April certainly graced us with showers last Sunday during the Falls Church Elementary PTA Home and Garden Tour. But as the saying goes, “April showers bring May flowers,” and showers in April were neither unexpected — nor did they deter people from seeing the wonderful homes and gardens.

Based on ticket sales, the eight homes and the gardens were enjoyed by as many as 430 home, design and history enthusiasts.  Started in 2006, the tour has been a biannual tradition in Falls Church City and it’s certainly a wonderful addition to our community. Our family has been fortunate to go every year except 2010 when we out of the country for six months.  Each year we’ve attended, the houses have been a delight, each one inspiring in its own way.

The docents in the homes have always been friendly and knowledgeable, and this year did not disappoint. Duputron House, a home built in the 1890s, even had docents from the Victorian Society at Falls Church dressed in period costume, adding extra flair to the experience. And at the Henderson Home, actors portrayed E.B. and Mary Ellen Henderson, giving visitors an instant history lesson. From a home built in the nineteenth century to two green homes built in the twenty-first century, in each house we found architectural and decorating details that we thought were brilliant. The garden flowers glowed softly in the rain with plants ranging from native beauties to exotic lovelies.

Green house on Virginia Avenue owned by the Koch family. (Photo: Lisa Lacroix)

Among the people visiting homes, those showing perhaps the most dedication to the Earth Day spirit were Sarah Flanagan, Gina Caceci and Amy Titus, whose dripping but cheerful raincoats rivaled the brightest flowers.  Some years the weather has been better, but this year they were not daunted by Sunday’s rain and maintained their tradition of walking from house to house leaving their cars at home.

The Henderson House on South Maple. (Photo: Nancy Romps)

Flanagan said, “Last time there were more hills, and given the weather, we were very grateful all the houses were within several blocks of Broad Street.” She went on to say her, “Favorite experience was our last stop at the Henderson House, where the meaning of Home was more important than House. Those walls spoke to you about what family and home really mean.”

The three women walk together often in Falls Church. “A few times each year we do a bigger walk like to Ballston and back. The home and garden tour seemed like a natural one to do,” Caceci said. Clearly these Falls Church City residents could have been presented with a Most Environmentally Sensitive Transportation Award.

Gina Caceci, Sarah Flanagan and Amy Titus stopping in Cosi for warm drink as they walked the Home and Garden Tour. (Photo: Jackie Handly)

The Home & Garden Tour is organized and run by the Falls Church Elementary PTA, and supports programs at Mount Daniel and Thomas Jefferson elementary schools, located in Falls Church City, with proceeds funding teacher grants, technology improvements and Outdoor Classroom provisions. Looking forward to the next Falls Church Elementary PTA home and garden tour in 2014!

By Claire McConnell
April 20, 2012
Special to Falls Church Times

Exploring the Falls Church farmer’s market in April can be a little tricky. The more common vegetables are out of season, and you’re left with lots of root veggies and dark, leafy greens. And after eating root vegetables and leafy greens for the last three months, it’s challenging thinking of new and exciting ideas with the same produce. But on a recent visit, I saw a beautiful, large head of cabbage; a vegetable that is usually under-appreciated for its versatility.

When most people think of cabbage, they usually think of two things: over-dressed coleslaw or some overcooked mush served with corned beef.  Unfortunately, cabbage has become somewhat of an afterthought, a poor-man’s side dish if you will. But cabbage is an incredibly versatile vegetable that when utilized properly has incredible flavor. Cabbage also is an excellent source of vitamin C and folic acid and is a good source of potassium and B6. It is extremely low in fat, calories and carbohydrates, but high in fiber. Cabbage is said to have cancer-inhibiting properties and has been used for centuries as an anti-diarrheal and as an antibiotic for stomach ulcers.  But best of all, cabbage is very inexpensive. Most stores usually charge around 30 cents per pound. Even organic cabbage tends to be fairly inexpensive.

This recipe for Golabki (go’wompki), or stuffed cabbage, stemmed from a conversation I had with my grandma, who apparently use to make them for her family years ago. Golabki is a traditional Polish dish made from boiled cabbage leaves, stuffed with ground pork and seasoned rice and baked in a tomato-cream sauce. This dish is a twist on the classic and perfect for chilly spring nights, and even though it may already feel like summer has arrived, it will still taste delicious.

Three of the ingredients for this dish are from the Falls Church farmers market. The cabbage is from Sunnyside Farm and Orchard, in Charlestown, W.V., http://sunnysidefarmandorchard.com/. The grass-fed ground beef is from Smith Meadows Farm in Berryville, Va., http://smithmeadows.com/. And the apples are from Black Rock Orchard in Lineboro, Md.

Equipment: 1 medium skillet, 1 medium saucepan, 1 large stockpot and 1 9 X 13 baking dish.

1 cup long-grain white rice — $0.73

2 cups water — $0.00

1 tbsp. extra virgin olive oil — $0.05

½ medium onion – small dice — $0.37

3 garlic cloves – minced — $0.07

1-pound ground beef (I used no hormone added, grass-fed) — $7.55

1 Tbsp smoked paprika — $0.04

1 large head of cabbage, around 5-7 pounds — $2.00

1 tbsp. extra virgin olive oil — $0.05

½ medium onion – small dice — $0.37

1 28-ounce can crushed tomatoes — $1.49

1 tbsp. smoked paprika — $0.04

1 cinnamon stick — $0.12

1 large apple, such as golden delicious – cut into ½ inch dice — $0.69

¼ cup golden raisins — $0.38

½ cup sour cream — $0.60

Chopped parsley — $0.16

Total cost of entire meal = $14.71

Okay, so this recipe has more than a handful of steps, but isn’t as difficult as it seems. Just make sure to read the entire recipe before getting started.

Cook off the rice like you usually would. I always use a 2 to 1 ratio, but it’s best to follow the directions on the package. Allow the rice to completely cool and then set it aside for later.

For the beef mixture, heat 1 tbsp. olive oil in a skillet, add onion and sauté until translucent — about five minutes. Add garlic and sauté for an additional 1-minute. Add ground beef and cook until no raw pieces remain. Season with smoked paprika, salt and pepper and allow the mixture to completely cool.

For the cabbage, start off by bringing a large stockpot to a boil. With a small pairing knife, cut the inner core out of the cabbage, so as the cabbage boils the leaves will easily peel off.  Plunge the whole head of cabbage into the boiling water and allow it to boil for about five minutes. After five minutes, the leaves should begin to peel back, soften and feel pliable. Remove 12 -14 large leaves from the cabbage and dry them on towels. Allow the leaves to cool completely.

For the sauce, heat 1 tbsp. of olive oil and add onion and sauté until translucent — about five minutes. Add the crushed tomatoes, smoked paprika, and cinnamon stick. Cook over medium heat until the sauce has reduced and the flavors have combined — about 15 minutes. Remove from the heat and add diced raw apple and golden raisins. Remove the cinnamon stick. Season the sauce with salt and pepper and then set it aside.

Now that all the steps are complete, you are ready for stuffing. Mix the plain rice and the ground beef mixture together until well combined. Season mixture with salt and pepper if necessary. Take each cabbage leaf and cut a V-shape where the bottom core is to help aid with stuffing (reference the picture above.) Put about 1/3 cup of the mixture in each leaf and roll tightly like you would a burrito.

Cover the bottom of your baking dish with about ½ cup of sauce. Add each finished rolled cabbage bundle into your sauced baking dish (reference picture below.) Cover the stuffed cabbage with remaining sauce and cover pan with aluminum foil. Bake the stuffed cabbage in a pre-heated *350 oven for 90 minutes. This may seem like a long time, but the cabbage needs this long to cook to become soft and fork tender.

Top each finished stuffed cabbage portion with 2 tbsp. of sour cream and a sprinkle of chopped parsley.

Makes 10-12 stuffed cabbage rolls.

Claire’s Culinary Connection

There are times in which I feel it could be absolutely possible to be a vegetarian and then I remember how much I love meat, but there are those instances in which I have meals that are so satisfying I could renounce meat forever. This is one of those meals.

Lentils are the perfect balance of healthy and hearty. They are an excellent source of folic acid and potassium, and a good source of iron and phosphorus. They are high in protein ( 9g per 100 g), low in fat and calories (0.4g and 116 cal), moderately high in fiber (3.9g) and best of all low in cost. One 16 ounce bag of dried lentils, enough to feed 4 people with leftovers cost me $1.59. This dish can be served by itself with the added protein from the cheese or as a side dish with roasted fish such as salmon or even with roasted chicken. I think the richness from the cheese works so well with the creaminess from the lentils.

What is Burrata cheese? Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is amazing! Really, when I discovered Burrata a few years ago I felt like my life was forever changed. And yours will be too. Burrata is available at the Falls Church Farmers Market at the Blue Ridge Dairy stand.

Equipment: Large Dutch oven (similar to a Le Creuset)

2 Tbsp olive oil — $0.10
1 medium onion – small dice — $0.75
1 large carrot – small dice — $0.35
2 garlic cloves – smashed and chopped — $0.04
1 – 16 ounce bag dried green or black lentils (washed in a bowl of water) — $1.59
32 ounces chicken or vegetable stock — $1.83
2 Tbsp red wine vinegar — $0.08
2 tsp salt — $0.02
1 tsp freshly ground black pepper — $0.02

2 balls of Burrata cheese – sliced in half — $4.99

—————–
$9.77

Heat 2 tbsp of oil in Dutch oven on medium heat, add diced onion and sauté until translucent about 5 minutes. Add carrot and garlic and cook for an addition minute. Add lentils and cover with stock. Bring to a boil and then reduce heat to simmer (medium low) and cover with a lid. Cook lentils until tender about 1 hour. When lentils are finished cooking they should be creamy and liquid should be reduced but not completely gone. Season lentils after they are cooked. One of the biggest mistake people make when cooking legumes is seasoning them before they are cooked. The protein becomes tough and doesn’t cook properly. Finish with red wine vinegar. This gives the lentils a touch of acidity which is essential in achieving balance.

Spoon the lentils into bowls and serve with one half of Burrata per portion. Top each portion of Burrata with a drizzle of olive oil and salt and pepper.

Makes 4 large portions

This meal is vegetarian and gluten free. Remove the Burrata for a vegan and lactose free meal. Replace with roasted fish for a healthier lactose free option.

This past week, I stepped outside before the dawn had fully sprung. A blanket of misty fog clung to the frosted ground; but, slowly the shroud of damp dew began rising, as if lifting her skirts to reveal the tender young grass springing, the yellow daffodil petals yawning, and the purple crocus peeking open for its first glimpse of fluxing seasons. I thought for a moment how everything springs forward, ascending upwards toward a new morning light. I inhaled deeply the scents of fresh morn, waiting to exhale my hopeful pondering: spring has sprung!

The dormant land awakens to new life; and with it a farmer’s bounty and a wine lover’s new adventure into a world painted verdant green. Spring green demands a color descriptor all of its own, somewhere on the verge of light green splashed with yellow highlights, conjuring nascent freshness. In the wine world, this verdant green translates into wines such as Gruner Veltliner, Sauvignon Blanc, and possibly even Pinot Gris or Torrentes. In the food world, ramps, artichokes, fava beans, and asparagus take their place once again on the spring menu.

So if we marry the wine and food world, a story unfolds of delicious pairings waiting to molt the winter senses. The trick is not slipping into wines that are too green just yet. Now is not the time for spritzy Vinho Verdes stacked high at Whole Foods in the zenith of summer, or Pinot Grigios flavored with fresh squeezed lime and lemon. This tender time between seasons calls for a wine that dons plumes of finesse and voluptuous notes of ripe stone fruits. Sauvignon Blanc strikes us with stiletto heels of acidity, tart flavors of grapefruit, and that reminiscent sniff of freshly cut hay. Thus, Sauvignon Blanc proves not the perfect fit. Rather, the way to go this time of year is with a wine that harnesses split personalities. The appropriate bride for this marriage would be the stoic grape from Austria, Grüner Veltliner, pronounced with a ringing Austrian accent: Velt-LEEN-er.

The beauty of Grüner Veltliner is that it has sprung all over the grocery store shelves and at your local vintner shops. This bride flirts with numerous of styles. The Grüner grapes produce wines of light, dainty bodies to full-fledged, voluminous curves. A tell-tale sign when Grüner rests in your glass is the slight presence of dissolved CO2. Surprisingly, the sensation of spritz is not passed on to your palate. Rather, this wine can deliver sensations of a world renowned white burgundy (aka fancy Chardonnay from France) unfolding myriads of richness and texture that can age in bottle for a decade or more. Most importantly, for these tender times, Grüner pairs with meat, yes, red meat; in addition to fish and green vegetables.

So, the next time you visit the Farmer’s market or your local grocer, search for the ingredients to make an asparagus frittata and spring for a Grüner Veltliner. Or better yet, make a meal with heirloom beans and edamame. Check out this amazing farmer’s website, Rancho Gordo, who is preserving the genetic line of heritage beans in Napa Valley http://www.ranchogordo.com/html/v_beans.htm. Plant these babies in your spring garden and spare them from extinction. You will reap the benefits tenfold in flavor, texture, and freshness. Plus, the groo-vee way to experience beans is with a velvety Velt-LEEN-er. More food thoughts with Grüner could be unique deviled egg preparations for your spring brunch table—make ‘em with bacon, cheese, curry, or the tried-and-true paprika.

Some tip top suggestions to seek out (but, don’t let the Austrian wine label scare you off!):

Hirtzberger, Smaragd Honivogl

Knoll, Smaragd Schütt

F X Pichler, Smaragd Kellerberg

Prager, Smaragd Achleiten

Bründlmayer, Käferberg

Loimer, Spiegel Alte Reben

Steininger, Kamptal

Christianna Sargent
Certified Sommelier
Advanced Certificate–
Wine & Spirits Education Trust
Association of Italian Sommeliers
French Wine Scholar
talesofasommelier.blogspot.com

Sometimes it’s hard when a craving hits me and our area really isn’t known for that type of cuisine. I love crawfish (also commonly known as crayfish and crawdads). There’s just something so decadent yet filling about getting my hands dirty while devouring those succulent little crustaceans that resemble mini-lobsters!

There is a chain-type restaurant that opened up near the Zoo that I’ve been to a few times. But on this particular cold night, I wasn’t in the mood to trek into the city. After doing my due diligence and looking on Yelp, we happened to find Seaside Crab House right in Eden Center, down the street from my house! There were a variety of mixed reviews, but for the most part, it seemed like a winner to me.

Upon first impression, this place looked a little on the sketchy side. It’s an outdoor tent that’s set up right in front of the tiny restaurant. And just a warning, this is not a place to impress a date. The décor is very random and odd and they use paper plates and cups. But looks aside, I was still determined to get my craving for crawfish satiated!

We started out with an order of their crab fried rice. I was impressed with the huge and plentiful chunks of crab meat. The fried rice was a little on the bland side, but there was a small sauce bowl of soy sauce and chili peppers, so that added the instant flavor boost I needed.

We also got 5 pounds of crawfish. For about $10/lb, I couldn’t resist. It came out steaming hot in a bag full of garlic and hot chili peppers. And since it was a Vietnamese establishment, they served the crawfish with a sauce dish filled with lime juice and salt/pepper, the best sauce to accompany any seafood in my book!

The crawfish themselves were all decently sized and juicy as ever. The spicy garlic sauce was perfect. All in all, it was a pretty decent meal. I think if my craving for crawfish comes back again, I know where I will be dining!

Seaside Crab House
6799 Wilson Blvd, Suite 5
Falls Church, VA 22044
(703) 241-2722

http://seaside-crabhouse.com/

By Christianna Sargent

February 3, 2012

Special to Falls Church Times

Something sweet is coming this Valentine’s and it’s not wrapped in a heart-shaped box. Rather, its golden, slow-flowing and dripping of sweet sappiness—giving way to a moment of je ne sais quoi. Perhaps Winnie the Pooh describes it best: “Well,” said Pooh, “what I like best — ” and then he had to stop and think. Because although Eating Honey was a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn’t know what it was called.
– Winnie the Pooh, The House at Pooh Corner

The Greek gods called it ambrosia, because it was the nectar to restore youth, heal the body of its ailments, and provide pure ecstasy upon its touch to the lips. With all this considered, I will court a new romance this Valentine’s with a new cheese class at Red, White & Bleu wine shop in Falls Church. I will pair a multitude of honeys with cheese and wine. Honey represents the new food fad sweeping the nation, but its beauty is recalled by Pooh bear. We will revel in the moment of anticipation right before actual indulgence—that fleeting second when your mouth salivates, your heart flutters, and your mind soars on surges of euphoria. This reaction reminds me a bit of love, but in reality, it’s simply HONEY—artisan and varietal—and true to your heart. If you’ve never had this “Winnie the Pooh” moment, I insist you must discover the magic between honey, wine, and cheese—truly a meal for the gods.

These days, honeys are just as sophisticated as wines; and like wines made from different grapes grown in varying climates and soils, honeys are uniquely distinct and express the facets of a bee’s life, mainly its diet. Two classifications exist in the honey world: varietal and artisan. To define it in lay terms, a varietal honey comes from a single source, like raspberry honey or clover honey, or sumac honey or Tupelo honey. On the opposite spectrum, an artisan honey is a blend of honeys sourced from different plants depending on the year and climate at hand. In other words, artisan honeys are more a melding of Mother Nature’s discretion.

In Virginia alone, over 2,000 hobbyists and professionals alike keep bees. If you visit the Loudon Bee Association http://www.loudounbee.org/honey_varieties.html, you will see over 50 varietal honey sources listed. Each spoonful of honey displays its own taste based on the weather during the season, the moisture in the soil, pest pressure, and the craftsmanship of the beekeeper himself/herself. If you can’t make this Valentine’s event, I encourage you to experiment at home. Visit the local farmer’s market, buy a varietal or artisan honey, seek out different cheese styles, and drizzle some amber ambrosia on your cheese concoction, followed by a sip of wine….visions of Aphrodite may appear.

For your Valentine, may I suggest some delectable pairings? Slice a green apple into slivers, cut a wedge of aged parmesan cheese, and drizzle a tad of truffle honey over the two and sip a nice Chianti, Rosso di Montalcino, or anything red from Tuscany, Italy—truly divine! Or purchase a blue cheese, hard, soft, gooey, you name-it, any blue will do, and top smatterings of a mild-flavored, lightly-colored honey, such as clover or lavender honey and pair with a sweet Riesling or white dessert wine from Sauternes, France or from or Virginia wineries. Don’t be afraid to add some red grapes with your blue cheese and honey bites and pair with a bold California Cabernet Sauvignon. I promise this odd combo will blow your mind!

This Valentine’s Day weekend join us at Red, White & Blue wine shop Sunday, February 12^th for an instructional tasting of honey, cheese, and wine. Phone for details, and remember to say this year “Honey, I Love You!”

Christianna Sargent
Certified Sommelier
Advanced Certificate–
Wine & Spirits Education Trust
Association of Italian Sommeliers
French Wine Scholar
talesofasommelier.blogspot.com

The New Year brings new ambitions, or rather renewed longings for resolutions forgotten. Either way, with holiday festivities quickly fading and Old Man Winter slumping on your stoop, I picture you clutching your wallet, foregoing those desserts, dining at home, and passing on the wine.  I must confess the first two weeks of January call for frugal routines, lean-mean exercise machines, and ultra-value sales at every retail venue imaginable. But when those initial two weeks leisurely pass and the temptations rise stealthily to the forefront of your mind, don’t deny yourself the pleasures of a healthy, satisfying diet and a reasonable entertainment budget. As the old adage goes, everything in moderation from fiscal fun, wines to splurge on, and bountiful dining habits homespun.

The trick to managing a healthy diet is consuming delicious wines (in moderation, of course) with heart-healthy, mouth-watering foods that don’t put a dent in your wallets. For instance, last night we went to deplete the pantry and fridge eliminating a trip from the store; after some thought, I whipped up some cauliflower mac-n-cheese with baked panko-breaded chicken breasts (recipes all sourced from the click of Google search). I uncorked a hearty little gem, Bogle Old Vine Zinfandel, that only set me back $10 (on-sale at Trader Joe’s!). Just the other night, we roasted a pork loin rubbed in whole-grain Dijon mustard, with some lemon juice sprits to liven it up, and we paired it with Catena Malbec—another whopping delicious wine for $10 at your local grocer and around-the-corner wine shop! Just waiting for me in my basement is a $7 Chardonnay from Rex-Goliath that I can pair with asparagus and fettuccine tossed in a black-pepper chardonnay sauce.

You see, the beauty of eating healthy and taking that last bite right at the moment of being full (and not after two or three servings), is that you get to quaff down a wine that makes the meal ever-so-more fulfilling. Quenching the hunger cravings for sweets, heavy starch, and rich dishes proves challenging in this curl-up-beside-the-fire weather warming your toes. But resist the urge to fall victim to a case of the gimme gimmes. Mind control empowers everyone, and taking less from the wallet can only brighten your mood. Regularity and moderation in every habit you develop is the key to a heart-healthy lifestyle.  Eating fresh, eating less, more wholesome foods is a trend overtaking America. Drinking wine in moderation is now proven to increase longevity, reduce heart-attack risk, lower the risk of heart disease, and more. The point is, the time is right, the time is now—in a skeptical stock market with an election year ahead—to be fiscally responsible and eat right. Great wines for under $12 are out there! Seeking them out enhances the fun.

Due to the call for heart-healthy wines and the never-ending search for healthy food and wine pairings, I am launching a new tasting/eating series at Red, White & Bleu Gourmet Wine Shop in Falls Church this month, dubbed A Year in Wine. Every last Monday of the month, you can join a group of neighbors (all wine-lovers at heart) and learn how to eat and drink seasonally for a nominal fee of $25. We will present mouth-watering recipes that are friendly on your waist-line, easy to prepare in your home, and sourced from local, in-season ingredients. The wines to pair will be pocket or purse friendly (whatever your gender), and most importantly, boasting body and flavor profile appropriate to the weather and current month! This is a new form of book club, inspired by Dr. Vino’s A Year in Wine. Come learn how to make your homespun experience all the more heart healthy and fun!

Christianna Sargent
Certified Sommelier
Advanced Certificate–
Wine & Spirits Education Trust
Association of Italian Sommeliers
French Wine Scholar
talesofasommelier.blogspot.com

When most people think of New Year, images of thousands of people in Times Square NYC, fireworks and grand parties fill their head. For me, food is a big part of New Year. Some of you may be aware of Lunar New Year which many Asians celebrate between January and February and food is a huge part of that celebration. Many families will gather together over a lavish meal with a variety of meats, poultry and rice and noodle dishes. Red envelopes filled with gifts and wishes for a grand new year are passed around and fun games are played to end a joyous night.

So I polled my family for some of their favorite places for food to ring in the New Year. For all of you, who may be looking for a different type of celebration, feel free to give one of these places a try on December 31^st or January 1^st.

Peking Gourmet Inn: This is a staple for the Falls Church area, and nothing says welcome to the New Year like a deliciously cooked Peking duck, jumbo shrimp, Chinese broccoli and noodles. Be forewarned though, reservations are a must if you are trying to come here on New Year’s Day.

Peking Gourmet Inn, 6029 Leesburg Pike, Falls Church, VA 22041

XO Taste: If you’re in the mood for Hong Kong style roast duck, definitely give them place a try. The duck here is so succulent and the skin is so crispy. One of the best parts, the duck is chopped up for you. We love to order the duck as carry out and enjoy the meal at home.

XO Taste, 6124 Arlington Blvd, Falls Church, VA 22044

Full Kee: They will undoubtedly have a special lobster and Dungeness crab dish available for New Year. I highly recommend getting both in their signature salt and pepper sauce. Nothing compliments the shellfish better than the garlicky, salty and slightly spicy coating.

Full Kee, 5830 Columbia Pike, Falls Church, VA 22041

Mark’s Duck House: Now it may seem strange to go to a duck house for pork, but they offer an amazing crispy pork dish. It’s very similar to roast pork, but the skin is prepared in such a way where the skin is superbly crisp and salty. I had ordered a 12lb crispy baby pig for my Christmas Eve dinner and it was a huge hit with the family!

Mark’s Duck House, 6184 Arlington Blvd # A, Falls Church, VA 22044-2902

Fortune: No celebration is complete without Dim Sum, and Fortune is one place that not only offers a great variety, but it’s extremely savory and fresh. Dim Sum normally is served starting at 11 a.m., so get there early and be prepared for a wait.

Fortune 6249 Sevens Corners Ctr, Falls Church, VA 22044

Honey Pig: For those who are going out on New Year’s Eve and want a good meal post party, Honey Pig is your go to spot. It’s open 24/7 and who doesn’t want to ring in another wonderful year with Korean BBQ?

Honey Pig, 7220 Columbia Pike, Ste C, Annandale, VA 22003

Eden Center: There are countless bakeries at Eden Center that offer an amazing array of sweets to satiate any sweet tooth. The most appropriate dessert for New Year is the moon cake, and you can order them with either custard filling or mung bean filling.

Eden Center, 6763 Wilson Boulevard  Falls Church, VA 22044

We love to give thanks for all the blessings of the previous year and always look forward to a prosperous and healthy New Year. I hope that the list above gives you some different suggestions for how to ring in the New Year this year. According to the Lunar Calendar, next year is the year of the Dragon which is supposed to be a lucky year for a lot of people. And what an awesome way start off a lucky year than with food. As my cousin Rick Holzheimer reminded me, rice and noodles are very important to Asians and are a sign of good luck of fortune. So feel free try out some new places and Happy New Year to all.

If you would like to know more about Ra Chan and her food travels, you can follow her blog The Eating Chronicles.

Celebrate New Year’s Eve at Creative Cauldron at ArtSpace with local band favorite, Jack Wagon! The seven-piece Classic Rock and Soul band has performed throughout the Washington DC area and is sure to ring in the New Year with a night full of great music, dancing and fun. Led by Bruce Turner, Jack Wagon’s music repertoire consists of covers from popular Rock, Soul, Motown, Blues, and R&B bands and artists from the 60′s, 70′s and 80′s. The night begins at 8 pm on Saturday, December 31st and the party goes until 1 am. Tickets are $20 and includes light hors d’oeuvres and a champagne toast at midnight for those 21 and older.  Cash bar. Sponsored by Louise Molton with Weichert Realtors, the NYE Party is a benefit for Creative Cauldron.

Creative Cauldron is located at 410 S. Maple Avenue in the Pearson Square building.  FREE parking is available in the garages at 410 and 400 S. Maple Avenue.  Go to www.creativecauldron.org for more information.

George Mason's Noel Obusan charges the basket (Photographer: Brendan Reals)

Special to the FALLS CHURCH TIMES
December 12, 2011

Nate Ogle scored 17 points and grabbed 11 rebounds to lead Mason to a 60-41 win over The Avalon School Friday at Mary Ellen Henderson’s gym.  Noel Obusan added 12 points and dished out a team-high 8 assists as GM (3-1) overcame a half-time deficit to shake off a pesky Black Knight squad for the victory.

Mason's Will Nunley goes high for a shot (Photographer: Brendan Reals)

GM was on fire out of the gate Friday as Philippe Griffiths (9 points) nailed three first quarter triples, with Ogle adding one of his own, staking the hosts to a 16-7 lead after one quarter.  Avalon took advantage of some sloppy play by Mason in the second however, and coupled with Griffiths third personal foul of the half, took a 23-22 lead into the locker room at the break.  The third quarter and first four minutes of the fourth were all Mason though, with the Stangs going on a 26-6 run bridging the two periods to put the game away.  Junior Will Nunley had a breakout game for GM, scoring 9 points, and classmate Nick Bourbeau was a sparkplug off the bench, dishing out 4 assists to go along with 3 steals.

Mason travels to Madison County Tuesday night (12/13) to take on the Mountaineers in the Bull Run District opener for both teams before hosting Clarke County Thursday (12/15) at Mary Ellen Henderson.  Game time is 7:45 for both contests.

Photo credit: Brendan Reals

Avalon can't get the shot off against Mason's Nate Ogle (Photographer: Brendan Reals)