Pleasure Food and Wine: A New Look at How We Live

A Blog Slowly Coming Back to Life*

"Rise like lions after slumber In unvanquishable numberAnd for chrissakes, Eat a proper lunch, will ya?"

(*My thanks to Percy Bysshe Shelley for the above modified quote. and a warning, due to my work schedule, this blog will be an intermittent one...wish I could promise better frequency!)

I started  ALunchBoxBlog.com (now rechristened, "A Thing That Makes Me Go Yum") back in 2011 because I want to start a lunchtime revolution in this country’s workplaces.

What?! you say. A revolution? When people all over lost their jobs in 2008 and have fallen out of the workforce since!?

Shouldn't we just be grateful for the jobs we DO have now, and eat quietly at our desks?

Ah, hell no. These are first world problems, and I intend to be the flag bearer for the middle class whiners who are sick of hiding pleasure, food, music, and wine. Why compete with the pious and virtuous? I say let the Middle East enjoy all the piety and perfection Allah provides. I want a world without a piety that denies folks their human failings. What a boring place earth would be if we couldn't enjoy the fruits of our indulgences.

So yes, a revolution! But not like Bernie Sanders (...or well, maybe a bit like him, he seems open to politically incorrect indulgences). Yes, indeedy, but this isn’t just any workers’ rebellion. Trust me, even your co-workers will freak out on you if you try eating like this at the office.

But I assure you, it’s worth it. It’ll change the way you eat and enjoy food in the workplace forever.

Many of us spend more than eight hours a day in the office. And workers should be encouraged to eat away from the stress of email and pending work assignments during their breaks without being judged by their coworkers or bosses for doing so. “Oh, she should be eating at her desk while she works. We all do. Who does she think she is?”

Trust me, I know that’s what they’re all saying. Paranoid I may be, but prove to me I’m wrong.  It’s time we stand up for our food rights in the face of this tyranny!

Maybe it’s because none of us take a lunch break that so many people have colitis, IBS, etc., in this country. The mix of stress and a lack of a good food break on a daily basis probably contributes to the neurotic eating habits of our fellow Americans.

I understand, sure, sometimes you cannot leave your desk at lunch. This happens to me plenty, usually if I'm procrastinating. Some jobs there are regular periods where long breaks (30 minutes or more) are completely impossible to take without shirking and putting your co-workers through serious agita.

And some periods of intense work are worse than others. However, is it really completely impossible for us to eat slowly and actually savour our food at work?  Is it truly impractical to put our meals on an actual plate, eat with actual silverware, maybe a real napkin, and sit at a table that is not our desk? Yes, many workplaces suck, and it’s absolutely impossible to find a separate space to just fully engage with the joy of eating.

I spent an unholy 5 months working for Post Newsweek Corporation many years ago, and I had to wash my dishes in the men's room. It was revolting. And inexplicable. Like what? They didn't have the money to provide us a kitchenette?

But if you are one of the lucky, or one day hope to be, you can find a place or create a new space, even if it’s just an unused office down the hall. Make it into your dining room away from home—complete with flatware, plates, and actual bowls!

Even canned soup tastes better when you drink it slower in an actual bowl.

This blog is how I do it, as well as how I make what seems like complex meals—simple and sometimes not-so-simple food for those who can envision a new way of living in the workplace.

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I belong to an extended group of food lovers and inventive cooks who like to experiment, making fun and novel food to make lunch, dinner, even breakfast a better meal.

Caveat emptor: most of my meals need to be made the night before (or you can make them on the weekend before the work week starts. And the time these dishes sit in the ‘fridge or on the stove with the heat off only makes them taste better!

Since I work at a typical American office in the suburbs from 9 a.m. to 6 p.m., for me it’s all about making lunch-worthy leftovers at or after dinner. 

What can I make tonight that will cook up perfectly at work the next day and taste outstanding?

Let’s find out together.

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Middle Eastern “Chipotle”

The Part That Still Frustrates me is That 

It's Always Romaine, not a Field of Greens

Blog photog Alex and I struggled for weeks to find time to meet up with the brains behind Cava, Brett Schulman, Managing Partner, and his new fast food spot in Bethesda.

Open since January 2011, Cava's been a huge hit thanks to the owners, a trio of Greek guys who grew up watching their parents in the Greek restaurant biz, making gyros and whatnot. Their vision far exceeded their parents, though.

A View from the Street

Cava Mezze Grill
4832 Bethesda Avenue

Bethesda, MD 20814

(301) 656-1772

I found out about Cava one random day back at the beginning of 2011. I got a job here in Bethesda, and after about three months in the position, I was strolling down Bethesda Avenue, and I saw their shop. I thought…can it be? Middle Eastern Fast Food. I mean, I guess it’s probably available all over the well, the Middle East, but really? Here? In the Washington DC, area? We get the odd gyro shop like Dupont Circle’s Zorba’s, or well, we used to, but I cannot recall the last time I had great Greek food that wasn’t a sit-down restaurant like Murayo (again in Dupont). And now Cava in downtown Bethesda no less; in the land of yuppie cupcakes, gelato, and faux French restaurants, comes sensible fast/casual dining where everything, even your bowl is compostable.

Happiness is a Cava Rice Bowl

It’s a Chipotle-take on Middle Eastern fare that rumor hazzit was good enough to place the three chefs behind it on the cover as 2010 Washingtonian restauranteur of the year. The truth appears to be just as surprising, and thankfully, long-lasting.

After 4 months that included running out of money during construction, the restaurant finally opened in the fall of 2006. A year later with the help of word of mouth they made Washingtonian’s Top 100 Restaurants, and the rest is history. There are now 3 Cava locations, and a fast casual spin off called Cava Grill.

Harissa, Crazy Feta, Hummus, Eggplant,
Red Pepper Spread Oh My!

The chefs, long-time friends, Ike Grigoropoulos, Ted Xenohristos, along with chef Dimitri Moshovitis first opened full-service, sit-down restaurants on Capitol Hill and in Rockville, Md. The day Alex and I dropped in on Brett. Cava had just opened its latest “fast/casual” effort in Tysons Corner, Va., on March 19, 2012, next to the American Girl shop. They seem to be sensing that the money is in selling themselves as a family/kid-friendly food place.

Prior to arriving at the interview, I had put out an all-call at work to get feedback prior to interviewing Brett, and here’s what I got from Jo in Production:They are filling in an already tight market with the likes of Panera, SHOPHOUSE, Noodles and Co., etc.

An experience at Cava is marked by the consistency of the food, the freshness of the ingredients, and the variety of choices allowing you to vary your meal in so many wonderful ways. Add that to the staff efficiency and great attitude, and walking into Cava is always a pleasure. The speed of service at the height of lunch time rush is a testament to an efficient system of service conducted by folks who are genuinely pleased to be working at Cava. The staff takes the time to let you know that management treats employees right.

I have eaten nearly every lunch at Cava since they opened well over a year ago and I can tell you the quality of the food has taken inches off my waist line by making lunch both tasty and healthy.

Here’s the cool part: I mentioned Jo’s tale to Brett and he knew exactly who Jo was. This guy is a managing partner, but he has bothered to get to know his customers. I was duly impressed, especially since the sum total of his knowledge about running a restaurant comes from a Wall Street job for 12 years. Yup…that’s right, he has no experience running a food shop at all.

However, he’s got eyes. And when I mentioned the “Chipotle Middle Eastern” thing, he says, “Well, if you are going to imitate someone’s food line approach, imitate the best. You know Steve (the guy who created the Chipotle “Line”) actually came in here and checked us out. I was really pleased that he was impressed. We’re doing a great business here and it shows.”

Simple Menu Simple Line Terrific Meal

Brett hadn’t set up a tasting for us, but from my past experiences, I will say that the food has a lot of great touches. It can get a bit same-y for my liking although, but if I want a healthy bowl of rice with lamb or chicken, hummus, an eggplant and roasted red pepper dip, or harissa, this is the place. Cheap too! It’s affordable, and the environment is chic enough for a lunch on your own, a date night, or an outing with co-workers.

I think eventually, Brett may be right, “Mexican and Italian food has matured in this country now; it’s everywhere.” he says. “But middle eastern/Greek food hasn’t really made its way into the mainstream, so parents don’t think to take their kids here, yet. But it’s a really kid-friendly cuisine. Children love humus and the other dips we make. There’s no reason to pass this place up because your kids will only eat fish fingers,” says Brett. There is a whole ‘nother cuisine out there, and it’s Cava.

A Coda

CAVA sells little pots of hummus, red pepper spread, and their terrific harissa at Whole Foods throughout the mid-Atlantic.

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Giada, Yada, Yada

Giada Di Laurentis' Sirloin Steak for Lunch

Not a fan of sirloin steak. OK, I admit. Until I made this dish, I didn’t really know why anyone even cooked this cut of beef.

However, after a really productive shop at Yes! Gourmet in Petworth, a formerly really sketchy part of town, I hit the bargain meat bins. Wow…sirloin for like $3 a package. The meat was less than perfect and yet cooked up beautifully. Why? GIADA DE LAURENTIIS

Desperate to make the sirloin a tender, not tough, affair, I ran–I did not walk–to the magic of the interwebs. And lo! GIADA CAME UP ON MY SCREEN.

Ah, gotta be honest with you, I never got around to making the salsa. Salsa is just a bit too summery for me and this is December. Let’s be real, where do I find a local tomato worth turning into salsa at this time of year? Instead, I ran back to the trusty Israeli couscous with acorn squash. It’s a nice way to make a steak lunch look healthier.

Here’s how you do it:

Steaks

4 (8-ounce) boneless sirloin steaks, about 1-inch thick

2 t smoked salt or kosher salt

2 t herbs de Provence

Olive oil, for drizzling

Directions

1. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. 
2. Season the steaks on both sides with the smoked salt and herbs de Provence. 
3. Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare. 
4. Remove the steaks from the grill pan to a cutting board and let sit for 5 minutes before serving.

Salsa

2 red bell peppers

2 yellow bell peppers

1 T water

3 T extra-virgin olive oil

3 T balsamic vinegar

1/4 c capers, rinsed and drained

3 T chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

Directions: 

1. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. 
2. Grill the peppers on all sides until charred, about 10 minutes. 
3. Put them in a bowl with 1 tablespoon water. 
4. Cover the bowl with a lid or plastic wrap for 30 minutes. 
5. Remove the charred skin, core and seeds from the peppers. 
6. Cut the flesh into 1/4-inch thick strips and put them in a small bowl. 
7. In a separate bowl whisk together the olive oil, balsamic vinegar, capers, and parsley until smooth. Season with salt and pepper, to taste. Pour the mixture over the peppers and toss until coated. Refrigerate for at least 2 hours, (can be made 1 day in advance).

Thinly slice the steaks and arrange on serving plates. Top with the salsa and serve. 

Yeah, there’s a reason Giada is popular. This is braindead cooking that tastes terrific. The smoked salt and the herbs de Provence (I actually omitted that and instead just wrapped the meat with Thyme and Rosemary leaves, sprinkled with black pepper liberally and then let it sit in the fridge for a day, slathered in about 2-3 T of olive oil. With little effort, the grilled meat microwaved perfectly at the office.

Remember my meat microwaving rules when you're at the office: 

1. Reheat your pasta, rice, or other starches first
2. Then place your meat (sliced) on the hot side dish. 
3. Microwave for short jolts: 25 seconds, then step away for at least a minute. 
4. Come back and zap for another 30 seconds.

Arrange on the plate and photograph, then post to your Facebook site! Impress your FB friends.

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Quinoa Salad

Quinoa can be a really odd salad. Laura’s Lunch Bunch salad this week is amazing. The odd mix of Aztec grain, cucumber, green pepper, garbanzo beans, chives, and lemon give this hearty lettuce topper makes this lunchtime veg-fest pop.

As you may have already read on this blog, nothing gets my taste buds more excited than vegetables that are made more memorably than meat-based entrées. Laura’s salad is one of those rare gems.

Here’s how to make a tangy, perfect vegetable melange for your Tuesday.

Ingredients

2 c chicken stock

1 clove garlic, minced

1 c uncooked quinoa, rinsed

1 large red onion, diced

1 large green bell pepper, diced

1/2 c chopped kalamata olives

1/4 c chopped fresh parsley

1/4 cchopped fresh chives

1/2 t salt

1 T balsamic vinegar

1/4 cextra virgin olive oil

Crumbled feta cheese

Sliced lemons for squeezing over the salad

Directions

Bring the stock and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl.

Gently stir the onion, bell pepper, olives, parsley, chives, and salt into the quinoa. Toss with balsamic vinegar and olive oil. Stir until evenly mixed. Serve cold.

Plate the salad and squeeze seeded lemon slices over the top. Sprinkle with crumbled feta, et viola!

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Urban Fast Food Retreat: ShopHouse

Longbeans in Flight

The flagship restaurant for Chipotle’s new fast food concept shop is a true joy to eat at. The place is clean, sleek, and like CAVA in Bethesda steals liberally from the Chipotle model.

The environment makes the meal as much as the delicious food does. I love the minimalist atmosphere, the artwork is just a streamlined row of SriRacha bottles and the lighting is grease-free antique lightbulbs that give the place a sheen that glows. See images below!

SHOPHOUSE

Asian-style Chipotle at its very best

1516 Connecticut Avenue,N.W.

Washington, D.C. 20036

(202) 232-4141

Options are Limited but Uniformly Good

***important update from @ShopHouseTweets:
@mcibellis Thank you for the write up! Note: we do not serve bahn mi's and our vegetables rotate with the season! -Rusty"

Key elements that make this place great: really clean environment, terrific tasting food (avoid asking for your dish to be “hot.” Everything is hot here, and the staff, surely the friendliest fast food staff in the country, makes the place so inviting.

Saucing the Dish

The food options are limited but uniformly good:

• Rice bowls, or 
• Noodle bowls. 

That’s all she wrote; it’s all you need.

With a choice of one or two half portions of the meats (incredible grilled to medium rare hangar steak, drool-inducing pork/chicken meatballs,grilled chicken or seasoned tofu), two veg (eggplant, spicy broccoli stem, flavorful al dente long beans, or spiced white sweet corn—they're vegetables rotate seasonally, btw), and as many toppings as you’d like (three different vegetable and fruit slaws), as well as crispy garlic, chopped peanuts, and/or ground rice that make a texture to die for. It’s fairly unique in fast food cuisine.

Dashing the Dish With Crisped Garlic

I find myself coming back here again and again, in spite of the fact that my neighborhood is loaded with excellent less chain-like options. They must be doing something right; I’m really, really picky.

Here’s what I’ve learned over time:

• Always order the pork/chicken meatballs,
• Never order the hot sauces,
• All the vegetables have something great going for them,
• Never skimp on the crispy garlic or ground peanuts, but feel free to limit your intake of the ground rice.
• Buy a beer. At $4.75, it’s the cheapest bottle of beer at any restaurant in the D.C. area.

Whatever you do, try this place out before this flagship store goes nationwide (Oh, OK, it's a little late now that this reblogged post from 2012 is posting in October 2015, but...).

It’s a treat that I can see taking over airports, food courts, and high end shopping areas very soon indeed.

ShopHouse Store Front

Don’t miss all the incredible images taken by photographer, Alex A. Torres from yesterday's post as well. 

Find out more about Shophouse here. Meet Alice Porter, restauranteur, who brought the flagship store to life!

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