brendanc

--> QUOTE(Mrs. B @ Jun 22 2006, 11:57 PM) <{POST_SNAPBACK}> Does that mean for the most part that you don't use local mushrooms at Circle Bistro? I don't know that I have ever knowingly consumed a localy grown mushroom in a local restaurant, does that ever happen? To your knowledge would/could the DelMarVa area ever support active harvesting of wild mushrooms. Thanks for taking time to answer our questions and thanks for all the time you spend making our time at your table memorable. To your health. Irwin Mushrooms located in the east Coast Shroom capital of Kennet Square PA is a popular local supplier. There is not a real "gold mine" area for mushroom foraging in the immediate vicinity, and if someone were an enterprising sort they could probably do well to find and harvest mushroom beds in the Shenendoah. Down near Charlottesville, I know there are some folk who forage ramps and morels, but there supplies are limited and rarely make it out of that area.

The mushrooms in questions are called "piopino" they have a real porcini like fragrance and we just started using them. All tempura should be eaten immediately, as soon as the veggie/seafood begins to sit it steams in the "shell" created by the batter, the longer it sits, mucho soggy. I used to do a beer based tempura but switched to a more asian style for its crispy-ness(sp) and the fact that it coats in a more lacy manner. Just make sure the consistency of the batter is just enough to coat, not "bread" and fry in clean oil. I haven't had the opportunity to forage with a true mycologist, but a cook of mine in Middleburg had a wicked chicken of the woods growing at the end of the drive. My enjoyment of mushrooms comes from their innate glutamate proteins, that "fifth" taste. Good boomers are at the same time, earthy, funky, herbaceous and a little sweet, because the caramelize so well. I'm lucky that I can source good mushrooms from four or five good sources in Europe and the Pacific NW.

In short there is little chance there is a better individual in DC kitchens today. I am extremely lucky to have Barry here, his passion and attention to detail are second to none. Besides being the best cook in our kitchen he has a way of teaching everyone here that is direct and highly informed, its just his demeanor. He manages my personality without stabbing me which can be difficult sometimes and is overdue a kitchen of his own. No bullshit, he's really f-ing awesome to cook with.

I think all chefs form a love hate relationship with popular dishes, this one however never seems to get on my bad side. I've sacrificed a menu slot for the salad pretty much in aeternum, so I hope I still like it some time from now. Good produce in December is a bitch to find, but overall fish can be the most tempermental. The one thing I am trying to modify here at the Circle is adding a Degustation menu to the menu itself. I came up doing impromptu tasting menus on an almost daily basis at Equinox and believe that we definitely shine the best with this format. Anyone who wants to have us cook for them is welcome to call or PM me. I generally won't charge a corkage in lieu of an increaesed guranteed service charge, so I can make sure my people are taken care of and the guest is satisfied. If it is a small group one day, so I can order some special ingredients is plenty of notice. There are no secrets. We research, talk to other chefs and just make the call. My time at Equinox led me to the majority of the purveyors we use with the addition of several stellar ones that Barry had contact with when he was at Nora. We get deliveries Mon-Sat for meat and produce and Sunday we get only fish. The farmers are here Five days a week if we need them(it only takes three farms/co-ops to fill the week). Currently I am beginning a search for Country Hams that may lead to a family vacation to this country ham festival in Kentucky in October. You'd also be amazed at how well feeding the delivery guys ensures prompt service and an extra set of eyes on your product. Jim from Prime Seafood like sthe occasional hamburgere too...

Thank you Don for the forum. I can only say that the meat conversion had more to do with the shedding of significant other rather than sport, however she was pissed about the whole meat thing. I sent her a big mac a couple of weeks later. She hasn't spoken to me since. Brazil is a favorite, but Argentina and my post US flame out team of the moment, the Dutch, are the ones to watch. Fish is a fickle mistress. My favorite protein by far to cook, but finding the right fish can be very difficult. I have a great supplier in Jim Chambers from Prime Seafood for some things, but the rest can be a difficult balancing act, each purveyor has a niche that they do very well in, outside of that it's hit or miss. Depending on the fish serving it raw or barely cooked is the way I enjoy it the best. Poached in oil, steamed over herbs are great choices, buy a bamboo steamer... Just remember that most fish doesn't benefit from being undercooked, only tuna and wild salmon really do well at rare or medium-rare aim fro just barely cooked through. I use an 80-20 blend of meat to fat of ground chuck. The only thing we do is beat it in a Hobart to emulsify some fat and keep the thing from falling apart, add salt and pepper and go. I've never even begun to approach that bun question, it may be the best burger question yet and I cannot answer it other than to say in the end its just bread. I think our hamburgers tatse good, shoot, all hamburger is by its nature a tasty thing. In all honesty I'd rather see peole ordering more halibut and rockfish.

As devil's advocate I think that perhaps we should approach it from another angle. When people are making a reservation so far out, wouldn't it make sense to book the less desirable seatings first, with the knowlege that the prime slot can be filled easily at any time. Not a VIP-held slot, but a more easily fillable one. From a business perspective this would seem to work, as long as the people reserving in advance still take the reservation. This is definitely a luxury scenario for a very desirable restaurant

Currently the soft shells I source are in a period of molting and their availability is a bit spotty, I only deal with one supplier who I trust and will not go outside of them to fill the void, sorry. As for the hamburger you can thank a group of researchers from Fargo or Dubuke for eating 42 at a lunch meeting earlier in the day. DISH is a hell of a restaurant and everyone here would be wise to check out Tony's American side before the word gets out....

Buy sandwich and slice. Drive to home/park/playground, eat slice on way so the wife doesn't find out, sandwich should be room temperature when you arrive.

Circle Bistro is looking for a sous chef, line cook and pastry chef. We are expanding our kitchen staff and need to fill these positions. Ideallly all candidates will have fine dining experience and a passion for their metier. Chronicallly late or disenchanted need not apply.

now someone has to pay their pr person.... and here I thought he was holding out for modern bride

Circle Bistro is looking for experienced cooks. We run a lighthearted but very dedicated kitchen and are looking for one or two individuals to work the line. No yelling, good tunes. We welcome refugees from temples of haute cuisine, or anyplace else fro that matter. Chronically late or disenchantged need not apply. call 202.293.5390 or PM me.

Executive chef ad seen in WP jobs section for the Oval Room today so do the math.

All wild caught rockfish are indeed tagged through the mouth with the state waters of origin. The current problems are more of a result in a cycle that has been in existence for some time. The lesions in question are a fungal infection that occurs in Bay stripers, however with a decline in the ecosystemic integrity we can assume that parasitic elements and depletions of populations across the board will continue to magnify. So where we might have a year or two with elevated fungal infections and then a down period, we may not witness that. That being said, outside of the Bay rockfish is perfectly safe to eat, inside the Bay should be fine as well, but because of the impression of a shortage prices will continue to rise until other fisheries open. Think of Stripers as oil.

Not in any particular order 25 yr balsamic, like 10mL Perigordine This really over the top duck fat "bearnaise" in ATL Ugo Bing Olive Oil

Just a quick note, the original uses margarine, not butter.

Nobu? I mean a chain? you're telling me that Nobu London is a better sushi/whatever fusion thing than, oh I don't know, EVERY RESTAURANT IN JAPAN, or even the US. This is schlock. Although I do concur with the omission of Circle Bistro this year.

Having lived and worked in the Burg for a year I can honestly say that the preconceived notion of the people who live out there is very wrong. Of course there is a contingent of fabulously wealthy living on manors and such, but the great bulk of the population are residents who have lived there for quite some time and do not have the noveau riche penchant for dining out. I was suprised at the number of "average"(not in a bad way) people in the population. Middleburg is noted for its touristy milleu and has a natural attractiveness for the visiting urbanite, but the people who would make up the base of any restaurants guest list are more likely to dine downscale. I really wish craig and hump ahd been able to make a longer run of things, but the high end diner is notriously absent from the demographic. The other problem being, the town is only 900 strong and the other poplulation centers are spread out across the two counties. I'm sure these reasons played amuch larger role than the food or service. Hump and Craig are class all the way.

a blow to his female fans everywhere

Maybe the pork guys at Eastern Market can get some for you. Otherwise Mail order is the best bet. I buy mine from a dry goods co. that gets it from Louisiana but they do not have a retail outlet.

When a new restaurant that is expected to make an impact on the dining scene, or one that is created by a former chef from a popular or well known restaurant opens, Sietsema will be there to preview it for himself soon after it opens. In the past he has done a small write up in the Weekly Dish column. This first visit is the one where he evaluates the restaurant and makes his decision to move forward with a review, wait or not return. Sometimes the WD piece is good, sometimes it is not so good. It will always be honest. This has been SOP for Tom in the past, and will probably continue. A lot of people out there have probably been asking him about the place incessantly and this was a way to serve his readership. Don't think for a second when a place as anticipated as RC opens he won't be there in the first week. I he publishes the blurb based on his visit, then he does. When the WD appears if the talk is positive it seems great, but negative comments and everyone screams about fairness. Listen if you open a joint expect criticism in many forms, and when you start charging for food and drink it is open season from Tom, Todd or this entire board.

The lenten friday fish phenomenon is not as prevalent as it was ten years ago. Bearing that in mind we do not add meatless choices, but prepare for a greater proportion of fish dishes for those who maintain the tradition

Fried Scrapple and Kraft Cheese on Wonder Bread. Available at Linda's Cafe in Lexington Park, MD

The original Budweiser hails from Vienna and is still brewed there, an entirely different taste sensation.

If you can find it try Herald I know that have it at Iota in Arlington

Parkway Deli, Grubb Rd(i think), Silver Spring