Upcoming Event: March of Dimes Signature Chefs Auction

Signature Chefs Auction - D.C.

When: Wednesday, November 14, 2012 at 6:00 PM
Price: $200 Person

Where: Ritz-Carlton, Washington DC Hotel
1150 22nd Street Northwest
Washington, DC 20037

 One of Washington, D.C.’s most popular annual food and wine charity events since 1996, the March of Dimes Signature Chefs Auction, is happening on Wednesday, November 14, 2012 at the Ritz-Carlton.  This event year will feature over 30 of the DC area’s celebrated chefs, bartenders and vintners.  There will be culinary masterpieces to sample, wine tastings and creative cocktails to try.  Bar Pilar’s Executive Chef Justin Bittner will serve as the 2012 Honorary Chef. Occidental’s Bar Manager Jo-Jo Valenzuela will serve as the 2012 Cocktail Chair, and ABC7/WJLA Anchor Leon Harris will emcee the event.  2012 Fund the Mission Co-chairs, Tiffany Bowen and Stephen Bowen, Washington Redskins Defensive End will also be in attendance.

The evening will also include a silent auctions featuring unique dining, entertainment, travel and leisure packages, such as :

• Hotel stay for 8 at the Greenbrier, including spa for 4, golf for 4 and a chef’s dinner for 8
• Dinner for 10 with the Washington Redskins and tickets to the Redskins Suite
• Tickets to Jimmy Kimmel Live and a two-night stay at the Loews Hollywood Hotel
• Makeup party for 6 at Saks Fifth Avenue followed by dinner at Chef Geoff’s restaurant Lia’s
• Four Lexus Presidents Club seats and one parking pass to a 2013 Washington Nationals game and an autographed Ryan Zimmerman baseball

All proceeds raised fund the vital mission of March of Dimes. For more event information and to purchase tables or tickets visit https://www.marchofdimes.com/marylandmetrodc/events/events_Chefs-DC.html

 Participating restaurants:

Art & Soul,  B. Smiths, Bar Pilar, Bastille Restaurant, BLT Steak, Café St. Ex, Chef Geoff's/Chef Geoff's Downtown/Lia's/Chef Geoff's Tysons, DINO, Fuego Cocina y Tequileria, Georgetown Cupcake, Hank’s Oyster Bar, Hil Country Barbeque Market, Manor House at Poplar Springs, Michel Richard Citronelle, Poste Brasserie, Restaurant Eve, Stratford University, Taberna Del Alabardero, The Federalist, Westend Bistro and Willow Restaurant

2012 Participating Wineries & Beverages:

Bacchus Importers, Benzinger, J. Lohr Vineyards & Wines, The Fess Parker Winery, The Hess Collection Winery, Mumm Napa, Royal Cup Coffee, Ste. Michelle Wine Estates, Trefethen Family Vineyards and Truchard Vineyards.

2012 Participating Mixologists:

Jo-Jo Valenzuela of Occidental, Michael Akin of Last Exit, Adam Bernbach of Bar Pilar, Taha Ismail of Graffiato and Duane Sylvestre and Jamie MacBrain of Bourbon Steak.

Thai Basil Chicken

I am a procrastinator; I put things off and wait to the last possible minute to complete a task.  Subconsciously, I think I like the waiting to the last minute because I tend work better and more efficiently under pressure. It's been over a month since my last post. I have been busy with work, traveling and just life in general.  For the last several weeks writing a blog post has been on my to-do list and over a month later why I am I just now writing a post?? It’s because I have been saying daily to myself I will do it tomorrow and tomorrow has turned into a month later.  One of my friends once told me the key to getting over procrastination is to say out loud to yourself "do it now".  The reality is that the task that you have been putting off will have to get completed eventually, so you might as well do it now.  It's funny once I say “do it now” it motives me to complete the task.  It forces me to face my procrastination and the fact that I am choosing to blow something off that can very well be done today. So I am writing this post today because instead of saying I will do it tomorrow, I said do it now.
 

Try it and see if it works for you? 
 

***********************************************

 

Here's a recipe for an easy Thai dish that freezes well and all of the ingredients can be found at your local grocery store, with the exception of the thai basil. I have only been able to find thai basil at an international grocery stores, if you don't have any you can substitute fresh american basil.

Thai Basil Chicken                                                 Print Recipe
Servings: 5-6

Ingredients 

• 3 boneless skinless chicken breast, sliced thin into bite sized pieces
• 1 (7.5 oz) jar or 9 tablespoons of oyster sauce
• 3 tablespoons fish sauce
• 3/4 cup fresh thai basil leaves, packed
• 3 green bell peppers, sliced 
• 4 teaspoons minced garlic
• 1 teaspoon sugar or to your taste

Directions

1. Heat the oil in a skillet or wok over medium-high heat, and cook the garlic until golden brown. Add in chicken and cook until chicken is no longer pink.
2. Add in sliced bell pepper, oyster sauce and fish sauce. Stir and simmer until green peppers are tender. Add sugar and stir.
3. Remove from heat, and mix in basil.  
4. Let stand for 5 minutes before serving.
5. Serve over rice or pasta.



August Foodie Penpal Reveal

I participated in the Foodie Penpals program again this month.  This month I was paired with Leah, she writes a blog called MacKenzie Memories. She sent me a great box of goodies!

The box contained:

• Thai Garden Sweet Heat Asian Blend Seasoning. This seasoning is great on meat, veggies, salads and marinades. It's sweet and spicy, I love it!!

• Green Tea Latte Candy. This candy tastes just like a green tea latte!

• Chai-Spiced Honey Truffles. Chocoloate truffles need I say more..lol

• Hazelnut and Vanilla Almond ground coffees. I am a big coffee drinker, I can't wait to try these coffees.

• Food Network magazine. This magazine is one of my favorites, I can wait to try the toasted marshmellow strawberry shortcakes recipe featured in this issue.

With the Thai Garden seasoning I made a simple shrimp, onion and green pepper stir fry that was absolutely delicious!  It's now one of my favoite seasonings. Thanks Leah!

________________________________________________________________________

And now it's time for some details about Foodie Penpals. 

-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.

-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal!

-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!

-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)

-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month.

-Foodie Penplas is open to US & Canadian residents.  Please note, Canadian Residents will be paired with other Canadians only. We've determined things might get too slow and backed up if we're trying to send foods through customs across the border from US to Canada and vice versa.
If you’re interested in participating for September, please CLICK HERE to fill out the participation form and read the terms and conditions.

You must submit your information by September 4th as pairings will be emailed on September 5th!

*If you're from somewhere besides the US, Canada or Europe and want to participate, send me an email and I'll see if we get enough interest this month!