derekmbrown
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Everything posted by derekmbrown
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Mike was a real mentor to all of D.C.'s wine freshman. Always good for words of encouragement, such as when he told me "It's a shame when good bartenders become managers." Too true, Mike. Wish I could pour you another drink. He will be missed.
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Let the games begin...
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The new chef is Paul Pelt, who has been a sous chef at Tabard for the last year or so. He had a previous stint as a cook at Tabard as well. In between he was the chef at the now defunct Rocky's Cafe in Adams Morgan (where I was a bartender) and ran a catering company. He has already had dishes on the menu at Tabard and is working with the same team, so I don't foresee and large difference in quality. Actually, Chantal--the bar manager at Tabard--says she tasted a wonderful oxtail terrine today and I know he makes an excellent gumbo that is already on the menu. I'm sure he's going to doing a great job. Worth checking out.
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We have a few seats left... you can PM me or call. VINICOLA HIDALGO SHERRY DINNER Monday, May 14, 2007 6:30 PM $150 Per Person Join us May 14 as KOMI serves a dinner menu to complement the wines of Vinicola Hidalgo. Our Greek mezzethakia are a natural match for the sherries of Jerez. After all, the cuisines of Greece and Andalucía are both rooted in the Mediterranean Sea; it is possible that Greek sailors introduced viticulture to Andalucia around the 6th century BCE; and the word Jerez may even be of Greek origin. Winemaker Javier Hidalgo will be on hand to discuss his wines. Please reserve with Derek Brown at (202) 332 9200. Komi | www.komirestaurant.com | 1509 Seventeenth Street | Washington DC 20036
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How white of the summer: Txakolina. Hondarribi Zurri, baby. Plus, more X's on the bottle than a jar of whiskey.
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The degustazione is between 16 and 18 courses and includes wine.
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OK, so no beefcake. How about bread baking? Word on the street is that you're rolling in dough. (Pun intended)
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Yeah, yeah!
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Are we talking about a Perfect Manhattan or a perfect Manhattan. I'm confused. Either way vermouth is just as important as which Rye you use. Especially since one third of your drink should be vermouth, right? Carpano Antica Formula. Yeah, and bitters too! Good ol' Angostura. I'm now on a Chinato kick thanks to Mr. Slater's trip to Milan. Try using Chinato, no bitters. (The quinine in the Chinato is bitter enough.) Derek
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Todd Thrasher in Playboy. http://playboy.com/style/a-list/bartenders/index.html I was just reading it for the articles. Congratulations, Todd.
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Ladies and Gents of the board, Please make sure to tip you bartender an extra buck and drink an extra pint on December 5th in celebration of the repeal of the stupidest and most backward legislation to every be inacted in these great States, Prohibition. Thank God we came to our senses, or I'd be mixing avocado and balsamico in an attempt to make the perfect aperitif--yuck! Check out mixiologist JeffreyMorgenthaler's post on his blog: http://www.jeffreymorgenthaler.com. Cheers!
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The Texas tuxedo works; I've tried it myself. Most gentlemen were in suits and ties. I'll probably consider a suit next time.PX is the best of Milk & Honey and the Pegu Club, only better because it's a 45-minute drive away. We're very lucky to have such an amazing bar in close proximity. The Pisco Sour is the best cocktail I've had all year. Everything else is damn close. Thrasher's sweet vermouth is delicious by itself, but the Bitter Gin Fizz deserves honorable mention. The craft and care put in to every element of PX is obvious. Go now. Go often.
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"Classic" Cocktails in the District
derekmbrown replied to DoctorNo's topic in Beer, Wine, and Cocktails
From Wikipedia:It was first made, in spite of its name, by American army officers during World War I. They named it after the French-made 75mm cannon. Legend has it that the name came about because the effect of the cocktail was similar to being bombarded with a French 75 cannon. Also, sub lemon juice for sour mix and ditch the OJ. IMHO. -
"Classic" Cocktails in the District
derekmbrown replied to DoctorNo's topic in Beer, Wine, and Cocktails
Bonus points for the following:French 68 French 76 French 95 French 125 -
Next time just ask to be moved to the cafe, where you can have either menu. Simple solution.
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So it's official now. I begin working as Assistant Maitre D’ and Assistant Sommelier at Citronelle mid-August. Thank you all for your comments. I'm grateful for all the support and feedback I've recieved while at Agraria. While I know that Agraria has had its share of ups-and-downs, I'm leaving solely to pursue working with an amazing chef and staff, especially Chef Sommelier Mark Slater, at Citronelle despite much speculation about the longevity of Agraria. Many of you know that this opportunity doesn't come very often. Agraria is a very important project. I know that they face many challenges, all new restaurants do, but none less then changing the perception of the waterfront. With a little support, I'm sure they can. I wish them the best of luck. The best part? I can now sit back at the bar and enjoy one of those great cocktails and burgers
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It's all true. Kelli taught me how to make the Espresso Martini. Use Kalhua Especial and, my latest addition, cold pressed coffee instead of heat pressed or cooling down freshly made espresso. Cold press intensifies the coffee flavor notes and doesn't melt the ice. Call the night before!Derek
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I spent tonight at Rasika in the very capable hands of sommelier Sebastian Zuntant. Sebatian is, rightfully, up for awards from both StarChefs and Wine & Spirits magazine. I realize now that with all of Agraria's troubles (losing a chef, etc.), I'm still glad I don't have to pair wine with Indian food. Way to go Sebbe. At Agraria, we keep plugging away and, hopefully, will be the subject of many glowing reviews to come. In the meantime, I'm humbled by the sincere and honest opinions that people are putting forth, and the passionate defense of our restaurant by those who know how difficult our difficulties really are. We will do our best to make all the ink worth it. Sincerely, Derek
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Fine, I will be offering "multiple cups"... as long as you don't start in with that cod piece thing again
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‘WORLD CUP BY THE CUP’ WINE TASTING TO BE HELD AT AGRARIA Wines from Semi-Final Countries to be Featured during Final Match Washington D.C. (July 3, 2006) – Join World Cup fans and wine enthusiasts at Bar Agraria for World Cup™ by the Cup on Sunday, July 9, 2006 from 1:30 to 3:30 p.m. as the winners of the World Cup soccer semi-finals (France or Portugal; Germany or Italy) will square off on the field and by the cup. The game starts at 2:00 p.m. ET and will be shown at the bar. The event will feature a wine tasting led by sommelier Derek M. Brown from each semi-final winner’s country to taste and score. The week following the championship, Agraria will feature a flight of the wines from the first-, second- and third-place winning countries called World Cup by the Cup Flight, featured Monday, July 10 through Friday, July 14, 2006. Agraria Restaurant is a family-farmer owned and sourced fine dining restaurant. The contemporary American cuisine emphasizes meat and pasta dishes, as well as seasonal dishes based on available products from family farmers across the country. The restaurant is currently open for lunch and dinner Tuesday through Sunday. Reservations are suggested. To make a reservation, please call 202-298-0003. For more information please visit our website at www.AgrariaRestaurant.com.
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Brendan, thanks for the chat. This has been great. Here's my question:I've met extremely smart chefs but I wouldn't draw a line between the word chef and intellectual naturally. That's not intended as an insult. Cooking is a craft, an art, but not necessarily a course in the humanities. You don't have to be familiar with L'Être et le Néant to make a souffle. With that said, you're clearly an intellectual. (Sorry to out you but you used two -isms and a French literary quote in your last reply.) So what is it about cooking that feeds your intellect? Do you draw your intellectual interests in to the kitchen? Thanks again.
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Thank you for the assurance. I think the Sazerac can tell a lot about our bar, and if its not the best we can make than we have some work to do. I appreciate the input.We'll see you again soon! Derek
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“I would prefer to make a good sweet simple syrup, you know, the old-time sugar water, to put in any drink that requires a sugar base, you know. Because it is more smoother, and it’s a more natural taste and it have a way of making a drink more enjoyable, when you got that sugar.” - Martin Sawyer, Legendary New Orleans BartenderAlthough people should expect some sweetness from the Sazerac, it shouldn't be unbalanced. So I apologize to those who recieved an overly sweet drink. I've checked with the staff and one bartender was overpouring the simple syrup. That problem has been corrected, although its really as simple as asking the bartender to remake the drink. Its the same thing if a burger was sent out med instead of med rare, which shouldn't but does happen from time to time. We take a great deal of pride in our drinks and believe we make them exceptionally. Anytime you're not happy, please feel free to let us know and we'll replace your drink. Derek
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This is going to be a pretty small event, but I could probably fit a few more people.
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Excuse me for shameless promotion, but I want DR folks to come most of all. Bar Agraria Exclusive Preview Thursday, June 1st 6 P.M. to 9 P.M. $30 per person includes one cocktail, passed hors d’oeuvres, charcuterie, seasonal vegetables and fruit. Tax and tip are not included, and guests may purchase additional beverages at a discounted price. Agraria is a family-farmer owned and sourced fine dining restaurant scheduled to open in the early summer at Washington Harbor in lower Georgetown. Join us for an exclusive preview of our “Classics” cocktail menu under the direction of beverage manager and sommelier Derek Brown while the final “punch list” of construction is being completed. (We will also have the ingredients to make your favorites.) Guests that bring a 3 x 5 index card with their full name, email and favorite cocktail and/or cocktail recipe will receive a second complimentary cocktail. Space is limited, so please register now by sending me a PM. Classics Although the names might sound the same as other bars, ours are made with the best ingredients and consummate care (tart, bitter, strong and flavorful is how we like our classics). If you’re looking for sweet and easy, ask your bartender for a non-traditional version; otherwise, sit back and enjoy the distinction! The Sazerac Jim Beam Rye, (secret ingredient), Ricard, Angostura and Peychaud bitters, simple syrup, twist The Manhattan Wild Turkey Rye, Carpano Antica Formula sweet vermouth, Regan’s orange bitters, garnished with a candied orange wedge The Martini ($2 supplemental) Millers Westbourne Strength Gin, Vya dry vermouth, Fee Brother’s orange bitters, served with a tray of pickles The Sidecar Hennessey VS, Cointreau, fresh squeezed lemon juice, simple syrup with a raw sugared rim The Margarita Patron Silver, Cointreau, fresh squeezed lime juice with a salted rim The Bronx Millers Gin, Vya sweet and dry vermouth, fresh squeezed OJ, Blood Orange bitters The Americano Campari, Carpano Antica Formula vermouth, soda water Our “Champagne” Cocktail J Sparkling Wine, sugar cube, our housemade Sunflower Bitters