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Old electric coffee grinder needed to be replaced and after some online research we decided to go manual. Loving the Hario Hand Mill we chose. What do we like– the smell of fresh crushed beans, the sound of coffee beans cracking instead of our old loud grinder in the morning, the feel of grinding the coffee, we are using less coffee because we have to work for the grinds and whether true or not the coffee tastes better!
Two of my friends married in the garden behind Longview Gallery in a joyful ceremony– The backdrop was made from doors they picked up at Second Chance Salvage in Baltimore Maryland. I added the moss, succulents, berries, twigs...
photo, Conrad Erb
Slice thin or make into shoestrings on a mandolin, salt with a fine sea salt and let sit at room temperature for at least 30 minutes, dress with gourmet rice wine vinegar and serve immediately or refrigerate until serving.
Happy to get Abby Jiu's photos from an October Newseum wedding I did with Ritzy Bee. These bouquets waiting for the ceremony are making me smile–
I have known Pum and Jake of Design Army for years, am a huge fan of their work, am indebted to them for my website, appreciate their unique perspective and always jump at the chance to collaborate on any project with them. When asked if I would be part of their team, helping with flowers and plants, for a promotion of One Club's, One Show competition the answer was immediately yes! Here is the result– once again I am inspired by their creativity, attention to detail and energy.
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Creative: ★ Design Army
Photography: Cade Martin
Hair/Make-Up: Janice Kinigopoulous
Stylist: Polly Spadavecchia
Flowers/Gardner: Sidra Forman
Producer/Scout: Carol Flashier
Model: Seth Callaway
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A friend of mine Davina Sandground recently launched a fabulous new business, Nutrition Groove. A couple months ago she asked if I would be interested in teaching a class with her based on Joel Fuhrmans book Super Immunity: The Essential Nutrition Guide for Boosting Your Body's Defenses to Live Longer, Stronger, and Disease Free. I was thrilled! Dr. Furhman's book talks about eating much the way I already do but also incorporates all sorts of information that was new to me...such as– the need to finely chop or thoroughly chew kale to get full nutritional benefits, why a high dose of vitamin C is not helpful when you have a cold and that the delivery system used in the flu vaccine might be more damaging for most of us than getting the flu...
Davina and I concentrated on 6 of Dr Fuhrman's top foods for Super Immunity– kale, mushrooms, onions, beans, pomegranate and seeds. Davina talked nutrition and I cooked. This is what we ate.
Kale
-Roasted Kale– kale stem removed and chopped, grapeseed oil spray, roasted garlic peeled and chopped, salt and pepper to taste
Preheat oven to 400 degrees, place kale on a baking sheet, spray with oil, toss with garlic, salt and pepper and bake until slightly browned around the edges, about 10 minutes. Serve hot or at room temperature.
-Raw Kale and Sesame Salad– 1/4 cup sesame seeds, 1 tablespoon cider vinegar, 1 teaspoon olive oil, 2 teaspoons coconut nectar or other sweetener, salt and pepper to taste, kale stem removed and finely chopped (about 4 cups kale total)
In a high speed blender combine until smooth sesame seeds, cider vinegar, olive oil, coconut nectar, and enough water to make a thick dressing, season with salt and pepper to taste. In a large bowl toss kale and dressing until thoroughly combined, adjust salt and pepper to taste.
-Kale Smoothie– 1 cup chopped kale, 1/2 pear core removed, 1/2 frozen banana, 1 cup almond milk
In a high speed blender combine the kale, pear, banana and milk. Process until smooth, about 1 minute.
Mushrooms
-Roasted Hedgehog Mushrooms–hedgehog mushrooms brushed clean, shallots roasted and peeled, grapeseed oil, salt and pepper to taste
Preheat oven to 400 degrees. Place mushrooms and shallots on a sheet tray and lightly coat with grapeseed oil, season with salt and pepper and cook until mushrooms are just cooked, about 7 minutes.
-Shiitake Leek Broth– shiitake mushrooms stems removed, leeks finely chopped
In a pot combine the mushrooms, leeks and cover with water. Bring to a simmer and cook for 10 minutes, season with salt and pepper to taste.
-Marinated Button Mushrooms– button mushrooms finely sliced, fresh lemon juice, chives, salt and pepper to taste
In a bowl combine mushrooms, lemon juice, chives, salt and pepper.
Onions
We used garlic, shallots, leeks and chives in the kale and mushroom recipes
Beans
We discussed adding Kombu to beans during soaking and cooking to help tenderize them and aid in digestion.
-Bean Dip– 1 cup beans cooked, 1 tablespoon olive oil, 1 tablespoon fresh herbs chopped, salt and pepper to taste
In a high speed blender combine beans, oil, herbs, salt and pepper. If too thick add water until desired consistency.
Pomegranate
I demonstrated a method I use for removing seeds from a pomegranate–
Cut a pomegranate in quarters. Get a bowl of cold water. Remove seeds from skin and pith over the cold water and let the seeds fall into the water. If there is any pith still attached to the seeds it will float to the top. When you are finished skim the pith off the top of the water, drain the seeds and they are ready to eat or use.
Seeds
We used sesame seeds in the raw kale salad.
-Chia– 1/4 cup chia seeds, 1/2 cup almond milk, pinch salt, raw cashews, coconut flakes, raw walnuts, raw sunflower seeds, raw pumpkin seeds, pomegranate seeds, fresh dates chopped.
In a medium bowl combine the chia, milk and salt. Top with the nuts, additional seeds, coconut and dates as desired.
Two groups made up of all first time guests came to 1508 last night. After the first course they had merged into one fabulous animated group.
Photo Kate Headley
Passing
Shiitake Soup, Chives
Kale, Sesame
Roasted Parsnip
Pickled Watermelon Radish, Sorrel
Egg, Shallot, Toast
Sweet Potato, Caramelized Candy Onions
Bay Leaf and Lemon Vodka Cocktail, (Domaine Brazilier) Coteaux du Vendomois Rose 2010
Wood Grilled Guinea Hen, Savoy Cabbage, Butternut Squash, Tiny Potato (Avocado for Non-Poultry Guests)– 48 hour Farm Bread
(Domaine La Blaque) Coteaux de Pierrevert Provence Rouge 2009
Fennel, Black Walnut, Black Eyed Peas, Celery Root, Carrot, Black Truffle– Grainy Sorghum Bread
Appalachian Cheese, Cracker
Black Rice Pudding, Vanilla, Persimmon, Sesame Brittle
(Grange Tiphaine) Montlouis 'Nouveau Nez' Pet' Nat 2010
Banana Cake with Frozen Chocolate, Caramelized Walnuts, Cocoa Nibs
Cookies: Mexican Wedding, Coconut Pistachio, Tonka Bean Shortbread, Chocolate Mint Drop
Take Home: Chocolate Fig Bread
Just got photos back from my last wedding of 2011– The couple has impeccable taste down to the brides Roger Vivier shoes... planning and endless memorable details by Maria and Kelly of Ritzy Bee, the Georgetown Four Seasons, my first time working with both K. Rose and Mr. Boddington's Studio... lucky for me it was all documented by Kate Headley. These photos make me excited for my first wedding of the year this coming weekend!
I recently discovered savi seeds. They taste like a cross between and a soy nut and an almond but they are actually seeds, which we are all supposed to be eating more of these days. I have been eating them on cereal, on their own as a snack and on salads.
According to the package they are nutritionally extraordinary– they have 7000 mg of Omega 3 per ounce which is 13 times more than in an ounce of salmon, lots of protein, tryptophan, vitamin E and fiber.
Photo Brian Johnson
Very excited to see a wedding I adored in the January 2012 issue of Southern Living Weddings– daydreaming about the beautiful June day on this chilly January morning!
Fabulous couple, the Goodstone Inn in Middleburg Virginia and an incredible team of Ritzy Bee Events, Brian Johnson Photography and Maggie Austin Cakes.
Rang in 2012 at 1508 with fabulous guest, thanks to all in attendance!
Passing
Salsify, Celery Root, American White Sturgeon Caviar
Beet Noodles, Chives
Egg, Jowl Bacon, Sorrel
Kale, Sesame
Lamb BBQ, Kohlrabi
Parsnip and Baby Turnips
(Jacques Lassaigne) Blanc de Blancs Brut 'Les Vignes de Montgueux' NV, Vodka Bay Leaf Martini
Seated
Hangar Steak, Avocado, Brussel Sprouts, Farm Bread
(Monpertuis) Cotes du Rhone 2009
Lima Beans, Squash, Black Walnuts, Collard Greens, Oregon Black Truffle, Herb Flatbread
(Vincent Dampt) Chablis 1er 'Cote de Lechet' 2008
Rockfish, Saffron Broth, Leek, Carrot, Smashed Potato, Salted Spelt Bread
(Chezeaux) Bourgogne Rouge 2008
Appalachian Cheese, Cracker
Date Sesame Custard, Fresh Date, Meyer Lemon, Sesame Brittle
Frozen Truffle, Chocolate Cake, Chocolate Sauce, Shaved Truffle
(Tissot) Cremant du Jura Brut Rose NV
Cookies: Sparkly Tonka Bean Stars, Coconut Pistachio, Ginger, Chocolate Mint
Take Home: Chocolate Fig Walnut Bread
Martin-Lane had a fun part in the Washington Ballet's Nutcracker this winter, she was a frontier girl. We celebrated with lots of post performance get togethers back at 1508...like most gatherings over here there was food... one night chili, one night vegetable bao, another gluten-free pizza...
It has been so much fun watching her dance, preparing the meals and taking the time to sit down to meals with old friends, new friends and family...
Photos, Martin-Lane Cochran
We are hosting a dinner on New Years Eve at 1508. So far we have a fun group join...still have some available seats, want to join? Still working on the menu but it looks like it will include truffles, saffron, caviar, rockfish, chocolate, sparkling Jura wine, champagne, jowl bacon...
If you have any questions or would like to join let me know, sidraforman@gmail.com .
Last week I got flowers for an event I did at 1508. They were tremendous... Tulips from New Jersey, Peonies and Ranunculus are from Holland, Anemones for Upstate New York...I know they all had to travel to get here but they were very much enjoyed and appreciated!
Home Restaurants are where we feed most people these days...It continues to be a pleasure welcoming people to our home, sharing our favorite foods and wines and creating an in between place to dine and visit.
In December a few people who eat at 1508 often and who I have cooked for and done flowers for over the years asked if we would be willing to do small Sunday night dinners at their homes. Fully understanding how much pleasure this brings me, I said "of course"!
One of the dinners–
Passing
Guinea Hen Confit, Kohlrabi, Thyme
Jowl Bacon, Egg, Toast, Chive
Scallop, Sorrel, Pickled Beet
Seated
Baby Mizuna, Baby Arugula, Chestnuts, Parsnips, Pomegranate, Banyuls Vinaigrette– 48 Hour Farm Bread
Beef Short Ribs, Tiny Potatoes, Celery Root, Turnip, Carrot, Shallots, Young Kale– Sorghum Wheat Berry Bread
Appalachian Cheese, Walnut Cracker
Soft Gingerbread, Pear, Chocolate Sauce, Whip Cream, Cocoa Nibs
Tiny Cookies: Pistachio Coconut, Salty Rosemary Walnut, Chocolate Mint
