Raise a Pint to SAVOR Beer Week
Posted by Teronda Seymore / Wednesday, June 6th, 2012
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Beer lovers and crafters unite for a weekend of pints and food pairings during SAVOR weekend, June 8-9, at the National Building Museum in DC. But if you can’t wait until the weekend, we have a few pre-SAVOR options for you to check out before then.
June 6, starts at 6 p.m. – Port City Brewing Company (PCBC) taps its summer seasonal, Downright Pilsner, and hosts a special preview of a Keller-style cask at Rustico in Alexandria. Monumental IPA will be on cask and draft along with Optimal Wit, Essential Pale Ale and Porter on draft.
June 6, starts at 3 p.m. – Join Mad Fox Brewing Company for Cask night. Taste all six casks in 10.2-ounce Imperial half-pint glasses.
June 7, starts at 6 p.m. – Both Rustico Alexandria and Ballston officially introduce Boulevard Brewing Company to Northern Virginia with an offering of at least six Boulevard ales.
June 8, starts at 8 p.m. – Stop by Rustico in Ballston and check out crafted collaborated ales from upcoming DC brewery Bluejacket.
Also join PCBC, Mad Fox and 10 other local breweries 1-5 p.m. on June 9 at Meridian Pint in DC for a pre-Savor party.
Posted by Lindsey Leake / Wednesday, June 6th, 2012
What area bartenders say you should be downing this summer.
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“Felino [wine] is the most popular and appeals to every red drinker; tons of fresh berry fruit notes and spice on the nose, and a masculine touch of tobacco on the palate.” —Sean Martin, vice president, Boxwood Estate Winery and The Tasting Room Wine Bars
“We blend all our margarita ingredients in an ice cream maker, which prevents a watery layer at the bottom.As soon as people can get off work, they come here; they pull their tie off and chill out on our patio.” —Mike Mccarthy, Los Toltecos manager
“Lots of young professionals come in the middle of the day on weekends to order Kelly’s Mojito, which infuses mango and pomegranate flavors.”
–Leo Gomez, Spider Kelly’s bartender
“Burton Baton beer is an oak-aged English strong ale and imperial IPA. This beer is so good that it has people routinely checking our Ale Board—which is consistently updated on our website and smart phone app—to actually plan their social events around when it will be on draft.” –Justin Vogelnut, Falls Church Dogfish Head manager
“Rosé is the best summer wine because it’s light and pairs well with all foods. Whether you’re barbecuing or enjoying a salad and cheese plate, it’s time for Rosé.” –Tami Hatridge, Northside Social wine director
“With a hint of lemon, the golden hue from Allagash White is all the summertime excitement you need.” –Chris Jaramillo, Clarendon American Tap Room general manager
–Compiled by Lindsey Leake & Hilary Adleberg
Back Where Bacon Belongs: Bacon Cheesy Bread at Manginos
Posted by Stefanie Gans, Dining Editor / Wednesday, June 6th, 2012
Photo by Stefanie Gans
Bacon. I say the word and my eyes unintentionally roll. I am April Ludgate.
But bacon didn’t always induce a cynical shrug. Before bacon entered our desserts, drinks and lip balm, bacon acted as an accent. A sprinkle on a salad. A crunch on an egg and cheese sandwich. A smokiness surrounding a scallop.
Reverting back to its supporting role, bacon, the size of bread crumbs and torched to the-good-side-of-burnt, top a well-executed cheesy bread from Ashburn’s Manginos. Hidden in an office park, the “gourmet pizza artisans” break out almost a full foot of dough, topped with a shy portion of cheese, for a balanced take on a now pizza joint staple.
Nix That Necktie: Men’s Cookbooks for the Foodie Dad on Father’s Day
Posted by Teronda Seymore / Wednesday, June 6th, 2012
Michal Bednarek/shutterstock.com
If you plan to buy yet another shirt and tie for Father’s Day, think twice about it. Sure, dad may look good for family dinners and occasional date nights but if he’s a foodie or wannabe grill master, give him one of these “manly” cookbooks. Besides, if he’s inspired to cook, that’s one less daily chore you have to do.
“Charred and Scruffed” is a grilling guide that teaches flavor and grilling techniques. Dad will learn how to achieve juicy meats with charred crusts.
“Eat Like a Man: The Only Cookbook a Man Will Ever Need” is a collection of recipes, essays, menus and moments catered to the man and the women they may feed.
And if dad happens to be a “Mad Men” fan, he can relive the season with “The Unofficial Mad Men Cookbook,” which also features a little history on 1960’s New York dining.
Slawsa: The Most Horrifying Word You Will Never Want to Hear Again
Posted by Stefanie Gans, Dining Editor / Tuesday, June 5th, 2012
Slawsa, a combination of ‘slaw and salsa, can be used to top ingredients as wide ranging as hot dogs, grilled cheese and salmon, according to its website.
It looks almost unnaturally neon yellow and apparently, can even make a team of six year old soccer players sound like they’re doing something dirty with the condiment with “edgy heat undertones” that personifies “the new south.”
Enjoy.
Jumped the Shark: Cheese and Charcuterie Plate at Wilson Tavern
Posted by Stefanie Gans, Dining Editor / Tuesday, June 5th, 2012
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Like you, when my fiance and I snack at home we pull out a block of sharp cheddar, crackers and maybe a little mustard. If we’ve recently been to a nicer market, we might have some salami on hand, maybe duck salami or salami dotted with black peppercorns.
It’s almost too easy to pull together.
When we go out to eat—and I’m not having a major chocolate craving—we’ll order a cheese plate to finish the meal. Sometimes we’ll order a cheese and charcuterie plate as the meal. But what I don’t expect, however, is to find the same grocery store goods on my expensive board. Paying a lot of money for a few slices of cheese and meat means the plate will feature unusual cheeses from around the world, or boutique finds from small, local farms. At this point in butchery-is-the-hip-profession, it’d be nice for a house-made terrine or pâté.
What is not appropriate, however, is to charge 16 bucks for Sysco’s Pepper Jack and pepperoni, a la the new menu from Wilson Tavern:
Cheese & Meat Board $16
Sharp Cheddar, Pepper Jack, & Asiago cheeses paired with Hard Salami & Pepperoni
And this, folks, is when you know that the cheese and charcuterie board moved from upscale dining to the masses, just like the cliched fate of the molten chocolate cake. RIP charcuterie.
*now with a corrected typo via @curdwise
For Your Papa: Must-Have Foodie Gadgets for Father’s Day
Posted by Sally Traynham / Monday, June 4th, 2012
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There are kitchen gadgets for just about everything these days. Here are top five foodie gadgets that all dads should have in the kitchen.
1. Mini Kegerator
Perfect for maintaining the ideal temperature for that cold swig of beer.
2. Smoker Box
Turn your grill into a smoker with this stainless steel box. Fill with aromatic wood chips or herbs for a customized smoky flavor infusion.
3. A Quality Chef’s Knife
Everyone needs one high-quality knife—you’ll realize how much you’ve been missing.
4. Himalayan Salt Plate
For a new experience on the grill, use this slab of Himalayan salt to infuse meats, fish or shrimp with a subtle, delicate richness.
5. Whisky Stones
Handmade stones perfect for whisky and bourbon lovers. They chill your drink to an ideal temperature, but won’t scratch your glass or dilute your beverage.
[tips for the food desk]
Sweet Thangs: Chocolate Classes for Kiddies This Weekend
Posted by Teronda Seymore / Friday, June 1st, 2012
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If you have the taste for chocolate and other sugary sweets, check out these family-friendly events tomorrow at Alexandria confectionery The Sugar Cube.
Little ones can make sushi rolls out of candy or coat their favorite treats in melted chocolate. Parents can indulge in taste-testing flavored taffy (root beer float and strawberry lemonade, anyone?) from old-fashion taffy makers Mehlenbacher.
Advance registration with payment is required for both the Candy Sushi and Chocolate Dippers classes.
For Your Papa: Father’s Day Food Gifts
Posted by Sally Traynham / Thursday, May 31st, 2012
Photo Courtesy of Greg Powers
You don’t need a grand gesture to show your old man how much you appreciate him. Pick up one of these local, edible (or drinkable) gift options that he will surely devour with a huge smile.
Artisan Confections, for chile- or rum-infused chocolates.
Big Riggs Farm, for spicy, sour, quirky and flavorful condiments of all kinds (pick them up at the Crystal City FRESHFARM Farmers Market).
Port City’s Revival Oyster Stout, for a unique, limited-edition, craft beer that pairs perfectly with oysters on the half-shell.
Read the rest of this entry »
Posted by Stefanie Gans, Dining Editor / Wednesday, May 30th, 2012
Tomorrow’s the last day to grab an issue of May’s Best Beers issue, but of course, the beer coverage never stops:
Beer’s most important conference, SAVOR, travels to the DMV. Expect lots of beer drinking. [SAVOR]
Chefs are cooking with leftover grains from beer-making. [WSJ]
Varieties of beers makes for a confusing poster. [Pop Chart Lab]
Barley-based beer with 6 ppm or less of gluten enters the beer market. [WaPo]
Mad Fox Brewing Company scores a new chef. [MF]
A classy way to open your beer. [Cork Pops]