Foodie and The Beast was back on this week for the Year of the Rooster. Kenneth McCoy was in from Quarter + Glory to celebrate his bar’s one-year anniversary by mixing up a few quirky cocktails and taught us the interesting backstories behind them. President and CEO of Restaurant Association Metropolitan Washington Kathy Hollinger told us all about Winter Restaurant Week, which began on Monday and will be featuring a brunch menu for the very first time. From The Source by Wolfgang Puck, Scott Drewno brought in delicious Szechuan duck burgers (a collaboration with Chef Nate Anda and available now at The Partisan) to ring in the Chinese New Year. The Source has been celebrating the Year of the Rooster with a Chinese cooking class, a 16-course menu, and all-night dim sum. This week, Washingtonian’s 100 Very Best Restaurants hit newsstands and the magazine’s Food Editor, Anna Spiegel, gave us the inside scoop on how those restaurants were selected and ranked. And, since our team is once again not playing in the Super Bowl, Jim McWhorter from Potomac’s Market at River Falls talked to us about how to make the party more memorable than the game. We discussed ingredient sourcing and got a taste of some amazing chicken pot pie pockets. To listen to the whole show, please click here.
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