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About LittleWing

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  • Birthday 08/02/1979

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    Mount Pleasant, DC

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  1. I love RR Oysters for my post-work snack (or mid-work snack...) - definitely the Rappahanocks & Witchducks (or Stingrays, depending on which they have). Like Choirgirl says, they're much more buttery and less briny than the Olde Salts. Also love the tuna tartar & agree with DCDuck about the crabcake! The food here is always improving and the staff is great - particularly both JPs. They definitely do oysters retail and will shuck them for you or let you do your own. I'd recommend calling ahead if its on the weekend, otherwise you might be waiting for a while. I don't get on the interwebs much these days so I just saw these posts now, but thanks for the Righteous Cheese love. Please say hi next time you're in the market y'all!
  2. Have you always longed to be a cheesemonger? Do you even know what a cheesemonger is? 

Righteous Cheese is DC’s newest cheese shop, located in Union Market, and is seeking a full-time cheese lover, though we’ll consider part-timers if the candidate is the right fit. Us: An artisanal cheese shop and bar, offering unique, uncommon handmade cheeses made locally and around the world. Our cheese bar is a great spot to post up and enjoy one of our daily flights (cheese & wine/beer pairings). We always approach cheese with reverence but don’t take ourselves too seriously. You: excellent customer service, make customers laugh, love to learn, hardworking, never idle, very friendly and easy to get along with, loads of enthusiasm even under pressure, a great team player with a positive attitude, and most importantly - passionate about food…especially CHEESE! 

Experience in food, restaurants (back or front of house) retail, or cheese is a plus, but the passion and desire to learn is the most important attribute of a successful candidate. The job: You’ll learn the business of cheesemongering, how to pair cheese & wine/beer, and get loads of practical experience in both. The more experience & knowledge you already have, the better the pay. Weekend and evening hours are a must. The position is a hybrid of cheesemonger, server and garde manger – which means you’ll have plenty of different duties to keep you challenged, but will need to be flexible and adaptable. Do not apply if: you are only interested in working one day a week, or if you think this job will be easy. It will not. There will be times that you’ll be seriously annoyed with difficult customers, but you’ll have to maintain a sunny disposition. You will be required to learn a lot of information on cheese/wine/beer and know it backwards and forwards. There will be times that you’ll have to clean. There will be times that you are exhausted and ache from carrying huge wheels of cheese. But you’ll have a blast with our crew, and you’ll learn a lot about the world of cheese, wine and craft beer, as well as gain experience that is tough to get elsewhere. If this sounds absolutely amazing to you, please email info@righteouscheese.com with resume and cover letter explaining why you’d make the best cheesemonger around!
  3. The market (and Righteous Cheese) will be much more solid by the time we hit the grand opening on November 10th. Right now they're still building some spaces, and everyone is slowly opening up shop. Righteous Cheese has a small amount of cheese available right now, but that will kick in full force (ie a cheese counter with approx 70 different cheeses) come mid-November. Say hi next time you come by! -Carolyn
  4. Union Market is opening Sept 8th, and I will be opening Righteous Cheese! The market will be only open on weekends for the month of September, then full-force starting in October. Righteous Cheese will have a retail counter as well as a 10-seat bar where you can post up to try different cheese & beer and cheese & wine flights. I am so excited for this market. It's going to be killer. That's the main reason I decided to open a bricks-and-mortar shop there. In addition to those mentioned earlier, it will have Rapahannock Oyster Co (the oyster bar), Harvey's Butcher Shop, Trickling Springs Creamery, Takorean, DC Empanadas, Buffalo & Bergen (Gina's bar), Cordial WInes, Peregrine Espresso, several produce vendors... if you want more info, links: Righteous Cheese Union Market thanks guys, hope to see you soon. Oh and if you come by please introduce yourself!
  5. Hi all, I have exciting news - I am opening a cheese shop & bar in the forthcoming Union Market! We open in September, and although I have raised most of the necessary funding already, I have started a Kickstarter campaign to raise the rest. It is going swimmingly so far, but we only have until 8/23 to raise all of the funds. If you back the project, you can get really cool rewards like a wine & cheese pairing, or a gift basket, etc. Check out the link here: http://www.kickstart...p-and-bar-in-dc. You can learn all about the shop and what Kickstarter does too. I'd so appreciate your support in any way possible, whether through backing the project or even simply posting about it on your Facebook page. Please email if you have any questions: info@righteouscheese.com Thanks so so much. I hope to see you all there when we open! Again, here is the link: http://www.kickstart...p-and-bar-in-dc
  6. Al Fresco Cheese Board Class June 22nd, 7 pm 1314 ½ Ninth Street N.W., Washington, DC 20001 Tickets must be purchased online - http://www.seasonalpantry.com/classes.html Join The Cheese Course at Seasonal Pantry to discover and savor seasonal, artisanal cheeses! Each class we’ll explore the world of cheese by tasting 6 cheeses and housemade accompaniments that follow a unique theme. Fromager Carolyn Stromberg will delve into the story behind each cheese, as well as give practical advice about selecting, storage, wine pairing, and more. Class is $40, lasts approximately one hour, and is limited to 12 participants. June classes are focused on al fresco cheese! The sky is blue, the grass is green, and the animals are frolicking. Come taste and learn about cheese that is best for your picnic or happy hour on the front porch. We’ll taste 6 cheeses, along with Seasonal Pantry owner and founder Daniel O’Brien’s housemade accompaniments, and discuss the best cheeses for summer along with what makes a fantastic outdoor cheese feast. - Come taste cheese with me, fellow rockwellians -
  7. Hi Tony! I'm a huge fan of sheep's milk cheeses. Both Cinerino (from italy) and Castellano (from Spain) have a firm, flaky texture with a bright, tangy flavor that I find similar to an aged Pecorino Toscano, and they're two that I'm really digging right now. You also might enjoy Pecorino Ginepro, which has a rind that's washed in juniper berries & balsamic vinegar. it's pretty bright as well, with just a finish that's just a touch woodsy. Another fav of mine. Good luck, post back if you try them!
  8. Hey all, Say Cheese is a new(ish) blog on my site about cheese and cheese & wine pairing. This week and next are dedicated to cheeses for Thanksgiving! If you have any cheese questions at all, please Email me and I'll post the answers. I am dying to know your burning cheese questions! (Though for cheese that is actually burning, I don't think I can help)
  9. Hey fellow Rockwellians! Many of you know I've been working in cheese for some time now, and I've recently started doing cheese and wine events through my new venture, The Cheese Course (www.cheese-course.com) I do private and corporate events doing cheese & wine pairing and focused tastings, and will be offering classes in the new year at a couple different locations in the area. If you are interested in learning more about cheese & wine pairing, please check out my blog on the site for some tips and pairing advice! Thanks so much for all of your support over the years, and I hope to bring some delicious cheese into your lives soon
  10. Going to Santo Domingo & Las Terrenas in February, & looking for dining recommendations. I'm saying in the Zona Colonial, but would love suggestions for anywhere in the city. Or Las Terrenas (Samaní¡ peninsula). Thanks!!
  11. I am trying to make fava bean crostini - simple, just a basic purée with garlic, thyme, lemon juice, olive oil. You think edamame would sub well?
  12. on the hunt for fresh favas again.... None at Harris Teeter nor Mt Pleasant farmers market. Anyone seen them at Dupont Farmers market lately, or anywhere else? Trying to find them ASAP! Thanks...
  13. Found fresh favas at Harris Teeter yesterday... but my recipe calls for dried ones (its the recipe for Ful Medammes from the May 2009 Food & Wine). Can I make a direct substitution with the fresh ones? Should it be the same amount the recipe calls for, and should I cook them the same way? Its my first time cooking favas, in case you can't tell
  14. Is it too late in the season to find fava beans right now? And has anyone seen them anywhere in the District lately?
  15. I wanted to let y'all know that we are hosting a Stag's Leap Wine Dinner next week at Old Hickory (with a cheese course, bien sur!). I usually don't like to use the site for this type of promotion, but I thought many of you might be interested. Please email me if you decide to come, so I can be on the lookout for you! Here is the info, (which can also be found at the website): Presenting Jeff McBride of Stag's Leap Wine Cellars Wednesday, March 18 — 7:00 p.m. Gaylord National is proud to introduce the 2009 Old Hickory Wine Series, an eclectic combination of intimate dinners showcasing the nation's most exciting vineyards. Discover a new world of vintage, modern and unique wines with this series of exclusive tastings and delectable pairings. Join us for the first event of the series on Wednesday, March 18, when Executive Chef Wolfgang Birk welcomes Jeff McBride of Stag's Leap Wine Cellars to Old Hickory Steakhouse for an exclusive culinary and educational event. The extraordinary tastes of an official Napa Valley First Growth Vineyard—including Cask 23, one of the country's preeminent red wines—have been expertly paired with a delectable, six-course dinner presentation. This full menu, which can be seen here, is only $125 per person, inclusive of tax and gratuity. Availability is limited for this exclusive event. For reservations, call (301) 965-2718. Reservations are required. There is also a special deal if you are attending the dinner - you can stay at the hotel that night for a reduced rate. Then you don't have to worry about driving Here's the menu: Stag’s Leap Wine Cellars Wine Dinner March 18, 2009 at 7:00 p.m. Hosted by: Jeff McBride Stag’s Leap Wine Cellars Vice President and General Manager Passed Canapés Stag’s Leap Wine Cellars Sauvignon Blanc, Napa, 2007 First Course Watercress Soup Fresh Quail Egg Stag’s Leap Wine Cellars Sauvignon Blanc, Napa, 2007 Second Course Pan Seared Diver Scallop in the Shell Artichoke Mousseline, Yuzu Vinaigrette Stag’s Leap Wine Cellars Karia Chardonnay, Napa, 2006 Third Course Grape Musk Marinated Muscovy Duck Breast Carrot Puree, Black Currant Sauce Stag’s Leap Wine Cellars Merlot, Napa, 2005 Fourth Course Roasted Veal Loin Eggplant Emulsion and White Alba Truffle Stag’s Leap Wine Cellars Artemis Cabernet Sauvignon, Napa, 2005 Fifth Course Slow Braised Boneless Kobe Beef Short Rib Root Vegetable Gratin, Cabernet Reduction Stag’s Leap Wine Cellars Fay Vineyard Cabernet Sauvignon, Napa, 2005 Stag’s Leap Wine Cellars Vineyard Cask 23 Cabernet Sauvignon, 2004 Cheese Course Lord of the Hundreds, Comte, Reypenaer Traditional Accoutrements
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