ScotteeM

Chef Trabocchi, I can't believe that our week with you has already passed! I enjoyed all of your comments, but I have so many more questions. I hope we may get another opportunity to have a dialogue with you again some time. Your sense of humor, your sense of priorities, and your sense of food are extremely rare and precious. I'm so glad to know that you love spending time with your kids. That is so extremely important. Just tonight, my husband said he wants to celebrate his birthday, in January, at Maestro, and he asked me if I thought we'd have another dinner there before then. I certainly hope so! We in the Washington area are so fortunate to have you cooking for us. And, by the way, I don't think you have anything to worry about regarding your hair or your Italian. Both seem vigorous and strong to me! ScotteeM

Based on my experience of these tomatoes at Maestro, I have to agree! ScotteeM

Don't know about a "feminine restaurant," but here's a link to a post (and a thread) about "girl food". ScotteeM

What was the name of this dish? Was it from the "American" menu or the "Chinese" menu? ScotteeM

My mother-in-law's favorite place to get steamed crabs to go is Hale's, up in the northern outpost of Baltimore. Anyone have any comments or comparisons? She lives nearby (off of Taylor Ave. near the School for the Blind and that big cemetery). I'm asking because I might want to take her some crabs on an upcoming visit. Also, anyone been to Captain Pells' in Fairfax? ScotteeM

Halloween is my favorite holiday! However, if we gathered at my house, we wouldn't have room to move our arms in order to eat food or drink wine. It just wouldn't be pretty. Plus, the dogs would be barking. ScotteeM

Cigar? You mean I missed a cigar? ScotteeM <---meant to represent sunburn

What a great day! The weather was perfect, the setting was peaceful, and the food . . . . My two complaints were that I got too full and wasn't able to try all of the wonders that were offered, and I wish we had used name tags, with our screen names at least. With so many people there it was a challenge for a first-timer. I was fading fast, so had Mr. S bring me home early--sorry we couldn't stay longer! The olive oil tasting was fun, if a little overwhelming, with about 16 to taste. I can't wait to see the key. Thank you to the organizers--Hillvalley, mktye, Jacques, et al., and to the table-sitters, and to everyone for a memorable afternoon! I'm already thinking about the next one. ScotteeM

I've looked through the list of restaurants, and I haven't seen any one mention Kinkead's. Mr. S and I have had many lovely dinners there, enjoying a special bottle from our own cellar (nothing super-fancy, but usually something purchased years prior that might not still be available retail). They always explain to us that it must not be one that is on their wine list. They charge $15 corkage, but best to check in case it has gone up recently. We always buy glasses of sparkling wine to start the meal, and Mr. S usually has an Aramanac or Calvados afterwards. We probably spend more on food there than we would if we weren't bringing our own wine. Of course, we go there knowing we're going to order fish or seafood, so it's a matter of taking one bottle of white. This isn't the same as perfectly matching wines to individual dishes, but as others have mentioned, it's a great way to enjoy a special bottle with great food that I didn't have to shop for and cook. ScotteeM

Marinated, grilled duck breast, grilled bi-color corn on the cob, and sauteed sliced baby artichokes, king mushrooms (from the Grand Mart), and pine nuts. ScotteeM

I'm laughing out loud about the mayonnaise and Miracle Whip! I think my youngest brother, as a child, would only accept MW, not mayonnaise (could be a false memory, though). My bag of green beans is in the fridge, along with some stuff from the olive bar at Wegmans. (Mr. S was duly cautioned not to tip those plates in the fridge.) How will we know one another tomorrow? Will we have name tags? Will they have our screen names or our "real" names (and what is real, anyway?)? Hope I can sleep tonight--this is like waiting for Santa Claus. Tucking the green beans in for the night, ScotteeM

OK FOLKS, STEP AWAY FROM THE BUFFET! Well, I didn't follow Pandahugga's advice to try the Chinese menu. Instead, I followed a coworker's advice to try the buffet. "You'll like it," she said. "They have those wings and the noodles that you liked." I didn't get sick. Yes, as I was told, the salty chicken wings were on the buffet, and while I loved them as take-away, they did not survive being kept warm on the buffet. They were tough, dry, stringy, and tired. A dish that I suspect was beef w/ broccoli had odd-textured, off-tasting meat, and OK broccoli. About the only thing that worked in that setting, among the things I tried, were the cold sesame noodles, which were cold and spicy. The staff seemed bored and sullen, perhaps because there were fewer than half a dozen patrons in the place, none of whom seemed very happy either. It's hard for me to make the leap of faith from the mediocre offerings on the Chinese-American menu (except for above chicken wings & sesame noodles, when freshly made), to higher expectations for the Chinese menu. Are there different chefs for the two menus? And is the Chinese menu available for delivery? I'm despairing of finding sources for decent and varied lunch options in Merrifield. ScotteeM Hungry Grouper in Merrifield

Jason, I'm jealous! I can't wait to see it! The review in the Post's Style section today was very positive. Mr. S hasn't shared the Weekend section with me yet. But it wouldn't matter. I have to confess that I'm a huge Joss Whedon fan. ScotteeM

I'm jumping in a little late here, but what about The Tortilla Factory in Herndon? I've only dined in, but they do have a retail/carry out counter, and I've seen their tortillas there by the bag. I do love their food, but I only get there when I'm dropping Mr. S off at Dulles. ScotteeM

I can think of one good reason to head for Tysons Corner. buono da mangiare ScotteeM

Chef Trabocchi, Your bio tells us that you've cooked in Italy, England, and the US. Have you found significant differences in the palates of diners in these three countries? If so, have you altered your approach to accommodate the differences, and how have you altered your approach or use of ingredients? ScotteeM

Are you looking for unopened bottles? Or would the partially used bottle of Wegmans EVOO "Sicilian Style" in my pantry be OK to bring? ScotteeM

Hello Chef Trabocchi, Thank you for joining this forum and for participating this week to answer our questions and talk to us. My husband and I are "repeat offenders", having partaken of your Creazione dinner at least 4 times this year so far, and at least as many times last year(Latest on Sept. 10, just after your vacation.) I guess my first question (I hope I think of more) is this: Your menu seems to change almost from day to day, depending on what you have available. Do you have a huge file of recipes in anticipation of ingredients becoming available? Do you develop dishes on the fly--that is, when presented with an ingredient, do you develop a recipe on the spot? How long does it take, on average, to develop a dish? OK, to sum it up: How the heck do you do it? I must say that, in addition to the superlative food, and the wine service that defies description, one of the reasons Mr. S and I return to your restaurant time after time is that we always feel welcomed as old friends--even on our first visit. We love that Marcia greets us by name as we get off the elevator. Fernando feels like an old friend, and the whole staff treats us as if we sign their paychecks personally. And Emanuelle makes us feel so special! Vincent . . . I've written about him elsewhere on this website. His expertise and devotion to his craft matches yours so very perfectly! I'm sure that you know what a treasure you have in your staff, because they do stick around. Thank you for providing such a special, wonderful dining experience! ScotteeM

What? Are they renouncing foie gras? Going macrobiotic? Introducing Tofu Three Ways on their tasting menu? Offering Karaoke at the bar? ScotteeM (I have to lie down now, I'm exhausted)

Do tell! ScotteeM

Mark, I'm not in the industry, so maybe I'm missing something, but I don't know what the problem is. Her questions were fairly general, more for future reference than for past issues. And I thought they were good questions. I don't think that Porcupine was aiming her quills at any one in particular. We've talked before on this site about dealing with problems as they occur. I think that Porcupine is simply asking what the best way is to deal with these problems when they happen. I would love to know this also. I don't think that Porcupine or anyone else is trying to put anyone on the spot here. What in her wording made you uncomfortable? I'm honestly clueless here. ScotteeM

Wow, that's a lot of people! Um, I checked the list (twice) and didn't see me or Mr. ScotteeM listed. We're coming. We promised green beans. ScotteeM (still hearing Bob Dylan in my head after the PBS special)

What about Pieces of April? I just saw that for the second time a couple of weeks ago. ScotteeM

Mirth, or grief, as the case may be. This makes sense to me. How common or uncommon is it for waitstaff to have taken this kind of training? How difficult or expensive is it, and would it perhaps effect an increase in wine sales to have waitstaff who are trained in this way? ScotteeM

Dry-aged rib eye steaks on a charcoal grill Risotto with fresh porcini mushrooms Steamed white asparagus Bernaise sauce ScotteeM