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Hungry for Linkage: Red, Hot & Blue Closes + Heritage Brewing’s Ugly Sweater Party + The Year in Restaurant Ups and Downs

Posted by / Friday, December 19th, 2014

Kite-Kit / Shutterstock.com

Kite-Kit / Shutterstock.com

By Susannah Black

Enjoy holiday music and movies, specially-infused Kings Mountain Scotch Ale and hideous sweaters at Heritage Brewing Company‘s Ugly Sweater Party today at 5 p.m. [FB]

Old Bust Head Brewing Company hosts the all-female, UVA-based a capella group Sil’hooettes for a special taproom concert on Saturday from 1-3 p.m. [FB]

National Restaurant News looks at 2014′s ups and downs in nationwide restaurant successes. [NRN]

Because Trummer’s On Main will be closed Christmas Eve and Christmas Day, they will have a special Monday opening with a specific holiday menu, including turducken. 

Fredericksburg‘s Adventure Brewing Company hosts the UFO food truck this Saturday. Later, guests can participate in Adventure’s Bad Movie Night event: It’s A Wonderful Life will be playing. [FB]

Arlington’s Red, Hot & Blue is closing this Sunday. [ARLnow]


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Ready for a Pho Hot Dog: Woodbridge Resident Chris Fitzner Starts Crowdfunding Campaign for Mobile Truck, Sijang

Posted by / Thursday, December 18th, 2014

Vietnamese Hot Dogs

Vietnamese Hot Dogs from Sijang / Photo courtesy of Chris Fitzner

By Nicole Bayne

Lifelong Woodbridge resident Chris Fitzner’s first venture into the food industry transformed from idea to business foundation on Monday when he launched his Indiegogo  campaign for Sijang. At the start, Sijang will be a mobile food and catering service, but Fitzner hopes that after a year of networking through music festivals, art shows and craft fairs he will have enough support to evolve from a mobile grill into a true brick-and-mortar restaurant in Northern Virginia.

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Hungry for Linkage: Gift a Virginia-Shaped Cutting Board + New Salty Wolfe Oysters at Hank’s + The Fake Food of Signature Theatre

Posted by / Wednesday, December 17th, 2014

Photo by Mike Ramm

Photo by Mike Ramm

Serve the commonwealth: Virginia-made cheese would look just right on this cutting board that doubles as a serving trayPlus: more foodie gifts. [Epicurean]

Jamie Leeds introduces specialty oyster Salty Wolfe from War Shore Oyster Company at her restaurant Hank’s Oyster Bar in Old Town Alexandria, Dupont Circle and Capitol Hill. [WCP]

Upholstery foam, felt and plaster: three eyebrow-raising items on Signature Theatre properties master Becca Dieffenbach’s grocery list. [WaPo]

New dietary guidelines involving environmental impacts for the United States have been slapped down by Congress. [NPR]

Indulge in 12 Beers of Christmas tomorrow at Magnolias at the Mill in Purcellville ($90 inclusive). 


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Q: What can brown sugar do that white sugar can’t?

Posted by / Tuesday, December 16th, 2014

Brown Sugar by Libbie Summers

Photo courtesy of Short Stack Editions.

A: I like brown sugar primarily because of the flavor. Depending on what kind of brown sugar it is, it really does give a little bit of a different flavor. Some of them can go to smoky, flowery … these really subtle, subtle, subtle undertones. And that’s why when you have brown sugar in recipes in various parts of the world it tastes a little different. I think it’s a) not as refined; and b) has this kind of caramel, wonderful … It’s like a kiss on the lips. Libbie Summers, cookbook writer, food-inspired stylist and author of “Brown Sugar,” volume 12 in the small-format cookbook collection, Short Stack Editions.

(December 2014)


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The Making of Water & Wall’s Silk Road Noodle Pop-Up, Debuting January 5th

Posted by / Tuesday, December 16th, 2014

Water & Wall

(from left) Mike Johnson, Tim Ma and Adam Musselman are among the menu developers and tasters for the noodle pop-up menu. / Photo by Jonathan Timmes.

Editor’s Note: Today Water & Wall announces its next pop-up: noodles. This story first appears in Northern Virginia Magazine’s Noodle cover story; the January issue will be on newsstands December 28. 

By Carten Cordell

It’s Thursday: a gray, overcast sliver of November. Chef Tim Ma has a menu to craft by January, and, seemingly, the world to fit on his plate.

The owner and executive chef of Water & Wall (and Maple Ave Restaurant) has gathered his team—a culinary cabal of chefs, managers and others—to develop the restaurant’s next big idea, a lunchtime pop-up menu built for the globe’s universal food, the noodle.

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Where to Eat Christmas Eve Dinner, Christmas Day Brunch and Christmas Day Dinner (and Chanukah Dinner) in Northern Virginia

Posted by / Monday, December 15th, 2014

2941 Restaurant

Photo courtesy of 2941 Restaurant

By Nicole Bayne

Whether you need brunch, dinner or both, here are Northern Virginia restaurants open and serving specials for those who are too worn out from holiday shopping to cook this Christmas. 

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Hungry for Linkage: Bulletproof Coffee + Hybrid Vegetables + Peking Duck Wars

Posted by / Monday, December 15th, 2014

 Sakonboon Sansri/shutterstock.com

Sakonboon Sansri/shutterstock.com

By Stefanie Gans

Get to know hybrid vegetables kalettes and broccoflower. [NPR]

Duck Wars: Is unknown China Wok better than famed Peking Gourmet Inn? [WaPo]

Bulletproof coffee gets the New York Times treatment. Here’s where to find it in Northern Virginia. [NYT]

Staycation ideas: food exhibits at local museums. [Eater]

It’s that time of year for “The 2014 Hater’s Guide to the Williams-Sonoma Catalog.” [The Concourse]


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Carrots Deconstructed

Posted by / Friday, December 12th, 2014

In his first cookbook “Heritage,” Virginia-native and James Beard award-winning chef Sean Brock masters making carrots. “I’m pretty crazy about carrots,” says Brock, adding about his tattoo: “My left forearm is nothing but carrots.”  —Stefanie Gans

Toolkit: Carrot Denconstructed

Photo courtesy Yasonya/shutterstock.com

Cook
Meta carrots

“How can I make this so intense that it’ll make you put your fork down and realize that you love carrots?” is what Brock thought about when deciding to cook carrots in their own juice.  In a recipe (from “Heritage”) first created in his Charleston restaurant McCrady’s, Brock pushes carrots through a juice extractor and then adds that juice, with the juice of one orange, to a pan of whole carrots and lets the root vegetable braise until it’s in a glaze of its own making. That, says Brock, “is as good as and as interesting and as intense as a meat stock reduction.”

Buy
Like silk

“I like vegetables with dirt still on them,” says Brock. “They just stay so much more vibrant and so much more fresh.” Brock says to check the little thread that grows off the tip of the carrot to find the best ones. “That little thread should be beautiful, like silk.”

Wish
Big guy

In recent years there’s been white and purple carrots showing up at local farmers markets, but they are usually on the precious and petite side—and perfect for showing off at the table. What’s not there: large carrots used every day as the base for stocks and stews. “Nobody is growing, what we call in the industry, horse carrots,” says Brock. “The world would be a much better place if that section of the produce stand was heirloom carrots and not genetically engineered horse carrots.”

(December 2014)

 


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Hungry For Linkage: Latte Art Competition + Belly Love Brewing Company Opens on Saturday + More Yoga in the Taproom

Posted by / Friday, December 12th, 2014

Photo Courtesy of Veloville USA

Photo Courtesy of Veloville USA

By Susannah Black

Veloville of Purcellville hosts a Latte Art Competition on Saturday at 6:30. Guests are encouraged to wear ugly Christmas sweaters. [Veloville]

Belly Love Brewing Company opens for business on Saturday in Purcellville. [Twitter]

Until further notice, the new firepits at Copperwood Tavern are shut down due to complications with Arlington County. The tavern will host an indoor Holiday Party on Monday from 6-8 p.m., complete with complimentary champagne and small bites. [FB]

Old Bust Head Brewing Company hosts another Yoga in the Taproom this Sunday at 10 a.m. Future yoga events will be on January 4th, February 8th and March 22nd in their taproom. [Old Bust Head]

Have brunch with Santa at Gypsy Soul. [Gypsy Soul]

Vinifera Wine Bar & Bistro collaborates with The Wine Cabinet and will host a five-course wine and food pairing today at 7 p.m. for $150 per person. Expect European-inspired dishes by Executive Chef John-Michael Hamlet and selected Pahlmeyer wines by Sommelier Nicole Bernard. [Vinifera]


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27 Foodie Gifts On Northern Virginia Magazine Food Desk’s Wish List

Posted by / Thursday, December 11th, 2014

Photo by Stefanie Gans

Photo by Stefanie Gans

Before we used to circle bikes and board games in the Toys R Us catalog. Now we pin and link. Here’s what’s on the Food Desk’s gift list.

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