Food

The Wrap-Up: The Week in Food

Cakelove proprietor and Sugar Rush host Warren Brown recently lost the deal he had for his upcoming cookbook, but he's since resold it to another publishing house, according to Publisher’s Marketplace. His CakeLove: How I Bake Cakes From Scratch will now be published by Stewart, Tabori, and Chang instead of Wiley. It’ll include 80 of Brown’s recipes…And in other local confectioner news, Palena pastry chef Ann Amernick’s third cookbook, The Art of the Dessert, hits stores April 23. In it, she tells stories about her time working with Jean-Louis Palladin, talks about what it was like to be in the White House pastry kitchen, and includes a chapter on dessert sandwiches. But does it have the recipe for the delish banana cake with chocolate sauce I had at Palena the other night? I sure hope so…

New York checks in with newly-installed White House pastry chef Bill Yosses, who reminds us that President Bush loves chocolate and admits, “We don’t really push any envelopes here.” 

…Now you can get your cassia cinnamon, dundicut peppers, bratwurst seasoning, and bonnes herbs all in one place. According to Counter Intelligence, the first area location of Wisconsin-based spice superstore Penzey’s should be open on Rockville Pike April 20…

…The City Paper decodes the famous mood ratings at the Inn at Little Washington, which range from 1 (combative–we'd love to know who that was) to 10 (euphoric)…

…Inspired by what Nancy Pelosi didn’t eat on her recent trip to Syria, the Politico explores of the country’s mezze…

USA Today looks into the U.S.’s infatuation with Brit-style gastropubs–and pays a visit to EatBar in Arlington, where they find the bacon-wrapped figs we know and love…

And a friendly reminder that this Tuesday, April 17, we'll have chef and boudin blanc-maker extraordinaire Robert Wiedmaier of Marcel's and the soon-to-open Brasserie Beck chatting live starting at 11 AM. It's never too early to get your questions in, so ask away!   

 

 

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.