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Weekly Blog Round Up

Marinades_2 Heard around the DC Foodies blogosphere this week...We've got a lot of food for thought to soak in, so let's starts by demystifying marinades with an article from this week's WaPo Food section entitled "The Myth About Marinades". In it, we find that marinating meat is as easy as counting to 4. No more getting up early to prepare a tasty bath for your dinner to sit in while you  go to work. You and your meat can enjoy a glass of wine just before your juicy steak gets cooked to perfection.

If you're more of a dry rub person, check out Chris Capell's Dizzy Pig dry rubs. Capell's Fairfax-based company, also covered by the WaPo this week, was inspired by his love for his smoker, a Big Green Egg, or BGE as they are affectionately referred to. To read more about the BGE, and welcome Capital Spice to the DC food blogging scene, read "Pulled Pork on the Big Green Egg: Piglorious!".

Also from Capital Spice this week (and also on DCFoodies.com); an interview with the chapeau'd chef himself-Spike Mendelsohn of Top Chef Chicago. Mendelsohn, who managed to garner a great deal of attention this season with his signature look and measured cookblock maneuvers, is opening a casual restaurant on Capital Hill, called Good Stuff Eatery.

Capital Spice also sat down this week with the owner, General Manager and Assistant General Manager of Enology in Cleveland Park, which is opening to the public today. Enology is first a wine bar, but Capital Spice points out that the selection of American beers, cheese, charcuterie and chocolate are impressive.

Blogging about the sweet thing in life is Pete Bakes. A DC resident who spends most of his income on "flour, sugar and butter" churns out mouth-watering photos and recipes that are approachable and fun to read (and look at). Check out his "10 rules for amateur bakers", then dive right into the brioche.

Finally, is Todd Kliman of the Washingtonian the average man's food critic? Kliman, always with insight into small mom and pop restaurants and quick to recommend a "whole-in-the-wall-joint" is emerging as the champion of value dining, giving names and voices to the owners and employees. "It's how those places are written about when they are covered", Kliman wrote in his chat this week, when asked to respond to a chatters allegation that Tom Sietsema of the WaPo covers mainly expense account restaurants, to the detriment of covering affordable, ethnic eateries.

Of these two talented food critics, whose voice resonates the most with you? Why?

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