• ‘Fried Green Tomatoes,’ With A Curry Kick


    June 20, 2014 The WTE movie meal challenge had April stumped, until she was reminded of her fondness for Fried Green Tomatoes -- the film, that is. As for the dish ... well, this Southern classic has never knocked her socks off, so she ...

    ‘Fried Green Tomatoes,’ With A Curry Kick
  • ‘Julie & Julia’: Be Unapologetically Fearless In The Kitchen


    June 13, 2014 Julia Child is unforgettable, and the movie Julie & Julia makes you feel like you knew her. The film, along with her classic cookbooks and PBS series, brought French cooking to the masses. This week, a founding foodie takes a stab ...

    ‘Julie & Julia’: Be Unapologetically Fearless In The Kitchen
  • ‘A Little Recipe I Use In Emergencies’: A Sandwich For Your Inner MacGyver


    May 16, 2014 MacGyver's got nothing on this mother of two. Juggling work and kids, Guest Eater Dana whips up a delicious, 10-minute sandwich that can satisfy both a party crowd and the blooming tastebuds of a 3-year old. ‘A Little Recipe I Use In Emergencies’: A Sandwich For Your Inner MacGyver

July 18th, 2014

Salt Crusted Fish: Overcoming A Fear Of Whole Fish


This is a true story of overcoming the sense of intimidation one Eater faced when considering whole fish preparation. She discovered that salt crusted fish is actually a fun shortcut to delicate taste and sophisticated presentation. And as an added bonus, found happiness in getting her hands a bit dirty. Continue reading Read more

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Posted in Dear Diary
We The Eaters
July 16th, 2014

Eaters Interactive Dinner Series: Sustainable Seafood … We The Eaters’ First LIVE Event on August 6th!!



Join We The Eaters for a seafood extravaganza celebrating the versatility and flavors of the sea with an informative dinner hosted by Cedar Restaurant in Washington D.C.

The evening begins with a cash-bar cocktail hour featuring a sparkling varietal from Vino50, passed seafood-inspired hors d’oeuvres, and mingling with purveyors and other guests. Each of three courses begins with a brief talk from ProFish Ltd. about sustainability and sourcing, followed by a presentation of the course by Cedar’s Executive Chef, Aaron McCloud. Chef McCloud will also answer questions and provide cooking tips for a variety of seafood that guests can try at home.

Attendees will receive a gift bag with supplemental educational material, discount coupons, promotional “schwag,” as well as a recipe for a seafood dish and accompanying spice rub.


Tickets are $85, plus gratuity (charged on-site), and may be purchased through purchase_tickets_buttonEventbrite. There is a $75 early bird special for a limited number of tickets — so get yours soon!

To maintain an intimate event where guests have maximum interaction with Chef McCloud and the other presenters, seating is limited. For adults over the age of 21, a wine pairing will be available onsite for an additional fee. Each wine has been carefully selected to complement the individual courses of the meal.

A portion of proceeds for the event will be donated to No Kid Hungry.


Located in the heart of Penn Quarter, Cedar was recently named one of the top 10 Roof-to-Table Restaurants in America by Fodor’s Travel. Executive Chef Aaron McCloud will present each course, talking about where the fish was sourced from and how it was prepared.

ProFish Ltd.—a premiere seafood company in the Washington Metro area—will be on hand to educate diners about the importance of sustainable, safe seafood. They’ll also coach attendees about where to find, and how to pick, fresh fish. The optional wine pairing is provided by Vino50, sponsors of “The Grape American Road Trip,” a summer-long series of events showcasing wines and winemakers from unexpected places, from New York to Missouri, and Arizona to Michigan.

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Posted in Events
We The Eaters
July 11th, 2014

Celebrating Seafood: Unique Cooking Styles

Two Eaters go head-to-head in an attempt to one-up their opponent’s culinary skills. And you, dear reader, get to be judge and jury. Try the recipes yourself, then visit our Facebook page to cast your vote.


Oh, fish — how you do perplex us.

Once you get the important questions answered — What’s fresh? What’s sustainably caught? — the next logical question is — How do I cook it? That query leaves some home cooks baffled.

There are so many options: You can bake, saute, pan fry or broil, bake in parchment paper (a.k.a. “en papillote”), roast, grill, microwave (please — never do this), steam, poach … or even deep fry. Hence the real problem: With an even wider variety of fish, matching your fish with the appropriate cooking method can also be mind boggling. Tender, delicate fish — like cod, haddock or tilapia — are best broiled, fried or sauteed. Halibut and tuna (firmer fish) can stand up to braising and roasting, or you can use them in stew or stir fry. Then there’s medium-firm, pink and dark oil-rich options.

Ready to put away the potholders and order take-out yet?

Here’s the thing — fish really isn’t that hard. You just have to be ready to experiment a little. So that’s exactly what we’re doing this week by employing some pretty unique cooking methods in the kitchen.

The way we look at it, if we can cook great fish in a rice cooker — or a dishwasher — you shouldn’t be afraid to throw some in a pan!


Fire Up The Rice Cooker For Moist, Flaky Fish

by April

It’s hard to get fish just right. When you’re cooking it, a mere minute can mean the difference between undercooked and fish-bone dry. So drag out your rice cooker! This fool-proof method is perfectly designed for the fish-challenged.

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Dishwasher Salmon3

Perfectly Poached, Sparkling Clean … Dishwasher Fish

by Amy

I’m not a fan of doing dishes, but I love making dinner. So what’s a girl to do? Perhaps the answer is both … at the same time. So leave that rice cooker on the shelf and opt for dinner that’s done with the push of a button. Literally.

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Posted in Food Fight

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As the summer heat sizzles, lighten up your plate with seafood. Think fish isn't your thing? We'll change your mind with tips on sustainable sourcing, selecting healthy options, and ideas for how to cook a variety of seafood. PLUS, this month sets us up for WTE's first live event coming August 6th (details to follow)!

What is sustainable fish? Find out when we show you how to source seafood that's friendly for the environment -- and your body, too!

Food fight! We put two unique cooking methods to the test: a rice cooker and a dishwasher. Which will you try?

This week, we take the terror out of two "complicated" fish dishes -- salt-crusted and ceviche -- and show you how to easily create them at home.

Chef Aaron McCloud from Washington's Cedar restaurant shares his tips for preparing mouth-watering fish at home. Like what you see? Join We The Eaters for a LIVE event with Chef McCloud at Cedar on August 6!