tag:blogger.com,1999:blog-80176736581351296652024-03-13T07:59:38.498-04:00DISHES TO DIE FOR: Foodie Heaven in DC and BeyondAntoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-8017673658135129665.post-92034380938965544042019-04-30T11:44:00.001-04:002019-05-03T17:02:57.557-04:00Ceviche To Die For<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: black; color: white; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px;">I must be the only person that does not like <a href="http://www.mezcalerodc.com/">Mezcalero's</a> tacos. Their particular kind of tacos has been described and explained by the owner in various <a href="https://dc.eater.com/2019/4/17/18294350/alfredo-solis-el-sol-mezcalero">media article</a>s: they are meant to mimic the steamed texture created by the hot tacos Mexican workers pop into plastic baggies in the morning as they pack their lunch for the day. My friends adore them: I do not. But I am outvoted, which means repeated visits to the restaurant - or stay home.</span><br />
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<span style="background-color: black; color: white; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px;">Luckily for me, I've discovered that Mezcalero has other delectable options. In particular, it has magnificent ceviche. I had the Ceviche Mezcalero - a new item on the menu- which includes shrimp, sliced octopus, and other sea creatures. This is quite possibly the best dish of its kind I have ever had. Ceviche done poorly can be too vinegary, the marinade saturating the fish to a limp and sodden version of its former self. But here, the impeccably fresh seafood stood up nicely to the spicy lime and habanero juice, which had just a touch of cream to keep the flavors balanced. I enjoyed every morsel and will be back for more. I am also keen to sample the other seafood dishes now that I know that the chef is serious about it.</span><br />
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<span style="background-color: black; color: white; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px;">I was also delighted by the super-fresh tortilla chips and three different kinds of salsa - all bright tasting and offering different levels of heat - that was served as a prelude to the meal. Here, too, there were new additions. Clearly, the chef is a continued presence in the kitchen and is invested in keeping things interesting and inventive. This is such a refreshing break from the celebrity chefs who have abandoned the kitchen long ago.</span><br />
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<span style="background-color: black; color: white; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px;">As we were leaving a party of 12 people that seemed like regular guests was just being served, many of them having ordered the steak fajitas. They looked impressive!</span><br />
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<span style="background-color: black; color: white; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px;">So if you're like me and are not a big fan of tacos, rest assured Mezcalero has so much more to offer. I am looking forward to working my way through the rest of the menu. Thanks chef!</span><br />
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<a href="https://www.zomato.com/washington-dc/mezcalero-cocina-mexicana-mt-pleasant-columbia-heights" target="_blank" title="View Menu, Reviews, Photos & Information about Mezcalero Cocina Mexicana, Mt. Pleasant/Columbia Heights and other Restaurants in Washington DC"><img alt="Mezcalero Cocina Mexicana Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18452421/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a> </div>
<a href="https://www.zomato.com/washington-dc/mezcalero-cocina-mexicana-mt-pleasant-columbia-heights" title="View Menu, Reviews, Photos & Information about Mezcalero Cocina Mexicana, Mt. Pleasant/Columbia Heights and other Restaurants in Washington DC" target="_blank"><img alt="Mezcalero Cocina Mexicana Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18452421/minilogo" style="border:none;width:104px;height:15px;padding:0px;" /></a>
Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com0tag:blogger.com,1999:blog-8017673658135129665.post-7911651676885753532015-10-25T21:58:00.001-04:002015-10-26T14:28:26.352-04:00Taberna del Alabardero<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Trebuchet MS", sans-serif;">Full disclosure: the post I am about to write is based on a freebie. I was invited to a media event at Taberna del Alabardero, where Chef Javier Romero showcased his fall menu in the restaurant's private dining room. Accepting this sort of invitation is risky. The premise of Dishes to Die For is that I only post about spectacular food. Unless a dish moves me, </span><a href="http://foodieheavendc.blogspot.com/p/about-this-blog.html"><span style="font-family: "Trebuchet MS", sans-serif;">I don't write about it</span></a><span style="font-family: "Trebuchet MS", sans-serif;">. But by accepting this invitation, I was more or less promising that I would write. Still, the opportunity was too good to pass up, and I went.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Luckily, of the ten dishes that were presented, I can honestly rave about two of them. A third gets an honorable mention. And a fourth was widely praised by other attendees.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">First the <strong>two dishes to die for</strong>: </span><br />
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<em><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Paella de Langosta</strong>: Paella of Maine lobster, mussels, and calamari.</span></em><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><span class="a-list-item">Chef Romero considers himself an ambassador of Spain and cleaves to the classics. The paella is made with <span class="a-list-item">Calasparra rice, the traditional paella rice, grown in only one region of Spain. </span>But like a good diplomat, the chef also tunes in to American sensibilities. And so w</span>hat really sent me here was the lobster. Fresh from the chilly waters of Maine, the lobster is grilled and served in the shell, rather than cooked with the rest of the ingredients. Swoon. No, make that <em>swoooon</em>. The result is that the meat inside is smoky and sweet at the same time, flavorful yet nuanced, moist but not mushy. If you order this, do ask for a lobster cracker - you will not want to let a morsel of this divine creature go to waste for want of not being able to crack the shell. The dish was artfully paired with a Lopez de Haro tempranillo -- I might never return to white wine with lobster again. I must confess that I was so taken with the lobster and wine pairing that I was distracted from the paella itself. But my neighbor to the left, who does not eat shellfish, was able to focus better. She was impressed with the vegetarian paella -- also on the menu -- served with seasonal mushrooms. </span><br />
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<em><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Rape a la Parilla con Cangrejo Cremoso: </strong>Grilled monkfish over marinated giant broad beans</span></em><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Oh the lowly monkfish. So ugly that it is often passed over, including by me. Think again. Chef Romero is a master with using the grill to draw out the sweet flavors of fish. Like the lobster, the monkfish is first grilled, then brushed with a crab dip - a nod to Annapolis. At the table, the dish is spritzed with fresh lemon. In the almost 3 hours of eating we did that night, this was the one dish that had me reaching for seconds. A tip for home cooks: according to the chef, monkfish bones make the best fish stock. So even if cooking monkfish is not for you, consider asking your fishmonger for the bones to take home. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Now for the <strong>honorable mention</strong>: </span><br />
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<em><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Tartar de Atun: </strong>Yellowfin tuna tartar with Spanish ajoblanco (almond garlic and pistachio sauce)</span></em><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Let me just say: there are a lot of tuna tartars on offer in DC. This is one of the better ones. If you want to replicate the ajoblanco, you will need to start 24 hours in advance: this gives the nuts, garlic, bread, and olive oil time to lend their flavors to each other. Pair with a gentle dry white.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Raved about by others:</strong></span><br />
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<em><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Mollejas de Ternera: </strong>Veal sweetbreads with chanterelle mushrooms, fava beans, and potato gnocchi</span></em><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">By this point in the meal (this was course #9), I was really full. And besides, I am sure I am not alone when I say that I have a hard time with sweetbreads, and especially veal sweetbreads. So, while I could appreciate the brown sugar sherry sauce that I think was a good pairing for offal, I still had a hard time with each swallow. But others named this their best dish of the evening, so if sweetbreads are your thing, sounds like this might be a winner.</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-r_pfaGS1p_U/Vi2FOYPL7aI/AAAAAAAAAtM/mwJ-OHMHdxI/s1600/Chef%2BRomero.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="320" src="http://1.bp.blogspot.com/-r_pfaGS1p_U/Vi2FOYPL7aI/AAAAAAAAAtM/mwJ-OHMHdxI/s320/Chef%2BRomero.JPG" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Chef Javier Romero</span></td></tr>
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<span style="font-family: "Trebuchet MS", sans-serif;">A word about Taberna del Alabardero: a DC institution for 26 years, the restaurant prides itself on its direct connection to Spain. The Taberna Group has 5 restaurants in Spain as well as a cooking school that supplies a steady stream of talent from Madrid, Seville, Malaga, Marbella, and San Pedro de Alcantara. This is a high end restaurant, but has good specials as well: check its </span><a href="http://www.alabardero.com/#!about/cee5"><span style="font-family: "Trebuchet MS", sans-serif;">website</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> for happy hour deals and executive lunch weekday menu, currently running $28 for three courses.</span><br />
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Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com0tag:blogger.com,1999:blog-8017673658135129665.post-85912257297037761842015-05-04T16:33:00.000-04:002015-05-04T16:33:07.695-04:00Hartwood, Tulum: New York in the Jungle<div dir="ltr" style="text-align: left;" trbidi="on">
If are up on your social media, you likely know by now that Hartwood is one of THOSE places: the trendy bordering on snooty kind that make you stand in line to get a reservation (see the restaurant website for instructions). Whether this is worth it or not is highly subjective. How do you personally walk the line between the annoyance of waiting and the pleasure of eating? Are you able to reconcile the indignity of supplication with the romance of firelight? <br />
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My rule of thumb is that I am willing to invest an hour of my time for superlative food. Right now, this level of investment will get you a table at Hartwood at a reasonable time -- we were offered a table at 6:30 or 9, or at 7:00 at the bar. Scoring a table at the coveted times between 7-8:30 will require a higher investment. As of April 2015, that is. I predict that this state of affairs will not hold much longer as Hartwood's popularity grows. So it is unlikely I will be returning, unless perhaps in the off-season.<br />
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Alright, so how was the food? (and if you are irritated it has taken me so long to get to this point, consider this a mirror of the experience itself). First -- the romance of the jungle setting as the light fades and the candles are lit makes this a special experience. Even a religious experience, as a priest-like figure passes by swinging a brass censer, its incense-like contents spewing smoke intended to repel mosquitoes. And now, finally, to the sacrament, uh, I mean, food. Much has been made of the fresh fruit cocktails, and they were okay. But I was more impressed with the almost exclusively Mexican wine list, and very happy with the rose I chose. Who knew Mexico had such good wine? Tuna ceviche and jicama salad appetizers were indescribably good. It is this sort of eating that warrants the pain of getting through the door. The otherworldly mood set by the priest-like figure was sustained by these divine dishes. Alas, we were brought back to the mundane with the overly-sweetened ribs which were our main course. Agave marinade sounded like a good idea but turned out to be cloying. Corn and coconut ice cream for desert did nothing to restore the ecstasy. <br />
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Still, overall it was worth the wait. The one complaint I have has nothing to do with the logistics, the disappointing entree, or even the somewhat pretentious waitstaff. Rather it was with the hurried pacing of the courses. I have complained about this in other reviews as well: fine dining establishments should allow their guests the pleasure of a langorous meal. Having paid the price of admission, being rushed is the real indignity. </div>
Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com0tag:blogger.com,1999:blog-8017673658135129665.post-40871402349960471942012-03-24T18:17:00.003-04:002012-03-28T20:14:43.352-04:00Tasting Notes: Venice<div dir="ltr" style="text-align: left;" trbidi="on">The local population of Venice is shrinking. "We are now down to 59,500, it's slowing slightly as we get down to the 'zoccolo duro', the hard core", <a href="http://www.guardian.co.uk/world/2011/mar/13/venice-rialto-market-tourism">said Matteo Secchi</a>, head of the protest group Venessia.com. With millions of tourists flooding Venice each year to visit its immense art and architectural heritage, locals are fleeing for lack of affordable rents and services. To the casual visitor, it can be hard to get a sense of the living city. <br />
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This is where foodies have an advantage. Connecting with seasonal produce is one way of being in touch with local rhythms of farming and eating. In Venice, this connection is possible for two reasons. First, the agriculture of the Veneto is still characterized by market gardening. This labor intensive method allows for growing many more varieties of plants than industrial farming does. Particularities rather than consistency can be encouraged: cultivars that have a short season, or are more delicate, or are specific to a locality. (Here in the U.S., "heirloom gardening" is an attempt to revive this approach.) The second reason is that this bounty is readily available to Venetians at the Rialto market, right in the heart of town. This time last year, <a href="http://venessia.com/">Venessia.com</a> and other groups had an important <a href="http://www.guardian.co.uk/world/2011/mar/13/venice-rialto-market-tourism">victory</a>: they succeeded in reversing plans to relocate the 700 year old market to the mainland. <br />
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If you are lucky enough to go to Venice in late March-early April, you will catch the short season of the "castraure", the first shoots of the artichoke. Before the full-grown artichokes begin to sprout, a tiny bud appears at the top of the plant. This is what is snipped off to become castraure -- so miniature that there is nothing to trim; so tender they can be eaten raw. In this delicate offering is held a concentrated bite (two at the most) of artichoke essence. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-e_FP8sGSG0A/T24z4Ve96NI/AAAAAAAAAoU/wDGb1hrLnA4/s1600/castraure.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" src="http://4.bp.blogspot.com/-e_FP8sGSG0A/T24z4Ve96NI/AAAAAAAAAoU/wDGb1hrLnA4/s1600/castraure.jpg" /></a></div><br />
For such tiny morsels, castraure can be quite versatile. My first taste of it was at the esteemed restaurant, <a href="http://www.dafiore.net/">Osteria Da Fiore</a>. Of the exquisite food we had there, the most exquisite was gnocchi stuffed with crab, served with braised castraure. Perhaps the gnocchi was intended to be the star, but from my first taste of the young artichokes, these were undoubtedly the main attraction, an unbelievable spring intensity leaping from their small tendrils. The crab and its juices were merely there to enhance the sweetness they yielded. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-u6d37X1ClvA/T240FS4mNKI/AAAAAAAAAoc/hPBliniEctY/s1600/Castraure_and_crab-gnocchi_Da_Fiore_Venice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240px" src="http://4.bp.blogspot.com/-u6d37X1ClvA/T240FS4mNKI/AAAAAAAAAoc/hPBliniEctY/s320/Castraure_and_crab-gnocchi_Da_Fiore_Venice.JPG" width="320px" /></a></div><br />
You don't have to go the most expensive restaurants in town to find castraure. I happened upon them again at one of those restaurants lining the Grand Canal near the Rialto bridge. The proprietor of the <a href="http://www.sommarivarestaurant.it/">Terrazza Sommariva</a> flagged us down as we were passing by, trying to lure us with offers of pizza. But when I inquired about castraure, sure enough, there they were on the menu as a special, this time paired with shrimp. The shrimp, by the way, were amongst the tenderest I have ever tasted. But the castraure blew me away. This time, they were shredded raw and lightly seasoned with olive oil, lemon, garlic, salt, and most importantly chives. This preparation brought out a completely different flavor than the one I had had the night before -- the slight stringency of the raw shoots given depth by the chives, then made to sparkle by the lemon. <br />
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<div class="separator" style="clear: both; text-align: center;"></div>Venice's food is sometimes <a href="http://travel.nytimes.com/2007/07/01/travel/01Choice.html?pagewanted=all">criticized</a> as being boring and limited. I disagree. Follow the market offerings and you will find chefs that are inspired and creative, and a cuisine that is very much alive.<br />
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</div><div align="center">Varieties of Artichoke at the Rialto Market (local and regional)</div><div align="center">Venice, Italy</div><br />
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<span style="font-size: x-small;">Photo credits: Chris Svoboda</span><br />
<span style="font-size: x-small;">And: thanks to <a href="http://www.amazon.com/Marcella-Cucina-Hazan/dp/0333725956/ref=ntt_at_ep_dpt_7">Marcella Hazan</a>, still my most reliable guide to Italian food.</span><br />
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</div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com3tag:blogger.com,1999:blog-8017673658135129665.post-82182226717491532322012-03-22T10:39:00.000-04:002012-03-22T10:39:49.573-04:00Letter from Linguino: Guest Post from San Francisco (4)<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><strong>Yank Sing</strong><br />
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Steaming baskets of Chinese dumplings,<br />
Filled with savory delights,<br />
Wrapped in the most delicate of wontons,<br />
That kept coming<br />
And coming.<br />
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<a href="http://www.urbanspoon.com/r/6/93321/restaurant/SOMA/Yank-Sing-San-Francisco"><img alt="Yank Sing on Urbanspoon" src="http://www.urbanspoon.com/b/link/93321/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com1tag:blogger.com,1999:blog-8017673658135129665.post-47566721985854259822012-03-09T22:06:00.005-05:002015-10-26T14:29:25.721-04:00Road Food<div dir="ltr" style="text-align: left;" trbidi="on">
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When I am on a road trip, I somehow feel compelled to eat "regional food". Honestly -- is there really such a thing anymore? And if it were any good, why is it still only regional? Nevertheless, driving through Virginia on my way to North Carolina, I managed to ingest fried onion rings, deep fried pickles, and a pimiento cheeseburger. Pimiento cheese, for the uninitiated, is cheddar cheese mixed with mayonnaise and pimiento peppers. A big debate rages about whether to use Duke's mayonnaise or Miracle Whip.<br />
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All of this left me feeling quite green, and sort of jipped. Nevertheless, on the return journey, I felt compelled to make one last attempt. I had read about deep fried banana cheesecake at a place called the Glass House Grill. I was attracted to the idea of fried bananas nestled with the cheese filling, but if I had read more carefully, I would have realized that it was the pastry itself that was deep fried. Sure enough, when this dish showed up, it turned out to be something like a giant churro (deep fried, sugar dusted dough) stuffed with bananas and sweet cheese and topped with caramel sauce. And I loved it! It was worth every calorie and every gram of cholesterol. <br />
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Sneaking peeks at what other diners where eating, everything looked fresh and tempting. This place really has a unique spin on road food, but road food it is: it's right off the highway (I-85) in a town called South Hill, VA. Enough to make me look for reasons to head south again.<br />
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<a href="http://www.urbanspoon.com/r/314/1545894/restaurant/Virginia/Glass-House-Grill-South-Hill"><img alt="Glass House Grill on Urbanspoon" src="http://www.urbanspoon.com/b/link/1545894/biglink.gif" style="border: currentColor; height: 146px; width: 200px;" /></a></div>
Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com0tag:blogger.com,1999:blog-8017673658135129665.post-20448227195566856212012-03-02T07:00:00.004-05:002012-03-21T10:59:41.156-04:00DC Noodles<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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There's a new love in my life. Her name is DC Noodles. DC Noodles is like the girl next door -- the one you pass a million times in the street and never notice. Then one day, something happens to change that. She becomes all you can think about.<br />
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Seriously, it's not often you can say that every aspect of the meal was perfect -- every dish, the vibe in the restaurant, the service, even the price. DC Noodles is fundamentally a Thai restaurant, but its unique appeal comes from its ecumenical approach to noodles. You'll find squid ink spaghetti prepared in a wok. Spinach linguini shows up in red curry. Rice noodles, egg noodles, thin noodles, broad noodles -- they are all welcome under a broadened tent of Thai cuisine. Very DC, no?<br />
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My dish to die for was drunken squid ink spaghetti, with seafood. Aside from the sheer sexiness of black noodles, I loved how the chef had not compromised on the heat. After a few bites, my lips were tingling, which only made me want more. This was not an all out assault kind of chili burn, but a gentle one, with a touch of sweetness. Really addictive. The portion was large, but I ate the whole thing. <br />
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I don't know what it is, but spicy food makes me crave dessert. I just wanted a little bit, though, so we ordered the green tea ice-cream to share. Unexpectedly, the ice cream came with a side of warm black sticky rice. This was truly a dessert to die for, hot and cold, sticky and smooth. Luckily for me, Chris had to step outside to take a call in the middle of eating this, and...what can I say? She was gracious about it.<br />
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As the eating wound down, we took the time to look around us. The DC Noodles physical space could not have been easy to work with -- it's long and narrow, with a bar running the length of one wall, and a row of tables down the other. But with low lights, funky art on the walls, and -- high up near the ceiling -- a discreet row of recessed mirrors fashioned to resemble windows, it is a welcoming space. Somehow the acoustics work too -- by the time we left, the place was packed and lively, but the noise level was never overwhelming. <br />
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As I said, this was a perfect first date. My only question: how soon can I see her again?<br />
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<span style="font-size: x-small;">Photo credits:</span><br />
<span style="font-size: x-small;">Chris Svoboda</span><br />
<span style="font-size: x-small;">DC Noodles</span><br />
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<a href="http://www.urbanspoon.com/r/7/1427416/restaurant/DC/U-Street-Shaw/DC-Noodles-Washington"><img alt="DC Noodles on Urbanspoon" src="http://www.urbanspoon.com/b/link/1427416/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"></div></div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com0tag:blogger.com,1999:blog-8017673658135129665.post-91862762430047615402012-02-25T15:14:00.007-05:002012-03-13T09:50:14.226-04:00DC Food Trucks: A Slow Embrace<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">It's taken me a while to warm up to the food truck phenomenon. At first, social media encircled the trucks, frenetic tweeting and chaotic pushpin maps like so many coils of razor wire on road between me and the food. <br />
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Until one day, I stumbled upon a bevy of food trucks clustered on the corner of N. Capitol and Massachussetts, just one block from where I work. And I realized: to explore the food truck zone, all I had to do was...walk outside.<br />
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Armed with this one piece of information -- location -- I developed my own type b approach to the food trucks: what I enjoy is the diversity and serendipity they have to offer. I love that on a given day, I can find anywhere from two to eight food trucks gathered on the corner, and that I can buy lunch from a favorite or try something new. I have no need to know which ones will be there on a given day, nor what time they arrive and depart. Mapping the mobile world is not for me. <br />
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But from this jumble of surprises, a growing list of favorites is emerging. Here are my three top picks:<br />
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<a href="http://foodtruckfiesta.com/kimchi-bbq-taco-food-truck/">Kimchi Taco</a>, which launched in DC in November, is the first one to truly excite me. <a href="http://kimchitacotruck.com/menu.html">Based in New York</a>, but now literally rolling out in other cities, it serves Korean-Mexican fusion food. For example, you can get your choice of Korean barbecue (short ribs, spicy pork or chicken) in a corn tortilla, or kimchi-infused refried beans over crispy wontons. You can get carb-free versions of any of the tacos, where large pink fronds of sweet-and-sour radish -- a riff on Korean banchan -- are fashioned into taco shells. I loved the piquant crunch of mine against the spicy pork filling. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Qxs5tXLiGQU/T0k2VlkrB0I/AAAAAAAAAm0/rxNfPPh6_l0/s1600/Kimchi_Taco_sweet_and_sour_radish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" lda="true" src="http://4.bp.blogspot.com/-Qxs5tXLiGQU/T0k2VlkrB0I/AAAAAAAAAm0/rxNfPPh6_l0/s320/Kimchi_Taco_sweet_and_sour_radish.jpg" width="320" /></a></div><br />
I am also quite enamoured of <a href="http://foodtruckfiesta.com/dangerously-delicious-pies-food-truck/">Dangerously Delicious Pies</a>, and am a particular fan of the Vegan Tofu Curry savory pie. "Fluffy brown rice, bok choy, and bell peppers folded into a curry sauce." Yum. That description is what lured me, and it did not disappoint. After eating a slice of this, I feel that I have dined well, on food that fuels me rather than sends me into a food stupor. If you find the term "vegan" intimidating, this is a great way to discover how flavorful and satisfying a meatless, dairyfree dish can be. True vegans: honey is sometimes used in the salad dressing, so if that is a constraint, be sure to let them know.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-GHuOeFALmns/T0k2Br_XNpI/AAAAAAAAAms/mn_YEh87M3A/s1600/Dangerously_Delicious_Pies_Food_Truck.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" lda="true" src="http://4.bp.blogspot.com/-GHuOeFALmns/T0k2Br_XNpI/AAAAAAAAAms/mn_YEh87M3A/s320/Dangerously_Delicious_Pies_Food_Truck.JPG" width="320" /></a></div><br />
Finally, I'd like to give a shout-out to <a href="http://sangonwheels.com/">Sang on Wheels</a>, the Laos/Asian fusion food truck. I'd never had Laotian food before, so I have nothing to compare it with. I don't know quite enough about subtleties of Southeast Asian cuisine to say for sure whether it really is fusion food as it claims to be. But comfort food it certainly is. I keep going back for those broad Drunken Noodles, reddish with the tint of chili oil and loaded up with veggies -- broccoli, carrots, cabbage and tofu. If you do eat meat, it's hard not to agree to the lamb balls, which Sang urges on you. The portions are heaping and I usually get three meals from a single purchase. On the first day, I eat the noodles and the vegetables. On the second and third days, I make sandwiches from the lamb, sometimes adding a slice of tomato for freshness. Not bad for $8. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wK4SuVFuDbA/T0k09lE-rOI/AAAAAAAAAmc/bQV51ZgXW6E/s1600/Sang_on_Wheels_Laos_food_truck.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" lda="true" src="http://2.bp.blogspot.com/-wK4SuVFuDbA/T0k09lE-rOI/AAAAAAAAAmc/bQV51ZgXW6E/s320/Sang_on_Wheels_Laos_food_truck.JPG" width="320" /></a></div><br />
If social media added to the allure of the food trucks when they first arrived, it is the dynamism the trucks lend to the DC food scene that keeps them interesting. As Daniella Douglas notes in a recent <a href="http://www.washingtonpost.com/business/capitalbusiness/in-dc-some-food-truck-operators-begin-to-move-into-restaurants/2011/07/06/gIQAUF8M7H_story.html">Washington Post article</a>, the lower risks of launching a food truck has opened up the food business to a greater diversity of entrepreneurs than was previously possible. And some -- such as Kimchi Taco -- move on to opening a bricks and mortar shop. At the same time, established restaurants -- like Dangerously Delicious Pies -- can reach more people by launching food trucks in multiple locations. This evolving relationship between restaurants and food trucks is a welcome one. My slow embrace is now a full-fledged bear hug. <br />
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</div><a href="http://www.urbanspoon.com/r/7/1503747/restaurant/DC/Atlas-District/Dangerously-Delicious-Pies-Washington"><img alt="Dangerously Delicious Pies on Urbanspoon" src="http://www.urbanspoon.com/b/link/1503747/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></div><br />
<a href="http://www.urbanspoon.com/r/7/1656641/restaurant/DC/Downtown/Kimchi-Taco-Food-Truck-Washington"><img alt="Kimchi Taco Food Truck on Urbanspoon" src="http://www.urbanspoon.com/b/link/1656641/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com0tag:blogger.com,1999:blog-8017673658135129665.post-32249143120107620942012-02-18T17:55:00.011-05:002012-02-21T09:57:13.958-05:00Kimchi Taco<div dir="ltr" style="text-align: left;" trbidi="on">Have boundary transgressions reached a new level of playfulness? Have we finally shattered any notion of binary identity? <br />
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<strong>Scene 1: </strong><br />
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On Valentine's Day I saw the <a href="http://www.kinseysicks.com/">Kinsey Sicks</a>, "America's Favorite Dragapella Beauty Shop Quartet" perform their election year political satire: Electile Disfunction. The group is led by Winnie (Irwin Keller), a lipstick lesbian with motherly instincts, and includes Rachel (Ben Schatz), a strong woman with serious boundary issues, Trixie (Jeff Manabat), sort of an Asian Joan Collins, and Trampolina (Spencer Brown) who is sweet but rather dim. The show pokes some serious fun at the GOP, weaving political commentary into its <a href="http://en.wikipedia.org/wiki/Gender_bender">gender bending</a> numbers. Afterwards, make-up free and in blue jeans, the cast came on stage for a talk-back. "We always do this in our guy drag" said Keller. A sotto comment leaving the audience to wonder: if these are not simply boys dressing as girls, but boys dressing as girls dressing as boys, are they always acting out roles? Are <em>we</em>?<br />
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As with gender, so with food. Some of the most adventurous <strike>fusion food</strike> cross-dressings are happening in the mobile kitchens of food trucks.<br />
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<strong>Scene 2:</strong><br />
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Later the same week, I went to try out the <a href="http://foodtruckfiesta.com/kimchi-bbq-taco-food-truck/">Kimchi Taco food truck</a>, which launched in DC in November. <a href="http://kimchitacotruck.com/menu.html">Based in New York</a>, but now literally rolling out in other cities, Kimchi Taco serves Korean-Mexican fusion food. For example, you can get your choice of Korean barbecue (short ribs, spicy pork or chicken) in a corn tortilla, or kimchi-infused refried beans over crispy wontons. But look closely, and you will see that there is more going on than just Korean food acknowledging its inner Mexican. You can get carb-free versions of any of the tacos, where large pink fronds of sweet-and-sour radish -- a riff on Korean banchan -- are fashioned into taco shells. So: no sooner had the Korean chef handed the part of the taco off to the Mexicans, he immediately took it back into the Korean repertoire. This dish is no longer simply Korean dressing as Mexican; it is Korean dressing as Mexican dressing as Korean.<br />
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Take a look at these pink, frilly radish ribbons. Is it not Korean drag?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-puc6DgOo0Hc/T0AoqxQa-AI/AAAAAAAAAmU/JoKRAjpQIAc/s1600/Kimchi_Taco_sweet_and_sour_radish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="http://4.bp.blogspot.com/-puc6DgOo0Hc/T0AoqxQa-AI/AAAAAAAAAmU/JoKRAjpQIAc/s320/Kimchi_Taco_sweet_and_sour_radish.jpg" width="320" yda="true" /></a></div><br />
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<a href="http://www.urbanspoon.com/r/3/1591158/restaurant/Midtown-West/Kimchi-Taco-Truck-New-York"><img alt="Kimchi Taco Truck on Urbanspoon" src="http://www.urbanspoon.com/b/link/1591158/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a><br />
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</div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com0tag:blogger.com,1999:blog-8017673658135129665.post-2013208553524847342012-02-11T09:33:00.010-05:002012-02-11T17:04:30.930-05:00Cafe Rustica: Richmond Bucket List #7*<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Do you ever walk into a place and feel completely at home there? That is how I feel about Cafe Rustica. It is at once rustic and elegant, blue collar bar and fine food establishment. Sit at the amply-proportioned bar if there are no tables available (or even if they are), and bartender/sommeliere/co-owner Michelle will take good care of you.<br />
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The dish to die for here is the Mediterranean Shortstack: shrimp, scallop and crabmeat cakes. Loosely bound -- which means that there is very little filler -- these are packed full of fresh seafood, and only minimally seasoned. <br />
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Chris ordered them as an appetizer (they can also be ordered as a main course) and offered me a bite. <br />
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This was a mistake. Any thoughts of saving the second cake to take home were torn to shreds as I dug fork after fork into that mound of deliciousness, unable to stop. At which point, Chris gleefully joined in, until the platter was clean and we waited expectantly for the next course. <br />
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Cafe Rustica is a place that keeps you looking forward -- to the next course, to the next time. Retro-forward food at its comfy-dynamic best.<br />
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<span style="font-size: x-small;">*As a result of <a href="http://foodieheavendc.blogspot.com/2011/01/on-fumes-alone.html">"On Fumes Alone",</a> Chris created a bucket list of Richmond restaurants for us to visit. This is the seventh of such visits. For a full list of visits, click <a href="http://www.urbanspoon.com/br/49/3043/dishes-to-die-for-richmond">here</a>.</span><br />
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</div><a href="http://www.urbanspoon.com/r/49/530283/restaurant/Downtown/Cafe-Rustica-Richmond"><img alt="Cafe Rustica on Urbanspoon" src="http://www.urbanspoon.com/b/link/530283/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com1tag:blogger.com,1999:blog-8017673658135129665.post-12146541832268083322012-02-09T21:22:00.004-05:002012-03-24T22:59:34.882-04:00Graffiato: Reprise<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">After the <a href="http://foodiehelldc.blogspot.com/2012/02/pigs-head-for-dummies.html">pig's head fiasco</a>, I returned to Graffiato for a second visit. Alone this time, I opted for a seat at the downstairs bar, right across from the pizza oven. Between the warm flames of the oven and the exposed brick wall, it was a cozy place to be on a winter's night. The waitstaff took excellent care of me. All in all, I was much happier there than upstairs, which -- as another blogger has pointed out -- feels a little bit like a cafeteria.<br />
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From my two visits, a clear favorite emerged. The dish to die for here is the crispy brussels sprouts. <br />
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I can hardly believe I am saying this. Growing up, brussels sprouts were my worst vegetable -- the kind you can't eat even when your parents try to force you. Clenched balls of bitterness, is how I used to think of them. That's because, of all the vegetables that taste bad when boiled to death, brussels sprouts taste the worst.<br />
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Brussels sprouts require a special touch. I've learned that scoring them at the base aids the penetration of heat, allowing the leaves to relax and release their nutty taste. Adding a touch of sweetener brings out the best in them. Graffiato really nails it, complementing with pancetta and maple. The platter is generous, easily serving two hungry people who are really getting into the dish. Yum! You must order this. <br />
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<span style="font-size: x-small;">Photo credit: Chris Svoboda</span></div><a href="http://www.urbanspoon.com/r/7/1601727/restaurant/DC/Penn-Quarter/Graffiato-Washington"><img alt="Graffiato on Urbanspoon" src="http://www.urbanspoon.com/b/link/1601727/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com1tag:blogger.com,1999:blog-8017673658135129665.post-59502228888492667262012-01-29T13:57:00.010-05:002012-02-02T19:58:04.657-05:00Miriam's Kitchen Annual Gala: A Preview<div dir="ltr" style="text-align: left;" trbidi="on">It's only January, but already the planning for Miriam's Kitchen's annual gala is seriously underway. This year's theme is <em>A Road Trip Across America</em>, and the MK volunteers are practicing their submissions for the menu. <br />
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Yes, that's right: the food at this benefit for <a href="http://www.miriamskitchen.org/">Miriam's Kitchen</a> is all prepared by the volunteers, many of whom are dedicated foodies in their own right and who share MK's commitment to making fresh food from scratch. Take for example Tali Bar-Shalom, who is developing a dish to represent San Francisco's Chinatown. She started off with dan-dan noodles, a Chinatown staple of thin wheat noodles topped with spicy Szechuan peanut sauce. She makes the sauce starting with raw peanuts -- no peanut butter shortcuts here -- and toasts and grinds the peppercorns herself. Building from a basic recipe, next she reached for a fusion approach, replacing the noodles with jicama. I was lucky enough to get to sample this creation:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xxm294l9ZQM/TyV4dPJg4TI/AAAAAAAAAlg/f8N-mIuagN8/s1600/Miriam's_Kitchen_Gala_dan-dan_jicama.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" gda="true" height="240px" src="http://4.bp.blogspot.com/-xxm294l9ZQM/TyV4dPJg4TI/AAAAAAAAAlg/f8N-mIuagN8/s320/Miriam's_Kitchen_Gala_dan-dan_jicama.JPG" width="320px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dan-Dan Jicama Salad</td></tr>
</tbody></table><br />
This is an evolving dish, so there is no telling what its ultimate form will be, though Tali is currently experimenting with a nut-free version. All I can say is, if this is any indication of the quality of the food at the gala, this is going to be one good foodie event. Damn that was good dan-dan!<br />
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The gala will be held in May at the <a href="http://www.nbm.org/">National Building Museum</a>. <br />
Watch the Miriam's Kitchen <a href="http://www.miriamskitchen.org/">website</a> for details about tickets, location and price. <br />
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<strong>Tali's Dan-Dan Noodles, with jicama variation</strong><br />
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1/2 c shelled raw peanuts<br />
1/4 c peanut oil<br />
1 sm garlic clove, cut into a few pieces<br />
1/2 medium jalapeno, minced (no seeds)<br />
18g ginger after peeling (a big knuckle), minced (amount is a little flexible)<br />
1/2 tsp szechuan peppercorns, toasted then ground<br />
2.5 TB soy sauce<br />
2 TB water<br />
1.5 TB seasoned rice wine vinegar<br />
1 TB sugar<br />
1/2 to 1 TB sriracha sauce<br />
1 tsp sesame oil<br />
1/4 tsp kosher salt<br />
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1. Cook peanuts in oil about 5-7 min, they will begin to brown, let cool a little bit<br />
2. Put peanuts/oil into food processor and pulse to coarse grind<br />
3. Add ginger, garlic and jalapeno, pulse to mix well<br />
4. Add all other ingredients and pulse to mix well, then taste<br />
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Boil thin noodles, rinse and shake dry, add peanut sauce and stir well. Top with toasted sesame seeds and slivers of chives.<br />
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Alternate serving: peel and slice jicama into matchsticks, put a dollop of warm peanut sauce and sprinkle on sesame seeds and chives.<br />
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Yields about half a pint -- easily four servings.<br />
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<em>Adapted from <a href="http://www.foodandwine.com/recipes/dan-dan-noodles">Food and Wine</a></em><br />
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</div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com0tag:blogger.com,1999:blog-8017673658135129665.post-15779759177247107782012-01-22T21:13:00.006-05:002012-02-09T21:25:25.471-05:00The Wine Hussy: Finds of the Week (3)<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">In a small town in Virginia, in the heart of wine country, I discovered the perfect chardonnay. The French <a href="http://www.restaurant-pomme.com/">Restaurant Pomme</a>'s private label is made by the nearby <a href="http://www.whitehallvineyards.com/">White Hall Vineyards</a>, where it is first aged in oak and then held in stainless steel for ten months, just the way I like it. Pomme could not sell me any retail bottles, so I am hoping that the chardonnay under White Hall's own label is just the same. I will update this post when I find out!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-tuVrZI85arE/TxzCB_jekGI/AAAAAAAAAkw/mOQuUjbvwpk/s1600/Restaurant_Pomme_Gordonsville_Virginia.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320px" nfa="true" src="http://4.bp.blogspot.com/-tuVrZI85arE/TxzCB_jekGI/AAAAAAAAAkw/mOQuUjbvwpk/s320/Restaurant_Pomme_Gordonsville_Virginia.jpg" width="240px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Restaurant Pomme, Gordonsville, VA</td></tr>
</tbody></table><br />
<u>Fact-check</u>: Yes! White Hall Vineyard's 2008 Chardonnay is superb. Clean as a basketball passing through the rim without touching the sides. Nothin' but wet.<br />
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Where to get it in DC: <a href="http://www.facebook.com/DeVinosDC#!/DeVinosDC?sk=info">De Vino</a> carries a rotating selection of White Hall wines. If they don't have the Chardonnay in stock, they will order it and have it available within two days.<br />
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<span style="font-size: x-small;">Photo credit: Chris Svoboda</span><br />
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</div><a href="http://www.urbanspoon.com/r/108/1468425/restaurant/Charlottesville/Ruckersville/Restaurant-Pomme-Gordonsville"><img alt="Restaurant Pomme on Urbanspoon" src="http://www.urbanspoon.com/b/link/1468425/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com0tag:blogger.com,1999:blog-8017673658135129665.post-3811543063304501172012-01-21T19:29:00.004-05:002012-02-05T20:35:15.529-05:00Union Station: A Foodie's Picks<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">I've been working near Union Station for a little over four years now, and during that time, I have had lunch at just about every dining establishment in the area. Multiple times, in many cases. So here are my picks of the best food the Station and its immediate vicinity has to offer.<br />
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<strong>Restaurant:</strong> East Street Cafe, a Pan-Asian restaurant on the upper level of Union Station, has the best grilled veggies in the city, bar none. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AsoJn9ASscY/TxtXGw8rP0I/AAAAAAAAAkI/iec2YO-Ppok/s1600/East_Street_Cafe_seasonal_grilled_vegetables_Union_Station.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nfa="true" src="http://3.bp.blogspot.com/-AsoJn9ASscY/TxtXGw8rP0I/AAAAAAAAAkI/iec2YO-Ppok/s320/East_Street_Cafe_seasonal_grilled_vegetables_Union_Station.JPG" width="320px" /></a></div><br />
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<strong>Fast-Food:</strong> Chipotle's Burrito Basket is always satisfying. When I learned how many calories there are in a tortilla, I turned to this bread-free option and have never looked back. Awesome jasmine rice and corn salsa.<br />
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<strong>Sandwiches:</strong> If it's a plain ole sandwich you want, you would do well to venture a block and half outside the station to Cafe Phillips, where you can get freshly roasted turkey, ham or roast beef carved off the bone. And the bread is so much better than at those chains in the station which present themselves as "bakeries" (you know which ones I mean). Don't expect any fancy combinations or trendy names for the sandwiches -- just quality ingredients. Turn right out of the main entrance of Union Station, and walk a short block down Massachusetts Avenue. At the intersection, continue half a block down F Street and you're there! Cash only.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-YpB6zzsH6xo/TxtXoVmzM8I/AAAAAAAAAkY/GD3NLt9aXo4/s1600/Cafe_Phillips_roasted_turkey.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277px" nfa="true" src="http://4.bp.blogspot.com/-YpB6zzsH6xo/TxtXoVmzM8I/AAAAAAAAAkY/GD3NLt9aXo4/s320/Cafe_Phillips_roasted_turkey.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-30BNNzH0vE8/TxtXxd2WcVI/AAAAAAAAAkg/OOcEIy3gtVQ/s1600/Cafe_Phillips_turkey_sandwich.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nfa="true" src="http://2.bp.blogspot.com/-30BNNzH0vE8/TxtXxd2WcVI/AAAAAAAAAkg/OOcEIy3gtVQ/s320/Cafe_Phillips_turkey_sandwich.JPG" width="320px" /></a></div><br />
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</div><a href="http://www.urbanspoon.com/r/7/101979/restaurant/DC/Capitol-Hill/East-Street-Cafe-Washington"><img alt="East Street Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/link/101979/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"></div></div><a href="http://www.urbanspoon.com/r/7/100954/restaurant/DC/Capitol-Hill/Cafe-Phillips-Washington"><img alt="Cafe Phillips on Urbanspoon" src="http://www.urbanspoon.com/b/link/100954/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></div><br />
<a href="http://www.urbanspoon.com/r/7/766871/restaurant/DC/Capitol-Hill/Food-Court-in-Union-Station-Washington"><img alt="Food Court in Union Station on Urbanspoon" src="http://www.urbanspoon.com/b/link/766871/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com0tag:blogger.com,1999:blog-8017673658135129665.post-10461646297699550362012-01-08T14:02:00.004-05:002012-01-08T19:27:28.954-05:00Fiola<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">It had been a while since we had gone to a nice restaurant, and I wrapped a silk scarf around my neck for the occasion. Fiola! I had missed the <a href="http://www.washingtonian.com/restaurantreviews/2983.html">Maestro</a> in his heyday at Tyson's Corner, and word had it that the food at Chef Fabio Trabocchi's new incarnation was more rustic. Still, I could tell by the pictures and some of the press that this was a fine dining establishment. Some critics had been disparaging of the attempt to fuse simplicity with sophistication, and many had pointed to the high prices charged for what was supposed to be a more accessible trattoria.<br />
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And so I was on my best dining behavior as we were led to our table in the beautifully appointed dining room. And remained so, as I savored the buttery dinner roll that was as delectable as it was reputed to be, and the salads that lived up to their exquisite reputations. But all of this changed abruptly with my first bite of the main course: branzino braised in olive oil, with leeks, malpeque oysters, and lemon-prosecco zabaglione.<br />
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<a href="http://2.bp.blogspot.com/-BY_yVtYselM/TwnTgUJr3WI/AAAAAAAAAjg/f404KhbT0g8/s1600/Fiola_Branzino_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180px" rea="true" src="http://2.bp.blogspot.com/-BY_yVtYselM/TwnTgUJr3WI/AAAAAAAAAjg/f404KhbT0g8/s320/Fiola_Branzino_1.jpg" width="320px" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"></div>I don't know if you can imagine how these contrasting flavors combined to inflame the passions, but before I knew it, I was ripping off that silk scarf and rolling up my sleeves. The mild fish flavor of the branzino was coyly dressed in the delicate zabaglione, with egg whites whipped as light and frothy as can be. But just as I was becoming attuned to this refined and mellow timbre, out popped a briny oyster, trumpeting its presence. That in turn gave courage to the prosecco, which revealed itself more with each bite. Every now and again, the leeks snuggled up close to the branzino, which could now no longer be described as coy. No, this was definitely not a dish to eat while wearing a prim scarf. I needed there to be as little between me and it as possible.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nY6_sUEzl1I/TwnmWXo4EXI/AAAAAAAAAj4/shTJGlxc8DQ/s1600/Fiola_scarf_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://3.bp.blogspot.com/-nY6_sUEzl1I/TwnmWXo4EXI/AAAAAAAAAj4/shTJGlxc8DQ/s320/Fiola_scarf_2.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Perhaps it is the element of surprise -- a surprise planned by a mischievous mind -- that resonated so well with me. There was evidence of it as well in Chris' dessert, which was by turns hard and soft and sweet and creamy. Such food deserves to be eaten without awareness of time passing. Alas, the service at Fiola is rushed, and no matter how divine the food, it cannot transcend the feeling diners are given of being processed through the meal and ejected at the other side, the table vacated for the next reservation. In the end, Fiola felt neither refined nor rustic, but more like a corporate mill. An opera turned into an operation.<br />
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There is much talk of the bargain-priced power lunch served during the week at the bar. With no expectation of lingering, this might be the better way to enjoy Chef Fabio's genius. <br />
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</div><a href="http://www.urbanspoon.com/r/7/1587322/restaurant/DC/Penn-Quarter/Fiola-Washington"><img alt="Fiola on Urbanspoon" src="http://www.urbanspoon.com/b/link/1587322/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com0tag:blogger.com,1999:blog-8017673658135129665.post-78185613970956220772011-12-28T10:26:00.002-05:002011-12-28T20:52:22.036-05:00Miriam's Kitchen Hot Sauce<div dir="ltr" style="text-align: left;" trbidi="on">After all those delicious and decadent holiday meals, I was desparate for some <em>plain</em> food. Something like, say, steamed brown rice and broccoli. Okay, easy enough. But even simply prepared healthy food needs a little zest. Time to crack open the <a href="http://miriam's%20kitchen/">Miriam's Kitchen</a> home-made hot sauce that my friend Tali had brought me as a holiday gift. Yum! This was the ingredient that made a low calorie meal still taste fantastic and kept me in the mood of the season.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-93nbz3snS0M/TvsyUUg4kaI/AAAAAAAAAjY/8ZcPPz0lEkk/s1600/Miriam%2527s_Kitchen_Hotsauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rea="true" src="http://4.bp.blogspot.com/-93nbz3snS0M/TvsyUUg4kaI/AAAAAAAAAjY/8ZcPPz0lEkk/s320/Miriam%2527s_Kitchen_Hotsauce.JPG" width="240" /></a></div><br />
The hot sauce is made from scratch by <a href="http://dcfoodforall.com/tag/chef-john-murphy/">Chef John Murphy</a> at <a href="http://miriam's%20kitchen/">Miriam's Kitchen</a>, and is the same one that is served to the guys who like hot sauce with their eggs and home fries. At Christmas time, it was sold to the volunteers as a fundraiser, which is how it found its way (via Tali) to me.<br />
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Look out for future MK fundraisers that may feature this sauce! Meanwhile, if you would like to support home-made meals for DC's homeless population (more than 6,500 on any given night), you can donate food items. Miriam's Kitchen has made it super easy: you can purchase items from the Miriam's Kitchen wish list through Amazon and have them delivered directly to the kitchen; shipping charges have been waived. Click <a href="http://www.amazon.com/registry/wishlist/3MWTF1XIOU94Q/ref=cm_wl_act_vv?_encoding=UTF8&filter=all&sort=priority&layout=standard&visitor-view=1&reveal=unpurchased">here</a> for more details.<br />
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Remember that donations drop off after the holidays, but people still need to eat! <br />
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As for me, I am taking a short break over the new year holiday. See you in 2012!</div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com1tag:blogger.com,1999:blog-8017673658135129665.post-87499598632159426422011-12-25T09:43:00.007-05:002011-12-25T12:04:59.535-05:00Kinkead's<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">My holiday gift to you, dear reader, is a post that includes "dishes to die for" for three different palates -- not only my idiosyncratic one. This is something that is made possible by the excellent menu at Kinkead's. I had to recognize the oohs and aahs of the people around me, even if what they were eating was not exactly to my taste. <br />
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<span style="color: cyan;">PALATE OPTIONS</span><br />
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<span style="color: cyan;"><strong>Simply prepared, yet packed with flavor:</strong> </span><br />
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<em>Yucatan Style Tuna Soup with Tomatillos, Chiles, Lime, Sour Cream and Tortilla Strips</em>. <br />
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This would be my pick. The first time I had it, in pre-blog days, was just after I had returned from a vacation on the Yucatan peninsula, and I was thrilled to continue savoring the limey-fish flavors that I had had in Mexico. This time, the soup was a little more spicy and less limey than I remembered it, but the bright green of the cilantro was unchanged. The chunks of tuna picked up the bold flavors beautifully.<br />
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I guess I am not alone in loving this dish -- it's listed under the most popular dishes on the menu.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZEuEo6ftJxQ/TvcvEJMl30I/AAAAAAAAAhc/BTyfOd_Iixw/s1600/Kinkead%2527s_Yucatan_soup3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" rea="true" src="http://3.bp.blogspot.com/-ZEuEo6ftJxQ/TvcvEJMl30I/AAAAAAAAAhc/BTyfOd_Iixw/s320/Kinkead%2527s_Yucatan_soup3.jpg" width="320" /></a></div><br />
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<strong><span style="color: cyan;">A little richer, a bit more decadent:</span> </strong><br />
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<em>Pepita Crusted Salmon with Cilantro, Chiles, Crab, Shrimp and Corn Ragout</em><br />
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This was Chris' pick. I liked the concept of combining these ingredients and I enjoyed the couple of bites I had. But there is a <em>lot</em> of butter in this preparation, and I could never have eaten a whole plate. Chris did though. :) <br />
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This dish is also in the "most popular" list.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oDRVhlI4ckY/TvcwM_YspnI/AAAAAAAAAhw/-9GeGymE9dg/s1600/Kinkead%2527s_salmon2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="http://3.bp.blogspot.com/-oDRVhlI4ckY/TvcwM_YspnI/AAAAAAAAAhw/-9GeGymE9dg/s320/Kinkead%2527s_salmon2.jpg" width="320" /></a></div><br />
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<strong><span style="color: cyan;">"Subtle"</span></strong><br />
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<em>Chilled crab cocktail</em><br />
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This was an off-menu special ordered by our table-neighbors, Tom and Joan. Somehow we fell into easy conversation with them, and before we knew it, we were offering each other tastes of our food.<br />
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"It's treyf!" Tom announced, as I raised a forkful of crab to my mouth. A mock warning, from one Jew to another. Now, perhaps it was because I had just had the zesty Yucatan soup, but for me the crab was too....shall we say "subtle"? However, Tom liked it so much, he ordered another one.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-a8BQwoxVayY/Tvc2R0Yz-II/AAAAAAAAAjM/jmNjvkjaRwE/s1600/Kinkead%2527s_crab1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" rea="true" src="http://2.bp.blogspot.com/-a8BQwoxVayY/Tvc2R0Yz-II/AAAAAAAAAjM/jmNjvkjaRwE/s320/Kinkead%2527s_crab1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<span style="color: cyan;">SEATING OPTIONS</span><br />
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Just as Kinkead's caters to a variety of palates, so it offers a range of seating areas for different moods and occasions.<br />
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<strong><span style="color: cyan;">Bistro style</span></strong><br />
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This is a small, intimate area just off the bar. It's my favorite seating at Kinkead's but the closely spaced tables may not be to everyone's taste. If you don't like interacting with your neighbors (and having them point out that you are breaking dietary laws), this might not be for you.<br />
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<strong><span style="color: cyan;">Formal dining</span></strong><br />
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The formal dining room is upstairs. Better suited either for large parties or more formal business meals.<br />
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<strong><span style="color: cyan;">People watchers' table</span></strong><br />
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At the foot of the rather grand staircase leading to the formal dining room is one, lone table for two. It's set into the window, but the seats face the staircase and the place settings are side by side, so that both diners have prime viewing location. Perfect for people-watching and possible celebrity-spotting.<br />
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Happy holidays, everyone!<br />
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<span style="font-size: x-small;">Photo credits: Chris Svoboda</span><br />
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</div><a href="http://www.urbanspoon.com/r/7/103352/restaurant/DC/Foggy-Bottom-West-End/Kinkeads-Washington"><img alt="Kinkead's on Urbanspoon" src="http://www.urbanspoon.com/b/link/103352/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com0tag:blogger.com,1999:blog-8017673658135129665.post-53109380556209718912011-12-18T22:10:00.009-05:002011-12-20T08:19:11.279-05:00Chez Foushee: Richmond Bucket List #6*<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Every now and again, I come across a dish in a restaurant that I absolutely want to make at home. Such was the case with Chez Foushee's <em>Chicken Thigh Fricasee with Dried Cherries and Wild Mushrooms</em>. Weeks passed, and I could not get that dish out of my mind. Eventually I wrote to Chez Foushee, and requested the recipe, promising to steer my dinner guests to this gem of a restaurant in Richmond.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lwKH7U7zBws/Tu6fhVXZhjI/AAAAAAAAAf0/Pr1EP7sjrwM/s1600/Chez_Foushee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" oda="true" src="http://3.bp.blogspot.com/-lwKH7U7zBws/Tu6fhVXZhjI/AAAAAAAAAf0/Pr1EP7sjrwM/s320/Chez_Foushee.jpg" width="320px" /></a></div><br />
Perhaps it is not surprising that I got no response. So I turned to Plan B: figure out how to replicate it myself. To do so, I noodled around the web, getting ideas here and there, but ended up relying most on Marcella Hazan's approach to fricasseed chicken in <a href="http://www.amazon.com/MARCELLA-CUCINA-Marcella-Hazan/dp/0060171030">Marcella Cucina</a>**. The result was pretty darn close to the homey but festive dish I had at Chez Foushee:<br />
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<em><span style="background-color: black; color: cyan; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Antoinette Ego's Chicken Thigh Fricasee with Dried Cherries and Wild Mushrooms</span></em><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Serves 4</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">4 chicken legs (thigh and drumstick joined)</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Flour for coating the chicken</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 cup mixed dried wild mushrooms</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 handful dried cherries</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 cup sweet vermouth</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 tbs olive oil</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">salt and black pepper</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3 tbs chopped onion</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1. Soak the mushrooms in barely hot water for at least 30 minutes. Lift out the mushrooms by hand, squeezing out as much water as possible. Set aside. </span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2. Filter the mushroom water through a strainer lined with single-ply paper towelling. Collect in a pouring cup and set aside.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3. Plump cherries in warmed vermouth.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">4. Wash and dry chicken; spread flour on a plate and turn the chicken in it.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">5. Choose a skillet that can accommodate all the chicken pieces in a single layer without overlapping (you may need to use two skillets). Put in oil and turn heat to medium-hi.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">6. When the oil is heated, slip in the chicken and brown on one side.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">7. When brown, add salt, black pepper and the chopped onion and turn over.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">8. When the chicken is brown all over and the onion is golden, add 2-3 tbs vermouth from the cherry mixture. Turn the chicken over, cover the pan and turn heat to medium-low.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">9. Cook chicken at a slow but regular simmer, replenishing with the liquid with filtered mushroom water as needed.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">10. Turn the chicken over every once in a while. After 30-40 minutes, add the mushrooms and cherries.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">11. Continue cooking until it looks like the meat would easily fall off the bone, about 50 minutes to an hour.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">12. Can be served at once, or made several hours in advance and reheated.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-t7J_kwHJy8E/TvCJds3_slI/AAAAAAAAAg0/hWcu-i7F4Mc/s1600/Chez_Foushee_chicken.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240px" oda="true" src="http://4.bp.blogspot.com/-t7J_kwHJy8E/TvCJds3_slI/AAAAAAAAAg0/hWcu-i7F4Mc/s320/Chez_Foushee_chicken.JPG" width="320px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Served with tri-colored couscous</td></tr>
</tbody></table><br />
Even though I have shared this recipe, I still want to encourage people to visit Chez Foushee. This is an elegant and inviting restaurant, and one where I would have liked to have spent more time. Although it is close the the <a href="http://richmondcenterstage.com/venues/carpenter-theatre">Carpenter Theatre</a>, where we were headed, it is a shame to go here as a pre-theater option when you will inevitably be pre-occupied with leaving rather than lingering.<br />
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<span style="font-size: x-small;">*As a result of <a href="http://foodieheavendc.blogspot.com/2011/01/on-fumes-alone.html">"On Fumes Alone",</a> Chris created a bucket list of Richmond restaurants for us to visit. This is the sixth of such visits. For a full list of visits, click <a href="http://www.urbanspoon.com/br/49/3043/dishes-to-die-for-richmond">here</a>.</span><br />
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<span style="font-size: x-small;">**Main differences from Marcella's recipe: I added the cherries and substituted sweet vermouth for marsala. I also preferred to leave the mushrooms whole rather than chopped fine, and to put them in the pan half way through the cooking process rather than at the beginning, so that they remain recognizable.</span><br />
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</div><a href="http://www.urbanspoon.com/r/49/530378/restaurant/Downtown/Chez-Foushee-Richmond"><img alt="Chez Foushee on Urbanspoon" src="http://www.urbanspoon.com/b/link/530378/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com0tag:blogger.com,1999:blog-8017673658135129665.post-49848739640216393372011-12-18T20:10:00.001-05:002011-12-18T20:13:57.718-05:00The Wine Hussy: Finds of the Week (2)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">My wine education continued this week with the second Wine and Food Bloggers wine-tasting at Weygandt Wines. (You can find my post about the first one <a href="http://foodieheavendc.blogspot.com/2011/11/wine-wenchs-finds-of-week.html">here</a>.) This time, the event was more structured, with 14 numbered wines to taste. Of these, two stood out for me: the <a href="http://www.dugat-py.com/appellations/vin-bourgogne.1_4_79184_79221.php">Dugat-Py Chevry-Chambertin Vielles Vignes</a>, 2007, which turned out of have been brought by Joon himself. The second was a Cotes du Rhone Villages, <a href="http://blog.weygandtwines.com/archives/1314">Domaine Les Aphillantes Rasteau 2009</a>.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Both made me sit up and pay attention, but I particularly liked the Dugat-Py, which starts off smooth and then takes you through a corkscrew of sensations on the tongue. At $99, this is not normally a wine in my price range, but is currently an astonishing 50% off at Weygandt -- along with other even more pricy Dugat-Py appelations. By comparison, the Domaine Les Aphillantes was almost too velvety, but then it is also more affordable. Both are organically produced.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2G6ResSBDmg/Tu6LIAHin0I/AAAAAAAAAfc/i1ylI-674Oo/s1600/Dugat_Py_Chevry_Chambertin_2007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" oda="true" src="http://3.bp.blogspot.com/-2G6ResSBDmg/Tu6LIAHin0I/AAAAAAAAAfc/i1ylI-674Oo/s320/Dugat_Py_Chevry_Chambertin_2007.jpg" width="179px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mcFpGVC9WCA/Tu6NvMuEguI/AAAAAAAAAfs/xT_9pWNQ31M/s1600/Domaine_Les_Aphillantes_2009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" oda="true" src="http://3.bp.blogspot.com/-mcFpGVC9WCA/Tu6NvMuEguI/AAAAAAAAAfs/xT_9pWNQ31M/s320/Domaine_Les_Aphillantes_2009.jpg" width="179px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I continue to be grateful for this renewed connection to wine!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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<div align="left"></div></div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com0tag:blogger.com,1999:blog-8017673658135129665.post-15578304161651816042011-12-10T20:48:00.006-05:002012-02-14T14:30:51.954-05:00Yogurtland<div dir="ltr" style="text-align: left;" trbidi="on">"Doesn't this make you want to move to Florida?" said my fourteen year old niece Madison. So cute! She was referring to Yogurtland, the local version of the new wave of Korean inspired frozen yogurt stores. Unbeknownst to Madison, these tastebud-tantalizing yogurt stores have been making their way from Asia to LA and have now spread all over East Coast. In <a href="mailto:http://cityroom.blogs.nytimes.com/2007/12/04/a-second-front-in-the-frozen-yogurt-wars/?emc=eta1">this article</a> you can see how they have taken New York by storm, and believe me, there is one on almost every corner in DC, where I live.<br />
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But Madison has a point. Yogurtland is the only yogurt place I have been to that is self-serve, allowing customers to linger over their choice of flavor (there are at least 10, including two that are sugar free) and toppings (too many to count) And the toppings themselves bear more witness to their Asian origins than most others I have been to: lychees and tiny mochi are nestled among the Heath Bar chunks, sprinkles, and other fresh fruit options. The Asian influence is even evident in the cardboard cups, with their manga-like images.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5N2sz2Aj3qk/TuQKO88GA8I/AAAAAAAAAfM/qC72R0INT1U/s1600/Yogurtland.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" mda="true" src="http://2.bp.blogspot.com/-5N2sz2Aj3qk/TuQKO88GA8I/AAAAAAAAAfM/qC72R0INT1U/s320/Yogurtland.jpg" width="191" /></a></div><br />
The whole family has been drawn into the delicousness of Yogurtland, even my father, Mr-Real-Men- Don't-Eat-Yogurt. The yogurt itself is up there with the best I have tasted, and we had to make a repeat visit on the way to the airport at the end of my stay. <br />
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So, if you find yourself in Hollywood, Fla, you must stop by. Perhaps you will even want to move there. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ID6FiXCWce0/TuQKttRf9XI/AAAAAAAAAfU/c0ZE-iBJ46Y/s1600/Yogurtland_poster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" mda="true" src="http://3.bp.blogspot.com/-ID6FiXCWce0/TuQKttRf9XI/AAAAAAAAAfU/c0ZE-iBJ46Y/s320/Yogurtland_poster.jpg" width="191" /></a></div><br />
<span style="font-size: x-small;">Photo credits: Diana McNally</span><br />
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<a href="http://www.urbanspoon.com/r/12/1601772/restaurant/Miami/Hollywood-Hallandale/Yogurtland-Hollywood"><img alt="Yogurtland on Urbanspoon" src="http://www.urbanspoon.com/b/link/1601772/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com0tag:blogger.com,1999:blog-8017673658135129665.post-36317253169008732792011-12-10T08:56:00.003-05:002012-02-14T14:31:19.546-05:00Must Love Anchovies<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><strong><em>Dish to Die For: Caesar Salad</em></strong><br />
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Diana and I occupy different niches of the foodie cosmos. A native of Baltimore, she is a connoisseur of all things crab, while I can’t muster up much enthusiasm for the critters. On the other hand, she will not go near anchovies -- those briny creatures so close to my heart. So it was fitting, when dining together at the Council Oak, that Diana sampled the crab cakes while I tried the Caesar salad. The waiter warned me that my dish contained whole white anchovies, and that was just fine by me.<br />
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The big surprise, though, was the house Caesar dressing, which I had ordered on the side. This was like no Caesar dressing I have tasted before – unmistakably anchovy, and at the same time merely suggestive of that flavor. It was one of those rare moments when perfect proportions stare you in the face. I paused in a moment of appreciation......Then lightly coated the romaine leaves with this sublime dressing, and munched them together with crunchy rye croutons and the slippery white anchovies. A crisp sauvignon blanc washed down this delicate balance of intense flavors….to die for! <br />
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Diana gave a thumbs up to the crab cakes as well. Through dining with her over the years, I have learned that the diagnostic for credible crab cakes is whether they consist mostly of fresh crab meat rather than filler. I have seen her cast a withering eye when cross-questioning waiters on this point. But this night, Diana was happy, and so was I. <br />
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The Council Oak is one of the higher end restaurants at Hard Rock Casino in Hollywood, Florida. Even a couple of appetizers and a drink a piece in the bar area will set you back close to $70, including tip. But when a restaurant takes two dishes that have become – let’s face it -- fairly pedestrian, and reignites their magic, there is some justification to it. This kitchen takes no shortcuts and for that I am willing to pay. Live music in the bar starting at 7:30pm is a special bonus – go early to grab good seats.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-k78kVOlIlUw/TuNkB0CBpWI/AAAAAAAAAfE/qMShsaa4n68/s1600/Council_Oak_Restaurant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mda="true" src="http://3.bp.blogspot.com/-k78kVOlIlUw/TuNkB0CBpWI/AAAAAAAAAfE/qMShsaa4n68/s1600/Council_Oak_Restaurant.jpg" /></a></div><br />
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</div><a href="http://www.urbanspoon.com/r/12/151608/restaurant/Miami/Davie/Council-Oak-Steak-and-Seafood-Fort-Lauderdale"><img alt="Council Oak Steak and Seafood on Urbanspoon" src="http://www.urbanspoon.com/b/link/151608/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com0tag:blogger.com,1999:blog-8017673658135129665.post-26754193724709152892011-12-03T12:18:00.004-05:002011-12-03T23:08:44.310-05:00Zaytinya<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Perhaps it started with Chef Mike Isabella's temporary absence from the kitchen while he appeared on <a href="http://www.bravotv.com/top-chef/bio/michael-isabella">Top Chef</a>, and maybe it was finally sealed with his permanent departure to open his own restaurant (the acclaimed <a href="http://graffiatodc.com/about/">Graffiato</a>). But I have sadly eaten my way through Zaytinya's decline from one of Washington's most beloved restaurants to a legacy serving up mediocre fare. My most recent visit was the most disappointing of all. The menu -- including the new creations of Head Chef Michael Costa -- remains scintillating in concept, but is now poor in execution. With none of the six small plates we ordered being memorable, the Zaytinya of today would have gone straight to my <a href="http://foodieheavendc.blogspot.com/p/unbloggables.html">"Unbloggables" list</a>. <br />
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Except for one thing. This was the place I discovered Magic Hat #9. I had ordered a Yuengling on tap -- a beer I thought I liked -- while Chris ordered the Magic Hat. Once I had taken a sip of that magic potion, there was no going back to my own beer, which now tasted dull and lifeless. Magic Hat #9 has a sparkle that is irresistable, essence of apricot mingling with hoppiness, a strong hint of fruit without being too girly. And there is a conscious playfulness to this beer that is not limited to the beverage itself:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2owh-A0TBt0/TtpThzM2dvI/AAAAAAAAAes/o_MCZfcMQW4/s1600/Magic_Hat_%25239_cap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="180px" src="http://4.bp.blogspot.com/-2owh-A0TBt0/TtpThzM2dvI/AAAAAAAAAes/o_MCZfcMQW4/s320/Magic_Hat_%25239_cap.jpg" width="320px" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--ypDFtektYU/TtpVWROX6mI/AAAAAAAAAe0/7ljcrOB3WnI/s1600/Magic_Hat_van_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="320px" src="http://2.bp.blogspot.com/--ypDFtektYU/TtpVWROX6mI/AAAAAAAAAe0/7ljcrOB3WnI/s320/Magic_Hat_van_1.jpg" width="294px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TZaw0vcBB7Q/TtpV7cyZFiI/AAAAAAAAAe8/xTTsBi_TWus/s1600/Magic_Hat_%25239_on_tap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="181px" src="http://3.bp.blogspot.com/-TZaw0vcBB7Q/TtpV7cyZFiI/AAAAAAAAAe8/xTTsBi_TWus/s320/Magic_Hat_%25239_on_tap.jpg" width="320px" /></a></div><br />
I can't help but be infatuated!<br />
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<span style="font-size: x-small;">Photos:</span><br />
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<span style="font-size: x-small;">Chris Svoboda</span><br />
<span style="font-size: x-small;">Diana McNally</span><br />
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</div><a href="http://www.urbanspoon.com/r/7/107114/restaurant/DC/Penn-Quarter/Zaytinya-Washington"><img alt="Zaytinya on Urbanspoon" src="http://www.urbanspoon.com/b/link/107114/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com0tag:blogger.com,1999:blog-8017673658135129665.post-62451405469381925322011-11-26T18:29:00.014-05:002011-12-18T23:28:57.342-05:00The Wine Hussy: Finds of the Week<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: Times, "Times New Roman", serif;">This morning an email arrived from Michael. “I have lost my wine-by-mail virginity,” it read. “I have been swept away by a tall, dark and handsome Pinot Noir.” To which I replied, “Welcome to the club of fallen men and women.” I am no stranger to the seductive ways of wine by mail; on the contrary, I have succumbed to those irresistibly low prices many times. But as it happened, Michael’s demise happened the very week I decided to repent and mend my ways. The reason for my renewed virtue is that this happens to have been the week I fell in love with wine the old fashioned way – by going to wine tastings. Call me staid, but this pleasure contrasted starkly to my tawdry experience with the stuff pimped out by Wines Til Sold Out and Groupon deals this past year. So, bye-bye to deep discounts, and hello to enjoying wine again. I hope Michael enjoys his romp in the oeniphile demi-monde more than I did.</span><span style="font-family: Times, "Times New Roman", serif;"><br />
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<span style="font-family: Times, "Times New Roman", serif;">Here are the wines I discovered this week:</span><span style="font-family: Times, "Times New Roman", serif;"><br />
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<span style="font-family: Times, "Times New Roman", serif;">• <strong>Domaine du Bois de St. Jean Cotes du Rhone,</strong> <strong>Cuvee de Voulongue Reserve 2005</strong></span><span style="font-family: Times, "Times New Roman", serif;"><br />
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<span style="font-family: Times, "Times New Roman", serif;">I discovered this delectable red at a tasting organized by wine blogger Joon Song of </span><a href="http://vinicultured.com/"><span style="font-family: Times, "Times New Roman", serif;">Vinicultured: A Wine Blog</span></a><span style="font-family: Times, "Times New Roman", serif;">. Joon’s idea is to bring wine and food bloggers together at </span><a href="http://www.weygandtwines.cim/"><span style="font-family: Times, "Times New Roman", serif;">Weygandt Wines</span></a><span style="font-family: Times, "Times New Roman", serif;"> in Cleveland Park to share their favorite wines and learn from each other. I tasted many good wines that evening, but the Cuvee de Voulongue is a wonderful sipping wine that hit the sweet spot right away. I knew I would not look at another wine that evening. The cool thing about tasting this way is that you are not limited to wines selected by a promotional event, but instead get to sample wines that have been enjoyed by real people – with whom you also get to chat about foodie things. This is envisioned as a monthly event, so feel free to </span><a href="mailto:joon@vinicultured.com"><span style="font-family: Times, "Times New Roman", serif;">contact Joon</span></a><span style="font-family: Times, "Times New Roman", serif;"> to learn more about it.</span><span style="font-family: Times, "Times New Roman", serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6mWjD8RQ13w/TtFvsZZVivI/AAAAAAAAAeU/NjZs67tbhUA/s1600/Cuvee_de_Voulange_Cote_du_Rhone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, "Times New Roman", serif;"><img border="0" hda="true" height="180px" src="http://1.bp.blogspot.com/-6mWjD8RQ13w/TtFvsZZVivI/AAAAAAAAAeU/NjZs67tbhUA/s320/Cuvee_de_Voulange_Cote_du_Rhone.jpg" width="320px" /></span></a></div><span style="font-family: Times, "Times New Roman", serif;"><br />
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<span style="font-family: Times, "Times New Roman", serif;">• <strong>Blenheim Farm Chardonnay 2009</strong></span><span style="font-family: Times, "Times New Roman", serif;"><br />
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<span style="font-family: Times, "Times New Roman", serif;">While I was immediately smitten with the Cuvee de Voulongue, the blond Chardonnay took some time to get to know. The tasting room at </span><a href="http://www.blenheimvineyards.com/"><span style="font-family: Times, "Times New Roman", serif;">Blenheim Vineyards</span></a><span style="font-family: Times, "Times New Roman", serif;"> – just outside of Charlottesville, VA -- has tables set up for people to bring their own food to accompany the wines they sample. As we laid out our selection of cheeses and I perused the wines on the tasting list, I remembered reading an article suggesting that white wines actually pair better with cheese than red. The Chardonnay was the first wine on the list to be poured. I tasted. Mweh; it was okay. Then I tasted it with my favorite stinky cheese: La Tur, an unpasteurized goat, cow and sheeps' milk cheese from the Piedmont region of Italy. And bam! The combination of the chardonnay and the La Tur lifted me high, like a pitchfork. This is the kind of foodie euphoria I dream about! After the tasting was over, we each purchased a full glass of chardonnay to enjoy out on Blenheim’s deck. A sip, a bite of cheese, and up into the heavens again. As I said, no more demi-monde for me. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-H5oH8LEtujA/TtF13mododI/AAAAAAAAAek/Z4hYvyYw6wY/s1600/Blenheim_Vineyard_Deck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="176px" src="http://2.bp.blogspot.com/-H5oH8LEtujA/TtF13mododI/AAAAAAAAAek/Z4hYvyYw6wY/s320/Blenheim_Vineyard_Deck.jpg" width="320px" /></a></div><br />
<span style="font-family: Times, "Times New Roman", serif;">Update: The following week, I went in search of the divine Cuvee de Voulongue. In the process, I discovered another impressive Cotes du Rhone from Domaine du Bois de St. Jean: L'Intrepide, 2009. At $13.99, this is the best value for money I have had in quite some time.</span> </div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com0tag:blogger.com,1999:blog-8017673658135129665.post-59251850008932056842011-11-21T07:44:00.002-05:002011-11-21T08:48:23.640-05:00Peking Gourmet Inn<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-E-6X2N6Rb1A/TsnFzR6Ec0I/AAAAAAAAAd0/p12kW2mMwB0/s1600/Carving-duck-at-Peking-Gourmet-Inn.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="214px" src="http://1.bp.blogspot.com/-E-6X2N6Rb1A/TsnFzR6Ec0I/AAAAAAAAAd0/p12kW2mMwB0/s320/Carving-duck-at-Peking-Gourmet-Inn.jpg" width="320px" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">I am a late-comer to Peking Gourmet Inn. My first contact with it was through another blogger's post: </span><a href="http://toastable.com/2011/08/peking-gourmet-inn/"><span style="font-family: "Trebuchet MS", sans-serif;">Toastable's post</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> was the most loving review about peking duck I had ever read. I was completely drawn in by his description of how "an ancient man named Wu" delicately carved thin slices of duck tableside. Poking around Yelp and Urbanspoon, I discovered that the restaurant was well known, had been patronized and popularized by the Bush administration, and was already well written up by reviewers. My friends Ken and Daniela, my across-the-bridge dining mates, also seemed to know about it. "Better make a reservation", said Daniela, when we were planning our trip there. I didn't realize it at the time, but reservations are essential on the weekends, even for an early dinner.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">So, I am not here to repeat what others have written about the home grown scallion, the handcrafted pancakes, and the house recipe hoisin sauce. Nor to rave about the duck itself (in fact, I have had better). What I really want to write about is the service. The facade of Peking Gourmet Inn is nondescript; it's in a NoVa strip mall like so many other ethnic restaurants. But step inside, and you immediately know you are in a grand place. Well dressed Chinese hostesses radiate professionalism as they greet you from the podium. They manage to combine warmth and efficiency as they check your name off the reservations list and bustle you to your table. For a busy restaurant patronized by high profile guests, the welcome is admirable. Soon you are seated in a large dining room, reminiscent of uptown New York in its elegance and scale. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Before long a waitress appears. Her service is personal and expert: she seems to be a foodie and indulges our curiousity with informative answers to our questions. She stays close to us throughout the meal, first carving and slicing the duck, then scraping the fat off the skin, finally wrapping both meat and crispy skin in pancakes smeared with hoisin sauce and stuffed with home grown scallion. Deft, is the word. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-uQOQYWNkm9E/TspGlSsTInI/AAAAAAAAAeE/MC99rdYXZY0/s1600/Peking_Gourmet_Inn_pancake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="213px" src="http://2.bp.blogspot.com/-uQOQYWNkm9E/TspGlSsTInI/AAAAAAAAAeE/MC99rdYXZY0/s320/Peking_Gourmet_Inn_pancake.JPG" width="320px" /></a></div><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Each time we finish a pancake, she reappears to wrap another one. By the time we have finished our meal, we feel stuffed and pampered. Too stuffed to move, in fact, so we order dessert. We linger, and are not rushed. It's not often you get this kind of service. When we finally bestir ourselves to leave, I feel we have had dinner in a bygone era. Then we step blinking into the late summer light of a strip mall parking lot.</span><br />
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<em><span style="font-family: "Trebuchet MS", sans-serif;">To Die For: Service</span></em><br />
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<span style="font-family: Trebuchet MS; font-size: x-small;">Photo credits: </span><br />
<span style="font-family: Trebuchet MS; font-size: x-small;">Toastable</span><br />
<span style="font-family: Trebuchet MS; font-size: x-small;">Ken Marty </span></div><br />
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<a href="http://www.urbanspoon.com/r/7/104776/restaurant/DC/Baileys-Crossroads/Peking-Gourmet-Inn-Falls-Church"><img alt="Peking Gourmet Inn on Urbanspoon" src="http://www.urbanspoon.com/b/link/104776/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com1tag:blogger.com,1999:blog-8017673658135129665.post-22190232464198297062011-11-10T21:26:00.008-05:002011-12-10T18:29:41.563-05:00Plum Blossom<div dir="ltr" style="text-align: left;" trbidi="on"><strong><em>Dishes To Die For: seaweed tofu; green tea ice cream</em></strong><br />
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Outside on 18th Street, confusion reigns. Streets are turned inside out, the underbelly of the earth visible to all. Orange and white barricades block what was once a freeflow of traffic, narrowing two lanes to one. There is an overabundance of stimuli and it's jackhammer noisy. <br />
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But inside, in Plum Blossom Restaurant, it is calm. The Japanese aesthetic of simplicity and minimalism takes a moment to adjust to, but then you succumb and nothing else exists. Even before the construction on 18th St started, I loved stepping into this world. Chris chivalrously lets me take the outward looking seat at the table, so I can gaze around the restaurant in appreciation. Each facet of its design is soothing to look at, a jewel of composition. Seeking out my pressure points, it is the shiatsu of interior design.<br />
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Then there is the food. Although there is a sushi bar, I am more drawn to the shared and large plates. I especially like the Seaweed Tofu. Although it is described as "tofu in seaweed wrap", they don't mean a wrap that drapes the tofu like a shawl, but rather something like a smart cummerbund. Like this:<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-MS2grQmZEKY/TryEMf8vx_I/AAAAAAAAAak/T6ijQDlwXKE/s1600/Plum_Blossom_18th_Street_tofu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" nda="true" src="http://1.bp.blogspot.com/-MS2grQmZEKY/TryEMf8vx_I/AAAAAAAAAak/T6ijQDlwXKE/s320/Plum_Blossom_18th_Street_tofu.JPG" width="240px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bite into the tofu and...it's creamy! Could it be that I like soft tofu after all? The garlic and vinegar dipping sauce with a touch of pepper is the perfect complement.</div><br />
I have also enjoyed the Teriyaki Steak and the Sesame Crusted Salmon served with wondrous sushi rice. The menu is varied and creative without being overwhelmingly large. It's petite and tasteful, just like its surroundings. From the dessert menu -- skip the mochi and go directly for the home-made ice cream. The green tea ice cream is the dish to die for. <br />
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<a href="http://www.urbanspoon.com/r/7/1427374/restaurant/DC/Dupont-Circle/Plum-Blossom-Washington"><img alt="Plum Blossom on Urbanspoon" src="http://www.urbanspoon.com/b/link/1427374/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></div>Antoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.com0