John Wabeck

It needs to be said...That Cuban Place (TCP Cafe) in Frederick a few blocks from Volt needs to be part of this thread.

Thanks in part to Anthony Bourdain's excellent new episode on Beirut, I have renewed and reinvigorated my search for quality arak from the region. I know that various of the liquor stores downtown carry some of the nicer versions, but I am specifically looking for a good source of al-Massaya, as featured in Bourdain's episode....

http://www.massaya.com/arak.aspx

Alas, I found it at www.drinkupny.com and six bottles are on their way. Just wondering if a local source is available to me....also, for all the arak connoisseurs out there, please clue me in on your favorite version that may be locally available....

Not sure if it's available locally but Fakra is good.

Just to keep it moving...doesn't add much if anything to this exact thread but still. Please to note no incendiary intent .

http://www.washingtoncitypaper.com/blogs/youngandhungry/2010/07/22/yh-asks-todd-kliman-the-tough-questions-about-the-wild-vine/

Looking to help place a personal chef for someone. Candidates should have 10+ years experience as a professional chef. Please send resume and references to jwabeck@gmail.com and I will forward it to where it needs to go.

I'm gonna pour more gas on the fire and ask if anyone has seen the wonderful piece of journalism in the Washingtonian?

At the time I posted that, Blackwood didn't have a U.S.A. importer, but they DID indicate that they were looking for one. I guess that they found one!

Yeah, the Right Gin is available in New York. I swear, someone tasted me on that stuff a few months ago. I don't remember much about it, though. Cool looking bottle.

Right is Swedish, no? If it is, it's damn tasty, makes an excellent tonic.

I gave up on trying to find Blackwood many moons ago. The new bottle of Bols Corwenwyn helps with the pain of failure.

In addition to Service Director, add hosts, servers, busboys, bartenders, chefs de partie, dining room managers and bar manager to the list.

Please send resumes to employment@inoxrestaurant.com

Thanks,

JW

I spent a couple of weeks or so with Chef Cox, including the interview process, the handover week and subsequent special dinner, and was impressed with his work ethic, knowledge and passion for the craft. I trust he will be a talent for many years.

Executive Chefs and Co-Owners Jon Mathieson and Jonathan Krinn are excited to announce the opening of Inox restaurant opening in the chic business district of Tysons Corner, Virginia in 2009. Incorporating a unique formula combining the talents of two of the Washington, DC Area’s strongest culinary talents, Inox will present an energetic, comfortably chic dining room with an inviting lounge and a menu of creative and approachable American cuisine.

We are seeking an experienced Maitre D' / Restaurant Manager to join our team. This person will partner with the Co-Owners, management and service teams to create excellence for our guests.

Requirements:

*Minimum 5 years working experience in Food and Beverage

*Personable and Confident Professionals

*Committed to Quality and Excellent Service

*Genuine Concern and Hospitality for Every Guest Experience

*Passionate and Knowledgeable of Food and Wine

*Ability to communicate fluently in English with internal and external customers alike

*Excellent forward planning and decision making skills

*Experience in dealing with a multi-cultural environment and people oriented

*Experience in quality driven projects

*Strong background on Food and Beverage technical knowledge

*Excellent leadership & organizational skills

*Excellent interpersonal & communication skills whether verbal, written or non verbal

*Approachable, open minded and fair

*Flexible and with high energy level

*Good creativity

*Possess high standards and professionalism

We are offering competitive salaries, paid vacation, health and dental benefits, meals and a good working environment.

Please send resumes to janie.mathieson@inoxrestaurant.com.

You know, sometimes, you're walking down the street and you want some braised lamb necks.

Hope it's in front of the LT.

Another example of senseless Polish person-on-pork violence.

Shoat Rueben. No court would convict me of this attack.

With props to Wiener Circle, "Every bitch must eat this sandwich."

The LT is the Virginia Office.

BdC is the DC Office.

Do the math. The lads and ladies do a great job.

And for those who think I can't criticize...no more High Life on tap. I am critical of that decision.

http://tv.yahoo.com/dancing-with-the-stars...contestants/322

Picture 4 if you please.

I think this is what we have so far. Don't kill me if it's wrong. There will be optional wine pairings available, but I'm drinking these drinks.

Welcome, Chef Logan Cox

9 August, 2008

6:30/7:00

Canapés

Classic Gibson, Vermouth Soaked Onions

Old School Gazpacho, Blue Crab Toast

Riesling “Sangria” - Peaches, Plums, Blackberries

Risotto “Bourgogne" - Snail Ragout, Parsley Brown Butter, Garlic Mascarpone

Pimm’s Royale – Pimm’s #1, Cremant de Bourgogne, Cucumber, Citrus

Roasted Loin of Colorado Lamb, Pearl Barley, Fennel Puree, Red Pepper Conserve

Tequila Lotus Club – Anejo Tequila, Absinthe, Peychaud Bitters, Lemon Peel

Artisan Cheese Course

White Port Sangaree – Ramos Pinto White Port, Simple Syrup, Lemon, Nutmeg

Drink lots of Hendricks Gin, early and often. A little lime, a little tonic, and you're set. Avoid adding cucumber, as it is certainly a featured aromatic. This refreshing spirit deserves respect. A lot more than most, including yours truly, have given it.

I heart Hendricks Gin.

Old Fitz and Fever Tree Ginger.

So good I went on the internet and told the whole world.

I will be bartending Friday. Drinks will be kicked old school.

Just got my Plymouth Sloe Gin from Joe over at Ace and I'm going to have to give this one a shot tonight! I don't think I've even ever seen Cinzano dry vermouth...think Noilly Prat would be okay? Because it's that or, well, the Vya...

I've also got a bottle of the Bols Sloe Gin. Before I make anything with the Plymouth I am going to have to try a bit of a taste test between the two. I've never even cracked the Bols, though I'd feel guilty if I were to just get rid of it...

Noilly Prat is fine...So are sloe gin fizzes.

Well the Blackthorn #2 sure sounds quite a bit better than the Blackthorn which I still contend is as smooth as a kick in the groin.

I cannot disagree.

My Blackthorn #1 is similar to yours, except it calls only for equal parts sloe and sweet vermouth. Not necessarily a kick to the lads, but a sharp backhand to them. Which is still not very good.

Blackthorn #2

1 oz. Plymouth Sloe Gin

1/2 oz. gin (keep it in the family and use Plymouth)

1/2 oz. dry vermouth (I used Cinzano, Vya is probably too strong).

2 dashes oranges bitters.

Stir with ice and strain into your favorite glass.

Drink all your problems away.

Oh happy day.

We've Genever.

Not even Bols? That should be fairly easy to find. Otherwise you are right they are hard to find, I am up to 27 in my collection and have only 3 real Genever (Bols, Zuidam Genever, and Boomsma) all but the Bols were procured from outside of the area.

Entry level Bols is not so good. I don't think it's available, but it's like tracking down Black Label Beer.

Zuidam Genever will be here soon, Boomsra is surprisingly not in the area (it's all over NYC and not bad, both the jonge and oude). Bols Corenwyn is great...again, no place I know of in the country sells it. I have 1 ounce of it left at home. Then there is Genevieve, technically not Genever but the lads at Junipero do a great job with it. Shockingly not sold outside of California that I know of.

If everyone goes to their local bottle shop/boozer and politely asks for some genever, any genever, perhaps one day the fine liquor distributor types will realize that this underrepresented style of gin (by underrepresented I mean not at all) could mean caish.

23 gins and counting, not one genever. That's a problem.

Bar Pilar.

Adam's manzanilla cocktail. Housemade boudin blanc. Kidneys and bone marrow. Pappardelle bolognese.

Oui.

No, no. That's yum yuck sauce.

Miracle Whip is the devil's brew. It puts the merde back in mayo.

(back from the dead to deliver beatdowns to Miracle Whip)