Food

Dizzy Pig BBQ Set for Expansion

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Dizzy Pig BBQ, the Manassas, VA based BBQ seasonings manufacturer and Big Green Egg retailer, broke ground on a new building this week. Less than 3 miles from their current location, the new building will be 14,500 sq. ft. with offices, manufacturing, and retail space.

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Owner Chris Capell said he realized they had outgrown their current location about 3 years ago and looked for new space. Unable to find a suitable existing structure Capell settled on purchasing a nearby lot and a built-to-suit solution. Construction will be done by local commercial general contractor R.W. Murray Co. Recognizing Dizzy Pig BBQ exports seasonings worldwide and this will be their headquarters, Prince William County designated them as a targeted industry and fast-tracked the permitting process.

With nearly 4 times the space in the new building Capell felt their manufacturing output could increase by 10 fold. Retail Store Manager Joellen Bulgrin told me plans call for retail square footage to triple allowing for additional product lines to complement the killer collection of Big Green Eggs and BBQ spices they have now.

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You can’t have a groundbreaking ceremony without BBQ.

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After everyone had eaten it was time for the all important ceremonial turning the first sod. The whole Dizzy Pig team joined in.

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Chris Capell with Project Manager Eric Biskaduros (right) and Assistant Project Manager Roy Ryan (left).

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Site clearing began the next day. R.W. Murray Co. Project Manager Eric Biskaduros said they intend to have the structure up by the end of September and finish in mid December. Owner Chris Capell said opening before Christmas would be nice but a more realistic time table would be January 2017.

I’ve got my fingers crossed for Christmas shopping at the new store. Dizzy Pig BBQ seasonings make excellent presents.

GIVE Food

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Hunger is Just Around the Corner

Everyone loves the gift of food. Your favorite tea, spice, or jam is always a welcome surprise. This time of year more than any think about giving food to your local food pantry. The problem of food insecurity is nationwide and found in every community. One in seven Americans struggle with hunger affecting children and the elderly the most.

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I live in Northern Virginia, a great place that can be described as an affluent community. Prince William County was ranked as the 20th wealthiest county in the county recently. The average median household income was listed as $92,104 in 2014. Yet within 20 miles of me are 2 food banks and 4 food pantries feeding thousands of clients a month. House of Mercy in Gainesville estimates there are nearly 15,000 food insecure children at risk in our county. Elderly notoriously skimp on food because of high living and medication costs.

This time of the year, far removed from the giving season of Christmas, food banks and pantries really need help. Summer is when donations drop to the lowest point. This is truly an out-of-sight out-of-mind problem. Sadly, in this raucous election year we have heard nothing about the 48 million Americans living below the poverty line or the millions of children who go to bed or school each morning hungry. The small faith based food pantry House of Mercy near me provided food assistance to 7,704 people in 2014. Just over half their clients are Hispanic and 86% were women.

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It’s easy to get involved. The first step is to call your local food pantry and find out what they need and don’t need. Learn their hours and when you can donate. Many parties are only open a few days a week for distribution to their clients. See if they have drop off points with other area organizations like churches or fire stations. Consider volunteering even if it’s just an hour or two a week. Food banks and pantries are non-profits and operated with mostly volunteers. Contemplate putting together a food drive at your church, school, or work. Ask the manager at your local grocery store if they donate excess food to the local food bank.

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Here are tips on donating food.

  • I’m sure you make wonderful cakes, pies, and cookies but food banks can’t take home-baked goods
  • Items past their expiration date you drag out from the back of your pantry will be discarded by the food bank
  • Most food banks will take donations of frozen meats
  • Try to donate low-sodium and low-sugar healthy foods
  • Items with a long shelf life like canned vegetables, rice, and pasta
  • Donate seasonal foods like pumpkin pie ingredients, turkeys, or hams around the holidays
  • Your plastic grocery bags
  • Toilet paper and personal hygiene products
  • Baby food
  • Milk
  • Condiments and cooking spices

What food banks and pantries need most is money. Besides paying staff, rent, and utilities, food pantries often buy items in bulk when they run low. Donating $10 in food may provide enough for 4 meals but  that same $10 pooled with other donations to purchase wholesale can turn into 15 meals.

The best part of donating to a local food bank or pantry is knowing your donation will help someone in your community. Maybe even your neighbor.

James Beard Foundation 2016 Award Winners

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JBF Award Medallion

The winners for this year’s James Beard Foundation awards were announced in Chicago last night. Here are the chefs and restaurant winners. Congratulations to them all.

Rising Star Chef of the Year
A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.

Daniela Soto-Innes, Cosme, NYC

Best Chefs
Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.

Best Chef: Great Lakes (IL, IN, MI, OH)

Curtis Duffy, Grace, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Aaron Silverman, Rose’s Luxury, Washington, D.C.

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Paul Berglund, The Bachelor Farmer, Minneapolis

Best Chef: New York City (Five Boroughs)

Jonathan Waxman, Barbuto

Best Chef: Northeast (CT, MA, ME, MH, NY STATE, RI, VT)

Zak Pelaccio, Fish & Game, Hudson, NY

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Renee Erickson, The Whale Wins, Seattle

Best Chef: South (AL, AR, FL, LA, MS, PR)

Justin Devillier, La Petite Grocery, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Tandy Wilson, City House, Nashville

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Justin Yu, Oxheart, Houston

Best Chef: West (CA, HI, NV)

Jon Shook and Vinny Dotolo, Animal, Los Angeles

2016 James Beard Foundation America’s Classics

Al Ameer Restaurant, Dearborn, MI Owners: Khalil Ammar and Zaki Hashem

Brooks’ House of BBQ, Oneonta, NY Owners: Beth and Ryan Brooks

Bully’s Restaurant, Jackson, MS
Owners: Tyrone Bully and Greta Brown Bully

Matt’s Place Drive-In, Butte, MT Owners: Robin and Brad Cockhill

Rancho de Chimayó Restaurante, Chimayo, NM Owner: Florence Jaramillo

2016 James Beard Foundation Outstanding Restaurant Design Awards

75 Seats and Under
For the best restaurant design or renovation in North America since January 1, 2013

Firm: Demian Repucci Design
Designer: Demian Repucci
Project: Bruno, NYC

Firm: Renzo Piano Building Workshop
Designers: Renzo Piano Building Workshop in Collaboration with Cooper Robertson Project: Untitled, NYC

76 Seats and Over
For the best restaurant design or renovation in North America since January 1, 2013

Firm: Land and Sea Dept.
Designers: Mode Carpentry, Land and Sea Dept. (Robert McAdams, Jon Martin, Peter Toalson, and Cody Hudson)
Project: Cherry Circle Room, Chicago

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The Four Seasons Restaurant, NYC

2016 James Beard Foundation Restaurant and Chef Awards

Best New Restaurant
A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.

Shaya, New Orleans

Outstanding Baker
A chef or baker who prepares breads, pastries or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been a baker or pastry chef for at least five years.

Joanne Chang, Flour Bakery + Café, Boston

Outstanding Bar Program
A restaurant or bar that demonstrates excellence in cocktail, spirits and/or beer service.

Maison Premiere, Brooklyn, NY

Outstanding Chef
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Eligible candidates must have been working as a chef for the past five years.

Suzanne Goin, Lucques, Los Angeles

Outstanding Pastry Chef
A chef or baker who prepares desserts, pastries or breads in a restaurant, and who serves as a national standard bearer of excellence. Must have been a pastry chef or baker for the past five years.

Dahlia Narvaez, Osteria Mozza, Los Angeles

Outstanding Restaurant
A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere and service. Eligible restaurants must have been in operation 10 or more consecutive years.

Alinea, Chicago

Outstanding Restaurateur
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past five years.

Ken Friedman, NYC (The Spotted Pig, The Breslin, Tosca Café)

Outstanding Service
A restaurant in operation five or more years that demonstrates high standards of hospitality and service.

Eleven Madison Park, NYC

Outstanding Wine Program
A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.

Bern’s Steakhouse, Tampa, FL

Outstanding Wine, Beer, or Spirits Professional

A beer, wine or spirits professional who has made a significant national impact on the restaurant industry.

Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM Miljenko Grgich,

Claire’s at the Depot

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Claire’s At the Depot‎
65 South 3rd Street
Warrenton, VA 20186-3304
540-351-1616
http://www.clairesrestaurant.com/

American | $$

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Located in a beautifully renovated old train station Claire’s is the perfect destination for Sunday brunch.

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They serve the Seattle’s Best line of Starbucks Coffee.

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The warm Cranberry Scones are like dessert as an appetizer.

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The Famous She Crab Soup is always a treat. Today it was a little on the salty side but that did little to distract from the full-bodied crab taste of the thick chowder like broth. If you are fond of crab you want to be sure to order this.

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I chose my favorite, Black Angus Rib Eye Steak with Applewood Smoked Bacon, Maple Sausage, Over Easy Eggs, and Oven Roasted Potatoes. Sadly they had run out of the sausage and doubled up on the bacon. I love bacon but I missed the maple sausage. It is home-made and really good. The steak was so tender we didn’t need a steak knife to cut it.

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My wife a wonderful Cornmeal Crusted Pan-Seared Rainbow Trout with Scrambled Eggs and Smoked Gouda Grits. Trout is similar to salmon but very fine and light. Not a strong gamy fish at all. The smoked gouda grits had a nice hint of smoke and are creamier than most.

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Aunt Beatty’s Chocolate Cake with a coffee infused icing was delicious and not to sweet.

We were joined by 2 other couples today and were seated at a nice round top with plenty of room. With the restaurant full the noise level was high and at times hard to hear. The service was excellent as it has been on all our visits. Claire’s at the Depot has a near perfect 4.7 Star Rating on OpenTable so it is always busy. I have never had any luck getting a reservation for brunch online, you should call to get Sunday reservations. With Summer approaching more seating will be available on the outdoor patio. We have never been disappointed at Claire’s and recommend it to everyone.

Philadelphia Tavern’s Cheesesteak Sandwich

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9413 Main St.
Manassas, VA 20110
703-393-1776
http://www.thephiladelphiatavern.com/

American | $

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Located in downtown Manassas the Philadelphia Tavern is a local favorite.

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References to Philadelphia are throughout the bar.

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From the Mason-Dixon line south tea is sweet.

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Philadelphia Tavern is where you go in Northern Virginia for an authentic Philly Cheesesteak Sandwich. Served on a hoagie roll shipped from the famous Amoroso Bakery in Philadelphia. These are as good as they get outside of the Philadelphia city limits. They offer 4 variations of the classic sandwich and give you choice of cheese including Cheese Wiz.

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For my sandwich I chose the Pizza Cheesesteak which adds grilled pepperoni to the classic. The steak is so flavorful if it weren’t for the saltiness of the pepperoni you might miss it on the sandwich. Served on a 12” roll, most people could split one if they can agree on a sandwich.

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Traveling on Center St. in Manassas Philadelphia Tavern is in the first block after turning right on Main St. Look for the Liberty Bell. Parking can be a challenge at lunch time and the bar can get busy during the week. We stopped by on a Saturday afternoon and had no problem finding a seat.

Walker’s Grille Spring Menu

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6909 Metro Park Drive
Alexandria, VA 22310
703-922-6200
http://walkersgrille.com/

American | $$

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Chef Duane Keller has created a wonderful Spring menu at Walker’s Grille. Chef Keller creates complex flavor profiles using a combination of farm fresh locally sourced vegetables and high quality meats. Flavors are rich and blend perfectly.

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There is plenty of outdoor seating with large fans for those warm summer nights.

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The seating is comfortable, not the kind you sink into because it hasn’t been replaced in 20 years.

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Bread is fresh and warm when it comes to the table.

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The Chicken Empanadas with Avocado Puree and Tomato Salsa are incredible. The Avocado Puree is the perfect complement to the chicken.

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For my entrée I chose the Prosciutto Wrapped “day boat” Scallops on Roasted Creamed Corn. The thin prosciutto elevates the flavor above the standard bacon wrapped scallop without the chunky texture of bacon. The light cooking of the prosciutto with the scallop brings out the aroma for the perfect combination. The scallops are paired with a medley of Fingerling Potatoes and Asparagus Hash.

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My wife had the Veal Shank over Pasta with a Mushroom Spinach Cream Sauce topped with Shaved Parmesan. The veal was cooked flawlessly, easily coming off the bone. The Cavatappi pasta is lightly coated in the cream sauce and a nice counterpart to the mild taste of the veal.

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We took the waiter’s suggestion and ordered the Warm Apple Fritters for dessert. These fritters are twice the size of most. This is the best apple fritter I have had. The sugar coated donut around the warm al dente apple slices was unbelievable. It was a hard choice between the fritters and the Peanut Butter Chocolate Pate but I am glad we got the fritters.

Chef Keller has done a masterful job creating this new spring menu. I can’t wait to go back and try more dishes. The service is always first class and even when busy the noise level is not deafening. Walker’s Grille has a 4½-star rating on OpenTable. Make your reservations now before all the Apple Fritters are gone.

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Mrs. B’s Recipes–Fried Oreos

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Last weekend I have the pleasure of attended the 16th Annual Virginia Fly Fishing & Wine Festival in Doswell, VA. Taking a break to find lunch I thought my eyes would bug out of my head when I saw the sign for Mrs. B’s Recipes saying Fried Oreos 4 for $5. I’m a sucker for anything Oreo and I had never tried fried Oreos.

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Fried Oreos are amazing! Each Oreo is surrounded by a wonderful cake batter that allows it to warm without melting. On my second day at the show I ordered the Waffle on a Stick. It was truly good and I was halfway finished when I realized I hadn’t taken a picture. Mrs. B’s isn’t a traditional food truck it is more of a kitchen trailer which is easy to spot. They can be found at many summer outdoor events throughout south central Virginia. If you see Mrs. B’s Recipes run don’t walk to the window and get your order in before they are all gone.

James Beard Award Finalists 2016

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The final nominees for the 2016 James Beard Foundation Awards have been named. The awards for top chefs and restaurants will be given out in Chicago on May 2nd. Many links below take you to OpenTable.com so you can make reservations and start enjoying some amazing cuisine. Congratulations to the only nomine from our area Cindy Wolf Chef/Owner Charleston in Baltimore.

Best New Restaurant
Death & Taxes, Raleigh, North Carolina
Launderette, Austin, Texas
Shaya, New Orleans, Louisiana
Staplehouse, Atlanta, Georgia
Wildair, New York, New York

Outstanding Restaurant
Frasca Food and Wine, Boulder, Colorado
Highlands Bar & Grill, Birmingham, Alabama
The Spotted Pig, New York, New York

Outstanding Service
Blue Hill at Stone Barns, Pocantico Hills, New York
Eleven Madison Park, New York, New York
North Pond, Chicago, Illinois
Quince, San Francisco, California
Topolobampo, Chicago, Illinois

Outstanding Wine Program
Canlis, Seattle, Washington
FIG, Charleston, South Carolina
Sepia, Chicago, Illinois

Outstanding Chef
Donald Link, Herbsaint, New Orleans, Louisiana
Michael Solomonov, Zahav, Philadelphia, Pennsylvania
Michael Tusk, Quince, San Francisco, California
Sean Brock, McCrady’s, Charleston, South Carolina
Suzanne Goin, Lucques, West Hollywood, California

Rising Star of the Year
Alan Sternberg, Cerulean, Indianapolis, Indiana
Alex Bois, High Street on Market, Philadelphia, Pennsylvania
Daniela Soto-Innes, Cosme, New York, New York
Edward Sura, Perennial Virant, Chicago, Illinois
Grae Nonas, Olamaie, Austin, Texas

Outstanding Pastry Chef
Dahlia Narvarez, Osteria Mozza, Los Angeles, California
Dolester Miles, Highlands Bar and Grill, Birmingham, Alabama
Ghaya Oliveira, Daniel, New York, New York
Jennifer Yee, Lafayette, New York, New York
Maura Kilpatrick, Oleana, Cambridge, Massachusetts
Meg Galus, Boka, Chicago, Illinois
Maura Kilpatrick, Oleana, Cambridge, Massachusetts

Best Chef: Great Lakes
Abraham Conlon, Fat Rice, Chicago, Illinois
Andrew Zimmerman, Sepia, Chicago, Illinois
Curtis Duffy, Grace, Chicago, Illinois
Erling Wu-Bower, Nico Osteria, Chicago, Illinois
Lee Wolen, Boka, Chicago, Illinois

Best Chef: Mid-Atlantic
Cindy Wolf, Charleston, Baltimore, Maryland
Eli Kulp, Fork, Philadelphia, Pennsylvania
Greg Vernick, Vernick Food & Drink, Philadelphia, Pennsylvania
Rich Landau, Vedge, Philadelphia, Pennsylvania

Best Chef: Midwest
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, Minnesota
Paul Berglund, The Bachelor Farmer, Minneapolis, Minnesota

Best Chef: New York City
Anita Lo, Annisa
Jonathan Waxman, Barbuto
Marco Canora, Hearth
Mario Carbone and Rich Torrisi, Carbone

Best Chef: Northeast
Barry Maiden, Hungry Mother, Cambridge, Massachusetts
Karen Akunowicz, Myers + Chang, Boston, Massachusetts
Susan Regis, Shepard, Cambridge, Massachusetts

Best Chef: Northwest
Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, Oregon
Justin Woodward, Castagna, Portland, Oregon
Mike Easton, Il Corvo Pasta, Seattle, Washington
Rachel Yang and Seif Chirchi, Joule, Seattle, Washington
Renee Erickson, The Whale Wins, Seattle, Washington

Best Chef: South
Isaac Toups, Toups’ Meatery, New Orleans, Louisiana
Justin Devillier, La Petite Grocery, New Orleans, Louisiana
Slade Rushing, Brennan’s, New Orleans, Louisiana
Vishwesh Bhatt, Snackbar, Oxford, Mississippi

Best Chef: Southeast
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, Tennessee
Steven Satterfield, Miller Union, Atlanta, Georgia

Best Chef: Southwest
Alex Seidel, Fruition, Denver, Colorado
Martín Rios, Restaurant Martín, Santa Fe, New Mexico
Steve McHugh, Cured, San Antonio, Texas

Best Chef: West
Corey Lee, Benu, San Francisco, California
Dominique Crenn, Atelier Crenn, San Francisco, California
Jeremy Fox, Rustic Canyon  Wine Bar, Santa Monica, California
Jon Shook and Vinny Dotolo, Animal, Los Angeles, California
Matthew Accarrino, SPQR, San Francisco, California
Michael Cimarusti, Providence, Los Angeles, California

Tom & Suzie’s NY Bagel Deli Has A New Sandwich

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9110 Devlin Rd #140
Bristow, VA 20136
571-758-3354
http://tsnybd.com/

Bagels | $

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Tom & Suzie’s has begun offering an awesome crab cake bagel sandwich with Boom Boom sauce.

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You can have any combination of the lettuce, tomato, and red onion standard order.

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They use ample lump crab with a nice ratio of regular and panko crumbs for texture and as a binder.

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I like how they have cut the center out of the bagel trimming it down so the bagel doesn’t overwhelm the sandwich. A full bagel with the crab cake would be too much for most people. With the sandwich made to order you have the choice of any fresh bagel.

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The Boom Boom sauce makes the sandwich. Often crab cake is served with traditional Tartar sauce. The Boom Boom sauce is a nice spicy aioli that sets the sandwich apart. They mix Dijon mustard and OLD BAY Seasoning into the crab cake so it comes with a little spice built in. I put all the sauce on my sandwich and came right to the edge of what I like. I recommend asking for the Boom Boom sauce on the side then drizzling it onto the sandwich as you go until you can gauge where it lands on your personal spice tolerance chart. But have some, it’s really is good.