September 11 - 17, 2008
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Entertainer Parking
Taste of Falls Church at the Fall Festival Barn
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33rd Annual Fall Festival Vendor Lineup Riverben Woodworks Riverben Woodworks The Center Dance Company League of Women Voters Citizens for a Better City “Your House” Notecards Ann Baier Pottery Cookie Lee Jewelry The Choralis Foundation Priscilla Creations F.C. Democratic Committee F.C. Democratic Committee Dulin Cooperative Preschool Cards by Sandy Gerry Sue Young Girl Scout Troop 109 Judy’s Trader A Little Bit of Everything F.C. Education Foundation Habitat Restoration Task Group Family Medicine in Falls Church VPIS VPIS Kokolopori Kokolopori Columbia Institute of Fine Arts Columbia Institute of Fine Arts Melissa Lew Scentsory Candles
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LaLa’s Leaves LaLa’s Leaves Baha’is of Falls Church Baha’is of Falls Church Falls Church Cable Access Rotary Rotary Tomboy Jewels Temalle Ltd Usborne Books Gutter Helmet Systems Moe’s Southwest Grill Entrée Vous Hoang’s Grill & Sushi Bar Mary’s Café & Catering Applebees Not Your Average Joe’s Wagman Designs Beading Buddies Earthwear Bibelots Carnivorous Plant Nursery Massanutten Resort Jhoon Rhee Tae Kwon Do Brighter Day Beads Nature’s Common Scents Prince William Home Improvement Prince William Home Improvement Jennifer’s Handcrafts
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Zandras Sew Artsy L&M Pressed Floral Designs The Pampered Chef Andes Landing Livine Fine Art Studio Merrifield Chiropractic Sam’s Workshop Creative Cutouts Balloon Crew Balloon Crew Discovery Toys Fit to be Tied Xango, LLC Mary Kay Cosmetics Natures Legacy G’s Glory Handbags Monkey Business Kitchen Table Studios Nancy Dinse Bee & C Vonnie’s Cozy Cover Ups Egiftsgalore Owens Corning Basement Finishing DKD Wholesale Cutco Cutlery Four Season Sunrooms Elite Pressure Cleaning Chipotle Natalia’s Elegant Creations Clare and Don’s Beach Shack
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Argia’s Dogwood Tavern Ireland’s Four Provinces Ledo Pizza Robeks Cabot Creamery La Caraquena Hummelbuger, Robeson, McCulloch Denise Philipbar Robert H. Davidson Idil Periard Joie de Beads by Cathy The Great Zimbabwe Marriott Vacation Club Ameritech Construction Ameritech Construction Sponsor Tents RCN Cox Communications Waterford Falls Church Commerce Bank
Entrance to the Festival Rec and Parks Info Booth City Info/Emergency Prepardness Mary Riley Styles Public Library City Clerk’s Office In front of Community Center Cub Scout Pack 657 Relay for Life Falls Church News-Press GMHS PTA
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September 11 - 17, 2008
As Tropical Storm Hanna’s showers and gloom finally dissipated, I stumbled upon a restaurant in Fairfax that was comforting in any weather – P.J. Skidoos. Skidoos is a one-of-a-kind, privately-owned restaurant that leaves a lasting impression. Skidoos’ varying regional antiques and nostalgic framed photos feel strikingly similar to themes other restaurant chains have failed to capture. The nook that I was seated in had a wistful feel of wartime America with its many WWII army recruiting posters and framed 1940s art. Not to mention that as soon as you walk on the rustic hardwood floors and sit down in the soft worn black leather booths with their large, but somehow fitting silver studs, one feels the age and quality of the environment. The dining area was well separated from the large bar, which appeared rather crowded. Although you could only have so much of a problem with the echoing cheers and chatter from the crowds that floated to your table, since it was just more of the wholesome all-American fun that Skidoos strives to encourage within its patrons. The biggest way that Skidoos strives to meet this goal is through there allAmerican menu. Served at the beginning of the meal, the artichoke and crab soup that came with my entrée mixed the complimenting flavors of artichoke heart and crab meat in hearty creaminess. This appetizer left me longing for one of those long winter days to curl up on the couch under a thick blanket and your favorite soup. The specialty, Prime Rib ($14.95), fell nothing short of all-American. The cut of meat had a fresh taste and texture that many meat-lovers can recognize. The au jus left the meat with a juicy sweet flavor after being unsparingly dipped. This far into the meal, one might look at the side of baked potato and assume it was merely for decoration. However, seeing the birthday party next to me with a candle-topped Chocolate Mousse dessert ($3.95), I couldn’t resist. Served with a side of wafer, it was thick and rich, yet not overpoweringly sweet. I felt that it may have done better as the filling to chocolate cream pie. The menu also offered a variety of salads, sandwiches, burgers, steaks and seafood. Nibbling off of my guest’s plate I discovered more of Skidoos’ offerings. The Chicken Souvlaki ($7.95) was nothing but fresh and crisp: vegetables, chicken with a hint of rotisserie flavor, a soft, powdery pita to wrap it all in and it came with a side of peppery potato wedges as well. The prices for food were reasonable, even for Skidoo’s variety of steaks, none of which reach higher than $20. Bottled wines range from $18 - 65. As well as offering an all you “care” to eat Sunday brunch buffet ($14.95) from 10 a.m. – 2 p.m., Skidoos offers banquet catering for private parties in a lowerlevel room that fits up to 150 people, as well as offering outdoor seating and a large classy bar. The service was also excellent, with our waitress more than willing to answer my relentless questions about the restaurant’s theme. The only thing I could really dig up was a story of how a previous customer has once offered to pay $5,000 for a company’s sign that was once owned by his family. However, it still hangs in the restaurant adding to the authenticity of the atmosphere of old-time America.
September 11 - 17, 2008
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With three of the four judges returning from last year’s Taste of Falls Church, this year’s restaurant entrants will have to step it up in order to impress these veteran taste buds. Here, the judges provide insights on their personal palettes and what gets their mouths watering.
Robin Gardner Mayor, City of Falls Church
Cathy Kaye Treasurer, City of Falls Church
1. Have you judged before, and whether yes or no, do you consider yourself having any food expertise?
1. Have you judged before, and whether yes or no, do you consider yourself having any food expertise?
Yes, I have judged before. I am now an expert judge — hopefully the others will look to me for guidance. I am an expert on vegetarian cuisine and kid-friendly fare. Yes, it is tough to create a menu around these two parameters, but no one ever said it would be easy!
Yes, I have judged before: last year and I had a wonderful time! I consider myself a cook, not an expert in any way! I like being a generalist, food niche-wise, then I’m not limited in my choices!
2. What makes for a good meal or favorite dish? An example? I could go with the obvious answers of simplicity in a dish, with a good presentation, but instead I will say that I really like meals that others cook. Being a non-cook by nature (yes, you can ask my husband, this isn’t a big secret) I enjoy meals that can be shared — so family style, large group fare works best for me. I love anything with noodles. My favorite meals range from Thai to sushi to Italian — I run the gamut. 3. Conversely, what makes for a bad meal or dish — what foods don’t pleasure your palette? An example, too? Meals that are undercooked are a turnoff. Anything that is too spicy I find unenjoyable – I find myself always looking for something to bring the spiciness down, be it drinking water or another beverage, so I don’t appreciate the meal as much. Also, anything slimy is a turnoff. There is some sushi that I just won’t touch. 4. How would you describe your taste buds; do they tingle for spice, tang, perhaps something mellow? What titillates them? I appreciate the tang in a dish. Some of my favorite ingredients are nuts, coconut, curry and cream. 5. Growing up, what was your favorite dish? My mom made wonderful stuffing, so I’d have to say it was a roasted chicken with stuffing! How’s that for traditional!
2. What makes for a good meal or favorite dish? An example? A favorite dish has to have history. You have to be able to connect it either to your childhood, or a special event or a special person. I know that my favorite dish to make is lemon chicken, not only because I like it, but because it is my husband’s favorite and I have been making it for him since before we were married! 3. Conversely, what makes for a bad meal or dish — what foods don’t pleasure your palette? An example, too? A bad dish is easier to define than a bad meal. I can find fault with a dish because of its ingredients, preparation or presentation. A bad meal is much more complicated. I think I have only ever had one bad meal (my mother made it, hence her permanent ban from the kitchen) in my life. I think a meal has to have at least two people eating it to be considered a meal. If I have good friends to eat with, how can a meal be bad? 4. How would you describe your taste buds; do they tingle for spice, tang, perhaps something mellow? What titillates them? My taste buds like it HOT!! I like any spicy food, the more intense the better! Indian, Thai, Mexican, Ethiopian, I like them all! 5. Growing up, what was your favorite dish? My mother cannot cook, however, she can bake. So my childhood favorite was a treat that she made every summer, her frozen strawberry pie. It was an amazing thing, frozen strawberries, cream and egg whites, whipped until they stood 8” tall, piled in a cookie dough crust and then frozen...it still defines summer for me!
Rob Meeks Falls Church Recreation & Parks Advisory Board Chair 1. Have you judged before, and whether yes or no, do you consider yourself having any food expertise? I was a judge last year. I am thrilled to be asked back this year. Judging two years in a row is my greatest claim to food expertise. My niche of cuisine is elusive, but I do know a lot about breakfast, the most important meal of the day. 2. What makes for a good meal or favorite dish? An example? No question what makes a good meal: the people you share it with. Favorite dish is a tough question, I can think of two. The first is my mother’s lasagna. The second is a Brussel sprout dish that my wife makes. I am not mentioning the second dish to encourage my children to eat Brussel sprouts, but the season is approaching and it is a very nutritious. 3. Conversely, what makes for a bad meal or dish — what foods don’t pleasure your palette? An example, too? I have had some meals with my in-laws that were not the greatest. And, eggplant, I wish I understood it better. 4. How would you describe your taste buds; do they tingle for spice, tang, perhaps something mellow? What titillates them? I have been told that I have attractive taste buds, and they seem to be aging well. 5. Growing up, what was your favorite dish? I called my mother to answer this one. She was glad to hear from me. She asked why I have not called sooner. She also scolded me for calling from the car. Then she said there was a time when I was in 6th through 8th grade when I would only eat ham. I don’t remember this. Perhaps, I am still a little bruised about the cell phone discussion.
Tom Clinton, Falls Church Commissioner of the Revenue 1. Have you judged before, and whether yes or no, do you consider yourself having any food expertise? I have never officially judged food before but I’m looking forward to it. I do like to eat so I hope that counts for something! I grew up in big family, I have eight brothers and sisters, so buffet style with the whole family was both practical and a lot of fun. 2. What makes for a good meal or favorite dish? An example? I like a variety of foods and all the courses, if time permits. A good meal doesn’t have to be anything specific or overly complicated. Fresh ingredients always taste better. I think good company, good conversation and drinks are important elements as well. 3. Conversely, what makes for a bad meal or dish — what foods don’t pleasure your palette? An example, too? If someone else is cooking, how bad can it be? I have two kids so chicken nuggets, or if we’re going fancy they’re called chicken tenders, are usually on the menu. My nickname is “the goat” so I’m not really a big complainer. I’m not into exotic and super spicy. 4. How would you describe your taste buds; do they tingle for spice, tang, perhaps something mellow? What titillates them? I like spices and tang. I’m quite all right with the comfort food end of the spectrum as well. A really good buffet can be a multihour event for me. My mother was a good cook and was always able to provide both quality and quantity while we were growing up. My father took up cooking later in life. He was a big reader of cookbooks and watched a lot of the early cooking shows. He was always trying something new. 5. Growing up, what was your favorite dish? My Dad made the best marinated boneless chicken on the grill. I’m not sure if it had a specific name but it always tasted real good, and the serving plate was always cleared off in no time. You had to skewer quickly to avoid other people’s forks coming at your hand and you couldn’t take more than you allotted portion!
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September 11 - 17, 2008
Often the ability to discern quality wines is a natural gift, as we saw in the case of food for Remy in the Disney cartoon, “Ratatouille.” James Roth, co-owner of the new wine and cheese shop in downtown Falls Church, Red, White and Bleu, has the gift when it comes to wines. Only 33, Roth explained how he first got into the wine business, while leading a wine tasting for eight in this writer’s home last weekend, only blocks from his establishment. Such in-home wine tastings,
that can come replete with complementing cheeses and meats, are among a variety of special offerings at the new store. Roth, who owns the store with his older brother, Adam Roth of Argia’s Restaurant, and Harry Silverstein, explained that he’d never had an interest in wine, and was drinking beer watching football one night when his girlfriend was struggling in the other room with a take-home exam for school. Her test was a “blind” wine tasting, as she was studying to become a restaurant sommelier, and she wasn’t getting any of the comparisons right. She was 0-for-8 and almost in tears, Roth
recalled. He asked her to let him try it. He then got the next eight comparisons correct. “You’ve got to get into wine,” she exclaimed. The rest is history. When he thought of opening a wine-tasting store, his brother Adam, whose Argia’s Restaurant has filled a niche as a fine Italian restaurant in Falls Church, talked him into trying a location here. He did, and he and Silverstein moved down from New York City, opening the store just a few months ago. Already, with in-store wine tastings every weekend and Roth’s ability to recommend
outstanding, reasonably priced wines and the right meats and cheeses that pair with them best, Red, White and Bleu has begun to take off. During last Saturday’s tropical storm, Hanna, he said, he showed up to open the store at 9 a.m. and was surprised to see customers waiting at the door. The stream of business throughout the day, despite the torrential rain, surprised him, he said. Sunday night at my place, Roth arrived right on time with seven bottles of some of his personal favorites, coming from Argentina, Italy, Spain, France, Napa Valley, Paso Robles and
Oregon, four cheeses and five cured meats. Susan, Bob, Stacy, Jeff, Jonathan, Gordon and Jody showed up promptly, realizing it was not the kind of gathering to be late for. Roth preferred his trusty waiter’s pocket corkscrew to my rabbit. He said his was faster, but we decided not to duel. The next two and a half hours was like a collective magic carpet ride. Geography, soil, climate, history, seasons, olfactory factors, tannin, acidity, balance, relevant personal experiences, creamier to harder cheeses, Canadian bacon-like to more marbled meats, estate wines, softly-playing Beethoven concertos, swirling, breathing, decanters, philosophies of personal tastes, opinions of the movie “Sideways,” the virtues of screw caps, price points, my bashful cat, all co-mingled and interwoven like a complex tapestry: such a highly-civilized educational experience and bout of wine-drinking. Roth explained that the Layer Cake brand of “primativo” from the Italian region around Naples got its name from the winemaker’s parents, who described the soil where he grew his grapes as “like a layer cake.” Italian “primativo” wines all are made with the zinfandel grape. The California Rhone-blend red wine from the Edmunds St. John winery in arid Paso Robles, near the area where the oilman in “There Will Be Blood” dug his pipeline, was appropriately called “Rocks and Gravel.” Roth matched a Spumante champagne-like Italian sparkling wine, with what he called a truly “decadent” cheese for its creaminess, a Brillat that was originally created in Normandy. But he noted that, as a small business owner, he prefers to find small producers to buy his
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** cheeses and meats, and in the case of the triple-crème Brillat and others at his store, he found them at the Cherry Glen Farm in Maryland. Buying there also makes them less expensive for his customers. He rolled out a riesling-like “Albarinoâ€? from the west coast of Spain, north of Portugal. The atlas was opened up to pinpoint the region. Drier, as in lesssweet, than the reisling grape, the crisp “Albarinoâ€? is among the most popular white wines in Spain. He matched it with a spicy “Palacios chorizoâ€? air-dried meat from Spain, cured with paprika and garlic, and a cow’s milk “Mahon quesoâ€? cheese from the Spanish island of Malaga. He contrasted that to a
“Mostrano� meat that had more fat granules, a “Gentile,� which is more flavorful and saltier, and a smoked “Speck� prosciutto, from Alto Adige region of Italy and matched it with some of the wines with a “Marissa� goat cheese from Wisconsin. Roth sang the praises of Argentinean and Chilean wines for their quality and reasonable prices, and chose to present a Traphice Broquel cabernet sauvignon, from Mendosa, Argentina, which turned out to be the surprise favorite of most of the night’s guests when polled at the conclusion. Because of its heavy tannin content, cabernets do best with red meats because the tannin works to break down the fats in the meat, he said. Two pinot noir wines were included in Roth’s presentation.
The grape is his personal favorite, he said, “sexy and elegant,� but very “finicky.� The reviews were rave ones from all who attended, as they departed into the night and called back the next day. Roth, himself, said the experience of in-home wine tastings is among his favorite things, and that he always learns as well as dispenses knowledge. We all decided this would be far from the last such function we’d schedule from Red, White and Bleu. Still so much to learn!
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September 11 - 17, 2008
If you’re a food connoisseur looking for that next gastronomic frontier to cross, perhaps a small red berry may provide the edge you’re seeking. Sounds somewhat too simple, right? A small red berry, synsepalum dulcificum, known to the layman as “miracle fruit,” has been making inroads to posh parties up in New York, attracting the converted and the curious as it turns all that is sour and bitter to pure, mind-boggling sweetness. But everyone has to start from square one: what is this so-called miracle fruit? The process behind the berry is that its red skin contains the glycoprotein, miraculin – after consuming the berry and letting the skin linger in the mouth for a minute or so, the chemical attaches itself to the surface of the tongue. Once the taste buds are lacquered in a Miraculin glaze, well, then the adventure begins. According to miraclefruitexpress.com – one of your be-all, end-all shopping center for all that is affordable miracle fruit (with free shipping) – the berry
came into Western knowledge around 1725 after a discovery in West Africa by Chevalier des Marchais. Another online enthusiast, Jacob Grier, reports that the berry’s origins are older, having been used in Africa as a dietary aid for centuries. Either way, taste-tripping has never been the same since. There was a movement in the 1970s to bring miracle fruit into the U.S. market as a diet aid, like the Japanese who use it for diabetics and others who can’t consume sugars. But the movement stalled with the Food and Drug Administration, and the exotic fruit went into oblivion Stateside until some experimental party types came upon the fruit. You can find various reviews online about miracle fruit experimentation, even the New York Times has a recent feature. Apparently the berry has made hefty progress in Asian countries, and since its popular consumption there, the fruit has been heavily marketed from companies in Japan and in Taiwan, where miraclefruitexpress.com purchases its shipments. There is one hitch to procuring miracle fruit stateside. As
you might imagine, it’s not easy to come by fresh at the market. Thank goodness then for entrepreneurs like William Goldfarb and his enterprise miraclefruitexpress.com, who started his business after he and some friends tried fresh miracle berries. “This stuff is fun,” Goldfarb thought after his first time. “But it was very expensive, spoiled fast and was fragile. When I met with the distributor from Taiwan
and sampled the tablets, I knew I had to get the word out,” says Goldfarb. The miracle fruit enthusiast, or the curious culinary adventurer like this writer, can procure 10 hits of miraculin in tablet form at $19.99, with some better package deals as you purchase more tablets. Sounds expensive? Well, at the time of press, miraclefruitexpress.com didn’t have any fresh
berries available then, so for the real stuff, fresh ripened berries, Curtis Mozie of Fort Lauderdale, Fl. and his website www.miraclefruitman.com offers 30 berries at their peak for $3 per berry – with a minimum purchase of 30 berries with $30 shipping. Well, now you’re talking about 30 hits at $120. The tablet advantage becomes pretty clear. Continued on Page 34
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Fad diets point the finger at a new culprit each year – carbs, trans fat, sugar or is it animal products. It’s hard to keep up. In a day and age where calories are the enemy and sweet-tooth cravings are seen as the devil’s doing, it’s often an internal battle to have your cake and eat it too, until now. From pizza to cupcakes, owners of local restaurants are doing their grandest to keep their menu options healthy without putting customers on a diet of bland tastes. Just ask Natalia Kost-Lupichuk, owner of Falls Church’s Natalia’s Elegant Creations on West Broad Street. “One thing I don’t skimp on is the quality of my ingredients,” said Kost-Lupichuk, who swears by Whole Foods Market and can be spotted buying summer tomatoes for her gazpacho from the local farmer’s market at the Falls Church City Hall. Only organic fruits and vegetables and the highest-quality meats grace the plates and palettes of those who frequent the café. Notably, Kost-Lupichuk devotes a portion of her menu to gluten-free and vegan offerings. Crediting her Ukrainian heritage, her European cooking style often produces low-sugar edibles by default, saving her customers from the ever-socommon heavy aftertaste that sweet treats leave on their taste buds. “With every bite, you’re just tasting the flavor, not that filmy taste that you get from overprocessed foods,” said KostLupichuk. With the clean flavor of fresh ingredients also comes the health benefits. Kost-Lupichuk said many of her non-vegan regulars are now opting for the vegan options with their waistline in mind. Since traditional vegan recipes don’t use any animal products, customers can rest assured that they’ll be cutting out some cholesterol and fat, which comes from items like cream and eggs, while still being able to chow down on one of Natalia’s signature vegan cupcakes. Her gluten-free desserts, like Mocha Orange Gateau or Chocolate Rum Cream Ganache Torte to name a few, cater to wheat-sensitive customers or those with celiac disease, an autoimmune disorder that can cause adverse reactions to the intake of many common baking
ingredients. “Whether it’s something with nuts, something with chocolate or something without either, I really try to offer something for all my customers,” said KostLupichuk, who can tailor special orders for clients with other food allergies. Aside from accommodating customers with special diets who still crave a good cheesecake, Natalia’s menu covers all bases of breakfast and lunch. Locals can start off the day with a freshly-baked apricot butter croissant or grab a turkey, apple and gouda cheese gourmet sandwich with honey mustard for lunch. While the day to day selection may vary, all sandwiches are garnished with a health-conscious side from a versatile selection — baby carrots, tomatoes, fresh berries, grapes, snow peas, peppers, celery and cucumber sticks — versus the calorie-packed french fry norm. Zpizza in Falls Church is doing its own part in the fight against fried foods — by not serving any. When owner Mike Smith was in the market to franchise a restaurant years ago, an old colleague clued him in on the pizza chain that was all the rage on the west coast. After flying to Los Angeles to see for himself, Smith said it
was love at first bite and soon introduced the first zpizza to the east coast. “The minute that I tasted the food, I just knew this was going to be big,” said Smith. Zpizza’s signature organic tomato sauce is perhaps just the foundation of its empire built solely on a philosophy of health. Ingredients range all the way from Wisconsin skim mozzarella, additive-free sausage, MSG-free pepperoni and Montana winter wheat dough, with topping choices like roasted eggplant, pine nuts, kalamata olives, capers and more. Smith believes it comes down to their tailor-made taste when battling it out with other local competitors. “Every pizza that comes out of our store is truly customized for the customer from start to finish. Everyday we make the dough, let it rise slowly overnight and roll it out the next day,” said Smith. Smith’s business plan must be working, seeing as he said that the Falls Church location on West Broad Street is the second busiest zpizza in the country, while probably being the smallest in accordance to square-footage. “The amount of customers that come through those doors and the amount we deliver to is
just astronomical compared to that little space,” said Smith. Smith said that zpizza strives to dream up new menu items at least twice a year to keep up with the trends. Their most recent addition is the Rustica, a free-form, crispy-crusted pizza available in chicken sausage and arugula, curry chicken and yam, mediterranean, and pear and gorgonzola cheese. Smith said they’re not done yet in their quest for healthy living. Zpizza’s dough preparation method will be switching to organic flour in the next few months. “We sell a lot of wheat pizzas. I really think people like feeding their kids the healthier pizza,” said Smith. Kost-Lupichuk and Smith attested that eating a variety of foods, while steering clear of single-factor deprivation, is key when it comes to winning the fight against calories. “Enjoy life. If you deprive yourself of everything, you’re worse off in the long run than if you treat yourself once in awhile,” said Kost-Lupichuk. “It’s everything in moderation.” • Contact Natalia’s Elegant Creations at 703-241-8040 and Falls Church’s zpizza at 703536-6969 for more information.
September 11 - 17, 2008
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1 ¼ Lb Steamed
Maine Lobster Sept 12 – Oct 31
$18.95
Clyde's of Georgetown, Tysons Corner, Columbia, Reston, Mark Center, Chevy Chase, Gallery Place; Old Ebbitt Grill; Tower Oaks clydes.com Lodge; Clyde's Willow Creek Farm
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You ask, but the real stuff is more potent, right? No, it isn’t: the tablets, which come in a small medicine-like tin foil sheet identifiable only by some Asian characters, consists of miracle fruit extract and some corn starch for stability. Each pink tablet then is packed with the concentrated potency of the fruit. To press the point home, this writer took it upon himself to offer his own dear taste buds to take the sweet dip. (OK, this isn’t a trip to Haight-Ashbury of lore, but, hey, a trip’s a trip.) A friend joined the experimentation as a witness to vouch for the journalist’s impartiality. Miracle fruit doesn’t seem like a loner’s choice for fun, and it’s so much more fun to share the wonder of taste-tripping with friends. Miraclefruitexpress.com wastes no time with shipping either – after ordering the package on a Tuesday afternoon, there it was, a small brown box from Scottsdale, Ariz. sitting on the front porch Wednesday afternoon. That evening is when the experimentation commenced. Following some suggestions from the “party guide” the shipper included with the package,
September 11 - 17, 2008
we laid out an assortment of food and beverages to sample: lemon wedges, soy sauce, horseradish, beer and liquor – sadly, all we could find in the house on a Wednesday night was some sweet vermouth. Next, we move on to the consumption of the miracle fruit tablet. Again following the guide, we begin by placing the tablets on our tongues, coating them with their precious cargo of miraculin. A minute or two later, as the guide puts it best, this is where “things get a little weird.” First on the menu: the lemonade – I mean, lemon wedges – but the mistake is easily made. Everything sour or bitter turns into tangy delectables – soy sauce went down as easily as, let’s say, a full-bodied merlot with an Eastern twist. More impressive is the horseradish. The usually hot condiment loses its tongue-burning edge, and was, to our surprise, the most delicious miraculininspired entrée (so much so, we had seconds). Much like what you read in miracle fruit press coverage, the room is also full of “Oh! Ah! Wow!” from the experimenters. As for the evening’s libations, the hint of blueberry in our beer becomes all the more prominent: Welch’s for the
21 and over crowd. Sadly, the sweet vermouth’s tang doesn’t budge much – as it’s already sweet, the taste change wasn’t discernible. Goldfarb recommends experimenting with liquor and mixed drinks rather than with beer or wine. Naturally, one should follow the advice of the people who know and sell the product: If it isn’t sour or bitter, don’t waste your time or the miraculin. It takes one tablet for about an hour, give or take, of experimentation. Miraclefruitexpress. com suggests experimenting with different foods and liquids to get a feel for how they affect the longevity of the miraculin. With some tablets remaining, this writer has more food curiosities to settle, and for the unique experience, the price and the harmless fun were worth the hour-long trip. Perhaps then you’ll consider a small pink tablet the next time you want something more than your average palate. Of course, if you’re convinced this is something you’d like to try and keep enjoying – Goldfarb also sells the plants, which sounds like it might be too much of a good thing. In the words of Mae West: sometimes too much of a good thing is wonderful. Mind the lemons, though.
First Annual Eden Center Children's Autumn Moon Festival
Saturday September 27th 2:00 pm - 9:30 pm. Please ride Metro or carpool! Shuttle bus will be provided from East Falls Church station
MANY OF WASHINGTON'S BEST RESTAURANTS WASHINGTONIAN MAGAZINE AND WASHINGTON POST REVIEWED