The Weekly Feed: Wisconsin Cheese Lovers Edition
Corrections
In last week's Feed, we mentioned that the unearthing of Eric Ripert's impending move to D.C. was courtesy of Tom Sietsema in a May 2006 TomChat. We were mistaken, however. The scoop on the story goes to the Washingtonian's Todd Kliman, who uncovered the story in his chat first (link is unavailable, sorry, you can read his latest chat though).
Apologies all around to you Mr. Kliman; you deserve full credit for your footwork. Be warned, however, that if you and your magazine keep poaching our staffers, we will start attributing things to you. Things you don't want. Pssst, Internets…I heard Todd Kliman was responsible for the proliferation of T.G.I Fridays AND the cancellation of Arrested Development. Pass it on.
You Still Can't Bring Your Dog
Sometimes it would be helpful if the Farmers' Market came with a handy how-to guide. There's definitely some great stuff to be had, but often you might come up with some questions that you're afraid to ask because the vendors are either going crazy serving a thousand other customers, or can see your puzzlement and are already shooting you the "just don't ask" look. You might have questions like: "What do I do with purslane?" (Think salads and sandwiches) "How do I keep my basil fresh?" (You can't; make pesto) "What is the difference between a Bosc pear and an Asian pear?" (Firmness, acidity, and the obvious physical difference) "Why does this bread make me sick?" (You're a celiac, stop eating wheat). As such, it's a good thing that Dupont's FreshFarm Market is coming to your rescue.
Photo from Eye Captain.
This Sunday, the Dupont Farmers' Market will kick off a monthly series entitled "Ask the Chef." First in the lineup is D.C. newcomer, but Madison, Wis. legend, Odessa Piper. Piper, a renowned advocate for sustainable farming and slow food, has relocated to the area with her wine-importer husband, Terry Theise. I first learned of Chef Piper from PBS' Chefs Afield, where she helped make cave-aged sheep's milk cheese. She was enraptured by the car tire-sized round of cheese, which instantly affirmed by trust in her; anyone who loves cheese like that must be a good person.
Take your weird vegetables and any questions about them, your quandaries about wine pairings, and a healthy appetite for knowledge by the Dupont Market at 11 a.m. on Sunday. I can't make it, so make sure to ask Chef Piper when she's opening a restaurant here, o.k.? Thanks.
Cakelove Kicks Off Cupcake Bar
Courtesy of Counter Intelligence we have word that CakeLove has kicked off a new concept: the cupcake bar. Think Amsterdam Falafelshop, but with buttercream and chocolate instead of gross-ass chickpeas (it's not just the Falafelshop's chickpeas which are gross-ass, it's an inherent weakness of the chickpea in general; too bad they don't grow as little pods of pre-made hummus).
This new development seems like it will make up some ground that CakeLove lost when it told customers they were supposed to buy a cupcake, look at it for fifteen minutes while it warmed up, then eat it. Ridiculous, I know. This new cupcake bar appears to take the chilling out of the equation, however. So, head on up to U St., slather on the buttercream, and let the toffee and hot fudge get all over your face. It's cake, no one will judge you.
Small Bites
Oyamel Opening Tonight
Jose Andres will solidify his power grab on the food-soul of Penn Quarter tonight when he throws open the doors to Oyamel in the old Andale space. I hear he's having an underground tunnel installed between his quadrumvirate of restaurants with electric carts that will be powered by Jaleo's revolving door.
But Will They Serve Greene Turtle Soup?
Metrocurean reports about the tenant for the old drinx space in the Verizon Center: Maryland's The Greene Turtle. Thank goodness we won't have to drive to Pocomoke City anymore to get to a sports bar. I hope they serve tapas!