The other day I smoked chicken drumsticks.  I ended up make more than I could eat.  So I decided to turn the rest into a tasty pizza.  This smoked chicken pizza has a nice smoky flavor and a little kick from the spicy barbecue sauce that I used as the base.  Topped with roasted red peppers, red onions and mozzarella, this is a dream pizza.

Smoked Chicken Pizza

• 1 pizza dough – (recipe for Basic Pizza Dough)
• 1 cup smoked chicken – (Smoked Drumsticks)
• 3 roasted red peppers, sliced – Roast yourself or use the jarred variety
• 1red onion, finely sliced
• 2 cups mozzarella
• 1 cup of your favorite bbq sauce
• 1 tbs hot sauce
• cornmeal or semolina for dusting the peel

The first step is to make the pizza dough and let it rise till it doubles. Here is a simple and easy pizza dough. If you are running short on time, almost all grocery stores have pre-made pizza dough in the deli section and/or freezer section, or you can always stop by a local pizzeria and purchase the pre-made dough.

Preheat your oven to 500 degrees Fahrenheit.

Make sure to dice and slice all of the vegetables before starting the pizza.  You do not want the sauce sitting on the pizza for too long before you put it in the oven.

Coat a pizza peel or the back of a sheet pan with semolina or cornmeal.  Then spread the pizza dough out over it.  Make sure you make a pizza that will fit on your pizza stone.

In a small bowl mix together the bbq sauce and the hot sauce.  Then evenly distribute the sauce onto the pizza dough.

Next add a light layer of cheese.  I coat the base with about 1/2 cup of the mozzarella.  Then top with the smoked chicken.

Next top with the red onion and roasted red peppers.

Finally top with the remaining mozzarella cheese.

Bake at 500 degrees for 10-14 minutes.  When the crust browns and the cheese starts to brown, your pizza is ready.

This pizza is awesome.  The Smokiness of the chicken combined with the spiciness of the sauce is awesome.  I could eat this over and over again.

I love potatoes and I am always looking for a new way to cook them on the grill.  I have done foil packets before, but this time it is serious.  The potatoes are plump, juicy and completely coated with cheese.  Who could ask for a better side on this Memorial Day Weekend.

By opening up the packet you can add the cheese and make these potatoes completely delicious.

Grilled Cheesy Potatoes - (Adapted from About.com Grilled Potatoes)

• 6 large potatoes, peeled and sliced
• 1 onion, sliced
• 1 cup monterey jack cheese
• 3 cloves garlic, minced
• 3 tablespoon butter or margarine
• 1 tablespoon dill, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)

Preheat the grill to medium/high.  Roughly 350-400 degrees Fahrenheit.

Peel and dice the potatoes.  I have found that they turn out better if you give them a good rinse before using them.

Place potatoes topped with onions and butter, on a large sheet of aluminum foil.

Top with salt, pepper, paprika, cayenne, dill, and garlic. Seal potatoes in foil and place on the grill.

Cook for 20 minutes on medium/high heat. Turn potatoes once during cooking process.

During the last five minutes of cooking, open foil and sprinkle potatoes with cheese.  If you wrapped your foil to the point where you can not open it, use a sharp knife and cut a slit on the top of the foil.  Leave the potatoes unwrapped and cook an additional 5-7 minutes.

When the cheese is melted you are ready to eat.

These are similar to my original foil wrapped potatoes, but the cheese makes them so much better.

I was looking for a meat free dish the other day and Dana suggested manicotti.  I have had this stuffed shell dish, but have never attempted to make it.  So here is my attempt and ultimate success.  They were delicious.  The cheese and spinach stuffing was the best.

Served with a basic marinara these manicotti were awesome.

Baked Manicotti

• 10-ounce package frozen spinach, thawed
• 1 box manicotti shells (usually 14 in a pack)
• 2-3 cups marinara sauce, (use your favorite or try my quick and easy marinara recipe)
• 16 oz  ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 large eggs, lightly beaten
• Freshly ground pepper
• Kosher or sea salt

Thaw the spinach and then squeeze out any liquid using a couple of sheets of paper towels.

Bring a large pot of salted water to a boil.  When you have a rolling boil, place the pasta shells in it and cook until al dente.  The box should have suggested times for cooking the pasta till al dente.  This can be used as a base time to check the pasta.  Always make sure to check at least a minute or two before the time listed on the box.  Strain the pasta and set it aside.

Preheat the oven to 350 degrees Fahrenheit.

Grease a 9- x 13-inch baking dish.  Then coat the bottom of the pan with marinara sauce (roughly 3/4 cup).

In a large bowl, combine the ricotta, mozzarella, and 1/2 cup of the Parmesan, eggs, and drained spinach. Mix until thoroughly combined.  Season with salt and pepper to taste.

Using a small spoon or piping bag, place the cheese mixture into the manicotti shells.  Once the shells are filled place them into the baking dish.

Cover with your desired amount of sauce.  This is a personal preference, I do not like my pasta drenched in sauce, however some do.  This is up to you.

Sprinkle with the remaining Parmesan cheese and bake for 30-35 minutes, or until the cheese is slightly browned.

Serve with a side salad and garlic bread.  Try this delicious braided garlic bread.

Yesterday I made homemade Tomato Soup.  Nothing pairs better with Tomato Soup than a grilled cheese.  I wanted to create the ultimate grilled cheese.  To do that I had to take a trip to the supermarket.  I wanted a nice thick crust so I started with a Rustic Wheat Bread.  Hand sliced to perfection.  Then I picked up the only ripe tomato available in all of DC.  Finally I spent a little time in the cheese department.  The base was Mozzarella.  Great flavor and melts wonderfully.  Next came the nice cured Manchego cheese.  This sheep’s milk cheese melts great when shredded and has an amazing creamy texture and a slight salty taste.  Perfect for a grilled cheese.  Finally came the Gruyere.  A cow’s milk cheese that has a great texture and flavor that works well with the other cheeses used in this Ultimate Grilled Cheese.

Grilled Cheese

I love grilled cheese and this is the best I have had.

Ultimate Grilled Cheese

• Rustic Wheat Bread
• Butter – (Preferably Spreadable)
• Manchego Cheese – shredded
• Gruyere Cheese – shredded
• Mozzarella Cheese – shredded or in slices
• 1 tomato – sliced

Preheat the oven to 400 degrees.  Preheat a cast iron skillet or heavy bottom oven safe skillet over medium heat.

Slice the loaf of bread into 3/4 inch slices.  Next butter one side of each of the slices.

Butter the bread. The more even the butter the better the browning

Top the non-buttered side of one of the slices with the mozzarella cheese.  Then layer a couple of slices of tomato onto the bread.

Mozzarella and Tomato is a killer combination

Place the slice of bread, buttered side down onto the preheated skillet.  Then top the tomato with the Manchego  and Gruyere cheeses.  This will make it so that you don’t waste too much cheese bringing the sandwich to the skillet.

Top the bread with the shredded cheese after it is in the skillet

Finally top the sandwich with the other half of the bread.  Making sure that the buttered side is up.

Top with the other half of the bread

Cook for 5-6 minutes or until the bottom is golden brown.  When it is golden flip the sandwich and place the skillet in the oven.  The heavy bottom skillet will retain the heat and will brown the bottom of the sandwich.  The oven will heat the rest of the ingredients making sure that the cheese in the center is melted and warmed.  Nothing is worse than a grilled cheese with un-melted cheese.

Flip when golden brown

Cut in half and serve.  This is the perfect sandwich to eat with a nice bowl of tomato soup.

Grilled cheese with tomato soup

Enjoy….

The other day I needed a tasty side dish to serve with some juicy grillled steaks.  I looked around my kitchen and I found a couple baking potatoes.  I decided to make some twice baked potatoes.  To spice it up, I added some white truffle oil to the mix.  I know this is cheating, but I can not afford white truffles.  At around $2000 a pound I don’t think most of us could afford them.  Truffle oil is a great alternative to add that magnificent earthy flavor to dishes.

White Truffle Twice Baked Potato

With the addition of cheddar cheese, this pototo is amazing.

White Truffle Twice Baked Potato – (Serves Two)

• 2 large baking potatoes
• 6 strips of bacon
• 1/4 cup milk
• 1/4 sour cream
• 1 tsp truffle oil – This stuff is strong so add sparingly.
• 1/2 cup cheddar cheese

Preheat your oven to 350 degrees.  While the oven is preheating wash your potatoes.  Gently scrub them.  Remember you are leaving the skins on so clean them well.

I love potatoes

Next coat the potatoes with olive oil.  Make sure to get all sides.  Then sprinkle all sides of the potatoes with sea or kosher salt.

Season with a good amount of salt

Next place the potatoes in the pre-heated oven for an hour to an hour and a half.  This will vary depending on the size of the potatoes.  They are done when they are fork tender.  Remove them from the oven and let them cool until they are cool to the touch.

While the potatoes are cooling, slice up the bacon into small strips and cook it in a pan until crispy.  It is not going to be an amazing potato until there are some crispy bacon bits in it.

Frying bacon bits

When the potatoes are cooled, cut the top 3rd of the potato off. This will give you plenty of room to fill with the truffle potato mixture.

Cut the top 3rd of each potato off.

Next scoop the insides of the potatoes out to form a potato canoe.  Place the scooped out potato in a large bowl.

Forming a potato canoe

Next add the milk, sour cream, truffle oil, salt and pepper to the potato mixture.  Then mash the potato mixture using a potato masher.  Mash until creamy and delicious looking.

Potato mixture

A side note on truffle oil.  It can be picked up at any gourmet food store.  It is usually around $10 a bottle.  I picked mine up at TJ Maxx in the home section.  It was $4.95 a bottle.  TJ Maxx has tons of gourmet food items in its home section.  Next time you see one, check it out.

After you have mashed the potatoes, fold in half of the bacon bits.  Then pile the potato mixture into the potato canoes.

Pile High - You can pipe it in the potatoes but I find that it is hard to do with the bacon bits in the mixture.

Next add the remaining bacon bits on top of the potatoes.

Cover with bacon

Now top each potato with cheddar cheese.

Layer on the cheese

Place the potatoes back in the oven for another 10-15 minutes.  Cook until the cheese is a nice golden brown.

Perfectly cooked twice baked potatoes.

They are an amazing treat.  The truffle oil adds an amazing earthy flavor to the dish.

Once more shot of the bacon and cheese. How awesome does that look.

I love brunch and I love quiche. However, today I didn’t feel like making a pie crust so I made a bacon crust for the quiche. Basically you form it like you would a real pie crust. You need to blind bake it with the help of some parchment and beans. Then you fill with your egg mixture and serve. Completely amazing.

Awesome, all crusts should be made of bacon.

You need to make sure to fully cook the bacon before you add the egg mixture as it won’t get crispy with the egg mixture on top of it.

Bacon Crusted Quiche

• 1lb bacon
• 6 eggs
• 1.5 cups heavy cream
• 1-2 cups of fresh baby spinach
• 1-2 cups of shredded Swiss cheese
• 1 tsp salt
• 1/2 tsp pepper

Hardware

• 1 cast iron skillet
• 1 piece of parchment paper
• 32 oz of beans – any variety works as you are using them as weight

Preheat your oven to 375 degrees.

Then start to line up the bacon in the base of the skillet.  Work from the center to the edges.  Then wrap bacon around the edge of the pan.

Next line the bacon coated skillet with parchment.  Press it into the bottom of the pan and into the edges of the pan.  Then pour the beans onto the parchment.  The beans will keep the bacon from moving while it cooks.  We want a nice bacon pie crust.  – How awesome is this?

Place the bacon crust in the oven for 30-40 minutes.  You want it to be fully cooked.  Otherwise the end product with be rubbery and not crispy.  When the crust is cooked, remove it from the oven.  Using the edges of the parchment remove the beans and parchment from the bacon.  Watch out as some of the bacon might stick to the parchment.  Remove the parchment carefully.

I removed the parchment too early and had to cook the bacon longer. 30-35 minutes is perfect. I failed to take a photo after I continued cooking. But it should be crispy and fully cooked.

Now in a bowl, whisk together the eggs, cream, salt and pepper.

Layer the the bacon crust with the spinach and the cheese.  The amount that you need will vary as it depends on how high your bacon crust is.  Bacon is a fabulously wonderful creature and cooks differently each and every time.  It is best to have the maximum amount of ingredients on hand.

Now pour the egg mixture over the cheese and the spinach.  Fill it up to the edge of the bacon.  Depending on the height of your crust, you may not use the whole mixture.

Fill with the egg mixture

Place in the oven for 35-40 minutes.  Bake until the eggs are solid and set.  You don’t want runny eggs.  Eww.  When the eggs are set, remove from the oven and let cool for 5-10 minutes before serving.

It was crispy and so amazing. Bacon makes everything better.

How cool is that bacon crust.  It was crispy and delicious.  Definitely the best way to cut the carbs from the diet.  Wonder of blueberries or apples taste baked in a bacon crust.

A slice of perfection

I think I can honestly say that this is the best idea ever.  Bacon as a crust.  Awesome!!

Over the past week I have been cleaning out my pantry trying to cook everything that I could without going to the grocery store. Needless to say, I was running low on everything. Then I noticed that I had a bag of mozzarella cheese in the fridge and about a 1/2 cup of milk. Sounds like Macaroni and Cheese to me.

So creamy and delicious. Makes you wonder why you ever buy the box stuff.

This recipe is quick and easy. Only took about 10 minutes to make, not counting the 5 minutes to heat up the water. Heating up water isn’t really cooking and thus does not count towards cooking time.

One Pan Macaroni and Cheese

• 2 cups pasta – preferably macaroni, rotini, farfalle or  fusilli
• 1 cup shredded cheese – preferably low moisture cheese (cheddar or even mozzarella)
• 2 tbs butter
• 2 tbs flour
• 1/2 cup milk
• 1/2 tbs hot sauce
• Salt and Pepper

The first step is to boil the pasta.  Make sure to cook it so that it is al dente otherwise known as a bit chewy.  The noodles will finish cooking in the cheese sauce.  Plus, if you over cook the noodles the pasta will fall apart when you mix it.

After you drain the pasta into a strainer, place the pot back on the stove over medium heat.  Add the butter and let it melt.

Mmm, wish I had some crab legs right now.

Once the butter is almost all melted, add the flour.  Make sure to stir the mixture constantly.  You want the butter and flour to start to brown to make a light roux.

A whisk is the perfect instrument to make sure that the flour gets incorporated with the butter.

After about two minutes the butter and flour should have turned a light golden brown color.  At this point it is time to add the hot sauce.  This step is optional if you do not like spicy stuff.  However, at my house it is necessary.

Not necessary at your house, but at mine it is.

Then add the milk, salt and pepper.  Make sure to keep on stirring.  Once the mixture starts to boil, it will start to thicken up.  At this point it is time to remove it from the stovetop.

You want to be able to move the whisk through the sauce and be able to see the bottom of the pan for 3 seconds.

Remove the sauce from the heat and add the noodles to the pan.  Gently fold the noodles into the sauce.

Try to be gentle as you don't want the noodles to turn to mush.

Now add the cheese to the pot.  Gently stir the mixture until all of the cheese has melted and is covering the noodles.  If you like cheese, you can add more than the cup that is necessary.  Actually you can add up to 2 full cups of cheese.  Some would call it excessive, I would call it Wednesday.

I used mozzarella as that was all I had, I really like to make this with sharp cheddar.

Now it is done.  10 minutes that is it.  Only about a minute longer than making the box stuff.    Look at how awesome this macaroni and cheese looks.

One pan, 10 minutes and pure awesomeness.

Look at how creamy and cheesy this is.

So cheesy!!! If I only had some bacon.

This is probably my favorite meal that I make.  Usually, because I usually only make at 2am after the bar.  But, it is also because it is comforting and extremely tasty.

Tips – If you like your Mac and Cheese to be a little thinner.  Add a 1/4 cup more milk.  If you like it a bit thicker add another 2tsp of butter and flour at the beginning.  It will thicken up nicely.

What came first the mac or the cheese.

I hope you guys enjoy.

My friend Jeff went to visit his family in Tennesse and when he came back he brought with him some of the biggest zucchini that I have ever seen.  They were massive.  It almost seemed as if they were some result of a nuclear accident, as they were huge.  After I got over the shock of seeing the giant zucchini, we got down to business.  Jeff said that zucchini that are huge usually don’t have the best flavor, so we should use them as boats, or serving vessels for other ingredients.  I agreed and went to the store to pick up something to fill them with.  When I came back we had all of the fixins for chorizo stuffed zucchini boats.

With just a little bit of spice from the chorizo this bite was awesome

Chorizo Stuffed Zucchini Boats

• 1 large zucchini
• 10-16 oz chorizo – Either ground or in links
• 8 oz bag of shredded chedder/jack cheese
• 1/2 cup breadcrumbs
• 1 tbs garlic powder
• 1 tbs onion powder
• 1 tsp salt
• 1/2 tsp pepper

Look at the huge zucchini that Jeff’s grandpa grows.

That is an 18in cutting board.

Depending on the size of your zucchini, it may need a little cooking before you stuff it.   To cook just place the zucchini on the grill for about 2-3 minutes on each side.  Since Jeff had enormous zucchini, we had to cut them in half and grill each half.  Otherwise it would have taken 30-40 minutes to cook the zucchini.

The halved zucchini grills nice.

While the zucchini is on the grill it is time to brown the chorizo.  If you can not find fresh ground chorizo, most markets have fresh chorizo sausage.  All you have to do remove the meat from the casing and you are all set.  Place the chorizo in a fry pan over medium/high heat.

Takes about 6-10 minutes to fully brown the meat.

Take the zucchini off the grill and let it cool for a couple of minutes.  When it is cool to the touch, it is time to core the zucchini.  Basically, take a spoon and hollow out the center and form a canoe shape with the zucchini.

A spoon or melon baller works great for this.

Scoop about 3/4 cup to 1 cup of the zucchini into the chorizo pan.  The rest can either be saved or thrown away.  Now add the breadcrumbs, onion powder, garlic powder, salt and pepper to the pan. Mix until the ingredients are fully incorporated.

Making the filling

Now it is time to assemble the boat.  Sprinkle cheese on the zucchini, then cover with the filling.  Once filled, sprinkle with more cheese.

Filling the boats

Now wrap the boats in aluminum foil.

Wrap in foil

Make sure to not wrap them too tightly as the cheese with stick to the foil.  Place on a medium/high grill for 15-20 minutes.  Just long enough to melt and brown the cheese.

I wrapped mine too tight and the cheese stuck to the foil.

These boats were awesome.  Chorizo and zucchini go together surprisingly well.  Also when you cover things with cheese it helps to meld flavors.  They were cheap and easy to make.  Plus the meat hides the zucchini, so this would be great for kids.

Last week my friend Jeff had me over for a little grilling and drinking.  I brought the Corona and he gave me the workings for a great steak taco.  I must say, having a food website has open doors.  Everyone wants me to come over, but in return I have to do the cooking.  I have absolutely no problem with that.  Jeff had a nice flank steak that we grilled and made tacos with.

The tequila makes these amazing

Grilled Steak Tacos with Roasted Peppers

• 1lb flank steak
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1/4 tequila
• 2 limes
• 4 cloves garlic
• 1 tbs cumin
• 1 tbs oregano
• 1 tbs onion powder
• 1 tbs chili powder
• 1/2 tsp salt
• 1/4 tsp pepper

Roasted Peppers

• 6 poblano peppers
• 1 zip top bag for steaming the peppers

Lay the flank steak out on a cutting board and dry it off with a towel.

The flank steak

With a flank steak I usually tenderize it before I use it.  To do that use a hard object or a meat tenderizer and hammer the meat.  This will tenderize it and make it so that it is not too chewy.

Take all of your aggression and use it against the poor helpless piece of meat.

Mix all of the seasonings above and place in a zip top bag.  You can add as much tequila as you like.  Jeff likes tequila so I think that we added about a 1/2-3/4 cup of tequila.

Add as much tequila as you like.

Then seal the bag and squeeze as much air out as you can.  Then refrigerate for at least 20 minutes.  2-3 hours is preferred.

Jeff was a great hand model. I think he has a future in the business.

Just like the shrimp tacos from a couple of days ago, we are going to serve these with roasted peppers.  While the meat marinades, roast the peppers.  Place the peppers on high heat and turn them every minute or so until all of the sides are blackened.

It is alright to let them burn as it will make the skins come off easier.

Make sure to rotate them so that all of the sides get blackened.

Once all of the sides are blistered and black time to remove them from the grill

Remove them from the grill when blistered and place in a plastic bag.   The plastic bag will help to steam the skins off.

Zip top bags make the perfect container for steaming the skins off.

After about 10 minutes it is time to peel the skins.  As you can see, the skins come off in giant sheets.

It might be a little dirty, but this is a hands on sort of thing.

Slice into strips and serve these tender, smokey, and tasty treats with any and everything.

Now that the peppers are done, it is time to grill the meat.  Place the flank steak on the grill over high heat and sear the outside. 

Place the meat on a pre-heated grill

After about 5-7 minutes you should have good grill marks.  When you have good grill marks and the meat looks golden it is time to flip.

Flip when you have good carmelization

Now continue to cook for another 5-7 minutes.  The meat should be about medium-medium well.  Remove and let the meat sit for 5 minutes before carving.  This will let the juices redistribute throughout the meat.  Then carve the meat into thin strips.  Make sure to cut against the grain.  Otherwise, the meat will be chewy.

Make sure to cut against the grain

Serve the steak tacos on a flour tortilla with some cheese, roasted peppers, salsa and some sour cream.  Makes for a perfect summer meal.

The tacos are great with just a little lime juice to add a tad bit more acidity.

These tacos were the best of the night.  The meat was cooked perfectly and the seasoning was awesome.  Now that it is summer time, it is time to grill.  You don’t always have to make burgers and hot dogs.  Next time make grilled steak tacos.

Yesterday I had the pleasure of attending Food and Wine Festival at National Harbor. It was a lot of fun. There was wine tasting, beer tasting, liquor tasting and food. Lots and lots of food.  Plus, I got to hang out with Carla and Ariane from Top Chef Season 5.

The National Harbor was the perfect back drop for this event.  It also didn’t hurt that the event was located on the pier.  The location was awesome. 

With your entrance fee, you get a souvenir wine glass for sampling and two glasses of Stella Artois.

They had thousands of glasses which you also were able to take with you.  Not sure if you were supposed to, but everyone had their two glasses when they left.

But this wasn’t a beer event it was wine.  I visited all of the booths but one that really stuck was a local winery.  Tarara Winery in Leesburg, Virginia.  They explained the wines and gave me plenty of free samples. 

The Charval was my favorite wine of the day.  It was wonderful.  The Charval is a blend of Chardonnay, Sauvignon Blanc and Pinot Gris.  It had light fruity notes with a well balanced hit of acidity throughout.  I am going to head over to their winery this summer.  Plus, they said that their winery is dog friendly.  Tucker is excited.

This is out on the pier by the Stella booth. Facing back at the Gaylord National Hotel.

Along with the wine vendors there was a huge assortment of food and kitchen vendors at the festival.  One group that I ran into was a group of guys from Pork Barrel BBQ.  They are a bunch of guys that worked on the hill in DC and decided to give barbecue a chance.  They have come up with a unique rub that is well balanced with just a kick of spice.  They are going to be competing in the National Capital Barbecue Battle.  Stop by their site and wish them luck.  I think that they have a great rub and wish them the best.  It is always good to meet other people passionate about barbecue.

The other vendor that was awesome was the Pepper Schlepper.  He offered every single type of hot sauce that you could imagine.  I love spicy stuff so this was right up my alley.  You can order any hot sauce that you can think of from their website http://www.pepperschlepper.com.

The food was a plenty this year at the festival.  I stopped by the Hard Times Cafe stand to taste all of the varieties of chili.  My favorite is the Terlingua Red.  It is their competition chili.  I can see why it wins awards.  It is awesome.

Along with the wine and food tasting there were cooking demonstrations and a the country fair cooking competition.  After watching the Top Chef cooking demonstration, I ran into Carla Hall and Ariane Duarte at the county fair tent.  They were the judges for Saturday’s competition.

I asked Carla to really concentrate on who the winner should be.

It was really cool.  Ariane and Carla were sneaking me samples of the goods.  I must say, the competition was quite fierce.  I got to try a couple bites of some extremely decadent cupcakes.  I didn’t stay for the winner but I was hoping for the strawberry banana cupcakes.  Delicious. 

Carla and Ariane were the nicest people in the world.  Heck, they shared their cupcakes with me.  You don’t see that too often.  I am going to have to take a road trip to Montclair, N.J. to try eat at Ariane’s restaurant CulinAriane.

Overall the Food and Wine Festival at National Harbor was a blast.  It is open today Sunday, June 7 from Noon-6PM.  If you don’t have plans for today, I recommend that you hop in your car and head on over to the National Harbor.  Click here for more information http://www.foodandwinenh.com.