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5 Scary Cocktails for Halloween-Inspired Boozing

Posted by / Friday, October 24th, 2014

By Susannah Black

Celebrate Halloween with morbid, creepy and scary cocktails.

  • Ashes to Ashes at Fuego Cocina y Tequileria. Available October 31-November 2, this cocktail contains Patron XO, Cocoa liquor, Mexican Arbol Syrup, a shot of espresso, served with a powdered sugar rim. / Fuego Cocina y Tequileria, 2800 Clarendon Blvd., Arlington. Photo Courtesy of Scott Suchman.

  • Ofrendas para Amigos (Gifts to Friends) at Fuego Cocina y Tequileria. Available October 31-November 2, Reposado Tequila, Ruby Port, Jamaica Tea and House-made Orange Bitters served with Dry Ice for a creepy cauldron effect make up this cocktail. / Fuego Cocina y Tequileria, 2800 Clarendon Blvd., Arlington. Photo Courtesy of Scott Suchman.

  • Black Martini at PX. Get this Ketel One Vodka with Dolin Blanc Squid Ink-infused Vermouth cocktail until Thanksgiving. / PX, 728 King Street, Alexandria. Photo Courtesy of Vina Sananikone/Eat Good Food Group.

  • Blood Martini at Circa at Clarendon. Available only on Halloween, this martini contains Veev Acai Spirit, acai juice, lime juice and is topped with sparkling brut in a martini glass with a red sugar rim. / Circa at Clarendon, 3010 Clarendon Blvd., Arlington. Photo Courtesy of Ashley Dibietto.

  • Creepy Lychee-Tini at Sea Pearl Restaurant. This Halloween-inspired martini has Black Vodka, Lychee Saki, Lychee Juice, Cointreau and is garnished with lychee eye ball. It will be served Halloween weekend. / Sea Pearl Restaurant, 8191 Strawberry Lane #2, Falls Church. Photo Courtesy of Sea Pearl Restaurant.

 


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Hungry For Linkage: Pinot Noir Wine Class + Pop-Up Beer Garden in Rosslyn + Increase in Liquor Prices

Posted by / Friday, October 24th, 2014

Courtesy of Screwtop Wine Bar & Cheese Shop

Courtesy of Screwtop Wine Bar & Cheese Shop

By Susannah Black

The Whole Ox Butchershop hosts a wine class this weekend focusing on Pinot Noir. [The Whole Ox]

Hosted by Continental Pool Lounge, an Oktoberfest-themed, pop-up beer garden comes to Rosslyn today from 4-8 p.m. [Arlnow]

Screwtop Wine Bar hosts a class on Chilean wine Saturday at 1 p.m. Participants can expect to taste six wines and to receive educational information regarding Chile’s history and culture relating to wine. {Screwtop]

“Virginia governor plans to increase liquor prices to help solve budget shortfall.” [WDBJ7]

Vinifera Wine Bar & Bistro hosts a wine dinner, and attendants have the opportunity to win a tour of the Barboursville Vineyards, complete with a wine tasting and cheese plate. [Vinifera]


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Seeds of Belize

Posted by / Thursday, October 23rd, 2014

Use all of the pumpkin by playing with pepitos.

Flavors of Belize

Photo by Sean Kuylen.

In this country, pumpkins usually fall into three categories: carved into jack-o’-lanterns, poured into pie shells and flavored into lattes. But in Central America, gourds, pumpkins and squash are cuisine staples.

In “Flavors of Belize,” native Sean Kuylen uses pumpkins to their fullest by playing with their seeds, pepitos.

Roasted and salted pumpkin seeds can be crushed into powder form and used to bread meats, as well as ground into sauces and pestos. “The smokiness and nuttiness of the pepito seeds add great texture, aroma and flavor to any dish,” says Kuylen. After charring and removing the skin of a red pepper, Kuylen likes blending the pepper with coconut oil, Gouda cheese and roasted pepito seeds.

Kuylen also suggests mixing pepitos into butter with honey. The resulting compound butter combines “sweetness from the honey [and] is divine on warm, fresh coconut Creole bread,” says Kuylen. Turning to dessert, Kuylen smokes pepitos with brown sugar to make a brittle-like candy. Think about breaking that over a serene pumpkin pie. —Nicole Bayne

(October 2014)


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Tailgate with Mint Juleps at the 2014 International Gold Cup

Posted by / Wednesday, October 22nd, 2014

Mint Julep

Classic Mint Julep / Photo by Kaine Gish

By Nicole Bayne

How can you go wrong with mint, sugar, ice and bourbon?

Jackson 20‘s Kaine Gish helps those attending the International Gold Cup with how to pull together a mint julep, from prepping beforehand to crushing ice a la minute

“You can bring your drink to a whole other level,” says Gish, if you can crush your ice right before making the drink. Crushed ice gives the julep an adult-snow-cone feel. Bring the ice in a cooler and have a towel to use for crushing.

If you are tailgating, don’t bother with muddling the mint.  This would originally be done per drink for maximum flavor, but Gish says preparing simple syrup beforehand is less time consuming and little mess.

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Hungry For Linkage: ‘Food: A Love Story’ + Village Sweet Bakery + Deep-Fried Candy Corn

Posted by / Wednesday, October 22nd, 2014

Deep-Fried Candy Corn

Deep-Fried Candy Corn / Photo courtesy of Amy Erickson

By Nicole Bayne

Thank Amy Erickson of Oh, Bite It for deep-fried candy corn.[GrubStreet]

Known as “The Food Comic”, Jim Gaffigan makes fun kale and Brussels sprouts in his new book, Food: A Love Story,” released yesterday. [Food&Wine]

Q&A with Palio‘s Ian Dieter on the lack of foot traffic in Leesburg and the opening of Leesburg Diner. [Leesburg Today]

Dawn Hart turns her online cookie business, Monster Cookie Co.,  into a new bakery, Village Sweet, opening in January in Westover.[ARL]

The pan Asian restaurant Lucky Pot opens in Clarendon tomorrow at 11 a.m. / 1926 Wilson Blvd., Arlington;  703-875-3998


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Where to Find Locally Made Syrups without a Pumpkin Spice in Sight

Posted by / Tuesday, October 21st, 2014

House-made syrup at Killer E.S.P.

The ingredients for Killer E.S.P.’s raspberry syrup / Photo courtesy of Rob Shelton

By Nicole Bayne

In today’s craft coffeehouse culture of sourcing single-origin roasts and taking many dedicated minutes to pour one serving of coffee, these delicate flavors extracted with the help from trained baristas don’t require enhancements. But that purity is over once fall hits and pumpkin spice syrup takes over the world. 

If you like to know where your coffee is sourced, where it’s roasted and exactly how, and for how long, the grinds interact with water, but still want a little sugar in your life, these NoVA coffee shops make their own syrups—none of which mimic the scents of a particular seasonal pie—and combine them with bean blends for personalized, but still pure, combinations. 

Housemade Syrups: Vanilla, Raspberry
From: Killer E.S.P. 

Order: Vanilla Latte; or White Chocolate Raspberry Mocha Latte made with Stumptown’s Hair Bender espresso blend and two pumps of syrup

Owner Rob Shelton says Killer E.S.P. is a “pumpkin–free zone” and uses certified organic vanilla beans in the vanilla syrup. A pastry chef makes the raspberry sauce-like syrup. “We’ve all just been trained to go and drink chemically induced potions,” says Shelton. “You can tell the difference immediately between chemicals and real vanilla.” 

Bonus: no-syrup-added Nutella Latte. Made with a teaspoon of Nutella it’s then followed by about 2 inches of hot milk before letting the concoction rest for a minute. Espresso is added after so it won’t sour. The rest of the milk is poured in last. / 1012 King Street, Alexandria 

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Chef Change: Will Artley Out at Pizzeria Orso; 2941′s Bertrand Chemel In Until Replacement Found

Posted by / Monday, October 20th, 2014

 

Courtesy of Pizzeria Orso

Courtesy of Pizzeria Orso

By Stefanie Gans

“I can’t believe this is true. I don’t know how I’m going to tell my kids.” This is just one of the over 100 Facebook messages and 95 text messages Will Artley received after news broke that the chef left Pizzeria Orso.

Artley promised this particular parent’s child he would make a pizza with him on his birthday. “It’s just little things like this that I’m starting to think about,” says Artley about the departure, which he calls a mutual agreement. “We both decided that time was time.”

During his two-and-a-half years at the much-more-than-pizza Pizzeria Orso, Artley played with beer-infused pizza dough, represented the restaurant on Food Network‘sChopped,” and paid homage to local writer Jody Fellows of Burger Days (and Falls Church News-Press) with the epic Fellows Burger: a brunch-time item with a sausage-infused burger patty topped with maple syrup, bacon and a runny egg.

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Hungry for Linkage: Amsterdam Falafelshop Now Open in Arlington + Social Burger in ‘Super Soft Open’ Mode + NoVA Restaurants Make Global Restaurant List

Posted by / Monday, October 20th, 2014

Sierra Mar, Big Sur, California © Kodiak Greenwood / Courtesy of Barron's Educational Series ©2014  All Rights Reserved

Sierra Mar, Big Sur, California © Kodiak Greenwood / Courtesy of Barron’s Educational Series ©2014 All Rights Reserved

 Get to know Old Bust Head, Heritage Brewing and BadWolf Brewing. [WaPo]

BTW, DC’s Amsterdam Falafelshop opened in Arlington. [WCP]

The underground network of Chinese restaurant employees. #longread [The New Yorker]

Vienna‘s Social Burger is in “super soft opening” mode. [Eater]

Four Northern Virginia restaurants—Inn at Little Washington, Trummer’s on Main, Quarterdeck, Gadsby’s Tavern—made the list for the new book: “1001 Restaurants You Must Experience Before You Die.” (reviews below/click for larger image)

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Bistro 360 Market Opens Tonight at 6

Posted by / Friday, October 17th, 2014

1800 Wilson Blvd.

Bistro 360 / Photo by Nicole Bayne

By Nicole Bayne

From Georgian cheese bread to the Central Asian rice dish, plov, Bistro 360 will serve dishes inspired from countries across the globe. There will be a market too, from Cassatt’s owner Art Hauptman, and is set to open tonight at 6 p.m.

Inspired by Hauptman’s love of international culinary practices—Cassatt’s features dishes from New Zealand—Bistro 360 will showcase Mediterranean fare with an emphasis on food found in the Northern Hemisphere, specifically French, Italian, Spanish, Portuguese, Greek, Russian, Chinese, Japanese and American.

“Some dishes will be traditionally prepared, while some will be prepared fusion style. There will still be food from a number of different countries that complement each other,” says Hauptman. Since most of these cuisines share the same base, like poultry, beef, lamb and vegetables, it will be up to the spices and oils to make each dish unique. 

Hauptman is not redoing the entire 140-seat space, formerly Cafe Assorti, but says Portuguese tiles will don “wall hangings from parts of Asia and a variety of countries.” The retail market offerings include meals to-go, wine, beer, cheese, charcuterie, breads, pastries, coffees and teas. “I’ve always loved interesting and good food at reasonable prices and that’s what I’m trying to do here,” says Hauptman.

Hauptman hopes to have the restaurant and wine bar of Bistro 360 open late next week. You can already view the bar menu on their website, bistro360.net, which should be live very soon. / Bistro 360, 1800 Wilson Blvd., Arlington; 703- 522-3600

 


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Hungry For Linkage: Port City Releases Limited Edition Black IPA + Yoga in the Taproom + Paradise Springs Harvest Wine Dinner

Posted by / Friday, October 17th, 2014

Long Black Veil Black IPA/ Photo Courtesy of Port City Brewing Company

Long Black Veil Black IPA/ Photo Courtesy of Port City Brewing Company

By Susannah Black

The Whole Ox Butcher Shop of The Plains hosts farmer Judd Culver of the Britain-based KellyBronze® turkey farm from Fort Valley for a free turkey tasting today and Saturday beginning at 11:30 a.m. [The Whole Ox]

Port City Brewing Company releases Long Black Veil, a limited edition Black IPA, today in their tasting room. The brew will also be available on draft in bars and restaurants. [Port City]

Alexandria-raised chef George Pagonis is the first of 16 contestants eliminated from this season of Top Chef. [WP]

Yoga instructor and Old Bust Head Brewing Company employee Jaimis Huff leads a detox/retox yoga class in the brewery’s taproom on Sunday ($12; does not include beer). [Old Bust Head]

Danny McFadden, former owner of Kitty O’Shea’s in Courthouse, plans to open The Celtic House on Columbia Pike in the next few weeks. McFadden says that the Irish pub’s menu will be broad, including both Irish and American fare. [ARLNow]

Paradise Springs Winery of Clifton celebrates a successful harvest with the annual Harvest Wine Dinner on Saturday. Guests will have the opportunity to interact with the winemaker and learn about the wine making process, followed by a five-course meal and wine pairing. [Paradise Springs]

Samuel Beckett’s Irish Gastro Pub in the Village at Shirlington hosts a Balvenie Scotch Dinner on Monday that will include a three-course dinner paired with Balvenie 12, 14 and 17 year and a tasting guide presented by a Balvenie Brand Ambassador. [Samuel Beckett's]

Lickinghole Creek Craft Brewery in Goochland releases their bourbon barrel aged Virginia Black Bear Russian Imperial Stout on Saturday. [FB]


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