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Saturday, March 30, 2013
Friday, March 29, 2013
Kanpachi Usuzukuri at Sushiko. These delicate slices of amber jack are beautifully arranged in a puddle of vinegary ponzu sauce. The flavors are bright and vibrant. It tasted as delicious as it was beautiful!
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Our Review of GI Joe Retaliation
GI Joe returns in “Retaliation” with a full stack of A-list actors like Channing Tatum, The Rock (Dwayne Johnson), Bruce Willis, Jonathan Pryce and Arnold Vosloo. Based on the kids’ toys and cartoons from Hasbro, Retaliation is a sequel from 2009′s GI Joe: Rise of the Cobra. With all your expectations of an action movie, there actually is a movie plot here.
Retaliation picks up from the end of the first movie with the president kidnapped. We learn first thing that the evil Cobra Commander and Destro have also been captured and the Cobra organization is working on breaking them out. With the American President held hostage, The Cobra transplants a fake decoy president to to take over the world and the nuclear arms by bringing all the world leaders together. To distract the GI Joes, the president sends them on a assassination mission to Pakistan. Labeled as terrorist, the Joes’ have to go rogue to fix their reputation and save America.
This movie is filled with action, and many subplots, to keep you interested. One of the better scenes in the movie was the ninja fight on the mountain top. Snake Eyes is sent on a mission to retrieve Storm Shadow from his rehab. It was pretty momentous as ninjas engage in a drawn-out fight in a high-altitude, zip-line chasing, and rope swinging battle royal.
I would recommend this movie, but don’t see it in 3d like we did. Many of the action scenes were too fast for your eyes to focus. Beyond that drawback, if you like action films enjoy ninja battles and cheesy one liners, then you’ll certainly get a kick from this movie.
GI Joe Retaliation Trailer
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Thursday, March 28, 2013
Our review of Sushiko
Would you believe that the sushi scene in DC is only 36 years old? You can scarcely go into a strip mall in the burbs, or walk a couple blocks in DC without coming across a sushi restaurant. But it was 1976 when the trail blazing Sushiko first opened its doors as the first sushi bar in the District of Columbia and they have been creating innovative Japanese cuisine ever since.
I had dinner there this week with a couple of Cloture Club contributors at their Chevy Chase location and we really enjoyed the meal. The dishes were edgy and playful, and executed with the dedicated precision you expect from a fine Japanese restaurant.
The first course we had was the Seared Tuna. The fish was seared perfectly giving it a nice slight char on the outside while keeping it rare and flavorful on the inside. It was served with earthy shitake mushrooms and taro root in a dashi broth. The dish was rich and savory and it struck me as a playful adaption of steak and potatoes.
Seared Tuna
The flavor of salmon can be aggressive and will sometimes overpower a dish. I was impressed by the Salmon Ceviche at Sushiko. The flavor of the fish was fresh and mild and it married well with the tartness of the yuzu sauce. Little salty orbs of salmon caviar popped in my mouth when I took each bite. I feared the red onion would be too strong but it worked well. It was an elegant dish with well-balanced flavors.
Salmon Ceviche
One of the most interesting maki rolls I have had in some time was Sushiko’s Element Roll. Chopped tuna rested on top of a maki roll that contained avocado, red onions and shiso leaf. There was a wonderful crunch from the slivered potato chips that were sprinkle on top and it is served with a wasabi tartar sauce that cuts the fatty richness of avocado nicely.
Element Roll
My favorite dish that night was the Kanpachi Usuzukuri. Delicate slices of amber jack were beautifully arranged in a puddle of vinegary ponzu sauce. The flavors were bright and vibrant and the pink peppercorns studded each slice of fish. You would think the peppercorns would dominate the dish, but they only yielded a light peppery tang. It was as delicious as it was beautiful.
The Seared Lobster was the only dish I would suggest you avoid. The flavor was fine and there were no culinary errors, but I felt it was significantly overpriced for the portion size . It just didn’t wow me. However, the Shrimp & Vegetable Tempura was a heaping pile of fried deliciousness and the tempura batter was spot-on. It was like eating fluffy and crisp deep fried clouds. The dipping sauce was robust and you could tell the ginger was freshly grated into it.
Seared Lobster
Also to note: they have a new Head Chef, Handry Tjan, who is very capable and doing some impressive things. When time permits, and at the customers request, he will create Omakase meals out of his head with dishes that are not on the menu. He develops innovative specials on a weekly basis that incorporate the fresh fish he flies in from all over the world.
Sushiko has been a mainstay of Japanese cuisine in DC for over three decades. They are a solid choice if you are craving a delicious Japanese meal.
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Beer 101: The American Super Hop
I’d like to dish out some very cool knowledge that I think every American craft beer drinker should know. In my review of Fireworks Pizza in Arlington, I mentioned that America currently leads the way in brewing innovation. Recently my best friend, drinking buddy and home brewing genius Chris Zeigler shared an amazing story about hops with me. I had to make sure that it made it onto Cloture Club.
Everyone knows that hops are a vital component in the brewing process. Not only do they contribute incredible flavor and balance, they also act as a natural preservative in beer. The American brewing industry has been around pretty much since we wrote our constitution, except for that one little pause in the twenties, and until recently we had always been dependent largely on foreign countries for our hop supply. We lived with that situation for quite a while until one of the largest suppliers for the best hop varieties in the world, Germany, kinda did some stuff in the 1930s – 1940s that wasn’t very cool. So what did America do?
Well, back in the 1930s the hop supply became scarce. So while Europe was erupting into war, we decided to take matters into our own hands. We discovered that the state of Oregon had many of the same environmental characteristics of the German hop growing regions, and our scientists got to work. Through the USDA, our government granted Oregon State University millions of dollars for hop research. That’s right folks, we started growing and developing our own, and in 1971 the American super hop was born; the Cascade hop.
The flavor of the Cascade hop imparts a bold and complex citrusy, fruity and piney quality into the flavor and aroma of beer and is ranked as one of the finest hop varieties in the world. Go America! Cascade has also currently been the most produced hop for American craft brewers in the last five growing seasons. Some pretty great beers are brewed with Cascade! You might even know a few; Sierra Nevada Pale Ale, Harpoon IPA, Rouge’s Chocolate Stout. The list goes on.
When I heard the story about the Cascade hop I felt an overwhelming sense of pride for our country. There we were in the midst of a war that threatened both the future of humanity AND our hop supply. So we rolled up our sleeves, got our boys into the fight and kicked serious butt, and to keep the beer flowing we started research that led to the creation of one of the greatest hop varieties on the planet. Yet another example of how our great country continues its dominance of all things awesome!
So when you find yourself enjoying an IPA or other American craft beer, remember that there’s probably a deep and incredible history behind some of the ingredients that went into it.
Till next time, stay thirsty DC!
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The blooming of gorgeous cherry blossoms, a very major gift from Japan to the United States circa 1910, brings an invasion of thousands of visitors into the District. Though the local economy gets a great boost, the local fashion scene rarely seems to reap similar benefits. http://www.clotureclub.com/2013/03/tourist-fashion-101/
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It's the 7th annual Washington Post Peeps Show! Here is one of the finalist: “Despeepable Congress”. http://www.washingtonpost.com/lifestyle/style/peeps-show-vii-2013-diorama-contest-winners/2013/03/26/9bdbb408-9638-11e2-9e23-09dce87f75a1_gallery.html?hpid=z1
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Wednesday, March 27, 2013
Easter Weekend Round-Up
If you’re not in the mood to cook on Easter Sunday, hop on over to the many Washington area restaurants as many are offering fabulous holiday brunches and dinners on Sunday, March 31st. I like to celebrate the day before so I can do some cooking and then relax at the Virginia wineries on Sunday. If I missed your restaurant, please email me with the details in the format below.
DC
The Hamilton, located at 600 14th Street, NW 20005, on the corner of 14th and F streets is serving its full brunch menu with Easter specials. Guests will enjoy Executive Chef Sal Ferro’s House-made Hot Cross Buns, French Toast with Rhubarb Jam, Orange Marmalade Glazed Ham with Scalloped Potatoes, Half Rack of Spring Lamb, English peas, carrots, and fingerling potatoes.Dessert specials for the day are Lemon Meringue Pie and Coconut Cream Cake. The Easter Bunny will also be making an appearance at The Hamilton, as well as all of Clyde’s Restaurant Group’s establishments, to give out candy, hugs, and provide photo opportunities for young diners. For reservations, please call (202) 787-1000. Easter brunch is served from 8:30 a.m. to 4 p.m.
Hop on over to Sou’Wester for Easter Sunday Brunch! As spring blossoms, make plans to join us for our annual Easter Brunch in Sou’Wester on Sunday, March 31 from 11:45am to 3pm. Spend the day enjoying a “family style” meal at each table, complete with an egg hunt and visit from the Easter Bunny. Cost is USD 65* per adult, USD 35* per child up to 12 years old, and complimentary for children three and under. Please call +1 (202) 787 6148 for reservations.
Celebrate Easter at the Howard Theatre’s gospel brunch featuring gospel singer and songwriter, Ayana McDonald for a special double header edition. Enjoy a vast buffet of southern inspired cuisine including mac’n’cheese, shrimp and grits, fried chicken, corn bread, collard greens and much more. Morning brunch will begin when doors open at 10am. Ayana’s performance will begin at 11 a.m. Afternoon brunch doors are at 1pm and Ayana performs at 2pm. Tickets are $35 in advance and $45 day of show and are available at the Howard Theatre box office at 620 T Street NW or at ticketmaster.com. Valet parking will also be available.
Executive Chef Sebastien Archambault and Chef de Cuisine John Melfi at Blue Duck Tavern, located at 24th and M Streets, NW, 20037, are introducing new seasonal, American classics to the restaurant’s Easter menu. Brunch will be offered from 10:30 a.m. to 3:30 p.m. on Sunday, March 31 at $95 per person for adults, and $45 for children between six and 12. The three-course, fixed-price menu begins with a choice of starters, including seasonal salads, meats, breads and cheeses, on display throughout the open kitchen. Next up, guests will have a choice of entrée and sides from the holiday menu. Highlights include Duck Confit Hash with Fried Egg, Green Peas, Chanterelles and Romaine Heart; Scrambled Eggs with Rock Shrimp, Hash Brown Potatoes, and Caramelized Vidalia Onions; Wood Oven Roasted Scallops with Garden Ratatouille and Lemon Vinaigrette; Lobster Ravioli with King Trumpets, Tarragon and Farm Butter, as well as Roasted Lamb Rack with Spring Garlic, Rosemary Jus and Lemon Confit. Brunch concludes with seasonal desserts, which are on display in the pastry pantry. Standouts include Rhubarb Blackberry Crumble; Bourbon and Date Pecan Pie; Pears Poached in Prosecco, as well as Sour Cream Cheesecake with Brandied Cherries. Please call (202) 419-6755 or visit www.blueducktavern.com for reservations.
Situated just one block from the White House at 815 Connecticut Ave, NW, 20008, the Bombay Club will be offering its popular Champagne buffet brunch this Easter. Guests can enjoy live piano music and a buffet of traditional brunch fare with highlights to include Lamb Palak with Spinach, Garam Masala and Ginger; Shrimp Pepper Masala with Black Pepper, Tomato and Tamarind; Achari Baingan with Eggplant, Onion, Fennel, Mustard and Fenugreek, as well as Paneer Makhni with Cottage Cheese, Fenugreek and Cinnamon. Easter brunch is priced at $25 per person, or $35 with bottomless Champagne (tax and gratuity not included), and will be served from 11:30 a.m. to 2:30 p.m. on Sunday, March 31st. For more information, please call (202) 659-3727 or visit http://www.bombayclubdc.com.
Celebrate Easter at the wine bar Tel’Veh Café and Wine Bar, located at 401 Massachusetts Avenue, NW, 20001. An a la carte menu featuring a variety of specials crafted by Executive Chef Dimosthenis “Dimo” Kolouas will be available from 11 a.m. to 3 p.m. Standouts include Htipiti, Aged and Roasted Feta with Chili Flakes; Cacik, Yogurt, Cucumber and Garlic; Tel’Veh Omelette with Breakfast Sausage, Parmesan and Arugula; Smoked Salmon with Poached Egg over an English Muffin topped with Hollandaise Sauce; Hazelnut Crepe with Nutella and Fresh Berries, as well as Smoked Ham Crepe with Provolone, Bell Peppers and Cream. Prices range from $6 to $12 each dish. Guests can also opt for a $29.95 per person (exclusive of tax and gratuity) unlimited prix fixe brunch for the entire table. For reservations, call (202) 758-2929 or visit www.telveh.com.
From March 31st through May 5th, José Andrés and the culinary team at Zaytinya, located at 701 9th Street, NW, 20001, invite Washingtonians to celebrate the rich tradition of Greek Easter. The five-week festival kicks off on Western Easter and continues until Greek Orthodox Easter. The festival will feature special menu offerings designed by Head Chef Michael Costa inspired by the traditions of Greek Orthodox Easter and Lent. Tempting choices include: Lachanosalata, Brussels Sprouts Leaves, Olive Oil, Lemon and Smoked Walnut Skordalia; Sopa Me Lahanika Aladoti, Lenten Vegetable Puree Soup with Cauliflower, Rice, Mushrooms, Onions, Garlic, Bay Leaves, Thyme, Black Pepper, Cumin and Tahini Garnished with Crispy Cauliflower and Black Tahini, as well as Clam Stew from Lefkada with Basmati Rice, Scallions, Garlic, Black Pepper and Lemon. Dishes are priced from $8 to $14 each. To open and close this spring festival, Zaytinya will also showcase a $35 per person (excluding tax and gratuity), prix fixe brunch menu, featuring spit roasted lamb shoulder on Sunday, March 31st, and Sunday, May 5th. For reservations and additional information please call (202) 638-0800 or visit www.zaytinya.com.
At the historic 1789 Restaurant, located at 1226 36th Street, NW, 20007, Executive Chef Anthony Lombardo will be dishing up an Easter menu that incorporates only the freshest spring ingredients along with beautiful leg of lamb, locally sourced fromCumberland Valley, Maryland. The a la carte brunch will be served from 10 a.m. to 3:45 p.m., with the fuzzy Easter Bunny making a guest appearance at each table, delivering candy to the children. Whole Roasted Leg of Lamb will be served at brunch, marinated in garlic and mint, then roasted slowly and sliced thin, served with potato gratin and a natural lamb jus. There will also be breakfast items like Eggs Chesapeake and Spring Vegetable Frittata. During Easter brunch service the first and second courses include the entrée price, which ranges from $28 to $36. To conclude the day, an a la carte Easter dinner menu will be served from 4 p.m. to 8 p.m. Items will include appetizers like Duck Confit Strudel with Foie Gras Cream Sauce and Salt Roasted Beets with House Made Goat Ricotta,and entrées like Rack of Lamb and Chesapeake Bay Rockfish. For reservations or additional information please call at (202) 965-1789. The Oval Room, located at 800 Connecticut Ave, NW, 20006, features a prix fixe Easter menu, specially crafted by Executive Chef Tony Conte. You’ll find three-courses, which will be served from 11 a.m. to 3 p.m. for $50 per person, or $75 per person with wine pairings (tax and gratuity not included). Guests will be delighted with dishes such as White Asparagus Soup with Sorrel, Pine Nuts and Brown Butter; Carolina Sweet Shrimp with Roasted Garlic Butter, Pistachio and Lime; Braised Lamb Shoulder with Charred Eggplant and Spring Onion, as well as Fluke with Mushroom-Yuzu Broth, Maitake and Sesame Seasoning. For dessert, Pastry Chef Cicely Austin is planning a Fennel, Blood Orange Vacherin and Vanilla Yeast Cake; Strawberry Cheesecake with Graham Cracker Ice Cream; Soft Chocolate Ganache with Spiced Short Dough and Ginger Ice Cream, as well as Cinnamon Doughnuts with White Coffee Ice Cream. For more information, please call (202) 463-8700 or visit http://www.ovalroom.com. Bibiana Osteria-Enoteca, located at 1100 New York Ave, NW, 20005, (entrance on 12th and H Streets side) offers tempting Italian fare this Easter. Executive Chef Nicholas Stefanelli has prepared a three-course, prix fixe menu, which includes an Italian sampling of antipasti for the table followed by a choice of secondi and tasting of desserts to share. Priced at $45 per person, and $20 for children under 12 (tax and gratuity not included), the menu includes standouts such as, Fried Artichokes with Parsley and Lemon; Saffron Rice Fritter with Peas, Prosciutto, Mozzarella, and Tomato Sauce; Slow Roasted Lamb Shoulder with Farro, Fava Beans and Pecorino Zabiglione; Carnaroli Risotto with English Peas and Parmigiano; Ravioli filled with Cacio Romano, Tomato, Marjoram and Basil, as well as Poached Rockfish, Olive Oil Crushed Potatoes, Onion Compote. For the perfect ending, a dessert tasting is designed to share with families, and includesCassata Siciliana and the Pastiera Napoletana. Bibiana’s Easter feast will be available from 11 a.m. to 4 p.m. on Sunday, March 31st. Valet parking is available for $8. For reservations or additional information please call (202) 216 9550 or visit www.bibianadc.com.
Located at 675 15th Street, NW, 20005 in downtown DC, Old Ebbitt Grill is offering an a la carte brunch menu with Easter specials from 8:30 a.m. to 4:00 p.m. The Easter menu prepared by Executive Chef Robert McGowan, features flavorful classics including Cream Cheese Crepes with honey-cinnamon baked apples; Cheddar cheese grits and scrambled eggs; Grilled Leg of Lamb with spring vegetables, roasted potatoes, herb au jus and cured black olive tapenade, and Jumbo Lump Crab Cakes with baked spice sweet potato, sautéed green beans, and citrus-cranberry tartar sauce. Brunch offerings range from $5.95 to $17.95 in price. From 4:00 p.m. to 12:00 a.m., Old Ebbitt Grill will serve an Easter Dinner menu featuring standout dishes such as Pork “Tonkatsu,” a traditional Japanese pork cutlet dish served over steamed rice; Chesapeake Bay Rockfish with Yukon gold potatoes, spring onions, Spanish chorizo, garlic, spinach and oil cured olives with a fennel and blood orange slaw, and Grilled Calf’s Liver with caramelized onions, bacon, mashed potatoes, and green beans. Dinner entrées range from $13.95 and $20.95. For reservations or more information, please call (202) 347-4800 or visit www.ebbitt.com 701 Restaurant, located at 701 Pennsylvania Avenue, NW, 20004, will be offering a $45 per person three-course menu, or $22.50 for children 10 and under, on Sunday, March 31st. Brunch will be available from 11 a.m. to 3 p.m. and dinner will be served from 5 p.m. to 9:30 p.m. Prepared by Executive Chef Tony Conte, standout entrées include Ricotta Ravioli with peas and spring onions; Braised Lamb Shoulder with semi-fried carrots, yogurt and herb puree; Seared Scallops with red lentils, crushed squash and curry broth; Sake-Miso Glazed Salmon with bok choy, water chestnuts and soy oil, as well as Grilled Strip Steak with olive oil crushed potatoes, onion compote and hollandaise. For the perfect ending, guests can choose from Coconut Panna Cotta with passion fruit curd and sesame tuile; Carrot Cake with basil ganache, carrot ginger sorbet and spiced walnuts; Citrus Doughnuts with Grand Marnier cream, candied kumquats and yuzu ‘noodle’, as well as Bittersweet Chocolate Ganache Tart with dark cocoa, chocolate sorbet and vanilla bean chantilly created by Pastry Chef Donald Smith. Creating the perfect ambiance 701’s live jazz duo of piano and bass will be performing during Easter service. Valet parking is available all day for $8. For reservations or additional information please call (202) 393-0701 or visit www.701restaurant.com.
The Willard InterContinental is offering an Easter Brunch Buffet by Executive Chef Luc Dendievel and Pastry Chef Gary O’Hanlon. Four seatings are available in the hotel’s famous Willard and Crystal Rooms on Sunday, March 31, from 10:30 a.m. through 2:00 p.m. Price is $95 for adults and $35 children ages 6 to 12 years old. Children ages 5 years and younger dine free. Price is per person and includes sparkling wine, non-alcoholic beverages and complimentary valet parking. Price excludes tax and gratuity. Reservations are recommended, call 202.637.7305. Live piano accompanies the Willard’s cornucopia of culinary offerings by Executive Chef Luc Dendievel.
Virginia:
Executive Chef/Owner Domenico Cornacchia and Owner/Operator Aykan Demiroglu of the French oasis, Bistro Vivant, located at1394 Chain Bridge Road in McLean, VA, 22101, are offering an a la carte menu with Easter specials from 11:30 a.m. to 9:30 p.m. on Sunday, March 31st. Chef Domenico and newly appointed Chef de Cuisine Ed Hardy bring the authentic flavors of traditional French cuisine to downtown McLean, with appetizer options such as Green Pea Hummus & Easter Radishes; Boudin Blanc & Noir Scotch Egg with Frisée Salad, and the Fried Rabbit with Lavender, Thyme and Meyer Lemon Aioli. Main dishes include House Cured Ham and Pork Belly Cassoulet; Pain Perdue Avec Foie Gras with Stewed Apples; Lamb Tenderloin with Smoked Potato Fondue and Rhubarb Compote, as well as Duck N’ Waffles with Duck Confit, Wild Rice Waffles, Chicken Liver Butter and Apricot Syrup. Guests will also enjoy the selection of decadent desserts, which include Carrot Madeleines and Champagne Sabayon, or the Rhubarb Crumble with Strawberry Gelato. Prices range from $12 to $22 for appetizers, $24 to $26 for entrées and $11 to $12 for desserts. For reservations or additional information please call (703) 356-1700 or visit www.bistrovivant.com. Executive Chef Bertrand Chemel and Pastry Chef Caitlin Dysart have teamed up to create the perfect sweet and savory Easter-themed edible adventure at 2941 Restaurant (2941 Fairview Park Drive, Falls Church, VA 22042; (703) 270-1500; www.2941.com, @2941Restaurant), one of the top restaurants in the DC area. Available Easter Day – Sunday, March 31st, 2013 – from 11:00am to 8:00pm, 2941 will be offering a 3-course Prix Fixe menu priced at $65pp, and a 3-course Vegetarian Prix Fixe menu priced at $48pp. Holiday-themed dishes and desserts include Chef Chemel’s Rabbit “Porchetta Style” with fennel raviolini, baby artichoke, and saffron broth, Virginia Beef Rib Eye with fricassée of spring mushrooms & potatoes, and asparagus and sweets from Chef Dysart including the 2941 Easter Basket chocolate cake, pistachio mousse, strawberry sherbet, and Carrot Cake Entremet walnut parfait, orange-pineapple marmalade, caramel glaze. For reservations or additional information please call (703) 270-1500 or visit 2941.com.
Maryland:
Assaggi Mozzarella Bar, located at 4838 Bethesda Avenue in Bethesda, MD, 20814, is dishing up authentic Italian cuisine in an elegantly rustic restaurant for Easter. An a la carte menu featuring a variety of specials prepared by Chef/Owner Domenico Cornacchia will be available. Highlights include Crispy Smoked Mozzarella with Eggplant Puree and Frisée Salad; Shrimp and Scallops Skewers over a Chick Pea Puree and Baby Spinach; Tagliatelle Pasta with a White Lamb Ragu and Green Peas; Pan Seared Halibut Fillet with Crispy Pancetta, Pearl Onions, Butternut Squash and Manila Clams, as well as Pan Roasted Beef Tenderloin over a Potato Leek Cake with Forest Mushrooms and Marsala Cream. For dessert, guests can enjoy selections such as Traditional Neapolitan Spelt and Cream Tart or the Vanilla and Hazelnut Bombshell with Crispy Chocolate and Berry Sauce. Prices range from $9 to $37 each. Guests can also opt for a $69 per person (exclusive of tax and gratuity) five-course tasting menu for the entire table. For reservations or additional information please call (301) 951-1988 or visit www.assaggirestaurant.com.
Situated in a historic stone cottage along the C and O Canal, with beautiful gardens and expansive outdoor terraces for dining, the Angler’s Inn, located at 10801 MacArthur Boulevard, Potomac, MD, 20854, is a charming retreat for celebrating Easter. Executive Chef Nick Palermo is preparing a three-course, prix fixe menu priced at $65 per person (tax and gratuity not included). Easter Brunch at Angler’s Inn will be served from 11 a.m. to 7 p.m. For reservations or additional information please call (301) 365-2425 or visit www.oldanglersinn.com. The Carolina Kitchen, with two locations in Hyattsville, MD, and Largo, MD, has everything one could want for this year’s Easter feast. The Carolina Kitchen is known for its authentic Southern cuisine combining unique blends of Cajun and Creole spices with traditional home-style cooking prepared by Executive Chef/Owner Lance London. Catering orders can be made from 10 a.m. to 5:30 p.m. daily through March 27th and all pick-ups will be scheduled on March 30th. The menu begins with a choice of entrée: Roasted Whole Turkey or Deep Fried Cajun Turkey; Pineapple Honey Glazed Ham, or theRosemary and Garlic Roasted Leg of Lamb. Prices range from $89 to $120 each, and each entrée serves 12 to 15 guests. An a la carte menu is available for the perfect accompaniment. The lineup includes Mac & Cheese; Collard Greens; Candied Yams; String Beans; Cabbage; Potato Salad; Black-Eyed Peas; Coleslaw, as well as Baked Beans. Prices for sides range from $42 to $48 per half pan, which serves 12 to 15 guests. Lance London’s famous cornbread muffins are also available and priced at $9 for a dozen. The Carolina Kitchen is located at 800 Shoppers Way in Largo, MD, 20774; (301) 350-2929. The Carolina Kitchen Bar and Grill is located at 6501 America Blvd in Hyattsville, MD, 20782; (301) 927-2929. For additional information on either location please visit: www.thecarolinakitchen.com.
This post was written by Lauren DeSantis of Capital Cooking. You can follow her on twitter at @CapitalCooking, or her website www.CapitalCookingShow.Blogspot.com.
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On this day in history in 1912, Japanese cherry trees are planted along the Potomac. The event was held in celebration of a gift, by the Japanese government, of 3,020 cherry trees to the U.S. government. http://www.history.com/this-day-in-history/japanese-cherry-trees-planted-along-the-potomac?catId=6
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Review of the 2013 DC Beer Festival
I’ve had the great fortune of attending countless beer festivals over the past several years. Usually, that means travelling to Colorado, North Carolina, or having to drive outside of the beltway to some field in rural Virginia. When I learned that DC was hosting its first beer festival at Nationals Park, I could have sworn the skies opened up and the beer gods finally shone their light upon our great city. The event, put on by Drink Eat Play, was for all intents and purposes a wild success. For those of you that didn’t get a chance to attend, let’s start with selection.
In terms of the breweries that were represented at DC’s inaugural beer festival, the number and variety of available beer was impressive to say the least. There were 80 breweries in total represented, which is quite a large number. While the event was predominantly dominated by American craft brewers from around the country, there were also a few international breweries present such as Newcastle and Warsteiner. The greatest aspect of the event however, was the strong showing of DC’s local breweries. It wasn’t until 1992 when Capitol City Brewing Company became the first brewpub to open in the city since Prohibition, and craft beer has exploded into the DC market ever since.
We made a point to make our way to every local brewery during the event and speak to some of the great people that make their amazing beers. What they’ve been brewing up is very exciting, and the DC beer scene should soon prove to be strong competition for the established brewing powerhouses of Colorado, North Carolina, and our nation’s west coast. Be on the lookout soon, as I plan to visit each of these breweries for a full review of both their operations and the beers they’re currently brewing!
In terms of set up and logistics at the event, I gotta say that DC’s first stab at a major beer festival left a little to be desired. The craft breweries were primarily located in the corridors of Nationals Park, which coupled with the sheer size of the crowd, made it very difficult to navigate. In comparison with other beer festivals of this magnitude, getting around to each brewery was a chore. The lines were often so long that they stretched from each brewery to the back wall, and it was often tough to distinguish which line you were actually in. I felt like I had to straddle the person in front of me and ride the wave to the next beer. Hopefully this will be remedied for next year’s event.
The great people of our city getting their beer on!
Signage was also an issue. We often found ourselves waiting in a line for ten minutes without actually knowing what we were waiting for. We didn’t go thirsty however. While most beer events adhere to a strict 1oz pour at each station, the DC Beer Festival issued attendees a 4oz tasting mug that was always filled to the brim.
Another refreshing part of the DC Beer Festival was the available entertainment! WOW! In comparison to other events of this type, DC really nailed it. There was a DJ pumping out tunes for the well-oiled attendees to get their groove on, as well as a live band on the other side of the park throwing down covers of classic rock and pop to listen to. If jamming out or dancing wasn’t your thing, a game area was also set up with everything from corn hole to bocce ball courts.
Mmmmm Beer!
If you were hungry, as many people seem to get walking around drinking beer for three hours, there was also an incredible food selection. Actually, it was the by far the best I’ve ever seen at any beer festival I’ve been to, including the mecca of all craft beer events; The Great American Beer Festival. DC really nailed it in these areas, and for $40 of unlimited beer for three hours, the value of this festival was top notch! I can’t wait for DC Beer Festival 2014!
Until next time, stay thirsty DC!
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Tuesday, March 26, 2013
FAMILY SUES MICHELE BACHMANN AFTER FACT CHECKER’S HEAD LITERALLY EXPLODES DURING CONGRESSWOMAN’S 2013 CPAC ADDRESS
(TAMPA BAY, FL) At a press conference held today, the attorney for the family of PolitiFact reporter Joshua Coleman formally announced that the family has decided to pursue an action for wrongful death against Minnesota Congresswoman Michele Bachmann. As has been widely reported, Mr. Coleman’s head exploded last Saturday afternoon while the reporter attempted to take notes on Bachmann’s address at the 2013 CPAC Conference.
“The sad fact is that Mr. Coleman thought he was prepared,” stated attorney Irwin Fitzpatrick, “He had trained for weeks since drawing the CPAC assignment and believed strongly that he was at the top of his fact checking game. But what I will prove in a court of law is that no one — and I mean no one — could be prepared for the onslaught unleashed by Michele Bachmann in recent weeks. And certainly not the tidal wave she let loose on the stage last Saturday afternoon.”
With that preamble, Fitzpatrick yielded the stage to Coleman’s coworker Jessica Ramos who witnessed the actual event. “It was just horrible,” the clearly shaken young reporter stated from the podium, “It happened fast but not all at once. I could tell trouble was developing when I looked over from my desk and saw how fast Josh was taking notes; it was almost unnatural. I looked up and saw Bachmann was on his screen but couldn’t hear what she was saying because Josh was wearing headphones. And Josh … he just kept writing faster and faster and faster. And then, his pencil … it just snapped in half, and his head started to shake and then: boom! It was so horrible.”
Both Coleman’s gore-covered notes and a timeline reconstruction of events indicate that the fact-checker’s head exploded just as Bachmann suggested that government regulation had prevented finding a cure for Alzheimer’s Disease and just after she lambasted the President’s lavish lifestyle — noting that he had “five chefs on Air Force One” and a personal dog walker available 24 hours a day.
“It was just an unrelenting bombardment, and he couldn’t take it,” Tampa Bay Times Editor Bill Adair told reporters with a tear in his eye. ”Perhaps I am partially to blame. I know there could have been more safety measures in place, and I promise there WILL be from here on in, whenever Representative Bachmann speaks.”
Indeed, both PolitiFact and the Washington Post’s “Fact Checker” unit have reacted to the tragedy by requiring that only teams of at least two fact checkers with CPR and First Aid training report on any event at which Representative Bachmann is present. If Mrs. Bachmann is actually scheduled to speak, teams of three are mandated.
“Some think the three reporter requirement is an excessive reaction,” stated Washington Post executive editor Marcus W. Brauchli when reached for comment, “but those people weren’t on the House Floor on Thursday when Representative Bachmann announced that ObamaCare is literally killing vulnerable children and the elderly. I’m the one who has to take responsibility for these young reporters’ lives. And I say: three person teams for the time being.”
While applauding safety measures like those instituted by Mr. Brauchil, the Coleman family attorney took matters a step farther, “As far as I’m concerned, if the events of the last week have proven anything, it is that everyone would be well advised never to listen to Michele Bachmann ever again.”
Citizen Schwartz’s three reporter team was unable to reach Representative Bachmann for comment at the time of this article’s publication.
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It's caption Tuesday! With it being NCAA March Madness, here's a photo of President Obama playing basketball with a young player.
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With the large success of our first The DC Life post, we thought we'd come up with an encore performance. Hope you like it! http://www.clotureclub.com/2013/03/the-dc-life-2-the-return-of-the-gif/
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The DC Life 2 : The Return of the GIF
With the huge success of the original The DC Life post (10,000+ hits!), we thought we’d come up with an encore performance. Hope you like!
How I feel every time I cross the street.
When I realize there’s a 16 min wait for the metro.
My friends when I need help moving.
Whenever I see my co-workers out at the bar.
When I try to remember how much I spent last night
Whenever I see someone try to parallel park in DC!
When I accidentally drove into Anacostia
When I hear someone won a happy hour at McFadden’s
Every time I need to split the dinner with friends
When you land on FamousDC’s “Famously Spotted” list
How pedestrians walk across the street whenever I’m already late
When a tourist asks me for directions
When spring finally comes to DC
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Monday, March 25, 2013
It's March 25. We want spring!
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Sunday, March 24, 2013
Worn Columns at the National Arboretum
Photo taken by Michael T. Ruhl.
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Friday, March 22, 2013
We're going to try something new here at Cloture Club to add to our robust food column! Every Friday I'll be posting some "Food Porn" for you of local eats. This week's choice is the Lobster Roll at DC's BarMini. Plump chunks of tender lobster encased in a warm roll. Some Yum Yum! - Shawn https://twitter.com/dcfoodczar
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Thinking about seeing a movie this weekend? Check out our reviews before heading out. Admission The Sapphires Olympus Has Fallen and Spring Breakers! Some good, some bad, and one you should wait for netflix. http://www.clotureclub.com/lifestyle/movie-reviews/
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Human Achievement Hour
This Saturday during Earth Hour various people around the world will shut their lights off for sixty minutes as a symbolic gesture to raise awareness about climate change. Hopefully if enough people do so they will scare the bejeezus out of unsuspecting astronauts. Watching Houston inexplicably pretend to be Pyongyang for forty-five minutes is surely an off-putting sight from the stratosphere.
Alternately, folks over at the Competitive Enterprise Institute will be celebrating Human Achievement Hour. An event which applauds mankind’s innovations that have made life livable. Electricity, indoor plumbing and laser tag come to mind. It is a celebration of capitalism and technology. I plan to merrily flip my own lights on and, if I’m feeling festive, toss some confetti in the dryer.
This behavior may strike some readers as deranged. Am I one of these science deniers who thinks climate change is an Al Gore conspiracy? Hasn’t consumption led us into this mess? Actually I think climate change is real, and I also think we’re contributing to it. That’s why we need to hold onto capitalism for dear life. Guilt isn’t going to get us out of this mess, but IBM might.
A popular response to climate change is to suggest that if we cap our emissions and mandate everyone to tighten their belts, play less Angry Birds, and join carpools, we can ease back on the nastier gasses and save the ice caps from melting. This is nonsense. Here’s why:
As P. J. O’Rourke put it, “There are 1.3 billion people in China, and they all want a Buick.” As the bottom two to five billion folks living on our rock climb out of poverty and start living like Iowans, they will guzzle electricity, drive cars, and eat methane-farting cows. There’s not much we can do about that.
To put things in perspective for you, if every residential light bulb on the planet were turned off for an hour, the carbon saved would equal about four minutes of China’s carbon footprint. A footprint which grows fatter every year. Add the rest of the developing world to that, and their carbon footprints turn into a sooty foxtrot.
We can wreck the global economy to slow this process down (Congress is trying its darndest), but eventually India or Westeros or another developing country will catch up when we’re not looking. So the idea that we can save the planet by legislating away our exhaust fumes simply won’t work. We can’t control two billion other people, and we shouldn’t ask them to wallow in poverty indefinitely, either.
When I was a kid we had this stuff called “paper.” Every year millions upon millions of squids were hunted and squeezed to death for their ink to produce physical books. Publishing a book on forestry required leveling a small forest. Yet, despite a larger population, we have not run out of trees. Arbor Day didn’t save them. Private enterprise did—it invented USB flash drives, Kindles, and enough addictive video games to permanently dissuade children from ever touching a book.
Earth’s best hope is human innovation. We have to think our way out of this mess, not go on a diet. It is incumbent upon the developed world to invent cheaper, cleaner and smarter forms of energy, so that populous developing nations don’t resort to powering their homes with coal or whale blubber. A vibrant free market is the engine which funds innovation.
I respect that so many concerned people want to stop global warming. I hate sweating. For now, I’m glad that private enterprise has come up with air conditioners. We can’t stop half the planet from polluting its brains out, so we had better hope the free market keeps on innovating.
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It was 34° this morning in DC, and possible snow next week. What the hell gopher!?
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Olympus Has Fallen Review
The premise of Olympus Has Fallen, the new action thriller, is simple: terrorists take over the White House. Think of it as the Red Dawn (old school) plot but in DC.
Our movie starts with secret service Mike Banning (Gerrard Butler from 300) and President Asher (Aaron Eckhart from Batman). Close friends until a tragedy with the first wife (Ashley Judd) in a car accident. Fast forward 18 months later, Mike finds himself behind the desk job wishing he was back as the President’s detail service until one day, he gets to prove himself.
The real story starts when the South Korean Prime Minister visits the President at the White House, only to have his security guards execute the plan to take over. The North Korean Terrorist Kang (Rick Yune from Fast and Furious) comes in with guns blazing and takes down “Olympus”. Capturing and taking the President and his cabinet member’s hostage. This leaves the Speaker of the House (Morgan Freeman) as acting President. Banning puts everything on the line to save his friend, and America.
This movie should have been named Rambo or Die Hard 6: The White House. The violence and attitude Banning had a likeness to “John McClane”. The directors really did their homework. The oval office and White House replica was very convincing.
The movie had me pondering the plausible “what if” scenario. Did this movie write the book of how to take down the white house? Maybe. However you feel, this movie certainly left the viewers cheering and applauding. There was a sense of patriotism when people walked out. If you love a good old action flicks, then go see Olympus has Fallen.
Olympus has Fallen Trailer
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Thursday, March 21, 2013
Thank God they have a "Boss Button" when I'm streaming NCAA March Madness.
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We recently visited Fuego Cocina y Tequileria, a restaurant/bar in Clarendon. If you like bold Mexican flavors with a bar scene, this is the place for you! http://www.clotureclub.com/2013/03/fuego-cocina-y-tequileria-review/
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Fuego Cocina y Tequileria Review
The Passion Food Hospitality restaurant group has done it again with their latest restaurant concept Fuego Cocina y Tequileria, which literally means “fire kitchen and tequila bar” in Spanish. The restaurant serves authentic and vibrant Mexican flavors in their refined, yet bold flavored dishes. Executive Cuisine Alfredo Solis, who hails from Mexico City, is not shy with spices.
The meal started with Ceviche de Pescado. Fresh cubes of lime cured tilapia were speckled with a fine dice of red onion and habanero. It was a delicious balance of heat and citrusy that complimented the freshness of the fish. It made me long to be sitting on a beach and enjoying the dish with a nice salty margarita. Speaking of margarita’s the restaurant makes delicious variations of the old classic, such as the Mala Suerte which uses a habanero infused tequila and fresh grapefruit as well as lime juice. They also pride themselves as first rate Tequileria with over 100 varieties of tequila. You might find yourself enjoying a pour of an oaky, yet smooth El Tesoro Extra Anejo or the excellent (and quite unique) “Alien” blanco. The very knowledgeable bartenders can help guide you in choosing a tequila flight, letting you sip your way through a few expressions of this complex and diverse spirit. It is a hot spot and Fuego is quickly becoming one of my new favorite bar scenes in Clarendon.
Ceviche de Pescado
The next plate was Flautas de Pato. It came out lighter than expected and a bit more refined than I have had at some other restaurants. My colleague noted that they were not hard fried, and almost had the texture of a soft wonton. The duck confit that was contained within was rich, and I detected a hint of cinnamon in the flavor. It was served with a wonderful Mole Negro that was complex in flavor. I highly recommend you try this dish on your visit.
Flautas de Pato
The tacos are made with authentic corn tortillas and are overflowing with well-seasoned and juicy meat. They come out two per order and you can easily make meal out of them alone. We tried a few varieties. I can’t resist a good Lengua Taco (beef tongue). Fuego’s was well braised and perfectly tender. The Al Pastor was made from spit roasted pork and came with a bright and citrusy/spicy pineapple serrano salsa. Three salsa are served with the tacos and vary in terms of flavor and heat. Upon request you can order some ghost pepper salsa as well… but tread lightly with this one. Ghost peppers make habaneros taste like a bell pepper.
For the last entrée I had the Enchiladas de Marisco. The enchiladas were generously stuffed with a seafood trifecta of shrimp, crab and lobster meat. They were smothered in a flavorful, slightly smoky chili de arbol salsa. They were some of the most luxurious and satisfying enchiladas I have ever had. The meal was excellent, the servers friendly and quick to explain the nuances of the menu, the bar was hopping, and the tequila selection is diverse and impressive. I think the Passion Food Hospitality guys knocked this one out of the park.
Enchiladas de Marisco
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Any good bracket nerd will tell you that we’ve carefully selected our picks based on several factors. But then you have people who pick the team with the cutest mascot…Huskies…Bulldogs. Here's to you color chooser! http://www.clotureclub.com/2013/03/bracketology-lukotology/
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The Best Recipe for Banana Pancakes
Budget sequesters and failed snowstorms demand some simple, simple comfort food in response. Simple, as in – only two ingredients? Yes, this is possible. Put on your ugly snuggie, get out the blender and get to work. Here is my best recipe for banana pancakes.
Ingredients
- 1 very ripe banana
- 2 eggs
- Fun add-ins (optional)
- Jam, syrup, butter (optional)
Directions
Combine banana and eggs in a blender until frothy. No blender? Use a fork to mush banana thoroughly, then beat in the eggs until combined.
If you’re inspired, stir in something fun. Chopped peanut butter cups? Salt? Coconut? Cinnamon? Examine your cupboard, but don’t feel compelled.
Heat skillet with a dab of butter or oil (amount doesn’t really matter – it’s just to prevent pancakes from sticking), then pour batter in small circles.
Once the tops resemble bubbled moonscapes, flip. Cook an additional 30 seconds, then remove to plate. Feel free to top with syrup, jam, butter – or nothing at all.
Eat.
Note: feel free to scale up proportionately if you’re feeding lots of mouths – this recipe feeds one and a half (unless you’re really hungry). ALSO, this is gluten-free! And paleo-friendly! Didn’t want to say that up front – no need to scare people away from tasty food with health PSAs.
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