Thursday, September 30, 2010

Don't forget about Café du Parc's Vendanges 2010

The Willard InterContinental and Café du Parc celebrate its Third Annual Vendanges, the autumnal wine harvest festival as enjoyed throughout France.   Locals and visitors will fill the Willard courtyard October 1, from 5:30 p.m. to 9:00 p.m. to enjoy the offerings of French regional wine purveyors featuring different styles of French wine and beers, authentic French festival dishes, live music, food, dancing and grape-stomping.

Guests can purchase tickets at the event, starting at $20, for four items to be redeemed at food and wine stations set up throughout the courtyard.  Culinary offerings will include country charcuterie and cheeses, French barbecue including Toulouse Sausages, and beef, lamb and Monkfish brochette, savory and sweet crepes to be enjoyed on long, family-style communal tables.

The Vendanges event is a DC favorite that offers the opportunity to taste French wines made in limited quantities, complimented by French artisan, regional food offered on this festive occasion.  Visit  for images of last year’s event, or visit Vendanges photo album at

Photo by Emily Clack

Beefeater 24 Lands in Washington D.C.

Walking into the Gibson I wasn't the biggest gin fan, but Beefeater 24 won me over.  Beefeater 24, a new gin handcrafted with 12 botanicals, launched this week in Washington D.C.  Beefeater 24 takes its name from the unique 24-hour steeping process and London’s 24-hour stylish and sophisticated lifestyle.  In celebration of the arrival, the Gibson hosted a party.
24 Martini

I tried the 24 Martini.  The Lillet Blanc tastes like a very sweet wine and is meant to replace vermouth in a traditional martini.

5 Parts Beefeater 24
1 Part Lillet Blanc
2 Dashes of Regan’s Orange Bitters
Stirred and served up with a grapefruit twist.
Tomorrow Yesterday

I also enjoyed the Tomorrow Yesterday.
Signature Cocktail Created by Jonathan Harris of The Gibson, Washington, D.C.
2 Parts Beefeater 24
½ Part Tremontis Mirto Myrtleberry liqueur
½ Part Sirop de Citron Vervein (Lemon Verbena Syrup)
Housemade Bitters
Washington D.C. is the eighth market to carry Beefeater 24. Beefeater 24 launches in D.C. due to popular demand and the city’s thriving cocktail culture. Washington D.C. represents a new generation of gin connoisseurs and mixologists who have rediscovered the joys of super premium gin.
More info from Beefeater:
Beefeater 24 boasts a blend of natural botanicals sourced from around the world, including hand-prepared grapefruit, bitter almond, orris root and Seville orange peel. Accents of rare Japanese Sencha Tea and Chinese Green tea create a perfectly balanced, multi-layered gin.

Wednesday, September 29, 2010

Restaurant Review: Buddha Bar

After reading the reviews on Buddha Bar, I was pretty hesitant about trying it out but decided to give it a shot after receiving a gift card.

Drinks: Phenomenal. I tried Euphoria and my boyfriend sipped on the Wasabi, which was not that spicy. Euphoria was nice and sweet and tasted exactly as you'd expect it to.

Main Course: I dined on the Filet Mignon served on a hot stone, allowing the meat to continue cooking. Delicious. Perfectly cooked. Juicy. Everything you love about red meat was sitting in front of me. My boyfriend tried the pineapple curry. He said it was good but felt it was overpriced. According to him, he could easily go to Mai Thai and get bigger portions for half the cost.

Dessert: Never one to forget dessert, we sampled the liquid chocolate cake. Yum!

Service: Our waiter was attentive throughout the entire dinner; however, after a large party arrived, he became consumed with their table. I understand the stress involved but we were ready to leave 20 minutes before he finally ran our card.

Ambiance: I really enjoyed just being inside the restaurant and it felt as if we were not in DC. After dinner, I was actually disappointed to leave.

Buddha Bar

Thank you to the Capital Cooking Editors!

Photo by Shauna Alexander
Capital Cooking with Lauren DeSantis has 2 fabulous editors working for the show now!  Nick Szpara and Bim Mamber are doing an amazing job!! Wait until you see "Panamania" that Bim put together from featuring Embassy Chef Ana Victoria Mas.  Nick did  a terrific job with "Picnic Pleasers" with Chef Domenico of Assaggi.   All of these great episodes will be airing soon at a location near you. If your area isn't currently airing Capital Cooking, contact me at I am so thankful for all the hard work from the crew.  If you're interested in becoming an editor for Capital Cooking, please email me at

Tuesday, September 28, 2010

Capital Cooking airs today at 4 p.m. EST!

Capital Cooking with Lauren DeSantis airs on Colours TV Network every Wednesday at 4 p.m. EST.  CoLours offers multi-cultural and multi-ethnic programming highlighting educational and cultural issues of African, Asian, Latin, and Native Americans. For further information visit their website at
Watch Capital Cooking on the Dish Network channels 9396 and 9407. CoLours is currently available on cable from the following carriers: Time Warner, Comcast, Insight, NCTC and Cox .

Watch each episode and learn from the pros how to make delectable food right in your home. Lauren makes recipes fun and easy to prepare for anyone with any level of cooking.

Thank you for the emails from viewers across the country. If you can't find a recipe from one of the episodes, email me at and I will send them to you. Hope you enjoy the show!
Photo by Emily Clack

Co Co. Sala Opens Chocolate Boutique

With a "cut" of the chocolate ribbon, Co Co. Sala opened its new chocolate boutique. As evidenced by the number of people who attended last night's reception, Co Co. Sala is DC's favorite chocolate lounge. Given the success of the restaurant, it was only natural a boutique would follow. 

A tasty selection of cheeses, crackers, and chutneys. 

Chocolate cigars and a drinkable berry dessert. 
The chocolate boutique is 200 square feet and is complete with glass display cases to showcase the beautiful chocolate creations of  Executive & Pastry Chef Santosh Tiptur and co-owner Nisha Sidhu. 

Military Beer Pairing Dinner with Chef Paul Prudomme

Leading up to the Military Culinary Competition, the Marine Barracks hosted a fabulous beer pairing dinner.
Photo by Emily Clack
 The fun-filled evening included trading books with the famous Chef Paul Prudomme.
Photo by Emily Clack
We tried many Sam Adams beers including the Irish Red, Dunkelweizen, Boston Lager and the Harvest Pumpkin Ale.

Monday, September 27, 2010

Deal: Don't miss Carmine's $20 Day Tomorrow!

Photo by Emily Clack
Newly-opened Carmine's in Penn Quarter (425 7th Street NW) will celebrate its older sibling's 20th birthday Tuesday, September 28 with $20 pasta, entree and wine specials during dinner service. To commemorate, the DC location will feature the following all priced that day at $20:
Clam Sauce (red or white)
Garlic and Oil
Penne alla Vodka
Rigatoni Broccoli
Entrees: $20
Chicken lemon
Chicken Cutlet
Chicken Parmigiana
Chicken Marsala
Sausage, Peppers and Onions
House Magnums: $20
Red or White Wine
Each entree serves 4-6 people.  What a deal!!
425 7th Street NW
Washington, DC 20004

2010 Curbside Cookoff Vendors Announced

4,800 votes. 20 vendors chosen. See the list below.

Red Hook Lobster Truck
DC Slices
District Taco
Eat Wonky
BBQ Bandidos
Yellow Cart
Pedro and Vinny’s Burrito Cart
Curbside Cupcakes
DC Empanadas
Eat Sauca
El Floridano
Fojol Bros.
Food Chain DC
Fry Captain
Yellow Truck
Pleasant Pops
Rebel Heroes
Sweet Bites
Sweetflow Mobile

Stop by your favorite food truck between October 7-8 at the CityCenterDC. 

Friday, September 24, 2010

Food News Friday

Turn up the heat this fall (not that we need it right now) at Cuba Libre. The new restaurant plans to open for business on Oct. 1 and is located at 801A 9th St. NW. View the menu here. Try Cuba Libre and you will receive 50 percent off your dinner from Oct. 1-7, and 25 percent off from Oct. 8-13.

Prince of Petworth announced another new restaurant development. La Fonda, a Tex-Mex restaurant, will replace the AM PM Carryout on the corner of 14th and V Streets NW. 

Chicago businessman Bob Hisaoka plans to open ChiDogo's at 1934 14th St. NW, reports Miss Frederick of the Washing Business Journal. The restaurant will serve Chicago-style hot dogs and other sandwiches.

Rustik opens today in the Bloomingdale neighborhood. This will be the area's first bar. 

Amsterdam Falafelshop announced this week it will begin to franchise. Interested in opening your own falafel restaurant? Click here for more information. 

Thursday, September 23, 2010

Event: Capital Cooking Cookbook Signing and Demo in St. Louis

Where:                          The Golf Club of Wentzville
                                      155 Silo View Dr.
                                      Wentzville, MO  63385

When:  November 7, 2010 from 2-4 p.m.

Hosted by:  Linda Roth

Autumn Appetizers and Dessert:  Lauren DeSantis, author of the Capital Cooking Cookbook and producer of the Capital Cooking Show on the Dish Network, will show you how to make Pumpkin Dip and more.  Enjoy some sweets and Cranberry Sangria.  Your very own signed copy of the cookbook will be ready for you at the event.

 $45 cash/check at the door

 $35 pre-registration fee if you register now at the link below:

Wednesday, September 22, 2010

Restaurant: BGR The Burger Joint

Initial thoughts:
  • Design and Decor:  Cool, fun and casual.
  • Wait:  Not bad.  There was a small line.
  • Food:  The burgers rocked!
  • Drinks:  They have beer and amazing shakes.
  • Price:  $8-$15 for a burger and fries and rings are extra
  • Service:  Friendly
  • Would I go back?  Yes.
The first BGR was in Bethesda and it opened in May 2007.  There are now 4 with plans to open another in Clarendon.  I liked BGR.  The burgers we tried were really good.  
The Snooki Burger of the month is yummy.  Topped with jalapenos and cream cheese and served with fried pickles.  
I also loved the Wellington with deep roasted mushrooms, caramelized onions, garlic, and black truffles with a touch of mustard seed and blue cheese.  
Gotta love the mojo sauce!  I guess lemon, mayo, A1, Worcestershire, chives, horseradish and more.
The Apple Pie shake of the month is fabulous.
Also, the burger with cheese and bacon was delicious.  
BGR offers gold fries, sweet potato fries grilled asparagus.
Photos by Emily Clack
These photos are copyrighted by Emily Clack 2011 and licensed directly to Capital Cooking.  For permission and pricing please contact Emily at You do not have permission to use, alter, crop, or remove the watermark.  Copyright will be enforced.
(202) 299-1071
1514 Connecticut Ave NW
Washington, DC 20036
BGR: The Burger Joint on Urbanspoon

Opening: Bayou Bakery

David Guas is set to open Bayou Bakery, Coffee Bar and Eatery in Arlington this October 2010!  Stop in later this fall to get some Louisiana comfort.

Tuesday, September 21, 2010


Chef Enzo Fargione's restaurant company Cucina Moderna LLC has signed a Letter of Intent for a restaurant space located at 427 11th Street in the building at 1001 Pennsylvania Avenue NW in the East End of Washington, D.C.

Retail tenants for the same building include Michel Richard’s Central and Ten Penh Restaurants.
The agreement was reached and signed on Thursday August 19th 2010 for the 4000 sqft space presently occupied by La Prima Food Group Via Cucina Café`.

The restaurant’s name is ELISIR by Enzo Fargione

ELISIR forecasts its opening at the end of March 2011 and will features Fargione's distinctive hands-on approach and personalized vision and interpretation of modern Italian cooking..

ELISIR means ELIXIR in english: a mix of flavored liquids containing alcohol and it was used in Medieval times in Italy as welcoming beverage for important guests when visiting court.
Elisirs were commonly made from grappa or other in house distilled spirits. Nowadays it could be compared to an elaborated cocktail or a sofisticated martini made with only the best quality ingredients
Chef Fargione has retained the renowed architectual firm Grupo 7 to design and create a contemporary first class fine dining restaurant with stylish décor and typical European flares
ELISIR will accommodate approximately 90 patrons in the dining area, 20-25 patrons at a bar, and 20 patrons in a private room.

The Restaurant will incorporate a glass fronted wine cellar, fine wood millwork, porcelain tile and carpet floors, pendant lighting and custom metal details.
The kitchen will be partially open and enclosed with high circular glass panels, featuring a plating station, which will highlight the work of the chef in the observation deck and monitored by recording HD cameras for every dinner service and for cooking classes with DVDs purchasing option for guests and students
The entire space will be renovated with a new layout, wall and floor finishes, bar, lighting, millwork, and decorative accessories.

The kitchen will be fully redesigned to accommodate the new culinary concept and appropriate level of service.  The Restaurant, initially, will be open 5 days a week for ELISIR Bistro Lunch and 6 days a week for formal Dinner service.
For lunch, the bar will accommodate the faster pace customers with a more affordable quality menu with approximately 15 options for $15 set price including a glass of wine or a non alcoholic beverage offering a quicker alternative for those on a time frame.
The dining room lunch menu will offer a great value with selections of fish and meat preparations as well as in house made sausages, cold cuts and fresh pastas
Like Fargione's previous succesful project The Chef’s Table, ELISIR on a typical night will offer a choice of two prix fix tasting menus and an optional smaller one a la carte which it will change seasonally.
The wine list will feature extensive selections from Italy, California, Virginia and a few French pearls and multiple wine pairing programs will be offered as well as wine flights service.
The Lease signing is scheduled for not later then September 30th.  YAY!   I can't wait!

Military Culinary Competition: Meet Keith Smith

SMSgt (Senior Master Sgt) Keith Smith.  Keith has been in every competition since the beginning; this will be his 7th.  He is the Superintendent of the Secretary of the Air Force/Chief of Staff of the Air Force Dining Room, prior to which he was on the household staff of the Chief of Staff of the Air Force.

Make sure to come see him compete at the Barracks Row Fall Festival this Saturday, September 25th!  I'll be judging.

Tell us about your cooking background and your position in the military. 

Joined the Air Force in 1985 to be a cook, when cooking wasn’t cool, but also felt the love of cooking…From on the grill feeding breakfast omelets, to working the storeroom, I truly loved what foodservice had to offer.  Went on to the Pentagon to cook for high ranking officials at the AFEDF (Air Force Executive Dining Facility) with mentorship and guidance from Chief Alfonso Sisneros, whom set my path as a General’s Enlisted Aide.  With the experience/skills gained from the AFEDF, became an Enlisted Aide to TIG, VCJCS, CJCS and CSAF.  Now I have come back to my roots, so to speak and am Superintendant of the AFEDF, sharing my knowledge and experience with the newest generation of chefs for our military…

Favorite ingredient? Fresh Basil/Fresh herbs

What is your favorite cookbook? Joy of Cooking

What is comfort food for you?   

Of course it would have to be pizza, either homemade, or bought. Favorite is basil, mozzarella, slices of tomato, salt and pepper and a drizzle of olive oil on the grill! So fresh and simple, love it…

What do you do in your free time when you're not working?  Family, Catering and golf whenever possible…haha

What would we find in your fridge? 

Ranch dressing, sour cream, ketchup, along with Romaine, carrots, celery and onions (pantry).  Everything else is day to day…

What are your most exciting challenges right now?
Forgetting that we were young once, a kiwi, mango, avocado, etc… is so foreign to the young chefs, that you have to start at the basics…Now, you have to become a teacher, and sharing your experiences with each individual is what they desire…

Share your favorite recipe? Very simple, but love it.
1 baguette (sliced into about 20 slices, placed into 350 degree oven to toast slightly, about 10 mins.)
1 cup minced Vidalia onions
1 cup shredded Parmesan
1 cup Mayo

Mix together last 3 ingredients and spread on toasted rounds and broil until browned and bubbly. 

Why do you think you can win the Military Culinary Competition?

Experience! Everyone at the competition has the skills, it’s a matter of knowing how to create a balanced menu and present your final product in the way the judges will appreciate all of your work… Will our team win, we’ll see.  Every year the competition gets so much better…Everyone knows what this means to their teams and have been working hard to improve on their last showing…I love the challenge and love the excitement I see with the new members on our team…

Anything else you'd like to share with the readers?

Being a Chef in the military is finally getting the recognition and respect that’s deserved.  The Army has been doing great things in the culinary world for so long; it’s time they are recognized for that.  The Navy has always supported and cherished their Chefs and are the one military service that supports the President of the US.

Asian Fusion airs Wednesday at 4 p.m. EST

This week, check out Capital Cooking’s Asian Fusion episode with the chefs from Ping by Charlie Chiang’s while they make Pot Au Feu, Rosemary Red Pepper Chicken and Shiny Slippery Shrimp. This innovative cuisine will highlight the fusion of American tastes and local ingredients with the exotic, pleasing flavors of Asia.

Capital Cooking with Lauren DeSantis airs on Colours TV Network every Wednesday at 4 p.m. EST.  CoLours offers multi-cultural and multi-ethnic programming highlighting educational and cultural issues of African, Asian, Latin, and Native Americans. For further information visit their website at
Watch Capital Cooking on the Dish Network channels 9396 and 9407. CoLours is currently available on cable from the following carriers: Time Warner, Comcast, Insight, NCTC and Cox .

Watch each episode and learn from the pros how to make delectable food right in your home. Lauren makes recipes fun and easy to prepare for anyone with any level of cooking.

Thank you for the emails from viewers across the country. If you can't find a recipe from one of the episodes, email me at and I will send them to you. Hope you enjoy the show!

Monday, September 20, 2010

Review: SEI

Initial thoughts:

  • Design and Decor:  Lavish white interior with dim lights.  Beautiful hanging Capese shells.  Similar to Oya.
  • Wait:  No wait.
  • Food:  Amazing and inventive!  The menu is super fun and one of my favorite restaurants that I've tried in a long time.  I loved the Fish and Chips Roll and the Triple Tuna.  

    • Drinks:  Extensive Sake, Wine and Cocktail list.  We loved the Lavender Margarita!
    • Price:  Reasonable.  Most dishes are small plates style around $10 each.  You could order 3 between 2 people and be good to go.  They also have a Prix Fixe 3 course dinner for $29.
    • Service:  Exceptional.  Our waiter was extremely knowledgeable and friendly.  Thanks Walter.  Also, Steven Chiang, the manager, was very helpful
    • Would I go back?  Yes!
    Photos by Emily Clack

    SEI takes a modern twist on classic American with Asian flair in a prix fixe menu filled with inspiring dishes and mixing in innovative cocktails, such as, Liquid Wasabi Cocktail (this has a kick!), Asian Pear Sangria, Zen Collins or the Lavender Margarita.  
     We also tried the house-made ginger soda to cleanse our pallets.

    Military Culinary Competition: Meet Paul Maloney

    Join me on Saturday, September 25, 2010, at the Barracks Row Fall Festival on Capitol Hill from 11 a.m. to 5 p.m.  for the Military Culinary Competition.  Throughout the week, I'll be highlighting some of the amazing competitors.  Meet CFS1 (Culinary Specialist First Class) Paul Maloney.  

    Paul has been in the Navy for 13 and a half years.  He and another CS1 just took second place in a Freedom Challenge at the national ACF convention last month, it was quite a big deal.  This is his first time competing in the Military Culinary Competition.  He is the personal chef in the home of VADM (Vice Admiral) Barry McCullough.  There have always been 9 "Fleets" - like the 6th Fleet is in Europe.  They just established the 10th Fleet, which isn't a fleet at all, it is in charge of cyberspace for the Navy, and VADM McCullough is in charge of that.  

    Favorite ingredient?
    • A favorite ingredient of mine is fresh basil, or good vine ripened tomatoes
    Favorie cookbook?
    • Recently I have been really enjoying Thomas Kellers books
    Favorite comfort foods?
    • Authentic Philly cheese steak and fire burning brick oven pizza
    Free time?
    • Practice cooking for competitions, study, play Texas hold em poker
    What's in your fridge?
    • Cold beer, red wine, fresh mozzarella
    Favorite recipe?
    Warm artichoke crostini
                -2 c mayo
                 -2 cans marinated artichokes, drained, chopped
                 - 1/2 cup shredded Swiss cheese
                 - 2 green onions sliced, and  2 tbsp diced red onion, salt pepper
             Combine all ingredients, spread on toasted baguette and heat in oven, serve warm, or
              serve cold as a spread.

    Saturday, September 18, 2010

    Panas Gourmet Empanadas Contest

    Have you ever dreamed of creating your own menu? Are you confident you have the perfect flavor combination? Do you support your local farmer's market and champion the idea of farm to table? If you answered yes to these questions, then you need to enter the Panas Gourmet Empanadas Contest. 

    Panas Gourmet Empanadas is calling on you to help create the Dupont Circle Empanada, which will be known as the Duponada. Proceeds from the sale of the Duponada will go towards the Dupont Circle Citizen's Association.

    You may submit a recipe or a list with no more than four ingredients that can be found at the Dupont Circle FRESHFARM Market.  Federico Garcia Lopez, owner of Panas Gourmet Empanadas, will create empanadas from the suggestions. On Sunday, October 3rd, these empanadas will then be tasted by a panel of FRESHFARM Market executives and food writers/bloggers. The panel will select three empanadas to advance on to the final round. These empanadas will be on sale at Panas Gourmet Empanada for one week, allowing customers to vote for their favorite. On Sunday, October 10th, the winning recipe will be revealed and named the Duponada

    Hurry, the deadline for entries is September 24th. Drop your recipe or list off at Panas (2029 P Street NW) or e-mail at 

    Click here to download the entry form.

    Friday, September 17, 2010

    Food News Friday

    Capital Cooking will be at the Vintage Crystal festival on Sunday, September 19th. Thanks to all of those who participated in the contest!

    Don't miss the H Street NE Festival tomorrow, September 18th from noon to 6 PM. The festival is free and includes numerous events. My personal favorite on the list--pie eating contest.

    John Wabeck, former manager and sommelier of Inox, is joining the Eat Good Food Group. The group is slated to open two new restaurants in Spring 2011 (Virtue Feed & Grain and Society Fair).

    Casa Nonna opened Wednesday at 1250 Connecticut Ave. NW. The restaurant comes from the team behind BLT Steak.

    As you may have heard, Pinkberry is coming to DC. Missy Frederick of the Washington Business Journal announced Pinkberry signed a lease at 1211 Connecticut Ave. NW.

    Love Greek food? Head on over to the 50th Annual Greek Festival. 4115 16th St. NW. Admission and parking are free. 

    Special Event: Moroccan Week at Ici Urban Bistro

    I love Moroccan food so much that I even dedicated an episode of Capital Cooking to explore the Moroccan flavors.  I was really excited to find out about the Sofitel's Moroccan Week.
    You can take a journey through the flavors of Morocco.

    September 25th to October 3rd

    Chef Olivier did an excellent job! 

    We started with an Amuse Bouche of Briouates with minced beef and oriental spices in triangle crisps. 

    The Icing on the Cake

    Michelle Snow Bracken and Todd Bracken, the owners of Frosting, have a unique love story. After meeting online, the two cultivated a relationship and discovered their shared dream of opening a boutique bake shop and coffee bar. One thing led to another and now the two are the proud owners of Frosting in Chevy Chase, MD.

    Thursday, September 16, 2010

    Event: Greek Festival

    50th Annual Greek Festival

    will be held

    September 17,18,19 of 2010!


    Come Taste Homemade Greek Food!!

    Dance to Live, Traditional Greek Music each evening!

    Half Price Lounge Menu at Mie N Yu

    Mie N Yu is offering a half price lounge menu during Tuesday-Friday from 5 PM to 7 PM.

    Want to watch the game at the Hong Kong Bar and Lounge? Stop in on Sunday (11 AM-11 PM) and Monday (5 PM-11 PM) for the half price lounge menu as well!

    Mie N Yu is located at:
    3125 M Street NW
    Washington, DC 20007

    Mie N Yu

    Phoenix Eats

    I landed in Phoenix and after my 5 hour flight, I was hungry.  I was heading into the office and stopped by FEZ for an afternoon snack. Cool modern design.  I ordered "to-go" and it was fast.  My chicken feta pockets were tasty.  $10 for most of the appetizers and salads.  Nice lunch spot.
    (602) 287-8700
    3815 N Central Ave
    Phoenix, AZ 85012

    Fez on Urbanspoon

    For dinner we went to McCormick and Schmick's.  I know it is a chain, but they have some great seafood.  They had a 3 course meal for only $30 and 1/2 off bottles of wine.  You can't beat that!  I loved the gazpacho with shrimp.  You can't go wrong with halibut wrapped in puff pastry dough.  The creme brulee was a creamy ending to the meal.  The service was friendly and accommodating. 

    (602) 468-1200
    2575 E Camelback Rd
    Phoenix, AZ 85016

    McCormick & Schmick's on Urbanspoon

    Even though I had just had my yummy meal at the seafood house, my husband had just stepped off the plane so we went to Zinburger.  Fun feel and friendly service.  Corey liked his burger, but did mention that it wasn't as good as the ones that I make.  They have a decent beer selection.  The wine was not so great.  We were able to get seated quick.  It is worth checking out this burger joint!

    (602) 424-9500
    2502 E Camelback Rd. #127
    Phoenix, AZ 85016

    Zinburger on Urbanspoon

    Wednesday, September 15, 2010

    Event: Morton's is serving free Scotch tomorrow

    According to Metrocurean, Morton’s The Steakhouse downtown at 1050 Connecticut Ave. NW and in Georgetown at 3251 Prospect St. is serving:

    Free Glenmorangie scotch plus a free shoeshine Sept. 16 from 5-7 p.m.

    Samples of Glenmorangie 10 year, Glenmorangie Nectar d'Or, Glenmorangie Lasanta and Glenmorangie Quinta Ruban will be offered alongside Morton’s signature hors d’oeuvres. No RSVP required.

    2010 Curbside Cookoff

    The Department of Consumer and Regulatory Affairs is teaming up with Brightest Young Things and the DC Commission on the Arts and Humanities to bring you the first annual Curbside Cookoff on October 7th and 8th at CityCenterDC

    Vote for any street food vendor/food truck starting today, September 15th, through midnight on September 22nd. The top 20 finalists will be invited to the Curbside Cookoff. Click here to start voting.

    Opening: Nando's Peri Peri Restaurant Opens Today in Silver Spring

    Q: What is Peri-Peri?
    A: The word “Peri-Peri” is the Portuguese name for the Bird's Eye Chilli, which was discovered in Southern Africa and later introduced to the Portuguese settlers. The settlers quickly fell in love with the flavor and its enormously positive effect on the libido, and began experimenting with the Peri-Peri spice in a variety of exotic dishes, including chicken. By blending the spice with other natural ingredients - like herbs, spices, lemons and vinegar - they created their own secret blends of Peri-Peri which was passed down through generations. Today, Nando’s Peri-Peri restaurant makes Peri-Peri the same way the Portuguese explorers did in the 14th century.

    Q: What will the menu be like? 
    A: Nando’s Peri-Peri prides themselves on legendary Afro-Portuguese Flame-Grilled Chicken. Always fresh, never frozen, A-grade chickens are butterfly-cut and marinated in a top-secret Nando’s marinade for a full 24 hours to ensure an explosive flavor. The legendary Peri-Peri chicken is flame-grilled right in front of you and basted thoroughly with your choice of sauce in four different heat levels: Lemon and Herb for beginners and sensitive palates, medium, hot and extra hot for chili enthusiasts.  Nando’s Peri-Peri also offers a kid-friendly sweet and tangy sauce. 

    Q: What is the history of Nando's Peri Peri? 
    A: Robert Brozin and his good friend Fernando Duarte, opened the very first Nando’s Peri-Peri restaurant in 1987, in small suburb of Johannesburg, South Africa. Since then, Nando’s Peri-Peri has been thrilling taste buds with its signature flame-grilled chicken across the globe, with locations in England, Ireland, Australia, Malaysia, Canada, the Middle East, and now in the United States. There are currently over 850 Nando’s Peri-Peri restaurants in 34 countries.  

    Tuesday, September 14, 2010

    Whole Foods Fundraiser to Benefit The Farm at Walker Jones

    Shop at participating Whole Foods tomorrow, September 15th and 5% of the day's proceeds will go to The Farm at Walker Jones. An up and coming urban farm, The Farm at Walker Jones contributes to the lives of its neighbors every day. Part of Walker Jones Education Campus, a DC public school, students are able to integrate their studies with The Farm. Help continue this valuable education by shopping at Georgetown, P Street and Tenley Whole Foods tomorrow.