Chef Tom
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Everything posted by Chef Tom
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Yes it was a shock. It is still not exactly clear what the real reason was. There was ZERO mention of #metoo
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I can confirm that we have some uncertainty.
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Sea Side Crab House, Eden Center
Chef Tom replied to DonRocks's topic in Washington DC Restaurants and Dining
Well, now I know ! -
Sea Side Crab House, Eden Center
Chef Tom replied to DonRocks's topic in Washington DC Restaurants and Dining
Which new anchor are you referring to? -
Costco Pentagon City had Paneer the other day.
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The issue is out. I have a copy. I have also seen copies at WFM Pentagon City.
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Beauregard location is closed. Permanently. This link explains: http://fiveguys.com/contact-us/skyline.aspx
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To Whom Are You Drinking Right Now?
Chef Tom replied to starfish's topic in Beer, Wine, and Cocktails
Drinking a gin martini up with olives in memory of my mom. -
I think the point is that if you have the information but someone else breaks it then there was a lost opportunity. So in a way that is "harm" in a not exactly literal sense.
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Here is my ignorant suggestion Don: Spill the beans and profit from it. In a way, you deserve it. No one is looking out for you. Only you. When any of my employees gave their notice I always told them that they had to take care of themselves and I understood. Perhaps a culture of openness would be good.
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That's crazy, I was gonna suggest a forum called "What Ever Happened To?". I have been wondering about Chef Jonathan Krinn from INOX. Where is he now?
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The much anticipated DC Costco will be opening November 29. In addition to Beer and Wine they will also be offering Spirits. http://www.wtop.com/109/3122665/New-Costco-to-open-in-time-for-holiday-shopping-season
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Holy Cow! Hopefully I will now have a decent burger within walking distance.
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How about Spaghetti Squash?
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We are on the search for a small, licensed kitchen to rent, share or sub-let. I prepare meals and snacks for 65 kids and adults and my kids school. Prefer to cook each morning but I can be flexible. If you are a small place that is struggling we could provide you some extra income. I could offer some help to you as well. Need it sooner rather than later. Chef Tom Przystawik Discovery Woods Learning Community tom@discoverywoods.org
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An those places that don't promote can quickly fall from diner's awareness.
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I just finished reading Good Calories, Bad Calories, Dr. Gary Taubes. It's long, highly scientific and fascinating. A must read when discussing diabetes, heart disease and obesity. All of which have correlation to each other and are directly impacted by our diets. But not in the way Pharmaceutical Companies, Multi-National Food Companies and Governments have led us to believe. Happy reading.
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That's been going on a good long while. I always wondered if they actually served the food they grilled outside. I doubt the Health Department would be cool with that setup.
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The coupon is usually for 50%. The coupon company usually starts the negotiation at around a 50/50 split. So the restaurant gains 25% of the coupon value. And by the way the payment is not made immediately to the restaurant - in the one case with which I am familiar the payments were split over 3 months. I imagine the specific terms are always negotiable depending on the restaurant.
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Coming to Columbia PIke - same bldg. as Taqueria Poblano.
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So let me get this straight - we announce we are closing, my kitchen staff abandons ship and on our last Friday we have our busiest night ever. WTF. I applaud the chef/restaurateurs who run honest and successful places. Our last night will be Sunday the 26th - chef's choice buffet starting at 5pm.
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Or could it be Kaz from Kaz Sushi Bistro and that other place that just opened whose name escapes me? The Cafe Atlantico guy's name is Kats. Last I heard he was (still) working for that Spanish dude at that Ridgewell's Catering thing.
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Perhaps my biggest mistake yet. Cooks and dishwashers bailing without notice. I'll be lucky to make it to the finish. At this point the 26th will be the last day. Stay tuned.
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Jeff, I wish you the best in your latest venture. I recognize the research you have done and continue to do in order to create the experience you were aiming for at Freddy's. I also know you don't price items haphazardly but rather based on a formula you have determined offers a fair price to the customer and to your enterprise. Chef Tom (full disclosure: Jeff and I worked together at two places: Uptown Bakers-original location and Cashion's Eat Place)
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I've heard ours at Food Matters is pretty good too! Just sayin'.