"washington" news and stories

We're back in business this weekend, with food festivals from coast to coast (actually just on both coasts). And since it's finally beautiful outside, there's no excuse to shy away from amazing opportunities to consume ridiculous amounts of strawberries, artichokes and (as always) alcohol.

Savor: An American Craft Beer and Food Experience (May 16-17, 2008) - Don't be turned off by the pretentious name -- instead embrace the chance to attend a reception-style sampling (it's Washington, D.C., what did you expect?) of over 35 appetizers and 96 craft beers. The pairings look amazing, with duos like Santa Cruz Mountain Brewing's Dread stout beer with pan-seared pilsener sirloin tips with shiitake blue-cheese sauce. I'm salivating. Tickets must be purchased in advance.

The Food and Wine Festival at National Harbor (May 17-18, 2008) - And while you're in the nation's capital, check out the tons and tons of exciting foodie events down on the Potomac River. Attend lectures, panels, tastings and shows, and I definitely wouldn't miss the Maine-style clam bake either. With an emphasis on foods from across the globe (food will be divided by continent in the main tasting pavilion), this definitely seems like an all-hit, no-miss opportunity.

And there are more!

If you opt for a meal out at a restaurant, chances are, you'll have to deal with noise. Whether it's whimpering babies, clattering dishes, or raucous bachelor parties, it's gonna be noisy, and it will probably increase as the evening continues.

Last week, Washington Post food critic Tom Sietsema published an article on this very controversial topic (NPR then interviewed him about the article, which you can listen to here).

Sietsema claims the main reasons that restaurants seem to have gotten noisier in the past few years has to do with both new technology and building design. In addition to diners chatting and typing away on cell phones and Blackberries, restaurant design trends are leaning toward hardwood floors and tall ceilings, with wooden and glass accents.

I have to admit, college and I were not the best compadres. I worked full time while going to school and frankly what I was learning and the cost accrued from said learning never did appeal to me. Now that I am established and a little bored in my career of ten years, it would take something pretty exciting to make me hit the books again. Imagine my surprise when I opened the Wall Street Journal this morning and discovered this article about the wine making program at a small community college in Walla Walla, Washington. It's a hands-on program that teaches everything from tannins and terroir to winery Spanish! How great is that?!

While I may not be ready to strap on a new back pack just yet; I'm going to at least order a few of their wines and review them here on Slashfood. Would you like to be in my study group? ;-)

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Most of us will never get to eat a meal at the White House, joining up with heads of state from all over the world, as well as governors and other high-powered politicians, at one of the most famous dinner tables in the country. Curious about what the food was like, the Associated Press asked chefs, food professionals and foodies to take a look at some of White House's recent menus to see what makes the table - and whether it represents the country well.

With the exception of Tim Zagat (of the Zagat guides), who felt that the menus were "kind of strange", the reviewers praised the dishes prepared by executive chef Cristeta Comerford and her staff, designed with the help of first lady Laura Bush and social secretary Lea Berman. They used mostly American ingredients, with nods to the specific countries represented by guests. Chicken wasn't prominently featured, although Kobe Beef, Maryland blue crab, shrimp and lamb were chosen repeatedly, and every main was accompanied by lots of fresh, seasonal vegetables. The wine selections were also good, with lots of boutique wines that were clearly identified on dinner menus.

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Sex sells. Usually, it sells things like beer, various liquors and - of course - fatty fast food hamburger, but some Seattle area businesses are using it to sell something else entirely: coffee. Espresso joints with names like Natté Latté, Moka Girls Espresso, Cowgirls Espresso, The Sweet Spot and Bikini Espresso have decided to spice up their images with sexy outfits and flirtatious female baristas to try and attract business away from competitors.

At Cowgirls Espresso in Tukwila, WA, for example, barista Candice Law (pictured) says that she and the other baristas dress to different themes for different days. "Everybody's excited to see you," she said, as evidenced by the look on this customer's face on seeing his coffee served by a girl in a corset and thigh-high boots. At other establishments, "hot-pink hot pants and tight white tank tops," lingerie and "fetish" outfits are just part of the dress code.

Dubbed "sexpresso," the combination of sexy outfits and coffee is a relatively new concept and seems to be gaining in popularity as commutes get longer and consumers are more likely to take factors other than simple convenience into account when looking for coffee in the morning. As one (satisfied) customer said "If I'm going to pay $4 for a cup of coffee, I'm not going to get served by a guy." The employees - just about all women - seem to like it, too, citing the friendly customers and huge tips as great incentives.

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