- - Friday, June 30, 2017

WHAT’S COOKING

To celebrate the Fourth of July, Bayou Bakery, Coffee Bar & Eatery (1515 N. Courthouse Road, Arlington) is mixing up a red, white and blue cake (red velvet cake, cream cheese and blueberry jam filling, topped with fresh blueberries) and some star shaped cookies, available in-store, with cake by the slice, from Monday to Friday and for catering orders placed 48 hours in advance of pick-up. Bayou Bakery will be open from 8 a.m. to 4 p.m. on Tuesday.

Buttercream Bakeshop (1250 Ninth St. NW) will be whipping up a red and white vanilla cherry cheesecake and patriotic pies. The blueberry icebox pie features a graham cracker crust and the strawberry cream pie has a flaky buttermilk crust. All Fourth of July offerings are available for pick-up until Monday, July 3rd.

For the “Shark Week” series on the Discovery channel starting on July 23, the bakery is offering a four-layer Shark Cake, featuring a 3D shark jumping out of blue, vanilla frosted waters. Each seven-inch cake serves 16 people. Cakes are $95 to $105, based on flavor and filling preferences.

Penn Commons (700 Sixth St. NW) is preparing a fried chicken picnic for two including buttermilk fried chicken, dill new potato salad, corn chow-chow, and peach hand pies. The picnic is priced at $17.76 and must be ordered by 4 p.m. on Sunday.

From 4:30 p.m. to 9:30 p.m. on July 4, hotel guests and neighbors are invited to the Rooftop Bar & Lounge of the Rosewood Washington D.C. hotel (1050 31st St. NW) to celebrate with a barbecue of classic American fare and handcrafted cocktails, priced at $95 per person and $45 for children.

On July 8 at 7:30 p.m., Red’s Table (11150 South Lakes Drive, Reston) will host a guided tasting dinner showcasing a variety of pinot noir wines from France, Chile, Oregon, and Germany to complement a four-course dinner created by newly appointed Executive Chef Kevin Ettenson. Tickets are priced at $85 per person.

July 11 is National Mojito Day, celebrated with $5 classic mojitos, available all day at Cuba Libre Restaurant & Rum Bar (801 Ninth St. NW).

July 21 is the 186th Belgian National Day. Chef and restaurant owner Marcel Wiedmaier will celebrate his Belgian roots with specials during the week of July 14 to 21. Mussel Bar & Grille (7262 Woodmont Ave., Bethesda and 800 Glebe Road, Arlngton) will offer all-you-can-eat mussels for $28, both at lunch and dinner. Brasserie Beck (1101 K St. NW) will celebrate with a special three-course $35 prix-fixe lunch featuring Belgian specialties. For the dinner service, a special pot of mussels with bouillabaisse sauce will be offered for $19. On July 14, the Brasserie Beck patio will be transformed into a beer garden. Beginning at 5 p.m., four drafts and a number of rare bottles from Boon, one of the seven Lambic houses of Belgian beer, will be poured.

Silver Diner (12276 Rockville Pike, Rockville) will hold a kids’ tasting on July 12 from 6 p.m. to 8 p.m. Twelve children, aged 5 to 12, will be selected to submit up to 3 original, unpublished recipe idea for the new Silver Diner Kids Menu. The winner will receive free kids’ meals for a year, and a $500 Silver Diner gift card. The 11 runners-up will each receive a $100 Silver Diner gift card. All 12 will be included in the kids’ tasting party on July 12. Entries will be accepted until midnight July 5. For additional information please visit www.silverdiner.com/kids-food-critic-contest-rules.

Every Monday is Lobster Day at Drift (1819 Seventh St. NW) when a whole Maine lobster with fresh corn on the cob and a choice of baked or French fried potatoes is available for $35. On Tuesdays and Thursdays, live jazz music is featured from 6 p.m. to 9 p.m.

TenPenh (7900 Westpark Dr., McLean) is back, but unfortunately not in Washington. Newly reopened in Tysons, Chef/owner Jeff Tunks has inaugurated a dish encouraging children and adults to play with their food — “rock & roll” Vietnamese rolls. The $6 Vietnamese street food arrives at the table with a “water bath” along with traditional rice paper wraps, vermicelli noodles, poached chicken, carrots, fresh herbs and a trio of dipping sauces. Each crisp wrap is submerged into the water bath so that the hard disk becomes malleable. Then, quickly the wraps are filled with the preferred toppings and rolled up like a burrito. Each platter comes with four wraps. Fun.

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