- Sabor'a Street food truck rolls out today. (Photo Credit: Sabor'a Street)
Good Wednesday morning.
It’s official. After a few delays due to paperwork, Sabor’a Street is finally set to hit the road today.
Chef Jorge Pimentel made some minor changes to the original menu Sabor'a released last December, but two items that Latin street food lovers can be sure to expect are arepas and fritas. Sabor’a Street will make its debut in Farragut Square at 11:30 a.m.
• Related: TBD Food Talk with Jorge Pimentel
Also open: HomeMade Pizza Company
HomeMade Pizza Company has opened its doors to its newest location at 1826 Wisconsin Ave. NW in Glover Park. Yes, the options for pizza are plenty in this town, but for those who are unaware, the Chicago-based pizza company offers an alternative to the standard pies served straight to you out of a restaurant’s brick oven. Instead, patrons can build their own pizzas or select one of the creations off the menu. The cooks will prepare the pizza, and then hand it off to the customer to be baked at home. The company celebrated its debut with a pre-opening party yesterday from 4 to 7 p.m. The festivities will continue today at the same time, and on Feb. 24 from 2 to 7 p.m. This is the company’s sixth location in the D.C. metro area. There are two locations in Virginia and three others in the District.
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In other food and restaurant news...
• No food truck love from P.G. County? That’s the word, according to WCP. At a recent conference, Kwasi Holman, of the Prince Georges County Economic Development Corporation says, "There has been more of a movement towards eliminating those kinds of uses in the county.” The reason, Holman says, has something to do with how traffic moves.
• Former Top Chef-All Stars contestant Spike Mendelsohn will be heading off to another battle on Thursday. The chef behind Capitol Hill’s We the Pizza and Good Stuff Eatery is set to participate in this year’s Amstel Light Burger Bash. Mendelsohn took the top honors in 2009 but lost to celebrity chef Bobby Flay last year. Mendelsohn tells the Feast that the Throwdown chef is his target. (Eater via The Feast)
• When cooking with beer, you should “know what your ultimate goal of the dish is and treat your beer as an ingredient, not just a pairing item,” said Granville Moore’s chef Teddy Folkman during yesterday’s food chat.
• Down syndrome doesn’t stop 16-year-old boy from baking. (Frederick News Post)
• Sam Kass will be leading the first-ever USDA live webinar for Michelle Obama’s Chefs Move to Schools projects, which matches professional chefs with local schools. The webinar is scheduled for Thursday, Feb. 24 from 12 to 1 p.m. Registration is required. (ObFo)
• A final note in regard to Adams Mills Bar & Grill. (PoP)
• Kraft wants to make your water more exciting. (USA Today)
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Plan Ahead -- Upcoming food and drink events
• Feb. 15-27 -- National Harbor Restaurant Week
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