The Quest Continues ...

In my culinary-themed quest for … uh, well I don’t know what exactly I’m questing for, but I’m building a culinary repertoire that is increasingly appreciative of the [natural] origins of and the creation of [really] good food … I am reading another book, “The Omnivore's Dilemma: A Natural History of Four Meals”. The author, Michael Pollan, contemplates the human condition of ‘food choice’ as follows, "Though much has been done to obscure this simple fact, how and what we eat determines to a great extent the use we make of the world - and what is to become of it. To eat with a fuller consciousness of all that is at stake might sound like a burden, but in practice few things in life can afford quite as much satisfaction." I’m only like 20 pages into the book, but I’m looking forward to another [less-witty ] life changing literary experience. Bring on the long plane rides!!

So, I’ve spent some time learning how to making cheese (I’ll graduate to gouda, eventually) and now I’m on to bread – cinnamon buttermilk, wheat and sourdough, more descriptively. I used to reject the idea of baking – it seemed too precise for my messy-chef panache; while delicate pies still aren’t on my horizon, free-form artisan boules are in the oven. This is mostly thanks to a book I picked up a few weeks ago: Artisan Bread in 5 Minutes A Day. It teaches you pretty simple recipes for bowlfuls of dough that you can refrigerate and use over the course of 2 weeks. My initial inspiration came from an EatingWell recipe for Honey Oat Quick Bread. The lack of yeast (and the intimidation the ingredient) successfully convinced me to try it out – oh, horrid fear of the unknown! I thought my first loaf was a success, a dense, chewy, slightly-sweet ‘crumb’ and I really liked how the oats seemed to melt into the dough when baked. My co-workers thought it tasted like wheat-flavored sponge – the dish-washing kind.

My appetite was whetted. With a special birthday coming up, I wanted to recreate one of the birthdayee’s favorite baked treats: Once upon a time, when I worked at Starbucks, we served a pastry called a “Cinnamon Mini Loaf”. J was particularly fond of this loaflette, so I used to bring extras to the computer lab for her enjoyment. Unfortunately, good things don’t always last and the product was discontinued (Lord knows why!). I found an attractive recipe online for Cinnamon Buttermilk Bread and gave it (another non-yeast bread) a try. The flavor was much more of a success than the Honey Oat; coworkers, family and landlords enthusiastically agreed. By the time my next trip to Oregon came, I was a Cinnamon [Buttermilk] Mini Loaf pro! The bread isn’t overly sweet and has a great “sour” flavor (like cream cheese) and cakey crumb. While I think the raw batter is the best part, the crunchy crust it has straight out of the oven is pretty great!

This trip to Oregon was a chance to celebrate J’s birthday (and a belated Anniversary) with some really great food and wine. I arrived feeling a bit like Babbette, with a suitcase full of special ingredients and nostalgic treats. Alongside the imported dulce de leche alfajores from Argentina (reminiscent of our post-graduation trip) were the makings of a Port and Porcini Beef Stew. Dried porcinis reconstituted by the Ruby Port would be added to chuck roast braised in one of the two bottles of a special Monstrell/Petit Verdot blend J and I had found at a restaurant in DC last year. The recipe was probably one of the most technical that I had ever followed, requiring the reconstituted porcinis to be made into a paste and for multiple rounds of browning. While I had to shorten the marinating time to 3-4 hours, the beef was still amazingly rich and tender (also likely due to the fact that we picked up the boneless roast from a local meat market early that morning) and with all the time I had waiting for things to rest, I was able to mix a batch of dough for a fresh boule!

In proper birthday celebration (and like a good 50’s housewife) I dolled myself up, donned a makeshift apron and welcomed our guests with wine – how I love to settle into a classic stereotype every once-and-a-while, it’s so romantic! The recipe was enough for 5 HEAPING bowls of stew and the bread was dense and perfect for soaking up the super-rich gravy. The heavy wine paired well, but I almost thought it was a little too fruit-forward at times. No one complained, however. Unfortunately, in writing this, I’m realizing that I forgot the fresh parsley at the end … ugh! Lame.

We finished the meal with a dessert wine that we had bought from Harris Bridge Winery a few months earlier. A call to the winery’s owners that afternoon had given me some dessert-pairing ideas, but after finding my way around Corvallis and Philomath, 4 bakeries and 3 Safeways had left me sans pear-tart and without any imaginative ideas (dessert and breakfast are not really bragging points of my culinary prowess.) As luck would have it, while browsing the unappealing frozen pie section of the last Safeway, I found frozen crème brulee! Stuck under the broiler, the individual ramekins of custard would complement the sweet caramel and apricot notes of the 2002 Pinot Gris. The sweet, weighty wine could have more-than stood on its own, but dessert was had – even if the candles wouldn’t stand up well in the punched-through caramelized sugar topping. Our guests left well-stuffed.

J received a fantastic present that night – a waffle maker!! We had an important football game/pre-game festivities to attend late the next morning, but we made time to run to the supermarket for bananas, raspberries, syrup and Bisquick. Soooo delicious … even if the first round didn’t come out so pretty. Happy Birthday!!

Gosh I Hope This Is A Typical Sunday...

I have nothing specific to elaborate on, except for why my kitchen has been pretty busy the past 4 hours. After a really lovely trip to Eastern Market with two friends, I got down to [cooking] business:

- 4lbs of bone-in 1/2 turkey breast were roasted with mesquite seasoning (thank you Tupperware),
- gravy and turkey broth are being made from the remnants,
- 'queso fresco' is draining over the sink for later salads and stirfrys,
- roasted beets and blanched string beans are chilling in the fridge for my dinner salad,
- and I just whisked up a mind-numbingly good yolk-based whole grain mustard vinaigrette.


It's so nice to tire yourself out on a Sunday by cooking good food for the coming week. Helps me sleep better :) Although, I must say ... cooking and sleeping with someone else on a Sunday would help me sleep best. 5 days until my love and some Oregon Pinot Noir.

Disembowelling Jack.

A special weekend at my cousin's wedding was additionally enjoyed through the inclusion of various conversations with my extended family pertaining to growing and cooking good [and organic or local] food. Before I headed back to DC this morning, a detour past my uncle's house earned me a pretty orange passenger - I'll call him Jack. The topic of earlier conversation, Jack had been plucked from a pumpkin plant that was currently overtaking my Uncle's backyard. I skipped merrily back to my car and buckled him in safely. I had a date in mind for us later this week...

After stopping at the grocery store (a place I frequent less and less nowadays, thanks to the FarM's that run throughout the week) for some essentials like peanut butter and Kosher salt, I planted some flowers and shrubbery my parents had given to me at the wedding. With no lawn, my garden is rather small at this point of my life. But there are little victories: my parsley will be growing soon. Someday I'll have a decent-sized vegetable garden and some chickens.

Front Door Garden:
My Sunday night plans included making a batch of mozzarella and then some eggplant parmigiana with eggplants and tomatoes from my grandfather's garden, but I had problems with the milk and all of the non-curds had to be trashed (maybe Lucerne is ultra-pasteurized?). Instead of heating up leftovers in my dismay, I decided that tonight was going to be the night to try a recipe from Barbara Kingsolver's 'Animal Vegetable Miracle', after all. "Pumpkin Soup in Its Own Shell" seemed pretty straightforward: milk, broth, roasted garlic, salt, pepper and fresh sage baked in a cleaned pumpkin. (While waiting for my garlic to roast on top of the stove, I roasted Jack's seeds in the oven with cayenne and salt!)

Before Jack's Roast:
There was one danger posed by the author: cooked too long, the entire turrine might collapse! I checked on Jack every 10min for his 1hr and 10min roast. I gently scraped the inside walls making sure not to cut too deep with my spoon. What resulted was a deliciously salty and garlicky soup with stringy pumpkin floating at the top.

After Roasting:
To better incorporate the stringy pumpkin insides into their soup, I violated Jack with my immersion blender (I apologize for the vulgarity of this post). Helping only a little, I decided to re-scrape the inside walls. I found them softer at this point and was able to extract a large amount of less-stringy meat. Happy with my final product, I started to ladle my soup into some tupperware for the week. Upon reaching Jack's bottom, I determined the whole base to be loose from the walls. Extracting it, I discovered the most deliciously tender meat to be found on this particular boy.

Bottomless Jack:
At this point, as seen in the picture to the left, Jack had been relieved of his soup and his bottom. Maybe I should have stopped there ... but I went on to disembowel Jack of all the meat he had to offer. As it happens, there was A LOT more to be had. I left him in ruins on my cutting board and confess to even going so far as to sample his bronzed and tender skin.

Oh the shame and horror!














In her book, Barbara Kingsolver speaks of the pumpkin as a true American food source that's history and use we are losing to Halloween and Fall lawn-ornament scenes. Though a bit labor intensive, I will have delicious (and different) lunches, dinners and snacks for the next few days thanks to Jack. It's still hot outside, but I'm very ready for this Fall's bounty of squashes and pumpkins!

Thursday's Bounty

I simply love the idea of the farmer's market. Today I stopped by my near-work FarM to get a bounty before I move on Saturday. And what a bounty it is!!


Included are 3 quarts of gorgeous gorgeous tomatoes .... a mixed quart of these (see above) purple, gold, orange and red multi-shaped minis, a quart of tiny romas, and a quart of these glowing deep-gold paste tomatoes. They asked what I planned to do with all of my tomatoes ... I said eat them! (Lame, yes. But true!) I picked up another dozen of the best eggs I've ever had in my entire life. They have an extraordinarily smooth, creamy yolk and a flavorful white that gently puffs up. I cooked them 5 different ways last week and every time I swooned! I asked the late-20's girl about her hens and she told me about their diet and their acreage and their temperament. They were called "Sweet Georgia Browns" or something, heh, I love heirloom breed names! I also picked up some beautiful white and yellow onions.

The baker gave me another loaf for free (you can see one of the dense, chewy multi-grain loaves in the picture). Because I made a log of homemade mozzarella and prosciutto last night, I had to pick up some basil. Now my parents will be set for lunch tomorrow ... homemade mozzarella, basil, fresh bread and a variety of tomatoes (and wine, of course)! It's the least I can do for their help moving!

For my pleasure? Below you can see a FarM fresh dinner a la Kabri ...

Dessert was a thin slice of the cake-y bread with a smear of creamed raw honey and fresh marscapone :) ... life is good.

Feeling More Italian Today ...

Today I hit the RFK FarM, which will be the FarM closest to home when I move next week. Looks like I'm going to have to be a bit more careful shopping there as it seems they stock some non-local produce. It was great that the people working the stands were willing to point out what they had grown locally. I picked up some garlic grown in PA and some local orchard apples.

For lunch I took some of my mini-plums and Sunsweets and made a quick tomato salad with some sliced green onion, quickly sautéed garlic and a drizzle of aged balsamic. I ate that incredibly delicious bowl of red, yellow and green with a thick slice of Kalamata bread topped with a smear of marscapone and some of the sautéed garlic. The lunch was really really heaven and representative of how I always want to eat (especially accompanied with the glass of wine!)

After packing up more of and cleaning my kitchen a bit, I decided that I couldn't wait a week to make my first batch of mozzarella (darn. guess I'll have to make another batch with my dad - I was planning on surprising him with a cheese-making, father-daughter bonding event) Following Ricki's directions, I made my first "30 min mozzarella" in about an hour. I used a gallon of 2% cow's milk and produced two baseball-sized balls (I didn't have an ice bath to help them keep their shape, so they're more like shiny, off-white blobs) and I plopped about 12-15 1-ounce-sized twists in a Tupperware of olive oil, crushed garlic and red pepper flakes. Mmm, the process really was easy, and the product tastes like perfectly delicious mozzarella! The texture is great (I made sure not to over-handle the curd) and next time I know to add a bit more salt. I'd love to experiment with different types of milk and maybe I'll even throw in some fresh herbs! I guess I know what I'll be contributing to this year's Christmas Eve dinner. :)

I anticipate that tonight's dinner will consist of another glass of wine (hey! when you live alone, you have a limited amount of time to consume a bottle) and a saute of potatoes, sweet red and banana peppers, onions, garlic, green onions and ground turkey. MMM, this is so fun!

Food Gets EVER More Exciting!

I am reading a book that is becoming a life-altering event: 'Animal, Vegetable, Miracle' by Barbara Kingsolver. For serious. Requirements for my life now include the grand plan of someday having a vegetable garden like my grandfather's and I'm geared up for reaching my more immediate goals of making homemade cheeses, canning summer vegetables for the winter and shopping weekly farmers' markets (FarMs) near home. I want local foods in my life. I want to understand and appreciate seasons and the families that spend their time nurturing the food I'm buying - beautiful heirloom varieties that are being lost in our supermarket culture. I want to slow down, take a breath, and eat naturally without worrying about anything more than listening to my body (such high hopes!)

Today I hit up the FarM by work (Thursdays, North of the Penn Quarter Metro stop). It frightens me that I seriously forgot what a garden-fresh string bean tasted like - they were picked this morning and had a cool, satisfying crunch! I used to eat them by the handful straight off the vine in my grandparents' back yard. I may have gone overboard in my excitement today ... asian cucumbers, not-perfectly-shaped carrots and potatoes (not unnaturally HUGE and both still dark and earthy), the most beautiful plum and Sunsweet tomatoes (as sweet as candy). The dairy vendors didn't have fresh milk (it's ok, my cheese-making book hasn't arrived yet), but I did get some AMAZING marscapone cheese. The local baker gave me a free second loaf of his Kalamata bread for my excitement and I'm psyched for my free-range eggs!

Since I'm moving into DC proper next week, I'm quite excited to start journaling the produce available year-round at the RFK FarM. I'll have to work on my "everything in proportion" focus ... balancing the beautiful natural produce and meats around me with cost and quantity. Like my little-over-one-year-out-of-college life, I'm looking for proportion and balance in the things that I'm discovering mean the most to me. Get ready ... I'm already concocting recipes like savory Kalamata French Toast with mixed tomato and aged balsamic salad....

Speaking of mind-boggling food: I was visiting my love in Cali last weekend. While wine-tasting with friends the weekend before, she picked us up two bottles of wine to share. One is a favorite of ours - Harvest Moon's Late Harvest Zin. We knew the dessert-course was set, but there was a new Zin to try for dinner! Hanna Winery's 2004 Bismark Mountain Zinfandel is AMAZING. It was juicy, layered, extremely smooth and heavy on the tannins but surprisingly didn't leave your mouth puckered. (While I very rarely support the idea that a good wine needs to cost more than $25, at $51 we knew this wine could sell for $150+ at a good restaurant and was worth the price.)

We hit the grocery store and I hit up my dad in NY for ideas. J's recommendation of fresh rosemary and garlic marinated lamb shoulder cuts held their flavor beautifully next to the Zin. Rosemary, roasted, small white potatoes and garlicky green beans supported well. Even though I cleaned the lamb bones clean, the wine was really the star. Love + 2 bottles of wine + good food = more love. (I'll make a Hallmark card sometime.)

More to come...

Hi. I'd like a new job. On Iron Chef.

Wow! Has it really been 2 months since I've shared a glorious meal??? I've enjoyed many a delicious venture since Sushi Damo and I regret not having shared those experiences (I will recount them soon, I promise!). Insane projects at work, general stress and a too-large-to-carry laptop have been problems solved by me kicking my work's butt and inheriting a smaller laptop :D Time to blog my socks off!!

I simply could NOT fail to write about my trip to NYC a few weekends ago. I was told by J to bring an outfit worthy of a 'night on the town' because we were going to celebrate her move across the country. When asked if I wanted to know where we were going, I opted to be surprised; we took the train downtown and walked past Chelsea Market, but no bells were ringing. In fact, even after seeing the entry-way - a red, traditional noren hanging from large arched opening on a very industrial-looking building-face - I was unsure where we were. (Are we at NYC's Sushi Damo? I don't remember it being by Chelsea Pier.)

Finally, we push past the traditional curtain and a glass wall slides open. There, on the glass panel was one word. Morimoto. I can't describe the excitement that followed. I swooned and grabbed J's arm, "NO WAY! REALLY?!?!" I bounced up and down. J was pleased with my reaction, my face ached from the copious smiling.

The restaurant's architecture transports you to a modern reef. Filled water bottles, arranged with bottoms facing out are back-lit with blue light, covered walls mimicking sun through clear water and looking up at the tent-like, draped-fiber-glass roof is reminiscent of swimming beneath breaking waves. My favorite part was the "coral" ... exposed, square concrete piers and columns in ocean-clay gray halted before reaching the waves. (Yes, I work in construction and concrete has a special place in my heart, but the way they left the form-tie holes unfilled just left me giddy!)

We were early for our reservation (go figure, the 2 train ran express on a Saturday), so we followed the hostess' suggestion to enjoy a drink downstairs. Like a hidden cave in the reef, the bare concrete and glass staircase descended into a bar/lounge where the back-lit bottles were arranged vertically (like falling water) on one wall and another was clad in boat cabin-like wood. The space was lit like a glowing bedroom at-sea. It was beautiful and intimate. The seating reminded me of the marlin-fishing chairs you see on the back of boats.

We settled on two cocktails: I chose the Morimotini, J chose the White Lily. Though I have never liked martinis, I trusted Morimoto on his namesake combination of sake, wasabi-infused vodka and cucumber. It was like drinking really crisp and clean water (very zen, very strong and perfect because I will drink a fruity drink WAY too quickly). The White Lily's predominant flavor was yuzu (paired with vodka) - I mean, seriously, how can you go wrong? It was tart, refreshing and delicious.

I excused myself to go to the bathroom. (Are you ready for this? Yes, here comes two whole paragraphs about the bathroom.) So, I stand like an idiot at the bathroom door. I push. I pull. I wait. A guy walks into the men's room behind me, sliding the door open. I get it. The completely matte white bathroom has floor-to-ceiling walls at the stalls and is very dimly lit. I actually felt slightly claustrophobic until I walked into the first stall and saw a pristine pink cherry blossom tree backed by an infinity mirror behind the toilet. I was thrilled!! (I love cherry blossoms!) I ran out to J and told her to come check out the bathroom with me. She said she'd wait at the table until I was done.

I sighed, said "fine" and walked [tail between my legs] back to the bathroom. I opened the door (correctly this time) and entered the stall again. Cherry blossoms couldn't compare to what I experienced next. Not only did the seemingly-plain white toilet open for me upon entry, but it had a perfectly heated seat. There was a silver menu on the wall with ALL SORTS of options: "Back Cleanse", "Front Cleanse", "Pressure", "Position" (with arrows), "Oscillating", "Pulsating", "Dry", "Stop". My jaw dropped open. I heard a muffled giggle in the stall next door. Too nervous to touch anything I ran back out to the table. "J, GO TO THE BATHROOM. NOW." She went and came back a few minutes later, eyes and mouth open wide, gesturing "OH MY GOD." (I KNOW, RIGHT???) The host who was ready to take us to our table questioned us, "did you just come from the bathroom?" Uh. Ya. He laughed and boasted, "it's Zagat rated." Excuse me?? Zagat rates bathrooms?? Who knew?

SIDE NOTE/TMI: It took me two more bathroom trips to work up the courage to press a button. I pressed a few buttons, actually.... no words. All I can say is that I was so startled that I jumped up - a gentle swirling stream of warm water arced and splashed to the floor in front of me.

OK. Sorry ... back to the food.

We were seated at a communal table which can be a pleasant thing if you have interesting people next to you to talk to and are in the mood to chat. We, luckily did and were. We compared all of our dishes with the two older couples next to us throughout dinner. They had children our age and got a kick out of our food reviews.

J and I agreed that this just didn't seem the place to order sushi; avid fans of Iron Chef, we wanted to see what else Chef Masaharu Morimoto had to offer us. We started looking over the appetizers, took advice from our neighbors and our waiter and finally decided on the Tuna Pizza and Kobe Beef Carpaccio. We also agreed that, if we were at Morimoto's restaurant, we must drink his beer. So, we also ordered a bottle of both the Morimoto Soba Ale and the Black Obi Soba Ale. Both are made from buckwheat and brewed by Rogue Ales (an awesome craft beer brewery from Oregon); the Black Obi is darker and more nutty with a toasted flavor, but is surprisingly light - it was our definite favorite.

Before we were brought our first course, our [almost too] efficient waiter brought out a starter of flash-fried whole sardines with a lime wedge. They were awesome, heads, tails and all! Then the Kobe came. It was my first time having the much-talked-about beef, and the texture was incredible - soft, but rich and unlike any cut or preparation I had ever had. The "carpaccio" was drizzled with hot sesame oil which cooked the outside of the meat and was topped with a yuzu soy, ginger and garlic. Divine. My concerns about the Tuna Pizza falling-short of my high expectations were forgotten after my fist bite of the sashimi tuna-topped tortilla with anchovy aioli drizzle, olives and spicy jalapenos. Super fresh, and with a kick!

It was fun seeing our neighbor's appetizers, too. Their Toro Tartare was served packed in a small, shallow, rectangular dish, resting on a large bowl of shaved ice decorated to look like a beach scene. Each person was provided with a little "shovel" in which to sample the tartare and the various accompaniments. The plating of each dish really did make you feel like you were judging a battle on Iron Chef. Like the title of this entry, I would quit my job in a second to take a seat at that table.

For dinner, we decided against the $80 16oz. Wagyu NY Strip and the $20/oz. Japanese Kobe (... if only we were rich.) My sea bass was perfectly cooked, meaty, sweet and savory. Coated in a miso-based sauce, the generous fillet lay over Japanese eggplant and avocado tempura (dense and awesome!). There was also a tofu-like element that was delicious ... I now know what I did not know then: "sweet sake kasu" is what is left at the bottom of the barrel during sake's fermentation process. How cool!! I would have paid more attention to it's texture had I ventured to ask.

J went for the Surf & Turf: "kobe filet & hamachi ribbons, herbed potatoes, crushed citrus & avocado (prepared tableside)". The kobe was prepared simply and well - the same fantastic texture as earlier. The hamachi was truly fantastic. What a difference really fresh, well-cut sashimi makes in the flavor and texture of a fish! The strips were tossed with avocado and lime. We couldn't pinpoint the herb in the purple fingerling potatoes, I did love it for it's uniqueness, though.

I think there's a rule somewhere that someone once said that reads something like, "if you spend a lot of money on a really nice dinner, you are required to have dessert." 10-4, captain. We had a hard time deciding on one to share. Warm chocolate cake with whiskey caramel? Dark chocolate fondant with coffee creme? (Can you tell I was hinting towards a chocolate dish?) Caramel cinnamon chiboust? Chocolate-hazelnut mousse cake w/ pomegranate gelee?

Well, we ended up going with what must have been the most fabulous tasting dessert on the menu: Blood orange panna cotta with kuzukiri noodles and satsuma mandarin sorbet. Out comes a traditional miso soup bowl. The waiter opens the lid to reveal the tender, jelly-like noodles nested under the satsuma sorbet. The panna cotta was hidden under a thin layer of blood orange gelee the color of the bowl, only distinguishable as something more than the inside of the lid by a few flecks of edible gold. It was one of the smoothest and most rich dairy desserts I have ever had. We sighed after every bite. The weight of the cream was perfectly countered by the cool sorbet and fruity, gelatinous noodles. It was just glorious.

What was also awesome, is that my neighbors satisfied my chocolate craving by offering me a bite of their decadent warm chocolate cake. *drool*

In closing, if you want to be an Iron Chef judge, go to Morimoto - it's basically the same!!!

How Weekends Should Always Be: Part 3, Omakase

Breakfast tasted great, lunch was amazing ... but the reservation for dinner at Sushi Damo last Saturday night was to be the culinary highlight of the weekend. The restaurant has been written up all over the place in the past month, so I checked out the website and found something SUPER exciting:

OMAKASE: "A Japanese word meaning "entrust" or "protect," Omakase puts your culinary experience in the hands of Executive Chef, Takashi Okamura. Created for the most discerning and discriminating tastes, each course is meticulously created and orchestrated."

How exciting does that sound???? It turned out to be the most interesting/thought-provoking culinary adventure I've yet had the pleasure of experiencing.

J and I arrived at the trendy Rockville restaurant at 7:30pm. Kaskade, Tosca and the like were playing over the sound system. The lighting was great, the atmosphere very "zen". Low leather armchairs grouped around low tables were perfect for sushi and cocktails with friends or co-workers after a week of work (ok, maybe not my co-workers - it was a little too classy for our dirty construction jeans and humor, heh.) I loved that J helped contribute to my observations with her own critique of the atmosphere. We agreed that the dark wood furniture and ceiling fixtures provided clean lines. The white walls and spring green accents were also fitting. She did point out, however, that there was something missing - a water fixture, she suggested - something blue ... something to balance the Feng Shui. I think she was right. She also noticed that after the 7-or-so chill songs that we enjoyed (5 of which I think she owns), the tracks repeated.

As it turns out, the meal was a big challenge for me. I had thought that I was excited and ready for the chef to present me with whatever he willed. Turns out, however, that I became distracted by the fact that I didn't know how many courses I was going to be served, or what culinary delights I had to look forward to. I felt vulnerable without a descriptive menu that would let me imagine what would be on my plate next. Looking back, the whole concept of "omakase" gives me pleasantly creepy chills; at the time, I found it hard to focus on how good the food in front of me was.

I want to get the thoughts I had about dinner during dinner out of the way, so I'm going to mention our waitress. When she brought the first plate out, looked at it questioningly and announced it as "fried fish balls" I couldn't help but wonder where the "meticulously orchestrated" part of the package was. It was as if she couldn't remember what the chef had prepared for us. Having little idea of what we were being served made the courses even more frustrating for me!! I wanted her to be as excited/proud about what the chef had prepared as I imagined the chef must be. I should have been relying on the tastes and smells and presentation of the food in front of me to spur the excitement I was hoping for. I guess I think too much because J didn't seem to have a problem enjoying those things for what they were :)

The reality of "how" I enjoy food was revealing itself as more about the politics surrounding good food, not the food itself - a saddening realization. I don't think I was able to appreciate the quality of the food we had enjoyed until my reflections since the ride home. We finally counted how many courses we had eaten once we had gotten into my car around 10:45pm ... 8 courses ... or was it 9? Oh wait, we forgot one! It was 10. Yes. The meal was 10 courses long.

SIDENOTE: With the exception of two courses, I could not find similar dishes on the restaurant's general menu. That makes our menu pretty special, I think.

Course #1 - Fried "Fish Balls": I was a pleasantly surprised at how well you could still distinguish the taste and texture of the white fish in the five deep-fried 1" balls. The spiced and simple mayo drizzles on the plate were simple, but well-paired condiments.

#2 - "Fish and Sauce": While we had no idea what type of fish we were eating, the delicate fillet was steamed with a slice of lemon and a shiso leaf in foil that was shaped to resemble a swan. The foil swan was "drinking" from a little cup filled with a soy sauce-based liquid, accented by tart yuzu. The sauce was so very good that we both drank what we had left after the fish straight from the cup. Fantastic.

#3 - I'll call this one "Mussels and Amazingness", as this was one of my favorite dishes. Small mussels were cooked in a broth that was the very definition of "umami". I cannot describe the broth, except to say that it was a rich, savory stock that likely contained some miso. Each sip was as flavorful as the first.

#4 - "Chicken with Ginger and Peach Liquor": Thinking of this dish still gets be excited. The flavor combination was just so unique to me, but the tastes worked together so well. A simple pile of stewed, shredded chicken thigh was doused in a peach liquor sauce and topped with fresh ginger. I typically dislike peach-flavored foods (I love the fruit), but I sopped up as much of the clear sauce as I could. (I think that the extra fat in the thighs really enhanced the sauce.)

#5 - "Shrimp Rice-Tempura": Three VERY large shrimp were dipped in a batter of crunchy rice and fried. The outer crunch gave way to perfectly moist meat. The only accompaniment to this dish was a Japaenese sea salt infused with matcha. While its extreme saltiness was a welcome addition to the tempura-like shrimp, we did not catch the green tea flavor.

#6 - "Orange Roughy & Mountain Peach": This subtly-seasoned fillet of perfectly-grilled Orange Roughy was one of J's favorite dishes. It was marinated in a soy-sake sauce and was served with a Yamamomo (a Japanese mountain peach.) This fruit is about the size of a large cherry and has a texture similar to a hard strawberry (with a large pit). The taste was incredibly unique - tart and sour, acting as a tasty palette-cleanser.

#7 - "Filet and Mushrooms": Another perfectly-grilled course, this one being a small filet mignon in a rich sauce of thinly-sliced mushrooms.

#8 - "Duck and Kiwi": No, medium-rare slices of duck under a drizzle of a very sweet kiwi sauce is not a combination I would have ever thought to create, but it proved incredibly successful. The new taste made me smile a bit ridiculously. How clever you are, chef!

#9 - "Tokyo Rose & Ocean Blue": Our special Japanese experience just wouldn't have been complete without this course; we had been waiting for a sushi course all night, and it came at just the right time. These rolls were incredible, one with blue crab meat, the other with tuna. The warm sauces on top really made them outstanding.

[Around this time we switched from our bottles of Kirin to try a Lychee Sakitini that was pleasantly refreshing and not too sweet.]

#10 - "Dessert": It was finally time for dessert and the dessert was wonderful. Small slices of house-made, green tea cheesecake were stacked on a plate covered in rich caramel and chocolate drizzles. The cheesecake was very lightly textured, but rich in flavor. I really enjoyed the heart-shaped filled chocolates that accompanied the dish.

The food at Sushi Damo was fantastic, the experience unique. (For the price, I would have loved a more knowledgeable waitress.) Above the wonderfully cooked proteins, the chef was a master of sauces and in most cases we would have gladly licked what was left off the bottoms of our plates. The meal has forced me to think hard about how I approach my culinary adventures. As for adventures to come? This will my last splurge for a while. Thank goodness there are plenty of free tastings and recommended cheap-eats out there!

How Weekends Should Always Be: Part 2, Pairing 'Paringa'

I thought I should finally comment on a related joy of mine - cooking. I haven't had an exemplary opportunity to recount any of my culinary successes/experiments until now: Last Saturday (after a particularly delicious and [again] poorly serviced breakfast of Panettone French Toast and custom Italian omelettes at Domaso Trattoria), I tasked myself with planning J and myself a lunch to pair with the sparkling red Shiraz 'Paringa' that I had purchased at Domasoteca's February 10th Chocolate and Wine tasting.

The gentleman who had run the tasting recommended pairing the bold, chilled, wine with a grilled steak or duck salad. I did a bit of research and came across a recipe for a Grilled Duck, Pear, Almond and Pomegranate Salad. I wanted to make the meal even more interesting by also offering small tasting sides, so I visited the cheese counter at Whole Foods to look for a Spanish cheese to compliment the sherry vinegar-based dressing. I was given tastes of two different cheeses: a Spanish brandy-soaked cheese, and a 'raw-milk' Manchego. The Manchego was phenomenal - strong and nutty (I should really work on my cheese-related vocabulary) and it was suggested to me that I pick up some membrillo (a quince paste that is traditionally served with Manchego) as well.

SIDENOTE: I really enjoy asking food-service personnel their thoughts on the food/drink they sell/serve (something that has become easier for me to do as I've gotten older). Who doesn't like talking about good food/wine that they are particularly knowledgeable about? They get to share their passion and I get to learn! Win-win!

The best part of cooking a good meal for a friend, is cooking the meal with a friend who also enjoys cooking - J prepared the dressing while I grilled the duck for the salad. While she finished chopping and arranging the veggies and fruit, I prepared the side "tasting" presentation - a cutting board topped with the membrillo, Manchego and a small dish of 40% cocoa chocolate squares. We toasted and tasted the wine. On its own, the first sip only produced an "it's interesting" response.

We found, however, that the wine did a phenomenal job of tying all of the meal's components together. The strong cheese was balanced by the sweet membrillo, and both seemed even more 'meant for each other' as the ripe, dark berry/plum flavors of the bubbly wine swept them off your tongue. The Shiraz's strong structure held perfectly against the slightly-vinegared duck and its strong fruits enhanced the pomegranate-infused vinaigrette. (I should also add that the recipe itself is wonderful - shallots adding the most memorable flavor.) We ended the meal with the 40% cocoa chocolate squares - the most complimentary cocoa-percentage that we paired with Paringa at Domasoteca's tasting. We easily and happily finished the bottle [while watching Terminator 2 on TV]. :D

How Weekends Should Always Be: Part 1, Chocolate Caliente

Last weekend I 'ran' a marathon of fantastic food. An endurance challenge that, like actual running, was made even more enjoyable - appreciated for its length and more humorously mused over - by the presence of a fellow participant: My best friend was visiting from NY for the weekend and I had planned for us to visit an assortment of food destinations that I had been meaning to share/try. My friend (whom I shall refer to as "J" only because it makes me giggle to not use her full name - as if this were a top secret document of utmost importance) and I have shared many a good dish and bottle (or 2, or more) of wine. From our visits to small, grilled-llama-serving homes in Argentina to Muppet-filled German bars in NYC to playing "guess the wine" with Restaurant Eve's sommelier, I know she'll always be up for whatever I can find!

We kicked off the weekend by meeting another friend for dinner at Oyamel. While I love Mexican food, I have to be honest and say that I wasn't particularly interested in this restaurant (which I walk past on my way to work) until I saw the Washingtonian's review of their spiced hot chocolate. As raving fans of Haagen Dazs' Mayan Chocolate ice cream, I thought J and I should most definitely review the hot chocolate ourselves.

The restaurant itself is fun and beautiful. The different levels between the main entrance/bar, lower seating area and back room give the relatively small space an open feel (even with the hanging butterfly mobiles, arched corridor-like ceiling in front of the bar and glass partitions to the back room). Various hues of orange and dramatic candelabras dripping with melted max, give the Day of the Dead theme a warm spotlight in front of the windowed store front.
(I particularly loved the shadow-box tile in the unisex bathroom - thanks to the blogger who had a picture for me to share.)

Oyamel's menu consists mostly of antojitos, or 'small plates'. Being particularly hungry, J and I had already bookmarked an assortment of 5 plates that we wanted to try when our on-time friend arrived. We all agreed on our choices, ordered the food and some drinks. Being at a Mexican restaurant that offered more types of tequila than I'd ever seen, the list of tequila concoctions looked amazing. I went with our waitress' recommendation: the Oyamel Pomegranate Margarita w/ pomegranate, agave nectar, Cointreau, Jose Cuervo, and lime. The best part of the nicely shaken drink was the "salt air" - a thick layer of salty foam floating on top. (Totally made me think of Marcel and his concoctions on Top Chef.) J went with the "Old Fashion" cocktail. A twist on the traditional, Oyamel's is made with Siembra Azul Reposado, pomegranate, mango, orange bitters and agave. Both were fantastic.

Without question, we started our meal with the table-side preparation of guacamole. The traditional ingredients were super fresh and chunky. Green tomatillo, serrano chili and crumbled queso fresco were delicious additions. We were very sad when our chips could no longer wipe more green deliciousness from the bottom of the stone bowl.

From there we enjoyed a red snapper ceviche, steamed mussels in a delicious tequila-based sauce, a grilled skirt steak with guajillo chili and crushed peanuts, and albóndigas (meatballs) in chipotle sauce with crumbled ‘double cream’ cheese and cilantro. The snapper gave the ceviche a rich texture, the mussels were small, tender and their sauce was made sweeter by shaved onions, the skirt steak was perfectly cooked and seasoned, and the meatballs were well-marbled and very flavorful. Over all of these wonderful dishes, however, my favorite was the "Sopes de Frijol Con Hoja de Aguacate": Traditional corn flour cake topped with refried black beans, ground avocado leaf, queso fresco cheese and a salsa negra of chipotle chiles and piloncillo sugar. The dense texture of the small round cakes gave the slightly-sweet, moist topping a perfect platform. The touch of sugar balanced and enhanced the smokiness of the chipotle and the 'brightness' of the cheese. I love sharing small plates! You have the opportunity to try a whole assortment of delicious dishes.

For dessert, I had only one thing on my mind - Chocolate Caliente. The waitress brought out a clay pitcher of hot milk and a small bag of the secret chocolate mix (cocoa, sugar, cinnamon, vanilla beans and cloves). She used an interesting wooden utensil to incorporate the powered mix: the plunger/stave/dash-like instrument had a hollow carved base and ornate rings that swirled the milk when rolled between your palms. We all "ahhh-ed" at the delicious smell of the cocoa mix and the warm milk as the prepared drink was poured into our cups. It was just so delicious! The resulting beverage didn't taste like a powder had been mixed into it at all. It was perfectly blended, rich and fragrant (but not overpowering). It was like a more comforting, less-chocolate-y version of Mayan Chocolate ice cream.

J's and my hot chocolate verdict? Definitely go have some!

Way Too Beautiful: Hotel Palomar & Domaso Trattoria Moderna

After working through Saturday afternoon, a good hard run was needed to de-stress and to prepare for my reservation at Domaso Trattoria Moderna at 6:30pm. In hopes of catching the end of the "guest only" wine tasting, I made sure to arrive at Hotel Palomar around 5:40pm. The valet took my car and another stunningly/amusingly dressed doorman opened all doors for me to lead me upstairs. (I say 'stunningly/amusingly' because both African-American men have been fantastically dressed in what I consider to be 20's mobster suits. This gentleman, however, was topped with a gorgeous Fedora - it fit him and his character perfectly. He was quite charismatic, and told me the secret to getting free valet - "he only tells one lady a night" ... riiiight. I made sure to get my receipt validated after dinner.)

I thanked him for offering to bring me upstairs, but explained that I wanted to stop in Domasoteca before dinner. I made my way to the store's counter where my goals were 1) to pick up another 70% cocoa bar, because I had eaten the other one before opening the wine I intended to eat it with (ahaha, SO typical), and 2) to ask if the store, as the gourmet shop of the Italian restaurant upstairs, carried any wines like the 3 sparkling ones I had tried earlier in the week at Dino. They did not, but as a new shop looking for their customers' input, the sommelier agreed that they should start to carry some.

When I got up to the 4th floor living room, my heart kinda fluttered. The previously quiet serene place had been transformed into a chic, chill lounge. There were about 50 people in the large space ... lounging on the beautifully curves couches in front of the two-sided fireplaces, all sipping glasses of wine! How wonderful! The wine tasting was still in progress ... and by 'wine tasting', I mean that there was a man from some VA winery giving out full glasses of wine to anyone who walked up to him. While standing on the short line for a pre-dinner glass, I talked with a guy who had been downstairs in Domasoteca. He asked if I had seen the deck around back and commented how 'this' (the wine, the restaurant, the hotel, the 'space') was exactly what the area needed. He tried a red Meritage which he enjoyed, I tried a chardonnay, which I didn't. But I was too distracted to really care.

Distracted? Yeah. (No, not by the guy - he had just met up with his girlfriend.) As I sat down on one of the couches facing the entire room, I almost blushed at how 'successful' the space seemed. I was happy for the room ... or for its designer, or something. Everyone here was impacted by the space: The micro-suede chairs were turned towards the fire as if their occupants were in their own living rooms, couples leaned intimately towards each other on the couches - smiling, giggling, accepting newly-filled glasses of wine from the staff circling the tables. There were well-dressed "Upper West Side" (NYC) late-20s, kids-out-of-the-house late-40s/early-50s (reminding me of my parents), 30-somethings. Even I, sitting next to a giggling couple on one of the couches, felt like the space was my own. It is one I will always remember - and hope to visit a few more times before the hotel's prices skyrocket (they are currently hosting opening room specials for about 1/2 the price they will be.)

I started to really feel like a snob when I ask the hostess if I can be seated at the wall of windows in Domaso. (I have to be careful that my passion for tasty things doesn't turn me into some rude, spoiled brat, heh ... someone hit me, please.) All I know is that I'm awestruck walking through the bar lounge, past the bakery and open kitchen. Of all the beautiful things to tell about, the most dramatic is the curved wall of 17'-or-so-tall windows that were dark accept for the lights on the river beyond. Just outside was a patio, the size of the restaurant itself, above the river. Someone is going to have a beautiful, beautiful wedding. (And in the summer, the patio is open for dining.)


The restaurant met the living room in 'chill-ness' (quantity of 'chill'?), and surpassed it in beauty. It was especially beautiful to me, because everything was a different texture. Exotic, 'hand-cut', stone tiling on the walls, deep-grained wood tiling on the floor, suede seating, warm and dark wood furniture with subtle, metallic, embroidery. The fabrics were sheer and bronzed, separating some tables, casting a metallic sheen on the windows. The low furniture made the arched ceilings, chandeliers and windows soar. How the lighting bounced off of the fabrics and walls made the entire restaurant seem candle-lit. It was stunning.

Oh right ... the food. Well it was nice that there were a total of 19 wines by-the-glass (red, white and sparkling - ranging from only $7-13). A Valentine's Day 4-course menu was being offered (a steal at $50 for the food, $20 for the wine paring!); I opted for the standard menu after eating-out so much this week and because there was nothing particularly stunning about the 4-course listing (a soup, a filet, a raspberry gelato heart) except for the baby diver's scallop w/ a ravioli of arugula, sheep's milk ricotta, a quail egg and goat milk butter.

I started with the Pomodoro soup (a tomato/bread soup) and asked my waiter for a wine recommendation. It was good - the fresh, pureed tomato gave it the taste of a warm gazpacho. The pinot noir (from the Russian River valley!) and some pepper gave it a nice richness. While nothing outstanding, for $6, it was very good (and I ended up getting it for free because I had a card for a free appetizer from the wine tasting.) Of the "fresh-baked-breads", the "Rustic Potato" was my favorite - it had a cornmeal-like texture.

It was my main course that stole the show. I decided against the terrific-sounding risotto-of-the-day (with prosciutto, reggiano, etc.) in favor of the Gnocchetti. (Come on, everyone knows you can always tell the quality of an Italian Restaurant by it's homemade gnocchi!) The menu read: "GNOCCHETTI: ricotta dumplings with sauteed wild mushrooms and a fontina cheese sauce". I'm not usually a fan of cheese sauces - and was gambling with a potentially overly-heavy dish - but the fontina and mushrooms won me over. The taste was spot on, the texture, perfect. The mushrooms (enoki, cremini, trumpet) were perfectly firm, and very 'woodsy but not overpowering. The fontina was extremely flavorful: nutty and light. The dumplings had a slight chew, but were not at all 'chewy' or heavy. They weren't too dense and their silkiness contrasted perfectly with the plumped mushrooms. Black pepper made it all pop. The Pinot Grigio wasn't outstanding.

As they were out of the "Spuma di Castagne" (a chestnut and chocolate mousse with quince and moscato compote), my dessert was simply another glass of Moscato di'Asti in a beautiful, tulip-shaped glass.

I'm hesitant to talk about the obvious negatives of Domaso, because there was so much good. But, as my title implies, the beauty definitely did distract me from faults that I would have been truly unhappy about elsewhere. I'll keep it short: The service. It is a new restaurant, so I know it will get better, but my waiter had yet to be trained on the offered dishes and wine. He chewed gum the whole time and made it clear that he was getting impatient that I was taking my time ordering. (He had mentioned that he had been late to work, so I gave him the benefit of the doubt that he had something personal going on and was extra friendly, encouraging him on his efforts after making numerous mistakes with my requests.) Also, my two glasses of wine were more like 1/2 glasses and the bread had been out much too long (not usually a complaint I'd care to write about, but Domaso does pride itself on its on-premises baked breads.)

Overall, $60 (w/ tips) got me 5 glasses of wine (2 from the free tasting), an appetizer (free with coupon), a main course (I took 1/2 of the Gnocchetii home), and parking (I was able to bypass the $25 valet fee). The atmospheres of the Hotel Palomar and Domaso Trattoria Moderna were worth every penny. Someday I'll have pictures that justify how smitten I am with these places!

Nothing Says 'Romance' Quite Like a Deep-Fried Shrimp Head...

This evening I realized that I had missed Whole Foods' "We're In the Mood For Love" Valentine's Day sweets and wine offering (chocolate fountain included), so I decided to splurge on some tasty assorted raw fish (and a Kirin, mmm). I mean, doesn't the thought of sitting alone at a sushi bar requesting whichever fish the chef thinks are the tastiest catches seem pretty romantic? ... Come on ... In the classical sense? No? Well, I think so.

I spent my V-Day dinner cuddled up to the bar at my local sushi place, Osaka. Located in a strip mall within walking distance of my apartment, I first visited the restaurant hesitantly - as a lover of sashimi, a "bad" sushi place is such a let-down. As it turned out, I was surprised at how well the fish was cut and have been back a few times since . (The generous portions in the "sashimi regular" and the delicious green tea ice cream are also selling points.)

I decided to forgo my usual "sashimi regular" for-A-go (teehee!) at the a la carte menu. With my tiny pencil I marked anything I've never tried, and some of my favorites. (Again, this is a small, local, strip-mall place - the choices weren't too vast.)

My menu? Toro (Fatty Tuna), Sake Toro (Fatty Salmon), Saba (Mackerel), Hokkigai (Surf Clam), Scallop Salad with tobiko and scallions (no fresh scallop in stock), Tomago (Egg) and White Tuna.

SIDENOTE: What is being served in sushi bars as 'white tuna' is typically either albacore, or one of tuna's cousins, Escolar. Both are extremely pleasant and silky when cut correctly. They look similar, but Escolar is the whiter, smaller grained (and more expensive) of the two. Albacore can have traces of pink. You'll likely have to ask the chef which one he'll be using. While Escolar is my preference, the two are similar-enough that I don't ask.

... unfortunately, they were out of Uni (Sea Urchin) - which I would have loved to have tried. So, I asked the lead chef what he would have for himself. He thought long, "hmmm ... have you had Ama-ebi?" I had not. It is a sweet, raw shrimp and he serves it with deep-fried whole shrimp heads.

My response? "Bring it on."

They (the shrimp heads) stared at me like the chef warned, but it was also cute how they looked like they were kissing. The couple next to me laughed nervously, commented how they would never try one and offered to take a picture of me eating one, "so my friends would believe me." I [of course] took them up on their offer and handed over my cell phone - thanks technology!



The shrimp heads had the crunch and the bit-of-chewiness of a deep-fried soft-shell crab (which I love). With more exoskeleton to crunch through, however (including some pointy whiskers and black, bubble-like eyes), they tasted more like a well-toasted version of the Asian shrimp chips my grandfather used to buy. An interesting and dramatic choice, but I'd rather pay $5 for some more salmon, here.

DINO Wine Wednesday: Dry Fizzy Reds!

While mid-week splurges on tasty meals cannot be the norm (I have to save some room for the weekends!), a little bit of wine and foods that make me swoon-ey were much-needed after a rough 1/2 week back at work. In the past 3 days I've logged 41 hours . While I wish I had more to show [my bosses] for the effort, instead I now have a new experience to share! (A more delicious one, at that.)

After my first experience with a sparkling red this past weekend at Domasoteca, I was very excited to hear about this week's Wine Wednesday event at Dino: a sampling of 3 'local' Italian sparkling reds, each with a small antipasto pairing - for $25. (Dino hosts a different wine-themed event every Wednesday.) The little event menu that my waitress offered me to keep explains: "Italians have a totally different outlook towards wine than Americans. They drink what's local. And in several great growing regions, the local wines include dry fizzy reds. [...] These are uncomplicated wines designated to go with simple rustic starters and cured meats. You quaff them: they are not serious wines for contemplative drinking. And they are just plain fun!" Hah ... "quaff". Excuse the immaturity, but the meal has left me in a better mood.

Let me start with the restaurant itself. Beautifully Tuscan in color, the walls were perfectly warm and orange after a day of sleet and rain. On the corner opposite the Cleveland Park Metro, the building seems square from the exterior, but the inside leads you around bends from hidden area to area. Some are ceilinged with stone, like a rustic hearth, others have large windows, but the hidden upstairs (visible past the small bar through a wrought iron railing in the upper back corner) was so cozy - I wished, later, that I had chosen to sit up there. When I go back with a friend, we'll have to find ourselves a corner upstairs to enjoy some small rustic plates and a handpicked wine. (If you check out Dino's website, you'll find that the owner has spent a lot of time visiting small wineries in Italy.)

I ordered the wine special and was brought out three small glasses filled with wines that not only varied in color (from watermelon-hued to a glossy burgundy) but in "fizziness" (is that the correct wine-verbage?). The bearded, casually dressed owner, Dean, came over and told me a bit about the wines and said I should definitely drink the last one with the prosciutto. This Lambrusco can be found all over Modena, a region located between Parma and the region that produces parmigiana reggiano. Let me tell you, the tart and dry wine tasted almost watered-down on it's own ... but the meaty-ness of the prosciutto, and the sweetness of the aged balsamic combined with the light dryness left the most delicious taste lingering.

The second wine was the "flattest" of the three. On its own, the fruit wasn't at all balanced by a necessary depth. Thank you again, chef, for such a wonderful pairing. The smaller bubbles were enhanced by the most delicious crunch on the outside of the potato/prosciutto/cheese croquette. I'm not a big fan of fried foods, but this 2"-long golden log of goodness has the taste and crunch of well-toasted French fry bits, but absolutely no hint of excess oil. You could taste the fresh potato, and the shreds of prosciutto gave the filling a slight chewiness - amazing!

It was the last pairing that I decided was my favorite of the three. A braised veal and pork meatball (Saltimboca, a traditional Venetian snack) with one of the purist marinara sauces dolloped on top. Not soft enough to cut with my fork, the texture was perfect - for me, at least. I'm a fan of a firmer meatball but don't get me wrong, it wasn't at all dry. The veal gave it a wonderfully meaty flavor. The word "umami" came to mind. As for the wine, it was my favorite of the three. Not as bubbly as the first, and a bit fruitier, the "Gragnano" 2006 Campania held up on its own. It brought out the rich (but light) tomato taste of the sauce, the fresh basil and helped the meatiness last and last - subtly.

Once my plate was cleared, I decided I wanted to enjoy a bit more and asked for a dessert menu and a coffee. I quickly decided that the scoop of homemade vanilla gelato with a 25yr aged balsamic poured over the top. And why not add a $5 glass of Moscato di' Asti?? I thought I'd try some Prosecco or something a little outside my [very] comfortable box that is the lovely, crisp, sweet goodness of Moscato di' Asti, so I asked my waitress. She actually recommended the Moscato with the Gelato Balsamico. While I wasn't so sure that the wine and balsamic wouldn't clash, I went with her recommendation.

Gloriousness. I almost wept. The balsamic over the creamy, yellow, speckled gelato produced a tart/sweet/creamy heaven. H-E-A-V-E-N. (Yes, I am that girl who will sip aged balsamic from the bottle (don't yell, Dad) ... but, still. Heaven. Trust me.) Ok, it was time to possibly ruin the heaven with a sip of Moscato. Instead? I wept some more. Glorious Moscato! Sweet and crisp even over the balsamic! And when I tasted the gelato again? The rich balsamic was transformed into a buttery caramel or butterscotch! It was like a completely different taste, not acidic like I had anticipated - and just as wonderful! As a side note, the coffee was very very good - the dessert was just better.

Overall? A fantastic experience. A little pricey for the small amount of food, but I did appreciate that the servings were the size they should be and the quality definitely compensated. I would have been more willing to spend the money on a weekend dinner.

SIDE NOTE: Italian sparkling reds are different than the Australian variety that is gaining exposure in America (according to Dean.) I agree. The Italian reds are more subtle and much lighter in taste and body. The sparkling Shiraz I bought at Domasoteca is very bold and - unlike the three I tasted tonight - should be served well chilled. It also was noticeably more "sparkling".

Domasoteca: Chocolate and Wine

Yesterday, I returned back to my apartment in Northern VA after taking my first vacation from my full-time job. I went skiing in Colorado with three friends - we cooked some fantastic meals and drank 9 of the 10 bottles of wine that we brought with us.

After spending some time on washingtonian.com and thelistareyouonit.com (two of my favorite sites for finding great food news around DC), I found a listing for a free event at Domaso Trattoria's new goumet shop, Domasoteca. Located in the lobby of Hotel Palomar in Arlington, this "global wine experience" opened last month and offers fresh breads and various wine goodies. Today they were hosting a free chocolate and wine tasting. The VA Wine Showcase was happening out in Dulles, but it was $35 and I knew I'd want to drink more than I should with the drive.

I arrived at Hotel Palomar about 45min early for the 3-6pm event with the intention of picking up a 'gourmet' sandwich for lunch. I met one of Domaso's chefs in the shop; he made me my sandwich of choice as I gushed my excitement for potentially finding a new dessert wine that compared to the Harvest Moon 2007 Late Harvest Zin I had when visiting the Russian River Valley last winter. (That Late Harvest means a lot to me and, when I tasted it for the first time, the owner of the winery, Randy, served us with perfectly-matched dark chocolate. I promptly bought the wine and the chocolate.) The Domaso chef happened to know of Harvest Moon Winery and I thought that was pretty awesome.

I went back into the small hotel lobby and asked the doorman if there was a more appropriate place for me to eat my sandwich (as the small arrangement of curvy stools by the window didn't seem the place to unwrap my lunch.) He smiled and said he had the perfect place. I was lead up to the 4th floor "living room" where the most chill music and retro granite-clad two-sided fireplaces were waiting. The doorman, Gareth, welcomed me to choose any seat, to put my feet up and enjoy the fire. I was very glad to have worn nice jeans, and nicer shoes to the tasting - the space was incredible.

The 'living room' was located outside the entrance to Domaso Trattoria. I took a glance at the menu and made a mental note to definitely make reservations sometime soon with a person I know would love the space.

I went back down to Domasoteca at 3 for the tasting. I was in the first group - 5 of us stood at a counter with 5 red wines and a box of 7 different-cocoa-percentage chocolates. We each took a piece of each percentage, ranging from 37% to 99% cocoa. The first two wines were dinner (vs. dessert) wines. I didn't make note of the first, but it was good to experience how its dryness was balanced by the sweeter chocolate and how the higher-percentage chocolates brought out too much acidity of the wine.

The second wine was a sparkling red shiraz from south Australia called Paringa. I had never had a sparkling red before it was chilled and very fun on the tongue. It is fruity but dry and almost bubbled the lovely chocolate taste off my tongue. When asked, the sommelier said that it was best alone before a meal, or paired with a chilled duck/steak salad. At $9.99 (the cheapest of the offerings, by far) I bought 3 bottles. One for my wine shelf, one for the meal I'm planning to cook for a friend, and one for my father who's grilled duck salad recipe I'm planning to steal for the meal I'm cooking for my friend :) I knew it was a bag idea to bring my wine bag.

The third offering was a Portuguese Madeira - which I've never had before. (The Rare Wine Co. Historic Series Madeira, New York Malmsey Special Reserve, to be more specific.) Needlesstosay, the smoky espresso-like taste of it was so pleasant that I immediately smiled. The 60% and 70% (midrange) chocolates balanced the sweetness best. I don't have a good knowledge of what qualifies a 'fortified' wine , but the fact that this white-grape made wine will last on my shelf opened gave me good reason to pay $50 for the bottle.

The fourth wine was a port. I've had a few ports (tawny, vintage and this late bottled vintage) and I guess I'm just not a fan. I always feel like there is too much alcohol in the taste and cannot drink more than a sip or two. The chocolate still tasted good.

I was most excited for the final offering, a Late Harvest 100% Monstrell wine from Jumilla, Spain. I've only had one other wine from Jumilla, called Pico Madama, at the restaurant Lima in DC. (Both the wine and the restaurant were incredible.) This Late Harvest was just amazing. It made me so so happy. It is super deep in color, and sweet enough to stand alone as dessert, but best paired with very high-percentage cocoa. It is called 2004 Olivares, Dulce Monastrell. At $33/bottle, it was comparable to my Harvest Moon favorite. I bought a 70% cocoa bar to accompany the bottle.

Overall, the event was wonderful. The new store lost power in the middle of the pairing, but it didn't stop people from coming in or the employees from continuing the tasting. The owner of the store, Christianna Sarget rang-up my order and gave me a 10% discount for coming. There is another discount if I go to dinner at Domaso before Sunday. I plan on trying to get in on a hotel-guest-only tasting that Gareth told me about on Saturday afternoon, then staying to enjoy a meal later that night. It will be my first restaurant review :)

Here we go ...

I think a short introduction will do.

My name is Kabri and I graduated college in May 2007. I have always been a fan delicious and interesting foods and wines. Now that I'm out of school, I've found myself with the opportunity to taste my way through DC, NY and wherever else I visit. This blog is a commitment to myself to pursue the things I love (as I figure out what those 'things' are) and to give credit to the people - the chef's and sommeliers - and places - the restaurants, gourmet shops and wineries - that help make my life more interesting and fulfilling.