Jump to content

derekmbrown

Members
 View Profile  See their activity

  • Posts

    104

  • Joined

  • Last visited

 Content Type 

Everything posted by derekmbrown

  1. derekmbrown
    Fortunately, our site benefactor hasn't formed any opinions that might otherwise temper his enjoyment of Agraria I can't speak for the farmers but my brow is sweaty; however, I will definitely clean my fingernails before service. I promise to sign off until you all have a chance to check it out for yourselves. I didn't mean to stir any controversy. Hope to see you all there, that goes for you too Rocks. Derek
  2. derekmbrown
    It's exciting to see this flurry of activity and we haven't even opened yet. The restaurant will stand for itself soon enough, but I will add one thing as a matter of respect for the people who employ me. The North Dakota thing is not tenuous. We are owned by the North Dakota Farmers Union. They concieved of the project and we answer to them. As for the Harbour. Try the statement with a different inflection: "Nobody has yet bothered to put a decent restaurant in Washington Harbour?" Then you'll get the answer to why Agraria. The catering business has to do with the fact that our restaurant is not open yet but we have a great prep kitchen. Why not. Derek
  3. derekmbrown
    Even MR on the front issue of Gourmet magazine can't top this coup. Congrats JW on Cat Fancy.
  4. derekmbrown
    Agraria Restaurant, a new restaurant opening in the Washington Harbour in Georgetown, is in search of FOH service staff. We are hiring all FOH positions. The restaurant is opening the last week of May. Our concept is food-driven with a strong focus on sourcing products from family farms both locally and nationally. We will also feature a 150 wine list as well as a reserve list. Stop by the Washington Harbor at K Street in Georgetown, Monday through Friday 11 A.M. to 4 P.M. Feel free to email or PM me with questions.
  5. derekmbrown
    Agraria Restaurant, a new restaurant opening in the Washington Harbour in Georgetown, is in search of passionate bartenders and budding mixologists. We are hiring both bartenders and junior bartenders. You must love bartending, spirits and wine; have confidence and high energy. Everything else is negotiable. The restaurant is opening the last week of May. Our concept is food-driven with a strong focus on sourcing products from family farms both locally and nationally. We will also feature a 150 wine list as well as a reserve list. Email or PM me with resumes and inquiries.
  6. derekmbrown
    After nearly two years of standing beside the large faux tree that graces the entrance of Firefly, I am saying goodbye. I will truly miss the excellent staff at Firefly, especially Chef John Wabeck. Firefly's success is due directly to him. I have learned a great deal during my stint, most notably in the world of wine. John has been instrumental in nudging me toward the Master Sommelier Diploma, of which I am currently a Certified Sommelier, through the Court of Master Sommeliers. His mentorship has been invaluable to me. My new position is restaurant manager and sommelier at Agraria, opening on the harbor this spring. My new bosses are farmers--specifically, the North Dakota Farmers Union--and, like my previous bosses, they know a few things about good food. I will concentrate on the wine and beverage program (yeah, expect incredible cocktails). Not that I don't enjoy other restaurant tasks, but my passion in restaurants is and will always be poured from a shaker or bottle. I will be at Firefly through April 27, 2006 and will start at Agraria shortly thereafter. For Agraria's opening date, watch the Agraria thread. Thank you all for being a part of my Firefly experience and I look forward to joining you at Firefly for a drink. Once again, thank you John, Firefly and all the Rockwellian Tree Huggers. Yours in Service, Derek M. Brown
  7. derekmbrown
    This secret is not supposed to make the rounds. CB is the closest I've come to being a regular since I joined the business. So don't go people, I need bar space. (But you're right Brendan is cooking some of the best fish in town.)
  8. derekmbrown
    Do I get a Wine Scout Merit Badge for spotting fraudulent wine sales?
  9. derekmbrown
    I can't take it anymore. It's settled. I called Rock's friend directly and purchased the entire lot. This was an incredible deal! Almost UNBELIEVABLE. You will now have to purchase them through me and I insist on a slight markup. Sorry for bypassing the system but business is business. Oh yeah, before you contact me please go back to the original post and read the first letter of each wine vertically. And please take special note of the date. Good one, Don.
  10. derekmbrown
    We now carry Jim Bean Rye and I can make both a Manhattan and Sazerac properly. Yes that means with bitters--Peychaud and Angostura for the Sazerac. Palena has Wild Turkey Rye, which is my personal favorite for Manhattans, plus they have Carpano Antica Formula Vermouth. Bourbon and Saint-Ex both have a great Rye selection. Ask for Adam at Saint-Ex. Last night he introduced me to the Sazerac 18-year Rye. CrescentFresh said it best, "Holy ----!" Derek
  11. derekmbrown
    What about A Slow Comfortable Screw Up Against a Wall or the alternate Slow Comfortable Screw on the Beach? What do those drinks say about you? A great Manhattan is a thing of extraordinary beauty. But perhaps you have to be an old fogey to see that.
  12. derekmbrown
    Once again, shameless and proud of it. FREE WHISKEY TASTING at the Fly Wednesday, February 8, 4:30 P.M. to 7:00 P.M. Our appreciation for a sip of whiskey means that you can warm yourself from within, defying gloomy grey skies and chilly temperatures with a nightcap at Firefly. Monday through Friday, a "reverse happy hour," appropriately named Whiskey Rebellion, begins at 10:30 P.M. until last call. That's all month. Next week we have a free whiskey tasting Wednesday, February 8 from 4:30 P.M. to 7:00 P.M. to kick off our new selections. Featured whiskeys for February include (in one-or two-ounce pours): MONDAY - Jim Bean Rye ($2.25 / $5.50) TUESDAY - Wellers 7 Year Reserve Bourbon ($3.00 / $6.00) WEDNESDAY - Tangle Ridge Canadian Whiskey ($3.00 / $6.00) THURSDAY - Tullamore Dew 12-Year Irish Whiskey ($4.85 / $9.75) FRIDAY - Dalmore Cigar Malt Scotch ($4.75 / $9.50) See you there, or here, I mean. Derek
  13. derekmbrown
    Firefly restaurant (www.firefly-dc.com) seeks a host/hostess for three to five shifts, starting at 4:30 P.M. on weekdays and weekends. Plenty of room for growth. Ideal candidates are organized, stylish, friendly and have a love of food and wine. Some experience prefered. Send your resume to derek.brown@firefly-dc.com. No phone calls, please.
  14. derekmbrown
    Corduroy has such a great wine list with really reasonable prices. In some ways, I think you might be cheating yourself to bring a bottle at all. Part of the excitement in dining is putting yourself in the hands of a capable staff and allowing them to do what they're trained to do. Corduroy has that. The grocery-store mentality of some diners, far from enriching their experience, often leads them to further and further frustration. You can never get everything you want precisely because you do not always know exactly what you want. With no discovery there can be no wonder, no "A ha!" Sit back, relax. Tell the waiter "No, wine list for me." Or just browse. Tell them what you like: "Something white, full bodied." (Give them a dollar range, of course.) Dining shouldn't be a chore. If it sucks, then tell them and I'm sure they'll take notes. I have a pretty good idea of what I like. Whenever I go to Corduroy I start to choose between two wines, throw my hands in the air and ask my brother or the chef to choose. Everytime it's an excellent choice. I understand bringing a bottle when it is precious--a birth-year vintage, etc. Any first growth. DRC. Otherwise, c'mon?
  15. derekmbrown
    I'm not just saying this because I work at Firefly, this is an excellent piece of food writing. Really, brother uses the word "toothsome." let's add this to The Best of Don Rockwell 2005.
  16. derekmbrown
    I am honestly not sure what kind of crowd to expect. But, no, you don't need reservations.
  17. derekmbrown
    It goes until 7 P.M., but we want restaurant folks to come too before they start their evening shift. I wish I could start earlier!
  18. derekmbrown
    Shameless plug... (revised for clarity's sake) FIREFLY'S WHISKEY REBELLION Our appreciation for a sip of whiskey means that you can warm yourself from within, defying gloomy grey skies and dropping temperatures. Monday through Friday, a "reverse happy hour," appropriately named Whiskey Rebellion, begins at 10:30 P.M. until last call. We will feature whiskies from around the world with a special emphasis on Irish and American whiskies. The perfect night cap! FREE WHISKEY TASTING Wednesday, October 26, 4:30 P.M. to 7:00 P.M. @ Firefly The fun kicks off with our free whiskey tasting hosted by whiskey educator Michael Goss. We will sample all five whiskies to be featured in October and November (list below). Featured whiskeys for October and November include (in one-or two-ounce pours): MONDAY--Famous Grouse Blended Scotch ($3.25 / $6.50) TUESDAY--Highland Park 12-Year Single Malt Scotch ($5.50 / $11) WEDNESDAY--Red Breast 12-Year Irish Whiskey ($5.75 / $11.50) THURSDAY--Basil Hayden 8-Year Bourbon Whiskey ($4.25 / $9.50) FRIDAY--Russell's Reserve 10-Year Bourbon Whiskey ($3.75 / $7.50) Sample flight of three whiskeys--$13.50
  19. derekmbrown
    Yeah, I don't drink Perrier. I prefer Vos or Gerolsteiner.
  20. derekmbrown
    The number is John's guess at how much gas will cost per gallon in the year 2011.
  21. derekmbrown
    CF is creme fraiche. I just want to put it out there, if any one thinks we should keep our dessert list hand written on a crumpled yellow piece of paper, please speak now before we transfer it to exspensive Firefly letterhead.
  22. derekmbrown
    Do you really think Frank Ruta makes this the same way a "making-do Polish housewife" would? Even if the recipe's the same, I'm pretty sure that the output is different. Frank is truly an amazing talent and I don't have to say that because I worked at Palena, he stopped signing my paychecks a year ago. The Gerber comment is a bit much. I remember Cathal Armstrong's comment about how he felt when "pratts [tell] me that what I put my heart and soul into 16 hours a day six days a week is 'nothing special', 'no wow factor'. Like Cathal, Frank breaks his back, literally, making this stuff. It's fantastic, continues to be fantastic, and he's as good as it gets in this city and I'll let you know outside of the city once I spend some more time at some three-star Michelin joints. That's my rant. .
  23. derekmbrown
    Oh the purists! We've created a more, let's say, universal version of the Sazerac for the cause. It's made like a Sazerac only we wash the glass with Peach Schnapps (instead of Pernod, Ricard, Herbsaint, or even some funky Turkish Anisette). We also muddle peaches with the simple syrup, Peychaud and Angostura bitters. The Peach Sazerac is $12 and half goes to the American Red Cross. It's tasty. And, yes, it's like a more refined Southern Comfort with several layers of Peach (fresh peach, peach syrup, canned peach), some anise (from the Peychaud Bitters) and the tasty, woody-sweet flavor of Woodford Reserve. If you want a real real one go to Palena. They use Wild Turkey Rye. I can make you a Bourbon or Cognac Sazerac at Firefly (consequently, both are acceptable subs and Cognac is more real than real--hypereal--in that it was how it was first made).
  24. derekmbrown
    Good one. I have one exception. Not better, different. I always like the taste of Morrocan tea, where the leaves are boiled with sugar and sugar is added later. I think making a Mojito simple syrup is fine and is a compelling flavor just like the tea. There's less shaking so less water thrown. Also, I'm not one who likes to chew on mint leaves. So I endorse using a mint simple syrup. For a little more bite, add mint bitters. You can make the mint bitters pretty easily through maceration or buy them from Fee Brothers in New York. I am making another round of bitters this weekend and will post a recipe once it's tweaked.
  25. derekmbrown
    Two things. One, I'm not going up against Thrasher. I'd lose. Two, I was thinking we should base the Rockwell Cocktail off the Incredible Hulk (Hypnotiq and Hennesy). Imagine Rocks in purple shorts, "You wouldn't like me when I'm angry."
×
×
  • Create New...