I’m excited about the soon to be released feature length documentary FOODIES from B Reel Production Company. It promises to be a fascinating look at the world of blogging food critics at some of the world’s finest restaurants. You can watch the trailer here.
I am very excited to be working with Serve Our Willing Warriors an all-volunteer tax exempt organization creating the Bull Run Warrior Retreat. The Retreat is in Haymarket, VA on 44 acres at the foot of the Bull Run Mountains. The 11,000 square foot house will provide “a home away from home” for our outpatient Warriors and their families residing at nearby hospitals.
While the remodeling is underway I will be working on developing the Visiting Chef Program. We envision a program partnering with chefs who come and create once in a lifetime magnificent meals for our injured warriors and their families. As part of the program we will be planting a garden to take a farm-to-table approach to providing meals with fresh vegetables and herbs.
If you are a personal or restaurant chef willing to occasionally volunteer your time to prepare delicious memorable meals for our Warriors and their families please contact me at zilliox(at)live.com. It is a chance for you to do what you love and give back to those who have given so much for us.
Dizzy Pig BBQ
8763 Virginia Meadows Drive
Manassas, VA 20109
703-273-3580
http://dizzypigbbq.com
Every so often I stumble across a great product I have never seen before. Recently a local chef told me about Dizzy Pig barbecue rubs. I was excited to learn they are made a few miles from my home and have a small retail outlet at the factory.
Since 2002 Dizzy Pig has been making high quality barbecue rubs used by professional BBQ competition teams and top chefs across the country. Today they offer 16 unique blends to spice up your grilling.
Made from fresh all natural ingredients, Dizzy Pig rubs have no MSG, are gluten free, and low in salt. Unprocessed raw sugar is used in the process which helps create a more intricate flavor at higher temperatures. The low salt content means you can add more rub to get just the right taste for chicken, ribs or steaks.
The Dizzy Pig retail store also sells the ceramic Big Green Egg cookers. Twice yearly they hold DizzyFest bringing together Big Green Egg owners to cook and party. The next DizzyFest is June 7, 2014. A brochure describing the various rubs is available here. Stop in and meet the friendly staff or order online through the web page. A good first step is to order the sampler pack and try 11 rubs.
About the only thing better than visiting a nice restaurant with a great chef is visiting with friends, all great cooks. This weekend we met in Radiant, Virginia to celebrate a friend’s retirement with a pot luck lunch. Everyone who came is a great cook except me. Lunch was perfect.
Ed brought a wonderful vegetarian soup and Pat came with a beautiful fruit salad. On my plate above is my wife’s fresh green salad with Kale, the “it” vegetable of 2014, Bonnie’s Spanakopita a Greek spinach like pie, Mary’s super smooth Broccoli and Rice Casserole, and Steve’s Smoked Salmon.
I am not a big spinach fan but Bonnie does something to her Spanakopita that flips the “I like that switch” in my brain. The fresh herbs and cheese really give it a distinct savory taste. Steve smoked the salmon for hours that morning. It was off-the-charts fantastic with a smoky taste just this side of the over-the-top line giving it a rich woody flavor that was a great compliment to all the dishes.
We loved seeing everyone and thanks for giving me an incredible dining experience that didn’t cost me $300.
The serious eats blog has an excellent post on where to purchase tea in New York City. Most of the tea shops showcased are in the city, but they also include one in Brooklyn and one in Queens.
Renee’s Gourmet to Go
15 S. 3rd St.
Warrenton, VA 20186
540-347-2935
www.reneestogo.com
American | $
One of Warrenton’s best kept secrets is Renee’s Gourmet to Go on 3rd St. a block off of Main. Open Monday through Friday 11-3pm they serve great sandwiches and exceptional soups.
Owner Renee Yount, a Canadian transplant, has been serving up homemade ambrosial soups for 10 years. She offers 2 soups a day and reserves Friday’s for her wonderful She-crab Soup.
On my last visit I enjoyed this wonderful Chicken, Tequila & Lime soup. It had chowder like consistency with an ever so slight lime taste.
My wife had the Tomato Florentine and loved it.
On a previous visit I tried the hearty Red Pepper and Gouda Soup. It was so good I bought some to go for dinner that evening.
My wife had this delicious Tuna, Havarti & Tomato sandwich and I had a Cubano expertly prepared by her talented staff.
So often I encounter a place that offers a great meal with a ho-hum dessert or vice-versa. I was ecstatic to see Renee maintained the same devotion to dessert as her soups and sandwiches. This carrot cake was off the charts scrumptious. The frosting melted in your mouth and didn’t leave that sugar rush taste. The cake had a perfect moist soft dense texture and carrot flavor.
I consider Renee’s one of my better finds. In this fast paced fast food world we live in quality homemade food can be scarce. If you’re within 20 miles of Warrenton, VA during lunch time make a beeline for Renee’s Gourmet to Go and don’t miss a chance to eat well.
I am sure glad I had just eaten brunch before I saw this Maple Bacon Donut at the butcher shop in Middleburg. It sure looked good and was on sale too.
222 Albemarle Street, Baltimore, MD 21202 – 410-685-4905
A short walk from our wonderful lunch at Ciao Bella is Vaccaro’s Italian Pastry Shop. Elizabeth had told us it was one of her favorite places for dessert. The bakery is divided into a front area serving customers picking up pastry as take out and a section offering seating for those wishing to have pastry and coffee immediately. We waited for a table to sit and enjoy our dessert.
My wife and I split this wonderful vanilla and chocolate napoleon. It was one of the best I have had. And I have had some in New York that were very good. The dough was light and flaky with rich full flavored fillings. The serving was large enough for both of us especially after just finishing lunch.
Elizabeth had the traditional canoli with a sweet and smooth filling. It was an excellent end to a great afternoon. The deserts are on the pricy side at about $26 and some change for 2 desserts, 3 coffees, and tip. But it was worth every penny.
We had a delightful dinner with friends at the new Volcano Hot Stone Grill in Gainesville. We started dinner with salads and meatball soup. The soup was rich and creamy with tasty meatballs.
My main course was the Blueberry Chicken. It was cooked perfectly with just a hint of blueberry. The menu describes the dish as:
Panko and blueberry flour dusted chicken breast filled with a red wine mascarpone cheese. Pan seared, with a whole grain mustard beurre blanc served with mesclun greens, heirloom tomatoes and parsnips with a chardonnay vinaigrette.
Dessert was a wonderful Chocolet S’mores made with milk chocolate, graham cracker crumbs and mini marshmallows.
Our waitress Tammy was very knowledgable and attentive. The decor is modern with a high noise level. The hot stone grill concept is unique and entertaining. Several meat dishes are brought to the table seared on one side and cooking on a lava brick heated to over 500 degrees.
The entrees are moderatly priced. Two entrees, soups, teas and desserts came to just over $80 with tip. We are looking forward to going back soon.
tango449eats 