Recently Capital Cooking was invited to an adult playground known as The Iron Horse Tap Room (if you like Skeeball, Buck Hunter, and drinking this is your place), for a special preview party for California Tortilla's new burrito “The Gyro Burrito”.
Wednesday, October 5, 2011
Tuesday, October 4, 2011
From the Bay, For the Bay
by Samantha Grieder
Capital Cooking Contributor
Oysters. They taste great. They're good raw, fried, and even hot off the grill.
But did you know that just one mature oyster is able to filter 50 gallons of water every single
day? It's no wonder that working to restore populations in the bay
will also help improve the general health of other bay inhabitants. And that's exactly what the non-profit Oyster Recovery Partnership (ORP) is trying to do.
Through October 9th, many District restaurants are pairing up with the ORP in an effort to restore and re-establish oyster reefs in the Chesapeake Bay. It's going on now, and it's called From the Bay, For the Bay.
Each participating restaurant, from Baltimore and Annapolis to D.C. to Alexandria, will have at least one Maryland seafood dinner on special. From that, $1 from each dish ordered will be donated to the ORP.
For every $50,000 raised, the organization can recycle 1,500 bushels of shell from restaurants and produce 5 million oysters to place back into the Bay.
Used oyster shells from restaurants will be sent to the University of Maryland to be recycled. Engineers will attach baby oysters ("spat") to the shells for grow in a natural environment. Once completed, the baby oysters are placed back into the Chesapeake.
In 2011, the ORP will have planted 510 million oyster spat on shell over an impressive 315 acres, but the organization is looking to do more.
For the rest of the week, head out to one of the many participating restaurants in the D.C. metro area and order a Maryland seafood dinner, specially prepared for this fundraiser. If you wish to go a bit further, feel free to make a monetary donation.
From the Bay, For the Bay is a program that helps promote Maryland seafood, aids fishermen, and feeds your stomachs while putting oysters back into the Bay. And to help, all you have to do is go out to dinner. D.C. participating restaurants include favorites such as 1789, Cashion's Eat Place, Equinox, Graffiato, Matchbox locations, Old Ebbitt Grill, The Source, Watershed, and plenty more. Find your favorite or one near you, and help the cause! Every shell makes a difference.
Capital Cooking Contributor
Oysters. They taste great. They're good raw, fried, and even hot off the grill.
 | ||
| Blackened flounder at Matchbox, Chinatown |
Through October 9th, many District restaurants are pairing up with the ORP in an effort to restore and re-establish oyster reefs in the Chesapeake Bay. It's going on now, and it's called From the Bay, For the Bay.
Each participating restaurant, from Baltimore and Annapolis to D.C. to Alexandria, will have at least one Maryland seafood dinner on special. From that, $1 from each dish ordered will be donated to the ORP.
For every $50,000 raised, the organization can recycle 1,500 bushels of shell from restaurants and produce 5 million oysters to place back into the Bay.
Used oyster shells from restaurants will be sent to the University of Maryland to be recycled. Engineers will attach baby oysters ("spat") to the shells for grow in a natural environment. Once completed, the baby oysters are placed back into the Chesapeake.
In 2011, the ORP will have planted 510 million oyster spat on shell over an impressive 315 acres, but the organization is looking to do more.
 |
| Maryland lump crab pizza from Matchbox, Chinatown |
From the Bay, For the Bay is a program that helps promote Maryland seafood, aids fishermen, and feeds your stomachs while putting oysters back into the Bay. And to help, all you have to do is go out to dinner. D.C. participating restaurants include favorites such as 1789, Cashion's Eat Place, Equinox, Graffiato, Matchbox locations, Old Ebbitt Grill, The Source, Watershed, and plenty more. Find your favorite or one near you, and help the cause! Every shell makes a difference.
Homecoming Time
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| Flashback from Truman |
It is crazy how time flies...
I began cooking in college when I moved out of the dorms and got my own apartment. I remember testing new recipes out on my sorority sisters and Corey. I made lots of gooey butter cake. I graduated over 8 years ago and this year we're going back to our old stomping grounds for homecoming to be honored as the 2011 Young Alumni of the Year.
Perfect Pair: Meatloaf and Wine
Tuesdays are all about pairing food and drinks. This week, wine expert, Jackie Gefman from Host a Toast, helped us select the perfect pairings for our meatloaf.
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