Imagine if you will watching local chefs battle it out, tasting samples from 60 local restaurants, and witnessing on-stage shenanigans involving Anthony Bourdain, Jose Andres, Eric Ripert, Carla Hall and Ted Allen. That was us last night at the Capital Food Fight event to benefit DC Central Kitchen. We ate, drank, and schmoozed until we could take no more. It was fabulous foodie fun for a great cause.
As for recipes this week, we are still living in the land of apples and pears. One way to enjoy both is by making Apple and Pear Chips. Another way to enjoy both is with Apple Pear Slaw. I learned this recipe in the kitchen at Golden Door. Dressed with a blend of lime juice, ginger juice and agave nectar, it’s delicious any time of day.
I read an interesting article this week considering the virtue of substituting agave nectar for sugar. Calorically, the difference between the two is negligible. However, agave nectar is sweeter than sugar and its glycemic index is significantly lower than sugar’s. This means you can use less agave than sugar to achieve the same sweetness without spiking blood sugar as much. Bottom-line: neither one holds nutritional value, and although agave nectar is a good alternative to sugar, it is best to use both sparingly.
