September Opening Receptions at Montpelier Arts Center
20 minutes ago
paradise regained compared to the great swaths of Buffalo, Detroit, Chicago, and other cities that burned in the 1968 riots—because at least in Washington, new activity is right next door. Speculation on H Street Northeast still makes sense even after the real-estate crash. It’s coming this way—you can feel it. H Street Northeast will be next to “come back.”HStreetDC says newly-opened Rita's Water Ice (1014 H St) is off to the early lead in the H Street Water Ice battle with Philadephia Water Ice (1204 H St) who is also offering free water ice this week.
Councilmember Tommy Wells Hosts 4th Annual Ward 6 Family Fun Day
Saturday, June 26th at Sherwood Recreation Center
(Washington, DC) – On Saturday, June 26, 2010 Councilmember Tommy Wells, residents of Ward 6 and local sports affiliates will gather at the Sherwood Recreation Center for the 4th Annual Ward 6 Family Fun Day.
The event - focuses on bringing the residents of Ward 6 to the Sherwood Recreation Center located at 640 10th Street, NE to celebrate and strengthen the wonderful neighborhoods in the ward – Rosedale, Southwest, Capitol Hill, Hill East, Penn Quarter, NoMa and many more.
The event will begin at 1:00 pm with free food and drink. Activities will continue throughout the day until 4:00 pm, including volleyball games, face painting, arts and craft workshops, basketball games, water activities and much more. Link: http://www.tommywells.org/content/view/942/30/.
Sponsors of the event include the Washington Nationals, DC United, Harris Teeter, and many local businesses. Several governmental and non-governmental agencies will also be present with free health screening, free testing for blood pressure, blood sugar and HIV, and information about various programs and services.
Please contact Daniel Conner at firstname.lastname@example.org or 202-724-8063 if you would like to be a sponsor or have any questions or comments.
Ethiopic: A different take on Ethiopian -- for starters, it's in the Atlas District
Tom Sietsema, June 2010
If you think all Ethiopian restaurants are cut from the same cloth, you have yet to visit Ethiopic. Its placement alone, in the up-and-coming Atlas District, sets it apart from its dozens of competitors, many of which call Shaw home.
But first you have to find the spot. The facade of the new restaurant is so unassuming, I've had friends walk right by it on their way to meet me. ("I'm standing on the corner of H and Fourth streets. Where is this place?" one called from her cellphone. "Turn around. You're here," I said.) Not everyone might notice the bullet hole in the door handle. But everyone is likely to be charmed by what they see when they step inside Ethiopic.
The wood floors are buffed to a sheen. Illuminated columns, swathed in linen and painted with Amharic letters, are both practical and handsome. Most of the seats are Western-style; set in the window alcoves, however, are messobs, the traditional woven-basket tables from Ethiopia. The dining room is tidy and small, with seats for fewer than 40. It's also easy to look at, thanks to art collected by Meseret Bekele, who owns the restaurant with her husband, Samuel Ergete.
The financial aid officer and former data processor, respectively, are new to the business and say they are determined to deliver more style and better service than their rivals. The couple also want their food to taste like the cooking they grew up with back in Ethiopia, which they say is in part a little spicier than what they've encountered here. Though I've experienced heat similar to Ethiopic's at the competition in the area, the newcomer is noteworthy for its layering of flavors.
Sample what the owners are talking about with buticha, chickpeas pureed to look like scrambled eggs and served chilled. Appearances are deceiving. The salad's sunny yellow color comes from curry, and the green bits are jalapeo, which adds crunch and bite to the appetizer. Fearless types can test their mettle with kitfo. It's similar to steak tartare, except that the minced raw beef is enriched with melted spiced butter and can be lightly cooked if you ask. Its distinctive firepower comes from mitmita, a reddish blend of chili peppers, cumin, cloves and other enhancers. My preference is to enjoy the ruddy meat raw and balance its heat with some of the accompanying cool and crumbly cottage cheese.
Those and just about everything else on the menu are eaten with the multipurpose Ethiopian flatbread called injera, which resembles a spongy beige crepe and smacks pleasingly of sourdough. A basket of rolled injera shows up with your meal; pieces of the bread, which is made with teff, a hardy and highly nutritious grain native to Ethiopia, are ripped off and used to swipe bits of food from a platter that's lined with more injera. Some visitors to Ethiopic have requested utensils to eat with, Ergete says. Forks are one of the few concessions the owners have made to their concept since the restaurant opened in March.
Injera isn't the only bread served here. Diners are welcomed with a basket of moist chunks of house-baked whole-wheat bread and a dip of olive oil laced with berbere, the fiery spice blend essential to a number of Ethiopian dishes.
Doro wot is perhaps the best known of Ethiopia's dishes and the one by which purveyors are often judged. Chicken legs served with a hard-cooked egg and draped with a thick sauce that can be ordered hot or not doesn't sound complex, but when its liquid cloak is done well, as it is here, it's every bit as nuanced as a Mexican mole. To share the stew, you smash the egg and strip the flesh from the chicken using injera and your fingers. (Neatniks, be warned: Ethiopian food is messy going. And don't wear white.) Lamb has a slight edge over beef, judging from several dips into the dining room. I'm partial to tender pieces of lamb accented with garlic, rosemary and more.
There's sufficient meat to admire here, but vegetables should be your focus (and not just because Mom would approve). Shredded collard greens could use a little more kick, but everything else is dressed for success. Consider launching a meal with a scarlet salad of sweet diced beets and potatoes sharpened with red onion, black pepper and lemon juice. Then move on to a sampler of meatless items: Puddles of slow-burning yellow and brown lentils alternate with those collards and a mix of tomatoes, onions and jalapenos on the platter. The combination makes for gutsy eating. Also good are the marble-size chickpea dumplings shot through with garlic, onions and red pepper.
Thank you to everyone for your emails of support. I am happy to announce the ABC Board gave the Argonaut a 90 day Tavern License during which time they will hopefully be able to rebuild the kitchen.
I was told they were impressed with the quantity of email's of support for the temporary license change.
ANC Commissioner 6A06
Join us on Friday June 25th 8pm to 10 pm for a Ketel One Vodka Tasting Event. Come and sample cocktail made with Ketel One Vodka, Ketel Oranje, and Ketel Citron.
Pump-up your Reeboks, tie that neon scrunchy on your sideways ponytail, and turn those overalls backwards, cause we're throwing two (head)-bangin,' (Goose)-bumpin' ragers at the Rock & Roll Hotel that are gonna be all that AND a bag of chips! (Talk to the) hand over $20 to rock out with your Pee Wee out on June 28 at LivingSocial's '80s Night featuring The DeLoreans cover band, or Skip It over on July 12 to grunge it up '90s-style with the killer White Ford Bronco band. Revelers can raise their slap bracelets with a ticket good for beer or wine -- be sure to dress the part for the costume contest with prizes
They wear flannel, sport Panama hats and adore bacon. But the folks behind Garden Path Farm aren't hipsters: They're Pennsylvania farmers who have sparked the next big trend in bacon.
The farm just debuted its reinterpretation of the ubiquitous cured meat, and it's entirely pork-free. Lambcetta ($10 per pound) is Italian-style cured meat that uses lamb in place of pork belly.
Owner Emanuel Kauffman makes the nouveau bacon from grass-fed heritage Katahdin lambs, which are prized for their mellow flavor.
They cure each batch of lamb belly with salt, pepper and a few secret spices. Each package holds a thick stack of razor-thin slices of salty, seductive marbled lamb.
The slices are delicate and sometimes difficult to peel off in one piece, but they also cook more quickly than their pork cousins and are a meatier companion to eggs, tasting like a cross between bacon and sausage.
The bacon is as good for lunch and dinner as it is for breakfast. Serve it with tzatziki in a pita for a Greek-style sandwich, or dice it with shallots on a meat lover's pizza. The Kauffmans also make sweet bologna ($8 per pound), so you can opt for a bologna-and-cheese instead of a BLT.
It's a cure for bacon overload.
Garden Path Farm's lamb bacon is available at the H St. Farmers' Market on Saturdays (9 a.m. to noon), 625 H St. NE, between Sixth and Seventh Sts.
This is your last chance to see Ellen Cornett's remarkable pastels before the show is struck. Also on display are and hanging are Cornett's half-size-to-life marionettes which inspired many of her works. There are a few pieces left for sale including some framed pen and ink drawings for $190.
For more information about Studio H Gallery and Workshop, please visit www.studiohdc.com. Studio H is located at 408 H Street NE second floor Washington, DC 20002. Hours are by appointment.
It can't be the shenanigans that were pulled around the streetcars the other day -- wherein we had a balanced budget, we had the streetcars completely paid for, and at 2 o'clock in the morning, the city council, drafted by Chairman Gray, took the money away only to use it, to spend it on pork and other pet programs. And they found $47 million out of thin air and added that to the budget...
In an interview Wednesday night, Gray suggested for the first time that the streetcar change was due to a staff error and that he did not approve the wee-hours reshuffling....
The bad news for Gray: Neither explanation bolsters the image he's trying to project over the next 100 days...
"I am where I said I was," [Gray] said Wednesday. "At the end of the day, I'm supporting streetcars."
“It is refreshing to see so many business working together cohesively as part of ARTventures on H, and we are thrilled to produce this great event, aimed at getting our local community out to discover all that the H Street Corridor has to offer,” says Julia Christian, CHAMPS Executive Director. “As part of our Buy Local Campaign that kicking off this summer, ARTventures on H provides local Capitol Hill residents the opportunity to experience all that our great neighborhood has to offer – without the out-of-town crowds.”
In addition to the ten different art exhibits, and dining discounts associated with ARTventures on H, there are several other events happening on H Street on June 17. For complete, up-to-date information about ARTventures on H (including maps, transportation information, and dining discounts), follow ARTventures on Twitter and Facebook!
Now in its 27th year, CHAMPS (Capitol Hill’s Chamber of Commerce) promotes, educates and advocates for Capitol Hill businesses and connects Hill businesses with the greater community. Learn more about CHAMPS at www.capitolhill.org or follow on Twitter at www.twitter.com/capitolhilldc