By Tom Bridge
As we approach the last moment for Christmas shopping, we present to you one idea for all of the Marylanders in your life: Crabs! This beauty from Maryland Public Television is required viewing for all those who hold Charm City in your hearts.
Gio Gonzalez
courtesy of Kimberly*
Late Thursday afternoon the news leaked out that the Nationals had acquired Gio Gonzalez for a package of players that included RHP’s AJ Cole and Brad Peacock, LHP Tom Milone, and catcher Derek Norris. In a conference call tonight Mike Rizzo talked about the deal that had been in the works since before the Winter Meetings began. Rizzo wanted to add a top of the rotation starter that was left handed that could slot between Strasburg and Zimmermann in the rotation. Rizzo said that being left handed was key not just to break up the righties in the rotation but to help deal with the tough left handed batters around the league.
The NL East features so particularly tough left handed batters in Brain McCann, Jason Heyward, Chase Utley, and Ryan Howard. Mike Rizzo feels that Gio Gonzalez is a power lefty that has struggled with walks, but is trending in the right direction and as his career progresses so will the command. He feels that Gonzalez stacks up with the best left handed pitchers in baseball. A group that would include CJ Wilson, Cole Hamels, Clayton Kershaw, and Cliff Lee. A number of whom struggled with command early on in their careers.
Mike Isabella’s Pork and Beans
courtesy of bonappetitfoodie
Pork belly, the stuff of Gods. And if you’ve had the delectable version at Graffiato, you know exactly what I’m talking about–melt in your mouth pork with that nice seared, caramelized outer edge, complimented by a roughly pureed bed of cannelini beans. Chef Mike Isabella shared the recipe with me in the most recent Capital Chefs which you can find after the jump. On a cold winter’s day, this dish is perfect.
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Since Matt Barkley announced yesterday that he was heading back to USC and their are reports the Robert Griffin III and possibly Landry Jones could be leaning towards heading back to their respective schools there has been a lot of concern over the future of the Redskins at the quarterback position. One thing that has become clear during this season is that the Redskins do not have their future quarterback on the roster. Rex Grossman still turns the ball over too much, and John Beck looked more than a little confused when he got his chance to start.
If Andrew Luck does end up being the only big time quarterback to enter the draft this year then the Redskins possibly not having a top ten pick shouldn’t be that big of a deal. It shouldn’t have been in the first place as people should be rooting for the Redskins to win and then to find a talent later on in the draft like the Baltimore Ravens did with Joe Flacco.
Mike Isabella of Graffiato
courtesy of bonappetitfoodie
Chef Mike Isabella describes himself as intense, focused and driven. And at first you might be intimidated by the tattoos or the serious face when he asks a line cook about a certain dish, not to mention his culinary prowess that landed him on Top Chef and as a runner-up on Top Chef All Stars. But then you mention you’re both from New Jersey or make an astute comment about a dish, and right away the ice is broken, the conversation is off to a start and you wonder how anyone could describe the chef as anything but affable and welcoming.
Like many of the chefs I talk to, Isabella started cooking at a young age just by keeping busy in the kitchen with this grandmother. “I loved the smell of her cooking. Helping her kept me occupied,” he said. From there, becoming a chef was a no-brainer. “This was the only thing I wanted to do. So I knew I couldn’t fail and I worked my ass off.”
The northern Jersey native started out at The Restaurant School in New York, followed by a stint in Philadelphia working with the likes of Stephen Starr, Jose Garces and Marcus Samuelsson. After Philadelphia, Isabella moved to Atlanta to work at a greek restaurant, Kyma, before coming to DC to be the executive chef at Jose Andres’ Zaytinya for three years. Today, you probably know Isabella best from Top Chef and from Graffiato, his Italian restaurant he opened in Chinatown this past summer. “I had grown up in New Jersey, went to New York and then Philly and Atlanta, but I couldn’t find the right fit for me,” Isabella says. In a goldilocks-esque moment, it turned out that DC was just right for the chef. “DC is the perfect size,” he says, adding that the farms in the area are a huge asset. “This city sticks together. We all [in the culinary scene] support one another and make each other better. Chefs here always welcome new people with open arms.” Continue reading
By Don
Wooden Toys
courtesy of Michael T. Ruhl
Mosley: Christmas is the big family holiday for the Mosley Clan, so I will be camping out at either my parents’ place in Cheverly or my sister’s in Virginia. I always like to tell people that for me “Christmas” goes from noon on the 24th to noon on the 25th. It goes back to my childhood: by noon on the 24th, I was well on my way to getting ready for Christmas Eve mass, and by noon on the 25th, I was playing with my new toys, while my parents were taking a nap. And I’ve got to tell you, I got some cool presents as a kid!
I will always remember the times trying to stay up to hear Santa, only to fall asleep from the excitement (I swear I heard him one year). But since I’ve gotten older, Christmas has changed for me. I don’t get as excited; the big day seems to come faster and faster every year. But when Christmas does comes around, I’m reminded of the last lines in the Polar Express: “At one time, most of my friends could hear the bell, but as years passed, it fell silent for all of them. Even Sarah found one Christmas that she could no longer hear its sweet sound. Though I’ve grown old, the bell still rings for me, as it does for all who truly believe.” I know that most of me wouldn’t be able to hear that bell anymore. But there is still a very small part that hears it loud and clear. I hope that stays with me forever.
Chanukah at the White House
courtesy of afagen
Rachel: My holiday is going on right now (Chag Sameach to my fellow Jews in the area), so there’s nothing too special going on for me this weekend. I’ve never visited the National Menorah on the Ellipse so I might just have to do that while everyone else is tucked away in their homes for Christmas. I’m doing my best to find some potato pancakes since I’m not much of a chef but so far all I’ve heard about is Firefly in Dupont. Otherwise, I might just have to head to the grocery store and try to make my own for the first time. I’ll likely head to a movie at some point, maybe see The Muppets new movie again. Either way, though, this is likely to be a weekend of leisure. If anyone knows of any good restaurants serving latkes, however, I’d be forever grateful if you passed that information along!
By Tricia Barba
smith commons
courtesy of philliefan99
If you remember the H Street corridor from years ago, the place where Smith Commons now stands was the home of a large carpet warehouse. The restaurant is just as massive: three stories with a main dining room and main bar on the first floor, a public house on levels two and three, plus a seasonal patio. Smith Commons is one of the classiest buildings on H Street, both on the interior and exterior, with clean lines, eccentric furniture and the quintessential exposed brick.
The first thing you’ll notice when walking through the doors is how open the space is. Here you aren’t crammed so closely together that eavesdropping on the people sitting next you is involuntary; instead, the excess space makes the restaurant a great place for groups.
Smith Commons bills itself as offering an “international menu of approachable cuisine,” so think fusion. There’s a lot going on when you look at the menu – not that there are a lot of choices, but those choices are quite different. The menu changes seasonally with recipes developed by Executive Chef Carlos Delgado, so it can sometimes be sad to see one of your favorite dishes gone, but then there’s always time to pick a new favorite for the night.
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By Tricia Barba
Courtesy of Tricia Barba
It seems like there’s never a shortage of restaurants opening up in DC.
To finish out 2011, Xavier Cervera plans to open his fifth Capitol Hill restaurant, Boxcar Tavern, located in the old Petite Gourmetspace on 7th St. SE right next to Tunnicliffs. The staff is currently in training mode, and it sounds like the plan is still to open by the end of the month. The Eastern Market Metro Community Association has a pic of the inside.
Places that are open 24 hours a day always excite me. Case in point: The Hamilton located in downtown DC (same block as another Clyde’s Restaurant group favorite, Old Ebbitt Grill) opened up to the public just this week. The restaurant and live music venue comes to us from Clyde’s Restaurant Group. The 37,000 square foot space has two floors, four bars and four dining rooms. Where else can you get sushi, charcuterie, and seasonal and regional American fare? For more information and a slide show check out Washingtonian’s Best Bites. Continue reading
By Will Packard
Mike Knuble has played 1,000 NHL games.
courtesy of bridgetds
The Capitals honored 39-year-old Mike Knuble last night for playing in 1,000 NHL games, then went out and earned a hard fought 4-1 victory over the Nashville Predators before a festive crowd at Verizon Center last night. Riding goals from marquee players Alex Ovechkin, Nicklas Backstrom and Alexander Semin along with some timely saves by goalie Michal Neuvirth, the Caps played as complete a game as we have seen under new coach Dale Hunter. Continue reading
By Brian Mosley
Holiday Lights – Washington Style
courtesy of Dwood Photography
Bokeh. I swear it’s an actual word…though, granted, it is Japanese. It describes the aesthetic effect of having a blurred background or depth of field in a photograph. It’s a hard effect to get, mainly because you have to have a really good (read: expensive) lens to get it. But when you can get the effect, it can look great. And the ways of using are almost infinite. It helps that all the Christmas lights give it a way to shine…so to speak.
Dwood Photography uses the bokeh to great effect in his shot. Not only does he keep the shape of the National Christmas Tree, but he also has the Washington Monument in shot, giving it that DC flair. It helps that the lights on the tree have a nice circular look, giving the shot a unique look. Definitely a shot that can get one into the Season!
Cowboys2
courtesy of Homer McFanboy
After Rex Grossman’s four interception game against the Eagles a decision was made. With the great power of hindsight that now looks like a poor decision. When John Beck took over for Rex Grossman people were excited to see what Beck could do, and for at least one game Beck looked like the much better option. He was mobile in the pocket, and moved the ball down the field. Then a few more games happened and Beck managed to do the impossible, he made people long for Rex Grossman.
Since taking back over as the starting quarterback the Redskins offense has looked competent. Grossman still has all the problems that come with Grossman. He turns the ball over, he sometimes holds onto the ball too long and takes a sack, and he has trouble with the pre-snap duties of a quarterback. Rex Grossman has always been inconsistent. His game against the Eagles was the worst that Grossman can be.
By Brian Mosley
(352/365)
courtesy of kimberlyfaye
Over the past few weeks, in this column, I’ve been talking about all the holidays that come around this month: Christmas, Hanukkah, Kwanzaa. But I’ve left out the most important holiday; the one that is most overlooked and whose practitioners are most oppressed. That’s right, Festivus. It’s coming up on Friday. Sure, to everyone it’s nothing more than a Festivus Pole and Feats of Strength. But did you know you also get to tell everyone you know how they’ve disappointed you during the past year? After a year like 2011, this is a holiday I can get behind!
I really don’t know how to end this article, so I’m just going to call it a Festivus Miracle and say look at these great pics from the weekend. Enjoy! Continue reading
By Patrick Pho
Welcome back to the NBA.
Friday the Wizards opened up their two-game pre-season with a very uninspiring 103-78 loss to the Philadelphia 76ers. It wasn’t even close at any point during the night.
The media was quick to paint the Wizards as the same ol’ team:
By lauren
Sunday Sketchbook is a new series by Lauren of My Closet in Sketches. Peer into her notes on “Style by Hood”…
Image courtesy Lauren of My Closet in Sketches
Image courtesy of Lauren of My Closet in Sketches
Image credit: Lauren of My Closet in Sketches
By Patrick Pho
It is going to be a Happy Holidays for the Washington Wizards.
Not only does December 25th mark the return of NBA across the country- the Wizards will open up 2012 with a New Years Day game against the Boston Celtics in the Verizon Center- a game that maybe closer than you think considering the Wizards’ last two victories at home against the Cs.
Basketball is back, and NBA fans across the country are enjoying all the drama, deals, and decisions that are flying about.
Now for those that don’t normally pay attention to basketball, those whose only NBA knowledge is the rash of superstar divorces (watch out Lamar & Khloe – you’re next), it’s time to catch you up.
I thought it would be fitting to preview the upcoming lockout-shortened season by answering a few questions to get everyone up to speed on DC’s Basketball Team and why you should be paying attention to them this season.
Giants1
courtesy of Homer McFanboy
Remember all the way back to week one when the Redskins looked surprisingly good in beating the Giants. Ryan Kerrigan scored a touchdown in his first game as an NFL player, and Rex Grossman looked like a competent quarterback. It might feel like it was a long time ago or happened in a different universe. It did happen this season and it caused a bit of a stir to the Giants world. They felt like they should roll over the Redskins and if that game were played 100 times they would win 99 of them.
The Redskins and Giants don’t play 100 times in a season, but the Giants will get another crack at the Redskins. One of the excuses the Giants used was that they were injured. They are no less injured no. They are still missing players on the defense. The real difference in the Giants from week one ’til now is the play of Eli Manning.
By Tricia Barba
Capitol Christmas Tree
courtesy of kimberlyfaye
It seems like we’re all still working off those pounds from Thanksgiving. If you want a more hassle-free holiday this Christmas Day, how about you keep the pots and pans in the kitchen and head out to one of your favorite DC restaurants open on the holiday.
After the jump are my top five choices of where to go. Keep in mind some are a bit pricey, but special menus can be worth it if you chose wisely.
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By Don
cupcakes
courtesy of christaki
Well, we’re in the home stretch on that whole holiday shopping thing. Have you indulged your wretched excess? It’s also the time to be jolly, and by jolly I mean stuff your face with food and get fatter. Here’s what we have planned to do and eat. You?
Patrick: It’s not only the holidays- but it’s the holiday party season. My office is throwing their annual Holiday Party over at Lincoln and if you haven’t seen the signage, the coverage, or the past reviews– it should be a good time. When midnight strikes at the party it will be my birthday so if you see me downtown afterwards say hi and I’ll buy you a drink- just say We Love DC sent ya! On my actual birthday I’ll be covering the first of two Wizards pre-season basketball games. There are still plenty of tickets for Friday’s game against the Philadelphia 76ers- if you see me there, say hi and I’ll buy you a beer. Saturday night I’ll be exploring the mysterious NoMa neighborhood of DC- tweet me some suggestions and once again if you see me out- say hi and I’ll buy you a drink. Continue reading
Rappahannock River Oyster
Courtesy of Rappahannock River Oyster, LLC
About 140 miles away from the buzzing of DC, you’ll find a one lane gravel road in Toppings, VA that leads you to the serene Rappahannock river. Go an extra five miles out on the water, and you’ll find yourself right in the Chesapeake Bay. But what you might not realize as you’re enjoying the rush of wind against your face on a boat is that below the water are crops of thousands of some of the freshest and most delicious oysters.
After discovering that I had essentially developed a borderline addiction to the bivalve molluscs, I wanted to learn more about how they were raised and everything that went into getting an oyster from the water to a bed of ice at a local restaurant. So I made the trip out to Rappahannock River Oysters, LLC to check out what oyster aquaculture (aka oyster farming) is all about and the company’s tasting room, Merroir.
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By Addison H
Courtesy of the author
The mid-Atlantic has recently come into its own in terms of winemaking, and the DC-area in particular has seen a resurgence in brewing, but (legal) distilling has been somewhat slower to follow. However, as consumer tastes have migrated away from mass-produced libations, more and more micro-distilleries have been established in the area.
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