Food & Wine
Food, Event and Recipe Reviews
by I AM Modern
for Northern Virginia
Sweetwater Tavern (Sterling)
45980 Waterview Plaza Sterling, VA 20166
Crispy Calamari with lemongrass aioli, (Café Menu)
203 Harrison Street Leesburg, VA 20175
Fresh Lump Crab & Spinach Dip served with warm pita wedges
The Old Brogue
760C Walker Road Great Falls, VA 22066
Bang Bang Shrimp tossed in a creamy, spicy sauce
43135 Broadlands Center Plaza Ashburn, VA 20148
Maryland Cream of Crab Soup, cup or bowl
Willow Creek Farm
42920 Broadlands Boulevard Broadlands, VA 20148
Romance is a tradition for Chef Jacques and his restaurant, the legendary L’Auberge Chez Francois, in Great Falls, Virginia. Long known for not only great food, but their unique setting, Jacques and his family have been serving up romance to their customers for almost 60 years. “Our customers love to come to the restaurant for the special occasions in their lives, whether it’s an engagement party, wedding, birthday or for Mother’s Day. We supply the food, ambience, and service; they bring their own romantic magic.”
“Egg in the Hole” was one of my favorite breakfasts from childhood. This dish is especially great because there’s lots of fun stuff the little ones can do to help you prepare it — getting to make the holes in the bread is probably the most fun. When I was a kid, a simple drinking glass did the trick. But here at weelicious, we believe things can always be MORE fun. Well, cookie cutters aren’t JUST for making cookies, you know. While you’re getting everything ready to prepare the “Egg in the Hole”, your little ones can rummage through your cookie cutters and pick the shape they want their egg to be. Say hello to “Egg in the Witch”, “Egg in the Gingerbread Man”, “Egg in the Star”, and more! In no time flat you’ll have a delicious high protein and carbohydrate meal that’s the perfect start to a day….and never boring!
NO PLACE LIKE HOMEMADEI was a military brat, but today I look back at all the moving and upheaval in our routines as great lessons in flexibility, acclimation, patience and an appreciation of the unknown. We experienced cultural diversity, and in every locale, my mother delved into the culinary delights of the areas – whether it was making tabouleh in Lebanon, rice cakes in Japan or tacos in Texas, we were tasked to “at least try it” as kids. Not only did I try it, but I was attached to her hip in the kitchen when she cooked, much to her chagrin.
I miss summer crab feasts. Buying a few crab legs at an exorbitant amount at the grocery store this time of year - just to get a little crab meat for my “fix,” - is not my idea of a feast. My wallet agrees. So to comfort my soul, I settled for small tub of crabmeat (back fin, the less expensive one, is fine) and dressed it up for this quick fix of corn and crab chowder.
CORN AND CRAB CHOWDA
Prep time: 10 min.
Cook time: 20 min.
Serves: 4 (or one very hungry husband)
I love the fresh taste of spring rolls, but sometimes they leave me feeling a little empty, so I took some of those same flavors came up with this more filling and healthy version of the spring roll and I put it in a wrap. Very tasty and very satisfying
- Raw Diamond
- Sparkling Kiss
- This Ain't Yo Ma's Brussel Sprouts
- Fighting the Allure of Packaged Kid Foods
- Salmon Sashimi and Avocado in Wonton Cups
- Beef Puffs with Béarnaise Aioli
- Coconut Shrimp with Thai Red Curry Sauce
- Lebanese Taverna Hommos
- Prancer’s Perfect Pomtini
- Father Frost
- Kris Kringle’s KranCider Toddy
- Linzer Cookies
- Chocolate Mint Brownies
- Champagne Mousse
- Roast Sea Bass Provencal
- Pumpkin Ginger Soup
- Pregnant & Looking for the Perfect Food?
- Recreational Culinary School Offers Holiday Menu Classes
- Wild Rice Salad with Cranberries, Walnuts & Oranges
- Boo Cookies