Restaurants

Recipe: Crab Soup That Will be Served at President Obama Inaugural Gala

Submitted by Mel Tansill on Thursday, January 17th, 7:47 pm

Riderwood retirement community in Silver Spring, MD, is sharing the recipe to its award-winning Crab Soup that will be served January 20 at a President Obama Inaugural Gala hosted by the Delaware, Maryland and New York State Societies of Washington, D.C. The Gala will be held at 7 p.m. at The Fairmont Hotel in Washington, D.C. The more than 300 invited guests will include elected officials, friends of the states, and guests from all corners of the globe. Riderwood chefs will serve the soup to attendees.

The recipe follows:

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Submitted by Cher Murphy, President of Cher Murphy PR

Wednesday, January 16th, 2013, 10:00am

Thunder Burger Dishes Up Top Chef Presidential Food Picks for Inauguration

The Presidential inauguration is just around the corner. Millions of people will be scrambling to see the President, the historical sites, and the food. Food plays a big role in any high-profile event, including the Presidential inauguration. As a result, many local restaurants will be making their Presidential picks for a feast fitting of the highest office in the land.

“Picking the Presidential meal is a fun and challenging task that we look forward to,” explains Ryan Fichter, Executive Chef of Thunder Burger. “In our pick, we wanted to incorporate a little of the President’s Hawaiian roots. We think this is a meal that the First Family would enjoy, as well as those looking for an authentic inauguration meal.”

Chef Ryan’s Presidential meal pick for the 2013 inauguration includes:

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Submitted by Cher Murphy, President of Cher Murphy PR

Wednesday, January 9th, 2013, 11:03am

January is known as National Meat Month. It’s a great time to pause and take a look at just how much America loves its meat, as well as uncover new ways to enjoy and celebrate it. In fact, during 2012, over 52 billion pounds of meat was consumed in America, for an average of 270.7 pounds consumed per person. Compare that to the worldwide average of 102.5 pounds per person consumed yearly and it’s easy to see where America stacks up.

“Meat is a tradition for many people, as well as a great source of numerous vitamins, minerals, and protein,” says Ryan Fichter, Executive Chef at both the Bodega Spanish Tapas & Lounge and Thunder Burger & Bar. “People may want to expand their horizons this month to see what else is out there, beyond what they are used to eating.”

Here are 5 ways to celebrate National Meat Month:

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Submitted by Cher Murphy, President of Cher Murphy PR

Thursday, December 20th, 2012, 9:15pm

Got Brunch? 5 Reasons to Try Bodega Spanish Tapas & Lounge

Bodega Spanish Tapas & Lounge now offers a brunch menu in addition to their regular lunch menu. The brunch is served every Saturday and Sunday from 10:00 a.m. to 3:00 p.m. The menu features a variety of sweets, eggs, omelets, and more.

“Brunch is a special time of the day for many people,” says Ryan Fichter, Executive Chef of Bodega Spanish Tapas & Lounge. “Brunch is a great meal because you get so many good options to choose from, and you don’t have to get out of bed early to enjoy them before the breakfast menu is no longer available.”

Here are 5 reasons to make a point of going to brunch:

1. Power up to power shop. Those who will be engaged in heavy holiday shopping will need to fuel up in order to keep going. They can get all the energy they need by attending a brunch. Whether going before heading out to shop, or stopping in after they get that party started, the food will be ready and waiting.

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Submitted by Cher Murphy, President of Cher Murphy PR

Thursday, December 20th, 2012, 10:14am

Restaurants Increasingly Enter the Food Porn Ring

You may not know what it’s called, but there’s no doubt that you have been exposed to it. You have probably even felt a little hungry after seeing it. You may have licked your lips and headed off to the kitchen or a restaurant for a taste of what you have seen. It may linger on your mind for days after, seducing you to stop in and give it a try. It’s called “food porn” and it’s increasingly becoming something that restaurants and food companies turn to in order to get your attention, get you salivating, and ultimately get you to buy.

“Food porn has a name just as interesting and exciting as the dishes it represents,” explains Ryan Fichter, Executive Chef of Thunder Burger and Bodega Spanish Tapas & Lounge, both located in the heart of Georgetown. “We are visual people and love to see pictures of great dishes. Like they say, a picture's worth a thousand words. One great food porn photo is all it takes.”

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Submitted by Cher Murphy, President of Cher Murphy PR

Thursday, December 20th, 2012, 9:00am

Celebrate National Sangria Day by Making Your Own

December 20th is considered to be National Sangria Day. It’s a day set aside to honor the great beverage that originated in Spain, yet appeals to people around the world. Sangria not only tastes great and pleases a crowd, but is easier to make than one may think. It’s also quite affordable!

“Many people in America are familiar with the concept of a spiked punch,” says Ryan Fichter, Executive Chef of Bodega Spanish Tapas & Lounge. “Sangria is like that, only better. It takes punch to a whole new, better level that people love.”

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Submitted by Cher Murphy, President of Cher Murphy PR

Tuesday, November 13th, 2012, 3:47pm

One thing that most people can agree upon is that autumn is the perfect time for soup. Millions of people around the country eat soup in the fall, whether they make it at home or eat it while dining out. Those making soup at home are often in search of the perfect way to make theirs taste every bit as good as those they eat while dining out. With some attention paid to detail, they too can have amazing fall soups.

“People are often intimidated when it comes to making tasty soups, but it’s not nearly as challenging as it may seem,” explains Ryan Fichter, Executive Chef of Thunder Burger. “Great tasting soups are within reach for everyone to make. It may just take a few extra steps to make it happen.”

Here are 5 tips for making amazing fall soups:

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