Posts Tagged ‘brunch’
Posted by Lorin Drinkard / Thursday, May 3rd, 2012
Look - no more memos! / Photo credit: Shutterstock/Lichtmeister
Whether you have the world’s greatest job selling hats, working for the Govt., building homes or perhaps dealing with musical animals, we all need some kick-back-and-relax in our lives. Fortunately for us all, TopGolf Alexandria hears that and raises our afterwork happy hours to a new level: three different days of golf and drink specials.
Posted by Geoff Nelowet / Tuesday, April 24th, 2012
Eva Burns, our stylist and blo gger at So Simpatico, sets the tone to this casual, chic set-up. Here, she gives you the rundown on how you can capture this in your own home.
Styled by Eva Burns • Photography by Kate Bohler
Food Bar Setting - This look is all about layers. Start with the back and work your way forward. Bring in some height by using taller flower arrangements, terrariums and po tted plants that will also tie in with your centerpiece elements. Layer in food items that have height themselves. The last layer in the front is all the shorter items (jars of honey, salt and pepper shaker, a bowl of strawberries, and a pla tter with asparagus and prosciu tto).
Salt & Pepper Ripple Dark Gray, Peacock Road, $32/pair; Olive Wood Spoons, Peacock Road, $7 and $7.50; 9” Small Resin Paperwhite Bulb, Peacock Road, $6.50; Slate Cheese Board, Red Barn Mercantile, $50; Glass bottle, Peacock Road, $8.95; Large Ruled Pitcher, Red Barn Mercantile, $28; 1970s Green Ice Bucket, The Hour, $80; Mini Copper Tongs (part of a bucket set), The Hour, $90; Linden Ecru 60” x 90” Tablecloth, Crate and Barrel, $54.95; Honey Dipper, Crate and Barrel, $2.95; Small Slate Board, Crate and Barrel, $9.95
Centerpiece – Since there were so many elements contributing to the centerpieces, I stuck with one type of flower, the yellow daffodil. The bright yellow works great with the greens in the terrariums and the place se ings. All the terrariums have the same chartreuse reindeer moss. Try increasing visual interest by incorporating unexpected objects (rocks, antlers, mushrooms). Keep centerpieces low so guests can easily converse, but don’t be afraid to fill up the table—zig-zag each piece in one continuous line.
Table Setting – The most important thing when mixing tableware and patt erns is to keep it in the same color family. I chose greens and blues paired with bits of pink. The linens stayed neutral so the colors could really pop.
Linden Slate 60” x 90” Tablecloth, Crate and Barrel, $54.95; Bubble Vase, Peacock Road, $6.50; Nasturium Pick, Peacock Road, $4; Mushroom Cluster of Four, Peacock Road, $32; Pink Swirled Glass Coupes, The Hour, $200/set of 9; Green Tico Glass, The Hour, $200/set of 8; Soda-lime Mugs, Anthropologie, $10/each; Natural World Dessert Plates, Anthropologie, $18/ each; Sissinghurst Castle Dinnerware, Anthropologie, $24/each; Heather Lins Numbered Linen Napkins, designpublic.com, $120/set of 6
Terrarium 101
Making and maintaining a terrarium is easy, as long as you have the proper layers. The most important ingredient (besides your plant!) is charcoal. This helps collect water runoff after you’ve misted your terrarium.
1 Mix a handful of charcoal with a handful of small pebbles.
2 Fill the bo ttom of your vessel about an inch with this mixture.
3 Layer in about an inch of po tting soil and make a well for your plant.
4 Remove the plant from its container, break up the roots, and place it in the well.
5 Gently pour in more po ing soil to cover all the roots and lightly pat down.
6 Add moss or other li ttle found objects for a personal touch.
Grey Terracotta Saucer, Peacock Road, peacockroad.com, $4; • Glass-Domed Willow Serving (2 piece), Peacock Road, peacockroad.com, $45; • Flocked Green Nest, Peacock Road, peacockroad.com, $8.95; • White Egg Cup, Crate and Barrel, crateandbarrel.com, $1.95/each; • Acacia Wedge Server, Crate and Barrel, crateandbarrel.com, $14.95; • Mini Glass Creamer, Crate and Barrel, crateandbarrel. com, $2.95; • Glass-Domed Cheese Board, Crate and Barrel, crateandbarrel.com, $34.95
The Recipes
Onion “Pop Tarts”
Turn a kid favorite into a savory breakfast treat. Flaky pastry dough fi lled with caramelized onions and bacon is the perfect complement to any brunch.
1/3 lb. bacon 1 sweet onion
1 T olive oil
1 T sugar
1 T balsamic vinegar salt & pepper, to taste puff pastry (thawed if frozen)
1 egg
1 Preheat oven to 350 degrees.
2 Cut bacon into small pieces, and sauté bacon in a pan over medium heat until browned and crisp. Transfer the bacon to a paper towel-lined plate to drain excess grease.
3 Thinly slice the onion, and place in a pan with olive oil over mediumlow heat, stirring occasionally. A fter five minutes, add the sugar, and season with salt and pepper. Continue cooking until onions are caramelized and tender, about 25-30 minutes. During the last five minutes, add the balsamic vinegar.
4 Add the bacon to the cooked onions, and set aside to cool.
5 Cut 24 discs out of the puff pastry (this will make 12 tarts, top and bo ttom). Place 12 discs down on a parchment-lined cookie sheet and place 1-2 tablespoons of the cooled onion-bacon mixture onto each disc.
6 Whisk an eg with a tablespoon of water to make an eg wash. Brush the perimeter of each disc with the egg wash.
7 Place a top disc on each of the tarts, and pinch edges together with your fingers or with the tines of a fork. Cut a small slit in the top of each tart, and brush the tops with a light coating of egg wash.
8 Bake until tarts are golden brown and pastry has puffed, about 30-40 minutes.
Afternoon Mimosa
A new take on the classic.
2 tsp finely grated orange zest (about one orange)
2 tsp sugar bitters Champagne
1 With a mortar and pestle, muddle orange zest and sugar into a paste.
2 Place about ½ teaspoon of the paste into each Champagne flute.
3 Add 5 drops of bi tters to each glass.
4 Fill the glasses with Champagne. Makes four.
Prosciutto-Wrapped Asparagus
1 lb. prosciutto, halved lengthwise
2 bunches asparagus Parmesan cheese
1 Wash the asparagus, and trim the ends.
2 Bring a large pot of water to a boil, and season with a handful of salt. Once it reaches a boil, place the asparagus in the water for one minute. A fter one minute, remove the asparagus, and place them immediately into a bowl of ice water to stop the cooking. Drain the asparagus once cooled.
3 Wrap each stalk of asparagus with a halved piece of prosciu tto, starting an inch above the base and wrapping it in a corkscrew up the stalk, leaving the tip exposed.
4 Arrange on pla tter in bunches, and sprinkle with Parmesan cheese shavings and salt and pepper. – Recipe provided by Dinner Ma tters; www.dinnermatters.net
Posted by Sally Traynham / Thursday, April 19th, 2012
Congrats! Jose Andres is honored by Time as one of the 100 Most Influential People in the World. [WaPo]
Pizzeria Orso announces it will add brunch starting Memorial Day weekend. [FallsChurchPatch]
Farewell to junk food in schools? Yesterday, the Kids’ Safe and Healthful Foods Project released poll results in which 80-percent of the 1,010 polled adults said they would support nutritional standards limiting the calories, fat and sodium in such foods. [Reuters]
This weekend, eat with a cause at restaurants donating to local food organizations. [NVM]
New to the (Arlington) neighborhood Pines of Italy is applying for a live entertainment and dancing permit, but it looks like Arlington County Board will defer the request. [ARLnow]
Check your fridge. Dole Food Co. recalled 756 cases of Seven Lettuce bagged salad due to a potential salmonella risk. [McLeanPatch]
Kraft goes green by cutting 45 million pounds of weight from the packaging of their products since 2010. [psfk]
Earth Day is Sunday, check out these tips for prepping your garden and what to plant and where to buy seeds. [NVM]
Starting on Earth Day, Whole Foods will no longer sell fish caught through from damaged waters or damaging methods. Say goodbye to tuna salad. [USAT]
Photo: Petr Malyshev/Shutterstock
[tips for the food desk]
Spring Break Food Fun: DIY Easter Brunch Recipes
Posted by Sally Traynham / Thursday, April 5th, 2012
Need more spring break ideas? Check out the full NoVA Spring Break Guide.
Too late on reservations? Don’t want to spend money on a pricey Easter dinner? Why not hang out at home with the family and make brunch instead.
Here are some (relatively) simple, yet elegant DIY Easter Brunch Recipes to mix-and-match.
Breakfast Dishes:
Baked Eggs with Wilted Baby Spinach [skinnytaste]
Smoked Salmon Hash with Dill Vinaigrette [Food Network]
Carrot Cake Pancakes [smitten kitchen]
Hot Cross Biscuits [Joy the Baker]
Lunch Dishes:
Spiced Honey and Lemon Baked Ham [abc]
Cheese, Leek & Herb Souffle Casserole [Martha Stewart]
Perplexed: Why Are Eggs Banished to Weekends?
Posted by Stefanie Gans / Thursday, January 12th, 2012
Eggs. Runny. Threaded with saffron. A slip of prosciutto. Why is this beauty only offered on weekends? Why do we banish eggs to Saturday and Sunday? Why? Why? Why?
Photo by Stefanie Gans
Pajama Brunch at Virtue Feed and Grain
Posted by The Editorial Desk / Wednesday, November 30th, 2011
Virtue Feed and Grain in Alexandria
At Virtue Feed and Grain, wearing your pajamas is not only encouraged, but rewarded!
On the first Sunday of every month, Virtue Feed and Grain is going to be offering a pajama brunch where you can enjoy traditional Irish breakfast, great beer and live music- all in your coziest pair of jammies!
And on Sunday, December 4th, Virtue Feed and Grain will host the Georgetown Saxatones, who will perform some of their greatest hits for Virtue’s guests.
The Georgetown Saxatones are the newest co-ed a cappella group on Georgetown’s campus. Originally founded as an oldies group in 2000, the Saxatones have expanded their repertoire to include everything from Motown to Michael Jackson, Alanis Morissette to Stevie Wonder, and Timbaland to Taylor Swift. The Saxatones were created with the purpose of serving the community through performance and music, and regularly partner with organizations both on the Hilltop and in the greater DC region.
Virtue Feed and Grain is the latest culinary endeavor from Chef Cathal Armstrong and his business partner/wife Meshelle. Specializing in modern American “pub grub,” Virtue is the ideal spot for a relaxing Sunday brunch. Chef Ryan Wheeler compiled a menu based on all time brunch favorites, including Corned Beef Hash with poached egg, French Toast with bacon and even the traditional Irish Breakfast, a nod to Chef Armstrong’s upbringing in Dublin.
Priced at $23 per person, prix fixe brunch includes coffee & juice, your main course, and the morning spread: assorted pastries, organic yogurt with various fruit fillings, assorted cereals, fruit salad, cured meets, cheese, smoked salmon, fresh bread and other goodies—the perfect way to get your appetite going.
Virtue Feed and Grain - 106 S. Union St., Alexandria; (571)970.3669
– Jennie Whistler
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
Posted by The Editorial Desk / Monday, October 17th, 2011
In my book, there’s just nothing quite as good as Sunday brunch.
When it comes to the first meal of the day, I’m a firm believer in breakfast food. In the battle of breakfast food (cereal, eggs, pancakes) versus lunch food (sandwiches, salads, burgers) as the first thing in your mouth for the day on the weekends, I will always choose breakfast. (Disagree if you want, but I just can’t fathom putting a sandwich in my stomach without properly having breakfast first.)
It’s during the loved weekends when sleeping in late wins and you’re faced with the decision of taking the breakfast or lunch route that these dilemmas arise. So whoever invented brunch really figured out how to please both parties of both breakfast and lunch. Where else can you see such two separate entities bond over a mealtime table in such great harmony?
At Eat-Bar‘s Sunday brunch this weekend, that’s where!
Unfortunately, we missed the Big Screen Cartoon Brunch Series screening (it started at 11, a bit too early for myself after a late Saturday night), but were still able to gawk over the delicious sounding brunch menu while enjoying a bonus brunch amuse bouche of mini doughnuts with Nutella glaze.
Complimentary doughnuts with Nutella glaze? Mmm, yes please!
For me, it was a tough decision choosing between the different breakfasty options, including the sunny side up farm eggs with homemade pastrami hash, house smoked salmon, and scrambled eggs with chorizo and black beans.
I took the breakfast route (of course) and got the eggs over easy with bacon, home fries and toast.
My friend Michelle took the lunch route and got a good ol' cheddar cheeseburger.
Here you have it– breakfast and lunch, eaten together in perfect harmony for Sunday brunch!
Eat-Bar is located next to Tallula at 2671 Washington Blvd. in Arlington (open nightly beginning at 4 p.m. and Sundays for brunch, 10 a.m.-2:30 p.m.; 703-778-9951).
For more NoVA brunch ideas, go here.
-Julia Harbo
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
Inconvenient Lies Convenient for Some
Posted by The Editorial Desk / Thursday, July 1st, 2010
Thursday, July 1st, 2010
Many of you responded this week regarding my ladies’ brunch. Apparently I’m not the only one who’s been left “holding the bag.” A few of you admitted to fibbing your way out of a commitment. Below is a sampling of your responses.
“I’m a young professional who works in D.C. and admit that I’m guilty of those lame excuses from time to time. If I was M.I.A. for a work meeting or late to work and didn’t have a good reason, I’d be fired. And I could never show up late; that stuff just doesn’t fly. Maybe the answer is to look at social engagements in the same way as we do work obligations. I’m not from this area, but I’ve learned a lot about stretching the truth. Sometimes it’s worked for me, and sometimes it hasn’t. Out of curiosity, what did you serve at your brunch? Do you have leftovers?”—Guilty As Charged
“People are rude. I think most people are self-centered. Usually they just mirror their parents.”—J.M.
“I think our parents and/or grandparents would say that the classy/polite thing to do is keep commitments unless an emergency comes up, especially ones where the host has gone to an effort to get ready for it. Bailing at the last minute because [of] a lack of interest or a better alternative is a good sign of a bad friend.”—Michael
“I do agree that for some reason this area leads people into thinking that lying is OK, it won’t hurt anyone! Forget about what we were taught growing up about right and wrong, but I think if more people looked in the mirror and asked themselves, Would I want this done to me?, the answer would be totally different!”—Gary
“… It is sad, but I have become accustomed to people lying to me; therefore, in any given situation I almost expect it. … We all are aware of the multitude of events and various things to do in NoVA and D.C.; however, a lot of people will renege if they think another invite will be more exciting, a guy calls her to hang out (vice versa).”—Amy
Based upon most of the responses I received, the general consensus is to confront a person or a situation in an honest and direct way. While not necessarily easy, it’s the best way to communicate. This reminds me of a former boss of mine, but I’ll save that for another blog. In this case, Woody Allen’s quote rings true: “Eighty percent of success is showing up.” In order to make and sustain lasting relationships, you have to be present.
On a side note, do you remember my recent post about elephants in the room? One loyal reader wondered whether or not he should express his feelings for someone or keep them hidden. He recently emailed me with an outcome, and I must say he let the elephant out in a creative way.
“Yesterday evening my elephant was set free. My friend and I were hanging out at my apartment early Sunday prepping for the Washington Mystics game at 4 p.m. In short, while surfing the ‘Net on my computer she clicked on your webpage from my favorites and read your blog. She thought they were some great topics. I directed her attention to the Chocolate Bunny responses. She thought they were OK and said that he had a sensitive heart. It was at that moment I hugged her and gave her a kiss. She reciprocated then laughed. I explained to her that I was Chocolate Bunny and that entry was about her. She looked at me in disbelief, smiled, blushed and hugged me very tightly. The rest of the story is history and very private.”—Chocolate Bunny
It worked out for the best. Great job, and thanks for making the blog’s web page one of your favorites! Keep us updated, and cheers to one less elephant!
Email me with your story ideas, comments, or questions at littleredbook@northernvirginiamag.com.
–Katie