Monthly Archives: November 2010

D.C. Metropolitan Cooking & Entertaining Show

(Photos from DC Metro Cooking Website)

Attention all my fellow Washingtonians and out-of-town friends that will be in the DC metro area the weekend of November 13-14, the Metropolitan Cooking and Entertaining Show will be taking place at the DC Convention Center for its fifth year.  This year’s show will feature some of DC’s top chefs as well as renowned Food Network stars Bobby Flay, Paula Deen, and Rachel Ray.  There will be numerous cooking demonstrations, an exhibit hall with over 300 exhibitors offering product samples as well as sales, a tasting pavilion with beer, wine, and spirits, and even the Just for Kids cooking area.  There will also be several special events taking place throughout the weekend including Chef Carla Hall, former Bravo TV Top Chef Contestant, hosting a food and wine pairing with the Wine Coach® Laurie Forster, Cocktails with Todd Thrasher, and Savvy Holiday Entertaining with Tara Wilson.

The list of the DC area chefs presenting culinary demonstrations includes:

  • Chef Victor Albisu, BLT Steak
  • Chef Cathal Armstrong & Todd Thrasher, Restaurant Eve, Eammon’s, The Majestic
  • Chef Arthur Cavaliere, Central Michel Richard
  • Chef Scott Drewno, The Source by Wolfgang Puck
  • Chef Todd Gray, Equinox
  • Chef Carla Hall, Alchemy Caterers & Top Chef Season 5 Contestant
  • Chef Mike Isabella, Graffiato & Top Chef Season 6 Contestant
  • Chef Ramon Martinez, Jaleo
  • Chef Clayton Miller & Pastry Chef Chris Ford, Trummer’s On Main
  • Chef Patrice Olivon, L’Academie de Cuisine
  • Pastry Chef Travis Olson, 1789 Restaurant
  • Chef Paul Stearman, Marcel’s
  • Chef Nicholas Stefanelli, Bibiana

 Events will take place all weekend between the following hours:

Saturday, November 13: 10 am – 7 pm & Sunday, November 14: 10 am – 5 pm

 Purchase your tickets today at

General admission, $20 advance; $25 on-site; Children 4-12, $10 advance, $13 on-site; Children 4 and under free

You can also purchase tickets via telephone at 1-888-695-0888; or for information call 703-321-4890.

 The Metropolitan Cooking and Entertaining Show isn’t only held in DC — they’ve held shows in Atlanta and West Palm Beach too!  Check out their website to see future locations that they will be coming to:

 Have you ever been to a Metropolitan Cooking and Entertaining Show?  What was your favorite part of the show?  I’m definitely looking forward to sampling some wonderful foods and beverages.  But I also have to say I’m very excited at the possibility of seeing Chef Bobby Flay in action!


Filed under Misc.

Fettuccine w/ Fresh Oregano Cream Sauce

I hope everyone had a wonderful Halloween weekend!  My husband and I were spaghetti and meatballs for Halloween (see photo below).  My husband found the costume on Friday night and it’s super cute and very comfortable as well!  I’m sure we’ll be reusing this costume several more times.

My husband loves cream sauces, so for our Sunday, Halloween dinner he decided to cook me fettuccine with a fresh, oregano cream sauce.  It was delicious and very satisfying.  Most cream sauces usually leave me feeling very full, but this dish was rather light and made enough for lunch today!  I am fortunate that my husband not only loves to cook with me, but for me as well.  Food is definitely something that we both love and appreciate.  We’re always looking for new and unique restaurants to go to as well! 

Do you like to cook with your significant other?  What are your favorite dishes to make?


  • 2 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 pound butternut squash, peeled and diced
  • 2 tbsp fresh oregano, finely chopped
  • 1/4 tsp red pepper flakes
  • 1 cup heavy cream
  • 1/4 cup finely grated Parmesan cheese
  • salt & pepper to season
  • 1 box of Fettuccine


  1. Bring a large pot of generously salted water to a boil over high heat.
  2. Heat the olive oil in a large frying pan over medium heat until shimmering. Add the onion, garlic, and salt and sauté until the vegetables have softened, about 5 minutes.
  3. Add the squash, oregano, and red pepper and sauté, stirring occasionally, until the squash is  soft, about 10 minutes.
  4. Pour in the cream, stir to coat the vegetables, and bring to a boil. Stir in the cheese and simmer for 2 minutes.
  5. Meanwhile, cook the fettuccine until al dente.
  6. Using tongs, transfer the pasta directly into the sauce. Reserve 1/2 cup of the pasta water.
  7. Remove the pasta and sauce from heat and toss with tongs to coat the pasta. Add the reserved pasta water by the tablespoon to reach the desired sauce consistency.
  8. Season with salt and freshly ground black pepper.



Filed under Main Course, Pasta