DO. NOT. MISS. OUT. Of course, you can find every food & wine event happening around the DC Metro Area in our Local Events Pages, but many of the bigger ticket items are selling out fast. Don’t Say We Didn’t Warn You:

It’s Baaa-ck! – Are you ready for Lamb Jam 2013?  The event takes place at Eastern Market, and this year you’ll find great food from 20 chefs, beer & wine & even hands-on butchery demos.  Experience a friendly chef/dish competition to garner awards and prizes in categories including: Best in Show,” “People’s Choice” and “Best Leg, Breast, Shank and Shoulder” categories with voting by a panel of key media representatives (including TheList’s very own Nycci Nellis) and event attendees — vote early, vote often! The winner goes to  the Lamb Jam Finale in New York City this Fall 2013.  There will also be lamb swag, cake pops, local wine, beer and spirits sponsors, and live music.  Lamb Jam is on Monday, May 20th.  Tickets are available at: dc.fansoflamb.com/lamb-jam-dc/. (225 7th St SE  Washington, DC.)

Restaurants in Bloom – Tickets are now on sale for the DC area’s hottest foodie fete, the 31^st Annual RAMMY Awards, celebrating the city’s vibrant restaurant industry. Attended by the region’s finest culinary talent and buzzworthy power players, this year’s event offers an expanded awards ceremony format, honoring the area’s top dining destinations and professionals at a Restaurants in Bloom-themed gala. The RAMMYS begin with a cocktail reception at 6:00pm, hosted by Boxwood Estate Winery and partners in the Virginia wine and beverage industry. The awards ceremony will follow at 7:00pm followed by a buffet-style dinner. The finalists for Beverage/Mixology program of the year will serve their RAMMY cocktails at specialty bars throughout the ballroom and a live band will set the scene for dancing and festivities until midnight.  The 2013 RAMMY Awards will be taking place at the Marriott Wardman Park Hotel in Washington, DC on Sunday, June 23^rd. Tickets are available for $225 for RAMW members, $300 for non-members, and may be purchased online at www.therammys.org, by phone, or by email at therammys@ramw.org. (2660 Woodley Road NW; 202.331.5990)

Seasonal Sips. Area Mixologists & Local Somms Offer Plenty of Spring-Inspired Pours:

Azur — Frederik de Pue’s brand new Penn Quarter seafood restaurant, Azur, has rolled out its bar menu and happy hour. From 5:00 to 6:30pm, seven days a week, take part in the Azur happy hour specials that include $5 drafts, $6 select martinis and a rotating selection of $1 oysters. The happy hour will launch with Barcat oysters from the Rappahannock River Oysters Co., a variety grown and harvested by a co-op of oystermen and former wild harvesters on the Virginia side of the Chesapeake Bay. Azur’s taps include brews from New Belgium, Brouwerji and Sierra Nevada. (405 8th St. NW. 202.347.7491)

Blue Duck Tavern – Park Hyatt Washington’s Blue Duck Tavern and the Blue Duck Tavern Lounge have debuted seven spring-y cocktails.  The cocktails include such twists on some of your favorites such as the aviation (Plymouth Gin, Maraschino, lemon juice and Crème de Violette foam), and the cilantro margarita (Mezcal, pear juice, lemon juice, agave and cilantro muddled with lemon).  If none of these new springtime beverages appeal to you, try any of the six classics (with the Blue Duck Tavern special touch), that are on the menu like the Park Hyatt soda, BDT Champagne cocktail, and the julep from the cellar. (1201 24th St NW; 202.419.6755)

Del Campo — More for those who love have happy hour. The brand-new Del Campo is now offering happy hour specials at the bar. Enjoy margaritas, mojitos, draft beer, wine, and other fun libations all week, every week. In honor of the restaurants “777″ address, $7 drink specials will be offered 7 days a week from 5:00 to 7:00pm. (777 I Street NW; 202.289.7377)

France vs. the World – Throughout the summer and early fall months, The Grille at Morrison House will host a series of “First Friday Wine Tastings” in the Morrison House Hotel’s picturesque patio. The patio will serve as the inspiration for the international wine tastings, which will be themed each month around pitting French wines against those of another wine-producing nation. The outdoor area will be set up with two bars, one pouring French wines – two reds and two whites – on one side of the patio, and the other pouring red and white wines from a different country, including Italy, Spain, Argentina, Chile, Australia, New Zealand and the US. Sip around the world and decide which country, or countries, produce the best wines. General Manager Adam Manson will be available to discuss the wines offered, and guests will vote for their favorite at the end of the evening. Chef Brian McPherson will pair appropriately themed bistro-style bites for each month’s dueling countries. The first face-off on June 7^th. Each tasting will be held the first Friday of the month, from 5:30pm to 7:30pm. In the event of rain or inclement weather, the tasting will be hosted on the following Friday. The schedule is as follows:

June 7^th: France vs. USA

July 12^th: France vs. Italy

August 2^nd: France vs. Spain

September 6^th: France vs. Argentine and Chile

October 4^th: France vs. Australia and New Zealand

Reservations are required. The cost of admission is $25, and includes tastes of all the wines and paired hors d’oeuvres. You can also book through CityEats. (116 South Alfred Street, Alexandria, VA; 703.838.8000)

Mixologists, ATTENTION: The 2013 United States Bartenders’ Guild and DiSaronno are looking for the next big bartender.  The winner of the Mixing Star Competition will win a trip to the world of Cinema at the 70th Annual Venice International Film Festival, serving up the champion cocktail for the stars.  The challenge is whipping up a movie-inspired cocktail that showcases the drinkability of Disaronno.  There are three stages for the competition- Take one- Submissions… after creating the concoction, would-be stars submit the recipe at www.TheMixingStarUS.com. Those chosen from there will head to the 2013 Regional Finals taking place in six cities—Boston, Chicago, New Orleans, Seattle, Austin and San Diego. Fifteen Mixologists will compete at each location, and the top two from each will head to New Orleans for the finals on July 18th at Tales of the Cocktail.  Tales of the Cocktail is the mixologists most prestigious event, and the finalist will be judged by a panel.  Get your thinking caps on and submit your recipe… you could be the next big thing! (www.TheMixingStarUS.com)

Rye It Is — George Washington’s home, Mount Vernon, is unleashing the rye whiskey. The un-aged George Washington Rye Whiskey is now available after Mount Vernon staff used records from Washington to duplicate the recipe and process used back then, and Master Distiller Dave Pickerell and his team recreated the process from 200 years ago. George Washington’s Distillery & Gistmill site is now open for the season.  With just over 1100 bottles of Washington’s whiskey available, head to Mount Vernon and take a walk, and a drink, through history.  The whiskey can only be bought in person, so don’t miss out on this historical rye. (5514 Mount Vernon Memorial Highway, Alexandria, VA; 703. 780.2000)

Downright Good – Bill Butcher, founder of Port City Brewing Company, is re-releasing his summer seasonal beer, Downright Pilsner, this month. Crafted by Head Brewer Jonathan Reeves, this hand-crafted lager will be an authentic Czech style Pilsner, brewed with 100% Pilsner malt and noble Saaz hops.  The limited production Downright Pilsner is the summer seasonal beer produced by Port City Brewing Company.  Downright Pilsner will be sold at select retail, restaurants and bars in Washington, DC, Virginia, Maryland and North Carolina starting May 13^th. Port City Brewing Company is only producing two 90-barrel batches of this special beer.  The Downright Pilsner is a modern version of a traditional Pilsner and has 4.8% alcohol by volume. A unique twist on this beer is the dry hop addition of Saaz hops during fermentation.  This extra infusion of hops gives the beer a refreshing bite on the finish. (3950 Wheeler Avenue, Alexandria, VA; 703.797.2739)

Trademark — Every day is worthy of a Happy Hour… Trademark is taking care of that for you with the “Meet Me at the Punch Bowl” Happy Hour.  Featuring seasonal sips such as Trademark fish house punch (myers Rum, Brandy, Peach Lambic, Lemon Verbena Tea, confectioners’ sugar and lemons), White sangria (Albarino white win, Berentzen Apfel Korn, fruits and Procesecco) or the Oh rio (Cacacha, pomegranate and lime juices, pineapple-hibiscus syrup and all-spice drum) all mixed up by mixologist Chris Bassett, and bites to soak up the booze whipped up by Chef Matthew Miller like spinach and artichoke dip, sweet potato fries, wings, and flatbreads. Available Monday through Friday from 5:00 to 7:00pm~grab your people and meet at this punch bowl. Along with the signature cocktails, beer and rail liquor drinks are also included with special pricing. (2080 Jamieson Avenue, Alexandria, VA; 703.253.8640)

Va Va Vino – Vinoteca has just opened its sidewalk patio and backyard plaza bar just in time to enjoy the lovely spring weather. Al fresco diners can enjoy a new menu of housemade hot dogs and burgers paired with Mixologist Horus Alvarez’s new spring cocktail menu, including his take on a Moscow Mule, the U Street Mule combines Boyd & Blair Vodka, Domaine de Canton ginger liqueur, fresh grapefruit juice and Bleinheim Ginger Ale. Alvarez’ Rum-Runners’ Punch combines Atlantico Reserve Rum, crème de cassis, fresh pineapple, lime & orange juices and banana syrup for a taste of the tropics. And of course, Vinoteca has a Sangria on the menu made with Tempranillo, Licor 43, Brandy, Taylor Port, and fresh orange, lemon and grape juices. The majority of Vinoteca’s 100+ wines are also available by the glass, and Sommelier Tim Galvin has introduced several warm-weather varietals. One of the only bars in the city to boast its own bocce court, Vinoteca’s oyster-shell court setting welcomes bocce pros and novices alike, the court is open Wednesday through Friday from 5:00pm to close, and Saturday and Sunday from 11:00am to close (on Monday and Tuesday evenings the court is reserved for DC Bocce League play). (1940 11th Street NW; 202.332.9463)

There really are so many fabulous ways to dine in and around the city. You know you can count on TheListAreYouOnIt.com to keep an ongoing list of all the food promos happening at area restaurants. Trust us, plenty to satisfy your every edible whim:

1789 — Celebrate summer with 1789′s annual summer special, June 3^rd through September 13^th. Executive Chef Anthony Lombardo is offering a four-course tasting menu, with two appetizers, one entrée and a dessert. The season allows Chef Lombardo the chance to utilize local ingredients. Examples of seasonal appetizer offerings include  diver scallops with crispy lobster grits and summer truffles or grappa cured scottish trout, radish and baby fennel salad. For entrees, Chef Lombardo will offer dishes such as the Pacific wild salmon with spiced Greek-style yogurt, chick pea and fennel fritters or the beef short rib braised with beans and tomatoes, summer squash puree and crispy shallots a. If you still have room, dessert options include peach hand pies–fried pies stuffed with yellow peaches, shaved raw white peaches and vanilla ice cream. (1226 36th St, NW; 202.965.1789)

Bursting Bastille – Spring is in the air at Bastille. Chef/Owners Christophe & Michelle Poteaux have just debuted a seasonal menu as well as extended the hours of the restaurant from 11:30am to 8:00pm.  Bastille Sunday brunch will be available with all of the classic brunch food, like eggs benedict with smoked salmon, steak & eggs, or the quiche of the day, until 2:30pm.  Sommelier Mark Slater will pair the perfect wine or tasty cocktail to indulge in at either brunch, lunch or dinner.   Now that the Spring weather is finally) here, Bastille’s patio is the perfect place to relax and enjoy great food, refreshing beverages.  (1201 N. Royal St. Alexandria, VA; 703.519.3776)

Blue Duck Tavern – May is National Salad Month, and to celebrate, Executive Chef Sebastien Archambault and Chef de Cuisine John Melfi of Blue Duck Tavern have unveiled fresh salads, and biodynamic wines for weekday lunch. Anticipate a rotating list of salads to be added to Blue Duck Tavern’s a la carte menu, which showcases American sourced, fresh ingredients reflective of the season. Having been raised in France by a family of chefs, Archambault knows the importance of sourcing the best local wine to produce flavorful vinegars. He searched the region and decided on using The Boxwood Winery’s “Topiary” Virginia Red, a blend of Cabernet Franc and Merlot grapes, to make his red vinegar. The white vinegar is created by feeding the Mere with Chardonnay grapes. Chef is incorporating these two house made vinegars in salad dressings, on oysters, and as a glaze on various dishes. In addition to the vinegars, new salads have also been added to the lunch menu at Blue Duck Tavern. For the perfect pairing, Garrett Kaneshiro, Director of Food & Beverage at Park Hyatt Washington and Blue Duck Tavern, has preselected two biodynamic wines ideal for leisurely sipping.  Biodynamic wines are made using the principles of biodynamic agriculture, which is a method of organic farming that emphasizes the holistic development of the soil, plants, and animals as a self-sustaining system. These two wines are the Sauvignon Blanc, Honig, Napa Valley, CA and the Merlot, Frog’s Leap, Napa Valley, CA. Lunch at Blue Duck Tavern is served Monday through Friday from 11:30am to 2:30pm. (On the corner of 24th and M Streets NW; 202.419.6755)

Ramping It Up — Ramp season is here at as you know it won’t last long.  BLT Steak‘s Executive Chef Jon Mathieson has prepared a menu of inventive dishes revolving around the garlicky greens.  Ramps have a very short season (April to Mid-May), so the garlicky wild onions or leeks can only be incorporated for a short time.  The Ramp Tasting menu from Chef Mathieson is spring pea soup, mini crab cake and ramp gribiche to get things started, then pan seared Hamachi, hakurei turnips, green onion and wild ramps, then kobe flat iron, maitake mushroom ficasse and ramps and fingerling potatoes, and finally the Chef’s selection of cheese with ramp chutney.  Mixologists Steve Oshana and Rico Wisner have not missed a beat and have created a cocktail for the season making the ramps boozy. The Lady & the Ramp cocktail is made with gin, dry vermouth, maraschino and angostura bitters, garnished with “Vermouth” poached ramps.  Hurry into BLT Steak because you can only ramp it up for a short time.  Happening now, the Ramp menu will be available during dinner until the end of Ramp season. (1625 I St, NW; 202.689.8999)

Cashion’s Eat Place — Just in time for Spring, the menu at Cashion’s Eat Place has had a spring cleaning. The updated menu stars locally-sourced and original dining options, friendly for all budgets. Chef John Manolatos, GM Justin Abad and bar pros Billy Dickett and George Manolatos have carried on Ann Cashion’s traditions, indulging customers with fresh, delicious food. In addition to a slight facelift of the interior, the menu has had some great additions.  Also, a Saturday brunch has been added, different from the Sunday one.  Treat yourself to locally sourced, tasty food with Cashion’s Eat Place.  (1819 Columbia Road NW; 202.797.1819)

Deli(cious) to Go – DGS Delicatessen is now offering a new to-go lunch menu available from 11:30am until 2:30pm, Monday through Friday. Guests can now order lunch to go from the restaurant’s new sandwich counter, which offers the famed DGS Pastrami and Corned Beef sandwiches along with sides like matzo ball soup and cucumber salad. The full menu, which includes smoked salmon pastrami, white fish salad with tomato jam, and roasted turkey with avocado, is only available at the sandwich counter and features items designed to travel well, especially when a more leisurely sit down lunch is not an option. Also available at the “Sandwich Shop” counter is a new selection of house-made DGS condiments and ingredients for sale, including harissa, dill pickles, schmaltz, hot sauce, smoked maldon salt, and deli mustard. (1317 Connecticut Avenue; 202.293.4400)

G(ee), a Yummy New Pop-up — Mike Isabella is behind yet another pop-up. This time his forthcoming sandwich shop, G, is popping up at Graffiato. The first floor of Graffiato transforms into G May 13^th through the 17^th from 11:30am to 2:00pm, serving a limited menu of sandwiches like the roast suckling sub or spicy mushroom panino, as well as salads, vegetables and dessert. Like G, all items will be available for dine-in or carry-out, but no reservations will be accepted for the pop-up. You will still be able to enjoy the full Graffiato menu on the second floor, where reservations are always accepted. G is slated to open in early summer next to Kapnos at 2201 14th Street NW. The 40-seat spot will serve sandwiches by day and a four-course Italian tasting menu by night. (707 6^th Street NW; 202.289.3600)

El Centro — Chef Richard Sandoval and Restaurant Chef Juan Jose Romero are now offering lunch at El Centro D.F.  Monday through Friday, enjoy the vibes on Rooftop Deck or the Taqueria and order up all the Mexican favorites.  Choose from soups & salads, tacos, tortas & burritos, grilled quesadillas, enchiladas, and chef specials.  If it’s one of those days where a noon beverage with benefits is in order, choose from over 200 tequilas, mezcals, traditional Mexican beer and crafted Latin cocktails.  While you’re waiting, order up tableside prepared guac or queso fundido to hold you over before your entrée arrives.  With soups such as roasted corn soup, salads like chipotle BBQ salad, an extensive taco menu, burritos and tortas with all the good stuff inside or enchiladas, there is something that will not only satisfy but make everyone’s day.  (1819 14th St. NW; 202.328.3131)

Come And Get It — Summer is the season for outdoor bbqs, fun music and good times with friends.  Hill Country Barbecue Market is upping the ante this season with the opening of Hill Country Backyard Barbecue.  The Texas-Style Barbecue, ice-cold Shiner beers and signature cocktails will be served on the West Lawn of the National Building Museum. Throughout the spring and summer, Friday and Saturday nights will mirror Texas with the vibes from the Hill Country Live, Hill Country’s Austin-inspired music program.  Jim Foss, Hill Country Barbecue Market’s director of operations is very excited to team up with the National Building Museum to create the perfect summer Barbecue environment for food and fun loving Washingtonians.  In addition to the signature dishes, the menu will include a Barbecue Chicken Sandwich and Barbecue Beef Sandwich, as well as the brand new Hill Country Hot links.  The beers that will be flowing include the Bock, Light Blonde, Premium and Ruby Redbird.  The Hill Country’s Backyard Barbecue will be open Wednesday thru Friday from 4:00 to 11:00pm, Saturdays fromnoon to 11:00pm and Sundays from noon to 9:00pm.  Whether it is for happy hour, dinner or renting the Backyard Barbecue for your own private party, the Hill Country Backyard Barbecue will be rocking all summer long.  (401 F St, NW; 202.556.2050)

Sunday Suppers – Make Sunday nights special with the Sunday Supper Club at Juniper.  Executive Chef Mark Timms and Restaurant Chef Bens will be cooking up specially paired appetizers, entrées and cocktails, all from local farmers markets and the garden at Juniper.  Chefs Timms and Bens will mingle with the guests talking shop. Here’s your chance to chat with the chefs and ask about preparation or cooking tips. The Supper Club menu may include rockfish fritter, asparagus risotto, and Meyer lemon gastrique, followed by Naked Neck chicken, Yukon potatoes with stinging nettles, bay leaf and crispy ham vinaigrette, accompanied with either William Hill Chardonnay, Writers Block Malbec or a draft beer to wet your whistle. The Sunday Supper Club menu will change each time, so prepare for a new tradition each week. 6:30 to 10:30pm every Sunday. (2401 M St. NW; 202.457.5020)

Oyamel Cocina Mexicana – Don’t go out with the old and in with the new… bring the two together at Oyamel Cocina Mexicana.  Chef José Andrés and partner Rob Wilder are bringing a new vibe to Oyamel, blending the traditional and contemporary Mexican traditions. There will be some recurring themes, such as the butterfly ceiling, but the bold mystical goddess welcoming guests into the new bar as well as the contradiction of the black granite bar and the cork flooring with the dramatic wall décor, Andrés and Wilder hope to entrance guests.  The new space will also include a private dining room, sparkling with a chandelier to brighten up the vibe.  The renovations are expected to be complete just in time for Oyamel’s sixth annual Tequila & Mezcal festival in May. Mark your calendars to enjoy what the freshly decorated Mexican restaurant has in store. (401 7th St. NW; 202.628.1005)

Putting on the Ris – Chef/Owner Ris Lacoste is putting some spring in your step with Ris’ updated seasonal menu featuring herbs, asparagus, peas, citrus plus much more. Dishes such as Meyer lemon ricotta agnolotti with fava beans, piquillo peppers and a lemon butter sauce and spinach and beet salad with grapefruit, toasted hazelnuts, manchego cheese and green goddess dressing will indulge your taste buds without weighing you down. If it’s seafood that you are craving, RIS is ready with jumbo lump crab cakes with citrus cream, pan-roasted asparagus and house made fennel olive salad or barley risotto, spring peas, carrots and leeks topped with sea scallops. To wrap up the meal, try the dark chocolate cremeaux brownie with malted vanilla cream and toffee coca nip popcorn or Meyer lemon meringue tart with tarragon grapefruit sorbet and lemon jellies. To complement the tasty and fresh spring menu, outdoor patio seating is now open–with the weather finally warming up, bust out the sundresses and shorts and enjoy. (2275 L St. NW; 202.730.2500)

Shake it Forward – Through the month of May, Shake Shack is hosting the 2nd Annual Great American Shake Sale benefiting Share Our Strength’s No Kid Hungry® campaign.  The Great American Shake Sale is a company-wide cause marketing initiative taking place May 1^st through 31^st at all Shake Shacks—excluding stadiums and international locations. The goal is to help raise awareness and funds for Share Our Strength’s No Kid Hungry campaign in its effort to end childhood hunger in America. Throughout the month of May, Shake Shack guests who donate $2 or more to No Kid Hungry will receive a card for a complimentary hand-spun shake—valued at $5— redeemable on their next visit. One hundred percent of donations will benefit No Kid Hungry. Last year, due to an incredible guest response, Shake Shack raised $135,742. This year, Shake Shack has upped the goal to $150,000—the equivalent of giving away 75,000 shakes. With the assistance of Share Our Strength®, Shake Shack is also training its staff to help educate guests about No Kid Hungry and the issue of childhood hunger in America. According to Share Our Strength, more than 16 million kids in this country cannot always count on receiving the food they need to thrive. That’s one in five kids. In the spirit of the bake sale, Shake Shack is offering seven baked good-inspired frozen custard flavors—one for each day of the week—on its May “Custard Calendar.” Frozen custard flavors include lemon meringue, black & white cookie, oatmeal crème pie, olive oil cake, chocolate chip cookie, spiced chocolate brownie, and banana bread. Of course, all flavors can be made into delicious shakes. (1216 18^th Street NW; 202.683.9922)

Test Kitchen Tastes – Zengo is bringing you the taste of Singapore and San Salvador courtesy of the Test Kitchen. The Test Kitchen: Singapore to San Salvador will be featured by Richard Sandoval and Chef de Cuisine Graham Barlett from until June 30th. To give a preview, the menu includes crispy chicken wings (Singapore prawn glaze, lime, “curtido” cabbage slaw), Alaskan King crab legs (with watercress salad, chili glaze, and caramelized plantains), yucca con chicarron (yucca fries with Singapore style beef stir fry, togarashi aioli and pickled cabbage), and Malanga ice cream with mango mousse and toasted coconut tuile.  Of course, no Test Kitchen would be complete without the Test Bar to complement it.  Zengo’s mixologists are taking care of you with bevs such as the tamarind daiquiri (Bacardi Castillo Rum, tamarind concentrate, simple syrup and lime), the Singapore sling (gin, cheery brandy, Benedictine, lime and a dash of bitters), and the horchata (Patron XO, milk, white sugar, cinnamon and a vanilla extract).  Don’t miss out of this edition of Sandoval’s Test Kitchen. (781 7th St. NW; 202.393.2929)

Who’s Gone Where? The local restaurant scene continues to rock with chef and management moves and changes. Here is the latest info on who has moved where.

John Critchley — Bourbon Steak is pleased to welcome John Critchley as the Executive Chef, Michael Mina announced.  Chef Critchley will be taking over March 18th, when previous Chef Adam Sobel departs for San Francisco.  Chef Critchley joins Bourbon Steak from Urbana Restaurant and Wine Bar.  Before Urbana, Chef Critchley has been up and down the east coast, from Boston to Miami.  Chef Critchley’s style will blend well with Bourbon Steak, giving guests a lot to look forward to.  (2800 Pennsylvania Ave. NW; 202.944.2026)

Austin Fausett – Trummer’s on Main has announced the appointment of Chef Austin Fausett as executive chef of the Clifton, Virginia restaurant. The 27-year old chef hails from small-town Wisconsin and turned a passion for cooking into a career that has spanned through San Francisco at Town Hall, New York at Craftbar, Austria at Bacaro con Cucina as well as DC’s Citronelle and Central, before a passion for Virginia was ignited. Most recently the sous chef at The Inn at Little Washington in Washington, Virginia, Chef Fausett will take over the kitchen at Trummer’s on Main on May 17^th. Chef Fausett’s culinary style draws from influential experiences cooking in Austria and in the Washington, DC metropolitan region and can be described as impressive and approachable. Another key focus of Chef Fausett’s at Trummer’s on Main will be to complement Stefan Trummer’s impressive cocktail program with a re-energized bar menu that expertly pairs with each creatively crafted cocktails. (7134 Main Street, Clifton, VA; 703.266.1623)

Michael Hartzer — Teddy & The Bully Bar may be opening in the Spring of 2013, but that hasn’t stopped Owner, Alan Popovsky from naming his Executive Chef. Chef Michael Hartzer will be behind the stove when the new spot opens.  Chef Hartzer had spent five years at Citronelle Restaurant as Banquet Chef, Executive Sous Chef, and Executive Chef and also was Executive Chef at Indebleu Restaurant.  Most recently Hartzer could have been found in the kitchen of Jack Rose.  The menu will be an American “shared-plates” menu, representing the melting pot nature of America.  (1200 19th St, NW.)

Kristin Hutter – Cork is rolling out a fresh outlook paired with some familiar twists. Kristin Hutter, Cork Market and Tasting Room Chef, is being promoted to Executive Chef of Cork Market and Tasting Room. This spring she will be developing a new seasonal menu that brings back a few favorites from the bar’s early days, suchas oil-cured Roma tomato bruschetta, while introducing a variety of new dishes that showcase her talents, as well as the flavors of spring and early summer. Former Cork head chef Ron Tanaka will temporarily return to Cork’s kitchen to provide assistance during the transition before opening his own restaurant this summer. In addition to Chef Hutter’s experience at Cork, she also brings her expertise from work at many DC-area restaurants, including Citronelle, Restaurant Eve, and Black Market Bistro. (1805 14th Street NW; 202.265.2674)

Brent Kroll — If you are a wine drinker in DC, chances are you know Brent Kroll. A favorite on the local wine scene, Kroll had left the dining room of Adour to join the crew at  Neighborhood Restaurant Group as their Wine Director.  Brent has amassed a tremendous amount of experience in a very short time and is sure to be a great fit for the Neighborhood Restaurant Group’s nine restaurants, bakery, butcher shop, and of course, the retail wine shop.  (neighborhoodrestaurantgroup.com)

Sambonn Lek –The Hamilton Crowne Plaza welcomes another DC institution back to town. Sambonn Lek, renowned as DC’s original “celebrity” bartender, returns to DC after a year in his native Cambodia. Sam, as his regulars know him, will now be serving up his signature “Sam I Am” martinis and magic tricks at the popular 14K Restaurant & Lounge within the Hamilton Crowne Plaza Hotel. Sam has spent the past nine months in Cambodia, overseeing Sam Relief, Inc., an organization he founded in 1999 that has helped to build 27 schools and 345 wells, delivered 100 tons of rice to a local hospital and funded local university scholarships. Sam found a home at The Mayflower Renaissance Hotel’s Town and Country Lounge in 1976, two years after moving to the U.S. He was promoted to head bartender in 1980 and won numerous awards throughout his career, including Employee of the Year by DC Hotel Association along with a Best Bartender title from Washingtonian magazine. Sam’s return to DC at the 14K Restaurant & Lounge coincides with the recent arrival of Executive Chef Juan Natal and his updated menu for the contemporary American bistro. A graduate of Johnson & Wales University in Miami, FL, Natal has an extensive culinary career within the hotel and hospitality industry. Most recently, he operated six different dining venues as Executive Chef of Hawks Cay Resort and Villas in Duck Key, FL. (Corner of 14th and K Streets NW; 202.218.7575)

Marjorie Meek-Bradley — Marjorie Meek-Bradley is joining Ripple as the Executive Chef.  Owner Roger Marmet is excited to welcome Meek-Bradley.  She joins Ripple from Graffiato.  She has had experience in New York, California, and Philadelphia but she has made herself at home in Washington.  Marmet and Meek-Bradley alike are excited for her to bring her style and flavors to the table.  (3417 Connecticut Ave. NW; 202.244.7995)

Will Morris – Vermilion fans have something new to cheer about, Will Morris has been tapped as the new executive chef.  Will Morris joins the Vermilion team, a Neighborhood Restaurant Group property, after years with Bourbon Steak in the Four Seasons Hotel and the San Francisco-based Michael Mina Group.  And, don’t worry about former Executive Chef, Tony Chittum. Chittum along with NRG plan to open the Iron Gate later this spring.  (1120 King St. Alexandria, VA; 703.684.9669)

Carnivores …. May is Your Month

Moooo. Did you know that May is National Beef Moooonth. It is! Plenty of ways to dine in or out on a variety of cuts of meat — many of them from local farms — all month long: 1905 — Chef Joel Hatton of 1905 has a love of the hanger cut and has always had a  hanger steak offering on the 1905 dinner menu. Chef Hatton uses Angus beef from 1855 Ranch in Souderton, PA, which he gets through Metropolitan Meat, Seafood and Poultry. The cows are grass fed for the first 12 months, then fed grains from an Amish farm in Ohio until mature.   It comes with a ham-sherry potato salad, English peas, and black garlic molasses mustard. (1905 9th Street, NW; 202.332.1905)

Bastille — At the darling little gem Bastille in Alexandria, plenty of local beef products are being cooked up by Chef Christophe Poteaux. The restaurant regularly features humanely raised beef from both Smith Meadows Farm and Shenandoah Valley Farms in Virginia. Chef Poteaux’s Le Burger features Smith Meadow Farm beef mixed with duck confit, foie gras and a caramelized onion marmalade. (1201 N Royal St  Alexandria, VA; 703. 519.3776)

Bourbon Steak –  Given it’s name, it’s no surprise that Bourbon Steak has an idea or two how to best indulge your carnivorous cravings. During the month of May, Bourbon Steak Executive Chef, John Critchley is grilling up an Oak-fired prime burger with clothbound Cabot cheddar topped with seared foie gras. The beef is sourced from Shenandoah Valley Farms which is the same local co-op that Bourbon Steak uses for their other cuts of meat. (2800 Pennsylvania Avenue, NW; 202.944.2026)

Del Campo — The meat-centric menu at Victor Albisu’s brand new South American grill, Del Campo offers a variety of ways to fulfill any meat-lovers yearnings with Albisu’s beefy grilled offerings. Many of the beef options served is from the Piedmont Ridge Farm in Maryland. Such cuts as shell steak, bavette, the 18 oz ribeye and a 48 oz ribeye (meant for sharing) are on the restaurant’s asado menu. The restaurant’s offerings of steaks and slow roasted meats are served with flavorful herbed sauces like chimichurri and salsa verdes. STAY TUNED:  In a few weeks, reservations will open for The Asado Bar, a nine-seat space, overlooking the restaurant’s grills, where Albisu and his expert asadors work the open flames and ehibit the true art of the South American grill.. (777 I Street, NW; 202.289.7377)

Granville Moore’s — Chef/owner of Granville Moore’s, Teddy Folkman says you can always find the Steak & Cheese on his menu –  dinner, lunch & brunch — which means anytime is the right time for this robust sandwich at this Belgian-inspired gastropub. Chef Teddy’s sources the brisket for his Steak & Cheese from Fells Point Meats and tops the roasted beef slices with onions, cheddar cheese, horseradish cream. (1238 H Street, NE; 202.399.2546)

Red Apron Butchery — Neighborhood Restaurant Group and Chef/butcher Nate Anda have recently opened their Red Apron butcher shops in both Union Market and in Merrifield, VA at the Mosaic District (a third location in Penn Quarter is on the way). Red Apron sources its beef from Beef Piedmont Ridge Farms and has their own line that is specifically raised for Red Apron called Island Branch.  These cows are raised using natural methods, never being injected with hormones, steroids or antibiotics.  The farm is certified by the Global Animal Partnership and raises the cows as humanely and responsibly as possible.  Purchase a variety of fresh cuts of beef from the butcher counter to cook up at home or avoid the hassle of cooking and pick up some of the prepared beef items such as the Italian Beef Sandwich, a slow roasted beef bathed in herb jus, topped with pickled vegetable giardiniera and served on the house made baguette. (www.redapronbutchery.com)

Society Fair — Stop by this boutique market, Society Fair in Alexandria for either one of  Chef/butcher, Dan Fisher’s select cuts of meats or one of his delightfully named sandwiches.  The D.Q.M.W. sandwich: (Don’t Question My Wife or Dr. Quinn Medicine Woman) features braised beef shoulder from the Ruppersberger Co-Op in Maryland and is topped with horseradish, spicy pickled leeks, Society Fair Ciabattini. (277 South Washington Street, Alexandria, VA; 703.683.3247)

Range by Bryan Voltaggio — At the oh-so-hot Range by Brayn Voltaggio, Chef Matt Hill works with a variety of local farmers to showcase their wares on his menu. For Range’s Hanging Tender dish the beef is brought in from Roseda Black Angus Farm which is near Frederick, MD.  The hanging tender, a play on the cut of meat hanger steak, is finished on the wood grill and served with charred shallots. (5335 Wisconsin Avenue, NW)

Farmer’s Markets Are Blooming All Over

The flower blossoms bursting open in the DC Area means two things: Allergy-inducing pollen is EVERYWHERE and Farmer’s Markets are back in biz:

Central Farm Markets Turns Five  — Bethesda Central Farm Market was open all year, but this April, Pike Central re-opened, and both locations will celebrate the anniversary with a season full of exciting things such as wine tastings, chef demos, Kids Club activities, green product demos, Yoga classes, musicians, the annual Oyster Fest at Pike Central and Bake-Bethesda-A-Pie Contest, Annual Halloween Party, plus much more. (Pike Central: 11806 Rockville Pike, Rockville MD) (Bethesda Central: 7600 Arlington Boulevard, Bethesda, MD)

FreshFarm Market’s Doors Are Open — The first signs of spring brings the return of FRESHFARM Markets’ producer-only farmers markets to communities across the DC region. As a non-profit organization whose mission is to build and strengthen the local, sustainable food movement in the Chesapeake Bay watershed, FRESHFARM Markets shoppers can expect to find their favorite farmers and producers alongside talented newcomers. There is a new setting for the popular Chef at Market area at Dupont Triangle Park in the north end of the Dupont Circle FRESHFARM Market. Highly anticipated book signings and cooking demos this year include acclaimed Persian chef Lousia Shafia, writer and cookbook author Joe Yonan and chef/author Bruce Aidells.

* Annapolis FRESHFARM Market will feature producers such as Luke’s Premiere Foods – Small batch heirloom tomato juice, tomato nectar and Bloody Mary mix or Slippery Slope Farms – Herb plants, herbal-based products including salves and tinctures, goat milk soaps and lotions; and spinning fiber from sheep and goats. Open Sundays, 8:30am to noon. May 5^th to November 24^th. (Donner Parking Lot, Compromise Street, on the Harbor in Downtown Annapolis)

* Ballston FRESHFARM Market’s new producers include Coulter Farms – Organic beef and lamb, pork, aged raw cow’s milk cheese, eggs and honey and  Panorama Bakery – Baked goods including breads, muffins, pastries, scones and more.  They are expanding their offerings to include savory and sweet crepes. Open Thursdays, 3:00 to 7:00pm. May 2^nd to October 31^st. (Welburn Square between North Taylor Street & North Stuart Street)

* By the White House FRESHFARM Market features vendors such as Baywater Greens – Hydroponic lettuces and microgreens, and Loulies – Seasonal, fresh Central American inspired tacos based mostly on plants from the dynamic duo of Suzanne Simon and Bettina Stern. Open Thursdays, 11:00am to 2:30pm. May 2^nd to October 31^st. (810 Vermont Avenue NW, between H and I Streets NW)

* Crystal City FRESHFARM Market has new vendors such as Breezy Meadows Farms – Poultry, eggs, buffalo milk mozzarella, water buffalo and rabbit; Cavanna Pasta – Fresh-made Italian pasta and homemade sauces, and The Farm at Our House – Organic fruits and vegetables. Open Tuesdays, 3:00 to 7:00pm. April 30^th to November 26^th. (Corner of 18^th Street and South Bell Street, adjacent to Crystal City Metro)

* Downtown Silver Spring FRESHFARM Market features North Cove Mushrooms, No. 1 Sons – Barrel-fermented products, including kimchi and sauerkraut, which combine regional ingredients with traditional fermentation methods and recipes from diverse cultures, and Gone Native – Jarred tomatoes and sauces showcasing the art of local tomatoes. Open Saturdays, 9:00am to1:00pm. (Ellsworth Drive, between Fenton Street and Georgia Avenue)

* Dupont Circle FRESHFARM Market will feature Gordy’s Pickle Jar and The Red Zebra – Seasonally inspired pizzas made fresh in a wood-fired brick oven at market. Open Sundays, 8:30am to 1:00pm. (20th Street NW, between Massachusetts and Connecticut Avenues, in the adjacent parking of PNC Bank)

* Foggy Bottom FRESHFARM Market has vendors such as Baklava Couture – Assorted baklava and Greek cookies; Suttler Post Farm – Cut flowers, and Three Little Pigs Characuterie & Salumi – Cured meats and sandwiches. Open Wednesdays, 3:00 to 7:00pm. April 17^th to November 27^th. G World card accepted. (23^rd and I Street NW walkway)

* H St NE FRESHFARM Market features Frenchie’s – Hand-made croissants; McCaulley’s Peppers – Roasted pepper relish based on a family recipe, and Shells Yes! Crab Cake Company – Crab cakes, crab dips and crab soup. Open Saturdays, 9:00am to noon. April 20^th to December 21^st. (13^th and H Streets NE)

* Penn Quarter FRESHFARM Market will also have Gone Native – Jarred tomatoes and sauces showcasing the art of local tomatoes; PA Bowen Farmstead – Raw milk cheeses and variety of pasture-raised meats including pork and beef, and Border Springs Lamb – Cuts of lamb, lamb sausage, ground lamb and more. Popular with many DC chefs, this is the only DC-area farmers market where they will be selling their products. Open Thursdays, 3:00 to 7:00pm. March 21^st through December 19^th.  (North end of 8th Street NW, between D and E Streets NW)

* St. Michaels FRESHFARM Market’s producers include Route 33 Baking Company – Seasonal artisan baked goods featuring local ingredients, and Sweet Bay Cottage – Farmstead eggs. Open Saturdays, 8:30 to 11:30am. April 20^th to October 13^th. (Municipal parking lot off of Talbot Street behind Sweetie’s Bakery)

The Middleburg Community Farmer’s Market opens for the season on Saturday, May 4^th from 8:00am to noon. The Middleburg Community Farmers Market, located behind the Middleburg Community Center, will be open every Saturday through October 26^th. Local vendors will offer many unique products at the market this year. Vendors for the 2013 season include Betty’s Salsa & Chips, C. Hess Orchard & Produce, Vineyard Nurseries, Chilly Hollow Farm, Liberty Hill Farm, Over the Grass Farm, Allium Alley, Singing Frog Farm and Carriage House Cuisine. The market currently has an opening for a vendor of baked goods. Check the Middleburg Community Farmer’s Market Facebook page for specials, updates and additional information~and dogs on a leash are always welcome. (300 W Washington Street, Middleburg, VA)

The Olney Farmers and Artists Market has begun its seventh season — Join varied vendors at the Olney Farmers Market including The Farm at Our House, Banner Bee honey, Falcon Ridge fruit, and Shepherds Manor Creamery’s sheep’s milk cheeses among the 17 farmers; Atwater’s Bakery, Small Comforts Bakeshop, All Things Olive, and Frankly Pizza’s wood-fired pizza among the 19 food vendors; and a roster of 38 rotating artists. There will be seasonal produce and flowers, free range eggs, pasture-raised lamb, beef, pork, chickens, fresh-baked breads and rolls, pastries, empanadas, cookies, doughnuts, cupcakes, jams & jellies, hand-made chocolates, cow’s milk cheeses, and many varieties of teas. Artists will offer jewelry, photographs, knitted goods, quilted items, pottery, hand-made stuffed animals and dolls, hand creams and lotions, and paintings. Hear live music, watch a chef demo, and enjoy the community atmosphere at a beautiful grassy site in Montgomery County. (Corner of MD Route 108 and Prince Phillip Drive; olneyfarmersmarket.org)

Get Involved: Brainfood Box Project

Brainfood Box Project ­– According to the DC Alliance of Youth Advocates, over 14,000 DC youth are currently categorized as “disconnected”, meaning they are neither enrolled in school nor employed at a job.  It’s a statistic that speaks to a reality seen every day: teens need structure and support, opportunities to develop hard and soft skills, and honest feedback from supervisors, in order to build the skills to succeed in school and in the workforce.  That’s why, this summer, Brainfood is launching a new pilot to support teens who want to gain work experience and business skills through cooking. They are bringing 15 Brainfood graduates to the Innovation Center for a summer of food production, urban gardening, and starting their own summer food business.
Here’s how it works:

* Like a CSA model, subscribers can register for a 6-week share in the Box Project at the beginning of the summer.

* From June 28th to August 9th, subscribers pick up a box chock full of garden fresh veggies and edible goodies every Friday from the Innovation Center.  Eat, enjoy, repeat.

* Teens in the program will lead the Box Project, from harvesting produce, to making food, to tracking sales, and soliciting client feedback.  (www.brain-food.org/brainfood-box-project)

Summertime = Pool Time

Sun Worshipers ATTENTION: The Donovan House and Kimpton Hotels and Restaurants have unfurled their revamp of the rooftop pool with the announcement of a $300,000 investment and a new name, DNV. Opening in later this month, this newly-updated poolside was reimagined by local design firm, GrizForm, and features stunning views of the Nation’s Capital. Find yourself at one of the tables for two or ensconced in the luxe-lounge seatin that  surrounds the pool.  Sip and savor the new menu of craft cocktails from Zentan’s bar manager Josh Berner and Asian tapas from Executive Chef Jennifer Nguyen in a communal atmosphere.  Expect  shareable plates like rock shrimp tempura paired with a Kochojun aioli and candied walnuts or Watermelon salad featuring Maryland blue crab, shaved hearts of palm and pink peppercorns.  In the opening weeks, the food offerings will be limited, but will eventually expand to include the full menu. Berner’s cocktail menu centers around inventive seasonal refreshments, including his “Tea Lights” – cocktails incorporating freshly brewed teas. Served in glass jars, the Tea Lights include combinations such as Basil Hayden bourbon, house-made lemon bitters, and black tea syrup; Beefeater gin infused with citrus-chamomile tea, mixed with Aperol and Blanco Vermouth; and strawberry-infused Tequila Real, combined with lemon juice and verbena-mint tea. DNV’s bar menu also features a signature spiced rum punch and a specialty punch updated weekly. Happy hour will be available daily from 5:00 to 7:00 p.m., with special pricing on punches, sangrias, cocktails on tap, frozen beverages and specialty cocktails. (1155 14th Street NW; 202.737.1200)