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  • Mark Turgeon created a milkshake that will now be sold for public consumption

    Mark Turgeon was 14 years old when he first started working at the Baskin-Robbins in Topeka, Kan. He remembers earning somewhere around $1.85 an hour and was so small that serving ice cream over the sneeze guard required standing on his tippy-toes. Obviously, Turgeon has since moved onto a more lucrative profession. But he retained the talents learned inside that particular parlor, which somewhat informs what transpired Friday afternoon along M Street in Georgetown.

    It took Turgeon an hour to drive from College Park to the Good Stuff Eatery, owned by former Top Chef contestant Spike Mendelsohn, so by the time he ducked inside and walked upstairs, his two competitors had already advanced scouted the peppermint bark, multicolored sprinkles and marshmallows destined to be heated by blow torch.

    George Mason Coach Paul Hewitt, George Washington Coach Mike Lonergan and Turgeon all came to participate in the BB&T Classic milkshake contest against each other. The winner’s creation would be sold downstairs at the counter for the next month, with partial proceeds donated to children’s charities. The losers would presumably return to their regular lives, unable to — ahem — shake the immense disappointment.

    Turns out, Turgeon’s wife Ann offered up the idea for his creation, appropriately named the Turtle Shake*. It would have caramel, chocolate chips, cookies and red sprinkles, Maryland-themed, of course, and all that milkshake-making experience of his formative years probably gave him the mixology edge. Of course, having a stacked judges panel — among them former Washington Redskins player and Maryland graduate Stephon Heyer and BB&T Bank’s Brian Meenaghan, who chairs the alumni board at the Maryland business school — might have helped, too.

    Lonergan, whose 7-1 Colonials face Maryland on Sunday at Verizon Center, whipped up a strawberry, cookies and cream milkshake. Hewitt, who faces Oklahoma in the doubleheader’s early game, went with mint chocolate chip, malt, green good dye and tried to write “GMU” in butterscotch.

    “It looks like GW,” Lonergan said.

    Turgeon stood in the back while the four judges tasted each creations. He did the“Turge Surge” when former Redskin Derrick Dockery said he liked the cookies. Lonergan delivered the afternoon’s best one-liner — “I fear the turtle will mess up your taste buds” — but later lamented his obvious deficiencies in dessert chemistry. Turgeon, meanwhile, was confident and the judges’ decision was ultimately unanimous. A sample, obtained by the Washington Post via an open-beverage request, confirmed the ruling. It was good.

    *This name fit nicely, but Turgeon really missed several opportunities for Maryland-themed pun names. Among them:

    >>Peppermint Bark Turgeon
    >>Spencermint Barks
    >>Evan Smores-trycz
    >>Lefty Drizzle of Fudge
    >>Nik Candy Caner-Medley
    >>Varun Rum Raisin
    >>Shake-ille cleare
    >>Coffe’eShon Howard
    >>Roddy Rocky Road
    >>Cake (or Shake) Layman
    >>Jon Graham Cracker Hot Fudge Sundae
    >>D.J. Strawberry

  • Turgeon Wins BB&T Milkshake Creation Contest

    WASHINGTON, D.C. – Maryland men’s basketball head coach Mark Turgeon, George Mason head coach Paul Hewitt and George Washington head coach Mike Lonergan faced off in a milkshake creation contest at Good Stuff Eatery in Georgetown Friday afternoon as a prelude to the upcoming BB&T Classic Sunday.

    Turgeon’s creation – the “Turtle Shake” – was unanimously selected by all four judges as the winning milkshake. The winning ingredients included turtle chocolate, caramel vanilla and frozen custard.

    Turgeon’s “Turtle Shake” will be on the Good Stuff Eatery menu for the entire month of December.

    The competition was hosted by owner and celebrity chef Spike Mendelsohn. The panel of judges included former Maryland Terrapin and Washington Redskin lineman Stephon Heyer, former Washington Redskin Derrick Dockery,  vice president of BB&T Bank Brian Meenaghan and Guy Lambert, radio personality on WPGC-FM.

    Turgeon credited his wife, Ann, for naming the shake. After receiving the news his shake won the competition, he jokingly asked the judges if they could referee the Terps’ game on Sunday.

    All proceeds from today’s competition as well as the BB&T Classic will benefit the Children’s Charities Foundation.

    Maryland will host George Washington in the BB&T Classic on Sunday at 3:30 at Verizon Center. Tickets are available on or by calling 1-800-IM-A-TERP.

  • Horton's Kids brings lawmakers, local celebs to Nationals Park

    Rep. Cynthia Lummis, R-Wyo., CNN hostJake Tapper, and D.C. chef Spike Mendelsohn all donned Nationals helmets and swung a bat on Wednesday night for the annual Home Runs for Horton's Kids at Nationals Park.

    Organizers estimate the event raises about a third of the budget for Horton's Kids activities, such as mentoring, health services, and food deliveries for families living in Anacostia. Tapper and Mendelsohn, who have both volunteered for the nonprofit, spoke and, in the latter's case, sang for the cause.

    After his off-tune rendition of "Take Me Out to the Ballgame," Yeas & Nays asked the former "Top Chef" competitor how he got talked into singing on the jumbo scoreboard.

    "I'm a sucker," Mendelsohn said. "Sucker just in general, but especially if there's kids involved."

    Mendelsohn said that after he first opened Good Stuff Eatery he wanted togive back to the community that welcomed him.

    "The irony was that Ward 8 was maybe like a seven minute drive away from my restaurant," he said. "Everything was happening so well right there on Capitol Hill, but across the bridge in Ward 8 is very depressing."

    Mendelsohn said Horton's Kids creates opportunities those kids will grab and run with -- and run they did, beating the Nationals' giant-headed Teddy, who usually runs with the presidents, but on Wednesday raced the kids on field.

    Washington Examiner 

  • Horton’s Kids to Take Over Nationals Park

    Thirteen members of Congress and more than 60 staffers will join CNN’s Jake Tapper and celebuchef Spike Mendelsohn to hit up the 5th annual Home Runs for Horton’s Kids.

    Mendelsohn will help fete Horton’s Kids at Nationals Park. (Tom Williams/CQ Roll Call File Photo)

    The invite-only Nationals Park event, scheduled for Wednesday from 5 p.m. to 9 p.m., will raise money for the Ward 8 charity, which provides direct services on the Capitol campus for about 500 children and families in D.C.’s Anacostia neighborhood.

    Several of the Horton’s kids and families will join the congressional posse of fun, which will include Sen. Jeff Flake, R-Ariz., and Reps. James E. Clyburn, D-S.C., Jim McGovern, D-Mass., Chuck Fleischmann, R-Tenn., Scott DesJarlais, R-Tenn., Paul Gosar, R-Ariz., Chris Gibson, R-N.Y., Dan Kildee, D-Mich., Mike McIntyre, D-N.C., Cynthia M. Lummis, R-Wyo., Jack Kingston, R-Ga., Dennis A. Ross, R-Fla., and Joe L. Barton, R-Texas.

    The young and the young at heart will be able to participate in on-the-field batting practice, indoor batting cages, face painting, arts and crafts, a silent auction and a Microsoft Kinect for Xbox 360 kiosk.

    Washington Nationals mascot Screech and Racing President Teddy will also be there. Special treat, kids: Mendelsohn, a former “Top Chef” contestant and owner of Capitol Hill mainstays Good Stuff Eatery and We, the Pizza, will create a special signature drink for the night. He will also lead the children in a rendition of “Take Me Out to the Ball Game.”

    No word on how many drinks Spike will need to pound before the public singing can commence.

  • Mike Isabella, Bart Vandaele and Spike Mendelsohn made the WHCD rounds

    Four members of D.C.’s “Top Chef” contingent helped exhausted journalists and government types relax from a whirlwind weekend of White House Correspondents’ Dinner events Sunday morning. Spike Mendelsohn, Mike Isabella, Bryan Voltaggio and Bart Vandaele joined the Reuters/Yahoo News brunch atop the Hay-Adams Hotel, passing out dishes inspired by politicos and talking new restaurants.

    Mendelsohn, likewise, took a fairly unexpected approach. No burgers or pizza for this brunch; instead, an airy artichoke cappuccino with truffle oil creme. The dish was a nod to his upcoming Bearnaise Restaurant, a steak frites joint on Capitol Hill near Good Stuff Eatery and We The Pizza.

  • A Trendy Turn in Obama’s Town

    SOON after President Obama places his hand on the Lincoln Bible on Monday, he will join lawmakers for a luncheon of steamed lobster, hickory-grilled bison and New England chowder in the Capitol’s ornate Statuary Hall.

    Meanwhile, in the trendy corridors of this city, the Good Stuff Eatery on Capitol Hill will be gearing up to serve its signature Prez Obama Burger (with applewood bacon and Roquefort cheese) and its Michelle Melt turkey burger (free range, of course, on a whole wheat bun), the staff at the Boundary Road restaurant on H Street Northeast will be pouring craft beers from Baltimore and Brooklyn, and at the U Street Music Hall, the rock music will be playing long after the swearing-in is over.

    None of these places existed before 2008.

    That was the year when Barack Obama won his first election and started putting together an administration that would soon replace that of President George W. Bush. And for many of Mr. Obama’s young supporters, this secondinauguration — and its revelries — are symbols of the transformation of the nation’s capital into a younger and livelier city.

    More here

  • PBS: Politics and Pizza: An Insider's Tour of Washington

    Visiting Washington, D.C. for the Inauguration? NewsHour political editor Christina Bellantoni gives an insider's guide to sites that are off the beaten tourist path. She visits the best places to get grub, meet the the locals and rub elbows with some real politicos. Take her cue and you just may find yourself lunching on a half smoke next to a Supreme Court justice.

    • Good Stuff Eatery: NewsHour recommends the Milky Way milkshake, plus the Village Snack Fries with Sriracha dipping sauce
  • Serious Eats: Where to Eat in D.C. Near the National Mall on Inauguration Day

    Face it, if you're planning on attending the inauguration on Monday, you should be bracing yourself for crowds of biblical proportions. It may not be projected to be nearly as packed as Obama's first go around, but don't expect getting around to be easy. That said, don't let the patriotic hysteria keep you from enjoying a few good meals in the nation's capital. Since many of the Metro stations in the immediate vicinity of the National Mall will be closed the day of, here's a list of good bets within walking distance.

    Good Stuff Eatery: Top Chef alum Spike Mendelsohn's popular burger joint that's spitting distance from the Capitol building. Obama themed burgers, rosemary and thyme seasoned fries, and toasted marshmallow shakes.

    303 Pennsylvanie Ave. SE, Washington, DC 20003; 202-543-8222;

  • Cayman Cookout: The food fest circuit's hottest ticket Read more:

    Cayman Cookout: The food fest circuit's hottest ticket

    Picture the ultimate winter get-away in the Caribbean. Then throw in 30-plus celebrity chefs, including Anthony Bourdain, Eric Ripert and Spike Mendelsohn and you have, quite possibly, the hottest ticket in the culinary fest circuit.

    Grand Cayman’s 5th annual “Cayman Cookout” (January 17-20) features four days of beachfront brunching, lunching and dining on fresh Caribbean cuisine … no shoes required.

    What makes this Caribbean food and wine festival stand out from the all the others? Organizers say that’s simple: intimacy.

    “This one you can literally walk up and have a beer with your culinary icon, you really can get up close and personal to your favorite celeb chef,” says Nancy Harrison, Ritz Carlton Grand Cayman, the host hotel for the event.

    The idea for a more intimate gathering came from the event’s ringleader, Chef Eric Ripert, best known for his Michelin rated restaurant Le Bernardin in New York City. Chef Ripert’s loyalty to the Cayman Islands started seven years ago after vacationing there for the first time. One year later he opened “Blue” at the Ritz Carlton Grand Cayman, the only AAA Five Diamond restaurant in the Caribbean.

    “It is remarkable to see Cayman Cookout evolve over the past five years. Each year, the line-up is more and more impressive. Before we would extend invitations to my colleagues and today they are reaching out to me to be a part of the fun. It is one of my favorite weeks of the year,” says Chef Ripert.

    Tickets to the culinary fest aren’t cheap, but well worth the price for the more than 3,000 die-hard foodies who travel from Canada, the U.S. and South America to attend. One event not to miss is the official kickoff “Barefoot BBQ” party held at the Royal Palms restaurant on Grand Cayman’s exquisite Seven Mile Beach. Chefs Anthony Bourdain, Eric Ripert and Jose Andres work their culinary magic on grill stations at the waters edge then guests wade into crystal blue sea to get their food and indulge, then relax the night away. Tickets are $299.

    Without question, the ultimate daytime event is “Burgers in Paradise.” Guests board red-sailed catamarans and head out over the island’s North Sound to visit one of Cayman’s top tourist destinations, Stingray City. After snorkeling and swimming with the stingrays, guests re-board the catamarans and sail to Rum Point to experience a burger-lovers well…. paradise on a private beach.

    Chef Spike Mendelsohn says there couldn’t be a more perfect setting. “I grew up with a lot of locals from this island we all went to military school together... (I’m) looking forward to hanging with some of them at Rum Point and taking a fishing trip,” he said. Burgers in Paradise tickets are $329.

    The four days of over-indulging wraps up on Sunday with a Champagne Brunch & Cook-Off Brunch where local chef-testants compete for the title of Grand Cayman’s own amateur "Top Chef" at the Ritz Carlton. Tickets are $195. Next year’s Cayman Cookout is set for January 16-20, 2014.

    For a more cost-friendly culinary option consider the Taste of Cayman Food & Wine Festival at Camana Bay.

    The casual, day-long event showcases island creations from roughly 35 local restaurants, attracting close to 5,000 people. Take a break from eating and learn about the island culture while listening to live music and sipping on rum crafted by the Cayman Islands Distillery. A chance to witness the festival’s “Heavy Cake Competition” is reason alone to attend. A taste of the Cayman’s famous heavy cake (a classic Caribbean dessert made with cassava (local plant) coconut milk and brown sugar) will likely leave you wanting more and also dreaming about your next trip to the Caribbean’s culinary capital. Taste of Cayman tickets cost approx, $50. The Taste of Cayman serves as a fundraiser for the Cayman Islands Tourism Association.

  • The Great Burger Debate: Carville vs. Matalin

    The polls close election day. Come in to order and place your vote. 

  • Good Stuff Eatery- Crystal City

    From: Food Trucks DC

    Spike can really throw down! Complete with a photo booth, all star dj @Josh Madden and swanky digs - the vibe was definitely great that night. Unfortunately, I don't have a macro lens - so I won't degrade this post by posting blurry pictures of delicious food. First off, let me say the staff was top notch (I don't know if this will be the normal staff at the restaurant). 

    Although, it's been on my "to eat" list for a while - I haven't been to the Good Stuff Eatery at Capitol Hill. That boded well this evening as I was able to come in with a fresh palate and enjoy the food for the very first time. Everything was delicious, but I will say the star for me was the mushroom burger; it had a surprise flavor upon every bite that left me wanting more.

    It doesn't really fit for me to start rating brick and mortar restaurants with this being a food truck blog, but whether you are in the District or in Virginia, do yourself a favor and drop by this Eatery, it's good stuff.


  • Good Stuff Eatery Holds Party In Crystal City

    From: ARLNOW

    Spike Mendelsohn brought some glitz and glamour to Crystal City Friday night at the private opening party for his newest Good Stuff Eatery location.

    Read more here.

  • Washington Capitals, Chef Spike Cook for Charity

    From: NBC 4

    They may be Washington Capitals, but they are Washington Wizards in the kitchen.

    Defensemen Mike Green and Roman Hamrlik along with goaltender Tomas Vokoun joined local chef Spike Mendelsohn of "Top Chef" fame and four auction winners for a cooking lesson at the Old Naval Hospital in D.C.

    The auction winners won the chance to participate in Saturday's lesson with a $11,500 bid at last month's Caps Care Casino Night and Auction. All proceeds went to Washington Capitals Charities.

    Glittarazzi was there to document the lesson and the photos are worth a peek. The final products were probably delicious because Mendelsohn was not the only seasoned chef (or ingredient) present in the kitchen. Green had a burger recipe featured in Mendelsohn's cookbook, while both Hamrlik and Vokoun graduated from culinary school.

    Coming soon from Hamrlik and Vokoun: "Czech Mates." Patent pending.

  • House Rules

    From: Tablet Mag

    There is kosher and then there is kosher. I have known this truth for years, but last month I learned how much trust enters the axiom when cooking in a private home.

    For the past four years, I have been one of the chairs of a joint fundraiser for DC Central Kitchen and Martha’s Table, two institutions that fight hunger and poverty in our nation’s capital. Each January, two chefs from across the country are paired up to cook for 20 people in a private home for each event; there are now 20 such dinners in Washington. Most of the food is donated, and all of the profits go straight to the two organizations. This year, for the first time, two couples who observe kashrutin their homes volunteered to host dinners.

    As the person who decides who cooks where, keeping in mind that chefs often like challenges, I selected chefs who had never cooked a kosher meal before. When I telephoned Joe Palma of Eric Ripert’s Westend Bistro and Kaz Okochi of Kaz Sushi Bistro, both located in Washington, D.C., and asked them to cook kosher dinners, each one paused at first. But both of them soon accepted.

    Like all good chefs, they accepted my challenge because they were curious. For them it was like being confronted with bizarre ingredients on a Top Chef challenge—which may explain their choice of partners in their respective kitchens. Although I explained the bare basics ofkashrut before they accepted, I added that they should really talk to their hosts, as everyone has different rules for their own homes. Since we would not be hiring a mashgiach to make sure the food was kosher and cooked in a kosher manner, it was up to the chefs to follow the laws of kashrut as prescribed in each home.

    Okochi, an excellent sushi chef, took his task very seriously and learned which fish were and were not kosher. J.A. Henckels, one of our sponsors, offered him two new sushi knives for the dinner. He also bought new cutting boards, bowls, and sieves to prep the fish at his restaurant. The hosts, Steve Rabinowitz and Laurie Moskowitz, told Okochi that his rice cooker, only used for rice, was fine to use in their home. Rabinowitz, a public-relations specialist, told Okochi that it was easy to make a kosher meal. “All you need to know is what fish and meat you can and cannot use, that you can’t mix milk and meat, information you can get online,” he said. “And then you need to know the rules of the house.”

    Okochi, who was very worried that he would do something wrong, looked at the list of acceptable fish carefully, and then staked out his two dishes. He was cooking with Spike Mendelsohn, a former Top Chef contestant whose father is Jewish and who operates a kosher food truck for the Sixth & I Synagogue in downtown D.C. The two agreed that Mendelsohn would make the main dish and dessert: a French roast with a coconut-milk-and-sweet-potato puree and a red-wine demi glace, and a chocolate mousse with olive oil for dessert. Jeff Morgan, hearing about the fundraiser from another chef, donated his Napa Valley kosher Covenant wines to accompany the dinner.

    For Okochi, it was easy to figure out the kosher rules and find kosher products. But, when a guest informed him a week before the Jan. 22 dinner that she was allergic to all soy products, Okochi called me in a panic. As a Japanese chef, he was planning to use soy sauce and miso paste in his two dishes. “I was originally going to use salmon with soy sauce for everyone,” he explained. “Then I switched to a crudo-type dish of Tai snapper carpaccio with Asian greens, so as not to do two soy preparations.” For his second course, Okochi was planning an off-the-charts-delicious miso-marinated Chilean sea bass, so for the one guest with the soy allergy, he grilled the fish with a Mexican rub. “I knew that Chilean sea bass was really big and I didn’t want to buy a whole one, but thankfully [the hosts] let me buy a cut of it from a seafood market.”

    “If you are hard-core observant, you would buy your fish in a kosher market or buy the whole fish and butcher it yourself,” said Moskowitz, a veteran political organizer. “For us it was OK, we buy cuts of fish.”

    In the end, despite their nerves, the chefs tried to abide by their hosts’ specific rules of kashrutand created a successful meal.

    “They were both very gracious about everything,” said Moskowitz. “Not knowing which bowl to use, you can’t just grab a spatula. It’s difficult, it’s nerve-wracking.”

    For Joe Palma, making his first kosher meal at Roger and Cheri Friedman’s home in Bethesda, Md., was similarly unnerving. “You look at what you do and move back because you are out of your comfort zone,” he said. “It’s nice to be shaken out of your comfort zone every now and then.”

    Palma teamed up with another former Top Chef contestant, Jennifer Carroll of Philadelphia. For their dinner, the Friedmans let the chefs do some of the prep in the Ritz-Carlton kitchen before they came. There, Palma showed me how he prepared Grow and Behold’s kosher, pasture-raised, Black Angus French Roast, a cut of meat from the shoulder similar in taste and texture to angler steak and London broil.

    “To be honest, I thought the meal would be really bad,” he said while preparing meat sauce in a pan. “But I was really pleased with it.”

    For Palma, the difficulty in making a gourmet kosher dinner lay in the butter. “I like to finish off my meat sauce with it,” he said. Instead, he reduced his stock, and would have added pureed vegetables to thicken it if it hadn’t tasted right. He could have also added an arrowroot slurry, using oil to thicken it. “I was extremely impressed with the quality of the meat we tasted,” he added.

    Looking for a dessert, Carroll found an olive oil cake on the Internet, first mentioned inGourmet magazine in 2006. “I loved that cake,” said Palma, a recipe to which they added their chefs’ touch, serving it with black pepper and thyme glace, mountain huckleberry jam, and Seville orange coriander sorbet.

    Even the most careful chef can make a mistake in the kitchen, especially when faced with unfamiliar rules. Okochi, who is cooking his second kosher dinner at a hotel later this month, had run the menu by the hosts and me. But none of us caught the ankimo pate wrapped in pickled daikon radish, served as one of the passed hors d’oeuvres: Ankimo, we all learned after the meal, is made from monkfish, which like catfish, wolfish, and dogfish, has no scales and is therefore not kosher. Nobody caught it until it was too late.

    “I just have to pay attention a little more,” he said. “It was mental pressure. Usually when I cook, I just have to be careful not to burn myself, but it made me nervous not to make mistakes.”

  • D.C. Burgers Head to South Beach

    From: Burger Days

    We’re always up for a trek when it comes to burgering, but if that trek involves Miami and 30+ burgers from the some of the best-known burg chefs in the biz– we’re there with beefy bells on.

    It all goes down this Friday at the super-duper-swanky Ritz-Carlton in South Beach where Burger Days will be all up in that sweet, beefy action at the gala of all burger galas– the 2012 SoBe Burger Bash. (Ok, the official name is the Amstel Light Burger Bash presented by Allen Brothers Steaks and Diet Pepsi hosted by Rachael Ray, but we get winded just thinking of typing that thing out).

    In addition to eating as much as possible leading up to the big day, further prep include a round of spray tans for the Crew, learning all the words to Mr. Smith’s jam, and watching nothing but Bad Boys and Bad Boys II for the rest of the week. Damn straight, bienvenido a Miami.

    Not only are we downright ecstatic for the opportunity to dive into burgers we only read about on the Internets, but we’re stoked that we’ll be getting up close and personal with the local joints taking their talents down to South Beach. Six burgers with D.C. locations are in the mix at the Bash, including two D.M.V. originals.

    One of those locals is Mark Bucher from BGR, who’ll be making his Bash debut this Friday. Bucher told Burger Days he’s both excited and nervous about the competition and admits he’s feeling a lot of pressure. He’s been preparing for two months on his entry: his popular Wellington burger with a little twist– it’s topped with foie gras. And even though this is  Bucher’s first dance at South Beach, he’s no stranger to burger competition. Or accolades. At meat guru Josh Ozersky’s Feedbag Burger Summit in 2009, Bucher’s Wellington walked away with top honors. (Bonus: On the side, he’ll be hooking up sweet potato tater tots. Uhh Mark– can we get them suckers on the BGR menu??)

    "What you know about my three medals?"

    The other local boy ready to do his burger thing down south is Good Stuff Eatery’s Chef Spike Mendelsohn. Unlike Bucher, this ain’t Spike’s first rodeo; 2012 will be his fourth year laying it down on the grill in Miami, and not only that, he done won the whole thing in ’09. His Colletti’s Smokehouse –a staple during our Capitol Hill burger outings– cleaned up three years ago, winning People’s Choice, the Judges Award and Best Dressed Burger. What a stud.

    Conceptualizing burgers for the past year in hopes to win back the title, Spike is breaking out an all-new burger this time that he says he didn’t come up with until just this January. And holy hell, are we looking forward to getting a piece of this one. Debuting at the Bash is Spike’s Steak-Frites burger with blue cheese, maitre d’ butter, french fries and béarnaise. Oh merdeyeah.

    And fine, if Shake Shack won’t bring their latest creation to us, then we’ll just go to it. We’ve been pleading with themto bring their new SmokeShack- a  Shack cheeseburger topped with Applewood-smoked bacon, cherry pepper relish and ShackSauce– to their D.C. spot, but nope, it’s strictly a Madison Square Park exclusive (so far). Well, it just so happens that very burg is their entrant into this year’s Bash, so yeah, we’re circumventing the shit outta the system and getting our taste this way.

    Rounding out the rest of the D.C. burgs are Bobby Flay and his Burger Palace with a Buffalo Style Burger with red hot sauce, blue cheese dressing –of course it’s “crunchified”– and PJ Clarke’s burger topped with Porter cheddar, Bluewood Farm double green relish with 1884 smoked ketchup catsup. The other spot allegedly participating is Serendipity 3, but they were absent from the Burger Bash menu and did not return our emails.

    Now, we tried to go through the menu and pick the top burgers we want to try but, got damn, it’s impossible. The entire thing is ridiculous. It’s just plain silly.

    There’s 32 burgers in the lineup and, we shit you not, every last one of them sounds amazing. Go ahead, take a look.

    How can we pass up “the best burger in the world“? Or defending Bash champ Michael Symon’s B Spot? What aboutBulldog’s The Luther? And hopefully-soon-to-be-in-D.C. Flip Burger is coming with a country-fried cheeseburger? With pig belly?!? And we haven’t even mentioned the bacon jam burger…

    What the hell are we gonna do?

    We’ve got four days.



    Operation Stomach Expansion is a go.

  • Spike Mendelsohn at South Beach Burger Bash

    From: Chicago Tribune

    Spike Mendelsohn of Good Stuff Eatery, center, works on his creation while competing in the Burger Bash at the Food Network South Beach Wine & Food Festival in Miami Beach, Fla., Friday, Feb. 24, 2012.