Gut Check

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By the Number: 225 Pounds of Powdered Sugar on Display Today at Reston Regency Hyatt’s Gingerbread House

Posted by / Friday, November 28th, 2014

Reston Regency Hyatt's Gingerbread Village / Photo courtesy of Dustin Imbesi

Reston Regency Hyatt’s Gingerbread Village / Photo courtesy of Dustin Imbesi

By Nicole Bayne

The total number of pounds of powdered sugar used as “snow” for the Gingerbread Village on display at Reston Regency Hyatt, starting today. This number does not include sugar in the peppermints, gumdrops, candy canes and crushed Oreos also used as decoration. 

In addition, Reston Regency Hyatt estimates this year they are using:
-4 cases of egg whites
-6 quarts of honey
-6 quarts of molasses
-2 cases of brown sugar
-72 ounces of baking soda
-27 ounces of ginger
-18 ounces of allspice
-18 ounces of cinnamon
-8 pounds of shortening
-6 six pounds of eggs
-50 pounds of bread flour
-30 pounds of cake flour
-1 case of each of the following: strawberry licorice, gummy worms, cherry sours, flavor rods, green gems, red gems, white gems, jelly belly Sunkist, wrapped fruit gems, spice jelly drops, starlight mints peppermint and starlight mints spearmint. / 1763 Fountain Drive, Reston

(December 2014)


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Happy Turkey Day

Posted by / Thursday, November 27th, 2014

Photo by Tarver King

Photo by Tarver King

Above: Some of the 23 turkeys raised at Lovettville’s The Restaurant at Patowmack Farm by Chef Tarver King.


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Hungry For Linkage: Thanksgiving at 2941 + Black Friday Food and Drink Specials + Cut Food Waste

Posted by / Wednesday, November 26th, 2014

A full tasting room at Catoctin Creek Distilling Company. Photo by Rick Martin.

The tasting room at Catoctin Creek Distilling Company. / Photo by Rick Martin.

By Nicole Bayne

2941 Restaurant is hosting a three-course Thanksgiving dinner with vegetarian and children’s menus available tomorrow from 11-8 p.m. Reservations required.

Copperwood Tavern is hosting Black Friday Brunch from 10-4 p.m., reservations required. Also for Black Friday, make your own mimosas at Water & Wall or hit Maple Ave Restaurant for a two-person, six-course tasting menu from 10-2 p.m., no reservations necessary.

Catoctin Creek Distilling Company expects to hold steady (and lower) retail prices despite increase in mark-ups announced by the Virginia ABC board. 

Cut down on food waste this holiday season while still enjoying your favorite foods with these nine tips. [Food Tank]

Police in Rosslyn have been cracking down on parking tickets, an enforcement met with both agreement and opposition from local food truck vendors. [ARL]

 

 

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Delayed Dining

Posted by / Tuesday, November 25th, 2014

DCA, IAD and BWI took a cue from the local dining scene and are now offering much more than fries and a coke. Here’s where to find solace and sustenance during the inevitable holiday delays. — Susannah Black

D.C. airport restaurants

Photo courtesy of Volina/Shutterstock.com.

 

(December 2014)


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Perfect Thanksgiving Pairing: 8 Classic Thanksgiving Dishes + 8 Local Boozes

Posted by / Monday, November 24th, 2014

By Susannah Black

From hard cider with turkey to whiskey with pumpkin pie, experience your traditional Thanksgiving meal with these 8  boozes local to Northern Virginia.

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Cravings: Roasted Bone Marrow at Columbia Firehouse

Posted by / Friday, November 21st, 2014

 

Photo Courtesy of Susannah Black

Photo by Susannah Black

By Susannah Black

Dish: Roasted Bone Marrow, $12

Where: Columbia Firehouse, 109 S. St., Asaph St., Alexandria

Taste: Two luges of bone, plump with delicate, beige-colored tissue, sit crisscross on a white plate accompanied by a touch of greenery and toasted bread on which the marrow can be eaten. I scoop out the silky marrow (or attempt to) with the tip of my knife and onto a crunchy slice of bread, and I vacillate between feeling like a scavenger of the Ice Age and a refined Frenchman with a proclivity for delicacies. The marrow is briny, a slippery tissue of rich earthiness and mild sweetness. A marmalade topping couples the cloying flavor of honey with the pungent kick of a shallot, complimenting the marrow’s salty and savory tang. The flavor of toasted hazelnuts within the marmalade completes the dish with a nutty and buttery finish. Scavenger or Frenchman, this dish satisfies the primal and the pretentious in us all.

MORE | Cravings 


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Hungry For Linkage: King of the Wings 2014 + Local Lettuce Sampling + National Geographic’s Celebrity Healthy Eating Guide

Posted by / Friday, November 21st, 2014

Chiyacat / Shutterstock.com

Chiyacat / Shutterstock.com

By Susannah Black

Arlington County Board approves a live entertainment permit for upcoming Clarendon beer garden, Sehkraft Beer Garden and Haus, expected to open in March. [ArlNow]

National Geographic releases celebrity healthy eating guide before the upcoming miniseries Eat: The Story of Food. [NatGeo]

Austin Fausett of Trummer’s on Main is named one of Virginia’s Rising Stars. [Eater]

In honor of its 6th anniversary, The Wine Kitchen in Leesburg hosts an anniversary party tonight at 10 p.m. Expect free cake and an introduction to the new late night dining menu, available on Friday and Saturday nights 10-11:30p.m. [FB]

Sample local lettuce, learn about hydroponic farming, and hear a farmer’s point of view regarding farm-to-table dining at Copperwood Tavern‘s “Meet the Farmer” series with Tom Truesdale of TrueFarms this Sunday at 4 p.m. [FB]

Planet Wine of Alexandria hosts a tasting of six domestic wines for pairing with a Thanksgiving meal on Saturday 1-5 p.m. [Planet Wine]


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Mixologists Combine Meat and Booze in these 4 Carnivorous Cocktails

Posted by / Thursday, November 20th, 2014

CollagewithNumbers

Photos: 1. Stacy Zarin Goldberg; 2. Susannah Black; 3. Columbia Firehouse; 4. Marissa Bialecki

 

By Susannah Black

Bored with cocktails garnished with olives and lemon? The craft cocktail craze has brought meat to the table … and the cocktail glass. 

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Hungry For Linkage: Deschute’s Brewery Launch Parties + Thanksgiving Beers at Adroit Theory + Nourish Markets Close in Falls Church

Posted by / Wednesday, November 19th, 2014

Black Butte porter and cookies

Deschutes Brewery Black Butte porter and cookies / photo courtesy of Deschutes Brewery

By Nicole Bayne

West Coast Deschutes Brewery is hosting two launch parties with food and drink pairings including the rare anniversary Imperial porter, Black Butte XXVI, with one today from 6-10 p.m. at American Taproom (3101 Wilson Blvd., Arlington) and one tomorrow at the same time at Rustico (827 Slaters Lane, Alexandria). Deschutes is also releasing a new beer made with José Andrés, Zarabanda, tomorrow from 6-9 p.m. at  Jaleo (2250 Crystal Drive, Arlington).

Owner Karen Sherwood is closing both Nourish Market locations in Falls Church on December 5.

COFFEEBOXX by OXX, the world’s first “ruggedized” coffee maker (watch the shenanigans on Kickstarter), should launch early in 2015.

On November 26, Adroit Theory in Purcellville will debut three beers for Thanksgiving: a cranberry saison, a stuffing stout and a sweet potato casserole porter. [WaPo Express]

The New York Times has compiled its favorite Thanksgiving recipes from each of the 50 states. From Virginia: corn pudding. [NYTimes]


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Oh George Restaurant Among New Tenants Coming to University Mall

Posted by / Tuesday, November 18th, 2014

Oh George

Oh George construction progress from September to November 2014 / Photos by Nicole Bayne

By Nicole Bayne

Renovations have been under way at the 38-year-old University Mall in Fairfax since plans were approved in 2012. The George Mason University hot spot with a scruffy exterior is known for fast food, cheap movie tickets and the New Orleans-themed bar Fat Tuesday’s. That will change when construction clears revealing the new restaurant Oh George and several new tenants as part of a face lift for University Mall.

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