Cheese That Tastes Like Peanut Butter, For Realz

Posted by Stefanie Gans / Wednesday, May 16th, 2012

Photo by Stefanie Gans

Cheesetique released its new menu earlier this month (along with opening the darling patio seating). There’s about 15 new items (such as the Southwestern chicken sandwich with Chihuahua—like the dog—cheese), but don’t ignore a sandwich that’s been on for around six months. Because you’re really going to want to add this to your food brag list: Gjetost, the cheese that tastes like peanut butter. 

GJETOST AND BANANA ($8) A salty-sweet grilled cheese made with Norwegian Gjetost (YAY-toast) and banana on cranberry walnut 
bread (Try it with bacon, it’s good, we promise!)**

Charlotte Devilliers, a manager at the Del Ray Cheesetique, says the reason the cheese tastes so much like the classic nut spread is because of the added sugar, something quite rare in cheese-making. The sugar, says Devilliers, “gives it this caramel quality and kind of sugary, peanut buttery quality.” 

Imported from Norway, the cheese gained a following with hikers because of its durability. Packaged in a tiny, dense block, it only melts when applied to direct heat—all qualities that contribute to its on-the-go superiority. 

You can try this cheese in a sandwich or buy a 2 inch block for $6.99.

And I swear, it really tastes looks and tastes like peanut butter, but with a tiny hint of cheese funk.  

**Rant alert. If something tastes SOOOO GOOOD with bacon, then put the bacon on the sandwich to begin with and don’t make us pay extra for it. Upsells are not becoming. 

Achin’ for Some Bacon

Posted by Sally Traynham / Friday, March 9th, 2012

This Sunday, Daylight Saving Time will steal an hour that we so desperately need for catching up on some shut-eye before the work week starts again.

Wouldn’t things be different if you could wake up to the smell of sizzling bacon instead of that dreaded beeping? Here are a few spots NoVA places that play up the pig.

Bacon on a Stick, Three
This pork-centric restaurant pushes the boundaries offering bacon-infused drinks, bacon-studded waffles and bacon-dotted ice cream. While not so taken by the later (too chewy), how can anyone pass up bacon on a stick, which showcases just how good its house-cured and smoked bacon really is?

50/50 Sliders, Vintage 50
It is here that they are grinding the pork right into the burger patty. WHAA?? Yup! Check out the chef’s inside scoop about these wonderful mini bites.

Korean BBQ Pork Belly, Honey Pig
A 24-hour joint that cranks out Korean BBQ packed with flavor. The crispy pork belly, cooked on a grill as you watch, is mouth-wateringly amazing.

Photo: Sally Traynham

[tips for the food desk]

Hungry for Linkage: Paula Deen Is Irresponsible, Lyon Hall Named Top Beer Bar, Perfect Bacon

Posted by Stefanie Gans / Monday, January 23rd, 2012

Lyon Hall named top 100 beer bar in US. [DRAFT Magazine] Speaking of, vote for your favorite beer bar, beer retailer and brewery. [NVM] The irresponsibility of Paula Deen’s diabetes announcement. [NY Post via Eater] Gluten-free bakery Happy Tart opened in Del Ray. [DelRayPatch] A vegan learns to butcher. [The Salt] When to use house-made or homemade? Debate starter. Answer still needed. [The Daily Beast] How to make perfect bacon. Done and done. [Macheesmo] Photo by Stefanie Gans, Society Fair opened this weekend.

Happy Hour: Bacon Lovers Unite

Posted by Lorin Drinkard / Thursday, October 20th, 2011

Thursday, October 20, 2011

Does the smell of sizzling pork make your mouth water? Are you prone to hoarding extra slices on your plate at brunch?

Clarendon’s Restaurant 3 is in the middle of its third year of promoting Week O’ Bacon, ten days packed with pig-inspired dishes and drinks (yes, I realize that’s more than a week. But hey, it’s catchier than,  “A Week-and-A-Half O’ Bacon, right?). From now through October 22, guests can enjoy 3′s famous in-house, fresh-cured meat from their all-bacon menu.

Hungry yet? / Photo credit: Shutterstock/strada

If you’re among the camp that believes the more crunchy, salty goodness, the better, than you won’t want to miss out on this week’s festivities. Tonight, from 4 to 7 p.m., happy hour gets rolling with $3 craft beers and $5 for a glass of red or white wine*.

And for the bacon drinks and eats being featured tonight – drum roll, please -

- A Bacon Bloody Mary with bacon-infused vodka, 3′s house bloody mary mix and garnished with bacon $5

- Four thick, house cured slices of Bacon-on-a-stick, accompanied by “Magic Sauce,” $5

- A Bacon Martini with bacon-infused vodka, Dry Vermouth, served with an olive and bacon bit, $5

- Cheesy Bacon Cheddar Dip, along with a side of bacon-dusted potato chips, $5

Restaurant’s 3 love and obsession for bacon has received goes beyond the realms of Northern Virginia. Even the guys at  Travel Channel’s Food Paradise have taken notice. This week, they’re already smoked and dished out more than 1,500 pounds. And they’re having a fabulous, melt-in-your-mouth brunch with Bacon Benedict and Graceland Waffles this Sunday.

Still in need of more bacon? 3 sells their pig pride and joy at $12 a pound.

Restaurant 3
2950 Clarendon Blvd.
Arlington, VA 22201
(703) 524-4440
www.restaurantthree.com

HH: 4 to 8 p.m. (bacon eats til 7 p.m., beer specials til 8 p.m.) *Only available in the bar*

Cost: $3 to $5 per drink, $5 for food

- Lorin Drinkard

Everything’s Better With Bacon!

Posted by The Editorial Desk / Tuesday, October 11th, 2011

Restaurant 3 in Clarendon

Restaurant 3 in Clarendon is getting geared up to host their 3rd annual “Week Of Bacon” with Bacon Happy Hours, Bacon Tasting Menu, Bacon Curing Classes and Bacon Patio Parties.

Now that’s a lot of bacon.

The smoky, salty goodness that is bacon takes center stage in this week-long event at 3 from October 13-22, 2011.  This week is sure to sizzle!

The Week of Bacon kicks off with a Patio Pig Roast this Thursday, October 13, featuring $5 pulled pork sandwiches and American craft beer specials.

Bacon enthusiasts everywhere can pick from a week’s worth of festivities spotlighting 3′s house-cured bacon. 3 will offer a Bacon Curing Class on Sunday, October 16 at 3pm, where Chef Brian Robinson will demonstrate his own special curing methods, share curing rub recipes and provide participants with tastes from his cellar. The class is free but space is limited.

Throughout the week, diners can also swing by Chef Robinson’s “Bacon Stand” where they can try a complimentary taste of 3′s house-cured Bacon-to-Go and pick up a pound (or six) to take home.

Bacon, bacon and yes- more bacon, cured in-house!

Throughout the Week of Bacon, Restaurant 3 will offer a Bacon Tasting Dinner on the patio and special Bacon Brunch featuring dishes such as the Graceland Waffle- a bacon studded waffle topped with caramelized bananas and a bacon-peanut sauce.

Oh my.

Each day for the duration of the festival the restaurant will offer a daily Bacon Happy Hour, where guests can feast on bacon bites such as the new bacon cheese dip over bacon dusted chips or the loved ”bacon-on-a-stick” and wash it all down with $3 craft beer draft specials.

Executive Chef Brian Robinson cures all his own bacon in-house and is a firm believer in the foodie philosophy that, “everything tastes better with bacon,” a philosophy that he looks forward to sharing with his guests through his specially created Bacon Tasting Menu being offered for the duration of the Week of Bacon. Priced at $30 per person, you can view the full menu here.

3 Bar and Grill - 2950 Clarendon Blvd., Arlington

For more information or reservations please call (703)524.4440 or visit www.restaurantthree.com

– Jennie Whistler

The Sonoran Dog

Posted by The Editorial Desk / Wednesday, September 21st, 2011

Image: Dusan Po/Shutterstock

 It’s recently come to my attention that there is a whole other realm of hot dogs out there—forget your 100 percent beef, half-smokes, and chili cheese dogs…we’re talkin’ Sonoran dogs. What dogs?

Glad you asked. The Sonoran dog is like a normal hot dog, but wrapped in bacon and topped with a huge load of grilled onions, pinto beans, fresh tomato, jalepeno sauce, a bunch of condiments, and, oh yeah, sometimes cheese, as Dave of Top Dog explained to me.

According to an article featured on NPR, “The Sonoran Hotdog Crosses the Border,” it was born about 20 years ago in the Sonora’s capital, Hermosillo, in Mexico. It began its migration from Mexico up over the border to Arizona and spread like wildfire through the Phoenix, Ariz. area.

Internet video cooking instructor Hilah Johnson has kicked off her third season with an episode on how to make Sonoran hot dogs. Along with some anecdotal history, Hilah provides a great video and an awesome close-up shot of her Sonoran hot dog (and it looks hot-diggity goooood) all the way across the World Wide Web from Austin, Texas. 

Far from the U.S.-Mexican border, however, you can still find Sonoran dogs—right here on the streets of NoVA. The Top Dog hot dog specialized food truck offers three daily hot dogs, plus a weekly special. Their top-selling top dog is the Sonoran Dog, a crispy bacon-wrapped all beef hot dog served in a brioche bun, topped with pinto beans, caramelized onions, freshly diced tomatoes, lime mayo, mustard, and kickin’ jalapeno sauce. Can I get an MMMMMMMM?!

Top Dog has been up and running since March 2011. Their truck can be found in various NoVA locations daily and followed on Twitter (you can tweet @TopDogTruck for location requests).

-Julia Harbo

Chipotle’s Pinto Beans Contain Undocumented Bacon

Posted by The Editorial Desk / Thursday, August 18th, 2011

Bwhaaa!? (Image: Shawn Hine/Shutterstock; Vandalism: Kris King)

In what was probably the fastest PR disaster ever, a twitter user (Maxim editor, Seth Porges) shot off a few angry tweets at Chipotle when he, a “non-pork eater,” discovered that he’s been noshing on bacon for nearly a decade thanks to its inclusion in the burrito chain’s pinto beans.

According to the Consumerist report, those who order vegetarian dishes are alerted to the presence of bacon in the beans by staff, or should be, but those ordering meat items are thought to be fine. Which is pretty bad news for people who just don’t dig on swine.

Rather than raise a fuss, Chipotle CEO Steve Ells personally called Porges within two hours, apologizing for the blunder and promising to update its menus to note that the pinto beans contains bacon, which was confirmed by Consumerist. The new menus will start rolling out over the next several months.

In the meantime, however, all you non-pork eaters out there should probably just opt for the black beans.

- Kris King

Back of the House: Fat of the Land

Posted by Warren Rojas / Friday, July 29th, 2011

An insider’s guide to the navigating the fine dining restaurant world.

~

“There are definite procedures to ensure a positive dining/restaurant experience. It all begins with
this idea: Prepare for good dining karma.”
- Restaurant Eve Service Manual

I love fat.

<1957 ad from British Lard Marketing Board>

Bacon drippings. Pork cracklins. And the juicy, precious, sweet goodness that is bone marrow.

For years my mother and I have had arguments on the subject of meat fat:

“Look at the fat!”

“Don’t eat the fat!”

“Skim off the fat!”

My mother is from the Philippines. And most Filipinos—I said most, not all—from her generation usually cooked the bejesus out of their meat; my mother was no exception. Any existence of moisture in her meat was gleaned from the precious remaining fat.

I had many fond memories of food and my mother …

This is about the time where you would expect me to wax poetic about food daydreams: the scent of blah-blah-blah that wafted from my mother’s kitchen. Or how I remember my mother lovingly preparing pies from apples plucked from the garden trees…

Yeah, yeah, every intro to every cheffy cookbook today contains the similar story: Oh, every delicious memory is just so, so … romantic.

Ok, idyllic paradise, we get it. And no, I’m not jealous that some of you spent your adolescence in a foodie Shangri La. Because regardless of how I made it here in the food world, I made it here.

Surprising, really, because I was a SPAM eating kid. How I loved the little key that opened the blue tin jar. It was so magical to me. That hook-bent key could even unlock doors! If it was processed or packaged in Technicolor, it had my name all over it. I was a pink fluffy, Hostess snowball eating kid who thought T.V. dinners were the bomb: unwrapping that shiny pinched foil to find food nestled in perfect compartments was like treasure hunting, especially if I got one with the little, “baked” apple streusel.

Growing up, this was all the “culinary” I knew and yet somehow it prompted food epiphanies in my life.

I would pronounce the glories of fat one summer day when my mother decided we would have steak and she could try a new marinade. She pulled two rib eyes from the package from ‘Blank-Blank’ butchers. I was surprised because normally non-rich kids, with single mothers didn’t shop there. But it was summer, my mother bought a little charcoal grill and wanted to treat me.

That day I learned that my mother’s version of grill really meant = kill it again.

“Well done” was an oxymoron to even a six year old. But my mother was smiling, so I compliantly ate—shoe leather. I cut into the maligned meat and accidentally included a slice of caramelized squishiness charred by the hot coals. Remarkably this bite was less leathery, with a twinge of magnificent.

I had experienced fat for the first time.

We are told that we should not eat animal fat—that it’s bad for us. But many cultures all over the world (from the arctic to the equator) have eaten animal fats throughout many millennia.

When you dine in any of our restaurants, butter and cream are prized, and fat is celebrated. Our chefs—and every chef I know—love to cook with it, so it’s put back in its rightful place: in our food.

<Eamonn Armstrong, Meshelle’s son, grinding suet>

Biscuits and pastry taste gorgeous and are perfectly crumbly because of lard. Minced pies are made with suet. Roasts are browned with beef drippings. And chickens are fried in duck fat.

But the king of all fat comes from pigs.

It is used for many applications: terrines, pates, sausages. Or simply: salted, cured, spiced, cut thin and adored.

Thank goodness our country has caught the fever of the sensible.

At least I thought we had.

One night at the restaurant we offered the notable, black Ibérico ham (Pata Negra.) If you are unfamiliar with this precious pig—and I’m not being facetious, this is one pricy porker—it comes from a region in Spain where it is truly treasured. It basically runs around freely and feasts on acorns. Ultimately, all that running and feasting makes for one happy, tasty pig.

Seriously though, it is superior. And if it is served at room temperature (never cold) the key part of the flavor is (to me, anyway) the mouth-feel—the way the fat melts away, and tells the story.

That night, a luscious slice was given to each guest in the tasting room. Everyone did their thing and enjoyed it properly. With the exception of one couple. Though they were as verbally delighted as the others, they fastidiously pulled all of the succulent, white fat from the meat and placed it on the corner of their plates in a tragic heap.

<Jamon Iberico>

When we proceeded to take their order, all questions were about nothing else than fat. “Is there butter in that? What about cream? Can have it without the bacon? Oh, I can’t eat that I’m on the (blank, blank) diet.”

WHAT!!??

FAT belongs in a celebration.

First of all, when you make reservations in a fine dining restaurant—especially for a special occasion—leave the diet at home. I understand you want to eat healthy. Do it every other night of the week. But when in a fine dining restaurant, where the very purpose is to indulge, splurge.

Order the terrine, the sausage, the salted pork and a great bottle of wine. You’ll be alright; death’s winged chariot is not coming for you.

And please remember not only is animal fat not the villain it’s made out to be, it’s good for you. If you are eating high quality fats, such as pasture fed, non-medicated, organic eggs, dairy, poultry, and meat, you are doing your body good.

There, I said it.

I’m going to make it even clearer. If you are eating conventionally/industrialized raised poultry and meat, then, yes, it is a good idea to cut off the fat—as the medications, hormones and pesticides consumed by the animal will be concentrated in the fat, which will in turn be concentrated in your fat.

That’s right: all fat is not created equal.

If you can understand the difference, I am hoping I can turn you into one of us, a fat evangelist, to go and spread the good word.

Fat is not a dirty word and fat does NOT make you fat.

Fat is natural. Do not fear it. The hydrogenated vegetable oil (HVO, AKA trans fat) companies took over and convinced you lard was the villain.

Fat guarantees taste and succulence. Simple. Without it, meat will be dry and tasteless.

Fat has lots of good fatty acids that fight disease and lower cholesterol.

Fat helps the body make better use of fat-soluble (the operative word, look it up) vitamins (A, D, E and K; carotene; omega-3′s) and minerals. This is the reason why proteins naturally come paired with fat: the protein in egg whites is paired with the fat of the yolks, muscle meat is marbled with and attached to fat (this food was not engineered in a factory). Generations not too long ago, intuitively knew this. Hence the reason classic vegetable recipes are cooked with fat – potatoes mashed with butter and cream, collards stewed with salt pork, etc. (No, we did not wise up, we got ‘target marketed.’)

Fat is flavor and just makes everything better.

Sadly, not everyone is ready to embrace the sublime. On a daily basis we still battle with the stigma, “Why is there so much pork in everything?” (Um, because it’s delicious) Children are taught that “lard-o”, “fats-o,” doesn’t mean you are yummy and tasty. My mother still lectures me, and my own children trim their meat. With outstretched forks they just “pass it to mom.”

Did the fat love skip a generation? Will my grandchildren side with grandma Meshe?

The drug companies (who won’t make money if you are healthy) and the junk food industry have done a bang up job convincing the American public that fats are bad for us. But too much of anything is bad for you.

I am not a nutritionist. I am a restaurateur whose most favorite activity is food.

You might disavow the truth about fat. But I’m hoping there’s no escaping the voice of reason in your own head. God is a brilliant designer. He knew exactly what he was doing when he gave us his bounty.

And while my mother just yesterday sneered that I didn’t pat my bacon, I think she would have to agree with me.

___________________________________

I could continue to blab about the virtue of fat but if you really want to know what’s what, read the book by Chef Jennifer McLagan: “Fat: An Appreciation of a Misunderstood Ingredient, With Recipes.” She is brilliant and one of my culinary heroes.

–Meshelle Armstrong, co-owner Restaurant Eve, Eamonn’s a Dublin Chipper, PX, The Majestic, Virtue Feed & Grain, Society Fair.

————————————————————————————————————

Contemplate the collective Back of the House wisdom by following along here.

Got a story/ question/comment to contribute to the dining karma conversation? Leave a comment below. Or go straight to the source at: Eatgoodfood@me.com

Centreville’s Trader Joes Turns Internet Heads with “Parks and Rec” Signs

Posted by The Editorial Desk / Wednesday, July 20th, 2011

“Can they do that?” a friend asked when he sent a link to Splitsider’s post on the Centreville Trader Joe’s and its use of characters and quotes from popular NBC sitcom “Parks & Recreation.”

Our answer? Man, who cares? Look at how awesome these are:

(Image Splitsider)

(Image: Splitsider)

On Twitter, Tom Haverford himself, comedian Aziz Ansari, had this to say: “I don’t think Trader Joe’s is on Twitter, but FYI Tom Haverford calls Trader Joe’s Mango Lemonade – Nature’s Hennessy.”

For now the signs live at the Centreville Trader Joe’s location at 14100 Lee Highway, which is right down the street from our offices, and were drawn by employee Elisa Ortiz.  Who knows? There could be more.

And if you don’t know what we’re talking about, stop what you’re doing and go watch all of “Parks & Recreation” immediately.

Well, maybe not the first season.

UPDATE: Those are the only ones so far and they are comically small.

- Kris King

Sweet Things Abound: The Chocoholics Edition

Posted by The Editorial Desk / Monday, June 13th, 2011

From Beans to Bar (Image: Alena Brozova/Shutterstock)

Chocolate Classes

If you want to get your hands on some chocolate AND get some hands-on experience with chocolate, you may be interested in the following class offerings.

Arlington’s Artisan Confections is offering a series of chocolate-making classes this summer. Each two-hour long class, taught by CIA-trained pastry chef and Chocolatier Jason Andelman, will begin with an explanation of the chocolate-making process — from cocoa bean to chocolate bar. Students will then have the opportunity to decorate chocolate bonbons as well as make a chocolate bar and rocher. And yes, you will be able to take home numerous chocolate goodies. Classes are limited to 12 participants and cost $75 per person.

I urge you in any event to stop by this neighborhood treasure to try this month’s three new bonbon flavors: Arnold Palmer (“lemon pate de fruit topped with a layer of Earl Grey tea ganache”); Bourbon-Peach (“a layer of milk chocolate bourbon ganache . . . topped with a layer of peach pate de fruit”) and Brandy-Walnut (“housemade walnut praline topped with a layer of milk chocolate and brandy ganache”). The top surface of each bonbon also features the artwork of local artists: in this case, Monica Gallagher, Jessica Pilar Rodriguez, and Reneé Alarid, respectively.

*Note that these classes are for individuals over the age of 16. For more information and to sign up:

Artisan Confections
1025 N. Fillmore St.
Arlington, VA 22201
(703) 524-0007

Class Schedule
Thursday, June 30, 2011: 7-9 p.m.
Sunday, July 10, 2011: 3-5 p.m.
Thursday, July 14, 2011: 7-9 p.m.
Thursday, August 11: 7-9 p.m.

Maitre Chocolatier Jane Morris of J. Chocolatier in Georgetown will be leading a demonstration class at the Arlington Sur La Table entitled “Parisian-Style Truffles at Home” on June 30. The demonstration will begin at 6:30 p.m. and costs $59/per person. Morris, like Andelman, makes small batch artisan chocolate without preservatives and varies her flavors seasonally. Sign up online, or call 1-800-243-0852.

Sur La Table
Pentagon Row
1101 South Joyce St. Suite B-20
Arlington, VA 22202

Looking for a summer chocolate class suitable for children (and a sitter for a couple of hours)? Consider classes at The Sugar Cube in Alexandria. On Saturday, July 30, from 10 a.m. to noon, the confectionery shop will offer a truffle-making class. Aspiring young chocolatiers will learn how to make ganache as well as roll and dip centers, and each will leave the class with recipes, an apron, and a personalized box of chocolates to share with his or her lucky parents. The class costs $30 per child plus $25 for materials. The Sugar Cube will also host a Candy Camp in the first two weeks of August that includes two other chocolate classes (“Mold and Paint Chocolate Lollies” and “Chocolate Bars”). For more information on classes, visit the Sugar Cube’s blog.

The Sugar Cube
210 N. Lee St.
Alexandria, VA 22314
(703) 548-2868

Father’s Day Chocolate, Bacon, & Beer Brunch

Not ready to try your hands at chocolate, but eager to get your chocolate fix at the same time that you celebrate dad? Call and make reservations at 2941 alum Nisha Sidhu’s Co Co. Sala Chocolate Lounge and Boutique for its “Chocolate, Bacon, & Beer Brunch” this Sunday, June 19. For $36 per person, the brunch includes a starter of an Amuse Bacon (bacon mac & cheese bite); your choice of nine entrees (including Hotcake Obsession served with a “white chocolate cream” and Aztec Cheese Enchilada with a “chipotle chocolate ganache”); four desserts, e.g., the Funky Monkey Tart (“chocolate banana tart / bacon / macadamia nuts”) and Onyx (“dark chocolate mousse / vanilla creme brulee / salted caramel / crispy pearls / brownie”); and one of four cocktails (Bacon Bloody Mary, Wasabi Bloody Mary, Beer Bellini, or Fiery Passion Mimosa). This brunch looks good enough to make dad melt!

Co Co. Sala Chocolate Lounge & Boutique
929 F St., N.W.
Washington, DC 20004
(202) 347-4265

- Johnisha M. Levi