Food and Drink, Penn Quarter, The Daily Feed

New Pastry Chef Brings New Desserts to The Source

Photo courtesy of bonappetitfoodie
Turtle Cheesecake at The Source
courtesy of bonappetitfoodie

The Source by Wolfgang Puck has welcomed a new pastry chef, Duane Copeland, to the Penn Quarter eatery. Copeland was previously the pastry chef at L’ Auberge Provencale in White Post, VA. His dessert menu at The Source features new and thoughtful creations that pay homage in clever ways to the restaurant’s Asian focus.

Photo courtesy of bonappetitfoodie
Azuki Streusel Tart at The Source
courtesy of bonappetitfoodie

Though you might not give carrot cake a second glance on a menu, the 15-layer carrot cake at The Source is a study in what carrot cake ought to be, and the ginger ice cream has a little bite to cut the sweetness of the cake. Copeland’s turtle cheesecake was another favorite and a good option for those of you who want dessert but barely have room for it (read: it’s light, fluffy and delicious). For something a little out of the ordinary, the azuki streusel tart was a sort of deconstructed dessert–salsify chips with a sake ice cream, popped corn kernels and tiny cubes of coconut gelee. If you think you don’t like sake, you might reconsider that after trying Copeland’s sake ice cream. Other desserts currently on the new menu include a yuzu-lime tart, a jasmine rice pudding and a chocolate ganache torte.

Photo courtesy of bonappetitfoodie
Pepino’s Revenge at The Source
courtesy of bonappetitfoodie

While you’re there, be sure to also check out The Source’s new spring cocktails. The Pandora’s Box with St. Germain liqueur and an elderflower syrup will satisfy those of you who enjoy a flowery, fragrant drink. If you’re going for something a little less delicate, try the refreshing Pepino’s Revenge with silver tequila, lime, basil and Japanese cucumber or the Monroe’s Passion with passion fruit rum, ginger, orange and cranberry and a little bit of a chili syrup that will leave your mouth with a pleasant tingle.

Capital Chefs, Food and Drink, The Features

Capital Chefs: Alain Roussel of La Ferme (Part II)

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‘Chef Alain’s Perfect Chocolate Souffle’
courtesy of ‘CathyLovesDC’

Nestled away in a gorgeous residential neighborhood, a delightfully rustic French restaurant has been catering to nearby residents for the past 25 years. We were greeted with a handshake and said our farewells with the typical kiss on each cheek. Presenting us with perfectly typed out recipes and instructions, Alain was quick to jump right into the good part: eating. He orchestrated our kitchen experience like no chef has done before, alternating a little cooking with a lot of eating.

We started off making his Grand Marnier Soufflé. The presentation of the huge Grand Marnier bottle was enough to make me want to “Ooo” and “Ahh,” but then I asked if I could taste the bucket of pastry cream hanging around on the table, and oh boy, I could have stolen that whole container and taken it for myself and been set for the afternoon – or the week, really, because he said that’s how long it could last for. But there was work to be done, and as it turns out, many, many more pastries and delicious things to be eaten.

Before we made our first soufflé, we paused to drink our perfect French coffee. And while our soufflé was rising in the oven, we were treated to hot pain au chocolat straight from the kitchen of the French patisserie, Lenôtre. Crusty, brown, warm and with the perfectly crunchy essence of butter, the pain au chocolat would be just one, of the many, reasons to return to La Ferme. I can even respect Chef Alain for not attempting to make his own pain au chocolat or croissants, because really, why mess with something so perfect? Continue reading

Food and Drink, The Features, Thrifty District

Thrifty District: Dessert On A Dime

photo courtesy of flickr user 3liz4

photo courtesy of flickr user 3liz4

This edition of Thrifty District targets being cost efficient and strategic with food items you already have in your kitchen.

For instance, what about that half loaf of bread that’s a little too dry for a sandwich. You thinking about tossing it out? Perhaps you’ll wait for it to age into crouton territory? Or maybe you can feed it to some birds? Here’s a better idea.  Transform it into an amazing wintry dessert on the cheap and in just a few minutes. Continue reading

Food and Drink, Night Life, Penn Quarter

We Love Food: Co Co. Sala

 Co Co. Sala by sinksanctity, on Flickr

With the wine bar trend in full escalation (Proof, Veritas, Vinoteca, Cork, Enology, etc.), it appears we may now be heading into a dessert bar phase. While artisan chocolate cafes like ACKC and bakery empires like Cakelove provide the basics, Co Co. Sala pushes the sweet stuff into high art. If only it weren’t so high octave… it’s an intimate, sexy space but it isn’t exactly conducive to whispering sweet nothings. Upon entering, I spied a white feather boa draped behind a gaggle of celebrating women at the bar. As their decibel level threatened my mellow mood, I wondered, “does chocolate bar = screeching estrogen?”

But restaurants can’t completely control their clientele. If you worship at the altar of cacao, Co Co. Sala deserves a taste. Just be prepared for a bit of a scene. And after knocking back a “Disia” – their lychee rose cocktail that tastes like Aphrodite’s elixir – I was mellow again and ready to give an entire chocolate dinner a try.

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Downtown, Food and Drink, Night Life, Penn Quarter

We Love Food: Proof Positive

A couple weeks back, myself and a few of the authors you see sneaking around this site had a casual dinner over at Proof in Penn Quarter. It’s a newer restaurant – actually, more like a very upscale “wine bar” – and it was suggested as an alternative to the usual pub meetings we normally have.

Their website proclaims the restaurant is “a Penn Quarter dining destination that exudes both contemporary chic and rustic warmth.” I’ll say this – they completely lived up to that billing.

While there’s some seriously good (and expensive) food on the menu, by far the most popular choices of patrons is their various charcuterie and cheese boards. Oh, and the bazillion bottles of wine scattered around. Just in case you weren’t sure what exactly they excelled in.

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