Chef Tom

-t is true. June 30 is our last day. We thank you for your support.

We were instructed, because of VA ABC law, that we could not include the alcohol in the deal.

If their Sweet Coppa is any indication this is something not to be missed. We have been offering the Coppa on our Meat and Cheese Plate.

Food Matters has HopSlam in bottles. Limited supplies. Tasting note: Delicious.

Well put. Plus it's a breeze to clean!

Exactly. We don't know all the facts and percentages and so on. In this case, yes, this raw milk cheese was contaminated but no evidence shows that the milk was the cause. So why blame the milk? We have this week Salmonella in cilantro and parsley - do we blame the cilantro or parsley? or the grower, picker, packer, repacker, shipper, etc.? We also have, more locally, since Nov 1, Salmonella found in organic alfalfa sprouts - do we blame the sprouts? or the grower, picker, packer, repacker, shipper, etc? We all want a safe food supply. If it's tainted, take it off the shelves. Find the cause, punish and fix. But don't eliminate a whole product category, please. If you have a fear of it - don't buy it, don't eat it.

http://www.cnn.com/2010/HEALTH/12/28/salmonella.produce/index.html?hpt=T2

Raw milk availability is controlled by each state. Some states allow retail sale, some allow on-farm sales, some allow no sale at all. Misleading statistic? Always a possibility but the "raw" numbers show the actual number of food borne outbreaks and illnesses broken down by category.

Why the attack on Raw Milk? Beef, Pork, Produce, Poultry, Seafood, Beverages, and Breads & Bakery and Pasteurized Dairy have all had more outbreaks and illnesses than raw milk. source: http://cspinet.org/new/pdf/outbreakalertreport09.pdf ---- page 20 This is a human issue not a raw milk issue.

It's usually just sold during a "road show" which happens at different times at different stores. I would call before going. Having used the Vita-Mix over 10 years, in restaurants, it is an incredible machine to have in the kitchen. Easily my favorite. I know several people who have one at home and swear by it - they claim to use it every single day.

It amazes me how restaurants get so scrutinized yet other services and products to not. Do we question the value of a $150/$200/$400/hour attorney? $40/hour mechanic plus parts? The public always fails to consider the time and labor required to provide the food that gets served. $12 for a great pizza sounds like a value. Pizza Man - I'll bring the family in soon.

We are looking for a manager. Click the link for more: http://washingtondc.craigslist.org/nva/fbh/1756810271.html

This also has a direct impact on restaurant employees. Many are dependent on Metro for transportation.

Wow. Thanks! Teutonic? Well, I am the son of German immigrants. I guess I'll keep the pancake on for another month. Gillian and I worked together at Cashion's - when Ann still had the place. In fact, after Gillian left I became the Sous Chef there. Don. Next time. Say hi. Please. I still don't know what the hell you look like. Thanks again for your kind post.

Food Matters is open for dinner Until 10pm.

KMango, one more month for the Pork Reuben!

The time for turnover has arrived. Great work environment! Free parking! I don't yell too much! Seasonal menu. We support local farmers and producers. Check us out at www.foodmattersva.com If interested PM or email me: chef@foodmattersva.com Chef Tom Food Matters

Kristine, I sent you a PM about this. We are in West end of Alexandria.Let me know if that would work for you. Tom Food Matters

I have refrozen it and used it at a later time. Of course, generally the food police don't like you freezing/thawing/freezing/thawing. It is FAT, mostly, so there is not huge loss in its quality. I find it keeps quite well. If you want to pay me more for the Caul, don't let me stop you !

I can get the Caul Fat. It comes in 15 lb frozen blocks. I can thaw and break down into smaller portions - preferably not too small. Cost is $1.99/lb plus tax. PM me with the quantity you want. I can have it ready for pick-up next week. Tom Food Matters

I sent you a personal message about Food Matters.I think we fit your criteria. Tom Przystawik Chef

The truck may have to do with wood working equipment. The owners do almost all of the millwork for their restaurants. Including the tables with the matchboxes inside.

My understanding is the vendors have to pay up to 50% off the top to the stadium. That was the deal at RFK and I assume it is similar at National's Park(NP). They have no choice but to charge what they charge.

I believe it was called Devon or Devon's.