The Humble Gourmand

On Tuesday, January 20, the Audacity of Hops, InaugurAle Edition, will officially be released to the world. It’s bigger than before, with a strapping ’09% alcohol by volume.

It’s no secret that we at the HG love our French wine. However, we realize that our wallets — and many of yours, we’re sure — aren’t able to spend upwards of $30 a bottle for some of the great appellations, especially in this economy.

If you are a farmers’ market aficionado, you’ve heard the benefits of eating locally: fresher food, food with less of a carbon footprint, organic/”eco-ganic” agriculture, etc. Ladies and gentlemen, I present to you a new catchphrase.

Chuck Norris knows about The Audacity of Hops, the beer brewed by the HG’s Sam. No, we’re not kidding. And you know what it’s like for this guy. When Chuck Norris drinks too much beer, he doesn’t get drunk. The beer gets Chuck Norris.

There are a few key components of any holiday spent with the family. There are the wacky relatives, the surplus of sweets on every available flat surface, and the occasional need for escape.

Cure the holiday boredom with a bit of the random, the eccentric, and the food-inspired. These guys had me at Tom Jones’ penguin joke and use of the Eels as segue music.

There I was, Christmas morning, watching the rerun on my parents’ TV.

Whipping up a 5-course feast? Dining at a fabulous spot and sipping Champagne at midnight?

Let us know what you’re planning to do this New Year’s.

The Dinner Social crew gathered yesterday for a second installment: shrimp and chorizo, deviled eggs with smoked salmon, some fabulous cider, bourbon, and Champagne cocktails… Read on for details and lots of mouth-watering photos.

Please accept my humble note about Alsace – the “zone” between the French and the Germans, (resentment so deep, an army of New York psychotherapists could never resolve).

It’s your last night on Earth. You get only more supper in our nation’s capital. Where do you eat?

We say goodbye to Alex and Richard, the great dessert blunderers — reinforcing the notion that dessert and Top Chef can rarely be successfully married.

Drinking beer is usually considered a social activity, but sometimes I feel that reviewing beers for this column can get a little lonely. Could it be my early Saturday morning tastings? Or the 3-page evaluation requirement?

Our own Sam continues to win kudos for the beer he brewed in honor of our president-elect. Check out his interview with the fun folks at the aptly named Obama Foodorama…

Eleven hundred winemakers were at a huge fair in Paris, where the public could go and taste for 6 euros a glass. As my friend said, this could never happen in the US, because too many people would go there to get drunk.

Like things to rhyme neatly? Then this diet’s for you.

Where is the line between experimentation and bad idea?

One of my photos was selected in the “Dinner Social” photo competition. Go team!

Kimpton Hotels & Restaurants is right in the middle of its annual Red Ribbon Campaign, which features themed cocktails from mixologist Jacques Bezuidenhout.

Gorgeous, racy, red-berry, mineral and pure, and very interesting.

Via his wonderful site, Avec Eric, Le Bernardin chef Eric Ripert challenged food-lovers everywhere to throw a dinner party with a seasonally influenced menu, pair it with wine, and photograph the results. Here is a visual account of our delicious evening.

This is not my usual social diatribe, as I am up to my ears in homework tonight. But it would be shameful to bypass this excellent price on such a prize wine, as progressively tenuous as these are.

If you’re in the Potomac, MD area today, stop by for some free pie!

Looking for another way to get on board the local, sustainable train? Read on.

In a better economy, I’d be blabbering on and on about the illustrious and much-coveted Châteauneuf-du-Pape. But for practical reasons, I feel compelled to cover a few wines that won’t set you back a weeks’ worth of gas.

Even though they might not yet know it, when people walk into your house, they want to be handed a glass of sparkly pink wine.

Way too many of us have TVs in our kitchens, and for seemingly practical reasons — it’s much easier to multitask, catching your evening news broadcast of choice while whipping up dinner…

The Audacity of Hops, a beer brewed by our own Sam Chapple-Sokol in honor of this year’s Democratic nominee, has grabbed some limelight.

Next Tuesday, throughout the day, throughout the country, Americans will be standing in line. When it’s your turn, don’t do something crazy like vote for a bill that will provide funding for espressos and puppies for kindergartners just because you were lightheaded from hunger and couldn’t read straight.

No chemicals, not acidified, no hangover, no bling. Elegantly ripe and sweet delicious dark cherry, earthy, rustic bit refined, structured but quite silky.

Groan. You know I’ve been working out of my house for too long when I start throwing really bad puns out there.

Looking for something fun to do tonight? Head over to Domaso for appetizers paired with wines from Virginia’s Chrysalis, Delfosse, Jefferson Vineyards, Rappahannock, Virginia Wineworks wineries.

Need something to do on one of these cold, unfriendly fall nights? Check out a new exhibit at the Phillips Collection and sip Firefly’s version of the Colorado Bulldog: espresso-infused vodka, vanilla bean syrup, heavy cream and cola. Sounds like a belly-warmer…

I’ve always thought that the contents of a person’s freezer says a lot about what he or values as a cook.

Tired of the same old rice or cous cous? It might be time for you to try quinoa.

Beer Can Chicken here with an update on Capital Cooking’s chicken pot pie challenge — a fierce face-off that will see the HG’s Alison throw down with 4 D.C. food bloggers.

With the electricity of New York slowly dissipating, I headed out with a group of harvesters to pick a young-vines Beaune vineyard. The fruit was between ankle and knee height — absolutely back-breaking work considering the bowed shape of the hillside.

Morocco is not exactly the first country that comes to mind when you think of a beer-loving nation.

We’d love to hear your thoughts on the gender piece in last week’s NYT dining section.

The subterranean spot is tucked into the snazzy Hotel Palomar, one block west of Dupont Circle, and features brick-oven pizzas, grilled meats, game, and house-made pastas.

Mortar and pestle… instant-read thermomenter… fondue pot…. all those expensive knives…. What’s worth the money, and what’s worthless?

Your 401(k) has tanked. The cost of everything has gone up. But just because you’re fishing for quarters in the sofa doesn’t mean you have to eat the three-year-old popcorn pieces you find in there.

If you’re a budding culinarian in a DC or Northern Virginia-area high school, you may be in for a treat next week.

I’ve heard many a fellow wine lover refer to the “wine that did it,” the wine that got him or her hooked. Ultimately, it was the wine that catapulted the person to another plane of wine appreciation.

There’s an open call for cast members of “The Next Food Network Star” (Season 5) in Washington on Friday. If you think you’re up for the culinary challenge — to beat out your competition and win your own six-episode show — read on.

The votes are in, and it’s chicken pot pie over lasagna, by a nose!

In a nation with obesity rates reaching what some health officials call epidemic, it’s so refreshing to read stories like this one in the NYT Dining & Wine section today.

Trust me, it’s much better to watch your 401(k) shrivel with a pomegranate martini in hand.

Founding Farmers purports to be the most eco-friendly restaurant in our nation’s capital, and it opens its doors this Thursday.

After an ambitious farmers’ market purchase last weekend, there’s a surplus of beets sitting in a bowl at home. What to do, what to do….

Here you are in Overpriced Home Goods Store X, staring at the wall of kitchen gadgets. While most of the stuff seems like your normal everyday kitchenware, there are a few items that cause great mental anguish.

Alsace is one of the more obscure French wine regions and, upon first reading about it a few years in my gospel, The Wall Street Journal Guide to Wine, two questions immediately popped into my head: How the eff do you pronounce Alsace, and where the eff do you find Alsatian wine?

On a recent trip to AB global headquarters in St. Louis, Missouri, your intrepid reporter risked his life by asking AB the hard questions: How big is the biggest Clydesdale in the world? What is the real purpose of beechwood lagering?

After visiting Anheuser-Busch’s St. Louis brewery last week, I can see what Yuengling and other small breweries are up against.

Gordon Ramsay is opening a restaurant just west of DC. But will it be a dose of the same old belligerence from the celebrity chef that helped make kitchen temper tantrums and diatribes into reality-TV “enjoyment?”

Butcher a boar? Sample a four-course meal crafted with local ingredients in the comfort of a stranger’s home? Meet like-minded foodies? In the “anti-restaurants” cropping up around the country, you can do just that, a NYT piece explains.

To shed some light on a father-and-son team that has spent the last 70 years toiling the earth and ending each day with good food and wine: Why can’t we extend the same luxury to ourselves?

I’ll be facing off with 4 other Washington-area food bloggers in Battle Comfort Food — and we want to know what dish YOU think is the perfect fit.

I’ve been kicking it with the tomato like Bruce Lee.

I travel quite a bit to random and far-off places, and I am proud to state that the only time I’ve had the misfortune of food poisoning was from a bad chicken wing in DC.

I imagine most of you are on some extravagant vacation and care little to hear about the business of wine at this moment, but for the diligent ones who want to ensure their fall meals are amply enriched by perplexing aromas, tune in.

Three choices for a beer-pizza love affair: late-night mischief, a quick afternoon slice ‘n’ pint, and a homemade grilled pizza with company.

We’d be remiss to leave out mention of the region’s famous kir and kir royale, widely served as a gratis aperitif cocktail in restaurants across Paris and Dijon.

A Burgundian treat that takes full advantage of the blissfully ripe peaches overflowing at farmers’ markets this time of year.

Yes, this martini actually involves the brine from those nearly neon lime green peppers you find with pizzas, salads and sliced up on subs. If you are extremely adverse to a spicy kick, this cocktail’s not for you.

With tension, verve, depth, and energy…. I just got word that a handful of these bottles are available immediately from a perfectly climatized cellar in New York, and no one in the US is coming close to this price.

I’ve been hiding out in the Loire Valley, and have gotten my hands on something incredible and affordable.

The food, conceived by Top Chef alumnus Spike Mendelsohn, is delicious and suited for a lunch on the go (if the line isn’t too long).

Why did Napoleon refuse to drink anything else? Here’s the answer, direct from the winery to you.

Think front porches dotted with rocking chairs, weeping willow trees and a cocktail as American as the Kentucky Derby.

I wandered into Calvert-Woodley (a favorite wine shop) last week with the aim of finding something completely exotic and new, as I was both bored and impressionable. The catch: it had to be $10 or less.

Barbecuing and beer: the quintessence of July 4th. Many a barbecue will be thrown over the holiday, and many a beer will be drunk, but which ones are best?

The July issue of The Humble Gourmand is sitting in the wings and will be launched Thursday, just in time for 4th of July barbeques and other summer shindigs.

It doesn’t get much simpler or fresher than gin with homemade sour mix. You can also serve this straight up in a martini glass.

After giving you a quick look at the new faces gracing the online pages of the HG last week, here’s a quick rundown of the rest of ‘em.

This isn’t your typical cosmo.

As we hope you’ve noticed, there are some new faces around the HG.

Even though I should be excited that we have our first female Top Chef, I cannot help but ignore the fact that the person we all thought would wipe the floor with some poor sap actually ended up losing grip in the end.

As we’re greeted with record temperatures this June, the HG has prepared a slew of summer-ready recipes and features for you.

If you mention Chablis to a budding wine enthusiast, don’t be surprised if his or her nose wrinkles in feigned disgust. Many a jug white has been packaged under the misnomer of “Chablis,” doing nothing but harm to the patently genius-esque elegance that it exudes.

I am on location in Burlington, Vermont, to do a little of the investigative reporting that I love best: sampling local beers.

I thought this episode would be difficult to watch considering that the no-rice-cooking-wonder known as Lisa had made it this far, but watching Richard and Stephanie aptly perform made me forget her — until they brought out the pigs.

I’m sure I don’t have to bang you over the head with the tidbit that great wine becomes more elegant with a little rest, and age — like people.

With all the new recipes, gadgets, and cooking techniques out there to explore, what can we say about the history of baking? How did hunters and gatherers become bakers?

Nothing calls my name in the summer like a margarita on the rocks (with salt, please), an outside patio with sunshine on my shoulders and friends around the table, and tangy, spicy, fresh guacamole with blue corn tortilla chips.

Finally, a Quickfire that really speaks to me.

A: This pasta is fantastic.
L: What?
A: THIS PASTA IS FANTASTIC!
L: WHAT?

I feel like Bravo dumped me this week.

The WETA Guide to Fine Dining showcases menus, chefs, and the crafting of that little thing called ambiance at various big-name spots in our nation’s capital. Read on for a list of restaurants featured.

Let’s review Dale’s demeanor throughout the episode: Angry. Angry. Arrogant. Whiny.

The time has come for me to explain the root of my passion for beer.

As I write this, I am about to embark on a journey to ye Olde World. By the time you’re reading it, I’ll be at the Hofbrauhaus in Munich — but I wanted to write from the perspective of my naïve palate on the eve of sampling some of the finest Champagnes in the world.

Last night my heart broke a little. My curly-haired comrade from down under was sent packing, leaving the Top Chef kitchen without such exotic (and perplexing) ingredients as Marmite and Wattleseed.

We know you’re on the edge of your seat…

There was a great story in The New York Times over the weekend about the sometimes-wacky lengths France (and the EU) will go to to protect the “identity and integrity” of Champagne.

Beer? Cheese? Beer AND cheese?

The HG’s Lynne and I thought we had died and gone to heaven at a pairing dinner this Monday at Pizza Paradiso in Georgetown. The cheesemongers of Cowgirl Creamery worked closely with Paradiso to craft a stunning 5-course menu that left us speechless (and very full).

There’s a lot more to Chile’s Cono Sur than its wine.

When you find yourself behind the 8-ball, putting together a weeknight supper can seem like a chore (or go by the wayside in favor of second-rate delivery pizza and Chinese).

We’re finally getting with the times.

Paella is a fantastic dish for a dinner party. There’s so much going on, and all the spices and flavors meld together to create a wonderful, welcoming aroma for your guests’ arrival.

We focused on entertaining this time around, with tips to help you survive your first soiree, set your table, or choose the right libation to deliver to your host.

Anyone seen the hilarious and marginally offensive “Stuff White People Like” blog? I’m guilty of at least half of the accusations laid against anyone of European-American descent, but two of my favorites are wine and dinner parties — coincidentally two of this issue’s focal points.

Not sure what to bring, or serve? Follow these simple rules, and you’ll be in good shape.

Dinner parties, it seems, are rarely six-pack events. Unless the hosts are diehard beer fans or recovering frat boys, normal brews — whether the Pabsts of the world, or the Magic Hats — are inappropriate. Hence, I’ve chosen three beers that come in 750ml corked bottles, looking more like Champagne than malt liquor.

Washington’s Nationals played their home opener in a sparkling-new stadium last weekend, but our chief curiosity is this: How’s the food?

Sure, Ratatouille was a great movie, but it didn’t convince me that rats, mice, or any other small, furry creatures belong in restaurants.

Sitting in a history-steeped tavern in the nation’s capital early one March 17 of a not-too-distant year, I chanced upon the singular character of Rusty Clark. He sat at a corner table and leaned his chair back lazily against the side wall. His left foot pushed gently on the table’s edge.

Some may not take pleasure in learning culinary techniques, I guess, but for me, it’s part history lesson, part sensual indulgence, and part science experiment, all rolled into one.

I left political dead-spot Washington, D.C., to make a pilgrimage to the Great Lakes Brewing Company, a socially conscious, environmentally friendly brewery minutes from Lake Erie.

All this talk of tannins and vanilla and finish has my head spinning, and not because I’ve had too much to drink.

We’re proud to announce the latest issue of The Humble Gourmand, launched today for your weekend reading and cooking pleasure.

Good cookbooks are handy resources, even if you don’t plan to follow the recipes to a T.

What do you eat or drink to stay healthy in these sickly winter months?

So, you find yourself in a predicament: you’re invited to dinner at New Girlfriend’s house, and you’re asked to bring a bottle of wine. You either don’t know what she’s serving, or you don’t know the first thing about wine. Or both. Gasp. What to do?

Check us out today on Metrocurean, an ahead-of-the-tape food site that’s a fantastic source of DC restaurant news, and in The Bowdoin Orient, the oldest continuously published college weekly in the country!

Sure, you won’t be browsing in flip flops and shorts, but there are excellent reasons to bundle up and seek out a year-round farmers’ market.

My new blogger friends sympathized with my inability to access the internet and joined me in grumbling about the ineptitude of the IT “support” at the showcase. Their way of showing support: pouring me a glass of Cooper Vineyards 2006 Petit Verdot.

The wine is indeed leading the blind.

The wine: pretty good. The IT support: not so much.

There comes a point in any budding oenophile’s career that one decides to hate Chardonnay and Merlot. But there are plenty of small wineries in California, Washington, Oregon, Virginia, and upstate New York producing really nice ones.

I’ve been tasked with a weighty assignment: drink beer and tell you what I think. Since this Sunday happens to be the Super Bowl, and the Super Bowl happens to be a time during which much beer is imbibed, I have taken it upon myself to offer thoughts on which beers are appropriate to imbibe during this particular Super Bowl, Number XLII.

If you’ve got a Super Bowl party to attend this weekend, don’t show up empty-handed. Check out these extremely easy recipes for guacamole, beer-cheese dip, quesadillas, and something we like to call “Hot Cheesy Madness.”

Someone somewhere sometime ago decided to place a half-full can of beer in a whole chicken’s body cavity, then roast or grill it, thereby causing the liquid to boil and infuse the chicken with wonderful flavor.

Even if you couldn’t care less about the difference between a Lyonnaise and a julienne cut, knife skills teach you how to work more efficiently and use more of whatever vegetable/fruit/meat object that has the misfortune of crossing your path.

Healthier options to satisfy your sweet tooth after all those boxed cookies and slices of pie.

You’ll see that this issue’s dishes are lighter (though no less delicious) and no doubt a refreshing change after butter- and cream-laden holiday indulgences. The wines I suggest pairing with these are great at any time of year, but they work particularly well with seafood and vegetarian dishes.

After shaking off New Year’s Eve-related grogginess, today we’re launching the HG’s second issue, which focuses on lightening up after the holiday season. We’re also excited to announce the publication of a related post-holiday detox piece on Forbes.com.

Tools and toys that make cooking easier and more fun.

I was hunting up a term in my monster thesaurus the other day…

This, the inaugural issue of The Humble Gourmand, is about beginning at the beginning: how I got interested in cooking, the joy it’s brought me, and how you can get started.

Much like Scientology, I think there are levels of understanding or consciousness that one goes through on her way to becoming a wine lover. More often than not, that journey involves Chardonnay.

Here are a few things we love to snack on while throwing a weekday dinner together.

Had dinner with Lauren over the weekend, and it was one of those delicious evenings with the ideal mix of great food, fabulous wine, and truly stimulating conversation.

I always grew up having wine with dinner on special occasions, but my parents were never big wine snobs. They drank what they liked, and that was that. In college, wine was a special treat—a welcome diversion from the various gut-rotting light beers and malt beverages that so often grazed my palate.