FOOD: A Little Gem in Western Maryland
March 8, 2013 by Kathleen Nixon · 3 Comments

Falls Church Times Staff
March 6, 2013 As we settled into our sitting area a few winter weekends ago, my husband said “this really is a little gem” referring to our cabin at Savage River Lodge. After just under three hours away from the City of Falls Church and after a lovely stop for lunch in Frederick at Family Meal, our drive dipped down into a canyon, across a meadow stream and then up Savage River Mountain. In the winter, if you do not have four or all wheel drive, you either have to call to be picked up or don’t bother coming. The road is plowed but still needs extra traction to get up to the main lodge and even some cars (Audis) still don’t make it. If you try to chance it and get stuck, it is a $250 charge to get pulled out. This seclusion is worth it because at the end of the road is a luxurious and sumptuous get away for you and possibly your favorite furry friend. Once at the main lodge, you feel like you have returned to your family’s mountain retreat. Rough hewn walls, comfy chairs and a huge fireplace welcome you to your retreat. This lodge has seen many of my family celebrations – birthday, anniversaries, holidays and the all important get a way. Savage River Lodge is set on 45 acres surrounded by 750 acres of the Savage River State Forest in western Maryland. You are very far removed from traffic congestion, hub-bub of urban life and most importantly TV or electronics of any kind. The lodge was started by Jan and Mike Russell after forming Nature of Business, a management development program founded on the principle that nature can teach us personally and organizationally how to succeed.

After purchasing the land in 1990, the long road was started. Literally as the road and bridge to the main lodge was not finished until 1998 with the lodge and cabins completed in 2001. Each of the 18 cabins is a serene get away with a loft for sleeping, a cozy sitting room with gas burning stove and a porch. All the cabins are similar in layout but offer different views of the forest, which is right outside your door. You can step out of your cabin and be on one of the many hiking or cross country skiing trails. The favorite and easiest trail being the Bodhi’s Green trail which circumvents the main property and allows secluded views of the forest and its valley’s to and from the main lodge or just to take a walk. In following Jan and Mike’s environmental vision, many “green” enhancements have been made along the way to support their business venture. Biodiesel was first used in 2008 utilizing the restaurant’s cooking oil to power all of the equipment on the property and in 2010 350 solar panels were installed on the hillside behind the Main Lodge. Mike has done all this himself and provides many tidbits to interested parties. These conversations have been helpful to my family as Virginia and the City of Falls Church seems to be void of any green energy practitioners. The lodge has a restaurant that may serve most of your meals. You do receive a lovely morning basket with muffins, juice and the daily lodge newsletter. The lodge restaurant serves breakfast/brunch/lunch on the weekends from 9am to 2pm and dinner all evenings. You can go off property for your meals, but you really won’t want to. A leisurely walk through the forest to the lodge where a sumptuous meal awaits is what getaways are all about.


In addition to the secluded and lovely location and the wonderful food, the Savage River Lodge is a very the dog friendly environment. The current lodge canine hosts are Koko and Karma who just celebrated their third birthday – 21 in people years – and they were able to enjoy their first micro brew. Besides seclusion, luxurious hospitality and environmental responsibility, canine comfort is important to the team at Savage River Lodge. In your cabin there are supplies that all dog parents need – towels, bowls and bags. If you need any treats, they are freshly baked on the premises. If you would like to treat your pup to a gourmet meal, there is a menu to select from. And in your morning breakfast, you will find a sumptuous doggie treat for your pup along with your muffins and juice. Dogs are allowed everywhere on the property except in the Main Lodge and only need to be on leash in and around the cabins. There are plenty of puppy stations throughout the main property equipped with bags and trash receptacles. Ill behaved puppies and their families are noted and not invited back. Savage River Lodge is located off of Interstate 68 just outside of Frostburg Maryland. The cabins are all the similar with differences being in size of the bed and view. They range from $225-$245. There is a pet fee of $30 per night. There is a two night minimum on the weekends, and a three night minimum on holiday weekends. The lodge notes that it is an adult centered retreat and does not have activities or sitting arrangements for children as well as a very limited children’s menu in the restaurant. Savage River Lodge
1600 Mt. Aetna Road
Frostburg, MD 21532
Phone: 301-689-3200
www.SavageRiverLodge.com
FOOD: Cooking Primer – Good Food from Good Ingredients
March 1, 2013 by Kathleen Nixon · 1 Comment

March 1, 2013
Falls Church Times Staff Every now and then you need a refresher on basic cooking techniques; no matter how many reruns of Julia Child you watch, we all need a reminder of some of the basics. With so many diets, fads and trends that have clouded the landscape it is difficult to remember – do we use oil, butter or nothing? What is wet versus dry cooking? And not only how will this taste but how will it be good for me? We recently attended a cooking class titled “Basic Meat Cookery Methods” which included Pan Searing, Braising, and Poaching. The class was part of a series of cooking classes taught at the Fields Of Athenry farm, outside of Middleburg which also raises beef, lamb, duck, turkey, chicken and goose while sourcing pork from a local Mennonite farmer. The class setting is intriguing as it is part of a farm kitchen and many of the ingredients for the class could be purchased in the farm store. The farm, class and chef follow the Weston Price Foundation philosophies which believe that healthy lives are only possible if we eat nutrient dense foods and animal fats prepared in traditional manner from ingredients that are raised sustainably, organically and responsibly. The class is taught by Chef Wes Rosati, formerly the Executive Chef at Landsowne Resort and now formally part of the Fields of Athenry farm. Chef Wes has been a long supporter of sustainably raised foods, so he fits in perfectly with the farm which adheres to sustainable farming practices.


SATURDAY, 4/20: Free Composting Workshop
February 28, 2013 by Laura Kate Bender · Leave a Comment
Participants will learn to make rich organic compost from yard trimmings and leaves at this beginners composting workshop on Saturday, April 20. The free program will include a composting demonstration, making compost tea, proper food waste composting, and vermicomposting (composting with worms). Participants will take home a free portable yard waste compost bin.
The event will be held at the Cherry Hill Picnic Shelter (312 Park Ave., Falls Church) and run from 9:30 to 11:00 a.m. To register, call Sandy Tarpinian (703-536-7186) or e-mail to [email protected].
FOOD: The Little Gem of Bastille
February 22, 2013 by Special to the Falls Church Times · 3 Comments

February 22, 2013
Special to the Falls Church Times On an unsuspecting street corner along the northern fringe of Alexandria, locals escape as mental travelers to provincial France and experience all the facets of fine-dining in a casual atmosphere without the exorbitant price tags. Bastille meets my criteria for restaurant essentials, not only for the talents represented by two award-winning chefs, Christophe and Michelle Poteaux, but for the genius behind their incitement to refresh the interior and hire a sommelier from the ranks of DC’s Old Guard. Bastille is what I look for when I file a restaurant way as a true favorite:
- Knowledgeable wait staff who orchestrate service without you even realizing it. They intercede on your behalf in a gracious, un-interruptive fashion and never gab unless you have engaged them.
- Food that’s balanced and well-portioned featured in a menu that offers light fare as well as entree selections of ample protein, fish, and vegetarian options. It’s even better if the restaurant is earth conscious and sources locally. Finally, an artisanal cheese list with compelling selections is a must.
- Comprehensive wine list that offers wine selections bridging all predominant styles, not necessarily region. The list doesn’t have to be long; it just has to complement the food menu entirely, meaning each dish on the menu has a wine to pair with it in concordance or in contrast.
- Price. Value is essential and fair pricing is truly appreciated.


1201 N. Royal Street
Alexandria, VA 22314
(703) 519-3776
www.bastillerestaurant.com
FOOD: Miss Fat Tuesday? Need to Warm Up? Try this Jambalaya!
February 15, 2013 by Special to the Falls Church Times · Leave a Comment

February 15, 2013
Special to the Falls Church Times Hurricane Katrina occurred about a month into my second year at culinary school. Not only was it devastating to the all the people that lived in New Orleans, but also equally as devastating to all the restaurants that would be affected over the coming months. In an initiative to raise money for the city of New Orleans, my school held a mock Mardi Gras in the town of Montpelier. The students were urged to cook their Creole and Cajun favorites, with the incentive of major bragging rights if our dish was the best. My mom use to make this Jambalaya for us growing up and although some have told me it is not traditional, it still tastes awesome. My dish was up against 3 other students, one of which was raised in the ‘Big Easy’. I knew my competition was tough and that wining wasn’t going to be easy… pun intended. Long story-short my dish won and helped prove that you don’t have to be from NOLA to cook a great Jambalaya. Three of the ingredients for this dish are from the Falls Church farmers market. The pesticide-free, ecorganic potatoes and onions are from Potomac Vegetable Farm. The farm has two locations: in Vienna, Va., and Purceville, Va. www.potomacvegetablefarms.com. And the Texas Red Hot Beef Frankfurters are from Stachowski Brand Charcuterie in Arlington, Va. www.stachowskibrand.com.

FOOD: Wine Dinner Bust
February 1, 2013 by Special to the Falls Church Times · Leave a Comment

February 1, 2013
Special to the Falls Church Times Oh where, oh where have all the wine dinners gone? Long time passing, but the economy has shifted the trends on how we explore and sample wine these days. For those of you who love to seek out a great wine dinner at a fabulous restaurant, or just your neighborhood joint, you might notice a trend of slim pickings. Blame it on the economy. Most restaurants may be reluctant to forge ahead with costly, time-consuming endeavors, such as the proverbial wine dinner. So, what alternatives are left to food and wine hounds looking for a bargain and the services offered at exclusive wine dinners? Educational wine classes (usually accompanied with food). Even though a wine dinner is the perfect venue for a restaurant to strut its stuff with cool food art, inspired wine and food pairings, and perhaps a chance to meet the celebrity wine maker, trendy “small-batch” wine tastings are sprouting up in its place. More casual settings with less emphasis on “dinero” allow retail shops and restaurants more elbow room to showcase 4-8 wines in a more fast-paced setting. When you nix elaborate food courses upwards of five or more, fine cutlery, white table cloths, massive amounts of glassware, and heavy wait staff, you can become more creative with the idea “less is more.” What to look for around town: Red, White and Bleu in Falls Church launches SAVE-HOUR Monday, February 4th. This play on words for savor is all about informed wine tastings led by an official sommelier and captivating themes that vary each month. The tastings only cost $10, and the best part is the $10 is applied to your wine purchase that evening. Featured foods sold in the shop add highlights to the tastings while also adding the food pairing factor. Arlington Cinema Draft House may not be reinventing the wheel for 2013, but you can’t beat this deal of $1 wine tastings presented by the Washington Wine Academy while you enjoy a movie and some chilled out pub food. Some people buy up to 10 tickets and still walk out remembering the flick. Arrowines in Arlington offers top-notch classes and wine tastings that are always sponsored by experts. Here’s your chance to meet the winemaker, the dude (or gal) that actually sourced the wine, or the nerdy wine salesman that can lay on the facts till you snore. Trick is you need to sign up for their newsletter and inquire of their private tastings, which are all FREE! Northside Social is the place for eclectic food, chef-taught classes, pig roasts, open mic nights with wine tastings, and a whole lot of funkified flavorful events. Usually $35 or less, this is a steal for those wine dinner seekers out there. A broad, diversified wine list makes this such a cozy hide out, and you can feast your eyes on locally sourced art. Twisted Vines on Columbia Pike is still a well kept secret. Finally, someone thought to throw in an open area kids’ playground while Moms and Dads can partake of Happy Hour. Once a month, stroller mania takes over at Twisted Vines and parents can take a break from 10am-3pm for FREE while enjoying happy hour wine specials. And better yet, this joint offers private wine classes with a Certified Wine Educator and unique themes. Prices vary based on wine themes, but usually run less than $35. Call to inquire. Screwtop Wine Bar and sister wine shop, Grateful Red, also add to the Clarendon wine scene with chocolate & wine pairings this Valentine’s and more educational wine classes usually under $50 a pop. Wendy Buckler has a knack for whipping up wine grandeur in tiny spaces with stunning cheese selections. Hope this trot around town helps diversify your wine tasting palettes. For even more specialty listings, you should also check out David and Nycci Nellis’ The List Are You On It for event details or Capital Cooking with Lauren DeSantis. They always have the scoop on the latest food and wine gossip of the DC metro area.

Certified Sommelier
Advanced Certificate-
Wine & Spirits Education Trust
Association of Italian Sommeliers
French Wine Scholar
talesofasommelier.blogspot.com
FOOD: An Ethiopian Extravaganza at Meaza
January 11, 2013 by Jimmy Scarano · 11 Comments

Falls Church Times Staff January 29, 2010 (republished January 11, 2013) After a few ho-hum experiences with Ethiopian food in high school I was ready to swear off the cuisine forever. Even though Washington D.C. — especially the “Little Ethiopia” neighborhood at 9th and U streets- reputedly has the best Ethiopian dining scene in the country, I couldn’t bring myself to shell out cash for what I perceived to be nothing more than mushy vegetables and cold, sour, spongy bread. Then I went to Virginia Tech and everything changed. My four years in Blacksburg, Virginia, were, for the most part, unbearable when it came to eating out. Most places were generic sports bars or pathetic attempts at Chinese, Thai, or Mexican food. One day, out of sheer desperation for something “ethnic” I tried a hole-in-the-wall, one-woman take-out Ethiopian joint called Excellent Table, which had been open a few months and seen little business. Given what I thought of Ethiopian food and what the standards were for restaurants in Blacksburg my expectations were unbelievably low. But I was shocked at the freshness of the food, the spicy complexity of the lentils and meat stews, and even the injera, the ubiquitous flatbread that I’d only had cold and sour could apparently be pleasantly tangy and earthy when made right. I went back several times, gaining more respect and admiration for Ethiopian cooking each visit. Now back in Northern Virginia I’ve gotten away from Ethiopian food a bit. I’ve neglected the cuisine in favor of so many others that I can’t get enough of. I’ve been pulled away by the Eden Center and great Thai, Chinese, and Middle Eastern restaurants in the region. I’ve been on Indian kicks and Lebanese kicks and Persian kicks. And that’s a loss for me, because Ethiopian food is soulful and unique. So this week I finally got off my rump and hit up Meaza Restaurant, one of a few Ethiopian restaurants within a reasonable grasp of the City of Falls Church. The gargantuan, tastefully decorated eatery (supposedly the biggest Ethiopian restaurant in the United States) straddles the border between Falls Church and Arlington and has garnered rave reviews by every major news outlet. Meaza is widely recognized as the best Ethiopian restaurant outside of Washington D.C. proper. Many food writers even consider it to be better than the innumerable Ethiopian award-winners in the District.

Injera smells a little funky and feels a little spongy, but scoop up some spicy lentils with it and it just makes sense.

The food at Meaza is the star, but the space itself isn’t too shabby either– in fact, it’s quite elegant.
FOOD: Winter Farming
January 4, 2013 by Kathleen Nixon · Leave a Comment

January 4, 2012
Falls Church Times Staff While winter may have us in its icy grip, we do still have access to local seasonal vegetables such as kale, spinach, carrots, beets, sweet potatoes, and a wide variety of Asian greens. Many farmers markets including our own continue to provide fresh local vegetables. But what about growing your own? Yes, it is still possible to have vegetables growing in your garden like spinach, kale and carrots like I have in mine throughout the winter, but you would have had to plant them a little earlier in the fall. But why share this with you now? If you are like me, the seed and gardening catalogs have started to arrive in your mailboxes. Out with the gift catalogs and in with fantasizing about perfect well weeded tomato, zucchini and pepper gardens. What I have enjoyed about this year’s seed catalogs is the opportunity to learn about heirloom seed varieties that will do well in our area in the winter. As I plan my spring and summer garden, I also pick a few vegetables that I will put in at the end of summer that will continue to grow throughout the end of the year and be harvested next winter. Many of the farms in our area practice four season farming to support various CSAs ( Community Supported Agriculture ) and restaurants. My favorite book on this is Eliot Coleman’s Four Season Harvest which I read frequently. While many may think that we cannot grow food year round in our climate, Elliot shows how he has done this in northern Maine for several years based on techniques he learned in northern France. Better than reading about this, you can actually see how this is done locally through the Winter Farming Lecture Series provided by the Accokeek Foundation. They are offering a four Saturday lecture series starting January 12 at local farms that support the Washington DC area with winter produce. One of the farms featured is Tree and Leaf Farm in Unionville, Virginia who is a regular year round vendor at our local farmers market. You can go to one or all four of the lectures. This is an opportunity to get out and see winter farms in action, pick up a few gardening tips and maybe think about growing your own vegetables next winter. « Previous Page — Next Page »