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The ‘One Earthly Pleasure’ Mom’s Apple Pie Company Owner Will Take to Her Grave

Posted by / Thursday, August 1st, 2013

Garden & Gun / Photo by Stefanie Gans

In Garden & Gun‘s August/September food issue, the pie gets plenty of play. In the spread, the modern Southern magazine prints a recipe from Mom’s Apple Pie founder Avis Renshaw. In the note before the simple instructions, Renshaw dramatizes her love for the raspberry: 

“I told my daughter to fill my mouth with fresh raspberries when I die, because they are the one earthly pleasure I want to take with me.”


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Hungry for Linkage: Free Coffee + More Meat + Wear Pineapples

Posted by / Thursday, August 1st, 2013

Ninell/shutterstock.com

#FREE Red Truck Bakery celebrates its fourth birthday, offering a free coffee with any purchase. 

Galaxy Hut abandons all-vegetarian menu. [WaPo]

Beautiful,ugly heirlooms. [The Vegetable Market]

This is where you could go for Filipino. [Eater]

Hottie in the White House Kitchen. [The Hill]

New food option near the VRE in Stafford. [Potomac Local News]

Wear pineapples. [Paradise]


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Power Supply and Mindful Chef Join Forces to Make Clean Eating Simpler

Posted by / Wednesday, July 31st, 2013

Power Supply logo

Courtesy of Robert Morton

By: Molly Jacob

Mindful Chef and Power Supply—specialty prepared meals companies—are coming together this fall under the Power Supply brand to produce additional meal plan options and make clean eating less complicated. Both companies use local and sustainable ingredients to make healthy prepared meals for people with active lifestyles.

While Power Supply strictly follows the Paleo diet, Mindful Chef is bringing two slightly different meal lines. One line is Paleo-inspired with natural sweeteners for the “mixitarians” that want some flexibility in their diet and the other meal plan is meat, dairy and gluten-free.

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Hungry for Linkage: Flat Iron Steak and Saloon Is Now Open + Carmello’s of Manassas Earns Wine Spectator Magazine Award + The Most Pretentious Starbucks Orders

Posted by / Wednesday, July 31st, 2013

Photo Courtesy of Carmello's

By: Rachel Saenz

Mike Cordero‘s latest restaurant Flat Iron Steak and Saloon officially opened its doors last week. Check out all the hype from the grand opening video. [Facebook]

Carmello’s of Old Town Manassas is awarded Wine Spectator Magazine‘s Award of Excellence for the fourth consecutive year. The winning factor? Their extensive list of Portuguese wines. 

We’ve all had that coffee date with the “embarrassing Starbucks order.” Here’s a list of the most pretentious. [HuffPo]

Taj of India, a Georgetown-based Indian cuisine restaurant is set to open another location in Crystal City around September. [ARLnow]

Domino’s pizza ordered online receives an incredible discount, all while workers are on strike? [Grub Street]


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Restaurant Tip: Keep Flies Away For Under A Nickel

Posted by / Tuesday, July 30th, 2013

Homemade fly repellent at Grandale

Photo by Stefanie Gans

By: Molly Jacob

Ever see one of these plastic baggies filled with water and pennies while dining al fresco? No, it’s not a cheap tip jar. Apparently, this trick works as a fly repellent because the reflection of the shiny coins, enhanced by the water, keeps them away.

These homemade fly repellents can be found at Grandale Restaurant in Neersville and have also been spotted throughout the DMV.

“It’s a little bit of an old wives’s tale but it’s certainly reaffirmed,” says Author Clark, executive chef at Grandale. “It really does seem to work.”

He started using the trick after a farmer, while delivering produce to the restaurant, recommended this way to keep unwanted pests at bay for a low cost.

Try it out yourself for your own outdoor patio: place three or four pennies in any kind of clear bag and fill with about an inch of water. Tape the bag on a pole or wall. Voilà! A fly repellent that only cost you four cents. 


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Hungry for Linkage: Paella Festival at Jaleo + Cupcakes with Giada De Laurentiis + Farm-to-Dog Bowl Movement

Posted by / Monday, July 29th, 2013

 

Spanish paella

SergioMartinez/shutterstock.com

By: Molly Jacob

The Paella Festival officially kicks off at Jaleo’s Crystal City location with its limited edition fideua. [Eater]

Good to know we aren’t the only ones who resort to cupcake milkshakes in troubling times: Check out this interview with Food Network’s Giada De Laurentiis. [BA]

This extraterrestrial treat is too awesome to eat. [Slate]

The good side of global warming: more vineyards. [Wired]

Cronut + Umami Burger hybrid. Haven’t we had enough of this madness?! [FirstWeFeast]

Your pup wants to be a localvore, too. [NPR]


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*Updated* Ovvio Osteria Opening August 6th: Preview Photos

Posted by / Monday, July 29th, 2013

  • Front patio
  • Italian bread
  • “Our chef calls it Darth Vader,” says the pastry chef of the wood burning oven.
  • The bar, still under construction.
  • Executive Chef Chris Watson
  • View into the kitchen

Photos by Molly Jacob

“Our chef calls it Darth Vader,” says Jennifer Short, pastry chef at the soon to be open Ovvio Osteria, about the restaurant’s wood-burning oven. “But I think it looks more like Dora the Explorer.”

That’s where the new restaurant’s specialty pizza will be baked by Noelynn Rickey, who took a week-long baking class at King Arthur Flour taught by, who Rickey calls, the “god of bread”: Jeffrey Hamelman.

Rickey, Short and executive chef Chris Watson, who all worked together at BRABO by Robert Wiedmaier in Alexandria, are currently preparing for Ovvio’s grand opening this August. 

This “osteria,” the name the Italians give a place like Ovvio that serves simple food and wine, is inspired by understated cuisine from the Calabria region in southern Italy. “That’s where one of the owners is from,” says Watson. “The seafood on the menu is very Calabria-style.”

Watson created Ovvio’s dishes by drawing on his experience working in 2004 at three Michelin-starred restaurants in Northern Italy. Clam pizza with grilled treviso, slow braised pork cheeks, tagalinni and white clams spiced with peperoncini are among the lunch and dinner menu items that are made with local and seasonal ingredients. For dessert: a honey and pine nut tart with vanilla gelato and tiramisu.

Watson plans on introducing a brunch menu a couple weeks after Ovvio’s grand opening, which will include classic Italian dishes, such as ricotta doughnuts. 

The bar will serve a collection of Italian and domestic red and white wines along with a selection of beers and classic cocktails made with Italian-influenced flavors. 

The restaurant seats 130 and its interior decor blends warm colors with wood and metallic accents, including a bar that’s made with salvaged barn wood from upstate New York. /Ovvio, 2727 Merrilee Dr., Merrifield

 


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Hungry for Linkage: Dumping Russian Vodka Could Help Gay Rights + Naked Juice Is Not Really Naked + Random Burger Statistics

Posted by / Monday, July 29th, 2013

Courtesy of Luiz Rocha/Shutterstock.com

Courtesy of Luiz Rocha/Shutterstock.com

 

By: Rachel Saenz

“Dump the Stoli!” Why getting rid of Russian vodka could potentially help gay rights. [The Week]

Catocin Creek Distillery will be offering Whiskey Soap when their Purcellville location opens. Good for those looking to get real clean. [Facebook]

Naked Juice is not necessarily naked… [FoodBeast]

We eat how many burgers a year? …And other eyebrow-raising burger facts. [HuffPo]

We’ve all had a few culinary woes. Here’s this blogger’s unfortunate attempt at chickpea curry. Spoiler: “It tastes like ash.” [Amateur Gourmet]

 

 

 


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Lobster Maine-ia Brings Fresh Crustaceans to NoVA

Posted by / Friday, July 26th, 2013


By: Molly Jacob

“Tom the Boatman pushed me into it,” says Ray Kenna of his new lobster supply company, Lobster Maine-ia. “There was no fresh [wholesale] distribution of Maine lobsters in the Washington Area. He convinced me to do it and we made the jump.”

The Kenna family, after spending years vacationing in Portland and bringing home lobsters for friends and family, realized there was a market for fresh Maine lobster.

“Most of your lobsters out here are Canadians,” says Kenna. “People feel they last a little bit longer and are not as vulnerable to death, but Canadian and Nova Scotian lobsters have a little bit different texture and different taste.”

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Hungry for Linkage: Best NoVA Coffee Shops + Share Leftovers With New iPhone App + Local Beers at Nats Park

Posted by / Friday, July 26th, 2013

SergeyBogomyako/shutterstock.com

By: Molly Jacob

A new FDA proposal concerning free-range chicken creates dilemma for organic farmers. [NPR]

Caffe Amouri, Grape + Bean, Northside Social and other great NoVA coffeehouses. [WaPo]

Do you have these eight cooking essentials on your shelf? [Bon Appetit]

More food art is always a good thing. [theKitchn]

This fall, dine Ron Swanson-style at Copperwood Tavern in Arlington. On the menu: game meat, Southern VA moonshine, whiskey AND it’s dog-friendly. [Eater]

Have your cake and share it, too: new iPhone app lets you give leftovers from your oversized restaurant portions to hungry people. Whaaat? [HuffPo]

Nationals Park now serving brews from local breweries, including Port City and Mad Fox. [DCBeer]

 Speaking of Mad Fox, the Falls Church brewpub unveils new menu items, including potato chip-crusted crab cakes with an avocado puree, ginger emulsion and a melon salsa.


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