Posted by Stefanie Gans, Dining Editor / Friday, January 24th, 2014
From the Winter Fancy Food Show in San Francisco, food writers identify 2014′s trends. [Specialtyfood.com]
The benefits of having a contract brewer in NoVA: Tasting the debut release of South Carolina’s Wooden Skiff Brewing Company at Sterling‘s Beltway Brewing Company. The party’s tomorrow.
Sherry is trendy. Try it in these eight cocktails. [Table Matters]
Polish food, including pierogis, kraut, kielbasa, haluski, stuffed cabbage, now at Liberty Tavern in Arlington. [Eater]
Sea Pearl in Merrifield adds new art: “bubbling glass tubes.” Patrons are already commissioning the Alexandria-based artist for Sea Core Tubes of their own. [NVM]
An almost-endorsement of the new Oreo flavors, Cookie Dough and Marshmallow Crispy: “They are certainly not an absurd marketing gaffe like New Coke or Pepsi Clear, and the limited release gives them a kind of cult status.” [Esquire]
Posted by Stefanie Gans, Dining Editor / Thursday, January 23rd, 2014
Starting today and for the rest of the week, Market Burger Fries & Shakes offers a pork burger with onions, Swiss, barbecue sauce and herb mayo.
#ProTip: Because it comes from just two miles away, at Silcott Springs Farm in Purcellville, owner Rebecca Dudley says you can ask for the burger, ground from the shoulder and belly, medium rare or medium. / $9; 145 W. Main St., Purcellville.
Posted by Stefanie Gans, Dining Editor / Wednesday, January 22nd, 2014
The DMV Food Truck Association officially makes a pushes for food trucks to legally roam in Alexandria with the set up of, www.AlexandriaFoodTrucks.org, complete with a letter to the city council and facts and myths pages. It also debunks the claim: “Running a food truck is an easy way to get rich quick,” said by no restaurant owner, ever.
Elsewhere in Northern Virginia, food trucks are legal in selected Fairfax County parks, as well as on the streets in Arlington, but often park and sell food illegally in other towns.
Posted by Editorial / Wednesday, January 22nd, 2014
Q: Why not more women in restaurant kitchens? A: They're already there. http://t.co/wQZzUYbhEO
— Julia Moskin (@juliamoskin) January 21, 2014
With Time publishing “Gods of Food,” which detailed the leaders of the culinary world and left out women completely, the story of women in the kitchen has been a major media theme. New York Times studies the numbers of women as chefs. [NYT]
The Heavy Seas Alehouse adds Chef de Cuisine Marc Kennedy, most recently of Arlington’s McCormick & Schmick, in preparation for its February opening in Rosslyn. The restaurant takes its name from its owner: the Baltimore craft brewery Heavy Seas.
Governor McAuliffe announces Fauquier and Stafford are among the Virginia counties receiving $149,678.46 in farmland preservation grants, with a goal of conserving 400,000 acres across Virginia. [Office of Governor Terry McAuliffe]
Pinterest adds new recipe search features. [Pinterest]
Whole Foods bans all produce made with “sludge,” a type of biosolid fertilizer. [NPR]
Posted by Stefanie Gans, Dining Editor / Tuesday, January 21st, 2014
As an episode of Portlandia will tell you—or any visit to an artisanal food market—canning is in. Canning means preserving, it means DIY and in beer, and cider, it means protecting the beverage from light, keeping a fresher taste and longer shelf life, as well as giving it hipster cred.
Winchester Ciderworks plans a 46,000 first- run of 16-ounce cans of Malice, which is double the pressing from last year. Stephen Schuurman, co-owner and cider-maker, hopes to double production again next year. The cider company is bringing the canning production in-house for greater control of distributing its cider, which is fast becoming the new craft drink. Cans will be available in mid-March in both grocery stores and in NoVA restaurants and bars, such as Purcellville‘s Magnolias at the Mill and the national burger chain, The Counter.
Also in mid-March, Ciderworks will debut its new line of bourbon barrel-aged ciders. The line, Wicked Wiles, takes its name from a quote in Snow White, a story centered on an apple (albeit a poisonous one). After the barrels host beer at Lost Rhino Brewing Company, Schuurman picks up the barrels, now third-hand, to age his cider. Since the beer grabs much of the flavor from the barrel, Schuurman explains, “it mellows out the bourbon” as to not overwhelm the cider.
The cider ages for eight months and is bottle conditioned (carbonated in the bottle) and, says Schuurman, “it’s not sweet. It’s medium-bodied, it’s fruity on the front and bourbon on the end.” He suggests drinking it at 50-55 degrees, as the warmer the cider, the more the bourbon notes appear. Next in the aging series: rye whiskey, brandy and rum.
Posted by Editorial / Monday, January 20th, 2014
Time Magazine ranks the White Castle burger the most influential burger of all time. [Time]
Friends, not food: A provision of the recently passed federal spending bill bans inspections at horse slaughterhouses, keeping the maned beauties off the American meat market. [NPR]
Conciliating the seasonal drink cult, Starbucks launches a Tiramisu Latte in St. Louis and Jacksonville. The decadent treat includes mascarpone flavor and cocoa espresso powder. [Starbucks Blog]
Go Dutch! Oxfam study ranks The Netherlands as the healthiest places to eat. Japan and the U.S. share the 21st spot. [Reuters]
Posted by Editorial / Friday, January 17th, 2014
Craft coffee is the new craft beer and LoCo Joe in Purcellville is now offering the famed Geisha coffee. A well-traveled bean, the Geisha has made a home for itself in three different parts of the world. Originating in the Gesha region of Ethiopia, this coffee was later discovered as an excellent candidate for the altitude and climate conditions in Panama. Geisha thus propagated in Central America on a small farm known as Santa Teresa, and came to the U.S. for roasting under Ceremony Coffee Roasters. Santa Teresa’s unique origin and cultivation placed the coffee on the international radar, winning fourth place in the Best of Panama coffee contest. Geisha became available yesterday at LoCo Joe in Purcellville (it made an appearance last year as well, but sold out), and depending upon the roasters, its stay is estimated for the next couple of months.
LoCo Joe barista Chris Dodson attributes the quality of the bean to how it is grown, bought, and sold in small, fresh crops. Additionally, the coffee is roasted locally, promising a fresher bean. Dodson explains how “it’s kind of like fruit—you can do what you can to preserve it, but there’s nothing better than the fresh thing”—an interesting comparison, as he describes the dominant flavor as akin to Fruit Loops.
Be warned, however: A cup of Geisha goes for $7. Recognizing the potential for “sticker shock,” Dodson began by introducing the coffee to seasoned coffee drinkers who came in often, and from there it’s brewing its own following: even several D.C. cafes are serving the coffee varietal in the coming months. The Geisha is prepared using the Chemex pour over method and brewed by the cup, ensuring that every nuance of Fruit Loop flavor is represented. / LoCo Joe, 550 E. Main St. Purcellville
Posted by Stefanie Gans, Dining Editor / Friday, January 17th, 2014
Now on iTunes: The Great Chicken Wing Hunt, a documentary following the chase for the world’s best Buffalo wings.
Merrifield‘s Four Sisters will open a new installment, Four Sisters Grill, in Clarendon. [ARLnow]
Fredericksburg Restaurant Week starts today: Three-course dinners for $20.14 and two-course lunches for $10.14. [Whurk]
Poptarts turn 50 and celebrate with limited edition birthday cake flavor. [The Impulsive Buy]
Once known for her causally sensual cooking show, British chef Nigella Lawson now graces the cover of Vanity Fair under the headline “Inside of the Divorce of the Century.” [coverjunkie]
Posted by Editorial / Thursday, January 16th, 2014
Gray January may not feel green, but gardening can begin with seeds indoors. Wicked Oak Farms & Vineyard’s Ronda Anderson grows Swiss chard, snow peas and kale indoors in small, individual pods. Bulbous or root vegetables like onions and carrots need larger pots covered in plastic wrap to hold moisture.
“We usually start them in a window that gets good morning sun and then put the [plastic] cap over top of it.” Caps hold moisture and heat, creating mini greenhouses. Check frost dates and plant information to know transfer times.
“January is also a good time,” says Meredith Kope, Goodstone Inn’s gardener, “to do your seed order, to start planning your garden, laying out where you’re going to put everything.” For vegetables suited for Virginia, she suggests Southern Exposure Seed Exchange in Mineral, Va.-Eliana Reyes
Posted by Stefanie Gans, Dining Editor / Thursday, January 16th, 2014
The D.C.-based shop Astro Doughnuts & Fried Chicken launches a food truck this morning serving goods from Brooklyn Roasting Company. The truck will tweet out its location from @astrodoughnuts, found near the Rosslyn (Clarendon Blvd. and N. Lynn St.) and Clarendon metros (Clarendon Blvd. and N. Stuart St.). Today’s flavors include: Maple Bacon, Crème Brûlée, PB&J, Vanilla, Turtle (peanuts, caramel and chocolate), cinnamon, Brooklyn Blackout and Boston Cream.