Eat with Your Eyes: Teres Major

Is your mouth watering?  You can find this Teres Major at 1789 for $36.  Do you have a food photo that would make others drool?  If so, email me at capitalcooking@gmail.com and we can include it in Eat with your Eyes.

Don't miss Dinner with my friend Daniel

Last night I enjoyed an EcoFriendly Farms Pork Dinner with my friend Chef Daniel Giusti. I can't believe it has been almost two years since I last had the pleasure of cooking with Dan during our 1789 episode of Capital Cooking.

Review: Anniversary dinner at Citronelle

I recently celebrated my third anniversary and my husband surprised me with reservations to Citronelle. Overall, the food was fabulous. We left feeling extremely full. The atmosphere of this Georgetown restaurant is somewhat stuffy with a predominantly older crowd. Citronelle has two levels, with the bar area on the first level and the dining room in the basement. There is a large wine cellar behind tinted glass walls in the basement. The tables are much larger than the average DC restaurant and spaced comfortably apart from each other for a more intimate feel. We opted for the three-course menu priced at $105 per person. The menu doesn't provide much description for the dishes so we ended up asking our French waiter lots of questions. We went with the VICHYSSOISE and LOBSTER “BEGULA” PASTA for our appetizers. The Vichyssoise is a creamy leek soup with crispy potato shavings. The Lobster dish was a squid ink risotto that looks like begula and presented in a caviar tin with chunks of lobster and a poached egg. The lobster dish was our favorite. Four our main courses, we went with the HALIBUT, lobster saffron broth, english peas and CHATEAUBRIAND, pearl vegetables, yukon gold gratin, syrah sauce. The Chateaubriand was perfectly cooked with rich flavor from the first-class wine reduction sauce . Even though we had no room for dessert, we managed to indulge with the BLUEBERRY CHEESECAKE with dulce de leche sauce and the PASSION-FRUIT SOUFFLÉ. At the close of our meal, we asked the waiter to take a photo of us because it was our anniversary. He obliged and brought out a sparkler to the table. We thought that was a nice gesture until we saw it added to our bill. This was a little disappointing considering the the fact that we had just spent a decent amount of money for the meal. While we enjoyed the food, it is almost like you are paying for the name more than cuisine. My favorite is still CityZen. Thank you for a special night Corey!


Georgetown
3000 M St NW
Washington, DC 20007
www.citronelledc.com

Here are some of Capital Cooking's March Showtimes

Upcoming Episodes Airing in March

Cox Cable Channel 10 in Fairfax:

1789: 1789 was a significant year in Washington’s history: its original site was purchased by Archbishop John Carroll, the founding Father of Georgetown University; the Constitution of the United States was adopted; and Mayor Robert Peter incorporated the village of Georgetown. Join Lauren and Chef Daniel Giusti of 1789 Restaurant as they demonstrate simple, traditional cooking methods, highlighting the flavors and integrity of the region’s best ingredients.

Time slot during the 4th week of the month, Mon@1130p, Thurs@930a, and Wed @4am.

DCTV Comcast Cable Channel 95 in the District:

Food Bloggers Challenge Part 1: Comfort Food. Join Lauren and four other food bloggers as they compete in making the best Chicken Potpie. A panel of judges will determine the winner along with votes from readers and viewers.

Food Bloggers Challenge Part 2: Comfort Food. Join Lauren and four other food bloggers as they compete in making the best Chicken Potpie. A panel of judges will determine the winner along with votes from readers and viewers.

KDHX Charter Cable Channel 21 in St. Louis, Missouri

Every Wednesday at 1p.m.

French Cooking Techniques: Lauren and Chef Paul Stearman from Marcel’s Restaurant will whip up a delicious Scallop Ceviche, Bison Strip, and Fresh Berry Napoleon complete with the perfect wine pairings.

Access Montgomery TV 21 in Maryland

Every Tuesday at 7p.m.

3/3/09 1789: 1789 was a significant year in Washington’s history: its original site was purchased by Archbishop John Carroll, the founding Father of Georgetown University; the Constitution of the United States was adopted; and Mayor Robert Peter incorporated the village of Georgetown. Join Lauren and Chef Daniel Giusti of 1789 Restaurant as they demonstrate simple, traditional cooking methods, highlighting the flavors and integrity of the region’s best ingredients.

3/10/2009 A Rustic Roman Afternoon: Join Lauren and Chef Patricia Sanitate for delicious recipes of a typical weekday Roman meal including, Involtini alla Romana, Gnocchi al Forno, Insalata fine estate and Raspberry Tarts.

3/17/2009

Ethiopian Cuisine: Join Lauren and the owners of Etete as they make Ethiopian Soul Food including injera, Awaze Tibs and an Ethiopian dessert.

3/24/2009 Food Bloggers Challenge Part 1: Comfort Food. Join Lauren and four other food bloggers as they compete in making the best Chicken Potpie. A panel of judges will determine the winner along with votes from readers and viewers.

CAT3 TV in Columbia, Missouri

• American Classics

Mon, 03/02/2009 5:00pm

• American Classics

Wed, 03/04/2009 5:00pm

• American Classics

Fri, 03/06/2009 5:00pm

• Asian Fusion Dishes

Mon, 03/09/2009 5:00pm

• Asian Fusion Dishes

Wed, 03/11/2009 5:00pm

• Asian Fusion Dishes

Fri, 03/13/2009 5:00pm

• Asian Fusion Dishes

Mon, 03/16/2009 5:00pm

Photo by Mary Diaz

1789

Yesterday I had the pleasure of cooking with Daniel Giusti (chef at 1789 Restaurant in Georgetown). Not only is he an excellent chef, but he is really funny and a natural on camera. Dan grew up in New Jersey but went to high school in DC and recently moved back here from working at a prestigious restaurant in Las Vegas. We ended up making each dish a friendly competition with each other to see whose plate looked better. He claims to have won each round, but I think I hung in there pretty well. Round 1: Heirloom Tomato and Watermelon Salad; Round 2: Seared Maine Scallops; Round 3: Pan Seared Black Cod. Dan had excellent presentation skills and tremendous knowledge of all of the food that we prepared. Thank you to Dan and 1789 for being part of the show! Also, thank you to my wonderful crew, David Crosson, Mary Diaz and Corey Then for all of your hard work and patience. Tune in soon to watch us throw down....
Make sure to stop in to enjoy all of the delicious dishes.