After the wine class at Maxwell DC, we went to dinner at Tiger Fork. Finally!! The fried, crispy Chili Tofu with crab was the perfect starter. The cocktail was an Old Fashioned but not your usual OF — it was made with Baijiu (a white liquor made with sorghum, wheat, rice, sticky rice and corn) …
Thank goodness for AC. It allows me to eat Ramen in the summertime. This delicious dish from Chaplins DC is made with chicken, coconut milk, lemongrass, scallions, red chili and cilantro (I added a poached egg for creaminess). A chilled glass of Cab Franc Rosé balanced out my meal quite nicely. Ask for Hillary at …
