Food & Dining

09/14/2016 - 10:26am
As summer comes to a close, it’s time to squeeze every last drop of fun out of the season.  Summer isn’t over yet!  There is still time to party on the patio, enjoy evening picnics, and drink thirst-quenching summer wines before welcoming the shorter days and cooler air.  Summer wines are meant to be crisp and chilled.  As we bid farewell to the season, try these wonderful wines that, while refreshing, are weighty and complex enough to transition into fall (much... >>more
09/12/2016 - 9:54am
I had the crab and avocado tower along with the simple salad with blackened salmon at Matchbox recently. A delightful treat for a warm summer afternoon, the extremely tasty crab was set off by a perfect blend of mango salsa and basil oil. A real treat to my pallet. The simple salad was accompanies by mouth-melting salmon. It paired perfectly with a chilled lemontini.   >>more
09/10/2016 - 9:19am
Perhaps only in Washington would a “beer summit” need to be called, as it was at the Obama White House in the opening months of his first term. Flashback! A Harvard University professor, Henry Louis Gates Jr., had been arrested at his home in Cambridge and charged with disorderly conduct while he was trying to enter a door jammed shut. A neighbor had called the police warning of a possible breaking and entering. Police arrived. Words were spoken. Prof. Gates was arrested and booked... >>more
09/05/2016 - 11:07am
Cider Rules Washington is discovering Basque cooking. The 2016 Smithsonian Folklife Festival showcased the culture and cuisine of this autonomous region, wedged in the Pyrenees between France and Spain. Basque history predates Roman times, and the 2.2 million inhabitants speak their own language, Euskera. About 58,000 people of Basque heritage live in the United States. Similar to Spanish with its own unique flair, Basque cooking relies heavily on grilled meats (especially lamb; many Basques... >>more
09/05/2016 - 10:15am
By now you’ve probably heard the terms “farm to table,” “eat locally,” “food traceability,” and “sustainable.” Websites, blogs, and restaurants use them, but do you know what they mean? “Farm to table” is a social movement advocatinglocal foodacquired directly from the farm, winery, brewery, ranch, fishery, or other type of food producer. The USDA does not define “local” but insists that the origin of a product must... >>more
08/06/2016 - 10:07am
Greetings readers!  You may be familiar with the Schneider’s monthly wine column, but you aren’t familiar with me yet.  I’m Elyse Genderson, a new member of theSchneider’s of Capitol Hill team.  My father, Jon Genderson, has been the co-owner of Schneider’s for 37 years.  I’m thrilled to work alongside my dad, my uncle Rick Genderson and my cousin Josh Genderson. For the past seven years I have worked out of New York City in public... >>more
08/06/2016 - 9:12am
Here’s something cool for steamy August weekends: belly up to the Suburbia, a vintage Airstream trailer transformed into a groovy outdoor bar. You’ll find it parked outside Union Market. (It used to be on the other side of the patio.) Thirsty folks can order umpteen kinds of beer (draft or in cans) or choose from an array of frozen cocktails, to be slurped at a picnic table. An offshoot of Gina Chersevani’s Buffalo & Bergen (inside Union Market), the funky bar is open... >>more
08/02/2016 - 1:22pm
I had the pleasure of sampling a delicious dish at the lovely Joe's Seafood Prime Steak & Stone Crab, 750 15th St. NW. “The Fish & Chips Anchor Steam Battered Halibut with Malt Fries” may best be described by the millennial acronym, OMG! The fish, light and flavorful, adding the house-made tartar sauce took every bite to the next level. The Malt fries, cooked to perfection, were simply delicious. Aside from the delightful food delightful, Joe's decor is classy with... >>more
06/30/2016 - 9:10am
It can be difficult to understand the scope of how climate change is going to affect our daily lives, but I’d like to try to convey how much it is going to change what’s in your glass. The global increase in temperature is going to shift the entire industry in new directions, and major studies have been dedicated to what vineyards and vintners should expect. Wines are going to become bigger, bolder, and come from new locations. While Bordeaux has nicknamed it the “bon probleme... >>more