Food.Fun.Stuff: While We're Away...

So much to do, so little time... JKGF will be out of commission next week:-( We will be back the following week with all your up to date foodie news:-) We wouldn't leave you hanging, however, without providing you with the "to do's" of next week. Check it:

On Monday, June 1, Everbody Wins DC (EWDC) will be holding its Chocolate for Literacy event @ Co Co Sala (*Ooo La La). Chocolate themed appetizers, desserts and drinks will fill the building alongside Live Art by Cargo Cult.

The Money: $50, Contributions will support EWDC with children's mentoring and literacy programs.
The When: June 1, 2009 from 7 pm-10 pm.
The Where: Co Co Sala, 925 F st., NW, Washington, D.C.

Then on Thursday, June 4, take a trip to Asia (*Not literally...). Stop in on the Asia After Dark which is the newest after hours series at the Smithsonian's Freer and Sackler Galleries. The gallery is inviting young professionals to explore the arts of Asia, sip on some cocktails and mix/mingle to psychedelic grooves by emerging DJ's. Enjoy food tastings from area restaurants, dance performances, hands-on activities, spotlight tours and raffle prizes.

The Money: $15 in advance & $18 @ the door.
More Info?: Check here or here

Until June 7, you can visit Apartment Zero to see "Foodjects", which is a traveling show from Spain featuring unique culinary inventions. It's FREE!

The Where: Apartment Zero, 406 7th. st., NW, Washington, D.C. (202) 628-4067
More Info: www.apartmentzero.com

And Speaking of Unique Culinary Inventions...

Check out the neat cupcake holders that Hello Cupcake are selling these days. Named Cup-A-Cake's, these portable cupcake containers ensure you won't have smashed cupcakes especially when you've spent the hefty fee of $4 for one of these delightful delicacies.

The Money: $4.25
The Where: Hello Cupcake, 1351 Connecticut Avenue, NW, Washington, D.C. (202)861-2253

And just in case you really miss us (*Because we are certainly going to miss you:-), go and enjoy a nice night breeze at one of these spots that are offering outdoor dining:

Cafe Atlantico (*We love, love, love this spot...now if we can get to that MiniBar...)
Evening Star Cafe (*Chef Artley's food creations are worth the trip up Route 1)
Proof (*90 Proof, We love the wine, you will too...try their beet salad...)
Zaytinya (*Mediterranean food, people watching and a nice breeze...sounds like something you're down for??)
Commonwealth (*One of our readers told us the fish and chips are a must, takes them back to a time they spent in London;-)

Does this sound like enough to keep your foodie hands full while we're gone?? We'll miss you, be back soon, Muah!

Picture source: http://www.usronline.org/staff/bogert/3rdGrade/sPirsos/index.htm

Recipe: Swazi-Fire Cocktail Sauce

Swazi-Fire Cocktail Sauce

1 cup ketchup
1 tbsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. Swazi Fire Sauce
1 tsp. Worcestershire sauce

Mix all ingredients together. Serve.

*Johnna's tip: Be very careful with this sauce! Swazi Fire Sauce is pretty spicy and almost burned someones eyes out after handling this sauce and touching the eyes (*Trust us, we witnessed the pain firsthand...) Serve as the sauce for your shrimp cocktail or with oysters.

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

Drinks on Me: The Virgin Miami Vice (Non-Alcoholic)

The Virgin Miami Vice

1 oz. pineapple juice
1 oz. coconut cream
1/2 oz. half & half cream
1 1/2 oz. strawberry puree
1 1/2 oz. lime juice
1/4 oz. simple syrup
1 cup crushed ice


Add the pineapple juice, coconut cream, cream and a half a cup of ice into the blender; blend the mixture until smooth. Pour the mixture into a glass. Place the strawberry puree, lime juice, simple syrup and the remaining half cup of ice into a blender. Blend the mixture until smooth. Slowly pour the strawberry-lime mixture on top of the pineapple-coconut mixture. Serve.

*Johnna's tip: Can't imagine a Miami Vice without some rum in it?? All the fruity flavors in the drink make you forget about the fact that the alcohol is missing...that is until you don't feel that buzz after a couple of these...

Picture source: http://www.drinkswap.com/drinks/detail.asp?recipe_id=5217

Food.Fun.Stuff: 9:30 Club Let Them Eat Cupcake Giveaway

All those who enter the 9:30 Club on Friday and Saturday night will get a coupon for one FREE cupcake and this will be good to redeem until August 31, 2009.

Why cupcakes, you ask, @ the 9:30 Club?? Well it all started about a year ago when the 9:30 Club decided to expand its menu to include the sweet treats. Executive pastry chef, Josh Short is the mastermind behind the batter. Chef Short is the executive pastry chef of Buzz in Alexandria, VA and also the mastermind behind many creations at Rustico, Tallula and Evening Star Cafe. The cupcake was created specifically for 9:30 Club and will be complete with a 9:30 Club logo on the cupcakes. The cupcakes will be delivered fresh daily and quantities will be limited to ensure that there are not leftovers. With the pop group Cake performing @ the 9:30 Club this weekend, this is a great time to kick things off:-)

This makes us want to take a trip over to the 9:30 Club to taste this sweet treat that has been taste-tested for over a year now...Must be something special!

Picture source: http://www.930.com/

Food.Fun.Stuff: Table to Farm

The Neighborhood Restaurant Group is at it again (*They have seriously almost taken over the V.A. food scene). This time the NRG is hosting a Table to Farm dinner for guests to come in and dine in the same fields where the meal's ingredients are grown and talk it up with the producers of the food and wine served (*Notable attendees include, but not limited to, Dennis Horton of Horton Vineyards and Ellen Polishuk of Potomac Vegetable Farms). The guest will engage in food/wine conversation alongside passed hors d'oeuvres followed by a four-course dinner prepared on site by Chef Chittum (*Nominated for the Rising Culinary Star of the Year award by the Restaurant Association of Metropolitan Washington).

The Where: Loudon County Farmland
The When: June 20, 2009 @ 4:00 pm...But if it rains, then it will be rescheduled for June 27, 2009 (Saturday)
The Money: $160
More Info: Contact Clare Parker @ cparker@neighborhoodrestaurantgroup.com

*The NRG family is made up of Evening Star Cafe, EatBar, Vermilion and Tallula to name a few.

Picture source: http://www.loudounfarms.org/

Food.Fun.Stuff: Ted's Bulletin New to Capitol Hill

New, New. That's the the word buzzing around the Capitol these days with the recently opened Matchbox and now Ted's Bulletin, which is set to open soon just a few doors down from the Matchbox Capitol Hill. The restaurant will be a step away from its sister restaurants, Matchbox Chinatown and Matchbox Capitol Hill, by serving such dishes as meatloaf and lasagna by early next year (*Kinda late, but hey, we're still excited to see what's in store for this year...) The restaurant boasts American comfort food and Art Deco accents. The restaurant will have no more than 80 seats and will be located at 505 8th. st., SE Washington, D.C. The name (*We were curious about this too...) stems from one of the owners and his brothers dad who they described as "the cook of the neighborhood" and the word "bulletin" stems from "a pre-World War II ticket window recovered from the Philadelphia Convention Center and discovered by the restaurateurs in a Baltimore warehouse". Sounds like a reason to make a trip to the Hill. Let's see if Ted's Bulletin can match up to its sister restaurants...

*Tom Sietsema of the Washington Post has more info here.

Picture source: http://www.senseofbeauty.eu/behandelingen.php

Cream Cheese Spread

Cream Cheese Spread

2 lb. cream cheese (softened)
1 lb. butter (softened)
11 oz. goat cheese (softened)
Roasted Garlic (to taste)
Rosemary (to taste)
Thyme (to taste)
Parsley (to taste)
Chives (to taste)
Salt (to taste)
Pepper (to taste)

In a food processor, add in the cream cheese, butter and goat cheese; process until soft, smooth and incorporated; add in the roasted garlic and blend. Transfer mixture to a mixing bowl and fold in the rosemary, thyme, parsley, chives, salt and pepper. Transfer to a serving dish. Serve.

*Johnna's tip: Kudos to Chef Anthony Acinapura of Zola Wine & Kitchen for passing this recipe along to JKGF. Hors d'oeuvres at wine tastings and the likes are usually just some cut up cheese and crackers to make you feel like you're getting the total experience. After visiting Zola Wine & Kitchen's weekly wine tasting on Tuesday, we have officially upgraded our standards for a wine tasting. The food was delicious! We stuck closer to the food/snack table than to the wine (*which, by the way, is totally out of the ordinary when it comes to JKGF and good wine...) Though the table was mostly made up of cheese and crackers, there were a few signature pieces that we couldn't resist going back to for a 3rd and 4th trip. This cream cheese dip is one of them alongside the hummus and tapenade. The food stash was a great compliment to the wines being presented by Trevor Jones (*who made his way all the way from Australia to show the good folks of Washington what Shiraz should really taste like;-). Try this recipe for your next dinner party.

Picture source: http://www.foodsubs.com/Chefresh.html

Drinks on Me: Alabama Slammer (Alcoholic)

Alabama Slammer

1 oz. Amaretto
3 oz. Orange Juice
1 oz. Sloe Gin
1 oz. Southern Comfort
Crushed ice

Add crushed ice to a cocktail shaker; add in rest of ingredients and shake well; strain into shot glasses. Serve!

*Johnna's tip: It's playoffs time, so you're probably spending a lot of time in front of the TV either in your house or at the local pub. Shots are definitely in order! Try a round of Alabama Slammer's when your team wins tonight;-)

Picture source: http://www.drinkswap.com/drinks/detail.asp?recipe_id=8867

Food.Fun.Stuff: Something New

This just in:

Groupon is the new deal-a-day website that just launched in Washington, D.C. today (May 26). For its first DC deal, Washingtonians pay $10 to receive a $25 Groupon to Panache Restaurant at 1725 DeSales St. NW; more details here.

Groupon offers deals on a wide variety of goods and services -- from sky box seating at baseball games to huge discounts on meals at fancy restaurants to dental and eye exams -- in DC as well as Chicago (*the sites hometown), Boston and New York City. Almost 150,000 people in Chicago, Boston, NYC and now DC subscribe to the city-specific daily newsletters, which present the daily deal in those cities. In DC, it launched at midnight with more than 10,000 people already subscribed to the DC newsletter.

To give you a better idea about the wide range of deals Groupon will offer in DC, here's what they have to offer for the rest of the week:

5/27/09: Five Pilate's mat classes classes for $30 at Mind-Body Fitness, 1209 10th St. NW (rear)
5/28/09: $20 for a $45 Groupon at All Star DC Tours
5/29/09: $35 for a one-hour massage (regularly $75) at Lunar Massage, 1101a 5th St. NW (*This is an insanely low price for a massage in the District these days...)

In these hard economic times, who can pass up a good deal??

Picture source: http://groupon.thepoint.com/washington-dc/

Johnna's Pick of the Week: Rosa Mexicano (National Harbor)

Before this weekend, we could not understand the hype surrounding Rosa Mexicano. That is, until, we came face to face with the National Harbor's Rosa Mexicano. The setting is beautiful with patio style chairs lining the outdoor dining area and a cool, fresh view of the Potomac as you sip Tequila. The inside decor isn't much to talk about except if you sit in the right seat, you too can get a nice glimpse of the waterfront as you dine. Reasons we fell in love with this place over the weekend?? Well besides the fact that the view is beautiful and when the weather is warm it's always fun to sit outside with a Margarita or two (while the breeze from the Potomac lightly touches your shoulders...), the food was delicious.

It was a large group of us (*It's that time of year to celebrate graduations around the clock...), so our expectations for the service were very low going in. We were delightfully surprised however to find some of the most attentive service for a group of 16. We didn't have to send the staff back for missing orders and it wasn't a big fiasco when one of our guests had special meal requests. Before this dinner, we hated guacamole as in "ugghhh, disgusting, we'll pass...", but Rosa National Harbor changed our minds. The restaurant is known for great guacamole that they make right there at your table with fresh avocado, tomatoes and onions amongst other fresh ingredients. We ended up eating half the bowl. By ourselves. Enough said. The Flauta de Pollo (*Small, rolled crispy tacos topped with salsa verde & sour cream) were a nice treat in between waiting for the entrees too. The entrees ranged from grilled organic salmon over black beans and french cut chicken breast topped with a wild mushroom-tequila cream sauce (*This was our absolute fave of the day besides the guacamole...). But they didn't stop here, dessert was even more inviting. It was a rich, creamy cheesecake with cajeta sauce (*which basically tastes like caramel) in the center.

We were impressed. The Rosa Mexicano in D.C. does not compare to the one on the Harbor. We don't know if this is due to different management or the newness of the one on the Harbor, but this is definitely worth the drive. We would go back and this time we are sitting in one of those comfy looking patio chairs...

Picture source: http://www.rosamexicano.com/ChefsCorner/Recipes/tabid/89/Default.aspx#guacamole_en_molcajete

Recipe: Honey Mustard Dressing

Honey Mustard Dressing

1/4 cup low fat mayonnaise
1 tbsp. mustard
1 tbsp. honey
1/2 tbsp. lemon juice

In a bowl, add all ingredients and whisk together; cover and place in the refrigerator for 4-6 hours before ready to serve. Serve.

*Johnna's tip: Back on our dressing kick again. Honey mustard dressing is not only good for salads, but try on your sandwiches too;-)

Picture source: http://www.colmansmustard.com/honeymustardvinaigrette-rpu1.html

Drinks on Me: Warm Grapefruit Drink (Non-Alcoholic)

Warm Grapefruit Drink

4 cups pink grapefruit juice
1/4 tsp. ground cloves
1/2 tsp. ground cinnamon
1 pinch of ground nutmeg

Add all ingredients to a small pot over low heat; heat for 5-7 minutes to warm. Pour in your favorite coffee mugs and enjoy!

*Johnna's tip: The weather is warm, so why are we sick?? Having a cold during such a beautiful time of the year is like having the most delicious lasagna staring you in the face and you have no fork to eat it, it sucks! This drink will help to ease the tensions of the cold and get you back on the road of feeling better.

Picture source: http://www.mybreakfastreadingprogram.com/MBRP_01/index.htm

Food.Fun.Stuff: And the Weekend Begins...

It's Memorial Day weekend and you're staying in the city this year. Don't fret. A lot of people are skipping their ususal trips to Miami in these difficult financial times to save some bucks. If you're in the city there will be plenty to do and you can start things off by participating in a good cause with good drinks;-) Tonight from 5:30 pm-8 p.m. there will be a happy hour @ Panache-Tysons (*1753 Pinnacle Drive, McLean) hosted by Lindsey Scott, the 2009 candidate for Leukemia & Lymphoma Woman of the Year contest. The minimum suggested donation is $10 and you can grab more info here or @ (561) 213-0793.

Next Week....(*After your stomach has settled from all the cookout food and Memorial Day drinking...):

Check out Zola Wine & Kitchen on Tuesday, May 26, 2009 from 5:30 pm-8 pm for some wine tasting. Trevor Jones of Barossa Valley will be showcasing his wine and wine expertise for all those that come out.

**OOoo and we forgot to mention, Zola Wine & Kitchen are doing a complimentary wine tasting this Friday with all the bubbly stuff from 5 pm-7 pm.

Picture source: http://modmycomments.com/weekend-myspace-comments/have-a-great-weekend-6.html

Recipe: Cold Crab Dip

Cold Crab Dip

2 (8 oz.) packages cream cheese (softened)
3 tbsp. milk
2 green onions (finely chopped)
2 tbsp. prepared horseradish
2 (6 oz.) cans crabmeat (drained and flaked)
1 tbsp. capers (finely chopped)

In a medium bowl, blend cream cheese, milk, green onions and horseradish; gradually mix in crabmeat by folding it in. Top with capers. Chill in the refrigerator for 4-6 hours before serving. Serve.

*Johnna's tip: It's warming up outside, so we gotta start cooling it down in the kitchen. This weekend will be the first official weekend that kicks off the summer of cookouts, bbq's and all the rest of the outdoorsy activities. Cold items are going to be needed alongside all the ribs and hot dogs that will be smoking on the grill. Try this as one of your appetizers and serve inside a King's Hawaiian Bread Round (*We love, love, love these as a way of serving cold dips such as cold crab dip or cold spinach dip). Just cut the top off of the bread round, scoop out the bread inside and break into small pieces for dipping, set aside. Fill the empty bread round with your dip and put the small pieces beside it, it's ready for serving. Have a great Memorial Day weekend!!

Picture source: http://www.tarbayseafood.com/Jumbo-Lump-Crab-Meat-1lb-p/cmf-j01.htm

Drinks On Me: Papaya Cocktail (Alcoholic)

Papaya Cocktail

2 1/2 oz. dark rum
Papaya Juice
Crushed Ice

In a glass, pour the rum over the ice and fill remainder of glass with papaya juice. Serve.

*Johnna's tip: Our favorite dark rum is Captain Morgan (*Captain and Diet Coke, please!). Try with whatever dark rum tickles your fancy (*:-), Enjoy!

Picture source: http://www.searchamelia.com/2009/04/24/frozen-papaya-rum-shrimp-festival-cocktail-delights/

Food.Fun.Stuff: Lunch Deal

Taste the areas signature lunch items from various District restaurants today for $11;-)

The Low Down: The $11 gets you 6 tickets to try lunch samples from any six restaurants. The proceeds will benefit the Capital Area Food Bank.
The Where: Verizon Center, 601 F st., NW, Washington, D.C. (202) 397-7328
The When: Today, May 20, 2009 from Noon-2 p.m.
The Money: $11
More info: www.verizoncenter.com
The Metro: Chinatown/Gallery Place (Red Line)

*Johnna's tip: Get there early!! The line will be out of control if you come later than 11:45 a.m...

Picture source: http://www.bankersonline.com/postcard/food.html

Blueberry Muffins

Blueberry Muffins

1 1/2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 cup sugar
4 tbsp. unsalted butter (melted and cooled)
1 egg (beaten)
3/4 cup + 2 tbsp. milk
1 cup fresh blueberries

Preheat oven to 400 degrees. Spray a muffin pan with non-stick cooking spray. Sift together the flour, baking powder and salt; stir in the sugar. In another bowl, whisk together the melted butter, egg and milk. Pour the wet ingredients over the dry ingredients and whisk together until blended but slightly lumpy. Add in the blueberries and give a slight stir until they are combined. Pour the batter evenly into the muffin pan and bake until golden and cooked thru, about 20-25 minutes. Carefully remove the muffins from the pan and transfer to a cooling rack. Serve.

*Johnna's tip: Warm muffins in the morning. There's nothing like it. Blueberry muffins are especially perfect because they can serve a large party at once alongside some other quick and easy breakfast items. Try alongside some mixed fresh fruit slices and your favorite cup of coffee.

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

Drinks on Me: Peachy Iced Tea (Non-Alcoholic)

Peachy Iced Tea

3 cans (11 oz.) peach nectar
2 qt. tea (brewed)
1 1/2 cup sugar
1/4 cup fresh lemon juice
Ice

In a large pitcher, add all ingredients over ice; stir. Serve.

*Johnna's tip: Garnish with fresh peach slices and Enjoy!

Picture source: http://justpeachyorganics.com/

Food.Fun.Stuff: Lend a Hand, Bake a Cake

Why not host a bake sale?? Especially when there's a good cause involved?? Those are the questions Share Our Strength are putting in our minds as they kick off their Great American Bake Sale. Below is a little more information on why this is an awesome idea and a great way to volunteer your cooking efforts:

Today, more than 12 million children in the United States do not know when their next meal will come. Unfortunately, this number continues to rise as these difficult economic times are leaving more and more people jobless, without homes, and unable to provide food for their families. What can you do?

1. Sign-up to host a bake sale: http://www.GreatAmericanBakeSale.org/vgabs
2. Buy the virtual Great American Bake Sale eBook: http://StolenMomentsCooking.com/virtual-gabs
3. Post a ChipIn widget or banner on your blog: http://www.GreatAmericanBakeSale.org/bloggers

Make a difference in a child's life by signing up and purchasing a virtual cookbook today! 100% of the proceeds from this eBook will benefit Share Our Strength's Great American Bake Sale, which is a national effort that encourages Americans to host bake sales in their communities to help end childhood hunger. Funds raised support summer and after-school feeding programs in your community that thousands of kids depend on.

Once you have purchased your virtual Great American Bake Sale cookbook, double your impact and use the recipes to host your own Great American Bake Sale! Hosting a Bake Sale is a fun and easy way to make a big impact! To register your Bake Sale or for more information, please visit http://GreatAmericanBakeSale.org

**After your bake sale, send us your pic's from your bake sale so we can post them, we want to see/share all the good, sweet treats! Send to: johnnaknowsgoodfood@gmail.com

Picture source: http://gabs.strength.org/site/PageServer?pagename=GABS_getinvolved_vgabs&utm_source=socmed&utm_medium=blogs&utm_campaign=vgabs&s_src=vgabs

Food.Fun.Stuff: Tuesday's Out and About...

A few good things to check out:

1. "Last call for alcohol" is what many will be screaming tonight @ Bar Pilar as Adam Bernbach makes his final bow as General Manager and master mixologist for the weekly Cocktail Sessions events held at the local bar. We are sure he will be mixing up something special for those who come in to celebrate and wish him well on his next endeavor...It's all happening @ Bar Pilar @ 1833 14th. st., NW Washington, D.C. 20009 (202) 265-1751.

2. If we have one more bleeping cupcake, we are going to scream (*Haha, just kidding, we could never get enough of the small cakes with creamy frosting;-). It seems the District is running a race with Starbucks to see if the number of cupcake shops can outdo the caffeine haven. It's running a good race and now Virginia is part of it too with the opening of Cupcakes Actually, which opened over the weekend with jugglers and cup cake eating contest (*Fun!). 11944 Grand Commons Avenue, Fairfax, VA 22030 (571) 522-6315.

3. Foodies, we wanted to tell you about a new site called Ptit Chef (*No, we're not spelling it wrong...). Recipes, cool kitchen tricks and foodie products is what you'll find here.

Happy Tuesday!

Picture source: http://www.allglittergraphics.com/happy_tuesday/happy_tuesday_glitter_graphic_01.shtml

Caesar Dressing

Caesar Dressing

1 cup olive oil
1/2 cup fresh lemon juice
1 3 oz. can of anchovies
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
8 cloves garlic
1/2 tsp. pepper
Peppadew Splash on Sauce
Shaved Parmesan Cheese (*add in gradually until you have desired thickness)

In a blender, add all ingredients and blend well until smooth. Serve.

*Johnna's tip: Try saving some of the shaved Parmesan for the top of the salad and make some homemade croutons out of about a 1/4 of a loaf of french bread (*chop, season with salt/pepper/garlic and bake...easy:-) Sounds delicious and reminds us of one of our favorite fast food spots, Panera Bread...they're Caesar is great on the go. Serve on romaine lettuce or the lettuce of your choice and Enjoy!

Picture source: http://www.cayennebarandgrill.com/menu.htm

Drinks on Me: Spiked Strawberry Lemonade (Alcoholic)

Spiked Strawberry Lemonade

1 qt. fresh strawberries
1 oz. white Rum
3 cup cold water
3/4 cup lemon juice
1 cup sugar
2 cup Club Soda
Ice

Puree the strawberries. In a large pitcher, combine the pureed strawberries, water, lemon juice and sugar; stir until the sugar has dissolved. Add in the club soda. Pour over ice and Serve.

*Johnna's tip: If you've never tried the Strawberry Lemonade at the Cheesecake Factory, you must run out and try it today! We order it every single time we go here and decided it was time for a little alcohol to be added to the master recipe. This recipe is not the one from the actual Cheesecake Factory recipe book but it is a version that includes Rum;-) Drink responsibly!

Picture source: http://www.bfeedme.com/delicious-martha-stewart-strawberry-lemonade-recipe/

Food.Fun.Stuff: Taste.

Taste, taste, Taste! The Taste of Eleven is back this year @ the Verizon Center on Wednesday, May 20, 2009 from 12 p.m.-2 p.m. For 11 bucks (*$11), you get the opportunity to try the signature lunch items from over 25 of the areas restaurants including but not limited to Jaleo, Matchbox, Zatinya and Zola.

Reason to go?: We don't need to go here, do we?? Of course, we love the fact that this is an event dedicated to food, but JKGF also loves giving back. The proceeds will benefit Capitol Area Food Bank.

Info: Check it here.

Picture source: http://www.verizoncenter.com/news/tasteofeleven_090501.shtml

Johnna's Pick of the Week (Travel Edition): Society Cafe (NYC)

Simple, coffee, wireless. Doesn't it feel good to go to spot that offers all three sometimes?? When looking for a good place to eat, spending large sums of money or going to some hole in the wall that's been the neighborhood favorite for years come to mind. It never seems to be the in between spot (*Translation: In between spot is a spot that's not the best food you've tasted but it's good food for these prices and the decor isn't beat down) that gets any love these days. Society Cafe is that spot: in between with good food (*Entrees range from $4-$15). The setting is a bit different from your typical coffee shop with a couple of lunch room style tables in the center of the restaurant and one long letter couch lining one of the walls. Even with the lunch room style seating, it still makes you feel cozy and want to curl up/cross your legs and read a good blog online (*Ahem...JKGF...;-) while sipping on one of their caffeine treats.

The open kitchen encourages you to peer over and see what's cooking which could range from shrimp and grits to cheddar apple sandwiches. We had the shrimp and grits which we must say we were pretty impressed with (*Even though you know JKGF is not a huge fan of spicy food and this definitely had some New Orleans spice in the pot...). The Italian sodas are worth a try too with flavors such as Coconut, Passion Fruit and Almond. We must say the thing we liked the most about Society was the vibe of the people patronizing the spot. Looking around we saw a mom, grandma and young child sitting and enjoying a meal together while on the other side of the small room sat a group of young men talking politics and beside them a young woman enjoying her afternoon latte while browsing the Internet. It seemed like the spot you could come for just about any reason: to chill, to catch up with friends/family or to just read/study.

The service. Ehhh, we could've done without the waitress/cashier attitude (*That's right, the same person was doing the waiting and the cash register...in addition to randomly later on that night, we breezed through 67 Orange and there we found the same waitress!! Is NY running low on servers in the industry these days?!?...Just asking...), she seemed a bit irritated when we first arrived.

It is good to see new spots like Society popping up in Harlem these days, it adds a nice flavor to the neighborhood...and not to mention it beats Starbucks coffee;-)
Locate:

Society Coffee & Juice, Inc.
2104 8th. Avenue
NY, NY 10026
(212) 222-3323

Balsamic Vinegerette Dressing

Balsamic Vinaigrette Dressing

1/4 cup balsamic vinegar
1 tbsp. minced garlic
1/2 tsp. black pepper
1/2 tsp. salt
3/4 cup olive oil

In a jar or resealable dish, add all ingredients and shake together until combined throughout. Pour on top of desired lettuce. Serve.

*Johnna's tip: With the price of many things in the grocery store constantly increasing, it's time to come up with some money saving techniques for the kitchen. One way to start is by making little things that can go a long way i.e. salad dressing. Balsamic vinegar is an excellent item to keep in your pantry because you can use it for a plethora of things such as: marinating tool for baked chicken or another desired meat and of course, salad dressing. Keep on hand for those times when you don't feel like spending $4-$5 on a bottle of dressing you can easily make at home;-)

Picture source: http://www.coles.com.au/recipes/recipe.asp?rid=1209

Drinks on Me: Pineapple Chunk Milkshake (Non-Alcoholic)

Pineapple Chunk Milkshake

2 tbsp. pineapple chunks
2 tbsp. coconut ice cream
8 oz. Crushed Ice

In a blender, combine all ingredients; blend well until smooth. Serve!

*Johnna's tip: Memorial Day weekend is here, which means cookouts, cookouts and more cookouts. As you prepare your list of food goodies to serve, don't forget about the solid drink menu you need to build. Try this one alongside some other fun milkshakes and fruit punch bowls.

Picture source: http://en.wikipedia.org/wiki/Pineapple

Food.Fun.Stuff: Shining Star...

It's amazing how you can go from the chaos that is Chinatown D.C. into the most serene setting by just crossing one bridge. That's the thoughts that crossed our minds as we entered the Commonwealth of Virginia to taste the creations of Evening Star Cafe's Executive Chef, Will Artley. Now typically we would just float around the District to find all the local ingredients we need in our daily dish, but when we recieved the buzz about a new "farm table" launching at Evening Star's sister winery, Planet Wine, we hopped in the car and took a trip south on Route 1. Planet Wine's new farm table is a private dining space for about 12-14 guests and caters to the diner who is looking for simple, but specially crafted menus with local and seasonal ingredients (*We say: This is an awesome way to spend a night celebrating such as a birthday, promotion or just because you have 12 friends who like to eat good food...:-).

Now this guy knows his stuff. After spending a small stint under the direction of Jean George of New York amongst many other acclaimed restaurant establishments, Will has mastered a major key to serving up the good stuff to patrons: Seasoning. Everything was seasoned to perfection and we probably put on about 10 extra pounds as we tried to down every dish that came our way (*Vida will definitely see us this weekend...) The dinner was intimate with a table set up in the middle of the wine shop (*Wine all around us decorating the walls...Now that's what we call living;-), candles provided the right touch to the dim lighting and of course you can't go wrong with a little Aretha playing softly in the background.

The food was delicious with everything ranging from Pancetta Deviled Eggs (*We are trying this one at home...soon.), fried soft shell crabs (*which were served with the most sapid lemon-basil vinaigrette...we're not gonna be able to shake that one for awhile...) and Ricotta Gnocchi (*Definitely the best we've had on this side of the Potomac). Sound good?? Well, we do have to put out the disclaimer that this may not be what you will get when you visit because the Chef Artley has made it clear all menu items are based on what's in season at that moment so the food for the farm table is subject to change. This, however, is a great thing because we are more than sure the customers who enter those doors in the next week or so will be more than pleased with whatever dishes Chef Artley produces with the fresh halibut they just recieved overnight from Alaska...Speaking of that, we need to make another trip down Route 1...

Locate: 2004 Mt. Vernon Avenue, Alexandria, VA 22301
Touch Base: (703) 549-3444 and get more info on price details here.

Picture source: http://www.planetwineshop.com/farmtable.html

Simple Egg Salad Sandwiches

Simple Egg Salad Sandwiches

6 hard-boiled eggs (*Peeled and finely chopped)
3 tbsp. light mayonnaise
1 tbsp. Dijon mustard
1 tbsp. relish
Pepper (to taste)
6 slices of multi grain bread

Mix together the eggs and mayonnaise (1 tbsp. at a time); then add in the mustard, relish and pepper and combine. Spoon egg salad mixture onto the bread and serve.

*Johnna's tip: We have been craving an egg salad sandwich the past couple of days which inspired this recipe today. Egg salad sandwiches are the most common of the sandwich family and found at every local deli alongside the turkey and ham select sandwiches. We posted this because as people begin to eat more at home it's good to have recipes on hand that are quick, simple and can be made with things you already have in your pantry. Most people keep eggs in the fridge and spreads such as mayo and mustard (*Mustard does not have to be Dijon...), so half the battle is won in making an egg salad sandwich. Try with a side of potato chips and a pickle...do it real deli style;-)

Picture source: http://www.getcracking.ca/foodservice/contact.html

Drinks on Me: Rum Runner (Alcoholic)

Rum Runner

1 1/2 oz. White Rum
1 oz. Blackberry Brandy
4 oz. cranberry juice
4 oz. orange Juice
4 oz. pineapple juice
Ice

Combine all ingredients in cocktail shaker; shake well; strain into cocktail glass and Enjoy!

*Johnna's tip: If rum is your thing, then this is your drink. You can add in more rum if you like (*Malibu is a good choice). Also, the Rum Runner combines the best of both worlds for drinkers who don't actually like the taste of alcohol: fruity, sweetness but with a buzz (*the alcohol). Garnish with a pineapple slice and Serve!

Picture source: http://www.islanddelites.com/wet_bar_accessories/hurricane_cocktail_mix_recipes.html