DCFoodies.comThe Politics of DiningCold Reds: Grill Your Steak and Eat it, too.- June 19, 2008 Well, saints be praised, the weather has broken: while it lasts, consider barbecue season well in swing! You beer drinkers out there will certainly have an easy time of it, as there is no shortage of great beers that translate well from grill to table; for the adamant wine drinkergrilling enthusiast, times are more tough. The first impulse for any person manning the flame is to go for the lightest drink on hand (a hearty glass of Bordeaux being the furthest thing from the mind of anyone leaning.http://www.dcfoodies.com/2008/06/cold-reds-grill.html Assaggi Mozzarella Bar: A First Look- June 18, 2008 When I heard that someone was opening a "mozzarella bar" in Bethesda last month, I was definitely intrigued. Can a restaurant in an area with as many options as Bethesda hope to succeed with such a specialized concept As it turns out, Assaggi won't have to find out. While they do plan to offer a full-service mozzarella bar complete with a cheese and charcuterie specialist who will be slicing and serving their various offerings, Assaggi is actually a very accessible Italian restaurant that...http://www.dcfoodies.com/2008/06/assaggi-mozzare.html Potato Chips- June 16, 2008 There are many things I remember from four years at a southern college many things not worthy (or appropriate) for a food blog, but a few of the local favorites are worth writing about. There was the sweet tea and pecan pie served fresh in the dining hall, the hush puppies and pulled pork at the local barbecue stop, and the hand cut, hot from the fryer potato chips served at one of my favorite haunts, Hams. No matter what else I ordered sandwich, wings or even beer, Hams potato chips...http://www.dcfoodies.com/2008/06/potato-chips.html Weekly Blog Round Up- June 13, 2008 Heard around the DC Foodies blogosphere this week...We've got a lot of food for thought to soak in, so let's starts by demystifying marinades with an article from this week's WaPo Food section entitled "The Myth About Marinades". In it, we find that marinating meat is as easy as counting to 4. No more getting up early to prepare a tasty bath for your dinner to sit in while you go to work. You and your meat can enjoy a glass of wine just before your juicy steak gets cooked to perfection. If...http://www.dcfoodies.com/2008/06/weekly-blog-r-1.html Green Wine to Beat the Heat- June 12, 2008 On the American map of Portuguese wines, dry wines are well in the boondocks. Of course, we all know Port, that deliciously fortified, intensely sweet and dense black wine popular since the days of yore. As tasty as this syrupy treat may be, its high alcohol content and thick texture make it rather inappropriate for the sort of weather we have experienced of late (short of a topping for ice cream, for which it can be fantastic). This fact considered, one may imagine that, for this time of year,.http://www.dcfoodies.com/2008/06/green-wine.html Top Chef's Spike Mendelsohn: Bringing 'Good Stuff' to Capitol Hill- June 11, 2008 In just over 12 hours, Bravo's fourth season of Top Chef will come to a close and a new winner will be revealed. And although many DC Foodies will watch eagerly to see if Lisa gets her long-awaited comeuppance, the real excitement for Washington lies less in what is yet to come than in what has already come of this season - the emergence of Spike Mendelsohn as a celebrity chef on the national stage. Even before the show had begun taping last year, Spike and his family were working to turn a...http://www.dcfoodies.com/2008/06/top-chefs-spike.html Weekly Blog Round Up- June 6, 2008 Heard around the DC Foodies blogosphere this week...I hope everyone weathered the storms this week, and that you all have electricity to run your air conditioning. The weather is going to be hot, hot, hot! If you like the heat, then this weekend's food festivals may be just the ticket for you. Don Rockwell members are reporting on festivals and fairs in our area, including a few in Alexandria, VA. This Saturday, June 7, there will be Bluegrass and BBQ at the Lee Fendal House with music and of...http://www.dcfoodies.com/2008/06/weekly-blog-rou.html From Circa to Cork- June 5, 2008 With the weather this past Sunday only threatening rain instead of actually pouring as predicted, Eliza and I trekked into the city to run a few errands, and maybe grab some food and drink. After a long due stop at Second Story Books (who are having a 20% off Summer Sale, FYI), where we failed to come back with fewer books than we had brought, we swung by Circa to check out the brunch selection. Established in April 2007, Circa is a relative newcomer to the already crowded category of "Dupont...http://www.dcfoodies.com/2008/06/from-circa-to-c.html Dean & DeLuca on M Street - A DC Foodie Fixture for 15 Years- June 4, 2008 In 1977, the first Dean & DeLuca opened its doors in New York's Soho. Since then, the company has been introducing hardcore foodies and the merely curious to all kinds of new ingredients and preparations. They were trailblazers in the introduction of upscale prepared foods that could be purchased, taken home, and served with little more effort than heating and plating. In The United States of Arugula, David Kamp goes so far as to suggest that their aesthetic (and its accompanying commitment to..http://www.dcfoodies.com/2008/06/dean-deluca-on.html Caesar Dressing and Croutons- June 2, 2008 This time of year, salad dressing is a staple on my shopping list. While I make an effort to eat green year round, spring and summer bring a surplus of veggies begging to be eaten raw, lubed up in a creamy or tangy (or both!) dressing. There are two that top my list poppy seed and Caesar. The former is a new obsession, the latter a long-time choice. What better time of year to create my own There's many variations of Caesar salad dressing, which is said to have been created in the 1920s. My...http://www.dcfoodies.com/2008/06/caeser-dressing.html |