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Apple Season: Where to Pick, Sip and Eat the Fruit of the Fall

Posted by / Friday, September 13th, 2013

Illustration by Eliana Reyes

As summer rolls into fall, apples ripen on the trees. Not sure how to enjoy it? Try these fruits of knowledge. 

Countryside Apple Picking
Picking apples out of the grocery aisle just isn’t the same as plucking one from a tree. Get the freshest bushels by heading out to Virginia’s own lush countryside, full of rich orchards with apples literally ripe for the picking. Don’t forget to bring the kids for a day away from studies. Not sure where to go? Check out this guide to Virginia Apple Picking. 

Bold Rock Apple “Champagne”
Despite technically being a cider, Bold Rock’s Crimson Ridge series uses the same yeast found in champagne for its fermentation, replacing the grape flavor with apple. The series comes in Vat No. 1 and a Vintage Dry. Pick up your own autumn bubbly at local Total Wines and Trader Joe’s. / Bold Rock Cider 

Apple and Fennel Soup
Instead of something sweet, try using tart apples in this savory soup. Beth Kirby‘s Apple and Fennel Soup captures the in-between climate of September and can be eaten as a warming comfort food or a cooling end-of-summer refresher. / Food52

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Hungry for Linkage: Red Apron Butcher Add Burgers + Wine Festival in Crystal City + Calling for Vegan Pumpkin Spice Latte

Posted by / Friday, September 13th, 2013


Photo Courtesy of Neighborhood Restaurant Group

Red Apron Butcher in Merrifield updates menu and adds 2 burgers. [Burger Days]

Caffe Aficionado slated to open up in Rosslyn next month. [ARLnow]

Grab a glass and salsa to Latin music Sunday at the Vintage Crystal: Sip & Salsa outdoor wine festival. [TasteDC]

A petition demands Starbucks make Pumpkin Spice Latte vegan-friendly. [Consumerist]

Bill Gates battles world hunger with chicken-less eggs. [LA Times]


Yo! Kids Rap … About Vegetables: George C. Marshall High School Offers New Food Options

Posted by / Thursday, September 12th, 2013

This morning George C. Marshall High School committed to providing free and healthy food to its students.  For the unveiling of the Statesmen Station, the pilot program that features soups, salads and sandwich bar, the Falls Church drama students formed MC Horne and the Fresh wRappers to bring up the hype. Enjoy this insanely catchy video. / Real Food For Kids


Hungry for Linkage: Kapnos Comes to Arlington + 2 Chainz Cookbook + Sushi Illustrations

Posted by / Thursday, September 12th, 2013

Illustration by Eliana Reyes

After the success of the original on 14th Street, Kapnos Taverna comes to Arlington from former “Top Chef” contestant Mike Isabella. [WaPo]

Saturday, October 5, Shrilington will hold the Mid-Atlantic Oktoberfest. [ARLnow]

Because it isn’t a real trip until you’ve seen a giant food replica, here’s a guide to the 10 biggest food, uh, monuments? [Smithsonian Mag]

 Rapper 2 Chainz applies his wordsmithing in a new cookbook with detailed instructions, such as serving mashed potatoes in a bowl of gold with a parsley garnish. [Grub Street] 

Classic cocktails get carbonated. [The Globe and Mail]

“Mango” Mike Anderson brings BBQ to Alexandria with his planned shop Sweet Fire Donna’s. [Carlyle Community]  

Japanese chef Tama-chan makes these amazing real sushi rolls with illustrations inside of them, using different foods to provide the color for parts of his “pictures.” [foodiggity]


At the Monthly Thursday Night Throwdown, Latte Design is More than Skill: It’s Art

Posted by / Wednesday, September 11th, 2013

By: Molly Jacob

“So, what do you think of this latte art thing? I mean, how many different leaf designs can you really make?” I ask the couple standing next to me while at Counter Culture’s Thursday Night Throwdowns, a monthly latte art competition for professional baristas and coffee drinkers. Last month, the event took place at Arlington’s Bayou Bakery. This month, the competition is tomorrow in D.C.

“Don’t you think it’s a bit overdone?” I ask again. 

This is the wrong thing to say, because the man (who I later find out is Joe Patchus, one of the latte art contestants) says back to me, “Is a painting overdone?”

“Why does my latte have to have a heart on it? Why can’t I just enjoy a good cup of coffee?” I say to myself, this time not out loud.

“You can enjoy coffee,” says Patchus, who doesn’t work at a coffee shop and picked up the skill on his own. “[Latte art] is just the next step in becoming a coffee master.” In fact, at a LoCo Joe in Purcellville, latte art earns baristas a raise.

I always figured latte art was just another way we attempt to prettify our food, part of the so-called “food porn” movement and a way to get more likes on Instagram. (Did I later Instagram one of the winning latte art designs? Yes. I regret nothing.)

“The most common misconception about latte art is that it’s for aesthetic reasons,” says Adiam Berhane, owner of the soon-to-be-open Caffe Aficionado. “That’s what I thought before—it was all bunnies and flowers. But it’s actually a quality guarantee. It’s an assurance to customers that the right conditions have been met while preparing the latte.”

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Hungry for Linkage: Corcoran Brewing Moves to Purcellville + José Andrés in Whole Foods + Breakfast is for Suckers

Posted by / Wednesday, September 11th, 2013

Photo Courtesy of José Andrés

Brewing Company will leave the tiny town of Waterford and head to Purcellville. [Leesburg Today]

Local salad shop devoted to local vegetables, sweetgreen, to open shops this winter in McLean (6707 Old Dominion Drive) and Tysons Galleria

A line including olive oil, vinegar and potato chips, from local food legend José Andrés, will debut at area Whole Foods in October.

Former Gourmet editor-in-chief Ruth Reichl‘s novel about food and WWII due out next May. [Grub Street]

Something to make, and not buy, boiled cider. [Table for Two]

Awesome news for the coffee-as-breakfast set (ME!): Eating a morning meal does not support weight loss. [Jezebel]


Roaming Rotisserie Food Truck to Launch Next Month as Event-Only Operation

Posted by / Tuesday, September 10th, 2013

Photo Courtesy of Roaming Rotisserie

“As a restaurant franchisee, I’ve been in the food business for about ten years and even though I love what I’m doing, I don’t have much freedom to do our own concept,” says owner Paul Miller, of his decision to start the food truck Roaming Rotisserie

The truck, which is currently under construction, has seven spits for flame-roasting chicken, but also specialty spits for items such as porchetta, a pork loin wrapped in a pork belly served with onion jam in a sandwich. The truck contains a grill and refrigerated sandwich table for making everything in the vehicle.  

Orders of the signature rotisserie chicken will come with a choice of light or dark meat as well as two sides and all the rotisserie meats will be served with a homemade aioli made with lime and mustard.

Rather than make daily rounds as other food trucks do, Roaming Rotisserie styles itself as an upscale food truck, catering events and private parties, as well as, festivals and dining for wineries.  

“If I found the right location, we might do once a week location for people to take home food … set up on a major road where people would know where we are so people can swing in and get a nice take-home dinner,” says Miller. For Thanksgiving, he wants to provide the option of a pre-ordered turkey dinner complete with sides.

Saturday, October 5 marks the launch party for Roaming Rotisserie to be held at Notaviva Vineyards from 3 to 7 p.m. / Notaviva Vineyards, 13274 Sagle Road, Purcellville.


Hungry for Linkage: Ben’s Chili Bowl Coming to NoVA + Composting Lessons + Stafford Approves Breweries

Posted by / Tuesday, September 10th, 2013

Courtesy of Ulysses Press/Kris Holechek

The very specific cookbook “Vegan Desserts in Jars” includes recipes for Peanut Butter Cream Cups, Pumpkin Creme Brulee and S’mores in a Jar.

Iconic Ben’s Chili Bowl to open in former Ray’s Hellburger space in Rosslyn. [WBJ]

Don’t be scared of composting. Falls Church‘s Environmental Services department is hosting a workshop this Sunday at 3 p.m. [FCT]

Stories we need to work on: Finding Celebrity Delly‘s Chuck. He is hysterical. [FB]

More beer in NoVA! Stafford approves the opening of microbreweries, including Adventure Brewing Company. [The Free Lance Star]

Middleburg, Paris, The Plains and Upperville honor farm-to-table dining with “Celebrate the Harvest,” with area restaurants offering special menus featuring local produce this Thursday and Friday. Participating restaurants include Home Farm, Goodstone Inn & Restaurant, Market Salamander, The French Hound, Red Horse Tavern, The Whole Ox, Julien’s, Harrimans, Red Fox Inn & Tavern, The Ashby Inn & Restaurant, Hunter’s Head Tavern, The Rail Stop Restaurant, Barrel Oak Winery Middleburg, Popcorn Monkey, The Upper Crust, Cuppa Giddy Up and Middleburg Common Grounds


Lick Your Screen: Chocolate Overload Edition

Posted by / Monday, September 9th, 2013

Photo by Stefanie Gans

The aptly named, no hypborle included, Big Ass Chocolate Cake. | Society Fair | Alexandria

MORE | Lick Your Screen


Hungry for Linkage: Shake Shack comes to Tysons + Tailgate Twists + Spreadable Beer

Posted by / Monday, September 9th, 2013

Kuzma /

Former Eater wine editor Talia Baiocchi to release PUNCH, an online magazine about drinking culture that will update weekly. [LA Times]

Table Talk Restaurant in Alexandria is open again after being closed due to a drunk driver crashing into their storefront. [Patch]

Starting today, get $1 tacos at California Tortilla. Just tell your stomach it’s for a good cause: All proceeds go to Share Our Strength’s Dine Out for No Kid Hungry. [Eater]

It’s official: Monday Night Football is back. Enjoy tonight’s Redskins game with some of these twists on classic tailgating food, such as Chinese pulled pork sliders. [First We Feast]

Check out this super cool stop-motion video on the art of the omakase by Uni chefs  Tony Messina and Ken Oringer. [Eater]

Northern Virginia is getting its first Shake Shack in Tysons Corner. [WCP]

Breakfast beer without the guilt: From Italy comes Birra Spalmabile, a spreadable beer that is apparently great for “hors d’oeuvres and cheeses, or even try spread on toast or as a stuffing or garnish for tarts and cakes.” [foodiggity]


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