A taste of Sonora

This is my version of a Sonoran Hot dog. It does have a bit of a Colombian Hot dog influence from my time in Miami :-)

Ingredients

• 4 teaspoons mayonnaise
• 1 teaspoon Tabasco or other hot sauce
• Juice of 1 lemon
• 4 all-beef hot dogs (I prefer Hebrew National)
• 4 quail eggs
• 4 slices extra-thin bacon
• 4 torpedo rolls or bolillos
• 4 tablespoons warm refried beans (recipe follows)
• 8 tablespoons chopped avocado or guacamole
• 4 heaping tablespoons grated jack or cheddar cheese
• 4 tablespoons chopped onion
• 4 tablespoons chopped tomato
• 4 tablespoons Salsa Verde (recipe follows)
• 1/4 cup lard, bacon grease, or vegetable oil
• 3 cups drained cooked pinto beans
• 1/2 teaspoon salt
• 1/2 cup reserved bean broth
• 1/8 teaspoon freshly ground black pepper
• 1 pound tomatillos, husked and washed
• 1 cup chopped fresh cilantro leaves
• 3 fresh serrano chiles, seeded and minced
• 1 cup minced sweet onion
• 2 teaspoons minced garlic
• Pinch of sugar
• 1/4 cup freshly squeezed lime juice
• Sea salt

Procedures

Mix the mayo, Tabasco, and lemon juice and use a funnel to put the mayo blend in a squeeze bottle. Wrap the hot dogs with the bacon slices so the sausage is completely covered. Cook the hot dogs on a comal or flat top, rolling them over until the bacon is crunchy on all sides, about 7 minutes. Cut a pocket into the buns to form a "boat" and toast them on the grill. When the hot dogs are cooked, divide the beans and avocado among the four rolls, spooning them inside the pocket and spreading on either side. Spread the cheese down the middle. Using tongs put one piping-hot bacon-wrapped wiener into the pocket of each roll. Top each hot dog with cilantro, onions and tomatoes. Spread the Salsa Verde across the top. Apply the mayo blend in squiggles across the top of the hot dog. Add poached quil egg on top.

Refried Beans

 - makes 3 cups -

Melt the lard in a large skillet over medium-high heat. Allow to heat for another minute, then add the beans and mash them for 2 minutes with a fork or potato masher. Stir in the 1/2 teaspoon of salt (or to taste). Add the bean broth and the pepper and continue mashing until the beans reach the desired consistency. Tex-Mex beans are generally chunky rather than soupy.

Salsa Verde

 - makes 2 cups -

Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes. Remove from the heat, drain, and purée the tomatillos in a food processor. Add the cilantro, serranos, onion, garlic, sugar, and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste.

A Salute to our Veteran's

Veterans Day is Nov. 11, and was created to honor all members of our military. ReVeterans Day is Nov. 11, and was created to honor all members of our military. Restaurants are doing their part by offering complimentary Veterans Day meals to veterans and active military. Many restaurants are giving military members free or discounted food — a small way to say thank you to those who serve or have served our country. Below, find some of the restaurants where you can receive a free meal for Veterans Day if you're a past or present member of the U.S. military.

Two notes before heading out to fill your tummy:

·         Proof of Military Service. Most companies require some form of military ID. These include: a Military ID Card (active/reserve/retired), Current Leave and Earnings Statement (LES), Drivers License with Veterans Designation, Photograph in uniform, be wearing uniform (if your service permits), Veterans Organization Card (e.g., American Legion and VFW), DD214, discharge paperwork, or other form of identification. Other restaurants and companies may go by the honor system.

·         Participation. Second, always call ahead to verify locations, times, and participation. Many of the listed companies are franchises and may have different policies. We will do our best to keep this page updated as we find new info.

Please call your local restaurant ahead of time to confirm details, as some franchises may have different policies. Also please look for updates at The Military Wallet.

Applebee’s – free meal, Sunday, Nov. 11, 2012: Last year, Applebee’s served over one million free meals to military veterans and active service members. Applebee’s is again offering a free meal to military veterans and active-duty service members on Veterans Day, Sunday, Nov. 11, 2012. There will be 7 entrées to choose from, beverage and gratuity not included. Military ID or proof of service required. More.

Bar Louie, Free meal on Veterans Day, Nov. 11. 2012.Active duty military members and veterans can receive a free meal, up to $10 in value, and a free non-alcoholic beverage. Available at all locations, military ID or proof of service is required (source). Find a location near you.

BD’s Mongolian Grill, Nov. 5-11, 2012. 1/2 off Stir-fry with valid military ID. Only at participating locations. Find the location nearest you.

BJs Restaurant and Brewhouse, Nov. 11-12 2012.Complimentary lunch entree or a one topping mini pizza for dinner. Offer valid to all active duty military and veterans, with proof of service. More info.

California Pizza Kitchen, Nov. 11-12, 2012. Free meal and non-alcoholic beverage for veterans and active military with valid ID or proof of service. Find a location near you.

Champps Americana, Nov. 12, 2012. All Veterans and Active Military will receive a free Champps Cheeseburger and fries on Monday November 12th. Proof of service required. Offer not valid for the Pepperjack Bacon Stack Burger or Kobe Burger. Dine in only, valid at participating locations.More info, Find a location near you.

Cheeseburger in Paradise, Nov. 12, 2012. Free meal from select menu with military ID or proof of service. Beverages and gratuity not included. Find a location near you.

Chili’s – free meal, Sunday, Nov. 11 2012. Chili’s is offering all military veterans past and present their choice of one of 7 meals. This offer is available from 11am – 5pm on November 11, 2012 at participating Chili’s in the U.S. only. Dine-in from limited menu only; beverages and gratuity not included. Veterans and active duty military simply show proof of military service. Visit their website to find locations.

Denny’s Veterans Day Appreciation Event, Nov. 12 2012. Free all you can eat pancakes from 6 a.m. – 2 p.m. on Monday, Nov. 12 for all active, retirees, and veterans with a valid military ID or proof of military service. Offer available in every Denny’s nationwide.

Einstein Bros Bagels, Nov. 11, 2012. Free Classic or Signature Bagel at participating locations. Announcement.

Famous Dave’s – Sunday Nov. 11 2012. Free or discounted meals on Veterans Day. Offer varies by location, please check the Famous Dave’s Veterans Day page or call your local restaurant for more information.

Fox & Hound and Bailey’s Sports Grille Nov. 12, 2012. Free Sandwich or Entree (up to $13) for active duty military and veterans with ID. Participating locations only. Visit site for location information.

Friendly’s, Nov. 12, 2012. Free breakfast during breakfast hours for active military and veterans with ID. Locations.

Golden Corral – Free meal, Monday Nov. 12: The 12th annual Golden Corral Military Appreciation Monday dinner will is available to any person who has ever served in the United States Military. If you are a veteran, retired, currently serving, in the National Guard or Reserves, you are invited to participate in Golden Corral’s Military Appreciation Monday dinner. For more information visit http://www.goldencorral.com/military/.

To date, Golden Corral restaurants have provided over 3.2 million free meals and contributed over $6.1 million to the Disabled American Veterans organization. THANK YOU!!

Hooters – Free Meal, Sunday, Nov. 11 2012. Hooter’s is serving up a free meal to military veterans all day on Veterans Day. Offer good for all veterans and active duty military personnel. Get 10 Free Wings – Boneless or Regular, drink purchase required. Offer valid at participating Hooters only; open to all active duty and military veterans with valid military ID or proof of military service. For more information, visit, www.HootersVeteransDay.com.

Hy-Vee, Free Breakfast, Monday, Nov. 12, 2012. Free Veterans Day breakfast from 7am – 11am at all Hy-Vee supermarkets with in-store dining. Please call ahead to verify participation, and bring proof of service.

Johnny Carino’s, Nov. 9-11, 2012. $5 featured entrees for current and former military with valid ID. $1 for each purchased entree will go to the Fisher House Foundation. Locations.

Krispy Kreme – Free doughnut, Nov. 11, 2012.Available only at participating Krispy Kreme stores. Offer available to all active-duty, retirees & veterans. Be sure to call ahead to verify your local Krispy Kreme is participating.

Little Caesars® Pizza, Nov. 11, 2012. Little Caesars is honoring the men and women of the United States armed forces this Veterans Day by providing veterans and active military members with a free Crazy Bread® with proof of military status or proof of service at participating stores nationwide. Call ahead to verify participation. For more information visit the Little Caesar's Announcement.

Lone Star Steakhouse, Monday, Nov. 12, 2012.(update): All veterans and active duty military will receive a FREE entrée from the Stars & Stripes Menu. ID required, please call ahead for verification.

LongHorn Steakhouse, Sunday, Nov. 11, 2012. Complimentary Texas Tonion and non-alcoholic beverage. Offer good for Veterans and active-duty military members. Proof of service required. Visit their site to find a location near you.

Max & Erma’s, Sunday, November 11, 2012.Participating Max & Erma’s locations are offering military members and veterans a free Best Cheeseburger in America Combo, which includes tortilla soup or side Caesar salad, seasoned fries, and chocolate chip cookies. Locations.

McCormick & Schmick’s Seafood Restaurants – free lunch or dinner, Sunday Nov 11, 2012: McCormick & Schmick’s is celebrating their 14th annual Veteran’s Appreciation Event on Sunday, November 11th. Veterans will be able to choose a complimentary lunch or dinner entrée. Veterans must provide proof of military service. Be sure to contact your local McCormick & Schmick’s as this is valid at participating restaurants only. Also, space is limited and reservations are highly recommended. For more information visit: M&S Veterans Appreciation Event.

O’Charley’s, Nov. 12, 2012. Free entree from the $9.99′er menu for all active military and veterans with proof of service. Find a location near you.

On The Border, Sun. Nov. 11, 2012. “Sizzling Salute to Veterans” promotion. Mention this special, and On the Border will donate 15% of your purchase to Carry the Load, a non-profit military organization. Veterans and Service members with ID who dine at On The Border on 11/11/12 will receive a certificate for a free entree (up to $10) valid from 11/12/12 thru 11/30/12 (valid at corporate locations only). Find a location near you.

Outback Steakhouse – A week of Free Bloomin’ Onions and Cokes Nov. 11-12, 2012. Outback Steakhouse is honoring America’s military veterans by offering active duty military and veterans a free Bloomin’ Onion and a Coca-Cola product during the week leading up to Veteran’s Day. This offer is available to Military Personnel with ID. Also receive 10% off your purchase from Nov. 13-Dec 31, 2012. More information.

For the past two years, The Outback, with the help of their patrons, has donated $2 Million to Operation Homefront, a non-profit organization providing everyday and emergency support for active troops, wounded warriors and their families.

Red Lobster – Sunday, Nov. 11, 2012. Free Appetizer on Veterans Day with military ID or proof of service. Vets may choose from a select list of appetizers. Find a location near you.

Red Robin, Monday, Nov. 12, 2012. Free Red’s Tavern Double and Bottomless Steak Fries for all Red Robin guests with a military ID or proof of service. Red Robin is also partnering with Heinz for Veterans Day to benefit the Wounded Warrior Project. Red Robin will also donate $10,000 to the Wounded Warrior Project. Find a location near you.

Ruby’s Diner, Nov. 11, 2012. Free Cinnamon Roll French Toast until 11:30am. Valid for all military service members past and present. Coupon required

Spaghetti Warehouse, Monday, Nov. 12, 2012. Buy one entrée, get one free, coupon required. Choose any of 11 Original Recipe Spaghetti entrées and receive a second entrée free. This offer is open to everyone, not just veterans. Download the coupon at their website (available starting Nov. 5th).

Sizzler Restaurants, Nov. 12, 2012. Free lunch served until 4pm. Choice of 3 entrees. Valid with proof of military service. More info and locations.

Souplantation & Sweet Tomoatoes, Nov. 11-12, 2012. Free meal with purchase of another regular priced meal. Available to current and former military members with valid ID. Available at all Souplantation and Sweet Tomatoes locations. More info.

Subway. In honor of Veterans Day, SUBWAY® will donate $111,112 to the Wounded Warrior Project ‘s economic empowerment program

Texas Corral – Sunday, Nov. 11, 2012. Free entrée (dine-in only). Offer available to all active duty members and veterans with ID. Note: All Texas Corral locations also regularly offer a 50% discount to active duty police officers, firemen and military personnel dining in. Locations.

Texas Roadhouse – free lunch, Monday Nov. 12, 2012. Every Texas Roadhouse location across the country will participate in the free lunch event to honor the men and women of our armed forces. Choose from one of 10 free meals, plus sides and a drink. Offer good for All veterans – including all active, retired or former U.S. military. ID Required. Find locations.

T.G.I. Friday’s – Free Lunch, Monday Nov. 12, 2012.Valid for all US Military personnel and veterans. Must wear uniform (if permitted by your service) or present military ID or other proof of service. Only valid at participating locations for anyone with an old or current military ID. More details on TGIFridays.com.

The Olive Garden, Free entrée, Nov. 11, 2012. Offer good for veterans and active duty military, on Sunday, November 11th during regular business hours. Chose from a special menu; all entrées inlcude freshly baked garlic sticks and choice of soup or salad. Off er good in US and Canada, proof of service required. More info.

Tim Hortons – all US locations are offering a free donut to all veterans (check out the Star Spangled donut!).

Tony Roma’s, Nov. 11, 2012. Free Entree, up to $15 for current and former military members with valid proof of service. Valid at select locations only: Carson CA, Palm Desert CA, Savannah GA, Doral FL, I-Drive FL, Jensen Beach FL, Lee Vista FL, Sunny Isles FL, E. Sahara NV, Henderson NV, Summerlin NV, Brownsville TX, Laredo TX, McAllen TX, McAllen North TX, : Green Bay WI.Details.

Uno Chicago Grill, Nov. 11 -12, 2012. Free individual pizza or entrée with the purchase of a pizza or entrée of equal or greater value. Available for all active duty and veterans. No coupon necessary; proof of service required. Find a location near you.

7-Eleven – Free small Slurpee on Sunday, Nov. 11 from 11 a.m. and 7 p.m. Offer good to all current and former military members. ID or proof of service required.

Remember Our Veterans coffee mug (Google Affiliate Ad)

Veterans Day: A James Buckner Novel (Google Affiliate Ad)

Its Market Time

I love Seattle's Pike Place Market. There is no place in the US like it and when I first moved to the East Coast I was confused as to why there was nothing similar to it. A crazy blend of farmer's market (fresh fruit, veggies, fish and meat), baked goods, kitchy artwork, and cuisine. Finally, Washington DC has taken up the task to bring something similar to Pike Place and now we have Union Market.

Much to my delight, on a warm fall Sunday afternoon we ventured over to Union Market. You can tell that at the time it was just starting to get its feet under them, as the Market was not particularly filled with vendors yet. However, Rappahannock Oyster Bar is in full swing with plenty of customers. It lacks the salty breeze of Pike Place, but the 20-seat bar, flanked by a communal table and patio seating, nevertheless brims with fresh goodness of the ocean: live scallops, meaty chowder, lush tuna tartare ignited with lime and chili pepper.

The regular selection of raw oysters ($2 each) includes Rappahannocks, which I like for the river oyster’s buttery quality, and Old Salts which are pleasing for their sweet but briny notes. Our plate is icy and fresh and the perfect beginning to our food adventures that brings back lovely memories of Pike Place and my amazing Aunt Dolores who always took me there when I was visiting her.

The next thing we shared was the oyster and bacon soup. The oysters were creamy and the bacon complimented with the extra bit of salty fat. As you can see from the picture there was plenty of butter to increase the yumminess of the soup. All that was missing was a nice piece of crusty bread, unfortunately there were no bakeries open at the Market during this day.

The seared sea scallop was probably my boyfriend's favorite. You know you are dating a foodie when they get excited about the giant roe sac before tasting anything on the dish. It was perfectly cooked with the lightest garlic butter sauce. You can't tell from the picture but this thing was HUGE, at least 3 oz.

The tuna tartare was delicious. Fresh lime and chili peppers gave it the perfect amount of kick and matched the sea salt tortilla chips.

The crab-cake w/ remoulade (think tartar sauce) was also quite good. It is one of the better crab-cakes that I have had but not the best, the Chesapeake Grill still holds that honor.

I look forward to many more relaxing Sundays spent at Union Market. I see it filling up to the brim with fresh farm vendors and wonderful places to grab something to eat. With some of DCs most influential restaurateurs and mixologists looking to set up shop in Union Market, it will be distinctly Washington DC and not the Washington that I am used to...and that is okay by me.

An Epic Experience

I have spent plenty of time in and around BBQ smokehouses all over these great United States. I was excited when I heard that there was a new a new smokehouse in the Crystal City area. I was hungry to no end and was ready for some good BBQ in the drizzly rain of the weekend but didn't want to travel far. We walked in and the space was much larger than it appeared from outside. On the restaurant side, the booths are swathed in dark leather and there are sleek copper lights that illuminate the dinning tables. Epic has a sleek, modern feel about it. If you look up there are tilted mirrors on the ceiling that capture the diners & servers movements and feels like you are watching a film strip from the '40s.

We attempted to order appetizers but were told by our server that they were "out". To be honest it would have been easier if he just told us the two appetizers they were able to serve, instead of playing the order & guess game. They did have the Applewood Smoked Scallops. This is a cold-smoked scallop dish with crispy kimchi. The kimchi was perfect & complimented the scallops sweetness perfectly. This was a great way to start out our meal.

I was in a chili mood because of the cruddy weather and order that as my starter. My boyfriend ordered the Berry Salad. The chili was the consistency of sloppy joe mix and would have been better suited on a bun severed "pulled pork sandwich" style than in a bowl. The meat, a mixture of both pork and beef, was cooked perfect & full of flavor. Unfortunately, the flavor was overrun with red chili powder and there was a layer of oil over the whole dish. The Berry salad was crisp & fresh, other than the frozen then thawed strawberries that are the dishes namesake. I ordered the Smoked Brisket and my boyfriend ordered the Pulled Pork & Chicken Platter. We shared the Pancetta Mac & Cheese and the Grilled Leek & Potato Mash side dishes.

We were both disappointed in the food and that is putting it as kind as I can. I ate no more than three bites of my brisket. The menu states that it is dry rubbed and slow smoked. If this is the case than my plate should not have come out with a layer of liquid that the brisket floated on. If they do dry rub & smoke the meat, the next step is allowing it to steep in water so that it looks and tastes boiled. There was NO flavor in the meat and had the texture of wet cardboard. The BBQ sauce that was served with the brisket was very good though. Had a good blend of sweet and smoke. Too bad it couldn't save the food though. I tasted the pulled pork and chicken platter that my boyfriend ordered. It was no different than my brisket; flavorless with a boiled taste. The side dishes would have stood a chance if they were not served cold. 

I was done with the whole situation that I didn't want to deal with it anymore. I pushed my plates to the side, asked for the check and paid an infuriating amount of money for food that we barely touched and would not take home because I couldn't save it with any of the variety of spices I have in my kitchen. My boyfriend has spent may years in the restaurant business and as much as he was disappointed with the food, he was more disappointed with the General Manager. Who did not engage the customers but continually engaged with chit chat with the staff. As we walked out the door, I asked my boyfriend if he would take me to Wendy's so that I could eat something I know would be good. He found it very entertaining that I was as judgmental & frustrated as he was with the dining experience. What he forgets (and I will remind him) is that this was his recommendation & my recommendation a few weeks ago was Pork Barrel BBQ in Del Ray which is EPICALLY AWESOME!

Vegas Baby!

My best friend and I were in desperate need of a mini-vacation. Luckily, I spend too much time on the road and stay at a lot of Hiltons. So we were able to get a free weekend together in Vegas. My adventure started early in the morning at the Reagan National Airport where I was delayed because the AirTran desk hand checked in 3 flights and about 40 of us were bumped from our flights because of it. I made it to Atlanta and was put on standby, where I got to wait for the next flight which was 9hrs away. Luckily, I was able to make it onto the only AirTran flight out of Atlanta to Vegas and was able to get to the land of sand only 12hrs late.

A great friend of mine from work picked me up from the airport so I didn't have to worry about getting a cab. We went to the hotel, picked up my bff, and headed get my tummy some much needed food. I worked in Vegas for a short time and came to know & love the availability of great LATE night food. One of my favorites is Bootleggers Bistro. It has been open since 1949 and has huge portions, which is exactly what I needed. I am mad about the garlic knots & homemade marinara sauce that they serve and ordered one of my favorites, Seafood Diavolo (hot of course). As I was incredibly tired, I did not take any pictures but take my word that this is a place for you to try when you are in Vegas. It is off The Strip, affordable, late night foodie friendly, & has a great Old Vegas history that they will love to share with you.

My best friend is not an adventurous eater but luckily I have earned her trust over the years and she will try new things with me. We had no interest in roaming The Strip to find someplace to eat and since we just finished shopping at The Forums, we decided to look in Ceasar's Palace for a place to have dinner. I love Japanese food; sushi, teppanyaki, soba or udon noodles, sake....mmmm...and the smell coming off the teppanyaki grill as we walked past Hyakumi made me bring my best friend over to the menu and start to give her the pitch as to why we should eat there.

After a day of shopping we wanted someplace quiet, which is hard to find in Vegas, so that we could relax out of the heat and chat. I suggested Hyakumi, so that we could sit at the teppan table, watch a chef cook for us and then relax eating the fresh grilled food. Lucky, for both of us, my pitch work and we made reservations for the next available teppan table. After a 30 minute wait we were seated & began with Lychee Sake Martinis.

Onion Volcana

Boy were we in for a great teppanyaki cooking show & equally great food. As is customary with teppanyaki, a few grilled shrimp for each guest is also part of the dinner. The teppan chef shows off his knife skills with the preparation and cooking of the shrimp. So even if you don't want to shell out the extra money for shrimp for dinner, you will always get a few.

The Volcano smoke

On the other side of this, if you are allergic to shrimp PLEASE let the chef know before hand so that you can enjoy your dinner anaphylaxis free.

Dinner is served

We both had the filet mignon and chicken combination. The filet was cooked perfectly for each of us; as my best friend prefers her's "very dead" and I prefer mine at medium rare. They were both juicy and tender.







If you are a fan of teppanyaki and are near Ceasar's Palace I recommend going to Hyakumi. The food and service were great. The atmosphere was perfect for what we wanted; quiet, Japanese influenced, and all about the food being cooked in front of you. The price is high but it is comparable to most places to eat along The Strip.

Vermilion Skies

It has been a weekend full of being sick and very little eating or cooking. I was sick Thursday through Saturday and my boyfriend was sick on Sunday. So when we were both finally feeling better we wanted good and fresh food but nothing exotic. I was hungry and no longer wanted soup or crackers. Lucky for me, my boyfriend is a foodie as well and came up with the perfect place, Vermilion in Old Town Alexandria.

The restaurant is also created by the same people who have brought to D.C. such places as Rustico, Birch & Barley, ChurchKey, and Tallula. All of which are on my "must haves" for brunch. Vermilion gets most of its produce and meats from local farms, and the chefs are known to be masters with those fresh goods. Obviously my expectations were high.

There is a "Farm Table" available two nights a week is an extension of Chef Tony Chittum's commitment to the local farmers, purveyors and foragers who provide the restaurant with an amazing array of regionally grown goods. The :Farm Table" is available Tuesday and Wednesday evenings and unfortunately we were off by a day. So that means I must go here again.

A small shot sized cup of chilled carrot soup was brought out for us to enjoy with fresh bread and whipped chive butter. The carrot soup had a dollop of creme fraiche and what looked and tasted like pepitas...errr pumpkin seeds. I normally do not like cold soups. It is probably because I come from a part of the country where soup is comfort food for when you are sick or the weather is cool/cold out. That being said, the soup had the perfect blend of sweetness from the fresh carrot and creamy texture from the creme fraiche. The shot was the perfect amount for me & went lovely with the bites of crusty sourdough.

I ordered the Maryland all natural beef duo (medium rare). It includes baked crespelle, hen of the woods mushroom, swiss chard & truffle jus. The beef was perfectly cooked and melted once it hit your mouth. Think rustic food with all the high end details. I do wish that there was a bit of horseradish in the dish or offered on the side. It would have brought a smooth counter balance to the fresh sauteed mushroom and truffle jus.

The beau ordered the grassentials farm rabbit with greek village salad, marcona almonds, smoked bacon & parsley “pesto”. I do not eat rabbit and did not try this dish. But he left the plate clean and had a slight disappointed look when I refused to try it. I know that rabbit is a delicacy for some and part of a normal diet for others. But for me, it reminds me of the pet I had for 15yrs. So I can not bring myself to eat it. From a culinary perspective the rabbit appeared well seared and perfectly prepared. The presentation was rustic elegance.

I look forward trying the "Farm Table" and their renowned Sunday brunch in the very near future.

A Rogue Dance

As promised I went back to Rogue 24, this time to enjoy the dance from the stage and not the salon. I have been looking forward to this for about a month. My mother came to visit me and I took her to Rogue for her last dinner in DC. I have told her about Chef Cooper, showed her the website, and talked with her about my last experience. She too is excited because she has never ell her en to a place like Rogue, which I am sure that few people even in the DC area have tried.

We were welcomed at the door by the General Manger and the Hostess. Politely we are asked to wait in the salon while they ensure that we are seated at the proper table. As we are shown our seats I am delighted to see that we are only a small table away from the kitchen and directly in the middle of the room. This will give me a wonderful opportunity to watch everyone who will be part of this Rogue dance, as described in my last blog about Rogue 24.

As my mother has some dietary issues snd there were some courses that were not served to both of us. My mother is also sensitive to many of the sulfates that are found in wines, domestic beer, and some liquor. This is explained to our waitress and Chef Cooper. They think through things a bit. I hear Chef call to his GM and he sends the GM down the street to pick up my mother a few bottles of imported beer. I know that there are not a lot of people with chemical poisoning issues as my mother has and we were prepared for her to have the non-alcoholic. So the fact that Chef Cooper and the GM were kind enough to make such a gesture for my mother was heartwarming. The GM, who is also a well known accomplished sommelier, brought back a light beer imported from Singapore for my mom to have with her dining experience.

My mom at first felt bad for them having to make adjustments to her Evolution. But then about a half hour into our food journey a lovely couple is seated next to us and they are celebrating the husband's birthday. He also has some dietary adjustments and my mom leans in and tells me that she is happy to see Chef Cooper and his staff are open to making adjustments to the course menu. She begins telling me stories of the restaurants she used to eat at in NYC when she was in her 20s.

  My Evolution

First Rotation

Tuna/avocado/chilies

• Cucumber/compressed/liquified
• Tuna/avocado/chilies
• Urchin/lava/corel/seaweed

The tuna with smoked chili and and avacodo wrap is a simple looking course but the flavors are not. The tuna is perfect and the accompanying sriracha mayonnaise was a beautiful compliment to the avacodo.


 Second Rotation

• Madal/coconut/ginger/tapioca
• Spaghetti/farm butter/smoke/truffle
• Artichoke/flowers/parmesan

White Asparagus/sorrel/brown butter/miga

Third Rotation

• Lamb Tartare/cucumber/lettuce/yogurt
• White Asparagus/megas/arugula
• Oxtail/celery root/celery/onion

One of the surprisingly appealing dishes was the White Asparagus/sorrel/brown butter/migas.  It was warm and creamy. There is a lot going on in this tiny dish but the flavors come together perfectly in a few deliciously liquid bites.

Fourth Rotation

• Rogue Blue/champagne grape/pistachio/bliss
• Coffee/cream/ caramel/hazelnut

Foie gras/benne/mango/curry

Because of my mom's food sensitivities she was served this Foie Gras. I obviously had to take a taste. The light dollops of mango and curry add a sweetness that cuts into the strong flavor of frozen ribbons of foie gras.  Yes, I said frozen. The cold and frozen texture add to the sensuality of the dish on your tongue. 

So now that I have brought you along the food journey...err Evolution...that I experienced at Rogue. It is now time to talk about the rest of the experience. I got to spend a few hours chatting with my mother and helping to guide her through her own Rogue Evolution. Showing her how to use the giant tweezers for the sea urchin dish and explaining the sea foam on that dish. I tell her about the rotary evaporator (rotovap) sitting next to the front door in the salon. She smiles at me and says, "You love this place because it combines your science geek stuff and your foodie geek stuff." She knows me oh so well.

At the end of our course we settle down to chat over some French press coffee (for my mother) and fresh steeped loose leaf tea (for me). When I have a chance I strike up a conversation with the couple next to me. As Rogue is an intimate setting and I view the whole place as a stage, I admit that I had been listening to some of their comments about their dinning experience. One of the first things that they got to share was a birthday shot of bourbon for the gentlemen. As soon as Chef Cooper heard it was his birthday he yelled to his staff, "Birthday Shot" and the whole staff repeated his words. Chef teased him about not doing the shot as an actual shot but I thought it was endearing that he took a sip and handed it across to his wife to try before finishing off the shot. It is obvious that they are excited about all the tasty intricate dishes placed in front of them.

Anyone who reads my blog understands that the reason I write is to discuss the experience of breaking bread and sharing wine. Originally, I was going to speak more about my time with my mother. But to my delight last night my mother and I were able to meet this couple. Somewhere in our conversation I felt the need to bring up how my mother was diagnosed with Breast Cancer in November and has gone through her double mastectomy and is cancer free now. I see a wide eyed look in the young woman across from me. Her sister has gone through a Breast Cancer fight in the last year. She is cancer free now. The day after her diagnosis her boyfriend proposed and they shall be getting married at the end of the summer. The story warms my heart and it is the moments like this that I live for.

We were perfect strangers only a few hours before and to be honest we are still strangers to each other. However, the four of us were able to share moments of our lives. Moments that deeply have effected us separately and yet now binds us somehow. I now have a family to add to my prayer list of cancer fighters and survivors. It was when my mother and I stood to prepare to leave that we all finally introduced ourselves. We hugged and all agreed how great it was to meet. I apologized for interrupting their Evolution but Chef Cooper was nearby and did not seem to mind too much. As we walked out the door my mother thanked me for the experience at Rogue and we both agree that the food was excellent as was the staff but it was meeting the "Birthday Couple" that we will remember most.