Chef Yo Inspired Izakaya Cuisine at Zentan

by AJ Dronkers, Digital Editor EdibleDC

I had a chance to check out Zentan last night, where they are reimagining “izikaya” – a Japanese term meaning a casual drinking establishment where friends gather – under chef Yo Matsuzaki. Community tables, shared dishes, sake, and Asian-influenced cocktails create a cozy hang-out; I particularly enjoyed the Japanese “comfort foods” like Kaisen Dumplings and Nikomi Braised Short Rib Stew – very warming on a cold winter night!

Has a strong kick and a kick on the tail end made with milagro tequila, beet juice, yuzu, ginger, wasabi air.

Has a strong kick on the tail end made with milagro tequila, beet juice, yuzu, ginger, wasabi air.

 

This fresh and light ceviche dish is a crowd pleaser with poached shrimp, tako, salmon sashimi, ikura, cucumber, wakame seaweed and white truffle tosazu.

This fresh and light ceviche dish is a crowd pleaser with poached shrimp, tako, salmon sashimi, ikura, cucumber, wakame seaweed and white truffle tosazu.

 

Poached sea bass and hokkaido scallop dumplings in butter ponzu.

Poached sea bass and hokkaido scallop dumplings in butter ponzu.

 

Slow braised short ribs, oxtail, seasonal root vegetables in a miso beef broth.

Slow braised short ribs, oxtail, seasonal root vegetables in a miso beef broth.

 

Makers mark, fuji apple jam, lemon, apple sake, old fashioned bitters, apple cider foam.

Makers mark, fuji apple jam, lemon, apple

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12th Annual Farmland Feast Yields Generous Donors

by Susan Able, EdibleDC Publisher
photos by Tony Brown & imijination photography

Front: Including Travis Croxton, Rappahannock Oyster Company; Marjorie Meek-Bradley, Ripple; Tarver King, The Restaurant at Patowmack Farm; Nick Wiseman, DGS Delicatessen, Barry Koslow, Pinea; Back: Ben Matz and Henning Snell Eat The Rich; Harper McClure, Brabo; Tony Chittum, Iron Gate; Kaz Okochi, Kaz Sushi Bistro; Nic Weisman, DGS Delicatessen; Ryan Croxton, Rappahannock Oyster Company Not pictured Adam Bernbach, 2 Birds 1 Stone and Gina Cherservani, Buffalo & Bergen

Cocktail party chefs, mixologists & their teams. Front: Including Travis Croxton, Rappahannock Oyster Company; Marjorie Meek-Bradley, Ripple; Tarver King, The Restaurant at Patowmack Farm; Nick Wiseman, DGS Delicatessen, Barry Koslow, Pinea;
Back: Ben Matz and Henning Snell Eat The Rich; Harper McClure, Brabo; Tony Chittum, Iron Gate; Kaz Okochi, Kaz Sushi Bistro; Nic Weisman, DGS Delicatessen; Ryan Croxton, Rappahannock Oyster Company
Not pictured Adam Bernbach, 2 Birds 1 Stone and Gina Cherservani, Buffalo & Bergen

D.C.’s largest farm-to-table event, FRESHFARM’s Farmland Feast held on November 10 at the downtown Ritz Carlton was a smash hit—the biggest and best gala ever, raising over $350,000 for the nonprofit.The funds raised will support FRESHFARM Market’s food security and outreach programs during the year. A silent auction was the highlight of this year’s cocktail hour, “First at the Feast”, and the

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Boot Camp for Entrepreneurial Foodies

by Hannah York, special to Edible DC

Speaker

I recently spent the day in Brookland participating in Local Food Lab’s food startup boot camp hosted by Mess Hall DC. For those who don’t know, Mess Hall DC is DC’s newest culinary shared incubation space. Local Food Lab’s boot camp focused on building food-specific entrepreneurial skills in order to create a successful startup. With Mess Hall DC hardly three weeks old, this was the perfect place to gather a group of would-be food entrepreneurs who were trying to organize and take their product, service, or idea to the next level.

The audience was made up of food lovers who were at various stages of their business plans, including a man who had perfected his cookie recipe and was ready to start selling; an organic Popsicle producer; and a healthy food delivery service. I myself didn’t have a concrete product or service … Read More

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Winter Squash on Toast

First published by Mark Bittman in the New York Times in 2012, this recipe is a crowd-pleaser for fall cocktail parties or as a Thanksgiving starter. Adapted from the New York Times. We used kaboucha squash, and it was great. Serves 8.

Squash
½ – to 3-pound winter squash, peeled, seeded and cut into pieces ⅛- to ¼-inch thick
¾ cup extra-virgin olive oil
½ teaspoon dried chili flakes, more to taste
3 teaspoons kosher salt
1 yellow onion, peeled and thinly sliced
¼ cup apple cider vinegar
¼ cup maple syrup
Good dense bread, such as a baguette or ciabatta, cut into ½-inch slices
½ cup ricotta, goat cheese or soft feta cheese
Coarse sea salt
4 tablespoons chopped mint

 

Heat oven to 450°. Combine the squash, ¼ cup olive oil, chili flakes and 2 teaspoons of salt in a bowl and toss well. Transfer the mixture to a … Read More

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7 Tips for watching your waistline over Thanksgiving

by Giacomo Abrusci, special to Edible DC
@giacDC on Twitter

Waistline Blog2

Thanksgiving is one of those days when we all tend to overindulge, and sometimes it’s just the beginning of those five unwanted pounds that you have to try to work off come January when the holiday season ends. Here are a few ideas for surviving Thanksgiving with your waistline intact.

1. Have a balanced breakfast or lunch. A healthy start to the day will boost your metabolism and keep you from binging once you sit down at the table.

2. Avoid bad snacks and reach for the good ones between meals, such as nuts, fruit, and veggies. Those cookies look great but so does your waistline — save yourself for one indulgent Thanksgiving dessert and enjoy every mouthful.

3. Stay conscious of your liquid calories: from sodas to super sweet cocktails to vino, it all adds up faster than you … Read More

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DC’s fastest female bartenders shake it for charity

By Eden Stiffman, special to EdibleDC

CrowdThe crowd at The Howard Theater sipped on cocktails from the event’s liquor sponsors throughout the evening. (Photo by Eden Stiffman)

Some of the District’s fastest female bartenders met for a stirring and shaking showdown Monday at the Howard Theatre.

The event kicked off the fourth year of Speed Rack, “the March Madness of boobies and booze,” as event co-founder Ivy Mix calls it, which serves two purposes: to promote women in the male dominated field of bartending, and to raise money to battle breast cancer.

Ivy & LynnetteSpeed Rack founders Ivy Mix and Lynnette Marrero kick of the fourth season of the all-female speed bar tending competition. (Photo by Eden Stiffman)

Here’s how it worked: A crowd of tipsy spectators watched two contestants at a  time compete in timed heats, making four classic cocktails selected at random. A panel of discerning judges, including Todd … Read More

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More than just a holiday song: Chestnuts roasting on an open fire

by Giacomo Abrusci, special to Edible DC
Chesnuts

Chestnut season is here! These make a great and healthy addition to your dessert or snack menu around the holidays, and, of course, are perfect in stuffing for a Thanksgiving turkey.

Fresh chestnuts can be found this time of year in farmers markets and area grocery stores, and they are fairly easy to prepare. Once you roast and peel them, you can munch on them whole (I like to sprinkle a little sea salt on them), or chop or purée them for many different recipes.

First, on the rounder side of the chestnut, slice through that hard brown skin down one side; try not to cut too deeply into the meat of the nut. In my family we usually cut an “X”; I don’t know why we do it that way, that just what my grandparents did.

Once you have your chestnuts prepped … Read More

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Entrepreneur Interview: Brennan Proctor, Founder of UncleBrutha’s Allsauce

by Jordan Anthony-Brown, special to Edible DC

UncleBrutha

Editor’s Note: This is the complete interview that was excerpted in the Early Winter/Holiday 2014 issue of Edible DC: “Getting Saucy with UncleBrutha and Apinya”, page 32

Like many hot sauce lovers, Brennan Proctor used to have a few go-to products that he used when wanting to add some spice to his food. However, Proctor always felt a sense of dissatisfaction when searching his hometown of D.C. for quality hot wings. “I didn’t like the flavor of most wings,” says Proctor, “they were either just hot for the sake of being hot, or didn’t really have good flavor.” And so he did what any enterprising individual would do, and set out to create his own wing recipe. “I used some of my preferred hot sauce products as the base, along with other ingredients, but was always motivated to create something from scratch … Read More

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Entrepreneur Interview: Adam Ross, Co-Founder at Apinya

by Jordan Anthony-Brown, special to Edible DC

Apinya

Editor’s Note: This is the complete interview that was excerpted in the Early Winter/Holiday 2014 issue of Edible DC: “Getting Saucy with UncleBrutha and Apinya”, page 32

Sometimes, a great product comes to life through ordinary means, as did Apinya Thai Food Co., created and owned by husband and wife team Adam and Apinya Ross. “Since we met in 2011, we’ve taken turns cooking dinner, with Apinya typically making food from Issan – the Northeast Thailand region where she grew up,” says Adam. “One night, she made a dipping sauce from ginger, garlic, chilies, vinegar, and soybean paste. It was a perfectly balanced combination of salty, sour, sweet, and spicy. It had to be shared.”

The couple immediately started bottling the original Thai Chili Sauce in their kitchen, looking to pass it out to friends and seek feedback. Over the next 8 … Read More

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Mixing with the Masses at MetroCooking DC

by Andrew Marder, special to Edible DC

MetroCooking DC, a two-day culinary extravaganza, is an overwhelming experience. Vendors ranging from DC root beer brewer Thunder Beast to national brands like Kind Healthy Snacks litter the floor. A visitor could easily gain thirty pounds from samples alone—and that’s not counting the booze or the Grand Tasting Pavilion.

ToddEnglishTodd English signs his new book Cooking in Everyday English

Food lovers were packed into the Washington Convention Center like sardines this past weekend, where celebrity chefs signed books and put on demonstrations, headlined by Food Network mainstays Bobby Flay and Guy Fieri. Cookbook authors dotted the convention floor; in one corner you might find James Beard Award-winning chef Todd English promoting his books like Cooking in Everyday English, while author Paula Shoyer was in another direction, leading recipe demonstrations from her book The Holiday Kosher Baker. It was like wandering through … Read More

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