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Fairfax County Invites Food Trucks to Apply for Pilot Program

Posted by / Friday, June 14th, 2013

Food Truck

Nuno Andre/

By: Rachel Saenz

The food truck-less days are over for Fairfax residents. Starting in early July, food trucks will station themselves at each of the nine county parks.

“We want [the trucks] out there,” says Judy Pederson, the Public Information Officer for the Fairfax County Park Authority. Pederson sites wanting to support local businesses and provide an amenity to park-goers as the main goals of the pilot program. 

The park authority invited about 100 vendors who previously expressed interest in holding a food truck license to participate and notified others via through the website and a press release. With a June 21 deadline, three food truck operations have sent in applications thus far. While specific businesses can not be revealed, Pederson notes that so far barbecue, Indian cuisine and ice cream are represented in the applications. “We’re trying to be as culturally diverse as possible,” says Pederson.

A selection process will take place about a week after the deadline. They’re trying to fill nine spots, or one food truck for each park. Truck owners will set their own schedules (according to park operating hours) which means they’ll be available more than a few times a week.

The park authority remains hopeful about the program and also encourages food truck owners to apply. (There’s still time!)

Here’s to summer Little League and pulled pork sandwiches in the park.


Hungry for Linkage: Ah Love Oil & Vinegar’s B-day Party + Welcome to NoVA, Osteria Marzano + Ben & Jerry’s D.C.-Inspired Ice Cream

Posted by / Friday, June 14th, 2013


Photo Courtesy of Osteria Marzano

Ah Love Oil & Vinegar is celebrating its second birthday in style tomorrow with giveaways, randomly awarded coupons and new products such as Spanish wine vinegar from Marquez de Valdueza, WhoopAss— a popular spice blend from Teeny Tiny Spice Company and Man Can candles (scents include Grandpa’s Pipe and New Mitt.) [NVMwire]

Next week marks Osteria Marzano‘s soft opening. Check out Alexandria’s newest Italian restaurant for chef and owner, Carmine Marzano’s signature brick-oven pizzas or dessert pizza—yes, a pizza with pistachio, Nutella, sea salt, whipped mascarpone and baby marshmallows. [NVMwire]

Ben & Jerry’s Ice Cream is looking into making a D.C.-inspired flavor pint of icy deliciousness…with Route 11 potato chips. [WaPo]

Bracket Room gives followers a sneak peak of the new restaurant’s…bathroom. Hey, the tile looks nice! [NVMwire]

Help Cheesetique protest the FDA ban on Mimolette, a French hard-aged cheese, by eating it for free. [NVMwire]

Society Fair uses every single piece of the animal—whether it be for the plate or for the wall. [CP]


Meet Thomas Troxell, the New Head Brewer for Lovettsville’s Mad Horse Brewpub

Posted by / Thursday, June 13th, 2013

Thomas Troxell

Thomas Troxell /Courtesy of Thomas Troxell

By: Rachel Saenz

“It’s a little bit like alchemy… a combination of science, art and mysticism.” That’s how Mad Horse’s latest addition, Thomas Troxell, describes making the best of brews. Texas-born and Maine-raised, Troxell has lived near, far and in-between, honing not only his craft but his passion for brewing. Finally settled and embracing his new role (as of last month) as Mad Horse’s Head Brewer, he’s happy to share his experience and just “serve the best beers possible.”

NVM: How did you first get interested in home brewing?
TT: I was in the military, working as a medic. I had just started to do home brewing when I was shipped to Iraq. The longer I was over there [researching homebrewing] the more I realized I wanted to pursue it. When I got home, I dropped everything and enrolled in the Seibel Institute of Technology in Chicago. The course was only a couple of weeks long, but it was really intense. We had some of the big guys teaching us from MillerCoors and well knowns from the craft brew scene like Randy Moser.

Where have you brewed professionally and what was your work like?
I started off at Sea Dog [Brewing Company] in Maine. I worked there for about a year, while I was also working at Black Bear Microbrew. I was learning both sides of beer. With Sea Dog, I was doing fermentation and brewing, and with the other I was doing packaging, kegging…it was 40 hour work weeks, six or seven days a week. Probably the biggest company I’ve worked for is Stone Brewing Company, out in California.

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Hungry for Linkage: New Chef at Brabo + New Taco Shop + New Smoking Ban

Posted by / Thursday, June 13th, 2013

Photo Courtesy of Jason Andelman

Chocolate-making class with “tons of chocolate to take home” from Artisan Confections. / Reserve: Sunday, July 14, 3 – 5 p.m.; $85; 703-524-0007. 

Taco Bamba, a Falls Church takeout taqueria, opens June 17. [WaPo]

New chef at Brabo in Alexandria. Former chef at Brabo heads to Dunn Loring. [Eater]

Arlington County’s Urban Agriculture Task Force recommends allowing backyard chickens … with approval from the majority of neighbors. [ARLnow]

The press release told me to tweet this. So here, it’s on the blog too: “The writers of @BlogHer share their best recipes & heartfelt stories in a new ebook from @openroadmedia”

Starbucks bans smoking outdoors. [Patch]

Out in August, but online now: “Foodie Top 100 Restaurants Worldwide.“ 

The cult of suicide by soy sauce. A UVA takes part. [Grub Street]


Alexandria Waterfront Will Actually Be a Thing: Waterfront Market to Open in August

Posted by / Wednesday, June 12th, 2013

Courtesy of Jody Manor

“It’s a long way to a grocery store from down there,” says Jody Manor, who will include a gourmet food market into his causal sandwich and salad shop, with a sit-down vibe. The Waterfront Market will be a little bit of everything, which works for a part of Old Town that is missing a lot. 

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Hungry for Linkage: Boulevard Brewing Company Tasting at Rustico + Sweet and Salty + Michelle Obama Wears Green in the Garden

Posted by / Wednesday, June 12th, 2013

Dairy Godmother stars on American Food Roots. [Patch]

Beer events in NoVA. Today at Rustico Alexandria for a tasting of Boulevard Brewing Company; June 19th for an Oaked Beer Dinner at Mad Fox; and June 27 for a Dark Horse tasting at Rustico Ballston.

Match your surroundings: Michelle Obama wears light green while plucking radishes from the White House garden. [Mrs. O]

Opposites attract. Sweet and salty desserts. [Sauver]

New Asian grocery store to open in Sully Station: Good Fortune Supermarket. [Patch]


Benefits of Beekeeping: Allergy Relief, Smoked Bacon Jam and Saving the Earth

Posted by / Tuesday, June 11th, 2013

Chef Elder Beekeeping / Photo Courtesy of Härth

“I bought my queen online,” laughs Härth‘s Executive Chef Thomas Elder, “they eat their own honey. They make their own food.” In a recent Reuters article about colony collapse disorder (CCD), Richard Valdmanis says that U.S. “bee keepers’ use of corn syrup and other honey substitutes as bee feed may be contributing to colony collapse by depriving the insects of compounds that strengthen their immune systems.” CCD is a phenomenon in which bees simply disappear from their hives.

Many studies have shown that commonly used pesticides in North America (and Europe) cause bees to die or leave their hives—otherwise known as swarming. Without even asking Elder about his opinion of colony collapse, he spoke up, saying that he became interested in beekeeping after reading about the issue. “The bees weren’t dying, they were leaving the hive,” says Elder, “so people in the area with gardens that were growing zucchini had the plants and zucchini blossoms but no zucchini. They need the  bees.” The stings may hurt, but the crops that bees pollinate are feeling the most pain.


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Hungry for Linkage: Port City Debuts Limited Edition Brew, Again + Soft-Shell Heat Map + Bison Burgers At Nationals Park

Posted by / Tuesday, June 11th, 2013

Kelvin Wong/

Later this month, Port City Brewing Company will re-release last summer’s accidental brew, Derecho Common. [NVMwire]

Introducing, Alcohoot, the smartphone breathalyzer. [HuffPo]

It may be Maryland’s new state sandwich, but you can find soft-shells on plates in NoVA thanks to Maple Ave and Evening Star Cafe. [Eater]

Nationals Park has hot dogs, beer and now…bison burgers. Play ball! [NPR]

Bracket Room Sports Lounge and Eatery is set to open next month. [ARLnow]


Father’s Day Food Celebrations: Saying I Love You With Food

Posted by / Monday, June 10th, 2013


If you’d like to give your Dad a gift that will satisfy both his heart and his stomach, you’re reading the right post. We have five food-centric presents that will make this year’s Father’s Day one to remember. 

Tiger, Tiger Woods, y’all:
Alexandria’s Top Golf has the perfect package for Father’s Day: a 30-day guest membership, two games, two hours in a reserved bay and of course, some good grub. Prices range from $90-$140 depending on how many are in a party. Don’t let this chance pass you by like a wild Happy Gilmore- shot into the trees—the deal ends today.

Brand it: highlights 14 food and dining gifts that will make great Father’s Day gifts, one of which is a grilling tool that most Dads probably don’t have but would love to use. has around 30 collegiate branding irons that Dad can use on steaks this summer to show his undying pride for his Virginia Tech (just as an example. LETS GO HOKIES!) Whether your Dad is a Longhorn fan or a proud Horned Frog, BBQguys has you and your meats covered. 

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Hungry for Linkage: Alexandria Food Truck Proposal is Pushed Back + Arlington Residents Want Backyard Chickens Legalized + Ruffles Creates a Fry and Chip Hybrid

Posted by / Monday, June 10th, 2013

Backyard Chickens

Backyard Chickens/ Photo Courtesy of

By: Rachel Saenz

Looks like there won’t be any food truck stops in the Del Ray area until fall. [Patch]

An Arlington group wants to make it legal to keep backyard chickens. They say it’s “virtually impossible with the county’s legislation.”  [Patch]

Don’t give in, millennials! [NYT]

Looking for the perfect gift for a cheese connoisseur? How ’bout a framed cheese infographic? [Buzzfeed]

Chips or fries? Ruffles attempts a hybrid. [HuffPo]


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