Happy Weekend dear readers! What adventures are afoot for you all this autumn weekend? I wish I could say we’re hosting one of our infamous backyard movie nights but we don’t have a backyard. The minute I get my hands on one, this is going down every Friday night that weather permits. Come on over, I’ll let you know when we’re outdoor cinema ready.

No-backyard aside, we have an action packed agenda (just the way I like ‘em). C and I are off to see Gravity tonight and then bar hop a bit through Old Town for an upcoming post I’m working on- gotta love when work involves sipping around town. Tomorrow my brother Matt and my sister-in-law Wendy are hosting their very first Hobbit Hole party. You read that right folks. They have built- strike that- constructed an entire facade that looks just like Bilbo’s Shire abode, right in the comfort of their own backyard. They enjoy their afternoon tea on the front porch of what they call their Bag ‘End. I love it, it is wacky and so them. I have yet to see the finished product, so we are looking forward to it indeed. Next up, an outing to the Kennedy Center to catch Hubbard Street while they’re in town. This is the one company in America that makes me wish I had pursued concert dance. I’m thrilled with my career and Broadway was the dream but Hubbard Street makes me swoon. Have you seen them?

My Weekend Wine:

I’m hooked on Lompoc these days, so I’m sticking with the Central Coast. I tend to do that- drink a certain region until I’m ready to dive into another. It makes me feel more connected to the region and gives me a greater appreciation for the wines.

I’m trying a Cab Franc from the Santa Ynez Valley, Lieu Dit. I’m a little dubious as the Loire and the Central Coast aren’t  really anywhere near the same climate and we all know that the world’s most gush-worthy Cab Franc hails from that heavenly French valley, right? Please pipe up if you disagree.

The Loire is quite a bit cooler giving those delicious Cab Francs those classic lead pencil and green pepper notes. I’m thinking the Lompoc Cab Franc has got to be rounder, riper and less lean, not qualities I love in a Cab Franc. But I’m curious. This one has great pedigree, a joint venture between Somm Eric Railsback (of RN74 and Les Marchands) and Justin Willett of Tyler Winery, which turns out some great juice. These guys know what they’re doing so I’m excited to try it out. I’m pairing it with The Kinfolk Table‘s “Perfect Roast Chicken” from their beautiful new cookbook.

A Few Things:

1. This stay-at-home mom’s cute food has made her famous. Hey, ya gotta have a gimmick.

2. DIY Leaf Animals- so cute.

3. Speaking of moms, Kid & Coe is a genius new company devoted to family vacation rentals. LOVE IT.

4. This print is entitled Can I Get A Witness? I would buy it just for that title (well not really, but maybe). That and that bright pink splotch. 30% off now at Furbish studio with the code FALLWALL.

5. 15 recipes every parent should know.

6. I can’t wait to dig in to this month’s Vanity Fair. I have to agree with the editors of VF, Jay-Z kind of is our the modern Frank Sinatra, the chairman if you will. I’m a fan. What do you think of Mr. Carter?

And Another Thing(s):

This essay by Amy Poehler in The New Yorker. A snapshot in the life of her teenage self , she reveals how a summer job scooping ice cream and playing the kazoo her career choice- thank you Chadwick’s Ice Cream Shop for giving us Amy Poehler.

This is totally awesome. Zen-ful power!

This looks like the worst vacation ever, well maybe not ever but it looks pretty terrible to me. A Twitter-centric hotel. Ugh.

Oreos may be as addictive as heroine? Say what?

Great interview with American classic, Billy Crystal on Fresh Air.

{Images: Backyard Movie Night: Laura Dart, Jay-Z: Mario Testino}

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Ha. Ha. Modern day mean girls.

Happy Weekend dear readers. I hope you all are off to a spectacular and fun-filled fall weekend. We are heading out to the Outstanding in the Field dinner at Alexandria’s Arcadia Farms this afternoon. I have been wanting to do this for a few years now and we finally decided to treat ourselves for our fifth anniversary. The guys from DC’s Birch and Barley (yum) are headlining the event with Chef Kyle Bailey and Pastry Chef Tiffany MacIsaac at the helm- we’ll be in good hands. This particular dinner features a craft beer pairing with each course. I cannot wait. We’ve got some serious foodie friends coming into town this weekend as well so we’ll meet them at DC’s Jefferson Hotel for brunch on Sunday with the bebes. I’m just hoping the clientele is cool with a couple of toddlers in the midst of utensil experimentation. Wish us luck. Meanwhile, we’re trying to figure out whether or not we should take the plunge and head out to the ‘burbs. Never having lived in more than 800 square feet as a grown adult since well, ever- it would be nice to have more space but tough to leave city living behind. What say you suburban folks? Good stuff?

My Weekend Wine: What I’ll be sipping this weekend to help me mull over our impending ‘burbiness- Bordeaux baby. It is back, in a big way. Not too long ago, somms and winos alike were turning up their noses at the stodgy blends of yore. 2nd growths and futures on those big Chateau brands became a snore. Not anymore kids. When Richard Betts (probably the smartest wine dude in the business) sets out to make a $20 dollar Bordeaux, you know times they are a-changing. Somms in the know are wild about his blends. I’ll be sipping his ’10 Carte Verte. It’s a game changer folks, and a perfect fall wine. Bordeaux is cool- who would have thought.

A little link love and a few things that caught my eye this week:

This is one of the funniest things I saw this week. We are a #hashtaghappy society. It’s getting a wee tad bit out of control. Thanks QuestLove for setting us straight. #enoughalready #ha

1. Anna Watson Carl’s advice on throwing a fall dinner party and she would know. Chef, food and travel writer and test kitchen cook extraordinaire, Anna is infamous for the dinner parties she throws at her Yellow Table in NYC’s Nolita.

2. Designer Digs. Karl Lagerfeld is one voracious reader. I love all of those books!

3. These booties. I don’t know where I would wear them being that my threshold for heels over 2 inches ceased at 30, but I totally want them.

4. Is this cute or what! I am newly in love with this little shop for its darling little girls’ clothes. Affordable too.

5. I love this print by Britt Bass- again it’s that frustrated abstract artist in me that’s dying to come out. In the meantime, I’ll just admire and patronize the work of those that are actually imbued with painterly talent. (I just bought this one- will look great in our maybe soon-to-be new space.)

6. Giant umbrella-toting cement people floating over a city in the Czech Republic- sign me up.  I love this installation by artist Michal Trpak.

7. What a great idea. A plastic floor rug- perfect for the kitchen.

8. If Batman were a dad, it would be pretty awesome- this is hilarious. My favorite part is how annoyed his wife is with the whole thing.

And, I’m intrigued by One Fine Stay- a new vacation rental company that curates your stay in a local’s apartment complete with white fluffy towels and tiny shampoo for the taking. NYC, London, LA and Paris apartment rentals, these digs are pretty fabulous. Check out this minimalist apartment in Le Marais. Then there’s this one and this one in the Left Bank- those herringbone floors and those giant windows- I can’t stand it.

Ok, one more thing. “Six Words To Say To Today”- this is kind of interesting parenting advice.

{Images: Fall Dinner Party Chalk Board and Cake- Signe Birck, Karl Lagerfeld’s Paris apartment- Elle Decor Japan, Trpak installation- My Modern Met, Kitchen with Throw Rug- Laure Joliet}

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Merroir has been on my hit list ever since tasting the Rappahannock Oyster Co.’s beautiful little bivalves last fall at DC’s Union Market. These guys aren’t messing around. After reviving their great-grandfather’s oyster business by googling (yes googling) oyster farming, the Croxton boys are off and running.

The ever-handy tool of the mighty interwebs has done them well. Ryan and Travis Croxton run a thriving oyster farm with a lovely tasting room, Merroir, right on the banks of the Rappahannock River and have since opened two more restaurants in DC and Virginia within the last year. Oh, and their first customer was none other than the greatest seafood chef in all the land, Chef Eric Ripert of Le Bernadin. You read that right. If it’s good enough for Ripert, well then- I mean, I had to go.

After a long and windy drive through the Chesapeake region of southern Virigina, we arrived at a sleepy and picturesque little marina with a modest building and a beautiful shell-bottomed and red umbrella-dotted outdoor dining room. This is Merroir. It’s pretty dreamy. My mom and I hauled the kiddos down to Topping to partake of these freshly shucked tasties. I was prepared for the tastiness but not for the dreaminess. The food other than the oysters (is there such a thing when you’re surrounded by such raw divinity?) is terrific as well. We had some tasty sliders made from local Angus beef and a seared pesto tuna steak that was so fresh and flavorful. The kiddos chowed on a caprese salad- you cannot go wrong. A lunch to remember, this place is well worth the drive. It’s about an hour from Williamsburg, VA., if you happen to be in Williamsburg, you know- just stopping by to join in on all of the Colonial revelry. From DC, it’s about 2 1/2 hours. A hike yes, but if you’re an oyster fan- do yourself a favor and treat yourself to this little enclave. Make an overnight of it and stay at The Tides Inn, a beautiful waterfront resort in nearby Irvington, or tuck yourself in at the darling Hope and Glory Inn in town.

If you can’t make it down to Topping and find yourself in DC, a trip to Union Market is must. You can’t call yourself a foodie while in DC without a visit to Union Market. Saddle up to the marble slab of a bar at the Rappahannock Oyster Co. and order yourself a glass of Muscadet or a Lambic to accompany your dozen. My favorites on the half shell are the Olde Salts, but they’re all delicious.

Merroir- Topping, VA.
Rappanhannock Oyster Co.-Union Market, DC
Rappahannock- Richmond, VA.

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C and I recently celebrated our 5th wedding anniversary. This was a quiet one. We have both been traveling and working too much so we just stayed in and popped a bottle of ’03 Iron Horse Brut LD (a close up of this divine sparkler above). My brother Ben and my sister-in-law, Lauren gave us this yummy bottle after their recent trip to the winery.

I usually go in for old world bubbly especially when I’m going vintage, but this bottle is delicious and really interesting. Layered, zippy, creamy, biscuity, floral and well-balanced, this American vintage sparkler is a new favorite. I really love Iron Horse but had never indulged in their vintage LD (Late Disgorged)- which basically means that the wine is kept on its lees (yeast) longer than usual- this process can add more of those yummy brioche and toasty notes to your bubbly.

We drank this deliciousness with this dish which I’ve been making for years- it’s always a winner and so easy! Its savoriness matched the creaminess of the wine perfectly.

I highly recommend. Thanks B&L!

What I got:

’03 Iron Horse LD Brut

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Ok guys, this one comes from our resident Clever Girl, Natalia Goldman. A jack of all trades, this chica is momma to four, surgeon, and creative craft and cook extraordinaire.

This is an imprecise recipe- just the way I like ‘em. No exact proportions here, just make according to taste. Isn’t this the way most of us cook anyway?

Natalia gives her kids little tasks when cooking or creating. Breaking up the walnut pieces or crumbling the pecorino would be a great sous chef duty for your little ones.

For a little foray into fall, break out the figs for this scrumptious salted salad.

What You Need: 
1 bunch of Kale (chopped fine)
Figs (halved or quartered)
Walnuts (chipped into bite size pieces)
Sea Salt
Olive Oil
Apple Cider Vinegar
Pecorino (crumbled)
Lemon Juice (squeeze from one lemon)

What You Do:
1. Pour your chopped kale into a big bowl.
2. Add olive oil, salt and lemon juice to taste.
3. Massage juices and salt into your kale and let sit. (this makes it less bitter)
4. Add in walnuts and figs.
5. Mix in your pecorino.
6. Add a bit of apple cider vinegar to taste.

Voilá! Easy peasy and so healthy.
P.S.: Did you ever think you’d be massaging your kale? I love it. Thanks Natalia!

My pairing:
Since we’re still on the heels of fall, I’m pairing this with a tasty Bandol rosé- Domaine de Terrebrune.
For me, it doesn’t get better than a Bandol. Tavels are usually always reliable but there is something special and a bit spicy about a Bandol. Terrebrune is one of the best, imported by Kermit Lynch (of course), and available at Zachy’s for $17.99/bottle- a deal.

The Contributor:

{Image: Natalia Goldman}

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No not that Great White – although those of you that know me might think it blasphemous for me to write about any other Great White than the mighty Carcharodon Carcharius- this one’s a white of the Vitis Vinifera variety:

I have yet to meet a meal that didn’t love this white (red meat and heavy plates aside, it is still August here in swampy Virginia). Made with the quirky, acidic and food-friendly Italian grape, Erbaluce, I’ve been drinking this Italian white from Piedmont with all kinds of lean meats, fish and veggies. It’s awesome with great acidity, zesty citrus and a slightly bitter almond note that really sends it home.

If I were you, I would try it.
’12 Orsolani Erbaluce di Caluso “La Rustía”
For the New Yorkers out there, Wine Therapy downtown (a great little wine shop) stocks it for $19.99 and $16.99/case- a deal. I found mine locally at Society Fair here in Alexandria for $18.

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Sometimes I get so wrapped up in my favorite foodie blogs and loaded down with the latest mouth-watering food photography to magically appear on my Pinterest page that I forget to savor summer’s simplicity. This goes for every season, but summertime produce is so ripe and juicy that it begs to be separated and enjoyed in its solitary state.

In other words, sometimes you just need to slice a delicious Heirloom tomato fresh from the farmer’s market (those yummy orbs above were found at my local market this past weekend- no filter needed here folks, just nature’s best), drizzle it with olive oil and a generous pinch of sea salt and…enjoy. It’s such a duh that I forget to do it. No recipes, no food styling, just a simple tomato on a plate. Yum.

I drink it up with my new favorite rosé:

Not so much subtle and nuanced like the Provencale rosés I adore so much, but true to its Italian roots, this one’s a lively and juicy match to your tomato’s moxie. It’s inexpensive too. Hey- let’s keep it simple.

Bricco dei Tati Italian Rosé, $9.99

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Zwetschgendatschi! Yes, that’s the name of this little beauty, is that a fantastic name or what. For a few weeks at the end of summer, black plums are terrifically in season and this classic Bavarian tart sets them up beautifully- I love the celebration of a beautiful piece of fruit. This tart is not only pretty and delicious but so easy to make (easier than the baby casserole recipes a mom friend of mine sent me) and really satisfying. It just tastes like summer.

Pastry chef and cookbook author, Gesine Bullock-Prado recreates a German tradition from her childhood in her new book, Bake It Like You Mean It. Her mother, Helga Bullock was a noted German opera singer who apparently baked like she meant it and inspired her daughter to carry on the tradition. Ah tradition- I’m a sucker for it. It’s precisely the idea of starting a summer tradition- centered around food of course- that inspired me to try my hand at this little beauty. I have to say I was successful. It’s very easy and just right for these last dog days of summer. I imagine picking up a few pounds of black plums every early August and making this special treat for my family. How fun to look forward to the Zwetschgendatschi! The name alone generates excitement. The traditional recipe calls for oval Damson plums but I couldn’t find them so round black plums substituted quite nicely- juicy, pretty and delicious. I have adapted Bullock-Prado’s recipe below with a bit more salt and a bit less sugar as I like my desserts on the less-sweet side, more salty side. If you are a sucker for sugar, sprinkle a bit of raw sugar on top of your tart before you put it in the oven.

Disclaimer: I know my food photography leaves a bit (or a lot) to be desired- I’m working on it. Stay tuned for some progress.

Zwetschgendatschi (adapted from Bake It Like You Mean It)

What You Need:

Makes one 8-inch tart

Crust
1 cup all purpose flour
1/2 cup cornstarch
1/4 cup sugar (I actually used more like 1/6 of a cup- just a bit less than 1/4 cup)
1/2 teaspoon salt and a generous pinch more for good measure
3/4 cup unsalted butter, very cold, cut into small pieces
1 egg yolk
1 1/2 tablespoons sweetened condensed milk
1 teaspoon vanilla extract
non-stick cooking spray or butter
8 inch tart pan

Filling
3 pounds black plums or Damson plums if you can find them

What You Do:

1. Preheat the oven to 350 degrees.

2. For the crust, using the bowl of a food processor fitted with the blade attachment, pulse together the flour, cornstarch, sugar, and salt. Add the butter and pulse until the mixture resembles coarse cornmeal. (I don’t have a food processor, so I did this by hand- it worked great).

3. In a small bowl, whisk together the egg yolk, sweetened condensed milk and vanilla. Slowly add the egg yolk mixture to the flour mixture while pulsing; continue until the dough just begins to come together.

4. Turn the dough out onto a lightly floured surface. Gently knead it until the dry ingredients are fully integrated and the dough holds together, being careful not to overwork it.

5. Press the dough into a disk-shape and wrap in plastic. Refrigerate for at least 30 minutes.

6. Spray an 8-inch fluted tart pan with nonstick cooking spray or coat lightly with butter.

7. Press the majority of the dough onto the bottom of the tart pan and up the sides so that you have at least 1/8 inch of crust all around. Set your extra dough aside.

8. For the filling, split each plum along the natural seam and remove the stone, leaving the plum still hinged on the backside like a little book. (mine didn’t lay out quite so bookish, but still looked awfully pretty just halved)

9. Arrange the plums upright on the uncooked dough, flesh side facing in.

10. Using your leftover dough, crumble it in small piece atop your plums.

11. Bake the tart until the sides of the dough are golden brown and the plums are tender, about 45 minutes. If the plums begin to brown before they are tender, carefully cover them with aluminum foil and continue baking until the juices of the plums start running.

Voila! Your Perfect Little Plum Tart
If you like black plums and are a sucker for food traditions, start this one in your home- you will not be disappointed (or put out- it really is easy).

My Perfect Plum Tart Pairing:

Surprised? Thought I would go for a port or Madeira? I could have but I wanted to stick with Germany. Dr. Loosen’s Spätlese late harvest Riesling is perfect. It’s lush with juicy stone fruits, refined lemon-lime citrus, beautiful floral and honeysuckle notes, plenty of slate-y minerality and a punch of exotic spice. It’s sweet but not too sweet- just like this dessert.
Dr. Loosen Ürziger Würzgarten Riesling Spätlese, $19.99.

Enjoy and Cin Cin!

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This one is seriously so genius. Easy, healthy & delicious- a great way to do raw veggies. I have to share this revelation I picked up from America’s Test Kitchen’s Jack Bishop.

Zucchini Parmesan Summer Salad with Fresh Herbs and Olive Oil:

What You Need:
4 Small Zucchini (the smaller and darker in color, the better, more flavorful and less diluted they will taste)
Handful of Chopped Fresh Herbs (whatever you want, I used chives, basil and mint)
Good Quality Extra Virgin Olive Oil
Sea Salt or Fleur de Sel
Pepper
Shaved Parmesan
A Pretty Platter or Plate
A Plastic Mandolin (or just use your kitchen knife, but the mandolin is a time-saving game-changer- I got mine at Williams-Sonoma for $19 bucks)

What You Do: 
1. Slice the zucchini on the bias
2. Spread out on your pretty platter
3. Sprinkle with fresh herbs
4. Sprinkle with shaved parmesan
5. Drizzle with olive oil
6. Sprinkle with salt and pepper
DONE. So genius, so simple, so good for you. Get your raw veggies right here- I’m hooked.

Total time to prepare this puppy: 5-7 minutes depending on how quickly you can chop up those herbs. That’s what I’m talking about.

I served this summer salad for my brother and sister-in-law over the weekend. (P.S.: Thank you Matt for the AMAZING paninis!) and this platter went quick. I should have made another.

A Perfect Pairing: 

I would sip a Grüner with this dish. We had rosé in the fridge and that was fine too but the Grüner would have been better, it’s my pick for your perfect pairing- I would pick this one up- a great producer’s starter Grüner: inexpensive and bright with lemony citrus flavors and that classic dash of white pepper, you really can’t go wrong.
Weingut Hirsch Veltliner Number 1, $13.

Listen to the Fresh Air interview with America’s Test Kitchen hosts Jack Bishop and Bridget Lancaster here- it’s chock full of so many great ideas like grilled peaches and pork and oven-dried tomatoes, my mouth was watering just listening to the story. A recent discovery for me, America’s Test Kitchen is my new favorite show.

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Oh Jack, you are so cool. This Vanity Fair photo is kind of the perfect way to kick off the weekend, with a wink and a smile. Thanks Jack.

I hope you’re all off to a fabulous weekend. This link love roundup is a wee tad smaller than usual as I am busy prepping for a shoot this Monday with Anthology Magazine. I will be hosting a Virginia wine pairing dinner party for my family at a local Virginia vineyard for the story, so I’m busy planning menus and tasting through lots of VA. wine. So fun. If you all have any suggestions for me, please send them along. We are doing sort of a picnic chic theme. Lots of yummy French inspired food centered around what’s in season, so lots of ripe fruit and produce. Fun. I hope you all have a great weekend.

Just a little link love:

This article speaks volumes about the state of our society with regard to technology. Thank you for writing it, Mr. Wilson and shame, Apple.

This Texas teacher has been keepin’ it real since ’73.

A photo field trip with these guys in Provence- sign me up.

Writers and the cheeses that remind us of them.

The world has gone airstream crazy. Taste some Sea Fog Sauvignon Blanc at The Grade Cellars’ Calistoga Airstream.

Cin Cin!

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