Food.Fun.Stuff: Social-ite

Are you Social?? Social, Columbia Heights newest restaurant member, is causing quite a buzz on the foodie scene. As the anticipation builds for the new eatery (*Opening in June), we were able to snag some detailed info on what to expect. Check it below:

COLUMBIA HEIGHTS WELCOMES NEW DINING EXPERIENCE. Columbia Heights neighborhood contends as one of DC’s most flourishing residential neighborhoods and retail destinations and come June, a new restaurant establishment called Social, will join the 14th Street Corridor. Situated on the southwest corner of 14th Street and Meridian Place NW, Social is just four blocks north of the Columbia Heights Metro making it an easily accessible dining and drink locale. The partners of Flightplan, LLC will tell you that if they did their job well, Social will have a bit of an identity problem. Part restaurant, lounge, wine bar, and pseudo great room, it is the picturesque venue for any occasion or social gathering. “We take the beverage approach to dining,” according to owner AJ Guy. To create an unrushed and comfortable environment, Social does not take reservations and does not require you commit to your whole meal in one order. Shareable menu items are each featured in three different micro-dining sizes, allowing the guest to mix and match in any combination. The plates are as interesting and diverse as the beverage selection. Brunch lovers will truly revel in the “Bloody Mary” menu featuring Italian, Mexican, Jamaican, Asian and Kosher Mary’s.

The décor is more reminiscent of a District residence than that of a formal restaurant. The residential feel of the “cellar” and “family room” featuring furnishings from Mitchell Gold + Bob Williams, is a refreshing change from the overly prevalent modern martini bar. Replete with two separate outdoor dining areas, an elevated summer garden and a sidewalk café on 14th Street, a change of venue is never in order for guests. Partners AJ Guy, Scott Hammons and Tim Korzep have history with headline hospitality projects making Flightplan, LLC—a destination based organization—a likely combination. Their combined experience in operations and development includes Kimpton Hotels and Restaurants, Houston’s Restaurants and the Ian Schrager Company providing the team with a wealth of hospitality knowledge. Social is a welcome addition to Columbia Heights that will undoubtedly become a quick favorite of everyone in the District. Social will open seven nights a week and Saturdays and Sundays for brunch.

Picture source: http://stagefab.com/

Swazi-Fired Sandwich Spread

Swazi-Fired Sandwich Spread

1 cup mayonnaise (use 2 cups for less heat!)
1 tsp. SWAZI FIRE SAUCE

Mix together thoroughly. Spread!

*Johnna's tip: Swazi Fire Sauce is soooooooooooooooooooooooooooooooooooo spicy. Please be careful when handling it because it can burn your eyes in the worst way (*We speak from experience....) But for those of you who like food to bring the heat, Swazi Fire Sauce is a great way to start. Use this recipe for sandwiches or burgers.

Picture source: http://swazigourmet.gourmetfoodmall.com/ProductDetail.php?product=28343

Drinks on Me: Pomojito (Alcoholic)

Pomojito

1 oz. POM Cherry 100% juice
1 1/2 oz. light rum
1/2 oz. fresh lime juice
3/4 oz. simple syrup (equal parts sugar and cold water dissolved together)
Soda
4 mint leaves
Mint sprig for garnish

In the bottom of a double old-fashioned glass bruise the 4 mint leaves with the fresh lime juice and simple syrup. Add crushed ice then the POM Cherry and rum. Top with a splash of soda and stir. Garnish with the mint sprig.

*Johnna's tip: Didn't we just tell you how good Pomegranate Juice is for you?? Now you can infuse it in your alcoholic drink mixes. Try in your martini or daiquiri.

*Recipe courtesy http://www.pomwonderful.com/

Picture source: http://www.pomwonderful.com/recipe/recipe6B.php?Recipe=Pomojito

Food.Fun.Stuff: All We Can Eat

JKGF welcomes another food blog to the area, "All We Can Eat". All We Can Eat is the brainchild of The Washington Post's food section staff writers and will be providing food updates, recipes and trends that are featured in the paper every Wednesday. All We Can Eat is the second food blog from www.washingtonpost.com in addition to “A Mighty Appetite” with Kim O’Donnel, which covers cooking ideas and recipes. New, fresh, food...Check it out!

Picture source: http://voices.washingtonpost.com/all-we-can-eat/

Food.Fun.Stuff: Swine Flu 101

Swine flu news has been buzzing all around us over the last week with new cases popping up everyday and deaths on the rise. Now that we are hearing so much about this virus, everyone wants to know what is it? Where does it come from?? Swine flu refers to influenza caused by any strain of the influenza virus endemic in pigs (swine). Strains endemic in swine are called swine influenza virus (SIV).

The virus can spread among humans through coughs, sneezes and particles of the virus can even linger on tabletops. Ways to help in preventing it from spreading to you? Frequent washing of hands with soap and water or with alcohol-based hand sanitizers are the top ways to help in prevention. And for all you party-goers in areas where it is spreading, another suggestion has been to lay-low i.e. staying away from other people who might be infected and can include avoiding large gatherings, spreading out a little at work, or perhaps staying home.

There have not been any cases reported in the District, but this information is good to keep on hand just in case. Be safe!

*Information compiled from Wikipedia.org

Picture source: http://en.wikipedia.org/wiki/File:Pigsinapen-usdavideo.ogg

Pecan Pie

Pecan Pie

9" pie crust
3 large eggs
1 cup corn syrup
1/2 cup packed brown sugar
1/2 stick butter (melted)
1 tsp. vanilla extract
1 cup pecan halves

Preheat oven to 350 degrees. Prepare the pie crust and fit to 9" plate. In a medium size bowl, beat the eggs until blended. Beat in the corn syrup, brown syrup, butter and vanilla. Arrange pecans in bottom of pie crust. Carefully, pour in the egg mixture over them. Bake in the oven until knife inserted 1" from the edge comes out clean. Let cool. Serve.

*Johnna's tip: Pecans are sooo good especially when they're drenched in syrup. Top with homemade whipped cream and a homemade caramel glaze...Delightful!

Picture source: http://southernfood.about.com/od/pumpkinpies/r/blbb524.htm

Drinks on Me: Mango Punch (Non-Alcoholic)

Mango Punch

1 oz cherry juice
1/3 cup mango juice
1/3 cup orange juice
1/3 cup pineapple juice
Ice

Combine all ingredients; shake well. Pour into a glass over ice. Serve.

*Johnna's tip: Mango's are the ultimate summer fruit. They work perfectly in most party punches and daiquiris. Garnish with an orange peel or a pineapple slice.

Picture source: http://www.d-juiceman.com/1161990.html

Food.Fun.Stuff: Passport, Please.

Don't have a passport yet?? You're not totally out of luck thanks to Passport DC which is allowing visitors to explore the District's numerous embassies. From April 30-May 9, 2009, you can visit over 30 embassies for authentic music, dance, crafts and cuisine. The Embassy Open House will be held May 2, 2009.

The Low Down: The best day for a foodie seems to be May 2, 2009 which is when there will be cuisine on the premises. Also, this is a great way to spend a Saturday afternoon...taste the flavors of Australia, Bangladesh and Botswana, amongst many others.

More Info: www.passportDC.org (202) 661-7581

Picture source: http://www.premierbrass.org/id24.html

Johnna's Pick of the Week (Travel Edition): Mojo (NY, NY)

Small and personal. Those were our thoughts upon entering the uptown eatery, Mojo, located in Harlem's 119 and St. Nick neighborhood. The place is not equipped for a large party nor is it kid-friendly. It is the place where you meet up with a few of your girlfriends or take a date before a night out on the town, there's honestly not much room for anything else. Fusion cuisine with a Mediterranean appeal is what you find in the food fare and the cocktails all have these funky names to match the personality of the drink mix.

With about 5 friends in tow, we dined on the lamb, soft shell crabs and pasta dishes which were all delicious. Because of the wait we endured (*Apparently, somebody decided to bring their entire family of about 50(*!) to the restaurant so the wait was pretty long...), the owner brought us a complimentary bottle of champagne (*Talk about customer service;-). With the windows open so we could feel the nice Harlem breeze, the dim lighting making the scene more intimate and a nice hip crowd surrounding us, Mojo passed the test. The test being: Finding a place where we could have a few drinks, enjoy some good food and take in the Harlem vibe on a warm Saturday evening. Good pick, friends!

*In the pic: Soft shell crabs

Super Yummy Double Chocolate Chip Cookies

Super Yummy Double Chocolate Chip Cookies

1 stick unsalted butter (salted ok, just add like 1/4 of the salt required)
3/4 cup brown sugar (light or dark ok)
3/4 cup sugar
2 large eggs
1 tsp. vanilla extract (Suggestion: A generous teaspoon)
1 12 oz. semisweet chocolate chips (Do about 9 oz. of semisweet chips and 3 oz. of milk chocolate chips)
2 1/4 cups all -purpose flour
3/4 tsp. baking soda
1 tsp. salt
Sprinkle of cinnamon (JUST a dash--cinnamon is a crazy dominant flavor in cookies, so you really don't want to over do it)
1/2 cup chopped walnuts (optional)

Preheat oven to 375 degrees. Melt butter, allow to cool slightly. Whisk sugars, eggs, butter, vanilla in large bowl until super smooth. Whisk flour, baking soda, salt in medium bowl. Stir dry ingredients into wet w/wooden spoon--MOST IMPORTANT THING--DO NOT OVER MIX! Stir in chocolate chips. Spoon tablespoonfuls of dough onto cookie sheet lined with parchment paper. Bake 12-16 minutes (13 minutes is about perfect). Allow to cool for about 2-3 minutes before digging in--enjoy!

*Johnna's tip: These are the most delicious chocolate chip cookies! JKGF had the pleasure of indulging in these Denver-based sweet treats (*This recipe comes from a Denver native...yaay for treats all the way from the West Coast!) and we honestly couldn't get enough. They are super moist and the most delectable little treats alongside a tall glass of milk...way to comfort yourself;-) Try and follow the directions exactly as they are stated (*or the results could be disappointing). Tell us how they turn out, Enjoy!

Picture source: http://en.wikipedia.org/wiki/File:Toll_House_cookies.jpg

Drinks on Me: Kamikaze (Alcoholic)

Kamikaze

1 oz. Vodka
1 oz. Triple Sec
1 oz. lime juice
Ice

In a cocktail shaker, combine all ingredients over ice; shake well. Strain into a martini glass and enjoy!

*Johnna's tip: We are here to please:-) Yesterday one of our readers requested a kamikaze recipe hence the Kamikaze is the drink recipe of the day. Drink responsibly!

Picture source: http://www.ehow.com/how_2285496_kamikaze-drink.html?ref=fuel&utm_source=yahoo&utm_medium=ssp&utm_campaign=yssp_art

Food.Fun.Stuff: Foodbuzz Reaches 2,000!

Congrats to our Publishers!! Foodbuzz (a global online food community of about 2,000 food bloggers) just officially passed the 2,000 Featured Publisher food bloggers mark and is now the 3rd largest food property online! JKGF readers, please help us in Congratulating Foodbuzz on this awesome accomplishment as they help to keep the JKGF site lights on;-) Kudos!

Picture source: http://www.foodbuzz.com/

Food.Fun.Stuff: Wine Pairing Dinner @ Tesoro

Wine all around...Tonight, April 27 from 7 pm-9 pm, Tesoro will be hosting its first Wine Pairing Dinner which will include a five course and five paired wine dinner. Chef Bonanni will be showcasing the restaurants use of fresh, seasonal ingredients and Enrico DeRosa will offer his wine expertise in enhancing Chef Bonanni's dishes. Make your reservations today @ (202) 363-6766 or visit the website www.tesororestaurant.com and make sure you mention you are reserving for the Wine Tasting;-)

Picture source: http://www.tesororestaurant.com/

Food.Fun.Stuff: Half-Price Wine

A recent article done by the Washingtonian.com reinforced why we love the D.C. food community;-) "A Guide to Half-Price-Wine Nights in Washington" provides a comprehensive list of local restaurants who are offering discounted wine on various nights of the week. Monday's (Today People!) are the best nights it looks like with Black Market Bistro, Chef Geoff's, Indique Heights and Iota Club & Cafe are all offering Half-Price deals. Yet another reason for us to go out and drink great wine...we love it!

Check out the article here.

Picture source: http://www.wines.dlbws.com/

Tuna Salad

Tuna Salad

2 cans white albacore tuna
1 tbsp. sweet relish
2 tbsp. Mayonnaise
Honey mustard (to taste)
Salt (to taste)
Pepper (to taste)

Drain cans of tuna. In a bowl, combine the relish, mayonnaise, mustard, salt and pepper. Add the tuna to the mixture and mix well. Chill for 2-4 hours and Serve.

*Johnna's tip: Now as much as we love a good oven cooked meal, with temperatures in the 80's adding more heat to our lives does not seem the least bit appealing. So the solution is...cold good foods! Tuna salads, macaroni salads and seafood salads are our best friends during the summer months because they involve minimal cooking time. Why spend your time in the kitchen when you could be out enjoying the warm weather and outdoor eating festivities?? Pull out the grill, some cold salads and relax in the warm outdoors;-)

*Johnna's tip, tip: Add tuna to your favorite bread or wrap or wrap in fresh lettuce for appetizers.

Picture source: http://shapeuptampa.com/nutrition.htm

Drinks on Me: Party Fruit Punch (Non-Alcoholic)

Party Fruit Punch

1 (12 oz.) can frozen orange juice
1 (12 oz.) can frozen lemonade
1 (46 oz.) can pineapple juice
2 qts. ginger ale
1 (10 oz.) package frozen strawberries

Follow the instructions on the cans for mixing the juices. Add in the pineapple juice and stir in the strawberries. When ready to serve top with ginger ale. Serve.

*Johnna's tip: Heat Wave! Those are the words that can describe the type of heat in the District on this lovely Monday morning. With the heat, there must be some way to cool down so fruit punch recipes are in order;-) Serve with a cold salad and fresh lemon wedges.

Picture source: http://kosherfood.about.com/od/hanukkah/r/nc_fruitpunch.htm

Food.Fun.Stuff: Z Burger Fast!

Who said good food couldn't be fast and with great service?? Society has cast this image of the fast food world as the dark side, the place where you can't find good, quality cuisine and if you should find it, it will probably ruin your health in some way. JKGF sought to refute these arguments and started seeking fast food havens that cater to provide good food at a fast pace. What we discovered was, like anything else, if you eat in moderation your health concerns will be fine. Since we are not a medical or your local nutritionist site, we based our pick for the best fast food solely on taste buds;-) We ran across a spot called Z Burger in Tenlytown, D.C. and were quite impressed with what we found...:

The food: Outside of Cali, it is hard to find that "In 'n Out" burger appeal. This Z Burger gave us some optimism of what could be in store for the East Coast (*Could it be true?? An "In 'n Out" for the East?!) The burgers were big and juicy and match perfectly with the in house sauce they make (*Secret recipe we tried to snag but they weren't giving in...) and add to the side. One order of fries is enough to feed you and another person, maybe even three more people. The onion rings were flavored with a hint of sweetness and enough for two people to share. Ohhh the milkshakes. The milkshakes take up 1/3 of the menu board (*there are seriously 100 to choose from) and we suggest the Birthday Cake (*It reminds you of the Birthday Cake Ice Cream at ColdStone...speaking of ColdStone, why are they closing the one in Cleveland Park?!) On the flip side, we could take or leave the turkey burgers, stick to the beef or veggie burgers.

The Service: Welcome to Cali-Pause. With the service we received, for a minute we felt like we might be in the laid back ocean zone...but no, we were in the District. The cashiers were actually chipper in a D.C. fast food spot...quite a surprise for the local patrons. After dealing with sucky service on so many levels in the District, it is so refreshing to patronize a cheap food establishment with good service. (*Again, we put our disclaimer out there, you could go and have a totally different experience based on other factors such as different cashiers, managers day off, etc.)

Local competition: Five Guys. Z Burger, however, offers a better atmosphere than Five Guys.

Things that might turn you off: In this economy, fast food is expected to not break your pockets. This spot could run you about $25 for you and another person (*But that's only if you get Large for everything...trust us, that is way to much food); the turkey burgers and the health factors (*fried, burgers and more fried...just keep thinking: moderation...)

If you are looking for a good spot to grab a quick bite to eat with some friends, boyfriend/girlfriend, etc. this is worth a taste. JKGF is not fond of chain restaurants in the least, but this one has definitely caught our foodie eye and we will be scoping out other fast food spots that can meet the good food and good service without the white tablecloths. More to come...

*You know a fast food spot that's awesome?? Shoot us an email @ johnnaknowsgoodfood@gmail.com telling us the name and why you love this spot, we want to hear from you.

Picture source: http://www.coles.com.au/recipes/recipe.asp?rid=1018

Teriyaki Shrimp Kebabs

Teriyaki Shrimp Kebabs

1/4 cup teriyaki sauce
1 1/2 lb. shrimp (peeled and deveined)
1 red onion (cut into 8-10 wedges)
Cooking spray

Prepare grill for cooking. Thread the shrimp and onion wedges (alternating) onto about 8 skewers. Brush the kabobs with the teriyaki sauce and place them on the grilling rack that is coated with cooking spray. Grill for 8-10 minutes turning once. Serve.

*Johnna's tip: It's that time of the year! We love a good grill party...steaks, burgers, teriyaki shrimp...the list is endless with the things that you can do if you have a grill. It's nothing like the flavor you get from grilled foods and this recipe is a quick and simple way to get the ball rolling. Feel free to add on red, orange or green pepper wedges alongside the onion wedges. Serve alone or on a bed of rice or lettuce.

Picture source: http://www.mychoyce.com/food/2477

Drinks on Me: Cookie Monster (Alcoholic)

Cookie Monster

1 shot Blue Hawaiian schnapps
1 shot Pineapple juice
2 shots Everclear
Ice

Combine all ingredients in a cocktail shaker over ice; shake well. Serve.

*Johnna's tip: The consistent ingredient in most Cookie Monster drink recipes is Blue Hawaiian schnapps. The other ingredients (*specifically the pineapple juice) can be subbed with Kahlua or even apple juice.

Picture source: http://bestbarnone.scarborough.gov.uk/default.aspx?page=6885

Food.Fun.Stuff: Keeping it Green

Earth Day Cocktails- Poste Brasserie (*Infamous for the most delicious happy hour fries...) is hosting the Earth Day Garden Party tonight with FREE hors d'oevres. Try the original cocktails they're creating starting @ 5 p.m. Happy Earth Day!

The Where: 555 Eigth St., NW Washington, D.C. (202)783-6060
The When: Tonight, April 22, 2009 starting @ 5 p.m.
The Money: $5 donation to FreshFarm Markets

The Metro: Gallery Place/Chinatown (Red/Green/Yellow Lines)

Picture source: http://www.il.nrcs.usda.gov/features/earthday/earthday2004.html

Food.Fun.Stuff: Founding Farmers is Certified Gold

Again, Congrats to Founding Farmers today! For those of you who missed it from last week, JKGF posted about Founding Farmers receiving certification as the first LEED Gold full-service, upscale casual restaurant in the U.S. If you missed the post, here it is (*Circa April 15, 2009...) :

Going green, we love it! Kudos to Founding Farmers who will become the first Certified restaurant in the District and the first LEED (*Leadership in Energy and Environmental Design) Gold full-service, upscale-casual restaurant in the U.S. Good stuff Founding Farmers;-) LEED is the USGBC's (*U.S. Green Building Council) rating system for designing and constructing the world's greenest, most energy efficient, high performing buildings and interior spaces. LEED based their decision on Founding Farmers having a number of green design and construction features that positively impact the project and the community including having: Energy Star Appliances, higher efficient HVAC System and Green Power, just to name a few.

Congrats to Founding Farmers!!

*The certification becomes official on Wednesday, April 22 which is also Earth Day 2009:-)

Picture source: http://www.wearefoundingfarmers.com/index.php/component/content/article/6

Slow Cooked Navy Beans & Ham

Slow Cooked Navy Beans & Ham

6 cups water
5 cups dried navy beans (soaked overnight and drained)
1 lb. ham (cubed)
1 can (15 oz.) corn (drained)
1 can (4 oz.) mild diced green chilies (drained)
1 onion (diced)
Salt (to taste)
Pepper (to taste)
Garlic powder (to taste)

Add all ingredients to the slow cooker; cover and cook on LOW for 9-10 hours or until beans are tender.

*Johnna's tip: Don't feel up to cooking in front of the stove for the next couple of days?? Please make use of your slow cooker! The slow cooker is amazing at reducing the actual time you have to physically spend in the kitchen. Just add ingredients from the recipe of your choice that calls for a slow cooker and leave it there to merge all the flavors creating a delicious effortless meal.

Picture source: http://www.grouprecipes.com/65732/navy-bean-soup-with-ham-ala-leah.html

Drinks on Me: Almond Tea (Non-Alcoholic)

Almond Tea

2 cups almond flavored tea
1 cup milk
2 tbsp. sugar
Ice
1/2 cup whipped cream

Combine the tea, milk and sugar together; mix well; pour into a glass over ice. Top with whipped cream. Serve.

*Johnna's tip: There are so many ways to make almond tea...you do not have to have almond flavored tea to make an almond tea drink. Almond extract is just as good added to some lemonade mix, plain tea and sugar. Enjoy!

Picture source: http://allrecipes.com/Recipe/Almond-Tea/Detail.aspx

Food.Fun.Stuff: Freebie

Free Cone Day is today! (*Is it us or does it seem like there are a lot of cheap deals going on today?!...April 21...lucky day;-) Anywho, Ben and Jerry's is joining in on what seems to be the National Giveaway Day and giving away FREE Ice Cream to All. It is All Day with no catches, just go and try some ice cream;-) So fitting this happened today with the nice weather that's circling the District...Enjoy!

Picture source: http://www.skisnowboard.com/stowe/other.html

Food.Fun.Stuff: $.50 Iced Coffee Today

$.50 Iced Coffee All Day @ Dunkin Donuts! JKGF was just telling someone how much we love a good Dunkin Donuts Iced Coffee during the summertime. This is a good way to break the chill and head into summer. Today, April 21, 2009, Duckin Donuts is offering up Iced Coffee for $.50 and for each one (16 oz. iced coffee) you buy, 10% of the purchase will go to The Dunkin' Brands Community Foundation to support Homes for our Troops. Iced Coffee and a good cause?? Sounds like a plan.

Picture source: http://www.chainleader.com/article/CA6483333.html

Food.Fun.Stuff: Farmers Market GPS

To the market, to the market! All farmer's market fanatics, your day has finally come...the Washington Post has just launched an interactive Farmer's Market guide that will allow you to sort through the markets in the DMV (*Translation: District of Columbia, Maryland, Virginia). How awesome is that?! And after using this, we know first hand how helpful this will be to your Saturday afternoons of wasting time heading to a market that is already closed for the day...just check and see the locations and times here.

You can click on the map to get to your neighborhood and select a farmer’s market for more information. You can also sort by days since farmer’s markets are often only open certain days of the week. Now there is no excuse for not trying out at least one Farmer's Market this Spring/Summer;-)

Picture source: http://www.washington.world-guides.com/washington_markets.html

Tuna Casserole

Tuna Casserole

1 Tbsp. butter
1/2 cup onion (diced)
1 can cream of mushroom soup
1/2 cup milk
8 oz. frozen peas
1 (6-ounce) can tuna packed in water or oil (undrained)
1 cup buttered bread crumbs
8 ounces packaged wide noodles (cooked al dente)
1 tbsp. vegetable oil

Preheat oven to 400 degrees. Grease a baking dish with vegetable oil. In a pan on the stove, saute the onion in butter until it is soft. Add in the mushroom soup, milk and peas; bring to a simmer, stirring to dissolve soup. When it is boiling, turn off the heat and fold in the tuna, gently with liquid. Add in the cooked noodles and toss to coat in sauce. Add to the baking dish and top with bread crumbs. Bake for 35-45 minutes until topping is lightly and browned and heated. Serve.

*Johnna's tip: Tuna is such a good source of protein and their are a lot of different ways to incorporate in your diet. Try this casserole, tuna salad (*of course...), tuna by itself (*just sprinkle on a little salt and pepper and you have a pretty good snack;-), tuna with crackers and tuna sandwiches (*tuna melts are in this family...). Send us some more great ideas for what to do with tuna @ johnnaknowsgoodfood@gmail.com.

Picture source: http://www.kraftfoods.com/kf/recipes/RecipeAllRatings.aspx?cm_re=1-_-1-_-RecipeRating&recipe_id=52470

Drinks on Me: The Goodnight Kiss (Alcoholic)

The Goodnight Kiss

4 oz. Champagne
1 splash Campari Bitters
1 sugar cube
1 drop Angostura bitters

Put a drop of the Angostura bitters on the sugar cube and add to a flute. Top with Champagne and Campari Bitters. Serve!

*Johnna's tip: Great cocktail for a small get together;-) It is light and a little sweet which is good when you have guest over.

Picture source: http://www.wineintro.com/champagne/cocktails/agoodnightkiss.html

Food.Fun.Stuff: Moving Sale!

Allegro Apartments is setting a new standard in the District on the opening day of its new ultra-luxury 297-unit building. From 6 pm-9 pm, Allegro will be hosting a gala with Grey Goose and On Tap culture guide. The seen and be seen will be able to tour the building, enjoy FREE cocktails and music by The Yellow Fever DJs. Looking for a new place to live???

The Where: 3460 14th. st., NW Washington, D.C.
The When: April 22, 2009
The Why Go?: Do we really have to explain this one??

RSVP here.

Picture source: http://www.mynewplace.com/apartment/the-allegro-washington-dc-50w420536291

Johnna's Pick of the Week: Marcel's (D.C.)

Exquisite. That would be the best way to describe the experience we had when we visited Marcel's in the District. The past couple of weeks we have been on a quite expensive diet that includes the likes of Equinox and now Marcel's as the restaurant of choice. It has been well worth it, however, with dishes that make you want to scrap the bowl even though you know you can't in such a prestige setting. Marcel's, named after the owners oldest son, has been in business about 10 years now and seems to be holding strong as one of the Districts top Belgian influenced restaurants.

The service was precise and extremely attentive to the customer needs (*and trust us, we definitely had some needs after the day we had...wine, please!:-) The food matched, if not surpassed the service, with our favorites being the Belgian style crab cakes, the prawn risotto and the sample cheese course (*Menu is subject to change, Chef Wiedmaier does a good job at keeping things fresh and new for patrons so the menu changes frequently). As you know, JKGF is not a sommelier so we cannot certify the wine selection as golden, but we can say the Bordeaux wine we sipped was crisp and light (*just what we needed).

We realize we are taking on a habit that can be really expensive, but Marcel's is going to be our spot when we're looking for that special occasion. It offers better cuisine, unfortunately, than its brother restaurant Brasserie Beck (*the owners youngest son is named Beck...and fyi, though Brasserie Beck's food is not comparable to Marcel's, the service here is excellent too!). Again, we put the disclaimer out there that you may not have the same experience we had based on various factors i.e. different server, head chef out sick/vacation, etc., but if you ask for Johnathan as your server when you make your reservation, we're sure you won't be disappointed;-)

Picture source: http://www.citypeek.com/washington-dc/restaurant/marcels

Cream of Asparagus

Cream of Asparagus

1 lb. fresh asparagus
4 cups water
4 cups chicken broth
3/4 cup heavy cream
Sour cream
Fresh dill

Wash and cut ends of asparagus. Cut the stalks into 1" pieces and cook in about 1-2 cups water about 15-17 minutes; drain; puree in blender a few tablespoons of broth. Combine the puree and broth in a pot and cook over low heat; stirring. Just before serving time, stir in the cream. Ladle into serving bowls and top with sour cream and fresh dill. Serve.

*Johnna's tip: There are tons of "cream of" something dishes: cream of corn, cream of crab, cream of mushroom, cream of broccoli...and the list goes on and on. Despite the change in the name of the main ingredient, it's really all about the cream;-)

Picture source: http://www.epicurious.com/recipes/food/printerfriendly/Cream-of-Asparagus-Soup-Creme-Dasperges-104746?printFormat=photo

Drinks on Me: Apricot Slush (Non-Alcoholic)

Apricot Slush

1 cup low fat Milk
1/2 cup canned apricots (drained)
1 cup ice

In a blender, combine ingredients over ice; cover and blend until smooth. Serve.

*Johnna's tip: On a diet or trying to shed a few pounds? Apricots are your friend during this time. They are a great source of Vitamin A, C, E, potassium, iron and beta-carotene. They contain no fat and a small amount of carbohydrates. Incorporate in your breakfast, snacks and desserts;-)

Picture source: http://www.betalife.com/en/general/food/do-you-skip-breakfast

Simple Chalupa's

Simple Chalupa's

6 tortillas
1 (14 oz.) black beans
6 oz. shredded cheddar cheese
Lettuce (grated)
1 1/2 cup salsa
1 (14 oz.) tomato chunks (drained)

Set the oven temperature to Warm (*or Low depending on your oven); heat the tortillas in the Warm oven. On a cookie sheet, lay the tortillas flat and top with the beans, then tomato, lettuce, salsa and cheese. Serve.

*Johnna's tip: Chalupa made simple:-) These make great appetizers especially when you have a last minute engagement at the house. Add on other favorite's such as shredded pork, onions and sour cream.

Picture source: http://www.crazychurch.com/BreakingNews.aspx

Drinks on Me: Key Lime Pie Martini (Alcoholic)

Key Lime Pie Martini

1 shot vanilla vodka
1 shot simple syrup
1 shot pineapple juice
1 shot lime juice (freshly squeezed)
Ice
Graham cracker crumbs (finely crushed)

Rim a chilled cocktail glass with graham cracker crumbs. In a cocktail shaker, combine all ingredients over the ice; shake well. Strain ingredients into the rimmed cocktail glass. Enjoy!

*Johnna's tip: Don't know how to rim a glass?? Check out some step by step instructions here. The graham cracker crumbs are a must for this recipe which will remind you of the last time you had some good key lime pie. Garnish with the peel of a lime.

Picture source: http://www.barnonedrinks.com/newsletter/2007/december.html

Food.Fun.Stuff: Tax Day Relief

Taxes are due! If you haven't already made your way to the Post Office to send those tax forms or filed online, today is the final day (*aka: TAX DAY). In light of how this is not the most delightful time of the year for many, the Going Out Gurus Fritz and Julia have pulled together a list of bars and restaurants offering specials on Tax Day. The list includes Brabo by Robert Wiedmaier offering a 10% discount on your meal, Mister Days offering cheaper drinks and Zola's is offering up a special 3-course menu for lunch and dinner. The Darlington House is also offering "Non-Taxing and Slightly Evasive Cocktail Seminar". Ohh the pain of yet another tax season is finally over...go celebrate for cheap! Check out more spots here seeking to ease the stress of Tax Day.

Picture source: http://edition.cnn.com/ALLPOLITICS/1997/04/15/taxes/

Food.Fun.Stuff: Happy, Happy, Joy, Joy!

Don't forget to RSVP for the launch of Lima Restaurant & Lounge Happy Hour in conjunction with Bisnow.

The Details: Tonight from 5-6 pm will be a FREE OPEN BAR (*Notice how we highlight the free part...;-) and light hors d'oeuvres. No Cover (*But you have to RSVP) and it's all happening @ 1401 K st., NW Washington, D.C. (202) 789-2800. Check it here to RSVP.

Food.Fun.Stuff: Go Green!

Going green, we love it! Kudos to Founding Farmers who will become the first Certified restaurant in the District and the first LEED (*Leadership in Energy and Environmental Design) Gold full-service, upscale-casual restaurant in the U.S. Good stuff Founding Farmers;-) LEED is the USGBC's (*U.S. Green Building Council) rating system for designing and constructing the world's greenest, most energy efficient, high performing buildings and interior spaces. LEED based their decision on Founding Farmers having a number of green design and construction features that positively impact the project and the community including having: Energy Star Appliances, higher efficient HVAC System and Green Power, just to name a few.

Congrats to Founding Farmers!!

*The certification becomes official on Wednesday, April 22 which is also Earth Day 2009:-)

Picture source: http://www.wearefoundingfarmers.com/index.php/component/content/article/6

Food.Fun.Stuff: Art, Food and Queens

Art and Food go together like Pepperoni on Pizza...they work well when put in the same space;-) Lucky for the good folks of Washington (*and tourists who will be in the area...), art and food will be coming together @ the Lunchtime Panel Discussion: Collecting Drawing. This will be a panel discussion on collecting, coveting, and the connoisseurship of drawing with artists Kate McGraw, Ann Tarantino, and Allison G. Marvin, collector, and Luis Silva, Professor and Chair of the Department of Art, American University. The event will be moderated by Philippa Hughes of The Pink Line Project.

The Where: Flashpoint, 916 G st., NW Washington, D.C.
The When: April 16, Thursday (Tomorrow:-), 12:30 pm-2 pm
The Money: $10 Donation is suggested and you HAVE TO, MUST, DEFINITELY NEED TO RSVP:-) Send RSVP to info@thepinklineproject.com
The Metro: Gallery Place/Chinatown (Red Line)

The Food: Ella's Pizza

Now on to Queens...

(*For those that will be in the NY area) There will be a benefit dinner @ Queens County Farm Museum (NY) on May 1. The dinner is to benefit the nonprofit Queens County Farm Museum and will feature presentations by farmers, followed by a five-course dinner prepared by the Hapa Kitchen (*Created by fellow food blogger Cathy of "Not Eating Out in New York") and will focus on free-range lamb. You can tour the farm and enjoy the bonfire and wines that will be in the mix.

The Money: $75, get your tickets here, seats are limited...

Picture source: http://www.stepupnc.org/do/index.shtm