Category: Food Tasting

Food Crawl

In 2013, Dishcrawl stormed into town giving RUNINOut a run for the money. During their events, food lovers gather together and visit several restaurants themed around a type of food or neighborhood. It’s a fun way to discover different restaurants, meet new people and enjoy some amazing food.

On October 5, 2013, Dishcrawl held the world’s largest one-day chef competition called Battledish where foodies and the general public sampled food from six different restaurants and chose their favorite dish. Events were held on Saturday in major cities from coast to coast such as Seattle, New Orleans, D.C., and San Francisco.

Qui-Juan Jones, the local coordinator asked me if I wanted to be a judge — he didn’t have to wait long for an answer. I was honored to be amongst a cast of scraggly bloggers and was looking forward to strolling up and down U Street sucking on grilled diver scallops from The Tap & Parlour, nibbling on buttermilk fried chicken from DC 9, and chewing on charred octopus from Ulah Bistro.

[ Image: Battle Dish Judges.png ]

Battle Dish Judges

DC-9 is a nightclub that hosted D.C.’s top go-go musicians from Chuck Brown to the Young Senators. Wayne Manigo is a huge fan of D.C.’s homegrown funk. In the early 70s, Chuck Brown laid the groundwork for new music inspired by funk, blues, soul, and salsa, and D.C. was where this groundbreaking genre was born.

“Yeah, the go-go music has made a huge impact in my life and my career in comedy. There were many nights I would stay out late at DC-9, but the beat was so infectious, it carried me through all during the week.”

Wayne was also interested in hearing about the Battledish competition.

“I have a lot of respect for the chefs that pour their blood, sweat, and tears on U Street — it’s hard to run a restaurant on these tough streets.”

I took a sip of my Absolute ruby red peach liqueur which was sweet but not strong enough. “Yes, running a business is a huge challenge here — it’s where many restaurants barely survive and die.”

Wayne took a bite of my hush puppies and nodded in approval.

“Down the road, in D.C. Central Kitchens, Chefs Jerald Thomas and Marianne trained me. I owe a debt of gratitude to these master chefs. Because of them, I’m no longer a starving artist.”

After Ulah was announced the winner, and everyone was stuffed and had a fabulous time, I thanked Qui-Juan for the priceless opportunity to serve as a judge.

“We should host an event together next time. Same format, the same number of restaurants, just sans the judging.”

“That’ll be great. Just networking eating and drinking. Where are you thinking?”

“We haven’t done many events in Virginia. Can we find a walkable place with lively nightlife, lots of young people, and diverse restaurants?

Tucked away just north of Arlington and west of Rosslyn, Clarendon used to be a sleepy town, straddling the line between city and suburb. In 2009, the Washington Post described Clarendon as “the hippest spot north of Richmond and south of the Potomac1

It was Saturday, August 9, 2014

Here are excerpts from the blog written by Annamaria for RUNINDC

[ Image: Annamaria @ Spice.png ]

Annamaria @ Spice

What a treat! You simply can’t beat five lovely restaurants in the heart of Arlington for only $40 per person. A play on those fun Pub Crawls that seem to be happening everywhere these days, the Clarendon Food Crawl, took lucky participants on a culinary tour of Ireland, Italy, Mexico & El Salvador, the Mediterranean, and Asia. Hosted by RUNINOut and Social Group D.C., it was well worth the time and money spent.

The group started at Ri Ra Irish Pub. The decor was amazing as it was built from authentic Irish Salvage materials some dating back over 100 years.

We started with the potato and leek soup with potato croutons and served with brown soda bread. This paired nicely with an Irish Mac & cheese with toasted bread crumbs with Irish cheddar.

We were served excellent fish and chips, prepared by Mike Grasso, accompanied by tartar sauce, a slice of lemon, and malted vinegar as is traditional in Ireland. The cod was cooked perfectly, flaky and wonderfully moist, inside with a nice thick beer batter and hand-cut chips. To top it off, we enjoyed a Guinness sundae Guinness draft on vanilla ice cream with Jameson whipped creme

Next, we traveled next door to Clarendon’s little slice of Italy at Faccia Luna. We were greeted with a huge buffet-style meal of pizza (pepperoni, cheese, and veggies) and salad.

This is Judy Castiglia’s first event with RUNINOut and was referred by her friend Jason “Foodgeek” of DCFüd.

“The crust was thin, but not too thin and it has great flavor. The sauce was tangy and garlicky, and the pepperoni was the perfect addition,” said Judy.

I was pleased to find they didn’t cook their pizzas to the point of being crackers as some places do. The Italian salad was an excellent complement to the pizza, and the accompanying choices of Balsamic Vinaigrette and Ranch went well with the iceberg, radicchio, mushrooms, and shredded mozzarella. Like Ri Ra, Faccia Luna’s decor was classy and gorgeous and definitely worth visiting. The restaurant has been a mainstay of Clarendon since 1992.

[ Image: Judy Castagna (far right) sitting across from Anna Maria.png ]

Judy Castiglia (far right) sitting across from Anna Maria

The third stop on our trip through the various nationalities of food along Washington St. was Mexicali Blues which boasted the largest patio seating on the block and its own charms such as the Coronita, an original mixture of a margarita served with a Corona held upside down inside the ‘rita.

[ Image: Qui-Juan Jones.png ]

Qui-Juan Jones (right) & friends

Basically, as you drank the margarita the corona replaced the missing liquid. On the inside, the restaurant boasted plenty of seating as well. This was most assuredly a great place for large get-togethers and events. The decor was a good mix of traditional Hispanic colors, paintings, and artifacts such as a bull’s head mounted in the corner, pottery, and the day of the dead painted skulls. Each person got a plate of the Yucca con Chicharron. The yucca which is a plant native to Central and South America was lightly fried but not well seasoned in my opinion.

The yucca root had a taste and texture similar to potato yet marginally sweeter. It was cooked to nice doneness where the skin was refreshingly crisp and the inside still soft. Naturally, it is very mild and I felt a touch of salt would not have hurt this side dish. My fellow table-mate at this event said traditionally he thought it was caramelized a bit more but not salted. That would have worked also in improving the tame taste of yucca. What did save the side dish was the outstanding horseradish sauce. I cannot say just how much I love horseradish, I swear I could eat it raw. For those not quite so fond of this root don’t despair, Mexicali Blues’ offering is light enough to please any palate. The cabbage salad that came with our small plate was lovely, crunchy, and spicy but not overly hot. Lastly, the Chicharron was less than optimal. The flavor was spot on, savory with plenty of spices blended in the sauce it is simmered in. The pork however was simply over-cooked which is a shame because there is almost nothing as good as a succulent bite of pork. I can’t write this place off entirely based just on the food sample and am planning on a return trip at some point if for no other reason than to get a Coronita.

At Spice, the fourth restaurant on our list, we were served family-style – one huge platter per table. Located right across the street from Mexicali Blues, this minimalist deli-style corner spot had limited indoor seating but their shaded patio was airy and spacious. For our meal, there was a choice of roasted chicken or salmon served on extra-long grain rice, with sides of potato or carrots, and salad. The roasted chicken had a good full flavor with just enough lemon and olive oil. The salmon dish was cooked with its combination of herbs and olive oil was absolutely deliciously infused into the delicate flesh of the salmon.

Yasser Mohammed opened Spice to showcase his wife, Rahma’s amazing cooking. “We want to keep the quality high. Each day we cook small portions in order to keep every dish fresh.”

The lamb was marinated for 24 hours. The Amoroso Hoagie rolls delivered from Philadelphia were made with 680-day-old prosciutto, imported from Parma, Italy. The chicken was grilled with seven different spices.

With Yasser’s eye for these fine details and Rahma’s natural flair for cooking, Spice offered an authentic Mediterranean menu in a beautiful, colorful setting.

The final big blow-out was at Hunan One next door. The inside was enormous with ample bar seating, plenty of booths, tables, and bar-stool islands near the windows that accommodated groups of all sizes. Starting with the bar they had a good list of beers and wines presented at nice discounts for our group. We got half off wine bottles, pints at $5.50, and $4.75 rail drinks. I split a bottle of a lovely White Zinfandel with Judy which went well with our samples. As was my tradition, I tried the hot sauce first. It was a spicy chili sauce that delivered a medium-hot level of heat but didn’t kick me in the mouth.

The spring rolls were light, fresh, and delicious and the chicken and beef satays were marinated with spices and served with peanut sauce.

My only real letdown was the crab rangoon which was a little toothsome and seemed as though it had come from a frozen bag instead of being freshly made. Also, it was overly sweet causing me to wonder how exactly they got it that sweet. Finally, the chicken wings were exceptionally seasoned with five-spice and were delectable! A thin layer of crust on the outside and perfectly done and juicy on the inside, they make my list of dishes to return and have more of in the future.

[ Image: Rob Webster .png ]

Rob Webster

On the whole, the Clarendon Food Crawl was a big success. The tour explored both familiar and new, agreeable experiences. Friends were made, good food and libations imbibed and we finally had our first food crawl in our belt.

By Annamaria

“Great job on the blog post Annamaria!”

“As long as there’s free food, I don’t mind writing for free.”

“I like you a lot better than Bindesh and Rob. They come to my events and all they do is eat, flirt with the girls, tell some jokes and maybe post pics on social media. You’re giving back to the restaurants by writing a decent blog and which many readers consider a credible source of information.”

1 Amanda Abrams, Clarendon: Happily Straddling the Line Between City and Suburb, DC.urbanturf.com, May 11, 2010

July 25, 2022
Apollo Asala

In 2011, I kicked off the EU Embassy Run as a casual run on a whim. I coerced a couple of friends to join and for the last several years, a small gaggle would gather at the French Embassy and run 13 miles visiting a dozen tightly-packed embassies along the way, ending up at the Austrian Embassy in Van Ness in NW D.C.

By 2014, I wanted to expand the run, so I contacted Rick Amernick to post the event on the DC Capital Striders homepage. Surprisingly, 40 eager runners signed up. We were indeed bursting at the seams, but there was room for one more stowaway — Apollo who would fly alongside and blithely perch on people’s shoulders. Apollo was a veteran runner who has enjoyed going on long-running excursions with me throughout this sociable city. Naturally, Apollo loved to fly, but with his wings clipped, he wouldn’t go too far, normally to the nearest shoulder or to a low-hanging limb.

On May 10, 2014, the jaunt started at the Embassy of France and followed Reservoir Road through Georgetown, before climbing uphill on Wisconsin Ave.

Then we meandered our way through Embassy Row visiting Greece, Ireland, and Romania successively.

There were a lot of cultures to experience and of course fabulous food tastings not to mention the most magnificent, crisp lagers this side of heaven.

Motivated by the allure of fresh hops, we steadily climbed Mass Ave until we reached Netherlands, Belgium, Hungary, Czech Republic, and Finland.

My neighbor, Quentin Cummings ran along and was more than eager to imbibe on traditional European beer along the way.

Throughout the run, we proudly raised the dark blue flag with a circle of twelve yellow stars and ran at a steady pace until reaching Austria and Slovakia on International Drive. There, we celebrated and rejoiced when we reached the coveted black and white checkered flag.

“Say, the run is picking up speed with D.C. locals. Why don’t you organize an official run next year? Have people register online so people can commit ahead of time,” Rick suggested.

“That’s a great idea. Charge a nominal fee and raise money for charity. I can also get T-Shirts printed out and put our logos on the front.

Orlando Darden Jr

To have the honor to lead 45 amazing runners, along a scenic, occasionally hilly 13-mile journey starting from France and ending at Austria. All enjoyed a diverse cultural experience! Thank you Runin Out for creating such a fun and memorable event and thanks to #RunnersWorld for enduring the busy streets to photograph our entire run! This year’s event turned out to be an awesome adventure! Next years promises to be EPIC!

The week after the run, I gave Rick a call.

“Hey remember that Lebanese bistro on Connecticut Ave that we passed on the way to the Hungary and Czech Embassies?”

“Yup, the Taverna. Love their hummus — great protein-infused snack to fuel up right before a long run.”

“Well, we can’t make Lebanon a part of the EU, but we can definitely host a meetup and entice runners with healthy Mediterranean cuisine paired with a high-energy form of dancing?”

The following week, runners from all over the DMV came in droves to appreciate the benefits of consuming hummus with tahini and shaking hips to develop core strength.

Asala’s willowy arms and legs moved in synch, captivating and charming Lebanese guests and runners alike. Her trademark was attractive and personable, and she was easily able to entice hardy runners to join her.

Rick raised his arms like a ballet dancer. “Have to say, this is the most exotic event, we’ve hosted so far. Great way to train for a marathon.”

I raised my arms in unison. “You guys are totally hot. Women dig dudes who can dance.”

Orlando swung his hips smoothly like Fred Astaire. “Yes, that was a blast. Enjoyed balancing the air cake on my head. That was no joke a cakewalk.”

Asala reached over to pick up a prop. “Glad you enjoyed it. Since you thought it was cake, you can balance my sword next time. And you better not drop it on your toes.”

Orlando picked up the curved sword and felt the sharp blade with his hand. “Yes, that does seem quite dangerous. Girl, you got talent.”

“Next time, I’ll bring my Shamadan Candelabra. Men who incite danger are inspired by the sight of fire.”

I used a spare tablecloth to mimic Asala’s magic motions. “My personal favorite are Asala’s wings. They’re colorful and shiny and quite dramatic.”

Rick took a large bite from his shawarma slider. “And the food was indeed healthy and appetizing. If I ate here regularly, I wouldn’t need to run every day.”

“So happy you all enjoyed it, and I am thrilled with the audience participation. I perform every Thursday. Tell all your friends to come — it’s more challenging than yoga and more fun than running.”

Charlie came by to check on the setting of the tables. “Yes, we need to fill up the restaurant. We love to bring in new guests who will also enjoy our food.”

I raised a glass of Cabernet Sauvignon to my lips. “How ‘bout we host a fundraiser here next time. We can just host RUNINOut events in conjunction with Asala’s performances.”

“Well get our fattoush and tabbouleh featured prominently online, and we’ll be happy to provide you with all the hummus you want for future events and fundraisers.”

“Thank you so much, Charlie! Can I have another Almaza please?”

“Don’t you think you’ve had enough already? BTW, next week, you should visit Grace, the owner, at the original Taverna in Arlington. Maybe she’s got more work for you to do. I know they need a new website to feature all their locations.”

In the following months, we held fundraisers for We Are Family Senior Outreach Network and the Association of Young Americans. Together, we had saved the Raqs Baladi events from the chopping block.

The working relationship with Lebanese Taverna, local meetups and Asala El Masri would pay off splendidly for months to come.

July 15, 2022
The Skies are Gray

Donald “Clay” Clay, an Air Force veteran, was enjoying his stogie while chit chatting with friends, watching boats slipping by. On every weekday afternoon when the weather is fine, he and a half dozen of his perennial friends such as Robert “Bleu” Jones and Kimo Tavares gather at the Slip Inn to chill, booze up and snack on the crowd-favorite George wings. No one knows for sure why they call them George, but rumor is one of the cooks from the earliest days in the 80s came up with the secret breading.

The Tiki bar and restaurant wasn’t located in the Navy Yard, Old Town Alexandria or the National Harbor — places packed with tourists. Instead it was tucked away at the edge of Joint Base Anacostia Bolling, a well-kept secret amongst retirees. That’s why Clay, Bleu and a handful of old timers made it a daily ritual when the clouds are clear and the skies are blue.

And the weather forecast for the next three days was bright and promising. There was a ton of activity as military personnel and their families kicked off the glorious weekend with Country Western Night featuring a local, up-and-coming talent.

Sara Gray is a singer, song-writer from Indian Head, MD., just down the beaten river in Southern Maryland. The first time she sang in public was at the age of three on a cruise ship — from the soundtrack of the Teenage Mutant Ninja Turtles. She watched her father sing in his local band, then started performing at church and has rendered the National Anthem at various community events. At 16, she wrote her first song and her budding repertoire focuses on country and classic rock. For the last year, her schedule has been in high demand, opening for country stars such as Toby Keith, Dierks Bentley, the Zac Brown Band and Luke Bryan and performing all over the DMV.

Sara Gray covering”Cowboy Take Me Away”

Sara Gray loves audience participation

“I’m so happy to be on the stage where I feel right at home. I love getting the crowd involved, clapping, dancing and singing along. They inspire me.”

Justin Voskuil bartending at the Slip Inn Tiki Bar

Sara Gray singing her original “One of A Kind”

Photos by Skvora limited media

July 14, 2022
Piola DC

Jason Morenz was working in the kitchen in Piola located on the northern border of U St by Florida Ave NW. The restaurant was popular on Sunday for their bottomless brunch (not mimosas) but 10 different types of pizzas (personal size) as much as you can binge.

During the weekday, all draft beer (including the Peroni) was only $3 and occasionally, they would offer involtini puffs, bite-sized roll-ups with bacon, mozzarella, and eggs. On the 29th of each month, Piola would offer AYCE handmade Gnocchis with a handful of decadent sauces.

Although 14th Street has a fair share of pizzerias, Piola was popular with pizza aficionados for their thin-crust and savory cheese and hearty toppings. Couples and groups also came for the chilled atmosphere and friendly servers.

Piola’s, on most nights, was buzzing and the demand for take-out was through the roof. The biggest problem was apps like DoorDash and Grubhub took a huge slice of their paper-thin margins, as much as 30%.

“Why not cut out the middleman?” Jason thought to himself. “We could build a slick website and channel all call-in orders through it.”

Under his direction, I purchased the domain Piola D.C. and replicated their menu on an eCommerce platform. Then I updated Google maps with the new website name.

Within days, the website traffic started to pick up and if anyone called to order, they were redirected to the new site. But Piola’s did not have its own fleet of delivery drivers. So Jason came up with another ingenious idea.

For every delivery order that came in, Jason would duplicate the order on the Postmates app.

For the sake of example, Charlene is at home with a big craving for traditional Italian pizzas and Peter is working a swing shift as a bike messenger.

Charlene ordered the Quattro Formaggi on the Piola D.C. website. The instruction would then be automatically printed out and sent to the kitchen. Jason would then make the same order on the Postmates app. In little time Peter would show up at Piola’s to pick up Jason’s pizza.

Jason would immediately greet Peter. “This order is for Charlene and it’s going to this address down the road,” Jason instructed. “And I’m going to tip you ahead of time, so don’t screw this up.”

15 minutes later, Peter called Charlene at the Union Row Flats on 14th and she happily buzzed him in. He checked in at the front desk then took the elevator to the 5th floor and tapped on her door.

Charlene opened the door in her skimpy, pink terrycloth bathrobe “Come on in,” as she motioned for him to follow her.

“Please set the pizza on the table.”

Peter bewilderedly followed her to the dining room. Then he opened his bright red pizza warmer bag and gently took out the large pizza box with the slogan “FAMOSI PER LA PIZZA” embossed on the side.

Charlene thanked him with a slight twinkle in her eye.

Peter returned the smile and maintained a steady gaze. Then a prolonged uneasy silence, while Peter noticed a partial view of the Capitol rotunda from the master bedroom vaulted windows. He wanted to say something, but luckily she beat him to it.

“Well, I guess I better dig in while it’s still hot,” she mutters under her breath.

“Umm, yeah. It looks good. I betta be going now,” he mumbles.

Peter almost tripped on himself as he stumbled out. He thought he heard her say something about the savory gorgonzola, but by then he had safely extricated himself into the hallway.

“Whoa, wait, don’t leave just yet…”

Peter’s heart was jumping by the time he got to the elevator.

“You forgot your tip.”

But Peter already got his tip, from Jason at Piola’s, and he noticed on the app that there was another order to pick up.

As soon as he descended down to the lobby, he wished he could retrace his steps back to the apartment with the shapely blonde and the panoramic view.

“Man, I had my one chance, and I totally blew it,” he muttered. “How could I be such a coward,”

He thought about calling Charlene and inquired how she was enjoying her slice, and whether she wanted him to bring up some chardonnay to complement, but he clearly didn’t have the guts to see it through.

The autumn night was dreamy and delightful when Peter raced back to the store.

“You’re a dumbass,” Jason admonished. “Such a pathetic loser.”

“Well I delivered on time,” Peter quipped. “And the pizza was still hot and steamy when she ate it.”

“Yeah, but you left the tip on the table, you idiot, not to mention some other things.”

“Well, I definitely didn’t expect her to be so revealing. Perhaps she was seducing me to make a move, then report me to Postmates.”

In the weeks ahead, Piola was humming, and the orders kept flooding in. The upper echelon and franchisees were delighted with the ton of sales and the favorable reviews.

But then the number of orders made by Jason on Postmates aroused suspicion. The corporate office in Miami Beach caught on to the website and the Piola D.C. domain.

One morning, I was aghast when an email from the company’s attorneys showed up in my inbox. They wanted to know why I purchased the domain without their permission and why I created the site without their oversight.

For the next several days, I kept mum, but after they hit the resend button, I decided I would finally disclose my motives.

I opened the books to everything we did and mentioned to them how the new site was making them a killing.

Needless to say, they were grateful, but still piqued that I owned the domain name of the local franchisee.

“We would like you to transfer the domain to the corporate office ASAP.”

“Well, there were expenses incurred for both labor and costs.”

“We’re willing to pay, as long as you’re willing to cooperate.”

The following Tuesday, a check for $500 arrived in the mail. Then later that day, Jason and I drove to Piola and picked up 20 boxes of pies with all the flavors they offered on their menu.

We drove them down Connecticut Ave until we reached Dupont Circle. Then we entered the ornate building on 1800 Massachusetts Ave and rode the elevator to the 2nd floor.

Guests were beyond pleased when they saw Jason and I laid out 20 boxes of mouth-watering pies on a folding banquet table.

“Thank you so much for your donation to our monthly meetup,” said Scott Johnson, CEO of Agency Chief. “Hope this didn’t set you back much.”

“It didn’t cost us a dime, but getting these pies wasn’t easy.”

“Hope you didn’t have to do anything under the table. Either way would love for you to share your experiences at our next WordPress meetup.”

“Can I share my portfolio with the audience?”

“Absolutely, just don’t talk about your work for Mpire or the Showcase Theater.”

July 13, 2022
Carmine’s

I still remember the sage words from Suzannah to work with PR firms. Not everyone visits restaurants based on word of mouth or Yelp reviews. Many customers still found the news media credible and no PR firms had a strong grip on the local restaurant market like Heather Freeman and Jill Collins. Manuel Iguina from Mio, Richard Sandoval from Zengo and Toro Toro and Hakan Ilhan from Alba Osteria had hired Heather Freeman and Carmine’s Italian Restaurant had retained Jill Collins. I’ve worked with Jill when we covered Metro Cooking DC with celebrity chefs and the Travel & Adventure Show at the Washington Convention Center. If you’re hosting a consumer or trade show, Jill is the top wrangler.

It was good to see Judy who I met at the Clarendon Food Crawl and Bindesh, who I hadn’t seen since the Puerto Rican feast at Mio’s. Orlando and Kanita arrived a bit later after their “BootCamp” workout.

I asked Annamaria and our new blogger, Kaitlyn to write a short blurb about the dinner, and they had nothing but wonderful things to say.

by Anna Quayle & Kaitlyn Smith

Going to an event at the Verizon Center? If you have a big group, Carmine’s is the perfect place to go to enjoy an amazing family-style Italian meal. It’s like sitting in your grandmother’s dining room eating a home-cooked meal, except its 20,000 ft2 and has a secret service entrance.

Carmine’s has a rich decor of wood, soft tunes, and wonderful aromas. With plenty of pictures and soft lighting. It has 700 seats and a humungous 7000 sq ft kitchen. Chandelier and large menus on the wall. According to Jill Collins, it’s the biggest restaurant in D.C.

A short walk from Capitol Hill, Carmine’s often hosted many members of the Senate and Congress who visit regularly. Because of their large party rooms with doors that can close, it is perfect for members of Congress and the Supreme Court justices who may have a security detail for those needing a private entrance.

Katlyn & Orlando admiring the pasta

When our food arrived, it was easy to see why. Although Carmine’s DC is part of the famous New York Carmine’s, it is family owned and nearly everything is made locally or in-house. Every two hours, a fresh batch of meatballs is made and since Carmine’s opened, they have served over half a million of them to guests.

Kanita Williams Carmine’s

The waitstaff is very personable and accommodating and everyone we spoke with was very knowledgeable and hospitable. We started off with the house Montepulciano, which was smooth but still slightly spicy and very drinkable, and enjoyed their freshly baked Focaccia bread. The calamari was crisp on the outside but the smaller whole squid almost tasted burnt. The rings of squid were just great. The homemade marinara sauce was lightly spicy and full of delicious tomatoes. It had a full flavor and was seasoned very well.

Bindesh pouring the house Montepulciano

Next, we ordered a delicious Gorgonzola and Apple Salad which had fresh-cut pears, dried cranberries, and Gorgonzola with a nice light balsamic vinaigrette. It also had julienne carrots and cherry tomatoes. The blend was excellent and also came with walnuts. The crunch of carrot and pear was nice and the Gorgonzola added that perfect finish of piquantness.

Following the salad, we sampled two of the appetizers from the menu including the roasted red peppers in olive oil with fresh mozzarella and the crispy fried calamari with marinara sauce. Both of these dishes were amazing, but the roasted red peppers were particularly flavorful. Perfectly roasted in a nutty extra virgin olive oil, the peppers were slightly sweet and complemented the fresh and pillowy mozzarella.

Judy & Bindesh

The mozzarella with roasted red salad and basil was light, extremely fresh, and drizzled with olive oil. The freshness of the roasted pepper I especially noted, it was very sweet, roasted just perfectly, and still had a bit of firmness to it instead of being completely limp.

The Marsala chicken was really very tasty, and the tiny bit of sweetness from the wine was appreciated. It was also savory from the garlic and pepper. The mushrooms were sauteed well. Less appreciated was how thin the chicken was. It was a little crisp around the edges. The flavor of the sauce though made up for ultra-thin meat.

The shrimp Diavolo was again tasty but for me, the shrimp was a little overcooked to the point of the jumbo shrimp splitting. The sauce had just the slightest hint of spicy, I would have been more impressed if it had been spicier and the shrimp not overcooked. It was served with angel hair pasta. Of course, the sauce was freshly made as well. Really the only thing not made on the ground was the mozzarella and bread. The recipes for bread do belong to the restaurant but are cooked off the premises simply because of the amount of space it would require to bake all the bread in-house.

Annamaria and Katlyn enjoying their dinner

For our main entree, we feasted on an impressive sampling of Carmine’s famous meatballs, Lasagna, country-style rigatoni, chicken marsala, and shrimp scampi. From my first bite of the meatballs, it was clear why they have sold over half a million since their opening. The Lasagna was the perfect ratio of fresh ricotta and pasta to meat and sauce. It came piled high in a deep dish pan. The Italian sausage was seasoned with caraway which I enjoyed. Although all of the dishes were delicious, my two personal favorites were the chicken marsala and the country-style rigatoni. The marsala sauce is perfect with its deep, rich flavor and the country-style rigatoni is pure comfort food.

Jill spoke of good food done well as being their motto. The meatballs were nothing less than exceptional, especially with the table Romano cheese on top. It was tangy and I suspect was made of sheep’s milk. The house specialty pasta had the right amount of beans, broccoli, onions, Italian sausage, and rigatoni. It was again, very fresh with a buttery sauce over the whole dish.

The Montepulciano wine was smooth with a good amount of tannin but not too much. The cappuccino was spot on. A nice froth cap and strong espresso mixed with steamed milk. It went well with the desserts: tiramisu and the titanic, the world’s largest banana split.

Jill cuts into The Titanic

Lastly, our dessert was truly impressive and included some of the best Tiramisu that I have ever had and their well-executed grand finale, “The Titanic”. This desert is a multilayered masterpiece that does, indeed, look like a big ship. At the bottom, is a flourless chocolate torte surrounded by sliced banana and topped with two layers of vanilla and chocolate ice cream scoops and then 6 inches of whipped cream. The whole thing is drizzled with chocolate syrup and sprinkled with walnuts. The flourless torte is my new favorite, beating out my beloved Godiva. The reason is Carmine’s was less dense and began melting in your mouth within moments of hitting your tongue.

If you are celebrating anything in D.C., go to Carmine’s. They have $11 valet parking outside, which closes at midnight, and a coatroom where you can check both your coat and your leftovers. Their hospitality and an extensive list of Italian delights are sure to please. Finally, if you have any dietary restrictions (Dairy, Garlic, Gluten, Vegetarian, Vegan) Carmine’s has a special menu for you. If you go with a big group, it will be one of the best and most delicious deals you’ve ever gotten.

Runin Out

September 10, 2014

July 12, 2022
Sandoval

Richard Sandoval doesn’t need any introductions or promotions. That’s why I was delighted when the General Manager of Zengo, Frank Ortiz, agreed to have me write a feature story to spotlight their new menu items. I invited Anca Grindeanu, a bartender at the Carving Room, to be a guest blogger for RUNINdc

Before the MCI Center, the home of the Wizards and Capitals was built in 1997, Chinatown was struggling with many restaurants and stores barely hanging on. Then came a wave of restaurants owned by celebrity chefs, such as Zaytinya by Jose Andres and Zengo by Richard Sandoval, which opened as Chinatown became less Chinese.

Zengo which translates to “give and take” in Japanese served up trendy fusion food in an upscale, eye-catching setting. One of the first things that struck me when I walked in was the mysterious orbs hanging from the ceiling as I ascended the stairs. The walls were full of colorful textures and murals with decor from all around the world.

Zengo was a sexy place to get a seat and be seen. Centrally located next to the Chinatown Metro, romanticos and politicos came here to feel glamorous and enjoy the haute cuisine.

We sat at the communal table by the bar, and the staff served us their prix fixe menu.

I took a sip of my ginger-infused bourbon, a sniff of vanilla and ginger to my nose with a slight, almost buttery scent. “Hey Anca, how’s your ceviche and Peking duck tacos?”

“Incredible!” she replied as she sipped on her passion fruit cocktail. “The fusion of Asian and Mexican is surprisingly successful.”

Anca nursing a cocktail

“Yes, what a fun place with spectacular food infused with creativity,” I replied. “Richard Sandoval definitely covers all the bases here.”

Zengo which opened in 2005 was Richard Sandoval’s first foray into D.C.. Since then he’s opened El Centro, Masa 14, and Toro Toro.

“You should check out Toro Toro,” Frank suggested. “It’s a Pan-Latin restaurant that features Latin fusion.”

The next day I gave Heather Freeman’s PR firm a call, and we set a date for another food tasting event.

On June 19, 2014, we held our event at Toro Toro. There we were immediately transported from McPherson Square to South Beach, Miami. If Zengo was sexy and exotic, Toro Toro is glamorous and adventurous. Upstairs is Latin-American fare and downstairs is an opulent lounge where Latin performers take the stage with late-night salsa dancing. The decor is swanky and the atmosphere is cozy and intimate. It’s Zaytinya meets Fogo De Chao and the drinks are boozy and delightful.

As a steak aficionado, I had previously enjoyed the AYCE “Rodizio Experience” where the servers brought out Brazilian skewers and small plates ad infinitum for $79. But today, we would focus on small plates: sweet corn empanadas, plantain chips with smoked guacamole, swordfish dip, tuna tartare, fish tacos, grilled pineapple, and a lot of caipirinhas and mojitos. It also helped that happy hour was from 5-8 pm.

Everyone seemed to be enjoying the food, sangria, and killer conversation.

I found Yoomie Huynh and Kanita Williams at the hors d’oeuvres table digging into the corn empanadas and talking shop.

“You’re always catching me eating!” Yoomie exclaimed.

Yoomie Huynh and Kanita Williams

“I grew up in Staten Island with a large Latino community, and yo amor empanadas,” Kanita said. “Can actually taste the flavor and texture of the creamy corn filling.”

Yoomie took another bite and amazingly cramming down a pie never made her look any less attractive. “This reminds me of the khinkali — meat-filled dumplings — I had in the Republic of Georgia where I served with the Peace Corps in 2011.”

“And Chito take it easy on the caipirinhas,” Kanita warned. “Remember, you’re the host tonight, so you better act like one.”

“They’re definitely easy to drink, but hard to pronounce,” I replied. “And everybody already expects me to lead by example. Don’t forget I was in the Navy.”

“I guess you’re be visiting the bathroom often tonight.”

“As long as I can pet the cowhide on the door, I’ll be fine.”

The usual suspects, Wayne Manigo and Orlando Darden were large and in charge. A few bloggers were also in attendance such as Jessica de Jesús from the Dining Traveler and Laura Hayes from Best Thing on the Menu. Jess is a Marine Corps Reservist who was one of the first women to complete male/female integrated Marine Combat Training in 1997. She was last stationed in Brussels and is now a Marine Corps field grade officer. Khoi, from Albuquerque, NM is an Air Force officer stationed in the Pentagon. In his free time, he travels to major food hubs all over the country to satisfy his epicurean tastebuds.

Khoi Tran

“I only have three great loves: people, food, and travel. Everything else is a consideration.”

“You should become a chef then,” I suggested.

“I had considered going to culinary school after college,” he said “Cooking is indeed an honorable calling.”

“I happened to have attended culinary school, courtesy of the US Department of Veterans Affairs,” Wayne added. “And one of my favorite gigs was cooking for D.C. Central Kitchen. We got up really early to work in the kitchen, but it was for a good cause, so I couldn’t complain.”

“Yeah, I know all about working early in the morning and being sleep deprived,” said Sarah Berghoff, an ER physician in Southern Maryland. “But that’s commendable — taking a stand against homelessness.”

“And we’re glad you’re here. How’s work?” I asked. “Not too stressful I hope.”

“Busy as usual. But I always try to make time to go for a run and yes to attend RUNINOut events.”

“You’re the best sweet Sarah, and my hats off to all the doctors and nurses in the frontline who are saving lives every day.”

I was also delighted to see Deb Santos chatting with Khoi and Orlando. All three had met each other at Tara Temple earlier this month.

“How’s the website going?” She asked.

“I would be lying if I said everything is hunky dory. Have just been overwhelmed lately.”

“I’ve noticed you’re still drinking quite a bit — have you started cutting back?”

“I always have the best of intentions, but when I get to my events, my adrenaline just flows, and I can’t seem to say no.”

“Are you reaching a point where your body and mind start to wear down? You need to stop and check-in and give yourself an opportunity to heal.”

“Yeah, I know. it’s been a huge struggle for me. I’m quite disappointed at myself.”

“You shouldn’t be. You’ve accomplished so much with your startup and events. Stop dimming the light and start feeling your magic. Take a moment to reflect on all you have done, all you are doing and where you’re headed. Big things are happening — don’t hold yourself back.”

When guests were leaving, I made sure to thank everyone for coming.

“C’mon Sarah, for old time’s sake, let’s get a pic together,” I said.

“Ok, but only if you promise to send me a copy,” she said.

Sarah Berghoff

“Of course, it’ll be all over the internet by the time you get home.”

“Hey Khoi, please take a picture of us in front of the entrance. Are you staying for salsa dancing?

“Gotta get going for the next foodie adventure,” he replied. “Lots of restaurants to visit, too little time.”

“Well don’t let salsa get in the way of progress. BTW, how much longer are you going to be at the Pentagon?”

“I’ll be getting ready to deploy to Kosovo for a peacekeeping mission later this fall.”

“Lucky you – Kosovo is a heaven for food lovers. I hope you love the food there.”

“I’ve never tried any dish that I disliked. Food to me is just an extension of culture. It can be different from what I grew up eating. It can be unusual if I haven’t had it before. But I’m betting it will be surprising in the best way.”

“Then what do you think of durian or balut?”

“Tried them both. The smell actually doesn’t offend me.”

“Oh, I heard that Richard Sandoval will be opening a Toro Toro Gastrobar in Serbia pretty soon. Maybe you’ll get a chance to visit and enjoy the sights.”

“Wow, Chef Sandoval is slowly taking over the world, one restaurant at a time, and yes, I’ve heard that Balkan women are very beautiful.”

Orlando Darden Jr

Had a great time last night at a new D.C. Brazilian restaurant, Toro Toro with my very good friend Chito Peppler whose company, Runin Out was the host of last evening’s menu tasting event! One thing is for sure if you attend his events, you”ll experience cool restaurants, serving delicious foods, and you”ll get to meet/ network with some of D.C.’s most interesting people, who are guests at his events!

July 12, 2022
Absolute Thai

I met Wirut just outside the Irish Channel a year ago when he was opening up a noodle and sushi bar next door.

“sah-wah-dee.”

“Have you been to Thailand, the ‘Land of Smiles’?”

“Yes, Phuket, twice, both times by boat — when I was 5, living on a sailboat and at 17 on a frigate with the Navy.”

Wirut came over to show me some pictures of the beautiful island. “I’m from Bangkok but enjoy visiting Phuket. So much to see and do there just like D.C. and the cuisine is out of this world.”

“Couldn’t agree with you more. And I think it’s a wonderful idea to open up an Asian noodle bar here this side of Chinatown. There’s lots of noodle shops here, but almost all are Chinese – so an Asian fusion noodle shop will do well next to an Irish pub. They’ll come here to work off their drunk.”

And I would go to Absolute Noodle and Sushi to work on their website while slurping on udon noodles with bulgogi and sipping on Asian pear sake.

Like with many restaurants, I worked for a paycheck and a tab, so this was an excellent way to invite my friends for a meal and a chance for them to meet the manager and chef.

In early February, I invited food bloggers Jackie Woodbury, Bindesh Shrestha, and Simone Griffin, whom I had worked with on a writing project eons ago. I had not seen her since she spent a year working in China, and Simone loved Asian noodles.

Simone & Jackie reviewing menu with Wirut at Absolute Noodle

Working with Wirut also opened the door to working with their sister restaurant, Absolute Thai, down the road and owned by the couple Nay and Poupee.

Poupee showed me their outdated website. “We need to photograph all the dishes on our menu. Americans find Thai names long and confusing.”

March 11, 2014

I was expecting a large turnout. I invited a lot of friends as well as marketed the event on Meetup. For $5, you got a good sample of a wide variety of dishes from the menu.

The drunken noodles were perfectly spicy, smothered in basil chili oil. The pad see ew’s sauce was sweet and savory. The red curry with roasted duck was creamy with big chunks of pineapple. The curry puffs were crispy and flaky and stuffed with flavorful chunks of goodness.

Owners Nay and Poupee were happy to showcase their savory, spicy flavors to an eclectic group of desk jockeys who were delighted to get out of their cubicles and into the mix.

And I was pleased to greet every one of them.

Kanita serving Orlando Thai crispy wings

Kanita Williams enjoyed the Thai basil fried rice, and the crispy chicken wings with sweet chili sauce poured on top. “Helped a client get a DUI case dismissed today. It wasn’t easy, so everybody here, please catch a train or taxi home.”

“I’m walking, but if I ever get busted for a DUI, I want to be represented by you,” Orlando Darden said as he picked up a piece of chicken wing.”

“You know what Kanita stands for? K-eeps A-ll N-ationalities I-n T-rusting A-rms.”

Quentin Edwards took a bite of his shrimp spring roll dipped in peanut sauce. “Hey, Orlando, careful; those wings may be loaded with MSG.”

“That’s ok, cuz tomorrow, Kanita and I are going for a long run. She’s getting close to fulfilling her 10 lbs weight loss challenge. So I’ll allow her to splurge on special occasions.”

Jackie, Sophie & Yoomie

Jackie took a bite of her crispy vegetarian spring roll. “I’ll say this is a special occasion — a lot larger than the noodle place down the street. We must host an event together sometime.”

This event proved that Thai cuisine is loved by people from all around the world.

Natalia from Ukraine

There was Natalia, a woman from Ukraine, a graduate student at GWU who worked as a bartender at the Tabard Inn, a classic boutique hotel near Dupont Circle.

Sophie Mebarki & Timothy Kim

And Anne-Sophie Mebarki, a French girl who would be completing her bachelor’s from Catholic University this May. “I would like to work for a startup, and I love food. Are you hiring?”

“Absolutely, we have internships available. You should meet Suzannah, who speaks French fluently.

Yoomie Huynh admiring the shrimp noodles

Yoomie Huynh immigrated to Sioux City, Iowa, from South Vietnam with her family in 1985 due to the economic and social aftermaths of the Vietnam War. “Have you heard of Four Sisters in Virginia? Their family serves amazing Vietnamese dishes beyond pho.”

Then there was Quentin Edwards, who lived just a block from me in Anacostia. His Federal Emergency Management Agency (FEMA) office was a block from the Smithsonian Air & Space Museum. “I work only seven blocks from Chinatown, so I can come to more of your events.”

Quentin Edwards @ Absolute Thai

“Well since you love to run, you are welcome to join our EU Embassy Run this May? It’s kind of like a half marathon combined with an adventure race.”

“Absolutely, I’m planning to do a Tough Mudder this fall, so this will be a good forerunner.”

Photo Album

March 11, 2014

Absolute ThaiMarch 11, 2014

July 4, 2022
Prayers for Nepal

May 12, 2015

The views at the Georgetown waterfront were busy with paddle boarders launching from the Key Bridge Boathouse and lunchers enjoying the open patio seating at Sequoia and Tony & Joe’s Seafood Place. Bikers were crisscrossing the Capital Crescent trail on their way to Bethesda or Cabin John. Runners and strollers were enjoying the historic C&O Canal stopping at the numerous bakeries and coffee shops to grab a bite or to enjoy the rich, sweet aroma.

While kids were splish-splashing in the fountain and grown-ups were getting their feet wet, Sunita Amatya was sitting on the side of the river, praying for the thousands of lives lost thousands of miles away.

On April 25, 2015, a 7.6 magnitude earthquake struck the city of Kathmandu in central Nepal killing 9,000 people, affecting millions of lives, and causing $10 billion in damage.

“May the tragic and devastating situation get better with Divine grace. May all five elements of the creation (earth, water, fire, space, and air) be balanced forever and will there be no more natural disasters,” she chanted towards her Supreme Deity.

The common belief is that to experience enlightenment one must be quiet and sit motionlessly. But that couldn’t be further from the truth. Then as her prayers to Dharma were received, her devotion transformed to dance as hundreds of sightseers and gawkers were entranced by her majestic movements. But this was not a performance. Sunita was touching her dimension beyond her limited mind and body. It was an inner engineering language to express life energy while using the body as an instrument.

Suddenly out of the corner of her eye, she saw a spirited straggle of runners. Not just any runners that you would see spurting all over the pristine paths of D.C. But these exuberant runners were adorned in bright red Embassy Run shirts, matching their crimson red Nepali flags they were waving. The color symbolizes the brave spirits of the Nepalese people and the two triangular pennants represent the Himalaya Mountains and the two major religions: Hinduism and Buddhism.

The astounding sight was too coincidental to be a coincidence. She quickly rose and with the enlightened spirit of Buddha followed the throng to a neighborhood saloon on Water Street called Mr. Smith’s.

For a second, she wondered whether she belonged here. The pub was unassuming and low-key, and there she saw what seemed like a hundred road-weary warriors all dressed in crimson red, nursing a cold Dos Equis.

“Saw you guys running by the waterfront. Are you running for Nepal?” she asked gingerly.

“Absolutely, we’ve been running 13 miles and raising awareness for survivors of the earthquake,” I answered. “Are you from Nepal?”

“Why yes, I was just at the park praying and dancing for the plight of our people. And Prince Shiva led me down this path to join your gathering.”

“That’s quite poignant. We were devastated when we heard about the earthquake, and we wanted to use our run as a vehicle to raise awareness and funds.”

“Then Prince Siddhartha answered my prayers. My son, Sudin, and I are also raising money for recovery and relief, but our efforts to date have fallen short.”

“I think there are ways that we can collaborate. But first, tell me why dancing is so transformative.”

“Dancing helps us purify our thoughts and heart and heals us from physical and mental pain. It’s to let God in and to let go of any negativity — to attain bliss.”

“Wonderful, Audrey Pichmimi said. “Can you show us outside how you perform your dance?”

[ Image: Sunita-dancing-in-Georgetown-1024×689.png ]

Sunita showed us how to dance for enlightenment on the Georgetown Waterfront

The following Thursday evening, a couple of dozen revelers, runners, and members of the Newah Organization of America (NOA) amassed at Courthaus Social in Arlington to honor the people of Nepal, discuss earthquake relief opportunities, and enjoy music and dance.

Sudin plays Sax @ Courthaus Social

Sunita brought her talented son 16-year-old, Sudin who played the sax and sang traditional folk music. The music carried powerfully through the outdoor patio on a warm spring night, and many onlookers inquired about the cause — NOA was able to also receive generous donations from those who were deeply touched and wanted to show their support.

We charged $20 for entry which included a wide selection of appetizers. Jackie was instrumental again, spreading the word and getting people to book the event through her site, Bookalokal

Audrey, who was enamored with Sunita’s faith, returned to help raise money and to enjoy Nepali music.

By the end of the night, we were able to present NOA with a check for $1,000

Members of NOA receiving a donation from the Nepal Relief Fundraiser

“We are extremely grateful for your spirit of generosity,” said Ram Shrestha, president of NOA. “We will be able to provide medical supplies and build temporary shelters with these funds.”

“Thank you very much,” Sunita said. “This divine circumstance proves that praying and dancing is indeed transformative.”

“It’s our great pleasure, to serve a small part in this. I’m now a true believer in the power of spiritual dancing. My thoughts and prayers to the courageous people of Nepal.”

June 15, 2022
Ben’s Upstairs

August, 2016.

I was driving back from Front Royal, VA, the gateway to the Shenandoah National Park, when I got an unexpected call from a long-time restaurateur friend.

“Manuel, it’s great to hear from you. How’s the Iguina family?”

“Wife and kids are fine. We’re launching a new restaurant theme on H Street.”

“Really, Latin, Puerto Rican?”

“Neither one, I just got hired as the Director of Operations by Ben’s Chili Bowl.”

“Wow, chili and half-smokes – a local legacy. Congrats!”

“Yes, it’s a true iconic symbol, but we’ll be focusing on a totally different cuisine – Southern with a twist of Caribbean.”

“Sweet my friend, on U Street?”

“No, above the new location on 1001 H Street – we’ll be changing its name from Ten 01 to Ben’s Upstairs in “a few weeks.”

That makes a helluva lot of sense. The Ben’s name holds a massive amount of clout. What worked on U Street with Ben’s and Ben’s Next Door should work on H.”

“Yes, we’re thrilled beyond belief, and I would love for you to join our team.”

The following week, I met with Nizam Ali, owner and Vice Chair of the Ben’s Chili Bowl Foundation; Manuel and his Chef who hails from North Carolina, Quinton Mitchell. We formulated a plan to photograph their space and savory dishes, develop a website theme that captures their unique character and aggressively market the space to locals and tourists.

“H Street Fest is the biggest block party in D.C.,” Nizam asserted. “We want to launch Upstairs in conjunction with the Festival and hope that people from all over come in and sample our cuisine and experience our renowned, timeless brand.”

Similar to the iconic lunch counter on U Street with Ben’s Next Door, a historical American restaurant, Ben’s Upstairs featured a full service bar as well as a covered rooftop space offering stunning sunset views.

H Street was once a thriving economic corridor. But after the ’68 riots, the area was devastated. Similarly, U Street was ravaged to ruins after the riots. Businesses were damaged and smoldered, but Ben’s Chili Bowl stayed opened even through the many nights of curfew. Ben’s fed first responders and black activists, and served as a peaceful gathering place and safe haven for all.

Kay’s Jewelers and Morton’s Department Store burned down during April 1968 riots. Overall, more than 1,100 buildings in D.C. were damaged and the middle-class fled to the suburbs to seek safety and open space. People did not return for 20 years, and it wasn’t until the start of the 21st century that people began to invest in their community and redevelop the battered corridor.

That’s why Ben’s Chili Bowl is such a revered landmark. President Obama and national celebrities frequently dropped by to grab a bite, and for many world leaders, it’s a rite of passage after visiting the White House.

“Our slogan is Southern-influenced cuisine food with a hint of Caribbean flavors,” Nizam announced.

“Fried oysters Po-Boy with citrus aioli, fried green tomato BLT with ancho chile lime mayo, jerked salmon and lobster roll with arugula and roasted peppers, whole fried snapper served with coconut mojo are our featured dishes,” Quinton revealed. “And Manuel also assists since he’s from the enchanting island of PR.”

“Also love the stuffed yucca and green plantains as well as the mac ‘n’ cheese studded with crawfish,” Manuel shared.

“My father Ben was born in Trinidad and my mother Virginia is from Southern Virginia. We want our new menu to reflect the Ben’s family roots,” Nizam remarked.

“And the drinks are very much Latin/Caribbean featuring Bacardi mint Mojitos, Mezcal Margaritas, and Stoli Raspberry Sangrias,” Manuel informed. “Very comparable to my Little San Juan.”

“Thanks for all this timely information. I need to ask for a favor. “I have a friend who just arrived from Jamaica. Can you get her a job?”

“If she has a green card, she’ll fit right in,” Manuel replied. “And BTW, will you be inviting food bloggers like you did at Mio?”

“Super idea — food bloggers and social media influencers.”

[ Image: Orlando Darden.png ]

Orlando Darden Jr. @Ben’s Upstairs

Who me also a food model? Well when my good friend Chito invites me to join him as he samples a new restaurant’s menu, what else can I say but YES! At the two weeks old new #benschillibowl on H St. As I sample the variety of dishes, all I can think is that this restaurant has transcended it’s legendary staple of #chillihotdogs and fries! Very satisfied with the experience.

On Saturday, Sept 17, during the H Street Festival, Ben’s Chili Bowl welcomed eaters and spectators to the 4th Annual Half Smoke Eating Contest.

Tens of thousands streamed along the 11-block corridor looking to taste wholesome food and experience diverse culture and fun.

Half Smoke Eating Contest

What is unique about the D.C. half smoke? Is it because it’s half pork and half beef? Or is it Ben’s original spice mix that is a well-kept family secret. Or maybe because it’s grilled on both sides on a hot griddle until perfectly charred. Whatever the reason, the sausage placed on a lightly steamed bun, dowsed with yellow mustard, sprinkled with chopped white onions and smothered with the famous, generation-old chili sauce has become D.C.’s signature dish.

As usual, Virginia Ali, the Matriarch of the D.C. restaurant world, was busy running the restaurant, cooking half smokes and cleaning tables.

Eight lucky participants got to enjoy the sweet, smoky half smokes, grilled to perfection, to see who could consume them the fastest.

Mary Jones set a local record by devouring eight half-smokes in eight minutes — a feat that could put Joey Chestnut to shame.

[ Image: Screen-Shot-2022-02-21-at-8.56.57-PM-1024×557.png ]

Vida Ali congratulates Mary Jones for winning the Half Smoke Eating Contest.

Ben’s stage also showcased some of D.C.’s hottest local artists such as Rare Essence, Ozone, Renee and Wooty 95

After the contest and concert, fans filed into Ben’s to grab a chili dog with chili cheese fries or Upstairs to grab a Southern Caribbean sandwich paired with a Mojito.

A beautiful, full-figured woman with long, black hair and a thick, rich accent served me a Caribe cupcake with a Red Stripe.

[ Image: Kiomey Ben’s Upstairs.png ]

Kamara @ Ben’s Upstairs

“Thank you kindly Kimara. What a great time for you to start working here.”

“I’ll swing by shortly to see if you want another one.”

“Thanks, but one beer is all I’m gonna have today.”

“What are you on a diet?”

“I’m trying to taper off, and attending these events and festivals ain’t making it any easier.”

The festival was amazing and the launch was a smashing success. Now it was time to stroll down the avenue to watch other local talents and dancers perform. Cheers to H Street! This community has become a veritable playground for foodies and art and music aficionados alike.

I wanted to remain in this vibrant city and enjoy all the perks she had to offer — her culture, the restaurant scenes, the melting pot — but part of me told me it was time to move on..to head west towards the mountains and valleys, where I would find respite and healing.

Ben’s Upstairs looking out at the western sky

June 12, 2022
Alba Osteria

I was going for a run around Chinatown and Mount Vernon Square when I sensed the unmistakable gamey smell of roast pig. I followed the scent and arrived at an outdoor patio with a bocce parklet on I Street. A small crowd was enjoying happy hour while a suckling pig turned a crisp brown on a spit roast.

I’ve never played bocce, but I knew it started in Italy, and it’s really taking off in the US. What struck me was seeing a famous chef joining in on the fun. How could I not recognize him – the renowned chef from Al Dente with his signature spectacles, white coat, long apron, and familiar smile.

“Chef Donna?”

Chef Roberto Donna & Angie Duran

“Si, unico e solo”

“From Galileo and Al Dente?”

“Among many others, yes.”

“Nice to finally meet you. I’ve heard wonderful things about you. So you’ve moved to up-and-coming Mount Vernon Square.”

“I’m excited about this locale. Hotels and condos are going up and people are taking a chance. We want to be their neighborhood restaurant.”

“Who did you bring along?”

“Well, Amy Brandwein, my Chef de cuisine, who worked with me from Galileo, and Angie Duran my manager from Al Dente.”

Please join us, grab a piece of pork and crackle and check out our enormous space,” said Angie, as she opened the door and welcomed me in.

“The name Alba refers to a town in Roberto’s native Piedmont. With 226 seats, we are Chef Donna’s largest restaurant thus far. To make the atmosphere feel more intimate, we have sectioned spaces throughout, like a pizza bar, a dining room enclosed in a wine cage, a 12-personal communal table for chef dinners, and of course a 62-seat bar area with local beers and four wines on tap plus more than 200 Italian bottles.”

“Totally rad, this bar space would be perfect to host an event.”

“Well, I’m also the event manager so just let me know when and the size of the group.”

“We normally draw a large crowd and the majority of us are foodies, so providing complementary apps and side dishes is part of our MO.”

“I can definitely ask my boss Hakan (Ilhan) if we can provide some panini and pizza. Our oak-fired pizza oven turns out pies super fast. But we’ll want to make sure that our bartenders will stay busy.”

“Of course, we’re a very social group, some even brokering deals. So every one of us will have a drink in the hand, and for people like me, they’ll have two.”

“Perfect our happy hour is from 4-7 pm when draft beers are $4 and select wines by the glass are $5.”

“Quite impressive. Is all this information plus your food and drink menu updated on your website?”

“We try our best. But we have a lot on our plates at the moment.”

“Well if we shoot pictures of the event as well as your dishes, we’ll share them with you so you can post on your site and social media.”

On Sept 30, 2014, the turnout for our event was phenomenal with nearly 100 people in attendance.

Chris Cooks is an IT consultant, social media enthusiast, networker, and self-professed comic genius. I met him at a PR Flacks happy hour, a meetup for PR professionals and communicators, and he has attended a few of our events over the years.

Chris and I bellied up to the bar sipping on our Belgian-style pale ales. “Hey Chris, are you all caught up on watching ‘Game of Thrones’?”

“Finally, can’t wait till next week and see which characters survive the series.”

“Well, I haven’t had the pleasure of seeing any shows in a long time, so please don’t spoil it for me.”

“I envy you, cuz you still have a lot ahead to look forward to.”

Angie Duran was busy running back and forth to the kitchen picking up appetizers and keeping guests happy.

“So Alba Osteria prides itself on authentic Northern Italian cuisine from the Piedmont region, the home of Chef Donna. The region abounds in land for grazing animals and for wine production.”

But braised meats, veal, and beef dishes from Piemonte cattle were not the only staples served.

For the first time in her life, Judy Castiglia ate escargot “Mmm, I love the taste and texture. And it goes well with the parmesan risotto.“

Next Judy tried to grab a baked octopus in creamy polenta from Angie, but they went fast.

“I’m embarrassed as an Italian to say I have never tried polenta. Argh!”

Angie Duran serving Baked Octopus in Creamy Polenta

Wayne Manigo scarfed down a capunet (cabbage-wrapped braised duck). “Yeah, there’s only two HBO shows I like better than GOT – that’s ‘VEEP’ cuz it satirizes the political world, and ’The Wire,’ cuz it got it all right about Baltimore.”

“Baltimore is a city that I haven’t spent much time visiting. But maybe she’s the next terrain.”

Christine Bach grabbed a slice of veal carpaccio with citrus oil. “It’s a beautiful place — The Inner Harbor is one of my favorite. There’s a lot of wonderful Italian eateries there.”

Judy, Chris and Wayne

Prior to becoming a chef, Amy Brandwein was doing political research for a lobbying firm in DC. Growing up in Arlington, VA, her dad was a good home cook and vegetable gardener who was always inspiring her. So when she came to the fork in the road of her career, Amy decided that rather than go further into politics, she would pursue the field that she had a passion for. She attended L’Academie de Cuisine and then applied for an externship at Roberto Donna’s Galileo. In 2000, she started in the pastry department, eventually becoming a saucier, then moved up to be a sous-chef. Then in 2005, she was named Donna’s first chef de cuisine.1

“Amy has a passion for Italian food who goes to the bottom to really find the heart of it,” said Roberto. “She’s very driven and likes to make her point in the kitchen.”

Wayne picked up a piece of house-made salami from the imported Charcuterie board “So Chef Amy, how is it like working for a James Beard Award-winning chef?”

“Roberto is an amazing chef who is intense and highly demanding. He taught me to be true to myself and to my cooking. I definitely learned a lot from him.”

Judy raised a glass of Barolo wine. “So Amy, you’re really shaking things up. Wish there were more innovative female chefs like you.”

“Some people call me Roberto’s sidekick. I don’t think so. I’m his chef, not his chic. I run his kitchen, and that’s a huge responsibility.”

“We’ll drink to that!” Chris raised his pint of pale ale.

Jason “Foodgeek” was enjoying a chestnut trifle pasta dish. “The food is fresh. Who sources your produce?”

“We buy from local farmers’ market or cooperatives, specifically what’s in season — we have a passion for responsible and locally sourced ingredients.”

Chef Amy Brandwein meeting guests

“This is wonderful Amy. Thanks to you and Angie for making this an incredible experience,” Jason said.

“Yes, I definitely feel like we’re in a family-run restaurant in Alba, nestled away in the hills of Piedmont, enjoying traditional cuisine,” Judy said as she dug into the braised beef and beef jus, sprinkled with bone marrow.

“Well come back and join us on Thursday nights for Chef’s Table. It’s a six-course tasting menu where I want to go beyond cooking and create an experience with flavor profiles and wines to enhance the cuisine. The menu will draw from all parts of Italy and incorporate a lot of fresh, sustainable ingredients in both the cooking and cocktails.

June 4, 2022