Thursday, August 30, 2012
Wednesday, August 29, 2012
This crescent shaped pastry is stuffed with delicately flavored almond paste and coated with icing sugar. M'hanncha means "the snake" and this pastry certainly looks like a snake. It is made of filo dough and is then coiled like a snake. It is filled with an almond paste. You can make a large pastry with larger sheets of filo, or you can make individual sizes, which is much easier.
From the Empire State, to San Francisco, to Sin City, to our nation’s capital – Executive Chef and Owner Emily Sprissler (Top Chef Season 2 contestant) and fellow chef husband Jason Cote opened Mayfair and Pine to feature a taste of their lives. This American Gastropub pays a tribute to San Francisco with the seafood Ciopinno ($16 for a starter; $30 for main).
Tuesday, August 28, 2012
Monday, August 27, 2012
This summer has treated my stomach well. I've been eating all over town and loving every minute. Where have you been eating and drinking this summer?
Thursday, August 23, 2012
Photos by Lauren DeSantis
There aren't enough great things I could say about Masa 14's Rooftop Brunch Menu and new head chef, Adam Goldman. Capital Cooking received first class treatment and we were served mini portions of nearly every brunch menu item. We had to be rolled down the stairs afterwards, but at least we could provide and informed review for our readers!
El Centro's SUNDAY SANGRIA DINNER: Dinner is served on the rooftop one day a week... that's Sunday. To make supper on the rooftop even more tasty, Carafes of Sangria are 1/2 price throughout the meal. We call it Sunday Sangria Dinner. 5 PM-Close. (Ongoing)
Wednesday, August 22, 2012
Is your mouth watering? You can find this Seared Lobster and Scallops with a Ponzu Cream Sauce at Sushi-Ko in Chevy Chase.
Tuesday, August 21, 2012
|Captain Cookie Truck. Photo by Stephanie Doherty Wilkinson|
Monday, August 20, 2012
Sunday, August 19, 2012
What was formerly known as the Northern Lights Brewing Company has now been renamed and re–branded No-Li Brewhouse. No-Li will produce 22-ounce bottles as well as draft brands in three styles that are an extension of Spokane and the culture of World Expo ’74 that energized the local economy: Born and Raised IPA, Crystal Bitter and Silent Treatment.
Friday, August 17, 2012
Looking for the next great cocktail? The Melon Martini at 901 Restaurant and Bar marries the refreshing taste of summer with party tricks that are sure to impress. Capital Cooking has the exclusive recipe so you can try it at home!
Thursday, August 16, 2012
Cool off on National Rum Day with Chef Mallory Staley from 1789's Rum Ice Cream.
Happy National Rum Day! I stopped by Cashion's Eat Place and had an amazing meal, including a banana cheesecake. I liked it so much that I decided to go home to try to make it. It turned out delicious. Hope you enjoy!
La Sandia's Chile Relleno Festival: As Chef Richard Sandoval embarks on his third culinary festival at La Sandia this year, he revisits one of Mexico’s most signature dishes, Chile Relleno, or “stuffed chile.” This August, for a limited time, guests can taste four bold, new preparations of Chile Relleno that showcase modern adaptations of this traditional dish. Using a variety of sauces, peppers and fillings, The Chile Relleno Festival at La Sandia is designed to excite diners and to re-introduce them to La Sandia’s culinary style. (Ongoing throughout August)
Wednesday, August 15, 2012
A recent trip to the West Coast took me to one of the greatest places on earth, the Tillamook Cheese Factory. Nestled in the beauty of the Oregon Coast, about a hour and a half west from Portland, Tillamook cheese is a dairy lover's dream. Cheeses, ice creams, fudge and a cafe, follow up an in-depth look at Tillamook's cheese making process and history. Producing cheese for over 100 years leads to greatness and many Tillamook cheese are award winners including its cheddar.
Tuesday, August 14, 2012
Tonewood maple seasoning is delicious on summer squash and also pork chops.
- Design and Decor: Small and inviting, with tons of natural light. The seating is split about half and half between the outdoor patio, and the indoor seating with a few high top tables located indoors. A seat at the counter directly in front of the open kitchen is a prime spot for engaging in the full "behind-the-scenes" experience that Open Kitchen is known for, but flat screen televisions let you see all the action inside the kitchen even when you are not seated at the counter
Monday, August 13, 2012
|Photo by Emily Clack|
DC has some great brunch spots. Here are some of my favorites:
The Pig's Shrimp and Chorizo Hash with Duck Eggs is divine! Every dish we tried was totally tasty. The Bloody Mary cocktails are made with cucumber infused vodka and house-made mix. They taste like gazpacho in a glass. Yum! The French toast is OMG-good, but also super rich so might be best to share. I love their Fried Green Tomatoes with Rabbit Confit. The entire menu leaves your mouth watering.
During our time in Sweden, we stopped off for a visit to the water tower in Ystad to cook with Chef Olle Ahnberg. Chef Olle showed us how to make his Cod Carpaccio with shallots, olive oil, lemon and parmesan. This dish is simple and delicious. Enjoy!
Friday, August 10, 2012
Two of my favorite things are cocktails and dessert. When I can have the two combined I’m even happier! The Bang Key Lime Martini at 901 Restaurant and Bar is a frothy and decadent martini that is a perfect substitute for dessert. Try one at home tonight.
Have you ever heard of the Lychee fruit? I hadn't either until we filmed our Asian-Fusion episode at Ping by Charlie Chiang’s in 2008. I enjoyed lots of lychee in Taiwan. The fruit tastes similar to a grape and is perfect for an Asian style cocktail. It is actually a tropical fruit tree native to Southern China.
Thursday, August 9, 2012
We hopped on a plane from Dulles International Airport and, about 9 hours later, arrived in Gothenburg. We were greeted by our lovely host, Emelie Persson and her friend Hannah. We loaded our belongings into the safe and dependable Volvo and headed north to the Villa Sjotorp in Ljungkile.
Summer Picnic Series: About a year ago, Hosan Lee came to Washington, DC to design and launch Number 68 Project, a creative social experiment that used the dinner party as a vehicle to bring people together and get beyond the chit chat. These sold-out dinners caught the attention of The New York Times, the Post, Eater, the influential global trend forecaster PSFK, and others. From that test, she is now organizing a 9-week Summer Picnic Series to launch her new company, TableTribes. Every Sunday evening through August 26, internationally renowned thought leaders and DC's top chefs and mixologists will share their unique insights on a different topic concerning the collective human experience. Invitations to the Series are issued based on an application, with hard-hitting questions like how one's life might taste as a pie. The application is meant to be fun (clearly) and the event is not meant to be "exclusive"--the idea is to get a group of interesting and interested people together each Sunday for awesome unfussy food on blankets and spirited conversation.
Wednesday, August 8, 2012
The cupcake trend doesn't seem to be going anywhere soon, as cupcakes are now replacing cakes at many events. However, if you prefer the traditional method of slicing a cake with the ability to make the slice as big or small as you want it and the ability to choose between the middle piece or the edge piece, with just the right amount of frosting for your tastes, Hello Cupcake now has the perfect treat for you (and your friends, family and co-workers) with their new line of Celebration Cakes.
During our time in Taipei, we visited Ten Ren's Tea to learn the art of making bubble tea (recipe below). Ten Ren Tea Company is the largest and best known tea manufacturer in the Far East. Bubble tea, also known as pearl (milk) tea or boba (milk) tea, is a Taiwanese tea drink that originated from tea shops in Taichung, Taiwan during the 1980s. This was my first taste of the delicious bubble tea drink. Try some at home of find a nearby shop.
Tuesday, August 7, 2012
Yo! Sushi's first U.S. location officially opened for business inside Union Station on Wednesday, July 25th, and I had the opportunity to sample at least a dozen of their dishes at a grand opening party the evening before. For more info about How to Order at Yo! Sushi, you can visit my earlier post, but for an idea of what's available to order, stay on this page.
Monday, August 6, 2012
Friday, August 3, 2012
Johnny's Half Shell, located at 400 North Capitol Street, NW, recently debuted their newly renovated patio and refreshing new summer cocktails, featuring all-American, handcrafted spirits.
Thursday, August 2, 2012
Chef/Owner Jamie Leeds of Hank’s Oyster Bar and Lounge is excited to host her first annual Hula Hank’s Luau on Saturday, August 4th. Priced at $75 per person, guests will enjoy unlimited grilled oysters, shrimp, three whole roasted suckling pigs (each weighing twenty-five pounds), and a variety of sides. Additionally, Mikala Brennan from the Hula Girl Truck (www.hulagirltruck.com) will be serving chicken skewers and a pineapple upside-down cake from the truck parked directly outside the restaurant on Q Street, NW. Guests will receive an honorary tiki mug to take home, as well as six drink tickets, which can be redeemed for tiki-themed libations. Standouts include the Maitai, a blend of several different rums, Orange Curacao, house made orgeat syrup, and fresh lime juice; the Hawaii to Martinique, a blend of Rhum Agricole, passion fruit syrup and fresh lime juice; the Hank’s Reef, a blend of rums, Averell Damson Gin, house made grenadine, and fresh citrus juices, and the Scorpion Bowl, made with a blend of citrus juices, house made orgeat syrup, rum, and brandy. The Hank’s Reef and the Scorpion Bowl can serve up to four people. A selection of beer will also be available. Tickets are on sale at http://4bt.in/N2hSlP
Wednesday, August 1, 2012
We still have one month of summer left so don't let it slip away. Gather your friends for a summer party. Sometimes it is fun to serve a bunch of appetizers so you can try many different dishes. These bites can be made in advance.