happy halloween!

pumpkins-halloween-2I hope you have a spooky and spectacular day.

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Hazel Restaurant opened at 808 V St, NW in June and it’s been a welcome addition to the slew of new restaurants in the ‘hood. The menu is divided into several categories: vegetables, breads and batter, fish and shellfish, meats and poultry. There’s also a section called Lazy Susan dinners which requires 2 or more people to eat the dishes.  So far, my husband and I have sampled the regular menu but not the Lazy Susan items.  The food is globally inspired which means the menu is a wonderful mish mash of flavors from different places.  The chef, Rob Rubba, is skilled at blending these elements and creates a delightful dining experience.

One of my favorite dishes is the hamachi crudo with crisp rice, black lime, radish and hibiscus. One thing I love about Hazel is the presentation.  It’s thoughtful and creative.  Then there’s the food itself: not only does this look beautiful, it tastes amazing.  I order the crudo every time we eat at Hazel.


This one of my husband’s favorite dishes: steamed little neck clams, brown butter miso broth and steamed potatoes with a side of rice to sop up the broth.  Yum!


On our last visit, Hazel had just added this dish to the menu.  DO NOT MISS this one: it’s duck sausage, roasted squash, shaved pear, mizuna and spicy cashews.  It’s unbelievable and I can’t wait to go back and eat it again.

Not every dish at Hazel is a winner but that’s not going to deter me from returning.  Welcome to the neighborhood Hazel.  We’re glad to have you!


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Last Thursday was the 3rd Annual DC Wise Cocktail and Silent Auction.  It was a roaring success and it wouldn’t have happened without you: our lovely supporters, sponsors and host committee.  We’re thrilled to have raised $100,000 for the Homeless Children’s Playtime Project.  Thank you!!!

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Last week, DC was grey and rainy which is perfect soup weather. When I saw this recipe in Bon Appétit’s October issue, I immediately decided to try it.  It was exactly as described: “a [flavorful] porridge-y, comforting soup”. Yum!


2 skinless, boneless chicken breasts
1 4×4 piece of dried combo
1 2″ piece ginger, peeled and crushed
3 star anise pods
1 2″ cinnamon stick
2 whole cloves
4 cups chicken broth
1 cup glutinous (sticky) rice or sushi rice, rinsed
1 Tbsp or more fish sauce
1 tsp palm or light brown sugar
1 scallion, thinly sliced
1 jalapeño, thinly sliced
1/2 cup cilantro leaves
1/4 cup thinly sliced white onion


Bring chicken, comb, ginger, star anise, cinnamon, cloves, stock and 2 cups of water to a simmer in a large pot over medium heat.  Reduce heat to maintain a lower simmer and cook until chicken is tender.  Transfer chicken to a plate.

Strain broth through a fine mesh sieve into a large bowl.  Discard solids. Return broth to pot and add rice, fish sauce, and palm sugar. Bring to a simmer and cook until rice is very tender, 18-20 minutes. Shred chicken and return to pot.  Season soup with more fish sauce.

Divide soup among bowls; top with scallion, jalapeño, cilantro and onion.  (as you can see, I only went for the cilantro.  my husband added pickled jalapeños, cilantro and scallion to his but it disappeared before I was able to take a photo!)

recipe via Bon Appétit



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