chefharpist

Hey there guys and girls...its been too long since I've posted here, but I thought I would just update everyone on what we've been doing at The Federalist. We are now open for Brunch! We're doing a prix fixe menu, $35/person. Appetizers are served family style at our communal table and will change every week depending on the season. You can expect farm fresh vegetables, fruits, soups and house cured items. Desserts will also change weekly, but the milk and cookies have been a big hit! Spring menu has started for both lunch and dinner and I'm pretty excited about the food our kitchen is preparing right now. Our staff is really starting to hit it's stride. Check out our website www.thefederalistdc.com to see all our menus, and don't forget to check out my weekly blog....hope to see you all real soon!

Headed to Posto for dinner tonight....any recommendations on the menu?

I have been at Vidalia for five plus years, Jeff, Mike from day one of course. We have all worked with great cooks, servers ect. that have made Vidalia the success it is and will be from years on end.

Vidalia has produce some exciting cooks that have gone on to be really successful.

I have had the pleasure of working with great cooks like Harper Mclure, John the bull Engle, Eddy the Pol now chef de cuisine of Ris.

I have a special place in my soul for Sara Siegal. My pastry chef will be leaving after two years thursday night. She came to Vidalia from Babo in NYC a hardcore chic who worked three years as a savory cook in that kitchen, worked savory for me, she then met her boyfriend Lucas Sousa who was the meat chef then sous chef. She took over pastry with no experince and kicked some serious ass. She is one of the most talented cooks I have ever met. She is the optitimy of dedication determination focus and finesse.

One day I hope I will have the pleasure of working with her again. Wherever she ends in the next couple months they are lucky to have her. Remeber her name she will be one of the top five pastry chefs in this country in the next couple years

Best Of Luck to you Sara!!! I know you will be great wherever you end up...hope to see you all soon!

I wouldn't worry about the state of the their kitchen. Bart will leave it in the more than capable hands of Nicolas Sharpe, Maestro, Fiamma and West End alumni.

Palena

ps7

Had a great meal at PS 7 last night. Really interesting interior, great service staff (very interactive), and Chef Smith really made our night by doing a vegan menu for my girlfriend (very tough emotionally for a chef to do). Danny, the GM, was gracious and intuitive with his wine pairings, and the food was on the whole very, very tasty. Foie gras custard was one of the better dishes I've had in D.C, and paired with the moscati, the flavor just kept coming. Pork Belly was rich and tasty but went a bit overboard on the cider sweetness. The veal trio was awesome. Tempura battered sweetbread what could be better? Chef Naomi Gallego paired three preparations of pear for a dessert that we split and the three in concert worked perfectly. So thank you to Chef Smith, Chef Gallego, Danny Boylen and the rest of the staff, keep up the good work !

Headed to PS 7 tomorrow, is Peter willing to do vegan food for a member of my party?