Eating Local at Dino PLUS Dean Gold's Squash Blossom Recipe

When I go to a restaurant and see the menu citing locally farmed ingredients it makes my heart swoon. Last night, I got a peek at Dino's spring menu and my head about exploded! The menu has expanded and almost every order has one of my favorite local farms involved.

Great ingredients go a long way, but check out what Dean Gold did with them...

We started with a Grilled Vegetable Antipasti (asparagus, broccoli rabe, ramps and red onions) and the Squash Blossoms (stuffed with mozzarella and a touch of anchovy, then flash fried) for the table. I couldn't decide between the Soft-Shell Crabs and the Fettuccine with Asparagus... so I convinced Alejandra to split them with me (win-win!)

(Photos of our Dino Meal by Tammy Gordon)

I got all of my favorite seasonal ingredients in one meal and I didn't even have to make it myself. Now I know if I don't make it to the farmers market on the weekend, I can always pop by Dino and sample what I missed.

Wait. That could be dangerous. I'm supposed to be learning to cook with all of this stuff! Luckily, Dean shared his squash blossom recipe today at Dupont Circle Farmers Market demo... here ya go:

Dean Gold's Stuffed Squash Blossoms

1. Sliver mozzarella and anchovies into matchsticks.
2. Open each blossom, remove pistle, put in one sliver of anchovy and mozzarella. Close blossom.
3. Make batter by combining 2 cups milk, 1 egg, 3 tablespoons of flour, 1/2 cup club soda and a pinch of salt.
4. Carefully dip each blossom into the batter. Then drop in oil for deep fat frying. Fry til golden.
5. Serve with salt and fresh tomato sauce on the side.

Dino is located (way to close to my house) at 3435 Connecticut Avenue NW, right across Ordway Street from the Cleveland Park metro. Make a reservation today, sign up for their famous newsletter, or follow Dino on Facebook and Twitter to get the latest on what fresh ingredients are headed to the menu.

TO DO: Frederick Beer Week Kickoff Cookout at VOLT

I'm a little focused on Frederick, MD lately. Why, you ask? Well, I've got my first reservation at VOLT coming up in June (squeeeeeeeeeeeee!) and am trying to figure out what else I can do in and around Frederick besides eat my face off with Chef Bryan Voltaggio's food.

My local gal on the Frederick scene and my former PR agency co-worker, Hilda, clued me in Frederick Beer Week. It kicks off May 10th from 6-9pm with a backyard cookout at VOLT and the debut of Voltaggio's new collaboration with Flying Dog brewmaster Matt Brophy: Backyard Ale. Turns out this guy's not just a Top Chef, but Esquire magazine has named this beer one of the best beers for spring.

You'll need to snag a $45 rezzie for this one, but the May 10th beer and food pairing event will feature four small plate pairings with four Flying Dog ale tastings.

If you can't make it out to the country... look for Backyard Ale in your local beer and wine stores.

VOLT is located at 228 North Market Street in Frederick, MD. You can make reservations at (301) 696-8658.

TO DO: Get Baked Goods from Whisked! at 14 & U Farmers Market

When I first started writing this blog, two of the bloggers I most admired in DC were Modern Domestic and Shaw Girl. I mean, I felt all fan girl about these two. I convinced my friend Stacy to go to one of the first food blogger happy hours where we met Jenna Huntsberger and Stephanie Willis - the real gals behind the blogs. I remember leaving there thinking how glad I was that they were as nice and funny and snarky and cool in real life as they were online.

Well, Jenna and Stephanie are now taking their baking offline (also still online of course!) and I am so proud of them! They have opened Whisked! Baking American Classics and *today* is their first day at 14th and U Farmers Market selling their goodies. I'm mired in Florence, SC on a business trip, so would you pretty please go by there today, buy one of their amazing brownie cookies and say hi for me!

A sampling of their genius... via Whisked! Flickr

Whisked! focuses on the amazing desserts our grandmothers made... or we wish they made! Think birthday cake slathered with gooey frosting and decadent peach pies, but with a modern twist. One of the things I can't wait to try is their version of the pot pie which are reinvented into savory tarts.

You can get Whisked! goodies every Saturday from 9am-1pm at the 14th and U Farmers Market (pre order on their website or get there early before your favorite sells out) or you can special order on their website. Follow these talented ladies on their blog and Twitter to stay up to date on their newest offerings.

To Do: Get Your Toes in the Sand

I'm down in South Carolina for work (covering my first NASCAR race on social media - follow me on Facebook and Twitter) and I managed to get my toes in the sand briefly last night. It wasn't warm by any means, but I think this officially means winter is over.

Ahhhh... it felt like heaven. Anyone else have beach plans on the horizons?

Myrtle Beach, SC (photo credit: Tammy Gordon)