Camille-Beau

...although those hoping to catch a glimpse of Tom Sietsema will have to settle for hen of the woods.

Or Chicken of the Woods

Other than Bern's, we checked out a tapas place called Ceviche, right on Bayshore Blvd, that we loved. I really loved the food there and the sangria, but the vibe in there is the best, very young, very fun.

Seems that 'Ceviche' is in the news for more than just their food for the opening of their new outpost in Orlando

NY Times article on Michelin's third annual New York City restaurant ratings

Frankly, I'm shocked. For all of the dinners that I had at Maestro over the years I always reverently appreciated his intricate, intense presentations that were never less than outstanding with him in the kitchen. New Yorkers have to let him know that now he is "on the big stage."

Joe, I doubt the New York critics are just trying to put him in his place. Note the following excerpt from this article in the Washingtonian:

On Gourmet magazine’s blog Choptalk, editor Ruth Reichl says the chef is “off to a running start” with dishes that are “small, pretty, and precise.” Remember those Maestro signatures, lobster ravioli and carpaccio-wrapped tofu? They’re both here, the ravioli “cooked to gossamer lightness,” the carpaccio made from “adorable slivers of Wagyu.” Still, she wonders whether “New Yorkers, who have never been kind to fancy Italian food, will take to his style.”

It appears that while Fabio is bringing some of his signature dishes with him, he's not trying to transplant Maestro in NY. Relax a bit and see what happens.

Let me save people the trouble: The chef will most likely be Bertrand Chemel, Chef de Cuisine at Café Boulud. Confidence level? Very high. It's going to happen unless Daniel wakes up and realizes what he's about to lose. Things can always change, but all indications are currently pointing toward Chemel.

An October 5 article in New York magazine re Chemel's departure from Cafe Boulud

I'm just wondering how they'll fit all the chefs into the tiny kitchen at the JB house for this event. Even when working in shifts, it's a pretty small space.

3) I specifically asked Halvorson about Central Michel Richard in New York, and he asked me to quash the rumor, adding that for Michel Richard to open in New York, he'd have to move to New York, and that at this point, it's "a dream only."

We'll see

Jeffrey Chodorow and Michel Richard meeting at Central yesterday. Any possibility of a Central or Citronelle-like restaurant opening in NYC?

Ok, so now that Kliman mentioned it in today's chat, I suppose it's ok to confirm that CMR will be opening at some point in NYC

Padma seems to be protecting Sara. She seemed impatient and annoyed with Colicchio when he mentioned the lack of flavor in Sara's couscous.

Well, so much for that statement

Just picked up the latest copy of Chocolatier Magazine and the "Inside Story" on the last page is a short article about Artisan Confections, including descriptions of the 12 chocolates shown. Lovely photo of the 12-piece assortment Jason You'll need to purchase the magazine to read it as the website doesn't contain the articles. I think it's time for a trip to Arlington.

For you chocoholics, the magazine also has an ad for the upcoming Chocolate Show in NYC in November.

WaPo article about Rock's first week(s) in Las Vegas. So far it sounds more like a publicity gig than a real cooking job (at least as far as what he's been doing so far). Not quite the "your own restaurant" that it is promoted as on the show - surprise, surprise.

It's a great opportunity for him though, hope it goes well! (who knew he was a T.C. Williams grad!?)

I wish him well also, but I'm very disappointed in his view on what comes next. Already talking about multiple cookbooks, kitchen apparel line, bottled vinaigrettes, knives, etc. etc. "Spoons, bowls, plates, hats," he says, ticking off Chef Rock products-to-be. "Furniture." And having an agent try to get him into the MTV video awards as a guest of 50-Cent?? Come on Rock, start cooking first. All of this will happen in due course.

I spoke with Sharon Lankford today regarding Sunday's open house at the farm. Sharon said they have invited chefs & other workers from various restaurants and are expecting people to attend from a few places in Annapolis and from a new restaurant that is soon opening in Trappe. They are putting together a barbecue pit and plan to cook hamburgers, hot dogs, chicken and sausages. Perhaps some grilled eggplant and squash from their greenhouses, along with tomatoes, radishes, carrots, etc. will be available. Sodas, tea & other snacks will also be provided so no need to bring anything.

Sharon and David are very excited about the open house and are looking forward to showing everyone around to see what they've accomplished, with the caveat that it's still a work-in-progress. It's not too late to join us on the Eastern Shore to see how one local farm provides an amazing array of fruits and vegetables to some of our favorite restaurants. If you're interested, please PM me and I'll send you the directions and contact info.

See you at the farm!

-Camille (Pat)

Padma seems to be protecting Sara. She seemed impatient and annoyed with Colicchio when he mentioned the lack of flavor in Sara's couscous.

We're now a week away from the Lankford's open house at the farm. The more the merrier, so please PM if you're interested in heading out to the farm next Sunday.

From the Arlington Farmer's Market e-newsletter:

Related Activity

Speaking of die-hard locavores, Joel Salatin, will be speaking on November 13 at the Alexandria Lyceum. Salatin is a local food activist from Swoope, Virginia, and you buy products from his Polyface farm (www.polyfacefarms.com) when you shop with EcoFriendly Foods (www.ecofriendly.com/index.html) at the AFM.

Salatin is a vocal defender of seeking food close to home, in "our own foodshed, in our own bioregion," and his farm maintains an open-door policy – anyone can visit any time to see he has no secrets. He speaks often and has written several books about his policy of raising livestock and poultry in fresh pasture, in habitats that suit their individual needs according to the patterns of nature.

It's fascinating to hear him explain his complex farming methods: how he shuttles his beef cattle from salad bar to salad bar every day, about the Eggmobile that follows his pastured broiler chickens around, why he started raising pigs (they helped turn cattle bedding into compost), and how lumber got onto his sustainable harvest schedule. Hopefully, he'll also explain the paramount role of the earthworm in all of this.

His talk is free, but you'll need to make reservations. You can contact the Alexandria Lyceum at (703) 528-5406 or by visiting http://oha.alexandriava.gov/lyceum.

We should think about getting a group together for a road trip to Polyface some weekend this fall. Beau and I can take 2 passengers and a couple of large coolers to hold purchases. Anyone interested?

The website

Camille, did you notice that you were the youngest person in the room by about 70 years?

My presence didn't bring down the median age by too much but yes, it is a mature clientele.

Had lunch there today for the first time -- actually didn't know it existed before today. Very good seared tuna salad. The funny part was the shocked reaction by the server ( ) when I chose "rare" in response to her question of "rare" or "well done".

-Camille

That could be - I've just always seen Cathal and Michelle listed as co-owner and him mentioned as mixologist and sommelier.

goldenticket is correct -- Todd is a partner in the restaurant (and PX!) ventures. Cathal and Todd were guests on "Elliot in the Morning" today

I hope they're kidding

From James Beard:

After the success of their first restaurant, Agraria, the North Dakota Farmers Union is opening a second location of the restaurant in Foggy Bottom’s International Monetary Fund building on Pennsylvania Avenue NW.

Really....

On behalf of David and Sharon Lankford of Davon Crest Farms, please plan to attend their upcoming open house at their farm located on the Eastern Shore of Maryland. The Lankfords would like the opportunity to personally thank the volunteers who contributed so much in moving the farm to the new location and to invite any new donrockwell.com members who wish to tour the farm. Lunch and refreshments will be provided.

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CHEFS, VOLUNTEER WORKERS, SUPPORTERS & FRIENDS

APPRECIATION DAY OPEN HOUSE

September 16th

9:00AM TO 6PM

With your help, we've come a long way towards rebuilding DAVON CREST II.

We have a lot farther to go, but it's time to show what we've done. Come see a work in progress and experience how your produce is grown.

With deepest gratitude for your loyalty and support while we complete our relocation.

Thank you!

David & Sharon

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NO work clothes (or WORK), power tools or contributions of any kind will be required and children are very welcome to attend, provided that they are supervised. Please send a message to "Camille-Beau" so that we can provide directions, carpooling options, or answer questions that you may have.

Thanks!

Lots of new wine bars opening this fall in NY

Yes. Ermitage "Ex Voto" 2003. It's actually more expensive than some of the La La's. Parker: 100 points.

I have two bottles of this waiting to be picked up or delivered from Emeryville, CA. If only wine could still be put in carry-on luggage...

The guy was at the top of his profession--the rarefied air of 3* from the NYT--and he left it all behind to be a glorified salesman.... With Rocco's looks, charisma, and talent, I suspect he could have easily done what Tom Colicchio has done.

At the 2006 Food & Wine classic in Aspen, Rocco hired several blonde model-type assistants -- all wearing black dresses and the same turquoise colored necklace -- to work the crowds at the event and invite them to a local gallery for a free copy of Rocco's cookbook. The book-signing was sponsored by Fancy Feast cat food and did not have appear to have any association with Food & Wine at the time. Basically Rocco used their event to promote himself and the book.

A smiling Beau with one of Rocco's 'assistants':

and Rocco signing a book (hey, it was free...) Notice the "Chevron" jacket. Sponsor perhaps? New job maybe?

Back to Top Chef, note the clues they drop in the first few minutes or so about who will be leaving. Last week they focused on the close friendship between Sara and Dale so you knew one of them would be axed. Dale's immunity made the answer pretty obvious. Any bets on when Howie leaves?