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Keeping It Local Patrick Fleming and Tamara Powell, new owners of Falls Church’s The Local Market grocery store, are dedicated to bringing locally-sourced food to the people of The Little City. S�� P��� S-7

Inside...

2015

Taste of Falls Church

Elevation Turns 10

• Crawfish of Falls Church

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• And more...

The 2015 Taste of Falls Church is this Saturday outside the Community Center, featuring 13 area restaurants.

In 2005, Elevation Burger opened its very first • Recipes from F.C. Chefs location in the City. Ten years and over 50 stores later, it continues to reach new heights. • Falls Church Food News

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FALLS CHURCH NEWS-PRESS | FCNP.COM

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Community Center • ATM • Restrooms • Phone • Tickets

Fall Festival & Taste of Falls Church Vendor Lineup 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117

Temalle Ltd Falls Church Composting Ballet NOVA Radiant Reflections K&S Imports/Olive Wood Crafts Stix & Stones Ann Baier & Donna Peterson Pottery “Your House” Notecards Cami’s Pearls & Crystals Bulls Eye Beadazzled P&P Collection Faine Brooks Citizens for a Better City Lakonia Greek Products Celebration Center for Spiritual Living Family Medicine in Falls Church Falls Church

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Education Foundation Friends of the Falls Church Homeless Shelter Y&S Handcrafts Y&S Handcrafts Falls Church Chamber of Commerce Paint Me! Paint Me! Bonita Woods Wellness Institute Falun Dafa Baha’is of Falls Church Sunstone Counseling Phil Duncan for City Council Eco Honey Bees Edward Jones Investments Keller Williams Realty Leslie Hutchison The Libre Initiative Dancing Mind Eclections Village Preservation and

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Improvement Society Virginia Energy Sense Why Islam Jamberry Falls Church City Democratic Committee League of Women Voters Renaissance Lavender Bead E Eye Growing Smiles of Northern Virginia Stitch in Time Quilting Georgetown Learning Lab Chelsea Market Designs Falls Church AAUW My Thrive Pilates Family and Sports Chiropractic Origami Owl Nova Premier Dental

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Little Tibet Boutique Falls Church City Republican Committee Deb’s Bead Things Herban Avenues Jacob Radcliff for School Board Food Vendors Clare & Don’s Beach Shack Plaka Grill Taco Bamba Zinga Whole Foods Flippin’ Pizza Hot N’ Juicy American Grille – Hilton Garden Inn Argia’s Famous Dave’s Cafe Kindred Sweet Rice Sfizi Cafe

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Sponsor Booths Burke & Herbert Bank Kitchen Saver ChasenBoscolo Gutter Helmet United Bank Nu Look Home Design Avalon Bay Comm.

LeafFilter of North of Virginia, Inc. BASIS Independent Bath Fitter Nova Soccer Academy

In Front of Community Center Falls Church News-Press Falls Church Volunteer Fire Department Falls Church Sherrif’s Office GMHS Athletic Boosters Association Lions Eye Van

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FALLS CHURCH NEWS-PRESS | FCNP.COM

SEPTEMBER 17 - 23, 2015 | PAGE S-3

MENU SELECTIONS

2015

Beverages are sold for cash or tickets at most eateries Indicates number of ticket(s) needed to purchase item TBD means “To Be Determined”

American Grille, Hilton Garden Inn Herbed Chicken Wings Marinara Flat Bread

Argia’s Mussel’s Argia’s Salmon Affumicato Zabaglione & Mixed Berries

Cafe Kindred Chicken Pot Pie Warm Ham & Cheese Croissant Avocado Soup w/ Salsa & Sour Cream Pumpkin Pie

Clare and Don’s Beach Shack / Lazy Sundae Fresh Squeezed Orange Crush Ice Cream Shrimp Ceviche w/ Chips Chicken Salad Slider

Famous Daves Link / Brisket / Burnt Ends Slider St. Louis Spare Ribs (2) Dave’s Cheesy Mac & Cheese w/ Jalapeno Wilbur Beans Creamy Coleslaw

Flippin’ Pizza Cheese Slice Pepperoni Slice

Hot N’ Juicy Crawfish Crawfish Crawfish Poboy Sausage Pork Rinds

Plaka Grill Mini Spanakopita Dolmadakia Mini Chicken Souvlaki Skewer

Sfizi Cafe Mini Cannoli Involtini di Melanzane Mini Panini - Sausage & Pepper Cavatelli Bolognese

Sweet Rice

Pad Thai Tofu Spring Roll Panang Chicken Kee Mao Chicken

Taco Bamba Chicken Tinga Taco

Whole Foods Market Beef Slider Roasted Corn

Zinga Frozen Yogurt Frozen Yogurt

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PAGE S-4 | SEPTEMBER 17 – 23, 2015

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Homemade elegant finger sandwiches, sweets and tea on the menu.

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SEPTEMBER 17 - 23, 2015 | PAGE S-5

10 Years In, F.C. Burger Joint Elevates to New Heights

BY PATRICIA LESLIE

FALLS CHURCH NEWS-PRESS

A free burger is on the menu for all teachers, law enforcement, firefighters, EMS, active duty military and nurses next week at Elevation Burger when the organic fast food chain kicks off its tenth anniversary celebration.

Falls Church plays a key role in the commemoration since the first Elevation Burger opened doors here on September 19, 2005. Now, ten years later, the franchise has 55 locations around the globe and plans for more.

Falls Church was chosen as the birthplace because it was the right place at the right time.

The original storefront is the current storefront at the corner of Tinner Hill, 442 South Washington Street, where organic beef and chicken burgers and sandwiches are served.

Elevation Burger’s founder, Hans Hess, said he was living in Arlington in 2005, “looking for the right place” to open his restaurant and without “much luck in D.C., I decided to go out to the suburbs and saw the ‘For Lease’ sign in the window.”

The building’s owner Bob Young, shared Hess’s enthusiasm for his product, and off Hess ran.

He “wanted to do something that had never been done,” according to Hess.

Since 1999 when he left California, where he grew up, Hess had searched for the right tasty burger. His life’s route brought him to the Washington, D.C. region, where he worked for a year as a legislative aide for Rep. Jim Barcia (D-Michigan).

“We really hit it off,” Hess said in a phone interview.

Working on Capitol Hill meant a lot of reading about public policy issues, including housing and

urban development (which led him to real estate consulting) and concern about antibiotics in food.

Hess studied the problems of the American beef supply chain and realized an opportunity to work with ranchers and farmers who treated cattle humanely, whose animals were free of antibiotics and other chemicals, that would make for delicious burgers made from clean, organic, grassfed beef.

Hess and his wife, April, spent three years experimenting and perfecting a burger made without hormones, steroids, pesticides, or “genetically modified” ingredients.

Hess applied his science education at California Polytechnic State University to his development of a lighter and healthier potato strip cooked in “hearthealthy” olive oil. The “Fresh Fry” was born.

And Hess said that the inspiration for the name of the franchise came a rock song.

“It was originally from a U2 song, ‘Elevation,’” Hess said. “It was a great metaphor for what I wanted to do, to ‘elevate’ a burger” to a status which would meet his tasting and environmentally sound requirements.

Parents and teachers, take note: When he was five or six, Hess remembers “becoming environmentally conscious and being aware of the things we can do to take care of the Earth.”

A founder of EnviroCab, which uses all-hybrid taxis, a company Hess has since sold, Hess wrote “if there is a secret to success, it must be to choose to devote your time and energy to things that excite you and really make a difference.”

Late one afternoon last week, customer Emily Black of Fairfax stopped in Elevation after her dance class to order a vegan burg-

A YOUNGSTER CHOWS DOWN at Elevation Burger’s original store at 442 South Washington Street. Born out of an ethos that was developed when Hess was “�ive or six years old,” Elevation Burger has grown into a national chain. (P����: P������� L�����/N���-P����) er with lettuce and pickles. She said Elevation “has a good vegan option,” an opinion shared by Margie Jervis from Falls Church who came in to buy a burger to “carry me over” until her late dinner.

“I am not a vegan,” said Jervis, the costume and set designer for Creative Cauldron across the street, “but I don’t like to eat a lot of ground beef. The options here are really appealing for a good lunch” and they fit her “healthconscious” choices.

Gall bladder surgery helped seal the deal for the Falls Church Elevation Burger manager, Dean Ladson, to join the team.

After her operation, Ladson’s wife often felt discomfort after eating at many restaurants, he said, but not at Elevation Burger.

Their four-year-old “has stopped eating at McDonald’s,” Ladson said.

“Falls Church has really been good to us,” Hess said. “I just want to thank the folks in Falls Church who have understood the

organization and embraced our approach. Falls Church is a really unique place.”

To get a free burger, official identification is needed. Monday is the free day for active duty military; Tuesday, for teachers; Wednesday, law enforcement; Thursday, firefighters and EMS; and Friday, for nurses.

Elevation Burgers in Arlington, Fairfax, Tysons, Ashburn, Vienna, Crofton, Potomac and at the National Harbor are participating in the free burger promotion.

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FALLS CHURCH NEWS-PRESS | FCNP.COM

Judges Talk Taste of F.C. Prep, Favorites & More

This year’s Taste of Falls Church judges talked to the News-Press about their favorite foods, memorable meals and how they’re preparing for Saturday’s big event

Nader Baroukh, Falls Church City Council

Lee Marple, Falls Church City Resident

Melissa Teates, Falls Church Planning Commission

Gordon Theisz, Family Medicine In Falls Church

How will you prepare for the Taste of Falls Church?

I’m coming hungry. No preparation really.

Just showing up with a healthy appetite!

How will you prepare for the Taste of Falls Church?

Wake up early and get a good workout in to build up a huge appetite. I want to be able to fully enjoy this experience.

How will you prepare for the Taste of Falls Church?

I will skip breakfast, because food is always better when you are hungry and bring water to cleanse my palate.

How has Falls Church’s dining scene changed since you’ve been here?

It’s amazing how many restaurants the people of Falls Church have to choose from compared to when we first moved here 15 years ago. Not only the quantity, but also the quality of the Falls Church dining scene has improved. And if you like frozen yogurt, you live in the right place!

How has Falls Church’s dining scene changed since you’ve been here?

A lot. We have added much more variety such as Pizzeria Orso, Clare & Don’s, spacebar and Plaka Grill. The best part, though, is my favorites are still here, too, like 4Ps, Maneki Neko and Blancas.

How will you prepare for the Taste of Falls Church?

I am considering a week-long fast, but I hate missing a meal, so I will likely just overeat at the festival and later break a promise to eat less afterward.

How has Falls Church’s dining scene changed since you’ve been here?

The dining scene has gotten better and better. We have many great restaurants in the City and I look forward to more joining our wonderful community.

What’s the most unusual food you’ve ever eaten and how was it?

It wasn’t really unusual, but I had the best super white tuna sushi that I thoroughly enjoyed.

I had never had it before and it was delicious.

What was your favorite food when you were a child?

My Mom said it was Persian Chicken Kabob.

What’s your favorite breakfast food?

Good coffee and eggs.

How do you prefer to be entertained while dining (live music, theatre, conversation, television, etc.)?

Live music. Music and good food make a great combination.

If you had to prepare one dish for a cooking contest, what would you choose?

I am a terrible cook. I can’t get my head around entering a cooking contest, unless it was a contest for Worst Cooks of Falls Church.

If you could have one dish cooked by one person, what and who would it be?

Beef Bourguignon cooked by Julia Child.

My wife has made empty promises that she will make this dish for me going back to 2011.

Who is your favorite chef or cook?

My wife, Bernadette.

What’s the healthiest and unhealthiest thing you eat on a regular basis?

Healthiest: Dried fruit and nuts. Unhealthiest: Lots and lots of ice cream! My 2 ½ year old daughter, Mia Grace, likes to ask for it after every meal and even knows the direction we need to go to get it when we are out and about.

What is the most memorable thing you’ve eaten in the past month?

Sushi. I can’t get enough sushi.

What’s the most unusual food you’ve ever eaten and how was it?

Durian on a recent trip to Asia – it tastes better than it smells! It’s hard getting past that smell to even be able to experience the taste, but I recommend it.

What’s your favorite flavor or seasoning?

The spicier the better! I figure that if you are sweating as you’re eating, you’re burning off the calories as you consume them, right? (My youngest daughter’s not convinced.)

What was your favorite food when you were a child?

Pizza. My first job, and still my dream job, was working in a pizza shop. I always loved when people called in orders just before closing and didn’t make it in time to pick up the pizza. Yum. What’s your favorite breakfast food?

Pancakes. At least once a year our family has a pancake-eating contest during the IHOP All-You-Can-Eat pancake promotion. My son still thinks he can eat as much as me, and my wife and daughters enjoy watching the battle.

How do you prefer to be entertained while dining?

There’s nothing better than having a nice meal surrounded by family and friends with good conversation, talking about anything and everything. It’s amazing how many of the world’s problems we can solve over a good meal!

If you had to prepare one dish for a cooking contest, what would you choose?

It would have to be on a grill, because that’s the only way I cook.

What’s the most unusual food you’ve ever eaten and how was it?

Whole tempura sardines (eyes and all) and they were wonderful if you like a crispy outside and moist rich inside.

What’s your favorite flavor or seasoning?

I am pretty traditional with garlic, balsamic vinegar, salt and pepper being my favorite flavors for cooking.

What was your favorite food when you were a child?

I grew up with Southern foods, so I loved greens, slow cooked green beans, and fried chicken.

What’s your favorite breakfast food?

Nothing beats a good breakfast sandwich with eggs, cheese and bacon.

How has Falls Church’s dining scene changed since you’ve been here?

When I first moved to Falls Church, the best bar in town was the Star Bar where 4P’s resides now. I never went, but there also was a ThaiMexican restaurant where Clare and Don’s sits.

We used to overeat at the Chinese Buffet next to McDonald’s where there is now a Rite Aid. There was a great sandwich shop in a house where Papa John’s is located. We went to Anthony’s, but of course now it isn’t where it used to be.

What’s the most unusual food you’ve ever eaten and how was it?

I ate a hamburger at McDonald’s and it didn’t satisfy like the hamburger options we now have in FC. What’s your favorite flavor or seasoning?

Hot fudge.

What was your favorite food when you were a child?

Hot fudge.

What’s your favorite breakfast food?

Hot fudge.

How do you prefer to be entertained while dining?

I love live music of all types. It seems to make a meal more like a party.

How do you prefer to be entertained while dining?

Live music is my favorite – it makes me happy and everything tastes better.

- If you had to prepare one dish for a cooking contest, what would you choose?

Eggplant & Fresh Tomato Ratatouille over Penne with Grilled Shrimp.

If you had to prepare one dish for a cooking contest, what would you choose?

Pancakes.

If you could have one dish cooked by one person, what and who would it be?

Duck three ways by Chef Morimoto. One of the best dishes I have ever eaten.

If you could have one dish cooked by one person, what and who would it be?

Grilled pork chops, Brussels sprouts, squash casserol and peach cobbler, prepared

by Melissa Teates.

Who is your favorite chef or cook?

Jeffrey Zakarian. I like his food sensibility and mischievous attitude.

Who is your favorite chef or cook?

Melissa Teates, who should be on Chopped or Hell’s Kitchen.

What’s the healthiest and unhealthiest thing you eat on a regular basis?

Healthiest: Kale Salad with Beets. Unhealthiest: Bacon, Egg and Cheese breakfast sandwich.

What is the most memorable thing you’ve eaten in the past month?

I had a great hot fudge sundae at Brewster’s while on vacation in Virginia Beach.

FALLS CHURCH NEWS-PRESS | FCNP.COM

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PATRICK FLEMING AND TAMARA POWELL are the new owners and operators of The Local Market, a locally-sourced grocery store in the City of Falls Church. (Photo: Jody fellows)

F.C.’s Fleming, Powell Take Over Local Market, Aren’t Scared of Harris Teeter

by Jody Fellows

Falls Church News-Press

For the past two months, Patrick Fleming and Tamara Powell have been spending their days picking through fruits and vegetables, attending produce auctions at country farms and stocking shelves. It’s quite a change from their previous routines.

Fleming, after 15 years in the defense industry, and Powell, who spent 14 years bartending and managing at Dogwood Tavern (all the way back to when it was Broad Street Grill), are the new owners and operators of The Local Market, taking over the small grocery store selling local fruits, vegetables, breads, meats, dairy and more in Falls Church.

Deciding to move on from their previous jobs, they each found themselves searching for their next venture around the same time.

Fleming, who moved to the City in 1997, and Powell, an alum of George Marshall High School, have known each other for close to two decades and, over the years, had talked and dreamed about possible business ideas around the area.

“I’ve always had an entrepreneurial twinge,” says Fleming, who says he spent days walking around the City exploring buildings and scanning directories to find out about local companies.

“Ever since I moved here, I had the romantic notion to become hyper-local.” So, during a card game when he overheard The

Local Market’s previous owner, Tom Coates, mention he wanted to get out of the business, he seized the opportunity.

“I grew up farming in Missouri, so agriculture was appealing,” says Fleming. “And I knew Tammy would be perfect for it.” Powell was equally attracted to the notion.

“It’s quite similar to my old job,” she says. “I’m still in my town. I still see my customer base. I get to see my neighbors and it incorporates a bunch of things I like: driving big trucks, eating food and cooking food,” she says. “I like being the bridge between the country and Falls Church.”

So now, the two, along with Fleming’s wife, Mary Elizabeth, are the owners of the little market at 234 West Broad Street, selling locallysourced groceries to The Little City.

The store, sandwiched between

Paisano’s and the Antique Annex, is bursting with produce – a table running down the center is filled to the brim with everything from peaches, apples and a multitude of berries to corn, tomatoes and all kinds of peppers. On the surrounding shelves, there’s bread, coffee, cookies, pies and canned goods while freezers house items like bacon and sausages, along with a sizable gluten-free selection. And just about all of it comes from a nearby farmer or supplier.

The eggs are from Whiffletree and sweet peppers from Powers – two farms out of Warrenton – along with local-as-you-can-get cookies from F.C.’s-own Kendall Barrett and hot sauce and premade meals from the City’s Mercy Bloomgarden. And twice a week, Fleming drives up to two-and-ahalf hours away to auctions in the

SEPTEMBER 17 - 23, 2015 | PAGE S-7

Shenandoah Valley and Loveville, Maryland to bid on lots of produce. The most recent score from the auction, a lot of pumpkins, is now for sale at the market.

“It’s exciting that it’s feasible to pick an ear of corn in the morning and have it on your dinner plate that night,” says Fleming.

And rather than compete with the City’s weekly farmers market, since many of its vendors also carry products in their store, Fleming and Powell see it as a synergistic relationship.

“Last Saturday was really fun,” he says. “I walked over to the market to have a meeting with a salmon guy and next to him was a pasta vendor we do business with. Next to him was Beanetics, one of our coffee suppliers, and then Mercy Bloomgarden, who sells hot sauces and salsas with us was next to them. I said “hi” to her and, then, next to her was a guy playing a fiddle who turned out to be a farmer we had talked to before about selling stuff. I chatted with him and he, in turn, introduced me to another farmer.”

It’s hard to get more local than that.

While running a small business full-time can be quite the challenge, both Fleming and Powell have been adjusting to the transition. Since they took over on July 8, at least one of them has been at the store during business hours, seven days a week.

With opening and closing, that’s 14-hour days, not including time spent driving to and from farms to pick up inventory. (In fact, during an interview just up the street at Starbucks, it was the first time both had been out of the store at the same time during business hours. “I’m nervous,” Fleming said.)

Despite the long hours, Powell says she’s adapting well to the new venture. “It’s been a little easier than expected,” she says, though Fleming says the opposite.

“I think it’s been a little harder,” he says, citing early difficulty finding a rhythm to ordering and stocking the store.

One thing they both agree on

is their feelings towards Harris Teeter, which will be opening a 60,000 square-foot store just across the street next year. Neither are scared of the big box grocery.

“We knew Harris Teeter was coming when we started this,” says Fleming, who thinks it will be more help than harm. “It gives us an opportunity to be more unique.

We’re not going to beat them at the big grocery store game. We’ll be an ‘also,’ not an ‘instead of.’”

Powell agrees and says while customers can go to bigger grocery stores for off-season fruits like bananas and pineapples in winter, she says they’ll focus on more seasonal products like root vegetables, meats, dairy and cheese at The Local Market during the colder months. “It’ll just be a little less colorful,” she says. “But that makes it all the more worthwhile to enjoy it come springtime.”

With all the new development and impending influx of foot traffic, the only thing that makes them anxious is the question of customer flexibility and patience when it comes to inventory challenges.

Unlike a big grocery store, The Local Market can’t over order products – it doesn’t have the space or the capacity for loss like a Giant or Whole Foods does. “Occasionally, we’ll run out of your kind of milk,” says Fleming. “But hopefully, you’ll buy it down the street today and come back to us next time.”

Powell adds, “We’ll call customers who are looking for a product when we get it back in stock.”

Fleming overheard two market regulars chatting in the store one day.

“They started talking about shopping and the one woman said, ‘Oh, but this isn’t shopping, this is family,’” Fleming recounts with a smile.

That’s a customer he and Powell know will be back and the kind of response they hope to continue to get from the service they’re providing to the people of Falls Church.

“The single most-satisfying part of this whole venture is the honor of being a part of people’s weekly lives,” says Fleming. “You can’t get more personal than that.”

TAMARA POWELL helps a customer select peaches (left) and Patrick Fleming inspects the store’s sweet corn. (Photos: Jody fellows)

PAGE S-8 | SEPTEMBER 17 - 23, 2015

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3141 Fairview Park Dr. Suite R-40 Falls Church, VA 22042

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Cooking at Home Like the Pros

SEPTEMBER 17 - 23, 2015 | PAGE S-9

Chefs from three of Falls Church’s most popular restaurants share their recipes, giving News-Press readers the chance to cook like the pros in their very own kitchen.

Pizzeria Orso Chef Bertrand Chemel’s Cannellini Bean Bruschetta Pizzeria Orso, 400 S. Maple Ave. • 703-226-3460 • pizzeriaorso.com

Ingredients (serves 6): • 6 slices sourdough or rustic bread, 1/2 inch thick • 2 cups dry cannellini beans (soaked in water overnight at room temp) • 1 butternut squash • 3 sprigs of thyme • 2 fresh or dry bay leaves • 1/4 small onion • 1 carrot Directions: 1. Peel the onion, carrot, celery and garlic.

2. Slice the onion, carrot, celery into 1/8 of inch. Cut the garlic into four pieces.

3. Warm up 3 Tbsp of olive oil in medium sauce pan, slowly cook onion, carrot, celery for about 8 minutes, add the rosemary, thyme, bay leaves, oregano, garlic and beans.

4. Cover with water 3 times the volume of the soaked beans.

5. Cook slowly until beans are tender, season with salt to taste. Strain the beans,

• 1 celery stalk • 6 Tbsp olive oil • 6 Tbsp grated parmesan cheese • 2 sprigs rosemary • 1 sprig oregano • truffle oil • 2 garlic cloves • 4 sage leaves • salt and black pepper to taste

reserve the liquid for the puree.

6. Take 1/3 of the cooked beans and place into a food processor or a blender.

7. Puree beans by adding some of the cooking liquid into the beans, blend at full speed, season with salt and truffle oil to taste. Puree should be the consistency of peanut butter.

8. Combine the creamy bean puree into the rest of the cooked beans then set them aside.

9. Peel butternut squash. With a mando-

Chef Bertrand Chemel’s cannellini bean bruschetta will be available on Pizzeria Orso’s new menu beginning next week. (Photo: Jody Fellows)

lin, make fine slices of butternut squash.

10. In a medium sautee pan at medium heat, warm up 3 Tbsp of olive oil and fry sage leaves, pan sear the butternut squash, both sides for about 2 minutes each side.

2941 Restaurant Pastry Chef Caitlin Dysart’s Pear Pavlova 2941 Restaurant, 2941 Fairview Park Drive • 703-270-1500 • 2941.com

Ingredients (serves 8): For Brown Sugar Meringue: • 4 egg whites, room temperature • 1 pinch of salt • 1 pinch of black pepper • 2/3 cup light brown sugar • 1/4 cup sugar

11. Grill the sourdough bread, spread the beans, place the butternut squash on the beans, season the squash with fresh black pepper.

12. Sprinkle with parmesan cheese and enjoy!

Dogwood Tavern Chef Will Sullivan’s Bayou Crab Dip

Dogwood Tavern, 132 W. Broad St. • 703-237-8333 • dogwoodtavern.com

• 1 tsp white vinegar • 1 tsp vanilla extract

Ingredients: • 12 oz. of crab meat • 4 scallions, sliced thin • 12 oz. of cream cheese • 6 oz. sour cream • 1/4 parmesan cheese • 1/4 Tbsp. horseradish

For Poached Pears: • 4 Bartlett pears • 2 cups water • 2 cups red wine • 2 cups sugar • 1 cinnamon stick

Directions: For the Brown Sugar Meringue: 1. Preheat oven to 300°F. Line a cookie sheet with parchment paper.

2. Using either standing or hand-held mixer, whisk egg whites, salt, pepper and brown sugar on low speed until combined. Raise speed to medium and beat until soft peaks form, about 7 to 10 minutes.

3. Gradually add the sugar to the egg whites while whisking. Beat the meringue until stiff peaks form.

4. Whisk in vanilla and vinegar.

5. Pour the batter into your prepared loaf pan.

6. Using a large spoon, transfer meringue to the cookie sheet in spoonfuls. Leave 3 inches between each spoonful of meringue. Using the back of a smaller spoon, create and indentation in each meringue; the meringue should be cloud-shaped.

For the Poached Pears: 1. Peel the pears and slice in half.

2. Combine water, red wine, sugar and cinnamon stick in a pot and bring to a boil. Reduce to a simmer. Carefully place pear halves into the water.

• 1/4 Tbsp. Colman’s dry mustard powder • 1/4 Tbsp. Worcestershire sauce • 3/4 Tbsp. Old Bay • 1/4 Tbsp. salt

Directions: 1. Mix all ingredients except for crab and scallions very well 2. Fold crab and scallions into the mixture until fully combined 3. Serve with toasted baguette or crackers.

Award-winning pastry chef Caitlin Dysart has created her own version of the Australian dessert called pavlova. Traditionally made with strawberries and whipped cream, Dysart’s version replaces the berries with red wine-poached pears. (Photo: Kyle Schmitz)

3. Cook pears in the simmering water until tender and easily pierced with a knife. Remove pears from the hot liquid; cool the two separately. Once cool, store the pears in the liquid. The pears can be kept, refrigerated, up to four days.

Assembly: 1. Remove the pears from the poaching liquid.

2. Use a melon baller or small spoon to core pears.

3. Place a meringue in a bowl and top with half a pear.

4. Serve with whipped cream or ice cream.

Chef Sullivan’s crab dip is on the menu as an appetizer at Dogwood Tavern. (Photo: Drew Costley)

PAGE S-10 | SEPTEMBER 17 - 23, 2015

FO O D &D I NI NG

Mad Fox’s Hoppy Oktoberfest Returns With 50+ IPA/Seasonal Selections Mad Fox Brewing Company’s 4th Annual Hoppy Oktoberfest is slated for Saturday, Sept. 19 from noon – 6 p.m. The outdoor event is free with family-friendly activities and live music from The Justin Trawick Band.

In addition to Mad Fox’s Hitzig Frau Oktoberfest and some other Mad Fox favorites, the current brewery and beer lineup includes 3 Stars’ Dissonance and Ghost IPA beers; DC Brau’s The Public and Oktoberfest beers; Devils Backbone Brewing Company’s Eight Point IPA and Oktoberfest beers; Gordon Biersch’s Festbier and IPL beers; and Spencer Devon Brewing Company’s Ellerslie Farm Harvest Ale and Lauck’s Island West Coast IPA beers.

Also, there will be three imported German Oktoberfest beers: Ayinger, Warsteiner and Paulaner.

And the Oktoberfest food menu from Chef Travis will feature such classics with a Mad Fox twist: Grilled locally sourced beer-poached bratwurst with Bavarian mustard and kraut, Warm German potato salad, bacon and parsley, and vinaigrette and Pretzel twist with Bavarian mustard.

A Mad Fox tasting glass can be purchased with eight tickets for $25 or two glasses can be purchased with 20 tickets for $50. Additional tickets are $2 each and can be used for a single beer tasting or towards food purchase. For more information, visit madfoxbrewing.com.

Mad Fox Brewing Company 444 W. Broad St. | Falls Church madfoxbrewing.com

Chef Shea from Lebanese Taverna Set to Demo at Farmers’ Market Chef Grace Abi-Najm Shea from Lebanese Taverna will be the next chef featured in the Farmers’ Market

FALLS CHURCH NEWS-PRESS | FCNP.COM

Chef Demo series on Saturday, Sept. 19.

According to the organizer of the Farmers’ Market Chef Demo series, Kathleen Nixon, the whole AbiNajm family gets involved with these demonstrations in the Falls Church Farmers Market as Lebanese cooking revolves around fresh ingredients from the farmers market.

The demonstration will be held from 9 – 11 a.m. at the Falls Church Farmers’ Market and tastes and recipes will be available throughout the morning.

Falls Church Farmers’ Market 300 Park Ave. | Falls Church fallschurchva.gov/550/Chef-Series

Elevation Burger Celebrates 10-Years With Help from Community Leaders Yesterday a celebration of the first 10 years of Elevation Burger was held in its original Falls Church location on S. Washington Street.

A large crush of local dignitaries were invited to have lunch, led by Mayor Dave Tarter and City Manager Wyatt Shields.

Elevation Burger’s Hans Hess, its founder and chairman, was present at the shindig, as was Tom Gittins, a local Chamber of Commerce member and local business leader.

The company, which specializes in providing organic and envrionmentally-friendly fast food, has expanded to 55 locations throughout the region, nation and world, with plans for more locations on the horizon. See our report on the founding of Elevation Burger and its growth over the past decade on page S-5 of this special edition.

Elevation Burger 442 S. Washington Street | Falls Church elevationburger.com – Compiled from staff reports

(R TO L) MAYOR DAVE TARTER, City Manager Wyatt Shields, Falls Church Chamber of Commerce member and local business leader Tom Gittins and Elevation Burger’s founder and chairman Hans Hess eat together during the company’s celebration of its 10-year anniversary. (P����: N���-P����)

FALLS CHURCH NEWS-PRESS | FCNP.COM

FO O D &D I NI NG

SEPTEMBER 17 – 23, 2015 | PAGE S-11

Falls Church Crawfish: Tale of the Tape

B� J��� F������ Pinch the tail. Suck the head. Get messy. That’s the way to tackle mudbugs, crayfish, crawdads or however you choose to refer to those mini-lobsters. When Hot N Juicy opened its doors on West Broad Street earlier this April, it marked the third restaurant within a three-mile radius around Falls Church to serve up the bayou favorite. Chasin’ Tails was first on the scene, debuting just over the City line in Arlington in 2012, followed by New Orleans Cajun Seafood in Seven Corners a year later. In the midst of this crawfish invasion, we broke down each of the three Falls Church area joints by cost, flavors, spice level, crawfish size, supplied mix-ins and more. (An F.C. crawfish tip: while each joint claims to take their spice level seriously, Chasin’ Tails and Hot N Juicy can’t compare to the spicy inferno served up at New Orleans Cajun Seafood. Trust us.)

Chasin’ Tails

2200 North Westmoreland Street Arlington chasintailscrawfish.com

Hot N Juicy Crawfish 116 West Broad Street Falls Church hotnjuicycrawfish.com

2012

2015

$12 per lb.

$12 per lb.

New Orleans Cajun Seafood 6168 Arlington Boulevard Falls Church neworleanscajunseafoodva.com

2013

PRICE PRICE PRICE FLAVORS FLAVORS FLAVORS SPICE SPICE SPICE SIZE SIZE SIZE SIDES SIDES SIDES $10.75 per lb.

Original Cajun, Lemon Pepper, Garlic Butter, “Oh Dang!”

Louisiana, Juicy Cajun, Garlic Butter, Lemon Pepepr, Hot n Juicy

Cajun, New Orleans Spiced, Butter, Garlic Butter, Mix’ins

Mild, Medium, Hot, N’awlins Hot

Baby spice, mild, medium, spicy, extra spicy

mild, medium, spicy, fire hot, crazy spicy

meDIUM

medium

LARGE

$1.50 for Corn (2 pcs); $1 for potato (2 pcs); $3.50 for 1/4 lb. sausage free corn + Potato w/ 1 lb. of crawfish; Free sausage w/ 2 lbs.

75¢ for Corn; 75¢ for potato; $2.75 for 1/2 dozen sausage slices free Corn + Potato with 2 lbs. of crawfish

$1 for Corn + Potato; $2.50 for sausage

Paper-covered tables, bibs supplied, fishbowl cocktails

Plastic- covered Tables, GLOVES & Bibs Supplied

EXTRAS EXTRAS EXTRAS

*Oh Dang!, Hot N Juicy and Mix’ins are a combination of all available flavors

Bare Tables, Gloves Supplied, Buy 5 lbs. of crawfish get 1 lb. free

FO O D &D I NI NG

PAGE S-12 | SEPTEMBER 17 – 23, 2015

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Come by for a taste of some of our authentic Italian dishes at Booth R-14.

Visit our website for details about our new incentives, like • Half-price wine Mondays, • TO GO Discount with curbside pick-up, • Monthly wine tastings.

www.sfizi.com • 703.533.1191 800 W. Broad St., Falls Church, VA

Winner of Best Hair Salon in Best of Falls Church 2015 Hours 10-6, Tues - Sat

Brits on Broad britsonbroad@gmail.com 703.992.6767 (store)

Virginia Bowles budebrit@yahoo.com 703.229.7207 (cell)

926B Broad Street * Falls Church, VA 22046 * britsonbroad.com

Since 1988, Bonilla Tree Service has been using our professional equipment and experienced staff offering a number of services including tree trimming/pruning, tree removal and stump grinding. In addition, we can create mulch with the trees we remove, or if you wish we can leave it to be used as firewood for your fireplace. We make sure that your yard and the area around your tree will stay as clean as it was before starting our work. Go to our website to get a free estimate within 24 hours.

Bonilla Tree Service bonillatreeservice.com

2905 Summerfield Road, Falls Church, VA 22042