Halloween Leftovers: 5 Candy Corn Concoctions
Posted by Melissa Lyden / Thursday, November 1st, 2012
Shutterstock/Val Lawless
Now that Halloween is over, candy corn is on sale for about $1 at your local grocery store. Stock up and get fancy by making some of these DIY crafts.
1. Candy Corn on the Cob
With all the preservatives in these sugary fall treats, they will be sure to hold until at least Thanksgiving of this year. Maybe even next… [Incredible Things]
2. Candy Corn Wreath
An autumn colored door decoration that’s even edible. [How Does She]
3. Candy Corn Topiary
A backup in case you get bored with your Christmas colored ones next month. [About.com]
4. Halloween Popcorn
This heart attack in a bowl definitely doesn’t need to be limited to Halloween, but should probably be limited to once a year. [A Pumpkin & a Princess]
5. Deep-Fried Candy Corn
This was surprisingly not developed by Paula Deen. [Southern Living]
Posted by Stefanie Gans, Dining Editor / Wednesday, October 31st, 2012
Photo by Mike Ramm
Before you dive into that candy bowl, check out these deadly serious chocolate reviews.
When Google acquired the survey-compiled reviewing platform, Zagat, the click-hungry company expanded its food focus. Out just in time for Halloween, here is a sample of Zagat’s newest product launch, with its signature quotation-based commentary: Candy Reviews*.
Twix
A “cataclysmic” collision “spawning” an “otherwordly crunch” that “knocks” you to “Mars.” With an “aerated cinderblock” base, comforted by a “quilted blanket” of “caramel,” this “knobby” stick reverberates joy.
Skittles
What a “marvelous treat” to find a “rainbow” of “fruit-like” “orbs.” The “sticky” “confection” tastes “oddly similar” whether you “pick a ‘strawberry, ‘lemon,’ or ‘grape’” “coin with” the mark of the “S.”.
Reese’s Cup
A “whiff” of the “nutilicious” “crown jewel” of the “highly competitive” Halloween business will bring a “rush of unstoppable saliva” to your mouth. This “ridged cup” consummates the “star-crossed lovers,” chocolate and peanut butter.
MORE: CANDY CRITICISM
*Just kidding, reviews are based on tastings by the NoVa Mag Food Desk.
Cupcakes Actually Coming to Leesburg
Posted by Melissa Lyden / Wednesday, October 31st, 2012
Shutterstock/Ivonne Wierink
Sisters Jennifer Neiman and Susan Woodhouse, co-owners of Cupcakes Actually, were tired of their families dealing with distance. “My sister and I are very close,” explains Neiman, “our cupcake shop was a way for her to relocate here.”
Woodhouse was known for her cupcakes in her former home of Detroit. With her baking skills and Neiman’s background in sales and marketing, the two combined their expertise to open the Cupcakes Actually Fairfax location in March of 2009. The store offers a rotating selection of 50 different cupcake flavors—piña colada with rum frosting, champagne filled with orange curd (aka mimosa), Guinness Stout with molasses—with less than 10 available in the stores at any given time.
The two now oversee 60 employees. “When you get it right,” says Neiman, “you want to expand.” After a long search for a place to open a second location, Neiman stumbled across the perfect place when meeting friends for lunch: in the Leesburg Wegman’s shopping center.
The Cupcakes Actually Leesburg location (1607 Village Market Blvd. #108, Leesburg) is expected to open in March 2013 and will include a specialty coffee and gelato bar, an expanded concept from the Fairfax shop.
New Virginia Food Magazine: Foodshed
Posted by Stefanie Gans, Dining Editor / Tuesday, October 30th, 2012
Cover / Photo by Stefanie Gans
There is an apple on fire for the inaugural issue of Foodshed, a new magazine and non-profit sharing stories about local food and the people who produce it.
The magazine covers food and drink tales from the Blue Ridge Mountains to the Chesapeake Bay, and the Autumn issue highlights beer-making in Alexandria (Port City Brewing Company), grain growing in Charlottesville and an ode to Thomas Jefferson by famed farmer, Joel Salatin.
Tarver King of the Ashby Inn in Paris gets the cred for the cover shot by reinventing caramel apple, sticking what looks to be cinnamon sticks, into the core, and setting them ablaze, sparkler-style. What this says about Virginia’s food scene—a revolution is coming—feels just right.
Stormy Sips: 5 Hurricane-Themed Cocktails
Posted by Melissa Lyden / Monday, October 29th, 2012
Shutterstock.com/Matej Nuhlicek
Hunker down at home and make these cocktails to sip on while Hurricane Sandy brews.
The Frankenstormy [Robert Paynes-Peterson/The Examiner]
“In the spirit of the Halloween superstorm season, we present the Frankenstormy, a spooky riff on the classic Dark ‘n Stormy, the unofficial cocktail of Bermuda (which has seen its fair share of hurricanes).”
Jim Beam Autumn Wind Cocktail [TMR Zoo]
“If you are sitting around the fireplace in the dark tonight, a nice cocktail will warm your bones.”
Jim Beam Manhattan [TMR Zoo]
A spin on the classic cocktail “for our friends braving the storm in New York.”
Stormy Morning Cocktail [My Crowded Head]
“This crazy concoction is the Purple Rain. Do it!”
Hurricane Cocktail [Food Network]
The most appropriately themed cocktail for today’s weather! This recipe will yield plenty for those who have unexpected company.
Hungry for Linkage: UNREAL Candy; Curry Mantra No. 2; 2050 Food Predictions
Posted by Stefanie Gans, Dining Editor / Monday, October 29th, 2012
Courtesy of UNREAL
There’s a new candy line in town—UNREAL—and it doesn’t list corn syrup, hydrogenated oil, artificial flavors, GMOs nor synthetic colors as ingredients. Interestingly, it tastes just as fake the originals. The peanut butter in the Resse’s rip-off is reminiscent of the peanut butter-like substance, not the real stuff; The nougat in “Unreal 5″ is just as mysterious as as the insides of a Milky Way bar. You’d think if a company were going to go au naturel, it would aim for genuine flavors, not mimicking the chemical predecessors. Although the muted shades for the Candy Coated Chocolates (M&Ms) would be Pantone-approved. [NVMwire]
Sweetgreen opens in the Mosaic District this week, with the debut of Sweetpress juices in Virginia. [NVMwire]
Navy veteran working to bring brewery to Arlington. [ARLnow.com]
Curry Mantra settles on Falls Church for second location. [WaPo]
Free bread at the new Leek American Bistro. [Eater]
“Inventor-themed gastropub Trademark” with a “British-inspired menu” to open in Alexandria in November. [WCP]
2013 food predictions. [USAToday]
2050 food predictions. [Boston.com]
Tyler Cowen endorses spicy Indian, Karaikudi Restaurant, in Chantilly. [TCEDG]
Peyton Manning to own 21 Papa John’s stores in Denver. [ESPN]
Can’t get enough of apple season? Trying wearing it: like this, this and this. Or grab this gorgeous book, “The Apple Lover’s Cookbook.”
NoVA Mag’s 50 Best Restaurants issue now on newsstands.
Pumpkin Cream of The Crop: 10 Pumpkin Dishes From NoVA’s 50 Best Restaurants
Posted by Jennie Tai / Friday, October 26th, 2012
Photo courtesy of Patowmack Farms
Northern Virginia Magazine’s 50 Best Restaurant issue is now on newsstands – here’s where to get your pumpkin fix from the top spots.
- Veal Sweetbreads & Toasted Pumpkin Seeds
Where to get it: Vermillion
An appetizer on the dinner menu: the pan fried veal sweetbreads at Vermillion are topped with cipollini onions, toasted pumpkin seeds and red kuri squash agrodolce. |
- Pumpkin Genoise & White Chocolate Gelato
Where to get it: Ashby Inn & Restaurant
For dessert: the pumpkin genoise at Ashby Inn is topped with chicory, spiced milk and gelato in a pie shell.
- Ricotta & Pumpkin Ravioli
Where to get it: Brabo
On the dinner menu: the pumpkin and sheep’s milk ricotta stuffed ravioli appetizer at Brabo comes with celery root puree, brown butter and sage.
- Steamed Mussels in Pumpkin Broth
Where to get it: Lyon Hall
The Thailande mussels on both the lunch and dinner are cooked in a coconut, lemongrass, chili and pumpkin broth.
- Feta Stuffed Baby Pumpkins
Where to get it: La Bergerie
On the dinner menu: an appetizer called Petite Citrouille farçie de Concombre, a baby pumpkin stuffed with cucumber, feta, red peppers and drizzled in chardonnay vinaigrette.Read the rest of this entry »
Spooky Sips: Halloween Cocktails
Posted by Melissa Lyden / Thursday, October 25th, 2012
Mariyana Misaleva/Shutterstock
A roundup of….roundups? Yes. Gut Check presents the Top 10 Top 10 DIY Halloween Cocktail Roundups.
1) Top 10 Halloween Cocktails: “It’s not really the costumes. It’s not even the candy. The real reason we love Halloween—it’s another excuse to get drunk.” [Endless Simmer]
2) 10 Spiked and Spooky Halloween Sips: “Some are more playful, others a bit darker. All, however, are delicious and perfect for the holiday.” [Celebrations]
3) 10 Spooky Cocktails for Halloween: “Some are just plain gross to look at. But all are creepily delicious!” [Yahoo!]
4) Cocktail Recipes for the Recession: Ok, there are only 9 here, but they are hilariously topical. [New Yorker]
5) Top 10 Halloween Cocktails: “Anything goes on Halloween, and it is about time people drink spirits that are extraordinary, and stay away from the ordinary.” [Microliquor]
Read the rest of this entry »
18 Rhymes: Hip Hop Hollas at the Wine Industry
Posted by Melissa Lyden / Wednesday, October 24th, 2012
Featureflash / Shutterstock.com
Wine Spectator recently commented on the Moscato madness occurring in the wine industry. Sales of this bubbly white skyrocketed, thanks to a few shout outs. Looks like hip hop is giving a nod to some of their favorite varietals. Here’s your playlist for your next Wine Wednesday celebrations.
1. If only everyone rapped about their food and wine pairings.
“Lobster and shrimp and a glass of Moscato.” (Do it Now by Drake)
2. Thank-you for drinking responsibly.
”Imma sip Moscato and do it with no hands.” (No Hands by Waka Flocka Flame featuring Roscoe Dash)
3. Most people spill a glass, but sorry for your loss.
“I just spilled a bottle of Moscato.” (Fast Lane remix by Chamillionaire featuring Bad Meets Evil)
4. It’s always fun to pretend.
”We poppin’ Champagne like we won the championship game.” (Championship Pop Bottles by Lil Wayne)
5. Chivalry isn’t dead.
“This was all inspired by a little Marvin Gaye and Chardonnay.” (Marvin & Chardonnay by Big Sean)
6. That’s what they all say.
”See I been drinkin’ Champagne all night.” (On my Level by Wiz Khalifa)
7. That’s either a pick up line or a break up quote. Read the rest of this entry »
“You can sip Chardonnay and Imma have myself brew.” (Whenever by Kid Cudi)
Hungry for Linkage: Fords’s Fish Shack to Open Second Location
Posted by Stefanie Gans, Dining Editor / Tuesday, October 23rd, 2012
Cobb salad at Ford's / Photo by Stefanie Gans
#breakingnews Ford’s Fish Shack is opening a second location in South Riding, taking over the former Vintage 51 space at 25031 Riding Plaza, Suite 150, Chantilly, this winter. Most of the menu items will carry over into the new, larger space with outdoor seating. [NVMwire]
Paisano’s Pizza and Bon Chon to open in Woodbridge’s Potomac Festival Shopping Center. [Patch]
#halloween Trick or treat at Shirlington’s food shops. [SVB]
“Chefs are strange creatures; their trade is more of a calling, a vocation, than a career. They start young; the training is hard, the hours long, the pay meager. Chefs work when others are having fun. They don’t have real friends. Their marriages don’t work; their children don’t like them. And no one ever invites a chef round for dinner. But the Michelin guide took them seriously, showed them respect.” [Vanity Fair via Mostly Cabbages]
“We can’t have pieces of chicken falling out of the sky,” he said. [WTOP via EaterDC]
Port City, Mad Fox and Rock Bottom Arlington won at this month’s Great American Beer Festival. [WCP]
Hot dogs and pork chops at the new The Windy Apple in Falls Church. [Don Rockwell]
Will 50 customizable sub sandwiches be enough options?! Wich Wich coming to Ballston. [ARLnow]