at the Fairfax studio.  It was much more difficult because I had to bring all of my cooking equipment and ingredients out there.  The show wasn't perfect, but it was only just the beginning.  We've come a long way from back then and continue to try to improve the show.  Can't believe that was almost 3 years ago.  Thanks for sticking with us!

Be Mine Margarita

Photo by Emily Clack

Valentine's Day will be here before you know it.  Get ready for a fun evening by making some Be Mine Margaritas. The cranberry juice gives this drink a pretty red color perfect for your sweetheart.

Be Mine Margarita

1 shot 1800 Tequila
1/2 shot lime juice
1/2 shot Cointreau
2 shots cranberry juice
1 squeeze of Wholesome Blue Agave Syrup

Fill a shaker with ice and add all ingredients.  Shake, shake, shake!  Then pour into a glass.  If you like salt, rim your glass with salt before pour.

Review: Room 11

Initial Thoughts:

• Design and Decor:  Cute and small wine bar
• Drinks:  Limited beer selection and decent wine list
• Food:  Good food in smaller portions
• Would I go back? Yes

We've gone by Room 11 several times and always planned to stop by.  We finally made our way in last week and were a little surprised by the size.  The place is really small, but cozy.  The staff was super friendly.  We waited for a while and finally found some seats so we could eat.  The food was great.  I'd like to go back on a weekday night to see if it is easier to get a table.  Definitely a cute neighborhood spot worth checking out!

(202) 332-3234

Mt. Pleasant/Columbia Heights
3234 11th street
Washington, DC 20010
www.room11dc.com