Blood, spuds and fire

I really do love British cuisine, but it can be a bit like eating things on a dare. Case in point, blood sausages. They're a fantastic delicacy that strike many people as completely disgusting, understandably. I don't know how I ever ended up on this unusual food jag, and I'm not sorry to be on it, but I do understand the reaction I occasionally get when I describe what I'm cooking or eating.
All that being said, I decided to combine my love of blood sausages with my love of the grill. The Brits aren't known for grilling (too much rain, probably), but these sausages work great over hot coals. Throw in a few English bitters -- another British staple under appreciated in the old colony -- and you got yourself one hell of a meal. Check it out at D.C. Foodies.
The Washingtonian just released their list of the best bars in the city. I grabbed a copy while picking up a pound of coffee and some chocolate covered bacon (see above). I haven't cracked the issue yet, but I'm ready to be disappointed. I've become such an opinionated ass about such things that I fear I'll nit pick all their selections. On the other hand, the bars and restaurants I like, I really like. So maybe I'm right after all.
The reason I haven't gone through The Washingtonian is I'm trying to finish Brewing Up A Business, the book written by Dogfish Head founder Sam Calagione. I'm pitching in at a beer dinner he's hosting this week and want him to sign my book. So I figured I should be able to say something about it if he asks. It's an interesting book, particularly it you're thinking about opening your own brewery or brewpub.

Volunteering rebuttle

After a couple recent attacks on the dry martini, a top three greatest cocktail, I had to weigh in. Hey, if you want to ruin your martini by pouring a bunch of vermouth in it, be my guest. But the dry martini is hardly a trend that is on the way out. Check out my screed at D.C. Foodies.
I've also started volunteering at a D.C. cooking school, CulinAerie (if it sounds familiar, I recently took a knife skills class at the school). Saturday, Valentine's Day, was my first night. Five hours on my feet making sure a room full of couples were happy and following the chef's instructions. I'm sure it was because it was my first night, but I felt completely inept. I wasn't sure what I needed to do and I didn't know where things were. Chef Holt and the other volunteers were happy with my efforts, but it was a C+ night at best. Afterward, I was wiped out. It's been a long time since I spent that much time on my feet. Despite how tired I was, I struggled to fall asleep that night because my calves and feet were just aching. Man, God bless professional servers.

Smoke, oysters and homage to Jose

Inspired by Washington's own Spanish chef Jose Andres, I rediscovered my love of shucking oysters. OK, so I never actually had a love of shucking oysters. My first outing a year or so ago didn't go too well. But thanks to Jose, I've found a way to unlock that terribly obstinate shell and learn to enjoy the experience. Check out my latest efforts at D.C. Foodies.

Knife Class or Frenching the Julianne

So I took a knife skills class over the weekend at D.C.'s newest cooking school, CulinAerie. It's great set up and I had a hell of a lot of fun playing around in a kitchen filled with professional equipment. Not only that, but it turns out there's a lot I don't know about kitchen knives. I hold them wrong, I use small cutting motions on occasion, I slice tomatoes with a bread knife; my screw ups go on and on. Well, no more. Well, maybe some more. I really don't mind cutting tomatoes with a bread knife. It does an awful nice job. Anyway, I did a write up of the class for D.C. Foodies.

Glory and the tacos

Just because your favorite team blew their last four games and missed the playoffs doesn't mean you can't enjoy the Super Bowl (Well maybe it does, but get over it). So reflect on past glories and enjoy the biggest game on its biggest stage. And do so with tacos. Find out how to make some at D.C. Foodies.

Don't judge a beer by its label

The logo was good, the beer was bad.

Cheers, Mr. President

I think I'm going to rename this blog "Red-Headed Step Child."

It's been much too long since I posted any original content, so let me do a bit of catching up here.
The missus and I headed over to Peter Falk's place to watch the inauguration. His place off Pennsylvania Avenue got us close enough to experience the masses and then be able to retreat into the toasty warm comfort of the condo.

For the event, I picked up a few bottles of Avery's Ale to the Chief, a high gravity IPA the brewery initially whipped up during the primaries to "bid a fond farewell to our current Commander in Chief and welcome a new administration." When Obama won the election, Avery brewed an additional batch for a few bars and shops in D.C. I was fortunate enough to get my hands on four bottles thanks to my buddy Rob.

Back in October, I attended my first investors' party for a start-up brewery in Durham, North Carolina. It was quite an event and I learned many things like:

• How not to run an investor's party.
• How to dissuade people from investing in a brewery.
• What raw dough tastes like.

The list goes on and on. Some time ago, I got wind of the fact that the guy behind North Carolina's successful Pop the Cap movement, Sean Wilson, was launching a brewery and looking for investors. Well, hot damn. The missus and I had a couple nickels to rub together and thought Wilson's Fullsteam brewery and brewpub would be a good investment.

After all, the guy was well connected in the North Carolina beer scene, had an MBA from Duke and seemed pretty damn affable in all his communications with us.

In person, however, Wilson proved curt, defensive and unable to discuss his project in any detail. My questions about his plans twice resulted in him questioning whether I actually planned to invest in his pub and brewery. The investors' party was mostly his friends and acquaintances. And the bullies (meat-stuffed pastries Wilson plans to serve in his brewpub) were cold and undercooked.

Oh, and the beers were mediocre at best. At best. The best thing about the event was the tap box Wilson's brewer Chris hand built.

So no, Mr. Wilson, I do not plan to invest.

A couple weeks later, the missus and I joined Falk and his missus at their beach condo in Ocean City, Md., for Thanksgiving. While there, we paid a visit to the Dogfish Head brewery in nearby Milton, Del.

Man, what a difference. Sam Calagione launched Dogfish Head initially as a brewpub in Rehoboth Beach. Eventually, Calagione made enough money through the brewpub to launch the brewery -- a path Wilson hopes to follow in Durham.

However, Dogfish Head Brewings and Eats in Rehoboth Beach serves a full menu (Wilson plans to serve only bullies) and the beer is quality.

Does this mean Fullsteam will flop? I don't know. I wish Mr. Wilson and his investors all the luck in the world. It's just that I won't be a part of his endeavor.

As an aside, The New Yorker wrote a great article about Calagione and the craft beer scene in America. It's a long article, but well worth your time.