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Hungry For Linkage: Fried Chicken in Marshall + Debate on Open Kitchens + ‘Mad Fresh’ Yogurt

Posted by / Wednesday, August 14th, 2013

Photo by Stefanie Gans

If you’re ever hungry in Marshall, there’s decent fried chicken at Glascock Grocery & Middle Eastern Market. There’s also chicken tamales, beef tongue tacos, tabbouleh and a mini farm stand

On hating open kitchens:
Call me old-fashioned, but the aim of a good dinner host should not be to show off his knife skills to a captive audience from a gaudy stage. Rather, with precision of focus and purity of heart, he should strive to honor his guests through the sheer quality of his cooking, thinking of himself and his comfort only after the work is finished. This, in the end, is the fundamental truth that open-concept kitchens try to cover with fancy backsplashes: As a home cook, you will spend more time as a drudge than as a captivating raconteur or a master of ceremonies—and good drudges, as we know from Downton Abbey, keep their work out of sight.” [Slate]

On loving open kitchens:
None of the objections to using an open kitchen for entertaining hold for everyday cooking. Who cares if your family sees some dirty dishes? Is your partner really going to argue with the five-second rule — particularly when the carrot is being dropped into boiling water? And do you really need to devote your full concentration to making pasta with tomato sauce for the 4,000th time? Of course not. Meanwhile, it’s nice to be able to talk to your family while you cook, or watch Orange is the New Black on the living room TV. [Wonkblog]

Guacamole and authenticity. [Medium]

Mad Fresh” yogurt from Alexandria’s Mediterranean Bakery & Cafe goes viral, making the front page of Reddit. [Reddit]

Looking to bulk up your Twitter feed? Here’s 118 food activists to follow. [Food Tank]

Mustard as Rorschach. [My Modern Metropolis]


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Celebrate DC Beer Week at Port City, Mad Fox, Rock Bottom and Tavern 64

Posted by / Tuesday, August 13th, 2013

Photo courtesy of Nitr

DC Beer Week celebrates the area’s emerging beer culture with parties, tap take overs and new releases. Check out what’s brewin’ in Virginia this week. The full list can be found at DC Beer’s site.

Ambassador IPA Release @ Mad Fox Brewing
August 13, 3 p.m.-9 p.m. Mad Fox and Smoke and Barrel teamed up to create the Ambassador IPA, so come celebrate this release today, where growler fills will be under $9. / Mad Fox Brewing Co., 444 W Broad Street, Falls Church.

Rock Bottom Brewery $1.50 Pints
August 14, 11 a.m.-9 p.m. Get the best Rock Bottom has to offer at great prices. Pints such as their Rock Bottom IPA and Red Ale are only $1.50 and all appetizers will be running at happy hour prices all day. / Rock Bottom Brewery, 4238 Wilson Blvd. Suite 1256, Arlington.

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Hungry for Linkage: Swirl & Sip To Open in Merrifield + Tarver King To Leave Ashby Inn + National Filet Mignon Day Specials

Posted by / Monday, August 12th, 2013


filet mignon
Shutterstock.com/yamix

By: Molly Jacob

Swirl & Sip is expanding from its online shop and opening up a location in Merrifield’s Mosaic District. [WBJ]

NoVA’s Mad Fox Brewing Company will expand to D.C. with a new taproom next year. [WCP]

Check out Bon Appetit’s ranking of the 10 best new restaurants in America. [BA]

Next month, Tarver King is leaving Ashby Inn in Paris, Virginia to become head chef at The Restaurant at Patowmack Farm in Lovettsville. [WaPo]

It’s possible to make McDonald’s french fries at home. (This can only be bad news). [The Daily Meal]

Happy National Filet Mignon Day! Celebrate with special deals at Palm Restaurant in Tyson’s Corner and Morton’s The Steakhouse in Reston and Arlington. [Examiner]

The story behind the woman on the Sun-Maid box and other food packaging celebrities. [Thrillist] 


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TONIGHT: The Whole Ox’s Beer Symposium Series Continues

Posted by / Friday, August 9th, 2013

the whole ox
Photo by Stefanie Gans

What happens when you mix an ancient Sumerian custom with craft beers and a local butcher shop? The Whole Ox, in The Plains, plans to find out tonight at 7 p.m. Their second beer symposium focuses on misleading labeling in food and beverages.

Local residents, beer lovers, deep thinkers and food industry members alike are welcome to participate in this round table discussion led by owner Derek Luhowiak and manager/”wine guy” Andrew Napier while sampling a few craft beers. 

“But unlike most tastings, it’s not really about the beer,” says Amanda Luhowiak, part owner of the shop. “We’re just trying to build community and create a culture of people who are like-minded and we want to get ideas going.”

The idea came to Napier after reading about the ancient custom in A History of the World in 6 Glasses.

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Hungry For Linkage: Taco Bamba Breakfast Menu + New Speedy Lunch At Blue Iguana + Drink Hot Cocoa For Your Health

Posted by / Friday, August 9th, 2013

 

shutterstock.com/ Miguel Garcia Saavedra

By: Molly Jacob

This weekend: Taco Bamba in Falls Church is launching a breakfast menu with chilaquiles, cheese enchiladas and huevos rancheros. Expect muchos huevos fritos.

Using bugs to end world hunger. [Wired]

New owners, shop renovations and a new lunch menu (it comes out in 12 minutes or it’s free!) at Blue Iguana in Fairfax. [Eater]

Waku Chicken, a Peruvian restaurant, officially opened last weekend in Herndon. [Patch]

A new Thai food restaurant in Annandale, Thai Food, (you read that correctly) is offering a 20% discount during its inaugural month

What the caveman orders at Einstein’sa meat bagel. [Ditch The Wheat]

Well, if you insist: drink hot chocolate twice a day to improve brain function. [Now This News]


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Turning the Ghost Stories of Old Town Alexandria into Cocktails at Jackson 20

Posted by / Thursday, August 8th, 2013

Clem & Rosebud/ Photo by Michael Harlan Turkell

By: Molly Jacob

“My personal thing about themes: I can’t just make you a simple cocktail,” says Dean Feddaoui, new head bartender at Jackson 20 in Alexandria. “It’s a whole experience where I think about the colors behind the bar, the types of glassware, the smells, the visual. It has to touch all your senses.” 

Feddaoui’s new menu of 23 cocktails, which debuted last month, separates four drinks inspired by the ghost stories of Old Town. Feddaoui, who came to Jackson 20 in April, chose chilling folktales that could be best expressed through drinks after taking Alexandria’s Ghost and Graveyard Tour, a famous trek through the streets of Old Town, filled with tales of revenge, murder and heartbreak.

Cocktails such as Clem & Rosebud, a citrus-y blend of Macchu Pisco and rose water, named after a jealous husband who murdered his wife and No Vacancy In Room 8, a scotch, banana liqueur and white port concoction based on the story of a mysterious traveler who died in the Gatsby Tavern, pour Alexandria’s eerie past into edible life.

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Hungry for Linkage: Mussel Bar & Grille Opens Tonight + Greek Yogurt Takes Over the World + Salsa at Fuego Cocina

Posted by / Thursday, August 8th, 2013

aquariagirl1970/shutterstock.com

Mussel Bar & Grille opens tonight in an old Chrysler car dealership in Arlington. And there’s cider on draft. (Trend alert?)

Wow. Greek yogurt is taking over the world. Now, in dip form. [Simply Organic]

Greek yogurt is taking over the world, part II: Starbucks introduces “Evolution Fresh” Greek yogurt brand. Plus, with the manly star power of celebrity chef Michael Symon, Oikos Greek yogurt pushes dudes to the dairy. [SB F&B]

PB&J scones. [Erica's Sweet Tooth]

This is the second week for salsa at Fuego Cocina. Dancing—and $5 taco plates—starts at 10 p.m.

In praise of a uni-tasker: cherry pitter. [Slate]

Different name, same thing? George Foreman, 2013. 


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Cravings: Plaka Gyro at Plaka Grill

Posted by / Wednesday, August 7th, 2013

 

Plaka Gyro at Plaka Grill

Photo by Molly Jacob

By: Molly Jacob

Dish: The Plaka gyro, the restaurant’s signature dish, stuffed with french fries, lamb, onions, tomatoes and tzatziki sauce, $8.00.

Where: Plaka Grill, 110 Lawyers Rd NW, Vienna.

Taste: The meat-to-bread ratio is a heavenly balance–they’re not shy about heaping on the lamb, but it doesn’t overwhelm the soft pita that soaks up both the savory juices from the meat and the tzatziki sauce. The creamy, dill-infused sauce balances out the spicy seasoning of the fries, and the lamb manages to stay chewy, yet still crispy. 


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Hungry for Linkage: Latte Art Competition at Bayou Bakery + WaPo’s Joe Yonan Talks About Going Veggie + Foodie Blogs That You Should Add to Your Blogroll

Posted by / Wednesday, August 7th, 2013

Sergey_Bogomyako/Shutterstock.com

Sergey_Bogomyako/Shutterstock.com

 

Baristas will flock to Bayou Bakery on Thursday evening for a Latte Art Competition. Spectators welcome. [ARLnow]

WaPo’s Food and Travel Editor Joe Yonan talks about his book–and turning vegetarian–on KoJo today at 1pm. [WaPo]

Lack of sleep may lead to poor eating choices. [NPR]

Here’s 10 blogs that should make it on to your Feedly account. [HuffPo]

It’s the perfect season for eating tomatoes—but why not drink them? [Bon Appetit Magazine]


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Second Shift: Blue Mountain Cafe Owner/Chef Herman Llewellyn’s Switch From Fannie, Freddie and the Housing Crisis to the Culinary Arts

Posted by / Tuesday, August 6th, 2013

Photo Courtesy of Herman Llewellyn

Photo Courtesy of Herman Llewellyn

By: Rachel Saenz

A series on NoVA chefs who have made kitchen life their next career.

When the economy took a downturn, Herman Llewellyn found himself looking for an opportunity that challenged him. He  took a leap of faith during tough circumstances and his “naive decision” to open Blue Mountain Cafe has now been in operation for a little over a year.

[NVM] You were an IT professional before your culinary career. Why were you unsatisfied with it?

[HL] I was the manager of an information security team for Freddie Mac. With the housing crisis about four years ago, I lost my job—I was never in a position like that before in my life. I panicked because I was not able to find a job within a month, so I took the next available job as a consultant for Fannie May. I continued it for two years, but it was not emotionally—or in any other way—rewarding. I started thinking about what I could do for myself and if I could make an opportunity out of a negative.

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