Culinaire Reopens
• November 6, 2012

Culinaire Restaurant has just re-opened its
doors to the public. Billed as a one-ofa-
kind eatery and a part of the culinary
curriculum of the International Culinary School
at the Art Institute of Washington, the student
run restaurant aims to provide delicious food
and an all-around positive dining experience to
its patrons while acting as a unique instructional
environment for students of the Art Institute’s
culinary program.

Culinaire first opened its doors to the public
in 2008. The restaurant is open for eight weeks
each academic quarter and serves both lunch and
dinner. The menu changes quarterly, and this
term entrées include seared trout, carrot pasta,
Cornish hen, seared pork loin and grilled beef.

“The idea behind having a full service restaurant
at the Art Institute of Washington is to
provide our students with the opportunity to
work in a kitchen that simulates the environment
of a real working kitchen,” said Chef
Andrew Policelli, a culinary instructor at the
International Culinary School at the Art Institute
of Washington.

At Culinaire, students are on the forefront
of both the kitchen and the restaurant fronts.
Though they work under the supervision of
Chef Michael Roll and a team of credentialed
faculty chef instructors, students are involved
directly in all aspects of the restaurant, including
food preparation, serving guests, preparing their
kitchen station and breaking down their stations
at the end of the day.

Policelli further explained the idea behind a
student-run eatery and the benefits of having a
working restaurant to serve as a lab for students.

“[It] allows the students to experience both
sides of working in a restaurant: preparing the
guests’ food and serving them from beginning
to end,” Policelli said, “[It’s] a complete instructional
environment for students that offers a
quality dining experience to its patrons.”

Every Art Institute with a culinary program
has a working restaurant, according to Policelli.
This hands-on experience allows students to
experience a working restaurant firsthand and
is very beneficial in preparing them for careers
in this field.

In the end, Culinaire benefits the surrounding
community as well as students at the Art
Institute.

“Why settle for lukewarm mystery meat, last
night’s leftovers or a microwave dinner, when
you can enjoy a delicious, freshly prepared
bistro-style meal?” ask those of the restaurant in
a press release.

Anywhere from 50 to 150 patrons a week do
just that, visiting Culinaire and seeing the students
in action weekly while enjoying a freshly
created lunch or dinner.

Culinaire’s menu includes their four main
entrées for the quarter and a wide selection of
drinks, appetizers, sides and deserts. Prices
range from $2 to $12.?

Culinaire is located at 1820 North Fort
Myer Drive, Arlington, Va., near the Rosslyn
Metro, and is open on Mondays, Tuesdays
and Wednesdays from 11:30 a.m. to 1:00 p.m.
for lunch and 7:30 to 9:00 p.m. for dinner.
Reservations are recommended and can be
made by calling the restaurant at 703-247-3841.

The Latest Dish October 17, 2012
• October 17, 2012

**Quick Hits:** Four Seasons Hotel will open a **Fashion Caf?** as well as an Eno Wine
Bar in early 2013. **Al Dente** (formerly La Forchetta) will open a second location at 425 I Street, NW, in late summer 2013. **Fuel Pizza** will open its third D.C. location on Georgia Ave, NW, near Howard University next spring. **Riscatto**, a new restaurant serving Mexican and Latin foods will open on 14th Street, NW, where Galileo III (before that, Butterfield9) was. Riscatto in Italian means ?ransom? so I hope they don?t hold anything or anyone hostage. Newsom restaurant is slated to open in the iconic Hubert Newsom Building at 1110 H Street, NE.

Stephen Starr?s first venture into the D.C. market, **Parc Deux**, is slated to open at 14th and Q Streets, NW, where the Shirt Laundry oper- ated for years. Based in Philadelphia, Starr is a renowned restaurateur, from **The Continental** to **Buddakan**. He chose his French concept to expand into D.C. His original **Parc** is in Philadelphia. This is his second, hence the name. Parc Deux will be a French bistro and caf? serv- ing classic French cuisine for breakfast, lunch, dinner and brunch. Permitting process is in the works.

**Chipotle?s** new **ShopHouse Southeast Asian Kitchen** is applying to open in Georgetown at 2805 M Street, NW, by the beginning of 2013 (isn?t everyone?). They have to ?Pass Go,? regarding fast food/QSR requirements. It will be their second location in D.C. ? and the world.

Country rock group, Rascal Flatts, which is known for their wonderful music will now also be known for their wonderful restaurants.Rascal Flatts Restaurant Group plans to open in the D.C. metro area some time next year. The company?s first restaurant is in Phoenix, Ariz.

Chef & GM Update: Chef RJ Cooper will open in Merrifield?s Mosaic District. Not a **Rogue 24** concept, but probably high- end for Mosaic. It?s a big space ? 5,000 square feet on the first level, and 2,000 square feet of rooftop space. A spring opening is targeted. **Cyclone Anaya?s**, a Texas-based Mexican restaurant named for a professional wrestler will also open in Mosaic District, offering finer Mexican dining. A fall opening is scheduled. Other restaurants slated to open there include: **Matchbox, Taylor Gourmet, Sweetgreen**, and something from Black Restaurant Group (**BlackSalt, Addie?s, Black Market, Pearl Dive Oyster Bar**).

Cocktail Of The WeekSeptember 19, 2012
• September 20, 2012

Travelers have flocked to Latin America for years as a means of escape. As you head south of the border, the climate heats up, the beaches become more tropical and the party starts a little earlier in the day. In places like Rio de Janeiro, Costa Rica and much of Mexico, the clock always seems to read 5 o?clock.

Many Latin American countries produce their own native liquors, which are as varied as their people. These drinks are a source of pride and nationality. Mexico?s tequila is probably the most well known. In Brazil, the most popular cocktail is the caipirinha, which is forged from cachaca. And anyone who reads my column should be familiar with pisco, after my posts from my Peruvian summer.

Before Peru, I had the luxury of stopping for two weeks in Colombia. The most popular drink there is aguardiente. This local spirit is a somewhat sweet elixir made from sugarcane and flavored with anise. Aguardient is not aged, so it boasts a strong and robust flavor. Aguardiente literally means firewater in Spanish; the name combines the Spanish words for ?water? (agua) and ?fiery? (ardiente).

Arriving in Medellin in June was a delight in itself. When I left D.C. earlier in the day, it was 104 degrees and humid. Medellin, perched in the Andes, is known as the city of everlasting spring due to its pleasant year-round climate, which averages in the mid 70s. Humidity is low, and fresh air rushes in from the surrounding jungle-filled mountains. In addition to its near-perfect weather, Medellin boasts a vibrant art scene, where Fernando Botero is a native. The city also has a thriving nightlife.
Many of the fashionable bars and clubs are located around Lleras Park in the tiny Poblado neighborhood. I quickly find the locals have a very relaxed partying style. While the open-air watering holes that ring the park are filled with partygoers, so is the park itself. Folks gather together on the benches and ledges to enjoy each other?s company while sipping on a tipple. Open containers laws do not apply here.

It is here I get my first taste of the local firewater. As I?m enjoying a beer on a park bench, my seatmates Carla and Roberto eagerly offer me a taste of their aguardiente. The flavor is strong and torrid. It burns and makes me grimace. I am happy to have my beer to chase it. In defense of the aguardiente industry, I don?t believe my first taste was of the highest quality. It came packaged in a box.

I soon realized that aguardiente was a common thread between the people of Medellin, affectionately called paisas. During my visit, I sampled aguardiente in small bars, people?s homes, trendy restaurants and my favorite hangout, Periodista Park. The flavor, after I had the chance to taste some of higher quality brands, grew on me. The same way the licorice taste of ouzo grows on you in Greece.

Aguardiente is generally served straight up neat in a glass. But when I ventured to Cartagena on Colombia?s Caribbean coast, where rum is the preferred beverage, I noticed that it was also used in cocktails.

The most interesting one I indulged in was a variation on the mojito with aguardientes substituted for rum. While at first the idea of anise mixed with lime and mint sounded a bit odd, I must admit that the combination came off as multilayered, refreshing surprise. Somehow the spicy anise balanced itself with the mint, while the lime provided a pleasing tart background.

The most popular brand in Colombia is Aguardiente Antioque?o, which has won several international awards. If you?d like to experience aguardiente for yourself, the most readily available brand in the Washington area is Cristal. Try it straight up, first but if the taste is a little too overwhelming, mix it in a mojito.

*Aguardiente Mojito*

2 oz. aguardiente
8 fresh mint leaves
1/2 lime in wedges
2 tablespoons simple syrup or sugar
Club Soda
Crushed Ice
Sprig of fresh mint

Muddle mint leaves and lime in a glass. Add simple syrup or sugar; top with ice. Add aguardiente; top with club soda. Stir. Garnish with a sprig of mint.

Cocktail of the Week: The Vieux Carre
• September 13, 2012

The French Quarter of New Orleans conjures up visions of raucous partying, 24-hour fun and all-out craziness. While this can be a great way for the 20-something crowd to blow off some steam, those looking for a more sophisticated and tasteful drinking experience will have to veer a few blocks away from Bourbon Street.

Unlike Washington D.C., New Orleans wears its quirkiness like a badge of honor. A classy bar does not necessarily mean stuffy or uptight. One of my favorite Crescent City spots to grab a drink is the Carousel Bar in the Hotel Monteleone.

Tucked away on the corner of Royal and Iberville on the edge of the quarter, the Hotel Monteleone is steeped in history. It has been a preferred haunt of many distinguished southern writers including Eudora Welty, Tennessee Williams and William Faulkner. Truman Capote used to brag that he was born at Hotel Monteleone, but the truth of the matter was that Capote’s mother had stayed at the hotel during her pregnancy and was transported to the hospital by hotel staff for the birth.
The Carousel Bar itself is an attraction. The circular 25-seat bar is actually a rotating carousel, which makes a complete revolution approximately every 15 minutes. While I will admit that I’ve felt the room spin after one too many cocktails, I assure you that one drink, alcoholic or not, will do the same for you here.

The carnival-like motif reminds visitors that despite the Monte Leone’s lofty setting and noteworthy past, they’re still in New Orleans, a destination that is able to combine history and fun with a shot of jazz and spice shaken up and served in a martini glass.

Literary beasts aside, this bar has it earned a spot in the cocktail hall of fame. According to the Hotel Monteleone 1938, during the height of the Great Depression, head bartender Walter Bergeron introduced the Vieux Carré Cocktail at the Swan Bar, which was the original bar on site before the Carousel bar was built. The name Vieux Carre translates to “Old Square” the official name of the neighborhood known as the French quarter.

The Vieux Carre is a mixture of rye whiskey, brandy, vermouth and Benedictine and bitters. Its formula closely resembles two other legendary New Orleans tipples, the Sazerac, (which was declared the official cocktail of New Orleans by the state senate in 2008) and the La Louisiana. All three feature homegrown Peychaud bitters as a staple ingredient.

According to the Hotel Monteleone, “It was created as a tribute to the different ethnic groups of the city: The Benedictine and cognac to the French influence, the Sazerac rye as a tribute to the American influence, the sweet vermouth to the Italian, and the bitters as a tribute to the Caribbean. Prohibition had been lifted only a few years earlier as a way of stimulating commerce.”

The rye whiskey combines splendidly with the sweeter ingredients, like the cognac, Benedictine and vermouth, while the addition of two types of bitters, give it a nice spice.

For me, a visit to the Big Easy is not complete without stop here. The bar serves as great meeting spot for locals as well as tourists. During my most recent visit in April, I was flanked on by a group of young professionals enjoying an after-office drink once one side and a professional native drinker on the other. For people watching, the bar has a magnificent big-window view of Royal Street. Because the bar rotates, you’re guaranteed a window seat every quarter hour. The Vieux Carre
Recipe courtesy of the
Hotel Monteleone

¼ oz. Benedictine
¼ oz. Cognac
½ oz. Sazerac Rye
¼ oz. Sweet Vermouth
3 Drops Angostura Bitters
3 Drops Peychaud Bitters
Lemon Twist

Place ingredients over ice in an eight-ounce rocks glass and garnish with a lemon twist.
[gallery ids="100949,130372" nav="thumbs"]

Cocktail of the WeekSeptember 6, 2012
• September 6, 2012

On a bitter and chilly night, nothing soothes the soul quite like a toasty warm cocktail. Cold days are not the norm in Washington during August and September, but I spent the majority of this summer in the winter of the Southern hemisphere, where I experienced plenty of recent nippy winter evenings that were heated up with a hot toddy.

In Cusco, Peru, the days are filled with brilliant blue skies and powerful rays of sun due to its altitude of over 11,000 feet in the Andes. Once the sun goes down, the historical city center is illuminated with golden streams of floodlights, and the mercury drops to a brisk spot in the low 50s. While the tourist bars and salsa clubs near Plaza des Arms and San Blas get packed with party-goers downing pisco sours and Cusquena beers, my friend Suzanne introduced me to a mellow locals-only spot tucked away on a side street where we quenched our thirst and warmed our spirits with a steaming pitcher of coca tea and pisco.

This combination blends two of the most popular beverages in Peru. Coca tea or mate de coca, is an herbal tea brewed with leaves from the coca plant, which is grown throughout Northwest South America. The tea can be made by steeping raw coca leaves or commercially made tea bags in boiling water. This Andean beverage has an earthy flavor similar to green tea but with a sweeter finish.
The beverage has many beneficial effects. It is often recommended to combat the effects of altitude sickness. During my months in the Andes, I found no matter what my ailment ? cough, sore throat, hangover ? the locals would convincingly advise me, ?Drink coca tea!? Or, you can skip the drinking altogether and just chew on the raw coca leaves like many native Andean people do.

The tea also works as a stimulant, for it is brewed from the same leaves that are used to make cocaine. Hence, it is illegal to import or sell in the U.S., although I found a few websites, including Amazon.com, where the tea bags were available.

Pisco, which is the national drink of Peru, is a clear white spirit distilled from grapes that dates back to the 16th century. It is considered a brandy and has a distinctive grape flavor.

According to SouthAmericanFood.com, there are numerous explanations for how this brandy got its name. Some say that the word comes from the Quechuan word ?pisqu?, which was the name of a bird found in the Inca valley region of Peru. Another theory is that it is named after the town of Pisco, a port city where pisco was shipped to Lima as well as popularized by sailors. The name is also said to come from the large pre-Colombian clay pots, called piscos that are used to ferment the grapes.
When mixed together to make ?Te Macho? the coca and pisco combination results in a steamy yet potent tipple. Not being one who likes sugary cocktails I found this drink to be delightfully refreshing. The homey and robust tea combines brilliantly with the subtle sweetness and woodsy spice of the pisco.

Soon after my excursion with Suzanne, I discovered that the pisco and coca tea formula was a popular way for locals to enjoy their national beverage and stay snug in their unheated homes. I spent many frosty evenings in the rural town of Huasao sipping pitchers of te macho with my Shaman, Illapa, his brother, Fernando, and their various followers. This easy-going down-to-earth punch, along with the company, had such a comforting and uplifting effect, that soon I felt like I had a home away from home.

**Te Macho**

2 cups pisco
3 cups boiling water
4 bags mate de coca tea

Add two cups of pisco to heatproof pitcher. Add two cups of boiling water. Step tea bags until the liquid turns a yellowish green color. Serve hot and garnish with coca leaves (if available) Serves 5.

The Latest DishSeptember 6, 2012
•

Passion Food Hospitality (PFH) is now going Mexican. Their newest restaurant will be Mexican-themed. Fuego Cocina and Tequileria is slated to open in the former Market Tavern space in Clarendon in early October. Chef Alfredo Solis, who comes from Mexico City and has worked with PFH for more than a decade, will head the kitchen. This time, their research was not done in the country of note, but in Chicago, home of great Mexican restaurant chef and restaurateur, Rick Bayless, who is renowned for his Mexican cuisine. As proof of authenticity, the tortillas will be made from corn, not flour.
Speaking of Mexican, Victor Albisu, formerly of BLT Steak, is going Mexican too. His new Mexican restaurant, Taco Bamba Tacqueria will specialize in authentic tacos at its Falls Church, VA location next to Plaza Latina, a Latin market owned by his mother. A fall 2012 opening is planned.

Bart Vandaele of Belga Caf? on Barracks Row plans to open his second restaurant, B Too, in the burgeoning 14th Street corridor at 1324 14th Street, NW. Vandaele plans to open the restaurant before the end of the year on a special date ? 12/12/12. Check out Washington Business Journal, which is chronicling this new venture from lease signing to opening day.

Latin chef, Richard Sandoval, owner of Zengo, Masa 14 and El Centro D.F. (the latter two with Kaz Okochi), has signed a lease for a fourth D.C. restaurant at 1300 Eye St. NW, to be called Toro Toro. Sandoval already has one Toro Toro open in Dubai, UAE, and another opening soon in Miami. As fusion appears to be a favorite theme, Toro Toro will combine Brazilian steakhouse items with Latin tapas. Innovative cocktails are always part of the mix.

Randy Norton of Great American Restaurants plans to open their first Maryland location in Gaithersburg. The new restaurant will be a Coastal Flats and will seat 250, about the same size as other Coastal Flat restaurants. Right now, it?s still a hole in the ground called Crown Farm, as it?s not slated to open until early spring of 2014.

Ralph Brabham will open his second Beau Thai (get it?) on Mt Pleasant St, NW in Mount Pleasant. It will be three times larger than the original, located in D.C.?s Shaw neighborhood. It will also offer a private dining room and cooking classes. A winter 2013 opening is planned, hopefully before the presidential inauguration.

Denver-based Smashburger plans to expand into the D.C. metro area at mach speed. Their first location will be in Fairfax at Blvd Marketplace. They are working on deals in Dupont Circle, Germantown and Rockville, MD; Sterling, Arlington, Bailey Crossroads, Gainesville and Reston, VA. CEO Tom Ryan will create a Capital Burger special for this region.

Brothers Mustafa and Omar Popal, owners and operators of Caf? Bonaparte and Napoleon Bistro, plan to open a third Georgetown restaurant, Malmaison (French for ?bad house?) on Water Street, NW this fall. Malmaison is also the name of Napoleon and Josephine’s chateau on the outskirts of Paris, in keeping with their French-Napoleonic theme.

Ch-CH-CH Changes: La Forchetta on New Mexico Ave, NW has been re-named Al Dente to differentiate it from La Forchette, a French restaurant in Adams Morgan that has been there for years. The Fairmont Hotel has added Juniper Xpress, a take-away weekday lunch option named for its big sister, Juniper restaurant. Morton?s (now of Houston) plans to renovate its 15-year-old downtown steakhouse location. EatWell DC plans to go back to its roots at Grillfish in D.C.?s West End with a smaller menu that will change seasonally with more sustainable seafood. Changes were to begin by Labor Day. Felipe Milanese was named as new executive chef.

Lebanese Taverna in DC?s Woodley Park is being completely gutted and renovated. There has been $1.5-million investment to re-do the 22-year-old restaurant. Additions will include a lounge, communal table and an expanded private room. They may even reserve a couple of tables just for locals, as the conventioneer crowd is heavy in that area. The Connecticut Ave. restaurant will reopen with a streamlined, smaller menu (the hummus will never change) Lebanese Taverna has 11 locations in the region, including six full-service restaurants, four cafes and a market. And speaking of renovation, John Fulchino and Ann Cashion of Johnny?s Half Shell on Capitol Hill are renovating its 1,000-square-foot patio. There are now sun-resistant ivory curtains, a 14-foot-long copper bar and 10 new cocktails. Cashion?s other restaurant, Taqueria Nacional, is moving from its Capitol Hill site to 1409 T Street, NW sometime this fall.

Quick Hits: A German fast food place called D?ner Bistro is opening in Adams Morgan this month. If it sounds familiar, it?s because you live in the far west ‘burbs, as the first D?ner Bistro is in Leesburg. Pei Wei Asian diner, a fast-casual national chain from the folks who brought you PF Chang?s, is slated to open on 18th Street, NW, in Dupont Circle. Panera Bread will open a fourth D.C. location in Chinatown at 673 H Street, NW. Matt Gray?s Amorini Panini in Penn Quarter will have a sister operation when its second location opens at 801 18th Street, NW in downtown DC in 2013. Shake Shack signed a deal to open at 9th and F Streets, NW, next to the Spy Museum, by mid-2013. The burger chain currently has locations in Dupont Circle and at Nationals Park.

*Linda Roth Conte is president of Linda Roth Associates, Inc (LRA) specializing in making creative connections through media relations, marketing initiatives, community outreach and special events for the hospitality industry. Contact Linda at (703) 417-2700 or linda@lindarothpr.com. Visit her web site at [www.lindarothpr.com](http://www.lindarothpr.com)*

Cow Milk, It Does NOT A Body Good
• August 22, 2012

It was a day of motorcycles and a red Vespa, chefs and 3 Pie Sisters, haystack rides, sheep cheese and wine tasting.

Our adventure started with breakfast at Brassiere Beck hosted by Chef Robert Wiedmaier, co-founder of the original “Chefs on Bikes,” where we indulged in our first inviting meal of the day. On my plate I found berries toppled over the sinful Belgian waffles I’ve been hearing call out my name. A passion for cooking up a hot steamy meal in the kitchen and motorcycles brought together a full table of DC’s top chefs decked out in their biker gear.

Soon after the meet and great, local chefs revved up their motorcycles and lead the scenic tour through Maryland’s countryside towards local farms and vineyards, sponsored by the Maryland State Department of Agriculture, with the set intention of building relationships with area chefs and purveyors of produce, wines, meats and other farm-raised products.

Our first stop found us at Shepherds Manor Creamery in New Windsor, Maryland. The artisan sheep cheese lead to wine tasting at Black Ankle Vineyards in Mount Airy, which prepared us for a succulent lunch at Family Meal in Frederick, hosted by James Beard and Bryan Voltaggio.

What struck a cord with me the most was our visit to Shepherds Manor Creamery, owned by Colleen and Michael Histon, passionate pioneers in the sheep dairy cream industry in the US. Throughout the tour, Colleen revealed several informative facts that lead the neuronal synapses in my brain to start firing. I have seen dozens of patients who are intolerant or sensitive to cow milk, and few severely allergic. I began to question if those sensitive to cow milk would have the same sensitivity and symptoms towards sheep milk. I recalled sitting in class at Southwest College of Naturopathic Medicine in Tempe, Arizona listening to Dr. Mona Morstein rave about how we have the wrong cows in America. She mentioned that people who are intolerant to cow milk in America are able to travel to France and indulge in French cheese without any symptom presentation. As I question why, I came home to sit down with my computer and began my extensive research.

We Have the Wrong Type of Cows

Cow milk is made up of three parts, fat or cream, whey and milk solids. The milk solids are potentially the most problematic, specifically the protein beta-casein because of its effect on digestion. Beta-casein may be present as one of two major genetic variants: A1 and A2. Beta-casein is a chain of 209 amino acids in length. A2 beta-casein is the original beta-casein protein because it existed before a mutation occurred in European herds a few thousand years ago that lead to the development of A1 beta-casein. A2 beta-casein has the amino acid proline at position 67 in the 209 amino acid sequence, whereas A1 beta-casein has histidine. Proline is a non-essential amino acid, which means the human body can synthesize it. Human milk, goat milk, sheep milk and other species’ milk contain beta-casein that is A2 like because they have a proline at the equivalent position. Histidine is an essential amino acid, which is produced in adults and metabolized into the neurotransmitter histamine.
A1 beta-casein protein, unlike A2, has been linked as a potential etiological factor in Type 1 Diabetes, ischemic heart disease, neurological impairment including autistic and schizophrenic changes and autoimmune disease. Heart disease is the leading cause of death in the US. The side chain coming off either proline or histidine is a small peptide protein called BCM7, a very powerful opiate. In A1 beta-casein cows, histidine is weakly attached to BCM7 and is liberated in the gastrointestinal tract of people who drink A1 cow milk. In these people, BCM7 is significantly found in the blood and urine and interferes with their immune response. Injecting BCM7 in animal models has been shown to provoke Type 1 Diabetes. Most striking is how BCM7 selectively binds to the epithelial cells in the mucous membranes like the nose and stimulates mucous secretion, therefore if you find yourself with a stuffy nose after indulging in cheese, you now know why. In A2 beta-casein cows, the proline strongly binds BCM7 thereby keeping it out of the milk, GI tract, blood and urine of A2 cows and humans drinking A2 milk. BCM7 is not found in goat or sheep milk because they are all A2 beta-casein animals; therefore these types of milk might be better tolerated by those who are sensitive to cow milk.

The A2 beta-casein cows are from older breeds of cows such as the brown and white Jersey and Guernsey cows. They are Nordic descent, later to have settled in France and produce milk that is easiest to digest. Some five thousand years ago a mutation occurred turning proline into histidine, thus producing A1 beta-casein cows that are black and white in color, also known as Friesians and Holstein cows. Holstein cows have been around for centuries in Holland and are the predominant cows currently in the US. All American dairy cows have this mutated beta-casein and are predominantly A1 cows.

Considering the French and their cheese, I discovered that the French never accepted these A1 beta-casein breeds of cow, claiming them to have lousy milk. If you have noticed that your milk sensitivities act up in America but not while in France, this is the reason why. Why then did the Americans adopt the lousy milk cows you question? Perhaps it is because the A1 beta-casein cows produce larger quantities of milk than their A2 counterparts. Once again we have chosen quantity over quality. If you are interested in converting your A1 breeding cows to A2, purchase a few A2 cows, breed them with the A1 cows, perform a simple genetic test costing $25 per cow, isolated the A2 cows and breed them with one another, add 10 years of selective A2 breeding and all of your cows will be A2.

Sheep Milk Does a Body Good

Dairy sheep produce an average of 3-4 pounds of milk (half a gallon) per day, whereas their bovine compatriots produce 53 pounds of milk (6 gallons) per day. Primary U.S. dairy sheep breeds include the East Friesian (Germany) and the Lacaune (France). Now giving 1-2 lbs of milk per day, Colleen says, “It’s like liquid gold, you don’t get too much of it.” Which is refreshing to hear in our hectic, fast-paced, consumer-driven society.

Sheep milk is highly nutritious, richer in vitamins A, B, and E, calcium, phosphorus, potassium, and magnesium than cow’s milk. Sheep milk contains 6.5% fat and 5.5% protein, twice as rich as cow or goat milk. It contains a higher proportion of short- and medium-chain fatty acids, which are absorbed more efficiently in the gastrointestinal tract and better metabolized. Further, sheep milk has more conjugated linoleic acid (CLA) than the milk from pigs, horses, goats, cattle, and humans. CLA is a cancer-fighting, fat-reducing fat. The fat globules in sheep milk are smaller than the fat globules in cow’s milk, making sheep milk more easily digested. Sheep milk also has lower lactose content than cow’s milk, making it more suitable for people with a perceived intolerance.

Data from the British Sheep Dairying Association shows that although whole sheep’s milk has a higher fat content than cow’s milk (6.5% to 2.5%), it also has a higher content of essential vitamins and minerals than cow’s milk. Calcium content in sheep’s milk is between 162-259mg/100g compared to 110mg/100g for cows. In sheep’s milk thiamine (Vitamin B1) is 1.2mg/l to 0.5mg/l for cow’s milk, comparatively riboflavin (B2) is 4.3mg/l to 2.2mg/l, niacin (B3) is 5.4mg/l to 1.0mg/l, pantothenic acid (B5) is 5.3mg/l to 3.4mg/l, pyridoxine (B6) is 0.7mg/l to 0.5mg/l, cobalamin B12 is 0.9mg/l to 0.03mg/l, biotin is 5.0mg/l to 1.7mg/l and folate content for both is 0.5mg/l.

Part of the problem with milk products available today in North America is that nearly all have been pasteurized in order to be legal for selling. Pasteurization denatures proteins, destroys enzyme activity in food, and may alter how the food is digested, a likely cause of allergic reactions in many people. Further, cow’s milk may be rich in hormones and antibiotics, which have been added to their feed. Goat and sheep’s milk are less likely to contain hormones and additives and are more easily digested.

A proposed theory to consider is that humans were never designed to digest the milk of cows, sheep or goats. Our bodies are designed to consume human mother’s milk for the first six months to several years, allowing us the proper nourishing vitamins and nutrients for healthy development, and then move on to other foods. Teens or adults become lactose-intolerant because the enzymes to digest any kind of milk stop being produced by their digestive system. Those whose ancestors did not consume milk are commonly found to be lactose intolerant. In areas where milk has traditionally been a staple, people have developed the ability to continue digesting milk into adulthood.

On that note, as an educated reader and consumer, we now know that A2 beta-casein cows are better tolerated than their A1 beta-casein counterparts. We have evaluated the health benefits of sheep versus cow’s milk, and are left with making informed decisions for ourselves that lead to better health and well-being.

A Great American Lamb Jam
• August 10, 2012

The American Lamb Board hosted its second annual Lamb Jam in Washington, D.C. on Monday, May 21 at the Eastern Market. Hosted by 94.7 Fresh FM’s Tommy McFly, the event featured 18 of D.C.’s top chefs, who prepared ewe-nique American lamb tastes and competed for bragging rights in each of four cut categories and the chance to be crowned DC Lamb Master. Executive Chef John Citchley from Urbana was named “Best in Show” for the second year in a row, for his Lamb Leg Pupusa with Queso Blanco and Lamb Tongue Curtido. Chef Critchley will take his local Lamb Jam win to San Luis Obispo, California in September to battle other lamb-loving chefs in a Master Lamb Jam competition at Savor the Central Coast.

Fans of lamb enjoyed butchery demonstrations from Wagshal’s Pam the Butcher, live music, Jefferson’s bourbon slushies and dozens of local beer and wine pairings. Competing chefs took home the following notable accolades:

•“Best in Show Overall” and “Best Leg” – Chef John Critchley or Urbana for his Lamb Leg Pupusa with Queso Blanco and Lamb Tongue Curtido

•“People’s Choice” – Chef Adam Sobel from Bourbon Steak for his Sausage and Peppers Lamb Sausage

•“Best Loin” – Chef Rodney Scruggs of Occidental Grill & Seafood for his Dried Rub Grilled Lamb Loin Salad

•“Best Shank” – Chef Dimitri Moshovitis of Cava Mezze Restaurant for his Braised Lamb Shank Ravioli

•“Best Shoulder” – Chef Nick Stefanelli of Bibiana for his Stuffed Lamb Shoulder

For more information about the American Lamb Board and to view winning recipes from the Washington DC American Lamb Jam, please visit www.FansofLambDC.com, like the American Lamb Board on Facebook or follow @FANofLAMB on Twitter.

American Lamb Trivia

•American Lamb is produced in nearly every U.S. state
•Texas is the largest U.S. producer of lamb
•American Lamb has a more generous meat-to-bone ratio than other lamb varieties.
•The average American consumers only 1 pound of lamb per year—compared with 61 pounds of beef, 59 pounds of chicken and 46 pounds of pork.
•Lamb is healthy! It’s a lean meat, with an average of 175 calories, 8 grams fat, 3 grams of saturated fat, and 80 miligrams of cholesterol per 3-ounce cooked portion. It’s also a good source of protein, vitamin B12, niacin, zinc, selenium, iron and riboflavin.
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Seasons for Imagination: Best Brunch?
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In the film adaptation of the novel, “Charlie and the Chocolate Factory,” by Roald Dahl, actor Gene Wilder opens the door for a group of lucky odds and ends to explore a land of endless, edible gems. And as the children and parents alike scatter amongst the sugar and spice, Willie Wonka Wilder vibrates the room with a tune entitled, “Pure Imagination.” There on the premises of everyone’s food fantasy, Wonka declares there is no life to compare to, well, “true imagination.”

Washingtonians, I’d like you to take a moment and imagine your ideal Sunday brunch. Could it be a well-made Bloody Mary or possibly a refined and delicate Benedict? Ah, I see you now as you giggle and chew on what you thought you knew was your favorite spot on Sunday. Indeed, D.C., what if I told you about a new brunch on the scene that will blow every brunch you’ve ever brunched away to sea? And I promise it’s not only in your imagination.

Seasons Restaurant, located in the underbelly of the Four Seasons Georgetown, has been known for years as the power breakfast hot spot for D.C.’s political VIPs. Yet after a recent $1-million-dollar face-lift from the scalpels of design hotshot Michael Dalton of Strategic Hotels, Seasons has become so much more than a place to eavesdrop on Tuesday mornings. Using the base of what we already knew as top-notch service and dining, Seasons steps further up as Washington’s best Sunday brunch. Truth be told, executive chef Douglas Anderson, and his talented sous chef Jeffrey Hillman went to the extreme to make sure no diner leaves unsatisfied (or underweight, for that matter).

At Seasons, they love to switch it up. One thing you can be sure of is their changing and always inventive “action stations.” On my recent trip to Seasons, I was entertained by the Peruvian-style ceviche bar where scallops, shrimp and red snapper were diced and drowned on the spot in a citrusy zing and hand-made for each patron. To accompany my ceviche, I visited the endlessly replenished seafood bar stacked mountainously high with Blue Point oysters, crab claws and jumbo shrimp. Furthermore, I didn’t miss the selection of prepared seafood bites, including the house-cured selection of smoked salmon. One of my favorites is the seared ahi tuna over a perfectly compressed mango salsa. In seafood alone I ate well beyond my golden ticket price of $80, thus making Seasons’ brunch also an excellent value.

So, is it the best brunch in Washington? For those who enjoy a fixed-price buffet with excellent service, quality products and lots of it, the answer is yes. With the continuous pours of Franco Nuschese’s sparkling Falanghina Il Sogno and an opulent selection of Bloody Marys, brunch has never felt more luxurious in the District. Though chef Anderson will not deny any customer a choice from his daily breakfast menu, I recommend the $80 all-you-can-drink mimosas, coffee and brunch buffet option. And you get what you pay for. The perimeter of the restaurant is lined with countless options for your brunching. Yet, if you do decide to order from the chef’s menu or you choose to visit Seasons on another occasion for breakfast, I do recommend both the inventive corned beef hash croquet with bosomy, bouncing poached eggs or the Boursin and crab egg white omelet.

Yet for Sunday’s brunch, I recommend eating a large meal Saturday night in preparation for indulging in a three-to four-hour feast, starting at 10:30 a.m. and ending at 2:30 p.m. Go early, and eat leisurely. Reservations are highly recommended. Besides the seafood options, expect to see spreads of all sorts: charcuterie and cheeses, eight salad selections, the finest of pastries, an omelet bar, six selections of sides ranging from grilled asparagus to cipollini and crispy pancetta, crab cakes and short ribs and a bagel selection. Just to shout out a few.

Still, what floored me (literally) was the feast of desserts hidden in a separate room and catering to the young at heart. Executive pastry chef Charles Froke took it home with the most imaginative bite-size creations that will have you licking the wallpaper in a tizzy. Definitely snag a taste of the decadent but surprisingly elegant Snickers in a cup and use a spoon to crack open one of those mini crème brulees. The only thing missing was a chocolate waterfall. [gallery ids="100774,100775,100776,100777,100778,100779" nav="thumbs"]

A Bunch of Brunches for Mother’s Day
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Brasserie Beck
Enjoy savory crepes and waffles at Robert Wiedmaier’s contemporary Belgian restaurant. A favorite at Beck is the large selection of daily cheeses served with Apricot cake. Reserve a spot for brunch on the outdoor patio between 11 a.m. and 4 p.m.

Lost Society
Lost Society serves food with a party. From 1-5PM $40 all you can eat gourmet brunch and bottomless champagne mimosas. Choose from the Victorian dining room and a second level rooftop lounge.

Michel Richard’s Citronelle
Citronelle will be offering a gourmet buffet served in Michel Richard’s Kitchen from 11 a.m. till 3 p.m. Choose from some of Richard’s favorite dishes including salads, entrees, sides and desserts. $85 adults and $37 kids 12 and under.

Coco Sala
Chocolate, Champagne and Flowers Brunch at Coco Sala serves a multi-course meal, champagne cocktail and chocolate surprise for Mom. $60 for adults and $30 for children 10 and under. Brunch is served 11 a.m. to 3 p.m.

Café Milano
Choose from Prosecco, Bellini, Mimosa and Rossini at Café Milano’s Sparkling Brunch Menu. Customize your own omelet at the Egg Station then indulge your sweet tooth with Neapolitan fogliatelle. Served 11:30 a.m. to 3 p.m. $95 for adults, $35 for children 12 and under.

Bistro Francais
Celebrate Mother’s day at the Champagne Brunch a la carte. The champagne menu is served with the house salad or soup du jour and an entrée. The small, meaty menu is a carnivore’s delight. Brunch served 11 a.m to 4 p.m.

Sequoia
Sunday brunch at Sequoia features live jazz and bottomless mimosas for $34.95. Pastry chef Jonathon Wilson keeps you coming back to his Petit Dessert Station of assorted parfaits. You’ll love Sequoia’s beautiful view of the Potomac. [gallery ids="99243,104134,104155,104139,104151,104144,104148" nav="thumbs"]