We’ll maybe more like “fresh from the fingers.” Either way – it looks like it’s true… Carol posted on her blog last night that Rodrigo Garcia has purchased the old Nathan’s building and is bringing NYC’s Serendipity 3 to DC!
I’m a sucker for these frozen hot chocolates and can’t wait until I don’t have to go to NY for one!
My only real blog read every day is Twig and Thistle. Kathleen comes up with the cutest ideas and does an awesome job of following through on making such great downloadable materials to go with the posts. Hop over there today to download all of these templates and more to host your own fabulous Oscar’s party. She’s even done all of the work of making the ballots for you and your friends to vote with. I love it!!!
A couple of nights ago, while watching the Olympics, my darling husband asked if I’d pretty please make him a little dessert with chocolate. So, I undertook the task of making my first chocolate souffle! I’ll tell you what, the recipe is not for the faint of heart, but it’s not too too challenging either. If you can understand the different stages of whipped egg whites, you’ll be fine. Give it a go – it’s a delicious light and supple treat!
Super Simple Chocolate Souffle
(well, as simple as souffle gets)
butter for greasing baking dish and parchment
1/4 cup plus 2 tbsp sugar
4 oz bittersweet chocolate, chopped
1 cup whole milk
3 large egg yolks
1/4 cup flour
5 large egg whites
pinch of cream of tartar
confectioners sugar for dusting
5. – The Chicago Tribune Which Fats are Best for Frying “Good Eating salutes those people in the Chicago-area food and beverage world who are making a difference through their passion, vision and commitment to quality. This year’s awards go to a range of experts, including entrepreneurs, auctioneers, consultants, cooks and cheese mongers. All have enhanced the Chicago scene with their accomplishments.”
4. – The Boston Globe Follow that Chef “Events targeted at industry workers have cropped up all over town. In November, Franklin Southie cohosted a Fernet Branca Industry Night with the website drinkboston.com, showcasing the Italian digestif that is a cult favorite among chefs, bartenders, and the people who love them. It grew into a monthly series that takes place on the second Thursday of each month at the South Boston restaurant; subsequent events have featured such beverages as St-Germain, Chartreuse, and Leblon Cachaca.”
3. – The LA Times LA Street Food Fest “Alerted by Facebook, Twitter and plain old word of salivating mouth, foodies by the thousands descended Saturday on downtown Los Angeles for the “first annual” LA Street Food Fest.”
2. – The NY Times If You Can’t Take the Heat, Don’t Read Me on Twitter “During last Wednesday’s snowstorm, the owner and chef of JoeDoe restaurant in the East Village, Joe Dobias, tweeted that his deliveries from upstate purveyors had arrived, but not fish from a local supplier. He didn’t post the supplier’s name, but the next morning, Robert DeMasco of Pierless Fish — who also delivers to restaurants like Daniel and Esca — called Mr. Dobias to tell him that his business was no longer welcome. Then things became loud.”
1. – The Washington Post Bison is Back “Gunpowder is a relatively small operation. Headquartered on 70 acres just north of Baltimore, in Monkton, with an additional 120 acres nearby, it has a herd of only 200 at any given time. But in an era of restaurant menus that enumerate not only every ingredient in a dish but also where that ingredient was grown, the six-year-old farm’s marketing strategy is helping to position its product as the ultimate locavore protein.”
Photo from The LA Times
and so much more… If you’re like me and LOVE a full of protein and flavor salad for lunch, but can’t ever seem to find the time to get it put together in the morning before work DC’s new salad place, Mixt Greens, is for you! Last week, I tried the Maui, which is loaded with butter lettuce, coriander crusted seared ahi tuna, avocado, cherry tomatoes, mango, cucumber, red onion, mango citrus vinaigrette topped with crushed macadamia nuts. Sound delicious… keep reading… I can’t wait to try the Cowboy – romaine hearts, herb marinated grilled chicken, roasted red peppers, black beans, sharp cheddar, red onion, Point Reyes blue cheese dressing with a chipotle honey drizzle. Yes, you read that correctly, it has both a POINT REYES blue cheese dressing AND a chipotle honey drizzle. I’m starting to salivate just thinking about it.
So where can you find these mouth-watering combinations? We’re lucky enough to have two of them here in DC (one which opens today!) and two more on the way. Right now, you can go to either 13th & F or 19th & M.
Happy Lunching!
Candles should be kept in a cool, dry, dark place for longevity. Why you ask? Moisture causes the wick to be damp, making lighting more difficult. Heat can cause the candles to warp, making them not as tall and straight. And finally, light causes the colors to fade quickly.
Two of my favorite food bloggers have combined each other’s specialties for one delightful treat…
On the left are the ones created by Tartelette and on the right, Bakerella. Aren’t they just so stinkin’ cute!?
You might remember, last week, I finally whipped up a batch of macarons that actually looked like macarons. We’ll that recipe is used is Helen’s (Tartelette). Check out both of their blogs for more pictures and their directions for these fabulous little treats!
Hope you have a sweet day! This beefy valentine is part of Haute Papier’s new letterpressed Valentine line – I couldn’t resist sharing it with you food lovers 
There’s just so much going on in food this weekend, I thought I’d sum it all up at once just for you
International Wine & Food Festival – Taste from over 100 domestic wines and 600 international wines. Tickets to the Grand Tastings and all events are available online at www.dcwineandfood.com
Stir Crazy - Head to Sou’wester for a mixology class to ensure you are well prepared for the next snowstorm! Class participants will learn how to make three easy cocktails with ingredients they might have on hand. Priced at $25 per person (not including tax) the class will be offered from Saturday, February 13, Sunday, February 14 and Monday, February 15 from 4:30 to 5:30 p.m. each day.
A Taste of the Winter Olympics – Beginning Friday, February 12, Neighborhood Restaurant Group (NRG) and its eight restaurants will offer guests bites from around the world. Collect stamps from all of the restaurants to win a $50 gift certificate! From housemade pretzels and Bavarian beer at Rustico to an all-American burger lineup and American brews, there’s something for everyone.
“Business at BOURBON STEAK over Burgers” - includes a choice of six different, delicious kinds of burgers, an accompaniment, a non-alcoholic drink and a house made BOURBON STEAK brownie, all for $21 per person. I think I’ve told you how amazing these burgers are before, but in case I haven’t – they’re AMAZING! For reservations or more information, please call 202.944.2026 or visit the website at www.fourseasons.com/washington
Baked and Wired – Stop by this Georgetown institution (they were here long before G-town Cupcake and are so much better) to pick up your Valentine’s Sweets including heart-shaped brownies, Pink Pink Rice Krispie Treats, raspberry-filled Lizner Heart Cookies, Kahlua Chocolate Heart Cookies filled with pink Kahlua buttercream and Grandma’s Homemade Cinnamon Rolls iced with pink buttercream – Love has never been so sweet!
J. Chocolatier - The Georgetown chocolate boutique uses Manjari chocolate from Valrhona when whipping up delectable truffles in flavors like peppermint mocha and honey hazelnut. Valentine’s Day specialties include pearl drop earrings and 8-piece truffle box ($45). Visit jchocolatier.com for more information.
5. – The Chicago Tribune 2010 Good Eating Awards “Good Eating salutes those people in the Chicago-area food and beverage world who are making a difference through their passion, vision and commitment to quality. This year’s awards go to a range of experts, including entrepreneurs, auctioneers, consultants, cooks and cheese mongers. All have enhanced the Chicago scene with their accomplishments.”
4. – The Boston Globe Party of Two “We’re splurging on Valentine’s Day this weekend, buying luxurious ingredients, giving them our full attention, and eating well at our own table. Cooking at home is always less expensive than dining out – no waiters, no one to clean up for you. The sweetheart holiday falls on a Sunday this year, so make something early for the kids, usher them off to bed or a video, and settle in for a few quiet moments. This trio of menus gives you suppers for two with leftovers to turn into other meals.”
3. – The LA Times Artisan liquor makers navigate the market’s shifting tide “They were hardly prepared for many of the day-to-day challenges, such as navigating state liquor regulations, battling with large spirits companies for retail store shelf space, and persuading consumers to pay top dollar for a hand-crafted product. As Khosrovian and many of his juniper berry-obsessed colleagues have discovered, the daydreams of selling small-batch, hand-crafted spirits on the merits of taste alone are hardly reality in a business dominated by large corporate distillers with deep advertising pockets that offer similar, and often less expensive, products.”
2. – The NY Times A Viagra Alternative to Serve by Candlelight “Couples hoping to bring Valentine’s Day dinner to a satisfying conclusion may be tempted by the special menu offered by One if by Land, Two if by Sea in Manhattan and, in particular, the Black Forest dessert. It’s a chocolate pistachio brownie bar with chocolate meringue sticks, crème fraîche ice cream, cherry gel and sweet cherries. But beware! One study found that the scent of cherries significantly decreases sexual arousal in women.”
1. – The Washington Post It’s the Year of the Noodle “At China Boy, one of the handful of food shops in Washington’s now-sparse Chinatown, a couple of older Chinese men sit at tables, having an easy conversation in Cantonese. A woman brings them two orders of tripe soup with flat rice noodles, steam wafting from bowls. But there’s a lot more going on at this 27-year-old shop than mere lunch service. China Boy’s fluorescent lighting and Formica tables obscure its importance to the area’s Asian cuisine.”
