Dish of the Week: Freeze-dried fruit
Where: Balducci’s, Harris Teeter, Trader Joe’s
The last space shuttle mission, which ended this week, likely reminded many people of their childhood aspirations and the sense of awe they felt when they counted down to shuttle launches. Like any kid, I was enamored by the idea of outer space and astronauts. But I think one of the things I was most excited about when visiting NASA’s Kennedy Space Center was getting to try space food: astronaut ice cream and freeze-dried strawberries. However interesting the idea, the end result was, in my opinion, a little gross tasting.
I’m not sure if my tastes have changed or if freeze-drying technology has improved the quality of freeze-dried foods, but I’ve discovered a number of freeze-dried fruits I love. And not all freeze dried fruit is created equal. For instance, the freeze-dried mangoes from Trader Joe’s leave something to be desired, with a blandly sweet vanilla-like flavor that lacks the tart contrast that makes good mangoes so appealing. But at the recent Fancy Food Show that took place in D.C., I tried the freeze-dried fruits from Crispy Green. Among their selections was a brightly flavored mango and a wonderfully sour kiwi, which can be found at Balducci’s and some Harris Teeters. But other brands of freeze-dried fruit snack packs can easily be found at Giant, Whole Foods and Target.
Freeze-drying is a process that starts by freezing a material and reducing the pressure to sublimate (in this case) frozen water immediately into steam. Foods are freeze-dried to store them almost indefinitely, as well as to decrease their weight. Recent research has demonstrated that the many of the nutritional properties of freeze dried fruits and vegetables are preserved. While they may not be a perfect substitute for the best aspects of fresh fruit, it’s a good substitute during the winter and make a surprising garnish when ground in to a powder atop various dessert. And at least for a few minutes, you can pretend you’re an astronaut.
Small Bites
When pigs fly
Starting July 25, Cafe Saint-Ex‘s kitchen will be closed for four weeks for renovations. During that time they will serve flights of pork sandwiches for $9, including Korean pork sliders with kimchi and Carolina BBQ. Full-size versions will also be available for $9.
Flying fish
Kaz Sushi chef Kaz Okochi opened his new fast casual custom order sushi joint, Oh Fish, this week. Eater took a look at the space, and we’re pretty fascinated with the automated miso soup dispenser.
Roguish charm
Eater also got a sneak peek at Rogue 24, which opens next week. With all the industrial chic materials, we hope the rugs will dampen the noise — nothing worse than a $100 per person meal where you can’t hear your companions.
Ward 7 Farmers’ Market
Starting Saturday, July 30, Pennsylvania Avenue Baptist Church (3000 Pennsylvania Avenue SE) will be hosting a farmers’ market every third Saturday of the month from 11 a.m.-5 p.m. until November.
Pearly preview
Pearl Dive Oyster Palace & Black Jack (1612 14th Street NW) will play host to a pre-opening party to raise $200,000 to build a state-of-the-art kitchen at the Washington Nationals Diabetes Care Complex at Children’s National Medical Center. The event will take place on September 10 from 6 p.m.- 1:30 a.m. and features food and a cash bar. Advance tickets went on sale today, and cost $30. Tickets at the door will be $40.
