tag:blogger.com,1999:blog-297187402024-03-13T22:15:51.661-07:00Lakegan's (unofficial) Global Foodie GuideA guide of restaurant suggestions, food experiences, recipes and other goodies...all for the foodie in you!Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-29718740.post-72619256370709963812011-10-17T09:04:00.000-07:002011-10-17T09:04:42.461-07:00San Francisco Eats<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-TgckaZlCOVk/TpxRXq1cRLI/AAAAAAAADBk/Ygrb0XlCAAw/s1600/sf_bay_bridge.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="140" src="http://1.bp.blogspot.com/-TgckaZlCOVk/TpxRXq1cRLI/AAAAAAAADBk/Ygrb0XlCAAw/s200/sf_bay_bridge.jpg" width="200" /></a></div>
So...I moved to San Francisco well over a month ago from DC and am embarrassed to say that I've not written ONE blog article about all of the amazing and delicious food here in the Bay Area. What can I say? I've been too busy EATING it! LOL. New blog articles are soon on the way...stay tuned!Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0San Francisco, CA, USA37.7749295 -122.419415537.6745235 -122.577344 37.8753355 -122.261487tag:blogger.com,1999:blog-29718740.post-10254647110859941322011-05-26T06:50:00.000-07:002011-05-26T06:57:20.110-07:00Foggy Bottom Farmer's Market<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-oqJoLjMCJw0/Td5b1B_gJbI/AAAAAAAAC9k/KbPq-uE6DEg/s1600/247811_10100109861568386_5518271_47366952_6732663_n.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/-oqJoLjMCJw0/Td5b1B_gJbI/AAAAAAAAC9k/KbPq-uE6DEg/s200/247811_10100109861568386_5518271_47366952_6732663_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5611023152376194482" border="0" /></a><span class="text">Foggy Bottom market is in full swing! </span><span class="text">The market's season is from April 6 to Nov. 23, 2011. The market is open on Wednesdays, from 3pm to 7 pm on I (Eye) Street between New Hampshire and 24th Street, NW. <a class="link" href="http://www.mapquest.com/maps/map.adp?city=Washington&state=DC&address=2400+I+Street+NW&zoom=10" target="newwindow">Click here for a map</a>. The nearest metro is Foggy Bottom (Blue or Orange Line). For more public transportation options, see <a class="link" href="http://www.wmata.com/" target="newwindow">www.wmata.com</a>. The </span><span class="text"> Foggy Bottom farmers bring their premium of fresh fruits, vegetables, vegetables, eggs, organic and grass-fed meats, handmade cheeses, breads/pastries, desserts, preserves, herbs, flowers, plants and more. Read more from <a href="http://www.freshfarmmarket.org/markets/foggy_bottom.html">Fresh Farm Market</a> website.<br /><br /></span><span class="text"><b>Contact:</b> <a class="link" href="mailto:foggybottom@freshfarmmarkets.org">foggybottom@freshfarmmarkets.org</a><br /><br /><b>Farmers/Producers</b><br />Atwater's Bakery, Blueberry Hill Vegetables, Bonaparte Breads, Cedar Hill Farm (NEW!), Chris' Marketplace, Gunpowder Bison & Trading , Haskins Family Farm, LynnVale Studios, People's Bao (NEW!), Pleasant Pops (NEW!), Quaker Valley Orchards, Sunnyside Farm and Orchard</span><br /><br /><span style="font-size:78%;">(Photo: fresh tomatoes and potatoes at the Foggy Bottom Farmer's Market in NW DC; photo by Lakegan Harris)</span>Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com1tag:blogger.com,1999:blog-29718740.post-66097944614439378682011-04-30T18:57:00.000-07:002011-04-30T18:58:33.428-07:00Roasted salmon, braised chard<a href="http://1.bp.blogspot.com/-3Glnpo3THV0/Tby7kvwM9KI/AAAAAAAAC9M/Z94E0Sm4qtg/s1600/salmon.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/-3Glnpo3THV0/Tby7kvwM9KI/AAAAAAAAC9M/Z94E0Sm4qtg/s200/salmon.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5601558276510381218" /></a>Dinner tonight: roasted salmon, braised swiss chard with sausage and shallots.<div><br /></div><div>For the braised chard, I first cut some sausage and brown it in a pan. Next, I slice a medium size shallot and add to the sausage. Then, I chop 2 cloves of garlic and add to the pan. When the garlic and shallot turn translucent (don't burn the garlic), I take a bunch of chopped chard (my bunch had about 4 or 5 leafy stems) and add to the pan. Next, I add a 1/4 cup of white wine and 1/2 cup of chicken stock. Cook on high and cover for about 3-5 mins, or until chard starts to wilt. </div>Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-70766942896537392652011-04-25T16:34:00.000-07:002011-04-25T16:53:35.561-07:00White bean soup with sausage and greens<a href="http://1.bp.blogspot.com/-P6K7vAOhvsM/TbYGWDm0ZxI/AAAAAAAAC9E/D1fjpCzuXRQ/s1600/sausage.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/-P6K7vAOhvsM/TbYGWDm0ZxI/AAAAAAAAC9E/D1fjpCzuXRQ/s200/sausage.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5599670162676803346" /></a>This one pot recipe is for a crockpot or slow cooker, but I made it in about 20 minutes in a large pan on the stove! The recipe to follow is from <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-white-bean-soup-with-andouille-and-collards-00000000052371/index.html">Real Simple</a> magazine. I did a few substitutions and made a few modifications to the recipe. I used polish sausage instead of andouille sausage, but you can choose whatever you like. I also used canned beans instead of dried beans, which cuts the time by 7 hours and 10 minutes. I also used romaine lettuce instead of collards, which works just as well. Just toss the lettuce into the serving bowl and ladle the cooked mixture over it while it's still hot. This leaves some crunch in the lettuce and doesn't completely wilt it. I also added some garlic, about one clove of chopped garlic, and tossed in the thyme bundle about 5-10 minutes before serving at the end when the soup comes to a boil.<div><br /></div><div><br /><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-size: 12px; font-weight: bold; ">Ingredients</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 11px; "><div class="recipeIngred" style="margin-bottom: 30px; "><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Tahoma, sans-serif; line-height: 15px; ">1 pound <a href="http://www.realsimple.com/food-recipes/ingredients-guide/beans-00000000039265/index.html" style="text-decoration: none; color: rgb(0, 153, 255); ">dried white beans (such as cannellini or great Northern)</a></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Tahoma, sans-serif; line-height: 15px; ">1/2 pound <a href="http://www.realsimple.com/food-recipes/ingredients-guide/pork-00000000039351/index.html" style="text-decoration: none; color: rgb(0, 153, 255); ">andouille sausage links, halved lengthwise and sliced crosswise</a></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Tahoma, sans-serif; line-height: 15px; ">1 <a href="http://www.realsimple.com/food-recipes/ingredients-guide/onions-00000000039337/index.html" style="text-decoration: none; color: rgb(0, 153, 255); ">large onion, chopped</a></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Tahoma, sans-serif; line-height: 15px; ">2 stalks celery, chopped</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Tahoma, sans-serif; line-height: 15px; ">4 sprigs <a href="http://www.realsimple.com/food-recipes/ingredients-guide/thyme-00000000039378/index.html" style="text-decoration: none; color: rgb(0, 153, 255); ">fresh thyme</a></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Tahoma, sans-serif; line-height: 15px; ">8 cups low-sodium chicken broth</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Tahoma, sans-serif; line-height: 15px; ">1 bunch collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Tahoma, sans-serif; line-height: 15px; ">1 tablespoon <a href="http://www.realsimple.com/food-recipes/ingredients-guide/vinegar-00000000039385/index.html" style="text-decoration: none; color: rgb(0, 153, 255); ">red wine vinegar</a></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Tahoma, sans-serif; line-height: 15px; ">kosher salt and black pepper</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Tahoma, sans-serif; line-height: 15px; ">olive oil and bread sticks, for serving</li></ul></div></span></div></div>Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-64960449131186213152011-03-28T18:11:00.000-07:002011-03-29T08:12:41.278-07:00Shrimp with leeks and peppers over pasta<a href="http://1.bp.blogspot.com/-vfefo2vXRts/TZEyTCCJiHI/AAAAAAAAC80/Yh3tteevi7A/s1600/205351_903084953406_5518271_46888652_1677322_n.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/-vfefo2vXRts/TZEyTCCJiHI/AAAAAAAAC80/Yh3tteevi7A/s200/205351_903084953406_5518271_46888652_1677322_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5589303915088283762" border="0" /></a><span class="messageBody">Dinner: Pasta with shrimp, peppers, leeks, shallots and peas.<br /><br /><br /><br /><br /><br /><br /><br /><br />Lakegan's recipe:<br />1 leek, cleaned<br />1 med or large shallot, sliced or chopped<br />1-2 garlic cloves, chopped<br />1/4 cup chopped scallions<br />1/4 cup of peas<br />1/2 lemon<br />1/2 cup freshly chopped parsley<br />1/4 - 1/2 cup peppers (I used a bag of Melange a Trois from Trader Joe's)<br />1 TBSP red pepper flakes<br />1/4 cup white wine<br />1/2 lemon<br />salt, pepper to taste<br />1/2 lb. or lb of peeled and deveined shrimp (I used 1/2 .lb for this; if you are serving for more, use 1 .lb of shrimp and maybe double the other ingredients)<br />1/2 pkg spaghetti noodles<br /><br />Start a pot of boiling water for the pasta. Be sure to salt the water. Once it comes to a boil, add the pasta. When the pasta has cooked al dente, drain it and reserve about 1/4 cup of the pasta water. This will help create the sauce.<br /><br />Meanwhile, sautée the leeks, peppers and shallots in 1 TBSP olive oil. Once vegetables become softened (not mushy), add the garlic (adding it later will prevent it from burning). Add the garlic and cook until garlic begins to turn translucent (or starts to smell delicious). Once all the vegetables have cooked, in the same pan, add the white wine and deglaze the pan with the wine. You can also add a 1 TBSP butter if you desire here. Reduce until alcohol has cooked off. Next, add the squeeze of half a lemon. Cook for another minute. Then, add the peeled and deveined shrimp. Cook until shrimp become pink. Toss in peas and stir. Then, add the pasta water and toss in the pasta. Put fresh parsley on top and red pepper flakes. Serve.<br /></span>Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-68291770822567423922011-03-26T14:36:00.001-07:002011-03-26T14:45:30.974-07:00Pan-seared Cod<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/--CvczQhWlMY/TY5eJ2Dxg3I/AAAAAAAAC8U/bPsf8b2y6jk/s1600/195827_901544859766_5518271_46866353_3632015_n.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/--CvczQhWlMY/TY5eJ2Dxg3I/AAAAAAAAC8U/bPsf8b2y6jk/s200/195827_901544859766_5518271_46866353_3632015_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5588507710836540274" /></a>I love making simple food at home that's packed with lots of flavor. Like this one. Pan seared cod with sautéed spinach, sausage and shallots. I rendered the sausage and reserved the fat so that I could pan sear the cod. Next, I slice a shallot, chopped some garlic, added the cooked pork, then tossed in the spinach and cooked until the spinach is wilted. I often add a 1/4 cup of white wine to the pan with the spinach mixture during the cooking so that the alcohol burns off. Add salt and pepper to taste. Next, I take cod and pat dry. It sears better when the flesh and skin are as dry as possible. Salt and pepper, then add to the hot pan of rendered pork fat. Cook until brown.Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-37083612677513919002011-03-25T08:15:00.000-07:002011-03-25T08:51:59.955-07:00Urbana DC<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-kMTpHSxAkxE/TYy2fY9iUlI/AAAAAAAAC8E/7q80qjfTwk0/s1600/190065_899879626906_5518271_46849627_4666558_n.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 118px; height: 158px;" src="http://2.bp.blogspot.com/-kMTpHSxAkxE/TYy2fY9iUlI/AAAAAAAAC8E/7q80qjfTwk0/s200/190065_899879626906_5518271_46849627_4666558_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5588041888052695634" border="0" /></a>"Named one of Washington, DC's "Hottest Restaurant Bar Scenes," <a href="http://www.urbanadc.com/"><strong style="font-weight: normal;">Urbana Restaurant and Wine Bar</strong></a> is a destination in and of itself" (quoted from the Urbana DC website). Urbana, which means<span style="font-style: italic;"><span style="font-weight: bold;"> </span></span><span style="font-style: italic; font-weight: bold;">little city</span> in Italian, has certainly become a hot spot for many Washingtonians. I started eating at Urbana for brunch in 2009. The food was (and still is) very tasty, but quite honestly, I couldn't quite connect with the dinner menu. It wasn't until December of 2010, when Manager Hai Son Kien, who was then Manager at <a href="http://foodiesfavs.blogspot.com/2007/04/firefly.html">Firefly DC</a>, told me that he would no longer be working at <a href="http://foodiesfavs.blogspot.com/2007/04/firefly.html">Firefly</a> and that he was moving over to Urbana. Now I'm a follower of GREAT food, but I'm also a follower of good...no, GREAT...service, a wonderful and attentive staff, nice ambiance, and the overall dining experience. I knew that Hai Son's move to Urbana didn't mean that <a href="http://foodiesfavs.blogspot.com/2007/04/firefly.html">Firefly</a> would suffer; it meant that Urbana would become a new and amazing place. BY that, I mean, Urbana was about to be reinvented. And boy, was I right! This place has literally transformed over night (Ok, so you might think I'm exaggerating a little bit, and maybe I am, but there have been some amazing changes that I think most people will appreciate.<br /><br />The menu has changed. There are some amazing 'must-try' dishes, such as the pork belly with braised spare ribs, seared scallops, as well as soups, handmade pastas, casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-fZkDwCpNK8w/TYy4oW5Dj1I/AAAAAAAAC8M/1Ox2LWdIL64/s1600/190661_897803073336_5518271_46811634_3948906_n.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/-fZkDwCpNK8w/TYy4oW5Dj1I/AAAAAAAAC8M/1Ox2LWdIL64/s200/190661_897803073336_5518271_46811634_3948906_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5588044241139109714" border="0" /></a>s, and some delicious chicken, beef and pork dishes. Oh, and let's not forget the local oysters! The new<span style="font-size:100%;"> <a href="http://www.urbanadc.com/chef/index.html">Executive Chef John Critchley</a></span>, has created a new menu that incorporates "Western Mediterranean influences, emphasizing sustainable seafood with creative but simple techniques." <a href="http://www.urbanadc.com/chef/index.html">Chef Critchley</a>'s experience and attention to food and fresh ingredients is what helps make dining at Urbana quite the experience. And let's not forget the amazing bar! The knowledgeable staff will be sure to recommend nice glass of wine or signature cocktail that's sure to get you in the "spirit"! The bar offers a wide selection of French, Italian, Spanish and American wines, "with a special focus on local and sustainable vintages."<br /><br />This couldn't be a better time for Urbana. With an amazing and attentive staff, new Executive Chef, new management, new menu, great ambiance, who could ask for anything more? This has become one of my new favorite restaurants in Washington, DC and I hope Urbana continues to improve and maintain its spot in Dupont Circle as one of the hottest restaurants and bar. I, for one, am very pleased with what Urbana has become. "Check, please!"<br /><br />Oh, and be sure to try the brunch! B.uild Y.our O.wn B.ellini<br />$16 Bottomless Beverage service for B.Y.O.B. begins at 11:00am and ends at 3:00pm<br />Purchase of entrée required.<br /><blockquote>“through an eclectic and approachable brasserie-style menu, urbana embodies this very spirit by celebrating the culinary traditions of northern italy and provence” - john critchley, executive chef</blockquote><br />Urbana DC<br />2121 P Street Northwest, located within the stunning <a href="http://www.hotelpalomar-dc.com/" target="_blank" title="Hotel Palomar in Washington DC">Hotel Palomar Washington DC</a><br />Washington D.C., DC 20037<br />(202) 956-6650<br />http://www.urbanadc.com<br /><br /><span style="font-size:85%;">(Photo: top left: slow cooked pork belly, juniper crusted spare ribs, celery root and braised leeks. Photo: bottom right- Eggs Any Style, rustic potatoes and country sausage, by Lakegan Harris)</span>Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-14750305771714629592011-03-14T14:26:00.000-07:002011-03-17T06:20:28.608-07:00Anchor Oyster Bar, San Francisco<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-ewsGE88Ev-c/TYIIGRKf9cI/AAAAAAAAC70/bQvHFrEaOXI/s1600/33815_486802362414_588687414_6096611_779136_n.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/-ewsGE88Ev-c/TYIIGRKf9cI/AAAAAAAAC70/bQvHFrEaOXI/s200/33815_486802362414_588687414_6096611_779136_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5585035391672513986" border="0" /></a>Situated in the heart of the Castro in San Francisco on Castro Street, <a href="www.anchoroysterbar.com">Anchor Oyster Bar</a> serves fresh, delicious seafood that is sure to please the palate! The menu is very simple and straightforward, and offers<span style="font-weight: bold;"> </span><span>items from</span> shellfish to oyster cocktails, fresh fish, chowders and San Francisco's famed Cioppino...and let's not forget the delicious garlic bread for dipping. A blackboard surrounded by fishing paraphernalia hangs over the bar and lists the daily specials, which include several main courses, chowders and seafood pasta. Anchor is small and there's always a wait. This little neighborhood gem seats about 8 at the bar, and 5 tables, each seating about 4 people. The food is so amazing though, and well worth the wait.<br /><br />The chef (yes, 1 chef and 1 assistant!) is AMAZING! Cooks in a tiny kitchen that is open to the dining area. It's rather mesmerizing to watch such delicious masterpieces get cooked and plated right before your eyes!<br /><br /> <div class="wrap"><div id="bizInfoContent"><address class="adr"> <span class="street-address">579 Castro St</span><br /> (between 18th St & 19th St)<br /><span class="locality">San Francisco</span>, <span class="region">CA</span> <span class="postal-code">94114</span><br /> Neighborhood: Castro<br /> </address> <span id="bizPhone" class="tel">(415) 431-3990</span> <div id="bizUrl"> <a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.anchoroysterbar.com&src_bizid=ZDvIMjJ-7I0561ckM4pAeA&cachebuster=1300367549" target="_blank" class="url">www.anchoroysterbar.com</a> </div> </div> </div>Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-62370170008306361812010-12-20T11:59:00.001-08:002010-12-20T12:09:04.272-08:00Thai Tanic Restaurant DC<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_lTdQaXLiEZY/TQ-1x_Am_hI/AAAAAAAAC7c/hhNJJVV2p9M/s1600/155630_857559122536_5518271_46018632_4414944_n.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_lTdQaXLiEZY/TQ-1x_Am_hI/AAAAAAAAC7c/hhNJJVV2p9M/s200/155630_857559122536_5518271_46018632_4414944_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5552856735903317522" border="0" /></a>One of my favorite Thai restaurants in DC, Thai Tanic continues offer delicious food at a very reasonable price. Thai Tanic offers great service from its friendly staff, authentic Thai cuisine and fresh ingredients, and upbeat atmosphere. This place is always at the top of the list when it comes to great Thai cuisine.<br /><br />Thai Tanic now has two locations and a new sushi bar, Tsunami.<br /><br /><span class="style24 style27">1326-A 14th Street, NW, Washington DC 20005 (Near Rhode Island/Logan Circle)<br /><br /></span><span class="style33">3462 14th Street, NW, Washington DC 20010 (Columbia Heights)<br /><br /></span>1326 14th Street Northwest Washington D.C., DC 20005-3611 - (202) 588-5889 <span class="style24 style27">(Near Rhode Island/Logan Circle)</span>Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-77173126673951895492010-11-09T06:32:00.000-08:002010-11-09T13:00:52.432-08:00Casa Nonna<a href="http://3.bp.blogspot.com/_lTdQaXLiEZY/TNm2VyBYxGI/AAAAAAAAC7U/65FkYlx0apg/s1600/casa_nonna.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 176px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5537657702149833826" border="0" alt="" src="http://3.bp.blogspot.com/_lTdQaXLiEZY/TNm2VyBYxGI/AAAAAAAAC7U/65FkYlx0apg/s200/casa_nonna.jpg" /></a><br /> Goodbye California Pizza Kitchen (or as most call it, CPK), and hello Casa Nonna! The New York-based BLT Restaurants brand has done it again in Washington. Casa Nonna joins <a href="http://www.washingtonpost.com/gog/restaurants/blt-steak,1132692.html">BLT Steak</a> downtown and the forthcoming BLT Burger (at 1317 Connecticut Ave. NW), opening this spring. Casa Nonna, which is a block south at 1250 Connecticut Ave. NW, features menu items such as antipasti, pizza and pasta. The dinner menu includes small plates, sliced meats (charcuterie) and cheeses, wood oven pizza, salads, and family-style portions of italian classics like spaghetti pomodoro, linguine with clams, fettuccine, ravioli and lasagne. <div><a href="http://1.bp.blogspot.com/_lTdQaXLiEZY/TNljJ_6WvuI/AAAAAAAAC7M/rQ1ygyHU5Js/s1600/IMG_5423.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 150px; FLOAT: right; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5537566240254901986" border="0" alt="" src="http://1.bp.blogspot.com/_lTdQaXLiEZY/TNljJ_6WvuI/AAAAAAAAC7M/rQ1ygyHU5Js/s200/IMG_5423.jpg" /></a>Don't want to wait for a table? Saddle up to the bar and order a cocktail and a few small plates. The risotto balls are delicious! So are the pickled beets and fried calamari.<br /><br />Casa Nonna is open Mon-Thurs from 11:30am (lunch) - 11pm (dinner); Friday from 11:30a-11:30p, Saturday from 5:30p (dinner) - 11:30p, and Sunday from 4p-10p. </div>Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-17690176368674175382010-08-30T10:48:00.000-07:002010-08-30T16:16:46.389-07:00Posto DC<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_lTdQaXLiEZY/THw7DstH9uI/AAAAAAAAC6c/xU5_F43VS6A/s1600/156.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_lTdQaXLiEZY/THw7DstH9uI/AAAAAAAAC6c/xU5_F43VS6A/s200/156.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5511344978720716514" /></a>Situated in the center of Logan Circle, <a href="http://www.postodc.com/">Ristorante Posto</a> adds Italian flare and flavor to the heart of Washington, DC. Before dinner, saddle up to the bar and order one of the many satisfying specialty drinks. Then, the menu, filled with delicious antipasti, affettati, formaggi, pizza, and main courses is certain to give your knowledge of Italian a work-out, as well as your palate! The Ippoglosso (pictured) – pan seared halibut, green pea sauce, grape tomatoes, parsley – green pea salad is AMAZINGLY delicious! Or try the Polipetti— grilled baby octopus, saffron potatoes, chickpeas, frisee salad, phyllo pastry shell for starters, and you'll think you were in Italy! And, the Ravioli— three-meat ravioli, butter thyme sauce...is sure to be a pleaser!<br /><br /><a href="http://www.postodc.com/">Ristorante Posto</a><br />1515 14th Street NW<br /> Washington, DC 20005 <span class="small">(<a target="_blank" title="Check out Posto on the map" href="http://maps.google.com/maps?ie=UTF8&oe=utf-8&client=firefox-a&q=1515+14th+st+dc&fb=1&z=16&g=1515+14th+st+dc&iwloc=addr" rel="nofollow">See on the map</a>)</span><br /> Tel: 202.332.8613<br />Fax: 202.332.8616<br />Email <a title="Email Ristorante Posto" href="mailto:restaurant@postodc.com">restaurant@postodc.com</a>Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-70476236101358202392010-08-30T08:38:00.000-07:002011-05-06T07:04:02.638-07:00Reluctant Panther Inn & Restaurant<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_lTdQaXLiEZY/THvsWaCkQxI/AAAAAAAAC6M/aP4yYEwJup0/s1600/41271_812283011226_5518271_44891789_2596150_n.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_lTdQaXLiEZY/THvsWaCkQxI/AAAAAAAAC6M/aP4yYEwJup0/s200/41271_812283011226_5518271_44891789_2596150_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5511258438709297938" border="0" /></a>While in Manchester, VT, I had the pleasure of dining at the <a href="http://www.reluctantpanther.com/restaurant.html">Reluctant Panther Inn & Restaurant</a>. Situated in the center of Manchester, the Reluctant Panther provides a beautiful backdrop for fine dining and romantic events, with its gorg<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_lTdQaXLiEZY/THvt8qQKh5I/AAAAAAAAC6U/TE_ySJwtSPs/s1600/40582_811131523816_5518271_44847928_7533601_n.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 150px; height: 200px;" src="http://2.bp.blogspot.com/_lTdQaXLiEZY/THvt8qQKh5I/AAAAAAAAC6U/TE_ySJwtSPs/s200/40582_811131523816_5518271_44847928_7533601_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5511260195407955858" border="0" /></a>eous views of the gardens, grounds, and Equinox Mountain. Two of my best friends from Atlanta, Georgia decided to tie the knot on the grounds of the <a href="http://www.reluctantpanther.com/restaurant.html">Reluctant Panther Inn & Restaurant</a>, followed by a <a href="http://www.reluctantpanther.com/menu1.html">delicious meal</a> and festive cocktails. If you ever find yourself in Manchester, Vermont, this place is great for quaint accommodations as well as delicious food. The staff were very attentive, the atmosphere very romantic, which was perfect for such a joyous occasion.<br /><br /><a href="http://www.reluctantpanther.com/restaurant.html">Reluctant Panther Inn & Restaurant</a><br />17-39 West Road<br />Manchester Village<br />Vermont 05254-0678<br />802-362-2568<br />(800) 822-2331Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-53434023373579414342010-08-17T07:16:00.001-07:002010-08-17T08:13:29.058-07:00Pea Purée, a la Top Chef<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_lTdQaXLiEZY/TGqmZqU4qEI/AAAAAAAAC5s/Y_gxvHUjhV8/s1600/39237_808226685136_5518271_44733190_868010_n.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_lTdQaXLiEZY/TGqmZqU4qEI/AAAAAAAAC5s/Y_gxvHUjhV8/s200/39237_808226685136_5518271_44733190_868010_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5506396454202681410" border="0" /></a>OK, we all know the story about Alex and the pea purée (check out the <a href="http://www.topchefshow.com/articles/sneak-peek-at-episode-7.7-power-lunch">Power Lunch episode</a>). Here's my version of a dish using the pea purée (this is my spin on the recipe that was recreated by <em><a href="http://www.bravotv.com/top-chef/top-recipe?id=66100#selected">Michael Voltaggio</a>)</em>:<br /><br /><span style="font-size:85%;"><br />1 cup peas (I used frozen organic peas)<br />1 cup heavy cream<br />1/4 cup chopped leeks<br />1/2 small shallot<br />Olive oil</span><br /><br />First, start by bringing the cream to a small boil (careful not to let it burn). Then add the peas. Meanwhile, in a small pan, I sautée the leeks and shallot. Only sweat the leeks and shallot. You don't want any color. Once the peas start to turn "pea green", remove from the heat. Strain off the cream, but reserve it. You'll use the cream when you purée the peas. Next, take the peas and add them to a blender (I used an immersion blender to do this), along with the shallot and leeks. Pour in the cream as you blend the peas. You might not use all of the cream to purée the peas, but eyeball it to your liking. Drizzle in some olive oil to emulsify the purée.<br /><br />In the dish pictured here, I pan seared a cod fillet and made a tarragon butter sauce.<br /><br />Tarragon butter sauce:<br />butter<br />tarragon<br />shallot<br />white wine<br />lemon juice<br /><br />In a pan, I melt 4 TBSP. butter. I sweat half of a shallot in the butter (until they become soft but no color), and then add 1/4 cup of white wine. I squeeze in about half of a lemon and cook on high heat. After it begins to boil, simmer the mixture and let it reduce. Continue to stir. When the sauce starts to thicken, remove from heat. Add a tablespoon of chopped tarragon.<br /><br /><span style="font-size:85%;">(Photo: Pan seared cod in tarragon a butter sauce with pea purée and sautéed spinach)</span>Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-69792967116678114972010-04-27T13:38:00.000-07:002010-04-27T14:14:06.977-07:00Want a Burger? Try Rogue States!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_lTdQaXLiEZY/S9dPZawqjQI/AAAAAAAAC5I/iUpqv1yyuxU/s1600/photo.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 147px;" src="http://1.bp.blogspot.com/_lTdQaXLiEZY/S9dPZawqjQI/AAAAAAAAC5I/iUpqv1yyuxU/s200/photo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5464923970936147202" /></a>There's a new burger joint in Washington DC around Dupont Circle...and IMHO (in my humble opinion) it puts Five Guys to shame. I'm not a burger connoisseur, but I was really impressed by Rogue States.<br />They have an amazing menu of "gourmet" selections, including:<div><br /><b>The Rogue State</b>, a house spice blend, chipotle, cilantro<br /><b>Now & Zen</b>, made with soy sauce, green onion, ginger, toasted sesame seeds<br /><b>Curried Awa</b><b>y</b>, a house curry blend, onion, cilantro, hot chilies<br /><span class="Apple-style-span" style="font-weight: bold; ">Ciao Down, <span class="Apple-style-span" style="font-weight: normal; ">garlic, tomatoes, basil</span></span><br /><span class="Apple-style-span" style="font-weight: bold; ">No Burger, No Cry, <span class="Apple-style-span" style="font-weight: normal; ">house jerk blend, red onion, habanero peppers (apparently this burger is not for sissies!)</span></span><br /><b>Pardon My French +3</b>, black truffle oil, thyme (it was suggested to add brie and you'll be saying oulala!)<br /><b>Square One,</b> simply served with<b> <span class="Apple-style-span" style="font-weight: normal; ">sea salt, fresh black pepper</span></b><div><b><span class="Apple-style-span" style="font-weight: normal; "></span></b><br /><div>All burgers are 1/4 pound and cost 7$. Additional toppings are available for a charge, and they have sweet potato fries!!! Talk about the best thing I ever ate! The Rogue State was delicious. Now I'll have to work my way down the menu. <br /><br /><div><img src="http://2.bp.blogspot.com/_lTdQaXLiEZY/S9dPtSLfKtI/AAAAAAAAC5Q/b3ZgWut1xjY/s200/photo(2).jpg" /></div><div><img src="http://1.bp.blogspot.com/_lTdQaXLiEZY/S9dQTXSO5XI/AAAAAAAAC5Y/iqS_OrC_l44/s200/rogue_menu_jpeg.jpg" /></div><div><br /></div><div>Oh, one other thing....the owner, Raynold Mendizabal, keeps the restaurant open into the wee late hours of the morning, catering to a hungry-for-a-snack late crowd. For a change, there's food on a Friday night after a night out on the town!<br /><br />Web site: http://aburgergrillingcompany.com/<br />1300 Connecticut Avenue Northwest<br />Washington, DC<br />(202) 296-2242</div></div></div></div>Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-81449688842702260102010-01-27T05:53:00.000-08:002010-01-27T05:58:07.801-08:00Persillade<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.wholefoodsmarket.com/recipes/images/lamb_persillade.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 300px; FLOAT: left; HEIGHT: 400px; CURSOR: hand" border="0" alt="" src="http://www.wholefoodsmarket.com/recipes/images/lamb_persillade.jpg" /></a> <div>I first heard about persillade from watching an old episode of Jacques Pepin and Julia Child's cooking show, <b><a href="http://juliacookstrcom.magnify.net/">Julia and Jacques Cooking at Home</a></b>. Persillade is a sauce mixture or herb condiment of parley and garlic. Some recipes add shallot as well. <em>Persil</em>, French for parsley, and <em>ail</em>, French for garlic, together make <i>persillade</i>. Persillade is very common in French and German cuisine, often served with potatoes, or, pommes persillade, and meats. Persillade can also be used as the base of crusts for veal and lamb, if combined with bread crumbs. </div><div><br /></div><div>Add some lemon zest and you have a gremolata, which is traditionally used as a garnish for braised lamb shanks.</div><div><br /></div><div><br /></div><div><span style="font-size:85%;">Photo courtesy of </span><a href="http://www.wholefoodsmarket.com/"><span style="font-size:85%;">Whole Foods Market</span></a><span style="font-size:85%;">. </span><a href="http://www.wholefoodsmarket.com/recipes/1084"><span style="font-size:85%;">Lamb chops with persillade and grey salt</span></a><span style="font-size:85%;"> (Whole Foods Market recipe)</span></div><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;">Source: </span><a href="http://en.wikipedia.org/wiki/Persillade"><span style="font-size:85%;">Wikipedia: Persillade</span></a></div>Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-50136913239943162792010-01-20T07:30:00.000-08:002010-01-20T08:03:49.548-08:00Tortellini with peas and pancetta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_lTdQaXLiEZY/S1cnMn0CtRI/AAAAAAAAC3A/vAL24N-eprI/s1600-h/x2_8af4a1.jpeg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_lTdQaXLiEZY/S1cnMn0CtRI/AAAAAAAAC3A/vAL24N-eprI/s200/x2_8af4a1.jpeg" alt="" id="BLOGGER_PHOTO_ID_5428850973617599762" border="0" /></a>This was a very easy and simple recipe, with simple and flavorful ingredients. This recipe is a modified version of an alfredo sauce.<br /><br />For the pasta, if you have the tools, feel free to make your own, or you can just use store-bought pasta. <a href="http://traderjoes.com/">Trader Joe's</a> has a variety of ravioli, tortellini, and dried pastas (you can use any pasta you'd like; just follow the cooking instructions on the package). In fact, all of the ingredients came from <a href="http://traderjoes.com/">Trader Joe's</a>!<br /><br /><br /><br />Ingredients<br /><ul><li>1/2 large onion, chopped or diced (or substitute the onion for shallots)<br /></li><li>1/2 or 1 cup diced pancetta (you can also use diced ham or even bacon)<br /></li><li>1/2 or 1 cup of frozen peas</li><li>1 cup heavy cream</li><li>3 TBSP butter<br /></li><li>1-2 cloves of garlic, minced</li><li>salt and pepper to taste<br /></li><li>Parmesan cheese (1/2 or 1 cup)<br /></li><li>1 package cheese tortellini (or any pasta you prefer)<br /></li></ul>Start by sautéing the onions and garlic in butter or a tablespoon of extra virgin olive oil until translucent. Then add the pancetta and cook until brown. Add the cup of heavy cream and butter to the onions and pancetta and cook until it becomes a bit thickened. Add the pasta and toss in the frozen peas. Stir and incorporate all of the ingredients. Add some parmesan cheese to the mixture and serve. You could also add some additional cheese on top.<br /><br /><br />Pancetta (definition from <a href="http://en.wikipedia.org/wiki/Pancetta">Wikipedia.com</a>): <br /><p><a href="http://en.wikipedia.org/wiki/Italy" title="Italy">Italian</a> <b>pancetta</b> (<small>Italian pronunciation: </small><span title="Pronunciation in IPA" class="IPA"><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_Italian" title="Wikipedia:IPA for Italian">[panˈtʃetːa]</a></span>) is a type of dry <a href="http://en.wikipedia.org/wiki/Cured_meat" title="Cured meat" class="mw-redirect">cured meat</a>, similar to <a href="http://en.wikipedia.org/wiki/Bacon" title="Bacon">bacon</a>. It is <a href="http://en.wikipedia.org/wiki/Pork_belly" title="Pork belly">pork belly</a> that has been <a href="http://en.wikipedia.org/wiki/Salt-cured_meat" title="Salt-cured meat">salt cured</a> and <a href="http://en.wikipedia.org/wiki/Spice" title="Spice">spiced</a> (<a href="http://en.wikipedia.org/wiki/Nutmeg" title="Nutmeg">nutmeg</a>, <a href="http://en.wikipedia.org/wiki/Pepper" title="Pepper">pepper</a>, <a href="http://en.wikipedia.org/wiki/Fennel" title="Fennel">fennel</a>, dried ground <a href="http://en.wikipedia.org/wiki/Hot_pepper" title="Hot pepper" class="mw-redirect">hot peppers</a> and <a href="http://en.wikipedia.org/wiki/Garlic" title="Garlic">garlic</a> are often featured), and dried for about three months (but usually not <a href="http://en.wikipedia.org/wiki/Smoked" title="Smoked" class="mw-redirect">smoked</a>). There are many varieties, and in Italy each region produces its own type.</p>Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-29207027811356927872010-01-13T12:06:00.000-08:002010-01-13T12:41:36.663-08:00Café Cluny<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_lTdQaXLiEZY/S04vea41QAI/AAAAAAAAC2o/OJBVUuhh0no/s1600-h/image002.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 184px;" src="http://3.bp.blogspot.com/_lTdQaXLiEZY/S04vea41QAI/AAAAAAAAC2o/OJBVUuhh0no/s200/image002.jpg" alt="" id="BLOGGER_PHOTO_ID_5426326800688300034" border="0" /></a><a href="http://www.cafecluny.com/">Café Cluny</a> - This West Village gem is a must try! The dimly lit restaurant is inviting and ambient, creating a cozy and warm environment. The ingredients – fresh, the service – great! This restaurant has a wonderful atmosphere and ambiance and the food is amazing.<br /><br /><br /><span style="font-weight: bold;"><br /><br /><br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_lTdQaXLiEZY/S04vmZqKvYI/AAAAAAAAC2w/64OR5XNUIdg/s1600-h/image004.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 178px;" src="http://4.bp.blogspot.com/_lTdQaXLiEZY/S04vmZqKvYI/AAAAAAAAC2w/64OR5XNUIdg/s200/image004.jpg" alt="" id="BLOGGER_PHOTO_ID_5426326937797311874" border="0" /></a><br /><span style="font-weight: bold;">Cuisine: </span>American, American (Traditional), European, French, French (Bistro)<br /><span style="font-weight: bold;">Reservations: </span>Suggested (<a href="http://www.opentable.com/rest_profile.aspx?rid=8027">OpenTable</a>)<br /><br /><span style="font-weight: bold;">284 West 12th Street, New York, NY(212) 255-6900</span><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";font-size:12pt;" ><span style="font-family:georgia;"></span><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";font-size:12pt;" ><a href="http://maps.google.com/local_url?q=http://www.cafecluny.com/&dq=-&cid=11100774941581702378&ved=0CDYQ5AQ&sa=X&ei=1SVOS8PHJaa-MoK4qMIL&s=ANYYN7lnxTsKmG4k3cA7U9kYcxA-7gQQEA" target="_blank"><span style="color:blue;"><br /></span></a><o:p></o:p></span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p>Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-65669775870807126762009-12-02T05:57:00.000-08:002009-12-02T07:28:42.317-08:00"Chef for a Day" Nate Hill - Argentina<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_lTdQaXLiEZY/SxaFHxRgCkI/AAAAAAAAC1g/WKfBvozIHwo/s1600-h/n192886042325_6298.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 141px; height: 200px;" src="http://4.bp.blogspot.com/_lTdQaXLiEZY/SxaFHxRgCkI/AAAAAAAAC1g/WKfBvozIHwo/s200/n192886042325_6298.jpg" alt="" id="BLOGGER_PHOTO_ID_5410658370864548418" border="0" /></a><a href="http://miorestaurant.com/">Restaurant Mio</a> continues on the success of their <a href="http://miorestaurant.com/tag/chef-for-a-day/">"Chef for a Day"</a> series, welcoming <a href="http://www.facebook.com/event.php?eid=192886042325&ref=mf">Nate Hill</a>.<br /><br />Nate's menu will attempt to interpret the intense urbanism palpable in Buenos Aires cuisine next Saturday, December 5th, 2009, in <a href="http://miorestaurant.com/">MIO'</a>s on-going series of "Chef for a Day", which celebrates the growing influence of urban Latin American cuisine in Washington, D.C.<br /><br />Enjoy 3-course signature dinner hosted by local Guest <a href="http://www.facebook.com/event.php?eid=192886042325&ref=mf">"Chef for a Day", Nate Hill</a>.<br /><br /><br />Time: Between 5:00-9:00 PM<br />Cost: $40 per person ++<br />Go to <a href="http://www.opentable.com/opentables.aspx?iid=&t=rest&r=11503&f=&q=&m=9&p=2&d=10%2f23%2f2009+8%3a00%3a00+PM">Open Table</a> to make a reservation!<br />Or RSVP 202.955.0075<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">MENU:</span><br /><br /><span style="font-weight: bold;">Appetizers</span><br /><br />(Choice of one)<br />Choripan<br />**<br />Provoleta con Oregano<br />**<br />Empanadas Argentinas<br /><br /><span style="font-weight: bold;">Entrée (Choice):</span><br />Canelones de Espinacas<br />**<br />Matahambre con Ensalada Rusa<br />**<br />Milanesa de Pollo a Caballo con Papas Fritas<br />**<br />Parrilla individual<br /><br /><span style="font-weight: bold;">Dessert (Choice):</span><br />Alfajores<br />**<br />Helados<br /></div><br /><a href="http://twitter.com/MioRestaurant">http://twitter.com/MioRestaurant</a><br />FACEBOOK: MIO RESTAURANT & CAFEAnonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-7368116702543308332009-08-13T08:08:00.000-07:002009-08-13T09:35:28.797-07:00Cedar<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_lTdQaXLiEZY/SoQ_DkRgFoI/AAAAAAAAC0o/J5f9yVzq9S0/s1600-h/cedar.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 82px;" src="http://1.bp.blogspot.com/_lTdQaXLiEZY/SoQ_DkRgFoI/AAAAAAAAC0o/J5f9yVzq9S0/s200/cedar.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5369485986241713794" /></a><br /><br /><br />A good friend told me about <a href="http://www.cedardc.com/">Cedar</a> and I decided to try it out with my friend Kenzie, who's now moving back to Atlanta next week. I had no idea Kenzie was just as much a foodie as myself, and we had a delicious dinner and great conversation about her new adventure at <a href="www.scad.edu/atlanta/">SCAD Atlanta</a>, and stories about her fabulous mother.<br /> <br />I didn't know what to expect from Cedar, but I must say the food was delicious! <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3525/3818202864_37cf3ce40e.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 145px; height: 250px;" src="http://farm4.static.flickr.com/3525/3818202864_37cf3ce40e.jpg" border="1" alt="" /></a><br />Kenzie ordered a starter, Grilled Seafood and Watermelon Salad with salsa verde. I'm not a fan of savory and sweet, especially fruit, but I must say the shrimp was quite tasty with the melon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2460/3813940765_d7826094fd.jpg"><img style="display:block; margin:0px auto 10px; text-align:left;cursor:pointer; cursor:hand;width: 250px; height: 145px;" src="http://farm3.static.flickr.com/2460/3813940765_d7826094fd.jpg" border="1" alt="" /></a><br />Next course, Kenzie ordered the Butter Poached Lobster with corn, potato puree and hen of the woods, and I ordered the Wild King Salmon with shell bean ragout, spring onions and baby carrots. The lobster was very perfectly cooked and the taste was very refined. The salmon with beans was EXCELLENT! Salmon was also perfectly cooked and very tender, and I loved the crunch and texture of the beans. Perfect pairing. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3542/3813943931_9748a5bf2c.jpg"><img style="display:block; margin:0px auto 10px; text-align:left;cursor:pointer; cursor:hand;width: 250px; height: 145px;" src="http://farm4.static.flickr.com/3542/3813943931_9748a5bf2c.jpg" border="1" alt="" /></a><br /><br /><br />I was a bit disappointed in the desserts, however. There didn't seem to be enough variety, and the presentation was a bit...beginner. The desserts were a bit too simple and "safe", but tasted good (not GREAT). I ordered the Gateau Basque with peach preserves and white peach-rose sorbet, that was a bit heavy on the rosewater. Kenzie had the Chocolate Praline Crunch Bar with roasted banana and double chocolate ice cream. The bananas seemed more like an afterthought, scattered about the plate. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3547/3818227912_7367f45d09_m.jpg"><img style="cursor:pointer; cursor:hand;width: 240px; height: 180px;" src="http://farm4.static.flickr.com/3547/3818227912_7367f45d09_m.jpg" border="1" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3490/3817416307_9210e38e6d_m.jpg"><img style="cursor:pointer; cursor:hand;width: 240px; height: 180px;" src="http://farm4.static.flickr.com/3490/3817416307_9210e38e6d_m.jpg" border="1" alt="" /></a><br /><br />Overall, the food was fantastic and I'll definitely give it another try.<br /><br />Cedar executive Chef Andy Kitko<br />Cedar is located at:<br />822 E St NW<br />Washington, DC 20004-2150<br />(202) 637-0012Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-86849103820955075642009-03-17T08:09:00.000-07:002009-03-17T08:24:35.863-07:00Baltimore RestaurantsOk, so I wasn't impressed with the restaurant selections around Inner Harbor in Baltimore. If you have a car and can go a bit further out into other areas such as Fells Point, Little Italy, and some other places, you'd have much better luck with some great eats! Here are a few suggestions:<br /><br />Papermoon Diner<br />227 W 29th St<br />Baltimore, MD 21211<br />(410) 889-4444<br />www.papermoondiner24.com<br /><br />Joy America at the Visionary Art Museum<br />800 Key Hwy<br />Baltimore, MD 21230<br />(410) 244-1900<br />http://www.avam.org/joyamerica/index.html<br /><br />Sascha's 527 Café<br />527 N. Charles St in historic Mt. Vernon<br />410-539-8880<br />http://www.saschas.com/restaurant.html<br /><br />Helmand<br />806 North Charles Street<br />Baltimore, MD 21201-5308<br />410-752-0311<br />http://www.helmand.com/<br /><br />Cafe Hon<br />1002 W 36th St.<br />Baltimore, MD 21211<br />(410) 243-1230<br />http://www.cafehon.com/<br /><br />Golden West Cafe<br />1105 W. 36th Street (just around the corner from Falls Rd. on The Avenue in Hampden)<br />Baltimore, MD 21211 <br />http://www.goldenwestcafe.com/<br /><br />Bicycle Bistro<br />1444 Light St.<br />Baltimore, MD 21230<br />(410) 234-1900<br />http://www.bicyclebistro.com/<br /><br />Abacrombie<br />58 W Biddle St<br />Baltimore, MD 21201 <br />http://www.abacrombie.net/<br /><br />Brass Elephant<br />924 N Charles St<br />Baltimore, MD 21201 <br />http://www.brasselephant.com/<br /><br />Angelina's Restaurant<br />7135 Harford Rd # 35<br />Baltimore, MD 21234<br />(410) 444-5545<br />http://www.crabcake.com/<br /><br /><span style="font-weight:bold;">Not restaurants, but must-tries in Baltimore:</span><br /><br />Dangerously Delicious Pies<br />Baltimore City<br />1036 Light St.<br />Baltimore, MD 21230<br />410-522-PIES (7437)<br />410-522-7437<br /><br />SAVORY HOUSE<br />3547 Chestnut Ave. (Hampden)<br />Baltimore, MD 21211 <br />http://www.dangerouspies.com/<br /><br />Charm City Cakes<br />2936 Remington Avenue<br />Baltimore, MD 21211<br />(410) 235-9229<br />www.charmcitycakes.comAnonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-55211195243194408832009-02-12T12:20:00.000-08:002009-02-12T12:33:46.278-08:00Dining Out for Life<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://www.kintera.com/AccountTempFiles/account5796/images/plate2.png"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 168px; height: 170px;" src="https://www.kintera.com/AccountTempFiles/account5796/images/plate2.png" border="0" alt="" /></a><br />Dining Out for Life<br /><br /><br />STAND UP BY SITTING DOWN<br />Dine Out Thursday, March 5th!<br /><br />Dining Out for Life supports thousands of individuals facing HIV/AIDS, cancer and other life-challenging illnesses. Thanks to proceeds from DOFL and <a href="www.foodandfriends.org/dol">Food & Friends</a>, individuals will receive the daily, nutritious meals so vital to their care.<br /><br />On Thursday, March 5th, more than 150 restaurants, in the Washington region, will donate 25-100% of their proceeds to Food & Friends.<br /><br />Dining Out for Life is a "true expression of how a community can join forces to save the lives of their neighbors."<br /><br />View a list of <a href="http://www.diningoutforlife.com/washingtondc/participating">participating restaurants</a> and make your reservation at <a href="http://www.opentable.com/promo.aspx?m=9&ref=318&pid=166">Open Table</a>'s website!<br /><br /><br />(Photo from the <a href="http://www.foodandfriends.org/faf/home/default.asp?ievent=302770">Dining Out For Life website</a>)Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-31256398035207061962009-02-12T12:12:00.000-08:002009-02-12T12:19:58.944-08:00Washington, DC Restaurant Week<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.opentable.com/img/promo/rwdc09_490x170.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 490px; height: 170px;" src="http://www.opentable.com/img/promo/rwdc09_490x170.jpg" border="0" alt="" /><br /><br /><br /><br /><br /></a><br /><a href="http://www.washington.org/restaurantwk/">DC Restaurant Week</a><br />February 16 - 22, 2009<br /><br />Washington, DC Restaurant Week<br />Gourmet Prix-Fixe Menus<br />$20.09 Lunches & $35.09 Dinners<br /><br />Check out the article from the <a href="http://www.washingtonpost.com/gog/misc-events/d.c.-restaurant-week,1066853.html">Washington Post</a> for a listing of participating restaurants.<br />Also, visit the <a href="http://www.washington.org/restaurantwk/">Official Website</a>, where you can find listings, and link to <a href="http://www.opentable.com/promo.aspx?pid=68&ref=298&m=9">Open Table</a> for reservations.<br /><br />(photo from the <a href="http://www.opentable.com/promo.aspx?pid=68&ref=298&m=9">Open Table website</a>)Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-72664608012781640832008-10-21T09:56:00.000-07:002008-10-21T10:29:59.824-07:00Paris Commune<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_lTdQaXLiEZY/SP4RG8_Db6I/AAAAAAAAByI/_wUBnsITzI0/s1600-h/image002.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_lTdQaXLiEZY/SP4RG8_Db6I/AAAAAAAAByI/_wUBnsITzI0/s320/image002.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5259660225962799010" /></a><br /><br />This "fashionable, stalwart French-American bistro" in the heart of trendy West Village is quite the place to add to anyone's list of foodie restos. With red and white walls, neighborhood vistas from inside, and photographs that remind ANYONE who's ever been to Paris of the beautiful city, Paris Commune is as welcoming and as cozy as any place in Paris, with delicious eggs from the brunch menu, to classical favorites such as “Steak Frites”, French Onion Soup, and American favorites with a French twist, like Lemon Chicken and Meatloaf. A definite MUST-TRY.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3047/2879952094_a6ed7fa1d5.jpg?v=0"><img style="float:right; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px;" src="http://farm4.static.flickr.com/3047/2879952094_a6ed7fa1d5.jpg?v=0" border="0" alt="" /></a><br /><br /><br /><br /><a href="http://pariscommune.net/dinner_menu.pdf">Dinner Menu</a><br /><a href="http://pariscommune.net/brunch_menu.pdf">Brunch Menu</a> (I hear the homemade gingerbread is to die for!)<br /><br />Paris Commune<br />99 Bank St., New York, NY 10014 <br />at Greenwich St. <br />212-929-0509<br /><br />Price Range: $$$$<br />Cuisine: Bistro, FrenchAnonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-8814542046852407542008-09-05T11:18:00.000-07:002008-09-05T11:34:34.234-07:00Cafe Cluny<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3152/2800149748_924e100a83_m.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px;" src="http://farm4.static.flickr.com/3152/2800149748_924e100a83_m.jpg" border="0" alt="" /></a><br /><br />Pleasant. Urban. Neighborly. Quaint. Hip. Simple. Familiar. These words are what I use to describe my experience and ambiance at Cafe Cluny. This faux-American brasserie in the heart of New York's West Village, run by Chef Lynn Wagenknecht, has done a bang-up job with the consistent yet civilized menu. From salad frisée, topped with lardons and a poached egg, to duck confit and, of course, hanger steak, served with healthful portions of Swiss chard and fingerling potatoes, Cafe Cluny is sure to please the average palate. Dessert inside or out (they have an ice cream cart from which they serve homemade ice cream), you'll leave this place wanting to come back for more.<br /><br />Cafe Cluny<br />284 W. 12th St.<br />New York, NY 10014<br />at 4th St.<br />212-255-6900<br /><br />Hours:<br />Mon, 8am-3pm and 5:30pm-11pm; Tue-Fri, 8am-3pm and 5:30pm-midnight; Sat, 9am-4pm and 5:30pm-midnight; Sun, 9am-4pm and 5:30pm-11pm<br /><br />Nearby Subway Stops:<br />A, C, E at 14th St.<br /><br />Prices:<br />$17-$38<br /><br />Check out the <a href="http://nymag.com/listings/restaurant/Cafe-Cluny/#">Slide Show</a>, from New York Times online (Photo by Shanna Ravindra)Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com0tag:blogger.com,1999:blog-29718740.post-30005360677614759422008-07-01T07:24:00.000-07:002008-07-01T10:27:48.018-07:00Sakana Japanese Restaurant<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3140/2627388839_13fc1998dd.jpg?v=0"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px;" src="http://farm4.static.flickr.com/3140/2627388839_13fc1998dd.jpg?v=0" border="0" alt="" /></a><br /><br /><br /><br />I'm so embarrassed. I eat at this place ALL THE TIME and hadn't bothered blogging it yet! The food is very good and fresh, and the service is great. Certainly a restaurant worth blogging!!! They do serve more than just sushi, so it's worth a try if you like Japanese food. From edamame to japanese oshinko (pickled vegetables), seeweed salad and green salads, sake and japanese beer. Surely to tempt your tastebuds!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3192/2627388829_9c73740bcf.jpg?v=0"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px;" src="http://farm4.static.flickr.com/3192/2627388829_9c73740bcf.jpg?v=0" border="0" alt="" /></a><br /><br />My favorite sushi resto in DC!!!! <br /><br />Sakana Japanese Restaurant<br />2026 P St. NW, Washington, DC 20036<br />202-887-0900<br /><br />Check out the <a href="http://www.washingtonpost.com/ac2/wp-dyn?node=cityguide/profile&id=792599">Washington Post City Guide</a>Anonymoushttp://www.blogger.com/profile/16291560891072148696noreply@blogger.com3