From the monthly archives:

October 2011

Dessert Tasting at CityZen at the Mandarin Oriental Hotel

by Jenna on October 28, 2011

The Mandarin Oriental remains to be one of the most exquisite and luxurious hotels in the Washington area, but many of us don’t make it over there often because of its remote Southwest location. Now I’m going to give you a reason to make the Mandarin a destination (as if the spa and the restaurants weren’t enough already!) The second season of Top Chef Just Desserts on Bravo just finished up and local Washingtonians were proud to have hometown pastry chef Matthew Petersen from CityZen at the Mandarin Oriental to cheer for. While Matt did not take home the grand prize, he made it to the finals and created outstanding desserts that the judges were consistently impressed with. And now Matthew is back to work at CityZen creating inventive and wonderful desserts that are not to be missed.

Chef Matthew Petersen of CityZen at the Mandarin Oriental in Washington and finalist on Top Chef Just Desserts

So it is without further adieu that I get to reveal one of Washington’s best kept secrets that should inspire all of you to head over to CityZen as soon as possible. Chef Matthew is now offering a dessert tasting menu on Tuesday, Wednesday, and Thursday evenings at the bar in CityZen which includes four dishes of his choosing… and it only costs $25 per person. Many of you know that CityZen is a very high class expensive restaurant that everyone cannot afford, but with the dessert tasting menu it gives everyone the opportunity to sample some of the finest desserts in town within a wonderful setting for a very afforable price.

Bar at CityZen in the Mandarin Oriental Washington Hotel. Photo courtesy of www.madarinoriental.com.

Last night I was spoiled by having the chance to indulge in four beautifully crafted desserts, but I also got to spend some time with Chef Matthew Petersen who is as friendly and as down to earth as he appeared on television. Each course was very flavorful but not too large which allowed me to enjoy all four desserts without feeling too stuffed. The first course was a pineapple jam with lime sorbet and coconut. It was light and airy and tasted like a bite of the Caribbean.

Dessert 1: Pineapple jam, lime sorbet, and coconut

The second course in the tasting was a “peanut butter and jelly” and the grape flavored ice cream along with the crunch of the peanuts really created the exact flavors necessary to mimic the classic sandwich.

Dessert 2: Peanut butter and jelly

The third dessert was an ode to autumn that included four types of apples: Honeycrisps, Gala, Fuji, and Granny Smith’s.

Dessert 3: Apples galore with fennel

The fourth and final dessert of the tasting was my favorite and the most decadent (I guess the saying “save the best for last” applies here). It was a simple chocolate ganache brownie with poached pears, chocolate sauce, vanilla ice cream, and walnuts. The chocolate was almost pudding-like on the inside and the flavors were so classic and worked well together. What a way to end an indulgent evening!

Dessert 4: Chocolate ganache

As you can imagine I was pretty satisifed at the end of the tasting and it was a great opportunity to try many different combinations and ingredients in one sitting. $25 per person is hard to beat, and makes for a very fun experience. So I encourage you to head over to CityZen on a Tuesday, Wednesday, or Thursday night and ask for the dessert tasting at the bar. Indulge and enjoy!

CityZen at the Mandarin Oriental Hotel
1331 Maryland Avenue, SW
Washington, DC 20024
http://www.mandarinoriental.com/washington/dining/cityzen/

New Juice Revolution Food Truck Hits the Streets

by Jenna on October 26, 2011

The team here at EatMore DrinkMore loves food trucks and we all know that they have become a staple of the Washington, D.C. food scene bringing us some of the best dining options around town. I had the chance to learn about a new food truck that is hitting the streets this weekend on October 28th called Juice Revolution which will be D.C.’s first juice truck. The truck is the brainchild of Jessie Kennedy who hopes to create fun, delicious, and convenient options for her customers while allowing people to stay healthy at the same time.

The truck will offer “Live Juice” which Jessie and her team will juice directly on the truck allowing them to deliver fresh and natural food that is packed with flavor. There will be a DIY option as well as a small menu Juice Revolution has already developed that will include the GreenOhm (kale, cucumber, pineapple, ginger), Purple Rain (red cabbage, apple cucumber), and the Carrotini (carrot, orange, ginger).

The story behind Juice Revolution stems from Jessie and her husband Rick’s passion for juice and the lack of options across the city. Jessie quit her day job as an attorney and decided to focus on health and wellness and in the process fell in love with juicing. As she describes “it’s wholesome, accessible, nutritious, and fun.” Juice Revolution is hitting the streets for the first time this Saturday, October 28th just in time for the Marine Corps Marathon so we hope you will support their entrance into the food truck world and keep your eye out for Juice Revolution on the road!

Juice Revolution
www.juicerevolution.com
Twitter: @juicerevolution
Facebook: www.Facebook.com/JuiceRevolution

Top 10 Picks from Wine Riot DC

by Britt on October 24, 2011

Last weekend I headed down to Wine Riot DC to see what this all-new vino bonanza was about. Hosted by a small organization based in Boston, Second Glass, the event took over DAR Constitution Hall for the weekend to highlight wines from all over the world. Most bottles were under $20 per bottle with a few exceptions. One thing we noticed right away was that there were very few vineyards and primarily distributors and small producers that were blending their own wines from purchased grapes. This gave attendees exposure to a wide-range of wines they might not otherwise try.

In what I can only explain as a ridiculous level of self control my tasting partner and I tried wines from pretty much every table and walked away in a totally responsible manner. It must be because we are both new to our 30s. People keep saying we have to act like adults now. Unfortunately that couldn’t be said for many of the attendees, especially the girl removed on a stretcher. We’re hoping she’s ok now!

Overall it was an interesting event and pretty well-run for its first year out. My favorite thing about it, other than the wine of course, was the Second Glass smartphone app. You could “like” or “love” a wine, take notes on it and find out the closest retailer selling it in your area.

Top 10 Picks from Wine Riot DC 2011

2009 Albert Bichot Secret de Famille Red: Italy, $20.00 BEST IN SHOW

2008 Mouton Noir Wines Code Noir: US, $16.99

2009 Panarroz Jumilla Red: Spain $10.00

2010 Cusumano Nero d’Avola: Italy

2009 Cuvee de Pena Rouge: France, $11.00

2010 Le Cirque Rose’: France, $13.00

2010 Le Cirque Grenache Gris: France, $15.00

2009 Domaine Thomas & Fils La Crele Sancerre: France, $24

2010 Domaine du Tariquet Chenin-Chardonnay: France, $11

Miquel Pons Cava Brut: Spain, $17

Social Media Club of DC Panel: I Only Use Twitter for the Food Trucks

by Jenna on October 20, 2011

I was really lucky to be invited to moderate a panel last night for the Social Media Club of DC called “I Only Use Twitter for the Food Trucks”. The panel included Doug Povich of Red Hook Lobster Pound (@lobstertruckdc), Patrick Rathbone of the Big Cheese Truck (@BigCheeseTruck) and Sam Whitfield of Curbside Cupcakes (@CurbsideCupcake). I was wildly impressed with the knowledge and passion that the owners of these trucks have for their businesses and it was also fascinating to learn about their social media strategies. I learned a lot and thought I’d share some of the interesting nuggets I discovered from the event last night:

Food Truck Community: There is a DC Food Truck Association which consists of 20+ members and they work together in order to keep their businesses alive and and to fight against regulations that might present problems for their livelihood. This is a tight knit group that seems to have become a small community of friends. Additionally, Sam and Kristi Whitfield of Curbside Cupcakes have worked hard to rally their community of fans together by referring to their base as “Cupcake Nation” which they modeled after The Colbert Report’s “Colbert Nation”.

Sam & Kristi Whitfield of Curbside Cupcakes

Social Media vs. Traditional Media: Twitter and Facebook are absolutely necessary for their businesses in order to alert their fans/customers of their locations, specials, and any other pertinent information. However, traditional media pieces that have been written about them in publications like Washingtonian have also helped to boost their awareness. Patrick of Big Cheese Truck and Sam of Curbside Cupcakes both confirmed that traditional media is not something they invest in, but the affects are positive when earned media does present itself.

The Big Cheese Truck

Negative Feedback via Social Media: While social media is the key to keeping food trucks successful, negative comments are hard to handle and can present problems. Doug from Red Hook Lobster Pound mentioned the importance of responding to these negative comments via Direct Message rather than responding to the tweet for all of his followers to see.

Red Hook Lobster Pound Truck

Laws & Regulations: I was fascinated to learn about the 35 year old ice cream truck law that says food trucks can only stop if there is a line formed waiting for them. This is why the food trucks work hard to alert us of their location so their customer base will be waiting for them when they arrive.

It was a great panel with lots of interesting information but the biggest takeway for me was the blood, sweat, and tears that the owners of these food trucks have put into their work in order to make their customers happy and their businesses a success. It is a tough industry, but I know that I am very happy to have them roaming our streets as they provide variety, excitement, and great flavor for Washington. For the full recap of the event from the Social Media Club of DC, click here.

Pan Fried Mediterranean Flounder with Shrimp

by Britt on October 18, 2011

I had never made flounder before but on a recent trip to the SW Fish Market I ended up chatting with the woman next to me who was buying a bunch of flounder. She kindly explained that it was a nice and mild firm fish. Perfect for frying and saucing. The recipe below was more or less made on the fly with what I had in the house but it turned out to be delicious.

Pan Fried Mediterranean Flounder with Shrimp
(serves 2)
2 medium flounder filets
12 medium shrimp peeled and deveined
2 small roma tomatoes chopped
1 clove of garlic crushed
¼ cup dry white wine
Juice from 1 lemon
2-3 tablespoons of capers plus a splash of liquid from the jar
2 tablespoons of chopped kalamata olives
½ small onion sliced
Sea salt
Ground pepper
Flour for dredging
Butter for frying & sautéing

Directions
Heat 1 tablespoon of butter in a small skillet
Add garlic and then onions. Sautee until softened
Add shrimp and cook until light pink
Add tomatoes, capers, olives and a splash of lemon juice
Bring to a high heat and add white wine
Once boiling reduce to a low simmer
In a separate (preferably iron) skillet heat several tablespoons of butter
Salt and pepper flounder filets and dredge in flour
Shake off any excess flour and place in frying pan
Fry for 3 minutes on each side until golden brown
Remove from heat, plate and cover with shrimp sauce

First Peek at District Commons

by Jenna on October 13, 2011

For those of us who have lived in the area for some time now, we know that the Foggy Bottom neighborhood has not exactly been grounds for great dining options. Lots of small places aimed at college students, but it never provided great reason for foodies to venture over in that direction unless we were forced to for reasons related to the hospital or the Kennedy Center. And I actually had the pleasure (can you sense my sarcasm?) of working in the Watergate building for four long years and I can tell you that it offered zero lunch options for those of us stranded out there. So, I find it amazing to now see this new vibrant “mini city” filled with countless options such as Whole Foods, Roti, Sweetgreen, Circa, Devon and Blakely, Burger Tap and Shake, and District Commons. What a great way to revive the neighborhood and really put Foggy Bottom back on the map.

I met a friend for drinks last night at the bar at District Commons and was wowed by the size of the restaurant. It’s large and open, the kitchen is mainly visible to the diners, and the bar area includes multiple different seating options for those just looking for a light snack or quick cocktail. My friend Jenn and I were immediately impressed with the service as the waiter was very knowledgeable about wines and recommended a buttery Chardonnay that we both loved. We were off to a good start, and the restaurant was bustling with many professionals, students, and tourists. A great mix.

A booth at District Commons. Photo courtesy of District Commons' Facebook page.

The menu offers craveable American classics including a raw bar, flatbreads, a burger made of shortribs, vegetable pot pie, shrimp and grits, steaks, and crab cakes. But, the one thing that really jumped out at me was the three different preparations of mussels: red, white, and blue. All three have interesting ingredients, but we decided to split the white mussels which were made with house Lemoncello, oven cured tomatoes, and lemon thyme cream. They were served in a beautiful white cast iron Le Creuset dish and as soon as the lid was removed the aroma was hard to resist. The mussels were huge in size and the sauce was so creamy and worked beautifully with the sweetness of the tomatoes. We were also served a homemade loaf of bread with the mussels which was piping hot and was perfect for soaking up the sauce.

"White" mussels at District Commons

The entire experience at District Commons was a great one. Excellent service, friendly and helpful staff, delicious food, great wine, and a really comfortable and pleasant space for spending time with friends, family, or even colleagues. Chef and Owner Jeff Tunks was walking around the restaurant and checking in with guests which is always a great sign. I have high hopes for District Commons and I plan to be back very soon… in fact, that shortrib burger is definitely calling my name.

District Commons
2200 Pennsylvania Avenue NW
Washington, DC 20052
www.districtcommonsdc.com

Cedar plank salmon with smoked lavendar branches

by Britt on October 12, 2011

Cedar plank salmon with smoked lavendar branches

One of my favorite ways to cook salmon is on a cedar plank. It’s healthy, really delicious and keeps your house from smelling as all the cooking is done outside. This time I decided to step it up a notch and added lavender branches to the mix. The result was a slightly smoky and perfumed salmon. A must try for this fall when grilling is at its best.

A note about lavender branches: Up until last weekend I had never heard of grilling with lavender. While visiting a lavender farm in Tesuque New Mexico I was introduced to this cheap and easy grilling trick. The farmers were selling their left over branches, 10 little bunches for a $1.00!!! Simply soak the sticks in water or wine and lay on the grill away from the flame or directly on the meat or fish while grilling. I started out with mine on top of the salmon filet and then placed them on the grill itself. You can also use them as fire starters once winter rolls around.

Salmon on the plank

Cedar plank salmon with smoked lavendar branches
Serves 4
1 cedar plank soaked for at least two hours
1 small bunch of lavender branches soaked for at least 30 minutes
1 large salmon pieces filleted and skin removed
Sea salt
Herbes de Provence
Dijon mustard
Sliced lemons for serving

Directions:

Heat grill to medium/high with the lid closed
Remove the skin from the salmon and cut into filets
Sprinkle with sea salt and ground pepper
Place filet with side where skin was facing down on the plank
Slather filet with Dijon mustard and sprinkle with Herbes de Provence
Top with lavender branches and place on the grill (not over direct flame)
Close the grill lid and cook for approximately 20 minutes
Open grill and remove lavender branches from the filet and place them on the grill grate
Close lid and cook for another 10 minutes.
Salmon should reach a temperature of 130
Serve topped with sliced lemons

Wine Riot!

by Chad on October 7, 2011

Do you like to drink wine? Do you like to drink a lot of wine? Would you like to drink over 250 different wines in one night? That would be a terrible idea. What’s wrong with you?

Wine Riot is coming to DAR Constitution Hall October 21-22nd. You’ll have the opportunity to try over 250 different wines (note: we don’t recommend you try all 250 in one day), learn a little more about wine through the various crash courses, grab some food and listen to music for only $50! Looks like a great time. We’ll be there sampling as many wines as we can. Join us! You can buy your tickets here.

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