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Camille-Beau

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  1. Camille-Beau
    A bit confusing on the date -- is it Tuesday the 7th or Wednesday the 8th?
  2. Camille-Beau
    Ok, so I didn't make it to the farm last Saturday (pesky day job getting in the way) but Beau did. It's pretty amazing what just a small number of strapping young men [Farmer Dave, John, Pete - he's 77! - and Beau] can do in one day. QUESTION: How many times can Greenhouse 1 be rebuilt? ANSWER: As many as it takes to keep it upright or until Lowe's runs out of tech screws, whichever comes first. Last week: This week: And the setup of additional buildings continues: Fortunately Greenhouse 2 is working hard to keep the produce growing: Very cool cauliflower: Another trip is planned for this weekend so just thought I'd pass along the usual invitation to join the festivities. You know the PM address... -Camille [since today is February 2nd, as a native of Punxsutawney, PA, it is my obligation to wish you all a very happy Groundhog Day. And no, I will not be up at 6:30 to watch the rodent see it's shadow on live TV. It's all fixed anyway ]
  3. Camille-Beau
    In keeping with the Shackleton theme... Beau and I plan to set sail across the Chesapeake in the S.S. Nissan Xterra tomorrow morning around 7:30 to Davon Crest Farms. if anyone wants to go and needs a ride please send a PM. Since we'll be spending this evening assembling the relevant tools and other provisions, we'll regretfully have to miss the Notti Bianchi happy hour so we're counting on those of you going to fill us in on the details. Someone please have the ricotta gnocchi for me
  4. Camille-Beau
    Just returned from the bar at Palena. As always, everything was excellent. The Pork, Beans & Truffles with the coddled egg were really delicious, particularly for such an odd combination of items. Same with the chestnut ravioli with lobster -- I could have finished several plates of that. Beau went with the lamb two ways (shoulder & shank I believe) which is a fabulous dish and highly recommended. We should have skipped desserts, but after reviewing the extended list (Ann's back in full force) we couldn't resist the Warm Apple Tart with Caramel Ice Cream and the light & airy (really!) napoleon. So glad that Palena is in the 'hood. -Camille
  5. Camille-Beau
    We might be there tonight since I heard that dogs are welcome, although all three dobermans might be a bit too much
  6. Camille-Beau
    Dinner in the Tasting Room on Saturday night: Throwing caution to the wind , we accepted our server's suggestion to leave the driving to Chef Armstrong for our five courses. Best recommendation I have heard in many years! Following our amuse of mushroom beignets, chicken pot pies served in tiny cast-iron pots, and deviled quail egg topped by osetra caviar -- each amuse now being presented separately -- we began our meal with a velvety lobster bisque that included melt-in-your mouth claw meat. We then moved on to a seared scallop atop faux (potato) risotto. The creaminess of the scallop plays quite nicely with the Chef's faux risotto. Shavings of black truffles completed the dish. We next had a fabulous surprise -- the real risotto (see our posting on the BFRE), again topped with truffle shavings. Suffice it to say, this is a really fabulous dish in which Chef combines the decadent richness of the risotto with just the right amount of tang supplied by incorporated Parmesan cheese. There were apparently a few more truffles left, so again this dish was adorned with large, pungent truffle flakes. (Note to Chef: please keep us in mind the next time you feel the need to clean out the truffle closet). Chef Armstrong then sent out a dish he just "whipped up" -- truffled scrambled eggs topped by butter poached lobster. My God that was awesome. The textures were fantastic, the lobster was tender (and rich, rich, rich) and the eggs cooked just to a creamy consistency. A plate of melt-in-your mouth shortribs (BFSE!), infused with the flavor of the burgundy truffles in which they were braised, rounded out our main course adventure. A composed cheese course, accented by decorative sprinkles of 100-year old balsamic, and dessert of sabayon tartlet followed. I've done my best to remember the meal. Todd Thrasher took it as a personal challenge to pair fabulous wines with the meal, so if I have left anything out, it's Todd's fault.
  7. Camille-Beau
    Good analogy -- sometimes the ice'll getcha, other times the wind...
  8. Camille-Beau
    So how much damage can a little wind really do?? Well, apparently more than anyone expected. Adding to the major setbacks from the windstorm on Thanksgiving Day, last week brought in such a blast of wind that, as you can see, the greenhouses not only lost their plastic but actually BUCKLED!! Even after another big giant leap backward, the repair of the two damaged greenhouses and the building of new ones continues. Farmer Dave and his skeleton crew continue to amaze with their determination and perserverence the likes of which are rarely seen. I for one would have given up by now so I look upon the Lankfords with even more amazement and admiration as this rebirth of Davon Crest Farms continues. Nick and the Maestro crew plan another trip out to help on Monday, January 30 (I think that is the correct date) and the Restaurant Eve crew will likely spend an upcoming Sunday on the farm to help as well (date TBD). Beau and I will be there next weekend -- definitely on Saturday and likely Sunday as well -- so please let me know if you would like to participate in this effort. We are truly looking forward to the day when the farm is fully operational and Rocks can officially retire this thread. All we need now are locusts.... -Camille
  9. Camille-Beau
    It is definitely worth the trek out to the new Air and Space museum (beware of the food court though). Personal favorite -- the SR-71 Enjoy your trip!-Camille
  10. Camille-Beau
    They actually were putting the 'Closed' sign on the door as we left at 8:20. Most of the tables were full the 1.5 or so hours we were there with many other patrons ordering hamburgers (which look great, by the way).
  11. Camille-Beau
    So, here we are living like 5 minutes away from Colorado Kitchen and our very first visit was last night. Even though Sundays are deemed 'pot luck' by the chef with a smaller than usual menu, the items mentioned in the newsletter were available. The veal sweetbreads & cheeks were really very good, as were the amazing applewood-smoked bacon collard greens -- I'd go back for those alone. Kudos to the apple pandowdy, one of the best desserts I've had in a long time. We're looking forward to more visits to this kitschy neighborhood gem.
  12. Camille-Beau
    Beau and I were part of Jacques' 6-top last night for our first ever visit to Corduroy which will definitely not be the last. Loved everything, particularly the taste of Jacques' cauliflower parmesan soup and beef cheeks. Run, do not walk, to Corduroy for those cheeks... wow! My lamb shank served with the goat cheese ravioli was tender and delicious. Loved the chef's 'gift' of the seared scallop dish -- it truly lives up to it's reputation. Excellent wine, dining companions and service -- Rissa and Ferhat, thanks for a wonderful evening. We'll be back soon!-Camille
  13. Camille-Beau
    Thanks for adding the link to the AIWF story regarding Days of Taste. It is in the Restaurant Eve thread, but also belongs here. As requested: Farm_Aid.pdf
  14. Camille-Beau
    WTF???? From the Washington Post City Guide restaurant review section - Restaurant Eve: Thought I'd seen everything....
  15. Camille-Beau
    Just saw this on AIWF.ORG: Days of Taste Photos!
  16. Camille-Beau
    Manny & Chris at Bobby Van's
  17. Camille-Beau
    Wouldn't a better solution for everyone be that the mother takes along a bottle for the baby when planning to be dining in public? -Camille
  18. Camille-Beau
    Monday, December 26: "Anise Hyssop" growing at the old farm - requested by Zaytinya for their New Year's Eve menu: Maestro's "Nick" house at the new farm: Back on track in greenhouse #2: 2 weeks ago: ......... and today: ...... ...... From greenhouse 2:
  19. Camille-Beau
    And in lieu of either the Peppermint Paddy or Cidercar, try the mulled wine
  20. Camille-Beau
    Cathal said he wanted to modify the salad this year, hence the replacement of the house-cured bacon with the smoked hamhock vinaigrette. The change is good!
  21. Camille-Beau
    Winter at Restaurant Eve is great: braised and roasted meat, parsnips, crones, etc. One of my new favorites, though, is none of these. Instead, I'd like to give a shout for the latest version of the Chef's Bacon (actually, a tart ham hock vinaigrette) , Egg (poached), and Cheese (shaved Parmesan) salad, which is a disguised, deconstructed Caesar salad. What makes this dish special (as noted in an earlier post) is that when the egg yoke is punctured, oozing then into the vinaigrette, what was once tart becomes rich and luscious -- the perfect Caesar dressing. Fun with lettuce -- who knew? Beau
  22. Camille-Beau
    Here's a nice article, written by Monica Bhide (!) on MSNBC.com regarding holiday "spirits" that highlights some of Master Thrasher's excellent libations. Recipes included
  23. Camille-Beau
    A surprise dish in the tasting room last Saturday -- called "Cassoulet Espanol" -- consisted of duck confit, cassoulet beans, boudin noir and serrano chilis for a very spicy kick. Superb!
  24. Camille-Beau
    Pumpkin cheesecake or mousse, anything with apples (pie - maybe with caramel on the bottom, apple crisp, etc.) or perhaps a trifle.
  25. Camille-Beau
    Gotta say that I love Eve's risotto more than Galileo's.-Camille
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