Young and Hungry

Union Kitchen Members Can Make—But Not Sell—Marijuana Edibles

IMG_5761-e1411070921664

Food incubator Union Kitchen has given its members the OK to possess marijuana in its kitchen facilities and even use it as an ingredient, as long as they abide by D.C. law—which now says weed is legal. That means that while food producers are welcome to make cannabis chocolate or pot-buttered popcorn, they can't sell it or possess more than two ounces.

"I see no reason to disallow it," says Union Kitchen co-founder Jonas Singer. "We're certainly willing to follow the law of the land and allow possession of it in the facility. The alternative is to say 'you're not allowed to bring it here,' and I don't know we'd even go about enforcing that."

While members can eat marijuana edibles at Union Kitchen (as long as they behave themselves), they are not allowed to smoke at the facility. Singer emphasizes that they are not endorsing the sale of any product with marijuana, which is illegal. "That said, people can come in and use the kitchen as they please," he says.

Union Kitchen's founders sent an email to members about the policy yesterday in order to get ahead of any questions. "We wanted to be proactive," Singer says. "It's something that's obviously been on the minds of people, and it's better for us to have a discrete and proactively communicated policy to set expectations as opposed to being caught behind the eight ball on it." Singer says he doesn't know which specific members may want to experiment with marijuana in their products.

As for those who might not be thrilled about their fellow food entrepreneurs baking up a batch of pot brownies? "I'd almost equate it to when a vegan comes in and there's pork next to them," Singer says. "They don't love it, but they live with it."

If and when the sale of marijuana ever becomes legal, Singer says Union Kitchen would be supportive of that as well. "[We'd] certainly figure out how to allow that production to be done in the kitchen," he says.

Here's the email sent to Union Kitchen members yesterday: Read more Union Kitchen Members Can Make—But Not Sell—Marijuana Edibles

Last Night’s Leftovers: Coffee Edition

shutterstock_216314539

Food critic Todd Kliman mourns the eradication of a simple morning brew. [Washingtonian]

Q&A with the Palm veteran of 43 years, Tommy Jacomo [Eater]

Rose's Luxury chef Aaron Silverman experiments with potato skin ice cream and scrambled eggs with uni for new restaurant. [Express]

Oyamel kicks off its annual Tequila & Mezcal Festival. [DCist]

Meet the guy who chefs call for squab, yak, or even guinea pig. [Post]

Garden District reopens on 14th Street NW. [PoPville]

Don Tito opens in Clarendon next week. [ARLnow]

Photo via Shutterstock 

D.C. Restaurants Face Mussels Shortage Due to Frozen Waters

Mussels, Brasserie Beck

If you want mussels this weekend, you're probably out of luck. The cold temperatures have frozen over East Coast waters that supply much of region's shellfish.

John Rorapaugh, the Sustainable Director for one of the area's biggest seafood suppliers Profish, can't recall anything like what he's seen over the last few weeks because of the sustained cold weather and low salinity. "It's an anomaly because of the ice," he says. "All shellfish, we've had the worst two or three weeks that I've seen in a long time... It's affected the whole Eastern seaboard."

While sometimes Profish may have trouble getting one type of shellfish, he can't recall a time when the scarcity has been so widespread. "Never have I seen where lobsters, clams, mussels, and oysters are all affected in the same three week period," he says. "It's happened. It's happened right now." Read more D.C. Restaurants Face Mussels Shortage Due to Frozen Waters

Last Night’s Leftovers: D.C. Food Policy Council Edition

blog_spike-1Mayor Muriel Bowser taps burger and pizza shop owner Spike Mendelsohn to chair D.C. Food Policy Council. [Eater]

Food clubs bring together charcuterie, sandwich, and wine enthusiasts. [Express]

Eight D.C. pop-ups that might as well just happen [Thrillist]

How to decode D.C.'s coffee roasters [Post]

Custom Fuel Pizza closes in Dupont. [PoPville]

First look and taste test of SER [BYT]

A look inside Gaithersburg's Old Town Pour House [Washingtonian]

Photo by Darrow Montgomery

Sally’s Middle Name Will Replace Pizza Parts & Service H Street NE

Screen Shot 2015-02-26 at 2.45.34 PMChef Sam Adkins has an epic middle name: Ulysses. But his sister Sally? She doesn't have one at all.

Growing up, Adkins' sister was a bit jealous of her brother's middle moniker. "When I was a kid—and I knew I wanted to own a restaurant pretty early on—I was like, 'I'll tell you what, I'll just name my first restaurant Sally's Middle Name." Then when people asked her if she has a middle name, she can say, "Yeah, it's a little bistro in Washington, D.C."

Adkins wasn't joking. He and his wife, Aphra Adkins, are set to open Sally's Middle Name at 1320 H St. NE in the former Pizza Parts & Service space. (News of the restaurant was first reported by PoPville.) Read more Sally’s Middle Name Will Replace Pizza Parts & Service H Street NE

Nando’s Peri-Peri Celebrates Pot Legalization With Free Chicken at 4:20 p.m. Today

unnamed

If you plan to exercise your newfound right to smoke marijuana in D.C., Nando's Peri-Peri has you covered in the munchies department. All four D.C. restaurants—in Chinatown, Dupont, Navy Yard, and Tenleytown—are offering free flame-grilled quarter chickens, chicken sandwiches, pitas, or wraps at 4:20 p.m. The deal is for dine-in only and lasts until 5:20 p.m.

Just remember to follow these rules about where you can and can't light up.

Underserved: Catching Flies at Daikaya Izakaya

Catching Flies
Underserved is a recurring Y&H feature highlighting the best cocktails you're not ordering.

What: Catching Flies with Bushmills 10-year whiskey, Lindera Farms elderflower vinegar, lemon, and orange blossom honey

Where: Daikaya Izakaya, 705 6th St. NW

Price: $10

What You Should Be Drinking
Remember when your mom said “you can catch more flies with honey than with vinegar?” Well, you can make a charming cocktail if you use both. The idiom is the inspiration for Daikaya’s Catching Flies, which contains elderflower vinegar from Virginia’s Lindera Farms and an orange blossom honey syrup that the Daikaya team makes in house. The buzz-inducing ingredient is Bushmills 10-Year Irish Whiskey. Bar Manager Jameson Huckaba (whose first name makes him the perfect person to talk about Irish whiskey) says Bushmills is partially aged in sherry casks, lending a buttery richness. “It also adds some body, some real substance to this cocktail,” he says. Read more Underserved: Catching Flies at Daikaya Izakaya

Grilled Cheese Throwdown: GCDC vs. Melt Shop

D.C. is now home to two grilled cheese shops—GCDC and just-opened Melt Shop—located only five blocks from each other. GCDC, which opened last April, comes from a local father-son team, while Melt Shop has five other locations in New York. So, where should you spend your hard-earned cheddar? Y&H rated the restaurants’ classic grilled cheeses, Buffalo chicken grilled cheeses (the one signature sandwich they have in common), tater tots, and namesake sauces.

grilledcheese_throwdown

Last Night’s Leftovers: Bagel Sandwich Edition

FoodGrazer_7-1-e1423838857502

The best bagel sandwiches in D.C. [DCist]

Peter Chang will join the fast-casual revolution with Arlington restaurant. [Post]

New exec aims to restore J.Paul's, Paolo's to their former glory. [WBJ]

Jack Rose owner purchases De Vinos, Dahlak spaces; sells Bourbon in Adams Morgan. [Express]

Chef Tim Ma steps back from Maple Ave Restaurant as he plans a D.C. opening. [Post]

Where to dine near the Verizon Center without a reservation [Eater]

What are Baltimore's best restaurants? [Zagat]

Photo by Jessica Sidman

Tableside Preparations Are Making a Comeback at D.C. Restaurants

Everyone nearby stares when China Chilcano’s concolón arrives at the table. A server sets up a tray on a stand with a sizzling clay bowl filled with aji amarillo-flavored fried rice, fatty pork belly, sweet Chinese sausage, pickled turnip, shiitake mushroom, soft eggs, and bok choy.

“Let me show you, please,” the server says as he lifts up the bowl with a white towel like a sommelier presenting a bottle of Bordeaux for inspection.

Next, he picks up a small saucepan filled with soy sauce and oyster sauce and pours the hot liquid over the dish. Using two spoons, he folds the rice on top of itself, cutting the tender pieces of pork belly, releasing the ooze of the egg yolks, and scraping the burnt bits of rice from the bottom. As he works, he explains each component like a TV cooking show host. For the finale: a sprinkling of chicharrons on top.

This is the 2015 twist on deboning Dover sole in the dining room or tossing a Caesar salad tableside. While the French guéridon style of service is a throwback to a time when waiters wore white gloves and dress codes demanded a jacket and tie, a new generation of chefs are bringing back the show with a modern flair. Mintwood Place and DBGB Kitchen and Bar have revived the baked Alaska, set afire with a butane torch at the table, while America Eats Tavern assembles beef tartare (locally sourced, of course) in front of diners. Others restaurants are presenting dishes tableside in new ways. Sure, half the Mexican restaurants in town now serve tableside guacamole. But others are carving Spanish ham, grinding and brewing coffee, and mixing cocktails at the diner’s side. Rose’s Luxury chef Aaron Silverman has even said he plans to make tableside preparations a prominent part of his forthcoming fine dining restaurant. Read more Tableside Preparations Are Making a Comeback at D.C. Restaurants

...