Girl Meets Food

Note: Usually I don’t write about beer, but the story behind this one I find most intriguing…

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Almost two-hundred years after the London Beer Flood, another beer-related accident resulted not in disaster but great discovery.  After a flood swept through the basement of the Coors Brewing Company in Golden, Colorado, Brewmaster Keith Villa went down to assess the damage.

LIke Indiana Jones hacking his way through the Peruvian jungle, Keith sorted through the wreckage, braving possible booby traps and Nazis, looking for anything salvageable.

To his amazement, he found an old recipe in a logbook, still clearly written and perfectly preserved. A golden light shone all around him and a chorus of angels rejoiced!

Or perhaps it was the sound of the Coors Light Silver Bullet train.

Dated 1914, the recipe was simply named Golden Lager.  The recipe called for rice instead of barley, as there was a shortage of grains during the First World War.  Next, Belgian malt and five different hops.  This Golden Lager was to be light, unpasteurized and cold-filtered.

Keith knew he had to recreate it.  The creator of Blue Moon spent a year developing this special pre-Prohibition style lager that was as American as drinking before noon.

Batch 19 was born.

It represents the last batch of beer before beer was banned in 1919.  It delivers a bold, hoppy flavor that is surprisingly well balanced.

“In 1919, barrels were broken and great beer was lost,” said Batch 19 Brand Manager, Jennifer Anton. “When beer came back fourteen years later, it wasn’t the same.  Consumers want to experience what beer tasted like before Prohibition. In that rebellious spirit, we were inspired by the authentic recipe to brew it right and bring it back. Batch 19 derives its bold taste by using a rare combination of hops, including Hersbrucker and Strisslespalt.”

Batch 19 is available on tap only in select speakeasy-style saloon bars in Chicago, San Francisco, San Jose, and Milwaukee.  In D.C., you can find Batch 19 at the 18th Amendment, Iron Horse, The Saloon, We the Pizza, and Stetsons—one of oldest bars in D.C., and the only one fined during Prohibition for serving alcohol!

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Tuna and salmon nigiri, cucumber and spicy tuna rolls...

Last week, the newest location of Sala Thai opened its doors in Petworth, to join its sister locations on U Street and Bethesda.

The modern 2,700 square-foot space is just steps from the Georgia Ave-Petworth Metro, and features a small bar and a 16-seat outdoor patio.

Along the back of the restaurant, several roomy booths line a futuristic, backlit metal wall glowing with pink neon lights.

Overhead, pearly-white, capiz shell chandeliers soften the hard edges of the decor.  A live jazz band, a trademark of all Sala Thai restaurants, entertained happy partygoers as they feasted on fried rice, tart papaya salad, and eel nigiri.

Larb Gai was delicious, even for a chicken detester like me.

I chatted with proud owner Oy Changsila about how he came to build his empire.

He was friendly and down-to-earth, compared to Councilmember Graham, whom after I mentioned meeting him at a previous fundraiser, rushed off uncomfortably in mid-sentence.

Councilmember Muriel Bowser gave a speech about how thrilled she was about the positive changes happening in Ward 4.  Mayor Adrian Fenty happily snapped pictures with eager supporters.

Dan Silverman of Prince of Petworth enjoyed the wide selection of Thai food and live music.  Upcoming blogger Barry Williams of UprootedFan enjoyed an ice-cold Chang beer, and drunken noodles.

Councilmember Bowser and Mayor Fenty lend their support.

I really liked the larb gai, which is usually a dish I avoid since I don’t like chicken.  I have to admit though, that the minced meat tossed with lemon, Thai spices, scallion, and cilantro was actually quite tasty.  Zesty, light, coarse, tacky, and full of fragrant herbs.

Be sure to try some popular Thai dishes like pad see ew—rice noodles sautéed with beef or pork and broccoli in sweet soy sauce; or the Sala Thai duck, topped with coconut red curry sauce and vegetables.

There are tons of vegetarian options like tofu pad thai—noodles with egg and sautéed veggies; or drunken noodles with soft, crepe-like rice noodles, tofu, garlic, hot chili and fresh basil leaves.

Carryout is available, and free delivery is offered within a two-mile radius with orders over $16.

Sala Thai
3716 Georgia Avenue, NW
Washington, DC 20011
(202) 629-1643

The line wrapped around the block for Washingtonian’s Top Chef viewing party at Good Stuff Eatery in Capitol Hill Wednesday.  Excited fans chirped and trilled, eager for glimpses of D.C.’s Top Chef alumni.

Carla Hall, Girl Meets Food, Spike Mendelsohn, Unpaid Gourmet | Photo: Bryan Applegate

Naturally, Good Stuff Eatery’s owner and fourth-season contestant Spike Mendelsohn was present, signing copies of his new cookbook.

Also there was the ever-charming fifth-season finalist Carla Hall, who brought a large gift basket filled with cute little tins of her Cookie Collection.

Mike Isabella was missing in action, and one woman in line observed that the Voltaggio brothers were nowhere to be found.  Well, if you followed Bryan on Twitter, you knew that he was in Aspen.

At the grill, burger-slingers feverishly slung—well, burgers—fries and shakes to hungry yet surprisingly patient customers.  French Twist DC, who arrived two hours early, was met with a crowd that was already amassing.

Unpaid Gourmet, with burger, fries and handspun chocolate shake in hand, wondered how she would be able to eat her tasty meal in the small eatery that was now standing-room only.

Food Newsie, living up to his name, chatted up customers in line, ever after the inner workings of a good story.

When the show promptly started at 9 p.m., the crowd erupted into a deafening cheer.  Those on the second-story watched the Top Chef DC premiere on four large flat-screen TVs.  Those of us in line on the ground peered around a rather large cow bell suspended from the ceiling to get a good view.

Moo?

Thirty minutes later, I was gratefully chewing my cud—an Obama burger, with applewood bacon, onion marmalade, Roquefort cheese and horseradish mayo.  Sweet, salty, squishy, melty and messy.  Quite a challenge in a white dress.

Spike’s village fries with fresh thyme, rosemary and sea salt were underwhelming, as they huddled lifelessly in a soggy heap at the bottom of a brown bag.

The toasted marshmallow shake, however, was—

Out.  Of.  This.  World.

Thick without causing Mad Jowl Disease; creamy, cool and sweet, I’d say it’s a winner.  Also try the Milky Way Malt, D-Lechable Leche, and of course, vanilla and chocolate.

Healthy burger options include a free-range turkey burger with Swiss cheese; an organic portobello burger with Muenster and Cheddar, flash-fried with panko crumbs.

For the stragglers of the night, samples of peaches ‘n’ cream milkshakes were passed around, as well as fresh pizza pies from Chef Spike’s next venture next door, We, The Pizza.

All in all, a good night.

But the shakes.  Oh, the shakes!