by Borderstan.com August 1, 2012 at 4:00 pm 1,146 0

From Sarah Lipman. You can email her at sarah[AT]@borderstan.com.

Hank’s Oyster Bar at 1624 Q Street NW.(Luis Gomez Photos)

On Saturday, August 4, Hank’s Oyster Bar and Hula Girl Truck are joining forces to host a Hawaiian Luau. From 11 am to 3 pm, the Dupont Circle location of Hank’s will be offering Hawaiian treats such as volcano bowls, all-you-can-eat roasted suckling pigs, grilled shrimp and chicken skewers, ambrosia salad, and Hawaiian macaroni salad at 1624 Q Street NW.

Everyone will also receive a Tiki mug to fill with drinks like Maitai, Hurricane, and The Martinique.

Tickets are available for purchase online for $75 and include food, six drink tickets, and a Tiki mug. Luau attendees must be 21 or older.

The Details

  • What? Hank’s Oyster Bar & Hula Girl Truck Hawaiian Luau
  • When? Saturday, August 4, 11 am to 3 pm
  • Where? 1624 Q Street NW

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by Borderstan.com July 16, 2012 at 12:00 pm 1,008 0

From Ashley Lusk. Check out her blog, Metropoetrylis. Find her on Twitter @arlusk or email her at ashley[AT]borderstan.com.

Author’s Note: At Borderstan.com you’ll always get food news from writers who actually eat in our neighborhood. They know where to find the newest rooftop bars, the brunch with unlimited Mimosas, and the best vegetarian options in the city. That’s why we’re giving you a chance to get to know the writers who bring you the best eats Borderstan has to offer. So, grab your fork and take a seat at our table.

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"Chelsea Rinnig"

Chelsea Rinnig is one of Borderstan’s food writers.  (Courtesy Chelsea Rinnig)

Chelsea Rinnig is a food writer for Borderstan. You can email her at chelsea[AT]borderstan.com

What’s the best resto in DC? Why?

Rinnig: My favorite restaurant in DC thus far has got to be Thai X-ing. I love Thai food and set menus where the chef has the opportunity to cook to his liking. The ambiance is authentic and I hadn’t had those flavors since I was actually in Thailand three years ago.

Describe your food writing style; what kind of story are you looking to tell?

Rinnig: I’m fairly new to writing about food but I have always loved to write what is true and what occupies my thoughts. Healthful eating and balance are a large part of that, as it turns out. We are what we nourish ourselves with, both mentally and physically, and that’s the story that I look for in my recipes and in the restaurants I choose to write about.

Which food writers are inspiring you right now? Who do you look to for food news?

Rinnig: Mark Bittman is one of my favorite food writers for his appreciation of simplicity. Simple recipes can be the most enjoyable if executed well. I also love Anthony Bourdain for his humor and adventurous attitude towards eating. I really admire his ability to marry his love of food to travel, and at times, issues in international development. I don’t commit myself to one blog in particular, but I do check Tastespotting often, both to follow trends as well as for inspiration.

What is your version of comfort food?

Rinnig: Anything with a fried egg on it. I also love fresh strawberries and avocados.

What is the cooking tool you can’t live without?

Rinnig: My Wusthof knives — one of the best gifts I never expected I’d love so much. They make all the difference.

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by Borderstan.com June 29, 2012 at 10:00 am 0

"Peaches"

What you’ll need to make a Sweet and Savory Peach and Barley Salad.
 (Chelsea Rinnig)

From Chelsea Rinnig. Email her at chelsea[AT}borderstan.com

There’s nothing more reminiscent of summer vacation than eating a ripe peach–the kind that bursts as soon as your teeth break into the fuzzy skin, oozing syrupy juice between your fingers.

In my humble opinion, if you have to pick and choose what to buy, put down that bundle of kale for the umpteenth month in a row and go ahead and buy a pound (or five) of peaches. Stone fruits are just coming into their peak at the market, be it in the sour June cherries or the abundance of peaches, nectarines, plums and apricots that will be around for the next couple of months.

The peaches at market right now are so fragrant and ripe that it’s a challenge to resist eating them right on the spot. I hardly had the patience as a child and certainly don’t all these years later (*see recent blotchy orange stains in my laundry).

However, if you manage to get some home, I personally recommend trying out your peaches in a savory dish.  They are wonderful roasted–on top of salads or pizza–and this time I put mine into a healthy, barley-based grain salad that utilizes the sweet juice of the peaches in place of any dressing whatsoever. You will be the envy of all your coworkers when you bring leftovers in for lunch. All of the ingredients in this recipe can be found at the Dupont Farmers Market on Sundays!

Sweet and Savory Peach and Barley Salad

Serves 3 as an appetizer or 2 for lunch

Ingredients

  • 1 large, ripe peach
  • 2 sweet red onions
  • ½ cup uncooked, hulled barley
  • 1 bunch purple basil (though green works too)
  • Pinch of salt and pepper
  • Oil of your preference (I used flaxseed oil)
  • A couple handfuls of greens such as spinach or chopped romaine lettuce

Preparation 

  1. Rinse and drain the uncooked barley under cold water. Bring three parts water to one part barley to a boil and reduce to a simmer. It will take about an hour for the barley to fully absorb the water.
  2. Wash and pat dry basil. Finely chop onions and basil. Combine with oil, salt, pepper and cooked barley.
  3. Cup peach away from the pit into chunks.
  4. Serve grain mixture over bed of greens and top with peaches, serve and revel!

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