Drew Trautmann
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Everything posted by Drew Trautmann
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Give us a call first. Thanks.
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We will be having a discounted soft opening tonight, and be open for business tomorrow at 5. We are located at 2606 Connecticut Ave. NW our, phone # is (202)238-9408 Thanks for your support
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New restaurant in Woodley Park looking for experienced line cook to cook seasonal American cuisine. Please stop by or pm me. 2606 Connecti Ave. NW.
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Truffled peaches are actually an unripe variety of dwarf peaches that are preserved in vinegar and oil that has been infused with truffles. Apparently, the bartender in question was explaining truffles. No dogs needed to find the jars. thanks
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Hiring a qualified Sous chef to swing between restaurants, good oppurtunity for someone who wants to learn and advance. Send resumes to drew@sonomadc.com thanks,
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Thanks to all, if there are any down home joints serving local seafood they would be much appreciated too.
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Are there any good restaurants in the Wilmington area
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To anyone interested we will be showing the MLS allstar game in the back lounge aka the wine room starting at 6:30 p.m. Saturday August 5th. They will be playing Chelsea featuring Didier Drogba, Michael Ballack, Michael Essien, and a host of other international stars. During the game we will offer the full menu in that room plus a couple of specials thanks,
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Apply in person at 223 Pennsylvania Ave. SE, ask for Drew or Daniel. or pm me
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Looking for experienced cook, for two highly rated busy D.C restaurants. Must be willing to work all stations and like to learn, attention to detail is a must. Good oppurtunities to advance and good pay for the right person. Come by Sonoma Restaurant (223 Pennsylvania Ave. SE) between 3 and 5 p.m. Ask for Drew or Daniel. References and resume required.
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Is anyone familiar with Boston? I have several reservations there next week. Any great places. Going to Union Oyster, No. 9 Park (Barbara Lynch), Craigie St. Bistrot (Kevin Maw), Radius (Micheal Schlow), Upstairs at the Square (Susan Regis), and Hamersley's Bistro (Gordon Hamersley). Any informed input is greatly appreciated. Thanks
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It is made in the traditional British style, which calls for it to be wrapped in canvas (aka the bandage) while it is aging. This prevents mold from growing directly on the rind of the cheese. It is aged at least 2 years and during this time they baste it occasionally with butter so that while it is crumbly it has a somewhat creamy mouthfeel. Yum cheese basted with butter.
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Sorry for the confusion, The 1/2 price reserve wine promotion wil be on Sundays only, beginning today, December 4th. Thanks,
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Starting this Sunday all bottles (about 40) on Sonoma's reserve wine list will be offered at 1/2 price. Thanks for your support,
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I don't know if a half hour makes any difference, but we are currently opening the lounge at 5:00 p.m.. If we see the demand for it, it might open earlier on some days. regards,
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Sonoma will also be closed August 21-25 for some renovations. As for the tamal/tamale question, my chef de cuisine is from Guatemala and it is his aunt's recipe for Tamal de elote which is different than a masa tamale. It is made almost exclusively with a fresh corn puree with just a touch of corn meal to bind it. They are steamed over the corn cobs, to further enhance their cornliciousness. regards,
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On a weekly basis we have been doing cheese tastings and wine pairings with the staff, and rececently we purchased a copy of Max Mcalman's excellent book The Cheese Plate to use as a staff reference. In addition we had a staff orientation with our representative from Artisanal. If there are any other tough cheese questions that our staff is too busy to answer or unsure of I'm always glad to come out and field questions, when I can peel myself away from the line. We are trying hard to present several constantly changing cheeses at their peak and I think we have recently been making some good progress. Thanks,
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All I can say is that we are coming VERY soon . We are very excited to be in Capitol Hill.
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The risotto in question is indeed on the lunch menu as an entree'. It won't be on the menu you are given on Saturday, because we have a brunchy type menu that day, but ask for it by name or ask for me & I'll have someone whip one up for you. See you Saturday,
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I went on Sunday & can conclusively say that is some of the best Mexican food I have had since leaving Texas. Everything was tasty, with nice, complex, fresh, & authentic tasting sauces & great fresh corn tortillas.