Get caught up with the food scene in Montgomery County and adjacent Washington, DC, neighborhoods with "1 Meat, 3 Sides." This week, fresh juice takes center plate:
Amy Waldman, the owner of Bethesda's Purée Artisan Juice Bar that opened about a year ago, has launched a home delivery service—and with it a vegan commercial kitchen based in Kensington, Potomac Patch reported.
The home delivery service of the fresh, raw juices (useful for those going on a juice fast) required additional production space. Finding no commercial kitchen space for rent that was suitable for vegan, raw food production, Waldman opened up her own commercial kitchen. Other vegan food businesses already are renting space in it, Potomac Patch added.
The store will offer an assortment of chocolate boxes and personalized chocolate products. In addition to catering and gift options, the store will have enough space for in-house parties, Mercedes Bendeck, the store's senior catering specialist, told Bethesda Patch.
“Our specialty is the personalized gifts—really putting your name on it,” she said.
Washington City Paper's Young and Hungry column reported on an interesting drink last week: the "Casa Oaxaca Sour" served at Oyamel, an upscale Latin American restaurant in DC's Chinatown neighborhood.
The $13 drink is "[a] cocktail made with mezcal, Japanese peanut and grasshopper-infused syrup, and lime. It’s garnished with roasted grasshoppers," City Paper added:
This frothy concoction is delicious—sweet, smoky with citrus notes, and slightly nutty—until you feel the crunch of roasted, fibrous body parts. It’s horrifying and exhilarating.
For a cultural perspective on the cocktail, read more on the City Paper's website.
The National Museum of American History recently opened a new exhibit, Food: Transforming the American Table, 1950-2000, Eater DC reported:
The museum has devoted almost 4,000 square feet to the cause of food, including Julia Child's kitchen (which reopened back in August after a brief hiatus). Sections are devoted to specific topics, like wine and technology. The exhibit explores such issues as how the California wine industry actually grew during Prohibition, or what impact the country's various immigrant populations had on its cuisine. There's a 22-food communal table where attendees can gather to talk about the exhibit (and, presumably, food), and sections devoted to such developments as the rise of the drive-through.
Learn more about the exhibit on the museum's website.