Metrocurean

DC Dining Guide: May Essentials

Bayou Bakery's New Orleans style sno balls return this month.
photo courtesy Bayou Bakery

• As summer nears, chef David Guas is bringing back his New Orleans Sno-Balls to Bayou Bakery, starting this weekend. The fluffy ice is drizzled with fresh fruit syrups and condensed milk.

• A few month's back, I partnered with Gilt City and Cork Market on a fried chicken and Champagne basket, which I pretty much think ranks up there on the best food/wine pairings of all time. It was a hit and Cork Market is launching a monthly Sunday fried chicken and Champagne dinner. The first takes place this Sunday, May 6 from 6 - 8 p.m. in the market's upstairs dining room. Reservations must be made 48 hours in advance by calling 202.265.2674 or emailing [email protected].

One of Jaleo's new gin and tonics.

•  If you're still one of those people who think gin has to taste like pine trees and gin and tonics are dull, the revamped Jaleo in Penn Quarter is here for you. Their new G&T menu features six different takes on the classic drink, so you can tailor your order to your taste. Try the Vegetal if fennel, radish, cubeb and kumquat sound refreshing, or maybe the Herbal if coriander blossom, lemon and lime is more your thing. Or hey, drink through all six. I won't judge.

•  The14th Street corridor is getting some serious love, and not just because I live there. (Kidding!) The New York Times has run two pieces on the neighborhood's rapid growth: "In D.C., a Street's Grit Gives Way to Glamour" and a nice travel feature on the strip. Dining Bisnow rounded up 14 restaurants slated to open soon. But wait there's more! Taqueria Nacional is moving into the cute old Post Office space, and a few other deals are close to being disclosed.

•  Meat master Jamie Stachowski's new Georgetown deli is reportedly open. Urban Daddy has some mouthwatering photos of Stachowski Market and Deli's sandwiches.

•  Getting better quality food to underserved neighborhoods is a hot topic across the country. This week, Arcadia launched its stab at a solution: a mobile farmers market set up in a retrofitted school bus. The market will bring fresh vegetables, fruit, milk, eggs and meat from Arcadia Farm and other local, sustainable producers to "neighborhoods that lack healthy, affordable food options by making scheduled, weekly market stops." Props to Michael Babin, Arcadia and the related Neighborhood Restaurant Group for the new market.

Keswick Creamery's pimento cheese: a new obsession of mine.

A few current favorite local snacks:

•  I just discovered Keswick Creamery's amazing pimento cheese at the Dupont Circle Freshfarm Market, a new addiction for sure. (More on that to come.)

•  I recently picked up some raw, vegan treats from the new Gouter. The healthful little snacks make perfect fuel when you're running around. The chocolate chip "cookies" I tried are made with almonds, cacao nibs, date paste, coconut oil, maca and vanilla. Find 'em at Smucker Farms and Seasonal Pantry.

•  And on the sweet side, Red Truck Bakery sent me a fantastic double chocolate moonshine cake, which you can order online. (More on the killer cake later.)

• May 6: Chicken Fried Steak Contest with Foodie & The Beast and Black Jack
• May 13: Spring Farm Dinner hosted by Vermilion and Arcadia
• June 3: James Beard Sunday Supper at Edens' new Union Market

Where to Pick Your Own Berries

I remember fondly being turned loose as a kid, bucket swinging by my side, into orderly rows of strawberry plants on a farm near Durham. My siblings and I would race up and down, hunting for a bright red berry peeking out from the low-lying green leaves.

Finding one as big as my little fist, I'd yell to everyone within earshot, "Come look!" It was a big deal. A huge score. By the end of the pick-your-own outing, we'd have scarlet-stained fingers and more strawberries than we could carry.

If you've never been strawberry picking, this month is the perfect time to try it. Many farms are either already open for picking, or will open in the next few weeks. And plenty are within an hour of DC where you can pick to your strawberry-loving heart's content.

Here's a handy list to guide you to the fields. Always remember to call first to make sure the farm will be open and that the pickings are good. Sometimes near the end of the season the fields are picked clean.

Farms in Maryland

• Butler’s Orchard
22200 Davis Mill Rd., Germantown, Md.
301.972.3299
Just north of DC in Montgomery County, Butler’s Orchard has a great selection of pick-your-own produce including strawberries, blueberries, blackberries and more. Score a freshly baked berry pie in the bakery.

• Homestead Farm
15604 Sugarland Rd., Poolesville, Md.
301.977.3761
Also in Montgomery County, Homestead Farm offers pick-your-own strawberries, blackberries and other fruit. They also have a market open daily to sell assorted, seasonal vegetables.

• Larriland
2415 Woodbine Rd., Woodbine, Md.
301.854.6110
West of Columbia, Md., Larriland will kick of the pick-you-own season around mid-May, with peaches, blackberries, raspberries and vegetables coming later in the summer.

• Mayne’s Tree Farm
3420 Buckeystown Pike, Buckeystown, Md.
301.662.4320
Mayne’s is known for its Christmas trees, but also offers pick-your-own strawberries. A little further north of DC, Mayne’s takes you just past Sugarloaf Mountain where you can spend the rest of your day hiking.

• Truck Patch Farms
3201 Sams Creek Road, New Windsor, Md.
A farmers market favorite of Metrocurean, Truck Patch had early berries come in. Email the farm at [email protected] to schedule a time to come pick some strawberries

Farms in Virginia

• Hartland Orchard/Green Truck Farm
3015 Hartland Lane, Markham, Va.
540-364-2316
Hartland Orchard is a family run pick-your-own farm just about an hour west of DC. They offer pick-your-own strawberries from 8 a.m. to 6 p.m. Call to confirm hours.

• Hollin Farms
1410 Snowden Rd., Delaplane, Va.
540-592-3574
Hollin’s offers a large variety of pick-your-own fruit and vegetables, beginning with strawberries and including raspberries and blackberries. The farm also specializes in cattle and offers pastured, free-range natural angus beef and natural pastured pork.

• Wegmeyer Farms
38299 Hughesville Rd., Hamilton, Va.
540-751-1782
Wegmeyer Farms offers pick-your-own strawberries and blackberries in the spring and early summer and raspberries in the fall. For the pick-your-own enthusiast, Wegmeyer’s even offers PYO Club memberships, which include priority picking, a small discount on pickings and other benefits.

Strawberry recipes:
* Simple Strawberry Jam
* Strawberry Ginger Soda

Laura Olson contributed to this post.

Chicken Meatballs with Tomato-Balsamic Glaze

photo courtesy onceuponachef.com

Unlike your typical Italian meatballs, which are hearty and covered in red sauce, these chicken meatballs with a tangy-sweet glaze are light and elegant. Sometimes I make them small and serve as hors d'oeuvres.

Chicken Meatballs with Tomato-Balsamic Glaze
makes 14 meatballs

for meatballs:
1 egg
3 tablespoons fresh parsley, finely chopped
1 tablespoon tomato paste
1 clove garlic, minced
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound ground chicken, preferably not all breast meat (I like Purdue)
1/2 cup grated Pecorino Romano cheese
1/4 cup plus 2 tablespoons Italian seasoned bread crumbs

for tomato-balsamic glaze:
1 tablespoon tomato paste
1 tablespoon extra virgin olive oil
1/2 tablespoon balsamic vinegar
1/2 teaspoon sugar

Preheat oven to 325 degrees.

In a large bowl, combine egg, parsley, tomato paste, garlic, milk, salt and pepper. Mix well with a wire whisk, making sure the tomato paste is completely dissolved.

Add ground chicken, grated cheese and breadcrumbs. Use your hand to mix ingredients together. Mixture will be somewhat wet. Form medium size balls (I think it’s easiest to use a 3-tablespoon ice cream scooper with a wire scraper) and place onto ungreased baking sheet or very large baking dish.

Make the glaze by combining all the ingredients in a small bowl, then brush over meatballs. Bake for about 30 minutes, or until an instant read thermometer inserted into the center of a meatball registers 160 degrees. Remove from oven and serve.

Jennifer Segal is the founder and publisher of Once Upon a Chef, a cooking blog featuring easy and elegant recipes. Before launching her blog, Jennifer earned her culinary stripes working front and back of the house at some of DC's top fine dining restaurants, including L'Auberge Chez Francois, Sam & Harry's and The Caucus Room.

She has also done private catering and restaurant public relations. Jennifer is a graduate of the professional Culinary Arts Program at L'Academie de Cuisine.

Win A Pair of Wine Riot Tickets!

No stuffy wine tasting here: Wine Riot takes an edgier approach to sipping and swirling.
photo from Second Glass

This Saturday, May 5, Second Glass' Wine Riot returns to DC, promising plenty of temporary tattoos and of course wine.

The event prides itself on being an edgier, more playful type of wine tasting. In its own words: "With two parts education and one part revolution, Wine Riot has reinvented "wine tasting" for the thirsty and curious. Grab a glass and hit the floor — it's you unleashed against 250 wines from across the globe. Travel the world of wine all under one roof and tackle things you've never tried before. We've rallied up a team of die-hard experts to bring you the brain juice: interactive booths and crash courses loaded with tips and tricks for conquering the wine world. Fueling your night of conquest is a tireless DJ, photo booth, temporary tattoos, and a few thousand of your closest friends."

And Metrocurean's got you covered with a pair of tickets (a $100 value) for one lucky reader.

Y'all know the drill: Leave a comment here by Thursday at 10 a.m., and then check back shortly after to see if you won.

And if you can't wait, get tickets to the riot here.

Where I've Been + What Was Good

A look at where I've been eating and the highlights...

• "Cristal" bread, super thin and crunchy, topped with butter and plump uni at a Jaleo media lunch (above)

• Southeast Asian fish cakes with jasmine rice and coconut curry sauce, plus a bottle of the relatively hard-to-find Ulysse Collin Blanc de Blancs, at Proof (Those fish cakes a taste of what's to come on chef Haidar Karoum's new menu for the yet-to-be-named 14th and S Street sibling?)

• Crispy gnocchi with wild mushrooms and fava beans at Graffiato

• Bartender Jim Hewes' Champagne julep (at right) at The Willard's Round Robin Bar

• Pimento cheese and egg on a croissant at Blind Dog Cafe

• Roasted chicken with olives, dried fruit, capers and fingerling potatoes at Unum

• Steamed crabs at Standard (an occasional offering)

• Whole roasted pig (lucky me got to gnaw on the tail) at a Poste Roast

• Southern butter pecan ice cream sandwich with hot caramel sauce at the Inn at Little Washington (Read about their new Champagne shuttle and my recent trip here.)

Savory Style: Put an Octopus On It

Did you catch the Portlandia sketch 'Put a bird on it'? The bit pokes fun at the hipster, Etsy-esque trend of putting birds on things to make them whimsical and artsy. I think octopi are the new bird. I find their undulating appendages mesmerizing, so why not let them wrap themselves around various home accessories?

1. Melamine dinner plates with vintage print, Etsy, set of four, $64

2. Octopus tote bag, $13.95, Etsy

3. De Vincennes dinner plate, $24, Anthropologie

4. Octopus tea towel, $22, Thomas Paul

5. Melamine bowl, $29.99, Thomas Paul

More Savory Style:

* Cherry Blossom Beauty
* Spring Green
* Back to Basics
* Dish Cloth Napkins
* Chic Eco Gift: Natura Laguiole Knives

Win A Pair of Sweetlife Tickets

How amazing to watch Sweetgreen's annual Sweetlife festival grow from a rockin' parking lot concert to one of the hottest food and music tickets this year?

Metrocurean is pleased to offer a pair of general admission tickets to the festival (a $150 value), happening this Saturday, April 28 at Merriweather Post Pavilion, kicking off at noon. The music line-up — including Avicii, Kid Cudi, The Shins, Fitz and the Tantrums, and more — is enough of a draw, but the food, oh, the food.

Sweetgreen partnered with their favorite chefs, farmers and vendors to provide plenty of eco-conscious and delicious festival fare.

Onsite making sure guests are well fed will be a stellar line-up, from NYC's Momofuku Milk Bar to Jose Andres' Pepe food truck and DC faves like Toki Underground, Baked & Wired, and Gordy's Pickle Jar. And some Sweetgreen, of course.

VIP guests (sorry, sold out) will be treated to bites by Rogue 24's RJ Cooper, Rappahannock River Oysters, Dolcezza and more.

Here's the dealio: Leave a comment here by Thursday at 5 p.m., and check back shortly after to see if you won.

Not one to take chances with your weekend plans? You can still snag general admission tickets here.

5 Bites: Bill Butcher

A key player in the DC area's craft beer revival, Port City Brewing Company launched in January 2011. The Alexandria-based company's founder Bill Butcher shares some of his favorite dishes around town.

1. Lobster roll at Hank's Oyster Bar

2. Chorizo mussels at Poste Moderne Brasserie

3. Margherita pizza at Pizzeria Paradiso

4. Milano sub at The Italian Store

5. Fish tacos at Taqueria Poblano

Do you love reading where your fellow city dwellers are eating? Help keep the 5 Bites pantry stocked! Share all the delicious things you've been eating and drinking by e-mailing five of your favorites and whether you'd like your name and a picture included to metrocurean AT gmail.com.

Browse all delicious 5 bites in one place.

The Inn at Little Washington's Champagne Shuttle

Chef Patrick O'Connell in the Inn at Little Washington's kitchen.
photo from theinnatlittlewashington.com

If I were Cinderella, I'm thinking my ride of choice would be a "Champagne shuttle" over the pumpkin carriage any day.

A few weeks ago, I was lucky enough to be a guest on the Inn at Little Washington's new luxury coach service, aka the Champagne shuttle, which ferries diners to and from the restaurant, about an hour and a half from the city. That way you don't have to fret over such unglam details as transportation logistics.

In this fairy tale, my Prince Charming was chef Patrick O'Connell, whose restaurant, after more than 30 years, remains one of the DC area's most worthwhile splurges.

The luxe coach runs on select nights from the Jefferson Hotel downtown. Make a reservation for $100 per person (dinner is separate), and you'll board what feels a bit like a band's tour bus (only way tidier), with plush armchairs, a bar, a few tables and a mirrored back room where a TV runs a charming video about the inn.

Hit the road, the Champagne is popped and you can toast to not having to navigate traffic. Menus are presented, and you place your order onboard. That way, once you arrive, decisions are out of the way and the plates can start parading out.

Upcoming dates for the service are:

• Thursday May 10

• Thursday June 14

• Thursday July 12

Call 540.675.3800 to make a reservation. And thank your fairy godmother someone else is doing the driving.

Chocolate Banana Bread

photo courtesy onceuponachef.com

Banana bread is usually something to eat for breakfast (or, let’s be honest, something to cut a tiny slice from every time you walk through the kitchen). But this one is so decadent, you could really top it with a scoop of vanilla ice cream and call it dessert. Chocolate chips and cocoa powder give it deep chocolate flavor, and sour cream makes it rich, tender and ultra-moist.

Chocolate Banana Bread
makes 1 9x5-inch loaf

1 1/4 cups all-purpose flour, spooned into measuring cup and leveled off with knife
1/4 cup natural unsweetened cocoa powder (not Dutch-processed), such as Hershey's
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 cup mashed very ripe bananas, from 2-3 brown bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips (best quality, such as Guittard or Ghirardelli)

Preheat oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan with non-stick cooking spray or butter.

In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Whisk until there are no more lumps in the cocoa powder and mixture is well combined. Set aside.

In a large bowl or electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 2-3 minutes. Add eggs one at a time, incorporating well after each addition. Add dry ingredients and beat gently until just combined. Add bananas, sour cream and vanilla and mix on low speed to combine. Fold in chocolate chips. Do not overmix.

Pour batter into prepared loaf pan and spread evenly with a spatula. Bake until toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour and 10 minutes. Let rest in pan for about 10 minutes, then turn out onto rack to cool completely.

Note: There are two types of unsweetened cocoa powder: natural and Dutch-processed. Dutch-processed will not work in this recipe. Natural unsweetened cocoa powder is very easy to find and gives this bread a deep chocolate flavor.

Jennifer Segal is the founder and publisher of Once Upon a Chef, a cooking blog featuring easy and elegant recipes. Before launching her blog, Jennifer earned her culinary stripes working front and back of the house at some of DC's top fine dining restaurants, including L'Auberge Chez Francois, Sam & Harry's and The Caucus Room.

She has also done private catering and restaurant public relations. Jennifer is a graduate of the professional Culinary Arts Program at L'Academie de Cuisine.

Chef 5 Bites: John Melfi

Time for your weekly 5 Bites serving. Up this week is Blue Duck Tavern's chef de cuisine John Melfi. Here are the dishes he seeks out when he's off the clock.

1. Pork fat noodles at Toki Underground

2. Chicken, fried sweetbreads and waffles at Vidalia

3. Roasted chicken at Palena

4. Any sub sandwich at A. Litteri

5. Suckling pig at Blue Duck Tavern

Where do DC's top chefs eat when they're not on the clock? Find out in CHEF 5 BITES.

Eat This: Beau Thai Brunch

A Thai street food snack, khanom krok, is featured on Beau Thai's new brunch menu.

Walking through the chaotic, traffic-clogged streets of Bangkok a few years ago, I came across a vendor pouring batter into small semi-circular indents in a sizzling black pan. The faint smell of coconut wafted my way, and being a sucker for anything coconut, I bought a few of the little treats being popped out of the pan.

Buying food off the street somewhere you don't speak the language can be thrilling, since you often have no idea what you're eating. As was the case with these coconut custard-like rounds. The crunchy exterior gave way to a creamy, fragrant center. The dish, called khanom krok, was one of the street foods that I remember most fondly from that trip through Southeast Asia.

So I was delighted when Beau Thai owner Aschara Vigsittaboot placed a platter of them on the table during a preview of the restaurant's new brunch dishes. (Disclosure: Friends are partners in the restaurant.)

In my April Essentials, I mentioned that Shaw's Beau Thai is launching a new Sunday brunch menu, and you can try the khanom krok for yourself, alongside Thai doughnuts dipped in condensed milk, sweet ginger soup with soy curd, quiche with Thai pork sausage, and a fantastic rice soup topped with a runny egg and ginger.

Beau Thai's Sunday brunch launches April 15, and initial hours will be noon to 3 p.m. A few more photos of what will be featured:

Pork rinds with green chile sauce.

Rice soup with a soft egg, pork sausage and ginger.

Sparkling wine with lemongrass and housemade limoncello.

Thai doughtnuts (front) and banana springrolls are served with condensed milk for dipping.

Spring Greens Soup

Use spring's healthy green vegetables in this satisfying soup.

I could make this post very brief by writing: Go to the farmers market. Buy the freshest spring green vegetables you can find, from asparagus to nettles. Toss in a pot. Make soup.

But I'm guessing a few of you may want more guidance. But the point is, you can toy with what goes into the pot depending on what you can find. It'll be delicious no matter. Make it completely vegetarian by subbing vegetable stock for the chicken stock. I like the extra flavor the chicken stock adds.

Spring Greens Soup
makes 6-8 servings

2 tablespoons extra virgin olive oil
2 tablespoons butter
1 white or yellow onion, diced
3 garlic cloves, peeled and smashed
2 bunches of asparagus, tough ends trimmed, cut into 2-inch pieces
1 bunch of ramps*, cleaned and chopped
1 bunch of stinging nettles*, roughly chopped using plastic gloves!
3-4 Swiss chard leaves, roughly chopped
4 cups chicken stock
3 cups water
1/4 cup cream
salt and pepper to taste

to garnish: diced chives, freshly grated parmesan

* If you can't find ramps or nettles, no problem. Just leave them out and add in more of the other vegetables.

In a large pot over medium-high heat, add the olive oil and butter. When the butter has melted and started to foam, add the onion and garlic and cook for 3-4 minutes, stirring occasionally. Add the asparagus, ramps and about 1/2 teaspoon of salt, and stir to combine.

Add the chicken stock and water and bring to a simmer. Carefully add the stinging nettles to the pot (don't let them touch your skin!) along with the chard. Let the soup simmer for 10-15 minutes.

Working in batches with a blender or using an immersion blender, puree the soup. Return to a large pot over medium heat and stir in the cream. Taste and add salt and pepper to your liking.

Garnish with chives and parmesan cheese.

Win A $100 Ah Love Oil Gift Basket!

Just in time for all the spring entertaining and cooking I know you are planning (right, right?), the kinds folks at Ah Love Oil and Vinegar in the Village at Shirlington are offering a gorgeous gift basket to a lucky Metrocurean reader.

The olive oil shop's "Fling into Spring Basket" (a $100 value) includes white peach balsamic vinegar, lemon olive oil, a ceramic dipping dish, dried Greek herbs, peach scented olive oil soap, a Citron candle and Chica Bom Bom Brazilian chocolates made with Ah Love Oil & Balsamic.

Three more readers will receive a $20 gift certificate to the shop, where you can sample some 40 extra virgin oils and vinegars.

To enter: Leave a comment on this post by Thursday, April 12 at 10 a.m. I'll choose one grand prize winner, who will receive the goodie-filled basket, and three more, who each score a gift certificate — all announced in the comments Thursday afternoon.

May the odds be ever in your favor.

5 Bites: The Tommy Show

The Tommy Show's Jen Richer, Tommy McFly and Kelly Collis.

Some super fun personalities chime in for today's helping of 5 Bites. The crew from The Tommy Show, the morning radio show on 94.7 Fresh FM, Tommy McFly, Kelly Collis, and Jen Richer have regular stomping grounds for eating and drinking, which they often do together. Follow them on Twitter @TommyMcFly @CityShopGirl @JenRicher.

1. Char sui bun pork dumplings at Ping Pong Dim Sum

2. Tortilla soup (only available on the winter and spring menus) at Chef Geoff's

3. Their version of the cocktail Moscow Mule, served in a cooper mug, at Lincoln

4. Spicy ahi tuna cones at The Source

5. Vegetable chili nachos at Peacock Cafe

Do you love reading where your fellow city dwellers are eating? Help keep the 5 Bites pantry stocked! Share all the delicious things you've been eating and drinking by e-mailing five of your favorites and whether you'd like your name and a picture included to metrocurean AT gmail.com.

Browse all delicious 5 bites in one place.

Video: Spring's Top Market Ingredients

Earlier this week, I appeared on New's Channel 8's Let's Talk Live to talk up the bounty of spring vegetables coming into the markets. (Note to self: no chewing pickled ramps while talking on live TV.)

Here are the spring goods I'm hunting down at the farmers markets and some tasty ideas for how best to use them:

• Asparagus
Some of the earliest spears are coming from Garner's Produce, now at the Penn Quarter FreshFarm Market. (Get there early this afternoon to grab some!)
Make: Shaved asparagus salad, Asparagus with creamy dijon dressing and egg, or simply grill it

• Ramps
Stinky, musky goodness is how I think of these wild onions.
Make: Ramp pickles, Buttermilk ramp biscuits

• Micro mustard greens
Endless Summer Harvest specializes in these adorable baby greens with a spicy kick.
Make: Pile them on a BLT in place of lettuce, or toss into a salad for extra flavor.

• Stinging nettles
Don't touch them raw or you'll understand where the name comes from, but dunk them in boiling water and they turn into perfectly edible, nutritious greens.
Make: Spring lasagna with asparagus, peas and stinging nettles, Nettle soup

• Rhubarb
Every spring I look forward to making tangy jam and a simple rhubarb crostata.
Make: Rhubarb quick jam, Strawberry and rhubarb crostata

• Morels
One of spring's more elusive finds, these mushrooms with a super short season demand high prices but can be worth the splurge.
Make: Quiche with morels and scallions

DC Dining Guide: April Essentials

Beau Thai starts brunch April 15 with dishes like this rice soup topped with ginger and a soft egg.

• Love brunch? Love Thai food? Do I have the Sunday morning date for you... Shaw's little gem of a joint Beau Thai will start serving Sunday brunch April 15. So what exactly does Thai brunch entail? I got a taste of what's to come: Thai doughnuts dipped in condensed milk, sweet ginger soup with soy curd, quiche with Thai pork sausage, and a fantastic rice soup topped with a runny egg and ginger. More to come on the addictive little khanom krok — a street food snack made with a rice coconut batter. Oh, and bloody marys infused with Thai chili, mango bellinis and sparkling wine with lemongrass and housemade limoncello.

• Cafe Saint-Ex is saluting grilled cheese sandwich month with a menu of, what else, some delicious-sounding versions of grilled cheese. Five will typically be on the menu during April, and though it's called the "Ashley," the one with a fried egg, pepper jack, hot breakfast sausage and hot sauce on challah pretty much has my name written all over it.

• You'll have to wait until the end of month for this "April Essentials" pick, but Westend Bistro is bringing back its popular patio BBQ pop-up April 27. Each Friday through June 29, from 11:30 a.m. to 2 p.m., you can grab pork shoulder and brisket sandwiches, sides and desserts like banana pudding.

• Ever tried Indian rum? At the brand new Rasika West End, beverage director Alexander Carlin is highlighting the spirit in the Rasika namesake cocktail, which includes Punt e Mes, Cardamaro liqueur and bitters. The rum is made with 100 percent Indian sugar cane and aged in old whiskey casks. Carlin says the rum has a heavy whiskey musk, with notes of caramel, butterscotch and pomegranate.

• Heard people buzzing about the Hirshhorn's new Doug Aitken's Song 1 installation? I'm looking forward to a warm night when I can go down to the National Mall to see the museum all illuminated. It looks incredible, and of course, I'll need some sustenance before or after. My picks for dinner a nice stroll from the Hirshhorn include: CityZen's relative steal of a bar menu, The Source, Central and 701.

• As spring brings new produce to the farmers markets, chefs are seizing on the fleeting moment when they can score certain sought-after ingredients — ramps, stinging nettles, morels and the like. Chef Claudio Pirollo is cooking up chilled ramp soup at Et Voila, and Johnny Monis is using stinging nettles with his catfish khao poon at Little Serow. Get a taste while you can.

Buzz Bakery's housemade lemon peeps.

• Buzz Bakery is offering housemade lemon Peeps again this year, and the sugary beasties are as cute as ever. Pastry chef Tiffany MacIsaac and her team are churning out the Peeps in a variety of colors and offering "baby chickie" cupcakes in vanilla or chocolate. (See last year's here.) The peeps are priced at $11.50 for a pack of nine and the cupcakes are $24 for a half dozen, or $33 for both.

• April 22: Cochon 555
• April 26: Dining Out for Life
• April 26: An Evening with Common Threads and Chef Art Smith

Miss the March Essentials? Catch up here.

Artini Mixes Up Cocktails and Art

Tough job: Gina Chersevani and I slurp down an excellent creation from Alex Bookless of The Passenger as judges for the Corcoran's Artini bash.

Photo by Daniel Swartz for Revamp.com

Channeling a work of art into a cocktail creation is no easy feat, but 11 DC mixologists made it look quite natural at Saturday night's Artini, the annual party hosted by the Corcoran Gallery of Art's 1869 Society.

I had the oh-so-difficult task of judging each drink (actually, it was pretty dang hard considering how talented the field was) as part of the critics panel, along with "mixtress" Gina Chersevani, former Artini competitor Jason Strich, Corcoran director of community engagement Melissa Green, and Sophie Gilbert, assistant editor of Washingtonian.

After some booze-fueled debate, we chose Joe Ambrose from W hotel's P.O.V as the Critics’ Choice winner. His cocktail "Theo’s Flower" beautifully evoked Terry Winters’ Theophrastus Garden 2 with a candied pansy atop a mix of 42 Below vodka, gin, elderflower liqueur, brown simple syrup, moro orange juice, bitters and lemon foam.

Art & Soul's Ronald Flores took home the people's choice award for a rooibos tea-infused rum cocktail.

For more photos, check out Revamp.com.

5 Bites: Lisa Amore

Lisa Amore of Amore PR offers up five of her favorite dishes at her current favorite spots around town.

1. Black ink fettuccine with shrimp, head-on shrimp tossed with garlic, white wine, cherry tomatoes, and kale over housemade black ink squid fettuccine, at Tortino

2. Burrata with oven-dried tomatoes, light garlic sauce and fried basil over a frisée salad, which I love to pair with just out-of-the-oven focaccia, at Posto

3. Char-broiled oysters — six plump oysters grilled in the half-shell with garlic butter, parmesan romano cheese and served with warm french bread — at Acadiana

4. Croissant aux cerises (cherry croissant) — a delicious crusty and buttery croissant filled with hand-made pastry cream and cherries, made special until the end of April in honor of Cherry Blossom season — at Paul

5. The Hamilton burger — a juicy burger topped with house cured bacon, fried egg, Vermont Cheddar cheese — at The Hamilton

Do you love reading where your fellow city dwellers are eating? Help keep the 5 Bites pantry stocked! Share all the delicious things you've been eating and drinking by e-mailing five of your favorites and whether you'd like your name and a picture included to metrocurean AT gmail.com.

Browse all delicious 5 bites in one place.

Jaleo 2.0, Rasika West End Open

The wooden sculpture at the center of the new Rasika West End represents a Banyan tree.

Spring being a time of renewal and new growth, it seems only appropriate that two of DC's biggest restaurateurs are unveiling exciting new beginnings.

Ashok Bajaj officially opens Rasika West End this Friday, though some of you have popped in for a meal already. With the new restaurant, Bajaj, who also owns Ardeo+Bardeo, Bibiana, Bombay Club, The Oval Room and 701, is expanding on the success of his original modern Indian gem, Rasika. (You'll now need to add "Penn Quarter" to the end of that name to avoid confusion.)

One of Rasika West End's private rooms evokes a library and looks over the main dining room.

James Beard nominee Vikram Sunderam will oversee the kitchens at both the new and original restaurants. And for outdoor dining enthusiasts, a patio is in the works.

Meanwhile over in Penn Quarter, José Andrés has reopened the original Jaleo with a bold new look. The restaurant originally opened in April 1993 and helped launch the Spanish chef's career.

BYT has some great photos of the new avant-garde vibe. Count me in for looking forward to testing out the new tableside-prepared sangria.

French Lentil Salad with Goat Cheese

photo courtesy of onceuponachef.com

This salad of French green lentils, crunchy vegetables and creamy goat cheese is deliciously wholesome. The recipe calls for French green lentils, which are ideal for salads because they hold their shape when cooked. They’re grown in the rich volcanic soil near Le Puy en Velay in the Auvergne region of France and have a wonderfully earthy flavor. You can find them in the bulk section at Whole Foods or specialty food shops. They’re definitely worth going out of your way to find but if you can’t get them, common green or brown lentils will work fine — just watch the cooking time as they can get mushy.

French Lentil Salad with Goat Cheese
serves 2 as main course, 4 as a side

1 cup French green lentils (or common brown or green lentils)
3 cups chicken broth
1 bay leaf
1 large carrot, finely diced
2 ribs celery, finely diced
1 teaspoon finely chopped fresh thyme or 1/2 teaspoon dried
3 tablespoons freshly chopped parsley
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice, from one lemon
1/4 cup extra virgin olive oil, best quality such as Lucini or Colavita
2-3 ounces goat cheese

Combine lentils, chicken broth and bay leaf in a medium saucepan. Bring to a boil, then turn heat down and simmer until lentils are tender, 25-30 minutes for French green lentils or 20-25 minutes for common brown or green lentils. Remove bay leaf, strain and let cool.

In a large bowl, combine all remaining ingredients except goat cheese. Add cooled lentils and toss to combine. Taste and adjust seasoning if necessary. Transfer salad to serving dish, crumble goat cheese over top and serve.

Jennifer Segal is the founder and publisher of Once Upon a Chef, a cooking blog featuring easy and elegant recipes. Before launching her blog, Jennifer earned her culinary stripes working front and back of the house at some of DC's top fine dining restaurants, including L'Auberge Chez Francois, Sam & Harry's and The Caucus Room.

She has also done private catering and restaurant public relations. Jennifer is a graduate of the professional Culinary Arts Program at L'Academie de Cuisine.

Savory Style: Cherry Blossom Beauty

Since the early cherry blossoms could soon be blown away, immortalize their puffy pink beauty with these home accessories.

1. This crystal martini glass is etched with subtle cherry branches. Mikasa, $14.99

2. Sturdy acrylic and delicate cherry branches make these tumblers perfect for outdoor entertaining. Corelle, set of 6 $17

3. Graphic cherry blossoms pop off this cotton dish towel. Zazzle, $14.35

4. This cherry blossom scented hand soap would look great by the kitchen sink. Compagnie de Provence, $24

5. White blooms are offset by sky blue on this ceramic plate. Mrs. Lin's Kitchen, $20.25

6. This natural soy candle is scented with lavender and lilac. Crash Candles, $24, also available at Pulp

More Savory Style:

* Spring Green
* Back to Basics
* Dish Cloth Napkins
* Chic Eco Gift: Natura Laguiole Knives

5 Bites: Twitter Sourced

Last week's 5 Bites column, sourced from Twitter feedback, was such a fun read, so I'm doing it again. Just in time for lunch...

@DC_Nomad Pan-seared calamari at Mio Restaurant

@soneil16 Fojol Bros. green green curry and last week's Sweetbites truck Irish Car Bomb cupcake.

@maribcohen Brisket tacos "vinni style" at Smoke and Barrel

@haden_andrew Bucatini “Frutti Di Mare” with sea urchin, prawns, littleneck clams, spring ramps and chiles at Fiola (pictured at right)

@lishaindc Bacon-wrapped dates stuffed with blue cheese and almonds at the new Boqueria, dangerously located next to my office.

@fotorules The Border Springs lamb shank at Wit & Wisdom last weekend was so good.

@bloomingdame Red velvet cupcake from Grass Roots Gourmet. I know, I know - cupcakes? But these were just made and delivered to my front door!

@adrauglis Had the Saigon from Sundevich last night. Awesome!

Do you love reading where your fellow city dwellers are eating? Help keep the 5 Bites pantry stocked! Share all the delicious things you've been eating and drinking by e-mailing five of your favorites and whether you'd like your name and a picture included to metrocurean AT gmail.com.

Browse all delicious 5 bites in one place.

5 Great Oyster Happy Hours

Lately I can't stop thinking about this lovely Ernest Hemingway quote from "A Moveable Feast":

“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.”

It makes me optimistic just reading it. And makes me crave oysters. And wine.

Here's where I turn for a good deal on both, with plenty of late-night options:

• BlackByrd Warehouse
Great DJs and good deals on oysters: Monday-Thursday, oysters are $1 from 5:30-7 p.m. and 11:30 p.m.-1 a.m.

• BlackSalt
This Palisades neighborhood joint offers a dozen oysters for $12 and half-dozen for $6, as well as other food specials, in the bar and cafe 4-7 p.m. Monday-Friday and 4-6 p.m. Saturday-Sunday.

• Hank's Oyster Bar
Should the urge to slurp hit you late-night, the Dupont location of Hank's offers half price raw bar items nightly from 11 p.m. to midnight.

• Old Ebbitt
By far one of the city's most popular spots for oysters and for good reason. The famous Oyster Happy Hour features half off all raw bar items Monday-Thursday from 3-6 p.m. and 11 p.m.-1 a.m., and Sunday nights from 11 p.m.-1 a.m.

• Pearl Dive Oyster Palace
With the breezy new patio and open window in front, Pearl Dive's bar is where I'm finding myself many evenings. Monday through Friday from 4-7 p.m., local oysters are two for one and select wines by the glass are $5.

James Beard Finalists Announced

The James Beard Foundation has whittled down its long list to the final nominees for the prestigious awards. DC has several contenders to cheer on, including Fabio Trabocchi's Fiola, which is nominated as Best New Restaurant in the country.

And the region nabbed four of the five spots for Best Chef Mid-Atlantic, better than in years past.

Representing DC ...

Best New Restaurant
Fiola

Best Chef Mid-Atlantic
Cathal Armstrong, Restaurant Eve
Johnny Monis, Komi
Peter Pastan, Obelisk
Vikram Sunderam, Rasika

In the journalism awards, Washingtonian's Todd Kliman is up for the M.F.K. Fisher Distinguished Writing Award for his work in Lucky Peach, chef David Chang's quarterly pub.

Congrats to the nominees, and listen out May 7 when the winners are announced.