The Houndstooth Gourmet

I have to admit I do some hand wringing when it comes to dining out during RW. Will I be treated like I’m cheap? Will I be treated like chattle? Will the food be skimpy and uninteresting?

Well, my concerns immediately began to fade when I dined at Vidalia last night. We arrived for our 7:30 reservation just on time and were greeted warmly and asked if we would like our coats stored. Our table was one which I would ask for upon our next visit (and there will be more!)-atop the stairs overlooking the main floor dining area.

Our server was informative and attentive throughout our meal. She offered suggestions for our selections and wine during our dinner and dessert. And dinner was delicious. There was one menu which I liked. I don’t want to have to ask for the RW menu. There were plenty of choices without upcharges but don’t get me wrong-there were several items which were priced higher based on the cost of the item-and this is fine. The quantity and cooking were both wonderful

Frank ordered the rabbit sausage which was served in a bowl with it’s own broth. He felt the broth needed salt (his salt tasters are low-sorry hon) but the sausage was very good. Even I went over to the dark side and tried the rabbit (sorry Orchid). I have to say-I’d give it a try again. It was definitely not like chicken. Frank also ordered the duck breast ($9) which was cooked perfectly and was accompanied by a fun little eggroll. He ended with the peanut butter crunch for dessert, for which I envied him. I had the Vahlrona panna cotta which was highlighted with banana-not as good but overall enjoyable.

But let me digress to my meal. I’ve heard wonderful things about Chef Cooper at Vidalia and given his talent ( and a bit of channeling Anthony Bourdain) I thought I’d venture a little out of my comfort zone and try the brined veal tongue, which tasted a bit like corned beef. The taste was good and the texture was……interesting. I don’t know that I’d go out of my way to have such a dish again, but I’m sure glad I tried it.

Next I had what was to me the absolute highlight of my meal- the cassoulet. Cassoulet is a very involved and time consuming dish which although I love to cook, I don’t know that I’d make it own my own. Perhaps for a party of folks who would thoroughly enjoy it but shy of that, I’m ordering this dish out. Vidalia’a cassoulet was smokey with sausage, pork belly and hock. The marrow beans were cooked perfectly. I’d go back just for this dish alone.

Overall our experience was really enjoyable and although Vidalia is normally a bit of a splurge, I know we’ll be back for a special treat. Kudos Vidalia, you do RW right.

Tags: Restaurant Week, Washington, Restaurants by Ramona
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At long last, the list of participating restaurants is here! Stay tuned here at The Houndstooth Gourmet-tales of a Virginia foodie, and at www.dcfoodies.com for detailed information about menu offerings.

Tags: Restaurant Week, District of Columbia, Washington by Ramona
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Whether it’s a host/hostess gift that you need or a special something to please that foodie in your life, you can find wonderful food, supplies, classes and gift certificates right here in our region that will be sure to please and show that you are proud to support our local merchants.

Here are just a few shops and purveyors to get you started on your Holiday gift buying. I know that there are many other wonderful food purveyors in our area, especially in DC and Maryland. If you have a favorite, please make a recommendation in the comments section so I can update our list and help everyone find just the right gift!

SWEET

 Kingsbury Chocolates

  Kingsbury Chocolates are the perfect gift for the chocolate lover in your life. Kingsbury offers fine chocolates including truffles, caramels, chocolate bars (I can personally vouch for these), hot chocolate, fondues and Vermont maple popcorn to name a few. They offer boxed assortments and baskets, all beautifully wrapped. Chocolate tastings are also available for your home or business. You can also purchase Kingsbury Chocolates at Artfully Chocolate.

Visit Kingsbury in Old Town Alexandria, or order online.

Kingsbury Chocolates
1017 King St.
Alexandria, VA 22314
(703) 548-2800
(800) 704-4179
www.kingsburychocolates.com

Artisan Confections

These hand-crafted chocolates are individual works of art. They are made with Valrhona chocolate, butter and cream along with fine liquers, extracts, fruit purees and botanicals. What they do not have is artificial ingredients and preservatives.

Owner and chocolatier Jason Andelman is a native of Northern Virginia and founder of Artisan Confections. He graduated from the Culinary Institute of America’s pastry program. His confections are perfect as a hostess gift, distinctive corporate gift or just for you!

Artisan Confection’s retail shop is located in Arlington, where you can see the chocolates being made or even treat yourself or someone else to a chocolate making class! Confections can be ordered online, or purchased at Biagio Fine Chocolates, Best Cellars, Periwinkle and Artfully Chocolate.

Artisan Confections
4815-B Lee Highway
Arlington, VA 22207
(703) 239-0616
www.artisanconfections.com

Artfully Chocolate

Artfully Chocolate is a relative newcomer to the vibrant neighborhood of Del Ray in Alexandria. This colorful shop offers fine chocolates, treats, orchids and artwork. Among the fine chocolates they carry are Artisan Confections, Kingsbury Chocolates, Christopher’s Confections and J. Chocolatier.

Artfully Chocolate
116 E. Del Ray Avenue
Alexandria, VA 22301
(703) 635-7917
www.artfullychocolate.com

The Curious Grape

The Curious Grape, located in the Shirlington section of Arlington, is a really fun place to visit what with free wine and chocolate tasting! The store carries of wide array of fine chocolates, including single origin chocolates, flavor-infused chocolates and Artisan Confections. In addition, you can find truffles, sauces, hot cocoa, fudge, spreads and dessert wines.

The Curious Grape can also prepare a wonderful gift basket or host a private chocolate tasting right in your own home!

The Curious Grape
4056 S. 28th St.
Arlington, VA 22206
(703) 671-8700
www.curiousgrape.com

ShoeBox Oven

ShoeBox oven is a virtual bakery which has received high praise from many of the area’s magazines and newspapers. It’s theme, “a very tiny merry bakery” tells of the meager origins of this fantastic bakery. Operating out of Ray’s the Steaks kitchen on Friday nights, Krishna Brown created imaginative and whimsical goodies which combined things like Mexican chocolate and Japanese chilis for “amor and the Samurai” which she would sell on Saturday morning at the Arlington farmers market.

For the holidays, Brown offers Apple Duchess pie, Campfire S’mores, Caramel Chocolate Tart, Parisian Macaroon Gift Box, and Vintage Babka besides her everyday treats such as a Girl in Bombay, White Chocolate Crunch and Champagne Chocolate.

You can order online for Tuesday through Thursday shipping, or pick up at both Ray’s locations in Arlington and Silver Spring and the Arlington farmers market on Saturday mornings. Best Cellars in Arlington also does ShoeBox Oven tastings each month.

ShoeBox Oven
www.shoeboxoven.com

Cocoa Cafe and Gallery

 By Kingsbury Chocolates and Artfully Chocolate, this place in NW D.C.  just opened at 1529c 14th St., NW D.C. This venture features chocolates, a patisserie and a cafe. There are many products you can order online, too. FYI- the cafe offers libations for your chocolate pleasure, including sparkling wines and coffee drinks.

Cocoa Cafe and Gallery

SAVORY

Hard Times Cafe

Hard Times Cafe has many area locations offering good old comfort food. The Old Town location was the first Hard Times I visited and was introduced to Chili Mac. I’ve been eating chili over spaghetti ever since! My husband is partial to Cincinnatti style chili which was also new to me and I particularly enjoy Hard Time’s mix. It’s got a bit of spice and heat with just the right amount of aromatic cinnamon running through it.

Among the spices mixes Hard Times Cafe offers are Cincinnatti, Texas, Terlingua Red and Vegetarian. Hot sauce, chili vinegar and gift certificates are also available at your nearest location or online.

Hard Times Cafe
VA and MD locations
www.hardtimes.com

King St. Blues

King St. Blues has several Virginia locations along with their original location in Old Town Alexandria. They offer “comfort food with a southern accent” under huge iconic paper mache creations. Although not a bbq joint, King St. Blues offers several delicious bbq dishes including ribs, pulled chicken and pulled pork, all slatherd in their own Mahogony BBQ Sauce. You can enjoy this sauce at home or give as a gift for the bbq lover in your life. Also available is Rib Butt Rub.

King St. Blues
Old Town, Kingstowne, Crystal City, Arlington and Stafford VA
www.kingstreetblues.com

Cheesetique

Cheesetique, a wonderful cheese, wine and other goodies shop in Del Ray offers a large variety of  artisinal and farmstead cheeses doled out with expert advise. Cheeses from local purveyors and from around the world are available at Cheesetique. Jill, the proprietor, also offers cheese tasting classes. With her success, she has outgrown her small storefront location on Mt. Vernon Ave. and will be moving to a larger shop just a block down the road.

Cheese tasting is always wonderful at Cheesetique. Have them make a special gift basket or cheese platter for your holidays! The gift of a cheese class is also a wonderful idea for the cheese afficianodo on your gift list.

Cheesetique
2403 Mount Vernon Ave.
Alexandria, VA 22301
(703) 706-5300

http://www.cheesetique.com/

Planet Wine Shop

Planet Wine, next to Evening Star Cafe (and owned by the same folks) offers a fine variety of wines as well as cheeses. In particular, they offer “Petite and Cheese Packs” which included about a half dozen cheeses and can be purchased at the store, or online. Subscription to monthly delivery is also available, as are gift certificates.

This is a  particularly nice gift for the wine lover as well, because you can purchase a bottle of wine at Planet Wine, and enjoy it over dinner next door at Evening Star Cafe for a nominal corkage fee. Nice!

Planet Wine Shop
2004 Mt. Vernon Ave
Alexandria, VA 22301
(703) 549-3444
http://www.wineaccess.com/store/dailyplanetwines

Toigo Orchards

If you go to most any of our area’s wonderful farmers markets, you  know Toigo. Not only do they have some of the best produce around, but they also make their own sauces, butters, canned goods, honey and mustard. You can purchase their products at your nearest market or order online. Check the website for Toigo’s market schedule. The Italian Store in Arlington also carries Toigo’s heirloom tomato sauce.

http://www.toigoorchards.com/

FOR THE COOK

La Cuisine

La Cuisine, located in Old Town Alexandria, offers high quality kitchen supplies for the serious cook. From All Clad, to Wusthoff to cookie cutters and kitchen string, La Cuisine has it. They also feature a few gourmet food products. Currently, La Cuisine has Panel chocolates including Galets de Rhone, assorted truffles and caramels. Saison De Rosalie Jams have also just arrived.

In addition to the above, La Cuisine offers gift certificates, cooking and baking classes and a newsletter you can sign up for via email. Shop online or in person.

La Cuisine
323 Cameron St.
Alexandria, VA 22314
(703) 836-4435
www.lacuisineus.com

L’Academie de Cuisine

L’Academy de Cuisine offers cooking classes for the professional as well as home chef.  For adults and children alike, you can learn classic French cooking techniques, cuisines from around the world, pastry arts and knife skills (well, maybe that’s not for kids!). Classes are demonstration or participation and offered at convenient hours.

L’Academie de Cuisine
5021 Wilson Lane
Bethesda, MD 20814
(301) 986-9490
www.lacademie.com

Tags: Alexandria, Washington, Arlington, gifts, Virginia, Hound Picks, chocolate by Ramona
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 Sunday morning’s early clouds gave way to sunshine as we arrived at the Dupont Farmers Market. The market was crowded early with many patrons looking to get just the right size and type of turkey for Thanksgiving from vendors such as Cibola Farms and Eco-Friendly Farms. In fact, all of the stalls seemed stacked with the freshest and most colorful produce one coud imagine. Perhaps it’s indicitive of the season in of itself, when we are as a nation are preparing to celebrate abundance.
What particularly caught my eye (Besides Chef Baron Seaver of Hook restaurant in Georgetown, being followed by a camera crew) were the many different types of cauliflower available. Besides larger than life heads of traditional white cauliflower, I spied stunning purple and orange cauliflower, as well as Romanesco cauliflower, which is green and conically shaped.
Cauliflower is the same species as kale, broccoli, cabbage and collard greens. Some of these vegetables are grown to eat the florets and others are grown to eat the leaves. Cauliflower leaves are cabbage-like but I have yet to utilize them raw or cooked.
Cauliflower tolerates and even thrives in cool climates but unlike kale, it can be ruined by hard frost.
Purple cauliflower gets its’ color from anthocyanin, an antioxident which protects the cauliflower from free radical UV damage. This protective property is transfered to the organism which consumes the cauliflower, making this beautifully colored vegetable a nutritional powerhouse. Anthocynin is also found in berries, dark legumes and red cabbage. Oh, and red wine too. When cooking, avoid going past “al dente” and add a bit of acid (lemon juice, for example) to the water when blanching it to retain the vibrant color.
Orange cauliflower contains large amounts of vitamin A and beta-carotine. It is a mutation of white cauliflower found growing in a field in Canada neary 40 years ago. It’s taste is milder than white cauliflower.

Romanesco cauliflower is a visually stunning light green vegetable which looks like a cross between cauliflower and broccoli. Full of phytonutrients, Romanesco is also milder and sweeter than white cauliflower and is available September through November.

Many people roast caulifower in the oven and use it in place of starches such as mashed potatoes and french fries. If you’ve never tried it, I bet you would be amazed at the change if flavor and texture. It truly satisfies like a carb. I place florets on a foil lined pan, sprinkle with olive oil, salt and pepper and toss to coat. The cauliflower gets placed in a 375 degree oven for about 45 minutes or until brown. You won’t believe what you smell as it cooks.

Enjoy, and support your local markets!

Tags: District of Columbia, Washington, low carb, cauliflower, farmers markets by Ramona
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The “fall back” time change came on Sunday morning and helped me get to the Dupont farmers market on the early side. Frank and I even drove there from Virginia in a non-circuitous, non-zigzag fashion (which usually happens due to the circles and one way streets). Yup. Straight to the neighborhood and found…a parking spot! We brought our dog Tucker along and enjoyed the brisk walk up to the market (dogs aren’t allowed in the market, but they can hang out across the street). My patient husband Frank tended to Tucker, who gained a lot of fans while I was shopping (I brought them both a couple cheese samples to hold them over).My normal MO for the market at Dupont is to check out the produce and prices, then get buying. My first stop was Atwater’s Bakery, where I spied spicy “Sweet Heat” brownies while I was in line. Very clever they are (said Yoda), having cookies and brownies tempting you as you wait in line. So yeah, I caved and bought one in the name of giving it to Frank. I ate half last night and I can tell you all, this brownie is outside of the brownie box good. Ever since the Aztecs, chocolate has been known to pair well with spicy heat, and this brownie takes that pairing to a new level. It’s brilliant, with ancho chili powder, cinnamon, sesame seeds and nuts. Do yourself a favor and get one next time you visit them. Mm,K?

My next mission was to find Lacinato kale. A couple of farmers had it and I bought a bunch at New Morning Farm, which is certified organic. What is Lacinato kale? Read my post on D.C. Foodies and find out! There’s a great recipe there too, which would make a fantastic side dish for Thanksgiving.

Eco-Friendly Foods had chicken, pork, lamb and some lovely looking dry aged steaks. The lamb rib chops were looking very good and as I was purchasing them I noticed a man who I thought to be the owner, speaking to a few college kids about his farm and philosophy. I was drawn to his voice like a moth to a flame. I have a deep appreciation for farmers and am always curious about life on a farm; what makes them passionate about what they do? Let’s face it; farming is a passion. It’s long hours- roll up your sleeves- get dirty -work for the sake of producing a superior product the right way. And that’s what I heard this man, Bev Eggleston, founder of Eco Friendly Farms, saying.

Standing there in jeans and a ball cap, Eggleston explained to the students how he in fact had been a vegetarian for a time, until he discovered how animals, as well as plants, have a place in the eco system and how they fufill their purpose by providing us with nourishment and sustenance. Given room to live and food choices to make, they can be raised humanely and will actually taste different from an animal that has been fed cheap grains, confined and stressed. Another interesting point that Eggelston made was that the animals which he raises are not marginalized for profit, and the farmer in turn, should not be marginalized in society, which rung a chord with me. I truly believe that spending my money on independent farm products helps to sustain them, and they in turn bring me chemical free, nutritious food to sustain me. And yes, I can pay less at my supermarket and Costco (and I do shop everywhere, not just the farmers markets), but some of my food budget is going to go local so these farmers can not just survive but thrive.It was great to see Eggelston reaching out to younger folks to make an impact on them so they in turn can make an impact on their health and their environment. He is obviously passionate in his pursuit of practicing what he preaches. I mean, the man actually got goosebumps as he spoke. Most people are so detached from their food sources from shopping in sanitized and well lit stores with chicken pot pie wafting through the air. In fact, blood was shed so we may eat. And for that I’m thankful.If you are interested in eco friendly farming, you can read more about it from Bev Eggleston’s mentor, Joel Salatin, who has written many books on the subject.

Thanks for reading. See you at the markets!

Tags: District of Columbia, Washington, farmers markets by Ramona
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