Why I don't have any Cakelove

By Andrew Kohn

Cupcakes are delicious. I love cupcakes. I draw my culinary Maginot line, however, with those cupcakes purchased from boutique bakeries throughout our region. This, of course, if a gross generalization - have I eaten some spongy goodness from every small business? No. But I've had enough to know what's good and what's not. And what's even more shocking to me is that simple cake should be something every American holds at minimum a master's degree in; all of us have eaten it since our first kindergarten birthday. We should all know what's average - but the cupcake craze has come and continues and continues and continues.

Anyone can make a cupcake if they try. It's not cassoulet. It's not even a sheet cake. Dollops of batter lovingly plopped into cheerfully decorated paper wrappers, they're virtually impossible to destroy; any easy-to-follow recipe can be had on the Internet or on a bag of flour. Sure they'll take about 30 minutes from start to finish, but the final product will be more than worth the effort. And I promise, they will taste just as good - if not better - than those you've purchased and you'll get a dozen for the cost of just one.

Store bought cupcakes are convenient. I agree. And the icing is usually tasty. But a great cupcake should be like a fifty-year marriage between cake and icing - comfortable, seamless, and complimentary. If you need some sugar, buy a tub of Duncan Hines and grab a spoon! Don't spend $3.50 for a few tablespoons of creatively flavored cream cheese or butter cream with a chunk of mediocre cake. If you don't bake because you only want one, eat your one and bring the rest to work. You'd be amazed at the co-worker goodwill created with baked goods.

As the weather gets warmer, I can comfort myself with the knowledge that our minds will soon turn to frozen yogurt and the super hip tartness scale. I say break free from the hold of these boutique bakeries! Leave them to the cake making; the cupcake is their version of the checkout aisle chocolate bar. It's impulsive and costly - the grande latte of the bakery world! You have a Jacques Torres within you...just set him free!

Editor's (JAY's) note:

"Men, buy my 'shocolate,' the ladies will love you...ladies beware, I'm eating some now." ;)

When Arteries Attack! (Tony Bordain in Eamonn's Dublin Chipper)

Disclaimer: Arteries WERE harmed in the filming of this video.
This footage of Alexandria chip shop "Eamonn's Dublin Chipper" didn't make Bordain's Show, No Reservations.

When the proprietor talked about healthy food...Bordain HAD to tease him, which was entertaining. :) With scenes such as Bordain Eating A Buttered French Fry Sandwich, I had to watch the video with my hands in front of my eyes (through the slits of my fingers) like a horror movie or
She's Just Not That Into You. :)

DC On The Fly

Daniel Delaney of On The Fly pointed me at his video coverage of a DC Food Truck. On The Fly's videos focus on street food. I'd be happy to recommend some street food in NYC and DC if Daniel is interested. Pupatella and Pedro and Vinny's come to mind. :)

In On The Fly's Words:

"We ventured to Obamaland to visit On The Fly, a brand new mobile vending outfit which is easily the most green around. From the plug in cars to their hard wired ovens, On the Fly operates an entirely electric operation. And their food, all locally grown and produced. Now that's Eco-Vending!"

What Going Green has to say:

"When I first heard about SmartKarts from one of On the Fly's founders late one night at a dive bar on U Street, I was intrigued. Here's the deal: SmartKarts are funky looking, zero-emission electric trucks where you can buy locally sourced food (to cut back on those nasty carbon emissions). The company says they also try to stick to organically farmed, chemical-free food whenever possible."

A Restaurant Explosion in Old Town Takoma Park (and the Olive Lounge & Grill)

By Andrew Kohn

Some of you are probably asking where Takoma Park is located, let alone what this explosion is all about?! As a resident of Takoma Park, I can happily inform you that we are on the Red Line - in Maryland - located at the stop right before Silver Spring as you leave the city, appropriately named Takoma Park. We currently have three restaurants in the downtown: Mark's Kitchen, Middle Eastern Cuisine and Market, and the Olive Lounge and Grill.

I recently ate at the Olive Lounge and Grill. An exceptional restaurant in Old Town if for no other reason then because it serves alcohol! I moved to the city knowing full well that law allowed no restaurant in the area to serve alcohol. (And it's a testament to my love of the area that I still moved here after this full disclosure!) With the alcoholic about-face, however, restaurants are moving into the area left and right. Or should I say, I know of one new pizza location ready to open (soon?) - but I admit I only know this because of the sign in their window. There is talk of a few more establishments opening up in the next few months although there is very little outward evidence to support these rumors. With three restaurants already opened, adding to that number by one will increase our options by 25% - and that's an explosion!

At the Olive Lounge, a small cozy backroom restaurant accessible from the parking lot, we started with hummus and pita with falafel. The falafel was tasty, if not a tad bit dry, and the hummus was a true delight! For mains, I had a feta and jalapeno stuffed burger. Tasty for the price and there were tons of fries to munch on as well. And the fries went well with the extra order of onion rings - a treat we were told to order - and they were very nice. Not breaded but battered (my favorite), they were golden brown and, when you took a bite, the entire onion didn't come out of its tasty casing in one large, long piece.

There were four beers on tap - predictable but good (Dominion, etc). And this isn't too shabby when you consider there was no alcohol in this area just a few months ago! There are also numerous beers by the bottle and organic red and white wines. Another great quality of the lounge, besides the fact I can walk there, is the price. For the quality of food, the price was wonderful! For a starter, two burgers, extra onion rings, and two beers we paid about $35 - a deal is a deal is a deal! Come on out and give the Olive's a try - you won't be disappointed!

The Full...Breakfast!

By Guest Blogger Trish King

Ireland's Four Providences is my favorite Irish pub; the atmosphere is relaxing, the owners and staff are very friendly, they have outside seating in the warmer months and serve breakfast all day. They also have a very delicious Irish fare menu, including the Guinness stew and fish and chips. Saturday nights are busy and they have live Irish music and quiz night on Wednesday nights if you have not been to a quiz night before I highly recommend attending one; it is one large trivial pursuit game with groups, and is played quite often in the UK pubs. Now that you've had the introduction to the "4 P's"...let's get down to business!

I absolutely love breakfast, but not just any breakfast! I looked high and low to find the same type of breakfast when I returned from the UK, and the best place I found in the area to get my favorite meal is Ireland's Four Providences in Falls Church, VA.

The "full breakfast" starts with eggs poached to perfection until the white is firm with soft golden yolks that pours out over your warm buttered toasted brown bread as you cut into it. Then you add good thin sliced rasher, a type of bacon that is very different from our bacon because it is all meat, not all fat. (The only other place so far that I have found the rashers that are similar to what I happily devoured in the UK is at the Amish Country Farmer's Market in Easton MD). The breakfast also comes with sausage, black pudding (known to Americans as blood pudding - very tasty with spices and oats and is a must try), white pudding (ground pork with oats, and spices), fried plump tomato slices with cooked mushrooms, potatoes that are cubed or hand cut and fried, and last but not least Heinz baked beans in a not too sweet tomato sauce. You might think the beans are little weird, but believe me, they are delicious!

Yes, all of this translates to one loaded fork for breakfast! This meal is very filling and is meant to keep you going all day, and it definitely does.

When I Grow Up I Want To Be A Pirate...No...A Chef!

A year ago I wrote about local belt designer/crafter Jon Wye's waffle buckle. Jon has done it again - not only does he still produce waffle, coffee cup, and cherry pie buckles, but he is now appealing to the inner ship's cook in you with pirate chef wear.

His pirate chef designs include the t-shirt, apron, and brand new belt. Click on the link to the belt for a DCFUD preview price of $55 instead of the regular $65, which it will be soon.

He displays his wares at various events including the upcoming, "BowWow PowWow" in Adam's Morgan. It's mostly catered for dogs, but he will have most of his human stuff as well. :)

BowWow PowWow
Sunday April 26, 2009 from 11:00am - 5:00pm
Marie Reed Elementary School
1830 Connecticut Ave.
Washington, D.C., District of Columbia 20009

More than just Soup...Soupergirl!

Editor's Note: Rachel has been raving about Soupergirl, so I asked her to tell us all about the place. March was a great month for guest submissions, and DCFUD is still taking guest submissions and applications for new writers.

-JAY

By Guest Blogger: Rachel Frank

I don't know about you, but I often am looking for more than just good taste when I consider my food options. However, I rarely think I'm going to get healthy, delicious, affordable, local, made-from-scratch, eco-conscious and community all delivered to my doorstep. Well, I received all of this through my recent experiences with Soupergirl.

My first order was delivered directly to my work. I emailed my colleagues and everyone gathered around for a soup-break as we passed around the "Heavenly Cinnamon Spice Pear and Parsnip Soup," baked pita chips and brownies. My colleagues devoured the yummy goodies and snatched up the Soupergirl cards to order again. They continue to enjoy the convenience aspect of the delivery. You place your order online the week before and know that every Wednesday (at our office) is Soup Day.

For my second order, I chose the pick-up option at Mr. Yogato in Dupont Circle, as it's right near my apartment and is open late. I wanted to bring my friends together for a "Souper Shabbat." So, Soupergirl's "Legend of the Black Bean Soup" and the "Economic Stimulus Carrot Almond Soup" were my contributions to the meal and I asked my friends to bring salad, bread, wine and dessert. Voila! Everyone contributes, everyone shares and everyone eats. A perfect way to end the week and relax.

Sara Polon (aka Soupergirl), and her Mother, Marilyn Polon (aka Soupermom), inspired by the Austin's iconic Soup Peddler (ironically, my first Austin roommate) and Michael Pollan's "The Omnivore's Dilemma," had a desire to help Washingtonians think local and eat healthy. So they decided to take their talent for making delectable soups on the road. As a former stand up comedian, Soupergirl puts her own special comedic touch on the weekly Monday Menu e-mails. I honestly recommend signing up for the weekly menu just to start your work week off with a laugh. And, how can you not love a mother-daughter business?

As someone who tries to make building community a part of my routine and defines that lofty goal in many ways, I love that Soupergirl's leftovers are sent over to Martha's Table, a DC nonprofit that serves at-risk families. If you're looking for ways you can combine your passion for food and helping those less fortunate in your community, I highly suggest volunteering at Martha's Table or DC Central Kitchen, another outstanding nonprofit using food as a tool to strengthen bodies, empower minds and build community.

Bringing people together through soup was a theme the Soup Peddler taught me while living in Austin. I'm doing my best to start this movement in DC and welcome you to join me. Gather friends, family, or colleagues, serve soup and watch the warm goodness permeate the room.

Soup is sold in pint size ($6.75) and quart size ($12.75) and there is also fresh pita chips, scrumptious brownies from My Sweet Desserts and vegan ones from Sticky Fingers Bakery available.

The Horticultural Talents of Thomas Jefferson

By Andrew Kohn

Right now in my garden, along with the bird feeders and strawberries, I'm growing 'Caseknife' Beans, Long Red Cayenne Peppers, and Balsam Apples. What'd these three plants have in common you ask? Surprise, they were all cultivated by Thomas Jefferson. This past weekend I visited Monticello and, for the first time, truly appreciated the horticultural talents of our 3rd President. In his gardens he cultivated numerous species of fruits and vegetables, giving us so much we can even overlook his weak attempts at grape cultivation! Although, somebody in Virginia has successfully figured out the equation - as evidenced by the fabulous Petit Verdot I imbibed on the trip.

(By the by, I dined at Fossett's Restaurant located at Keswick Hall near Charlottesville and had a scrumptious "re-invented" summer salad with tomato foam, basil jelly, and homemade cheese. Molecular gastronomy that even rich old people will eat! The duck was delicious although predictable and the pork was well done. Avoid the oyster and sweetbread stew - too many textures on top of too many flavors.)

I digress, however...back to my veggies. The peppers were first planted by Mr. Jefferson in 1767; the beans in the 1820s; and the Balsam Apple (an unusual vine) was planted in 1812 and adorned the walkways of Monticello. I write about these plants not to suggest you run out and buy them, but instead to think about the history of those tomatoes and herbs we're all planning on growing this season. Heirloom vegetables deserve a place in our gardens. My beans are one of the oldest documented varieties used in American gardens. This is exciting! On July 4th, I'm looking forward to chomping down on my colonial beans while reading the Declaration of Independence - both of which I should thank Thomas Jefferson for providing to me.