Posted by The Editorial Desk / Wednesday, October 26th, 2011
Did you know that this Friday is International Champagne Day?
Image: Ivanova Inga/Shutterstock
In preparation of the big day, here are some facts about champagne:
-Champagne is a region in France (including the towns of Rhiems, Ay, and Epernay) where the first sparkling wine was made.
-Champagne is now synonymous with all sparkling wines, but should technically only be used for sparkling wine made with grapes from the Champagne region of France.
-A 1970 bottle of Dom Perignon sells for around $2,500.
-Basement climate cabinets are the best places to store champagne.
-Champagne contains antioxidants that are beneficial in reducing the risk of heart problems or strokes.
In honor of Champagne Day, Friday, October 28, Marcel’s in D.C. is offering a French tasting of three specialty champagnes paired with three extravagant hors d’oeuvre.
The champagnes are: Jacquesson Cuvee 734 from Dizy-Champagne, Billecart-Salmon Brut Reserve from Mareuil-sur-Ay-Champagne, and Michel-Arnould Brut Rose Grand Cru NV from Verzenay-Champagne.
For the food, Chef Robert Wiedmaier will be serving Quail Egg on Toasted Brioche, Kumamoto Oyster with Champagne Mignonette, and Potato Blini with Smoked Scottish Salmon and Crème Fraîche. All of the hors d’oeuvre will also include Osetra Caviar, one of the most prized caviars in the world.
There will also be champagne experts on hand to speak about the champagnes.
Prices of the tastings are $100 for champagne and food, or $29 for champagne only at the bar. Marcel’s also has over 40 different kinds of champagne on their menu, so if you still want more, no worries there. To RSVP, call 202-296-1166.
Marcel’s is located at 2401 Pennsylvania Ave. NW, Washington, D.C.
And if you’re not up for shelling out the cash, please, at least honor Friday’s big day by popping open a bottle of bubbly at home.
-Julia Harbo
Posted by The Editorial Desk / Wednesday, October 26th, 2011
Carving pumpkins and roasting the guts- that's what I call fun!
All year long I wait until I can scoop out a pumpkin and roast the seeds! I started doing it about 5 years ago as an experiment and every year I think I get a little better… and a little more adventurous.
I absolutly love Halloween and greatly look forward to carving jack-o-lanterns every year. My boyfriend and I now have a tradition. We pick out pumpkins together and then sit at home and watch cheesy horror movies while we give our gourds faces. And my favorite part of the routine is roasting the seeds afterwards.
I’ll admit, I used to be a bit daunted by the task of roasting the seeds, but it turns out- it’s surprisingly easy! And not only are pumpkin seeds a tasty snack, they are also rich in healthful minerals, proteins and vitamins! They contain a compound called Phytosterols which are believed to reduce blood levels of cholesterol, enhance the immune response and decrease risk of certain cancers.
So, the most difficult and time consumuing part is actually picking out all the seeds from the mess of pumpkin innards that you scoop out. And after sifting through the guts, trying to pick out all the smaller pumpkin bits is even more annoying, but worth it, I promise. It’s ok if a few bits of pumpkin are left in there- it only gives them more flavor!
The massacre!
So, here’s what I like to do with my seeds:
After picking out the guts and preheating my oven to 350 degrees, I dump my seeds into a bowl with about a tablespoon of olive oil (depending on how many seeds you have.) Then it’s time to get creative. Every year I try to do something a little different. This year I sprinkled them with salt and pepper, garlic powder, a pinch of red pepper flakes and- something different- curry powder!
Mmmm!
After combining everything in your bowl and mixing, dump your seeds onto a baking sheet and bake at 350 for about 15-20 minutes. I usually take them out once about halfway through and stir so they don’t burn.
That’s all there is too it! My seeds came out crispy and flavorful and I can go through an entire batch in one sitting if I’m not careful. The curry powder was a nice touch- not too strong, it just gave the seeds a little extra boost of warm, spicy flavor!
I’ll admit, I did try another flavor that didn’t exactly pan out the way I wanted it to. This year I tried to make a sweet pumpkin seed with brown sugar, cinnamon and nutmeg. Sounds good, right?
Turns out working with sugar is a little different than working with savory ingredients. I combined my olive oil, brown sugar, cinnamon, nutmeg and a pinch of salt in a bowl and then baked them using the same guidelines above; I did not, however, account for the sugar.
Tastes like burning!
What could have been a really tasty, sweet snack, turned into a burned and sticky mess. Perhaps if I try this route again then low and slow might be the way to go. Lower oven temperatures for a longer amount of time? Oh well. I’ll probably eat them anyway because, aside from the burnt taste, they’re still pretty good.
What sort of flavors would you like to add to your pumpkins seeds?? After all, I need some ideas for next year!
– Jennie Whistler
Easy Potatoesy Sweet Potato Fries
Posted by The Editorial Desk / Tuesday, October 25th, 2011
Just for fun-- my pumpkin and prosciutto pizza from Rustico. Doesn't it look good? Yeah, it was.
This weekend, craving something yet more fally (in addition to my homemade pumpkin hummus and butternut squash salad and pumpkin pizza from Rustico– I know, yeah, I went gourd crazy!) I decided to go out on a limb root and made some homemade sweet potato fries.
I can’t help but get giddy when I see this (in my opinion superior) variety of french fries on any menu, and as much as I love ordering them, I decided to buy one sweet potato from the grocery store (for about 85 cents) and roast some s.p. fries of my own.
Gut Checkers, this was the easiest, most rewarding culinary creation in my own kitchen! You must try these.
I decided, instead of deep frying in oil, to bake my sweet potato fries for two reasons: one, it’s healthier than deep frying; two, I don’t have a deep frier and didn’t want to waste half a bottle of oil with my impulsive decision to make DIY fries.
So, I preheated my oven and got to chopping up my sweet potato. I love the skins on my fries, so I rinsed the potato and then cut it into halves, then fourths, and ultimately long french-fry-shaped strips. If you prefer a skinless fry, simply forget about rinsing and just peel the potato.
Once you have you potato strips, throw them on a baking sheet and pour about 1/8 cup of olive oil (the amount can vary according to the size of your potato(es) and personal liking) over the raw fries. Using your hand, toss them around so the oil spreads evenly to each and piece. Now for the fun part: spices.
Giving my spice rack a good twirl, I shook a fair amount of hot chili powder, cinnamon, and a few dashes of cumin over the potatoes and then mixed ‘em up one last time. (I waited till they were done to add salt.)
I baked the fries at 375 degrees for about 25 minutes, checking and mixing them (and, of course, sampling one) around every 10 or so minutes. When they tasted nice and tender I took them out of the oven and sprinkled some sea salt on top.
Here’s what they looked like:
YUM.
The hardest part about this recipe was waiting for them to cool. I definitely waited about three minutes less than I should have and burnt the roof of my mouth, but whatever–it was so worth it.
These fries are crispy on the outside but soft on the inside, with the perfect contrast of sweetness, heat from the chili powder, and the sprinkle of salt.
I’m not knocking paying for these glorious things at any of our great NoVA dining options (luckily there are plenty), but if you’re in the need to save some money or just need to have sweet potato fries ASAP and can’t wait to get to a restaurant, then these are for you.
-Julia Harbo
Chipotle’s Annual BOORITO Event!
Posted by The Editorial Desk / Tuesday, October 25th, 2011
Chipotle has always described their restaurants as “food with integrity.” They have a commitment to finding the very best ingredients, combined with the respect for the environment, animals and farmers. Their new ad, “Back to the Start,” gives a great example of how they’re incorporating more local farms and ingredients into all their restaurants. I love this- and certainly wasn’t expecting a Chipotle commercial the first time I saw it!
With that in mind, think about attending Chipotle’s annual BOORITO event!
Here is how it works: Dress in a costume inspired by the family farm, go to any Chipotle restaurant between 6:00 PM and closing on Monday October 31and Chipotle will give you a burrito, order of tacos, salad or bowl for $2, with proceeds (up to $1 million) benefitting the Chipotle Cultivate Foundation and Farm Aid.
There’s an online costume contest, too. To participate, customers dressed in a costume inspired by the family farm — a humanely raised animal (i.e. happy pigs, chickens or cows , a family farmer, a locally grown veggie — must each take a photo of themselves visiting a Chipotle restaurant on Halloween, and upload it online at Chipotle.com/Boorito or text “COSTUME” to 888222. One grand prize winner will receive $2,500, and five runners up will receive $1,000 each. Twenty honorable mention winners will receive a burrito party for 10 guests.
In addition, Chipotle produced a short called “Abandoned” to promote Boorito 2011. It is posted to the Cultivate Foundation website. This haunting film encourages people to “Show Family Farmers Some Love This Halloween” by participating in Boorito, and features an acoustic cover of “Mama, Don’t Let Your Babies Grow Up to Be Cowboys.” The song, made famous by Willie Nelson and Waylon Jennings in 1978, is sung in “Abandoned” by Karen O, lead singer for the Yeah Yeah Yeahs.
Support your local farms and eat some great food too!
– Jennie Whistler
The Great Pumpkin Dinner at Clifton Inn
Posted by The Editorial Desk / Monday, October 24th, 2011
Image: Smileus/Shutterstock
For all you pumpkin fans and fall enthusiasts out there, great news to share:
Tomorrow night, Tuesday, October 25 at 6 p.m., The Clifton Inn in Charlottesville is hosting none other than a PUMPKIN THEMED DINNER!
This culinary celebration will honor the autumn harvest of pumpkins by serving four pumpkin-focused courses (taking the ubiquitous orange fruit beyond its common uses as a jack-o-lantern or pie):
-Scotch compressed jarrahdale pumpkin with pears, chickweed and arugula
-Cushaw pumpkin “risotto” with chestnuts, monkfish and dried black olives
-Caramelized musque de provence pumpkin with sorghum glazed pork belly, herbed wheatberries and pickled wild mushrooms
-Cinderella pumpkin custard with candied pecans, graham cracker ice cream and sherried raisins
Enjoy these epicurean explorations of the famous pumpkin with Monticello Mountain in the distance, a picture-perfect image of fall foliage making a wonderful backdrop for this autumnal culinary event, tucked on 100 acres of the Clifton Inn.
Cost of the Pumpkin Dinner is $58 per person, excluding tax and gratuity. Wine pairings may be added for an additional price.
The Clifton Inn is located at 1296 Clifton Inn Drive in Charlottesville. Call 888-971-1800 for reservations.
-Julia Harbo
Posted by The Editorial Desk / Monday, October 24th, 2011
Packed at the Northern Virginia Brewfest at Bull Run Park
This past weekend, Northern Virginia enjoyed the return of the Northern Virignia Brewfest, held at Bull Run Park in Centreville. With more than eight varieties of cider, eight IPA’s, six of pumpkin ales, six Oktoberfest’s, five different selections of Porter, three Pale Ales and a partridge in a pear tree, there was, literally, something for everyone!
Beers from more than 10 states and at least four countries kept the selection interesting and even if you dragged along a non-beer person to keep you company, there were wine tastings and, of course, ciders as well as non-alcoholic beverages available.
Beer, food, and live entertainment- what better way to spend a perfect, crisp fall afternoon?
It was hard to choose just one favorite at such an event, however, one does stand out. The milk stout at Duck-Rabbit Craft Brewery was a top three favorite. Located in Farmville, North Carolina, this small packaging micro-brewery is a self-proclaimed “dark beer specialist.” And they take it seriously.
The Duck Rabbit Craft Brewery
They specialize in full-flavored, dark beers and the milk stout was just that; it was dark and smoky with subtle hints of cocoa and coffee. Not quite as thick as a Guinness, and not quite as thin as a Smithwick’s, this stout was deliciously satisfying.
According to Duck Rabbit’s website, “when we brew, we’re happy and we dance. During fermentation, we sing softly to the yeast. “
I think it definitely comes through in their beer.
Milk Stout good!
Other high marks also go to New Belgium Brewing for their “Fat Tire Lager,” Clown Shoes Beer for their “Tramp Stamp,” (yes, it was really called Tramp Stamp), and Appalachian Brewing Co. for their “Jolly Scot Scottish Ale.”
By far, the longest line at the festival was for Delirium Tremens, a beer famous for it’s iconic pink elephant. Although, whether the line was long because the beer was just that good, or because they were giving out free samples, I’m not sure. We waited in line too and- yes, the beer was very tasty; and yes, they were giving it out for free. Score either way!
For a complete list of the beers that made an appearance at the NoVA Brewfest, go here and try some for yourself!
Keep your eyes peeled for the summer brewfest- happening in June 2012- you won’t want to miss it!
Prost! Salut! Cheers!
– Jennie Whistler
How Do You Like Them (Roasted) Apples?
Posted by The Editorial Desk / Friday, October 21st, 2011
Image: Raffalo/Shutterstock
No, really…that isn’t a disparaging phrase, it’s an honest question.
You can bite them, slice them, peel them, cook them, coat them in caramel, dip them in peanut butter…oh, yes, the list is endless.
My personal favorite way to eat an apple is plain, fresh and raw—there’s nothing better than first crunchy bite through the tough and bitter skin, making way to the sweet, juicy, slightly yellow inside. Some people eat the entire apple raw, core and seeds included (I know, but you’ll grow an apple tree in your belly!).
I’m not that extreme of an apple purist, but I do love apples, and all the things you can do with them. And what better time to enjoy apples than in the fall? That’s why I’m putting together a blog chain that will glorify the apple and all the things you can do with them, with one apple recipe per week.
The sun is shining (hopefully), the sky is blue, the air is getting crisp but not too cold, grocery stores are more stocked with apples than they’ve ever been, and all the local farmers markets and orchards are up and running. So go out there and get yourself some apples!
This week’s recipe:
I got this week’s recipe idea from Mark Bittman’s bit (hehehe) on cooking apples. As I said before, I love apples just plain raw, but Bittman got me thinking about the endless possibilities of cooking them. So today we’re trying oven roasted apples with goat cheese, nuts and dried fruit. (Plus, I had to think of something to do with my leftover cheese from Monday night’s dinner.)
A lot of these cooked apple recipes go hand-in-hand with a good amount of melted butter, but I’m making it a bit healthier and simpler by eliminating the butter.
Roasted Apples with Goat Cheese, Nuts, and Dried Fruit
1 apple of any variety (I used Fuji)
1 tablespoon goat cheese at room temperature
2 tablespoons chopped almonds, walnuts, and raisins
Cinnamon to taste
Water (about 1/2 cup)
Start with coring your apple, but leave the bottom solid. You should be left with your whole apple, with a deep hole for the goat cheese, nuts and fruit. Put the cored apple upright in a small pan with a layer of water about halfway up the apple (about 1/2 cup of water or so). Dust the apple in a little cinnamon (I also threw a little ginger from my spice rack in) and you can sprinkle some in the water, too. Cover the pan with tinfoil and bake in the oven for about 15-20 minutes at 350 degrees. While this is baking, you can chop your nuts and fruit and stir with the goat cheese in a small bowl.
Cooking in the pot
Remove the apple from the oven and insert the goat cheese mixture in the apple’s core. If you accidently punctured through to the bottom of the apple with your knife (like I did, oops!) and the hole in your apple has filled with water, just pour some of the water out. Cover again and bake for about 10 more minutes or until soft.
Let cool for a minute and enjoy!
Soft and tender, warm and sweet.
Northern Virginia Apple Orchards (in alphabetical order):
Crooked Run Orchard (37883 East Main St., Purcellville; 540-338-6642)
Hartland Orchard (3064 Hartland Lane, Markham; 540-364-2316)
High Places Orchards (121 Winesap Lane, Flint Hill; 540-635-5537)
Hill High Farms (933 Barley Lane, Winchester; 540-667-7377)
Hollin Farms (11324 Pearlstone Lane, Delaplane; 540-592-3574)
Great Country Farms (18780 Foggy Bottom Road, Bluemont; 20135)
Graves Mountain (Graves Mountain Lodge, Route 670, Syria; 540-923-4231)
Mackintosh Fruit Farm (1608 Russell Road, Berryville; 540-955-2161)
Marker-Miller Orchards Farm (3035 Cedar Creek Grade, Winchester; 540-662-1980)
Nichols Farm (1832 Chapel Road, Middletown; 540-869-1258)
Richard’s Fruit Market (6410 Middle Road, Middletown; 540-869-1455)
Rinker Orchards (1156 Marlboro Road, Stephens City; 540-869-1499)
Stribling Orchard (11587 Poverty Hollow Lane, Markham; 540-364-3040)
Virginia Farm Market (1881 North Frederick Pike, Winchester; 540-665-8000)
-Julia Harbo
Posted by The Editorial Desk / Friday, October 21st, 2011
Your weekly weekend guide, available now! Check out Oktoberfest celebrations before its too late and you can start at Willowcroft Winery in Leesburg.
Beer good.
On a personal note, I am currently sipping a glass of Willowcroft 2007 Cabernet Franc bought from the Brambleton Farmers Market this past weekend, and it’s the perfect end to what was a very long day; full bodied and slightly spicy, it delivers a kick and also sings you into relaxation.
True story.
Also on a personal note, I’ll be attending the NoVA Brewfest and you should too! Beer, beer and- oh yea! More beer!
Taste of the Alpines Oktoberfest
October 22-23. Join us in celebrating Octoberfest with a tasting of Alpine wines paired with light food fares. Wines from Germany, Switzerland, and Austria will be featured. Come see why Willowcroft’s personal attention to detail, both in the vineyard and the winery, has resulted in national award-winning wines, time after time. Willowcroft Farm Vineyards38906 Mt Gilead Road, Leesburg; (703)777.8161; $15
Northern Virginia Brewfest
October 22-23, 11 a.m. – 6 p.m. The World Beer Experience will feature more than 40 of the world’s best breweries, plenty of delicious food to complement the craft beers and outstanding local and regional bands providing entertainment. Bull Run Regional Park, 7700 Bull Run Drive, Centreville. (888)695.0888 $20/$25 in advance/day of, $15/$20 for dd
Dogtoberfest!
October 22, 10 a.m. – 3 p.m. Bring your dog out to the beautiful Virginia countryside for a leaf looking, fresh air sniffing fun-filled day! Costume parade and contests for dogs and their people! Unique vendors and exhibitors! (early holiday shopping!) Adoptable dogs! Delicious, local lunch plates for dogs and humans! A dog play area! Farm animals! Pumpkins! Pies! And other local goodies to take home! Dream Acres Co-op at the Archwood Green Barns, The Plains; FREE admission!
Check out more events going on this weekend here!
Happy weekend, Gut Checkers!
– Jennie Whistler
Get Real with Real Kids, Real Food for National Food Day Monday, October 24
Posted by The Editorial Desk / Thursday, October 20th, 2011
How many ingredients does it take to make a quesadilla in the Fairfax County public school cafeterias?
70. Yup, 70 different ingredients to make a quesadilla that kids are eating for lunch.
So, next Monday, October 24, the Wolftrap Elementary School PTA is hosting Real Food for Kids‘ National Food Day is aiming to draw attention to the important connection between children’s health and school food, hoping to influence the Fairfax County school board to get “real” food back into their public schools.
Sponsored by Whole Foods and other local farms, the events will take place beginning at 2:30 p.m. with chefs, authors, culinary personalities, an over-sized burger and truck-full sized salad created by Chefs Ann Cooper from Colorado and David Guas of Arlington’s Bayou Bakery. Over 200 students are expected to attend along with all Fairfax County School Board members and candidates.
The schedule for Monday is:
2 p.m.– school children arrive
2:30 p.m.– children are placed in their respective areas to spell out GET REAL for photos
2:45 p.m.– speakers and cooking demonstration
3:15 p.m.– salad, soup, and other healthy snacks distribution
The event will take place at Wolftrap Elementary School (1903 Beulah Rooad, Vienna). For more information, contact JoAnne Hammermaster at 703-581-3085 or contact@realfoodforkids.org.
-Julia Harbo
Posted by The Editorial Desk / Thursday, October 20th, 2011
Obi Sushi, Reston Town Center
I’m sure that everyone has a favorite sushi joint. I know I do. However, if you’re in or around Reston Town Center during the lunch hour, I highly suggest stopping at Obi Sushi for their lunch buffet!
I’m always a little leery of buffets for two reasons; one: you’re not always sure what you’re getting or how long it’s been sitting out, and two: they are sometimes somewhat synonymous with 2nd rate food. However, that being said, I absolutely love the lunch sushi buffet at Obi Sushi.
At $13.95, it’s all you can eat and Obi offers a wide variety food. Not only sushi and nigiri, they also have a selection of hot dishes, noodles, salad, soup- even dessert! I took full advantage of the buffet, grabbed a plate and got in line.
Obi Sushi
I really enjoyed the spicy tuna (my personal favorite) and the chef special that day- cream cheese, avocado, tuna and crispy eel skin roll.
Also high up on my list- the vegetable tempura- especially the tempura fried sweet potato. The batter is light and crisp and the sweet potato, soft and creamy. For that, I did go back for seconds!
For dessert: tempura banana drizzled in chocolate sauce and accompanied by fresh fruit. I love anything banana and it was sweet and tasty, but goes easily soggy. If you can time it right, try and get your hands on this as soon as it comes out!
Save room for dessert!
All in all, a great place to check out next time you’re wondering what to do for lunch.
For more great sushi restaurants in your area, click here.
Obi Sushi is located in Reston Town Center and you can catch the lunch buffet Monday – Friday from11:30 a.m. – 2 p.m.
Obi Sushi
Reston Town Center, 1771 Library Street, Reston
(703)766-SUSHI (7874)
– Jennie Whistler