krex

Thanks for the nice words DaveO, I'll be sure to let Mark know!

12 hours ago, DaveO said:

This is a nostalgic favorite food topic.  Unfortunately I can't add recipes.  What I'll add though is that at whatever date in the latter '80's (correction--it opened in 1990 source ) Mr. Furstenberg opened his first Marvelous Market on upper Connecticut Avenue I soon became a regular customer.  It was either a healthy walk or a drive and park to the location.

And then it was the uniquely and ironic experience of standing in a BREAD LINE.   Bread lines;  a term previously connected to starving impoverished people waiting on line to get a meager allotment of necessary food.  This was entirely different.  People of middle to upper means standing in line to obtain an artisan well crafted utterly unique and tasty crusted, savory, thicker quality bread in DC where none had been offered before.  

The lines were long, the wait was worth it, the experience was full of conversation with like minded customers marveling at both the quality of the breads and the utterly unique twisting of the term bread line.   It became quickly apparent.  Buy as much as you can within reason based on how much you could devour without too long a wait.  I believe quotas were established as the lines were so long and the demand was so great.  

Boy with that first Marvelous Market, Mark Furstenberg really hit the jackpot!!!!!!

Any favorites? I don't need the recipe, I just want to know if anyone else might want to see them in a book, and what would they want to see in said book.

Hi Foodies, 

I'm looking for the community to sound off on their favorite recipes from Marvelous Market and from Bread Line, both of which were own by Mark Furstenberg. I'm helping put together a collection of recipes from his professional baking career, and would love to know what your favorites were, and what recipe you would like to see.

Apparently the brownie from Marvelous Market was to die for.... anything else?

Thanks!

-Kathy

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Hi all, I've been tasked with my catering company to help cost out their holiday menu. Can someone tell me what are typical catering number of options from a minimum of 10 people and up look like? I'm thinking corporate lunch to holiday party. In general, how many sides are offered, how many meats on a carving station? Are there any resources for me to learn how to operate a catering company, as my chef is busy making this food, and I'm trying to translate kitchen speak to a non kitchen office staff. Thanks for your help!

Hi All, 

My name is Kathy, and I am employed in the food industry. That's the best description at the moment. The long story is that I have four years of experience as a pastry cook, 1 of them in Washington DC, the rest in Pittsburgh. Ironically, when I left Pittsburgh was when it was named best new food city, and then I landed here in DC and the same thing happened..

I'm currently pausing from the kitchen while I figure out how to focus in chocolate work. Currently I have a few freelance projects doing food recipe costing and other paperwork that new and small food businesses dislike doing or have neglected doing? Culinary operations administration? Basically, because I can speak chef and I can speak office, I've been able to find a groove. On top of that, I am helping a local chef do research for a cookbook. 

Eating out is the only time I see my industry friends, so I enjoy doing that as well. Looking forward to reading advice about dining here, as I still search for near authentic experiences that mirror my culinary heaven of the Bay Area. 

(The handle Krex comes from my whites; we had short sleeve coats, which were still too long on me short dinosaur arms....:-)

http://fernwehandfood.blogspot.com/