A Life of Spice

Mother's Day in Washington D.C., May 2008

This is a special on-line feature that I will produce every year on Mother's Day. Many DC restaurants are offering delicious Mother’s Day Brunches. So who is doing what to whom and for how much? Here you go:

Charlie Palmer Steak will be honoring Washington D.C.’s moms this Mother’s Day with a three-course pre-fixe brunch ($55) that will be served from 11:30 a.m. - 2:30 p.m. on Sunday, May 11th.  A special children’s menu will be available for $20.  Highlights from Chef Hill’s brunch menu include: Bacon Wrapped Hawaiian Blue Prawns with Anson Mills Farm grits; Pan Fried Soft Shell Crabs with grilled tomatoes and country ham vinaigrette;  and Diver Sea Scallops with braised wagyu short ribs and grilled bone marrow.  For dessert, Chef Hill will offer a dessert buffet with some of “Mom’s favorites,” such as strawberry rhubarb cobbler, hazelnut chocolate tart and apple tart tartin.   

Acadiana will be open for brunch, featuring its 3 course prix fixe menu from 11 AM to 4 PM, and for dinner from 4 to 7 PM.    

Ici Urban Bistro is offering a hot and cold brunch ($65) with dishes like Roasted honey glazed ham, Seared Chesapeake rockfish basquaise and Slow roasted Prime strip loin au jus and more.

2941 is offering special menus for Mom’s($85) and kids ($25) with dishes like- Maine Peekytoe crab salad and chilled carrot soup for Mom and a hand-made pasta and crab cakes for the kids.

DC Coast will be open for dinner from 2 to 7 PM.  Celebrate with selections from the dinner menu and special offerings, such as Pastry Chef Lauren Whitledge’s Strawberry Mousse Cake with Strawberry Lime Frozen Yogurt and White Chocolate Ganache. 

The Willard InterContinental is celebrating Mother’s Day on May 11 with two distinctive offerings. The Willard Room will serve a Mother’s Day Sunday Brunch buffet ($95 for adults and $45 for children) featuring dishes like Maine Scallops, Herb crusted Shenandoah Lamb rack with natural jus, and dark chocolate truffle cake, while sipping a complimentary glass of Moet et Chandon Rose. (A special gift from the luxurious I Spa at the Willard will be included – a perfect end to a perfect meal!)   Also,  Mother’s Day brunch in the grand ballroom ($85 for adults and $40 for children) will feature a welcome sparkling wine bar, a Seafood Bar, a Chef Carving Station, and a buffet especially for kids.

The Fairmont is offering a Mother’s Day Champagne Brunch in the Colonnade featuring dishes like Grilled East Coast Lobster and Green Pea Risotto, Plum Tomato Jam Smoked Atlantic Salmon, Truffled Potato Gratin with Gruyere Cheese, and a decadent Dessert Station. Sample our Extravagant Display of Mother’s Day Treats. Elegant Taittinger Champagne and Mimosas-$95 per person - $47.50 for children under 12.

Ping by Charlie Chiang’s is offering an Asian fusion brunch ($16.95 per person (tax and gratuity not included) for Mother’s Day.  Mothers and Mothers-to-be will also each receive a complimentary glass of sparkling wine or blooming jasmine tea plus a fresh carnation as an added, symbolic take home gift. Menu highlights for Mother’s Day include Chicken-Nappa Gyoza, Creamy Sesame Shrimp Pearls and Fa-Shi Lemongrass Pepper Steak Cubes served with a sweet soy sauce and lemon grass. 

1789 Restaurant will be offering a special Sunday brunch featuring brioche French toast served with glazed bananas, peanut butter and maple butter; pan roasted chicken served with creamy grits, Swiss chard, black pepper biscuit and country gravy, as well as eggs benedict served with country bread, Virginia ham, poached eggs and espelette hollandaise.  Brunch prices ranging from $24 to $38.

701 will be offering a three-course pre-fixe Mother’s Day Brunch menu($45 and half price for kids).  Featured menu items will include chilled crab salad with ‘lemonade-pickled’ melons, cilantro cream and a sesame rice crisp; banana-walnut pancakes with grilled pork belly, sautéed quail egg and Thai chili-maple glaze.

Ardeo is offering a Mother’s Day three-course pre fixe menu ($40) and features dishes like seared diver scallops with avocado, blood oranges and chipotle syrup; beef carpaccio with ricotta salata, young herb salad and truffled saba; and more.

The Blue Duck Tavern in the Park Hyatt is offering a special at $80 per person for adults and $40 for children between six and 12.  The fixed-price menu will include a first course, choice of entrée, and dessert with standouts including Maine scallops with morel mushrooms, peas, cipollini onions and crispy speck; Jameson Farm braised lamb shank with garlic jus, parsley, baby turnips & fava beans; as well as roasted filet mignon and foie gras sauce with mushroom crust and young carrots. 

The elegant Bombay Club is offering a the Mother’s Day Champagne brunch buffet ($28) featuring a special menu with live piano music and complimentary valet parking. Dishes include, chicken tikka makhni, gosht palak, and rice kheer.

The rising star at the street at The Oval Room, Executive Chef Tony Conte will be doing a pre fixe three-course Mother’s Day menu ( $45 per person) and will include goat cheese custard with red beets, crystallized ginger and blis elixir; potato gnocchi with wild mushrooms, and more.

Mrs. K’s Toll House offers a four-course menu with choices such as corn & crab chowder, pear mesclun salad, blackened rockfish served with heirloom tomato basil salsa and seafood Champagne pasta with jumbo tiger shrimp, scallops and jumbo lump crab meat in a Champagne cream sauce over linguine. The two acres of beautifully-manicured gardens will also be open for strolling. Attendees will receive a complimentary Mother’s Day gift of a potted herb plant for Mom to plant in her garden at home. $60 per person and $20 for children under 13.

My personal favorite Rasika is offering a special three-course prix frixe brunch menu ($35) and will include tilapia with mint, cilantro and coconut; black cod with fresh dill, honey, star anise and red wine vinegar; the Rasika thali, chana pindi, aloo tamatar rassa, palak makki and gobhi matter and for dessert, exotic options such as coconut and jaggery pudding

Restaurant K by Alison Swope is offering an a la carte Mother’s Day Brunch menu, with dishes priced from $9.50  to $19.90 complete with options such as the fried green tomatoes, banana bread French toast, homemade banana-pecan bread, dipped in a light egg batter, sautéed and served with real maple syrup and whipped butter; shrimp and Maine sea scallops with grits, and more.

The Majestic Cafe is serving a fantastic dinner-$78 per dinner that serves up to 4 and includes  Buttermilk Fried Chicken, Mac ‘n Cheese, Creamy Coleslaw, Corn on the Cob and Peach Cobbler.

The Four Seasons in Georgetown is offering an indulgent brunch (Adult: $98.00,Children: $ 49.00 (5-12 years)) for Mom’s. There will be several stations offering different menus with choices like - dishes include - Sesame Skirt Steak and Vegetable Stir Fry with Chili Garlic Sauce, Plum Glazed Tulip Wings, Chicken Pad Se, Coconut-Scallion Steamed Rice Individual Roasted Garlic Hummus with Pita Chips, Eggplant &Goat Cheese Torte with Balsamic and Micro greens and much, MUCH more.

Café MoZU   is offering a decadent Mother’s Day Brunch Buffet ($80) from 12 – 3 p.m. offering a selection of the freshest seafood and sushi, Asian curries, carving and omelet stations, waffles, salads, cheese, desserts and more.

Indique Heights will be offering an extensive buffet which families honoring Mom can enjoy in the restaurant on under market umbrellas on the expansive terrace overlooking Chevy Chase. Indique Height’s Mother’s Day buffet is $20 per person and includes a buffet featuring an expansive selection of Indian cuisine, garnishes and action cooking stations.  The $20 price includes a complimentary glass of Champagne. Mother’s Day Brunch runs from 12-3 on Mother’s Day. Reservations are available by calling the restaurant at (301) 656-4822. Indique Heights is located at Two Wisconsin Circle in Chevy Chase.

 

Top 3 indulgent cookbooks, May 2008

(Note to self – really need to do this more often!)

This week’s books are so different from each other that you will wonder why I selected them. One simple reason – they are luscious. Filled to the brim with flavors that will make you want to run to the nearest store and stock up so you can cook, each one of these books is nothing short of indulgent. Whether you cook in the kitchen or love to read books in your armchair, this week’s selections will make you hungry. Trust me on that.

1. Blue Eggs and Yellow Tomatoes: Recipes from the Modern Kitchen Garden by Jeanne Kelly - You know the saying, “Never judge a book by the cover”? Well, this book is one that that defies that saying and succeeds. A gorgeous cover with promises of spring opens to reveal a spectacular collection of recipes by an obviously talented author. Ms. Kelly’s recipes are so inviting – as I read through the book, I kept thinking- I should make that this week, oh and that one on Sunday, oh and that when Janet comes over. The recipes are inviting not only because of the gorgeous pictures but also because they offer simple ingredient lists and the instructions are clear and easy to follow.   In particular, the Hummus with Jalapeno-Cilantro pesto, Black beans with orange and chipotle, and Asparagus and peas with green garlic – YUM. All this and desserts too! You simply will not go wrong with this book. I think it is also a perfect mom’s day gift.
2. Mantra – The Rules of Indulgence by Jehangir Mehta – If you have ever wanted to see behind the scenes of how an innovative, genius chef works, get this book NOW. The understated cover under-promises what lies inside – a treasure trove of new flavors – Jasmine glazed doughnuts, Chamomile Macaroons, Dill Ice-cream, Aloe-Chestnut Consommé and Cucumber water! Even the layout is different – the sections are not your standard – Appetizer, entrees etc but are divided into – Flowers, Fruits/Vegetables/Roots/Bulbous Stalks/Rhizomes and Leaves/Herbs/Spices. I have to confess, after reading the book, I made plans to head to NYC next month and visit this chef’s restaurant. If he creates this well on paper, I really want to see and taste what he does in person. (PS – I think this book is not for the beginner.
3. 660 Curries by Raghavan Iyer -  I have always enjoyed Raghavan’s books so when this one came out, I ordered it right away. It lives up to its promise to be extensive and very intense! This book will make you rethink the word and concept of “curry.” Yes, there are traditional dishes like Mangalorean Chicken Curry with tamarind and coconut milk, Slow cooked creamy black lentils with whole spices and Eggplant with roasted chiles and tomatoes. But, ah, there is so much more – Cashew stuffed baby eggplant, Eggplant with apples and fennel, Unripe mango with pigeon peas, Cauliflower and spinach in a black-pepper-coconut milk sauce.. I could go on and on, there are over 600 recipes in this collection (as the title suggests.) Oh and for the lovers of Bend it Like Beckham, there is a lovely recipe for “Bolly Cauli” the cauliflower dish the heroine of the movie is, um, forced to make! It is an in-depth, practical and highly comprehensive book. Bravo!

To all three authors – here is an open invitation. Come to DC and cook for us! I would love to host a book signing for your indulgent cookbooks. Well-done!

What do Ken Starr, Helen Thomas, Dee Dee Myers and Monica Bhide have in common?

We are all presenters at The Key School's Annual Book Fair next weekend - April 26th. Stop by and watch Chef KN Vinod and I demonstrate easy Indian dishes and talk about the myths surrounding Indian food.

And do plan to bring your kids to the event - there are magicians, performers, storytelling for the kids, lots to keep them entertained!

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And the results are in! We had a fantastic time. The Key School PTA did an amazing job organizing the festival and I hope we will be invited again next year.

Check out Chef K.N. Vinod's new blog where he has posted some pictures of our presentation.

"Introduction to Food Writing" starts May 5th, 2008

I am so pleased to announce the next session of my food writing class. This course is designed to help writers combine their love of food and their passion for writing into a marketable skill. Details are posted below. 

INTRODUCTION TO FOOD WRITING, taught by Monica Bhide

START DATE: Monday, May 5th, 2008
DURATION: 6 weeks
COURSE DESCRIPTION: This comprehensive six-week course will enable you to combine your love of food and your passion for writing into a marketable skill. You'll learn about the different kinds of food writing: service articles, recipe development, cookbook writing, blogging, memoirs, essays, restaurant reviews and more. I will teach you how to find hidden markets for your ideas, how to track down the correct editors at publications, and how to make your food writing really shine. This course , presented along with skill-building assignments, will give you an in-depth understanding of the food writing profession. Whether you wish to develop recipes, write a family cookbook, break into a national food magazine, or write food essays, this course will provide you with a solid foundation from which to build on.

THe class features exclusive interviews with editors at Food & Wine, Chicago Tribune, and more. Food bloggers, editors of on-line food media and restaurant critics.. all offer insights into this wonderful industry.

ABOUT THE INSTRUCTOR: Monica Bhide has: discussed truffles with the grand-old Chef extraordinaire Imtiaz Querishi in Mumbai; sampled hamur on dhows in Dubai; sipped camel's milk in Bahrain; followed a superstar food critic around Mumbai and an anonymous one in DC; presented Spices and Rices at the French Embassy in DC and gotten lost on the backstreets of Delhi searching for the perfect paratha; tapaoed in DC with Chef Jose Andres and sampled the amazing cuisine of Chef Ananda Solomon; taught cooking on-line (yes it can be done) and in her cooking school; sampled flights of honey and hosted colorful henna parties each spring.

Monica has written on food for such publications as The New York Times, The Washington Post, Chicago Tribune, Christian Science Monitor, Bon Appetit, Town and Country Travel, Food and Wine, Cooking Light, Coastal Living, Health, and Better Nutrition. Her highly praised first cookbook, The Spice Is Right: Easy Indian Cooking for Today (Callawind Publications, 2001) is a collection of mouth-watering menus tempered with her up-to-date touches on classic Indian recipes. Monica's newest cookbook, The Everything Indian Cookbook: 300 Tantalizing Recipes–From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything Series) was released in May 2004. Monica was also the recipient of the Susan B. Langhorne Scholarship for Food Writers at the Symposium for Professional Food Writers in 2004 and the runner up for the 2005 award.

Download Monica's E-course FAQ (PDF format)
COST: $500 for the Gold version, which includes six weeks of phone support (1/2 hour per week, by appointment) and e-mail support.
$250 for the Premium version with e-mail support only.
$125 for the Basic version with no phone or e-mail support.

Registration opens shortly and will be on a first come, first served basis--  -- http://therenegadewriter.com/?page_id=340

Here is what students are saying about the course --

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Monica Bhide's foodwriting course is pure joy. Her love for the subject and enthusiasm comes across in her meticulous course materials and generous feedback. Many internet courses skim the surface of the subject matter, but Bhide dives in straight and deep. Not only do her lessons cover the pros and cons of different  food writing aspects, she includes targeted Q&As with food writing professionals and carefully crafted samples that drive the information home. While Bhide's exercises require serious commits of time and thought, they aren't just "busy work". The assignments mirrors real life scenarios or build  practical skills you can put to immediate use. The highlight of the course is Bhide's feedback. She gives unrestrained praise where earned and constructive, helpful suggestions to fill the gaps. I highly recommend taking this food writing course. My only complaint is it ended too soon.

-- Charmian Christie

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Any writing workshop or on-line class can be styled to sell with a glossy promotional pitch and even an ambitious syllabus.  But the key ingredient in Monica Bhide’s Introduction to Food Writing class is the facilitator.  Monica Bhide doesn’t just show up to teach this course.  She heats up the classroom to boiling point.  Monica arrives prepared and stays after class to answer questions.

Her class notes are thorough.  But students must go beyond simply reading the notes to maximize their potential.  Students must throw on an apron and get cozy with the cutting board and the keyboard because this course is based on experiential learning.  Monica Bhide will challenge you to join her at the table to truly research the art of food writing.

And if that weren’t enough . . . this instructor has enhanced her lessons with guest lecturers.  Her own repertoire is filled with plenty of material, but this teacher knows that to succeed in the competitive marketplace, a good food writer must study the masters.

With appreciation,

Mary Ann Ebner

Fun food sites

Don Rockwells DC food site

www.sautewednesday.com

www.thefoodsection.com

www.egullet.org

www.sallys-place.com

www.dcfoodies.com

www.pearsonswine.com

www.partiesthatcook.com

http://chefvinod.typepad.com

www.nandyala.org

3 meals to perk up your spirits, April 2008

DC has been rainy and dull and really dreary for the past few weeks and the weather has taken a toll on my mood! I really felt I needed some cheering up and so I decided to spend sometime investigating some new places to dine.

1. Cafe Mozu - Located in the Mandarin Oriental Hotel, Cafe Mozu was a delight for lunch. A friend and I sat (sipping their pomegranate champagne of course) at a table with a large window overlooking the Jefferson Memorial and some gorgeous cherry blossom teas along the waterfront. Their service is very attentive. I loved their sea bass while my friend could not stop raving about their Cherry Blossom Bento box. It had, among other things, amazing white asparagus soup, wagyu beef  an amazing fried filet of hapuku with oyster mushrooms, bok choy, and sweet and sour sauce, and a cherry blossom crème brulee. Be sure to save room for dessert while you are here!

2. Cafe Du Parc - I loved the bustling energy in this cafe located adjacent to and part of the Willard Hotel. I really enjoyed their tapas appetizer with mussels in a vinegary marinade and spicy glazed chicken wings. I have to say that their capucchino was excellent (and actually served hot as opposed to many places where it is served very lukewarm and quickly cools to taste like cold water with flavor!)  I noticed they had some outdoor seating as well. I cannot wait to go back here and enjoy their lovely madelines and coffee under a hot DC sun.

3. Oya - It has been many years since I have eaten at Oya and I am sorry I waited that long. SOme friends and I shared a memorable meal at the chic restaurant. What made it memorable -- some fine wine (served with pride and gusto by Andrew Stover), lovely entrees like a perfectly cooked seabass and a sinful bread pudding, a glittering white fireplace warming us all night and great company. I just loved this place.  (Oh, dont forget to try their signature cocktails prepared with soju - a Korean spirit prepared from sweet potaotes. )

"How to Dine in Delhi" on Yahoo's Shine

Yep, Shine picked up my my story on Bon Appetit's BLOG about finding great places to dine in Delhi!

"The New Superfruits," Prevention Magazine, May 2008

Check out my newest piece on the new superfruits in town (hint: no bananas or apples on this list) in the May issue of Prevention magazine, now on newsstands

Young, talented and spirited - Chefs to watch in DC, Feb. 2008

Recently there have been a slew of young chefs in DC really taking the culinary scene to new levels. Under 35 and working magic in their kitchens, I thought I would post about four of my favorite chefs (I need to change the name of this category from best 3 to best 5… clearly!) --

Johnny Monis of KOMI – He is still well-under 30 and easily serving some of the best Greek food in the city. The food critic of the Washington Post cannot stop gushing about this young man and his talent –“Months after I sampled them, the lovely vitello tonnato, the extraordinary wood-roasted pigeon and the pappardelle tossed with a sweet ragu of baby goat lingered in my food fantasies.” These days the only way to get a table most nights is to make a reservation. He loves to take reservations himself on the phone and is known to change the menu daily! The menu is Greek inspired but very unpretentious. My experience - We started our meal with an amuse from the chef – a warm date stuffed with melting hot mascarpone then speckled with sea salt crystals. Then, in a tiny little wooden box, the chef’s signature crackers ( sesame, paprika, and asiago with thyme) are served in lieu of bread. My appetizer was a sweet, salty, peppery yet delightful watermelon slab topped with feta cheese and mature arugula. A fritto misto, being served for the first time last night, showcased deep fried soft shell crabs, cod fritters and clam fritters. It was served along with a lemon aioli (for the cod) and a red dip (with almonds, breadcrumbs and orange) for the clam.

Anthony Chittum of Vermillion was noted by Forbes magazine as one of the best chefs in the country. Until recently 30 year-old Chittum was cooking up Italian delights at Notti Bianche. Born on Kent Island on Maryland’s Eastern Shore, Tony Chittum spent his youth fishing on the Chesapeake Bay where he learned from local fishermen how to prepare the native crab and rockfish. His food makes me think of romance – here is a chef who is in love with his ingredients and not afraid to show it. Each dish is lovingly plated and satisfies the soul.

Tony Conte at Oval Room -- I associate 34 year-old Conte with roasted beets! His signature at Oval Room are Roasted Baby Beets with Passion Fruit Gelee, Horseradish & Icewine Mignonette appetizer at the Oval Room on Connecticut Avenue. It is a uniquely flavored dish (red, yellow and candy-Striped beets!!)  with a sharp taste of horseradish. The chef tells me it is the most popular dish on the menu. The flavors of the beets with the tanginess of the passion fruit gelee and the sharpness of the horseradish really give it a striking taste. It also makes one beautiful presentation on the place. Conte worked as the executive sous chef at four-star Jean Georges.   Chef Conte’s impressive resume also includes a stint as the chef de partie at JoJo, a contemporary French restaurant also owned by Jean-Georges Vongerichten, and a turn as executive chef and co-owner of Pesce in Branford, Connecticut, where, during his tenure, the restaurant earned Connecticut Magazine’s “Best New Restaurant 2002” and Taste of Nation’s “Golden Fork Award” Best Food in Show 2001.

Barton Seaver  at Hook – I ate at Hook last week. Everyone at my table swore that it was probably one of the best seafood meals they had ever had. The chef, 28, in jeans looked so comfortable in his kitchen as he walked around and worked his way through the orders. I just wonder what he will do when he is 40. His sablefish with sweet almond milk is one of the best seafood dishes I have ever eaten – no two ways about it. He is definitely a chef to watch and I predict wonderful things in his future. Seaver has been a StarChefs.com Rising Star of 2006 and a Rising Star Chef nominee by the Restaurant Association of Metropolitan Washington.

After experiencing The Source in Washington DC, this is Wolfgang Puck's first signature restaurant in Washington DC, I had to update this list. Executive Chef Scott Drewno, deserves a place of honor on this list. His cooking makes you want to run out shouting -- Have you eaten here? Have you tasted what this young man is cooking up? If you have not, you are missing a lot. He does magic with his braised Kobe short ribs and the wok fried bass served tableside with a couple of different sauces makes you wonder if he really does have a magical food wand.

DC CIty Guide, Arrive magazine, March-April 2008

Deciding what to do in DC? There is so much going on these two months with the Cherry Blossom Festival coming up. Read all about it in my column "DC City Guide" for Arrive magazine, now online here,