Spring Break Food Fun: Tequila Bar Round Up
Posted by Joey Hernandez / Thursday, April 5th, 2012
Need more spring break ideas? Check out the full NoVA Spring Break Guide.
Nothing screams Spring Break more than tequila. While not all of us can take an island trip to indulge in tequila shots and margaritas, here are a few local tequila spots that will satisfy the spring break tequila craving:
Red Rocks Cafe and Tequila Bar, Centreville
Offers over one hundred and twenty six varieties of tequila.
El Tio Tex Mex Grill, Gainesville and Falls Church
Creator of the “Machorita”, large frozen lime margarita served with a 7oz coronita beer inside.
Guajillo, Arlington
Combines El Jimador tequila and jalapenos to make its “El Fuego” margarita.
Rancho El Paso, Warrenton
The Sangrita Margarita is the newest drink on their menu combining a homemade sangria and Gold Tequila.
T’Kila Latin Kitchen & Bar, Aldie
Whether it’s the house margarita or top shelf, they all start with T’Kila’s hand squeezed lemon-lime mix.
Mango Mike’s, Alexandria
Offers Mangorita’s Happy Hour from 4pm to 6pm every day.
photo: Shutterstock/Triff
[tips for the food desk / follow @JoeyHndz]
Spring Break Food Fun: DIY Easter Brunch Recipes
Posted by Sally Traynham / Thursday, April 5th, 2012
Need more spring break ideas? Check out the full NoVA Spring Break Guide.
Too late on reservations? Don’t want to spend money on a pricey Easter dinner? Why not hang out at home with the family and make brunch instead.
Here are some (relatively) simple, yet elegant DIY Easter Brunch Recipes to mix-and-match.
Breakfast Dishes:
Baked Eggs with Wilted Baby Spinach [skinnytaste]
Smoked Salmon Hash with Dill Vinaigrette [Food Network]
Carrot Cake Pancakes [smitten kitchen]
Hot Cross Biscuits [Joy the Baker]
Lunch Dishes:
Spiced Honey and Lemon Baked Ham [abc]
Cheese, Leek & Herb Souffle Casserole [Martha Stewart]
Palates Behind the Plate: Cuyler Thomas of Carlyle
Posted by Joey Hernandez / Wednesday, April 4th, 2012
A series dedicated to the palates behind NVM’s 2011 Fifty Best Restaurants. We know what they serve, but what do they eat?
Restaurant: Carlyle
2011 Rank: #37
Executive Chef: Cuyler Thomas
NoVA’s best dish:
Fried oysters with pickled ramps at Restaurant Eve.
Never would I ever eat:
I am pretty adventurous. There is nothing I would never eat or at least try once.
After work grub:
Hong Kong Sea Bass
At home cooking:
I recently cooked shrimp and lobster sliders and duck pate with green peppercorns for my son Adam’s First Confirmation.
Burger, burrito or bánh mì:
Bahn Mi. It’s fresh, crisp and full of flavors and textures. I also love the pickled veggies!
Photo courtesy of Lori Castagna
[tips for the food desk / follow @JoeyHndz]
Peep This: Local Sweets to Celebrate Easter
Posted by Sally Traynham / Wednesday, April 4th, 2012
The only good thing that came out of the commercialization of Easter is Easter candy.
From marshallowy peeps to solid chocolate bunnies, all of the big name candy-makers have some sugary creation made to celebrate the spring holiday. With Easter celebrations this Sunday, fill your baskets instead with local treats, created without processed sugars and chemicals.
NoVA sweet shops offering homemade Easter treats:
Alexandria Pastry Shop, Alexandria
Milk or White Chocolate Baskets ($5.99), Milk/Dark/White Chocolate Easter Bunny ($12.99), Milk or White Chocolate Eggs ($8.99), Hand-Decorated Easter Cookies ($14.99 per pound)
Amphora Bakery, Herndon & Vienna
Chocolate or Vanilla Large Easter Egg Cake ($59.95 for large, $35.95 for half), Easter Bread ($15.95 for 10-inch, $20.95 for 12-inch) and Assorted Decorative Cookies (call for pricing)
Artisan Confections, Arlington
Salted Caramel Bunnies ($7 for 4 pieces, $15 for 9 pieces), Peanut Butter Eggs ($3.50), Caramel Marshmallow Bars ($4), Easter “Chick” Lollipops ($2.50), Cherry Blossom Boxes ($17 for 9 pieces), 2-piece “Easter” Boxes ($4)
Buzz Bakery, Alexandria & Arlington
Homemade Lemon Peeps ($11.50 for nine) and Baby Chickie Cupcakes in chocolate or vanilla ($24 for 12)
The Sugar Cube, Alexandria
Solid Easter Bunnies in milk/dark/white chocolate ($3.50 for pocket-size, $12.95 for 8 oz. bunny), Traditional Basket Eggs in butter cream/peanut butter/coconut cream/marshmallow ($3.50), Malted Milk Eggs ($3.50 per bag), Egg-shaped Truffles ($1.85 each or various gift boxes), Hand-Marbled Chocolate Eggs in Egg Carton ($29) and Hollow Eggs with Gianduja-filled Rabbit Inside ($14.95)
The Swiss Bakery, Springfield & Burke
Easter-themed Fondant Cookies ($2.25 per cookie), Easter-Bunny-Bun ($3 per bun) and German Easter Bread ($7.50 per loaf)
(Although who are we kidding, you can also grab Cadbury Creme Eggs from Society Fair.)
Photo: kaktuzoid/Shutterstock
[tips for the food desk]
How to Deconstruct Your Nachos
Posted by Rebekah Lowe / Wednesday, April 4th, 2012
Nachos. I hate when I get one chip that’s smothered in sour cream and another chip that’s naked and requires me to scrape toppings off other chips to even slightly clothe it. No consistency. One bite rocks. The next bite does not rock. And what’s even worse is that when you are a slow eater like me, a majority of your chips are soggy from carrying the weight of the cheesy goodness by the time you get to them anyway.
When it comes to food, I’m a texture person, so mushy chips: that doesn’t work for me. So, what do I do? Deconstruct my nachos.
High maintenance? Yes, I am aware.
How to order the deconstructed nachos and cause only minimal chaos in your dining environment:
1. How to order
“Could I get the nachos, but I would like to customize them.” The waiter may smirk a little. He’s thinking you want it without jalapenos. He doesn’t know what’s coming.
2. How to customize:
“Could you put the chips and the toppings on separate plates?” The waiter will look confused for 3.5 seconds, then will get a visual of what you want and proceed by repeating your order back to you: “OKkkk, sooo… you want chips on one plate and then the toppings separate from the chips?”
3. How to confirm:
You then acknowledge that you are on the same page with a firm “Yes,” and go on to specify your “needs.” If you are getting chili nachos, as I did in this photo, ask for the chili and cheese in a bowl and then the cold ingredients on their own plate (sour cream, lettuce, salsa, guac).
4. How to seal the deal:
The waiter will probably chuckle at this point, as will your dining companions. But stay strong; you know what you want, and you won’t back down. If the waiter questions your detailed request, firmly state that you just don’t like your chips soppy, your lettuce shriveled and your sour cream melted.
The most important thing to remember during the deconstruction process is to stand your ground. If you are going to pay $8 or $9 for nachos, you are going to enjoy all of them for as long as you want to. It may be slightly embarrassing when two or three waiters have to carry the nachos to your table, but hey, this will prepare you for later in life when you move on to deconstruct other more complex types of food.
Photo: Jolleen Tran
[tips for the food desk / follow @BekahLowe]
Which Chain Restaurant Should Northern Virginia Magazine Review?
Posted by Stefanie Gans / Tuesday, April 3rd, 2012
The readers have spoken. After we examined the merits of a North Dakotan food critic’s review of an Olive Garden, many readers agree that Northern Virginia Magazine should review chain restaurants:
Pro-Chain Review
Sandi Says:
Why not? These are the places we go to for lunch when we are shopping or are out for an appointment, etc. More upscale places are reserved for planned lunches and dinners by most of us. We like convenience and consistency, so it would be nice to have some assurance that there is a level of competency accompanying the latter.
Jan Says:
MOST definitely, YES! It would be helpful to those who are not anal like I [constantly reading Eat This, Not That and other websites/pages to find out about chains]. For instance, MANY could benefit from information about a venue like Romano’s [who has horrible service and the LEAST nutritious food of most chains, with the exception of Cheescake Factory who rates #1 as the worst] – and my fav, Olive Garden has great food but sometimes certain dishes are really not healthy–service is usually pretty good and not a super long wait…Can’t say that for Carraba’s! A real disappointment across the board. SO bring it on!
Anti-Chain Review
Although some readers hated the idea of focusing on non-local places.
Valarie Says:
No way! There are too many local family-owned places that would kill for a chance to be reviewed! Why waste your time with a place we could all go to just about anywhere? Lets focus on what makes our area special an unique!
Geoff Says:
Absolutely not, chains usually have their food mass produced, frozen, and then microwaved or thawed and reheated so all chains maintain consistency. With so many great local mom and pop restaurants that could be reviewed to bring in customers, why waste resources on over sized portions of unremarkable food. And incidentally, I am not in the restaurant or food business.
Red Brixton Says:
Certainly, chains should be reviewed. Start with Subway (yummy “turkey” breast sandwiches!). Feature quotes from the new Head Sandwich Maker.
Next up: Starbucks. Did you hear about the new Mild Grande with Peach?
Now it’s up to the readers again. If we’re going to review a chain, which one should it be?
Vote for the chain most worthy of a NVM review.
Signs of Spring: Fresh Almonds at Mediterranean Gourmet Market
Posted by Stefanie Gans / Tuesday, April 3rd, 2012
In from California, fuzzy, light green almonds arrived at Mediterranean Gourmet Market. A native of Lebanon, where almond trees populate the land, owner George Azar imported about 150 pounds of the seed (technically not a nut) during this first fresh period of the almond growing season.
How to eat this fuzzy little nub? “Wash it. Dip it with salt. Eat the whole thing,” explains Azar. “When they’re fresh, thats how you eat them.” Almonds ($5.99/lb) will only stay like this for a couple more weeks. At this stage, it tastes sour, bright and a bit juicy.
In another three to four weeks, the almonds fuzzy exterior will turn hard and you’ll have to crack the shell to get to the interior. After that, it will revert to almonds-as-usual: roasted, salted—still delicious—but ordinary.
Watch for additional unusual finds coming in from the West Coast, as the OTB* Alexandria store and restaurant counter sells sour plums and loquats. “This is the season that gets all the good exotic fruit,” says Azar.
Mediterranean Gourmet Market | 6122 Franconia Road, Alexandria
Photo: Stefanie Gans
[tips for the food desk / follow @gansie]
*OTB = Outside the Beltway, an abbreviation I learned from NVM’s publisher. I kind of like it. Hope you do too.
Posted by Sally Traynham / Tuesday, April 3rd, 2012
Free ice cream anyone?
In celebration of scooping ice cream for 34 years, today (April 3) is Ben & Jerry’s annual free cone day!
This year, along with all of their funky flavors that feature everything from chocolate-covered potato chips to yellow cake pieces, they are also offering up Ben & Jerry’s Greek Frozen Yogurt, their newest creation.
Officially released in February, this take on trendy Greek yogurt craze comes in four flavors: Banana Peanut Butter, Blueberry Vanilla Graham, Raspberry Fudge Chunk and Strawberry Shortcake. Whether it is actually healthier for you is still up in the air.
Share your favorite flavor below and click here to find the closet Ben & Jerry’s near you!
Photo: wildarrow/Shutterstock
[tips for the food desk]
A Second Opinion on Carmello’s & Little Portugal
Posted by Geoff Nelowet / Monday, April 2nd, 2012
Courtesy of Kate Bohler
Wonderful evening! My husband and I dined at Carmello’s and we were thoroughly delighted! Our server, Chris, was very attentive and gave us excellent advice regarding the menu. The mini beef wellington appetizer was flaky and tender. The salads were cold and crisp. Our main dishes, paehla valenciana and petto di pollo alla granciola, were flavorful and succulent. We will definitely be dining here again!
–Maria Bussie on Carmello’s & Little Portugal
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).
www.northernvirginiamag.com/second-opinion
A Birthday Cake for My Child, Olive the Cocker Spaniel
Posted by Sally Traynham / Monday, April 2nd, 2012
You may think I’m crazy (and I probably am), but that’s okay.
To celebrate Olive’s, my obnoxiously-smart and spoiled-rotten cocker spaniel, third birthday, I baked her a puppy-friendly, carrot and peanut butter birthday cupcake. Missing from usual cake recipes were butter and the ridiculously high amounts of sugar (which is known to be bad for dogs) and replaced by honey and vegetable oil.
While these cupcakes probably don’t taste nearly as good as the cakes we are used, it definitely smelled like peanut-buttery goodness as they puffed-up in the oven.
I topped Olive’s with a thin layer of peanut butter and and she demolished every last crumb.
Don’t have time to bake a cake? Check out these NoVA dog bakeries that specialize in treats for your four-legged friend:
Dogma Bakery, Multiple Locations
Fetch-Dog & Cat Bakery Boutique, Occoquan
Red Dog Spa, Fairfax
Happy 3rd Birthday Olive!
Disclaimer: While I am a dog-lover, I will never dress a dog in clothes or push a dog in a stroller. Worse, I heard of a NoVinian carrying their dog in a baby Bjorn—but, yes, I digress.
Photo: Sally Traynham
[tips for the food desk]
Absolutely review them. It will help keep them on their toes and let us know if it is worth a drive to the other side of town to dine at the “other” one. My husband and I find a great difference in chains where we have visited more than one location.