Zaytinya’s Roast Lamb To-Go for Greek Easter
As everyone is gearing up for big Easter meals, the foodie world has been a bit slow with forthcoming news. But there’s still some good stuff to report on, including one piece of news that makes me green with envy, so click on through for all the news fit to eat in the District this week…
First let’s start with some news that kills me and makes me squee all at the same time: I’ve long swooned over Outstanding in the Field, for so many reasons. From the pictures, to the actual food, to the concept, I love the outdoor dinners those folks put on. The concept: put the food back on the farm, by having diners eat al fresco at a (very) long linen-clothed table that snakes through a local field, wooded area, or farmland. Have famous chefs create the dinner serving whatever they want using local ingredients. Serve and enjoy in the company of the farmer, food producers, a winemaker and other local artisans associated with the meal. I love it. I’m absolutely dying to go to one, after flipping through the pictures of past OITF events it is now signed-and-sealed as my newest culinary goal.
The only thing stopping me? the $180 price tag. It kills me that there are three DC-area ones that have been announced this week – all happening in September, and I can’t afford to go (let alone know anyone who would drop that kind of cash to attend with me). But let’s fantasize anyways, just for fun… This year OITF is going to be here September 5,6, and 7 on Ayrshire Farm in Upperville, VA. On the 5th, they are keeping it all in the family by having the guest chef be Rob Townsend, from Ayrshire Farm and Justin Severino, the Ayshire Farm Butcher serve up the dinner. The 6th is where I get green with envy – Anthony Chittum of Alexandria’s eat place Vermilion, is serving up the five course meal and wine pairings. On the 7th I’m equally as jealous as Bryan Moscatello, of Zola and Potenza gets down to business on the farm. None of the nights have sold out yet, so if you’re richer than I, you can head on over to the OITF site to make your reservation. Just don’t tell me you’re going so I don’t have to hate you.
Moving right along, Easter is coming our way, and in case you missed it, I did an Easter Brunch Round-Up just for you.
I also was able to sample some Easter treats at Zaytinya earlier this week and wrote you a preview of yummy food to come. I also want to remind you that during Greek Easter Zaytinya is offering the Roast Lamb to-go on their patio during lunchtime. It is 100% worth the trip, I promise – like a very fancy gyro that makes my mouth water. I’m drooling just looking at the photo that leads this post.
Six is the lucky number this spring, as Legal Sea Foods announces six new “Raising the Bar” cocktails, each priced at $9.95, plus the delicious ‘6 for 6 before 6’ promotion, featuring six freshly shucked oysters for $6, available from 3 p.m. to 6 p.m. at the bar Monday through Thursday. Purists (like WLDC author Jenn) will delight in the fresh oyster selections with Kumamoto, P.E.I. and oysters from both the east and west coasts. The six centric cocktail and oyster promotional offering will be available all summer long.
Asia Nine is gearing up to celebrate Songkran, the Thai New Year, with a special menu designed to capture the holiday’s spirit of cleansing and renewal. Healthy options are a key component of the celebration, which often involves New Year blessings, street festivals with water fights and family reunions. Asia Nine’s Songkran meal begins with a Buddha Blessing Shrimp with Plum Sauce ($8), or a Summer Breeze Fruit Salad with Thai Chili–Lime Dressing. Entrée options include North-Eastern Thai Grilled Herb Chicken, Papaya Salad, and Sticky Rice, and BKK – Steamed Young Coconut-Seafood Curry. Top off the meal with Custard and Black Sticky Rice. The “Thai New Year” menu is available for lunch and dinner, and will be served from Monday, April 13 through Friday, April 17, 2009 along with the full menu.
And so there it is folks! Here’s wishing you a wonderful and tasty Easter, complete with a full belly.