Archive for the ‘Foodie’ Category
Cochon 555 Is the Pigging Party That Never Stops Giving!
Making Old Fashioneds Whistlepig Cocktail
Mr. Piggy Says “Hello”
Mike Isabella Being Piggie!Mandu – the Piggie Winners! Yona Piggie! Piggie Pieces (Heritage!) Piggy Heart (Actually, Beef Heart – but REALLY Good!) Piggy Jowl with Spike Mendelsohn of Bearnaise Ummmm…Bacon!
Foodie Celebrity Alert..
Yes, I went to my 2nd round at Capital Food Fight in Washington, D.C. at the Ron Reagan Building on Monday, November 11th, 2013. Getting to taste 60+ chefs, hobnobbing with Celebrity Chefs like Carla Hall, and Jose Andres and just soaking in the restaurant/hospitality way of life is such a treat!
This annual extraganza raises $100,000s of dollars for DC Central Kitchen and also has the added benefit of raising the profile of Washington, D.C. as a True Foodie City – we always appreciate the added push! What really fascinates me about these mega-restaurant promotional events is there really isn’t one kind of crowd that attends – there are the diverse interests of DC from Lobbiests with clients, to Foodies/Restaurant people who either produce/make the dishes or are somehow connected with the industry. It’s definitely a schmoozerama, but it’s also a chance to meet some of the Big Name out of town chefs/celebrities like Tom Colicchio from Top Chef, Rick Bayless, Todd English, Art Smith and Battling Chefs Erik Bruner-Yang, Bertrand Chemel, Spike Gjerde and Anthony Lombardo.
Dishes I Loved:
-Smoked Oyster Dish with Lamb Bacon by Beuchert’s Saloon – 3 reasons: smoke, oysters and bacon (in this case from the lamb neck!) – gets points for originality, interesting blend of sea/land and of course tastyness!
-Pulpo’s creative Shrimp Ceviche – I actually thought it was lobster and it had Aquavit in it – so booze and seafood combined!
-Farmer’s Fishers Crab Bisque – I’m not sure if that’s the name of the dish, but it had tons of crab in it – sweet!
-Slider from PJ Clarke’s – so lowbrow – Love It!
And many more..
Kudo’s to the Bloomery Plantation folks who allowed me (Illegally – Press was denigrated to the regular $250 Riff-Raff fold..) into the Chairman’s Double-Secret VIP area upstairs where I had their great cocktails, a wonderful 25 year old XO Cognac and got to hang with Carla Hall and Jose Andres before I decided that I actually wanted to taste the dishes downstairs!
And the Winner of the Battling Chef Competition: Spike Gjerde, Woodberry Kitchen!
Ohh, and purely for SEO, here’s the list of Restaurants that participated: 1789
Art & Soul
Belga Café / Btoo
Blue Duck Tavern
Charlie Palmer Steak
Eat the Rich
Equinox / Salamander Resort
Good Stuff Eatery
Hank’s Oyster Bar
Hill Country BBQ
Ici Urban Bistro
Jackson 20 / The Grille at Morrison House
Kaz Sushi Bistro
Mint Gastropub by Malcolm Mitchell
Nick’s River Side Grill
Ping Pong Dim Sum
Rappahannock River Oysters
Santa Lucia Coffee
Taberna del Alabardero Restaurant
Teddy and the Bully Bar
Tony and Joe’s Seafood Place
Trummer’s on Main
A Wine & Food Festival Two Hundred Years in the Making..
Epicurience .. So what makes a wine and food festival a great experience? Well to start, it should have the participation of lot’s of great wineries and Epicurience – dubbed as A food and wine experience so epic, in fact, that we’re calling it something completely new – had a great turnout of Virginia wineries and wines.
Picture a food and wine festival so unique that no existing name quite fit.
Held in the East Coast’s premier wine region, Loudoun, Virginia: DC’s Wine Country.
It’s where insiders come to savor award-winning wines and seek out noteworthy farm-to-table cuisine.
Epicurience on TasteDC – Cheers!
Charlie “I Drink on the Job” Adler
These two women – Kate Thorman and Nora Chovanec of Abbott & West Productions – seem to have alot of fun traveling, filming and eating their way through countries – this video is from their “The Innocents Abroad” Series:
There is nothing more frustrating..
Who’s on First, What’s on Second..you know that frustrating feeling – all you want to do is attend an event that you found on some webpage/flyer/friend mentioned and you..can’t find the details! OK, so you’re not desperate to find out about that cooking class, wine dinner or some other event, but you just wanna know – is it going to happen on a given date (maybe the chef looks good or it’s the perfect “date night” or you’ve always wanted to learn how to mix Rum cocktails..), what’s the price (does it include tax and tip?) and can they accomodate your situation (are there “gluten-free” options, is it vegetarian-friendly..and BTW, what does that mean?).
As a person making a living following food and drink events, it is VERY frustrating for me to find an event and not be able to get clear details – Ugghhhh!! So rather than point the fnger at any Event Organizer, I’m going to tell all Events people how to make your customer – FRUSTRATED TO THE POINT OF BOILING OVER..hopefully you all have a sense of humor..
1) Sell Tickets to your event the Old School way – over the phone..
Diners make reservations for restaurants mostly online, so why would anyone want to call a human being and order tickets to your upcoming wine dinner? That phone call is going to be answered 90% of the time by voice mail, but when I do get a live person, the conversation is PAINFUL! The first most obvious question I ask is “are you holding this event, it’s not on your website?” (most likely I found it listed somewhere else on the internet)..then I get the pause..then I ask to confirm the date, menu, and price..again, I get the infinitely long pause. The worst reaction to my questions is the most likely to happen – the person on the phone puts me on hold and tries to FIND THE INFORMATION!
2) Don’t List the Event on Your Webpage
Or list the event on your Facebook Fan Page – yes, this is bad as well – why? Because a restaurant’s webpage is it’s pride and center of control, as it should be for any business. It’s not wrong to list an event on your Facebook Page, but at least include it as well on your website – even better, have your Fanpage link back to your website. Your website is your reputation..repeat, over and over, again and again..
3) Leave Outdated Events on Your Website
Hey, Father’s Day is over – it’s one day/evening – so make sure you delete it from your page by the next day! I’ve seen events so old that I’m not even sure what year events posted are – nothing freaks a potential attendee out more than the thought that the event is a different year! And of course, then you call, and get the wonderful (sarcasm!) person on the other line..
List “Upcoming Events” and make sure they’re mostly (or only!) events that have occured in the past- I mean, you never know, somebody might like to see the skeleton of your events!
4) Make Sure to Forget at Least One Important Component of the Event
You won’t believe this – I guesstimate that 25% of all events posted on a restaurant website have at least one glaring error – the worst is wrong date, but I’ve seen where a multi-restaurant chain doesn’t list the location of the event, I’ve seen price missing (is tax and tip included, or is that added on later?), how to RSVP (or worse – the restaurant leaves an email or phone number to make the RSVP – would a consumer RSVP to book a reservation at your restaurant that way??), no time listed (just show up anytime!!) and often misleading information or missing information like a menu for a wine dinner.
5) When Answering Any Questions Relating to an Event, Be Evasive
Oh, you don’t believe a top-tier restaurant or hotel staff person could be condescending and lack important details on an upcoming event? Wrong! I’ve emailed and called the top restaurants to get details on their wine dinners – often, they snootily tell me that these wine dinners are only emailed to their “exclusive” email list..so should I not attend the event? And what if I am on that exclusive email list – how do I purchase a ticket..do I have to speak to this snooty person..and hope they answer my questions?
I hope you had fun reading this Post – it’s not meant to be mean or angry (a bit sarcastic — maybe!), but more to bring light to an easily solveable issue. Restaurants seem to act like their website isn’t important: menus that are downloaded as pdf’s, address and contact information missing, and usually extraneous scripts or images that clutter up the screen and actually frustrate the restaurant or event goer. Remember this – people who have money and dine out quite a bit, normally lack time – so use your restaurant website to maximize their time and get them to your place of business..it’s easier to upsell that dessert to someone who’s sitting in your restaurant’s seat – Cheers!
Charlie “I Drink on the Job” Adler
A friend of mine on Facebook Shana Glickfield recently posted that there are 2 kinds of people: those who like cilantro..and those who despise it!
I’m actually a person who didn’t originally like it because it reminded me of soap, but over time with the right dishes such as Latin and Mexican cuisine, I actually began to enjoy it – I even still get the soapy flavor and I’ve begun to love it, even look forward to it! I used to do cooking classes at Odeon Cafe in Washington, D.C. and the Moroccan owners actually preferred to make Italian cuisine with the North African influence of using cilantro in place of Italian parsley.
The video above is from Pro Chile and the two seafood dishes – 1 is a ceviche and the other is a shrimp with avocado sauce – both have tons of cilantro. I think the secret of enjoying cilantro is that it melds with other flavors and spices so well, but can be a bit overwhelming to the palate by itself – I can eat fresh parsley right off the stem, but not so much with cilantro – the latter does better with salt, sweet, sour and spicy flavors like vinegar, chiles, onions and ginger. Both Latin and Asian cuisines benefit from it’s herbal notes and that touch of soapiness!
OK, so you’re one of the people who doesn’t taste the “soapy” (or you just like the soapiness..)- here’s an additional article from the NY Times about how people taste and some of the instincts and survival background – Cheers!
Charlie “I Drink on the Job” Adler
Taste of the Nation is Always a Great Foodie Evening..
I attended the 2013 Taste of the Nation at the National Building Museum and had a chance to catch up with many chefs and mixologists that I hadn’t seen in some time – well considering all the events in the Spring..I pretty much had seen most of them within a week or so! Seriously, these mega-chef events showcase culinary talent in a different setting from the traditional restaurant roll. Successfully serving small plates to 2,000+ people outside of your restaurant shows a talent for both intelligent food production and maximum PR for your establishment – you have to be good..
Taste of the Nation 2013 – so many great chefs and restaurants – see below. Wonderful mix, check out the Gelato made with Limoncello, the lamb’s tongue, the great sliders and Adam Bernbach mixing it up..
Monday April 8
Washington DC 20001
2013 Chef Council
Bryan Voltaggio – VOLT | Lunchbox | Range
Nicholas Stefanelli – Bibiana
Scott Drewno – The Source
Mike Isabella – Graffiato | Bandolero
Victor Albisu – Taco Bamba | Del Campo
2013 Sommelier Chair
Nadine Brown – Charlie Palmer Steak
2013 Mixology Chair
Gina Chersevani – Buffalo & Bergen
2013 Participating Restaurants
I Got My Piggy On..
Cochon 555 in DC..This event is not just about the Pig..it’s also about the drink, the chef, and the Foodie..maybe even the Foodie Groupie (did I make that up??)..
I attended my first Cochon 555 on Sunday, April 7th, 2013 and it was all that I expected and even more..More pig combinations,
Cochon 555 is a celebration of life – just as everyone must eat, some of us eat to fulfill our passion or maybe it IS our passion. If I was going to explain this event to someone from outer space, I would say that man was once a primitive animal that lived primarily in caves or on the savannah. Over a period of thousands of years, he formed civilization and started culture (she too!)..but the need to satisfy those primitive urges never disappeared – thus Cochon 555!
Heritage Pigs – well, ever since modern industry took over the majority of our food system, food has been “designed” to fit consumer lifestyles – thus was created the modern pig – it gets fat fast, needs little space to roam (or it may need it, but it doesn’t get it!) and it has lean meat..Why lean? We food consumers (actually, I should change that to “industrial pig consumers” – forgive me if you’re Vegan..) read a study in the 70’s that suggested that eating too much fat, especially animal fat, caused heart disease and will shorten your life..it seems to make sense right.. I mean ever since the times of Henry VIII, only the wealthy could afford meat on a regular basis, and all of them were rotund and had gout – so obviously the study is right – I mean, surely if you eat Fat, you get fat, the fat becomes fat around your belly and thighs and of course there’s cholesterol in the fat, and that fills your arteries and you die young.. right??
No way – bad study, bad logic, but smart companies taking advantage of the reality of modern life: sell the benefit, not the product..it’s easy to convince people that fat = fat = fat..it’s total nonsense, but hey, who has time to even thing about such stuff??
Conclusion: these Heritage pigs with their thick covering of serious fat are actually healthier for the environment, healthier for the pig, but most of all – THEY WILL MAKE YOU HEALTHY – Eat Them!
Chefs competing for Prince of Pork in Washington, D.C. are Mike Isabella (Graffiato), Haidar Karoum (Proof / Estadio), Kyle Bailey (Birch & Barley), Jeffrey Buben (Vidalia), and Bryan Voltaggio [Volt, Range, Family Meal].
2013 marks a culinary milestone: The fifth anniversary of Cochon 555, a one-of-a-kind traveling culinary competition and tasting event created to promote sustainable farming of heritage breed pigs. Arriving in the nation’s capital on Sunday, April 7 at The Newseum, the pork-centric tour gathers together five chefs, five pigs and five wineries at each event – ultimately touching down in 10 cities across the country and bringing its message of nose-to-tail cooking, breed diversity and family farming to food enthusiasts nationwide.
Each Cochon 555 event challenges five local chefs to prepare a menu created from the entirety of heritage breed pigs for an audience of pork-loving epicureans and celebrated judges. Chefs competing for Prince of Pork in Washington, D.C. are Mike Isabella (Graffiato), Haidar Karoum (Proof / Estadio), Kyle Bailey (Birch & Barley), Jeffrey Buben (Vidalia), and Bryan Voltaggio [Volt, Range, Family Meal].
Guests will be treated to an epic pork feast alongside wines from five small family-owned wineries including Sandhi Wines, Scholium Project, Elk Cove Vineyards, Westport Rivers, and Silver Oak plus special tastings from Rhone Valley Wines, Anchor Brewing, Crispin Ciders, Illegal Mezcal, and Blue Coat Gin. Twenty judges and 400 guests help decide the winning chef, who is crowned the Prince of Pork and will compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen on Sunday, June 16.
Also included in the evening is a preview of the new Heritage BBQ event in which John Critchley of Bourbon Steak will roll out family meal – an additional whole hog cooked barbecue-style immediately preceding the awards.
VIP guests receive early access to the event and special offerings including a special tasting with three competing chefs. The VIP hour is filled with experiences that will not be found on the main floor such as access to “Punch Kings” – a new cocktail competition featuring Breckenridge Bourbon and six local bartenders, a VIP-only gift bag, the all-new Tartare Bar, Rappanhannock River Oysters, and reserve wines and spirits. Guests can enter for a chance to win a roundtrip ticket from Southwest Airlines, Official Airline for the “Cochon US Tour”.
In addition, to celebrate five years of Heritage Breeds, Cochon added five bourbons to the lineup! All attendees will get samples of Breckenridge Bourbon, Eagle Rare, Templeton Rye, High West, Buffalo Trace and Four Roses in addition to the Perfect Manhattan Bar showcasing Luxardo and Eagle Rare. New to 2013 is also the Chupito/Mezcal Bar, a tasting experience featuring Mezcales de Leyenda, Pierde Almas and Fidencio. The infamous Craft Cheese Bar sees a facelift featuring a local cheesemonger, Cypress Grove Chevre, Vermont Butter & Cheese, Spring Brook Farm with an exclusive tasting of blues from Rogue Creamery, and favorites from Kerrygold. Everyone can commemorate the experience by visiting the City Eats photo booth and voting for the best bite of the day.
The fun continues with a butcher demonstration presented by Zwilling / MIyabi with Chris Fuller from Alleghany Meats and a raffle to benefit the student volunteers, ice-cold brews, Fernet Branca digestifs, Taza Chocolate pork-spiked desserts, Champagne toast, award ceremony, and of course, the after party will immediately follow.
Sunday, April 7, 2013
4 p.m. (VIP); 5 p.m. (general admission)
555 Pennsylvania Ave NW
Washington, DC 20001
Cochon 555 Tickets: $125 (general admission) and $200 (VIP); to purchase tickets, visit www.cochon555.com
ADDITIONAL EVENT: CHEFS COURSE DINNER
To kick-off the 5th Anniversary Weekend Celebration, Cochon 555 will curate an intimate “Chef’s Course” Guest Chef Dinner on Friday, April 5 at The Source by Wolfgang Puck hosted by Scott Drewno, two-time Cochon winner. The 5-course dinner will feature great chefs, including past participants, friends and judges paired with a winemaker, distiller or brewer. Go behind the scenes with Team Cochon for this amazing dinner and meet the folks driving the flavor train. Tickets to this dinner are $110, all inclusive and reservations can be made by calling the restaurant at (202) 637-6100 and please reference Cochon555.
Guests can enter for a chance to win a roundtrip ticket from Southwest Airlines, Official Airline for the “Cochon US Tour”.
Please invite your facebook friends to this event. Invite over 75 friends, show us screenshot proof, and get a $25 discount code for being a partner to responsible agriculture.
This one takes the cake..I mean pie!
First a confession – I’m not much of a dessert eater, and I probably eat less than a dozen pieces of pie in the average year. Pies to me are SO filling and full of sugar normally, that they make me feel stuffed. Still, having been a wine judge, a chocolate judge and who knows what else, I felt I could do this..I mean, taste is personal, and I’m in tune with my own palate. I may not be able to detect every nuance in wine or for that matter pies, but I do cook and bake, and I know how ingredients taste when they come together well.
But I also have a slight bias – I prefer foods with a balance of ingredients and decent acidity – if you gave me a chocolate covered piece of chocolate cake smothered in chocolate sauce, that would score VERY LOW to me – and I would call that a “heavy” cake..The same with pie – things that are truly delicious on their own – chocolate sauce, fudge, peanut butter, gooey sauces – can overwhelm my palate when combined. When I was a kid, I LOVED Chocolate Reeses Peanut Butter Cup Cookies, but today I could probably only eat 2 bites – that is simply too heavy for my palate..now if you add a citrus or sour flavored sauce to that, different story!
Pie #6 – Triple-Crust Cast-Iron Skillet Apple Pie This was heavy – heavy/doughy crust, heavy filling and the apples were chewy and didn’t seem acidic enough. This was a “heavy” pie – but of course, made in a Cast-Iron – so you might call this a “country pie”.
Pie # 4 – Old-Fashioned Vinegar Pie My favorite pie or a tie with my other favorite pie which was #3 – Raspberry Rhubarb. I’m not sure if this was the first Vinegar Pie I ever had, but it had a wonderful tartness of cider vinegar against the weight of the eggy filling..ohh, and the crust had tons of butter – Gooood!
Pie #3 – Raspberry Rhubarb – This pie was one of my favorites – both tart and sweet and even rich – according to the pie baker, they use tapioca pudding which acts like a gelatin to give the ingredients some weight..Yummm! Excellent pie crust too, lots o butter..
Pie #2 – Peach Cobbler This was very sweet and on the heavy side..needed some acidity – maybe work on presentation too – but all-in-all very authentic and homey..
Pie #1 – Fruits of the Forest Pie VERY tart, but I tasted it right after a really sweet dessert and it just seemed a bit too tart/acidic..which normally just means add some sugar! Beautiful presentation..
Pie #10 – Chocolate Chess Pie These were mini-pies and I was pretty full at this point. They tasted like pecan pies without the pecans..but I couldn’t detect any chocolate. Not bad, enjoyable, the crust was good too.
Pie #12 – German Chocolate Pie This came in 3rd in my tasting (tie for 1st mentioned above) – it had pecans on top, but was not a pecan pie. I would call this one of the “rich” pies – dessert as a meal in my book – but it had a few real positives which included texture, crunch and a very good crust – this was the only of the “heavy” pies that I gave a top vote..
Pie #9 – P-Chocobana Pie Visually, over the top – and the
The Next Food Network Star?presenter was so Bubbly! It was about 6 inches thick and Rich, rich, RICH! A “heavy” pie with a peanut butter custard filling. Great looking, decent crust, this would go over GREAT for a kids party.
Pie #8 – Dottie Sweet Potato Pie Traditional – this was a very steady original version of this – the maker actually said this was a “slavery recipe” from the 19th century..I would have given this a winning vote, but it is a very simple delicious pie with a very good crust – give it 4th place or 5th place – having said this, there was nothing wrong with this pie – solid!
Pie #7 – Cheryl’s Nice and Naughty Sweet Potato Pie This was good, but very modernized version of Sweet Potato Pie – it was almost a cheesecake with cream cheese added..I liked it, but I wanted whipped cream on top of it – shame on me!