Posts Tagged ‘events’

Local: Dine-Out Friday for DC Farm-to-School

Wednesday, January 20th, 2010

DCF2SlogoColorA special announcement from the DC Farm to School Network: Looking for an excuse for a night out this Friday?  Look no further!  On January 22nd you can support locally-owned restaurants, the sustainable local food economy, and Washington, DC kids!  The DC Farm to School Network’s Local Restaurants for Local Kids fundraiser is happening at some of the best restaurants in the District.

Several local food and drink hot spots are generously donating a portion of their proceeds to the DC Farm to School Network this Friday.  The DC Farm to School Network is an organization that works to bring healthy, local produce into DC public school cafeterias.  By simply enjoying a delicious snack, cocktail, or dinner at one of the great participating restaurants, you will help to improve access to healthy, tasty and local foods in D.C. schools!

DC Farm to School Network volunteers will be available at the restaurants, ready to answer questions or chat with you about our work. We look forward to seeing you at the restaurants below—tell your friends!  We’re also looking for more volunteers – email Lauren@dcgreens.org if you’re interested.

Learn more about the DC Farm to School Network at www.dcfarmtoschool.org

Note: Obviously some of these are more family-friendly (e.g. Clyde’s) than others (note PS 7′s and Bread & Brew’s offers are only in their lounge/bar areas) — but all are appropriate for a parents’ night out.

  • Busboys & Poets
    • 5th and K Street NW (Mt. Vernon Sq. Metro)
    • 14th and V Street NW (U St. Metro)
    • 4251 S. Campbell Ave,  Arlington, VA
  • Coppi’s Organic (from 6pm-11pm), 1414 U Street NW (U St. Metro)
  • Eatonville, 2121 14th Street NW (U St. Metro)
  • Bar Pilar, 1833 14th Street NW (U St. Metro)
  • Farmers & Fishers (All day!), 3000 K Street NW (Georgetown Waterfront—Foggy Bottom Metro)
  • Clyde’s
    • 3236 M Street NW (Foggy Bottom Metro)
    • 707 7th Street NW (Gallery Place Metro)
    • 5441 Wisconsin Avenue, Chevy Chase, MD (Friendship Heights Metro)
  • PS 7′s (Lounge from 4pm-2am), 777 I Street NW (Gallery Place Metro)
  • Bread and Brew (5-8pm in bar), 1247 20th Street NW (Dupont Circle Metro)
  • Cafe Saint-Ex, 1847 14th Street NW (U St. Metro)
  • ris (Proceeds from seasonal cocktail & appetizers after 4:30pm), 2275 L Street NW (Foggy Bottom Metro)

Thursday, January 21stBlue Ridge, 5:30pm-10:30pm, 2340 Wisconsin Avenue NW

Get Fresh! in Alexandria

Thursday, October 8th, 2009

Virginia’s home-grown farming hero Joel Salatin rocked the big screen this summer, appearing in not one but two food blockbusters, Food Inc. and Fresh. Okay, maybe they weren’t blockbusters in the traditional sense of the word, but if you care about what’s on your plate, and where it comes from, they are required viewing. And if you’re in DC/Northern Virginia, you’ve got another chance to see a special screening of Fresh here in Alexandria with local food samples from our town’s best gourmet providers and a panel discussion with Joel Salatin himself. Here are the details, hope to see you there!

Fresh-IconAlexandria Gets “Fresh” On October 20th, Flavor Magazine, a number of local businesses and Councilman Rob Krupicka will host a screening of the movie Fresh. The event will be held at the GW Masonic Memorial.

6-7PM is the “Sample Hour” where we’ll have local food samples from Kingsbury Chocolates, Grape + Bean, Cheesetique, Food Matters, Mom Made Foods, and more.

7-8:15 PM We’ll watch the movie

8:15 – 9:15 We’ll have a panel discussion with Joel Salatin, the owner of Polyface farm, Melissa Harris, the editor of Flavor magazine, Bernie Prince from Fresh Farm Markets, Dr. Ruby Lathon from PCRM, Tom Przystawik from Food Matters and Robert Wiedmaier of Brabo. Councilman Rob will be moderating the discussion. Please come and please invite others to come.

There is a voluntary contribution of $10 that will go to support the Alive Food Bank and to provide it with locally produced, fresh food.

Please RSVP so we can have enough food!  Send RSVP to:  white_tortoise1@msn.com

(Thanks to Jasmine at Knitting 40 Shades of Green for the tip!)

Announcing Kids Cook Book Soup!

Monday, September 21st, 2009

kids cook book soupKids are back in school, fall is in the air, and the autumn harvest is in full swing. Now it’s time for your kids to hit the books … in the kitchen! I’m sure I don’t have to tell you that reading with your young children helps build language skills. And you’ve probably gathered that I’m a proponent of letting kids have fun in the kitchen from a young age. Now here’s your chance to combine the two in a fun new monthly blog event, Kids Cook Book Soup!

How it Works: Each month, we’ll pick a theme. Your assignment is to choose a story that relates to the theme — any book, not necessarily a cook book, or even a magazine or newspaper article — and prepare a recipe inspired by that story. You’ll send me a link to your post &/or picture (no blog needed to participate), a note about the story chosen and recipe, and we’ll post the round-up right here, on the 3rd Tuesday of the month.

The theme for the first round-up is: Apples! Send your stories to me by Sunday, October 18, and the round-up will be posted that Tuesday, the 20th. Stay tuned for more details, but plans are in the works to offer a prize of some sort, to a randomly-selected participant.

how to make an apple pie

How to Participate: While you don’t have to have a blog to participate, if you do, please include a link in your blog post to this post. You can use the logo if you’d like, it’s not required. Send your link &/or photo, along with your name (or name you want printed), kid’s age(s), blog name and location to me at foodietots at gmail.com. Most importantly, have fun!

Please help spread the word! Click the “SHARE THIS” button below to share on Twitter, Facebook &/or Stumble It!

Cooking Julia with Kids: Blueberry Clafouti (and a film review)

Friday, August 7th, 2009

julie and julia movie posterThe new film Julie & Julia opens tonight, and if you have even a passing interest in food and cooking I highly suggest you catch it. If you haven’t seen the trailer (or book or blog), it’s a Nora Ephron film about a girl, Julie Powell, who decides to cook and blog her way through Julia Child’s masterpiece, Mastering the Art of French Cooking. It’s an ideal girls-night-out film with splendid acting by Meryl Streep and Amy Adams. It’ll also give you a glimpse into the high-stress juggling act of working by day and food blogging by night, like yours truly, though Julie had only a cat watching, not a hungry child calling for attention every other minute. There’s a catch-22 for food bloggers in discussing this film, as any negative criticism is quickly dismissed as jealousy over the fact that Julie successfully blogged her way to a book and film deal; something that is surely the dream of many food bloggers around the world. I had never read Julie’s blog or book but was familiar with the tale; my main complaint with the movie is not directed at Julie’s character but just that I would have loved to see much more of Julia.

At any rate, my sure-fire pitch for a book deal is also a blatant rip-off of based on Julie’s challenge: my soon-to-be-3-year-old will cook his way through Julia’s Mastering the Art of French Cooking before his 4th birthday. Okay, maybe we’re not quite ready for that, but in honor of his impending 3rd birthday I decided it was time to teach him to crack eggs. We set out to make the ubiquitous Julia Child clafouti(s) — for some reason Julia omits the “s” — but since cherry season here has come and gone I opted to use the last of July’s blueberries, which the husband and the boy picked up at the Del Ray Farmers Market on Saturday.

Julia-inspired Blueberry Clafouti

Recipe: Blueberry Clafouti, adapted from Julia Child

Ingredients:

1 1/4 cups milk
1/3 cup sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/8 teaspoon salt
1/2 cup flour
1 1/2 – 2 cups blueberries
1/3 cup sugar
powdered sugar

A few words of advice for baking with younger kids: measure and prep all ingredients before hand, then arrange them in the order needed next to the mixing bowl. Have them crack the eggs first and into their own bowl to make fishing out pieces of shell a little easier. Clafoutis is simple to prepare and kids can take charge of mixing all the ingredients but the fruit together in a large bowl. We whisked the eggs together first, then vanilla and almond extracts (almond is my addition), sugar, flour, salt and milk.

foodie tot baking with julia

I wouldn’t dare criticize Julia, but I find it amusing that she speaks so condescendingly of using a blender to make mayonnaise and yet uses one to whip up her clafouti(s) batter. If your child over eagerly dumps in ingredients before the prior ingredients are fully combined, here’s an easy trick to smooth the batter: pour it through a fine mesh sieve, pressing with your spoon to dissolve the lumps.

To bake the clafoutis, preheat the oven to 350 degrees. Pour a thin layer of batter into the bottom of the buttered, wide and shallow baking dish and cook it until it just begins to set, about 3-4 minutes. Sprinkle the blueberries over the batter, and the 1/3 cup reserved sugar over the berries, then top with the remaining batter. Return to oven and bake for 45 minutes to an hour, until custard is puffed and a knife inserted into the middle comes out clean. Cool, sprinkle with powdered sugar and enjoy!

julia's kitchen at smithsonianThe boy scored a bite before bed and declared it “mmm, good.” If you want to introduce your kids to Julia without messing up the kitchen, head over to the American History Museum to see her complete kitchen, including her very own French copper pots and pans which were recently returned by Ephron after being used in the movie. (At the donation event, Julia’s niece Phila Cousins relayed Julia’s incredulous reaction to the Smithsonian’s request for her kitchen. One can only imagine what she would think of the film!)

In the film, Julia writes to her sister, “I think I’m the only American woman in Paris who has as much fun shopping for food as shopping for a dress.” I’m with her, but for a less foodcentric review check out my friend the DC Fashion Gal’s take on the film. Seen in? Love it? Let us know!

I’m sharing this post with the Mastering the Art of French Cooking round-up hosted by La Cuisine d’ Heléne (and #MTAFC on twitter); and sending it over to Fight Back Fridays at the Food Renegade, because Julia wrote MTAFC to empower “American women without cooks” to get into the kitchen, something my fellow real food advocates believe in as well.

Virginia Farmland Solstice Supper

Monday, June 22nd, 2009

Saturday morning I awoke thinking it must still be night given how little light was coming in through the blinds. No, just yet another rainy morning. My heart sank fearing that our “fork to farm” summer solstice dinner, to be cooked by Vermilion‘s Chef Tony Chittum in the fields of our CSA farm, Potomac Vegetable Farm in Purcellville, would be canceled. Fast forward eight hours — after a damp trip to the farmers market where the farmers were practically giving food away in “rainy day sales” for the dedicated few who braved the storms — and here is the vista that awaited as we strolled from the reception at neighboring Moutoux Orchard to the dinner site.

walking to potomac vegetable farm

We began the evening sipping peach-infused sparkling voignier in the peach orchards, before moving on to a surprisingly intimate feast for 100+ fellow diners, ingredients provided by six Virginia farms and Horton Vineyards, and prepared by Chef Chittum and his crew over a grill and makeshift kitchen in the middle of the field.

virginia farmland solstice supper

The additional farms — Greenstone Fields, Tree and Leaf Farm, Wheatland Vegetable Farms, and New Frontier Bison. An appetizer paired sweet beets with Alberene Ash goat cheese; the salad featured “this morning’s deviled eggs”; heirloom beets accompanied sweet Virginia ham-wrapped scallops and magnificent crab cakes; a mixed grill of beef, rabbit terrine and bison was served family-style with a sheep’s milk yogurt dressed potato salad; and luscious Caromont Farm chevre cheesecake, spiced with strawberry black pepper preserves, and Virginia peanut cookies swept us away at the conclusion of the meal, while fireflies punctuated the fields and the sun settled behind the Blue Ridge Mountains. A truly magical evening!

(full photoset here)