Doi Moi's Salt-Cured Fruit Cocktails; Nutella Pizza

[Photo: R. Lopez]

14th STREET— Food & Wine talked to Adam Bernbach about his method for preserving fruit for Doi Moi's salt-cured Key lime soda with gin. Salting involves vacuum packing limes in kosher salt, then storing the fruit for months. Bernbach reveals he is currently working on salt-cured apples for fall. [Food & Wine]

PIZZA WIRE— The Washington Post Express's Nevin Martell finds four options for dessert pizza around town, and they pretty much all involve Nutella. Read on for ricotta and pecan pies at &Pizza and strawberry-topped pies at Pacci's Neapolitan Pizzeria. [WaPo Express]

FAIRFAX— Tickets are still available for RJ Cooper's three-course dinner at Mosaic District's Strawberry Park with craft cocktails and local ingredients. Seating starts at $159 and a portion of sales benefit Fit for Hope. It's BYOP, or Bring Your Own Plate, and guests are asked to bring a "plate that is symbolic of you and your story." [EaterWire]

ROCKVILLE— Meet Mike Isabella at Best Buy at 1200 Rockville Pike this Saturday from 1 p.m. to 4 p.m. The Kapnos chef will show shoppers how to whip up football snacks, and there will be giveaways for Best Buy gift cards and gift cards for Isabella's restaurants too. [EaterWire]
— Adele Chapin