the kitchenette

Still Dazed? Confused? Crickets..

2006-08-14T22:12:00.000-07:00

A dinner with the DCist bunch tonight had me inspired to revisit this animal.

Dear Kitchenette,

My deepest apologies for ditching you so many moons ago. So many moons ago that we went from quarter to half to full to nothing but a dark sky, to a quarter moon again. Please forgive me. I miss the nights we used to stay up late snacking on almonds and oatmeal, laughing about the good days. I pinky swear to pay attention to you again. You, me and The Hoya are back in action again this Fall. Honestly. It's all love from here. Get ready to stay up well after deadlines, play with alternate identities, disguise the voice and eat when it's just painful.

Fondly,
Erin

Note to Dazed and Confused Readers

2006-03-13T12:50:00.000-08:00

You know it's been too long when you almost forget your Blogspot username and password. Wow, unacceptable. Apologies for the late notice but I've been 4,286 miles away the last two months. Let's just say not a Foggy Bottom metro stop or Chipotle in sight. I'll give you a few hints --the new city rhymes with "blog" and if I go a day without cabbage, I get scared. Make that cabbage, goulash or knedliky. Very scared. The language has no sympathy for vowels and instead of a Starbucks on every corner, there's just a cup of fresh-roasted graffiti. Consult your map and find that fuzzy middle part of Europe. See that heart beating in the dead center?

Her nickname is "the Golden City." But she also goes by Prague.

The city has become my arctic playground--a labyrinth of spires and hidden teahouses, where tap water in restaurants is about as unheard of as skim milk. Bars are just as much smoky pubs as they are salon-style coffeehouses for Czech intellectuals to discuss how much they resent Kundera. The Kitchenette has not passed away though, and still up to her usual explorations, just taking a Prague-ternity leave. She will return to O Street and 35th with a belly full of bread dumplings and tales of the Communism museum the end of May, but until then, stay tuned for her current project: The Praha Toilette. A glimpse at the bathroom doors in "the Left Bank of the Nineties."

Geishas Are All the Rage

2006-01-10T00:27:00.000-08:00

**Note: I'm home in Southern California.

Many complained that the film adaptation of "Memoirs of a Geisha" was boring and slow. Some resented the English speech with Japanese accents. Others said it was trying too hard for authenticity. Luckily there is a geisha of another kind wandering the Hollywood scene, and she tastes so good. She's sporting bigger names than the Memoirs' stars and earning rave reviews across the board from the entertainment industry.

The Geisha House restaurant stars Ashton and the people from That 70's show. No wonder this restaurant knows how to attract the Hollywood hotties, it was founded by a cast of them. Travel 3,000 miles west of Washington to a land where flip-flops in mid-January are no biggie. Enter the Geisha House, part of the hip restaurant series by the gang that brought the feathered Farrah-hair back into style. They also started two other Los Angeles posh spots: Dolce (Italian) and The Lodge (Steakhouse) in their free time after Fox shoots.

The stark white face and crimson red lips on the facade outside of the Geisha House was typically Hollywood chic, yes, but inside was something of a dimly-lit Japanese funhouse on crack. In a good way.

Photographers snapping shots of diners handing their keys to the valet boys reminded me of the Disneyland photographers that charm you into a photo after the ride. Too bad they weren't Disney employees, but actual paparazzi. Hollywood chic, remember? High people in high places get a bite to eat here.

But bite is really an understatement. So is raw fish. Each hunk of yellow tail, spicy tuna and oyster was flashy, perhaps, but loaded with flavor. Sometimes flashy can be a good thing, maybe? Besides, when in Hollywood, live lusciously. After handing over our Volvo keys and entering the restaurant, my friends and I were welcomed by the noises of an upstairs club. Jams were bumping and the bouncers were a-waiting at the bottom of a staircase. Apparently this club was not the Geisha House itself, but a nice chaser to the restaurant experience.

As we turned the corner, the lights got progressively darker, and soon we walked through a metallic red hallway. Funhouse, right? Finally, we were in the swanky lounge with a row of brown ottomans to our right. The walls were covered with photographs of authentic geishas, brown oversized walking sticks and behind the bar sat frosted Grey Goose bottles at staggered levels.

Ashton was nowhere in sight, but Kevin Bacon sure was. Immediately after being seated, I got a nudge from my boyfriend and full view of Mr. Bacon sharing a booth with his very producer-esque friend (Think square glasses, baseball cap and clad in an all-black). A few sashimi appetizers later, in walks Tommy Shaw from Styx. Officially, this was the first time I'd thrown back an oyster shooter (their Oyster Shooter Kamikaze..a double shot) while staring at Kevin Bacon's chiseled face. Or maybe just the first time doing an oyster shooter in general...

It took me two swallows before I got the rubbery guy down the hatchet, but luckily there was a pleasant swig of Dewazakura Sake waiting for me. At only $38 for a nice-sized helping, the cherry wood rice wine was "the best in taste and value, bar none," according to a Geisha House-regular and thankfully, our dinner guest. It was enough for our Party of Five (ooh, how Hollywood of me) to down a couple shots and then some.

We missed out on the flashy Euro man with an accent a la Pepe le Peu who supposedly visits tables flaunting a $300 bottle of sake for sale. Our Geisha House insider warned that the bottle is not worth it, "even on his boss's expense account." But just about everything else, surprisingly, was.

Contemporary sushi in a hip, and oftentimes red, environment has been the "in" thing for a while, but Geisha House seems to do it best. The service was spectacular, not snobby, and our waitress even brought the manager out to nab us one of their Asian-inspired aprons, which she said, premiered at Fashion Week this year. (One of our dinner guests was spellbound by the ornate silk design and had to go home with one. Can't blame her, though they did price the "last apron downstairs" at $40.)

Our all-star waitress also refilled my green tea so often that I got a good look at the basement bathroom at the bottom of a spiral staircase. Covered with jagged mirrors pieced together, the bathroom was good until I caught sight of the somewhat disillusioning generic-brand Dial soap. For some reason, it seemed odd that such an ultra-coooool Asian lounge would show its generic labels, but then again, this one was above the rest.

The Heaven Roll was like eating spicy tuna wrapped in clouds. The white rice was fluffy and light, enveloped with delicate seaweed. The Robata World was also a winner-- skewered chicken, filet mignon, salmon, asparagus and tofu-tomato with three fun dipping sauces. They call these their "special sauces," but I promse they're nothing like the ones at In-N-Out right down the block. The trio had a soy-based sesame one and spicier sauce which came with a disclaimer from our waitress. Also, the mixed tempura actually had an eggplant thrown in there! (Kitchenette proposal: from here on out, "mixed veggies" should always include eggplant. Mmm..)

For all I know, everyone around me could have been famous. They all had that look. A little burned out, a little aloof and ultra chic from head to toe. It was the happening place for the Hollywood scene, and any place with Kevin Bacon inside certainly gets my vote. Kinda makes me want to go wear some red lipstick and watch Footloose.

Cakes, Life, Plastic Baby Jesuses

2006-01-06T16:16:00.000-08:00

Cake seems to be on my mind as of late. After writing posts on the Red Devil Cake for DCist.com and Fruitcake for DCFud.com, I took a hefty slice of the Rosca de Reyes (or the King's Cake) last night with my family, in honor of the Three Magi King's Day (better known as King's Day). The holiday is actually today, and celebrates the three wisemen's search for the baby Jesus. (We also got a Jewish apple cake to appease my other half) Apparently the Mexican/Jewish bakery where we bought both cakes makes a killing out here in Southern California.

"Rosca" means ring, so the cake is shaped like a crown. The object is to get the slice that has the plastic baby doll inside, symbolizing a newborn Jesus hiding from King Herod's troops. Then you're responsible for throwing a party on the second of February, or Dia de la Candelaria (Candlemas Day), where one usually serves tamales and Mexican hot chocolate. Hopefully you got a heads-up from DCist, and knew where to buy your cakes in Washington.

To my dismay, my little brother found the plastic baby in his piece, and I was left with just the calories and somewhat dry taste. According to Mexican tradition, now he is supposed to throw the bash, but something tells me the high school junior has other things on his mind. Hint: girls, USC football (maybe not so much anymore), his Volvo and corn dogs.

Florida Avenue Grill..

2006-01-01T15:31:00.000-08:00

is the Mac Daddy.

I'll fill you in on a little secret. Chefs like mac and cheese. I'm talking heavy on the cheddar, bring on the noodles and about as far away from the foie gras as you can get. Or at least that's what the gang at 1789 taught me.

Before a Sunday shift, I was smashed into a booth at F.Scott's -- the space next to 1789, now exclusively used for private events-- enjoying a family dinner with the rest of the chefs before the evening rush. There were no hidden cameras or news reporters (or so they thought). Forget the frills on the other side of the kitchen doors.

It was time to pull up our sleeves and talk dirty. Mac and cheese dirty.

The majority of us (about six) revealed we had "a thing" for the less than gourmet boxed meal. Some made nauseous frowns. One even admitted she likes to lather hers with ketchup. A few more made nauseous frowns.

And then Scott, who was in charge of the hot entrees that night, shook his head with confidence. "If you really want good mac and cheese," he warned, "I'll have to fill you in...on a little secret."

The secret was Florida Avenue Grill. Scott claims it's the best in the District, let alone the best he's ever tasted. But if you're kicking off Oh-Six with a regimented resolution diet, stop reading right now. Seriously, this post is shamelessly bad for your health.

Epitomizing a Dirt Cheap Eat, Florida Ave. Grill is known for their red-topped bar stools, view into the kitchen and most importantly, no pretenses. Oil is sizzling and grease is a-flying. There's no hiding anything here. Like everything else on the menu, the mac and cheese is bad for your waistline but so good for the soul.

The Grill gives you a generous hunk of mac and cheese, and has been doing so for the last 61 years. Before gentrification was ever in U Street's vocabulary. It sits pretty next to fellow Dirt Cheap neighbors Ben's Chili Bowl.

And this is not the first time the modest Florida Ave. Grill has won over the likes of top DC chefs. Zola man Frank Morales also has "a thing" for the Grill. But along with the rest of Washington, he goes early for the breakfast. Lines have been known to trail out the door for the U Street neighborhood's friendliest breakfast fare. Morales is into the beef breakfast sausage with grits ($6.95), according to Washingtonian last year.

And it appears we're all into mac and cheese, at least a little. As reported in this week's Post, a "Macaroni & Cheese" cookbook was recently published by author Marlena Speiler. She shares fifty different recipes, along with some history on the dish's origins, which date back to 1769. Even Thomas Jefferson had a taste for it.

But if the cheese part does not coordinate with your vegan lifestyle, the Soul Vegetarian Restaurant serves their dairyless version. It seems for the first time in history, vegan and soul food have found themselves on the same plate. Order yours with a side of sweet potato pie. The small chain also whips together a Liberia Burger (made with black-eyed peas) and a BBQ Tofu Sub.

I'll take mine with real cheddar and extra carbs, thank you very much. Mmm, cows.

Please come forward and admit your dirtiest kitchen secrets. Scott of 1789 and Frank of Zola already have. Now add Kitchenette to the list. Viva le macaroni.

Dreamin of a White Xmas...

2005-12-25T21:36:00.000-08:00

THE WHITE HOUSE
CHRISTMAS DAY LUNCH

HERB ROASTED FREE RANGE TURKEY
CORN BREAD DRESSING
MASHED POTATOES
GIBLET GRAVY
PANCETTA GREEN BEANS
SWEET POTATO SOUFFLE
CRANBERRY SAUCE
CLOVER ROLLS W/ HONEY BUTTER
PUMPKIN AND PECAN PIES
RED VELVET CAKE

pie and cake?! now that's my kind of all-American family.

Diner for City Council?

2005-12-22T00:14:00.000-08:00

This is about as close to roadstop grubby greasy goodness as Connecticut Ave. is gonna get: American City Diner. Every night at 8pm they show classic movies on their heated, covered back patio deck attached to the diner. For free! When's the last time you really had dinner and a movie with the one you love?

The wall facing a small parking lot outside is painted with a mural highlighting American legends like Elvis and Marilyn. And to add to the whimsical appeal, the retro-looking owner Jeffrey Gildenhorn is running for Ward 3 yet again. By the looks of the indoor decor, you would guess he's won before. "Gildenhorn for Mayor" signs are more prevalent than old-fashioned Coke ads or Blue Plate Specials. No joke, they exist. (the Blue Plate Specials that is, not his Mayor election)

Thursday calls for a Corned Beef and Cabbage at just $8.95. Monday's Brisket of Beef ($8.95) caught my eye. Actually, they're all just $8.95 except Friday's big hitter-- the Crab Cake Platter with Fries and Coleslaw ($15.95).

If the Blue Plate Special is just a little too 1950s throw-back for you, their wide selection of deli sandwiches and burgers are pretty decent for diner standards. The pulled Bar-B-Que Chicken sandwich is my favorite ($5.50) and the Black-and-White shake can be hard to come by in the District. Insert: No Jewish Delis in DC! here.

But back to the daily movies. I tried calling for a schedule since their website is never actually insync with the current week, but the groggy eighty-something on the other line had one too many chicken tender requests to spare me a few seconds. Clearly throwing up her menus in a frustrated senior rage, she rushed through the list insensitively, before hanging up on me. Here's what I got:

Dec 22: It's a Wonderful Life
Sometime between Dec 23 and Dec 28: A Bronx Tale
Dec 29: The Graduate
Dec 30: Rebel Without A Cause
Dec 31: The Godfather

Note: the accuracy of each is not up to journalistic standards. Call at your own risk.

Actually, I did call back for the hours of operation (strangely, they were not mentioned on the website) attempting to disguise my young, boppy voice. But immediately Granny knew. "Ma'am, I don't have time for you and your questions anymore. Call back some other time!" Click.

This is what I gathered: Normal weekday hours are 7am-11pm and weekends are 24 hours. This Sunday--the first night of Christmas, Hannukah and sure, why not Kwanzaa-- the diner is open until 4pm.

With festive good tidings I'm sure. (Not!) Granny wouldn't have any of that.

The theme here is definitely old-school nostalgic. Gildenhorn first opened the diner after graduating from Georgetown with Clinton in the 60s-- their class pictures are framed wistfully near the door. Along with his "Gildenhorn for Mayor" bumper stickers, circa 1998. My advice is that Gildenhorn stick to flipping burgers and hiring post-menopausal waitresses because Ward 3 is making way for someone a little less creepy-looking. Sam Brooks.

Brooks is bounding with enthusiasm and among education policy and a brand-new Idea Blog, he enjoys the shakes at Elevation Burger. One afternoon he even traveled out to Falls Church just to down two in one sitting. Young burger joint making waves, young voice of the future changing DC? Coincidence?

But the time-warped ambiance of American City Diner is still sitting pretty on Connecticut Ave-- thePacMan video games, Blue Plate Specials and cranky grannies aren't going anywhere. The ambiance is fitting for watching backyard patio movies in pigtails and sipping Black and White shakes, but maybe not for DC Ward 3 City Council ballots.

The American City Diner is located at 5532 Connecticut Avenue, NW, next to french neighbors Bread and Chocolate.

Other diners in the DC-area include:

The Diner
2453 18th St NW, Washington, DC
(202) 232-8800

Silver Diner
many, many locations

Tastee Diner
8601 Cameron Street
Silver Spring, MD 20910
301-589-8171

7731 Woodmont Avenue
Bethesda, MD 20814
301-652-3970

118 Washington Boulevard South
Laurel, MD 20707
301-953-7567

Salty Peppermint Bark

2005-12-16T09:28:00.000-08:00

Ever had Saltine Crackers in your dessert?
Two words define the "Cookie Craze" spread in the Food section of Wednesday's Washington Post: pretty amazing. However, I don't think any of their recipes mentioned "saltine crackers." And only one word would define that concept: amazing. They did feature a Chocol ate Peppermint Crunch Cookie Bark which is getting closer...

...................................................................

the Kitchenette's Salty Peppermint Bark
(Think Salty Oat cookie from Teaism or the sweet-meets-salty Kettle Korn philosophy)

Preheat oven to 350 degrees
1 stick of butter
1 cup of sugar
About 20 Saltine Crackers (told you so)
1 bag of White Chocolate Chips (on sale 2 for $4 at Safeway right now)
Peppermint/Candy Canes

Layer the bottom of a non-stick cookie sheet or glassware baking pan with saltine crackers, until the crackers cover the surface. Let rest.

Cook the butter and sugar on stovetop until boiling. Be sure to avoid burning (easier than you think!) Once the mixture is bubbling and becomes a tawny color, STOP. Remove from heat and layer this liquid on top of saltine crackers. Bake this double layered (almost bark) in oven for about 5-6 minutes.

Once done, spread out white chocolate chips on top to create third layer, and let melt for 4 minutes until chips are smooth. (Use fork to evenly distribute white chocolate after melting time). Break pieces of peppermint with various objects (hammers, cookie sheets, heavy encyclopedias) and sprinkle on top.

How's that for Chip Chip Hooray? (the Post's Wednesday story on chocolate chips with a make-over)

Cha-chiiiiing

2005-12-16T08:48:00.000-08:00

"To overtip is to appear an ass: To undertip is to appear an even greater ass."

The wise words of Ben Franklin were echoed in the Post last Sunday in a piece on tipping etiquette, which reappeared in yesterday's Philadelphia Inquirer.

What really got me going was the quote by Murky Coffee barista Stacey Garrett, who said, "most customers do tip every time" but it is a "little disheartening" when they don't drop their change in the jar.

Stacey attests that the Capitol Hill establishment works really hard "to give great service and be friendly." I can veryify that truism (it is one of my last stops before I leave Washington DC for Prague and never return until June!) But Stacey even says, "When people don't tip, it feels like a reflection of the service." Sadly, Stacey, it's usually because I need that extra change for the soy milk shot.

Here's some tipping guidelines, according to Joe Heim's article:

Bartender: $1 to $2 per drink is customary, or 15 to 20 percent if you run a tab.

Coffee shops:This one is highly contentious. Some customers won't tip at chains, but will at independent establishments. Others tip only for drinks made by a barista, not for just an ordinary cup of joe. Tips range from change to $1 per beverage.

Delivery people: Varies according to what is being delivered. A few dollars should be enough for a small food order, while movers delivering furniture might earn a $20 to $30 tip.

Dining: A 15 to 20 percent tip is the going rate for meals, and the tip should be on the pretax total.

For me tipping relies heavily on mood, recent overspending, how much change I magically find in my pocket and oh yeah, the server's performance. Once again, Murky Coffee proves to hit national media wavelengths and I am proud. Check out Murky's site for buzz on their brand-new dairy-free Pacific soy blenders... and the Wi-Fi drama.

Sticky Fingers has Soul

2005-12-14T14:33:00.000-08:00

Turns out Washington's favorite vegan bakery Sticky Fingers has a franchise in Seoul, Korea. Rewind to almost two years ago when Korea TV broadcasted a documentary starring Miyun Park, the president of the DC-based nonprofit animal advocacy group, Compassion over Killing. A Korean native and Sticky Fingers fan, Miyun filmed some of her interviews at the underground (literally, you have to walk down steps) Sticky Fingers location.

That's all it took for a few Korean guys to watch the piece, fall in love with the story and call up owners Doron and Kirsten. With that, downtown Seoul made room for Sticky Fingers.

Depending on the ingredients available, the Seoul location features many of the same egg-less/dairy-less cookies and brownies; but the cheesecake is only in America. According to the DC bakery, the location "over there is beautiful."

Makes sense that the Koreans would jump on a vegan franchise. Think about the last time you had an Asian dish with cheese or any dairy product for that matter. About 90% of Asians are lactose-intolerant, so other than fried rice, many dishes are naturally vegan.

Perhaps the Koreans also have a half-price basket near their cash register. Only a day old, the left-over Cowvin Cookies (a bit hard), Little Devils (perfectly moist) and saran-wrapped Old-Fashioned Cookies (Pecan and Chocolate Chip) were worth the trip alone.

Sadly, the festive Peppermint Brownies weren't in the basket. The new menu item ($3) features a brownie (fudgier than the Little Devil) topped with a whipped frosting and peppermint chunks.

For me, the Cowvin Cookies still take the cake (pardon the pun). Similar to the Little Devils, two grainy oatmeal bars (instead of brownies) act as "sandwich" ends to a vegan frosting center. Despite the half-price appeal of yesterday's left-overs, those Cowvins felt hard, so I splurged for the fresh batch.

The couch, occupying a majority of the tiny indoor space, spoke to me. The red heart pillow was too much to ignore, so I washed down my treats with a large cup of organic coffee ($1.75) and soy creamer, from the couch-- spying on the cashier, who got a few phonecalls regarding holiday cake orders.

Need an alternative holiday gift? Their homemade cards on display are crafted by two local girls (much like the bakery itself). The fair-trade travel cups are also friendly at $5, and include unlimited $1 coffee refills.

The Seoul-ful bakery is saving the world, one Little Devil at a time.

Vie de Viridian

2005-12-13T20:18:00.000-08:00

Vi'ridian
n. Veronese green. b. adj. Of or pertaining to this colour.

The four-week old Viridian finally received a long overdue visit from the Kitchenette. Make that four weeks and fifty minutes overdue. Before we go anywhere, let's talk about getting there. Vegan-friendly maybe, but parking-friendly is not in 14th Street's vocabulary. Even on a Tuesday evening, the Logan Circle neighborhood was packed. Not a parking space in sight within a four-block radius.

What happened next is almost too wrong to post-- a walk of shame from the P Street Whole Foods. Yes, we were not customers, but we parked there. The "2 Hour Customer Only" warning signs were intimidating. So was the secruity guard wearing a Whole Foods hat, glaring at cars as they parked in the lot at prime dinner time. To be honest, I was scared. Already feeling like a criminal, I avoided eye contact with him at all costs-- there's no way I could let him recognize what I consider an unforgettable face. Once I crossed the street to Studio Theatre, I knew I was safe.

We flashed one of those "don't ask" looks to the Viridian hostess. But first we stood out front, questioning if this warehouse-looking space was the right place. The sea-foam green paint and metallic sign whispering "Viridian," was so minimalist, we literally missed it four times while driving. Here we were in front of the place, and still squinting to find a clue.

"Parking problems?" the hostess asked. After making sure we didn't settle for the shady, abandoned lot next door (she insinuated a scandalous history), she asked where we finally parked. Ha, like we were going to reveal our secret. My dinner date (and cherished old soul) giggled devilishly and with that, we were at our table making up for lost time.

The urban photography covering the stark, white walls were snapshots a photojournalist would take-- each long print depicted raw emotions in black, white and sepia tones. The cardboard menus (straight from a storage box) somehow matched the theme-- everything was sleek and posh, but real. Each menu (in this case, single sheet of cardstock) was affixed to the cardboard by a fancy black rubberband. Yet again, stylish but functional.

Talk about making up for lost time, our starters were there before my date could even return from the bathroom. The amuse bouche-- a sign of a first-class eatery-- was a triangular bite of portabello mushroom topped with roasted onions and stabbed with a silver toothpick. Only to be coupled with yet another artisan freebie-- bread and wait, that's not butter.

Rosemary focaccia and whole-grain bread (nice texture and slightly sweet) were accessorized with a white bean puree and walnut pesto. Let's just say, I was still munching on both well after dessert was an issue. The white bean paste was warm and smooth, and a nice comfort food to revisit in between tastes.

Viridian cares about details. Kinda like my three-accessory rule before I leave the house-- each plate had a multi-dimensional appeal. My Beet and Horseradish Salad ($6) included hunks of both golden and red beets to serve as the salad's ruffage, topped with horseradish shoestrings. (Not enough to clear the sinuses, but enough to get my attention)

As a beets enthusiast, I'm always excited to see the underdog root veggie hit the mainstream. They remind me of the last kid to get picked for dodgeball, but they always turn around and surprise the jocks (the tomatoes and lettuce heads of the world) with a game-saving catch. Served with a tangy dressing, this salad was that catch.

On to main entrees. The "salmon trout" was confusing in print. No details about the hermaphroditic fish. Just "salmon trout."

Was this like a hyphenated last name? The product of an old college fling under the sea? Or had the fusion restaurant craze penetrated marine life? Can't a girl just order some fish these days! I may sound upset, but the intrigue had me aroused.

According to our server Emmako, the "pinky flesh" gives the nickname "salmon trout," but the fish itself is trout and not salmon, not the other way around. A brand-new menu item, she explained how challenging it is to serve fish these days. After New Orleans, it has become really hard to buy fresh, sustainable fish. The trout just came in a few nights ago from Oregon. Another organic product to add to the list.

(Side Note: The wine list is written en francais.)

As a sharing duo, we ordered the Squash Tart for the second entree.
A layer of winter squashes (including acorn and spaghetti squash) topped with nuts and feta cheese filled the tasty vegan crust, and finished with chantrelle mushrooms. (The same garnish 1789 uses in their trademark pumpkin ravioli)

Vidrian had me yet again intrigued, this time with the spunky tart. Once again, they were sleek and posh, but real. Squash is a real food. The pilgrims ate it for crying out loud. But Viridian made squash sexy. (They also served a Squash Soup ($6) under the Starters)

Garnished with salty green olives, my freakish Salmon Trout still wore its scaly, skin back. If they dropped the "trout" part, I never would have questioned. Long and slim, and as salmon-reminiscent as non-salmon fishes come, the "trout" still remains a mystery.

The restaurant's space was equally strange. Perhaps Viridian was a bank in another lifetime? Turns out it was an automobile showroom at one point and upstairs sits the owner's art galleries, where much of the photography on the walls originates.

All of this came as a surprise to me, as none of the reviews have captured Viridian's mystique. Listing just the address and phone number, the website defines minimalism at its best. And the reviews left out every eccentricity that had me enamored. No one ever mentioned the cardboard menus.

Dessert was entirely vegan-friendly, except for the cheese platter. Each $7 dish had appeal:

Warm Gingerbread with Cranberry compote
Apple Tart with Fruit salad and Dairyless Creme Fraiche
Chocolate Cake with a poached pear
And the house favorite (the restaurant's first dessert), Carrot Cake.

Emmako gave us the cold-hard facts-- the chocolate cake is dry. Blame it on the lack of butter or eggs, but regardless, dry is dry. Her face lit up when describing the apple tart; but "the creme fraiche tastes like sour cream." She promised to replace it with a scoop of chocolate or coconut sorbet instead.

The Warm Gingerbread was served at an in-house private party a few nights ago, and numerous compliments later, was promoted to menu status. Emmako made a face, "but that cranberry compote is way too tart." Apparently the original white chocolate garnish was better, and this cranberry "just ruins it."

Wow. Talk about brutal honesty. Emmako and her convincing disclaimers took control. She liked the Carrot Cake best, and we didn't waste any time ordering it.

Coconut sorbet and finely chopped carrots topped the triangular-shaped cake, alongside a carrot puree and vegan whipped cream. The cake had me considering veganhood if I could eat this all day. And somehow the Apple Tart's crust was flakey (a product of butter). Once again, Viridian worked its dairy-less magic.

Usually the fruit salad takes a backseat to just about anything-- apples brown tragically, textures become soggy, people opt for the non fat-free desserts. But picture crisp, diced apples, kumquats and pomengranate seeds swimming in a light calvados (apple liqueur) and try to tell me that is a disappointment.

Lost in an epicurean translation (I just read the Harper's Bazaar with Kate Winslet that morning), we looked at the time--only a few minutes before 10pm! Would the car survive rude glares from real Whole Foods customers?

Just as we signed on the dotted line, ready to flee, another artisan freebie came our way. Chocolate ginger biscotti topped with a fresh espresso cream. The car could wait. How did a vegan espresso cream taste that good? And how did Viridian have so many free perks? It was like a backwards amuse bouche right before our eyes.

Leaving surprisingly full from a vegan place, we sprinted the two blocks to the car, only to find another well-dressed twenty-something shamefully approaching Whole Foods. Immediately, the three of us were allies, banging on glass windows, begging cashiers to grant us pity.

We already had our story mapped out--the organic shopping spree called for a Starbucks visit across the street. Believable, right? But they shook their heads as if to say, "it's time for you to pay." One angelic security guard poked his head out and pointed to a side garage door.

There the hatchback sat, bravely in an empty parking lot. Something tells me we weren't the first Viridian customers to get away with this crime.

This is a public apology to my dearest Whole Foods, please don't give me bad samples karma. I really am sorry.

Elevation Updates

2005-12-10T11:12:00.000-08:00

Finally have those photos up for Elevation Burger! The status of Hans's newborn daughter Ellie: alive and kickin'. The Kitchenette's newest hobby is officially baby-naming.

holiday treats in District

2005-12-03T09:53:00.000-08:00

Soho Tea&Coffee baristas may not have the Starbucks red cups (not to mention, wouldn’t dare offending Edward Gorey) but their Sausalito Spice Tea—kinda tastes like Chai—is festive enough for their standards at $2.45 a mug. In a couple weeks, they’ll have cold Egg Nog shots (65¢ each) to mix into any drink. Not bad for a coffeehouse run by two Jewish ladies who “don’t get too into the holiday spirit.”

CakeLove founder and owner Warren Brown has been getting enough press lately for his new Food Network series “Sugar Rush” and “Serve@Room Temp” campaign, but he still had time to whip together a Sweet Potato Cake for his U Street neighbors Polly’s Café. The basement bar will serve the root vegetable cake topped with a cream cheese frosting at $4.50 a slice.

For those addicted to the shopping bag look, come on over to my neck of the woods. Georgetown has everything you could ever want to wrap up in a big, red bow. Try the fresh-baked Gingerbread at Tombs (a Georgetown establishment, right next to 1789 on 36th Street), topped with whipped cream at $5.25 a slice. Or make the trek to Clyde’s (on M St.) and sink your two front teeth (remember when Santa gave you those?) into their Peppermint Chocolate Cake ($6.95 a slice). Starting mid-December, they’ll also have eggnog in the fridge, ready to serve.

Maybe you’re in the mood for something in a cup or waffle cone, perhaps made from a cow? Thomas Sweet will scoop you some Peppermint Stick Ice Cream—perfect for dates involving mistletoe for the after-dessert dessert. (No need for awkward searching through purse for gum.) Rumors have it that T.Sweet also has an Eggnog ice cream in the works.

Go a little farther up Wisconsin Ave. and Max (of Max’s Ice Cream) might just have his homemade Ginger Snap recipe on the menu. (He rotates the flavor with other cookie-inspired ice creams in his "cookie genre," so keep your fingers crossed.)

If your sweet tooth is lost somewhere in the tooth fairy’s junk drawer, you’re basically out of luck this season. The closest thing to a yuletide non-dessert is the butternut squash—the official squash of the winter season. With deep-orange flesh, perhaps the butternut will be a comfort for pumpkin addicts dealing with bereavement issues.

Afterwords Café at Kramerbooks in Dupont Circle serves a bowl of Butternut Squash Soup to bookies who need an intellectual snack—a bowl is $4.75. Something tells me Santa will be delivering plenty of elliptical machines this year— in other words, bring on the calories.

For the record, I have yet to find a place that serves Christmas plum pudding.

the Devilish Red Cup.

2005-12-03T09:20:00.000-08:00

It's official. I am dangerously OBSESSED with TheRedCup.com, Starbucks's daily source of festive procrastination. We're talking incredibly cute, like Butterstick status-cute (Six more days until his public unveiling!) It all started when I was googling the red cups, investigating the deal with those Edward Gorey-esque drawings. Somehow they capture Gorey’s haunting illustrating style, minus the haunting part. Turns out they're not Gorey..but more imporantly, this genius site exists and has saved my life.

The red cup people have been updating since November 1st. Who knew?! Everyday, you'll find a different Holiday 101 tip or short feature film (only on Fridays! my fav!) complete with even MORE Gorey-esque images.

My favorites include (honestly, they're all so good):

Nov 3: Holiday Cookie Quiz (Guilty of ginger snap qualities)
Nov 4: Follow that Red Cup (I get so scared when the woman is crossing the street)
Nov 11: The Airport Pick-Up (How is Aunt Doris that cute? I've watched it on repeat four times straight)
Nov 16: The Red Cup Game (Tell me how far you get)
Nov 21: Holiday Travel 101 (Downloadable gift tags! With..I think Aunt Doris if I'm not mistaken!)
Nov 30: Ice Skating Game (I like making my skaters dizzy)
Dec 1: Famous Gingerbread Houses (Finally the Washington Monument multiplied by gingerbread)

Jacinda and Jerry of sirensong.com should know about this. Remember the ones who made it their goal back in October to visit every single Starbucks in the District? So far they have visited six. Apparently Jacinda lives near the cathedral and the Dupont South location had their few minutes of fame when an assistant to Donald Rumsfeld accidently left notes lying around inside. Oops.. As of today, J&J have gone through $65.53 dollars worth of red cups.

Even if Starbucks is knocking off Edward Gorey, you have to give them snaps for coming up with the Red Cup. If those darn cups don't make you want to wear reindeer sweaters (or convert so you could), nothing will. Here are the seasonal flavors, perfect inside any devilish red cup:

Gingerbread Latte
Peppermint Mocha or Hot Chocolate
Eggnog Latte
Christmas Blend Roast

And sure, why not throw in the sinful slice of Gingerbread or Cranberry Bliss Bar eyeing you from behind the glass. You'll work it off at the malls.

Haunting, black and white illustrator?

Caffeine-soaked marketing material?

1789 All-Access Behind-the-Scenes Pass.

2005-12-01T15:14:00.000-08:00

1789 found their replacement to fill (or at least attempt to fill) Ris Lacoste's shoes, as reported by metrocurean today.

The last few weeks I've tried to capitalize on the little time 36th street has left with Ris. Every Sunday I walk a few blocks from my apartmant to eat family-style dinner with the 1789 chef staff, improve my dessert garnishing skills and burn myself at least twice from the intimidating power ovens.

It all started about a month ago when I sat in the empty dining room of '89 after class one afternoon with the Ris herself. We chatted about the expected topics— her demand for natural sunlight in her new restaurant (she hopes to open about a year from now), last week’s cauliflower selection at the outdoor Dupont market, the sixty pounds of stuffing 1789 will valiantly serve on Thanksgiving (and did!)—but then came the unexpected.

She offered me a job.

Who could say no to the golden opportunity to shadow one of the most prominent female foodsmiths in Washington? Certainly not someone who calls herself a food writer, and shamefully hasn’t actually taken a “real” cooking class. This was about as real as I could get.

In a place where every movement looks effortless and every plate appears hand-crafted by epicurean technicians positioning each rosemary sprig at just-the-right angle, you just assume the whole process is magical. But at other points, you just can’t help but ask, “how in the hell did they do that?”

It was time for one of us to find out.

Four Fridays ago, I wandered into the restaurant and in minutes became a novice in a white apron in charge of the dessert garnishes. If the edible glass was a bit off-centered on the Mexican Chocolate Cake or the pomegranate seeds were a tad over-sprinkled on the Tangerine Sorbet Sundae, please excuse the inconsistency.

Hardly anyone noticed my first few steps into the kitchen. Each pocket of the rectangular space was clearly focused on racing the clock. The salad chef was slicing forty red russet potatoes by a ten-minute deadline for Amanda the entrée chef and before I knew it, I was slicing crostini bread for the duck curry salad served as tonight’s amuse bouche.

Amuse bouche—(uh-MYUZ-boosh). Literally meaning, “mouth amuser,” it was my first 1789 vocab word. A tiny tidbit often served as a freebie appetizer, not to be confused with an hors d’oevure, the taste is just enough to keep diners happy while they wait for the first course. The amuse bouche allows the chef a range of flavors and textures with which to experiment—all in just a gulp, few licks or bite.

But back up a few steps. As soon as I got to the restaurant, Ris paused from her key duty – the authoritative check on all plates exiting the kitchen – and offered me a warm bear hug. “Everyone, this is Erin and she’s going to help us out tonight.”

The chef staff is divided into parts—hot appetizers, entrees, salads, cold appetizers and desserts. Each cook turned around, stopped flailing their heavy, sizzling pans and sai hello. Within seconds, it was back to business.

Ris tossed me a starched white apron still-creased from the iron and introduced me to Sue. For the next six hours I would learn from this five-foot-two L’Academie de Cuisine grad who immediately handed me a knife and loaf of bread. “Chop these into crostini,” my next vocab word for the night. Small, thin slices of toasted French or Italian bread.

Patient (thankfully), yet impressively quick-witted and giggly, Sue was a cross between mother hen and cool older aunt—just what I needed to feel welcome and inspired.

“Easy there on the duck curry, guys,” she warned the servers as they scooped the amuse bouche liberally. She would make sure last night’s remaining duck, the curry sauce, craisins and apples would last the evening. And when the servers complained of dryness while scooping, Sue was ready with a dollop of mayonnaise to make everyone’s life easier.

While starting to gab about my five month-old food blog and “deal” as English major, the shape and texture of the crostini began to suffer. For a moment, I forgot that my bread would be toasted and crunched by the finest of Washingtonians. Sue gently grabbed the knife and demonstrated a clean, crisp swipe, cautioning me from the “sawing” tactic. She had definitely refined the skill of chatting and slicing—clearly, I still had a long way to go.

After graduating from crostini cutting to “roughly” chopping the pistachio nuts, a garnish for both the Ice Cream Sundae and duck curry, the knife was temporarily retired. Now almost 6:30pm, dessert orders were being placed and Sue could feel the energy hitting her like clockwork. It was on to the real stuff.

The tangerine sorbet machine needed cleaning, the birthday and anniversary plate rims needed personalized calligraphy in chocolate frosting and we already had an order of Mexican Chocolate Cake printing.

Each of the desserts are made earlier that day by a pastry chef and heated each evening in daunting power ovens when ordered. Within seconds they are garnished with rare nuts, edible glasses, and one of the many eccentric flavors of ice cream or sorbet. Tonight was white chocolate, tangerine, an apple-liquor flavored ice cream, and the traditional vanilla and chocolate for the special (traditional) requests.

“Want some?” Sue scraped the freshly whipped tangerine sorbet into a white ceramic bowl. With one swallow, I tasted the apotheosis of fresh-squeezed orange juice. How could muster that much citrus out of one tiny honey tangerine? How could the sorbet be so deliciously feathery? So wonderfully icy?

At points I could hear Ris yelling in the background. She was sprinkling some dried sweet potatoes and nutmeg over the pumpkin ravioli – the one that wowed Iron Chef America judges early October – when I stopped to visit her in between Sue tasks.

Ris stood in front of the hot entrée chefs, surrounded by an easel of garnishes— plump raisins, bacon, chopped bell peppers, and sesame seeds. Then she asked something I never anticipated, “Have you decided what you want off the menu for dinner yet?”

Sampling the drunken Goat cheese from the appetizer platter or learning how to garnish tangerine sorbet with pistachios was one thing, but to have my pick at any of the entrees from the menu? That was a separate (heavenly) issue altogether.

Normally indecisive— especially when Washington’s premiere chef hands me the keys to her kitchen—the decision was surprisingly clear. Considering all the positive press of the seasonal pumpkin ravioli and my far-fetched wish to resurrect Halloween just once more before next year, I made my choice.

Peering over at Sue, I noticed her forming polka dots from cinnamon chocolate syrup in a semi-circle as she ripped off a freshly-printed receipt for another dessert order in her right hand.
Apologizing twice, I felt bad for leaving her stranded, but she didn’t think much of it. She placed a clean white ceramic plate in front of me, as if I was ready to graduate to the big leagues.

“Five dots on this side like so, then three on the other.” The chocolate cinnamon syrup alternated with the caramel syrup to envelop a flourless, warm-centered Mexican chocolate cake. With the help of a toothpick, the dots became layered hearts bleeding into one another. After polka dotting the dessert plates with syrups until it actually became “easy,” Ris brought over the bowl of my ordered pumpkin ravioli.

That’s right. My meal was just personally served to me by Ris Lacoste, and there I was, still with the residual tastes of aged cheeses in my mouth. I nibbled each part of the pasta separately at first, wanting to understand the complexities of each bite – the pumpkin puree, chanterelle mushrooms and dried sweet potatoes sprinkled on top.

There’s not much else that can top that. So I have decided to quit while I’m ahead.
Ris, Sue and the entire 1789 gang made this and all the other culinary-gymnastic mysteries that she would reveal throughout the night look like cake.

I’d say the pun was unintended, but there is not one thing that happens behind the swinging 1789 kitchen doors that falls into that category.

An ode to the Butter.

2005-11-30T19:24:00.000-08:00

I'm not talking about The Stick we're all watching on pandacam religiously. Word has it, the Animal Planet site is out of commish...(.$^$#*#%$*@@!!!) So put that tub of butter aside for a minute, and let's talk about the second best kind-- peanut butta.

Tonight marks the very last night of National Peanut Butter Month. Time to celebrate jelly's husband and almond butter's second-removed cousin. I, for one, am eating a couple spoons-ful in my oatmeal with pumpkin butter and sourdough pretzels.

Even if they discovered it was made of pure french fry grease or chicken's liver, but it still tasted like this, I think I'd eat it anyways. Maybe I have an addictive personality, but peanut butter is part of my livelihood. And apparently, it's really not that bad for you. Low in saturated fat, and it has over 80% of the "good" fat inside . "Good" means cholesterol-lowering and unsaturated.

Here's some helpful links for those equally obsessed:
National Peanut Board
Official Peanut Butter Site?
The Peanut Institute
Peanut Butter Lovers

And...

a look back at the nuts in DC who have made peanut butter sandwich-making an art. Colin and Mary of Peanut Envy.

And...

Some Peanuty Facts compliments of food411.com.

**The peanut is not a nut, but a legume related to beans and lentils

**People living on the East Coast prefer creamy peanut butter, while those on the West Coast prefer the crunchy style.

**Two peanut farmers have been elected president of the United States: Thomas Jefferson and Jimmy Carter.

**Arachibutyrophobia is the fear of getting peanut butter stuck to the roof of your mouth

epiphanies are good.

2005-11-25T17:34:00.000-08:00

It's funny how after Thanksgiving, feeling "hungry" is synonymous with not being uncomfortably stuffed. Like right now I'm thinking, yeah, I could eat dinner. Really, it's just the first time in 36 hours I haven't been in ruthless pain, on the verge of dying from blissful gluttony.

To put everything into perspective, it's about how I feel after a forty-dollar meal of hummus platters, lettuce wraps and a French Kiss martini at Mie N Yu. I like to call it fake full.

Where Are They Now: Julie Powell

2005-11-25T13:31:00.000-08:00

What's Julie doing now that the 365 days of reincarnating 524 Julia Child recipes is no more? Writing an LA Times op-ed piece on Thanksgiving leftovers.

Post-Thanksgiving Burger Craving

2005-11-24T20:09:00.000-08:00

It's a cross between 1950s jukebox-playing burger-and-shake joint and crunchy non-profit group campaigning for animal rights on U Street.

They're not trying to rip you off with their fancy 100% Kobe beef patties or Horizon organic milk in the fridge. They just want to cook you a quality burger and give you colorful options to refine the experience. Options like carmelized onions, non-meat burgers and three ice creams with choice of mix-in flavors like black cherry or orange-mango for the shake.

Owner Hans is willing to splurge to serve the best product. He uses olive oil instead of peanut or flaxseed, unlike most other burger joints who try to penny-pinch and figure customers won't notice. In-N-Out promises the best quality--but the retro burger flippers use vegetable oil. (Cough, not the best quality, cough) One point for Elevation.

Buns are an important deciding factor for many (I'm more of a personality kinda girl) but this bread deserves some mentioning. After tasting twelve different buns from various bakeries, Hans kept going back to this one in particular.

It was moist, fresh and something about the way it stuck to the burger just turned me on. (Maybe I'll start noticing the back sides out there a little more.)

Elevation gives you options and each one has flair. You have your traditional hamburger and cheeseburger, but even the vegetarians, often lucky to get noticed, have room to be indecisive. "Tastes like meat" or "Tastes like veggies." Both the Boca and Gardenburgers are represented.

Raw onions or carmelized? The Elevation "special" sauce or Balsamic Mustard? For once, someone finally thought to combine the two superlative condiments! I splatter balsamic on everything from fresh strawberries to scrambled eggs. I'd probably even drink it by the gallon if offered the appropriate dare. Same (for the most part) goes for spicy brown mustard.

The brilliant Hans finally capped this idea, and cites the spices in each as especially complimentary. Another unique yet simple twist is the hand-sliced pickle spears. Finally, no more generic, annoyingly sweet chip-shaped ones! Once again, Han proves it's all about the little things.

Originally from Carmel, California, Hans grew up in the notoriously beautiful "city in a forest," where the mountains meet the sea. Among other things, like U2 songs, the word "elevation" reminds him of the high altitudes of the Santa Lucia Mountains.

Speaking of naming things, his brand-new daughter/son should have been born this week. Talk about a year of creation (from burgers to babies). If it's a girl, Hans and his wife, who also works the register on a regular basis, want to name her Elizabeth.

"Why not call her Ellie?" I thought, "To play off the whole elevation thing." His eyes lit up and although glib and chatty before, he paused momentarily. "Hey, we never even thought of that!"After giving it some more thought, here are some other possibilities in case Elizabeth becomes a boy on us. Elliot, Elijah or Elroy. Perhaps the Kitchenette just named the burger prince or princess?

The Carmel-by-the-sea upbringing is also represented in the silver Iced Tea dispenser near the fountain drinks. A thin, white label says, "Cinnamon Orange Tea." Although subtle and easy to miss, the brew is a famous one from the award-winning Norcal restaurant chain, "Hobees." Hans always loved their spiced blend and thought the naturally sweet part (no Splenda here) would perfectly match his health-conscious theme.

Speaking of tea, this brings me to the Honest Tea in the refrigerated section near the cash register. Inside, four or five rows of the "classic" glass bottles sit next to other wholesome neighbors-- Silk Soy Milk, the Nantucket Nectars organic juice line, our favorite flying cows of Horizon, IBC Root beer and slabs of Kobe steak at the very bottom.

After a short pause, Hans decides Moroccan Mint is his favorite, as do the rest of Americans (it's their best-seller), but the Black Forest Berry is just the right amount of sweet to stop him from grabbing "one of those sugary Stewart's drinks." Or the oatmeal chocolate chip pecan cookies near the register. Which, by the way, use organic milk and eggs. Check out Tarting It Up's review for a more in-depth cookie analysis.

Back to the Kobe steaks in the fridge-- pretty cheap at eighteen bucks a slab, and Kobe meat has been the sexy topic with Chowhound and Tom Sietsema as of late. To set the record straight, Elevation's beef is 100% organic Kobe, but the cows are from Virgina, like any other Kobe meat you'll find in the states, not Japan.

My only complaint was the size-- too small. But maybe the sopping-with-grease, half pounders at Five Guys or Fudd's don't follow the quality-not-quantity rule. This burger was quality-- so on second thought, maybe I wouldn't compromise the Kobe beef, carmelized onions and tasty buns for my size-matters eating habits.

Another minor grumbling-- unless you've got wheels, the trek can be slightly inconvenient for the city slickers. Hans reminded me of the 2B Metro bus that leaves from the East Falls Church station and passes Elevation every 27-ish minutes. A plus, but still not a lazy man's trip to Chipotle in Dupont or Foggy Bottom.

Some "govtlawyer" on Chowhound expressed his beef on Elevation, lamely asserting he just ate it "because it was there." Whatever.

I'm still waiting to hear on the status of Ellie (that's her mommy in the pink hoodie and hat).

To read the Dcist's thoughts on Elevation, click here. They're right about many things, especially in regards to the shake-- don't you dare forget it on the way out! Some have called it the best they've ever tasted. My recommendation is the Vanilla with Black Cherry.

Elevation Burger is located at 442 S. Washington Street, in Falls Church, Virgin-i-a.

1789 All-Access Backstage Pass.

2005-11-23T12:30:00.000-08:00

1789 found their replacement to fill (or at least attempt to fill) Ris Lacoste's shoes, as reported by metrocurean today.

The last few weeks I've tried to capitalize on the little time 36th street has left with Ris. Every Sunday I walk a few blocks from my apartment to eat family-style dinner with the 1789 chef staff, improve my dessert garnishing skills and burn myself at least four times from the power ovens.

It all started about a month ago when I sat in the empty dining room of '89 after class one afternoon with the Ris herself. We chatted about the expected topics-- her demand for natural sunlight in her new restaurant (she hopes to open about a year from now), last week's cauliflower selection at the outdoor Dupont market, the sixty pounds of stuffing 1789 will valiantly serve on Thanksgiving (and did!)--but then came the unexpected. She offered me a job.

Who could say no to the golden opportunity to shadow one of the most prominent female foodsmiths in Washington? Certainly not someone who calls herself a food writer, and shamefully hasn't actually taken a "real" cooking class. This was about as real as I could get.

In a place where every movement looks effortless and every plate appears hand-crafted by epicurean technicians positioning each rosemary sprig at just-the-right angle, you just assume the whole process is magical. But at other points, you just can't help but ask, "how in the hell did they do that?"

It was time for one of us to find out.

Two Fridays ago, I wandered into the restaurant and in minutes was dressed in a white apron and comissioned to help with dessert garnishes. If the edible glass was a bit off-centered on the Mexican Chocolate Cake or the pomegranate seeds were a tad over-sprinkled on the Tangerine Sorbet Sundae, please excuse the inconsistency.

Hardly anyone noticed my first few steps into the kitchen. Each pocket of the rectangular space was clearly focused on racing the clock. The salad chef was slicing forty red russet potatoes by a ten-minute deadline for Amanda the entree chef and before I knew it, I was slicing crostini bread for the duck curry salad served as tonigh's amuse bouche.

Amuse bouche (uh-MYUZ-boosh). Literally meaning, "mouth amuser," it was my first 1789 vocab word. A tiny tidbit often served as a freebie appetizer, not to be confused with an hors d'oevure (not a freebie), the taste is just enough to keep diners happy while they wait for the first course. The amuse bouche allows the chef a range of flavors and textures with which to experiment-- all in just a gulp, few licks or bite.

But back up a few steps. As soon as I got to the restaurant, Ris paused from her key duty -- the authoritative check on all plates exiting the kitchen -- and offered me a warm bear hug. "Everyone, this is Erin and she's going to help us out tonight."

The chef staff is divided into parts-- hot appetizers, entrees, salads, cold appetizers and desserts. Each cook turned around, stopped flailing their heavy, sizzling pans and said hello. Within seconds, it was back to business.

Ris tossed me that starched white apron still-creased from the iron and introduced me to Sue. For the next six hours I would learn from this five-foot-three L'Academie de Cuisine grad. She immediately handed me a knife and loaf of bread.

"Chop these into crostini." My next vocab word for the night. Crostini are small, thin slices of toasted French or Italian bread.

Patient (thankfully), yet impressively quick-witted and giggly, Sue was a cross between mother hen and cool older aunt-- just what I needed to feel welcome and inspired.

"Easy there on the duck curry, guys," she warned the servers as they scooped the amuse bouche liberally. She would make sure last night's remaining duck, the curry sauce, dried cranbberies and apples would last the evening. And when the servers complained of dryness while scooping, Sue was ready with a dollop of mayonnaise to make everyone's life easier.

While starting to gab about my five month-old food blog and "deal" as an English major, the shape and texture of the crostini began to suffer. For a moment, I forgot that my bread would be crunched by the finest of Washingtonians. Sue gently grabbed the knife and demonstrated a clean, crisp swipe, cautioning me from the "sawing" tactic. She had definitely refined the skill of chatting and slicing-- clearly, I still had a long way to go.

After graduating from crostini cutting to "roughly" chopping the pistachio nuts, a garnish for both the ice cream sundae and duck curry, the knife was temporarily retired. Now almost 6:30pm, dessert orders were being placed and Sue could feel the energy hitting her like clockwork. It was on to the real stuff.

The tangerine sorbet machine needed cleaning, the birthday and anniversary plates needed personalized calligraphy in chocolate frosting, and we already had an order of Mexican Chocolate Cake printing.

Each of the desserts is made earlier that day by a pastry chef and heated each evening in daunting power ovens when ordered. Within seconds they are garnished with rare nuts, edible glasses, and one of the many eccentric flavors of ice cream or sorbet. Tonight was white chocolate, tangerine, an apple-liquor flavored ice cream, "calvados" (the third vocab word of the night), and the traditional vanilla and chocolate for the special requests.

At points I could hear Ris yelling in the background. She was sprinkling dried sweet potatoes and nutmeg over the pumpkin ravioli --the one that wowed Iron Chef America judges early October-- when I stopped to visit her in between Sue tasks.

Ris stood in front of the hot entree chefs, surrounded by an easel of garnishes. Plump raisins, bacon, chopped bell peppers, and sesame seeds. Then she asked something I never anticipated, "Have you decided what you want off the menu for dinner yet?"

Normally indecisive-- especially when Washington's premiere chef hands me the keys to her kitchen-- the decision was surprisingly clear. Considering all the positive press of the seasonal pumpkin ravioli and my far-fetched wish to resurrect Halloween just once more this year, I made my choice.

Peering over at Sue, I noticed her forming a semi-cicle of cinnamon chocolate syrup polka dots as she ripped off a freshly-printed receipt for a dessert order in her other hand.

Apologizing twice, I felt bad for leaving her stranded, but she didn't think much of it. She placed a clean white ceramic plate in front of me, as if I was ready to graduate to the big leagues.

"Five dots on this side like so, then three on the other." The chocolate cinnamon syrup alternated with the caramel syrup to envelop a flourless, warm-centered Mexican chocolate cake. With the help of a toothpick, the dots became layered hearts bleeding into one another. After polka dotting the dessert plates with syrups until the daunting task actually became "easy," Ris brought over the bowl of my pumpkin ravioli.

That's right. My meal was just personally served to me by Ris Lacoste. I nibbled each part of the pasta separately at first, wanting to understand the complexities of each bite -- the pumpkin puree, chanterelle mushrooms and dried sweet potatoes.

Ris, Sue and the entire 1789 gang made this and all the other culinary-gymnastic mysteries that they would reveal throughout the night look like cake.

I'd say the pun was unintended, but there is not one thing that happens behind the swinging 1789 kitchen doors that falls into that category.

Honest Tea on my Mind

2005-11-20T20:32:00.000-08:00

The DCFUD story on Sette Bello, sibling of Georgetown's posh Cafe Milano, reminded me of another creative mind plus university professor relationship. The intellectual bosom buddies of Honest Tea-- founder and CEO Seth Goldman and his Yale professor, and co-founder, Barry Nalebuff.

I worked for the company last summer (or should I say, frequently used their bathroom after drinking so much free tea), handing out bottles to Whole Foods baggers at natural food trade shows, I-Love-NY t-shirt-wearing tourists in Times Square, a Food and Wine senior editor at the Fancy Food Show in Manhattan and convenience store owners in Richmond who had no interest in selling "that organic shit."

Taken straight from their website...
Seth found most drinks either too sweet or too tasteless. Barry Nalebuff, one of Seth's business school professors, found that he and Seth shared a passion for the idea of a less sweet, but flavorful beverage during a class discussion that involved a Coke vs. Pepsi case study. Fast forward to '97, Seth goes for a run in New York City with an old classmate who used to concoct juice drinks with him after class. They found themselves doing the same after the run, combining several different beverages to cut the sweet and intensify the flavor. Seth knew then that if he was going to quench his thirst for good, he would have to create the drink himself. He e-mailed Barry to see if he was still as excited about the idea as he had been in class.

Timing was everything. Barry had just returned from India where he had been analyzing the tea industry for a case study. Seth took a deep breath, quit his job at the Calvert Group, and started brewing batches of tea in his kitchen. Five weeks after taking the plunge, he brought thermoses of tea and a bottle with a mock-up label to Fresh Fields (Whole Foods Markets). During that meeting, the order came for 15,000 bottles, and so did the heavy pause as Seth's mind raced, trying to figure out how they would produce that much tea. They were, at that moment, in the tea business. Honest.

My marketing skills must have done some damage this summer because this weekend, I ate at two places that carried the organic heartthrob:

Elevation Burger :442 S. Washington St., Falls Church VA. Read this by Tarting it Up.

Sticky Fingers Bakery:1904 18th St., Washington DC. Read this review by the Post from last December.

More to come on both later. Elevation was absolute bliss in a bun. Despite the inconvenient location for an urban student, I might just have to trek to East Falls Church and take the mile-long Metro bus ride from the station on a regular basis. And by regular basis, I mean all the time. That burger hit the spot like no other has in a long time. And incredibly cheap! Less than three bucks.

Sticky was closing at 6pm on Saturday. At about 6:07pm, my friends and I were running across the street, almost getting hit by a car, and at 6:08pm, begging to be let inside. After gaining access, Sticky became my favorite vegan bakery of the moment. The Honest Tea sitting quietly in the fridge was just an added perk.

I invited Seth to speak at Georgetown last week, where he revealed some juicy (or should I say tea-y) gossip.

Honest Tea will release a "Just Green Tea" line which will have little or no sugar, and use the term "just" to play off the "honest" pun.

Despite public chatter surrounding the plastic line released earlier this year, they are not discontinuing the glass, nor have they ever considered the bogus plan. Insert phew here.

Final thought, even Whoopi rocks the Honest Tea.

On Martha Stewart's new morning show, Martha, Whoopi talked about regularly serving it at her poker and board game parties.

Sold? Now drinking Community Green like it's your job? Send Honest Tea a picture of yourself drinking it in a famous, unique, creative, spunky environment. The most compelling submission will be featured in the next Honest News and win an Honest Tea gift basket. Email entries to newsletter@honesttea.com by Dec. 10th.

Whole Foods Giveaway!

2005-11-18T08:39:00.000-08:00

If you send Whole Foods a recipe that needs a natural makeover (time to organic it up?) and they use it in their monthly newsletter, they'll mail you a $25 Whole Foods Market gift card. Time to strip the preservatives, dyes and aspartame-- let them render the recipe au natural. Click here to submit your recipe.

Murky Gets Refined

2005-11-16T09:26:00.000-08:00

Murky Coffee is not afraid of strong words or strong-but-not-too-strong coffee. No surprise their founder and CEO Nicholas Cho was featured in today's NYT. In a nutshell (or maybe.. beanshell?) Michaele Weissman says coffee has become so refined and complex, it might as well be the next wine. These days beans are pricey (sometimes at 40 bucks a pound) and more nuanced than "the finest pinot noirs."

Too bad a mug of ink with supper will never offer the same protection against heart disease as a glass of red.

Only 31, Cho thinks, "Starbucks is beatable." He says, "If you are in the hamburger business and you can't make a better burger than McDonalds, you don't deserve to be in business."

His sales have expanded six-fold (cha-ching!) since he and his wife-meets-business-partner Suzy founded the first location in Georgetown in 2002. Keep ordering those extra shots of soy milk, guys. Six-fold, geez.

You're probably thinking, Georgetown? But but..I thought it was just Eastern Market. Well they're also at 3211 Wilson Boulevard in Arlington, VA, but yes, their first shop was in Georgetown.

Taken straight from Murky Coffee's FAQ page..

Our first shop was a little hole-in-the-wall on Wisconsin Avenue in Georgetown. It was a weird little place, and we got quite a few stares, notably from former President Clinton. As weird as it was, the coffee was weirder. We served only espresso, no drip coffee, and the weirdest thing about it was that it kicked ass. People freaked out when we shut down the Georgetown store in early '03. We got a flood of emails that said, "I'll never drink coffee again!!!" What shameless hyperbole. If you look closely at the black awning over what's now a fake-designer-purse store, you'll see the faint remnant of murky georgetown.

Cho organized the first mid-Atlantic barista competition, hitting Washington February 2006. He compares the intense latte-making process to that of "a Japanese tea cermony."

If you're wondering whether Cho is so caffeine-hyped that he can't sleep at night, you're wrong. During the little time he does snooze, Cho dreams of "opening an ultrastylish space where coffees hacked out of the jungle with a machete will be as revered as fine wine" and cost more than just the average (already high-priced) four bucks.

Move over Merlot, Macchiato is the latest BMOC on the beverage scene. Hmm..did someone say boxed coffee?

Murky Coffee is located on The Hill, at 660 Pennsylvania Ave, SE. Go on a weekend and grab a Honeycrisp apple at your friendly Eastern Market just down the block.

Let them eat Cake.

2005-11-09T20:57:00.000-08:00

metrocurean picked up on the CakeLove debate! i gave that baby a lot of blog love, i'm glad the word is spreading.

Make Way for the Prince!

2005-11-06T20:24:00.000-08:00

THE WHITE HOUSE OFFICE OF THE FIRST LADY
______________________________________________________________________________
FOR IMMEDIATE RELEASE November 2, 2005

LUNCHEON IN HONOR OF THEIR ROYAL HIGHNESSES THE PRINCE OF WALES AND THE DUCHESS OF CORNWALL

*
Watercress Soup with Applewood-smoked Bacon
Espelette Cream
Peter Michael 'L'Après Midi' 2004

Lemon Sole with Herb Crust
Chichory, Petite Asparagus and Black Cherry Tomatoes

Composed Salad of Butter Lettuce, White Cucumbers and Golden Pea Tendrils
Champagne Dressing

Lady Apple Sorbet
Brandy Snap Basket Spiced Autumn Fruit Compote

*

Lunch Table Settings - Private Dining Room, The White House Residence

Truman China
Sandersonia in pumpkin containers with assorted ornamental gourds on the table

Now that's Falafel.

2005-11-01T11:02:00.000-08:00

For just over a year, Amsterdam has been serving falafel to belligerent Saturday night clubbers and twenty-something locals who live in what some might call Washington's version of Greenwich Village: Adams Morgan.

In the midst of the wonderful-but-yuppifying area stands a cozy falafel shop with a few patio tables and a short staircase leading up to its front doors. Husband-and-wife owners Scott and Arianne Bennett live upstairs with their big black dog. They left their grassy backyard and spacious two-story Chevy Chase home just a couple years ago for Adams Morgan's wild 18th Street strip.

As vivacious as the strip was before, the nightlife was starving for a hipper fast food alternative. The oversized pizza slices and even good ol' Julia's were both getting ol' fast. Besides, with Tryst, Zucchabar and all the other hot spots in the area, herds of drunkards (with a mad case of the munchies) were guaranteed to roam the streets every weekend. As Scott and Arianne discovered, the falafel shop was a goldmine waiting to happen.

All they had to do was serve mashed chick peas in pita bread (your choice of white or wheat) and people would come running. Now the humble eatery is an institution in the urban sphere sandwiched between Columbia Heights and Rock Creek Park.

Arianne and Scott visited their friends in Amsterdam many times before they decided to bring the city's falafel culture back to Washington. Also in their suitcases were postcards and candid shots of the downtown Amsterdam falafelries, which now sit underneath their restaurant's glass tabletops. Ajax, the bearded mascot from the city's champion football team, also makes a few appearances on the walls to make the spirit of Amsterdam come alive.

If the authentic decor is not enough, Amsterdam's signature charm lies in the free-for-all Israeli-style buffet line. Twenty garnishes sit in a row including the gamut of traditional Middle Eastern sauces and spreads, from crimson-colored beets to pickled cabbage to tzatziki.

The buffet line is so incredible that many customers were left overwhelmed, constantly asking the employees for a rundown. About a month back, Scott and Arianne decided it was time to create a framed guide, including up-close photos and titles of each garnish. Hummus, yeah we get it, but what's the deal with the spicy red pepper sauce or the fried eggplant in the left corner? Time to reference the Amsterdam Garnish Guide for Dummies located on the nearby wall.

The spicy green herb sauce known as “torator” sits modestly amid the tahini and pickled cabbage, but cashier Joel often points to it with caution from behind the counter. A close friend of Scott and Arianne, Joel likens the fiery garnish to a Middle Eastern horseradish. I had a bit and let's just say the sinuses were cleared instantly.

Traditionally, falafel is an Arab food, but the cherished kiosk snack has sparked tensions between Palestinian and Israeli communities for years over who actually "owns" the chick pea fritters. Funny how cuisine can bring two rivaling territories together-- the Turks and Greeks feud over coffee and baklava in between disputes over Cypress.

At Amsterdam the garnish line is Israeli-style, meaning you build your falafel sandwich with your own choice of condiments. For best results, as a sign inside recommends, first remove some of the falafel, layer with toppings, then add the rest of the falafel and apply another round of toppings to finish it off. There's no seconds on garnishes at Amsterdam, so take the buffet line seriously-- though I've been known to sneak a few when nobody was looking.

The topping process is like an art form. Everyone has their own permutation. Arianne likes hers with a bit of hummus, baba ghanouj, garlic cream sauce and the freshly sliced tomato-onion Turkish salad.

Open late and dirt cheap, Amsterdam epitomizes comfortable eating. For $3.75, a small sandwich contains three falafel balls in a half-cut pita and the large, with five falafel, has a bit more pita room and still just $5.25, comparable to a Subway 6-incher.

Dutch style fries are $2.75-3.85 with dipping sauces including Dutch Mayo and a recently added peanut sauce. Mayo is not my thing, but the twice-baked fries are always warm and perfectly crisp. (Words of advice- try throwing them into your sandwich).

The white board includes a last item on the minimalist menu— Virgin Space Cakes. There's an old Amsterdam tradition of serving pot-laced brownies at coffee houses. Sorry guys, no Mary Jane here.

Few rules exist at Amsterdam. Instead, the freedom to create your own pita-enveloped masterpiece lies in your hands, literally. Yet Amsterdam does stand by one statue-- in order to "reduce trash on the planet," they won’t use spoons, forks or plates, but instead serve the falafel wrapped in a wax-paper sleeve. Every once in a while Arianne finds a few plastic sampling spoons from Maggie Moo’s that creep in from across the street…other than that, you’ll often find her on the patio talking with the locals with her black dog, complaint-free.

Check out other Amsterdam reviews by:
the dcist, dcfud, washington post, urban jetset.

........................................................................
::Other bits of amsterdaming buzz::

DC Foodies wife and blogger babe Amalah put Amsterdam at the top of her list when an Irish tourister asked her about "the essential Washington experience." When referring to Amsterdam, Amalah said, "Goddmamn. The falafel is to die for."

During Hurricane Katrina, Arianne's brother drove down to New Orleans to save stranded victims. He advertised his willingness to help on Craig's List. Another reason why Craig is saving the world, one posting at a time.

........................................................................
::Other bites of falafel::

Amsterdam is just one example of the hidden falafel joints buried amid the more mainstream Café Milanos and Chipotles. George’s King of Falafel sits quietly next to Zed’s down M Street. Last Saturday, the King was so packed that the cashier halted orders at 1 AM so the crew could “catch up.” The lack of Israeli-style garnish line-up takes away from the experience a bit, but the food is still richly authentic and the gritty ambiance makes Georgetown feel like a world away.

Mama Ayesha’s, just over the Duke Ellington Bridge near the Adams Morgan Metro station, serves a fancier set of Lebanese cuisine but is still dirt cheap for a charming restaurant. The hospitality is just as warm and inviting—the indoor fountains and overhanging antique silver lanterns add charisma that most latenight greasy falafel joints don’t have. The kitchen doesn’t close until 11PM on weekdays and midnight on Fridays and Saturdays, and don’t be intimidated by the welcoming host and white tablecloths –the falafel is still just five bucks.

George's King of Falafel is located at 205 28th Street, off the M Street strip. Mama Ayesha's is located at 1967 Calvert Street. Amsterdam (map shown below) is located at 2425 18th Street, in the heart of Adams Morgan.

LOVE for CakeLove

2005-10-27T19:21:00.000-07:00

My days wrestling with CakeLove are over. I can finally say, with all my heart, that I had a truly delightful CakeLove experience. No more dryness. No more disappointment. No more questioning its powers.

The secret? Take head baker Mary up on her advice-- wait at least 15 minutes before enjoying the treat and I assure you, there will be a difference in taste (sweeter), consistency (moister) and feeling afterwards (fulfilled but craving more).

Last Friday the kitchenette turned twenty, no better time to celebrate with cake.

I removed the slice of Strawberry Shortcake and Vanilla Cupcake with Strawberry frosting from the fridge and immediately ran upstairs before my fork could get near the seductive sweets.

Insert 15ish minutes of dilly-dally time here.

Now direct your focus to the above photo at right. The two servings were consumed faster than a fraction of the wait time, with little left but a few chunks of frosting. (And I'm not even a frosting person) Normally sweet enough to make your mouth pucker, this one had the rich flavor of whipping creme with a fluffy consistency that didn't lose its shape.

Next to sport bras from mom, the delightful CakeLove experience was one of my favorite birthday presents received this weekend.

Case Closed.

To read about my CakeLove saga, click here.

And check out the DCist's (not-so-sweet) take on Warren's first episode of Sugar Rush, his new series on the Food Network.

Gorging on Pumpkin

2005-10-24T22:15:00.000-07:00

Looking for pumpkin dishes in the District? This weekend's Sunday Source had a great run-down by Holly Thomas of all the restaurants in town featuring the squash cousin on the menu.

Eastern Market sells pumpkins for $0.39 per pound and gourds are a steal at three for $1. They also have simmering pots of hot apple cider ready to ladle and a variety of seasonal squashes piled high in baskets, with adorable names like buttercup and dumpling squash.

Speaking of adorable, meet my day-old pumpkin named Heathrow. From the Washington Monument to the Capitol steps, his walk home from E-Market included an evening city tour. Flipped over and hiding behind the other pumpkins, Heath was shy when we first met, but his plump, lopsided shape spoke to me. Before long, his guts were removed and his seeds were in the oven (sprinkled with cinnamon and drizzled in oil). There's nothing like the scent of roasting pumpkin seeds to make the house fill with a cozy Autumn aroma.

Here's a simple recipe for roasted pumpkin seeds:

1 1/2 cups pumpkin seeds (from one medium-sized pumpkin)
2 tsp. melted butter or oil
seasonings to taste

Preheat oven to 300° F.

Don't fret about the few pumpkin strings and pulp that get in the way(they add flavor), but do clean off any major chunks.
Toss pumpkin seeds in a bowl with 2 tsp. of melted butter or oil and add seasonings of your choice. Salt and garlic salt are customary, but try cinnamon and sugar to make your own rendition of Kettle Corn.
Spread pumpkin seeds in a single layer on baking sheet. Bake for about 45 minutes, stirring occasionally, until golden brown.
For best results, enjoy with hot apple cider.

.......................................................................................................................................................

Gorging on Pumpkin
By Holly Thomas
Sunday, October 23, 2005; Page M09

CHEESECAKE

Dessert-lovers, this is your season -- pumpkin cheesecake has taken over menus around the city. CakeLove 'slight, creamy take tastes better with every bite. "We make our version of the cheesecake from scratch from the best quality ingredients we can find," says Mary Meyers, the baking manager at CakeLove (1506 U St. NW, 202-588-7100). "We scrape the paddles and bowls over and over to make sure there are no lumps in the batter, so that the cheesecake is as smooth as possible." Even those who pass on Mom's pumpkin pie will be tempted to devour this sweet treat -- it's just that good. LoveCafe , CakeLove's eatery across the street (1501 U St. NW, 202-265-9800), offers individual slices for $7.70 when in stock. Or order a whole cake from CakeLove, with advance notice, for $55.

California Pizza Kitchen also offers a rich, subtly sweet version of the dessert ($5.99, http://www.cpk.com/ ). And the Cheesecake Factory ( http://www.thecheesecakefactory.com/ has a traditional pumpkin cheesecake for $6.50 a slice, as well as a pumpkin-pecan alternative for $6.75. If you're hungry for more, you can take home a 7-inch pumpkin cheesecake for $22.95 or a 10-inch for $42.95 (or order online; the smaller one is $1 more).

FROZEN TREATS

That Custard Place in Del Ray (2310 Mount Vernon Ave., Alexandria, 703-683-7767) has taken its luscious pumpkin gelato and added a DIY twist. You can pick up a box of four pumpkin gelato fritters, which are rolled in cornflakes, brown sugar, pecans and pumpkin seeds ($11.95). Cook them individually for 15 seconds in 3 inches of hot oil, or use the deep fryer after you've fried your Thanksgiving bird. The result is creamy, crunchy, melt-in-your-mouth goodness. The shop (formerly known as the Del Ray Dreamery) also offers pumpkin gelato ($2.48 for small), pumpkin gelato sandwiches with ginger cookies ($3) and pumpkin moon pies with homemade marshmallow ($1.50).

MARTINIS

Seasonal sippers can opt for the $9 organic pumpkin martini created by bartender Gina Chersevani at Poste Moderne Brasserie (555 Eighth St. NW, 202-783-6060). Chersevani juices heirloom pumpkin squash, then strains and simmers the liquid before mixing it with house-made vanilla sugar, cardamom, cinnamon and Captain Morgan's Original Spiced Rum. A dollop of creme fraiche is added to the rim for a touch of savory to complement the sweet drink.

You can sample other variations on the pumpkin martini theme at Maggiano's Little Italy ($7.95, 5333 Wisconsin Ave. NW, 202-966-5500; $8.50, 2001 International Dr., McLean, 703-356-9000) and Cafe Atlantico ($9, 405 Eighth St., NW; 202-393-0812). The Four Seasons Hotel 's Garden Terrace Lounge tweaks its version with Stoli Vanil vodka ($16, 2800 Pennsylvania Ave. NW, 202-342-0444).

PASTA

The humble pumpkin gets star treatment at 1789 (1226 36th St. NW, 202-965-1789) under chef Ris Lacoste. She fills ravioli pockets ($13) with two types of locally bought pumpkin as well as fresh and salted ricotta cheese, and serves them with a rich wild mushroom sauce studded with cranberries and walnuts. Deep-fried strips of pumpkin add a finishing touch. Bartender Sal Deluca recommends the 2004 Albario ($10 a glass), which balances the earthy, rustic aspect of the pasta. (A bonus: The restaurant's soft, diffused lighting makes everyone look their best -- even if they happen to drip sauce on their chins.)

If you can't get enough of the pasta-and-pumpkin duo, opt for the pumpkin gnocchi at Ristorante Tosca ($20; 1112 F St. NW; 202-367-1990). Chef Cesare Lanfranconi and his staff roast kabocha squash (a winter cousin to the traditional pumpkin), then puree it and mix in amaretto cookies and candied fruit. The pasta rests in bechamel sauce with white truffle oil and fontina and Parmesan cheeses.

Magical Marla

2005-10-21T12:27:00.000-07:00

Remember that homemade Honey Cake I referred to a couple weeks ago?

Well here's the Silver Spring woman behind the cake that helped me bring in a sweet New Year. And believe me, Honey Cake is just the beginning.

Marla's creations highlight the best spices, fruits and baked good traditions. Raspberry Pear Tosa, Honey Roasted Peanut Butter Cookies, Apple Raisin Challah Bread Pudding and Coffee Blond Brownies just begin to cover her lovable line-up.

Her name is Marla. Magical Marla.

"From reporter to press secretary, from newspapers to television, from statehouse to the White House, campaigns and cookies mixed. With politics as a day job, Marla continued to bake, 'by the light of the moon'."

What caught my eye-- the College Care Packages. Oh mo-ther...

As Marla describes, you don't need a fake ID to eat 'em..they're a great way to bribe roommates.. and sugar rush powers up library time into over time.

Wondering if she bakes your favorite treat? Ask her. Willing to share your favorite recipes? Marla would be happy to read them! Party coming up? Need a magical gift? Give Marla a holler. info@marlasmagic.com.

Disclaimer-- the photo gallery will have you fantasizing immediately.
Marla works out of her Silver Spring kitchen. She was selected as one of The Best Mail-Order Picks by Marian Burros last year; featured on this list of wonderful dessert resources, compliments of foods411.com; and her political-consultant-turned-baker story is in this nice write-up.

Bono at Cafe Milano!

2005-10-21T12:20:00.000-07:00

Bono was just spotted dining at Cafe Milano!! One of my dearest friends filled me in on the scoop, and god only knows how fast I'd run down there if I was on campus! In town for his U2 Vertigo 2005 Tour earlier this week, the demigod himself must have been making music of a different kind after his tiring stage performances -- stomach grumbles. Next up at the MCI Center (in the wake of Bono's departure): professional bull riding on Sunday.

Ris Lacoste, her story Ri-vealed

2005-10-21T11:48:00.000-07:00

1789 should get the tissues ready..

I received a handful of emails a couple weeks back about Ris Lacoste's farewell to 1789. The Hoya gossips in the know of food news and, quite frankly, Washington history (at least in my humble kitchenette opinion) wanted to know the scoop on Ris's professional transition. Of course I was just as curious about the future of the most happening chef to hit Prospect Street!! We all know Ris is a busy woman.. but characteristic of her benevolence, the gourmet goddess was willing to spare twenty minutes to chat with a girl on a mission. A mission to become friends with Ris.

Below is my article which ran in today's Hoya. By the end of the interview, I was signed up (more than willingly) to work with her, shadowing Ris while she works her magic behind the kitchen (unfortunately not -ette) doors, before she is no longer a 3-minute walk away.

................................................................................
.October 21, 2005.
by Erin Zimmer

She is the mastermind behind 1789. Her luscious pumpkin ravioli and scallop margarita ceviche fill the stomachs of Washington’s elite politicians and visiting celebrities, and distract Wisey’s customers waiting impatiently for their parents’ next visit. Her French-meets-New England cuisine has brought unprecedented success to the restaurant during her 10-year reign. But come New Year’s Eve, on what she promises will be an “emotional” night, 1789 Executive Chef Ris Lacoste will cook her last meal at this Georgetown institution.
Last week’s rumors are true — Washington’s queen cook will live her dream and take a risk. Ris Lacoste has decided to make a late career move and, though a “young man’s sport,” she will create a restaurant all her own.

Trailing her through Tombs’ secret backdoor entrance and up a cramped wooden staircase, I asked Ris if it was normal for her to be working a mid-afternoon stint. She paused mid-step, turned around and shot me a stare — for a second I was nervous I had said something wrong. “Twelve to fifteen hours a day on average, starting at about 10 in the morning.”

Ris has earned the gamut of chef awards including “Chef of the Year” in 1999 by the Capital Restaurant & Hospitality Awards program, has competed on Iron Chef and serves as the reigning queen of D.C. Central Kitchen’s Capital Food Fight. Somehow she finds time to act as Capital-area chapter chair of the National Board of Directors for the American Institute of Wine and Food, and you can even sneak a peek of her home kitchen in this month’s Washingtonian.

A pre-med Rutgers student who moved west to Berkeley to study French and Biology, this French-Canadian superstar chef was well-known then among friends for her Thanksgiving “misfit dinners,” for which she annually opened her dining room to anyone sans a home for the holidays. Ris left California and wound up in Burgundy, France, in the early 1980s, where she zealously shopped the outdoor Parisian markets and studied culinary arts at the La Varenne Cooking School.

To this day, Ris places the most importance on the natural harvests. A regular shopper at the Dupont Circle farmer’s market, she recalls her experience last week when she ordered 100 heads of fresh Washington cauliflower — the delicious delicacy is nearing the end of its season.
“He was all out but I told him I needed it.” She got what she wanted. Then she spent the rest of the week sorting through recipes, deciding what to do with the white florets.

Her inspiration behind each creative dish arrives at different moments, through different channels, “but they all depend on the season.” She looks into the distance and seems to conjure the shape of each squash, the scent of each basil sprig. No wonder Thanksgiving has always been her favorite holiday; Ris is all about “seasonality” and celebrating produce that is growing “right now.” Looking at 1789’s decor, it fits the same harvest theme — cornucopia, pumpkins and wreaths in rustic browns and reds surround the dining room.

But unlike the holiday of her childhood, when she could freely enjoy her mom’s colorful spread, this year Ris must pick at turkey scraps and cranberry sauce whenever she finds time. Upholding the 1789 tradition, Ris and the rest of the dinner crew will serve 50-60 gallons of stuffing and over 200 pounds of mashed potatoes to 650 dinner guests throughout the 10-hour workday.

At stressful times like the holidays, Ris looks forward to a big career move and promises that in her new Washington restaurant, currently unnamed and still without a home, she will have “big windows and know what time of the day it is,” without becoming a slave to the kitchen.
Since her visit to an Australian wine bar four years ago, she realized that she was needed her own scene. Unlike the cozy but sometimes cavernous ambiance of the fireplace-furnished 1789 dining room, Ris wants “to see the sunshine, the rain, and the clouds,” even if she has to “jump off a bridge,” in effect, to reach that goal.

Normally leaving 1789 long after Lauinger groupies have cashed in on caffeine at Midnight Mug, Ris never makes it home in time for the local news but she finds relaxation in David Letterman and the Late Show lineup. Sipping her coffee, she looks out the window to Healy Tower and remembers her Berkeley days when quiche and lasagna were her primary college snacks.

Finishing up her last two months after ten years of excellence will prove emotional for Ris and the 1789 staff. But I have a feeling that in the end, she will achieve her New Year’s resolution — Big windows, clouds and sunshine are just around the corner.
................................................................................

Here's a string of 1789 buzz from Wednesday's Ask Tom where he reveals his dining room preferences, decor issues and the breaks of living in Washington where VIPs live the good life and there's nothing we can do about it. At the end, I included some inspiration for Ris and her huge endeavor!

Washingtodining: One more time Tom, which dinning room do you recommend most in 1789. Thanks

Tom Sietsema: I know they HATE it when I say this, but my favorite room is just behind the host stand, the formal John Carroll (sp) Room. It reeks of Old Washington (in a good way, of course). I'm not a big fan of the upstairs dining rooms.
_______________________

Re: 1789 dining rooms: I wholeheartedly agree with you Tom about the upstairs dining rooms at 1789. Last year I made a reservation for Christmas Eve dinner in July--the only request I had was that we not be put in the top floor. I called twice more over the next several months to confirm and again reiterated that request. They were very polite and said each time that they had accounted for it. So I fly my parents in for this dinner I've been bragging about...and where do you think they put us?!? That would be the top floor. What was even more frustrating is that while we were waiting downstairs for our table we ran into friends (one of whom is a VIP) and I asked them when they made their reservations--a week before. We had the same amount in our party, same reservation time, and our friends were put in one of the lovely downstairs rooms. Talk about a terrible experience. You really do feel like you've been put at the kids' table. I don't even remember the food or the service (but I do remember the carollers sweating by the time they hoofed it upstairs) because I was so upset. Shame on 1789! I'll never go there again. And yes, I mentioned my displeasure but didn't want to cause a scene in front of anyone and ruin their time. I never heard back from management even though I left my info and told them I'd like to discuss the problem. I guess you just have to be a VIP for that restaurant to give you any concern.

Tom Sietsema: The cooks deserve a better stage for their efforts, I agree. You'd think 1789 would redecorate, or do SOMETHING to warm up those upstairs spaces.
As far as VIPs getting first-class treatment, welcome to Washington.
_______________________

Gaithersburg, Md.: Tom, have you ever thought about opening your own restaurant. You seem to have a good knowledge of what is good and what is not (at least to you).

Tom Sietsema: Man, opening a place of my own is the last thing I'd ever do. (Imagine what the critics would say!) Seriously, running a successful restaurant is hard work. I have great admiration for those who do it well.

Snappy Menu Additions

2005-10-14T09:50:00.000-07:00

Next week, Georgetown's spunky crepe/bubble tea joint snap is introducing new gourmet soups and Belgian pommes frites to their already snappy menu. Sauces for the pomme frites will include wasabi mayo and teriyaki sauce. The soups are hand-picked by owner Margarita herself, from favorite cookbooks like: the Moosewood, Lidia Bastianich's collection and Red, White & Greens.

snap also serves the premiere Philadelphia roasted coffee La Colombe just in time for the chilly Fall breeze. But don't let the weather scare you away from her cold bubble teas-- flavors like almond and taro milk tea or coffee latte, her son's favorite, are tasty enough to survive any season.

MargaritaVille at the Smithsonian

2005-10-14T08:49:00.000-07:00

The first-ever frozen margarita machine created back in 1971 will slush its way into the Smithsonian National Museum of American History! Proud inventor and Dallas restaurant owner Mariano Martinez was first inspired by 7-Eleven Slurpee machines and made the device out of an old soft-serve ice cream machine. He was inspired when his waiters couldn't squeeze the limes fast enough -- now the margarita mama symbolizes the innovative American spirit at its best.

**For cheap margarita's here in the District, try Alamo Grill in Georgetown where pitchers (of Strawberry or Lime) are only ten bucks on Thursday nights! Plus they serve free chips and salsa. Enough said.

Speaking of the Smithsonian, the Mitsitam Cafe at the National Museum of the American Indian is listed first under "Family-Friendly" in Sietsema's latest Fall Dining Guide. He gives it 2 stars of his 4, but to have a museum cafeteria even reviewed in the first place is a big deal! And it sure beats the Air and Space's McDonalds. Rumor has it that Mitsitam serves a pumpkin soup..

Zengo is a go-go!

2005-10-12T19:14:00.000-07:00

The ever-growing Fusion Restaurant-sphere.

Dictionary.com has no results for Zengo, but Tom Sietsema does. He translates it as the Japanese word for "give and take," and "if all goes according to plan," it will officially open its doors today. Sure enough, it did.

I wanted to confirm that Zengo was a go, so I called to make reservations -- even at 10:45pm Wednesday night, it was still abuzz. Reservations are still available for tomorrow though, so don't feel intimidated by its premiere day prowess.

The Asian-Latin fusion restaurant combines the talents of Shanghai born-Alan Yu (from Citronelle) and Mexican native-Richard Sandoval (from Denver's Maya), and partners them with Italian songbird Placido Domingo. Talk about a mouthful. This musical, fusical hot spot has all its bases covered-- food, song, now all it needs is a movie theatre upstairs or an art gallery in the basement. As DailyCandy so soundly put it, "Placido Domingo will trade arias for arepas when he opens the doors (raises the curtain, you might say) at Zengo."

The pairing seems a bit far-fetched-- one culture reveres Tabasco and Chili Peppers, the other, Teriyaki and Chopsticks. But despite pairing what appears to be two completely opposing cuisines, Zengo reported to the Weekly Dish that it won't just be throwing together "soy sauce and achiote."

But how assimilated can a fusion restaurant get before it's overkill? When do the region-specific cuisines begin to get lost in one another? Interfaith dialogue, great. Intramural sports, sign me up. But interracial restaurants? Are they really PC? Provender-ly Correct, that is.

Washington plays host to a number of fusion restaurants. We've got:

Ortanique: Caribbean + Canadian
730 11th Street, NW
202. 393. 0975
-"The Cuisine of the Sun"
-"..a fusion of different nations & the freshest of nature's bounty, combined with exciting & exotic tropical flavors."
-"live jazz music is provided in the second floor lounge."
-Voted "Best Mojitas" by Bon Appetit and WHERE Magazine

Firefly: America + Europe
1310 New Hampshire Ave.
202. 861. 1310
- "..the quintessential urban neighborhood restaurant, offers sophisticated, contemporary American fare for the city's many 'regulars' who dine out several times a week. "
-"..incorporating cuisines of the world while featuring fresh local produce."

Mie N Yu: America+ The Eastern Hemisphere
3125 M Street, NW
202. 333. 6122
- Forget traditionally stiff wooden chairs and tables, dine in the "Turkish Tent, Moroccan Bazaar, Venetian Room, Baroque Room and Tibetan Lounge."
-"American cuisine with accents from countries along the Ancient Silk Road from Asia, the Middle East, North Africa and Europe."
-"Sip a cocktail in the Colonial Hong Kong Bar while listening to eclectic grooves from across the globe."

Asia Nora Japan + The Rest of Asia
2213 M Street, NW
202. 797. 4860
-From the creators of America's first certified-organic restaurant."
-"The organic ingredients used are artfully balanced to create fragrant and spicy dishes from China, Hong Kong, Japan, Thailand, India, Korea and Vietnam."
- "Simple, healthful dishes of Asian cuisine with an East-meets-West interpretation."
-"..filled with Asian artifacts, soft furnishings, and mirrors."

Sake Club: Ditto.
2635 Connecticut Ave. NW
202. 332. 2711
sake, sake, and more sa-ke.

IndeBleu: France + India
-"..marries French flirtation with Indian overtones.
-"..the dining experience is set up as a four-course meal--first, second,main and dessert--but any item can be ordered a la carte."

Indecisive at best, I seem like a perfect target for the fusion dining wave. A little of this, a little of that is my middle name. But maybe, if history should repeat itself, I just can't decide where I stand on this one either.

..One fusion that I have no qualms about loving: the Soy Vay sauce line.
"Jewish Boy Meets Chinese Girl and SOY VAY! A Sauce is Born."
Read the back of the label the next time you're cruising through the grocery store.

Zengo is located at 781 Seventh St., NW. Is it really a go? Are other fuse-aurants in Washington a go? What do we think?

Thomas Sweet Jumps on the Bandwagon!

2005-10-12T18:16:00.000-07:00

I think I'm hearing things...
Did Someone Say Pumpkin? Part III.

It was nearing 11PM last night when I knew I had to fulfill a Thomas Sweet blend-in craving. Still dazed from a miderm induced all-nighter, it was time to reward myself.
Ran down P Street and made it through the closing T. Sweet doors with just enough time to be characteristically indecisive. Feeling indulgent, I knew it wasn't a froyo night, so that saved some time. I began to shop the chalkboard for sampling options when suddenly...
A new flavor popped out at me.. new as in, you were not here last week.
Did someone say..
Yes, finally, Thomas Sweet did say Pumpkin.
Last week after reviewing Max's, I felt embarrassed for T.Sweet. An ice-cream shop without a seasonal flavor that defines the season? Maybe I'm just a pumpkin zealot, but c'mon. Seriously, Thomas, c'mon.
To make for an anti-climactic ending, they were all out. But you bet I made the lady scrape up what was left to muster a heaping sample.
Verdict: authentic. Almost tasted like pumpkin puree straight from the can, but better. I liked it. The only real issue-- there wasn't enough of it. She promised they would have more tomorrow, but my advice is to get there early. They're running out fast.
My night didn't end up too bad-- settled for a Cinnamon and Swiss Chocolate Blend-In with M&M's, and took it on a midnight stroll to Dupont. Tragically, I was finished before 29th street..

Check out this list of pumpkin patches in the nearby burbs.

The theme of the recent Iron Chef America was PUMPKIN. A panel of judges had a very tough decision to make, tasting a pumpkin ravioli with lobster and fall mushrooms from 1789's Chef Ris Lacoste; Signature's Chef Morou's pumpkin and lobster tea with pumpkin beignet, pumpkin sour cream and caviar, and pumpkin soup 'cappuccino' with rabbit sausage and amaretto; grandma's pumpkin gnocchi with truffled fontina cheese sauce; and strudel Tosca with pumpkin, apples, pine nuts and chestnut croccante cream from Ristorante Tosca's Chef Cesare Lanfranconi.

The winner was...(drum roll please) Chef Morou!

Did Someone Say Pumpkin? Part II
Did Someone Say Pumpkin? Part I

If you find any pumpkin-flavored anythings floating around on menus in Washington, please report it here! Calling all pumpkin dishes, reveal yourself to The Kitchenette!

Message from CakeLove

2005-10-08T13:09:00.000-07:00

Back in August I said:

"CakeLove is one of those places you want to love so badly, but just can't. I love the backstory, but twice I have left unloving the dried-out baked goods. The first time i splurged on a three-dollar Amaretto cupcake and after a few short bites, was begging for a glass of milk to lubricate the pastry. Gave them another try with a slice of the five-dollar Strawberries & Creme layered cake (a best-seller), but again left wishing the three layers were actually "fluffy," like the description claimed.

From People Magazine to the Washingtonian, CakeLove always sparkles in magazine reviews. with bloggers, the opinions fluctuate a bit more-- DC Füd is a big fan. DCist and Don Rockwell-- not so much.

According to the DCist article.. "Frequent complaints we've heard from friends range from cake that is far too dry, icing that is the equivalent of a slab of butter with a consistency that's far too thick, generally overpriced products, and reports of gastrointestinal distress from even the smallest amounts of confection."

the ambiance is great, the charm, abounding. but in terms of the dryness factor, i think it was said best by Tom Sietsema this morning on his Ask Tom chat.
_______________________
Cake Love: Hey Tom: what's your take on the offerings at Cakelove, the bakery shop?I'm moving to downtown Silver Spring, where one is opening soon.
Tom Sietsema: I have yet to taste a slice of cake from there that isn't dry, frankly. The sweets need work.
_______________________
Petworth, Washington, DC: RE: Cake love Thank you for confirming my opinion of cake love's dry cake! All my friends rave about it. Whew! thanksAnd I always sit next to my wife when I have a chance at a restaurant. That poster must just be jealous!
Tom Sietsema: LOL"

Well, since then I've gotten their side of the dryness dilemma. CakeLove head baker Mary Meyers notes that, because of their special baking methods, the butter temperature plays a big role in the taste. The baked goods will taste dry unless they're at room temperature. No matter where you buy it-- from the CakeLove bakery counter, the display window at Love Cafe or the one at Marvelous Market, the baked good is served refrigerated, so Mary recommends supressing your own cake love for 15 minutes until the cold pastry warms up a bit.

Here's a message to the blogging community from our friends at CakeLove. Does this solve the CakeLove quandary..What do you think?

........................................................................................................................................................................

Dear Bloggers,
Thank you to the DC bloggers for commenting on CakeLove and Love Café! We love feedback because it helps us become a better bakery and cafe for Washington, DC. We always want to improve so we invite the comments and feedback! You can always send direct mail to iwantcake@cakelove.com.

Nothing is fat free at CakeLove! Butter and sugar are in, like, every single thing we make. The all-natural tip that we obsess about means nothing has preservatives and most everything is cold when it’s sold. But heads-up because that’s not how it’s to be eaten!

We want everyone who tries CakeLove to do it under one condition: @ room temp. The best way to enjoy CakeLove cakes and pastries is at room temperature. We use nothing but fresh ingredients so we’ve got no choice but to refrigerate most of the cakes & pastries before they’re sold.

We agree, cold cake ain't suitable for eating! Have your CakeLove and eat it, but only @ room temp!

With Love and Cupcakes,
Your friends at CakeLove and Love Café

Tasty Georgetown

2005-10-07T09:51:00.000-07:00

It makes sense that Grace Church hosts a weekly Meditative Taize Eucharist service and bible study, but this Saturday, the small Episcopalian parish will welcome divine forces of a different kind—the epicurean gods.

A Taste of Georgetown will take place this Saturday, October 8, on and around the “gates of Grace” from 11 AM to 4 PM. This year the all-day event will offer cuisine from twenty-six neighborhood restaurants, including posh Peacock Café, hyper-elegant 1789 and the less-ritzy, all-American rib joint Old Glory. Each four-dollar “tasting” ticket will allow Tasters to try a portion of the best-selling menu items from the area’s most prestigious restaurants.

Initially run as a sort of bake sale, Taste generated just $700 in its first years and was organized by church volunteers raising much-needed funds for the Georgetown Ministry, a philanthropy started in part by our university to provide services for the neighborhood’s homeless. Well, much has changed over the last twelve years thanks to a little help from Mie N Yu’s general manager Oren Molovinsky and our hungry stomachs. Last year, Taste of Georgetown raised $17,000 for the Georgetown Ministry, and this year, they’re ready for even more mouths to feed.

To help make the Taste of Georgetown such a success, Molovinsky partnered with Georgetown Business Improvement District (BID) last year and used his staff of servers and managers, normally suited in chic all-black, to man booths and even sell tickets. It’s no surprise that Mie N Yu became a finalist for The NRA’s 2005 Restaurant Neighbor Award for their Taste of Georgetown extreme make-over. (Settle down Charlton Heston-haters, it's the National Restaurant Association)

While your nibbling, be sure to shop for artwork from several of Georgetown’s boutiques and shops, including Fornash Design and Stitch DC, and dance to jazzy jams from Washingtonian Magazine’s “Best Night Club,” Blue’s Alley.

This year, Taste will offer complimentary wine with each cuisine “tasting,” and as always, a view of the C&O canal and an opportunity to help the neighborhood’s neediest homeless. Here's a list of all the participating restaurants.

Grace Church is located at 1041 Wisconsin Avenue, next to Filomena Ristorante, the home of the best weekend brunch in town.

Kosher Delis in the District

2005-10-05T20:20:00.000-07:00

A belated Shana Tova! from my half-Jewish heart. Some genius coined the term cashew (half Catholic + half-Jew) and I'm proud to call myself one. The Jewish High Holy Days are in full swing--they began sundown on Rosh Hashanah (Monday, October 4th) and will end ten days later on Yom Kippur (Friday, October 15th).

So where do Washingtonians schlepp to find geschmak kugel and brisket? Sure Bethesda and Potomac have their fair share of Kosher delis and bakeries, they've got more Jews than the Wonkette has look-alikes for Harriet Miers. But finding the challah can be a tricky task if limited to the District itself.

Does this mean that Washington is a town full of goyims? Why does finding a Jewish delicatessen have to be so difficult?

The closest thing we have is K's New York Deli (formerly known as Krupin's). Even the name says it all-- Washington is not pretending to be a deli town (because it ain't). Their creamy chicken soup, matzo balls and Nova platters are shipped to Tenleytown from Brooklyn. Although a little fatty, the chopped chicken liver and corned beef on rye are classic examples of Kosher comfort food (don't forget the dill pickle, they're served on every table). Customers complain that the matzo ball soup is too salty, but if you're watching cals or sodium levels, then go next door to Whole Foods. Others rave that the soup is better than Robitussen, highliting Jewish penicillin at its best.

The especially hungry are encouraged to order the beef-in-the-pot, a hefty casserole with two bowls of chicken broth, two matzo balls and a meaty slab of tender boiled beef. Sweet tooths beware, the dessert display greets you upon entering. Did someone say Black and White cookie? hmmm..

It doesn't claim to be Manhattan's best, but it sure does ok for Washington's standards. Rumors have it that K's has been mentioned on episodes of the West Wing. Plain and simple, K's is the only real Jewish deli in Washington, but if you're willing to make the trek, try Celebrity Delly in Potomac ("plenty kitschy," according to Washingtonian Mag, but they think it beats K's on most accounts) or Bethesda's kosher steakhouse, Red Heifer.

Back in June, DCist did a story on the lack of bagelries, and encouraged entrepreneurs or bored Washingtonians to jump on the bazillion-dollar chance to score in the bagel biz. Still no takers?? More recently, our friends at DCist celebrated "The Days of Awe" in their Mishigas Edition. (Mishigas = just another Yiddish term with the "sh" sound--this one means "craziness.")

Here's a meager list of the area's "Kosher Restaurants," and a little tutorial on "The Meaning of Traditional Rosh HaShana Food" can be found below, compliments of the fine people at about.com: (Don't worry District gentiles, half of me is with ya on this one)

Round Challah: The round shape symbolizes a perfect year to come. Sometimes raisins or honey are added to make it extra sweet.

Apples and Honey: We dip the apples in honey to symbolize our wish for a sweet year to come.

Head of Fish or Gefilte ("filled") Fish: Fish is an ancient symbol of fertility and abundance. The head of fish symbolizes the head of the New Year. The head also symbolizes our hope that the Jewish people will lead other nations through their righteous acts.

Head of Lamb, Sweet Chicken or Meat Dish: Head of lamb symbolizes our hope that the Jewish people will lead other nations through their righteousness. The sweet entree symbolizes our wish for a sweet year.

Tzimmes: Tzimmes is an eastern European recipe for honey baked carrots. The Yiddish word "meren" means carrots and to increase. Carrots symbolize our hope that we increase our good deeds in the coming year. Some tzimmes recipes add prunes, sweet potatoes or even meat to the sweet carrots.

Spinach: Spinach symbolizes a green year with plenty of produce.

Honey Cake (the k-nette's personal fav): "This day is holy to God, your God; do not mourn and do not weep...for the joy of God is your strength." (Nechemiah 8:9-10). It is said that the Prophet Nechemiah introduced to the ancient Israelites the Persian custom of eating sweet foods to celebrate the New Year.

Rosh Hashanah and Yom Kippur are the most important of all Jewish Holidays and the only that are purely religious, unrelated to any historical or natural event. Yom Kippur, the Day of Atonement, is the most solemn day of the Jewish year. It is a day of fasting, reflection and prayers, so fill up on the honey cake while you can.

Today, my boss at the Smithsonian brought in a home-made honeycake and I cannot tell you how many fake "Xeroxing" trips I made to sneak slices from the copy room. Each time I justified it by pretending it was my job to make sure each corner was at a perfect right angle. A little bit here, a little hunk there..Oy, I can feel it in my hips. If only my Jewish grandma was reading this right now, she would be so proud. No Shikseh here (scroll down).

K's Deli is located at 4620 Wisconsin Ave NW; Washington, DC, near the red line's Tenleytown metro station.

Celebrity Delly is located at 7913 Tuckerman Lane; Potomac, MD. They can be reached at: 301-299-1740.

Red Heifer is located at 4844 Cordell Ave; Bethesda, MD. Order your kosher filet mignon at: 301-951-5115.

Dine for America

2005-10-04T15:34:00.000-07:00

Back in October of 2001, a group of restaurants across the nation decided to donate 100% of their earnings to the 9/11 American Red Cross Disaster Relief Fund on one special night. Now, Dine for America is back at it again, bringing together a group of restaurants in the Washington metro area, pledging to help those affected by Hurricane Katrina or Rita. Tomorrow, October 5th, the generous participating restaurants will donate at least a portion (if not all) of their earnings to the cause.

Thanks to Open Table for keeping us informed on this opportunity to help.

tee hee

2005-10-03T20:24:00.000-07:00

me, in cupcake form!

Speaking of which, read this from Daily Candy about the one-woman operation in Falls Church, Le Cupcake.

Ice Cream in Autumn?

2005-10-02T18:57:00.000-07:00

Did Someone Say Pumpkin? Part II.

Anyone can make ice cream look good in the summer, but when it comes to the season of changing leaves and hot apple cider, stick to Max.

Max's Ice Cream in Glover Park is now serving its seasonal "Spicy Pumpkin" flavor through Thanksgiving, in both ice cream and 98% fat free yogurt form. A fan of spices (and seasons), I was smitten by the flavor and not tortured by my usual indecisiveness. Max made my ice cream choice easy. Pumpkin all the way.

The trickier question was what to try for the second scoop. "Honey Graham" and "Cinnamon" were both attractive, but ultimately the chunks of graham crackers had me sold. The base of the ice cream had a spiced flavor, so I would say I got the best of both worlds. (Max also has a "Ginger Snap" flavor that he rotates with the others in the "cookie genre")

Max can be a little gruff when it comes to sampling, but there's no way I can pick a flavor cold turkey (can you tell I'm a fan of the seasons?) So basically, Max can deal. But maybe if I woke up at 9:30 every morning to churn ice cream and stayed at work late enough to watch the Whole Foods employees across the street go home, I'd be a little impatient too.

The menu is always changing, aside from the best-sellers like "Oreo Cookie" and "French Vanilla" which stay year-round, everyday. I asked about his favorite of the 200 rotating flavors and Max replied with a wink, "they're all my favorite." He wouldn't sell it if he didn't love it, he says.

But "Mrs. Max," as the kids call her, has no qualms about picking hers. She pointed to the hand-made sign and said, "the pumpkin, for sure." I was skeptical, but Mrs. Max promised that both the ice cream and yogurt have the same pumpkin intensity. Their ingredients are exactly parallel, except for the milk. Less rich and creamy, the yogurt is more light and icy, but doesn't lack in pumpkiness (she swears). I had mine with chocolate sprinkles just to add a little texture, but overall the pumpkin yogurt hit the spot.

The ice cream titles are colorful and kid-friendly. They remind me of playhouse signs with backwards letters and matching pictures. Makes sense that there would be a baseball field across the street.

Thomas Sweet will always hold a soft (serve?) spot in my heart, but they have yet to make a pumpkin flavor. Max is just enough extra blocks up Wisconsin to make the trek a bit tough on a Georgetowner and sometimes I can't fight my craving for a Blend-In, a T.Sweet original. When in a fro-yo mood, it's always the Oreo and Chocolate Custard yogurts (99% fat-free) mixed with M&M's. But sometimes you just have to go for the gold-- Cake Batter and Strawberry ice cream (nothing fat-free about it) with M&M's, of course.

And for the record, even when ordering one of The T.Sweet Combos, an almost habitual practice, I still get a few samples. Something tells me I deserve it.

Max's Ice Cream was voted 10th place on the Washington Post's Best Bets 2005, but number one by Metrocurean Amanda. A single scoop is $2.30 but best in a waffle cone (85 cents extra). While you're at it, why not splurge for the topping (70 cents more)? With tax, a T. Sweet Blend-In is $4.35.

Max's Ice Cream is located at 2416 Wisconsin Ave NW, across from Guy Mason Park and Whole Foods.

Thomas Sweet is located at 3214 P St. NW, in between CVS and Marvelous Market on Wisconsin Ave. and right down the block from Georgetown Presbyterian Church (supposedly where they filmed a scene in Wedding Crashers).

More than just a Blogger

2005-10-01T00:59:00.000-07:00

the kitchenette is guilty of writing columns for The Hoya as well. (But they are all hand-picked from the blog!)

Celebrating Mediterranean Cuisine

2005-09-30T22:48:00.000-07:00

The Greeks and Turks under one roof?

They have battled over foreign aid, the World Cup title and Cyprus, but what about the best cultural festival in Washington?

This weekend, two rival countries —Greek and Turkey— will host all-day festivals in downtown DC. Forget their historical differences, who will offer the best food?

The 3rd Annual Turkish Festival (located on Pennsylvania Ave., between 12th and 14th streets) promises kabobs, vegetable dishes, and other sweet and savory cuisine from Washington's best Turkish restaurants. Lasting all-day Sunday from 10AM- 6PM, this event kicks off the "Discover the Treasures of Turkey" series scheduled through November. If phyllo dough, grape leaves and kofte gets you going, this is your match.

But mediterranean food is mediterrean food, so either way you'll go home with a stomach full of baklava. If you're feeling up to an adventure across the Aegean Sea to visit the Greeks as well, conveniently just a few Metro stops away, then head to Saint Sophia's Greek Orthodox Cathedral (located on the corner of Massachusetts and 36th, NW). Gorge on feta this or olive that in your roomy toga at the annual Fall festival, which will take place on both Saturday, Oct. 1st and Sunday, Oct. 2nd.

If Greece seems too far down Mass Ave. on Sunday, then fear not. You'll get another go at the Greeks next weekend at the annual St. Katherine Fall Greek Festival in Falls Church (located at 3149 Glen Carlyn Road, Falls Church, Virginia). The festival promises "homemade Greek food and pastries," which is a little vague and the blurred images on the website don't offer much. At least people will be breaking plates and yelling Opa? Check out Katherine next Friday, Oct. 7th from 11AM-10PM; Saturday, Oct. 8th from 11 AM -10 PM; and Sunday, Oct. 9th from noon-9 PM.

Peanut Envy

2005-09-29T15:05:00.000-07:00

It all started last year when peanut butter-and-jelly-addict and full-time tech worker Colin decided that his daily average of 1.5 sandwiches could be transformed into a catering side-project. Along with his wife Mary, the head baker at Cake Love, the two collected imported jams and gourmet nut spreads from all over and perfected the art of PB&J — Peanut Envy was born.

Before long, Colin and Mary were catering Bar Mitzvahs, children’s birthday parties and even a wedding. (The bride wanted a snack break in between her make-up appointment and the ceremony. Each of the bridesmaids recieved a logoed Peanut Envy hat to accessorize their gowns.)

If this original Peanut Butter and Jelly catering service (soon-to-be Bar) was quiet or unknown to Washingtonians before, all of this changed a couple weeks ago on Adams Morgan Day. Rows of jams, preserves, crunchy (and smooth) peanut butters, almond butters, even cashew butter made the booth stand out in the midst of Ethiopian cuisine and mixed fruit cups.

Similar to barbecue sauce at Old Glory, each region and family recipe is represented. Mary's motto is simple, "if people want Skippy chunky, well then they deserve the Skippy chunky." She wants her customers to have the dead-on carbon copy of the sandwich grandma once made, so the two have gone to great lengths to find every possible nut or fruity spread.

The set-up reminds me of the growing Cereality chain— an alternative "bar" in Philly, Chicago and Tempe serving well, cereal, a simple childhood snack that can breed umpteen possibilities. Hot or cold, fruity or oaty, with soy milk or whole. The same diversity goes for peanut butter, a genre expanding and constantly opening its doors to more convenient and more international counterparts.

Make way for Smucker's Goober Grape, Marshmallow Fluff and what almost seems an American household name now, Nutella. The peanut butter aisle is growing fast, faster than we can say Got Milk?

On Adams Morgan Day, the booth offered five customized creations (ranging in price from $4-5) including my pick, the Banana Butter Krunch-- "wholesome banana bread with creamy peanut butter and animal crackers, served open face. "

Whether the animal cracker is a cookie or cracker is still under debate, but one thing is for sure, this town needs some bars other than Third Edition and Smith's Point.

The Adams Morgan Day menu also offered combos with Coco Puffs and Cinnamon Sugared Potato Bread, and of course Nutella (Mary's favorite). The Peanut Envy catering menu has equally creative masterpieces, like Lemony Snickers— A Series of Fortunate Sandwiches. Needless to say, the husband-and-wife team has spent many restless nights (these kind are in the kitchen), slaving away at potential Colin-and-Mary originals.

But never feel restricted by the menu — Peanut Envy encourages customers to be creative. Feel free to let the PB&J permutations go on longer than pi ever dreamed.

Cereality's motto said it best: "Introducing a brand new place with absolutely nothing new." Nothing about Peanut Envy is too serious (or new), but the craft of locating every possible imported jam or nut spread is serious, seriously nuts. They've done the hard work, now it's your turn to be a kid.

Colin and Mary plan to open their "flagship store" in 2006. Location is still being researched—Silver Spring and Chinatown area are two possibilities. For now, the two will stick to catering local Washington events including the Merryfield Fall Festival on October 22, and the Turkey Chase 10K Race in Bethesda on Thanksgiving Day. In the meantime, there are plenty of private parties begging for crustless or diagonally-sliced sandwiches and besides, Colin and Mary still have full-time jobs, one of them at the most acclaimed bakery in the District.

in the mags: martinis

2005-09-28T16:38:00.000-07:00

Step aside Washingtonian..check out what your little brothers and sisters have to say about grown-up drinks.

We've read the papers—Roberts was sworn in and DeLay indicted, now let's get to the real juice: martinis. The District welcomes three new lifestyle magazines and each has their own take on the city's best martini.

Capitol File, the "fattest and glossiest" of the new mags (and notorious for its excessive but gorgeous ads) features local bartender Derek Brown and his favorite cocktail, the Old Thyme Martini. I searched high and low for a recipe online and finally, after spending a bit of thyme and energy, grabbed ahold of this one.

DC Style— the prudish one that refuses to run any negative restaurant reviews— highlights the almost-martini cocktail at Taberna del Alabardero, a rum drink called the Sangritini. Side note, DC Style's online dining guide is weak with restaurant reviews only a few sentences long and coverage sticking to the bland basics, like location and ethnicity. However! the Mie N Yu review offers a Style Club perk (the mag's twenty buck membership deal which includes a one-year subscription and "exclusive" invites to the area's "most fashionable establishments"): Mie N Yu created the "Social Butterfly" martini exclusively for Style Club members. The fusion combines Strawberry & Rhubarb-infused vodka with fruit juices and sparkly wine, at only $8! (Their normal martinis run from $12-14). Sadly, I was seduced by the bio of the Indian Rose ($12) once, "as delicate as the treasured roses of Mughal Garden in India." I'd like to call myself a fan of gin, apricot brandy and rose water (and treasured Indian roses), but the tri-combo, absolute ick.

And lastly, DC, the most superficial and least publicized of them all, offers nothing substantive just substance-abusing DC socialite buzz, along with bartender Michael Brown's tini choice —the Ritz's signature Fahrenheit Five Martini.

martini preferences based on the Post's report by Peter Carlson.

Snap hits the Post!

2005-09-22T15:08:00.000-07:00

yay for Margarita and her snappy crepes making it big! i knew it was only a matter of time before the world smelled her crepe batter.

read the Washington Post's review of snap from yesterday's Food section. and refer back to my first posting !

Tom gets sarcastic

2005-09-22T08:27:00.000-07:00

my favorite bit from yesterday's Ask Tom.

........................................................................................................................................................

Capitol Hill, Washington, D.C.: Tom--Do your ID cards carry your real picture or that little illustration at the top of the chat page?

Tom Sietsema: Take a guess.

.......................................................................................................................................................

Bethesda's Union Jack

2005-09-13T19:01:00.000-07:00

The British Are Coming!

It’s been an up-and-down year for the British—an American buys Manchester United, London wins the bid for the 2012 Olympics and now the disappointment of Union Jack, their “first authentic pub” this side of the Atlantic which opened last month in Bethesda.

Named after the flag of the United Kingdom, the new restaurant is meant to mimic an old, stuffy bar in its décor, hospitality and hearty pub fare, but the word “mimic” is key. Artificial ivy vines scallop the exposed brick walls, overlapping plastic nouveau signs pointing to Piccadilly Square. There are glossy crests, but with their fake veneer they reflect mirror images of ale drinkers behind the bar counter, not the generations of a noble family history.

The menu is expansive and can be overwhelming. Detailed dishes span six pages, and most are named after British celebs, political figures and downtown landmarks, described with quirky wit and spunk, characteristic of British humor. (At least they scored on authenticity here.)

Take the Pink Floyd oven fresh pizza ($8.95) - covered in mushrooms since naturally, “these boys prefer the shrooms.” Or the Boy George Sandwich ($7.50), made with grilled portabellas because “George is definitely a salad guy.” Harry Potter’s Menu is “for the kiddies” and each of the Jack burgers are named after a Beatle, with John, Paul, George and Ringo all in attendance.

The waiter admitted it was his first day and his frequent, nervous check-ups on the table proved his inexperience. But faults aside, the man was the spitting image of Britain’s greatest hip hopper Ali G. Another, perhaps unexpected, point for authenticity.

The Ali look-alike immediately recommended the Shepherds Pie and went over the extensive “Serems and Potions” list, which included everything from Bass Ale to Guinness on tap to British imported Woodpecker Apple Cider.

Everything about the bar wants so badly to be traditionally British. The wood panels want to be old; the leather booths wish they could be upholstered and dark crimson, stained with the scent of pipes. But they aren’t, and the pub cuisine is just as uncomfortable.

Congealed cheddar cheese covered mashed potatoes that blanketed bits of ground beef and mixed veggie mush. Easily passing for a microwaveable Lean Cuisine, the Shepherds Pie tasted straight from a can or out of a box. In the Pie’s defense, a Princess Di house salad came on the side. (She’s the small, the Fergy is the next size up)

The Fish n’ Chips tasted like Gorton’s—think yellow box in the frozen food aisle. Even more unfortunate, the plate was served sans vinegar. Ouch. A British tradition completely ignored.

The Welsh Rarebit ($5.95), a Wales-inspired blend of cheeses seasoned with beer, mustard and spices atop rye toast and garnished with tomatoes, was basically a grilled cheese sandwich with a very fancy name (and a grilled cheese sandwich that would have embarrassed even the Queen Mum.)

Union Jack did score a few points for the creative menu, which bragged a range of British imported brews and the Brit tradition of Chicken Curry, imported from the colonies. Free pool on Sunday nights is another major plus. Local minors can leave fakes at home; anyone can be a pool shark at Union Jack.

Needless to say, the Brits are known for their scandalous royalty, Buckingham Palace and the Spice Girls, not their food. Regardless, British pub fare should be comforting—thick, hearty and always hitting the spot with a mug of on-tap brew. The pub ambiance is one of dark wood, familiarity and camaraderie; Union Jack is still plastic.

Bar food should not be gourmet – greasy and fried are two crucial components, but with the size of Union Jack’s menu and dining room, it would sure make sense to have food that’s at least bloody decent.

Read the DCist's take on Union Jack for a second opinion.

New Orleans Cafe

2005-09-13T07:47:00.000-07:00

Supporting N'awlins.

today's Washington Post headlined Bush's dropping approval ratings in the wake of the floods, but where does Hurricane Katrina leave
New Orleans Cafe in Adams Morgan?

owner Bardia Ferdousi, a Baton Rouge native, has already donated $500 from restaurant sales and $500 of his own money to Katrina relief efforts.

Ferdousi says business hasn't picked up in response to the devastation of New Orleans, but on Adams Morgan Day however, the place was particularly hopping.

the street festival was a chance for pedestrians to notice a sign in the Cafe's window, encouraging contributions to the Red Cross and other efforts to rebuild New Orleans-- and treat themselves to a beignet or two.

also known as a French Quarter doughnut, beignets (pronounced ben-yays) are deep-fried pastries dusted with powdered sugar and traditionally eaten in the 1830's with a strong brew of cafe au lait, by all social classes in New Orleans.

conveniently enough, a northern Louisana native was waiting in line outside the New Orleans Cafe and shared her positive feedback on the "just like home" cuisine. she called the po' boy sandwiches "a great deal" at around six bucks and when raving of the etouffee, even closed her eyes emphatically, calling it "perfect."

To find out about DC restaurants and local organizations hosting benefits for Hurricane Katrina, check this out, compliments of The List.

New Orleans Cafe is located at 2412 18th St. NW, across the street from Madam's Organ Blues Bar.

Old Glory

2005-09-05T01:53:00.000-07:00

old-fashioned American barbecue food, in all its glory.

grab a toothpick on your way in, roll up your sleeves and use the wide-mouthed sink to wash up…no frills, no fuss, it’s barbecue time at Old Glory..

you know how good it feels to go out for Mexican food and find an all-you-can-eat basket of tortilla chips with salsa waiting for you to get a head start on the meal as you go over the menu? well think that, multiply it by barbeque and you’ve got the basket of just-baked cornbread (with real kernel chunks) and biscuits welcoming you within minutes at Old Glory. both are great when slathered with the partnering honey butter, but the glory is in the barbecue sauce.

if you've never soaked the two in barbecue sauce, be prepared to start now. the dipping game takes place throughout dinner, from the ordering phase through the last nibbles as you're paying the check. try to figure out which of the six region-specific sauces speaks to you.

they take their sauce seriously here -- every table is covered in white butcher paper (stamped with a navy blue Old Glory seal upon arrival), an ode to the mess about to splatter everywhere. the six sauces sit confidently in a wooden rack already on each table.

from East Carolina (a spicy vinegar-based sauce) to Savannah (a thicker mustard one), the flavors are named after Southern cities and regions known for their unique art of barbecue. handy descriptions of each sauce are located on chalkboards on the surrounding brick walls (my personal favorite is Memphis).

let's get down to business, the ordering. the Georgetown combo under the "True Q" category dons the MVPs of BBQ-- a generous plate of chicken and ribs. for best results, replace the "quarter of a Roasted Bar-B-Que Chicken" with "Glorious Pulled Chicken;" it'll save the fuss of spitting out fat and de-boning. the meat is all there for you, conveniently sliced in bite-sized tender strips.

and don't forget the chicken's partner in crime-- half a rack of the St. Louis Style spareribs. now is the perfect time for the pile of recycled-paper napkins to come into play.

the "Favorites of the House" and "True Q" menu items include two sides--decent, but the glory lies in the meat, bar none. when sopped up with one of the six sauces, the small portions (titled "Heapin' Helpins" and supposedly enough for two..) begin to taste the same after a while. point is, the gourmetless garnishes can go unnoticed, but go for the collard greens, mashed potatoes with gravy, BBQ red beans or corn on the cob.

and don't forget dessert-- a silver bucket of Tootsie Roll Pops gets passed around the table with every color present, proving that, once again, the meal is fun.

Old Glory knows how to keep everyone happy. the cornbread and biscuits, iced water, and napkins are always well-stocked, actually over-stocked (even better). speaking of napkins, the six-inch pile is not only functional but a reassuring reminder that leaving sauce in between teeth or underneath fingernails is not only normal but encouraged.

everything about the decor screams red-checkered picnic and southern hospitality. dangling metallic colanders serve as lamps and faded red bricks cover the walls. television sets are planted in each corner and play Nats games.

junior year is officially in session and Old Glory has the friendly Fourth of July ambiance a bewildered student needs to gradually get oriented back to campus life. forget delicate tablecloths or fancy hor d'oeuvres-- eating here is messy and fun. it's only a matter of time before i find remnants of the meal underneath fingernails while daydreaming in class tomorrow.

On Friday, September 16th from 5:00 – 9:00pm, Old Glory will join J. Paul’s, Paolo’s Ristorante and Neyla restaurants in Georgetown in donating 50% of their bar revenue to the American Red Cross to aid in their Hurricane Katrina Relief efforts.

Old Glory is located at 3139 M Street, NW , next to Georgetown's favorite back-to-school shopping source, Urban Outfitters.

Did Someone Say Pumpkin?

2005-09-04T23:09:00.000-07:00

the Starbucks Pumpkin Spiced Latte.

the pumpkins must be approacing their third trimester and ready to face the world of carving knives and cornicopia because our favorite Medusa barista is finally serving them in latte form..

the Pumpkin Spiced Latte is now available for $4.19 a grande, kicking off the Starby's holiday season.

even though summer still has more than two weeks to go and the coats are still in storage, it's time to embrace the gourd fruit for all he's worth.

you know the pie, seeds and occassional bread or muffins, but it's time for the latte to join the pumpkin portfolio. sure, we all hate feeding into the Starbucks conglomerate, but let's face it, there are few other things as uplifting as the festive red cups dressed with snowflakes, reminding us that it's that time of the year again.

september until february-- the liberal Starbucks holiday window-- is a lucrative but beautiful season. the Eggnog and Gingerbread Spiced Latte appear on chalkboards behind the counter, and the soothsayer of them all, the one that announces the holiday season before the air turns even remotely frigid, the Pumpkin Spiced Latte.

and although it's not publicized, it can be served iced or blended as well.

the magic lies in the brown powder floating atop the whipped foam- when asked what ingredients make up the accoutrement, the M St. barista pointed to the red-capped plastic container-- it was closing time, she was tired and vulnerable and the secret topping was revealed.

it read, "Pumpkin Spice Seasoning: Cinnamon, Ginger, Nutmeg, Cloves."

judging by the almost rectangular shape and red twisty lid, it seemed to have Costco origins.

since it's too early for the red cups and the Christmas-centric flavors, the Pumpkin Spiced Latte serves as a nice holiday appetizer. splurge on the Pumpkin syrup at an extra 50 cents, it guarantees at least eight minutes of festive anticipation.

but the more important lesson here; embrace the spice mixture at home. my tip, make vats of the cinnamon-ginger-nutmeg-cloves combination at home. sprinkle it on everything from Folgers to vanilla ice cream.

nothing beats sticking your nose into the spiced sensation and remembering what it feels like to run through piles of leaves, escape to the fireplace from the the wintry outdoors and sneak a plate of Pumpkin Pie a la mode. feel no regrets, the holiday season is a no-dieting zone.

here's a recipe of a homemade version of the Pumpkin Spiced Latte.

ingredients-
3 Tbsp. canned pumpkin
2 Tbsp. pure vanilla
1/4 tsp. Pumpkin Pie Spice (see above)
1 cup of your choice of milk

directions-
stir pumpkin puree into milk in a small saucepan. add vanilla and top-secret pumpkin pie spice seasoning. heat gently, continuing to stir until steam and foam begins to appear.
pour mixture into a tall mug and pour espresso over. top with whipped milk and most importantly, sprinkle a few dashes of Pumpkin Pie Spice for the arresting scent and flavor.

coming soon: Red Ginger

2005-08-28T10:48:00.000-07:00

nibbling on Guava Duff sold from the Nassau boardwalk, lime-seasoned Conch shell meat freshly chopped next to the Straw Market and a Grouper fish burger perfectly paired with fried plantains-- in the Bahamas absorbing the breezy poolside lifestyle and perfecting my island taste palette before reviewing Caribbean bistro, Red Ginger.

stay tuned for my return to Washington..

Red Ginger is located at 1564 Wisconsin Ave NW, forming a right triangle with two adjacent gas stations and a block south of 7-11.

hitting the books..

2005-08-20T12:14:00.000-07:00

greetings from Cabo San Lucas, Mexico! like dcfüd's Zoe, i am off in some faraway place getting food poisoning... a perfect time to satiate my end-of-the-summer reading appetite.

make way for the first-ever book on food blogs! be sure to order your copy through Press for Change Publishing, a publishing company with products "about making a change or a difference." Digital Dish is their first book release.

"Food Blogs might have been a little niche phenomenon over a year ago but they are now a full fledged part of gastronomic sources on the web. They (we) have been in newspapers, magazines even TV in the past year."
-according to Il Forno

after taking a Smithsonian Food Writing course from Dianne Jacob a month ago, i was left absolutely inspired to turn my crush on cuisine into something meaningful. her knack for organizing details and expressing taste bud impulses had me invigorated to brainstorm the whole metro ride home (on the backs of ticket stubs, receipts, napkins..) much of the kitchenette's creation is in response to Dianne's sound advice and confidence-building.

"Dianne's book -- a guide, really -- is easy to use, much like the Complete Idiot’s Guide books published by Penguin Group, taking readers through all the different kinds of food writing that exist: restaurant reviewing, recipe writing, memoirs and other non-fiction food writing, and fiction writing. There are plenty of writing exercises, how-to lists for reviewing restaurants, and even guidelines for chefs who plan to work with writers on cookbooks."
-according to superchefblog.com

the CakeLove Controversy

2005-08-17T11:21:00.000-07:00

to Cake Love or not to Cake Love?

made from real vanilla extract and refrigerated overnight so that "the flavors in our premium ingredients have had a chance to marry overnight."

now that's love--allowing your cakes a romantic night of refrigeration? the Warren Brown start-up story is another reason to fall absolutely in love with the place. forget litigating health care fraud on behalf of the Department of Health and Human Services, i'm going to make cake.

and Warren did, and he did it right. with only three years under his belt, he stole the hearts of everyone from Oprah to Ann Curry, and now the Food Network, who gave him a 13-episode series, "Sugar Rush." the U Street neighborhood is becoming more of a trend hub everyday because of places like this.

Cake Love is one of those places you want to love so bad, but just can't. i love the backstory, but twice I have left unloving the dried-out baked goods. the first time i splurged on a three-dollar Amaretto cupcake and after a few short bites, was begging for a glass of milk to lubricate the pastry. gave them another try with a slice of the five-dollar Strawberries & Creme layered cake (a best-seller), but again left wishing the three layers were actually "fluffy," like the description claimed.

from People Magazine to the Washingtonian, Cake Love always sparkles in magazine reviews. with bloggers, the opinions fluctuate a bit more-- DC Füd is a big fan. DCist and Don Rockwell-- not so much.

According to the DCist article.. "Frequent complaints we've heard from friends range from cake that is far too dry, icing that is the equivalent of a slab of butter with a consistency that's far too thick, generally overpriced products, and reports of gastrointestinal distress from even the smallest amounts of confection."

the ambiance is great, the charm, abounding. but in terms of the dryness factor, i think it was said best by Tom Sietsema this morning on his Ask Tom chat.

_______________________

Cake Love: Hey Tom: what's your take on the offerings at Cakelove, the bakery shop?
I'm moving to downtown Silver Spring, where one is opening soon.

Tom Sietsema: I have yet to taste a slice of cake from there that isn't dry, frankly. The sweets need work.
_______________________

Petworth, Washington, DC: RE: Cake love Thank you for confirming my opinion of cake love's dry cake! All my friends rave about it. Whew! thanks
And I always sit next to my wife when I have a chance at a restaurant. That poster must just be jealous!

Tom Sietsema: LOL
_______________________

get a free Cake Love cupcake with the purchase of a smoothie at the U Street Shopper Social, which is held on the third Thursday of every month from 5-8 pm.

or, save the three bucks and try your hand at the DCist's version of Cake Love's Chocolate Cupcake with Vanilla Meringue Buttercream Frosting.

...........................................................

Cake Love is located at 1506 U Street, NW, across from Meeps vintage.

Chef Geoff gossip

2005-08-16T21:17:00.000-07:00

spotlight on Chef Geoff..

as a Georgetown student, i feel a natural blue & grey comraderie with Chef Geoff.

not only did he graduate from the Hilltop with a degree in Theology (hi s thesis was on interreligious dialogue between Christians and Muslims) but it was within the Healy Gates that he met the love of his life, NBC White House correspondant Norah O'Donnel!

plus he's extending his Summer Sensation promotion until September 30th--how could you not love the man? clearly Georgetown taught him something right.

learn more about his deals (listed below) on his website.

Summer Sensation Three Course Dinner $25
Start with any soup or salad, then enjoy any entree, and finish with any decadent dessert. There is a $4 supplemental for New York Strip. Available for Lunch or Dinner from Today until September 30th 2005. Just mention Summer Sensation to take advantage of this great deal! Good for up to ten guests. Cheers!

Every Monday and Tuesday is $5 Burger Night.
It's almost world famous! Every week the entire neighborhood comes by the bar at Chef Geoff's to enjoy this great deal. $5 Bistro Burgers and $8 Stone Pizza Pies. It's only available at the bar.

chef geoff is located on 13th Street between E and F, NW, just three blocks away from the White House.

and as well at 3201 New Mexico, NW, nestled in between Glover and Battery Park.

Matuba

2005-08-16T10:54:00.000-07:00

the September issue of Food and Wine did a cover-to-cover exposé on everything asian-- from recipes for Pad See Yew to the top restaurants nationwide (Bangkok 54 in Arlington, VA was the only Washington-area mention).

the craze has gone as far as college dining halls and bat mitzvah receptions. Food and Wine even branded America "a sushi nation."

but is Washington a sushi town?

not really. you have your pricey asian fusion restaurants and dive sushi-on-the-go types, but for quality sushi minus the pretense, take the red line to Bethesda and try matuba's all-you-can-eat buffet.

do not expect foie gras shabu-shabu or even yellowtail-- it's just the basics, but at $10.95 Tuesday through Friday at lunch, $12.95 for Saturday lunch, and $16.95 at dinner Sunday, it is a bargain beyond belief.

before we begin, here's a sushi lexicon crash course, compliments of Food & Wine's September issue.

..............................................................................................................

Nori Seaweed, harvested primarily off the coast of Japan, that is dried, roasted and pressed into sheets.

Awase-zu The seasoning added to cooked short-grain sushi rice is made from rice vinegar, sugar and salt.

Sashimi Sliced raw fish without rice; sashimi should be eaten with chopsticks rather than fingers.

Nigiri sushi A bite-size mound of vinegared rice with a similar-size piece of fish, shellfish or other topping.

Maki sushi Rolled sushi; basically, a sheet of nori wrapped around rice and raw fish (or other fillings).

Temaki sushi Known as a hand roll; the nori wrapper is rolled around various fillings into a cone shape.

Chirashi sushi Literally, "scattered sushi"; raw fish and vegetables served over rice, most often in a bowl.

Omakase The root word means "to trust"—the chef serves you whatever he or she likes. No menus.

..............................................................................................................

the maki included california rolls, avocado, the occassional eel, but to my dismay, no tuna. the nigiri traveled in herds-- plates of shrimp, tuna and salmon circulated the bar on beds of rice in pairs regularly. the occasional spicy tuna temaki was worth fighting another arm for-- a nori cone filled with sticky rice and chopped tuna. (with just the right amount of bite) sidenote: Teaism makes a great Tuna Tataki.

the dumplings were decent, the fish ones a bit too fishy, but the potstickers were worth snagging as an in-between-sushi snack.

drumroll please, the tempura. occasionally, the kitchen door opened and a waiter would triumphantly present a large platter of assorted tempura-- agressive hands would come out of every which way and the plates barely made it to the conveyer belt. each tempura medley plate contained a piece of slightly crisp sweet potato, broccoli, zucchini, shrimp (my favorites in descending order) with a still-warm center.

it's not easy being a vegetarian here. luckily, i'm not one of them. be ready to harass the chef for avocado maki (they are few and far between), otherwise, you better like iceberg salad drenched in forgettable ginger dressing. (too creamy for my vinegarette-thirsty taste buds) but in the salad's defense, the tomato wedge was firm and crisp and worth grabbing for a few bites of Vitamin K. other than that, just a simple fruit plate with cantaloupe and honeydew, one slice each, to join the meager list of meatless options.

be sure to sit as close to the sushi chef as possible--avoid the periphery tables at all costs. embrace your gorgeous gluttony and make the most of the grabbing experience. be at the heat of the action-- the mouth of the conveyer belt-- and get your hands a-ready.

my record of thirteen stacked dishes was challenging but not impossible. my secret? don't eat the rice. it gets you too full too fast, which is exactly what one of the waitresses noticed and scolded me for: "eat your rice! you cannot leave your rice on the plate."

my deepest apologies to the rice nazi.

matuba is located at 4918 Cordell Ave Bethesda, MD 20814, in the hometown of Honest Tea.

where-they-eat: PULP cashier

2005-08-15T04:46:00.000-07:00

putting the stir in oyster..

this where-they-eat series will highlight the cuisine preferences of washingtonian icons that the kitchenette is proud to call her friend.

to start off, this entry will showcase the friendly man who rang up my sushi how-to book, the latest squibnocket greeting card (a must) and green tea blotting pads at PULP in logan circle.

PULP--at the heart of inspirational greeting cards, off-the-wall magnets, honeysuckle candles and offbeat party favors. it screams imagination, laughs, color and spunk everywhere you turn.

why not ask their casheir where he eats?

"you have to try this new oyster bar..HANKS Oyster Bar in Dupont Circle.. just opened this summer over on 17th and Q Streets..it's filled out-the-door every night.. almost impossible to get a table without reservations."

since i was in Logan Circle, conveniently the backyard of Dupont, i figured, why not take a peek.

at about 6:30 p.m. on a Wednesday night, the place was already a bit hoppin' but not quite at out-the-door intensity just yet. a couple of wooden tables inside were still available, but filling up quickly. faded brick walls and a chalkboard-style menu (featuring the seafood specials of the week) make for a welcoming ambiance. a horizontal "Oysters Here" sign with a big hand pointing downwards was the only wall hanging.

one couple sat outdoors on the patio, escaping the almost-too-loud energetic buzz inside, quietly sipping away at glasses of red wine, soaking in the sedated yet still lively ambiance of the Logan periphery at dusk.

for me, there was no time for the aphrodasic crustaceans tonight, but ironically enough, it wasn't until my exit that i truly realized how charming this place was.

three trees facing HANKS were nestled in dirt patches disguised by a blanket of milky white seashells--clearly the closest thing 17th Street gets to oceanfront property.

immediately i wanted to escape to a sandy shore and beachcomb the coastline for seashells, sand dollars and starfish.

but for now, this was the closest i would get.

call me a sucker for the little things, but this understated seashell touch was enough to have me dazzled and convinced that returning to HANKS for oysters was a must.. that is, with a reservation of course.

HANKS Oyster Bar is located at 1624 Q St. NW, a few blocks away from Dupont Circle, and is closed on Tuesdays. For reservations, call 202.462.4265.

PULP logan circle is located at: 1803 14th Street NW.
PULP on the Hill is located at: 303 Pennsylvania Ave SE .

Through the Kitchen Door

2005-08-15T03:47:00.000-07:00

another reason why culinary arts has changed our lives for the better--

a successful Washington career couple left their law firm and telecom company to start over in Costa Rica-- with a gourmet food services business.

the small family-owned business provided catering, consulting and above all else, a charming cooking school that taught young women more than just cooking. many houseskeepers looking to expand their professional skills could now learn "how to organize and manage the kitchen.. select the highest quality ingredients.. and economize."

it gave them tastier, healthier meal options, not to mention an improved self-confidence --opening the kitchen door opened doors to professionialsm and self-sufficiency.

after starting the program in Costa Rica in 1991, Liesel Flashenberg and husband Daniel Nachtigal decided to move back to enchanting Washington, D.C., and bring Through The Kitchen Door International with them.

the non-profit has training services throughout the Washington metropolitan area, catering (no pun intended) to women and youth in search of a more comfortable way to learn about the culinary culture and pave a path towards a more empowering career.

classes include: the basic 14-hour adult course, The Essential Kitchen 101, usually given during a one-week period and Teens Get Cooking 101, 201, and 301 --a three days per week (for three weeks) after school series for middle school students.

All contributions may be sent to:

Tel: 301-657-1157 or 202-255-9121
Fax: 301-657-1157 info@kitchendoor.org

the kitchenette supports Through the Kitchen Door.

...do kitchenettes have their own doors?

Chipotle salad buzz

2005-08-15T02:29:00.000-07:00

did i hear free?

Chipotle has given birth to a salad—big news when the minimalist menu hasn’t changed since the company first started in 1993.

at 50 cents more, the only differences between the existing Burrito Bol and the new salad are: a lack of rice, a leafier bed of romaine (rather than the diced one at the end of The Line) and a honey-chipotle vinegarette.

now the real gossip to this late-breaking story.

according to an insider source at the M Street location, anyone in the DC area can score a free salad if they are first-timers (or at least appear to be).

it is not broadcasted in any advertisements or window displays, only offered casually if a customer appears hesitant or unaware of “this new salad.” with that said, disguises and/or multiple visits to a range of Chipotle locations are encouraged.

when ordering, be sure to act somewhat bewildered and confused, as if your purist Chipotle ways are skeptical of the new salad addition. with that, you should have the salad in the bag (the branded brown paper one, of course).

the salad is served in the familiar recycled cardboard bowl, just like the Bol, but forget the cilantro-spiced white rice (unless requested). instead, the leafier romaine lettuce acts as a foundation to the other toppings, which still includes (thankfully) a choice of black or pinto beans (black beans, please), grilled peppers, salsas and a choice of protein (chicken, please).

and its main distinction from the Bol—the honey chipotle dressing.

it is handed to you at the end of The Walk, sitting in a small plastic container. there’s just enough to last the entire bowl’s length and around again, but be careful not to drench. tastewise, it is a pleasant balance between honey sweet and vinegarette tang (and couples the Tabasco Green Pepper sauce, located near fountain drinks, very nicely).

you can't spell chipotle without hip

it is like other somewhat sweet vinegarettes, but such a novelty for Chipotle that it makes a statement. sure it may look like another fast food provider jumping on the carb-counting bandwagon (like McDonalds's Fruit n’ N ut salad), but we forget that eating healthy is a good thing.

plus the dressing is actually tastey. if it all just scares you too much, think of it as another salsa option (but with a 50-cent price tag) added to the Bol, since really that's all it is.

it is another way to personalize your order, similar to the west coast's In-N-Out burger joint, where customers are welcomed with a basic burger-and-fries menu at first, but digging deeper there lies a web of hidden permutations of toppings and condiments galore.

it is a way for Chipotle to appeal to the lifestyles of many-- no matter how in shape you feel, the aztec-decor is still the environment you need. think of it as the diet Coke of Chipotle-- still provides the same buzz, with roughly the same taste, minus the heavy guac, sour cream, rice and 340-calorie tortilla.

there’s no telling how long Chipotle will continue the under-the-table promotion (i give it a couple weeks tops). it is a secret known only by the Chipotle staff and groupies community, the kitchenette included, and now you.

to find your nearest Chipotle, visit this Washington DC store locator.

and if you really want to discover how many calories Your Order contains...try your hand at the Chipotle Nutrition Calculator. Mine has 37g of fat, and 929 calories...eek.

BistroMed

2005-08-11T02:23:00.000-07:00

the BistroMed debate.. to lunch buffet or not to lunch buffet?

the question is always there to taunt you-- you first see the buffet ad on the black chalkboard outside the small M Street Mediterranean cafe next to Pizzeria Paradisio and you think, "wow, sounds like a deal." once inside the restaurant's cozy dining room, you can't help but notice the spread of fresh veggies, fish and lamb options and think, “all this for just $9.99?”

small platters filled with baba ghanouj, fresh cucumber and tomato slices, yogurt dressings galore, tri-bean vinegarette salads, vegetable pizza and chicken kafka make eyes at you, and still the question remains, how could i turn all of this down? and for $9.99?

oh, you can. and more importantly, you should.

..but for some reason, i just can't. the conniving little car salesman of an offer always gets the best of me and before i know it, i'm up out of my seat and in line for the Lunch Buffet with dishes that only moderately satisfy. sure it's fresh and i'll even say it's tasty, but it's never as good as i want it to be. filling the seconds plate is always a battle because there's nothing i desperately crave or want to immediately revisit, and considering i am a buffet junkie at heart, this problem is absolutely foreign.

the spread is basically a row of “just alright" salads--chick peas in muted vinegarette dressings, kidney beans and carrot chunks in mild tomato sauce, eggplant without a clearly defined flavor-- and they all start picking up a vague dill aftertaste. at the end of the bar there are a few hot dishes including seafood pasta, overcooked vegetables and white fish (which generally speaking, i adore) but i’d only recommend it if you’re looking to avoid conversation because removing all the bones requires full attention. and for the record, the buffet itself looks nothing like it does on the website.

the crux of it all is this-- the Lunch Buffet may pass as satisfying and even bragworthy to the Little Cafe novice, but anyone who has ordered from the regular menu knows that the buffet simply pales in comparison.

the bar is mostly filled with appetizer-types but lacks the hearty Lentil Soup or the Avocado Orange Salad (with toasted sesame seeds and refreshing shallot dressing) which both stand out as starters on the menu. wouldn’t the restaurant want to brag their very best? both dishes whet the appetite with their titles alone, but they are nowhere to be seen on the bar. most tragically, the bar has absolutely no hummus.

what?! the homemade hummus makes BistroMed! without the fusion of smashed chickpeas, tahini and lemon juice, the BistroMed Lunch Buffet is like the Lower Merion High School basketball team without Kobe Bryant. Dirty Dancing without Patrick Swayze's swingin' hips.

you can still order a small side order from the menu once you notice the oversight, but at $5.95, it is more than half the buffet price and just expensive enough to turn off lunchtime patrons. maybe it’s just BistroMed trying to capitalize a little more on their main attraction, but the way I see it, the harder they make their hummus to come by, the harder time they’ll have producing repeat customers.

i can usually flirt my way into a small dipping sauce-sized side of hummus, humus, hommos (however you want to say it) but plain and simple, the experience at this point becomes a headache.

and the crying shame of all of this is that once you step away from the buffet line, BistroMed is wonderful. the truth is, all i want at the end of the day is my favorite Seasoned Chicken Hummus Veggie (under the Pitawiches, $11.95) -- it doesn't involve multiple plates but provides the satisfaction that endless servings of the mediocre Lunch Buffet never achieves.

the warm pita sandwich is the perfect combo: sliced bell peppers, a few other crunchy greens (always fresh), savory chicken and in my case, extra hummus, all wrapped up in a warm, doughy pita.

it has been my signature choice for late-night delivery from BistroMed ever since I discovered that quality Mediterranean delivery food actually exists. (both Little Cafe and BistroMed share the same roof, same chef, roughly same menu.. BistroMed is just Little Cafe's take-out counterpart)

the buffet concludes with an iced section devoted to fresh melon, bananas with pistachio and honey (a favorite) and rice pudding sprinkled with cinnamon. don't get me wrong, i love fresh honeydew and cantaloupe-- and it is definitely fresh-- but at least throw some baklava my way, especially if the rest of the meal was only decent.

i know it's just one plate and more importantly, just one sandwich, but the contents of the Chicken Hummus Veggie outdo all of the bar's bland platter selections combined. and so would many other entrees on the menu including the Mediterranean Beach or Filet Mignon Beef Kabob.

it's hard to turn down unlimited plates, especially from a place that has become my choice Mediterranean cuisine outlet, but in this case, don't let the colorful spread of mediocre side dishes fool you--if you want the Turkish Coban Salad or the Chicken Hummus Veggie (and clearly you do), order one plate of it, enjoy the straight-from-the-oven pita and olive oil served as a complimentary appetizer before your meal, and be satisfied.

BistroMed is located at 3288 M St., NW, in between 33rd and 34th streets, 2 blocks from the Key Bridge.

snap

2005-08-10T22:55:00.000-07:00

oh snap.

so i hopped off the circulator bus and was walking down the quiet canal roads of lower Georgetown in the Loews Theatre part of town, conveniently in my favorite forgotten neck of the woods with some time to spare. it was a dreary summer dc afternoon, perfect day for some comfort food and hospitality when all of the sudden, as if it heard my request, there it was..

a creperie meets bubble teahouse named snap came to the surface of the red brick alleyway. the sterile white paint job, beaming lights and charming lowercase font were almost as striking as its innovative combination. how come we didn’t think of this before? the menu contained both “savory” and “sweet” crepes with a diverse line-up of fillings—chicken guacamole, spicy thai tuna, white chocolate peanut butter, red bean paste, mint chocolate chips, surely unique enough to wow even the French.

the well-lit ice cream parlor set-up and plastic plates makes snap approachable and funky, inviting and exhilarating all at the same time. something about its novelty or perfect location just opposite a retired but still-floating Georgetown canal ferry, makes it an unavoidable distraction. it has an attitude all its own-- something about it screamed, "step aside world and make way for me."

at this point i realized that as a washingtonian, georgetowner and, above all else, a foodie, it was time to act responsibly--to notify the masses of this hidden gem and realize that for at least now, it was my role to share with the dc world the softspoken cuisine that exists all around. these places--large and small, here or there, young and old, spunky or traditional— have details and intricacies that must be explored.

aptly titled snap, the crepe and bubble tea shop is a bit of a surprise in the enchanting lower-M Street canal land of Georgetown. it hits you out of nowhere, or more like taps you, and sits in the midst of nouveau office buildings and brick facade townhouses. just like a snap, it's petite yet rousing, sure to grab the attention of any daydreamer with it's quiet yet abounding spark.

a freshly-typed "now hiring" sign decorates the window and an inviting but enigmatic glow bleeds from the open door. i finally come to my senses and realize that i have been entranced by the menu from the sidewalk long enough for them to notice. the owner carries cheeses just picked up from Costco, welcoming me inside as if it was her home. i place my order and the eleven-year-old son manning the cash register asks for cash or credit, with maturity and an enchanting European accent. two smiling high-school girls from The Field school begin making my dessert crepe with orange marmalade, fresh to order.

the crepe fillings are anything but boring--from the somewhat predictable nutella to the more glamorous date and pistachio spread-- and the bubble tea is just what this hotspot neighborhood needs. the big straws and at first, frightfully large and slimy tapioca balls, make the dining experience more of a childhood game than a chore, just the way it should be. the shotgun style former townhouse allows for an open backyard twice the length of the indoor shop. dressed with overgrown ivy and metallic silver tables that would go perfect with Christmas-style twinkle lights.

the menu is pretty straight-forward-- french pancakes and tapioca bubble tea-- but each item contains multitudes. the best of orange marmalades, dundee brand of course, and the finest of vegetables in the veggie and cheese crepe-- grilled onions, asparagus, spinach and mushroom. the bubble teas are equally as creative with choices like almond and taro milk tea (coffee latte is the son’s favorite), green apple or honey flavored teas and even bubble smoothies in strawberry, mango or kiwi. if that’s not enough, topping options include coffee, green tea or mixed fruit jellies and one more, mint syrup.

take pleasure in the fact that so much innovation and creativity was put into every bite-- only the finest of ingredients like imported jams in the sweet crepes and Italian sodas fill the cooler. the chestnut spread is still unavailable because the Brooklyn supplier doesn't have a shipping truck available, but settling for second best isn't in owner Margarita's vocabulary. she’ll wait but asked me just in case, “do you know anyone heading back from that direction?” she's giving the tuna nicoise crepe another go even though it hasn't picked up just quite yet, and she's giving this project a brave new start even though Georgetown hasn't seen anything like it, at least not during my two year history.

i always wondered why georgetown didn't have a bubble teahouse before--for those unfamiliar, bubble tea consists of sweetened teas or fruity drinks with black gummy balls called "pearls" or "bubbles" that sit at the bottom of the cup, usually 7 millimeters in diameter.

california jumped on the bubble tea bandwagon long ago, especially in neighborhoods surrounding the UC schools. most youthful districts have a bubble teahouse or two, but Washington seems to be slow-moving on this trend. the only place in Georgetown selling bubble tea to my knowledge is Grace Bamboo, but the pricey Chinese restaurant does not cater to frugal students looking for happening hang-outs and caffeinated beverages to match.

the same goes for a lack of quick creperie shops. nothing wrong with Cafe Bonaparte—it has the whole flower pot sidewalk parisian café charisma, but it's a bit less welcoming and well, a bit more traditional. you give your waiter the order, they disappear into some backdoor kitchen abyss and conversations later, the mystical creation appears Big Bang Theory style. it lacks the made-to-order walk-up appeal that Chipotle and snap can offer, and more than that, it lacks creativity or spunk.

perhaps this will lose me some foodie points but the truth is, i am a chipotle nut. on average, we're looking at about 3 chicken bowls per week and it never veers from The Order– chicken, black beans, grilled peppers, extra tomato salsa, extra corn salsa, lettuce, and guacamole if I’ve been good—but this weekly ritual is another entry in and of itself.

point is, chipotle is a comfort food partly because there is control over what goes into the order. people like watching their food be prepared in front of them—maybe we're all control freaks, want to gauge the freshness, or ensure that no one spat into our food. part of chipotle’s charm is being able to follow your personalized concoction as it travels behind the glass and into your hands faster than you can say, “$1.50 for quac?”

snap is a goldmine waiting to happen. every college town has their quiet yet buzzing alternative hang-out spot, but georgetown seems behind in this department. it's the kind of place you show off to visiting friends and it's charm and attention to detail bring you back time and again. it’s not overly priced (in this case, just $4-5.50 for “savory crepes,” $3.50 for “sweet crepes” and $3.75 for bubble teas) and it’s just enough to qualify as a "meal" or "snack." whether you're in the mood to soak in the backyard luster of rising fireflies or have your foil-wrapped steaming pancake on-the-go (in-a-snap?), this young creperie meets bubble teahouse is nothing but magical.

snap is located at 1062 thomas Jefferson, NW, the first right after M Street’s Barnes and Nobles, halfway between Georgetown and George Washington University.

the birth of the kitchenette

2005-08-09T23:50:00.000-07:00

perhaps just discovering the quiet creperie teahouse snap was enough of a tipping point to bring the kitchenette into the world--but that's not where it started. my crush on dining, virgin drink wining, brunching, coffee bar hopping, discovering the shady dives and appreciating the upscale hoity toity restaurants in a sea of presidential monuments and cobblestone alleyways first began long ago, before the word collegiate ever entered my vocabulary. it was during a time when i picked the olives out of my salads but knew that for some reason, they were savored on the palettes of true epicureans in Mediterranean villas and spanish tapas bars, and every upscale dinner party in between.

truth is, i've never liked olives nor do i pretend to anymore. i've embraced my love for baked beets and goat cheese, asian pears and balsamic vinegar, oatmeal and dried turkish figs, and made a habit of forcing others to pay closer attention to these all-too-forgotten foods, the kind that can make the less-than-foodies nervous. it's all about the georgetown undergrad doing more with his Munch Money than just the average manny & olga's student pizza special-- it's about making a plate colorful, fusing tastes that would have been strangers, taking pride in the fact that there exist crepe bars buried and tucked away in Georgetown, still so unbenknownst to the world.