Happy Monday: M Bar (DC)

"Oh the weather outside is frightful,
But the fire is so delightful,
And since we've no place to go,
Let It Snow! Let It Snow! Let It Snow!"

Well the weather in the District is not frightening just yet, but it is cold enough to have an excuse to visit a happy hour that is focused on heating things up. Today's Happy Monday comes from the M Bar (*located in the Renaissance M Street Hotel) which hosts a happy hour everyday. Everyday, we repeat. This includes Sundays (*Now why didn't we know about this sooner?!?). Monday-Friday offers up $4.50 well cocktails in addition to daily specials such as Myers Mojito Mondays with $4.00 mojitos and Celebrate Students Wednesdays which offers students who show college ID's (*You must be 21 and over, of course...) $3.50 rails and $2.50 domestic beers.

Now for the part you are probably really curious to hear about...a Sunday happy hour? Renaissance "M" VP happy hour is all day on Sunday featuring a selection of male-named "MVPs", such as Jack Daniels or Jose Cuervo for $4.00 all day long. Of course, you can catch the football games here for all the Redskins fans (*or Cowboys fans, hehehe:-)who are glued to the screen on Sundays.

We did not forget about the food (*The most important part). Sauteed Shrimp over Creamy Cheddar Cheese Grits, Fresh Maryland Crab Cakes and Miso Marinated Sea Bass are some of the yummy selections you can choose from the menu. Chef John Therres has also included some traditional and premium sliders including Bacon and Cheddar Burgers and Lobster Burgers with Sliced Avocado (*Yum.).

Warmed up yet?? We might need to make the Sandy Smirnoff Party on Friday, from the looks of things the end of this week may call for a few Smirnoff-infused cocktails...and @ $4.00 a pop, this could be a no-brainer.

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Recipe: Easy Candied Yams w/ Marshmallows

Easy Candied Yams w/ Marshmallows

1 (29 ounce) can sweet potatoes (drained)
1/4 cup butter (sliced into pieces)
1/2 cup brown sugar
1 tsp. imitation vanilla
1 dash of ground cinnamon
Pinch of ground nutmeg
1 1/2 cups marshmallows

Preheat oven to 400 degrees. Add the sweet potatoes to a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar, vanilla, cinnamon and nutmeg; slightly mix to incorporate all ingredients. Cover and bake in the oven for 20 minutes; top with marshmallows and continue to bake uncovered for an additional 5-10 minutes until sweet potatoes are tender and marshmallows are melted and just browning. Serve.

*Johnna's tip: The holidays are not over! Thanksgiving ushered in all the good sweet potato, pumpkin and turkey recipes but there are still more to come. Now until the end of December, let's see how creative we all can get, send JKGF all of your winter recipes so we can post them (johnnaknowsgoodfood@gmail.com). We had a wonderful Thanksgiving and shared this recipe with our family, who are probably our top critics...they gave this a thumbs up so it might be worth a try. Enjoy!

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Food.Fun.Stuff: Happy Thanksgiving!!

HAPPY THANKSGIVING!!! JKGF wishes you and yours a wonderful Turkey Day;-)

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Johnna's Pick of the Week: Vace Italian Deli (DC)

Recently one of our college readers requested more "Pick of the Weeks" that were affordable for their budget. We pulled out our old list of go-to spots that we frequented during our college years and the place that stood at the top of our list was Vace. Vace is the college students answer to the cheap eatery but with good food. Vace is an Italian delicatessen located in the serene Cleveland Park neighborhood. Tucked in between a row of stores and restaurants, Vace's has become a staple in the neighborhood as the top pizza shop. For under $5, you can enjoy a slice of pizza just the way you like it and have a soda on the side. Unusual to find anything under $5 these days...

Now this post is not just for the hungry, broke college student...broke, working individuals should drop in for a bite also. For $9.50 plus tax, you can order a large pizza and for an extra $1.10 you can get a topping. This price is unparalleled in the District for the quality of pizza that you get. The pizza is simple but good and the only real downside is that they do not deliver. Homemade pastas and a gourmet deli make the trip worth it alongside all the fresh Italian ingredients you can add to your pantry.

Since college, we have made about 1-2 trips in here, but still remain pleased with the service and the taste of the food. It would be nice if they delivered because as it gets cold no one really wants to go and pick up their own food. We do, however, value tradition and for over 30 years this spot has been thriving on the same principles...they provide the good food for a reasonable price, you pick it up. As a college student it's sometimes hard to find food that doesn't insult the broke, but educated palate...Vace is a start in the right direction and...it makes the palate pretty happy.

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Top Five Wednesday: Taste of the Holiday Season

This Top Five Wednesday needs a holiday appeal so we decided to focus on the Top 5 must-have dishes of the season. Thanksgiving, Christmas, Hanukkah and Kwanzaa are here. The grocery stores are filled with customers trying to grab the last Turkey and everyone is getting their energy ready for the Black Friday sales. Here are the top flavors for your mouth:

1. Egg Nog- We explained this one earlier. This is our fave festive drink for the holidays...thick, creamy and with a little nutmeg, just the right bite.

2. Pumpkin- Pumpkin pie is waaaayyy underrated. We come from the family of devout sweet potato pie lovers so it was hard for us to convert...that is, until we had the right pumpkin pie. Find a good recipe and try it!

3. Cranberry sauce- Homemade cranberry sauce actually isn't that hard. Get a good strainer and go to work.

4. Gravy- Yum. Thick, brown gravy sounds sooo good right about now. Just one more week until our wishes come true.

5. Mac 'N Cheese- What Thanksgiving meal could be complete without some good mac 'n cheese?? Mac 'n cheese does not discriminate...so it doesn't matter if you're vegetarian, gluten-free or a staunch carnivore, you are going to want some mac 'n cheese for the holidays. Find the recipe that meets your dietary needs and indulge in the noodles of happiness.

We purposefully left out Turkey. It is one of those things that "goes without saying". Take advantage of the abundance of the five ingredients listed above as they flood your local grocery store. Eat too much and as always, Enjoy!

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Food.Fun.Stuff: New Bar & Art In the Making

In and around:

> The Passenger- From cocktail experts Tom and Derek Brown (*Formerly of Cork and The Gibson) comes The Passenger which opens this Thursday. Excitement fills the air as we look forward to the opening of this neighborhood bar. The doors are set to open @ 5 pm and cocktails will run you up to $9 (*$5-$15 for wines). We, however, think the most exciting part about this opening is the back room which will not open until early 2010...it will be just like The Gibson (*which is one of our fave cocktail lounges in the city). Again, we repeat to our readers, get in early. Not only is this going to be the new hot spot, but it will be opening where the old Warehouse Theater bar used to be on Seventh Street. We all know the traffic on Seventh...need we say more?

The Where: The Passenger, 1021 Seventh St. NW, Washington, D.C.
*More Info Here

>Art and More Art: Tonight from 7:00 – 9:00 PM, the DC Commission on the Arts and Humanities will be hosting the Art Salon: Poetry In Motion @ Long View Gallery. Cocktails, art and poetry will fill the building...get with your creative self.

The Where: Long View Gallery, 1234 9th St, NW, Washington, D.C.
The Money: Free.
More Info?: www.dcarts.dc.gov

And if that's not your vibe, then also tonight from 6-8 pm the Corcoran College of Art + Design will be hosting Put a Corc in It! (*Wine and cheese tasting) Corcoran is celebrating the installment of Corcoran College's rotating student art exhibition at the hotel.

The Where: M Street Renaissance Hotel's M Bar, 1143 New Hampshire Ave NW, Washington, D.C.
The Money: The event is Free, but you must RSVP to Danielle@lindarothpr.com
The Low Down: Happy hour specials=$5 glasses of wine and 1/2 priced bottles

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Drinks on Me: Spiked Egg Nog

Spiked Egg Nog

2 oz. Baileys Irish Cream (*Feel free to adjust to your preference, this is just a starting point...)
4 oz. Egg Nog
Dash of Nutmeg
Cinnamon Stick (for garnish)
Ice Cubes

Combine the Baileys and Egg Nog over ice cubes; stir. Strain out ingredients into glass; top with dash of nutmeg and garnish with cinnamon stick. Enjoy!

*Johnna's tip: Egg Nog time! It's right around this time of year that everyone starts pulling out the egg nog and what is better than spiked egg nog?! We love egg nog and only feel right drinking it around November-December, any other time just doesn't feel right. We begin the festivities with this Baileys infused recipe, Cheers!

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Etiquette Tuesday: (Don't) Take a Bite Just Yet

This Etiquette Tuesday's tip is wait until ALL (*@ your table, that is...) are served before you begin eating. This rule is archaic and when you see someone break it, you almost feel like you're looking at a dinosaur across the table. They must be from ancient history. It just makes sense. If you start your meal before everyone else, won't you finish before everyone else? Doesn't this sort of defeat the purpose of going out to eat or sitting around a dinner table with other people?? We know your stomach is growling as your easy, simple pasta comes out and your significant others aged steak is still be prepared in the back...but just wait. Just tell the waitstaff to keep yours warmed in the back until the other persons food is ready (*which you should not have to do because the waitstaff should be on their A-game and know to keep all the food until ALL of the food is ready to come out at the same time...). We know the aroma is killing you as the waiters make their way around the table of ten, but be patient...it'll make the whole dining experience better when you're not twiddling your thumbs because you finished your food so far in advance of everyone else...

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Food.Fun.Stuff: Free Turkey Chili

Free food! Free is a term rarely heard these days...especially outside the District. California Tortilla is changing that this Thursday. On Thursday, Cal Tort will celebrate the Thanksgiving holiday with FREE Turkey Chili Day being offered @ all of its locations.

The Low Down: All customers who make a purchase will receive a free 4 oz. cup of turkey chili alongside a coupon for a free 8 oz. portion on their next visit.

The Where: All Cal Tort locations

The When: November 19, 2009, Thursday

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Recipe: Easy Cheese Fondue

Easy Cheese Fondue

1 garlic clove (smashed)
4 tbsp. butter
1/4 cup all-purpose flour
1 (12 oz.) Yuengling beer
1/4 (12 oz.) Yuengling beer
3/4 tsp. Country Bob's All Purpose Sauce
1/4 tsp. dry mustard
1/4 tsp. cayenne pepper
4 cups shredded Cheddar cheese
Assorted Dippers (*We suggest sauteed mushrooms, steamed broccoli, toasted french bread w/ homemade herb butter and/or cauliflower)

In a 4 qt. saucepan, rub the smashed garlic clove all over the sides and bottom of the saucepan; melt the butter over medium heat. Whisk in the flour and cook for 1 minute while constantly stirring until a roux is formed. Add in the beer and bring to a boil; reduce heat and simmer while stirring occasionally until the sauce is thick and consistent. Add in the All Purpose Sauce, mustard powder and cayenne pepper; stir to mix in completely. Add in the cheese one cup at a time ensuring to melt in between additions; stir until it is smooth. Add to fondue pot and serve with dippers.

*Johnna's tip: It's cold outside and time for warm, comfort foods. Fondue is a fun and easy start to a winter full of warm soups and the like. We paired our fondue with the suggestions we listed above and had a fun feast with our guests. The good thing about fondue is you can make just about anything into a dipping option, pick the foods you have taste for that match well with the cheese. This dish can serve up to four people or two very hungry people (*which is what we were last night...), Enjoy!

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Happy Monday: Kimpton Restaurants (Various Locations)

Happy Hour for a good cause. Each Monday we bring you "Happy Monday" which is a post dedicated to all the great happy hours. This week our HM post focuses on "Cocktails for a Cure". In an effort to raise money for a cure to fight HIV, Kimpton Restaurants (*You know them...the Topaz, Helix and Urbana family...) will donate $1 to an HIV service organization in the community from November 1 and ending on World AIDS day (*December 1). The $1 donation will come from patrons purchasing one of the four hand-crafted cocktails (*created by Master Mixologist, Jacques Bezuidenhout) @ $9 a pop. The cocktails are the Grapefruit Spritz (*Ketel One meets Campari and grapefruit juice), Bad Apple (*Don Julio Blanco+Lillet+bitters+apple juice+ginger beer), Orange Blossom Fizz (*Belvedere Orange and friends...) and Morning Daiquiri (*Ten Cane Rum+Grand Marnier, lime juice & orange marmalade). Yum. You know how we feel about a good cause...and it doesn't hurt that it's accompanied by some good cocktails...

The Where:
Kimpton Restaurants
(various locations)

*$1 out of the purchase of one of the four $9 drinks will be donated to a charity to fight HIV.

**Cocktails for the Cure promo are not available @ Bambara in Salt Lake City, UT

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Recipe: Olivia's Egg Drop Soup (*Recipe from The Original Country Bob's Cookbook)

Olivia's Egg Drop Soup (*Recipe from The Original Country Bob's Cookbook)

2 cups water
1 bouillon cube
2 eggs
1 tsp. Country Bob's All Purpose Sauce
1/4 tsp. Country Bob's Seasoning Salt

Bring the water with the bouillon cube to a boil in a medium saucepan. Beat the eggs with the All Purpose Sauce and Seasoning Salt in a small bowl. Stir the hot bouillon with a chopstick or fork in a brisk circular motion to resemble a whirlpool. Pour the egg mixture into the center gradually while continuing to stir. The egg will cook instantly, forming tender strands. Ladle into soup bowls and serve immediately.

*Johnna's tip: We are amazed at how many recipes you can make with this sauce?! We just received our very own copy of The Original Country Bob's Cookbook and it has every recipe under the sun with CB's All Purpose Sauce. We were quite impressed. Everything from the Egg Drop Soup recipe above to Shrimp Scampi has this sauce in it. This means that when we have a bottle of this on hand, we ultimately have endless possibilities...

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Johnna's Pick of the Week: New Kids on the Block (DC)

D.C.'s a small city in comparison to a lot of other major cities so when we get something new, everybody knows about it. This fall, the city ushered in a few new places that are climbing the foodie charts. JKGF felt it was our duty to let our readers in on what is new to the scene before the crowds start rolling.

Masa 14
The Reserve
The Black Squirrel (*This has been open for a long time but the top floor is now open for the first time...)

These are our top three picks of the week because they are 1.) not oversaturated...yet and 2.) they offer new menus with fresh concepts. When something new comes to the District, it starts out as an awesome, amazing spot to hang out at and then...the crowds start rolling in. When we were in college, our fashion merchandising professor once described this crowd as the "climax" of the trend, basically when everyone else is doing it, the trend is about to go downhill. This is the exact same trend that, on occasion, happens in the restaurant world. Something new becomes the popular, hot spot making it so difficult and uncomfortable to frequent that its popularity gradually declines.

These spots are babies and haven't become quite the "hot spots" to take over the D.C. scene but they are headed there and we suggest you get your reservations fast, quick and in a hurry. Masa 14, for instance, has a real cool ambiance with the energy of the growing vibrant 14th. street (*U street end) and has combined talents of two of the areas most acclaimed chefs, Chef Richard Sandoval and Chef Kazuhiro "Kaz" Okochi (*Chef Sandoval comes from Zengo and Chef Okochi comes from Kaz Sushi Bistro). This spot is sure to have a ridiculous wait list after the word totally spreads and permeates the entire DMV.

The Reserve is not to far behind with its wait list. The restaurant/bar/lounge is the creation of Moe Hamdan, who has worked in the party circuit in D.C. for years. The restaurant offers a relaxed, chill environment, basically what The Park on Fourteenth was like before it became...should we say it?? Oversaturated. The Reserve doesn't seem like it will pick up all of the vibe of The Park, but we will say catch a bite and a quick cocktail before the velvet ropes and the big Bouncer arrive. We've asked about the expansion of the lunch menu (*this needs improvement...), but their Tequenos of Queso Blanco with Avocado Dip are some of the best bar bites in the District right now. Hands down.

The top floor of the Black Squirrel is open and allows patrons to kind of lose themselves away from the hectic Adams Morgan traffic. We were there to test out the newly opened area and were pleased with the beer selections (*though we are not beer drinkers, we do like it when a place has options for our friends that are...). Once the word gets out that there's a space with elbow room in Adams Morgan, however, we are afraid things could get tight in this small space.

Our message= Get there. Fast, quick and in a hurry. These are the newbies on the block and everybody loves a fresh face (*or in the Black Squirrel's case, a fresh face lift), so people will be lining up...especially once the rain stops falling...

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Food.Fun.Stuff: This and That

This and that...

>New lunch menu @ Bourbon Steak- From 11:30 am-12 pm, posh and prompt are the new terms of the District lunch hour. Michael Mina is setting the pace with a new prix-fixe menu that allows guests to choose from multiple burgers alongside a side dish (*Market Greens, Trio of Duck Fat Fries (*Yum) or Beer Battered Red Onion Rings). Additionally, @ $21 a person, this meal comes with a non-alcoholic drink (*you shouldn't be drinking during lunch anyhow...;-) and a brownie made in-house by Pastry Chef Santanna Salas. Some of the burgers to choose from? Vegetarian Falafel burger, Heritage Turkey and Oak-Fired Dry-Aged Steak burger. Ha, IN-N-OUT goes upscale...we like.

>National Press Club news- The NPC's Fourth Estate restaurant has a new chef, Susan Delbert. Delbert will be mixing the tradition of NPC's past menu options with her past experiences in Australia (*as a student) and Alaska (*as a lawyer). Interesting. We can't wait to see what recipes are going to come from down under...more info here.

>The Washington Post goes TV- "Washington Cooks" is a new series launched by the WP profiling the areas most talented cooks. Post Deputy Editor, Bonnie Benwick will take you into the regions most talented cooks homes who will provide cooking tips and recipes. Check out its debut here with Deborah Thawley, a Tasmanian native who resides in Georgetown and whips up simple Italian cuisine.

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Drinks on Me: Dirty Martini (Alcoholic)

Dirty Martini

2 1/2 oz. Vodka
3/4 oz. Olive Juice for the Dirty Martini
1/2 oz. Dry Vermouth

Combine all ingredients together and serve in a chilled martini glass.

*Johnna's tip: Rumor has it the Dirty Martini is coming to the District. Not necessarily the cocktail for the first time, but the new establishment is set to open where the old 1223 building is located (*Connecticut Avenue). Cheers to new hot spots and old cocktail recipes!

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Food.Fun.Stuff: The BGR is Free

Today!

FREE Burgers. We repeat, FREE Burgers. Yup, The BGR Joint is providing the juicy stuff for all patrons who stop by any of their three locations from 11 am-12 pm today.

The Catch: The patrons must have "BGR" written (*Of course not permanent...) on some part of their body to recieve a gourmet burger on the house (*Somebody's really into tattoos over here...). The customers can choose either "The Burger" or "The Veggie Burger". There will be BGR street team members to hand out stamps and flyers on the sidewalks near all of these locations.

The When: 11 am-12 pm Today

The Where's:
Dupont Circle>1514 Connecticut Avenue NW, Washington, DC 20036
Alexandria>106 North Washington Street, Alexandria, VA 22314
Bethesda>4827 Fairmont Avenue, Bethesda, MD 20814

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Food.Fun.Stuff: Flavor Trip & Cookies

>Flavor, Flave- Flavor Tripping hits the District December 11. Flavor Tripping is a monthly event that allows guest to taste the West African berry called synsepalum dulcificum, or "trippy fruit." (*Translation: Trippy fruit temporarily re-wires taste receptors on the tongue, transforming acidic and sour food into sweet and enjoyable treats.) So after you take your "trip" here's what happens next:

Guests will be ushered into the Tripeteria, a cafeteria with an all-you-can-trip buffet full of all the sour nasties usually consumed in moderation. In this conceptual, experimental flavor laboratory, lemon wedges become lollipops, hot sauce becomes donut glaze, goat cheese becomes cheesecake, bottom-shelf tequila becomes Patron, and a Guinness Beer becomes a chocolate milkshake.

The Money: Get your tickets in advance here for $12, $15 @ the door (*Advance might be better b/c the tickets are limited)

The Where: EFN Lounge (formerly known as Be Bar) at 1318 9th St N.W., Washington DC 20001 Between N and O Streets N.W., across from the Washington Convention Center.

The When: Friday, December 11, 2009, 7 pm-9 pm

>Tim Tam's are back in the U.S. They have a new flavor (*Classic Dark) and they are available @ Target. They will be back in the U.S. from now on from October to March. Of course, there will be giveaways. Each month, Pepperidge Farm will give away two Tim Tam cookie party packs to people who upload photos and videos to ILoveTimTamCookies.com (*Please refrain from the kinky stuff...). Prize pack includes mugs, single-use digital cameras, a $10 iTunes gift card and of course, some Tim Tam cookies. Try your luck @ it!

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Etiquette Tuesday: Are You Waiting on Me or Them?

Etiquette Tuesday:

Wait staff, this one is for you.

Scenario: Have you ever been to a restaurant or bar or the like and the wait staff seem more interested in conversing with one another than actually providing customer service? Yeah, well we've been to a few of these places and it is not a good look. Servers, wait staff and the like, when you are at work, that means you work not socialize. Now not to say when the patrons don't need or want anything you can't chat a couple of minutes with your buddies at the establishment but the key is remembering you are there to work. Again, not socialize.

Our interest was sparked by this bad etiquette when we went to an establishment (*Which shall remain nameless...) and proceeded to interject in a conversation that the waitress was having with another waiter. "Excuse me, can we have---", the waitress swiveled her neck to look at our table as if she were sitting down at the table and we were waiting the tables in the restaurant. Basically, she gave us the "why are you interrupting me/frustrated/i don't really want to work here but it pays the bills" kind of look. Mind you this was no hole in the wall kind of spot, actually a respectable Downtown establishment. We had to assume that she was not pleased to be helping us after the blank expression she gave us as she brought over what we had requested which was quite a contrast from the million dollar smile she had been giving her co-worker. She could have been flirting or really enjoyed that persons company (*of course more than ours, she didn't know us from a can of paint), but she was at work and that's the bottom line.

Despite many thinking work is a time to socialize, it can be but there must be boundaries. Social hour ends when the patrons need your assistance. Point blank. If not, then maybe restaurants/bars/others that are run like the scenario above should allow patrons to just go in the kitchen and whip up their own meals and drinks because at the end of the day isn't this essentially the message you are sending to the customer (*i.e. Do it yourself...)??...

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Recipe: Garlic Parmesan Sauce

Garlic Parmesan Sauce

1/4 cup butter
3 cloves garlic (minced)
1 cup grated Parmesan cheese
Salt (to taste)
Pepper (to taste)
1/2 cup half and half

Saute the garlic in the butter over low-medium heat. Add in the Parmesan cheese, salt and pepper; stir into mixture. Add in the half and half and stir constantly until fully blended and smooth. Add to your favorite pasta and serve.

*Johnna's tip: We've gotten lazy. We know you can see it. We are experimenting with every pasta infused recipe we can think of because honestly pasta is so easy to make. After a long day, nothing seems better than plopping down on the couch under one of our throws and flipping channels or thumbing thru our magazine collection. This is the feeling we had last night so we pulled out a few ingredients we had on hand and matched this sauce with mushroom stuffed ravioli. Topped with some chopped parsley, we were satisfied and still had time to watch a little brainless TV.

Food.Fun.Stuff: Giveaways!

Two Giveaways Going On Right Now:

>Remember we told you about the Sugarloaf Festival going on this month?? If not, check it here. We still have tickets available, please shoot us an email if you're interested in checking it out.

>The Original Country Bob's Sauce coupons- We have coupons available for our readers to recieve a FREE 13 oz. bottle of regular or spicy hot Country Bob's All Purpose Sauce. We really like this sauce because it goes with literally everything! It is the sauce equivalent to seasoning salt. Shoot us an email to get your coupon @ johnnaknowsgoodfood@gmail.com. *Side Note: This giveaway is dedicated to our readers afar because unfortunately, the sauce is not sold in the District. It is, however, in parts of VA and many other states, so JKGF readers nationwide feel free to send us an email and we'll mail them to you.

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Happy Monday: Bistrot Lepic & Wine Bar (DC)

Happy Monday!! We love a holiday week and this week rings in Veteran's Day. Veteran's Day calls for drinks! (*We find any reason to celebrate;-) This week our Happy Hour spotlight is on Bistrot Lepic & Wine Bar. Bistrot has amazing wine deals during the week:

>Wines by the glass are half price Wednesday to Monday 5:30 pm-7 pm
>20% discount on all bottles of wines @ the Wine Bar on Tuesdays
>Complimentary wine tastings on Tuesdays from 6 pm-8 pm (*Our personal favorite part of their deals...)

People ask us everyday where the wine deals and specials are, well this is one that is definitely recession proof. Just ask your friends in other cities how many FREE alcoholic consumption functions they know happening in their areas...the District is a good place to be right now...

The Where:
Bistrot Lepic & Wine Bar
1736 Wisconsin Avenue, NW
Washington, D.C. 20007
(202) 333-0111

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Drinks on Me: Manhattan (Alcoholic)

Manhattan

2 oz. bourbon
1/4 oz. sweet vermouth
3 dashes of bitters
Ice

Mix all ingredients in a cocktail shaker over ice; strain into a chilled martini glass. Garnish with a cherry and serve.

*Johnna's tip: A grown up drink. Manhattan's always make us think of the more sophisticated drinker, it could be the bourbon effect. Maker's Mark might be a good start if you're just becoming a bourbon connoisseur. Throw on some light jazz and Enjoy!

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Food.Fun.Stuff: Thursday Randomness...

Thursday Randomness:

>Kebabs from Beirut. Now instead of traveling half-way across the world, Washingtonians will be able to enjoy authentic kebabs from Beirut-based Kababji Grill. Kababji is set to open later this month with this being its first U.S. restaurant. The restaurant will be @ 1351 Connecticut Avenue, NW Washington, D.C. in the same building as Hello Cupcake. Get more info here.

>They say imitation is the highest compliment which is exactly what the popular restauranteur (pictured above) tried to convey in his costume of Julia Child on Halloween. Take a guess @ who this is??

>Don't forget Food & Friends are selling Thanksgiving pies in efforts to provide nutritious, life-sustaining meals to children and adults battling HIV/AIDS, cancer and other life-challenging illnesses. There are five tasty flavors to choose from including Harvest Apple Crumb, Picture Perfect Pumpkin and Southern Pecan. Order online here, choose a flavor, choose a pick up location and pick up your pie on Tuesday, November 24, 2009. Take a Slice of Life;-)

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Recipe: Kale with Bacon and Asiago

Kale with Bacon and Asiago

1 lb. kale
1 lb. bacon
1/2 cup minced onion
1/2 cup thinly sliced Asiago cheese

Wash and chop the kale. Cut the bacon into small pieces and cook slowly in a skillet. When the bacon is crisp, remove it but leave the fat in the pan. Add the chopped onions to the pan and saute in the bacon fat. Add the kale to the pan and cook until it is wilted. When finished, move from the pan into a bowl. Add in the cheese and toss well.

*Johnna's tip: While at the "library" (*Translation: the D.C. metro...it is freakishly quiet...), we were glad to come across this recipe in today's Express. We have been looking for a kale recipe that matched our taste buds and this one makes the cut. The Express recipe (*courtesy Tim Hayes & Tom Coen of Whole Foods), however, included raisins (*Yuck) and we are not huge raisin fans when it comes to adding it to our foods...there good separately but not mixed in with the other stuff, in our opinion. Try garnishing with a little more Asiago cheese.

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Top Five Wednesdays: Pumpkin Carvings

'Tis the season to carve pumpkins. Somewhere around the end of September/early October until late November is the season of the pumpkin. We thought pumpkin carving was reserved for Halloween but apparently this season runs all the way up until the last slice of pumpkin pie is gone on Thanksgiving. In the spirit of the season and for our "Top Five" today, we are posting our favorite pumpkin carvings. Send us your faves @ johnnaknowsgoodfood@gmail.com.

*The President Obama, John Lennon and Frankenstein carvings were obtained from here.

Food.Fun.Stuff: This and That

In and around the District...:

>After leaving Columbia Firehouse, Orlando Hitzig is getting cozy in his new restaurant home, Creme Cafe. Hitzig said that his time off was "a long vacation I didn't want to take" after being let go after only a month at Columbia Firehouse (*That is bizarre, he didn't even get an opportunity to make a good roast before they scooted him out of the door...). Hitzig sees the move to Creme as a silver lining especially where the restaurant is small and the owners are giving him some leg room to play with menu ideas. Check out more on his move here.

>Bourbon Steak has a new pastry chef. Santanna Salas, a longtime member of the Mina Group, joins Bourbon Steak with some contemporary twists on classic desserts. Among her creations are Bitter Chocolate Cake with Hazelnut ice cream and milk & honey ganache and a Macallan 18 Butterscotch Pot de Creme served with pumpkin spice cake, butterscotch caramel and pepitas. All desserts are $11.00.

>Everyone is pulling out all the stops for Thanksgiving and 2941 is no exception. The Falls Church restaurant will be offering a 3-course prix fixe menu for $65 per person (*$25 for the kiddies under 12) from 11 am until 8 pm on Thanksgiving Day (*Thursday, November 26, 2009). Guests can expect to see Maple Lawn Farms turkey breast with wild mushroom stuffing and sweet potatoes, Meyer Lemon Crab Cake w/ jumbo lump & sweet crab, fine herbs and a crunchy fennel salad and such sweet treats as 2941 Apple Pie.

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Drinks on Me: Pineapple Grand Marnier Margarita (Alcoholic)

Pineapple Grand Marnier Margarita

1 oz. Grand Marnier
2 oz. Tequila
3/4 oz. fresh lime juice
1 1/2 oz. pineapple juice
Ice
Cherry (for garnish)

In a tall glass add the Grand Marnier, Tequila, lime juice and pineapple juice over ice; stir to combine. Garnish with cherry and serve.

*Johnna's tip: It's getting cold outside and we need something to keep us warm...that's where Grand Marnier comes in. It is one our favorite liqueur's and we look forward to enjoying it with a lot of pineapple juice this winter. Drink responsibly!

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Food.Fun.Stuff: In and Around the District...

Check it:

>Free Wine Tasting @ Bistrot Lepic- When we heard they would be serving up Free Champagne tonight, our ears definitely perked up. Free wine is pretty common in the District, somebody's always got something new for you to taste but champagne does not come around very often. Nonetheless, Bistrot offers up Free wine every Tuesday from 6 pm-8 pm and we're going to join in on the festivities. Cheers!

>Good Food, Good Students- Readers Digest alongside Share Our Strength and the Food Network officially unveiled an edible "Good Food Garden" (*Garden shown above) won by Roosevelt Senior High School (Washington, DC) on last Tuesday, October 27, 2009. This school was the one out of five schools to win this contest announced on readersdigest.com. To finish things off, Roosevelt's culinary arts students prepared a continental breakfast that included mango sweet nut bread and flaky dill biscuits (*Yum). Congrats!

>Tallula is hosting a dinner next Tuesday in honor of Vinedos de Ithaca's, a small production winery located in the Priorat region of northwestern Spain. The owner and winemaker, Silvia Puig will be on hand to answer all questions relating to the production of these wines. Chef Barry Koslow has created a menu that compliments each wine for the dinner including Lobster Ravioli and Venison with chestnuts and currants.

The Where: Tallula, 2761 Washington Blvd., Arlington, VA
The When: Tuesday, November 10, 2009 @ 7 pm
The Money: $55 per person (*includes three-course dinner with wine pairings, tax and tip not included)

>Food Bloggers Unite- Tomorrow night at the Black Squirrel there will be plenty of talks about Cuisinart, KitchenAids and the likes as D.C.'s food bloggers join together for another happy hour.

The Where: Black Squirrel, Washington, D.C.
The When: Wednesday, November 4, 2009, 6 pm-8 pm

Etiquette Tuesday: "Can you hear me now??"

Cell phones. The bane of the dinner parties existence. Cell phones have become such a integral part of our culture today that it almost seems as if we never lived without them. This, however, is not true! Did you know that just 10 years ago, like 1 in 10 people actually owned a cell phone?? And did you know that about 20 years ago cell phones were none existent?? For those of the baby boomer generation, you understand that the cell phone is a luxury, not a need. About 20 years ago, everyone was moving on in their daily lives and actually progressing without the use of the cell phone. Now this isn't to say that the cell phone hasn't done us any good, we love our cellie! But we don't love our cell phone at the dinner table. Cell phones at dinner are rude. Point blank. If you're at dinner with me, then why do you feel the need to converse with the whole world during dinner (*Twitter included...)?? If you want to chalk it up with the rest of the world, save my time, money and attention, and don't ask me to join you for dinner.

Texting is included in this deal too. Unless the person on the other end is someone that is joining you for dinner and they need directions or they are someone that could potentially be in an emergency situation (*i.e. your children, etc.), let the call/text go to voicemail. Frankly, your phone shouldn't even be visible when your dining out unless your dining out alone, then we can understand your eagerness to have some form of human interaction. For this etiquette Tuesday, please put the cell down for dinner, save the other patrons (*They can hear you loudly saying to the other person "Can you hear me now??"...) and your guest from having an unpleasant dining experience...

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