MESS HALL PRESENTS BLAZED AND GLAZED ON SUNDAY MAY 15th

Jordan Wright
April 29, 2016
Special to DC Metro Theater Arts 

b-g-1

Spliff, doobie, joint.  You can’t smoke em here, but it’s assumed you’ll come high as a kite to this first time munchies extravaganza where pot aficionados in the DMV will be schooled in the fine art of cooking with weed.  Organizers, Al Goldberg, owner of Mess Hall, and Nevin Martell, author of Freakshow Without a Tent, hope their trippy food fest will lure the stoner elite.

b-g-3

Snacks rule when you’re feeling a buzz and who better to amp up the gourmet goods than Tarver King, molecular gastronomist and Executive Chef of the much-lauded The Restaurant at Patowmack Farm in Lovettsville, Virginia.  King will prepare “cannabutter” during one of the three marijuana cooking classes in the demonstration kitchen.  Other demos will teach fans how to make THC tincture for the ultimate munchies.

When I caught up with King by phone earlier this week, he was excited to be participating.  “It’s great to get in on the ground floor with an event like this,” he told me, “We’re all over it!  Back in high school we used to eat it on the 4/20, rather than smoking it,” he recalled using the universal euphemism for the annual consumption of cannabis.  King admits to scarfing down tacos from Taco Bell after the toke fest.  To get the high the teens were seeking, “we threw a bunch of weed in.”  But he’s evolved since then. “The nerd in me wondered if it would work better in fats.”  To that end he’s played around with a potent version of “cannabutter” which he’ll demo in one of the classes.  He claims this technique “draws out the THC and makes it ten times stronger”.  In actuality he admits he doesn’t smoke it often.  “I can get paranoid,” he says, relating an incident when the act of eating popcorn sounded so loud he thought he was disturbing his wife’s TV watching.

b-g-4

It was perfect timing for Mathew Ramsay of PornBurger whose eponymously named cookbook just launched.  Ramsay, whose burgers Martell calls, “gloriously gluteus burgers that you want to have sex with”, will be on hand to sign his new book PornBurger: Hot Buns and Juicy Beefcakes (Ecco 2016).  He’ll also demonstrate how to make a weed-laced burger.

Buenos Aires Art in Washington DC by designer Jon Wye

Buenos Aires Art in Washington DC by designer Jon Wye

After the three-class session, guests can chill out in the beer hall/food court where vintage cartoons mix with the sounds of stoner soul and where Astro Doughnuts & Fried Chicken, Fry Brothers, Sloppy Mothers Barbecue and Westray’s Finest Ice Cream are available for purchase.  Be sure to indulge in deluxe flavors from this locally-made ice cream.  Owner Westray Paul promises to bring a few exotic specialties from his “Adventurous” line of cold treats, including Coffee & Doughnuts, Burnt Sugar, and Honey Buttermilk Strawberry.  The hall also features marijuana-related paraphernalia, graphics-adorned gear from designer Jon Wye, and hip logo tees from Kelly Towles.

b-g-2

The Deets – Tickets are $42.00 for General Admission and include an Astro Doughnut sandwich (a savory rosemary doughnut sandwich with pimento chicken salad and Gordy’s pickled jalapenos) and a beer.  The $75.00 VIP pass gives you front row seating plus an exclusive Kelly Towles t-shirt and a swag bag from DC area restaurants.  Entry times are at 11 A.M., 12:30 P.M., 2 P.M, 3:30PM and 5PM.  For tickets and more info visit https://t.co/zJu179jVG3

Mess Hall
703 Edgewood St., Northeast
Washington, DC 20017

Blue Star Families Neighbors Organization Benefits from Top Area Chefs’ Partnership

Jordan Wright
April 18, 2016
Special to DC Metro Theater Arts 

Chefs with their military chef partners

Chefs with their military chef partners

Chefs from some of our area’s leading restaurants participated in a fundraiser last week for Blue Star Families, pairing up with military chef counterparts to prepare some scrumptious nibbles and sips.  With a view of the White House across Lafayette Park as backdrop, guests were treated to an array of fabulous food.  The splashy red carpet event was filled to capacity with the extraordinary Americans who donate their time to support military families.  Guests recorded the moment in selfie photo booths, using patriotic-colored bead necklaces to place around the necks of the chefs whose dishes they liked most.

Just to give you a little background on this amazing organization, there are over 50 chapters around the world serving military families and providing assistance through education, empowerment and employment programs in civilian communities.  Chapters partner with the general public and other services to address the challenges of military life and reach over 1.5 million military families every year.  Can I get a hooray?

Hosted by Co-Chairs Sheila Casey and General George Casey, prominent members of the organization along with high-level military and politicians and their families, gathered in the grand reception room of the U. S. Chamber of Commerce for the celebration.  The evening’s emcee, author, TV and radio host and speaker, Mary Matalin, joined in the tastings before the ceremony began.

Chef Robert Wiedmaier with military chef Jennifer Medeiros

Chef Robert Wiedmaier with military chef Jennifer Medeiros

Partnering with and representing the Air Force was TSGT Jennifer Medeiros who created a dish with Robert Wiedmaier of Marcel’s restaurant.   Wiedmaier’s father was a “Full Bird” Colonel in the U. S. Air Force.  Together they served up Chicken and Pheasant Meatballs with Creamy Polenta and Tomato Red Wine Sauce.

Cathal Armstrong (left) with military chef partner Marine Sargent Joseph Hale

Cathal Armstrong (left) with military chef partner Marine Sargent Joseph Hale

Representing the Marine Corps was Cathal Armstrong of Restaurant Eve, named a “Champion of Change” by the White House, who partnered with Marine Sgt. Joseph Hale to prepare Northern Thai Flank Steak Salad reflecting his recent attention to Asian cuisine.

Northern Thai Flank Steak Salad

Northern Thai Flank Steak Salad

From the Coast Guard, FSC Derek Johnson was paired up with Nicolas Stephanelli of Masseria to prepare Burrata with Rappahannock Oysters and Caviar, and divinely decadent combination.  Stephanelli, whose brother-in-law is a retired Ranger, noted that he enjoyed “seeing something outside our culinary community.”

Burrata with Rappahannock Oysters and Caviar

Burrata with Rappahannock Oysters and Caviar

Representing the Navy was Derrick Davenport who paired up with David Guas of Bayou Bakery.  When asked where he worked, Davenport hinted he didn’t have far to walk from his current employment, but couldn’t say more.  Hmmmm.   Could it be the White House?  Davenport, who cooked on a submarine for six years before transitioning to the Executive Dining Room of the Joint Chiefs of Staff, is the 2015 American Culinary Federation USA Chef of the Year and as Team Captain for the U. S. Army Culinary Arts Team will compete at the IKA Culinary Olympics in Germany this year.

Gulf Stream Shrimp Maison

Gulf Stream Shrimp Maison

The dynamic duo made a dish of Gulf Stream Shrimp Maison to reflect Guas’ New Orleans’ roots.

Todd Gray puts the finishing touches on his dish

Todd Gray puts the finishing touches on his dish

Showing off his skills as a representative of the Army was SSG Marc Susa who along with Todd Gray of Equinox restaurant conjured up Rigatoni with Cannellini Beans, a Smoked Mushroom Bolognese, and topped it off with fermented black radish.

Beef Filet with Alaskan King Crab and Asparagus

Beef Filet with Alaskan King Crab and Asparagus

In the Guard + Reserve category were MSG Vilaykone Saynorath, Army, and Chris Morris of Joe’s Seafood, Prime Steak & Stone Crab whose dish precisely represented the restaurant’s luxury ingredients of Beef Filet with Alaskan King Crab with a soupcon of bearnaise sauce.

Macchu Picchu Roll

Macchu Picchu Roll

There was even a category for Military Brat that paired Chris Clime of PassionFish with CS1 Frida Karani, Navy.  Together they presented Frida’s Freedom Macchu Picchu Roll made with flounder, kampachi, chipotle and lime.

“Love Thy Neighbor” and “We Are Family” killer cocktails crafted by "Mixtress"

“Love Thy Neighbor” and “We Are Family” killer cocktails crafted by “Mixtress”

Gina Chersevani, of Buffalo & Bergen and Suburbia, who calls herself a “Mixtress”, crafted killer cocktails for the special occasion, titling them “Love Thy Neighbor” and “We Are Family”.  To echo that sentiment and cap off the evening’s award ceremony, Sister Sledge sang her chart-topper, “We Are Family” to the assembled guests.

Awards were presented for Civil Leadership to Senator Barbara Boxer and Senator Richard Burr; as well as Congresswoman Cathy McMorris Rodgers and Congressman Sanford D. Bishop, Jr.  Dr. Peter Long, PhD, President and CEO of Blue Shield of California Foundation, received The Connie Milstein Philanthropic Award and Joy Goulette accepted The Blue Star Neighbor Award.

For more information about the organization visit www.BlueStarFam.org

Photo credit ~ Jordan Wright

SPRINGTIME ON THE TERRACE AT BLUE DUCK TAVERN

SPRINGTIME ON THE TERRACE AT BLUE DUCK TAVERN
April 16, 2016
By Cary Pollak for Whisk and Quill
Special to DC Metro Theater Arts

Celebrating the bounty of Spring at the Blue Duck Tavern

Celebrating the bounty of Spring at the Blue Duck Tavern

Some sure signs of spring in the Washington, DC area are the cherry blossoms, opening day at Nationals Park, and the opening of the charming terrace at the Park Hyatt’s Blue Duck Tavern.  Last week’s media preview of their newest seasonal menu featured salads, entrees, cheeses, desserts and cocktails – many of which celebrated the strawberry.

Strawberry Salad

Strawberry Salad

Two of the newest dishes planned for Spring will be Rack of Lamb and Strawberry Salad.  Chef de Cuisine Brad Deboy will offer a unique combination of ripe and pickled unripe strawberries with thinly sliced raw almonds, radishes, granola, mint and his own house made farmer’s cheese with a drizzle of balsamic strawberry vinaigrette.

Executive Chef Franck Loquet prepares rack of lamb

Executive Chef Franck Loquet prepares rack of lamb

And Executive Chef Franck Loquet, formerly Executive Chef with the Sofitel in DC, will sear rack of lamb from Elysian Fields Farm in Pennsylvania pairing it with a lemon yogurt sauce and miniscule spring vegetables.  The French-born Loquet spent three years working for legendary chef Alain Ducasse, and his elegant style of cuisine is reflected in his delicate handling, and expert choice, of the finest ingredients.

Seared Lamb with Baby Spring Vegetables

Seared Lamb with Baby Spring Vegetables

Cheese Specialist Sophie Slesinger showed us an impressive array of domestically produced seasonal cheeses from the pasteurized milk of goats, sheep and cows and offered them with Strawberry Rhubarb Mostarda.  Among these was the tangy Sandy Creek Cheese from the Goat Lady Dairy in Climax, North Carolina, featuring a distinctive vein of vegetable ash.  If you’d prefer raw milk produced cheese, you may be tempted by one made from the raw milk of cows and ewes.  Patmos Peak is a mild, semi-hard cheese produced by the Bonnie View Farm in Albany, Vermont.  It is a lovely option for those who believe that both flavor and nutrients are sacrificed during the pasteurization process.

Cheese Specialist Sophie Slesinger displays her wares

Cheese Specialist Sophie Slesinger displays her wares

Meanwhile trays of tasty tidbits were offered by servers swirling around the pretty patio.  The Strawberry Gazpacho is particularly refreshing.  And one of the most delectable is the goat milk ricotta gnudi (which means “nude” in Italian).  These luscious ricotta “pasta” are graced with a rich sauce, enhanced with roasted garlic, radishes and shitake mushrooms.  Another warm weather option is the Maine scallop crudo with buttermilk panna cotta, cucumber and American smoked trout roe with squash blossoms.  A lovely combination.

Maine Scallop Crudo with Buttermilk Panna Cotta

Maine Scallop Crudo with Buttermilk Panna Cotta

Two gin-based refreshers will be on the Spring/Summer cocktail menu – the “Strawberry Gin” with rhubarb, espelette and tonic, and “The Lady Bird” made with rosemary, pineapple, verjus and house made grenadine.  A third is “The Oak Park” featuring rum blended with kiwi and lime.

Newly hired Pastry Chef David Collier, a James Beard Award semifinalist for National Pastry Chef of the Year in 2009, brings his talents from the famed Rosewood Mansion on Turtle Creek in Dallas, Texas.  His Strawberry and Rhubarb Shortcake with strawberry sorbet proved picture perfect for dining al fresco.

Chicharone with Spring Pea Hummus and Minted Strawberry Gazpacho

Chicharone with Spring Pea Hummus and Minted Strawberry Gazpacho

A peek at the new menu revealed more seasonal delicacies.  Look for soft shell crabs, English peas, morels, asparagus and King trumpet mushrooms to make an appearance.

Strawberry and Rhubarb Shortcakes

Strawberry and Rhubarb Shortcakes

Make reservations now for next week’s Masters of Food & Wine “Garden in a Glass” on April 23rd when Bartender Alex Gordon and Chef de Cuisine Brad Deboy will teach guests how to make four distinctive cocktails using herbs from the terrace garden while enjoying delicious hors d’oeuvres.  For reservations and information visit www.Hyatt.com or call 202 419.6755

Photo credit: Cary Pollak and Jordan Wright

New Tokyo Japanese Restaurant ~ Gaithersburg, MD

Guest contributor ~ Samantha Lee

t-1

New Tokyo is an authentic Japanese restaurant in the Potomac Valley shopping center.  Despite its less than prominent location, the restaurant manages to attract devoted customers seeking unique Japanese cuisine.  Among the wide variety of unique small plate offerings, I particularly enjoyed Roasted Nigiri, Takoyaki, Fried Japanese Tofu, Octopus in Honey Vinegar, Shrimp and Vegetable Tempura.

t-2

The restaurant is owned by Chef Eizi “Jackie” Nakazima, who studied at the Culinary Institute of Tokyo Busashi School.  Nakazima, an award winning chef, has over 28 years of culinary experience.  In 2004, he opened his restaurant specializing in kaiseki (multi-course meals).  He also serves sashimi, sushi, grilled fish, teriyaki marinated grilled meats, sukiyaki, ramen and many more delicious dishes.

t-3

The restaurant is small and homey and can accommodate 45 diners.  It reminded me of a small café in Japan, but with nicer décor.  I was particularly intrigued by the faux crustaceans – lobsters, crabs, crayfish, and fugu – dangling from the ceiling and hanging from the walls.   There is also a vast array of unique Japanese artifacts – Daruma dolls, shoji screens, paper lanterns, and framed artwork.

I believe New Tokyo is the only restaurant in the area that prepares nigiri in the Aburi style, in which the top side of the fish is partially grilled or seared, while the bottom side of the fish is partially raw.  After the seared fish is placed on the oval shaped cooked rice, it is drizzled with a sweet mayonnaise, making each bite of the Roasted Nigiri both sweet and savory.  My favorite part about this dish was the strong char-grilled flavor.  Among the Roasted Nigiri, I’d recommend the Scallop, Salmon, or Fatty Tuna.

t-5

Miso Soup

Takoyaki is a small dish consisting of three fried wheat balls, filled with diced octopus and tempura scraps, topped with bonita flakes, and drizzled with a special mayonnaise and takoyaki sauce tasting like sweet, thick Worcestershire.  I liked the crispy outside and soft inside.

t-6

The Fried Japanese Tofu comes in 5 pieces, each tempura-battered and deep fried, then topped with bonita flakes. The dish is served in a sweet dashi broth – one made from boiled hot water, kelp, and preserved fermented skipjack tuna.  The tofu is silky and smooth inside.

Among the Makis on the menu, I favored the Lava Roll with spicy sauces on the side. It comes to the table in ten rolls consisting of a raw seafood medley of scallop, smoked salmon, shrimp, crabmeat, white tuna, and avocado rolled in dried seaweed then sticky rice and sesame seeds. The rolls are baked or deep fried and drizzled with mayonnaise, spicy mayonnaise and Rooster sauce. My favorite experience about the Lava Roll is that it is served warm and deliciously crunchy.

t-8

As compared to other local Japanese restaurants in Montgomery County, MD, I’ve found that the sashimi/sushi at New Tokyo are very fresh. The sashimi entree is served with lemon, wasabi and pickled ginger on an ice boat, which adds a delightful visual effect.

t-10

The ramen at New Tokyo is absolutely delicious too. It consists of freshly made wheat noodles, imitation crabmeat, scallion, miso-marinated sliced pork, and fried wheat gluten in salty miso, fish or pork broth.  It is served with shrimp and vegetable tempura that includes two shrimp, sweet potato, zucchini and kabocha squash served with tempura sauce, a nice blend of dashi stock, mirin, soy sauce, and sugar.  I liked the ramen because it was cooked perfectly – not salty or heavy.

t-13

The Grilled Striped Bass is one of the featured items on the menu and is a whole striped bass with head and tail intact, marinated with seasoning, coated with flour, grilled over high heat.  It is served over lettuce with a lemon wedge and seasoned sticky rice topped with sesame seeds. The rice was a nice complement to the fish which was fresh, crispy and not greasy.

Beverages include assorted Japanese beer, Ramune (Japanese carbonated beverage), sake and freshly brewed hot green tea that tastes like roasted rice tea (Genmaicha).  The green tea is served in a cup made of earthenware with Japanese characters engraved on it; the hot or cold sake is served in sake cups with sushi patterns.

To finish off a meal at New Tokyo, you can order rice pudding or green tea ice cream. Overall, New Tokyo Restaurant offers a great variety of delicious Japanese food at a reasonable cost.  The atmosphere is relaxing and comfortable.  Drop by for an authentic Japanese meal when you are in the area.  12115 Darnestown Rd, Gaithersburg, MD 20878 www.newtokyorestaurant.com  

Photo credit ~ Samantha Lee

Raaga Restaurant for Northern Indian Cuisine

Raaga Restaurant in Falls Church, Virginia
Guest contributor ~ Samantha Lee

Raaga Restaurant, whose name means “sweet melody”, is an authentic Indian restaurant serving Northern Indian cuisine in Falls Church, Virginia. Its Chef/Owner, Paddy Rawal, who also owns Om Fine Indian Restaurant in Rockville, MD, once cooked in Bombay, India and more recently the Bombay Club in DC.

r-1

The restaurant’s décor feels like an exotic temple – yellow walls, white columns, an Indian Buddha, musical instruments, wooden elephant statues, Aladdin’s lamps and paintings of Indian musicians that grace the walls of this cozy outpost.  The menu has moderately priced items – breads, meat and seafood, as well as vegetarian offerings.  Dinner entrées typically range between $14 – $22.  And each dish is colorful, rich, and intricately flavored.

r-2

Try a Mango lassi, a refreshing blend of yogurt, water, sugar and mango pulp.  It is thick, rich, smooth and creamy – a cross between a fruit smoothie and a milkshake – a perfect complement to spicy dishes.

r-3

Rather than sharing appetizers, I’d recommend an assortment of breads.  The plain naan, onion kulcha, and garlic naan are made freshly here and are served piping hot from the tandoori oven.  I liked the herbaceous aroma, combination of flavors, and taste of this bubbly dough.  It is served with raita, a yogurt cucumber dipping sauce made with mint and cilantro that also goes well with the Chicken Tikka Masala.

r-4

Also known as butter chicken, Chicken Tikka Masala is the most popular dish at Raaga.  It consists of charbroiled chunks of tender chicken prepared in a sauce of tomato paste, yogurt, butter, lemon juice, ginger, garlic, and garam masala.  Garam masala can be made in as many ways as there are cooks, but typically consists of a blend of various spices – black and white peppercorns, cloves, cinnamon, nutmeg, mace, black and green cardamom pods, bay leaf, cumin, and fenugreek.  It is known to warm the body, mind, and soul of the diner.  Ask for a spicier version if you like.  Many Indian restaurants now ask you to choose your preferred heat from an index of one through five.

r-5

Shrimp Masala is made with butterflied shrimp prepared in a sauce of coconut milk, seafood stock, curry powder, garlic, stewed tomatoes and sugar.  The coconut milk is what renders the sauce thicker and sweeter.

r-6

Each entrée is served with spiced basmati rice topped with green peas.

Raaga Restaurant was named the “Best Indian restaurant in the DMV” the Washington Post.  So if you happen to be in the Bailey’s Crossroads area, be sure to drop in and give it a try.

Raaga Restaurant is located at 5872 Leesburg Pike, Falls Church, VA 22041.  For reservations and information visit www.raagarestaurant.com

Photo credit ~ Samantha Lee