Tuesday, April 30, 2013

YOUR TWEETS: March 2013

It's time again. Our monthly round-up of photos you've tweeted at us. 

Special shout out this month to Valerie Hardy (@valsellsva) for learning how to joint a chicken at Society Fair.

Society Fair

Restaurant Eve

The Majestic




Friday, April 19, 2013

OUR STORIES: February/March 2013

Eat Good Food Group was nominated for a Rammy, chef Armstrong for a James Beard Award (again)! We had Easter, St Patrick's Day and a whole lot in between.

You know there's a lot happening when the launch of Cathal Armstrong's British inspired menu at the National Gallery doesn't take center stage in our story round-up.


The bar at PX prior to opening on a Thursday evening.

  • PX cocktail ingredients, like ginger beer syrup, and tonic water, are bottled and sold at Society Fair. Washington City Newspaper mentioned this in a recent piece, Be Your Own Bartender. City Eat's did an Eat by Numbers piece on PX.

Deep Fried Cadbury Creme Egg - Easter special at Eamonn's

Cathal and Eamonn Armstrong make marshmallow eggs with baker Nathan and Holly Morris of Fox 5


Thursday, March 28, 2013

Easter at Society Fair with FOX 5

A 30ft antenna rising from a white van nearby, a length of cable running across the sidewalk, disappearing beneath a door -- tell-tale signs a live TV crew is on location. 

Holly Morris, of FOX 5, arrived at Society Fair with the cameras early Tuesday morning, 5:45am we opened the doors. The Easter themed broadcast was split into 3 segments (links below): 

Follow Society Fair on Twitter, Facebook, and Instagram.

Sunday, March 17, 2013

Perfect whipped potato recipes are simple but important

Smooth, creamy whipped potatoes -- is there anything more comforting? 

In this video, chef Shannon Overmiller of the Majestic demonstrates how to achieve that perfect silky texture and taste.

Cutting and cooking whipped potatoes

  1. 6 peeled Yukon Gold potatoes - a good waxy potato, cut into uniform chunks. 
  2. Always use cold water, just enough to cover the potatoes, seasoned until it tastes like the sea. 
  3. Once the water boils lower it to a simmer. 
  4. The potatoes are ready once they yield to a fork -- should take 15-20 minutes.

How to finish whipped potatoes

  1. Drain potatoes in a colander.
  2. Pass the potatoes through a ricer.
  3. Return the riced potatoes to a pan (to dry them out) until no more steam is escaping.
  4. Add butter, heavy cream, salt, pepper, nutmeg -- be generous with the salt.
  5. Fold the mixture together off the heat.

These videos are part of a series in which chef Shannon Overmiller demonstrates how to make the Majestic's homestyle meatloaf and its fried green tomatoes dish.

Follow The Majestic on Twitter and Facebook.

Todd Thrasher's warm Peppermint Paddy cocktail recipe

Once served by Todd Thrasher at Restaurant Eve for St. Patrick's Day, this chocolatey, minty, creamy creation will keep you busy in the kitchen if you decide to replicate it at home. 

There are 4 components to make before you can build this cocktail: Peppermint simple syrup, peppermint dust, a white chocolate mixture, and dark chocolate foam. The recipe for each element is included here.

Peppermint Paddy

  • ½ oz Meyer's rum
  • 1 oz crème de cacao
  • 5 oz white chocolate mixture (warm)
  • 2-3 tblsp chocolate foam
  • 1 tsp peppermint dust

Directions: Combine the rum, crème de cacao, and warm white chocolate mixture in a glass; spoon over the chocolate foam, and sprinkle with peppermint dust.

4 Components

1- Peppermint simple syrup

This is used to make the peppermint dust, chocolate mixture, and chocolate foam.
  • 4 cups water
  • 2 cups sugar
  • ¼ pound peppermint leaves, stems removed
Bring water to a boil, reduce heat to low, add peppermint leaves. Remove from heat, add sugar until dissolved. Simmer for 20 minutes. Remove peppermint leaves and set them aside. Refrigerate the simple syrup.

2- Peppermint dust

Set aside the peppermint leaves from the simple syrup until completely dry (can take up to 5 days). Use a coffee grinder to turn them into a powder.

3- White chocolate mixture (makes 8 drinks):
  • 2 cups white chocolate chips
  • 4 cups heavy cream
  • 4 cups whole milk
  • ½ cup peppermint simple syrup
Bring milk and cream to a simmer. Slowly whisk in the white chocolate chips, then add the peppermint simple syrup. Either keep warm for use (in a thermos), or refrigerate and reheat later.

4- Chocolate foam (makes 8 drinks): 
  • 2 cups dark chocolate chips
  • 4 cups heavy cream
  • 4 cups whole milk
  • ½ cup peppermint simple syrup
Same method as above. To create the foam either use an immersion blender (and skim the foam with a spoon), or an N2O whipper (add foam to the canister and refrigerate for 1/2 hour).

The recipe for Todd Thrasher's Peppermint Paddy featured in the Washingtonian in 2007, as PX Mixologist Todd Thrasher's Favorite St. Patrick's Day Drink.

This St. Patrick's Day...

St. Patrick's Day Party in Wales Alley at Virtue Feed & Grain

  • Raise a glass of Guinness, and feast on fish & chips at Eamonn's A Dublin Chipper.
  • Join the party in Wales Alley at Virtue Feed & Grain -- they'll have one of Todd Thrasher's newer St. Patrick's Day creations, Frozen Irish Car Bombs -- live music from Fuse Box.
  • Share a Nana’s Sunday dinner “The Saint and the Spud” at the Majestic -- Roast leg of Spring lamb and a dessert of Irish rice pudding with whiskey -- or visit for lunch -- house-cured corned beef is on the menu.
  • Sip Todd Thrasher's signature themed cocktail, The Saint Patrick's Day Whey, at Restaurant Eve, where you can also dine on a refined version of corned beef, cabbage, and potatoes.

Thursday, March 14, 2013

YOUR TWEETS: February 2013

Once again Society Fair takes the cake. We'll put it down to the popularity of their Date Night Bag over Valentines Day -- you loved sharing photos of those. 

Numbers below represent Instagram and Twitter photos tweeted at us throughout February (including the move up or down from last month), they do not include photos shared only on Instagram or Foursquare.


Special shout out this month to Jenn Schwartz (@ImpactFitnessDC) for cooking up rabbit from the butcher counter at Society Fair.


Society Fair

Virtue Feed & Grain

Restaurant Eve

The Majestic


Make sure you're tagging us properly in your tweets if you want your pics included here next month.

Cathal Armstrong on Irish food, tradition, and St. Patrick's Day

Chef Cathal Armstrong speaks to the Kojo Nnamdi Show about Ireland and what it's like on St. Patrick's Day.
"We don't drink green beer, we don't dye the rivers green, and we don't get really drunk."

The 3-minute version

The 3-second version

  • The Irish pub concept originally grew out of storytelling sessions.
  • When smoking was banned from pubs more of them got into serving food.
  • In Ireland, St. Patrick's Day is a religious holiday, a spring celebration, pubs would be closed.

Plans for St. Patrick's Day? 

Chef Armstrong uses the Irish word sionnachuighim in this video, it literally means "I play the fox," and is thought to be where the word shenanigans derives from.

Plenty of those will be happening at Virtue Feed & Grain on Sunday. Join us in the alley, 11:30-10pm; we'll have Irish music, dancing, Guinness, corned beef, fish & chips,  all things Irish.