Liberty Tavern on Food Network
Posted by rebecca / Sunday, March 13th, 2011
It’s fun to eat at the featured restaurants that the shows on Food Network or the Travel Channel will rave about, such as The Best Thing I Ever Ate. For example, a few years ago, Rice to Riches in New York was featured in an episode (can’t remember which show) and I knew that I had to go try it if I ever visited NYC. I eventually did, and it was delicious! Really overpriced, but 1. it’s NY and 2. I loved the modern container and spoon that it came in! Oh how I wish there was a shop dedicated to rice pudding in NoVA so that I wouldn’t have to resort to Kozy Shack’s.
Anyhow, our own Liberty Tavern in Arlington will be part of the new Food Network show, Meat and Potatoes, hosted by Rahm Fama. It will air on March 28th at 10:00pm (Liberty Tavern is also having a viewing party). The episode is all about pork, as Fama will be “pigging out” in Houston, Arlington, and Los Angeles.
A little bit about the show: Fama is a chef and “meat nerd”, originally from New Mexico. He has a passion for meat and his show travels across America to sample the choicest cuts. He also tastes the side dishes that complement and complete the overall meat dish. Rated “M” for meat, he warns vegetarians to beware.
Visit Food Network for more.
(image: Food Network)
Liberty Tavern
3195 Wilson Blvd.
Arlington, VA 22201
703-465-9360
-Rebecca Kim
Posted by ryan / Friday, March 11th, 2011
The Washington Wine Academy of Crystal City is hosting a new series of instructional seminars this month for those who want to learn more about brewing their own beer. While no prior experience is required, they do recommend some familiarity with what’s involved. It’s not exactly an easy process, and the basics are not covered in class.
Each class features six craft beers that exemplify the specific ingredient of the night. This will help you discern the differences between the different varieties, and add new flavor dimensions to your own batches in the future. An assortment of sausages and cheeses will be served to complement what you’re drinking.
Hops Beer Class Tuesday, March 157:30-9:00 p.m.
Barley Beer Class Tuesday, March 227:30-9:00 p.m.
Yeast Beer Class Tuesday March 297:30-9:00 p.m.
The discounted cost for all three is $144, but individual rates are $58. That’s a savings of $30 with the entire series purchase.
For reservations or more information, call 703-971-1525.
-Ryan Robertson
Waiter? There’s an iPad in My Soup!
Posted by Warren Rojas / Friday, March 11th, 2011
(Image: Meshelle Armstrong)
Perky Myriad font on the Apple website cheerfully describes how the advent of the iPad2, with its dual cameras and dual processors, will allow us to integrate office documents and make gorgeous, intuitive business presentations and …
Zzzzzzzzz ….
Ooops. I fell asleep thinking about all of this boring business duality.
If Apple really wants to get my—I mean our—attention with today’s iPad2 roll out, may I humbly suggest shoving all the tedious business talk down the disposal and do what Apple does best: yack about fun stuff.
Like getting messy in the kitchen.
And that’s not just my personal bias talking.
Gastronauts who enjoy their comestibles with a side of technology are fast becoming a demographic of which techies should take stock. The National Restaurant Association’s 2011 Industry Forecast indicates that food-focused consumers tend to be more technologically savvy, and that frequent restaurant customers are more likely than the general public to use various forms of technology on a daily basis. The report states, “81 percent of frequent full-service and quick-service customers, and 77 percent of frequent off-premises dinner customers said they frequently used the Internet, compared with 72 percent of all adults.” The same survey also states that 13 percent of restaurant customers use mobile apps compared to 8 percent of the general public.
And it’s not just consumers who live at the intersection of mobile technology and gastronomy.
Culinary professionals from food writers and publishers to restaurateurs and chefs have long been niche users of mobile and interactive technologies that are the cornerstone of devices like the iPhone and the iPad.
Lorena Jones, publishing director at San Francisco-based Chronicle Books, is responsible for digital initiatives in her publisher’s food and drink portfolio.
“We have long believed that many of the authors we work with have a depth of knowledge that is not entirely captured in a 3-D book,” Jones related. “Food is a category that just lends itself to visual stimulation and interactive engagement.”
And even though the model has yet to be fully tested, the potential for revenue from apps on tablet devices to breathe life into a sickly print publishing industry also makes the interactivity and mobility of tablets and smart phones appealing as a complement to offline ventures. “We’re highly motivated to generate another revenue source for our authors,” Jones said of the growing e-publishing realm.
Chef and restaurateur Cathal Armstrong (pictured above) has been a devotee of Apple products for years, and was a quick adopter of the iPad when it debuted.
“It’s a powerful tool that’s fun to use,” Armstrong said, estimating that his iPad has become as indispensable as a loyal and capable sous chef. Unlike outdated desktop computers, the web-ready tablet moves WITH Armstrong—an invaluable feature for a leader who often finds himself juggling supplier calls, customer-related queries from employees and general back-of-house issues, all while in the middle of choreographing his award-winning dinner service.
“We’re always connected,” Armstrong said of his ability to reach general manager Todd Thrasher or his wife/business partner Meshelle Armstrong on their own iPads with just a few keystrokes. “If we have a guest that loses something we need to be able to communicate with each other 24/7. That’s just part of the service if you want to work in a four-star restaurant.”
Multi-platform food scribe Michael Ruhlman sees a lot of potential in devices like the iPad, not only as a practical cooking tool, but also as a community builder.
“Devices like the iPad aren’t changing the way people cook yet, but I think that the iPad and the tablet devices that follow it are going revolutionize cooking, Ruhlman suggested. “And I want be a part of it.”
Ruhlman has been not only a very early adopter of this technology, but also a producer. Ruhlman’s Ratio app, a digital companion to his book, has been downloaded at least 8,000 times ($4.99 on iTunes).
“I get great feedback from people who use [my app] all the time. People often tweet that they are using Ratio for pancakes this morning or whatever,” he said. “I see a lot more interesting stuff happening. I see a way that cooks can share their experiences with one another, a way to keep a sort of a running diary on what they’re doing. All kinds of things are possible and we’re just now discovering the potential. I mean, it just started and the possibilities are, at least now, they feel endless.”
Endless possibilities, indeed.
Like, instead of a dual camera, I would settle for just one camera–AND a device that wouldn’t fall victim to cookie dough smudges or cake batter mishaps.
Are you listening, Apple?
–Amy Loeffler
Posted by rebecca / Friday, March 11th, 2011
Starbucks is celebrating their 40th anniversary!
Today and tomorrow from 2-5pm, when you buy a hand-crafted beverage, you’ll get a free Starbucks Petites treat (new!).
The Starbucks Petites are little treats that are less than 200 calories. It includes birthday cake pops, carrot cake mini cupcake, lemon sweet square, peanut butter mini cupcake, red velvet whoopie pie, rocky road cake pop, salted caramel sweet square, and tiramusu cake pop.
(images: Starbucks)
Yum! Those cake pops and the red velvet whoopie pie look delish.
Whether you think Starbucks is way overpriced or you couldn’t go a day without their venti mocha latte, take a coffee break/petite treat break!
Interesting Fact: Did you know that Starbucks was named after Starbuck from the book Moby Dick by Herman Melville?
Find interesting facts about Starbucks here.
-Rebecca Kim
Posted by ryan / Thursday, March 10th, 2011
Act now to take advantage of the current deals at Specialicious. Both are scheduled to end Saturday, March 12 at midnight.
$20 for $40 worth of authentic cuisine at Palio Ristorante Italiano.
Palio of Leesburg provides a memorable dining experience with its elegance and charm. The menu has a wide variety of pastas, breads and charcuterie. All of which are prepared fresh daily. The wine list is pretty spectacular as well.
$20 for $40 worth of gourmet food and wine at The Wine House.
New to downtown Fairfax, it has a collection of over 500 artisan wines from around the world. The menu features a full offering of breakfast, lunch, and dinner that showcases organic ingredients and local produce. Visit The Wine House and “create a tradition.”
-Ryan Robertson
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Controversial Ice Cream and Cheese from Breast Milk
Posted by rebecca / Thursday, March 10th, 2011
There has been international buzz about ice cream made from human breast milk in London. When I first read about it, my face cringed from disgust. This “totally natural treat,” called Baby Gaga is made from human milk and is blended with Madagascan vanilla pods and lemon zest. It is sold for 14 pounds or about $23. The human milk was first donated by Victoria Hiley, a 35 year-old mother-of-one, but now fifteen mothers have volunteered to donate their breast milk. The ice cream parlor pays about 15 pounds for every 10 ounces of milk.
There are two sides of how people are reacting (including me):
On one side, it is weird to eat ice cream made with human milk, because…well, it’s a stranger’s bodily fluids! It reminds me of an episode from Friends when everyone dares Ross to try the breast milk from his son’s mother and everyone is grossed out about the idea of drinking someone else’s fluids. Some people have complained that hepatitis could be spread through human milk, so the ice cream was investigated by the British council, and they have given it approval that it is safe to consume.
The other side is that, we all drink cow’s milk, which was not specifically made for us, humans. We are drinking an animal’s bodily fluids, which is just as absurd.
This isn’t the first time that human breast milk has been used for food. Miriam Simun of NY has made cheese from breast milk. She tries to engage people in conversation about biotechnology, food systems, and the human body(read an interview here). I think I might choose the ice cream over cheese, if I was forced to choose one.
I don’t know if I would taste the ice cream or cheese made from someone else’s milk if it was sitting in front of me. I think my logic is that I don’t know what these milk donors are consuming every day, which would affect their milk. I feel that what cows consume is cleaner? I know that they eat grass and feed, and/or whatever they are fed can’t be more unhealthy than what humans are eating.
I’ll stick to my soy milk for now.
-Rebecca Kim
Posted by Warren Rojas / Wednesday, March 9th, 2011
The set up: a new web series, “Foodies,” launched today with an episode examining what happens when the food obsessed are forced to commune with the gastronomically oblivious:
(Video: FreeFoodies)
The punchline:
“You’re not supposed to like this stuff! It’s disgusting!” — DD
The verdict:
Enjoyed the In-N-Out smack down at the end of the clip. We’ll stick around for the next installment …
–Warren
Posted by ryan / Wednesday, March 9th, 2011
I’m not really sure why, but there’s something kind of fascinating about people who can push themselves to eat beyond normal limitations. While it can be hard to watch someone take on such monumental challenges, it’s also not that easy to look away. The Travel Channel’s Adam Richman has made a living from doing this around the country. He devoted an episode to Washington D.C. but hasn’t seen what NoVA has to offer. I’ve compiled a list in no particular order below. Nutritionists would probably recommend you abstain from them all. Your stomach and heart will thank you.
The BGR Joint- Alexandria, Arlington, Springfield, and Clarendon (coming soon)The 9 Pounder
The actual weight is over 15 lbs. which includes the bun and condiments. It consists of two heads of lettuce, eight tomatoes, three red onions, four whole pickles and a ton of mojo sauce. If one person can eat it in one sitting it’s free, but it can feed up to twenty people. Comes with a bottle of Maalox. They need 24 hours notice in order to prepare it.
Icons Sports Lounge & Grille- FairfaxIcons Challenge
Two all-beef patties topped with hot dogs, chili, cheese and condiments served between four grilled cheese sandwiches. You have one hour to finish all five lbs. of food. Doing so will earn a spot on their wall of fame and a free meal. Good luck with that!
Cheeburger Cheeburger- SterlingThe Pounder
At just over 20 oz. this is not as easy as it sounds. Finish it, and your Polaroid will be added to the wall. They’ve also been known to offer a two lb. burger, which will win you a t-shirt.
Texas Roadhouse- Chantilly64 oz Porterhouse
It’s free if you can eat this four lb. steak in an hour. Two sides like a baked potato, rice, or salad are included. Requires a reservation at least one week in advance in order to plan its preparation. This challenge is on hiatus at the moment, but it will resume in April.
Buffalo Wing Factory- Ashburn, Chantilly, Reston, SterlingFlatliner Challenge
The first clue that this is a BAD idea is the waiver you have to sign before participating. The rare finisher is refunded their $10 entry fee, memorialized on the wall, and rewarded with a t-shirt.
The Greene Turtle- FredericksburgSliders Contest
Celebrate St. Patrick’s Day by eating as many mini burgers as you can in six minutes. Reserve your spot now for the chance to win an autographed football, beer mug, and a plaque to commemorate your achievement. Don’t forget your Alka Seltzer!
-Ryan Robertson
Crop Rapport: Westover Farmers Market
Posted by Warren Rojas / Wednesday, March 9th, 2011
(Image: John Reeder)
The Westover Village Civic Association would love to carve out a place for local purveyors to peddle their wares to the community.
But plans remain in limbo pending final approval from Arlington County.
WVCA member John Reeder has been tasked with laying the foundation for the Westover Farmers Market–tentatively set to run from 8-1 p.m. on Sundays, from April till late October/early November–and kick starting a non-profit arm (working name: “Field to Fork”) dedicated to running it.
Reeder said the ultimate goal is to host close to three dozen merchants, though he believes they will realistically have to start with closer to 20. Selecting any number of participants, however, will first require that they narrow down the focus of who/what they wish to welcome into their food chain.
“We will first have to establish the rules for merchants as to what constitutes ‘local produce and food products,’” he stated, adding that the group is still considering geographic limitations (farms/producers operating within 125-150 mile radius appears to be their benchmark) and value-added products.
Once all that gets squared away, Reeder said they’ll move on to courting specific merchants–a vetting process that could benefit from preexisting operations.
“Falls Church and the Courthouse markets have waiting lists of merchants,” Reeder said of vendors who could quickly be swept onto a potential short-list.
Meanwhile, Westover Market chef Jay Jenc would like to nominate his workmates from EcoFriendly Foods–they operate WM’s in-house butcher shop–as first ballot contenders for the farmers market.
Jenc also floated plans to feature select farmers market producers at the still-in-development Westover Market Cafe–another project that remains in county approval limbo.
–Warren
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NoVA’s Winter Farmers Markets
Old Town Alexandria Farmers Market • 301 King St., Alexandria – Sat, 5:30-11 a.m.
Arlington Farmers Market • N. 14th St. & N. Courthouse Road, Arlington – Sat, 8-noon
Clarendon Farmers Market • 3100 Wilson Blvd., Arlington – Wed, 3-7 p.m.
Columbia Pike Farmers Market • S. Walter Reed Drive & Columbia Pike – Sun, 9-1 p.m., (summer); Sun, 10-1 p.m. (winter).
Del Ray Farmers Market • E. Oxford & Mount Vernon Ave., Alexandria – Sat, 8-noon
Falls Church Farmers Market • 300 Park Ave., Falls Church – Sat, 9-noon (Jan-Mar); Sat, 8-noon (Apr-Dec)
Farmer Girls • 8769 Old Dumfries Road, Catlett; 540-272-7839
Fredericksburg Farmers Market • George and Prince Edward Streets, Fredericksburg – Mon-Sat, 7-6 p.m.; Sun, 12:30-4 p.m.
Leesburg Farmers Market • 20 Catoctin Circle S.E., Leesburg – Sat, 8-noon (May-Oct); Sat, 9-noon (Nov-Apr)
Loudoun Flavor • 39363 Stevens Road, Lovettsville; 703-350-2790
Old Town Manassas Farmers Market •9431 West St., Manassas – Sat, 10-2 p.m.
Purcellville Community Market • 130 E. Main St., Purcellville – Sat, 9-1 p.m.
Smart Markets • 2854 Hunter Mill Road, Oakton – Sat, 10-2 p.m.
Smart Markets • 13297 Gateway Center Drive, Gainesville – Sun, 10:30-1:30 p.m.
Winchester Freight Station Farmers Market • 315 W. Boscawen St., Winchester; Tue, Sat, 10-2 p.m. (Jan-Apr); Tue, Fri, Sat, 8-1 p.m. (May-Dec)
Or click here for our full list of local farmers markets.
Posted by rebecca / Wednesday, March 9th, 2011
I usually don’t give up anything for Lent, but this year I have decided to give up, or rather, limit my intake of added/refined/processed sugar to 36 grams a day. For me, it is more of a health reason than a religious one and Lent gives me the motivation (and precise dates) to help me go through with this.
Let me explain why limiting my intake of sugar would be a “sacrifice” for me. I love sugary things. There really isn’t anything that is “too sweet” for me. I only feel that something is “too sweet” with savory foods, but I could eat sugary desserts all day, every day, and never feel sick. My favorite desserts and sweets that probably contribute most to my sugar intake are juices, soda, crème brulee, fruit tarts (from Wegmans or La Madeleine), cookies, brownies, coffee and most toxic of all, chocolate.
Why 36g? 36g is the recommended daily intake of added/refined/processed sugar for women (it is 38g for men). I decided to take on this challenge because I strongly believe that I consume more than a measly, 36 g per day. On many occasions, after I eat something really sweet, it’s not that I feel sick or nauseated, but my body feels engulfed by sugar and my mouth starts to feel dry. That is when I start getting nervous and literally feel like I’m developing diabetes in my veins. I am more at risk for diabetes because my dad developed it about seven years ago. Now, he can’t have birthday cakes, cookies, brownies and other heavenly desserts. I do not want to end up like him, so I have decided to watch and strictly enforce my intake of sugar.
It is going to be hard because when I meet up with my friends, we usually have dessert after dinner or catch up over some coffee (and I put lots of sugar and milk/cream in my coffee). I also drink a lot of orange juice and vanilla soy milk (I love the taste of regular milk from a cow, but I have to drink soy milk because I suffer from a mild lactose intolerance) in the morning. Let’s not even start with girly alcoholic drinks! I’ll have to pass on those and stick with beer which contains less sugar. A couple of times a month, I have a strong urge to bake goods like brownies or cookies- problem is, I end up eating all of it because I live with my diabetic dad who “claims” he never eats any, and my mom who doesn’t like sweets. Another factor is that I my mouth is passionate about chocolate and yearns for it every day, whether it is a whole bar of my beloved Lindt coconut white chocolate, or a few Hershey kisses lying around the house.
I have already taken steps this month to decrease my daily intake of sugar and it’s been pretty smooth so far. I’ve eliminated orange juice and opted for soy milk instead of vanilla soy milk, in the morning. I’ve noticed that regular soy milk is just as delicious and dulcet (in a subtle way) as vanilla soy milk.
I plan to ditch coffee altogether (it helps when I remind myself that it badly stains teeth) and stick with tea at coffee shops, not always taste the birthday cake (it helps that I’m not a fan of cake in general) and skip the chocolate/patisserie aisle at the grocery store (It will be hard to ignore the calls of my mesmerizing fruit tart friend when I pass the dessert bakery on my way to the deli at Wegmans). I also plan to substitute fruit to fulfill my sweet tooth. For the next six or so weeks, I will be avidly reading nutrition labels of whatever I consume.
I’m also taking steps to get some hard facts about my body. This Friday, I have scheduled an appointment with my doctor to get checked out for any vitamin deficiencies, my blood pressure, sugar level, cholesterol and also my blood type (since I’ve always wondered and my mom claims that I am type AB, while my dad claims that I am type B—I’ll finally be able to set the record straight).
The hardest part for me will be skipping out on the divine tarts and pies at the cute bakeries and dessert shops that my friends and I often congregate to, and substituting fruit in place of chocolate.
In the end, I hope to make that this experience help me transition to a 36 grams of sugar a day lifestyle—that is if I make it to Easter (April 24).
Wish me luck,
Rebecca Kim
P.S. I won’t be cheating like some people I know and stuffing myself with sugary goodness on Sundays!