Posted by Carten Cordell / Monday, June 4th, 2012
There are kitchen gadgets for just about everything these days. Here are top five foodie gadgets that all dads should have in the kitchen.
1. Mini Kegerator
Perfect for maintaining the ideal temperature for that cold swig of beer.
2. Smoker Box
Turn your grill into a smoker with this stainless steel box. Fill with aromatic wood chips or herbs for a customized smoky flavor infusion.
3. A Quality Chef’s Knife
Everyone needs one high-quality knife—you’ll realize how much you’ve been missing.
4. Himalayan Salt Plate
For a new experience on the grill, use this slab of Himalayan salt to infuse meats, fish or shrimp with a subtle, delicate richness.
5. Whisky Stones
Handmade stones perfect for whisky and bourbon lovers. They chill your drink to an ideal temperature, but won’t scratch your glass or dilute your beverage.
[tips for the food desk]
Posted by Carten Cordell / Friday, June 1st, 2012
If you have the taste for chocolate and other sugary sweets, check out these family-friendly events tomorrow at Alexandria confectionery The Sugar Cube.
Little ones can make sushi rolls out of candy or coat their favorite treats in melted chocolate. Parents can indulge in taste-testing flavored taffy (root beer float and strawberry lemonade, anyone?) from old-fashion taffy makers Mehlenbacher.
Advance registration with payment is required for both the Candy Sushi and Chocolate Dippers classes.
Posted by Carten Cordell / Thursday, May 31st, 2012
You don’t need a grand gesture to show your old man how much you appreciate him. Pick up one of these local, edible (or drinkable) gift options that he will surely devour with a huge smile.
Artisan Confections, for chile- or rum-infused chocolates.
Big Riggs Farm, for spicy, sour, quirky and flavorful condiments of all kinds (pick them up at the Crystal City FRESHFARM Farmers Market).
Posted by Stefanie Gans, Dining Editor / Wednesday, May 30th, 2012
Tomorrow’s the last day to grab an issue of May’s Best Beers issue, but of course, the beer coverage never stops:
Beer’s most important conference, SAVOR, travels to the DMV. Expect lots of beer drinking. [SAVOR]
Chefs are cooking with leftover grains from beer-making. [WSJ]
Varieties of beers makes for a confusing poster. [Pop Chart Lab]
Barley-based beer with 6 ppm or less of gluten enters the beer market. [WaPo]
Mad Fox Brewing Company scores a new chef. [MF]
A classy way to open your beer. [Cork Pops]
Posted by Stefanie Gans, Dining Editor / Tuesday, May 29th, 2012
See this red dot above? Think it was wine? Lipstick? Would you ask for a new mug or just drink from the other side?
When do you decide to return a stained dish?
More: Etiquette in Question
Posted by Carten Cordell / Saturday, May 26th, 2012
“While all of the Great American Restaurants are wonderful, Coastal Flats is my favorite. With a focus on fresh seafood, they offer an amazing assortment of delicious appetizers and entrees. My favorite is the Crispy Two Noodle Shrimp Salad… lots of delicious flavors and a variety of textures. “
– Amy Anderson on Coastal Flats, multiple NoVA locations.
Good? Bad? Tweet-worthy? Let us know where you’ve been dining in Northern Virginia. If we like your review, we’ll feature it in the magazine (and send you a prize).
Posted by Carten Cordell / Friday, May 25th, 2012
n., how a bartender carefully selects a customer among a throng of thirsty patrons; several factors influence a bartender’s decision: cash versus credit card, politeness vs. rudeness, attractiveness vs. homeliness, effective eye contact, tipping history and expected future income stream, size of accompanying party, regular customer vs. new customer.
There are several ways to get an elusive bartender’s attention: Get at least a hand on the bar. • Don’t yell or bark for attention. • Be ready to order. • Pay upon delivery. • Don’t order an eight-ingredient shooter or martini. • Be assertive. The meek may inherit the earth, but not the draft beer.
– David Gignilliat
Slide those dogs off the grill, and make room for these globally daring cuts at your next cookout.
|Plaza Latina Market
2190-N Pimmit Drive,
Pre-seasoned, grill until crispy
+ Chimichurri sauce
2700 Pershing Drive,
Skewer, grill until desired temperature
+ Black beans
|WOW fresh MEAT
14215 Centreville Square,
Marinate in galbi sauce, grill until well-done
+ Lettuce wrap
|The Organic Butcher
6712 Old Dominion Drive,
Wild Boar Burgers
Grill three to four minutes per side on high heat
+ Toasted burger bun
Posted by Carten Cordell / Thursday, May 24th, 2012
Show off your summer garden’s edible and delicious masterpieces.
Email us pictures of your garden in all stages for a possible photo feature as we highlight local backyard vegetable and herb gardens across NoVA.
Posted by Stefanie Gans, Dining Editor / Wednesday, May 23rd, 2012
Grab a friend and go crash a Memorial Day BBQ. Here’s what to bring to fit in:
Shaved asparagus salad [weekly greens]
Vegetable chips [npr]
Asparagus and cannellini bean salad [endless simmer]