To Do This Weekend: DC’s Foodie Itinerary

Looking for some foodie fun this weekend? The Dining in DC Foodie Itinerary includes food-related events for this weekend. Below is a compilation of various, food-related events, such as tastings, fall festivals, and workshops or classes throughout the DC Washington Metropolitan area.

This time of year is peak harvest time in the area’s wine-growing regions, but harvest-season bacchanalia — festivals, grape stomps and wine and jazz nights — kicks into full gear beginning Labor Day weekend.

Friday through Sunday (Sept.17-19)

St. Constantine and Helen Greek Festival

Sts. Constantine and Helen Greek Orthodox Church offers the largest & oldest Greek festival in the Washington, D.C. area with a world of options for those with exquisite taste. There is something for everyone, whether you’re looking to wine, dine, shop or hop. This “Taste of Greece” has authentic Greek food, authentic Greek coffee, beer, wine, and live Greek music (Hopa!). Their Greek Marketplace offers books, jewelry, trinkets and religious items. Open to the public with Free admission and parking and covered eating areas. Credit cards are accepted.

Saturday (Sept. 18)

H Street Festival

This Saturday, the Atlas District’s rocking out their 7th annual street-extravaganza with sneak peak-eats from two new kids on the block (party) such as Toki Underground offering their “Pho Real Dog” and Smith Commons dishing out delicious combos such as beer n’ tiger prawns, and their 1/4 pound Angus Beef Burger with Tequenos (a fried cheese stick). Attempt your own Man vs. Food at the pie and sandwich eating contests. Rock out to live tunes from the dude behind Bad Brains on an outdoor stage. An estimated 20,000 people attended the 2009 H Street Festival and this year should be just as good. Dig the art sales, parades, fashion shows, outlandishly decorated cars and a boxing ring. A show of art cars featuring 14 (artfully) pimped-out rides, curated by Gallery O on H. (Noon- 7 p.m)

Saturday and Sunday (Sept. 18-19)

The Virginia Wine Festival in Centreville

The Virginia Wine Festival in Centreville is one of the area’s largest and is considered the premiere Virginia wine tasting event. What began in 1975 by the Vinifera Wine Growers Association to educate the masses about the merits of Virginia wine has now become an awesome party with good imbibes. Those looking to get their buzz on will enjoy 400 varieties of wine from over 50 area wineries. Unfortunately, Centreville isn’t metro accessible, so you’ll need a designated driver. Draw straws. If it’s you, sorry about your luck. You can enjoy the festival anyway with gourmet food offerings, a juried arts show, and unbeatable musical entertainment. Designated driver tickets are $15 in advance and $22 at the door. The event is held at Bull Run Regional Park Special Events Center. Tickets are just $25 in advance and $30 at the gate. Kids 5 and younger are free.

Sunday (Sept. 19)

Vintage Crystal

Wine festivals near Metro stops are pretty much nonexistent, which might be why this Dionysian street fest in the middle of Crystal City has become so popular in just a few short years. This year, the fest is Latin themed, which means there aren’t just 30 wines, but tequila tastings. Also on tap: food from plenty of area restaurants and performances of Latin jazz. Sept. 19 from 2 to 6 p.m. 220 20th St., Arlington. $20, designated drivers $10, children free.

Stock and Sauce Cooking Class at 1789

Executive Chef Daniel Giusti and Pastry Chef Travis Olson are sharing their secrets for making great stocks and sauces. Learn how to make fish, poultry and veal stocks and the art of a fine demi-glace and beurre blanc, as well as mastering pureed sauces. The class will be held on Sunday, September 19 at 11:00 AM, and is priced at $100 per person, which includes a family style lunch, showcasing the dishes and sauces prepared in the cooking class, paired with wine from 1789’s award-winning list. Space is limited for this hands-on cooking experience and reservations are required by calling 202-965-1789.

Sunday (Sept. 19-25)

Great American Dine-Out

Hundreds of DC area restaurants are offering great promotions, featuring special dishes, and donating part of their proceeds to participate in the Great American Dine-Out from September 19th to September 25th. During that week, five percent of participating restaurant’s proceeds will be donated to Share Our Strength, a national non-profit working to combat childhood hunger. The time has finally come where gluttony is no longer a sin, but cause for honorable celebration. To find participating restaurants see the Share Our Strength website.

The Metropolitan Cooking & Entertaining Show is coming to DC. Get your discount tickets now!

Mark Your Calendars! The Metropolitan Cooking & Entertaining Show, the premiere consumer event in the nation for cooking and entertaining enthusiasts of all ages and skill levels is just around the corner! This flagship event in Washington, DC features more than 300 exhibitors, live cooking demonstrations by nationally renowned chefs, tasting and entertaining workshops, plus presentations from Food Network celebrities Paula Deen, Rachael Ray, and Bobby Flay. In addition, Don’t miss the chance to see DC’s hottest chefs such as, Cathal Armstrong, Mike Isabella, Daniel Giusti, Nicholas Stephanelli, RJ Cooper, and Clayton Miller.

The Cooking show will be held November 13-14, 2010 at the Washington Convention Center in Washington, DC. This is a one-of-a kind event for anyone who loves to cook or entertain and Dining in DC in DC is an official sponsor again this year! See below in order to receive 10% off celebrity theater tickets.

Subscribe to The Dish to make sure that you don’t miss out on the chance to win free passes to the show and the ultimate Dining in DC experience, including free cooking classes, book signings, and dining gift certificates. Coming Next Month in The Dish!

Save 10%

Receive 10% off on celebrity theater tickets at the Metropolitan Cooking & Entertaining Show with the exclusive Dining in DC discount code (BLOG10).  Be sure to enter Dining in DC in the referral box when checking out to receive the discount. Click here to purchase tickets! Please share the offer with friends and family!

Capital Cooking Cookbook is as well-rounded as our nation’s capital with recipes from DC’s best chefs.

Lauren DeSantis holding the Capital Cooking Cookbook.

On Wednesday, May 26, 2010 at Union Row in the heart of the U-street corridor in Washington, DC Lauren DeSantis, host and producer of local television series and blog the Capital Cooking  Show which highlights the abundance of cultural influences on the culinary industry in Washington, DC debuted her latest project — the Capital Cooking cookbook. The gathering in the lobby and private party room of her posh condo building was packed with friends, fans, foodies, wine lovers, and fellow food bloggers. Local DC area chefs, Dan Giusti of 1789, Dean Gold of Dino, Jamie Montes de Oca, Jr. of ZENTAN and Sarah Smith, of Cashion’s Eat Place each provided guests with samples of their restaurant’s fare. Chef Ana Victoria from the Embassy of Panama offered samples of her recipe featured in the cookbook, Shrimp and Fish Ceviche with Pixbae which had an interesting and unique ingredient from the Panama palm tree, “Pixbae.” Co-founders, Brett Thompson and Heath Hall of Pork Barrel BBQ offered pulled Pork Barrel BBQ sandwiches with bread pudding. In addition, local JD Gourmet which produces aged Balsamic Vinegar and Olive Oil blends, showcased their balsamic vinaigrette by offering it drizzled on a fig, strawberry spinach salad.

1789 Executive Chef, Dan Giusti preparing his dish.

My favorites were Giusti’s single bite of fresh local asparagus with big eye tuna Surryano Ham, and smoked paprika, the pulled Pork Barrel BBQ sandwich with bread pudding and Chef Gold’s meatballs, which were tender, juicy and very flavorful. I swore that they were better than my mother’s! (Sorry, Mom!)

The enormous colorful cake by Mallow Drama, Inc.  was quite a spectacle in the shape of the Capitol building wearing a toque, which is the appropriate and clever logo of the Capital Cooking show. Many attendees were eager to take a photo of the fanciful eatable art, including myself.

In addition to offering samples of their featured recipe in the cookbook, Chefs Dan Giusti of 1789, Ana Victoria at the Embassy of Panama, Brett Thompson and Heath Hall of Pork Barrel BBQ were guests on the Capital Cooking show and were on hand to autograph their photos or recipes in the book. Apparently, I was one of the only guests to ask for their autographs. It makes perfect sense to me. They’re there — why not?!!

The 129 page cookbook is filled with recipes, sample menus for party planning, and photos from guests of her show — and with every recipe or photo there is a wonderful story about how dreams come true. Co-founders, Brett Thompson and Heath Hall of Pork Barrel BBQ, who has a recipe featured in the cookbook and also was a guest on the show, plans to open a southern style pulled pork BBQ restaurant in the fall, slated for September in the Del Ray neighborhood of Alexandria, VA. Brett originally from Missouri and has lived and worked in Washington, DC for eight years. Brett said that he and Heath, “still have their day jobs working for the U.S. Senate.” Sounds like a swell life right? Senate staffers by day, BBQ devotees by night. According to their website, they got the idea for the restaurant in 2006, tired from working late and listening to Senators argue the merits of Pork Barrel spending in the midst of a Congressional Appropriations debate. Once Senator Jim Talent from Missouri was out of office, Brett and Heath discussed opening their own restaurant. In December 2008, Pork Barrel BBQ was founded. Brett and Hall ran the company out of the basement of their houses, selling the BBQ products one bottle at a time and are fulfilling their dream. They have won multiple contests such as the Memphis in May World Championship for their Barbecue Dry Rub and sauces and participated in ABC’s Shark Tank. Their products are now available in over 130 stores nationwide.

The BBQ plans to be at the Food & Wine Festival at the National Harbor, June 12-13, to showcase their BBQ and to get the word out about their new restaurant opening in just a few short months. Brett and I discussed the festival and I was excited to tell them that I will be at the festival to judge the So You Think You Can Grill contest for the Beef Checkoff Initiative.

Ana Victoria, Chef at the Embassy of Panama in Washington, DC is just 21 years old. After graduating from the esteemed Culinary Institute of American in Hyde Park, NY she came to DC for a one year work Visa to work at Palena. She met the Capital Cooking host, DeSantis recently at the Embassy Challenge competition where DeSantis asked Ana to be a guest on her show.  

According to DeSantis’ husband, Corey Then, the Capital Cooking show has been picked up by a new network and will hopefully have continued success. If you haven’t picked up a copy yet, the Capital Cooking Cookbook is available online for $29.99. Congratulations to Lauren, may she have continued success!

Rammy nominations announced!

RISING STAR CHEFS ... Liam LaCivita, The Liberty Tavern; Jon Mathieson – Inox, Mike Isabella Zaytinya; Nicholas Stefanelli – Bibiana; Shannon Overmiller – Majestic Café. Photo by Michael Birchenall http://bit.ly/d6XeMU

On Tuesday, March 23, 2010, restaurateurs, celebrity chefs and key restaurant industry players flocked to The Ritz-Carlton in Washington, DC for a celebration as the Restaurant Association Metropolitan Washington announced the 2010 RAMMY Award Nominees. Hosted by emcees Nycci and David Nellis, hosts of Dishing it Out on Federal News Radio, Washington, DC’s only food and beverage centric radio show.

The nominees for the DC’s ”Oscars” annual restaurant awards, aka the Rammys Winners from the following categories will be chosen by a panel of judges, and announced June 6. The following nominees are chosen by an anonymous panel judges comprised of  esteemed food/restaurant writers and critics:

Fine Dining: The nominee is a member restaurant that demonstrates an unwavering standard of dining excellence in food, service and ambiance.  The nominee must have been in business a minimum of two years by December 1, 2009. 

• Fine Dining Finalists: 2941, Michel Richard Citronelle, Minibar by José Andrés, The Oval Room, The Source by Wolfgang Puck

Upscale Casual: The nominee is a member restaurant that demonstrates a commitment to dining excellence in food, service and ambiance. The dining experience may be more casual than Fine Dining, the price point lower, but the commitment to excellence is paramount. The nominee must have been in business a minimum of two years by December 1, 2009.  

• Upscale Casual Finalists: Central Michel Richard, The Liberty Tavern, Proof, Vermilion, Zaytinya

New Restaurant: A restaurant that must have been opened between December 1, 2008 and November 30, 2009 and already distinguishes itself as a pacesetter in food, beverage and service.

• New Restaurant Finalists: Bibiana, Birch & Barley, Bourbon Steak, Eventide, Inox

Chef: The nominee is an executive chef or chef de cuisine who demonstrates consistent standards of excellence and serves as an inspiration to other food professionals.  The nominee displays a dedication to the artistry of food, exhibits an ongoing commitment to the community and may be from any type of establishment.  The nominee must have been a chef for the past five years with a minimum of two years based in the Metropolitan Washington area.

• Chef Finalists: Bertrand Chemel of 2941, Scott Drewno of The Source, Daniel Giusti of 1789, Vikram Sunderam of Rasika, Haidar Karoum of Proof

Rising Culinary Star: The nominee is an “up and coming” chef who demonstrates exemplary talent, shows leadership and promise for the future.  The nominee must have been based in the Metropolitan Washington area for a minimum of two years.

• Rising Culinary Star Finalists: Michael Isabella of Zaytinya, Liam LaCivita of The Liberty Tavern, Shannon Overmiller of The Majestic, Nicholas Stefanelli of Bibiana, Jon Mathieson of Inox

Pastry Chef: The nominee is a restaurant pastry chef who prepares desserts and pastries and demonstrates a high standard of excellence and culinary artistry.  The nominee serves as an inspiration to other food professionals.  The nominee must have been a pastry chef for the past five years with a minimum of two years based in the Metropolitan Washington area.

• Pastry Chef Finalists: Anthony Chavez of 2941, Amanda Cook of CityZen, Josh Short of Neighborhood Restaurant Group, Fabrice Bendano of Adour, Travis Olson of 1789

Wine Program: The member restaurant is distinguished by the quality, diversity, clarity and value of its wine program.  The nominee’s wine program best suits the cuisine and style of the restaurant while enhancing the dining experience.  The nominated restaurant must have been in operation for a minimum of two years by December 1, 2009.

• Wine Program: 2941, Michel Richard Citronelle, Dino, 701/Ardeo/Bardeo/Bibiana/Bombay Club/The Oval Room/Rasika, Proof

Beverage/Mixology Program: New for 2010! The member restaurant is distinguished by the quality, diversity, creativity, clarity and value of its beverage program.  The nominee’s beverage program best suits the cuisine and style of the restaurant while enhancing the restaurant experience.  The nominated restaurant must have been in operation for a minimum of two years by December 1, 2009

• Beverage/Mixology Program Finalists: Brasserie Beck, EatGoodFoodGroup (Eve, PX), Founding Farmers, PS 7’s, Tabard Inn

Manager: The nominee is a manager or general manager in the food service industry who displays the highest level of professionalism and leadership with a member business. This person must be an inspiration and mentor to all his/her co-workers displaying outstanding service, an excellent work ethic and a positive image.

• Manager Finalists: Souheil Moussadik of CoCo. Sala, Ryan McCarthy of Passion Food Hospitality, Ashley Williams of Mie N Yu, Mark Politzer of Bourbon Steak, Fernando Contreras of KAZ Sushi Bistro

Employee: The nominee is a non-managerial employee of a member business who serves as a model employee by displaying outstanding service, an excellent work ethic and a positive image.  This nominee must have been working in the food service industry for a minimum of three years by December 1, 2009.

• Employee: Corina August of Mie N Yu, Joe Bolam of Urbana, Adolfo Cajchon of Seasons, Marco Guzman of Café Atlantico, Jose Orantes of Dino

The public at large will have the esteemed opportunity to weigh in and choose the winners in the following category with a special ballot appearing in The Washington City Paper April 29 or online at www.ramw.org:

Neighborhood Gathering Place: This nominee is a restaurant that demonstrates a high standard of quality and congeniality rooted in its neighborhood.

• Neighborhood Gathering Place: Bar Pilar, Belga Café, Cork, EatBar, Kemble Park Tavern

Restaurant Power Spot: This nominee is a top choice member restaurant, a spot to “see and be seen” with the movers and shakers on the national and local political and business scene.  It best exemplifies “how Metropolitan Washington works.”

• Restaurant Power Spot: Art & Soul, BLT Steak, Bombay Club, The Source, Teatro Goldoni

Hottest Restaurant Bar Scene: This nominee is a member restaurant or hotel bar that is innovative with an energetic scene (atmosphere, drink menu, etc.) with a hip and eclectic crowd and is a great people watching and meeting place.

• Hottest Restaurant Bar Scene: Birch & Barley and ChurchKey, Bourbon Steak, Masa 14, Posto, POV

The 2010 RAMMY Award winners will be announced at the RAMMY gala on June 6, 2010 at the Marriott Wardman Park Hotel in Washington, DC. The theme of the 2010 RAMMY Awards is “We’ll Always Have… Restaurants,” and is a play on a famous line from the 1940’s movie Casablanca. 1940’s era glamour will influence the décor and attire and infuse the evening with an air of intrigue. Tickets to the RAMMYS may be purchased by calling 202.331.5990 or by email at rammys@ramw.org.
 
A portion of the proceeds from the gala will benefit the Restaurant Association Metropolitan Association Education Foundation to fund scholarships for culinary education students, enabling them to develop and expand their career opportunities in the restaurant industry.

DC’s Rising Culinary Star Series

Each year the Restaurant Association Metropolitan Washington (RAMW) honors extraordinary professionals within the Washington, DC area restaurant industry at their Restaurant Awards Gala,“The RAMMYS”. Prominent restaurant employees, Chefs, and local restaurants are celebrated and recognized within thirteen award categories. In 2009, the five finalists for the “Rising Culinary Star” award are Cedric Maupillier from Central Michel Richard, Daniel Giusti from 1789, Mike Isabella from Zaytinya, Shannon Overmiller from Majestic Cafe, and Anthony Chittum from Vermilion.  As part of the “Rising Culinary Star Series”, each chef will be featured in an exclusive interview depicting their personal history, culinary experiences, and future aspirations.

Vermilion's Executive Chef, Anthony Chittum

Anthony Chittum, Executive Chef at Vermilion Restaurant in Old Town, Alexandria was lucky contestant number one.

Lisa Shapiro Question: What is your best or “signature dish”?

Anthony Chittum Answer:I have one per season. We change the menu each season and when that certain ingredient comes back around the following year, I’ll look at it and if I really like it we’ll put it back on the menu. We’ll tweak it a little bit.  There is a dish that we do in the winter, the roasted local rockfish that is a play on Chowder. It’s a puree with glazed celery, leek, and potato with a little smoked bacon and fried oysters as a garnish. The sauce is my “Chowder froth”. It’s definitely something that we do every year. I think it’s where it needs to be.

Q: What is your current favorite ingredient? Something that you use frequently on the current menu?

A: I’ve been playing with making my own mustard using fresh mustard seeds to create different flavors of mustards. I like mustard seeds and the heat from it much better than from pepper. Right now we have a green peppercorn, and a horseradish mustard and a basil mustard. It’s the mustard that is served with the hush puppies. We start with a basic Dijon, add maple syrup, and touch of mayonnaise.

Q: How did you get involved in the farm-to-table movement?

A: I grew up cooking in restaurants around the Annapolis area where everything is very seasonal. Some simple examples are, when Shad Roe is in season, we had it on the menu for a month and crab and corn chowder was always in the summer and we would have potato leek soup at night. When I moved to San Francisco in the late 90′s to work with Donald Link, it was just done out there. It wasn’t trendy, it’s just how it was done out there. Everyone always changed the menu. We had great local produce and we changed the menu constantly. So that was my foundation and then when I came back to DC, I worked for Todd Gray at Equinox. He was very much into seasonal food and changing the menu constantly and sourcing out the best farmers and the best products locally. In 2000, there were some restaurants doing it, but not to the extent that they are now. Now when Chefs start up their own place for the first time, it’s almost automatic and they’re changing their menus at least quarterly. People are more conscious about what they’re putting on the menu. It’s a tough competition. You have to offer the best of everything.

Q: What are your guilty pleasures?
A: I try to eat healthy, but I like pizza; but good pizza. I eat peanut butter by the spoonful. A Spoonful for me and a spoonful for the dog. I like sour patch kids. I’m not really a chocolate person. I like fruit and cheese instead of dessert.

Q: What is your favorite dish on the current menu? (If your family came to the restaurant, what you would you insist that they try?)
A:My family came to the restaurant last week and I cooked for them. My mom doesn’t like spicy food so she had the roasted spring chicken with the faro salad with pine nuts, sugar snap peas, and currents. My Dad had the petite tenderloin & short rib “pastrami” with buttermilk blue cheese & potato galette and a little herb salad with olive oil and lemon. The pastrami is a little hot.

Q: Where do you get inspiration to create new dishes?

A: It’s a combination of a whole lot of different things; knowing the ingredients and their flavor components, and other flavor components that go with that. Everything has been done but you can tweak it to your taste. You have to go out and eat at other people’s restaurants and see what they’re doing. You can get inspiration almost anywhere. I went to Greece last summer and I got a lot of inspiration from there. When I came back from Greece, I played with some of the things that I loved when I was there. One of the dishes that we’re offering at the farm dinner coming up, such as the mixed grill with a combination of rabbit, beef, bison, from New Frontier Farms in Virginia, all different cuts. It’s a dish that I had at little restaurant on the water in Mykonos. We also did a beefsteak grilled flat bread, stuffed with feta, and a little bacon. I also loved the Loukaniko, or Greek sausage that I had in Greece. When I came back, I tried to recreate it. We put it on the menu for a little while.

Q: What are your current favorite restaurants?

A: I like Duangrat’s. I get the chef’s special pork and their black pepper calamari, it’s really good. I like going to Bastille in Old Town, it’s about a block from my house. They’re great friends and they always have something good on the menu and they have delicious desserts.

Q:You were nominated for the 2009 RAMW Rising Culinary Star Award. If not you, who will win?

 A:It’s a tough call. Cedric Maupillier works with Michel Richard, who is one of the best chefs in the country. It’s a great restaurant with a great reputation and a good following and it gets a lot of press. People know him. I assume that he will win.  But I love Zaytinya. It’s one of my favorite places to eat. The food is one of the closest things I have had since I went to Greece. Their chicken eggdrop soup with lemon is awesome. They have great food there.  I’ve also been to Majestic three or four times. It’s another great old town restaurant with great food and nice people.

Q: Where do you see yourself in 5 years?

A: Like most Chefs, I’d like to own my own restaurant. It would definitely be in the DC area. I grew up in Maryland. This is where I belong. I love it here.

Stay tuned for other exclusive interviews with DC’s Rising Culinary Stars. Cedric Maupillier from Central Michel Richard and Daniel Giusti from 1789, are next. The Rammys will be held on Sunday, June 7, 2009. There will be a follow-up feature about the winner of the Rising Culinary Star award and coverage from the Rammy’s awards Gala.