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brendanc

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About brendanc

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    ventworm
  1. DC Coast is looking for a new Sous Chef to join our team. Competitive pay and benefits. Email resume etc to brendancox@msn.com
  2. My first job as a cook was at Spinnakers @ Pt. Lookout Marina, Courtney's and Scheibles were our neighboors. A typical day began at Scheible's for the dirt cheap fisherman's breakfast, a morning fishing, then to Courtney's for a brilliant Fried Rockfish Sandwich and 10oz Budweiser, followed by dinner service at Spins. I can't believe someone else remembers these two gems. Often heard at the marina was the, "By God, I'ma gonna go down to Cohrtneez and get myself a fried rawckfish sandwich". Classic.
  3. Pan roasted black grouper filet, braised summercrisp lettuce, a faux pho brodo of duck and country ham stock, aromatics and thai basil/cilantro. I think i out a duck skin cracker on this one. the 69 was a less than subtle reference that was meant to elicit laughter for don and koji.
  4. Circle Bistro is interviewing for two line cook positions. Good pay flexible schedule, great product to work with, dynamic environment, and i rarely yell. 12-16 bucks an hour email me at brendancox@msn.com or pm me through the board.
  5. Line cook needed. PM shift flexible hours, good pay. Excellent taste in music required experience beneficial, but will train if necessary. Chronically late need not apply.
  6. Circle Bistro is interviewing candidates for line cook. Experience a plus, good pay, flexible schedule and great working environment. Notti Bianche is also interviewing for Line Cook positions. Good salary and a chance to help shape the next years in the evolution of the restaurant. Experience a plus but will train motivated individual. call Brendan at 703-859-6254 or pm me. Any referrals from the dr board=free dinner
  7. New Year's New Year’s Eve at Circle Bistro Caramelized Maine Diver Scallop, Crab Sausage, Celery Root Mousseline, Truffle Vinaigrette Long Island Duck Boudin, Sweet and Sour Cabbage, Natural Duck Jus Wild Striped Bass, Satur Farms Chiogga Beets, Tangerine, Ginger Grass Fed Natural Shenandoah Beef, Horseradish, Yukon Potato “Presse”, Young Spinach Chocolate and Blood Orange Baked Alaska, Grand Marnier Sabayon, Orange Confiture 65. 85. with wine pairing
  8. Circle Bistro is interviewing candidates for line cook. Experience a plus, good pay, flexible schedule and great working environment. Notti Bianche is also interviewing for Line Cook positions. Good salary and a chance to help shape the next years in the evolution of the restaurant. Experience a plus but will train motivated individual. call Brendan at 703-859-6254 or pm me. Any referrals from the dr board=free dinner
  9. Circle Bistro and Notti Bianche arte interviewing candidates for line cooks. Experience a plus, good pay, flexible schedule and great working environment. Notti Bianche is also interviewing for an open Sous Chef/Chef de Cuisine position. Good salary and benefits, a chance to help shape the next years in the evolution of the restaurant. Experience as a Sous Chef or chef required. call Brendan at 703-859-6254 or pm me. Any referrals from the dr board=free dinner
  10. we allot the same amount of time for RW as any other time.
  11. The idea that restaurants take a loss during restaurant week is a fallacy for the most part, the difference between regular service and RW is the margin that the restaurant maintains, when offering a discount the margin becomes smaller and affects the net line of income, however the business brought in in a successful RW creates a positive entry to the gross. the offset being that many fixed costs of operating benefit from RW in the leaner times of august by having a higher income, but fluctuating costs(food,labor) are negatively impacted as a percentage of income. thirty dollars is a good deal of money for many people, myself included, and the ability to offer a good meal at that price is a good judge of a resataurant. RW is not a headache, merely a busier than average time as many operators will seek to maximize income by booking more guests than the norm. When a restaurant offers a limited menu in the original format of restaurant week it streamlines production and can turn tables faster, when a restaurant offers it full menu it cannot do the same, so the repetitiveness of RW for staff is greater with a limited menu, but the overall business does better because of the greater number of guests. The decision to participate in RW is made when we consider what the restaurant will be like in a "normal" mode of service for the time period versus the increase in business from RW. Many restaurants are busy every night, every week all the time and have the ability to forgo RW b/c they will not be adversely affected, or they choose not to participate because it doesn't make sense in where they are postioned in the market(think Cityzen, Citronell) most other restaurants in DC need the influx of business in August. Besides the income benefits to being busy in a traditionally slow period is the opportunity to cook for people who haven't been here and hopefully will return. The impact that a RW meal has on the individual is prety significant in that 30 is not far off our average hguest check of 36 or so, so we can move forward believing that poeple who come for RW will return. I don't have any stats, but the retention rates for RW guests is probably all over the board, some poeple love us some may not and in the end its probably the same percentages as any other night, because the quality of the experience is the same, because we don't skimp on our efforts whether there is a full menu offered or a limited one. In short, the headache is only there if we make it a headache for ourselves, we want to have people eat here, we want them to have a good time and the more people we can impact the better. Tangentally, I don't like the 500 dollar participation fee I think it excessive and would rather it go to a charity rather than a trade association. ps we're doing the majority of the mernu in an attempt to split the difference
  12. If I offer gazpacho, does that make me common? i'd also rather not take a loss, its bad for the business you know. futhermore if i offer a few choices, and they are strong dishes, how am i chiseling anyone?
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