Posts Tagged ‘Warren Rojas’
Chocolate Wine Will Blow Your Mind
Posted by The Editorial Desk / Wednesday, April 1st, 2009
New Zealand vintner Kim Crawford is threatening to take the wine world wide by storm with their 2009 Pinot Chocolat–a proprietary blend of rich, Puerto Rican cacao and hand-selected pinot noir grapes described in vivid detail here by wine visionary Drew Redwood:
(Video: Kim Crawford Wines)
The pioneering winemaker is also hosting a “virtual tasting” of this revolutionary bottling on their web site. (Personally, I’m much more interested in tasting how their Camembert chardonnay turns out).
But you better act fast, because something tells me this deal is only good today.
–Warren Rojas
Posted by The Editorial Desk / Monday, March 30th, 2009
This guy has been a fan of Pollo Campero
ever since the Central American fried chicken giant burst onto the local dining scene with their traffic-stopping Bailey’s Crossroads outpost.
When they first arrived, the incredibly long lines kept me impatiently at bay. And I must admit I was a bit perturbed by their morally ambivalent mascot (for more on hospitality logos gone Hannibal Lecter, go here).
But all my reservations flew out the window once I got a hold of the signature chicken (crackling, herb-rubbed skin, juicy white meat), vibrant sauces (zesty symphonies of tomatoes, smoke and roasted peppers) and daringly delicious side items (bacon-spiked pinto beans, Spanish rice, savory tostones).
Those who’ve not yet sampled this alterna-bird can do so this Thursday, when the company offers up free chicken sandwiches (fried or grilled; 1 per customer) as part of a new promotion.
The giveaway is good at all their D.C.-Metro locations. To find a store near you, look here.
–Warren Rojas
What Woman Most Informed Your Cooking Outlook?
Posted by The Editorial Desk / Friday, March 27th, 2009
The Women’s Show is coming to town next weekend, and we’ve got a bunch of tickets to give away (corporate sponsorship has its privileges).
A quick scan of the chefs participating in the Cooking Stage–an interactive showcase tapping the talents of local toques like Liam LaCivita of The Liberty Tavern, Aaron McCloud of Vintage 50, Chris Clime of PassionFish, Carmen Piazza of Extra Virgin and Alison Swope of M&S Grill–obliterates the outdated stereotype of cooking being strictly women’s work.
But it did get us thinking about the lovely ladies that helped shape our own culinary worldview.
The question is: what iconic female would be at the top of your list?
Alice Waters?
(Photo: Evan Sung)
Julia Child?
(Photo: Arnold Newman)
Aunt Jemima?
(Image: FDA)
Your gray-haired granny?
(Did anyone actually expect to see their sweet, grinning meemaw in this spot? That would’ve been WAY creepy.)
So, let us in on what lady helped bring the kitchen alive in your life in the comments below, and we will see about getting you into the Women’s Show free of charge.
But don’t just spit out a name and some ho-hum praise.
We want details: lovingly prepared birthday meals you’ll never forget, bizarro baking catastrophes that have become the stuff of family lore, invaluable cooking tips that have saved countless meals/your marriage from utter ruin. Well, you get the idea.
We’ll reward the 10 most interesting responses (be they heartfelt, hilarious or horrific) with a pair of passes to the upcoming show.
But you’ve got to reply by noon on Tuesday, March 31 to qualify.
–Warren Rojas
Posted by The Editorial Desk / Wednesday, March 25th, 2009
While on a recent scouting expedition through McLean, I noticed a “coming soon” banner draped across the funkified ice cream parlor that was Moorenko’s.
(Image: Moorenko’s)
But as I was in-between meals (believe me, it sounds a lot cooler than it actually is), I told myself to slap on my investigative cap and follow up on that later.
Shortly thereafter, I noticed that others were bummed about the disappearing landmark (confusion voiced here; condolences expressed here).
With prime ice cream eating season just around the corner, I figured it was time to see what exactly was going on with Ms. Susan Soorenko and her uber rich indulgences.
Turns out the McLean shop has indeed been sold (it’s poised to become a neighborhood cafe) so Soorenko could move her entire manufacturing operation to a new Silver Spring facility (part of an expanded wholesale push). She noted, however, that the old Silver Spring store will come back online in just a few weeks.
But NoVA folks won’t have to hightail it around the Beltway just to snag a scoop of cotton candy-gummy bear or Danish sweet cream.
Because Soorenko is now jumping into the residential delivery game.
“We deliver in pints, quarts and half-gallons,” she said of her door-to-door, frozen dairy distrubution scheme, outlining a desire to transport ice cream anywhere her pre-existing business takes her.
“It really can be anywhere–as long as we can weave it into our route,” she said of her proposed delivery reach, estimating that everywhere from Ashburn to downtown D.C. seems perfectly doable.
Delivery minimums will include four pints or two quarts per order, though no delivery charge will be added. Regular pints run about $5.50 while quarts retail for around $9.
Orders can be placed by calling the Moorenko’s office: 301-565-8050 or their special “ice cream emergency line” (aka Soorenko’s cell phone): 703-862-6595.
Soorenko has also recruited McLean’s Organic Butcher as a local drop-off point, so her old nieghborhood fans can still get their butterfat fix while sticking close to home.
Meanwhile, her products will continue to be carried locally by retailers like Whole Foods and My Organic Market. And Moorenko’s wares continue to pop up on more restaurant menus–all the Lebanese Taverna locations, every Ray’s location (Hell Burger and the Steaks), Overwood, American Flatbread and Bazin’s on Church proudly feature her ice cream (just to name a few)–with growing regularity.
“We’re really just a phone call away,” Soorenko assured us.
–Warren Rojas
Throwing Open the Dining Awards’ Floodgates
Posted by The Editorial Desk / Tuesday, March 24th, 2009
(Image: Zazzle)
Fellow food scribe Tim Carman wonders whether anyone will be genuinely surprised by the Washington City Paper’s forthcoming “Best of D.C.” picks, particularly as they pertain to the coveted Best Restaurant tag:
Personally, if you ask me, too much emphasis is placed on the Best Restaurant category.
Seriously, do any of you expect to be surprised by the winner of that category?
Carman suggests that he’s much more jazzed about the Best New Restaurant battle, laundry listing the 25 contenders–roughly 1/3 are from Virginia, including still green properties like Eventide and BRABO–and urging readers to weigh in on the recent hospitality boom.
Having recently sewn up our Best New Restaurants coverage (appearing in our May issue), I was intrigued to see whom Carman et al. are eyeing from across the Potomac. Conversely, his post also reminded me that I desperately need to increase the frequency of my exploratory trips into Hot Chocolate City, lest I lose further touch with the District dining heavies.
Of course, we’ll all be hearing LOADS about the “BEST NEW” this-and-that for weeks to come, as awards season is now in full swing.
Yesterday, the James Beard Foundation nominees were handed down (gala slated for May 4 at Lincoln Center’s Avery Fisher Hall).
Tonight, the Restaurant Association of Metropolitan Washington will make known the candidates for the 2009 RAMMY Awards (gala slated for June 7 at the Omni Shoreham).
Thursday, the City Paper releases its readers takes’ on local toques.
And our round up of the most interesting newcomers to the restaurant landscape should be revealed the week of April 23 (you can reflect on our 2007 list here).
So, all you armchair food critics and amateur dining sleuths might want to skip on over to your favorite “undiscovered gem” one last time.
Because it’s unlikely to remain that way for much longer–especially if us awards-flinging media types have our way.
–Warren Rojas
Kudos to our Local Beard Foundation Awards Contenders
Posted by The Editorial Desk / Monday, March 23rd, 2009
The finalists for the 2009 James Beard Foundation Awards are now official, and we’ve got a host of hometown talents vying for the coveted food industry prizes.
Restaurant Eve toque Cathal Armstrong,
(Photo: Jonathan Timmes)
Rasika chef Vikram Sunderam and Peter Pastan (2Amys/Obelisk) [*my apologies to Pastan for leaving him off the original post*] are all in the hunt for the Best Chef – Mid-Atlantic mantle.
Chef Johnny Monis got a nod in the Rising Star category.
(Photo: Jamie McCarthy/wireimage.com)
The now bi-coastal José Andrés could theoretically score a Beard Foundation hat trick if he were to take the top honors in the web/radio, best new restaurant and outstanding chef categories.
(Photo: Bernardo Peréz)
Meanwhile, Washington Post dining critic Tom Sietsema racked up two nominations (newspaper features about restaurants and/or chefs, restaurant reviews) while the WaPo food section is in the mix for best newspaper food section (stellar work, Mr. Yonan!).
As for other media, several cookbooks/food tomes that we’ve recommended in our print edition are gunning for more widespread prestige (as if that were even possible), including: Cooking Up a Storm (American cooking category), Fat (single subject category) and Milk (reference and scholarship category).
You can view the full slate of 2009 nominees here.
To see the winners get their due live, you’ll have to break out your fancy duds and make your way up to enwhycee for the May 4 Awards Gala. The Beard Foundation is offering $50 discount for all ticket orders placed before April 4.
If you’ve never been, the event is quite an eye-opener. At least it was last year.
–Warren Rojas
Posted by The Editorial Desk / Thursday, March 19th, 2009
While a solid chunk of the populace will disavow anything non-college hoops related from noon today till April 6, there’s no reason food lovers can’t enjoy a custom-tailored taste of March Madness.
Behold, the Savory 16 tourney:
(Image: igourmet)
The epicurean purveyor likes to pit its preeminent cheeses against one another each spring, and this year’s seeds are no exception.
Granted, I’ve not sampled all of these dairy superstars. But I think the smart money would have to come down in the Robusto bracket.
I mean, Cornelia’s coriander-laced gouda has already got my mouth watering.
And Rogue Creamery’s Smokey Blue is basically a legacy (RC’s Crater Lake Blue claimed last year’s Savory 16 crown).
That said, I’d like to believe the white truffle-packed Boschetto al tartufo Bianchetto will have a strong showing. But do I think they … could … go … all … the … way?
Not sure enough I’m cultured enough to make that call.
Plot your own Cinderella cheese story here for a shot at free cheese for a year.
–Warren Rojas
José Andrés Unveils Hora Feliz
Posted by The Editorial Desk / Wednesday, March 18th, 2009
Lean times call for bold initiatives (learned that from this dude named Barack-something-or-other), and restaurateur José Andrés is ready to rip this recession a new one with his $4 “Jaleo hour” deals.
(Photo: Luis Magán)
From 4:30 p.m. – 7 p.m., Sunday through Friday, all three Jaleos–including our award-winning Crystal City branch–will serve up assorted tapas (including signature offerings like patatas bravas and gambas al ajillo), homemade sangrias (stand down, VA ABC!), standard rail drinks and select draft beers. By-the-glass Spanish wines will also be available at half-price.
Reciprocal specials are expected at Zaytinya and Oyamel, as well.
Meanwhile, there’s other changes afoot at Jaleo … (stay tuned)
–Warren Rojas
Fighting the Good Fight (Mostly)
Posted by The Editorial Desk / Monday, March 16th, 2009
Happened upon this hastily scrawled shopping list carelessly left behind (strike 1) at the pharmacy counter of my local Giant:
Found it interesting that the author took the time to seek out organic, fat-free milk and cage-free eggs (the non-descript “H2O” could denote self-bottled water, but I’ll play the cynic here and assume they were going the pre-packaged/designer route – strike 2), yet could not pass up the opportunity to feast upon the trisodium citrate (industrial flavor additive), partially hydrogenated cottonseed oil (genetically modified cooking agent), dried corn syrup (industrial sweetener) and distilled monoglycerides (industrial emulsifier) found in every Fruit Roll-Up:
(strike 3! You’re outta here, buddy!)
Anybody else ready to cop to their Achilles’ heel snack(s)?
(I’ve been known to enjoy a Drake’s Devil Dog (or two), but can claim blissful ignorance as I refuse to read the nutritional content).
–Warren Rojas
Posted by The Editorial Desk / Friday, March 13th, 2009
Would that prime cuts of beefs and charcuterie could save our flagging economy.
(Photo: Laurent Jung)
Because this area boasts a slew of custom meat purveyors par excellence.
Tallula/EatBar ex-toque Nathan Anda left the Arlington gastrohub last summer to develop his own charcuterie concept, which has since evolved into the Red Apron Butchery. Though he’s still scouting final locations for the shop–something Anda hopes is “weeks, not months away”–Anda already envisions a full-service facility replete with homemade sauces, gourmet foodstuffs and exotic proteins.
“It’ll be an experience, going in there,” Anda insists. He plans to specialize in “stuff that isn’t available everywhere,” tossing out pig ear terrines, cured lamb bellies, handmade lardo and trotters as potential impulse buys.
In the meantime, Anda’s current catalog (cured meats, homemade hot dogs) will be available for retail purchase at Planet Wine and officially debuts in Buzz‘s panini line. Anda is also firming up his relationships with various local farmers markets, estimating that he’ll make the rounds to the weekly Ballston, Penn Quarter and possibly one other open-air showplace beginning early next month.
Anda is also talking with fellow Neighborhood Restaurant Group chefs Anthony Chittum (Vermilion) and Frank Morales (Rustico) about weaving some of his wares into their menus.
“Hopefully, in the coming months, he’ll be using my pepperoni,” Anda said of the spicy sausage he’s developed for Morales’ gourmet pies. He also plans to make his products readily available to incoming Tallula chef Barry Koslow–though he suspects the charcuterie-savvy Koslow will not want for jaw-dropping snackables.
“With Barry coming in, it’s [Tallula] going to be awesome,” Anda predicts.
Meanwhile, Robert Wiedmaier’s new gourmet shop, The Butcher’s Block should be up and running shortly. Chef Chris Watson will oversee a gourmet retailer (along with the fledgling BRABO/BRABO Tasting Room) poised to offer fresh breads, wild game and a bevy of Belgian beers.
Down the road in Del Ray, Aussie butcher Stephen Gatward has developed a loyal following at Let’s Meat on the Avenue by serving up hard-to-find items (kangaroo meat, anyone?) as well as neighborhood necessities (smoked dog bones).
For those who enjoy a a dash of intrigue with their entrails, the mercurial Jamie Stachowski continues to peddle his cured goodies in the darnedest places (next delivery: tomorrow at noon).
And I would be terribly remiss if I didn’t give a nod to the gourmet links that spring from the mind of improbable sausage baron, Stanley Feder.
We’ve never had it so good.
–Warren Rojas