Lydia R

Yes, but please bear in mind: those dinners were for enjoyment only and are not necessarily indicative of dishes that will be served once we are open

Because Michael was insistent that we not post about the previews, I was surprised to see a non-DR F&F dinner report on Chowhound. Doubly so because it had little overlap with what we ate.

Looking forward to the opening menu and the future launching of lunching.

Need to add -- 4)He's been a little distracted recently

Jemal Buys A.V. Ristorante Site

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D.C. developer Douglas Jemal said he bought the land that A.V. Ristorante Italiano occupies and is working to buy the rest of the block at New York Avenue and Seventh Street NW. He said he would like to put offices and retail on the site, much as he did on the block of Seventh Street NW across from Verizon Center.

Jemal wouldn't say how much he paid for the restaurant, a neighborhood institution that was started in 1949 by Augusto Vasaio and remained in his family. "They don't have to worry about the price of pizza anymore," he said. "They can retire."

But not right away. The owners said the restaurant won't close until October 2007.

roasted Kenneth Square mushrooms with thyme

Spelled either way, it probably tastes the same.

The Epistle of Michael to the Rockwellians

Might I suggest, from our positions of wealth, privilege and ridiculous over-abundance in the face of so much want and hardship, that we find other matters from which to take offense while we enjoy such unimaginable plenty.

to take my mind off my misery while on the elliptical trainer, and came across an old episode of Julia Child's Master Chefs series. There was our very own Roberto Donna looking very young and fit, with an almost full head of hair, teaching the slightly doddering Julia how to make pizza.

OK, I need to get to the gym -- but glad to know that I've got company.

I saw only the bold print of the title and not what was quite obvious after your post: the notice indicating sources & inviting potential patrons to consult recent stories in the media concerning Agraria.

Today's City Paper has an article by our own Anne Marson with the subtitle "Is it possible to run an restaurant supplied by almost entirely by American family farms? Agraria's giving it a try."

Sounds like Agraria has a business plan for serious branding and expansion, but "the longest journey begins with the first step..."

Today's enewsletter from Colorado Kitchen is entitled: Just Three More Sunday Brunches and they announce their August vacation (closure) dates.

Sadly, does this mean summer's almost over (already)?

From: Colorado Kitchen: Thursday, July 20, 2006

That's Right Folks,

The summer is winding down and getting close to Colorado Kitchen's annual August vacation.

We'll serve Brunch August 6th and then be closed for the summer until Wednesday, September 6th when we open for dinner; we'll email you with news from our trip and a new menu.

With so little time left to enjoy Colorado Kitchen before school starts we know you want to come in and try some of the yummy things Chef has put on the menu to make these last three weeks memorable.

She's cooking up something she's calling Tallahatchie Tempura. There's Red-Eye Gravy on the meatloaf and a mushroom smothered pork chop. We've also got plenty of berries for cobbler and dumplings. We're also serving hormone free, organic ice cream from Moorenkos. You've got to try it.

See You Soon,

Chef & Robin

Decent food would be a plus but not a requirement. Vegetarian options would elevate me to brilliant.

Maybe the Redrock Canyon Grill across the alley from Cakelove-North or Austin Grill? You said food was secondary to the beer...

PS 7 is being designed by the same team that did the new Black's Bar & Kitchen that I raved about in Bethesda. Fantastic room both inside and out!

At the risk of raising the ire of David Hagedorn, what's the word on David Craig. I'll be there for Bethesda Restaurant Week. Is there a standout or "must have" dish? Any other restaurant suggestions?

Please report back, I hope to go later this week.

I mean, Huge Grant is annoying as hell without a wine obsession. At least that Miles in Sideways looked like a wine geek, you know?

There's an article in today's NYTimes about the uptick in food/wine oriented movies (with a nice background warm-up).

On Nov. 10, 20th Century Fox is scheduled to release "A Good Year," in which a London investment banker, played by Russell Crowe, inherits a vineyard in Provence.

The best part of this page is that the banner ad is for finding a lawyer. I saw medical malpractice, personal injury, but "mouse in the soup" was not one of the bulleted choices...

And so the public continues to say whatever it wishes without any accountability; they do not have to answer to pesky editors and fact-checkers as real journalists do.

On a positive note, I took advantage of Derek's invitation to take the World Cup vino challenge on Sunday afternoon. The Alsace white was appley and "heads" above the citrus-y French offering (sure some would've voted the other way). Polished off a steak sandwich/frites and thought I was much better off at Agraria's bar than any of the other Washington Harbor venues.

I got to page through the current wine offerings (e.g., Rioja Blanco) and am looking forward to a few low-key bar meals before they settle in with their new team. No high stakes meals, just enjoying the setting and the initial key elements in place.

Here's Carole Greenwood's recipe for cheese grits (scroll to the bottom). Presumably it's what's used at Buck's. Not a fan, but now I see why I liked the grits-- they call for no water (unless they end up too dry), just cream, butter and cheese

Sadly, that link no longer works. I am planning to make grits tonight (with Colorado Kitchen's being the model - YUM) to accompany flat iron steaks and asparagus.

no mention of any states that don't allow it

Health departments in other cities so far have not followed New York's lead.

Health authorities in San Francisco, Chicago and Philadelphia confirmed that they have not changed or altered their enforcement or inspection guidelines as they relate to sous vide. They noted that operators are obligated to use the standard put forward in the U.S. Food and Drug Administration's 2005 model food code, which relies on HACCP [Hazardous Analysis Critical Control Point], in the preparation of sous-vide items.

One of the elements of the food code enforced in Chicago is that operators are required to keep their vacuum chamber machines in an isolated area separate from the rest of the kitchen's food preparation and cooking stations, explained Tu Duc Pham, supervising sanitarian of the Chicago Department of Health.

The above is from an article in the April 3, 2006 Nation's Restaurant News Magazine "N.Y. sous-vide ban puts pressure on fine-dining chefs nationwide" by Milford Prewittby. The magazine's website (nrn.com) charges for the complete text, but it's findable via Google (NOTE: my spyware detector was bothered by the find@rticle site).

Did anyone catch Gabrielle Hamilton's April 27th NYTimes editorial piece on this subject? She's the chef/owner of Prune and there's a notation that she's writing a food memoir - liked both her food sensibility and writing style.

Edited to correct: Sunday morning spelling...

If I'm trying to impress my PO I stuff mine with braised veal cheeks

Lydia, Mount PLeasant is on Saturdays from 9-1. Lamont Plaza on Mount Pleasant Streets between Lamont and Park.

I finally made it to Dupont Market today - many thanks to both Mr. Barbara & Zora for stopping and pointing out the highlights. After inhaling a palmier from Bonapart, I left with two soft goat cheeses from Firefly, sweet peaches from WestVA, and a resilient-looking lavender plant. The greenbeans, cherries and zucchini were tempting...

In Bethesda the have on Tuesday mornings (10-2) what they call a Farmer's Market (does not seem to be on any list). They do have a few tables with some baked goods and a little produce.

I walked out for a minute (until the rain started again) and they have added a crepe wagon. Today was his first day and he said he would be there every Tuesday through labor day. Due to the weather I did not get today, but next Tuesday I will be on a mission.

MoCo Farmer's Markets with links

I noted Heather's comment about the Rockville Towncenter market.

Don't bother. The Rockville market does not hold a candle to the Arlington market. It sucks.

ETA: OMG this is my 100th post - ventworm

Hmmm - don't know if walking in with my own stems would make me come across like Minnesota Fats...

A couple of weeks ago, I brought a non-foodie friend to David Craig in Bethesda (trying to support indies). We both enjoyed our meals and highly competent service from Pete (one of several Tabard Inn alums there).

I respect the risk and effort it takes to open a new restaurant. Hopefully, they're now generating some positive cashflow. If so, for the love of all that is good in this world, please invest some of it in appropriate stemware. Currently, all wine is served in the same stemware.

Had I known that, I probably wouldn't have ordered the Pinot (Sebastiani). My frustration with the probably-OK-for-chardonnay-glass was quickly tempered when my friend went nuts over her selection (2003 St. Francis “Old Vines” Zinfandel from Sonoma). Yup, even in their “starter” stemware.

Will go back but, like JoeH, I’ll made “smarter” wine choices.

ETA: This thread was originally entitled something like "the heartbreak of too small wineglassses" and my post was more on-topic. I think my wineglass frustration would have been aneurysm-inducing if I saw appropriate glasses out of reach and unused...

Can you imagine playing poker with these two?

DonRocks (wearing sunglasses, grinning, bead of perspiration dripping down cheek) - "My opening bid is twenty dollars."

Gates - "I'll see you and raise you two billion."

Buffett - "Call."

Buffet gives it away...

Katy McLaughlin has an article in yesterday's Wall Street Journal that notes the internet's assistance in allowing chefs to find farflung restaurants or former stagieres (unpaid interns) that have flattered them with imitation. Other "victim" restaurants mentioned in the article include Craft and WD-50.

I understand, given the large investment ($100K/yr in his test kitchen) Chef Andres makes in his intellectual property, that chefs need to protect themselves -- but I still shake my head when I remember DCFoodie's experience at Buck's...

'That Melon Tenderloin Looks Awfully Familiar...'

At minibar in Washington, chef Jose Andrés is known for his avant-garde tapas menu, including foie-gras cotton candy, lobster served with a lobster broth injection and melon tenderloin. So when he came across an online review and blog about a former protege's new restaurant in Tokyo's Mandarin Oriental Hotel, he was more than a little interested to read that the menu included ... foie-gras cotton candy, lobster served with a lobster broth injection and melon tenderloin.

That's when Mr. Andrés got in touch with his lawyer. Claiming that these and other dishes being served at the hotel's Tapas Molecular Bar were his inventions, he wants the Mandarin Oriental to pay him a license fee -- or change its menu. The Mandarin Oriental's lawyers are attempting to resolve the issue "amicably" but believe "the case is groundless," says Jill Kluge, group director of communications. Tapas Molecular Bar chef Jeff Ramsey did not respond to requests for comment.

At least that Miles in Sideways looked like a wine geek, you know?

Agree! This film could become painfully boring if it has too many product placements - loving close-ups of "certain" wine labels (note: an unnamed Napa wine/spirits company is already providing funding). Hey, maybe they're just trying to get some Sideways magic, except for California Cabs instead of California Pinots.

The Variety piece thankfully isn't as gushing or hyper-ventilated as the piece in Spurrier's magazine and it gives more "current" information about the early genesis of the film. Casting speculation regarding the male lead is way premature, but whoever it is will need to have a swollen head...

Peterson and Fowler have optioned the film rights to Taber's book, as well as the life rights of wine expert Steven Spurrier. They've secured development financing and some production coin from a Napa-based wine and spirits company that declined to be named.

What is more, the team members refuse to identify themselves or to stand up for their arbitrary decisions.

Laptop Critics:Where the Web's Foodies Dish

Whether Chowhound's diehard community of food junkies will accept the overhaul -- which includes a new requirement that users register to post messages -- remains to be seen. "It is not our intention to alienate anyone," says Mike Tatum, CNET's general manager of lifestyle, noting that the new site adopts many user suggestions. Adds Chowhound co-founder Jim Leff: "It still has that hip vibe to it. That's what makes me psyched, and that's why I'm still here running it."

There is no chapter in DC, though it looks like they want to start one here, according to the website. It takes a core group of 7 to 10 restaurants to start a chapter in a city.

It's strange that there isn't a DC Chapter -- almost eight years ago, according to their website, Robert Kinkead was one of the organization's founding fathers. Kinkead's is one of the 20 restaurants listed on Open Table's DC-area independant list.

I just want a few extra diners a week to find their way to the local independants. It's like the bar scene in Bull Durham when Kevin Costner's character describes the difference between a Hall of Fame baseball career and an also ran -- it's just a few extra hits and a few extra bases...