Dished: Doughnut Renaissance

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    NEWSLETTERS

    • Is the doughnut the new cupcake? We say that doughnuts aren't simply in vogue -- they never went out of style. Nearly every culture across the globe has produced a fried dough dessert, and it's certainly a treat that has infiltrated the D.C. dining scene. Check out the Feast's list of Best Doughnuts in D.C. to see what the fuss is all about.
    • Gabrielle Hamilton (chef/owner of Prune in NYC) drops her memoir "Blood, Bones & Butter," which covers everything from her mother's penchant for cooking marrow bones, to the struggles of opening her landmark East Village restaurant.She also recorded the audio book herself -- head to the Feast to hear a clip.

    • There are more yogurt shops in D.C. than there are lobbyists (well, at least it seems that way), but you may just want to check out this one before dismissing it as yet another copy-cat. Yola, which opened shop back in December near Dupont Circle, serves up honest-to-goodness yogurt -- none of that frozen stuff -- with natural toppings like agave nectar, pomegranate seeds, and muesli. Now open a healthy two months, the shop is celebrating with an all-day party this Saturday, Feb. 26. Details here.

    • The USDA just got a bit sexier. White House chef Sam Kass is hosting the agency's first-ever live webinar as part of Michelle Obama's Chef Move to Schools project, which plunks professional chefs in public schools to encourage healthy, delicious eating among American youth. The program has attracted the participation of several D.C.-area chefs— including Robert Wiedmaier (Marcel's, Brasserie Beck, Mussel Bar, Brabo), RJ Cooper (Rogue 24), and Cathal Armstrong (Restaurant Eve). More info here.