Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.- Marcel Boulestin

We, the Pizza

Chef Spike Mendelsohn's second DC restaurant is as pleasing as his first. When I first heard he was creating a pizza place, I couldn't wait to try it. DC doesn't have a ton of pizza places and certainly not something super notable. It's time for us to have a signature pizza place.

Spike does not disappoint with We, the Pizza. I had a slice of the spinach and artichoke...pure heaven. Not too much cheese and meaty artichoke hearts were dotted across my slice. To my surprise and delight, the spinach was pureed and mixed in with the cheese. This allowed me to enjoy the spinach even more instead of eating a wilted spinach leaf every other bite. The crust was soft, but not doughy and had an excellent crunch, but not like a cracker. No deep dish, no thin crust, no frills or gimmicks...just good pizza.

In addition to yummy pizza, We, the Pizza makes their own soda. I only had a sip of my Dad's Love You Long Time Lemon Lime but there was a perfect amount of fizz and the drink packed the perfect lemon-lime taste that makes you slightly pucker.

I'd love to try some of We, the Pizza's subs and pastas, but that slice of pizza really hit the spot on a windy DC morning. We are lucky to have you in DC, Spike!

We, the Pizza

It's important to begin a search on a full stomach.-Henry Bromel

Cafe Atlantico

Another favorite Jose Andres restaurant and it's not tapas! I've dined here on several occasions and have never been disappointed with the food or cocktail selections.

I had a bite of my mom's shrimp and grapefruit appetizer. The dish came with spaghetti squash in a yogurt dressing and "fried" shrimp cooked in quinoa instead of panko bread crumbs. This dish was too die for. I'm really expanding my vegetable taste (still hate mushrooms) and I enjoyed the squash. But the shrimp with in quinoa was unbelievable. You didn't have the "blech" feeling one sometimes gets after eating fried food. The crunch was amazing and there was no sogginess, unlike with other fried dishes. I would love to work quinoa into my diet more. It's a super food and tastes amazing. I bet it'd be great with salmon.

I decided to consume a vegetarian dish and I was not disappointed. I had artichokes topped with pumpkin puree and sprinkled with cotija cheese with cherry tomatoes. Holy crap, the artichokes were all heart. They almost tasted like potatoes. The combination of the cheese and the pumpkin created a hearty, fall flavor. Such a delicious and filling veggie meal.

Cafe Atlantico

Food is our common ground, a universal experience.-James Beard

Frontera Grill

My fellow foodie friend Jessica was in Chicago for a business trip and she managed to score us a reservation at Frontera Grill, Rick Bayless's famous and tasty Mexican eatery. I've been trying to go here for years and I'm so glad I got to go with someone who would appreciate the cuisine.

We started off with a Tamal de Birria. This delicious tamale was filled with slow-cooked red-chile goat, tomatillo and queso anejo. With tamales, sometimes the stuffing is dry will the outside is overwhelmingly flavored. But the red-chile goat was juicy and meaty. Not enough queso though.

My main course was Pureco in Salsa Verde. The pork was garlic marinated in a tomatillo, chicharron, cilantro, and serrano chile. The yummy dish came with queso anejo mashed potatoes. Seriously, the best mashed potatoes I've ever had. Cheesy, creamy, and pieces of potato. I ate every last bite. And the pork was just incredible. An explosion of spice and juicy pork.

Dessert was essential, even if I didn't have room I would've activated my second stomach. I inhaled the Pan de Muerto. Brown butter caramel ice cream sandwiched with buttery "dia de los muertos" bread. The dish was surrounded by piloncillo (brown sugar) poached pumpkin and pieces of pear. I bet this dish earned its name because it's so bad for you. Oh well, I'd eat it again.

Frontera Grill

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.-Jim Davis

Extra-Lean Turkey Chili

1 lb extra-lean ground turkey breast, 12 oz water, 12 oz crushed tomatoes, 2 tsp garlic power, 1 tsp paprika, 1 tsp cumin, 1 tsp oregano, 6 tsp chili powder, 1 tsp salt, 1 tsp pepper, 1/2 onion (diced), 2 tsp flour, 1 can (15 oz) red kidney beans

Brown the ground turkey in a skillet and drain the fat. Add the tomatoes, water, garlic powder, paprika, cumin, oregano, chili powder, salt, pepper and onion. Mix thoroughly.
Cover the skillet and simmer for 25-30 minutes, stirring every 10 minutes.
Stir in the flour and kidney beans
Simmer, uncovered for 20 minutes.

I absolutely love chili. It tastes amazing in any season but especially the winter. I've always made chili with ground beef but I decided to be adventurous and try to make chili with ground turkey. I've never been a fan of turkey but I've taken a liking to turkey sandwiches for lunch so I wanted to continue to expand my turkey horizons.

The spices all mixed together amazingly to create a spicy chili, just the way I like it. But the turkey, a miss for me. The only way I can think to describe the turkey is wimpy. Beef tastes stronger and heartier to me. I'd make this exact recipe again just using beef instead of turkey. But at least I tried.

I should've bought a baguette to go with the chili. That would've tasted good.

Food, for me, has always been an adventure.-Anthony Bourdain

Fine Dining Tour of Chicago Day Three: Hub51, NoMi Garden at the Park Hyatt and deca at The Ritz Carlton

Day Three was definitely the most well-rounded day. Instead of going out for lunch we did brunch at Hub51. The tasty (cheap) baked apple french toast was heavenly! Some of the fattest and most delicious french toast I've ever had. Their bacon was disappointing. Some kind of gooeyness on top of it and not crispy at all. Bummer! But the breakfast food was a nice change and I go out for breakfast; definitely a special treat.


We did drinks and cheese at the NoMi Garden at the Park Hyatt. The cheese was delicious and the drinks were thirst-quenching, but this place was all about the view. Gazing up at the luxurious apartment buildings with cute porches definitely makes one dream big.


We finished the day at deca Restaurant in the Ritz Carlton. The soothing fountain in the background definitely helps one relax and unwind after a long day. I had the short ribs with macaroni and cheese. The short ribs were so tender they melted in my mouth. I enjoyed the mac and cheese, but I prefer my cheesy noodles without bread crumbs.

Dessert was an apple tart with caramel ice cream. I must admit the ONLY disappointing part of this culinary tour were the desserts. I was left wanting by the dessert menus. None of my favorites were on any menus. Maybe this is a sign I need to expand my dessert horizons.

Such a delicious three days and such a treat to share them with my foodie mother.

I refuse to spend my life worrying about what I eat.-John Mortimer

Fine Dining Tour of Chicago Day Two: Bistro 110 and ZED 451

Some of the tastiest three days of my life continued on Saturday with a delicious lunch at Bistro 110. The previous times I've dined at this wonderful French eatery I ordered the wood-roasted salmon fillet. But since I'd eaten salmon the night before, I stepped outside my comfort zone and ordered the oven-roasted half chicken with thyme and olive oil. While I love a good roast chicken, I rarely order chicken at restaurants. Perhaps because my mom's amazing roast chicken and other chicken recipes has spoiled me. But Bistro 110's chicken was delectable. Great seasoning, crispy skin and juicy meat. I wasn't disappointed I made the jump from sea to land at Bistro 110.


Dinner was at ZED 451. I'd previously eaten at their rooftop bar and lounge, but the menu on the roof was way different than what's served in the main dining room. Like a Brazilian Steakhouse, there's an epic salad bar and chefs walk around to your table offering different cuts and types of meats.

The selection of both meats and the salad bar was never ending. I love having too many options. I dined on duck, Wagyu beef, Moroccan chicken, and chicken fritters. I complemented my meats with roasted zucchini, onions, and peppers, blackberries and strawberries, spinach and goat cheese salad, deviled eggs, and breads with assorted butters and spreads. My mom and I got to eat all that for $44/person. What an amazing deal!!! Not only is the food phenomenal and affordable, but the service is attentive and exceptional and the decor is warm and classy. This would be a fantastic place to go with a group, perhaps for a birthday. I'll keep ZED 451 in mind for January 2011.

ZED 451 also does brunch. I bet it's just as delectable.

We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.-Adelle Davis

Fine Dining Tour of Chicago Day One: Zest and Table 52

This weekend was one of the tastiest of my life thanks to my mom visiting and her equally big appetite.

For lunch on Day One we ate at Zest, the restaurant at the Intercontinental Hotel. I've always been attracted to eating at hotels, probably due to the combination of good food, luxury, and the allure of travel. I feasted on grilled medallions of beef tenderloins w/ gnocchi, artichokes, and fire roasted bell peppers. Delicious, tender beef that combined into an amazing flavor with the fire roasted bell peppers. However, definitely not enough artichokes and the gnocchi was a tad soggy.


Dinner was at Table 52, Art Smith's southern comfort restaurant, built to look like a southern home. All the tables are close to each other to encourage discussions with your neighbors, which adds to the southern feel.

They brought out two deviled eggs and a goat cheese biscuit to get things started. Delicious deviled eggs devoured in five seconds but that biscuit...wow. Goat cheese and herbs baked into a crunchy on the outside, soft on the inside biscuit. I would've been more than happy to eat that biscuit and call it a night. It was that good.

I got started with an arugula and blue cheese salad with candied pecans and a light Riesling dressing. Not an overwhelming amount of dressing and fresh arugula, I could just taste the vitamins. Moderate, not overwhelming blue cheese, which could've ruined the salad. And candied pecans are the perfect touch to anything. Divine!

Next came salmon with quinoa, pine nuts, golden raisins, and tomato beurre monte. Fresh and flavorful salmon that filled me up but didn't put me over the edge, like a good salmon. I'd always wanted to try quinoa, a grain seed, and it was pretty good, especially combined with the pine nuts. I could've done without the raisins though; I'm not a fan. We shared a side of the three-cheese macoroni and cheese...sinful. I don't even want to predict the nutritional information for that dish. But despite my fear, the extra cheesy noodles were worth every bite.

Dessert was a southern staple, pecan pie. Too bad I was so full I couldn't enjoy it all but the crust was flaky and the pecans crunchy and sweet. And the caramel is always the perfect touch.

These were excellent choices to kick off the culinary tour. The stakes were definitely raised for Day Two.

So long as you have food in your mouth, you have solved all questions for the time being.-Franz Kafka

Black Bean and Corn Soup

1 med sized red onion chopped, 2 tblsp vegetable oil, 2 cans black beans drained, 1 can chicken broth, 1 can corn niblets, 1 cup chunky salsa, salt & pepper (season to liking), sour cream & lime (garnishes)

In a large saucepan, saute onion in oil over low heat about 5 minutes or until tender. In small bowl, mash one cup beans.
Stir mashed beans, remaining beans, corn, salsa, broth, salt and pepper into saucepan; simmer, uncovered, about 10 minutes or until heated through. Serve w/ sour cream and lime wedge if desired.

This is one of the my favorite recipes to make from the Family Circle cookbook my roommate owns. It's so easy and only has about 191 cal/serving. Not only is it good for you, but its relatively cheap and vegetarian (you can use broth instead of chicken broth).

My suggestions are as follows: Add cheese, definitely add the sour cream, the more pepper the better, half a can of chicken broth, chopped tomato is a good substitute for salsa

Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.-Andre Simon

Rosemary Lamb Kabob with Tomatoes, Green Peppers, Onions, and Bowtie pasta w/ Goat Cheese

I have become obsessed with the prepared meats at Whole Foods. This time, lamb kabob. There were a variety of ways I could've prepared this but I decided to cook everything on the stove top with a little olive oil and extra rosemary. Quick, easy, delicious.

The goat cheese added to the pasta was just brilliant. I can't believe I haven't tried this before. Plus, I dipped the lamb in the extra pieces of cheese.

I can't wait to get a kabob again and throw it on the George Foreman!

I am not a glutton --I am an explorer of food-Erma Bombeck

Provencal Chicken Strips

2 tsp olive oil, skinless & boneless chicken breasts cut into 2 inch strips, 1 shallot finely chopped, 2 garlic cloves minced, chopped tomatoes, 2 tblsp parsley, 1 tblsp red wine vinegar, 1/4 tsp dried rosemary.

In large, non-stick skillet, heat the oil. Saute the chicken, stirring constantly for about 4 minutes. Add the shallot and garlic, stir frequently until the chicken is cooked through, about 2-4 minutes.
Stir in tomatoes, vinegar, parsley and rosemary. Reduce the heat and simmer until the liquid evaporates, about ten minutes. Serve the chicken mixture over pasta.

I found this uber easy recipe in a Weight Watchers cookbook owned by my roommate, so not only is this dish easy, but it's pretty good for you. It tasted yummy and chicken was so well flavored. I added a bit more rosemary and parsley than called for, so just season to taste.

To improve, I'd add more tomatoes next time.

With the amount of pasta I consume, I should really start eating whole grain pasta. Next time!

I doubt whether the world holds for any one a more soul-stirring surprise than the first adventure with ice cream.-Heywood Broun

Pork Loin Stuffed with Blue Cheese and Nectarines

Like the beef wheel, I got this stuffed pork loin at Whole Foods. Cook at 350 degrees for about 25-30 minutes on a baking sheet. I served the pork with leftover mac & cheese and zucchini.

Not like the beef wheel, not an overwhelming amount of blue cheese this time. A nice change to sometimes bland meat. Not enough nectarines pieces though. They were cut up so small and so few and far between I barely tasted them.

The zucchini was a little burned and crispy, but I like it that way.

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.-Julia Child

Sunda

Last week was my roommate's 22nd birthday and a typical celebration for us is a really swanky and delicious dinner, as we are all foodies. Sunda was the chosen dining facility and that was one of the best decisions my roommate has ever made. Holy crap.

This was far and above the best Asian meal I had. There were so many delicious menu items I wanted to try but I settled on NY Strip Lo Mein with Bok Choy, Scallions, and Carrots. Best lo mein I've ever had. The noodles were far from too oily which is usually a lo mein problem. I'd never had bok choy or scallions before and I was supremely impressed. A few mushrooms too many, even if I liked mushrooms I'd say that. Yummy steak that wasn't chewy or overly fatty.

Sunda has an extensive sushi menu, so I needed to take advantage of that too. I had bites of the Number 9 roll, which is shrimp, unagi, tobiko, asparagus, avocado, spicy mayo, tempura crumbs, and unagi sauce. Top three best sushi ever. I looove tempura crumbs in sushi and these gave the roll the perfect crunch.

I will absolutely go back to Sunda again before I leave Chicago. I must go back to Sunda before I leave Chicago. I'm sure there's menu items for those not super into Asian food. All palettes will enjoy!

Sunda

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.-J. R. R. Tolkien

Beef Wheel with Blue Cheese, Garlic Butter, and Asparagus & Sauteed Zucchini and Tomatoes

What a mouthful. Courtesy of Whole Foods, I purchased a ready to cook beef wheel with blue cheese, garlic butter, and asparagus. Very easy to cook; 350 degrees for about 20-30 minutes. It took a while to get the inside just right but it was a perfect rare. Needed minimal salt.

Complaints? TOO MUCH BLUE CHEESE. I love blue cheese but this was too much for me. I ended up discarding a lot of it. There didn't appear to be too much blue cheese upon purchase but when that wheel cooked, it's like my oven dumped a bucket of blue cheese on the wheel. And not enough asparagus bits.

Zucchini and Tomatoes were made with a little olive oil and basil (not fresh, sad face). Zucchini was perfect but I left the tomatoes on for a bit to long so they were soggier than I would've liked. 3-5 for tomatoes, 5-8 minutes for zucchini is ideal.

One cannot think well, love well, sleep well, if one has not dined well. —Virginia Woolf

Westend Bistro by Eric Ripert

When one is leaving a city for months at a time, a send off dinner is a necessity. A nice restaurant with good food is exceptional. A classy establishment with taste bud revolutionizing food is an unexpected bonus. And that's what Westend Bistro is. I walked in with high expectations; after all, silver fox Eric Ripert's name is attached to it. But the food was beyond anything I could've imagined.

For an appetizer my Dad and I split tuna carpaccio. Ripert is known for seafood, so I had to work that into my meal somehow. Very very good. Not drowning in olive oil and not overwhelmed by lemon.

I rarely eat steak when I'm at school, so I had to go against my instincts and order the ribeye. Such a good decision. Perfectly medium rare piece of beef with a red wine bearnaise and truffle fries. Oh those truffle fries. The Zoe-ism, "It's bananas" sums up those truffle fries. I wish I'd had more room and/or french fries tasted just as good as leftovers.

Dessert was just heavenly. A basic sundae; vanilla and pistachio ice cream. BUT! Candied pistachios, lemon meringues, caramel on the bottom of the bowl, slightly frozen raspberries and raspberry sauce. Holy expletive. Greatest sundae in the history of sundaes.

Not only was the food orgasmic but the decor was lovely. Dark oranges and browns, comfy booths, and attached to the Ritz Carlton. This really was one of the classiest places I've ever eaten in, not to mention one of the best meals I've ever had. I definitely need to hit this place up again before we leave the DC area.

Westend Bistro

Good food ends with good talk.-Geoffrey Neighor

Lavandou

Tonight was my last night at NAHB Productions so my mom wanted to take me out to celebrate. I did a restaurant search based on neighborhood (which I usually do) and we ended up at Lavandou, a Provencal restaurant in Cleveland Park.

I adore French food, except when it's too heavy and rich. That wrecks havoc on my tummy. But Lavandou's food was light. I had a rockfish with penne, artichokes, sun-dried tomatoes (I die) and sauteed spinach. All yummy individual foods that worked well together. White fish always tastes light to me so paring it with the heaviness of penne pasta works.

All these food gems should be brought together by some kind of sauce correct? All I tasted was the olive oil of the pasta mixed in with the sun-dried tomatoes. Not quite watery, but the perfect consistency to dip my left over bread in.

My beverage was something called a French 75. Champagne, gin, lemon juice and sugar. What a concoction. The gin and the lemon juice were almost like a gin bucket but the champagne gave it a nose-tingling punch that classed it up. Refreshing.

When baking, follow directions. When cooking, go by your own taste.-Laiko Bahrs

What I learned about food this summer:

That I like tomatoes

That I like zucchini

How to cook tomatoes

How to cook zucchini

I have lots and lots of places to go over winter break and new recipes to try.

You can find your way across this country using burger joints the way a navigator uses stars-Charles Kuralt

Oyamel

Apologies for the lack of posts. I haven't eaten out a ton this summer and I definitely haven't cooked for myself. The last time I had a meal worth remembering was several weeks ago, when my parents and I decided to prolong our vacation with yummy. We went to Jose Andres' Mexican-themed tapas restaurant. I've now been to all his DC restaurants with the exception of Minibar (I salivate) and Oyamel measures up as one of his best.

Same concept as his other tapas restaurants, small plates based around a cuisine. Making Mexico the theme country opens up a world of culinary possibilities, including a whole taco tapas menu. Each taco is about the size of my hand, but packed full of mix ins. I chose the vegetarian taco. They come in hand-made corn tortillas and mine was made with asparagus, sauteed shallots, spring greens, garlic, and guacamole. Holy crap. Not only were the veggies fresh and delicious, but that was the best guac I've ever had. In my entire life. Not too watery, not too lumpy. Smooth avocado taste with just the right amount of avocado chunks. I'm not the world's biggest guacamole fan but this was just sinful.

My second dish was seared scallops with pumpkin seeds, pumpkin sauce, orange segments and toasted pumpkin seeds. I've had variations of this dish at Jaleo (instead of pumpkin sauce, butternut or beet puree) and this tasted just as good as the others. It was definitely more of a fall flavor, so I was surprised it was on the menu. Regardless, those meaty scallops tasted exquisite with the pumpkin, I'll eat it in any season.

Finally, beef short rib. This was a disappointment. I'm not sure why, but I just didn't love it. I've loved the short rib I've had at Jaleo but this just missed the target. Maybe I didn't like the green sauce, maybe it was a bad cut of meat. The short rib didn't do it for me. But my dad had the skirt steak with tomatoes, onions, green chile, and cilantro. Fantastico! Definitely getting that next time, or maybe the meatballs in chipotle sauce with crumbled "double cream" cheese and cilantro.

You've done it again Jose, you've left me wishing I were a cow with three stomachs.

Oyamel

The poets have been mysteriously silent on the subject of cheese.-G.K. Chesterton

The Fairmont Southampton's Restaurants.

Last weekend I spent a relaxing few days in Bermuda with my parents. Not only was there lovely weather and gorgeous scenery but delicious food. It was vacation so I pretty much ate whatever I wanted and as much as I wanted (there was a breakfast buffet).

Red Snapper & Cheesecake at Bacci, Night #1

At first I was drawn to one of my usual choices, pasta. I mean this was an Italian restaurant. But the red snapper with tomato sauce and onions cooked in parchment paper. The snapper was huge and cooked to perfection. However, I think the chef might have dumped an entire jar of tomato sauce on the snapper. There was way too much, it almost masked the taste of the snapper. Not only was there too much sauce, but it got kind of watery on the bottom. Dear Bacci, next time, easy on the sauce.
The cheesecake was creamy. Not dry and crumbly like a lot of cheesecakes.
The decor was warm and inviting, not stereotypically Italian. It overlooked a golf course and the ocean and horizon peeks through the windows.

Oysters, Sole with Crab Fritters and Veggies & Key Lime Pie at The Ocean Club, Night #2

Fish two nights in a row. How can you not eat fish at a place called The Ocean Club, that's right on the beach? Irresistible.
Big, fat, meaty oysters. Not too small, I didn't feel gypped. The sole was huge and paired well with the veggies and crab fritters. The crab fritters were a little too fried for my taste; I could only handle one. Plus I wanted to focus all my attention on the sole.
The key lime pie was one of the best I've ever had. Not overwhelmingly limey and a crumbly in a good way crust. My one complaint, it was too small.
This was by far the best dining experience, not only because the food was tasty but the surroundings were gorgeous. We sat outside overlooking the beach and ocean. It was picturesque.

Lobster, Striploin with Mashed Potatoes and Veggies, & Textures of Chocolate at The Newport Room, Night #3

The Newport Room is a Five Diamond Restaurant so I was beyond excited for this. I've never eaten at a five star/five diamond/any five shape restaurant, but I have had meals I'd give five stars to.
The lobster appetizer was heavenly. Cut up lobster meat mixed with avocado and mango. The tang of the mango paired gave the lobster a kick.
I'm not totally sure what a striploin is. It is beef, but I don't know where it is on the cow. Maybe it's some sort of hybrid. It doesn't really matter, because it was phenomenal. Cooked a perfect medium, meaty but tender and lacking fat, just how I like my bovine. The garlic mashed potatoes were heavenly. Made from scratch but not too many potato chunks and smooth. By the end of the meal I was dipping the meat in the mashed potatoes.
I don't always pick chocolate for dessert, but we were required to get dessert and that looked the best. There was some kind of chocolate ice cream, a mousse, and a brownie. That brownie...my god. A cake part that had a little crunch but still moist goodness. Topped with a chocolate frosting. I die. I die in a pool of chocolate.
Food aside, The Newport Room was a bit of a disappointment. The decor was cliche; the restaurant was the designed to look like we were sitting inside the dining room of a ship...yeah. Furthermore, the service left something to be desired. We had to wait twelve minutes to get a wine list and place any kind of order, and it wasn't busy. I think we were being judged because we decided to forego the pre-fixe menu.

The food was definitely one of the best parts of this trip and it really helped me relax. This not-so-secret fatty came out, forks blazing.

The Fairmont Southampton

No man in the world has more courage than the man who can stop after eating one peanut.-Channing Pollock

Clyde's of Reston

This is the restaurant I've worked at for four years and one of the reasons I've stayed so long is the food. It's delicious. Clyde's has totally ruined crab cakes for me. They are so good here; meaty and flavorful. I can't really eat crab cakes anywhere else.

The veggies and fruits are fresh and locally grown. The meat is cooked to perfection and are well seasoned, you really don't have to add any salt or pepper. Furthermore, they offer buffalo burgers, which I find to taste better than hamburgers. Buffalo burgers are leaner but have so much flavor. Lip licking good.

It's hard to find a bad dish at Clyde's. Not to mention, the staff and service is pretty awesome.

Clyde's

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.-Fran Lebowitz

Jaleo











Yum, yum, yum yum yum. My favorite restaurant. In the world, so far. But I honestly can't imagine loving any place as much as I love Jaleo, one of Jose Andres' tapas places, this one being Spanish. I'm guaranteed to enjoy myself when I go there; 98% of the time the food is heavenly. I try to order different items but I don't always like change. I've had the above dishes before and they continue to be delicious.

First we have skirt steak with a tomato sauce. Though a little too rare, the steak is high quality; very tender and flavorful. Combined with the olive oil and tomato sauce, this dish will satisfy any meat eater.

Next, a Jaleo staple of mine, fried dates wrapped in bacon. Dates are nature's cookie dough, tasty but very sweet. The bacon presents a nice contrast. However, the dates can sometimes still be overpoweringly sweet. That's where the fried element is essential. Being fried, the sweetness is reduced and makes the dish far more edible.

Finally we have scallops with butternut squash puree and clementines. Amazing! Jaleo's scallops are so meaty; no wimpy scallops here. Cooked to perfection, they pair well with clementines and the butternut squash puree, something I was surprised I enjoyed. Jaleo always has a scallop dish and but with changing sides. They use to have it with pomegranates and beet puree (I think, maybe pomegranate puree, something reddish purple) which is also delicious and I think way more summery. The butternut squash is definitely a fall/winter side, but yummy nonetheless.

I didn't get dessert this time but when I do, I go for a basque cake with ice milk. I'm not totally sure what it is but trust me, heaven.

I love Jose Andres and I love Jaleo. I want Jaleo served at my wedding.

Jaleo

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.-Doug Larson

Ariake

My favorite sushi spot in the East Coast. It's just as good as Sushi O Sushi, but it a totally different way. Sushi O Sushi has those delicious and original rolls with all the extras but Ariake's fish is just to die for. The fish is so clean, meaty and fresh tasting, you'd think there were an ocean behind the restaurant. I could eat at Ariake at least once a week.

Fish, to taste right, must swim three times - in water, in butter, and in wine.-Polish Proverb

Breakfast of Champions!

I could eat all that everyday for breakfast. Plain oatmeal made with skim milk. Oatmeal is so delicious because it can be a blank canvas and you can put nearly anything it. I prefer Bear Naked Granola (today it's fruit & nut), blueberries, and strawberries. Occasionally I'll sprinkle Cinnamon. Whole grain English muffins with margarine, coffee with skim milk, and a banana. I didn't get my glass of water in the picture to begin hydrating in the morning. Delicious and so filling. Sometimes I'll replace the banana with a Greek yogurt with granola. I would choose this over pancakes and bacon any day. I ate this at 845-900 am and wasn't hungry again until 2 pm. This is such a great meal to eat if you're working all day and you probably won't get many chances to eat until later. Fairly healthy and delicious fuel for your day.

Cooking is like love. It should be entered into with abandon or not at all-Harriet van Horne

This year I've become more of a foodie and I turned 21; an amazing combination. A bit expensive, but worth it. Living with foodie parents, the desire to eat delicious food both at home and out will make this a fat summer. On top of that, Top Chef: DC starts in two weeks and a desire to explore DC's culinary scene will probably grow as the show goes on.

Before even seeing Top Chef: DC and seeing new places I want to try, here is a preliminary list of DC area food establishments I'd like to sink my teeth into with friends or parents. Some are tried and true favorites, some newbies, some classier than others.

Oyamel Cocina Mexicana

One of two Jose Andres DC restaurants I haven't eaten at. This tapas joint is Mexican themed.

Cheesecake Factory

I never want to look at the nutritional information for this family favorite. I eat based on taste, which is probably bad.

Volt

Top Chef alum Brian Voltaggio's restaurant in Frederick, MD.

Westend Bistro

Eric Ripert's DC restaurant.

Breakfast at the Willard

One of DC's classiest hotels, it's kind of essential I eat a meal here at some point. So I choose breakfast.

Jaleo

Duh.

Good Stuff Eatery

Top Chef alum Spike Mendelsohn's burger joint. Delicious milkshakes and burgers.

We the Pizza

Mendelsohn's new pizza place, opening right next door to Good Stuff.

Ariake

Double duh.

That's it for now. Watch this list grow by the week as summer goes on.

Food for thought is no substitute for the real thing-Walt Kelly

ZED 451

Last night I did drinks, dessert, and appetizers at ZED 451's rooftop lounge with friends. This place was so good and the decor was unique. It was Asia meets a ski lodge; lots of dark wood, high ceilings, wide rooms, and fire places but bamboo and a rock garden. I only got a taste of ZED 451's food, but I would love to go back for more.

My friend and I sipped on a ZED 451 margarita with smoked chipotle salt along the brim of the glass. Delicious! The margarita was on the rocks and the did not go easy on the tequila. The drink was smooth and very limey, but not sour lime. The chipotle salt gave it an extra kick.

We did dessert first and my friend and I shared a New York Cheesecake Tart with house made pistachio ice cream and strawberries. I failed to read that it was a tart, because I was shocked and disappointed over how small it was. The crust was crumbly and fresh, did not taste stale at all. The ice cream was rich and smooth.

My appetite not satisfied, I ordered two crab cake sliders. As with most sliders, there is entirely too much bun. But what was between the buns was yummy. Meaty crab cooked to perfection and a pickle, which I surprisingly enjoyed. Our table also got a bowl of fried pearl onions with a lemon, horseradish dipping sauce. The pearl onions were huge and a little hard to eat in one bite. But they were fried to perfection.

Such a delicious meal. I would absolutely go back there for a full dinner.

ZED 451

Sleep 'til you're hungry, eat 'til you're sleepy.-Author Unknown

Sushi O Sushi

This my favorite sushi place in Chicago. I refuse to go any other place because I know it will not be as good. It is as good as Ariake, my NoVa sushi place, just in a different way. The sushi is expensive, but for a large group the cost is less damaging to the bank account. But the sushi is worth every penny. It is so unbelievably delicious. The sushi chef, Andy, creates the most complex and unique rolls. There is crush (bread crumbs), wasabi, secret sauces, cream cheese, you name it. Sushi making is truly an art and Andy is Michelangelo. The flavors mix together so brilliantly; the spice, the tang, the crunch, the soft. I really wish I could eat at Sushi O Sushi once a week. Between three of us, we ate every single piece of sushi. Plus the free edamame.

On the top we have the Volcano Roll. Avocado on top of tuna, yellowtail, crunch w/ baked yummy (who even knows what that means.)

In the center, on the top, the Playboy. Tuna, crunch on shrimp tempura, cream cheese. On the bottom, 007. Tuna, yellowtail, crunch, spicy sauce.

On the bottom, my all time favorite Sushi O Sushi roll, the Super Spider. Soft shell crab, spicy tuna, crunch. It tastes like fried sushi. This might be one of the greatest things I've tasted...ever.


Dharma Cake

It's just funfetti with vanilla frosting. I'm not much of a baker, nor do I eat a lot of baked goods. But my friend's cake was yummy. Good balance of frosting and cake, and the actual cake was not dry. A yummy post sushi treat!

This was all for the Lost series finale. It was a special occasion, and the food should reflect that.

Great food is like great sex. The more you have the more you want.-Gael Greene

Old Town Farmers Market

I was unexpectedly in the Old Town area of Chicago this morning and I just happened to be next to the Farmers Market. Starbucks in hand, I decided to wander down the two blocks taken over by the market every Saturday. I wasn't prepared with a camera :-( Next time I promise.

As soon as I entered, I was hit with the smell of basil. So. Many. Herbs. And flowers. Bright pinks and reds every few yards. Gorgeous. There was homemade chocolates, breads, pastas, and pastries. I bought a fresh croissant, an item that brings back memories of a cafe in Prague Anne and I always had breakfast at. Every time we went there, a woman was crying. Weird. Anyway, the croissant was buttery and flaky, but not greasy buttery or dry flaky. Perfect consistency.

The fruits and veggies were beautiful. A lot of asparagus and apples. I don't like raw apples, but even these looked appetizing. They almost looked like peaches. Bright, bold colors. There was a stand that sold dips and salsas. There was a key lime and something salsa, and a spinach and artichoke spread. Might need to pick that up for tortillas chips or a baguette. I got to sample some aged white cheddar cheese and an aged monterey jack cheese. I go through phases with cheese (my favorite being kerrygold dubliner cheese) and I almost purchased this. Next time I'm at the Farmer's Market I'll be sure to bring more cash.

I really love a good farmer's market. Not just the relaxed browsing or the the being outside, but the products are fresh and homemade. It's important to support local farmers, that's one reason why I enjoy the Whole Foods in my area. They get a lot of their products locally.

I hope to go back to the Old Town Farmers Market before I'm back in VA, or maybe try the Green City Farmers Market. Maybe a trip or two to a VA farmers market this summer will happen? The best peaches I've ever had always come from the farmers market.

Green City Market

There's no link to the Old Town Farmer's Market.

Vegetables are the food of the earth; fruit seems more the food of the heavens.-Sepal Felicivant

Pizza at Piece (i forgot my camera)

I usually just order my pizza from Domino's, but there's a time to go out for pizza. Tonight I went to Piece Pizzeria and Brewery in Wicker Park. The pizza is thin crust, which I don't always like, but this pizza was really good! We had a red pizza with spinach, banana peppers, and ricotta. This place did not skimp on the spinach, which I appreciate and I'd never tried banana peppers. They were delicious. Sweet and subtly spicy. The ricotta was a bonus.

The other pizza we had was a margherita pizza. It wasn't overwhelmingly garlic the way I thought it would be but it wasn't as good as the other pizza. I can't take a lot of margherita pizza but this was a little drier than I prefer. On a margherita pizza you can have melted cheese.

The restaurant doubles as a brewery, and we washed down our pizza with Golden Arm. A refreshing and tasty meal!

Piece

There is no love sincerer than the love of food.-George Bernard Shaw

Lamb Burger with Fries and Vanilla Milkshake from DMK Burger Bar

One can get a decent and acceptable burger and fries almost anywhere, but DMK Burgers are really good. They have several different types of burgers, including their lamb burger, which is super tasty. A perfect balance of burger, feta and an added bonus of olives and tzatziki. Their traditional burgers are delectable as well.

The milkshakes are thick and the fries are flavorful. However, they are a no go for vegetarians as the fries are fried in beef fat. Sounds nasty, but that's what makes them so good. DMK also has yummy deviled eggs, fried okra and fried pickles, to name a few of their sides. My roommate works here and is nice enough to bring me meals, free of charge, on occasion.

DMK also has a large variety of beers, something I've been getting into lately. Best of all, it's really affordable. Burgers are $8 and a single portion of fries are $2. Quite the steal!

DMK Burger Bar

A bagel is a donut with the sin removed-George Rosenbaum

Asparagus Soup

Clearly I'm no food photographer.

1/2 cup cream, 1 bunch of asparagus (tips cut off, rest of stalks cut into 1/2 inch pieces), 1 medium onion (diced), 1 medium potato (skin peeled and diced), 1/4 tsp dill, 1/4 tsp salt, 1/8 tsp pepper (i used 1/4 tsp), 3 cups chicken broth or stock, 2 tbsp margarine.

Cook butter at medium-high heat, add onions, cook for 3 minutes. Add cut asparagus stalks, cook for two minutes. Add chicken broth or stock, potato, dill, salt, and pepper. Bring to boil. Reduce to medium heat, cook 10-12 minutes or until potato is very tender. Meanwhile, put asparagus tips in bowl w/ 1 tbsp water. Microwave, covered by plastic wrap, high one minute. When potato is tender, turn off heat, stir in cream. Add asparagus tips as garnish.
This would've been better with crescent rolls.

From the Family Circle Cookbook.

It's Mother's Day, so Mom, thanks for all the wonderful meals you've made me, the dinners you've taken me out to, the food you've made me or bought me when I'm ill or incapacitated and the recipes you've shared with me. Furthermore, thanks for the spontaneous pies and making me chicken sandwiches.

Eating has to be fun-Jose Andres

Shrimp Scampi with Pasta and Carrots

Shrimp-I use frozen shrimp but cook shrimp in butter for 60-90 seconds, remove. Pour 1/2 cup of white wine, minced garlic, crushed red pepper, parsley, lemon pepper, salt & pepper & bring to boil. Add shrimp to mixture for 1-2 minutes. From bethenny.com

Pasta-Boil water, add pasta. Flavor with garlic powder, olive oil, Parmesan cheese. I know whole grain pasta is better for you, but I can be impatient. I feel like regular pasta cooks faster and I think it tastes better.

Carrots-Frozen. Put in container w/ water and microwave for 4 minutes on high. Add salt & pepper.

Tonight on 60 Minutes, Anderson Cooper interviewed Jose Andres, one of the world's greatest chef and the chef/owner of my favorite restaurant, Jaleo. Not only is he incredibly talented, but he really came off as a great guy. He volunteers at DC Central Kitchen and still seems passionate and excited about food, after all these years. I've had the pleasure of eating at three of his restaurants and they are all phenomenal. The food is imaginative and delicious. I would love to try Minibar, but it's a tasting menu and I'd be afraid I wouldn't be full post meal...and I hate going out for an amazing dinner and still being hungry. But I think it'd be worth it try. I should try Oyamel Cocina this summer. All I can say it nom nom nom!

www.thinkfoodgroup.com

There is no such thing as a little garlic-A. Baer

Salmon with Asparagus

Salmon: Olive oil, paprika, tarragon, lemon pepper. Bake at 375-400 for 15-20ish minutes. Got this recipe from my Dad.

Asparagus: Olive oil, garlic powder, lemon pepper, rosemary. Bake at 400 for 15ish minutes. Got this recipe from my roommate Meg.

Finished with a glass of Clos du Bois Sauvignon Bloc($9 and I love it) and Haagen Dazs Pineapple Coconut.

So. Tasty.

As for butter versus margerine, I trust cows more than chemists-Joan Gussow

http://www.theworlds50best.com/awards/1-50-winners

New life goal, go to a substantial amount of these. Likely achievement, probably one. I'm thinking Daniel or wd-50.

The belly rules the mind-Spanish Proverb

I was in New York City this past weekend and needless to say, food is always a priority when I'm in the Big Apple. When I visit Anne and David I can expect to be fed well, but at affordable prices. Below are some of the highlights.

Chicken Tikka and Puri

Indian food is a staple with Anne and David. They eat it frequently and no matter where we are together, I can expect to eat it. Indian food is usually cheap, but doesn't taste its price. I think it's really hard to screw up Indian food. Chicken tikka is what I ALWAYS order at Indian restaurants, and the chicken tikka I had at Anne and David's favorite Indian spot was pretty good. It wasn't quite as spicy as I would've liked, but that could've been my fault. And the puri....top top top. Fluffy, crispy, etc.

Pancakes and Bacon at Cafe Orlin

I rarely go out for breakfast food so whenever I spend money on pancakes and bacon, it's a big deal. Pancakes with mind blowing diameters, sweet blueberries and crispy bacon is a special treat. This delicious little cafe in St. Mark's Place is affordable and has lovely covered outdoor seating.

http://www.cafeorlin.com/

Lamb Burger with Goat Cheese and French Fries at Belcourt

This delicious brasserie is located in the East Village, right under David's apartment (jealous). Their stuff is pretty pricey but their lamb burger is $12 with goat cheese for $2. Lamb burger was cooked just right and the goat cheese was yummy. My one complaint, way too much goat cheese. The goat cheese almost overwhelms the lamb, you want a good balance. We sat outside and I had the unfortunate experience of having my fries taken off my plate by a drunk bystander. I mean, I enjoy the drunk munchies as much as the next person, but this was ridiculous. It took me a couple of seconds to register what was happening, but I did stop him from coming back for seconds. The fries were tasty and I'd want to steal them too, but really guy? Seriously???

http://belcourtnyc.com

Final thoughts, I think I should start using my digital camera and taking pictures of the food I eat.

Sex is good, but not as good as fresh, sweet corn-Garrison Keillor

I don't know how many of you are o'ssed with Jamie Oliver's Food Revolution, but it's a pretty good show, highlighting a massive problem in America: school lunches. Schools serve processed pizza after processed pizza, french fries are considered a vegetable, and the "fruit" is fruit cocktail, dripping with sugary syrup. Nasty. I found this blog, written by a teacher who decided to eat school lunches everyday for a year and she's chronicling what she eats and how she feels. Pretty interesting stuff. Check it out.

http://fedupwithschoollunch.blogspot.com/

I totally understand that money is an issue and schools are forced to cut corners where they can, but they need to take a closer look at what they are feeding students.

If you want to sign Jamie Oliver's food revolution petition, the link is below. I've already signed and you should too!

http://www.jamieoliver.com/campaigns/jamies-food-revolution/petition

First course

I have decided to start a food blog, in addition to my film blog. This food blog will cover food I've cooked, restaurants I've eaten in/want to eat in, cooking shows (Top Chef Masters) and any other food thoughts. I don't imagine updating this as much as my film blog, but since coming to college I've become quite the foodie. Enjoy, and life is too short to be hungry.