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Gov Gourmet

Is cooking your hobby? Or maybe just eating? Feel free to discuss your latest restaurant find, that new recipe, food fad, or celebrity chef. Anything FOOD is good.

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Latest Activity: Aug 15

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How To Make a Black Russian

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Started by Ed Albetski. Last reply by GovLoop Sep 11, 2012. 47 Replies

The Cinnaburger

Started by Henry Brown Jun 20, 2012. 0 Replies

Steakhouses - Anyone?

Started by Kathleen Smith. Last reply by Gena Braveboy Jul 26, 2011. 8 Replies

What Do You Make for Christmas Dinner?

Started by GovLoop. Last reply by GovLoop Dec 22, 2010. 9 Replies

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Comment by Vicky on January 16, 2014 at 8:54am

I went to Kapnos on Mon and it was fabulous.  I had never been there before but got the eggplant with roasted red peppers spread (I can't remember the name), charred octopus, grilled baby goat and their semolina cake.  I highly recommend this place!

Comment by Chuck Brooks on January 15, 2014 at 3:08pm

Please see below a link to a good Foodie group to check out on LinkedIn

 

http://www.linkedin.com/groups/DC-FOODIES-3748507/about

Comment by Ed Albetski on January 15, 2014 at 2:57pm

Today was the Italian eatery Siroc on McPherson Square. Starters included salmon with fingerling potatoes and a cream sauce and spicy lamb sausages with an olive sauce on greens. Entrees consisted of branzino on spinach, fettuccine with bolognese and pappradelle with mussels. Desserts included a warm almond cake with blueberries, chocolate mousse with raspberries, and a pear poached in red wine and cinnamon with ice cream. A truly wonderful lunch!

Comment by Ed Albetski on January 14, 2014 at 10:12pm

Georgia Brown's, famous for it's cuisine of the new south, was offering a RW lunch, something it hasn't done in a few years. Our starters included it's house Caesar salad which has catfish instead of anchovies, but I think the hit was the low countries seafood chowder; shrimp, crawfish, and catfish in a rich creamy broth. There was jerk catfish with a pepper sauce and fried chicken with collards and mashed potatoes. Dessert was peach cobbler. This place was missed!

Comment by Ed Albetski on January 13, 2014 at 11:59pm

On the first day of DC Restaurant Week we lunched at Acadiana, chef Jeff Tunks' upscale Cajun eatery at NY and 9th. One thing that make his places so popular during RW is that the diner is not given some cut down menu of "special" selections, but gets the entire list of entrees to choose from. There's a small upcharge for the crab cakes, but everything is available. Our starter included the trio of deviled eggs, corn & crab soup and the wedge salad. Entrees ranged from the beef shortrib, crawfish etouffee, blackened tilapia, and the seafood gumbo. Desserts were huge; pumpkin bread pudding with maple ice cream, dulce de leche creme brulee, and the lemon bar. Wonderful meal and chocolates come with the check. Tomorrow we check out Georgia Brown's.

Comment by Henry Brown on January 1, 2014 at 11:06am

HIGHLY recommended !

Was able to "pig" out a couple of years ago Wife and I managed to "squeeze" ~20 restaurants into our schedule

Washington Restaurant Week- Jan 13 - Jan 19

Book Your Table at Over 200 Washington Area Restaurants:
For a 3 Course Lunch at $20.14
or Dinner at $35.14 or both

at http://www.ramw.org/restaurantweek

Comment by Ed Albetski on November 22, 2013 at 8:33am

I do like sausage stuffings. My wife makes the traditional one. I make a cornbread. sausage and granny smith apple one.  I tried it with chestnuts, but even though I baked them first, the chestnuts stood out as little chewy bits. Happy Thanksgiving, Jason, and everyone here, too!

Comment by Jason Hastings on November 22, 2013 at 7:45am

When we bake a turkey (we usually fry them), my wife makes this ground sausage based stuffing. It is so much better that the traditional onion/celery based  stuffing

 

Comment by Ed Albetski on November 21, 2013 at 10:29pm

OMG, so quiet here! It's Thanksgiving time, a holiday with a long culinary emphasis.  Turkey, stuffing, sweet potatoes, green bean cassarole are the standards, but nearly every family I know has some special additions.  Ours is Swedish Meatballs, an IKEA staple our kids fell in love with and even now that they are adults, they grace our table every year.  What are some of your non-traditional side dishes?

Comment by Ed Albetski on September 6, 2013 at 11:44am

@Henry, regarding that delicious looking German meal; in Miss Piggy's GUIDE TO LIFE is some of the best diet advice I've never read: Never eat anything bigger than your head. Of course the rest of the chapter was Never eat anything you can't lift...

The Osso Buco looks great too. I'm no where near Missouri though... :(

 

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