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December 23, 2014

Posts in "Food"

December 15, 2014

Congressional Hits and Misses: Week of Dec. 8 (Video)

With holiday jet fumes in the air, Congress spent its final full week of 2014 on “The Colbert Report,” strategizing for bar fights and telling their favorite Dick Cheney quail hunting stories.

The 114th: CQ Roll Call’s Guide to the New Congress

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December 11, 2014

Capitol Jewish Forum Welcomes All to Pre-Hanukkah Soiree

Homeward-bound members and congressional staff can get a jump on holiday festivities Thursday by ducking into the Senate’s Mike Mansfield Room for a taste of Jewish food, fun and fraternity.

Capitol Jewish Forum Welcomes All to Pre Hanukkah Soiree

(Screenshot)

The annual Capitol Hill Chanukah Celebration, a seasonal gathering hosted by the Capitol Jewish Forum, is scheduled to take place in S-207 from 4:45 to 6 p.m. Anyone with a valid congressional ID is automatically in; non-staffers must RSVP either by phone (202-332-5600) or email (cjf@afldc.org) in order to secure a spot.

“Hanukkah doesn’t begin until next week … but we thought we might get our friends into the spirit a little early,” Rabbi Levi Shemtov, executive vice president of American Friends of Lubavitch, said of the preemptive strike.

Attendees can look forward to latkes, doughnuts, live music, menorah kits and, more than likely, huddling with the congressional leaders that stop by to pay their respects each winter.

The 114th: CQ Roll Call’s Guide to the New Congress

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December 10, 2014

Steve Cohen Details Daytrip With POTUS

Steve Cohen Details Daytrip With POTUS

(Douglas Graham/CQ Roll Call File Photo)

Unlike those who tried to distance themselves from President Barack Obama ahead of last month’s power-shifting elections, HOH social media Hall of Famer Steve Cohen wants everyone to know how much he loves hanging with the commander in chief.

The Tennessee Democrat provided a play-by-play of their recent whirlwind tour of the Volunteer State in a series of giddy tweets and gushing statements. Full story

Indigo Skirts Major Flare Up

An early Wednesday morning scare could have sent Indigo founder Dinesh Tandon’s hospitality dreams up in smoke. Luckily, things were brought under control before the budding restaurateur was forced to switch careers.

Indigo Skirts Major Flare Up

(Courtesy HOH tipster)

“Yes, sir, a small fire broke out,” Tandon said of the minor skirmish that compelled first responders to swing by his NoMa outpost.

The culprit?

“A washer/dryer that we use for aprons and other rags used in the kitchen,” Tandon explained. Full story

By Warren Rojas Posted at 12:29 p.m.
Food, Restos

December 9, 2014

Turks to Woo Congress with Spiced Meats, Caffeine

A cadre of Turkish-American organizations are returning to Capitol Hill Thursday to campaign for their independence-seeking, European-bound brethren — and the group is bringing a host of regional delicacies to help sweeten the deal.

Turkish Cypriot Day on the Hill is scheduled to swoop into the foyer of the Rayburn House Office Building Thursday from 11 a.m. to 3 p.m. The Assembly of Turkish American Associations is spearheading the annual reception. Full story

December 8, 2014

Congressional Hits and Misses: Week of Dec. 1 (Video)

Congress kicked off the final month of the year brining turkeys, plugging favorite movies and crying on the House floor.

The 114th: CQ Roll Call’s Guide to the New Congress

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Feast Your Eyes on Our Inaugural Dining Guide

Pull up a seat, friend. Let me share the tale of how a half-baked scheme to whip up a handy guide to the most interesting places to grab a bite around #ThisTown was kneaded, chopped, seasoned and lovingly molded into the “Nom, Nom, Nom-nibus.”

Feast Your Eyes on Our Inaugural Dining Guide

(Chris Hale/CQ Roll Call Illustration)

As the resident food scribe here at Roll Call, I pride myself on ferreting out local establishments worthy of your hard-earned dining dollars.

Whether that search leads me to a smoke-belching truck idling along some random curbside, or forces me to elbow my way through a throng of high-rollers in order to claim the last bar stool at the latest hot spot matters not.

For my money, it all comes down to what winds up on the plate.

From handcrafted snacks to house-aged steaks, I weigh them all against what I believe our devoted readers would consider a pleasurable experience at a fair price. Which is why I’m as comfortable sending folks out to feast on half-smokes (D.C., represent!) as I am directing traffic toward a Michelin star-worthy outpost.

This forthcoming e-book dining guide — available soon for download at rollcall.com — aims to do just that, shining a light on novel eats from across the culinary spectrum. Some of the recommendations might be perfect for dazzling discerning palates. (Exotic nibbles at The Source! Mouth watering barbecue at DCity Smokehouse!) Others might help advance your career. (Hobnobbing at Johnny’s couldn’t hurt.) A few — such as the Indian carry-out favored by a certain civil rights champ — you may want to keep to yourself.

Need a drink? Sample the sip selections.

Craving comfort foods? Dig into the specials.

Jonesing for sugar? The sweet section runs both hot (doughnuts!) and cold (gelato, yo).

Mind you, this is just the first bite of the apple. There’s plenty more exploratory eating to be done. And I, for one, can’t wait to continue savoring everything the District has to offer.

Bon appétit!

The 114th: CQ Roll Call’s Guide to the New Congress

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December 1, 2014

Medium Rare’s Free Turkey Fry Was Red Hot

Medium Rare fried up more than 175 turkeys and spread holiday joy throughout the Barracks Row community this past holiday weekend.

Underestimating the popularity of the annual fried turkey service Medium Rare founder Mark Bucher has put together since 2008, this HOH contributor and his party quickly realized our poor planning left us needing an alternative way to cook our bird, as turnout was massive.

Medium Rare’s Free Turkey Fry Was Red Hot

(Courtesy Mark Bucher)

Bucher said the line started around 8 a.m. for the culinary assistance scheduled to take place between 11 a.m. and 2 p.m.. When he opened the doors at 9 a.m., a full two hours early, he was met with enthusiastic fans. “We were greeted by an 89-year-old grandmother, who was using a walker, who took a bus 45 minutes to have her turkey deep fried. She had received a free turkey from the Marion Barry turkey giveaway, and had nowhere to cook it,” Bucher said, noting that they tended to 19 Marion Barry turkeys this year.

Many more visitors gathered to have the turkeys fried to a golden brown, including a number of wheelchair-bound veterans. Once there, they mingled with doctors, lawyers, and even some local politicians all while being filmed by a TV crew from ABC7.

Per Bucher, visitors traveled from as far as Leesburg to have their turkeys cooked for them. Once inside, patrons chatted with one another while enjoying complimentary coffee and hot cider.

There were a few mishaps. Bucher said one turkey hit the floor of the restaurant and another was picked up by someone who did not drop one off.  There was no need to worry though, as Bucher had a few extras ready to go.

As always, the event was free to the public, though Bucher was accepting donations for DC’s “Ready, Willing and Working” charity. And for those wondering when they need to line up next year, Thanksgiving in 2015 is Nov. 26.

Related:

Medium Rare Brings Fried Turkey Service to Barracks Row

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November 26, 2014

Too Cool? Boehner’s Thanksgiving Technique Falls Short of USDA Recommendation

Speaker John A. Boehner has helpfully shared his favorite recipe for Thanksgiving turkey brine. Interestingly, the Ohio Republican says in his YouTube video that he cooks his “bird to about 160, max.”

We at HOH are assuming he is referring to the bird’s internal temperature. To each his own, but may we suggest the USDA’s advice? In a series of tweets, the Agriculture Department has provided some tips about safe Thanksgiving meals, including how to handle and store a turkey, as well as the temperature at which harmful bacteria is killed.

Also of note, the speaker says he rinses off his turkey, which is apparently unnecessary, according to USDA. That’s mostly because that splashes bacteria all over the place and cooking is the only way to kill all the harmful bacteria.

Regardless of which temperature you settle on, government recommended or no, here are the basics of Boehner’s brine:

Ingredients:

8 quarts water

6 bay leaves

2 cups Kosher salt

3 tbsp peppercorns

1 head of garlic

16 oz pure maple syrup

Bring the brine close to a boil, then let it cool.  Put a bag in a five-gallon bucket.  Wash the turkey and remove the insides.  Put the turkey in the bucket.  Pour the brine over to cover the turkey.  Keep the turkey submerged.  Let it stand overnight in the refrigerator or outside if it is cool enough.  After 24 hours, take it out and rinse it off.  At that point, it’s ready to be cooked.

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By Clark Mindock Posted at 2:19 p.m.
Food

Illinoisans Invited to Toast Statehood Day

The Illinois State Society is throwing down on Dec. 3 in the Capitol Visitor Center for Illinois Statehood Day. And any Land of Lincolners looking to get their Prairie State on are welcome to partake.

Illinois Republican Sen. Mark S. Kirk is expected to host the reception, which is scheduled to take place from 6 to 8 p.m. in HVC 201.

Illinoisans Invited to Toast Statehood Day

(Bill Clark/CQ Roll Call File Photo)

Cmdr. Jess Porter, future skipper of the USS Illinois — a nuclear submarine in the making — is slotted to be the guest of honor. Kirk is a former Naval reservist himself.

If you hail from the state, or work for someone who does, register now (via the Illinois State Society page) to enjoy free food and drink.

Roll Call Results Map: Results and District Profiles for Every Seat

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Congressional Hits and Misses: 2014 Thanksgiving Edition (Video)

With Thanksgiving around the corner, Heard on the Hill takes a look at the times lawmakers simply could not get food off their minds.

 

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November 25, 2014

Capitol Hill Cop Spices Things Up as ‘Three Sheets Chef’

Capitol Police Officer Terry Heffernan told HOH he caught the acting bug while in college.

If only the theater crowd could see him now.

Capitol Hill Cop Spices Things Up as ‘Three Sheets Chef’

While he spends most of his time keeping the congressional campus safe, Heffernan has also been actively pursuing any and every opportunity to perform since the 1990s. “Being a police officer is my favorite way to support myself being an actor,” he quipped.

That lifelong dream has led him to blending in with the thousands of freezing cold extras seen huddled around the National Mall in that iconic scene from “Forrest Gump.” It compelled him to take a shot in an almost Doritos ad. And it inspired him to create the demented instructional series, “Three Sheets Chef.”

“It came to me while I was ruthlessly hung over, sitting on my couch watching the Food Channel,” Heffernan said of the “a-ha!” moment that led to his satirical side-gig.

The extremely low-tech series debuted in late 2011. Since then, Heffernan and a rag tag crew — including a fellow Capitol Hill cop who handles editing duties — have cobbled together just over a dozen installments of horribly misguided culinary instruction.

“We haven’t really figured out what the purpose of the show is yet, but I’ll tell you this, we’re really hoping to get on HBO.  And I have a feeling the best way to do that is for me to say ‘cocksucker’ about every three minutes,” Heffernan, channeling his perma-tipsy counterpart, explains in episode one.

Sure enough, the wheels come off each time. Full story

November 19, 2014

Mark Pocan Dishes About Kringle

Square meals, schmare meals. Rep. Mark Pocan is more interested in circular arguments.

The Wisconsin Democrat expressed his love for kringle, an oval-shaped sweet, on social media, declaring the regional treat a “staple of any well rounded Wisconsin diet.”

A Scandinavian baking tradition that’s been carried on by Danish transplants to the Badger State, kringle features overlapping layers of flaky pastry dough historically stuffed with fruit or nut fillings. Modern versions include frosted rings run through with everything from caramel-drenched pecans (want) to peppermint-spiked chocolate cake (need).

Pocan told HOH he’s most fond of strawberry flavored kringle, though he’s open to trying new things.

“There are some good seasonal flavors like pumpkin caramel,” he said. Full story

November 17, 2014

Capitol Hill Cops Ham It Up in Prospective Doritos Ad

Apart from walking the same beat, Capitol Police Officers Terry Heffernan and Brian Stevers also share a passion for acting — a creative outlet currently being fed by starring rolls in a would-be Doritos commercial.

The aspiring ad, originally conceived and shot by short film vet Antonio Souto, is just one of the current crop of fan-made entries in the chip maker’s annual “Crash the Super Bowl” contest.

Heffernan plays the smug, snack-hoarding mark terrorized by a creepy, tutu-clad Chihuahua for not sharing the famously cheesy grub with a nefarious little girl. By the end of the 30-second spot, the defeated schlub seeks to visit the same ruin on another unsuspecting stooge (Stevers) unwilling to part with a single, orange dust-covered morsel. Full story

November 13, 2014

Jerry Moran Brings ‘Under New Management’ Cake to GOP Lunch

Jerry Moran Brings Under New Management Cake to GOP Lunch

Moran with an “Under New Management” cake outside a Senate Republican lunch. (Tom Williams/CQ Roll Call)

Sen. Jerry Moran borrowed a page from a fellow Kansan Thursday to celebrate the Republican takeover of the Senate.

The outgoing National Republican Senatorial Committee chairman brought a decorated cake for the enjoyment of his fellow senators to the Republican Conference lunch in the Lyndon B. Johnson room. ”Under New Management” the cake blared in frosting, along with an exterior photo of the Capitol Dome.

Full story

By Niels Lesniewski Posted at 4:09 p.m.
Food, HillSide, Sens

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