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Will Artley

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About Will Artley

  • Birthday 03/19/1977

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  • Location
    del ray

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jumbo shrimp

jumbo shrimp (20/123)

  1. I just want to say thank you for being mentioned in this group. Neapolitan pizza has its guidelines but one of its best attributes is that its truly the fruit of interpretation and creativity .....I've personally trained with the VPN and I adapted the philosophy that there isn't a master or inventor....just your Interpretation. I've learned to admire and appreciate others expression and not compare myself, We don't have the same wood!...we dont have the same oven!....we dont have the same yeast/sour!...we dont have the same facilities!....we do have one thing in common ...the love for pizza....just my humility talking.....Once again thank you guys for being included in such a great group! cheers y'all! Will
  2. Pizzeria Orso is open.. we will keep you posted if that changes...
  3. yes that is true the price kinda changes...only because some people come in and do 4 courses...some have done 10...some like to finish with pizza..some don't...I find out likes/dislikes...and off we go...I've always tried to take good care of the DR family...and always will. come on in and we will chat courses and prices...cool?
  4. VPN Americas is the American Delegation of the Associazione Vera Pizza Napoletana, an international non-profit organization founded in the mid 1980’s by a group of Neapolitan pizzaiolis (pizza makers) seeking to cultivate the culinary art of making Neapolitan pizza. On June 1984, the association was officially established as a denomination of control (DOC) by the Italian government, a designation that made the VPN a legal entity able to give special designation to pizzerias who meet strict requirements that respect the tradition of the art of Neapolitan pizza making.The President is Antonio Pace. OBJECTIVES: - cultivate the culinary discipline of the Neapolitan pizza, with its requisite, preparation, ingredients and manner of cooking. - defend the origin of the authentic pizza and the tradition of the pizza as it began in Naples, Italy - teach the art of making pizza, by any individual who would like to learn the way that, for more then 300 years, distinguish a product unique in the world. - designate by a certification those pizzerias which respect the culinary tradition of the Neapolitan pizza and where such a pizza may be enjoyed. Now June bacon is correct...Orso isn't certified yet.....but I am...By the VPN....we follow all the requirements to be certified. come by for a tour or chat with me at the"chefs table" ...I love talking pizza When i went through my training (with the president of VPN)He said the D.O.C was only for the "classic" pizzas: Marinara (tomato, garlic, oregano and olive oil) The Mastunicole(lard, cheese and basil) and the Margherita(Tomato, basil,cheese and olive oil)...I kinda gatta go with him on this one....but at the end of the day everyone has an opinion ....so tomato...tamoto...CVC...DOC....PVC....KRS1...PED..HPV...NBC...ABC.....it is what it is....Good Pizza done the right way... Hope this helped..... Will (i put the dots for Don)
  5. No worries at all- I didn't take it that way:) It's very important to me to get all feedback. Say hi when you come in- I truly enjoy meeting The DR folks:)
  6. Mdt- you are not crazy- its an expensive dish- its one of the down sides of using the best sourced ingredients .... But I promise you it's worth it:) Come in and try it - if it's not great and not worth $9 then I'll buy your dinner(and it's half priced wine night;) ) And I love all the feed back, we are pushing hard to make the restaurant reach its potential. "Behind every great chef is a great kitchen crew and behind every great restaurant is a great community" WA Thank you all for the support!
  7. I just wanted to say thank you for all the feed back. We have had great response and support of our new direction:) This week i'll start offering tasting menus at dinner tuesday-saturday. brunch starts in a month. look forward to cooking for y'all !! P.S I have a wicked whole wheat sour pizza dough that comes out this week....
  8. Jiveturk21, First and foremost we are very happy you enjoyed your meal and only wish we could have had the opportunity to correct your displeasure with the mussels on the halibut. With regards to your wine, we apologize if the server was perhaps a bit confusing. We are very happy to offer all of the wines from our wine shop, Planet Wine, in our dining room for retail plus a corkage fee. Currently that list runs to nearly 1700 different labels that we believe offers a variety and value unmatched in the area. The retail aspect of the store, though, can lead to being out of certain wines at any given time. Customers can, and do, walk in off the street and purchase cases of wines, very different from a traditional restaurant wine cellar. The process of looking for a wine, discovering someone has bought it up, and then returning to the table for a second choice can lead to a long wait for the customer. This is why we generally ask you to have at least one second choice picked out in advance. Once again, we apologize if the wording was a bit confusing and will continue to strive to make that process smoother. Many thanks for your feed back, Chef will Artley General manager Neel Lassetter
  9. The Neighborhood Restaurant Group is in search of a dynamic, enthused and professional chef for The Evening Star Cafe. We’re seeking an individual of unusual talent and energy to devote limitless passion and intelligence to the position. You’ll work alongside a hardworking team committed to culinary excellence at our flagship Del Ray neighborhood restaurant under the guidance of Executive Chef Will Artley. We require an astute cook capable of working both swiftly and diligently and someone who takes immense pride in every aspect of their food, consistency and overall commitment to the customer experience. We’re focused primarily on ambitious mid-level (restaurant sous, banquet, corporate) chefs interested in building on their repertoire and diversity of experience. Egotistical malcontents, angry pan-throwers, disrespectful or self-righteous kitchen monsters need not apply. We’re looking for honest professionals that care deeply about and for their team, their food and the restaurant. We are a well-established, multi-concept group of small, independent and idiosyncratic restaurants based in Alexandria, Virginia. Our current businesses include: the Evening Star Café, Planet Wine, Vermilion, Rustico, Buzz, Tallula, EatBar, Columbia Firehouse, Birch & Barley, ChurchKey and Star Catering. This position will allow the right person limitless opportunity to build upon the success of the business in new and unforeseen ways backed by the considerable resources of our combined restaurants. In short, we’re looking for a razor-sharp, honest, enthusiastic and motivated individual to help shape the future of this company. This position offers a competitive compensation package based on experience and commitment and will include limitless potential for professional growth, considerable company resources from which to draw and an environment built on honest and compassionate management. Please contact us today at leeartley@gmail.com with your resume, cover letter and referrals. Serious inquiries only – all submissions will remain confidential.
  10. I would just do it a few times and it will be fine.
  11. The way I've always cleaned my cast iron skillet is by using oil & salt. I put them in the oven or on a flat top and let them " burn out". After the oven I use a towel & tongs to wipe them clean. The salt helps remove anything stuck in the pan and "seasons the pan". This does create a high risk of being burned, but I'm very careful. My cast irons never touch water( mine told me they don't like it...lol). My mother taught me this and I've seen this in many many restaurants. Just the way I do it. Cheers!
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