mame11

Wow. Recipes might not be protected by copyright in the United States but the way that recipes are arranged in cookbooks are. Your site breaks my heart as it seems to strip any economic value the cookbooks have for their authors while providing a stream of income to the founders of the website (subscription fees). Did I miss something? Do you compensate the authors out of the subscription fees?

I'm in... Very excited! thanks for arranging.

Tonight my friends and I had a perfect meal at Ardeo/Bardeo. We made a meal of three starters and three medium plates. The dandelion/pear salad was divine. I never would have thought to try dandelion greens but now look forward to recreating the salad if I can find the greens. The pea/truffle fondue was like the best cheese dip you could ever conceive. While good, the salmon tartar was the only thing I wouldn't order again; it was an odd combination of flavors from squash to capers. I had the crab cakes as my main course. The two dollar coin size cakes were incredible... the crab top-notch and the fresh corn a welcome change from breading. I had a half glass of a really nice Babcock pinot noir with my main course. I could not have been happier. My friends had a pasta dish that was nice and the skirt steak that looked great. Oh and Rissa P. is the new GM...

Hellman's... by a mile. Miracle Whip is too sweet if I recall correctly.

Um, between the bar and the outside area is a room lined with banquettes. I have seen parties of 8 easily seated in that area. I don't know how hard it is to get ressies for that area.

So, Frederick would be out of the question? If not, Volt would be worth the trip.

First, sorry for the misstating the name of the Counter CULTure coffee company. I find there coffee to be good but not the best in the country by far. If it was wouldn't you be using it in your new shop Nick? I have no problem paying more for good coffee, and if you notice I actually give a nod to the fact that free refills would not be appropriate. However, in my experience, refills for drip coffee are at a percentage of, and not, full rate. Again, I'm cool with paying for refills but at Mid City Caffe the costs add up quickly. I have no problem paying for the experience of a indie coffee shop, I do it almost every single day in DC and on my travels. I just think the pricing at Mid City Caffe does not reflect the quality of product they offer. ETA: Nick makes a great point about why one should pay for refills based on the concept of beer and wine. It is a good point and one that could sway me over to paying full price for a refill of drip coffee. However, it might also make me consider my habit an addiction... (in full disclosure, I generally stop at two cups of coffee in a coffee shop so its not that bad of a habit... for some it might be really expensive!)

One problem I know friends have had planning big events in Washington is that, other than hotels, most places large enough charge a significant rental fee since this is, uh, Washington. Also, there are not the variety of independent rental spaces like they have in New York available. I don't know how they do it, or how expensive it is, but your friend could check with either the American Indian museum or American art museum at the Smithsonian because they both have fabulous food at their cafes and events. Also, the Newseum is known as a place for good events with good food. The Corcoran as well... Wonder if the lobby at the Old Ebbits Grill could handle 500 seated? It's not haute cuisine but they seem to handle large groups well. Also, for $100 person a head I wonder if some of the top chefs in Washington wouldn't cater if an appropriate space could be found.

Oh how I want to love this awesome new coffee shop. It has great light, good pastries and sweets, Common Culture coffee. So many things going for it. However I won't be a regular because of the following reasons: 1) the prices. ($8 for an iced coffee and yogurt/granola seems high to me) 2) the no refill on coffee at a discount (doesn't have to be free, but full price doesn't seem right either. 3) for a newly renovated space there are not enough outlets. I do not begrudge the owners for the choices they make about prices. I just think it is not customer friendly to charge full price for refills on coffee. I also think their base prices are higher than comparable coffee shops. I will have to continue my hunt for the perfect local coffee spot... so bummed that the New Orleans shop in Clarendon fell through.

Thought those who posted on this thread would appreciate this: Currywurst gets a museum

Yes, you can get the dinner menu at the bar. I did it recently with a friend and the food was a treat. We combined items from the dinner and bar menus to have a feast. Though I have to say service at the bar was not up to par. Not sure they want people to have a full experience at it. However, a friend who lives in Frederick says it is a great place to eat the bar... I'd probably opt for a table unless there is something you really want on the bar menu OR no table is available.

(Don, I posted this in the main section so people could see it... as members of the board who do not have culinary experience may be qualified for this position, I wanted more people to see it. Move if you feel like it) idealist.org announcement General Description: A senior executive whom will be responsible for overseeing the collaborative development and execution of the organization’s strategic plan, which includes aggressive growth in revenue generating programs. Reporting to the CEO, this candidate must be a seasoned leader with proven business acumen, able to grow leadership capacities and guide the organization through a period of growth and evolution. Specific Responsibilities: A Organizational Development: • Coordinate the ongoing development of organizational strategic objectives and goals in accordance with DCCK mission and values. • Align individual department and employee goals with the overall organizational strategy. • Develop “silo-busting” inter-departmental procedures and protocols. • Ensure the development of effective, clarifying organizational policy and procedures. • Provide intentional ways to continually connect all employees with the vision and mission of the organization. • Ensuring that program services are delivered successfully and that program departments operate within budget and profit/loss goals. • Ensuring adequate security of DCCK’s physical assets. • Directly supervising DCCK’s team of senior program management staff and maintaining appropriate accountability and disciplinary practices throughout the organization. • Assisting program directors in the allocation of resources. B Staff Leadership: • Lead through example of confidence, maturity and integrity. • Mentor key employees to expand management capacity. • Guide employees through the challenges associated with organizational change. C Development of Revenue Generating Programs: • Grow and develop current revenue generating operations. • Strategically and successfully implement future revenue generating projects as outlined by the President and CEO. • Specific programmatic and financial goals and targets will be established for the revenue generating programs relative to the entire organizational budget. Qualifications Needed: • Bachelor’s degree in related field. • Minimum five years managerial and supervisory experience. • Experience and knowledge of issues related to homelessness, poverty and empowerment preferred. • Excellent writing and oral communication skills. • Experience working well and collaborating with related community organizations. • Ability to work in a fast-paced, ever-evolving, collaborative environment How to Apply: Interested candidates, please send your salary requirements, cover letter and resume to: hr@dccentralkitchen.org. Applicants who do not send all three will not qualify.

Founding Farmers would be great if people are willing to travel into central DC.

On a rainy night, a friend and I headed to Hong Kong Palace. Even though it took forever to get home in the monsoon, the trip was worth it. Starving, I put in an order for Dan Dan Noodles as soon as we were seated. My friend asked what's that... I said a great way to experience the Schezwaun pepper. Unlike Joe's, their version did not disappoint. It was loaded with heat and pork. It was really a treat. For our entrees we ordered the special crispy chicken that is on the Chinese board and Tea Smoked Duck. The chicken was outstanding and completely addictive. It is fried along with fried peppers of some kind which are actually sweet and edible. However, the Tea Smoked Duck was gross. I have had Tea Smoked Duck before and never been able to smell the smoke before it gets to the table. To me it smelled like it had been steeped in liquid smoke for days. The texture of the duck was off and it was cold. For the first time ever I sent a dish back in a Chinese restaurant. At first the manager (who is incredibly nice) wasn't sure why we didn't want it but then she touched a piece of the duck and understood. She suggested replacing it with cumin lamb (one of my faves) and I'm glad we did. It was incredible. It was well seasoned, and not over cooked. The little sauce that there was was a great addition to rice.

I tried to send back our food for not being spicy enough this time and she said just add spice too it. It's not the same.

Whoa nelly... (what does that mean anyway?) I have to disagree. When a customer specifically asks for traditional heat and they serve extremely meek food it is offensive. I spoke directly with Audrey the last two times I ate at the restaurant about the problem and neither time has the food been served at the appropriate level of heat. I used to go out of my way to eat there but now I won't. It's offensive and inappropriate. (BTW, they used to serve non-asians hot food so what gives?)

Yikes... meant firehook! Sorry for the confusion... interchangeable in my mind!

It's sort of between Gallery Place and Union Station but the new Safeway on Mass Ave looks really nice. (didn't buy anything but water but was blown away at how nice it looked)... Also, there is a Marvelous Market at Cap South and a liquour store... might have what you need.

I think it is rude that they do not prepare food to a customer's request. I think the quality is great but have grown tired of luke-warm heat after specifically asking Audrey for HEAT. Just last week I went with friends who moved away but love Joes... we asked for SPICE, got none. When I complained Audrey just said use the sauce on the table. I'm sticking with the place in Arlington from now on...

The Tabard Inn might be a good option, as they source locally and are a very green business. Also Blacksalt on Macarthur might count even though it's seafood.

yikes... peas are the in thing it seems this year... I'm bringing a pea and mint salad.

I'd hope that DR would move this to DC or create a separate entry to highlight the DC location. But in the meantime, all I can say is OMG. I had the Chocolate Noir "gelato" today that is really a sorbet and it is INCREDIBLE. The strawberry sorbet tasted not just like strawberry but like best strawberries ever. It is a bit pricey though. At $4.65 for a small it won't be an everyday treat, but a treat nonetheless!

Why not get a sponge cake, berries and whipped cream... the perfect spring dessert... sponge cake is sponge cake! Also there is a Marvelous Market near Politics & Prose that might have something.

Thanks dan and GE... if only there were any left to freeze. homemade fried rice is awesome. next time!

Can I freeze leftover homemade fried rice? The recipe made enough for an army. Look forward to the advice...