Georgetowner •

Bourbon Cobbler

Foggy Bottom’s Founding Farmers, along with its sister restaurant Farmers and Fishers, are already known as among the hottest spots in DC for handcrafted cocktails. The restaurants, both renowned for their farm-fresh produce, fine spirits, and homemade mixers and juices, sport an evolving drink menu designed by chief mixologist Chef Jon Arroyo.

New for spring at Founding Farmers is Arroyo’s customizable menu of juleps and cobblers. While most imbibers are familiar with juleps due to the popularity of mint juleps, the cobbler cocktail may be an unfamiliar concept for many casual drinkers.

The word cobbler conjures up visions of pastry dishes soaked with baked ripened fruits. Webster’s dictionary sports two edible definitions for cobbler.

1. A deep-dish fruit dessert with a thick top crust.

2. A tall sweetened iced drink of wine or liquor with fruit.

The original cobbler cocktail, according to Arroyo, was made with sherry. It was one of the most popular libations during the last half of the nineteenth century. Because cobblers were made with fresh fruit and sugar they were among the first cocktails to be shaken.

Early cobblers were very sweet and fancy cocktails. They were garnished beautifully with fresh berries. It became known as a ladies’ tipple, but in Arroyo’s opinion it is definitely not a ladies’ drink.

Perhaps the most exciting element of Founding Farmer’s new menu is the concept that the drinks will be customized for each customer—male or female—based on their spirits preference.

On the blistery Tuesday that I sat down with Arroyo, he asked me what type of liquor I was in the mood for. Feeling a bit chilled, I requested a bourbon drink. Off to work he went, preparing me a personalized cocktail.

All of the cobblers at Founding Farmers will start with some basic ingredients: muddled lemon, lime, orange, along with bitters and sugar. The remaining ingredients will take the direction of the spirit requested.

For the base spirit, Arroyo chose Knob Creek Bourbon. “There’s dryness to the Knob Creek which balances out the fruit,” Arroyo said. “I like it because it’s a big bourbon with a lot of spice. You’re going to know you’re drinking it.”

Arroyo’s first augmentation to my cocktail was the Angostura brand of bitters, but the flavor of bitters used in each cobbler will depend on the type of liquor. Next he added homemade ginger syrup, because he likes the spice that ginger adds to bourbon. In the spirit of tradition, he plopped in a bit of red wine Malbec, in lieu of sherry. But for me, the most curiously wonderful addition was the touch of absinthe

The finished cocktail was a taste explosion on my tongue. It had a robust fruit-forward flavor up front while the boldness of the bourbon warmed my mouth with an earthy goodness. While I was a bit hesitant about the Absinthe, it turned out to be a key ingredient. Its herbaceous quality tied the variety of fruity and spicy elements together in a delightful symphony.

While the drink was served in a pretty metal julep glass and garnished daintily with fresh berries and mint leaves, I agreed with Arroyo that it was decidedly not a ladies only drink. Its complexity and freshness provided many layers of flavor that any discerning drinker would enjoy. And yes, I could definitely taste the bourbon.

Arroyo’s spring cocktail menu debuted in February, and he assured me that all the bartenders at Founding Farmers will be well trained in making the customizable cocktails. “Depending on the spirit you choose,” he said “The bartender will choose the direction for the cocktail.”

Georgetowner • February 11, 2011

The Georgetowner hosted its 2nd Annual Photo Competition at Farmers and Fishers with a fabulous spread and photo exhibit. Guests received post cards of top entries including the winning image by Jeff Kouri. [gallery ids="99598,105030,105024,105026" nav="thumbs"]

Georgetowner •

Shen Yun Performing Arts opened its return tour to the Kennedy Center with a by invitation program on Jan. 25. The troupe, which was founded in New York in 2006, has assembled world-class dancers, choreographers, singers and musicians to reclaim and renew the divinely-inspired cultural heritage of China. The performance was followed by a reception with the artists. [gallery ids="99601,105034,105036" nav="thumbs"]

Georgetowner • February 10, 2011

The theme of this year’s Restaurant Association of Metropolitan Washington’s 2011 gala, Carnevale da Cuisine, was announced at a Fiesta Night at the Mexican Cultural Institute on Jan. 24. Mexico showcased the cuisine of Executive Chef Pati Jinich executed by Main Event Caterers. RAMW President Lynn Breaux hailed the “warm and toasty environment on a cold night” as guests partied contentedly. The gala will be held at the Marriott Wardman Park Hotel on June 26 with awards granted to 16 categories of local culinary and beverage superstars.

Georgetowner •

Tapas, fish, and sandwiches can sometimes get dull. Your taste buds are yearning for something new and exciting with a kick. Gumbo, jambalaya, and po-boys are delicious entrees that will make your mouth water and your taste buds thrilled.

Last month Bryan and Melissa Crosswhite, along with Dan Allen, added a third location to their restaurant repertoire right here in DC, The Cajun Experience, giving locals a taste of the Cajun south.

The Cajun Experience is located at 1825 18th Street, just four blocks north of DuPont Circle, next door to the ever-popular Louriol Plaza. The authenticity of Cajun Food, according to Brian, is less about academic techniques and more about your roots and how you were raised. It is important to Brian to provide the core of an authentic New Orleans experience, which includes the menu and atmosphere, and even the drinks.

The Cajun Experience offers live, New Orleans-style jazz every Friday and Saturday night. The drink menu features an array of New Orleans specialties, from hurricanes to hand grenades.

And just like the restaurant’s name, the food speaks for itself. Satisfied customers rave about the Crawfish Etouffee, easily the most popular dish on the menu. Brian’s Creole and Cajun seasoning blends, and the rest of the kitchen’s recipes have all been handed down from generation to generation, making these dishes spot on Cajun classics.

In the midst of a recession, Bryan and his partners took an opportunity to open the first “down home” Cajun restaurant in DC, following successful openings in Leesburg and Purcellville. Their mission is to draw customers in with their genuine techniques, fabulous drinks, southern ambiance, and of course, home cooked classics. The Cajun Experience is open 7 days a week for lunch and dinner.

Photos by Pat Ryan [gallery ids="99596,105019" nav="thumbs"]

Georgetowner •

K Street Kate celebrated her latest accolades at The Mighty Pint on Jan 18 after being named “DC’s Favorite Social Butterfly” by The Washington Post and “Glambassador” by Glamour Magazine. Congrats Kate! [gallery ids="99599,105031,105028" nav="thumbs"]

Georgetowner •

The Tenth Annual Sugar & Champagne Affair, the brainchild of Chef Todd and Ellen Gray of Equinox Restaurant, took place at the Ritz-Carlton on Feb. 1. It is one of the happiest events of the year as pets and their families come together to honor The Washington Humane Society’s Humane Law Enforcement Officers, Animal Control Officers and Humane Educators. Holly Morris of Channel 5 saluted the honorees who “make this a better community for us and our animals.” Over forty restaurants participated in what Ellen Gray termed “the best sugar high.” A record number of attendees sampled mobile restaurant treats from food trucks including Cap Mac and Red Hook Lobster Pound before proceeding to the ballroom to enjoy confections and savories from Marcel’s, Restaurant Eve, The Source and Bourbon Steak among many others accompanied by wonderful wines.
[gallery ids="99600,105029,105035,105033" nav="thumbs"]

Georgetowner • February 9, 2011

Dear Stacy,

I have been married six years and have two kids: a daughter who is four and a son who will be three soon. On the whole, I am happy with the way my husband and I are co-parenting. He is really involved in the day-to-day around the house, even though we made the decision that I would stop working until the kids get to kindergarten. My issue is that he parents our kids very differently, and not just because of the age difference.

I see him being much more affectionate and careful with our daughter, and treating our son like he’s much older than he is. For example, he expects our 2-year-old son to use a fork without making a mess, but caters to our daughter’s every whim, never making her clean up her own toys or messes she makes, not even in an age-appropriate way. He is much gentler to our daughter but doesn’t seem to have much sympathy for our son when he has a boo-boo or needs comforting. I am playing armchair psychologist, but I think this has something to do with the way his parents treated him (very strict) and his two brothers growing up. Anytime I bring this up he takes it as criticism and refuses to talk about it, let alone change his behavior. I’m afraid we’re raising a bratty girl and a lonely boy, and there’s nothing I can do about it.

-Fearing a gender-biased household

Dear Fearing,

First, I want to commend you for paying attention to this dynamic. With the associated chaos of a young family-of-four, many of us might avoid such careful observation in favor of getting more sleep or just zoning out in front of the TV. That being said, the hyperparenting phenomenon that is overtaking our playgrounds and schools has its benefits and its costs. Your kids have two functioning role models in their lives and are not being abused – this really is a plus no matter how you look at it.

You are connecting Husband’s behavior to his family of origin, and as a mental health practitioner, I’m also curious about how his childhood experience impacts his parenting decisions. Still, without assigning blame to the In-Laws, there is a lot of confusion about the role of the father in the modern family, and about what it even means to be a man in this culture. Does Husband have male friends who are also fathers of young children? Are they able to talk about the challenges and struggles, the mixed messages, what it means to be a man today, and about how to raise young men?

Now, on to the more important issue: the communication between you and Husband. It sounds like he feels a little anxious when you bring up this topic. The sad truth is that no matter how gently you put it, messages from women about male behavior are often read as criticism. I’d recommend you read Love and Stosny’s “How to Improve Your Marriage Without Talking About It.” I think it might help chart a course for better connection, which can lead you to getting what you both want and need. After that, perhaps Husband might be willing to join a men’s parenting or processing group (for no other reason than an evening outside of the house…) where he can talk about his goals and expectations, and receive feedback from someone who doesn’t share living space.

Stacy Notaras Murphy is a licensed professional counselor and certified Imago Relationship therapist practicing at the Imago Center of DC in Georgetown. Her website is www.therapygeorgetown.com. This column is meant for entertainment only, and should not be considered a substitute for professional counseling. Please send your relationship questions to stacy@georgetowner.com.