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Tom Power

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Everything posted by Tom Power

  1. Tom Power
    I am sure the Capitol Market on 11th ST. will be open while Corduroy is closed.
  2. Tom Power
    Count me in for the Pierre Gagnaire tribute + 1!
  3. Tom Power
    My restaurant opened 5 and a half years ago and I don't think that at any given time the staff has been less than 85% foriegn born. Many of my employees are very nervous about the proposed legislation. They always seem too come up with a good excuse for not attending mandatory restaurant meetings but somehow a huge percentage of them marched to the Capitol last week. I have been trying to convince my employees that there is no way that the government can deport millions of people and expect the economy to survive but they are really fired up about the May 1st strike(huelga). They seem to have a real sense of solidarity for the strike. The propaganda for the strike is that the immigrants will flex thier muscle by not spending any money that day. I am telling my employees thats fine but they will still be eating food that they paid for the day before and will lose a days wage. I am hoping that I will be able to personalize the issue with my employees but if it keeps growing legs I may be bussing tables and washing pots May 1st. Thank God it's a Monday!
  4. Tom Power
    Damn, I was dying to make that list.
  5. Tom Power
    My pet peeve is with restaurant customers that count the minutes between courses and want to be rushed through a meal as if they were a train that needed to be pushed out of the station. Those customers really piss me off when they arrive late for thier reservation, hold long conversations before ordering and then ask when thier food will be arriving, suddenly they are in a rush. People need to learn to relax or express that they are in a hurry.
  6. Tom Power
    I was a sous chef at the Citronelle in Baltimore for about 6 months before I became the chef of Michel Richard's restaurant in Philladelphia.
  7. Tom Power
    I don't think real Kobe beef will take off here. I agree with Mr. Lanrdrum, (and not just because he makes me blush everytime he mentions me here) that its availability will further confuse the market and encourage the use of "Kobe" rather than "Wagyu". Sparkling wine can be made anywhere but Champagne is only made in a certian part of France. Six years ago I was in Japan and spent 2 or 3 days in Kobe. It's a beautiful city and reminded me of San Francisco a bit. What I remember the most about Kobe is the beef. The city is loaded with drool inducing butcher shops. Every few blocks there is a window full of meat that is almost 50 percent marble. The taste and texture of the meat blew my visual expectations away. When I was in there, before the dollar dropped, trimmed striploin steaks were running about $100 a pound at the butcher shops in Kobe. People are used to small portions of foie gras but not beef that costs three times what foie gras does.
  8. Tom Power
    Rocks, You're Pho King encouraging tripple spacing with that post.
  9. Tom Power
    Rocks is right again. The seaweed(Hijiki) is cured with sugar before it arrives at the restaurant. The rice is made with ginger, basil, lemongrass, thai chilli, grated fresh coconut, salt and a little bit of butter.
  10. Tom Power
    Corduroy will offer an a la carte menu for new year's eve. The menu will be smaller than usual but the prices won't be inflated.
  11. Tom Power
    May God bless you Walrus!! Credit card fees are my least favorite expense.
  12. Tom Power
    My last web site would have been the hands down loser of this thread. The pressure is on, but I can feel my new web site designer getting motivated . I know he'll do his best. Thanks for inspiring him Don.
  13. Tom Power
    Old Angry Inn I inherited a sous chef there who got off by answering the phone "Old Angry Inn kitchen, how can I help you?"
  14. Tom Power
    I know a little about this and believe me it's not true.
  15. Tom Power
    I hope you're right. That would make me look very smart.
  16. Tom Power
    I am from New Jersey!
  17. Tom Power
    Joe H where are you when we need you??? I am sure that Joe H has gone on a long road trip to eat New Haven pizza. What's the name of that famous place Joe H??? The name isn't "Franks" but it's something like that. The pizza there is top notch. Many national magazines have written about New Haven pizza. I lived in New Haven for almost 2 years and ate lot's of good pizza.
  18. Tom Power
    You must have been at Umberto's , he's a surly guy and he makes a mean pie. His pizza has just the right saltiness, it's crispy, greasy and very good. I grew up in Fair Haven, NJ eating that pizza a few times a week. The great thing about NY and New Haven Pizza is that it is usually available by the slice. DC lacks that big time. Cappucino's in GTown is the only place that I know of that sells slices- and it's not very good.
  19. Tom Power
    It's also a good idea to cut thier ass' off and if your are really adventurous to stick a finger in where thier smiling faces used to be and remove the ballast sack- It has a propensity to explode and spew hot grease on whoever is cooking it. I like the goo(tamale) and don't remove it.
  20. Tom Power
    The ageing of the Wagyu meat gives it a great nutty flavor. I am glad it was so appreciated.
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