Will Rast of Funk Art
@ Fort Reno
Q:What's your song for summer?
A:"'I Ain't Nobody's Baby' by Sharon Jones."
LONG BEFORE MCDONALD'S CAME up with "supersizing," Americans had issues with portion control. Even restaurants with healthy fare usually serve us entrees that are far larger than a reasonable meal. The logical alternatives — appetizers and those chic small plates — often aren't a much better fit, since they're usually too tiny to satisfy.
Epicurean Goldilockses who want a portion size that's just right should check out the new "medium plates" at Ardeo (3311 Connecticut Ave. NW; 202-244-6750).
Ardeo's executive chef, Alex McWilliams, came up with the eight new in-between-appetizer-and-entree-size servings in April, hoping to attract a broader range of guests to the neighborhood restaurant. Less food equals less cost, so several of the new dishes are half the price of the most expensive entrees. And, of course, waistline watchers seemed like a good target, too.
Continue Reading "Plate Special: Decrease Your Portion Size, But Still Satisfy" »
THE CHARMS — AND STEINS — of Oktoberfest have made it a worldwide festival. But somehow, Germany's springtime celebration of asparagus — known as Spargelfest — has gotten, well, the shaft.
Perhaps that's for the best, waistline-wise. Spargelfest leaves you stuffed instead of hammered: It involves excessive consumption of the veggie (usually of the thick, white variety, which can be harder to get in the States) drenched in fattening hollandaise sauce.
The Germans are wise to fete the versatile, nutrient-packed crop, however, says Goulda A. Downer, the president and CEO of Metroplex Health and Nutrition Services Inc. (6323 Georgia Ave. NW; 202-723-7222). "You can have asparagus as a side dish with chicken, fish, root vegetables, red meat — really, it can go with anything," Downer says.
Continue Reading "Living on the Veg: Eat Asparagus Like a German" »
HAVEN'T GOT A CLUE about what to buy mom for Mother's Day? Take her to one of the three outposts of Sweetgreen (Georgetown, Dupont and Bethesda, see Sweetgreen.com for locations) for an innovative take on the classic bouquet: a flower-garnished salad.
"When I think of what every single son will get his mother for Mother's Day, it's flowers," says Nicolas Jammet, co-owner of the eco-minded salad and fro-yo purveyor. Jammet came up with the idea for the promotion with partners Nathaniel Ru and Jonathan Neman.
The $9 Mother's Day salad — which will be available only this Sunday (although similar versions may be ordered through the restaurant's catering service) — tosses together baby arugula, carrots, beets, green apples, goat cheese and cilantro with a lime-cilantro vinaigrette, and is topped with edible orchids, pansies and/or chive blossoms. The exact type of petals in the salad will depend on whichever flower is freshest this weekend.
Continue Reading "Flower Power: Take Mom Out to Eat Petals" »
FIGHTING CROWDS AROUND the Tidal Basin during the National Cherry Blossom Festival (which starts Saturday) can be the pits. But don't let tourists get in the way of your cherry cheer.
Like most fresh produce, cherries pack a strong nutritional punch. They're fat free, low in calories and sodium, and full of minerals and vitamins such as potassium, vitamin A, vitamin C and B-complex vitamins. Recent studies have suggested that tart cherries may help reduce inflammation in the body and ease arthritis pain; protect against cardiovascular disease and some cancers; and reduce the risk of diabetes, according to a report by the Cherry Marketing Institute.
Continue Reading "Local Flavor: A Cherry on Top Makes the Meal" »
HERE'S AN EASY WAY to stick to a New Year's resolution to eat better: Swap your usual lunch for good-for-you grub from the Juice Joint Cafe (1025 Vermont Ave NW; 202-347-6783), a McPherson Square eatery that lures in downtown workers with smoothies, veggie-packed wraps, organic omelets and more.
You'll be joining a roster of regulars who visit multiple times per week, including Robin Halsband, 38, who works around the corner from the cafe and has been a fixture for three years. "I feel good about the food I get here," she says.
Such devoted customers are a testament to the plan Tom Holland and his brother Jim cooked up 11 years ago when they opened the place as an alternative to fast food counters. "Originally when I started this concept, I wanted to be next to every McDonalds in the country," Tom Holland says.
They haven't served billions quite yet, but the cramped kitchen, long lines (often out the door) and steady growth (even in this rotten economy), has convinced Holland it's time for more Joints. Plans are in the works to expand to two new locations, one along Pennsylvania Avenue and another in Crystal City.
The secret to his success is no secret at all: Holland says it comes down to quality and consistency.
Continue Reading "Juiced for the New Year: Juice Joint Cafe" »
THERE'S A LOT TO ADMIRE about Founding Farmers (1924 Pennsylvania Ave. NW; 202-822-8783; Wearefoundingfarmers.com). From its eco cred to its development and ownership by a collective of more than 40,000 American family farmers, the place is a hungry tree-hugger's dream.
The nutritionally minded can eat their hearts out at Founding Farmers, too. Among the healthy options on the expansive menu of farm-to-table dishes is an ambitious "17 vegetable salad" ($14). Intrigued by the name, we quizzed executive chef Graham Duncan about the colorful plate of roughage and found out that it's never tossed together the same way twice.
First burning question: Are there really 17 veggies in the salad? Not exactly, Duncan says. "Sometimes there's more than 17 vegetables in the salad." So, why the prime number? "It just sounds cool," Duncan says.
IF IT'S BEEN AWHILE since you've eaten seafood, now is a great time to dive back into the game: October is National Seafood Month.
Whether you're dining on scallops, shrimp or scrod, seafood supports your health. Many types of fish, especially salmon, contain Omega-3 fatty acids, which help prevent cancer and heart disease, as well as contribute to normal brain functions like memory. In addition, studies show that fish can have a positive impact on mental health; people who eat seafood may be less likely to suffer from bipolar disorder or depression.
Besides being nutritious, any seafood lover will tell you fish is delicious when prepared well. "The best thing about seafood is it's a great starting platform to which you can add just a few simple ingredients or cooking techniques" to make a healthy meal, says Anthony Marcello, the regional chef for McCormick & Schmick's restaurants in the D.C. region (Mccormickandschmicks.com). His top tip on keeping fish flavorful yet still healthy? Cook it in a nonstick pan to avoid coating it in extra fats or flour.
JUST AS A FRIEND doesn't let a friend walk out of the bathroom with a wad of toilet paper stuck to her shoe or leave for a date with spinach in her teeth, a friend shouldn't give a friend license to eat unhealthy junk. Yeah, we're talking to you, party planner with a penchant for potato chips and buffalo wings.
Fortunately, it's not hard to create a menu for your next bash that makes your guests' health a priority. Just ask Tim Jones, executive chef of the OZ, a Zen-theme restaurant that focuses on calorie-conscious cuisine in the Doubletree Hotel Bethesda (8120 Wisconsin Ave.; 301-652-2000; Ozbethesda.com). "Use the best possible ingredients with just a little bit of fanfare," advises Jones, who is teaching a class on healthy entertaining at the OZ on Sept. 20. For instance, he says, an easy dish might be grilled heirloom tomatoes; add a brush of olive oil and sea salt to enhance their flavor. Browse local farmers markets to find inspiration from produce in its prime. Squash, potatoes, kale, eggplants, apples and heirloom tomatoes are all at their best this month, Jones says.
After you've stocked up on locally grown eats, Jones recommends firing up your grill. Grilling is "very healthy for you because there's very little fat involved," he says. Plus, it's not too time-consuming, which will free you up to mix with your guests.
And once you're making the rounds, should you tell your guests that they're in for some good-for-you grub? No way, Jones says. "It should just be something that you know and they wonder, 'Why does it taste so fresh and different?' It's your own little secret."
Photo courtesy OZ
IF YOU'RE TRYING to watch what you eat, Restaurant Week (now through Sunday; Washington.org/restaurantwk) might seem like the worst thing to meet your waist since the fanny pack. After all, the deal ($20.08 at lunch and $35.08 at dinner) consists of a three-course meal — not exactly anyone's idea of light, healthful eating.
But Rock Creek at Mazza (5300 Wisconsin Ave.; 202-966-7625) aims to make it a caloric bargain, too. "The whole concept of the menu is that you can have three courses for under 1,000 calories," says executive chef Ethan McKee. "When you think about it in comparison to most restaurants, you probably hit 1,000 calories just with an entrée." His dishes sub in healthy fats such as olive oil for butter and cream; nutrition facts are printed on the menus.
For Restaurant Week, Rock Creek is offering a few choices for each course at lunch and dinner. All of the first courses for both meals, including corn chowder, contain less than 300 calories. All of the entrees, such as herb-roasted chicken breast and fettucine with Bolognese sauce, have 500 calories or less. Desserts such as chocolate molten cake each have about 200 calories. And in every plate, no more than a third of the calories are from fat. Now that sounds like a deal you can stomach.
Photo courtesy Merlin
SINCE THE South Africa-based restaurant chain Nando's Peri-Peri opened its first U.S. location in the District last month (819 7th St. NW), Washingtonians have been flocking to the eatery for Afro-Portuguese flame-grilled chicken. Nando's boasts something of a cult following (fans include Oprah Winfrey, David Beckham and more than 35,000 Facebook users) for its tongue-tingling treats. But besides being trendy, it's also nutritionally hot.
t turns out that the Peri-Peri pepper that amps up Nando's chicken is loaded with antioxidants that help your body fight everything from aging to heart disease to cancer. Scientists also believe that a key compound in hot peppers — capsaicin — also acts as an anti-inflammatory agent, potentially making it a natural pain-reliever for people with conditions such as arthritis. The more capsaicin a pepper contains, the hotter it tastes, so pile on that extra-hot sauce. "If you want to be super-healthy, just make sure your mouth is on fire," jokes Dawn Jackson Blatner, a registered and licensed dietician in Chicago.
Addison Road