Jennie Tai
Burgers Project Food Blog Recipes

Project Food Blog Challenge #3: 'Good Stuff' Dinner Party

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One of my other passions aside from exploring the delicious world of food are with my sports; in particular – football.

My family is also full of amazing athletes, so it’s no surprise that I had several football games to attend and support this past weekend – one being my younger cousin’s High School Varsity game, so I decided to invite a couple friends and family members to stop by for dinner, before heading out to watch the game.

What better way could I have hosted a pre-football game dinner, than to cook straight out of a cookbook filled with burgers, fries, shakes, and all sorts of other savory comfort foods, written by Bravo TV’s former Top Chef contestant, owner of DC’s very own Good Stuff Eatery and the new We, The Pizza; and one of my absolute favorite chefs in DC,Β  Spike Mendelsohn?

Good Stuff Dinner Party
From the recipes of Chef Spike’s Good Stuff Cookbook

Pre-Game Warm Up
Sweet Honey-Rosemary Lemonade with Frozen Edible Flower Ice Cubes

The Starting Line-Up
Spike’s Village Fries with Black Truffle Salt & Mango Mayonnaise
Savory Baked Macaroni & Cheese with Bacon & Herbs

The Game Changers
Spicy Redskins #74 Cajun Burger with Pepper Jack Cheese
The Original Farmhouse Bacon Cheeseburger with Kumato Tomatoes

The Sweet Taste of Victory
Creamy Milky Way Malt with Whipped Cream & Crushed Malt Balls
Silky Red Velvet Brownies with White Chocolate Icing

Additions to each recipe were italicized.

Being natives of DC and Northern Virginia – most of my guests were very well aware of Chef Spike and his famously delicious fast food joints, so I did my best to live up to his stellar reputation on Capitol Hill.

In addition to the usual burgers, fries and shakes that you’ll find at Good Stuff Eatery, Spike’s new cookbook also includes lots of other recipes such as his Red Velvet Brownies, Baked Macaroni and Cheese, and even the Redskin’s #74 Spicy Cajun Burger recipe that Chef Spike had to hand wrestle DC’s Washington Redskin’s Offensive Tackler, Stephen Heyer for during a quickfire burger challenge.

The task was to host a luxury dinner party with our own interpretation of what luxury means to us.

To me, luxury is about the perfect accumulation and presentation of the minor details that make you feel as if time and effort were put into handcrafting or cooking something just for you. Therefore, in addition to the multi colored martini glasses, the center piece of blue glass flower buds from Z Gallerie, and the small candles that sat by each set of plates and silverware – I also hand trimmed the menu with Martha Stewart’s Deco Shell’s Punch Tool, and adjusted the recipes to make smaller portions such as sliders and personal cups of baked pasta. In addition, IΒ  even added a few luxurious additions to some of the recipes, such as using truffle salt instead of sea salt with Spike’s Original Village Fries, adding edible flowers to the ice cubes in the Honey-Rosemary Lemonade, and even used Kumato tomatoes instead of red ruby for the Original Farmhouse Burger; a rare and intensely sweet tomato that is grown only in a few countries in Europe.

After a relaxing dinner from the ‘Good Stuff’ recipes of a chef known for cooking the best Fast Food in DC, I ended my already perfect Friday night with a cherry on top by watching a great game of football with the best group of family and friends I could ask for – something that no height of luxury could ever top.

P.S. To learn more about Chef Spike and his recently opened pizza joint on Capitol Hill, read my review on We, The Pizza here.

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