Young and Hungry

The Leftovers

Who needs to cook Thanksgiving dinner when you can combine the entire meal into a single foodstuff? Stop by these restaurants (and one brewery) to get turkey, stuffing, cranberry sauce, and other holiday ingredients in the form of pizza, grilled cheese, and beer.

GCDC2

GCDC
1730 Pennsylvania Ave. NW
The Gobbler grilled cheese with turkey, cranberry-apple spread, tater tot–cranberry stuffing, brie, and mushroom gravy
$9 for lunch, $12 for dinner (with a side of soup, tots, or salad), available through Nov. 26

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Arcuri
2400 Wisconsin Ave. NW
Pizza with roasted turkey, chestnuts, cranberry mostarda, brussels sprouts, and bacon
$15.50 for a small, $19.50 for a large, available through Nov. 30

SweetPotatoPorter

Adroit Theory Brewing Company
404 Browning Court, Unit C, Purceville, Va.
Sweet potato casserole porter, cranberry saison, and stuffing stout (with boxes of stuffing mix thrown in the mash)
$3 for a 3-ounce sample, $8 for a 10-ounce tulip, available at the brewery only on Nov. 26 until the two kegs of each beer run out

poptart

Ted’s Bulletin
Multiple locations
Pop-tart filled with cornbread stuffing, roast turkey, and gravy, topped with a cranberry glaze and dollop of mashed sweet potatoes
$3.99, available through Nov. 28

popover

BLT Steak
1625 I St. NW
Leftover popovers filled with white turkey meat, cranberry chutney, potato puree, and rosemary gravy
$10, available at the bar or to-go all day Nov. 18

Don’t Feel Like Cooking Thursday? Get Thanksgiving to Go

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Bryan Yealy’s family will not see him during the four days leading up to Thanksgiving. Instead, the Georgia Brown’s executive chef will be in the restaurant kitchen all day—starting at 6 a.m. and leaving only to sleep for six hours each night.

On Monday, 220 turkeys will arrive from various local purveyors for Yealy to debone, thaw, brine, rub, cook, fry, and cool. He’ll also cook enough trays of macaroni and cheese, cornbread stuffing, cranberry sauce, and other Southern fixings for more than 250 different Thanksgiving dinners.

On Wednesday, he’ll load all of these orders into a refrigerated truck parked outside the 15th Street NW restaurant and ready himself for the onslaught of customers arriving the next day at 8 a.m. to load orders of turkeys, sides, and pies into the back seats of their cars.

He won’t be the only chef spending Thanksgiving morning that way. Dozens of D.C.-area restaurants are offering Thanksgiving to go, allowing people to outsource their cooking efforts instead of hovering over a stovetop all day. The stigma associated with ditching the kitchen on the heaviest cooking holiday of the year seems to have faded; chefs say turkey take-out orders are on the rise. In fact, at a time when restaurants in D.C. carry so much social cachet, people can proudly brag about picking up mashed potatoes from a notable chef rather than shamefully passing off professionally prepared dishes as their own.

That doesn’t mean the chefs won’t judge you. “I would never dream of buying anything for myself for Thanksgiving,” says Art and Soul executive chef Douglas Alexander. “But I think people are just busier and busier.” Art and Soul started its “Everything But the Turkey” promotion last year, but Alexander has never asked his customers why they take the shortcut. “I’d feel rude: ‘Hey, why am I cooking your stuff? Can’t you make your own gravy? What’s going on here?’” he says. “No, I would never do that.”

But the reason pre-made options are growing so popular is no real surprise: Thanksgiving—and all the craziness of family gatherings that inevitably comes with it—can create a lot of stress. Ordering out? Much easier. Read more Don’t Feel Like Cooking Thursday? Get Thanksgiving to Go

Try 150 Brews at Tomorrow’s DC Craft Beer Festival

DC Craft Beer Festival Spring 2014

It's not too late to buy tickets for this Saturday's DC Craft Beer Festival at the Washington Convention Center. Similar to the spring event in March, the "winter harvest" festival will feature 150 beers from 75 American breweries and educational seminars.

Tasting seminar speakers include authors Ben Keene and Michael Tonsmeire. Keene will discuss how East Coast brewers are reconnecting North American beer with its 17th- and 18th-century roots. Tonsmiere will present the processes and ingredients in American sour beers and advice about how to brew them.

As for the breweries and beers, the full list is here. There is a strong concentration of breweries from the D.C. area and greater Mid-Atlantic region. Standout brews from the list include Atlas Anniversary Ale, Avery Hog Heaven barleywine, Lagunitas NightTime, a strong black India pale ale, Mother Earth Peach Windowpane, a double wheat brewed with North Carolina peaches, and Hardywood Park Bourbon Double IPA.

The two-and-a-half-hour sessions start at 2 p.m. and 7 p.m. The $49 general admission tickets, which are only still available for the 7 p.m. session, include unlimited 2 oz. tasting pours of beer, access to the seminars, and a souvenir tasting glass. VIP tickets for $65 include an extra hour of tasting.

Photos by Tammy Tuck

Gluten-Free Rise Bakery Opens in Adams Morgan on Saturday

photo1D.C.'s first exclusively gluten-free bakery opens tomorrow in Adams Morgan with a range of pastries, breads, and even bagels. Owner Michael Koritko was inspired to open Rise Bakery after he was diagnosed with celiac disease in 2005 and realized there were no bakeries that catered to his dietary needs in the area.

Executive pastry chef Mollie Bird, previously a pastry sous chef at the Source, will prepare a range of cupcakes, muffins, tarts, cookies, croissants, brownies, pies, cinnamon buns, and cakes. The baked goods use nut, tapioca, rice, and coconut flours, rather than wheat. Many of the items are also dairy-free and vegan. (The homemade bagels, for example, are vegan.)

The only thing made off site is the gluten-free bread, which Rise has specially made as its own line. In addition to selling loaves, Rise will offer sandwiches. Coffee comes from Annapolis-based Ceremony Coffee Roasters.

Rise will be open from 10 a.m. to 7 p.m. everyday except Monday.

Rise Bakery, 2409 18th St. NW; riseglutenfree.com

Photo of gluten-free croissant dough ready to be baked courtesy Rise Bakery

D.C.’s Hottest Food and Drink Professionals, Ranked

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The event group and hospitality association Industree has narrowed down its list of "60 Stunners"—the most talented and attractive people in the D.C. food and drink scene—to 11 hotties. (Two people tied for the first place spot.)

And sorry, blondes, looks like this wasn't your year. Also, women were greatly outnumbered by men on the list. Industree's all-female team, who served as judges, selected only three women in the top 11. Industree founder Alisia Kleinmann says the judges, which included herself and three others, voted anonymously. Nominations from PR teams were not accepted.

As for how they came up with the ranking? Kleinmann says it was pretty informal. No structured rubric or scoring mechanism. "We wanted to highlight and promote the lesser known faces of the industry... Of course, the well known names had to come into play too," she writes in an email.

Just as Miss America organizers emphasize the spectacle is a "scholarship program" not a "beauty pageant," Kleinmann claims 60 Stunners isn't just about a pretty face. "Alongside looks, we also took into account career, accomplishments/awards won, brand success, passion, dedication, background, social responsibility, and overall badassness," she says.

The winners were announced at a Nov. 17 party for all the finalists at STK. Check out the ranking below.  Read more D.C.’s Hottest Food and Drink Professionals, Ranked

Popped! Republic Gourmet Popcorn Food Truck Stolen (Update: Found!)

popped

Popped! Republic food truck owner Rich Arslan showed up at his Alexandria headquarters at 7 a.m. this morning and found his vehicle missing. He last saw the truck last night, parked in a lot on the 2381 S. Dove St., around 8:30 or 9 p.m. last night.

"It's our primary revenue generator at the moment. It's what put us on the map as a business," Arslan says. "It's what pays all our bills. It's what enables us to hire and pay eight employees."

He's filed a police report, but he fears that in the worst case scenario, the truck could be sitting in a warehouse somewhere being chopped up for parts. "Every second counts in the beginning here," he says.

DMV Food Truck Association executive director Che Ruddell-Tabisola says he's never heard of a food truck in the D.C. area being stolen before.

Update: The truck was later found, thanks—Arslan says—to tipsters on social media.

Photo courtesy Popped! Republic

Last Night’s Leftovers: Northern Virginia’s Best Restaurants Edition

novaThe 50 best restaurants of northern Virginia [NoVa Mag]

Is hiring a catering company for a dinner party worth it? [Post]

Restaurant folks share their hangover cures. [BYT]

StarChefs.com selects D.C.'s rising stars. [Eater]

Chef Andrew Evans is bringing barbecue to Union Market. [Washingtonian]

Five takes on the Thanksgiving sandwich [Zagat]

Late-night weekend happy hour begins at DC Harvest. [PoPville]

 

Rose’s Luxury Will Auction Off Reservations and Dozens of Autographed Plates

Y_H_Aaron_Silverman-1-682x10241-e1408454287496The most controversial aspect of restaurant darling Rose's Luxury is that it doesn't take reservations. The only way you can guarantee a seat in advance is if you reserve the roof garden, which sells out in seconds online and is closed for the winter anyway. Everyone else can wait in the long, long line.

Until now! Rose's Luxury will auction off two reservations for two with 100 percent of the proceeds benefiting World Food Program USA, which helps provide school meals for kids. The restaurant is also auctioning off dozens of autographed vintage plates and bowls, some of which will come with $25 or $50 gift cards. Of those items, 55 percent of proceeds will go to WFP. The restaurant already donates 25 cents of every meal it serves to the organization.

"I buy tons and tons of plates and china, and I always end up getting bored of it after a while," chef and owner Aaron Silverman says. "My general manager was getting sick of running out of space. He's like, 'Dude, you're a hoarder.'" So Silverman decided to put the stuff on eBay to support one of his favorite causes.   Read more Rose’s Luxury Will Auction Off Reservations and Dozens of Autographed Plates

Remixology: Make Us A Drink With Wasabi Powder

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Bartender: Joe Ambrose

Where: POV Lounge at W Washington, D.C. hotel, 515 15th St. NW

Mystery Ingredient: Wasabi powder

Bartender Response: “I was kind of relieved,” Ambrose said. “I do hot [cocktails] all the time.” Then he tried a bit of the powder and found it “a lot less potent than I thought.” So now the challenge was to make sure the drink had enough wasabi kick.

What We Got: A wasabi ginger-infused rye cocktail with pear and lemon juice. Ginger slices floated on a perfect, giant square ice cube (naturally, since Ambrose is behind boutique ice company Favourite Ice). Ambrose used an iSi Cream Whipper to instantly infuse the ginger and wasabi. Read more Remixology: Make Us A Drink With Wasabi Powder

Donburi Offers Half-Off Everything Today

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Adams Morgan Japanese rice bowl gem Donburi celebrates its one-year anniversary today with a new menu. And from 11 a.m. to 8 p.m., all dishes will be half-off.

The expanded offerings include bowls topped with sous-vide chicken thigh, a medley of mushrooms, or beef brisket. In addition to the restaurant's staple donburi sauce, fried bowls can now be topped with a 40-hour Japanese curry made with chicken stock, caramelized onion, and ground beef, served with scallion and garlic chips. There are also some new sides, like a barbecue eel cucumber salad.

Check out the full menu below.  Read more Donburi Offers Half-Off Everything Today

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