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Jeff Heineman

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Everything posted by Jeff Heineman

  1. Jeff Heineman
    ok, i will
  2. Jeff Heineman
    I had stopped doing the DR.com specials due to less than overwhelming support, but I guess I missed talking to the folks who did show up. So the deal is back. Please mention your DonRockwell affiliation when you call and when you get here. It will be $30 instead of $55 for you and the wine pairings (when completed) will be discounted as well. It is Friday and Saturday only. (By the way I am giving away free snacks at the bar every Friday for Happy Hour, do the DanielK route and have both.) Thanks, Jeff Here's the menu: Not “Red Sauce” Italian Tasting Menu October 26th and 27th Amuse Bouche Grilled Fig and Prosciutto Salad, Balsamic Vinaigrette Porchetta Ravioli, Roast Chicken Fennel Broth, Pecorino Grilled Branzino, Brussels Sprouts and Wild Mushroom Ragout, Rosemary Oil Nutella Gelato, Hazelnut Cookies
  3. Jeff Heineman
    +1 As much as I am amazed by Baumgartner, I cannot even fathom Kittinger doing what he did, 50 years ago.
  4. Jeff Heineman
    It is nice to see some interest in our vegetarian tasting menu. Please call early and let usknow if you are coming in, as some good times are filled up. Looking forard to a lot of fun with vegetables, as they say.
  5. Jeff Heineman
    I would guess increased availability would be the most likely culprit. They have gone from being relatively unknown to almost trite rather quickly.
  6. Jeff Heineman
    Okay here it is: The Tasting Menu this week is a Meatless affair. Not vegan or anywhere near it, but I hope it satisfies people looking for vegetarian fare that isn't just pasta primavera and mushroom risotto. I have added a course this week as well. So it is 5 courses for $55 to the general public, and again mention this DonRockwell connection, and it will be $30. Wines are being finalized and they will be half price for you as well. menu: Amuse Shishito peppers, sea salt First course - Canapes Bruschetta, Truffled Pecorino, Apricot-Almond Agrodolce Radishes, Homemade Cultured Butter, Fleur de Sel Guérande Chick Pea Fries with Herbs, Pistachio Aillade Second course Spicy grilled Broccoli, Tangerine Aioli, Pine Nuts Third course Roast Spiced Pumpkin, Vadouvan-Cashew Cream, Brussels Fourth course Cauliflower cooked a la Polenta, Cauliflower “Sicilian Lifeguard Style” with Fregola, Diakon Sprouts, Homemade Mustard Ricotta Dessert Course Dancing Thunder Apiary Lavender Lemon Verbena Ice Cream, Cookies, Honey Reservations are at 301.986.9592. please don't forget to mention you DR.com affiliation See you this Friday and Saturday
  7. Jeff Heineman
    It has been a fun and successful experience offering these deals to the dr.com community. It is quite fun to meet and chat with some members whom I hadn't met previously. A fantastic way to get feedback. This deal will be offered next weekend as well. We will be upping the ante somewhat by doing a meatless menu. My vegetarian friends have always made a lot of noise regarding how many their numbers are, and how they want more choices etc etc etc. So we will see how this works out and I will offer up the numbers when the dust settles. I will be finishing up the menu in a day of so and will get it up right away. (meatless, not vegan. Baby steps, please) I am looking forward to supporting this community further, and meeting some new friends.
  8. Jeff Heineman
    By somewhat popular demand we will do this again this weekend. Again, please mention you want the DonRockwell.com discount when you make your reservation, so we can keep track. Just for mentioning we will do this weeks Tasting Menu for $30 instead of $55. Glasses of paired wines would be $16 instead of $32. The menu is really not for vegetarians this week. I will be doing an All-Vegetable menu next week, with the same deal. Here's the menu: Air, Earth and Sea Menu Friday, September 28th & Saturday, September 29th To participate in the tasting menu all members of your party must order the tasting menu. Thank You and Enjoy!! Amuse Bouche Grilled Head-on Prawns, Stone-Ground Grits, Smoked Tomatoes, Tasso Cream wine-Thomas Labaille l’Authentique Sancerre-Chavagnol, Loire Valley, France Duck Confit, Cabrales, Frisee, Granny Smith Apple wine- Elena Walch Gewurztraminer-Alto Adige, Italy Slow-Roasted Pork, Goat Cheese, Honey Mushrooms, Garlicky Crouton wine-Chemin de Rêves Saltimbanque-l’Hérault, France (Carignan) “Bitter & Twisted” Ice Cream, Chocolate Chunk Cookies $55 $30 Wine Pairings Three Tastes $ 16 Three Glasses $ 32. $16 Call for reservations 301-986-9592 Please mention the donrockwell affiliation when making reservation and when you arrive
  9. Jeff Heineman
    By somewhat popular demand we will do this again this weekend. Again, please mention you want the DonRockwell.com discount when you make your reservation, so we can keep track. Just for mentioning we will do this weeks Tasting Menu for $30 instead of $55. Glasses of paired wines would be $16 instead of $32. The menu is really not for vegetarians this week. I will be doing an All-Vegetable menu next week, with the same deal. Here's the menu: Air, Earth and Sea Menu Friday, September 28th & Saturday, September 29th To participate in the tasting menu all members of your party must order the tasting menu. Thank You and Enjoy!! Amuse Bouche Grilled Head-on Prawns, Stone-Ground Grits, Smoked Tomatoes, Tasso Cream wine-Thomas Labaille l’Authentique Sancerre-Chavagnol, Loire Valley, France Duck Confit, Cabrales, Frisee, Granny Smith Apple wine- Elena Walch Gewurztraminer-Alto Adige, Italy Slow-Roasted Pork, Goat Cheese, Honey Mushrooms, Garlicky Crouton wine-Chemin de Rêves Saltimbanque-l’Hérault, France (Carignan) “Bitter & Twisted” Ice Cream, Chocolate Chunk Cookies $55 $30 Wine Pairings Three Tastes $ 16 Three Glasses $ 32. $16 Call for reservations 301-986-9592 Please mention the donrockwell affiliation when making reservation and when you arrive
  10. Jeff Heineman
    or Nosh????
  11. Jeff Heineman
    About Virginia Cobia Farms LLC Virginia Cobia Farms LLC produces Cobia and Pompano fish at its farm in the mountains of Virginia. The company produces the only Cobia in the world that is rated as a “Best Choice” Sustainable Cobia by the Monterey Bay’s Seafood Watch program. Its inland production methods ensure that our fish are always fresh, nutritious and safe. Visit: http://www.virginiacobiafarms.biz yep it seems it IS from the mountains of VA
  12. Jeff Heineman
    I was thinking about doing it every other week.
  13. Jeff Heineman
    Not to temper Don's enthusiasm, but he did screw up a little, probably because hewas posting at 2:30 in the am. We are doing Glasses of wine for the price of Tastes. So, three glasses of wine paired up with first three courses will set you back $17.50 instead of $35. Ergo, the full menu with glasses of wine will be $47.50 instead of $85. Or the menu is $30. Hopefully Don gets some sleep. Sorry for any confusion.
  14. Jeff Heineman
    We can't all afford to zip off to Oregon at the drop of a hat...
  15. Jeff Heineman
    Okay, Let's see if anybody actually reads this and/or cares about dining out this week. Here is our tasting menu for the week with a DR.com special at the bottom. We will run this menu on Friday and Saturday only. Mushroom Wonderland Menu Amuse Bouche Grilled Portobello Mushroom, Arugula, Prosciutto-Truffle Vinaigrette Sauteed Pompano, Lobster Mushrooms, Maine Lobster Cream Grilled Australian Lamb Chops, Chanterelles, Malbec Reduction Homemade Pumpkin Ice Cream, Dulce de Leche, Oatmeal Cookies We have wine pairings for this, of course. It is $55. If you mention that you heard about it on Donrockwell.com I will only charge $30. Sounds like a deal. Free upgrade from Tastes of wine to Glasses as well. reservations are at 301.986.9592. if the is interest I will run a DR.com special each week
  16. Jeff Heineman
    Grapeseed in sunny Bethesda, MD is currently accepting resumes for our General Manager position, to begin asap. We are seeking a GM to really take control with regards to all aspects of the FOH. From scheduling to business development. We have some changes in store so we need a true take charge individual. we have a lot of moving parts at Grapeseed and we want someone to weave it all together. We are currently open dinner only. Usually a 5 night work week Pay will be based on experience. The package includes Health Benefits and Parking. Great place for an Assistant GM looking to move up , work hard and put their stamp on something. email resumes to info@grapeseedbistro.com
  17. Jeff Heineman
    If anyone wants to put a visual on this: This is the yield from a hard shell lobster claw And this is a typical yield from a new shell claw The plus side is the newshells can be cleaned MUCH faster than the hard ones. You can tear them up with your hands, and a lot of people like the flavor and texture more when they are new.. The con side is they are MUCH more fragile, so you get dead on delivery and they can't live very long in the tank. You take a lot of credits this time of year from the vendor just due to transportation deaths. The Lobster people know what they are doing; when we do yield tests for meat throughout the year and across the spectrum of soft to hard, the price of meat we can produce stays remarkably steady. At Freddy's we use the shedders for our meat uses now, because of the speed of cleaning, and maintain a bunch of hardshells for steamed lobster dinners.
  18. Jeff Heineman
    Seemed like a somehow appropriate price. Please wear red, white and blue
  19. Jeff Heineman
    Prices are up slightly. Wholesale Lobster and Clams went up last year and have yet to come back to last summer's levels. the shed should come on soon which should lead to lowering of prices. Clams, which do not shed, might be up for good. Someone is making money on them, not me.
  20. Jeff Heineman
    Oddly, none of these restaurants are on the True Blue List. I wonder if they use MD crab? ( I have been told Jerry's does not) It will be interesting to see if they get on the list in short order, they have good product, it would be nice to know
  21. Jeff Heineman
    Apparently the guy with the money behind the rebirth of Mealy's pulled the plug on it after last night's service. I do not know who the guy is but I am guessing he's a dick. Nate, Patrick and Co. were doing some really cool stuff in the old building, and to 86 it after six weeks is attrocious. I live in New Market and visited a restaurant filled with locals late last night on my way home. The community was very interested in following this place. Maybe had Mr Moneybags bought them a damn sign prior to last week it may have been busier. Nate's charcuterie will be missed (unless he sells it to me hint, hint) Patrick seems to have his head on straight. I wish the staff, who really had the rug pulled out from under them (I spoke with one server who only learned of this before her shift, Nate said he learned Thursday) well. I wish I had spread the word of this place better, in this forum and others. lesson learned.
  22. Jeff Heineman
    Since they publish over 719,000 copies of the Sunday Post I might think that some of the "unwashed" might get ahold of, read and be influenced by the article. FYI - Grapeseed and Freddy's will be installing full service showers, truck stop like, to better serve the masses.
  23. Jeff Heineman
    That was actually intended to be "tongue-in-cheek" (remember a few years ago when that was on everyone's menus!). I would never "unbookmark" anyone without having a serious sit down getting all the sides to the story. Imagine the repercussions otherwise, I rarely "Unfriend" people either.
  24. Jeff Heineman
    From his piece, "Getting a good meal in D.C. requires some ruthless economics," in today's Washington Post Business Section: "And here is the clincher: Once you have one “pretty good but no longer special” experience at a relatively new restaurant, stop going. Forever. Weep but don’t look back, unless you hear consistent reports that it was truly an aberration. Most likely the magic is gone. Look around for the next excellent place because I promise you there will be one. Cultivate culinary disloyalty in yourself. That is more valuable advice — for Washington at least — than any restaurant recommendation I might send your way." Thanks, Tyler. You write an article with sentence two stating "where to go for a delicious meal at a fair price?" and then advocate never going back to a favorite restaurant after the sweet spot is over. From an economic point of view, if restaurants were to be built and then empty after a short period of time I believe "fair" prices would rise to an "unfair" level. If we build restaurants with 2 year time horizons, at best, prices would sky rocket, and the next great restaurant that Cowen advocates finding would never be possible. I have "unbookmarked" his Ethnic Dining Guide. His careless disregard for the household economics of those of us who run restaurants for a living has tinged my opinion on him as a whole.
  25. Jeff Heineman
    The Birthday Party was a lot of fun, it was good to see a few DRers. Special Thanks go out to Pam and Alan from California Tortilla who allowed us to "occupy" their patio space for the party. Next time I really need to find a way to put the grills in the shade, I am certainly to old/fat/hairy to stand in the sun next to a fire all day.
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