The holiday season is here and there is no better way to bring cheer than celebrating with a festive cocktail. This sweet drink is perfect for dessert. Enjoy!
Friday, November 30, 2012
Where's Rudolph? Try making his Italian cousin at home. Capitol City Brewing Company recently introduced some new festive holiday cocktails and martinis at their Shirlington Village location. All of the recipes were created to inspire nostalgic holiday memories with the usage of caramel, apples, cinnamon, brown sugar, cider, eggnog, etc.
Thursday, November 29, 2012
Winter on the Water at Washington Harbour: Begin your holiday celebrations with Georgetown Washington Harbour’s "Winter on the Water" on Saturday, December 1 from 4-7pm. The event will feature strolling entertainment, ice skating performances, choral singers, a St. Lucia parade, artistic lighting effects, and a variety of food and beverages served at waterfront restaurants. For more details on "Winter on the Water" please visit www.theWashingtonHarbour.com
Wednesday, November 28, 2012
|Photo by Emily Clack|
The holidays are quickly approaching and I'm always looking for new recipes to test out. Luckily, Kate Michael shared one of her favorites with us. Enjoy!
Tuesday, November 27, 2012
|Photo by Bart Kendrick|
Monday, November 26, 2012
Check out the Downtown Holiday Market. The market runs from November 30th-December 23rd from noon -8p.m. It is located in the Penn Quarter neighborhood on F Street between 7th and 9th NW. Enjoy music and hot apple cider. You'll find crafts, art, textiles, photography, specialty gifts and more.
Sunday, November 25, 2012
I would like to start by saying that this is an intense cookbook. Before author Jeanne Sauvage gets into her 60 recipes for traditional festive treats, she gets technical. In fact, this book reminds me more of an encyclopedia of baking than a cookbook. Jeanne begins with an in-depth look at baking ingredients, explaining the roles of flour, eggs, fats, oils, leaveners, and sugar. If you’re new to baking and want to learn more about the chemistry behind your cookies, this is a great overview.
Friday, November 23, 2012
|Photos and Story by JoLynda Lawecki|
When offered a winter cocktail, one might assume a hot toddy or Irish coffee will be presented. Not so at the W Washington's POV Roof Terrace where bartender/mixologist, Joseph Ambrose, has spun this winter's cocktails to a spicy finish.
Thursday, November 22, 2012
Wednesday, November 21, 2012
Tuesday, November 20, 2012
Thanksgiving is almost here. You can't beat the never ending supply of comfort food during the holidays. I'm thankful for that! This year I wanted to plan a non-traditional menu featuring rack of lamb and local pairing options. Don’t worry… for all of the turkey lovers, I have my Turkey with Maple Syrup, Bacon and Sage Butter listed below.
We tried to keep it local and give options for beer, wine and cocktails to pair with the dishes. You can pair dishes individually, or you can select some options that go well with the entire meal. I recommend at least a red, a white, a beer and a cocktail. Happy Thanksgiving!
We collaborated with The American Lamb Board and Border Springs to create a nontraditional main course for those who wanted something different from Turkey. All of the lamb came directly from Virginia. Feel free to use this instead of turkey or make it as another option to the traditional Thanksgiving bird.
Monday, November 19, 2012
Thanksgiving is the perfect time to enjoy great food and friends. Cooking Thanksgiving dinner takes lots of planning and preparation. It is always wonderful when your friends pitch in and bring a dish. We created a menu paired with local pairing selections. Check out my friend Sarah's recipe for Winter Squash Soup with Gruyère Croutons.
This appetizer is perfect for Thanksgiving because it is full of fall flavors and simple to make. Over the weekend, my family came to town and we made quite the feast. We've selected four beer pairing options that work well with this dish. I'm so thankful to have the best family and friends in my life!
Sunday, November 18, 2012
All the books I’ve reviewed so far for Capital Cooking have been cookbooks. This book, however, is more of a self-help book that involves changing your diet. The book consists of author Dawn Amador’s journey from “zitty to pretty.” Amador, a licensed aesthetician and owner of Skin Logic, begins by telling readers about her troubled childhood and her obsession with skin care, which increased drastically during her battle with acne in her twenties. Like most people who suffer from acne, Amador zealously tried every skin care regime and anti-acne fad and diet she could find. Nothing worked until she discovered the Alkaline Principle and changed her diet and lifestyle. The Alkaline Principle is based off your body’s need to have a proper balance of alkalinity and acidity. However, the modern diet is laden with foods that leave an acidic residue in the bloodstream, hindering detoxification.
Thursday, November 15, 2012
|Chef Scott Drewno of The Source and Chef Cathal Armstrong of Restaurant Eve|
By: Jennifer Duff
Capital Cooking Contributor
FRESHFARM Markets celebrated its 10th anniversary of autumnal Farmland Feasts, a showcase for regional chefs cooking local food. This year's Farmland Feast featured an enticing cocktail hour of hors d'oeuvers served by chefs hand-picked by Chef Cathal Armstrong of Restaurant Eve, a hand-crafted artisanal cocktail from Tom Thrasher of Eat Good Food Group, and a silent auction.
Wednesday, November 14, 2012
By Claire Goldman
If you live or work in NOVA you will be very pleasantly surprised by the brand new shopping, dining, residential, and entertainment mecca that has sprung up alongside Lee Highway at the the intersection of Gallows Road. For my first trip to the Mosaic District, I attended their inaugural Mosaic Fashion Night and was very pleasantly surprised.
Tuesday, November 13, 2012
Here's a recipe for Thanksgiving with a local twist. Chef Harper McClure of The Federalist uses Rappahannock River Oysters to make his stuffing. Add on my Turkey wrapped with Bacon, a Sweet Potato Souffle, my Homemade Green Bean Casserole and a Harvest Pumpkin Cocktail and you've got yourself a complete meal.
Monday, November 12, 2012
- Design and Decor: Tall, communal tables reminiscent of an old design studio or an engineer’s office. The entire restaurant incorporates natural and lightly stained oak wood throughout.
- Food: Eclectic dishes sourced locally. Try the Kaya Toast with coconut jam, fried egg and soy broth.
- Drinks: 16 beers available by the draft and 20 available by the bottle and can.
- Service: They were still getting the hang of things. Took a while to get served a drink, but I'm sure it will be better after they've been open for a while.
- Would I go back? Yes. This is a good spot to watch a game, have a beer with friends or grab a casual bite to eat.
Thanksgiving is quickly approaching. Michelle Poteaux of Bastille has shared one of her personal family recipes from her Mom's side of the family. Her Aunt Denise made it every year and at Thanksgiving she thinks of this dish above everything else! Enjoy!
Sunday, November 11, 2012
You might think that “The I Love Trader Joe’s Vegetarian Cookbook” is only meant for Trader Joe’s customers. And you might be right. Nearly every recipe uses ingredients unique to the grocery store chain such as Trader Joe’s Pumpkin Pie Spice.
Saturday, November 10, 2012
By: Jennifer Duff
Capital Cooking Contributor
Virginia is home to over 192 wineries and most folks in the DC metro area have traveled out west to do wine tours and wine tastings along the Route 66 corridor. But if you go a little further beyond Rt. 66 and down Rt. 81 in the Shenandoah Valley, you can find wineries with a different grape varietal (Chambourcin) and a few farms along the way.
Friday, November 9, 2012
Vinoteca has an amazing new fall menu. Not only is the food fantastic, but mixologist, Horus Alvarez, has out done himself with his fall cocktail list. His Harvest Pumpkin Cocktail will complement your Thanksgiving menu perfectly. Give it a try or stop into Vinoteca to taste Horus' original.
Thursday, November 8, 2012
Salt and Sundry’s Holiday Gift Pop-Up: This winter, food writer Amanda McClements will bring to life her passion for stylish entertaining in her new boutique, Salt and Sundry, at Union Market. This weekend, Salt and Sundry is hosting an exclusive holiday pop-up at Union Market to give savvy shoppers a preview of McClements’ Southern sensibility as it relates to the home, the table, and stylish entertaining. The pop-up will feature a selection of tableware, barware, linens, artisanal foods and one-of-a-kind vintage finds, beautifully curated by McClements. Don’t procrastinate this year. Start your holiday shopping this weekend! The pop-up will be open Friday, Nov. 9th from 11 a.m. to 8 p.m., Saturday, Nov. 10th from 11 a.m. to 6 p.m., and Sunday, Nov. 11th from 11 a.m. to 6 p.m. Union Market is located at 1309 5th St NE, Washington, DC 20002. For more information, visit shopsaltandsundry.com and amandamcclements.com.
Start your Thanksgiving meal out with the perfect appetizer from Executive Chef Bertrand Chemel of 2941 Restaurant in Falls Church, VA. This Butternut Squash Soup with Apple Cider Compote and Cardamom Gelee will hit the spot before digging into the turkey.
Wednesday, November 7, 2012
This Green Bean Casserole is a must try for Thanksgiving! You'll love this recipe because everything is homemade. This isn't the canned cream of mushroom soup with fake fried onions version. This is the real thing and it is worth the extra effort. Enjoy!
Tuesday, November 6, 2012
Thanksgiving will be here before you know it, so it is time to start thinking about what wine to pair with your meal. I'm going to give you wine suggestions from Virginia all month to keep it local. I love to make my Turkey with Maple Syrup, Bacon and Sage Butter.
Monday, November 5, 2012
By: Corey Then
Protein Bar is D.C.’s latest exciting addition at 7th and D (now going by “7th and Delicious). Protein Bar was born after a Chicago entrepreneur, Matt Matros, lost 60 pounds eating a diet high in protein and low in carbs. He began selling high-protein shakes and ended up adding delicious salads, “bar-ritos,” and soups to round out the menu. Soon Mr. Matros had seven locations in downtown Chicago, and the Penn Quarter Protein Bar is the first outside of the Windy City. Although it’s been open less than two months, Protein Bar is already ultra-popular with D.C.’s health-conscious breakfast and lunch crowd, and also makes a great spot to stop by after a workout for some quick and delicious protein.
Saturday, November 3, 2012
Craft Distillers generously sent a couple of fine spirits for us to try recently, and they were both excellent products. First, the Fluid Dynamics Brandy Manhattan is a Germain-Robin varietal brandy with a rich fruity taste, blended with Andy Quady’s fabulous California sweet vermouth. The vermouth cuts the burning sensation that straight brandy brings to the throat and makes this a very interesting, very pleasing after-dinner drink. I like mine best on ice.
Friday, November 2, 2012
This, you don't want to miss! We're giving away tickets to the ALL STAR LINE-UP on NOV 3-4 at the METRO COOKING SHOW! You could get to see Giada De Laurentiis, Jacques and Claudine Pépin, Michael Symon, Carla Hall, Gail Simmons, Tom Colicchio, and Jeff Mauro!
|Photo by Emily Clack|
Add a little fun to your Thanksgiving or Autumn gathering with the Gobble-tini! I'm thankful to have so many wonderful friends and family members in my life. I'm also thankful to have a job. Tell the people that you love that you're thankful to have them in your life.
Thursday, November 1, 2012
Jose Andres and his team at Oyamel are celebrating their sixth annual Day of the Dead festival until November 2nd. This years theme is around the ancient foods of Mexico. The restaurant was inspired by the pre-hispanic foods set out as offerings on traditional Day of the Dead altars. Mexicans leave staple foods such as beans, corn, chiles, chocolate and mezcal (tequila is a mezcal) on their altars so their loved ones can stay sustained in the afterlife. The pre hispanic foods of Mexico are a mixture of ancient cultivation techniques (corn, amaranth, chiles and beans), collecting indigenous foods (fruits, chapulines, herbs and cacao) and the art of the hunt (fish, venison, turkey and quail).