StorageLady

I'd like to take my kids out to dinner before they head back to college. One of them is a very adventurous diner - he loves all seafood, meats, and will try just about anything. My daughter however is somewhat pickier. She doesn't like seafood or red meat. We live up in Frederick so don't get down to DC very often for dinner. Consequently, I need some guidance in selecting a place to take them. I made a reservation at Art & Soul for Saturday night because the offerings looked pretty darn tasty. Thoughts? Any place else you think would be a good choice during RW?

but in the interim..................where should we eat before the 7:30 show this Thursday night?

We live in Frederick so make the northern journey through DC & Mont. County

Thanks everyone for the advice! I'll be sure to report back when we return

I read many of the restaurant reviews on this site and am having trouble choosing! 8 of us with mixed budgets are hopping on the Harbor Cruise in SW for a cherry blossom tour Sunday. The cruise ends at 6:30 and we'd like to grab a bite. We are looking for some cheap and tasty options. Between the Washingtonian Mag's selections and the DR choices, I came up with these and want your thoughts! Thanks! In Rockville, MD: Sichuan Pavillion Vit Goel ToFu (Lighthouse Tofu) La Limena In DC: Bar Pilar Surfside 2 Amy's

Every year, the high school lacrosse team's banquet is at the Cozy. Cheap. Fried. Perfect for teenage boys. It's the only time I ever go there. Just a big old fashioned trough

My vitamix gets used primarily for two things: soups & margaritas t Cook up some vegetables , put in blender, add stock , whirr..add more stock if necessary. Turns into velvet Margaritas - come on - you KNOW they're good in this thing. No crystals, no ice clumps, just great smooth frosty frozen drinks. It also makes great smoothies. You can put the whole darn apple in, no need to peel or de-seed.

For the very first time, we will not be vacationing in either Duck or Corolla this year. Instead, we are trying Nags Head. We have never been there (except BBQ at Fat Man's), so have no idea what the dining scene is like. We will need a couple of good casual places and one "fine" dining place. Perusing Chowhound, we read about Ocean Blvd and Kill Devil Grill for the more upscale dinner. Thoughts? And, what do you like for more casual dining?

The CI Coq Au Vin was a HUGE HIT! It was pretty straightforward to prepare. The only thing that was time consuming was browning all of the chicken. I used a couple of pans to get everything browned, then dumped them both into a large stock pot for the final braising. Made it a day ahead and let it develop all of those fabulous flavors overnight. BTW, I used pinot noir and it was lush and fruity and rich. Served over wide egg noodles, people were licking their forks...

16 pounds of thighs, legs and breasts in a vat of Coq Au Vin. Smells A-MAY-Zing!

Wegman's is opening in Frederick this Spring...Building looks just about done from the outside. It will be in "Clemson Corner" which is on Rt 26 just off of 15 North. Lots of buzz around here about the opening!

I just did the math on this - and even if I bought a pound a person, the cost would be almost the same as what it is costing me to make it from scratch! For the 15 people, my cost (including the wine) is $120. That's not even including my labor, which, of course, is priceless. If I bought the coq au vin, it would be $135. Geez....

Had I posted this last week, I would have had the time to make the beef stock. As it is, I'll have to be content with my homemade chicken stock. Thanks for the recipe ! I've made Ripert's version before, and it was quite tasty. I didn't find the 2 bottles of wine overwhelming, I guess it had to do with the length of braising time. He does call for very little bacon - I didn't think I could taste it al all in the finished version. I guess if I want to make his again I could just add more! Oh, and KMM...haha! I HAVE been known to take major shortcuts before! This time though - I'm gonna suck it up and start braising. I'm thinking I'll need to start the browning/braising etc. in 2 or 3 dutch ovens. Once it all gets going, I was planning on putting it into a giant stockpot so that it all cooks together .. That sound ok? The CI version from the 90's does look pretty tasty. I'll post it here for those of you who don't have access to CI online: SERVES 4 INGREDIENTS 4 chicken leg quarters (about 3 pounds), carefully trimmed of all fat, cleaned, dried, and thighs and drumsticks separated 1 bottle fruity, smooth, medium-bodied red wine (750ML), such as Oregon Pinot Noir, Zinfandel, or a light Rhone valley wine 2 1/2 cups chicken stock or low-sodium canned chicken broth 6 ounces bacon (preferably thick-cut), cut crosswise into 1/4-inch pieces 6 - 7 tablespoons unsalted butter , at room temperature 1 large carrot , roughly chopped 1 large onion , roughly chopped 2 medium shallots , peeled and quartered 2 medium cloves garlic , skin on and smashed 1 teaspoon dried thyme 10 parsley stems 1 bay leaf 1 1/2 teaspoons tomato paste 24 frozen pearl onions (evenly sized), thawed, or fresh pearl onions 1/2 pound white mushrooms (small), washed and halved if medium sized, quartered if large 2 - 3 tablespoons unbleached all-purpose flour 2 tablespoons minced fresh parsley leaves INSTRUCTIONS 1. Generously sprinkle chicken pieces with salt and ground black pepper; set aside. Bring red wine and chicken stock to boil in large, heavy saucepan; reduce heat to medium-high and simmer until reduced to about 4 cups, about 20 minutes. 2. Meanwhile, fry bacon in large Dutch oven or deep, heavy-bottomed sauté pan over medium heat until fat has rendered and bacon is golden brown, about 5 minutes. Remove bacon with slotted spoon to paper towel-lined plate to drain; set aside. Heat 1 tablespoon butter with rendered bacon fat; add carrot, onion, shallots, and garlic and sauté until lightly browned, 10 to 15 minutes. Following illustration 1 below, press vegetables against side of pan with slotted spoon to squeeze out as much fat as possible; transfer vegetables to pan with reduced wine mixture (off heat) and discard all but 1 tablespoon fat from Dutch oven or sauté pan. 3. Return Dutch oven or sauté pan to burner over medium-high heat and add another 1 tablespoon butter. When butter is melted, add chicken (in batches if necessary to avoid overcrowding) and cook until well browned all over, turning once or twice during cooking, 12 to 16 minutes. Remove chicken to a plate; set aside. Pour off all fat from Dutch oven or sauté pan; return to heat and add wine-vegetable mixture. Bring to boil, scraping up browned bits from bottom of pan with wooden spoon (see illustration 2, below). Add browned chicken, bouquet garni (thyme, parsley, and bay leaf tied together), and tomato paste to boiling wine mixture; return to boil, then reduce heat to low and simmer gently, partially covered. Turn chicken once during cooking, until tender and infused with wine flavor, 45 to 60 minutes. 4. While chicken and sauce are cooking, heat another 2 tablespoons butter in medium skillet over medium-low heat. Add pearl onions and cook, stirring occasionally and reducing heat if butter starts to brown too fast, until lightly browned and almost cooked through, 5 to 8 minutes. Add mushrooms, season with salt, cover, increase heat to medium, and cook until mushrooms release their liquid, about 5 minutes. Remove cover, increase heat to high, and boil until liquid evaporates and onions and mushrooms are golden brown, 2 to 3 minutes more. Transfer onions and mushrooms to plate with bacon; set aside. 5. When the chicken is cooked, transfer to serving bowl or platter; cover with aluminum foil to keep warm. Following illustration 3, below, strain sauce through fine mesh sieve set over large measuring cup, pressing on solids with wooden spoon to release as much liquid as possible; sauce should measure 2 to 3 cups. Return sauce to pan; skim as much fat as possible off surface. Counting 1 tablespoon each of butter and flour for each cup of sauce, mash 2 to 3 tablespoons each butter and flour in small bowl or plate to make a beurre manié, as shown in illustration 4. Bring sauce to boil and whisk in beurre manié until smooth. Add reserved chicken, bacon, onions and mushrooms; adjust seasoning with salt and ground black pepper to taste, reduce heat to medium-low and simmer very gently to warm through and blend flavors, about 5 minutes. Check seasoning one more time and adjust with additional salt and ground black pepper if necessary; add parsley. Transfer chicken to serving platter; pour sauce over chicken. Serve immediately.

Goldstar has 1/2 off tickets to "Let Them Eat Cake" The Ultimate Cake and Confections Tasting Event, on March 13th in Bethesda. Interested? You can get more info here: http://www.goldstar.com/events/bethesda-md/let-them-eat-cake.html

Supper Club is this Saturday night, and I am charged with preparing Coq Au Vin for 15. I have found sound tasty sounding recipes from Eric Ripert (Avec Eric) and from the Cooks Illustrated series. They both read delicious, but since I only get one shot at making the meal, I'm wondering if you have ever made the dish and which you think might be better. BTW - I don't really have time for whole "takes 3 days, find a rooster" thing. So I am seeking a more streamlined approach that will still yield a tasty result. If you have made the dish before and can offer any suggestions or advice, I'm listening. The Cooks Illustrated recipe, if you subscribe online, is here: http://www.cooksillustrated.com/recipes/detail.asp?docid=5185 Eric Ripert's (which is accessible by anyone) is here: http://blog.aveceric.com/category/dinnersocial/cozy_winter_dinner_social/#recipe4

Groupon is offering a good discount today (limited tickets available) for the Chesapeake Oyster & Beer Festival at the National Harbor on Feb. 18th. Tickets which are normally $80 are being sold for $55 if you click here: http://www.groupon.com/r/uu12848561 And - on the same site they are offering a deal where you can get $18 of goodies (cupcakes, desserts, coffee) for $9 at Georgetown Scoops If you haven't discovered Groupon yet - you should! It's a great way to try to new places at a good price. If asked, I wouldn't complain if you said JanisKedanis@gmail.com referred you to the site

Sounds pretty appealing!

Taking the Legendary Blues Cruise in January and hoping to get some down home decent island food on our stops. We will spend one day in Antigua and one on St. John. Any suggestions? We will be beaching and touring, so fine dining is not important - fine tasting is!

I have never heard of Duck Wellington. Beef, yes.duck? Is it prepared similarly in a pastry with the mushrooms and pate?

I'm hosting our Supper Club next month - which means I pick the theme and the entree. There are 11 people, and as far as I know no known food allergies. I'm looking for some suggestions on something to serve that won't keep me from my company for too long, that will be delicious (of course), and a little upscale. No lamb or salmon or goat cheese. I am trying to stay away from chilis and stews because they are so filling and the other folks are bringing along dishes. Any ideas?

My 19 year old son is coming home to Frederick, MD for 7 weeks over Winter Break. He would like to learn some bartending skills, perhaps as a barback. Anybody within 30 minutes drive time looking to hire some help during the holiday season?

Most of the restaurant reviews center around the bigger cities. But, if you are coming up to Frederick, you can read my opinions on the local scene here: www.thediningdiva.blogspot.com There are also some dining reviews on www.want2dish.com Janis (aka StorageLady)

Boynton Beach Glad you posted - I'm planning on going to Village Tavern later this month when I head south to check on my house. Any suggestions on what to order?

OMG so totally worth every single penny it cost. The food, the service, the kitchen, the staff - fantastic evening. Putting our names back on the wait list....

I will bring a couscous salad