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New ’Cue from July’s Barbecue Issue

Posted by / Tuesday, June 30th, 2015

NoVA welcomes new restaurants to satisfy your smoky meat cravings.—Nicole Bayne & Stefanie Gans

Smokehouse Live.

Photo courtesy of Smokehouse Live.

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Magnolia’s on King debuts tomorrow in Old Town Alexandria with soft-opening specials

Posted by / Tuesday, June 30th, 2015

Magnolia's on King opening July 1 in Old Town Alexandria

Rendering courtesy of Studio Ideya

By Emily Cook

“What Old Town was missing was a place where you can come wearing shorts, a T-shirt and a pair of sandals and have a great cocktail and really, really good Southern food,” says Brian Rowe, the executive chef of the forthcoming Magnolia’s on King. This tribute to Southern hospitality will open tomorrow in Alexandria, replacing the short-lived Olea, which closed its doors in late March.

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More than fireworks and burgers: Fourth of July food events and goody bags

Posted by / Monday, June 29th, 2015

Salamander Resort Fourth of July

Photo courtesy of Salamander Resort

By Mia Finley

There’s more than fireworks and burgers at these Independence Day food events.

Salamander Resort
4-10 p.m. Fourth of July celebrations start with a full hog barbecue buffet and tasting tables from multiple Virginia wineries and cideries. A dessert showcase from Jason Reaves ends the night on a sweet note. / Salamander Resort; 500 N. Pendleton St., Middleburg

Long Bridge Park
5-10 p.m. Arlington’s annual celebration of live music, fireworks and games returns this year with a food truck rally—soft-serve ice cream, gyros, banh mi sandwiches and more. Vendors include Salou Kaba, The Big Cheese and Mac’s Donuts. Check the website for a full listing. / Arlington Parks and Recreation; 475 Long Bridge Drive, Arlington

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Hungry for Linkage: Ben & Jerry’s renames its cookie dough pint ‘I Dough, I Dough’

Posted by / Monday, June 29th, 2015

Ben & Jerry's renames its ice cream "I Dough, I Dough"

Photo by Martin Good / shutterstock.com

By Emily Cook

Fredericksburg’s Capital Ale House is closed until further notice due to a collapsed roof. [FredericksburgPatch]

A new Kickstarter campaign is raising funds for Cheese Posties, a U.K.-based gourmet grilled cheese delivery company. [GrubStreet]

The National Museum of American History’s demo kitchen, which serves as a stage for chefs and farmers to “engage all five senses of the museum’s nearly 5 million yearly visitors” and allows for historical cooking demonstrations, debuts this Wednesday. [WaPo]

Ben & Jerry’s renames its cookie dough pint “I Dough, I Dough.” [Boston]

Port City Brewing Company hosts a summer release party for its Derecho California Common at Mason Social in Alexandria tonight at 5 p.m. [PCBC]


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VA Made: Falling Bark Farm

Posted by / Friday, June 26th, 2015

Falling Bark Farm

Photo by Mike Ramm.

Gist: Syrups made from hickory bark foraged within Virginia forests

Who: Retired married couple and Clarke County residents Travis and Joyce Miller

Started: The Millers turned their syrup-making hobby into a money-making venture by selling at local farmers markets starting in 2011. Signature flavors include vanilla hickory, brandy hickory and a 100-day, barrel-aged version using Catoctin Creek Distilling Company’s rye whiskey barrels.

Inspiration: Dedicated to self-reliance—gardening, heating their home with wood, hunting and fishing off their land, producing homemade goods like herb butter and flavor-infused salts—the Millers, on a whim, decided to fill a neglected niche at farmers markets by making hickory (not maple) syrup.

Details: After bark is foraged from the shagbark hickory tree, which sheds its bark naturally, thereby not harming the tree, “the process is quite simple,” says Travis. They clean the bark of dirt, roast the bark on an open flame to impart a smoky flavor, process it under pressure to extract flavor and age for several days before filtering and adding a small amount of cane sugar.

Next: This year expect seasonal flavors, like a holiday spice blend, and a bigger presence down the East Coast. The syrups are currently available in food shops, restaurants and farmers markets, and increasing local opportunities is another goal. “I think this will be our breakout year for the Washington, D.C., area,” says Travis. / wildwoodshickorysyrup.comSusannah Black

(June 2015)


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Hungry for Linkage: Is Shirlington past its slump?

Posted by / Friday, June 26th, 2015

Ease Yoga & Cafe

Ease Yoga & Cafe / Photo by Stefanie Gans

DAK Chicken, a modern Korean fusion restaurant, will open in Shirlington. [FB]

The Ashby Inn has a new chef: Patrick Robinson, formerly of D.C.’s Table. [WaPo]

Would you eat Brine‘s plankton bucatini? [WCP]

Limited-time promotion: free Buzz Bakery muffins and croissants with an order of coffee at Del Ray‘s new Ease Yoga & Cafe. [EYC]

BTW: Northern Virginia Magazine’s Barbecue Issue is now on newsstands. [IG]


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Northern Virginia native chef Nathan Lyon on being savvy at the farmers market and in your kitchen

Posted by / Wednesday, June 24th, 2015

Nathan Lyon chef demonstration at Falls Church Farmers Market

Photo courtesy of Nathan Lyon

By Emily Cook

Chef and television personality Nathan Lyonknown for his television show “A Lyon in the Kitchen,” his cookbook “Great Food Starts Fresh” and his position among the final four on the second season of “The Next Food Network Star“—is a Northern Virginia native, too. After growing up in Clarendon and studying at James Madison University, he left the area 18 years ago for Los Angeles but is returning this Saturday for a demonstration and cookbook signing at Falls Church Farmers Market

Here’s Lyon on the importance of farmers markets, planning ahead and eating in season.

How do you think the food scene has changed in NoVA?
I would say nationwide the culinary scene has finally come into its own where food is so much more important than it ever was before. I think that food TV has a lot to do with that, but I also think farmers markets popping up everywhere across the nation are equally responsible. People want to know where their food comes from. So when you go to a restaurant, be it in Arlington or D.C. or elsewhere in the nation, you’ll see—on the menu it will say “Weiser Farms,” and it gets passed to the people who actually grew the food. There’s no way you would see that 18, 20 years ago. It just didn’t exist.

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Hungry for Linkage: IKEA starts a candy line

Posted by / Wednesday, June 24th, 2015

Photo Courtesy of IKEA U.S.

Photo Courtesy of IKEA U.S.

By Mia Finley

IKEA Woodbridge starts in-store candy line July 5. [PRWeb]

Metro stops renamed after Virginia chefs. [Thrillist]

General Mills set to eliminate all artificial flavor and coloring from its cereals. [USA Today]

Another California burger chain hits Loudoun. [Eater]

NoVA schools offer free summer meals. [Inside NoVA]


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Hungry for Linkage: Reston food truck owner looks for love in Date Lab

Posted by / Monday, June 22nd, 2015

Reston food truck owner looks for love in Date Lab

Photo Courtesy of Tom Grundy / shutterstock.com

By Emily Cook

Reston-based BaconNEd’s Ed Hardy (who just announced a new schedule) seeks love in Washington Post’s matchmaker column, Date Lab. [WaPo]

Middleburg’s Mt. Defiance Cidery and Distillery now makes absinthe. [Eater]

“It is killing my business.” Food truck war continues in Arlington. [ARLnow]

Justin Garrison, formerly of The Wine Kitchen and WK Hearth, will now cook at the forthcoming The West End Wine Bar & Pub, set to open this summer in Purcellville. [Leesburg Today]

Former White House executive chef Walter Scheib, who cooked under Presidents Bill Clinton and George W. Bush, was found dead in New Mexico after hiking alone. [CNN]


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