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bikeitude

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About bikeitude

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    Capitol Hill
  1. Everyone, the first DC pop up of the Thali Llama Regional Indian Pop Up Series was a big success last week. Featuring the cuisine of Goa, it was a really nice introduction for these New Orleans-based chefs to the DC scene. Many thanks to Bar Bullfrog for welcoming them and creating a fantastic cocktail pairing menu for the evening. They are doing it again on Tuesday and Wednesday, September 17 and 18, this time featuring the dishes of Rajasthan. They are doing a tasting menu, $55 for the menu, $45 for a vegetarian version. Menu cost includes service; alcohol and its service is separate and goes to Bar Bullfrog, who will again be creating cocktails for the occasion. Check out the menu and tickets on their Eventbrite page. Thanks for your support.
  2. On September 3 and 4 - the Thali Llama, a New Orleans-based business that operates the Regional Indian Pop-Up Series will be showcasing chef Tyler Stuart's authentic Indian cooking - the featured region is Goa. This is my daughter and her boyfriend's business, they are visiting and are pretty excited to pop up in her hometown. We would love a big turnout to support not only these young kids just starting out, but to also thank host Bar Bullfrog with some bar income love. Please spread the word, and if you are at all interested in really delicious and unusual Indian cuisine, please come out. They are selling tickets on Eventbrite, but are also taking walk-ins. We would love suggestions on how to get the word out about this - any local journalists/bloggers on here? Facebook Page with Reviews Eventbrite Link Thank you!
  3. This pop-up is a go! On September 3 and 4 - the Thali Llama, a New Orleans-based business that operates the Regional Indian Pop-Up Series in NoLa will be showcasing chef Tyler Stuart's authentic Indian cooking - the featured region this time is Goa - they were able to score Bar Bullfrog on H Street NE. We would love a big turnout to support not only these young kids just starting out, but to also thank Bar Bullfrog with some bar income love. Please spread the word, and if you are at all interested in really delicious and unusual Indian cuisine, please come out. They are selling tickets on Eventbrite, but are also taking walk-ins. We would love suggestions on how to get the word out about this - know any local journalists/bloggers? Facebook Page with reviews Tickets on Eventbrite
  4. Already booked, first place we checked! We live on the Hill, so we were thinking that first.
  5. Sadly, Cherry Hill Farm could no longer resist the siren call of developer money. They closed after the 2005 season, and I've heard the land is already being built upon. It will be terribly missed by my family, such a wonderful rural experience 12 minutes away from our urban home.
  6. Excellent comfort food: leftover white rice, cooked on the stovetop with milk or cream and a ton of butter. Cook it until it thickens, and salt the dickens out of it. Great gruel! I miss the old Campbell's Cream of Chicken soup, you could never get all the lumps of "cream" out. God, I loved those lumps. Now it's smooth and 98% Fat Free. Who wants fat free cream soup?
  7. The Hill Havurah hosts a kosher seder meal - go to www.hillhavurah.org, or email laurie@hillhavurah.com. I think it's $35. It's nice and fun, an jovial group (some kids so bring tolerance). I believe this year it's being held at Christ Church on G Street SE. But a passover meal at Rosa Mexicano might be interesting!
  8. Anyone planning anything interesting for Passover? I'm considering hosting a seder, not new to me but never easy. Great ideas welcome!
  9. There is a group of people who go to Maine every few months and bring back great lobster - and other stuff (clams, shrimp). Go to Finestkind.com, they deliver to some high school in fairfax. It's darn good lobster. Other than that, sometimes Safeway or Giant has em. They are fine. Balducci's has them. I heard a rumor that Whole Foods would begin carrying them again but I have not confirmed that my own self. Sooo Gooood.
  10. I think any parmesean, except maybe the kraft in the can. needs to be refrigerated. As I recall, my mother refrigerated the green can as well!
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