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This Week’s Meals

Crab cakes, lamb kebabs, 5+ courses of duck, and vegetarian Indian food! 

Hey Feasters,

As we enter the campaign season, it only seems appropriate that we remind you to eat early and eat often! In response to all of your demand for more meals, we are offering youfive opportunities to eat with Feastly chefs this week! So, hold off on that diet and add another notch to your belt. This week, we have everything from duck to lamb kebabs to crab cakes to vegetarian Indian food. Vote Feastly!

Meal Listings 

  • On Friday and Saturday, August 17th and 18th at 8 p.m., Chefs Alex, Brian and Victoria host two 5+ course seatings of a duck extravaganza in Petworth. Enjoy everything from duck sausage to duck salad to duck tagliatelle to duck confit to duck breast to duck ice cream for $68.20.
  • On Saturday, August 18th, Chef Leran, a Texan of Israeli roots, mixes his two food traditions to offer Middle East Meets the Southwest. Enjoy gazpacho, lamb kabobs, milk and honey ice cream and more in Mt. Pleasant for $44.
  • On Sunday, August 19th at 6:30 p.m. in Arlington, VA, Chef Emily, host of the famous NOSH Supper Club, takes you back to her Baltimore (pronounced Bal’mer) roots with crab cakes, succotash, and sweet-corn ice cream for $44.
  • On Sunday, August 19th at 7:30 p.m. in Columbia Heights, Chef Alix welcomes you to an enormous vegetarian Indian feast of over 14 homemade dishes for $27.50.

DUCK. DUCK. duck…. – August 17th at 8 p.m., August 18h at 8 p.m., $68.20 in Petworth 

The Chefs
Meet Alex, Brian and Voctoria- “We are a group of 3 young chefs, who have spent the last 7 years invested in the culinary arts. Collectively we draw on experiences from different levels of the industry both high and low, learning from cites as diverse as New York, San Francisco, Philadelphia, and DC. We aim to provide an a thoughtful arrangement of tastes and service, and to reassure those who may have forgotten that culinary excellence always has a place in the home. Please join us at our Petworth Townhouse, as we produce our 2nd menu through Feastly, a 5+ course exploration in duck, beak to tail.”

The Menu 

  • Duck Sausage – Duck sausage stuffed crispy olive,honey aioli
  • Egg and Crackling Salad – Duck egg and crackling salad, confit new potatoes and haricot verts
  • Fresh Tagliatelle with White Duck Ragu – White duck ragu Tagliatelle, chili, coriander, sweet carrot puree, cilantro
  • Crispy Duck Leg Confit – Sweet corn pudding/souffleish, raw local berries
  • Seared Duck Breast – Creamed swiss chard, fresh peach mustard
  • Roasted Duck Bone Ice Cream
  • Wine Poached Apples Ginger and Duckfat-Thyme Biscotti
  • Tea, Coffee 

The Middle East Meets the Southwest – August 18th at 7 p.m., $44 in Mt. Pleasant

The Chef 
Meet Leran – “I’m a former anti-genocide activist turned aspiring professional foodie. I have worked over the last year on the BBQ Bus, one DC’s amazing food trucks and in a few weeks I will be Pleasant Pop’s Kitchen Manager at their Farmhouse Market. When not cooking for others I am enjoying delicious eats at the Mount Pleasant and Columbia Heights Markets and experimenting with crazy muffin creations at home.”

The Menu 

  • Duo of Bourekas – Bourekas are the Middle Eastern version of the Greek spanakopita, but made with a puff pastry type dough rather than phyllo. One will be a more traditional spinach and feta combination while the other will be stuffed with Mexican cheese and roasted peppers.
  • Heirloom Tomato Gazpacho– A chunky gazpacho made with heirloom tomatoes and jalapeno
  • Southwestern Lamb Kebabs – A mix between fajitas and kebabs. Are we in a Tex-Mex restaurant or in the Middle East? I’ll let you decide!
  • Israeli Pico De Gallo and Roasted Poblano Hummus
  • Milk and Honey Ice Cream – My grandfather took great pride in telling me Israel is the number one dairy producer per capita. Many people refer to the country as the “Land of Milk and Honey”.  So what better way to end our dinner than with a homemade honey ice cream? Served with seasonal grilled fruit

Dog Days of Summer – Sunday, August 19th at 6:30 p.m., $44 in Arlington

The Chef 
Meet Emily: “Emily Neifeld, Founder of NOSH Supper Club, is a fourth generation kitchen designer by day and an amateur chef by night. She has been hosting her “underground” dinner parties in Arlington for the past year and has collaborated with local establishments like the soon-to-open BakeHouse in DC. Originating from Baltimore, Emily has a flare for all things kitsch and can’t resist theming her events- it’s just too much fun to pass up!”

The Menu

  • Homemade Soda Bar – Strawberry-Basil and Lemon-Thyme Syrups will be provided along with Soda Water, Tonic and Ginger Beer. BYO Alcohol
  • Heirloom Tomato Gazpacho – Garnished with Creme Fraiche
  • Avocado Pistachio Crostini – A NOSH favorite- Sliced avocado, crushed pistachio, pistachio oil drizzled on a toasty baguette
  • Bal’mer Crab Cakes Hon! – In honor of my hometown- MD Lump Crab Cakes with a Green Goddess Aioli
  • BBQ Succotash – Lima beans are my favorite! Sweet summer corn with cherry tomatoes and limas in a BBQ sherry sauce!
  • Homemade Jalapeno Cheddar Cornbread Muffins  – ‘Nuff said!
  • Homemade Sweet Corn Ice Cream – The whole reason I own an ice-cream maker is to make this! Screams summer!
  • Mom’s Berry Cobbler – My Mom is a great cook. I’ll be using her recipe for this yummy dessert!

Vegetarian Indian Feast – Sunday, August 19th at 7:30 p.m., $27.50 in Columbia Heights

The Chef
Meet Alix D: “I grew up with adventurous parents in NYC and love cooking, but a trip to India and getting my own place with elbow room really inspired this meal. My ideal Saturday begins with the farmers market, features friends helping me peel and chop in the middle and ends with a dinner party! India really changed the way I understand food; as far as I’m concerned it’s always time for chai (tea) and fresh lime soda, so come on over for a North Indian feast.”

The Menu

  • Indian Milk Tea – A classic, with ginger, black tea and milk, a less sweet version
  • Sweet Lime Soda— Lime juice and simple syrup and soda water to taste
  • Sour Potatoes – New potatoes straight from the farmers market cooked with light seasonings and mustard seeds, served cool with toothpicks
  • Cucumber Salad – Crunchy and tangy with lemon, peanuts and a little heat
  • Toor Dal – A stew made from the delicate red lentils, caramelized onions and cilantro; surprisingly cooling and addictive
  • Punjabi- style Greens – Greens of the season, flavored with coriander, black pepper and just a touch of cream
  • Corn with Mustard Seeds – A tribute to summertime, perfumed with mustard seeds and barely sweet onions
  • Chapathi – A whole wheat tortilla- style flatbread, burnished on the stove top
  • Brown rice – Rice baked with cumin and butter
  • Roasted Onion Raitha – Savory yoghurt sauce with smoky red onion and toasted cumin seeds
  • Carrot and cucumber Raitha – Tangy and cool yoghurt sauce
  • Spicy mint chutney – The Indian answer to hot sauce, made with mint that grows under the Magnolia tree in the yard
  • Savory stone fruit chutney – Made with whatever is in season, smeared on Chapathi or added to the greens or dal
  • Popsicles – Watermelon with ginger and Kulfi, a sweet cream base with cardamom, pistachios and Earl Grey tea.

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