MarkS
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Everything posted by MarkS
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Week 5 of my remodel and actually excited to pay 2nd half of appliances so that they can be delivered next week. Supports have been added in crawl space to support 1000lb stove. That will be delivered by 4 folks through sliding door in rear of house. Probably another 6 weeks to go and hoping to have tile backsplash selected tomorrow,
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If you are considering Wolf, Sub-Zero or Asko I strongly suggest you visit Fretz in Columbia. They are not a dealer but a showroom with a vast array of products on display. Very knowledgeable staff who can explain every feature and nuance and they have most options and models in their showroom. I have already bought my appliances but they were able to answer several questions about the French cooktop which am getting. They host a complimentary dinner once a month, demonstrating use of many appliance and features.
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Figured out how to attach photo..oops.
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this was completed a month ago before Kitchen was started. we had it designed by IWA who supplied the racking which my contractor installed. Kitchen progress is slow. Demolition was completed last week. Back of house was converted to sliding glass doors this week after two steel beams were put in to hold up house. Contractor also worked in crawl space to add support for island, stove and refrigeration. I'm hoping all will be done around end of May.
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I believe they are also opening in Annapolis town center soon, next to EMS and Whole foods. Not sure how well they will succeed in Annapolis as we have several great wine bars/Bistros that are firmly established and have great wine and food.
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Ate at Vin last night. Sunday at 6 they were packed and we were able to grab 2 seats at the kitchen bar. Vin gets way elevated in my mind as I watched numerous chefs show a ton of love on the food they prepared sent out. We had a simple salad with figs and gorgonzola and white pizza with mushrooms and arugula, both of which were excellent. I watched the chef prepare tuna tartar and take lessons from the lead chef in plating and seasoning as the night went on, will order next time. I didn't realize they make mozzarella fresh to order for their pesto entrée, have to order this next time as well. This is a keeper but hard to get into on weekends once tourist season starts in Annapolis. No reservations and folks start lining up at 430 on Saturdays. Highly recommended.
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This is in Annapolis. We have one contractor who we have used for a few projects. He built the wine room and will be doing the exterior sliding glass doors. it's fairly technical as he had to model 2 steel support beams to hold up the back of the house and allow the 4 sliders to be contiguous. The kitchen is being installed by Kenwood Kitchen. They worked with us on the design and are selling the cabinets and coordinating all the subs.
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Demolition of the ground floor of our house starts Monday with Kitchen to be complete in about 6-8 weeks. Wine storage was completed about two weeks ago and the decision to build out part of a room with racking and cooling proved to be smarter compared to dedicated wine storage unit. Capacity is around 900 bottles and much cheaper then wine units with less capacity. After demolition we will be installing approx. 24 feet of sliding glass doors to maximize view. No wall cabinets on that side. Feel free to ask questions,
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I drove by last Friday night and Stanford Grill appeared empty looking at a few folks at the bar. Compare that to Clydes at 6pm where the lot was full and cars were parked down the street. I think Stanford Grill may fail because of marketing. I live near enough that I would have expected a mailer with an incentive to pay a visit and give them a try.
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We dined well in Barcelona but a let down after staying in Rioja and going on a Tapas crawl in Lagrono. My belief is that local knowledge is worth a lot more then 4 star reservations and calling an audible is highly recommended. I do suggest a tour of Rioja and can suggest a. Driver and the Frank Gehry designed hotel in Rioja was one of the finest I have ever been too. In Barcelona we took a cooking class but the night was Armen Van Buren at club Opium. As my boys tell me, live large and out of your comfort zone.
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They have become a delivery mechanism for Hummus. Otherwise they are flavorless.
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It never hurts to ask. I was in Vegas past weekend and when I asked how much corkage was and that I was bringing birthyear wines(1990, 1993) to celebrate with my wife and two boys for a special occasion, they waived the corkage.
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Similar I live in 20850 and we are not in Rockville. I consider it no where land though to keep housing prices up the neighborhood adopted the North Potomac designation!
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Mizen-Any beside me buy this Chefs knife via Kickstarter. Serious Eats gave the knife a rave review, at $50 I bought three. I bought the Anova Sous Vide via Kickstarter as well. Worked out well though I haven't used it enough.
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Marvel actually makes a 72" side by side at about 1100lbs. Yikes. I'm fairly sold on the SZ/Wolf appliances for service, style, features. Not the cheapest but neither is an Audi or Mercedes. Considering that I am blowing my kitchen into the dining room and this will be the last kitchen I ever build everything is on the table. Harder choices are sinks-Too many choices.
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It is a bit of demand. I am sure all of our favorite wine stores would carry more if there was demand. I toured Rioja over the summer and am amazed the stores don't have more Spanish wine given the quality and price. All about perception and public demand.
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A friend of mine is in the finance department of one of these foods groups. The amounts of resources and analysis that they can apply to studying food costs, trends and maximizing profit is far beyond what a chef/owner can do.
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I had my grill attached to the big tank on the size of the house. 100,000 BTU grill was going through the small tank in hours. Definitely adding a second tank once we swap out the electric stove to a gas cooktop.
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Keith-having grown up in Brooklyn in the 60s and 70s and having lived on 60th and 2nd in NYU in the 90s I will say Bagel City gets my vote around here. Funny though when I go back to NY Broooklyn Bagels on 8th ave in Manhattan is my go to.
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Ate here last night on a business dinner. Still nice enough to eat outside, a real plus. Had Ceaser salad and Boulubase, both were meh. Good part was the conversation.
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Halloween - Giving Out Candy, and Scary-Monsters Turnout
MarkS replied to TSE's topic in Shopping and Cooking
Had no kids at my house in Annapolis. There are only 16 homes on the block and about 1/3 mile of dark wooded road until the bigger street. Brought my candy to the neighbors who have the only kids on the block. -
My wife looked at and like separate frig and freezer each 36" sub-zero. I'll know more as design gets closer to reality, about 4 months or so.
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Meeting with designer this Friday to start reviewing plans. Since I'm convinced we're getting rid of the living room, this is going to be a large kitchen. For folks that have done this how much refrigeration did you get. I don't really have space for one in the garage and there is no basement but the kitchen is or will be an empty slate.
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All I really wanted was a wine shop that knows me and my tastes. Real world issues when I now have 9 bottles of Billecart with the holidays approaching. Always proper to start Thanksgiving feast with bubbly.
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Tasting Market in Annapolis is what you are looking for. And next to it is Wine Cellars of Annapolis, a great wine store. In fact I recently was able to purchase my favorite Champagne Billecart Salmon Rose for less then I have ever seen it, $70. And Grapes is next door as well, an excellent wine bistro. H
