Pollystyle's Rugelach named "dish of the week"

The City Paper's Young and Hungry blogger Tim Carman has chosen Pollystyle's pecan and cranberry rugelach as his "dish of the week."
We're so happy for Polly, who has been baking and delivering her pastries to Modern Times since our first year and wish her continued success. She's gotten press and much praise for her graham crackers in the past, but I feel her mocha pound and lime chiffon cakes are the best desserts we carry. She also prepares our granola - also loaded with cranberries and pecans and perfect for that "healthy" breakfast.
I'm planning on sitting down with her and doing a small piece for the blog, so stay tuned!

Vote for us TODAY Best Indie Coffeeshop!

Best Indie Coffeeshop. We deserve that title, right? So go VOTE for us right now in the Express Night Out Best of 2009 poll. Voting ends TODAY. Thank you and see you at the Anniversary party on Sunday!

25th Anniversary Party!

To celebrate the bookstore's 25th year anniversary, P&P will be closing the parking lot all day Sunday, September 20th, to host a party beginning at 4pm. The coffeehouse will remain open throughout the day, and we will set up a table outside during the festivities, serving some of our specialty beverages (cold brewed iced coffee, Arnold Palmers, Agua de Jamaica, and Horchata) and the very famous Pollystyle cookies and desserts. Some of the other restaurants on the block will also be providing food, and DC's own Little Red and the Renegades will be doling out heaping spoonfuls of Zydeco and Cajun blues for those with dancing feet.
I'd discourage driving in that day, but, if you must, there's parking available along 36th St. or Nebraska Ave.
I do hope you can join us for this special celebration of community and history.

Special Wi-Fi Notice

In respect to the patrons that will be visiting Politics & Prose for the 25th Anniversary Member Sale, we will be suspending wireless service at times throughout the weekend. We encourage you to sign up to be a member to also take advantage of this great sale. If you are looking for another location with wi-fi during these hours, the Chevy Chase Neighborhood Library is just up the street. We thank you for your understanding.

friends in far away places

Julia Goldberg (you might recognize her from behind the counter - not only a great barista but also a talented artist) sadly left us earlier this week to go back to school. Joe Wills, builder, steel shaper, good guy, took this opportunity to leave his studio, located in the back of Comet Ping Pong, get behind a diesel powered machine and see some of the country.
Along with Julia's worldly possessions and her bird, Henry, Joe packed his motorcycle in the back of a U-Haul. Outfitted with electronic gadgets, a GPS device, several power sources, secret compartments and a can do attitude, Joe is making his way back to DC.
Modern Times Coffeehouse has decided to sponsor their alertness, and we wanted to share with you some of their updates from the road. We'll miss Julia and can 't wait to have Joe back. And remember, Modern Times can go with you wherever you go!

1st coffee break
Location: Rest area No.8-40, I-70W, just before Indiana

2nd break

Location: Last rest stop in Kansas, just outside of Colorado

"The blue dot is where the brewing of the coffee took place. Almost to CO!"

Click on people's faces in the photo to tag them.

"All it takes to make great french press coffee on the road: some water, a Jetboil, a handsome mug, and of course the finest coffee DC has to offer."

"Despite the appearance of this photo, no sinister plots were perpetrated after the consumption of this coffee."
(captions are taken from Joe's Facebook album)

art reception

join us for a reception tuesday, aug 25th from 8pm-10pm in the coffeehouse. patrick donnelly's pieces will be on show for another month-- all are for sale and all are very affordable. enjoy free munchies, step away from the computer (the wi-fi will be shut off anyway), and stop by to chat about the art!

Mugs Redux

We've restocked the periwinkle and black MTC and P&P coffee mugs and want to remind you of the stellar deal and benefits of them. Upon purchase, you'll receive one FREE prepared drink in the mug-- hot or cold, espresso based or not. Every drink thereafter you order/use with the mug is 50 cents off. (Stay in OR carry out, exception is the 50 cent coffee refill). P.S. - coming soon - MTC t-shirts!

Farid Fellag, Artisanal Baker

As promised, an introduction to the hands that bring us such joy in the morning. Farid Fellag has worked tirelessly ever since moving into the kitchen at Buck's Fishing and Camping. I don't have to tell you how difficult it is to walk over from across the parking lot early in the morning with a sheet pan overflowing with freshly baked pastries and not be tempted to take a bite out of every one of his warm creations. Enjoying a pain au chocolat in the morning with my cappuccino is a definite joy, and a warm slice of focaccia in the afternoon has become a necessary pause during most of my afternoons.
Farid learned the art of baking in Parisian patisseries after moving from his native Algeria in 1988, where he had pursued a career in accounting. Abandoning the cold world of numbers for one of textures, flavors and shapes, he developed the basic techniques for creating simple, delicious pastries. He often wonders why it's so difficult to find quality baked goods in this city, to which he moved in 2001. To him, it's a simple process of combining basic ingredients, working with your hands and having patience, curiosity and creativity. He has taken the lessons and experiences working in Paris and improved upon the process, utilizing a technique requiring up to four days.

The butter is added to the dough only after it has rested for a day. He then shapes the pastries on the third day; finally, baking them the morning after. As you might have already noticed, his hand is visible in each of his creations: each unique in shape and form but all sharing an irresistible texture and richness (even though he has assured me he uses less butter than his french colleagues).
I feel fortunate to have met him and glad that he has joined our extended family. It's always a pleasure seeing him in the morning and sharing dreams and plans for a continued friendship and hopes for even greater things to come.

Exhibit Opening in August

Patrick Donnelly produces original silk screen prints blurring the lines between the digital arts and painterly process. The prints capture moments from his life, transcribed into stylized illustrations, then combined into a new compositions that captures the emotions of those events. Broadcasting personal keepsakes of his secrets, common occurrences, and daily enlightenments in combinations of codified and tactile forms.

His background is as integrative and juxtaposed as his compositions. Patrick graduated with an interdisciplinary degree in Chemistry and Art from Carnegie Mellon University, and is currently pursuing his MBA at The George Washington University. Patrick works professionally as a graphic designer.

All pieces will be available for purchase.

District's Top Iced Coffee - get yours here!

Do you shy away from drinking cold coffee, thinking all it will taste like is the last third of your morning mug after it's been sitting on your desk for three hours?

The Washington Post Express daily wrote an article on the merits of cold-brewed coffee, naming ours one of the best places for the "District's Top Iced Coffee". Add in a nice quote from Javier, and bingo, we were asked by more than a large handful of customers today to take the challenge and try their first cold-brewed iced coffee. We use freshly ground Ethiopian Yirgacheffe beans and make the concentrate every day. Steeping the coarse grounds slowly in cold water overnight reduces the acid and bitterness that is produced, allowing the wonderful chocolate and mild roasted flavors to shine through very strongly instead. I've seen many customers drink their iced coffee straight, no sweetener or milk is needed. Some add milk or cream and a small splash of simple syrup or vanilla syrup to make it a little more rich. We don't recommend adding sucralose or raw sugar-- all it does is clump up in the bottom and/or float around as gritty specks in the drink. I prefer lots of ice and a big splash of soy milk, which adds some nuttiness and slight sweetness. And for goodness sakes, no whipped cream or syrup dribbles on top. Save those for an ice cream sundae over at Comet.

UPDATE: for those that would like to try the cold-brewing method at home, check out this recent NYT article on the small wonders of iced coffee.