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presents the 2nd Annual

Little City. Big Eats. MARCH 24 - 30, 2014


PAGE 16 | March 20 - 26, 2014

F.C. restaurant week

FALLS CHURCH NEWS-PRESS | FCNP.COM


FALLS CHURCH NEWS-PRESS | FCNP.COM

F.C. restaurant week

March 20 - 26, 2014 | PAGE 17

Wine Pro James Roth Pairs Drinks with F.C. Restos by Leslie Poster

Falls Church News-Press

James Roth knows wines. The owner of the Falls Church gourmet food and wine shop Red, White and Bleu gave up a career on Wall Street to pursue his passion for wine. He worked in wine auctions by day with elite libations and poured drinks on the other end of the spectrum for wine clubs by night. Roth went on to open the local wine and cheese shop, which will be celebrating six year in business this summer. As he has learned more about different styles of wine, Roth has embraced the challenge of pairing food and wine. Not just wine, but beer more recently has captured the imagination of pairing pros.

“Beer right now has reached a renaissance,” Roth said, adding that more and more unique microbreweries are launching. The wine industry has changed right alongside the beer industry, Roth said, with new grapes being grown in new regions, and grapes being blended in nontraditional combinations. “Both are constantly trying to stay dynamic and create new experiences to draw more people’s attention,” Roth said. So when the News-Press asked him to select wines that reflect the character and cuisine of some favorite City restaurants, he was up to the task. In fact, he did us one better: He picked a wine and a beer to reflect four different restaurants taking part in our Restaurant Week.

Curry Mantra 2 DC Brau On the Wings of Armageddon ($4.16 for 12 ounces) 2012 Tooth and Nail The Fragrant Snare ($30.99)

Argia’s The Bruery Rueuze ($28.99 for 750 ml)

2011 San Vito Chianti ($14.99) Wine and Italian cuisine go hand-inhand, so Roth chose a beer pairing for Argia’s that’s not unlike vino. “It’s essentially the closest style of beer that reaches a wine experience,” Roth said of sour ales, beers that are fermented longer than usual. This particular style of beer has become very popular recently, Roth said. Roth’s sour ale selection, the Rueuze, is an oak-barrel aged blend of Lambics, with savory notes of olive and sweet notes of apricots. For his wine selection, Roth chose a Chianti with raspberry notes and some herby flavor. “It pairs incredible well with tomatobased sauces,” Roth said. “It’s a classic pairing with Italian cuisine.”

Roth took his pairing inspiration from Curry Mantra 2’s namesake curries. “When it comes to curries, curries and hops are a really good pairing,” Roth said. He selected DC Brau’s limited-release double-IPA, which is hoppy with floral and citrus characteristics, because it’s a strong beer to match the strong impact of the spices in curries. A Gewurztraminer pairs well with Asian cuisines, but Roth picked a white wine blend of Chardonnay, Muscat, Gewurztraminer, and Viognier – The Fragrant Snare – to match Curry Mantra 2’s cuisine. “Instead of going with a solid Gewurztraminer, in this case using a blend of Viognier and Muscat for a touch of sweetness, it’s a fantastic blend that would pair well with some of the spicier dishes,” Roth said.

Mad Fox Brewing Company Schlafly Bière De Garde ($12.99 for 750 ml)

2009 Westerly Cabernet Sauvignon ($24.99) For a beer pairing, Roth said that this brewpub makes its own perfect partner. “Truthfully, any beer that they’re making is the perfect beer to go with them,” Roth said.

Hoang’s Grill & Sushi Bar Maui Brewing Company Lemongrass Saison

But, as Mad Fox doesn’t currently package its brews for retail, Roth selected a beer that he carries in his store.

2013 Cascinetta Vietti Moscato d’Asti ($19.99)

He chose the toffee-sweet and spicy Bière De Garde saison because it’s “food-friendly,” he said, and would pair well with the richer dishes on the Mad Fox menu like its schnitzel or its burgers.

Roth picked the Lemongrass Saison in part because lemongrass is a common component of Vietnamese cuisine. And he picked a light saison to match the dishes found at Hoang’s.

His wine selection, another rich drink, has big black-fruit flavors. This Cabernet Sauvignon is also currently on sale – it typically retails for $50, and his shop is now selling it for $25.

($4.34 for 12 ounces)

“The cuisine itself is fairly Iight; you’re not talking about a steak-and-potatoes experience,” Roth said, adding that this selection would pair well with chicken and beef, but also seafood dishes. For his wine pairing, Roth selected the off-dry, slightly sparkling Moscato, a wine with flower petal aromas and peach and nectarine notes. “The floral notes of this particular grape and lightly spicy component of this wine will help with the spicy nature of Vietnamese cuisine,” Roth said.


F.C. RESTAURANT WEEK

PAGE 18 | MARCH 20 - 26, 2014

Enjoy Northern Virginia’s Favorite Brewpub

FALLS CHURCH NEWS-PRESS | FCNP.COM

Now is

THE PERFECT TIME TO

Come home to Applebee’s.®

award-winning handcrafted beer with a menu to match, appealing to craft beer aficionados and foodies alike. Upscale, but informal, always family-friendly. barrel-aged beer night: March 20 falls church restaurant Week: March 24 – 30 free brewery tours at open House: april 5

If you haven’t been to your local Applebee’s lately, you should see what’s new in the neighborhood. • Only the best make our famous 2 for $20 menu • Over 200 lunch combinations starting at just $6.99 • Girls’ Night Out every Wednesday!

1/2

So bring your appetite and enjoy a great atmosphere in the neighborhood!

444 West Broad street, Falls ChurCh, Va 22046 703.942.6840 | madfoxbrewing.com | follow us on free parking garage | Metro accessible

applebees.com

PRICE Appetizers 9 pm to Close

Sunday-Thursday

127 E. Broad St. Falls Church, VA 22046 703-532-5380 Open Sunday – Saturday, 11 a.m. – 12 a.m. www.facebook.com/ApplebeesFallsChurch

FALLS CHURCH RESTAURANT WEEK

MARCH 24 TO 30, 2014 LUNCH 3-COURSE: $20.13 • DINNER 3-COURSE: $30.13

“I guarantee you’ll enjoy our wide selection of fine wine and superb cuisine.” Hedi Ben-Abdallah

COME AND EXPERIENCE THE IDYLWOOD GRILL FOR LESS: - LUNCH 3-COURSE FROM THE WHOLE LUNCH MENU INCLUDING SPECIALS AT $20.14 - DINNER 3-COURSE FROM THE WHOLE DINNER MENU INCLUDING SPECIALS AT $30.14 - ½ PRICE WINES THE WHOLE WEEK - 3-COURSE: APPETIZER, ENTRÉE & DESSERT. - REGULAR MENU IS ALSO AVAILABLE

WHAT PEOPLE ARE SAYING ONLINE ABOUT THE IDYLWOOD GRILL:

www.tripadvisor.com “Charming restaurant” “Great food and great with kids” “This has always been a great place it is now even better” “Hidden gem”

www.yelp.com “This place is awesome.” “This is my go-to place for brunch!” “The wine options and suggestions were right on the mark and delicious.”

Sundays: Brunch & Dinner, and ½ Price Wines. “… Just the kind of place every neighborhood should be fortunate enough to have.” -The Washington Post

2190 PIMMIT DRIVE FALLS CHURCH, VA 22043 (Behind Whole Foods Shopping Center on Rt. 7, Next to Subway)

703-992-0915 • www.idylwoodgrill.com


F.C. RESTAURANT WEEK

FALLS CHURCH NEWS-PRESS | FCNP.COM

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MARCH 20 - 26, 2014 | PAGE 19

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What are you In the Mood For? With so many options available, selecting your dining destinations for F.C. Restaurant Week can prove to be a bit difficult. While our plan is to eat five or six meals a day in an attempt to visit all 38 participants, we cannot recommend this strategy for everyone. So to help make your choices a little eaiser, we’ve categorized the participating restaurants by their cuisine in a handy F.C. Restaurant Week cheat sheet.

AMERICAN          

Applebee’s • 127 East Broad St. Art’s Tavern • 2190 Pimmit Dr. Bentley’s • 6554 Arlington Blvd. Dogfish Head Alehouse • 6220 Leesburg Pike Dogwood Tavern • 132 West Broad St. Frozen Dairy Bar • 6641 Arlington Blvd. Idylwood Grill • 2190 Pimmit Dr. JV’s Restaurant • 6666 Arlington Blvd. Mad Fox Brewing Co. • 444 West Broad St. Urban Pantry • 2121 N. Westmoreland St.

BARBECUE

 Red, Hot & Blue • 169 Hillwood Ave.

FRENCH

 La Côte D’Or Café • 6876 Lee Highway

INDIAN

 Curry Mantra II • 1077 West Broad St.  Saathi Indian Restaurant • 6280 Arlington Blvd.

IRISH

 Ireland’s Four Provinces • 105 West Broad St.

ITALIAN     

Argia’s • 124 North Washington St. Cafe Italia II • 7395 Lee Highway Pie-Tanza • 1216 West Broad St. Pistone’s Italian Inn • 6320 Arlington Blvd. Sfizi • 800 West Broad St.

MEXICAN

 Taco Bamba • 2190 Pimmit Drive

PERSIAN  Moby Dick House of Kabob • 444 West Broad St.

PIZZA

 Flippin’ Pizza • 800 West Broad St.  Mad Fox Brewing Company • 444 West Broad St.  Pie-Tanza • 1216 West Broad St.  Pizzeria Orso • 400 South Maple Ave.  ZPizza • 1051 West Broad St.

SEAFOOD

 Clare & Don’s Beach Shack • 130 North Washington St.  New Orleans Cajun Seafood • 6168 Arlington Blvd.

THAI

 Pilin Thai • 116 West Broad St.  Sweet Rice Thai Cuisine • 1113 West Broad St.  Thai Spoon • 6795 Wilson Blvd.

VIETNAMESE

 Cho Cu Saigon Restaurant • 6763 Wilson Blvd.  Eden Kitchen • 6793C Wilson Blvd.  Hoang’s Grill & Sushi Bar • 502 West Broad St.  Les Baguettes • 6757 Wilson Blvd.  Little Saigon Restaurant • 6218 Wilson Blvd.  Nha Trang • 6757 Wilson Blvd.  Viet Garden • 6793 Wilson Blvd.  Veit Royale • 6767 Wilson Blvd.


F.C. RESTAURANT WEEK

PAGE 22 | MARCH 20 - 26, 2014

FALLS CHURCH NEWS-PRESS | FCNP.COM

Restaurant Spotlight

Lunch: Prix-Fixe Menu for 12.95: Includes: Drink: Soda or Ice Tea Salad: Insalata Mista Pasta: Spaghetti & Meatballs or Penne Bolognese or Salmon Pomodoro

Dinner: Prix-Fixe Menu for $21.95 Includes: Choice of 1 Appetizer, Pasta or Carne and 1 Dessert Appetizer: Cup of Homemade Minestrone Soup Cup of Creamy Butternut Squash Soup or Mixed Greens Lightly Tossed in Balsamic Vinaigrette Pasta: Salmon Pomodoro- Fresh Homemade Fettuccini with Sauteed Sea Scallops, Salmon, Artichokes, Grape Tomatoes and Fresh Oregano Tossed in a Light Aglio E Olio Sauce Carne: Roasted Pork Belly Accompanied by a Medley of Farro, Grape Tomatoes, Asparagus and Grapes and Finished with a Balsamic Glaze Dessert: Bailey's Creme Brulee or Argia’s Homemade Low-Cal Vanilla Cheesecake

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Heavy Seas Alehouse 1501 Wilson Blvd.

1501 Wilson Blvd., Arlington 703-879-4388 heavyseasalehouse.com

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Falls Church Restaurant Week 2014 Special Menu

Heavy Seas Alehouse

Arlington

Heavy Seas Alehouse has expanded into Northern Virginia, opening in Rosslyn last month to much excitement. Fans of Heavy Seas Beer now have a local restaurant where they can enjoy a wide range of the Maryland-based brewery’s beers. The Arlington Heavy Seas Alehouse, which joins a sister restaurant in the brewery’s native Baltimore, bears the nautical inspiration one might expect from a home to such brews as a Peg Leg Stout that uses a pirate-styled skull-and-crossbones as its logo. Still, in the restaurant’s dĂŠcor the theme is understated when it could be woefully overdone. Walls of ashy planks are reminiscent of an aged ship’s hull. Colorful buoys are arranged near the bar. In the dining room at the back of the spacious restaurant, a full wall is transformed with a black-and-white mural of a port city. Decorative portholes abound. It’s the kind of light touch that elicits a smile when encountering the Arrrrlington Burger on the menu, instead of a groan. Whatever your maritime inclinations, chances are your visit to Heavy Seas Alehouse has more to do with beer and food than the look of the place. Take a look at the menu and you’ll encounter the restaurant’s motto: Where great beer meets great food. Here, the partnership is thoughtfully made. A meal here doesn’t start and stop at the plate’s edge. This restaurant serves plenty of festive libations. The restaurant of course has Heavy Seas’ award-winning beers on tap – the popular Loose Cannon IPA and Small Craft Warning Ăœber Pils among them. Interestingly, some cocktails on the menu are crafted with Heavy Seas beers in the recipe. The Sea Shandy, for example, combines the Heavy Seas Gold Ale with blueberry-mint lemonade. The beers are also directly incorporated into several dishes on the menu. From the onion rings appetizer, dredged in Loose Cannon batter, to the Peg Leg Stout in its ginger cake dessert, the brewery’s flavors are reflected in the restaurant’s cuisine. For an entrĂŠe, there’s the Peg Leg Fish and Chips ($16), the malt flavors of the house stout coming through in the pillowy breading that surrounds pieces of fresh cod. But the beer isn’t only used in batters. Among the restaurant’s meat-focused woodfire grilled entrĂŠes is the Flat Iron Steak ($22), with well and simply cooked strips of the steak topped in onion strands caramelized with the stout, the treatment bringing out a supreme sweetness from both components. (The smoked-blue-cheese barley risotto served as a side dish with the steak is also worth noting.) In making selections from the menu, the culinarily curious might enjoy that entrĂŠes come with a recommended beer pairing. The Braised Rabbit Garganelli is best with the Cutlass Amber Lager, the menu says, and the Bone-In Ribeye partners with the Black Cannon IPA. There are also abundant seafood options on the menu, in fitting with the restaurant’s seafaring theme. One might start with the Fried Calamari ($12) appetizer, chewy ringlets and tendrils with a crisp coating ready to be dipped into a light, sweet mango sauce with just a flash of last-minute heat. A selection of local oysters, crab cake, oyster chowder, and three varieties of fish cooked on the wood-fired grill follow on the menu. If the crowds are any indication, Heavy Seas Alehouse is a welcome addition to Rosslyn and to the Northern Virginia dining scene. The restaurant offers a new way to appreciate and think about the popular Heavy Seas beers, and a new place to enjoy quality cuisine.

HOURS:

Sunday – Thursday: 11a.m. – midnight Friday – Saturday: 11 a.m. – 2 a.m.

— LESLIE POSTER


FALLS CHURCH NEWS-PRESS | FCNP.COM

F.C. RESTAURANT WEEK

falls church

RESTAURANT WEEK at URBAN PANTRY

MARCH 20 - 26, 2014 | PAGE 23

St.St. Patrick’s Day by the numbers Patrick’s Day

On Monday, Falls Church’s Ireland’s Four Provinces was packed with revelers for Saint Patrick’s Day, with crowds downing food and drink with fervor. The News-Press spoke with Four P’s manager Travis Barnes and got the scoop on just how much The Little City consumed on the festive holiday.

OPEN

8 a.m. 2 a.m. until

SHRIMP & VIRGINIA WHITE CORN GRITS

special for $12.95

2121 N. Westmoreland St, Arlington. Follow us on Facebook, and on Twitter & Instagram @urbanpantrywine

Falls Church Restaurant Week 2014 2 Course Lunch -$10.14 1st course choice of one

Cup of Homemade Chili ‡ Cup of New England Clam Chowder ‡Cup of Homemade Chuck Wagon Soup ‡ Spinach Salad

2nd Course - Choice of one

One Pork Chop, Mashed Potatoes and Vegetable

‡Art’s Tavern Bacon Burger ‡ Original Philly Steak & Cheese Mediterranean Grilled Chicken Salad

3 Course Dinner - $ 20.14 1st Course-choice of one

Calamari ‡Steamed Shrimp ‡Cup of Clam Chowder ‡Cup of Chili ‡Spinach Salad

2nd course- choice of One Chili Mac topped with Cheddar and Monte Jack Cheese,& Onions ‡Fresh Blackened Tilapia Fish or Shrimp Tacos ‡New York Strip Steak, Loaded Mashed Potatoes and Vegetable ‡Teriyaki Salmon Filet, Rice and Vegetable ‡Two Pork Chops, Loaded Mashed Potatoes and Vegetable 3rd Course – Choice of one

Chocolate Mouse Pie ‡Oreo Cake ‡Fudge Brownie topped with Vanilla Ice Cream

www.artstavern.com

703.356.3822

2190 Pimmit Dr, Falls Church, VA 22043

= 10 pints

1,900

OVER pints of beer served

1,000 of the pints were Guinness

700 255 lbs. 267 lbs. meals served including...

of Cod for fish & chips

of corned beef Falls Church News-Press Infographic


PAGE 24 | March 20 - 26, 2014

F.C. restauran t week

As Springtime Finally Nears, Outdoor Dining Returns to F.C. by David Thompson

Falls Church News-Press

The snow, wind, and deep cold have embraced The Little City once again, leaving restaurants unable to open up their beloved outdoor seating areas. Early this week, the popular patio at Clare and Don’s Beach Shack was surrounded by snow. Ireland’s Four Provinces had to leave its outdoor bar locked up even during its celebrated St. Patrick’s Day festivities. And Dogwood Tavern will have to wait a little longer before it can fully utilize its new outdoor deck and patio. But the first day of spring is upon us, and soon warmer weather will follow – the kind of weather that makes Falls Church diners eager to take a seat outside. Clare and Don’s Beach Shack Clare and Don’s is a little taste of Florida, with festive sea-themed decorations, fresh seafood, and outdoor dining bringing it all together. After opening in Clarendon in 2005 (giving the restaurant its name), Clare and Don’s moved to Falls Church in 2007. Its outdoor dining area, replete with beachy décor and a bar, has become a favorite in the City. “We have the best food served on any patio in the Northern Virginia area,” said co-owner Rebecca Tax. Year after year, Clare and Don’s is the top vote-getter in the Outdoor Eating category of the News-Press’ Best of Falls Church contest.

FALLS CHURCH NEWS-PRESS | FCNP.COM

Spring will welcome its customers to special outdoor festivities like live music, karaoke, DJs and trivia nights. However, those who wish to brave the cold can use the outdoor seating right now – the patio is open all year long, even if you need your snow boots to enjoy a meal there. Ireland’s Four Provinces If you can’t find a seat inside the popular pub and restaurant Ireland’s Four Provinces, then look outside and you will see an outdoor bar and plenty of seating for all, weather permitting. Four P’s, as it is lovingly called by its loyal customers, typically uses its front patio for its annual St. Patrick’s Day celebration. Due to the winter storm this past week, however, it was too cold outside for the patio to be used on Monday. Still, the atmosphere indoors was festive, with revelers enjoying green décor aplenty and Irish tunes filling the air. “We usually open [the patio] on St. Paddy’s Day, and keep it open after that,” said Four P’s manager Travis Barnes. “Weather permitting, it will be open in the next week or so. As soon as we open the patio, we’re busy the entire time.” Barnes also spoke of plans to remodel the patio, double its size and make it a covered space with heaters and fans – and even add a cigar lounge. Dogwood Tavern In June of last year, Dogwood Tavern began constructing their new upper level outdoor deck, leaving the patio closed during construction. The project finished just

WHILE CLARE & DON’S patio stays open year round, the warmer weather will certainly be a welcome sight for outdoor diners at the Beach Shack. (Photo: Larry Golfer)

in time for the cold weather. After a brief period of use during the fall, it has largely been unused since its completion. The patio-deck, sure to become a defining feature for Dogwood Tavern, will soon see its first full season of warmweather use. The space seats 50 outdoor diners on the deck and 80 on the patio. In the two-story outdoor dining space, guests can enjoy four big-screen TVs and a full bar. Jeremiah Mahoney, general manager of Dogwood, said the deck should open this weekend, as the weather is expected to

improve. Once it opens, Dogwood plans to keep the sports bar theme going outside with their many TVs, but you can also expect live music, too. Mahoney says they will likely have acoustic music on the deck during happy hour. *** The forecast for the coming weeks appears to be on a warming trend, allowing the people of Falls Church to enjoy the outdoors at Clare and Don’s Beach Shack, Dogwood Tavern, and Ireland’s Four Provinces.

WITH THE WINTER WEATHER finally over and done with (hopefully), Dogwood Tavern plans to open their new outdoor bar and patio (left) this weekend. And while the snow may have shut down the Four P’s deck for St. Patrick’s Day festivities on Monday, the Falls Church Irish pub hopes to open its outdoor seating sometime in the next few weeks. (Photos: News-Press)


F.C. RESTAURANT WEEK

FALLS CHURCH NEWS-PRESS | FCNP.COM

Our Community Connection with Food BY KATHLEEN NIXON

SPECIAL TO THE NEWS-PRESS

Food not only fuels our bodies, it fuels our souls as what we eat, where we eat and with whom we eat provides inspiration and community connection. Friends and families gather around meals either by going out together or preparing meals at home. As we celebrate food during Falls Church Restaurant Week, along with our many great restaurants, we can also celebrate the food and community happening each week at the Falls Church Farmers Market. As families mingle around Mama’s Donuts or Kate’s Crepes, buying decisions are discussed among friends, and customers catch up on news while sampling award winning wine

HuNGEr HAs A FAVorItE bANd, too. 1 IN 6 AMErIcANs struGGlEs WItH HuNGEr.

toGEtHEr WE’rE

Hunger is closer than you think. reach out to your local food bank for ways to do your part. Visit FeedingAmerica.org today.

from Northgate, we are reminded that food – its production, selection and preparation – is a binding element of any community. We are fortunate to have an ever changing food landscape at our Falls Church Farmers Market with its year round schedule, variety of vendors and special programs that liven up the backdrop. The Falls Church Farmers Market is one of the few farmers markets in the Washington DC area that operates year round providing close to 40 vendors in the winter and over 50 vendors during the summer. Farmers markets once were only celebrated as a summer staple, but as traditional farming techniques have been revised with more seasonal growing, farmers markets have been able to provide year round offerings. What do you find at a winter farmers market? Our relatively mild climate in the surrounding 250 miles provides an ample selection of fruits, vegetables, dairy, meat, poultry and fish. Through education and awareness, consumers now realize that tomatoes are not available year round and that their weekly diet can be supported by a farmers market. A winter market is a reflection of what nature provides at this time of year matched with the forethought of the farmer who planned and planted winter harvested produce. Last Saturday’s visit to the Falls Church Farmers Market showcased kale, spinach, carrots, radish, celery, parsley, potatoes, cabbage, apples, and pears to name just a few items. Over the last 10-15 years farmers markets have evolved as more farmers are learning to diversify their revenue stream. Many family farms have been able to survive by incorporating farm stands, farmers markets and CSAs (community supported agriculture). Farm vendors are also learning to become innovative. What do you do with extra tomatoes, peaches or apples? You make a killer Bloody Mary mix, Bourbon Peaches and Applesauce as does Toigo Orchards. What about all those extra eggs during the summer? You make wonderful pastas like Nancy Polo of Smith Meadows. Farmers are the original entrepreneurs with nature as their angel investor. As Forrest Pritchard, third generation farmer from Smith Meadows, shares in his book Gaining Ground, there is a steep learning curve understanding the different communities that will support farmers markets. Many of the vendors drive 2-3 hours to bring their products

to market. Why? Most rural communities raise much of their own food, thus not much of a market for the other farmers; an urban community is needed. When you see Janine, Lana, or Zach early each Saturday morning, realize they were up several hours before you picking and packing their products, driving 2-3 hours – lately in the snow– to unpack and set up their stands by 8 a.m., to then stand outside in the cold for four hours, pack up and drive back home. This is not Tough Mudder, this is a weekly occurrence to provide a livelihood for them and provide local, healthy seasonal food for our community. Our community is rich with chefs and restaurants who already partner with the farmers. Many of our local restaurants like Pizzeria Orso, Mad Fox Brewing Company and 2941 Restaurant continually source ingredients from local farms and vendors at the farmers market. Because of this connection, these chefs – Will Artley, Bertrand Chemel, Tracy O’Grady and Andrew Dixon– participate in the Farmers Market Chef series, now in its sixth year. The Farmers Market Chef series brings local chefs who relish using local ingredients to create and demonstrate recipes highlighting local, seasonal ingredients for consumers to expand their culinary knowledge to prepare these recipes at home. What kind of local food cooking inspiration happens at the Farmer Market Chef demonstrations? Andrew Dixon, former Mad Fox Brewing chef, has created an Oven Roasted Tomato and Beet Tapenade and a Kale Salad with Butternut Squash Bacon. Tracy O’Grady of Willow creates a new asparagus recipe for each year to kick off of the series such as Ricotta Pancakes with Roasted Asparagus and Strawberries or Spring Asparagus Bisque. Whether you enjoy going out, cooking at home or a wonderful combination of both, food in the City of Falls Church connects our community. ď ľ Kathleen Nixon is the Farmers Market Chef. You can find her at the Falls Church Farmers Market or in her garden. For more information about the F. C. Farmers Market visit www.fallschurchva.gov/farmersmarket. For more information about the Farmers Market Chef series visit www.fallschurchfarmersmarketchef.com.

MARCH 20 - 26, 2014 | PAGE 25

2014 Falls Church Farmers Market Chef Calendar

APRIL 19

Tracy O’Grady and Kate Jensen from Willow

MAY 10

Bertrand Chemel from 2941 Restaurant

JUNE 7

Mad Fox Bewing Company

JUNE 28

Christophe and Michelle Poteaux from Bastille

JULY 19

Caitlin Dysart from 2941 Restaurant

AUGUST 9

Tracy O’Grady and Kate Jensen from Willow

SEPTEMBER 20

Grace Shea and JT Comfort from Lebanese Taverna

OCTOBER 18

Mad Fox Brewing Company

NOVEMBER 8

Will Artley from Pizzeria Orso

All Falls Church Farmers Market Chef demonstrations, recipes and tasting take place from 9 a.m. to 11 a.m. in the heart of the Falls Church Farmers Market at 300 Park Avenue. Recipes from all demonstrations can also be found at fallschurchfarmersmarketchef.com.

LISTED IN THE BEST OF FALLS CHURCH 2013 BY FALLS CHURCH AWARD PROGRAM

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www.dogwoodtavern.com 132 West Broad Street Falls Church, VA 22046 | 703-237-8333

FALLS CHURCH RESTAURANT WEEK 2014 PH: 703-241-8925

6280 ARLINGTON BOULEVARD, FALLS CHURCH, VA 22044

SAATHIRESTAURANT.COM

FOR A RESERVATION, PLEASE CALL 703-241-8925


F.C. RESTAURANT WEEK

PAGE 26 | MARCH 20 - 26, 2014

Italian Cuisine | Bar | Banquet | Catering

FALLS CHURCH NEWS-PRESS | FCNP.COM

Italian Favorites made fresh Daily! 7395-A Lee Hwy Falls Church VA 22042 Safeway Shopping Center (Route 29)

(703) 992-9565

www.cafeitaliarestaurantva.com 2014 Falls Church Restaurant Week Come Try our Restaurant Week Special Menu $10.00 Lunch Special 11-3:30 pm All you can eat Soup, Salad & Bread plus 1 Entree From our Special Menu

$25.00 Dinner Special 3-Course Meal & Wine 1- Appetizer, 1 Entree, 1 Dessert, 1 Glass of Wine For menu details check our site: cafeitaliarestaurantva.com

Be sure to check out the advertisements of the following Falls Church Restaurant Week participants!

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the

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presents the 2nd Annual

FALLS CHURCH MARCH 24 -30 RESTAURANT WEEK Featuring a Week Full of Fantastic Dining Deals From: Applebee’s • Argia’s • Art’s Tavern • Bentley’s • Cafe Italia II • Cho Cu Saigon Clare & Don’s Beach Shack • Curry Mantra 2 • Dogfish Head Alehouse • Dogwood Tavern Eden Kitchen • Flippin’ Pizza • Frozen Dairy Bar & Boardwalk Pizza • Hoang’s Grill & Sushi Bar Idylwood Grill • Ireland’s Four Provinces • JV’s Restaurant • La Cote D’Or • Les Baguettes Little Saigon • Mad Fox Brewing Company • Moby Dick House of Kabob • New Orleans Cajun Seafood Nha Trang • Pie-Tanza • Pilin Thai • Pistone’s Italian Inn • Pizzeria Orso • Red Hot & Blue Saathi Indian Restaurant • Sfizi • Sweet Rice • Taco Bamba • Thai Spoon • Urban Pantry Viet Garden • Viet Royale • Zpizza

FCRESTAURANTWEEK.COM


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