Bart

I'm so glad you made that post Don, because I was to start a thread on where the best kibbeh nayeh could be found in town.  I used to love the Zaytinya version but the last few times I've had it it's been very bland.  I think the last good version I had was when Mike Isabella was there.

I've never been to Me Jana but now it looks like I need to make a trip.  Thanks!

Saw this in a tweet from Tim Carman:

Charcuterie master Julien Shapiro hired as chef for Eat the Rich

http://www.washingtonpost.com/blogs/going-out-guide/wp/2013/08/27/charcuterie-master-julien-shapiro-hired-as-chef-for-eat-the-rich/

While an opening date still remains a question mark, Eat the Rich has now settled on an opening-day chef. He's Julien Shapiro, the man currently producing artisan charcuterie at Bryan Voltaggio's Range in Chevy Chase Pavilion........ (see above link for the rest)

Shapiro's pork and squab "starship," an example of what "measuring gets you," the chef says. (Julien Shapiro)

Is Virginia Wine Country Poised To Be The East Coast Napa?

http://www.forbes.com/sites/katiebell/2013/08/15/is-virginia-wine-country-poised-to-be-the-east-coast-napa/

 The key is that consistency wins because most people like predicability and will avoid almost ANY unpredictability.

I remember reading (or maybe seeing) a David Chang interivew a year or two ago and when asked what his favorite restaurant was, or what the gold standard in the restaurant was, he said, "Cheesecake Factory".  And he wasn't being sarcastic or snarky.  He went on to describe the great service and the consistancy across the board.......food, service, the facility itself.  He said that he wanted his places to have that consistent level of excellence.

That's the gist of it, my memory may be faulty.

My wife and I had a great meal there a couple years ago.  I go the offal meal and she got the regular tasting meal.  Both were winners.

I always thought (to myself) that the name was weird and turned people off...........Eola sounds like Ebola and no one wants to eat at a place that sounds like hemorrhagic fever!

Sad to see it go.  It was a very nice/cool/hip space.

Here's a list of local places and the corkage fees they charge.  They list 3 categories:  $25, $15-20, and free:

http://girlmeetsfood.com/byob-pop-that-cork-for-under-25

The Washington Post's tomato recipe contest winners have been announced:

http://www.washingtonpost.com/lifestyle/food/top-tomato-2013-so-good-we-added-more/2013/08/12/f6f7ebd2-fee2-11e2-9711-3708310f6f4d_story.html

The recipes are on the second page of the article/link

Great name for a restaurant, Chef.

Is that a nod to Into The Mystic, by Van Morrison?        

And I------ want to rock your gypsy soul

Just like way back in the days of old

And magnificently we will flow into the mystic

My wife and I went to Ashby Inn on Wednesday, 364 days since our last visit.  We got the chef's tasting menu again and once again it was wonderful.  The thing that struck me was that even though we were there at the exact same time of year, the menu was entirely different except for one dish (small pieces of steak that you cook at the table on a very hot rock).  (See this post for the last visit  http://www.donrockwell.com/index.php?/topic/9421-the-ashby-inn-paris-virginia-chef-tarver-king-and-gm-neal-wavra-in-a-beautiful-country-inn/?p=212830)

The other thing that struck me was how different the menu that we had on August 7th was from the one that is still posted on their website (dated July 27th).  There was only one dish that was the same on both menus (as far as I can remember).  And the "cook your meat on a molten rock" dish that I mentioned above wasn't on either menu!

I guess my point is that the menus change significantly from year to year (within the same season) as well as from week to week, and all of the dishes are masterpieces.

The third thing that struck me was how crowded it was for a Wednesday in August.  Last year there were a total of 3 couples in the place; us, a couple that was there when we sat down, and another that came in midway through our meal.  This year, the porch area in the back was more than half full during our meal with 8-10 tables occupied including a group of 6 and a group of 4.

And for you VA wine fans out there, they have an RdV wine on their menu that you can't buy at RdV or anywhere else(?)  [Edit - after a bit of research, I determined you can only buy it online via the RdV site].  It's called Exsurgo andi t's a special wine they made with a set of dog tags on the bottle.  All the proceeds go to some group that helps former military members and their families.

Sitting on the back porch on a mild summer evening looking over the gardens at out at the hills and eating and drinking wonderful food and wine is just about as good as it gets.  The rain we had that night only made the dinner and the setting somehow more enjoyable and the capper was listening to a Screech Owl calling off in the distance as we had dessert.

If you're looking for a special place or a special night out, go to the Ashby Inn when you can sit outside and enjoy the evening coming on, it's sublime.

If anyone, anywhere, pays $50 corkage for wine, they need their heads examined. We did it once at Per Se and we needed our heads examined.

Why?

With the prices of wine nowadays, I sometimes feel like bringing in a bottle of 2 Buck Chuck and paying the corkage fee just to avoid the insane prices of wine at most places.  EIther that or pound down a couple of glasses in the car before going in.

(mostly said in jest.............mostly)

Bummer.  I've never been there, but like the name.  And today is Jerry Garcia's birthday too.  Oh the sad irony.

I guess I should have seen this coming, but it seems a little weird to me.

http://m.theatlanticwire.com/entertainment/2013/07/meet-food-sherpa-new-career-opportunity-will-be-killed-pretentious-foodies/67826/

Exerpt:

The "food sherpa" is not a novel concept. He or she is better known as that random guy or gal on Anthony Bourdain's No Reservations Parts Unknown who usually takes Bourdain out to eat in some hole-in-the-wall for local fare and perhaps a piece of offal or two. Now, The New York Times reports there's money to be made from this trend, as people now want "food sherpas" of their own. According to a report in today's Dining section, when people travel, they want to travel the way Bourdain does it"”find some strip mall joint serving the best phở in the city that only the locals know about.

 I don't like that I have to watch the sous chefs' preparations separately online, though.  I understand the time constraints, but almost feel like I need to record Top Chef to watch the sous' competition first and then watch the chefs later.

If you have Fios, you can watch it On Demand (the Sous Chef compettion).  Last thursday evening they had the 1st one on (from the night before) and the 2nd one (from last night's show) so if they keep that up you can watch the Sous Chef compettion prior to the new show every week.

Mike Isabella has left the building:

http://www.washingtonpost.com/blogs/going-out-guide/wp/2013/07/31/mike-isabella-formally-separates-from-bandolero/

Last night I made a couple batches of the tomato soup from a couple posts up.  Here are some before and after cooking shots:

(I had to cut some of the bad parts off of some tomatoes in the first shot, that's why they don't look whole)

Fantastic, thanks!

I love Black Krims too.  Have you tried Paul Robeson?  They're my favorite black tomato.

That looks amazing!  If it's not too much trouble, could you post the recipe?  (Paella, not cognac!)

 And this may explain why organizations like Eater, The Washington Post, and Washingtonian go out of their way to almost never mention us (can you think of any Post employees who used to post here all the time before they worked there, but rarely post here anymore?).

I'm not trying to defend Eater, but I saw Don's post and it reminded me that I was surprised to see my name come up in an Eater report on Kapnos.  They mentioned Don Rockwell and had a link to the DR page.   Eater page: http://dc.eater.com/archives/2013/07/22/the-early-word-on-mike-isabellas-kapnos.php

Screen shot:

Here's a recipe that I entered in the Washington Post's tomato contest a few year ago.  It didn't get selected, but to me, it beats any of the contest entries in the last 2 or 3 years.

Ken's Tomato Soup

This recipe was created by my friend, Ken, as a way to quickly and easily process large amounts of home grown tomatoes and store them for use later in the winter.  If you grow a lot of tomatoes, you'll need to purchase and extra freezer(!), but I've kept some of the soup for over 2 and a half years(!) with no loss in quality.  The soup ends up being a creamy, smoky blast of summer that can be served all year long.  Serve alone or with bread.

The ingredients are few and the quantities are approximate, but that's the nature of the recipe"¦ not a lot of measuring, and no chopping, just grab the items and throw them in the pan.  Quick and easy!

1.  Cut the stem end off of tomatoes (about a half inch or so).
2. Place the tomatoes cut side down in a lightly olive oiled casserole pan
3. Fill the pan with as many tomatoes as you can (one layer deep)
4. Stuff a handful of fresh (or dried) oregano into the "corners" between the tomatoes (put a little pinch in 10 or so of the "corners").  No need to chop them up.
5. Stuff a handful of fresh basil in the "corners" (same as oregano).  No need to chop them up.
6. Insert 15-18 or garlic cloves into the "corners"
7. Sprinkle with salt and pepper
8. Pour ¾ cup olive oil over the top
9. Bake for 1 hour at 400 degrees (or a hour and 15 minutes if the skins aren't black)
10. Let cool and remove the skins by hand (they will have risen up above and off the tomato bodies.  You should be able to just pull off the skins and leave the pulp behind.  Some may take a little squeezing out.
11. Dump the entire pan into a big bowl and mix with a wand mixer until it's smooth.
12. Serve, refrigerate, or freeze.  For a little texture, leave as is "“ the tomato seeds will provide some crunch!  If you want a completely smooth and creamy version, strain it through a mesh sieve. 
13. For reheating frozen soups, use the wand mixer again to completely mix everything back together and make it creamy.  (you don't have to do the re-wanding if you don't feel like.....I've pretty much stopped doing it)

You can make it with all red tomatoes, all yellow, all green or a mixture of colors.

On our way home Sunday we plan on stopping at Flint Hill Public House for an early dinner - is this a good choice, we have never been.

Yes! I've been there a couple of times and have enjoyed it very much each time.

I asked if we could just get a taste of it by ordering the tasting menu but to no avail. At the higher price point in tasting menus, (they go from $65 up to $125 IIRC) they would serve you the whole lamb shoulder, but not just a little taste like we wanted.

My menu only had the $65 option but the waiter did mention something about a bigger menu.

That is truly mind boggling. We couldn't finish the final 3 meat dishes (lamb, pig, goat I believe on top of phylo duck dish) and barely made a dent in the two desserts. I can't imagine the amount of food you'd get for nearly double the price. Maybe you're served by Greek goddesses wearing nothing but fig leaves!!?!?

The entire room to the left of the door is the bar, with what is apparently first-come, first served seating (I was seated at an open table there immediately, despite a wait for the main dining room).

Thanks! We went in and to the right, to the counter area in front of the open kitchen. The actual bar area must have been packed and either overflowed into the entrance way or the people trying to enter were jammed up at the door since they couldn't get into the bar area. Either way, don't just show up at this place and expect to get a quick seat w/o a reservation.

I agree it's a nice gesture, but should not be an obligation. What Tom wrote is "those rules NEED to be relaxed," which I interpret to mean that a restaurant is now obligated, and the chatter in this case now feel they have a "right" to march into an restaurant before its posted hours because of their own perceived "special" needs.

So how many months preggo before a woman should expect special treatment and how old a senior citizen? Does a Yelper need to post how preggo she is in order to justify her rant? Inquiring minds want to know.

This is the hospitality industry issue not a civil rights issue.

Ethering the city without hitting one of it's low points--a lack of competent newspaper food critics--makes that "article" even weaker. He also shows what I guess is a disease at the post: lack of respect for molecular gastronomy and modern cuisine in general.

I've seen similar comments like this before on DR and I've always been currious. Some comments have been hinted at and others like yours are more blunt. What is it exactly that you don't like about Tom, Todd and Tim?

My wife and I went the other night and absolutely loved it. We got the chef's tasting menu and much like Graffiato, there was A LOT of food. For $65 it was a great deal and we left beyond stuffed. Also like Graffiato, it seemed very flexible. If you wanted or didn't want something they seemed to do whatever you wanted.

Mike Isabella was there in the kitchen directing traffic, seasoning and checking plates before they went out. It was refreshing to see a "named" chef actually working in the kitchen. We sat at the bar (my request) so we could see the show. I really liked the seats because we could talk to the all the chefs and see the dishes being made.

When we got there at 6:30 the palce was pretty quiet (maybe 1/4 full). When we left around 9 the place was packed with every table full and a horde of 20 or more people around the door, and this was a Tuesday! I don't think they had a separate bar area so they were just standing there waiting. So if you go, make a reservation or go early!