JoeHoya

We'd also love to have our blog (Capital Spice) included: http://www.capitalspiceblog.com. Thanks!

I hope I'm not violating any rules by posting this, but I wanted to see if anyone here might be interested in a pair of tickets to this Sunday's Outstanding in the Field farm dinner. My wife and I bought four tickets to the dinner intending to go with friends, but they have had to cancel on us last minute. We've posted about the tickets on Craigslist, but it is a pricey event so we really haven't gotten any takers. Would anyone here at DR be interested in checking out this event on Sunday? Chef Tony Chittum of Vermilion is doing the cooking, and it's a five-course dinner out in the fields at Ayrshire Farm complete with wine pairings. I'd hate to see these seats go to waste and I'm just trying to avoid eating the full cost of the tickets at this point ($180 each), so if anyone is interested I'd be happy to make a deal. Thanks in advance (and apologies if I shouldn't have posted this). Mike

For my money, it's the unique recipes. Sure, they're quick to point out the fact that their mussels are rope-grown in PEI, but there are other places that can make the same claim. The moules fromage bleu are a great blend of complimentary flavors that could easily overwhelm the mussels themselves...but they don't. The moules pesto was rich and savory without using too much garlic. The moules navigateur are a clever riff on Bobby Flay's chipotle-inflected recipe. I think it's the lack of formal Belgian culinary education that gives GM's mussels a boost over the competition. But that's just me.

The last segment of the show, focusing on Bo and the folks at the DC Central Kitchen, completely redeemed any perceived shortcomings of the episode up to that point, IMO. It was another in a string of huge PR wins for DCCK lately, and I was glad that it showed as well as it did.

So jealous, Jamie! The Travel Channel folks reached out to us to do a promotion through Capital Spice for the episode, but we didn't get an actual interview with Bourdain.

I was just talking about this with my wife yesterday (we love to make risotto, but try to limit ourselves to the colder months). Half the rice for the same price is still a deal relative to other sources, but it used to be a DEAL. Sadly, I'm pretty much kryptonite for Trader Joe's products. The more I like them, the more likely they are to be discontinued.

I read the piece in the print edition of the Politico which was nice and glossy as opposed to their usual newsprint - an obvious 'keepsake' edition for all the tourists. It made me so mad that I felt compelled to write the editor - too bad they don't really offer that as an option. So I ended up emailing the same message to 10 editor-level staff listed on their website. Tim Carman reprinted my letter in his Young & Hungry blog earlier this week: http://www.washingtoncitypaper.com/blogs/y...ey-love-us-not/ Long story short, I found the tone of the piece completely inappropriate when it made far more sense to actually celebrate the best of the dining scene IN THE CITY WHERE THE READER ACTUALLY IS, instead of making an utterly useless comparison. The sole response I've received from the editors at the Politico so far? A one-liner from Managing Editor Bill Nichols: "Appreciate the note Mike and we'll certainly keep you in mind in the future." Message completely overlooked.

Daniel, I just signed up last night for tomorrow night's shift - looking forward to my first time volunteering. Any advice or insights in advance? And any suggestions for folks who want to help but usually can't get out of work and over to the DCCK before 5 PM on weeknights?

Sushi-Zen is serviceable, but they've definitely slipped a bit over the past few years. Even so, can't think of any place better in that neck of the woods. I say this as someone who has dined there with Jeremy Piven-esque regularity for seven years now. The fish is decent quality, the rolls are usually well-made, and the prices are good. But the service is a bit scattered, delays can often be significant, and some of the staff still react as though it's the first time they've ever seen us when we stop in. A little recognition for regulars goes a long way in my book. If you find yourself near the Capitol, do yourself a favor and check out Momoyama on 2nd Street NW behind 101 Constitution. A great little sushi place that does most of its business at lunch time so they really appreciate the repeat customers in the evening.

In terms of new places that have opened since May, you've got plenty of good options. Just a few: Ben's Next Door - right where you'd expect it to be on U Street and featuring Chef Rock Harper (winner of Hell's Kitchen season 2) Matchbox on Barracks Row - same menu, second location Founding Farmers - likely to be a bit crazy but they've got a lot of space and they're making some very good cocktails at the bar Bourbon Steak - Michael Mina's new place in Georgetown In the Pentagon City area, you might also think about checking out the new Fyve in the Ritz Carlton right there or the Liberty Tavern in Arlington. There's also Domaso Trattoria in Rosslyn and Jackson 20 in Old Town - both of which are Kimpton property restaurants like Poste and Urbana. Not sure if all of these are new since you left, but they're worth checking out if you haven't yet.

Tackle Box - sustainability and 'green' utensils made from corn Organic to Go - certified organic by the USDA

ABRA has lists of those restaurants who applied and are still negotiating re: their voluntary agreements. I know of at least one, Sticky Rice, that has gotten things worked out on their end. I'm going to try to keep the Capital Spice map up to date as more restaurants and bars get added. They have until Thursday at 1PM to submit documentation that shows that they have reached an agreement with those who hold their voluntary agreements, at which point they are permitted to pay the fee and keep the extended hours.

Can't speak to the boudin yet, but the kielbasa was delicious for dinner tonight. Per Chef's suggestion, I poached it in water for about 20 minutes before pan-searing it. The flavors were rich and spicy, with a meatiness that I haven't tasted in a store-bought kielbasa before. Served with a garlic aioli mustard from Trader Joe's, it hit the spot. I missed that unnaturally pinkish color for a moment or two, but I quickly warmed to the natural coloring and am looking forward to cooking up the next one ASAP. The salami - cured, coated with mold, and dangling from a string perfect for turning any kitchen into the set of That's Amore! - was redolent with garlic and had a soft, juicy texture that gives a pretty good idea of just how much fat goes into these things before the curing begins. Delicious in large chunks. So glad I caught ChaCha's post this weekend...we'll be writing about the experience (and sharing a picture of Chef Stachowski in his holiday finery) over at Capital Spice this week.

I found Rick's distillery quite by accident after a trip to Skyline Drive back in October. What a great time - and Rick is DEFINITELY a terrific guy. At that point, Rick was particularly proud of the way Batch #23 was turning out and he indicated that there was a change that he had made between 22 and 23 that he would likely carry forward to all future batches. In DC, you can find Wasmund's at Schneiders on Mass Ave., NE near Union Station and at Pearson's on Wisconsin Ave., NW in Glover Park. Enjoying the bottle we picked up as soon as we got home! We also did a brief write-up on Wasmund's over at Capital Spice soon after we got home and tried it.

Scratch Ben & Jerry's from that list. Latin American Youth Center, the community group that held the franchise at this location closed it up as of November 30th, and the interior has been stripped.