Posts Tagged ‘steak’
Posted by The Editorial Desk / Wednesday, October 19th, 2011
Only two weeks left to visit the Brambleton Farmers Market- one of the five different Loudoun market locations. For those of you not familiar with Brambleton, it’s a relatively new development, situated just across from a slew of brand spanking new developments. Brambleton Town Center has everything from movie theatre, to a Caribou Coffee and, yes, even a farmers market every Sunday morning.
But like I said, there are only two more Sunday’s to go before this one shuts down for the winter and before it does, you’re going to want to check out Buchanan Farms.
I was never one of those people who went to a farmers market to buy meat. Like most, I bought my chicken and beef from the supermarket, occasionally splurging on the organic chicken, or the free range beef but I never really put that much thought into it.
Enter Buchanan Farms.
Owner Sharon Buchanan with daughter, Bonnie
I had the pleasure of speaking with owner Sharon Buchanan who said that the 1200 acre farm has been in the family for over 200 years.
All the meat is organic, grass fed, and butchered by a private butcher. “Our animals are humanely raised on green pastures and have access to multigrain feed for their entire lives,” said Buchanan, which, in turn “produces a higher-graded quality meat.”
Everything from pork, lamb, lamb sausage, and black angus is available; however not everything all the time. They only have a certain number of animals at any given time so when it’s gone, it’s gone.
“It’s all about quality, not quantity,” she says.
I'm told that the leg of lamb sells particularly fast
Rightly so.
You get a real sense of where your food comes from when you realize that the steak is from a farm not 30 miles away. All the feed for the animals is grown on the farm and the entire family lends a hand in helping out. There is a real sense of community from Buchanan. She knows all the vendors and is very involved in ensuring that farmers markets keep promoting their privately owned vendors.
Fresh ground beef from Buchanan Farms
Buchanan Farms encourages visitors out to their farm in Waterford, Virginia and hopes to have a website up soon. Until that time you can contact them at:
Buchanan Farms - 40817 Browns Lane, Waterford
(540)882.4633
buchananmeats@aol.com
If you’ve happened to bring your furry friend to the market with you, stop by Jumping Jack Dog treats, for some all-natural, dog-approved treats that are as tasty as they are healthy for your pup. We picked up a sack of almond butter flavored treats and Nitro, our corgi, just about went crazy over them. And with flavors like apple and peanut butter, there’s sure to be something for even the pickiest of eaters.
Nitro will wait for Jumping Jack treats!
Visit Jumping Jack’s website here.
Brambleton Town center doesn’t boast the biggest farmers market out there; there were perhaps 7 vendors there at the most. But you can tell that everyone there truly believes in their product and take extreme pride in being able to share it with the community.
Brambleton Farmers Market is located at the Sport & Health Parking Lot by Olympia Dr & Soave Drive in Brambleton Town Center and runs from 9 a.m. until 1 p.m. until October 30th so get out there now while you still can!
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Northern Virginia Farmer’s Market and Hours:
Annandale Farmers Market • 6621 Columbia Pike, Annandale – Thu, 8-noon
Arlington Farmers Market • N. 14th St. & N. Courthouse Road, Arlington – Sat, 8-noon
Ashburn Farmers Market • 44036 Pipeline Plaza, Ashburn – Sat, 8-noon
Ballston Farmers Market • N. Stuart St. & N. Ninth St. – Thu, 3-7 p.m.
Brambleton Farmers Market • 22875 Brambleton Plaza, Ashburn – Sun, 9-1 p.m.
Burke Farmers Market • 5671 Roberts Parkway, Burke – Sat, 8-noon
Cascades Farmers Market • 21060 Whitfield Place, Sterling – Sun, 9-1 p.m.
Clarendon Farmers Market• 3100 Wilson Blvd., Arlington – Wed, 3-7 p.m.
Columbia Pike Farmers Market • S. Walter Reed Drive & Columbia Pike – Sun, 9-1 p.m.
Community Farmers Market • West & Main Streets (Sat), North St. & Old Lee Highway (Sun), Fairfax – Sat: 8-1 p.m.; Sun: 10-2 p.m.
Crystal City Farmers Market • Crystal Square Arcade between S. 18th and 20th Streets – Tue, 3-7 p.m.
Culpeper Farmers Market • E. Davis & Commerce Streets – Sat, 7:30-noon
Dale City Farmers Market • Dale Blvd. & Minnieville Road, Dale City – Sun, 8-1 p.m.
Del Ray Farmers’ Market • E. Oxford & Mount Vernon Ave., Alexandria – Sat, 8-noon
Fairfax Farmers Market • 3720 Old Lee Highway, Fairfax – Tue, 8-noon
Falls Church Farmers Market • 300 Park Ave., Falls Church – Sat, 8-noon
Fredericksburg Farmers Market• George and Prince Edward Streets, Fredericksburg – Mon-Sat, 7-6 p.m.; Sun, 12:30-4 p.m.
Frying Pan Farmers Market • 2709 West Ox Road, Herndon – Wed, 8-12:30 p.m.
Great Falls Farmers Market • 750 Walker Road, Great Falls – Sat, 9-1 p.m.
Haymarket Farmers Market • 1500 Washington St., Haymarket – Sat, 8-2 p.m.
Herndon Farmers Market • Lynn and Station Streets, Herndon – Thu, 8-noon
Kingstowne Farmers Market • Kingstowne Center & Kingstowne Blvd., Franconia – Fri, 4-7 p.m.
Leesburg Farmers Market • 20 Catoctin Circle S.E., Leesburg – Sat, 8-noon
Lorton Farmers Market • 8990 Lorton Station Blvd., Lorton – Sun, 9-1 p.m.
McLean Farmers Market • 1659 Chain Bridge Road, McLean – Fri, 8-noon
Middleburg Farmers Market • 300 W. Washington St., Middleburg – Sat, 8-noon
Mount Vernon Farmers Market • 2501 Sherwood Hall Lane, Alexandria – Tue, 8-noon
Nokesville Farmers Market • 13005 Fitzwater Drive, Nokesville – Sat, 8-noon
Oakton Farmers Market • 3200 Jermantown Road, Oakton – Wed, 8-noon
Old Town Alexandria Farmers Market • 301 King St., Alexandria – Sat, 5:30-11 a.m.
Old Town Manassas Farmers Market • 9201 Center St., Manassas – Thu, 7-1 p.m.; Sat, 7:30-2:30 p.m.
Nokesville Farmers Market • 13005 Fitzwater Drive, Nokesville – Sat, 8-noon
Purcellville Farmers Market• 751 E. Main St., Purcellville – Sat, 8-noon
Reston Farmers Market • 11400 Washington Plaza W., Reston – Sat, 8-noon
Smart Markets – Centreville • 5875 Trinity Parkway, Centreville – Fri, 3:30-6:30 p.m.
Smart Markets – Fairfax Corner • Grand Commons Ave., Fairfax – Tue, 3:30-6:30 p.m.
Smart Markets – Gainesville • 13297 Gateway Center Drive, Gainesville – Sun, 10:30-1:30 p.m.
Smart Markets – Herndon • 460 Elden St., Herndon – Thu, 3:30-6:30 p.m.
Smart Markets – Oakton • 2854 Hunter Mill Road, Oakton – Sat, 10-2 p.m.
Smart Markets – Reston • 11890 Sunrise Valley Drive, Reston – Wed, 3:30-6:30 p.m.
Upper King Street Farmers Market • 1806 King St., Alexandria – Wed, 3-7 p.m.
Vienna Farmers Market • 131 Church St. N.E., Vienna – Sat, 8-noon
Wakefield Farmers Market • 8100 Braddock Road, Annandale – Wed, 2-6 p.m.
Warrenton Farmers Market • Branch Drive and Warrenton Village Center (Wed), S. Fifth & Lee Streets (Sat) – Wed, 7-1 p.m.; Sat, 7-noon
West End Farmers Market • 4800 Brenman Park Drive, Alexandria – Sun, 9-1 p.m.
– Jennie Whistler
What’s Cooking: Work for Living Edition
Posted by The Editorial Desk / Monday, June 20th, 2011
- From Carcass to Delicious, How Steak Becomes Steak
The Wall Street Journal has an interesting quick read on one of New York City’s beef wholesalers, Master Purveyors, where surly men hack at beef carcasses in near freezing temperatures and transform the gore into beautiful, dry-aged steaks.
- Krispy Kreme Fancying Up the Place with Healthy Options
It seems that these days every fast food place wants to give off that fancy (phony), health-minded bistro feel, and Krispy Kreme isn’t far behind. According to Business Week, the struggling doughnut chain will be introducing healthier options on their menu of fried dough, including oatmeal, yogurt, fruit juice and fancy pants coffee. Hopefully this won’t last when all of their customers continue to order a dozen glazed donuts and black coffee—as God intended.
- How Will Future Food Historians Look at Our Eating?
UK newspaper The Independent puts their forward thinking caps on with a look at how we eat today from the perspective of future food historians. The outcome? It’s a little all over the place: We’re obsessed with cheap food, we’re too busy to think about what we eat and we spend less and less time in the kitchen. Conversely, we’re a bunch of pseudo critical (*cough* yelp) picky eaters who over-think about our food and load it with ethical and health dilemmas. We like fancy science fiction food and old fashioned home cooking. Basically nothing makes any sense.
- Bad Habits Contribute to Teen Obesity, Not Location of Fast Food
A survey of 900 teens showed that fast food restaurants located near schools don’t contribute much to unhealthy eating at schools so much as teens making bad, unhealthy choices they’ve learned from home. According to the U.S. News article “researchers’ statistical analysis found no correlation between a risk for being overweight and the proximity of fast-food restaurants to the teens’ respective schools.” So there you have it, teens will eat cheeseburgers no matter what.
- Kris King
Posted by The Editorial Desk / Wednesday, June 15th, 2011
Jerry Settle of Cibola Farms (Image: Johnisha Levi/Northern Virginia Magazine)
If you frequent the Arlington Farmers Market on Saturdays, Cibola Farms is a familiar vendor. Cibola Farms was founded by Rob Ferguson and Mike Sipes in 1999. It “produces bison and free-range hogs and direct markets buffalo meats and free-range pork using sustainable management practices” and humane handling techniques.
The Cibola stand is the one dominated by multiple coolers holding a smorgasbord of pasture-raised bison and free range pork products. And if you have shopped at the market during the last year, you might have had the pleasure of meeting Jerry Settle.
Jerry, with his easy and warm smile, starts his morning when most of us are still dead to the world. He arrives at the farm at 4:00 a.m., packs up the truck, and leaves from Culpeper around 4:15 a.m. to 4:30 a.m. for the markets. He stops by Falls Church to unload buffalo and pork cargo for the farmers market there, and then heads over to the Arlington Market by about 6:30 a.m. (Cibola Farms also regularly sells at a third farmers market, in Dupont Circle.)
Once at the Arlington Market, he must wait until 7:00 a.m. sharp to set up the Cibola stand. None of the vendors can begin selling product until 8:00 a.m. Those are the rules.
You can buy an impressive array of bison and pork products at the market — everything from steaks, roasts, ribs, ground meat, jerky, bacon, ham and lard, sausage/hot dogs, and even soup bones. I have been eagerly working my way through the inventory on my Saturday morning visits.
Buffalo Ribeye Steaks (Image: Johnisha Levi/Northern Virginia Magazine)
Cibola customers are passionate and loyal. One customer of three years who is temporarily relocating to Georgia purchased coolers full of products to the tune of $150 because he just can’t go without for that long. Especially without his favorite, the summer sausage.
My personal new favorites now that summer has come around are Cibola’s American Buffalo Hot Dogs. Hot dogs are the perfect summer grill food, but I never much cared for pork dogs. That is why my husband and I were intrigued by the promise of Cibola’s buffalo dogs. We first purchased the dogs when we couldn’t find the Cibola buffalo chili that we’d regularly purchase for weekend lunch, and when we felt like something different than the buffalo patties.
The buffalo dogs have been custom made for the farm for the last nine years and sell for $9.50 per pound. (A pack of four dogs cost me $7.98.) Ferguson explained that the hot dogs are “emulsified meats (whipped up to a fine and tender consistency) and fully cooked” whereas the buffalo half-smokes that you will also see at the market are “coarsely ground and a raw product.” The dogs have become popular at the markets, especially when Cibola used to do cooking demonstrations. People started out skeptical, and then couldn’t get enough.
Buffalo is a good healthier alternative to pork or beef dogs as the meat is leaner, contains more protein, but with less calories and cholesterol.
Because of condo rules, I regrettably don’t have a real grill. But I “fire up” my grill pan for the Cibola dogs so I can get some “grill” marks and pretend. ( Ok, pathetic.) There is a delightful smokiness to the dog that stands up well to a combination of mustard and ketchup, but also allows the dog to be perfectly satisfying and flavorful sans condiments. The interior of these dogs have a darker/richer hue — not that artificial, eraser pink of the run-of-a-mill store-bought dog. I am also not a huge fan of natural casing hot dogs, so the fully cooked, casing free Cibola dog is ideal in my opinion. Unlike this Weiner, which is one that only a mother could love, Cibola’s buffalo wiener is obscenely good. And safe to Tweet about. (I wouldn’t lie!)
Buffalo Dogs (Image: Johnisha Levi/Northern Virginia Magazine)
- Johnisha M. Levi
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Northern Virginia’s Farmers Markets and Hours
Annandale Farmers Market • 6621 Columbia Pike, Annandale – Thu, 8-noon
Arlington Farmers Market • N. 14th St. & N. Courthouse Road, Arlington – Sat, 8-noon
Ashburn Farmers Market • 44036 Pipeline Plaza, Ashburn – Sat, 8-noon
Ballston Farmers Market • N. Stuart St. & N. Ninth St. – Thu, 3-7 p.m.
Brambleton Farmers Market • 22875 Brambleton Plaza, Ashburn – Sun, 9-1 p.m.
Burke Farmers Market • 5671 Roberts Parkway, Burke – Sat, 8-noon
Cascades Farmers Market • 21060 Whitfield Place, Sterling – Sun, 9-1 p.m.
Clarendon Farmers Market • 3100 Wilson Blvd., Arlington – Wed, 3-7 p.m.
Columbia Pike Farmers Market • S. Walter Reed Drive & Columbia Pike – Sun, 9-1 p.m.
Community Farmers Market • West & Main Streets (Sat), North St. & Old Lee Highway (Sun), Fairfax – Sat: 8-1 p.m. (May-Oct); Sun: 10-2 p.m.
Crystal City Farmers Market • Crystal Square Arcade between S. 18th and 20th Streets – Tue, 3-7 p.m.
Culpeper Farmers Market • E. Davis & Commerce Streets – Sat, 7:30-noon
Dale City Farmers Market • Dale Blvd. & Minnieville Road, Dale City – Sun, 8-1 p.m.
Del Ray Farmers’ Market • E. Oxford & Mount Vernon Ave., Alexandria – Sat, 8-noon
Fairfax Farmers Market • 3720 Old Lee Highway, Fairfax – Tue, 8-noon
Falls Church Farmers Market • 300 Park Ave., Falls Church – Sat, 9-noon (Jan-Mar); Sat, 8-noon
Fredericksburg Farmers Market • George and Prince Edward Streets, Fredericksburg – Mon-Sat, 7-6 p.m.; Sun, 12:30-4 p.m.
Frying Pan Farmers Market • 2709 West Ox Road, Herndon – Wed, 8-12:30 p.m.
Great Falls Farmers Market • 750 Walker Road, Great Falls – Sat, 9-1 p.m.
Haymarket Farmers Market • 1500 Washington St., Haymarket – Sat, 8-2 p.m.
Herndon Farmers Market • Lynn and Station Streets, Herndon – Thu, 8-noon
Kingstowne Farmers Market • Kingstowne Center & Kingstowne Blvd., Franconia – Fri, 4-7 p.m.
Leesburg Farmers Market • 20 Catoctin Circle S.E., Leesburg – Sat, 8-noon
Lorton Farmers Market • 8990 Lorton Station Blvd., Lorton – Sun, 9-1 p.m.
McLean Farmers Market • 1659 Chain Bridge Road, McLean – Fri, 8-noon
McLeans’ Lifestyle and Farmers Market • 7920 Jones Branch Drive, McLean; Saturdays, 9-1p.m.
Middleburg Farmers Market • 300 W. Washington St., Middleburg – Sat, 8-noon
Mount Vernon Farmers Market • 2501 Sherwood Hall Lane, Alexandria – Tue, 8-noon
Oakton Farmers Market • 3200 Jermantown Road, Oakton – Wed, 8-noon
Old Town Alexandria Farmers Market • 301 King St., Alexandria – Sat, 5:30-11 a.m.
Old Town Manassas Farmers Market • 9201 Center St., Manassas – Thu, 7-1 p.m. (Apr-Nov); Sat, 7:30-2:30 p.m.
Nokesville Farmers Market • 13005 Fitzwater Drive, Nokesville – Sat, 8-noon
Purcellville Farmers Market • 751 E. Main St., Purcellville – Sat, 8-noon
Reston Farmers Market • 11400 Washington Plaza W., Reston – Sat, 8-noon
Rosslyn Farmers Market • Wilson Blvd. & N. Oak St.- Thu, 11-3 p.m.
Upper King Street Farmers Market • 1806 King St., Alexandria – Wed, 3-7 p.m.
Vienna Farmers Market • 131 Church St. N.E., Vienna – Sat, 8-noon
Wakefield Farmers Market • 8100 Braddock Road, Annandale – Wed, 2-6 p.m.
Warrenton Farmers Market • Branch Drive and Warrenton Village Center (Wed), S. Fifth & Lee Streets (Sat) – Wed, 7-1 p.m.; Sat, 7-noon
West End Farmers Market • 4800 Brenman Park Drive, Alexandria – Sun, 9-1 p.m.
Or click here for our full list of local farmers markets
Posted by Warren Rojas / Tuesday, May 31st, 2011
Where there’s smoke there’s … barbecue? Chef Alex Reyes certainly hopes so:
(Image: Stacey Viera)
The Spanish toque has been working his magic behind the scenes of the Harry’s chainlet for some time now. He recently accepted a new challenge in launching Harry’s Smokehouse, a casual concept accentuating the pleasures of slow-smoked, expertly grilled proteins and other summer favorites.
WR: Salt. Pepper. What other spices/herbs could you not live without?
AR: Pimenton (Spanish paprika), saffron, chili flakes, cardamom, thyme, parsley, basil and bay leaves.
WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?
AR: My grandma’s Spanish tortilla! It took me a while but I did. I still make it for my family when I go to the farmer’s market to get some local eggs and spuds!
WR: What seasonal ingredient(s) get your creative juices flowing?
AR: Rhubarb in the spring, tomatoes and corn in the summer, celeriac in the fall and squashes in the winter.
WR: My latest cookbook obsession is …
AR: Ferran Adria’s “Modern Gastronomy” and also his [AUTHOR IS ACTUALLY LISA ABEND] new book “The Sorcerer’s Apprentices“. The book reveals secrets and stories inside Adria’s restaurant “El Bulli” and also narrates about the training of the apprentices of one of the world’s top restaurants.
WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?
AR: Traditional American BBQ. It is not just about smoking meats … it’s an art! I still have a lot to master but I’m having so much fun in the process.
WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …
AR: Jose Andrés. He is great chef and talented restaurateur.
WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?
AR: Pan con tomate y jamon Serrano (Bread with tomato and Serrano ham) this is an ideal snack anytime of the day!! You simply toast or grill the bread (baguette) then smear it with ripe tomatoes and drizzle the bread with Spanish extra-virgin olive oil (I prefer sol de la Mancha) and little sprinkle of fleur de sel. Top it with the Serrano ham and enjoy!
WR: In the next six months you won’t want to miss my …
AR: Harry’s restaurant group new concepts/restaurants!!
WR: It’s quitting time. I’m pouring myself …
AR: A glass of a Spaniard [sic] wine.
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Chef, we, too, continue working on our signature barbecuing techniques. Enjoy the journey.
Come back next Tuesday for another helping of Red Meat.
–Warren
Posted by ryan / Wednesday, May 18th, 2011
I’m not complaining, but unfulfilled apocalyptic prophecies are a dime a dozen. It doesn’t hurt to play a game of devil’s advocate though.
What if Harold Camping‘s calculations are correct?
Let’s just “assume” that he knows what he’s talking about. The ramifications of not taking him seriously could be dire. We must come to grips with this, and treat the next three days like our last. There are numerous aspects to living life to the fullest, but I will focus on eating without any attached guilt.
These are a few of my favorite things.
5. Given the choice of a dessert, I would probably choose authentic gelato over anything else. The taste of the natural ingredients is a delightful experience each and every time. As far as flavors are concerned, I enjoy several of them. Pistachio may be my favorite.
4. I’ve always loved Italian pasta dishes too. The one that stands out to me most is Fettuccine Alfredo with grilled chicken. The creamy taste and texture of a quality Alfredo sauce is a gift from heaven. I haven’t had this in awhile actually. I’m glad I thought of it before it was too late!
3. Breakfast is said to be the most important meal of the day, but I choose to skip it more often than not. Don’t get me wrong, I love breakfast food. I just don’t leave myself enough time in the morning to prepare or stop for something I’d enjoy. My ideal first meal of the day would consist of an enormous omelet with massive amounts of cheese, bacon, sausage, ham, peppers, onions, mushrooms, and more cheese. Maybe some buttered toast on the side.
2. Is there anything better than a thick and juicy steak that is grilled to your exact specifications? The marinade is a key component for me. A perfectly-marinated steak doesn’t need any sauce.
1. It’s Craft Beer Week! Forget about those cheap watered down pilsners that actively try to monopolize the industry. Let yourself live a little with a few locally-brewed Ales, Lagers, Stouts, Porters, or IPA’s.
I realize this isn’t a very comprehensive list, but we only have a few days left anyway!
I’m 99.9% positive that Camping is a lunatic, and we have nothing to worry about. Another question still remains though…
What about that Mayan Calendar?
-Ryan Robertson
Posted by The Editorial Desk / Monday, April 26th, 2010
This latest cold snap notwithstanding, it’s time to switch to outdoor cooking mode.
And whether you prefer the even cooking of gas or the inherent smokiness of fruit-bearing woods, you’d better start working on your best barbecuing techniques/recipes.
Because there may be gold (read: cash and prizes) in them thar grills.
* The beef lobby is calling out all amateur chefs for their “So You Think You Can Grill” challenge, taking place at the annual Food & Wine Festival at National Harbor (6/12 – 6/13). Entries are due by May 21–think: original recipe, based around beef or veal and good for 4-6 servings–and 4 semi-finalists will be selected to battle it out live at the “Beef. It’s What’s for Dinner” tent.
The spoils: free passes to the National Harbor fest and the title of “D.C.’s Best Amateur Grill Master.” Enter here.
* Beringer Vineyards is getting in on the grilling action with their inaugural “Great Steak Challenge“–a nationwide hunt for those with a predilection for red meat and robust wines. The selection process will start with online submissions (local entries are due by June 15; each submission must feature steak and a Beringer wine pairing) which will lead to 10 regional cook-offs–the D.C. grill fest is set for August 5 at a TBD location–followed by the finals in Napa Valley.
The spoils: grand prize winner takes home $15,000. Runner-up pockets $7,500. Second runner-up scores $2,500. Enter here.
* Steven Raichlen and Sur La Table have cooked up a more free-form barbecue recipe trial, inviting would-be grillmeisters to share their favorite: grilled appetizer, grilled meat, grilled vegetable and/or grilled dessert. Entries are due by May 15 (again, original recipes are the focus).
The spoils: grand prize winner gets a $1,000 Sur La Table gift card plus free admission to the June 2011 session of Raichlen’s self-styled BBQ University and $500 in airfare to help get you there. The winners from each grilling category will receive $500 Sur La Table gift cards, while category runners-up will walk with $250 Sur La Table gift cards. Enter here.
Need some inspiration to get your creative juices flowing?
Grill enthusiast Doug DuCap serves up over two dozen burger recipes to kick grilling season into high gear.
Summer at its most delicious.
–Warren
Posted by The Editorial Desk / Friday, June 19th, 2009
We’ve got a copy of the latest Morton’s cookbook up for grabs. (Whet your appetite here).
To claim it, all you have to do is share:
a) where you shop for choice cuts of meat (local butchers, sustainable farms, commercial groceries, etc.), or;
b) the best steak deals you’ve discovered around town (prime rib nights, chateaubriand specials, cut-rate sirloin sandwiches).
We’ll randomly choose a winner from all comments posted by 5 p.m. Tuesday, June 23.
Anyone who misses out on the gratis meat manual can snag a signed copy from Morton’s co-founder Klaus Fritsch at next week’s D.C. and Reston receptions. Each ticket ($59) nets guests a book, access to a dinner auction and includes a $5 contribution to Feeding America.
–Warren
A Blog Devoted to [Insert Food Here]
Posted by The Editorial Desk / Thursday, April 30th, 2009
A screenshot of a blog devoted to a dip made from garbanzo beans.
Serious Eats has separate blogs devoted to both hamburgers and pizza, which I think is fitting. If any two foods deserve their own blog, it’s those greasy iconic classics.
But what about the other deserving foods out there? Is anyone giving them blog love?
I searched all over the web for online odes to specific foods (the more specific the better). Some sites, like http://www.thebananablog.com/ (warning: NSFW), were . . . not quite what I thought they’d be. Luckily, I found more than enough food fan blogs out there that fit the bill.
Here’s a short list of ‘em:
What food would you blog about?
I think I’d blog about eggs and all the delicious things you can make with them: frittatas, omelets, soufflés, scrambled eggs, soft-boiled eggs, egg salad, eggs benedict, quiche…I could probably keep that blog going for years.
– Christina Lee
Posted by The Editorial Desk / Monday, December 1st, 2008
Steakhouses for Every Occasion
By Warren Rojas / Photography By Anastasia Chernyavsky and Andy Robinson
Back before the advent of fad diets and media exposés about “good” and “bad” cholesterol, most red-blooded Americans consumed steak like it was their civic duty.
Today, steak remains a status symbol, though tastes seem to be skewing more toward designer beef—with authentic Kobe and non-traditional cuts like hanger steak fighting for grill space with your classic T-bone.
Steak-lovers: We must unite. Rather than carve out our own delicious factions, let us rally around the same chargrilled ideals. Our halls of worship await within.
Everyday Magic
Ray’s the Steaks
Rosslyn; 703-841-7297
Average entree: $21 to $30 ($$$). Open for dinner, Tuesday through Sunday; closed Monday.
The house special proves tender to a fault, delivering a pepper-encrusted NY strip swimming in a luxurious mushroom sauce and dotted with rich blue cheese chunks (marvelous).
The strict no reservations/full party seating-only policy at Ray’s the Steaks has most certainly sparked many frantic “where are you?” voicemails/texting pleas from diehard steak aficionados stuck waiting for admittance.
A small price to pay for the unbelievably affordable steaks being prepared within.
Devotees routinely line up hours in advance for a chance at one of Ray’s coveted 45 seats. Inside, the cacophony of chit-chat, ambient music and the clanging of plates as staff hustle to reset each table for the endless string of waiting guests all seem to battle for your attention. T-shirt and sneaker-clad servers remain in constant motion, tending to their tables, running orders and attacking any other job that needs doing.
And renegade restaurateur Michael Landrum wouldn’t have it any other way.
Having labored at various steakhouses and other dining establishments prior to launching the original Ray’s (a Silver Spring spin-off debuted in 2006), Landrum prides himself on applying fine-dining philosophies to a true neighborhood setting. He only uses single-breed (Angus, Hereford or Dutch Friesian), farm-raised beef. Steaks are hand-butchered and wet-aged for at least 45 days, in-house. Everything is seared over an open flame—an unconventional technique Landrum admits can prove tricky, but which he claims infuses his steaks with more flavor than the enclosed broilers favored by traditional chains.
No arguments here.
The jaw-dropping, bone-in rib-eye reveals a hulking mass of meat with plenty of muscle and just the right amount of fat. Each slice of well-marbled steak becomes even more irresistible when speared with any bonus grilled onions. The house special proves tender to a fault, delivering a pepper-encrusted New York strip swimming in a luxurious mushroom sauce and dotted with rich blue cheese chunks (marvelous). An amazingly lean hanger steak is absolutely dripping with vitality, nearly melting with each swipe of the knife.
A well-thought out wine list displays international favorites, all for under $100 a bottle, including over a dozen by-the-glass selections. Skillets of garlicky sauteed spinach (excellent) and chunky-style mashed potatoes accompany every meal, while unexpected sweets—a nibble of homemade fudge arrives with the check one night, a demitasse of rich hot chocolate another—provide closure.
Meanwhile, Landrum says that he is very pleased with the response to his new “A Place at the Table” concept—a prix-fixe service offered on Sunday nights, with half the proceeds going to local charity. “I’m just doing what restaurants should be doing,” he insists.
Perfect Presentation
Morton’s
Multiple NoVa locations; www.mortons.com
Average entree: over $31 ($$$$). Check locations for times.
Non-disclosure is never an issue at Morton’s, a steak emporium where transparency and showmanship go hand in hand.
The Chicago-based chain has built up its reputation by delighting customers with sterling service and top quality beef, the world over. “Consistency is our trademark,” stresses Roger Drake, Morton’s vice president of public relations, “which is what our guests expect.”
Staff address you by name from the minute you enter until you walk back out the front door, while regulars are often greeted with warm handshakes or half-hugs and genuine affection. The experience only intensifies during the tableside menu presentation—an interactive exposition of the restaurant’s signature selections where servers proudly display the mammoth cuts of raw steak, still-wriggling Maine lobsters and colossal garden vegetables that make up the heart of the Morton’s carte. Should sides be ordered, caddy-toting servers return bearing crocks brimming with fresh butter, sour cream and crumbled bacon to help dress any plain starches.
Then there’s the beef.
According to Drake, Morton’s serves only USDA prime, grain-fed beef supplied by the same Chicago meatpackers that started with the chain back in 1978. Drake says the suppliers typically wet-age each steak for between two and three weeks, and each steak gets finished in a 1200 degree broiler. He cites the 14-ounce filet, 20-ounce NY strip and 24-ounce porterhouse as the “featured cuts” at every Morton’s location.
Each meal commences with a jumbo bread round studded with crispy onion bits outside and a flaky interior. A simple starter of smoked salmon demarcated by clusters of horseradish, capers, minced onions and toast points coalesces superbly, while the eponymous Morton’s salad produces scattered romaine sprinkled with chopped egg and fresh anchovies.
A traditional porterhouse is all business, summoning a magnificently tender steak hiding pockets of fat that literally burst in your mouth. The Cajun rib-eye—marinated for 60 hours in Cajun spices—produces a generous slab of succulent beef soaked through with plenty of zest (not quite hot, but definitely exciting). NY strip emerges firm but flavorful, bearing a seared-on salt crust shielding a still-juicy interior. Boneless prime rib remains crisscrossed with veins of fat that provide a buttery release with each bite, and comes with a scorching homemade horseradish.
Like Butta’
Ruth’s Chris
Multiple NoVa locations; www.ruthschris.com
Average entree: over $31 ($$$$). Check locations for times.
The no-nonsense filet is amazingly tender, bearing slice after slice of mouthwatering beef artfully lubricated by the house butter treatment.
Bacon. Blue cheese. Hollandaise sauce. Seems everywhere you look these days, somebody is trying to top steak with the next big thing. But at least one visionary outfit continues to make millions with the original flavor saver: real butter.
Ruth’s Chris built its reputation on its sizzling steaks—butter-bathed cuts of beef served straight from their signature broiler (tops out at around 1800 degrees) to your table. Though the plates are virtually untouchable, it’s all worth it for that moment the steak actually spills all its natural juices as your knife pierces the seared-on crust. The dairy-enriched steaks have made true believers of everyone from Wall Street down to Main Street, as evidenced by the multitude of cigar-chomping business buddies who dine alongside giddy parents with kids in tow.
According to a Ruth’s Chris spokesperson, the allure starts with the USDA prime and USDA choice cuts served at all Ruth’s locations. The spokesperson said the company wet-ages all their steaks for three to four weeks, then preps the steaks with little more than salt, black pepper and parsley. Nearly every steak can be augmented with gourmet add-ons like blue cheese, au poivre or fresh crabmeat, but the spokesperson maintains that the plain filet mignon remains their most popular item.
And with good reason.
The no-nonsense filet is amazingly tender, bearing slice after slice of mouthwatering beef artfully lubricated by the house butter treatment. NY strip summons a well-marbled steak graced with a ring of protective fat. A generous rib-eye provides real steak flavor without all the connective tissue one might find on a flabbier cut. A massive T-bone is magnificently decadent, appropriately fatty in some spots, firm in others, yet layered with buttery richness throughout.
The dairy assault spills over into sides like au gratin peas (so glaringly bad for you, yet so delicious) and potatoes au gratin (an exercise in cream and melted cheese, the potatoes almost seem like an afterthought in this calorie blaster). Meanwhile, a sweet potato casserole seems like it should be bumped to the dessert menu (the sugary pecan crumble crust tastes like it would be more at home atop a coffeecake). Better yet, skip the starches and open with osso bucco ravioli (tasty pasta rounds filled with salty veal and cheese) accompanied by sauteed spinach. That way, at least you get some greens.
Wine Not?
Fleming’s Prime Steakhouse and Wine Bar
McLean; 703-442-8384; www.flemingssteakhouse.com
Average entree: over $31 ($$$$). Open for dinner daily.
Bone-in rib-eye
A great steak rarely needs embellishments to make it better. Not that it hurts to have roughly 100 vintage flavor enhancers always at the ready.
Early this year, Fleming’s—part of OSI Restaurant Partners, Inc., the owners of such corporate dining ventures as Outback Steakhouse and Bonefish Grill—unveiled a new “progressive” wine concept designed to showcase smaller winemakers and more global variety. The idea was to select 100 wines (corporate picks the core 60, and individual restaurants fill in the remaining blanks with regional/personal favorites) that would complement steak without offending the wallet.
The oenological experiment seems to be working.
The Tysons list is broken up into about a dozen categories (sauvignon blanc, merlot/merlot blends), which feature light to fuller bodied wines in descending order. Virtually all the wines are available by the glass, with most categories offering at least one value pour (under $10 a glass). Adventurous whites are plucked from boutiques in California, Italy and South Africa, while independents from Australia (d’Arenberg Shiraz boasts terrific tannins), France (the M. Chapoutier Cote du Rhone Belleruche 2005 is deliciously fruit-forward) and Chile beg investigation in the reds. Pre-packaged wine flights provide a trio of new flavors, but staff are quick to point out that two-ounce pours of any wine are readily available for one-third the per-glass price.
The food, of course, is all too happy to have such willing playmates.
According to a Fleming’s spokeswoman, the company serves only USDA prime beef from Midwestern providers. Steaks are typically wet-aged from between two weeks to a month, are minimally seasoned with kosher salt and coarse black pepper and are seared to completion at 1600 degrees.
A monster bone-in rib-eye emerges with a satisfying straight-off-the-grill char that all but demands a potent pinot noir to balance each smoky bite. NY strip gets a boost from a baptism in butter and some sprinkled herbs; the blackened crust hides a beefy center that explodes with flavor when paired with huskier merlots. For an auto-sauced selection, try the Madeira-spiked beef Flemington, a pastry-wrapped filet surrounded by the thick, semi-sweet wine-mushroom reduction.
All that attention on wine, however, demands a little more follow through. Particularly when it comes to the glassware. One visit revealed a chipped mini-carafe and serrated water glass, while a wine glass chipped in three places along the base raised eyebrows another night.
Memory Lane
The Palm
McLean; 703-917-0200; www.thepalm.com
Average entree: over $31 ($$$$). Open for lunch, Monday through Friday, dinner daily.
In an area well-populated by destination dining spots and special occasion haunts, few places consistently elicit the nostalgia and excitement of a trip to The Palm.
According to Tysons-area general manager Tim Seymour, the world-renowned restaurant continues to attract its share of visiting celebrities, politicos and social luminaries by embracing the hallmarks that have made it famous. Walls remain plastered with campy caricatures of cultural VIPs from across the ages. Each table comes outfitted with an official Palm scratchpad for impromptu note taking. Cigar smoking remains the après-dinner activity de rigueur in the private smoking lounge located off the bar.
Meanwhile, meticulously bedecked staff in white coats and aprons clear and serve with the customer in mind (try not to interrupt conversation, offer to accommodate any special requests to the best of their ability), police tables collectively to ensure a seamless dining experience and openly share their menu knowledge without a hard sell.
Seymour says The Palm serves only USDA prime beef, typically wet-aged by their suppliers for no less than one month. He pointed to the traditional filet mignon as a big winner with the business lunch crowd, but listed the 24-ounce, bone-in rib-eye as perhaps the most popular steak and tapped the 20-ounce, bone-in New York strip as a personal favorite. He noted that families, on the other hand, seem to gravitate toward lobster (average size ranges from three to six pounds, but he says they’ve special ordered up to 17-pound behemoths).
“We’re a place for celebration,” Seymour maintains.
The celebration begins with a bowl of crunchy radishes and jumbo pickles that whet the appetite. An East Coast gigi salad assembles a refreshing mix of diced onions, tomatoes and green beans tossed with puffy jumbo shrimp pieces and crispy bacon (terrific). Bone-in NY strip is formidable, showcasing a smoky-salty crust surrounding a remarkably juicy center. The porterhouse is a bear of a meal, delivering a well-marbled NY strip on one end and a substantial filet mignon on the other side of the juice-reserving bone.
The herb-infused hash browns—heavenly, matchstick-sized spuds featuring a crispy outer shell and flaky center—add gusto to any meal, while garlic-laced spinach sometimes seems too commonplace.
Spoiled Rotten
Capital Grille
McLean; 703-448-3900; www.thecapitalgrille.com
Average entree: over $31 ($$$$). Open for lunch, Monday through Friday, dinner daily.
A traditional sirloin arrives thick, juicy (very little fat, but what remains is magnificent) and dressed to the nines with a splash of savory au jus.
Most days, it’s hard not to mistake the parking circle outside McLean’s Capital Grille for an exotic car show. Maseratis, Lotuses and Ferraris are all there for the ogling. Once inside, though, every guest can expect a ride aboard the all-out service express.
The high-end holding of RARE Hospitality International, Inc. (they also own the more casual Longhorn Steakhouse chain), Capital Grille is all about unbridled attention.
Hostesses cheerily escort guests to their table, making sure the table napkins match your outfit before presenting menus. Dedicated servers introduce themselves by name, expertly discuss steak preparation techniques and cooking temperatures (one strongly recommended I do the Delmonico to at least medium to allow the fat to “melt into the meat”) and oversee the general flow of the meal, while an army of busers clear away empty plates, replenish empty water glasses and tend to the little things that make these high-end meals run so smoothly. Maitre d’s are not above resetting napkins when guests step away from the table, and multiple courtesy visits are the norm as each successive wave of food is delivered to the table. Loyal customers are even bestowed on-site wine lockers to store their favorite steak-friendly vintages.
The illustrious steaks are almost as well-coddled. Capital Grille corporate executive chef Jim Nuetzi says the company utilizes certified Angus beef customized by select Midwest producers. A number of steaks, including the traditional sirloin, porterhouse and signature Kona-crusted sirloin, are dry-aged, in-house for between two to three weeks, and finished off in a 1400 degree broiler. According to Nuetzi, the most popular cuts include the Kona-crusted sirloin, the porcini Delmonico and the filet mignon covered by onions and mushrooms.
A traditional sirloin arrives thick, juicy (very little fat, but what remains is magnificent) and dressed to the nines with a splash of savory au jus. A rib-eye sandwich heaps mouthwatering slices of steak accentuated by strands of beautifully caramelized onions, melted Havarti and a side of tangy horseradish onto a soft roll (grandiose sandwich). The porcini-rubbed Delmonico (fantastic) arrives bathed in a potent mushroom-vinegar blend that soaks through to the heart of the beef. The doubly pleasing filet Oscar summons a savory steak (tender to the core) draped with a crown of jumbo lump crab (a welcome surf and turf offering).
(October 2007)
