Choirgirl21

Any suggestions for new wineries (since last year) to check out, particularly in the Seneca Lake area? I leave tomorrow for my annual trip. Excited to get to try the beer at Climbing Bines this time. Not sure if there's anything else new/worth trying.

Foiled again. Was hoping this would be the year I went to Hazelnut Kitchen. I'm going a week later than normal and their brief summer hiatus is...a week later this year! Porcupine, thanks for the new review. I may try to convince people to go there. Do you think they would be able to accommodate a larger group (probably 8) including a vegetarian? Obviously I could call, just curious of your impression based on size and the menu.

Meeting a few friends for dinner on Saturday night. They went to and enjoyed Jackie's last week and suggested going back. I haven't eaten there in a long time having had mixed feelings on previous visits although I love Sidebar for a cocktail and a snack. Anyway, thinking about suggesting Urban Butcher instead. Also considered 8407 but I haven't been since the last chef change. Has anyone been to any of the 3 recently and have a suggestion on which is likely to be the best choice? Or anything I might be forgetting? I don't think Rays works for this one. Thanks!

Interesting, and thank you for all of this info. My BB subscription is currently on hold because I did have a bit of a backlog so I may order a few bags a la cart in the meantime to compare. Have to look bag to see what amount works for me per month to see if your subscription service would work. Appreciate it!

Curious what the pricing is for the bean shipments and whether you have a separate espresso bean option Joel? I am currently getting my beans from Blue Bottle (used to be Tonx) and am happy with the program, but if I could save money and/or support someone more local without sacrificing quality I would be happy to.

Great, thank you!

Risotto made without stock, possibly a revelation... I picked up squash blossoms at the market yesterday and decided I wanted to do something different with them (rather than stuffing them and baking or frying as I typically do) and thought maybe a risotto would be a nice idea. Only to discover that I had recently used the last of my stock. So I started wondering if I really needed it. Last time when I was playing around with the pear and cheese risotto I pondered at one point whether the stock wasn't overpowering the delicate flavors. So I went to trusty google to see what the internet said and found an article or two advocating using only water. So, I got a healthy dose of shallots good and caramelized in evoo & butter, then toasted the rice well, put in a hefty helping of white wine, then finished the process with water. About 3 minutes before I was ready to serve, I mixed in the sliced squash blossoms and a little more butter, then served the risotto with a generous spoonful of ricotta that I had seasoned with chopped basil, lemon zest and salt and then mixed it in as I was eating. Damn if it wasn't really good. I will think twice about using stock in the future, or if I do, I may water it down. Also, to reiterate what I said earlier in my pear/cheese trials, carnaroli rice for the win. Between this rice and having been to Italy to see how it's served, I dare say I can get close to the real thing. Not perfect, but close enough to satisfy me at least.

I love these guys. They've been at my market (Greenbelt) since last year. You can't go wrong with any of their products. They're currently also selling homemade sriracha and 2 kinds of beets, their cider vinegar red beets, which they tend to have year round and their newest are golden beets that have a bit more heat. They also sell a salsa verde. Everything other than the items I just mentioned are fermented products. Oh, and they are in the process of starting a Kombucha line. I did one of those social media investment things and loaned them a whopping $10 or something to help get that going. Can't wait to drink the fruits of my labor.

Any tips on the speed/settings to use for soups? After having been wowed by your soups on two occasions, I asked my friends to lend me their Vitamix for my dinner club this Saturday. I'm planning to make a corn soup and to also use to puree an egg free ice cream mixture before freezing (ricotta and milk mainly). Any suggestions? Is it possible to overblend in these things?

I have been remiss in not posting. I went to SP the night before lekkerwijn and had the same courses, but a very different experience. All in all I thought it was a really fantastic meal and a good value. I am eager to go back in the fall when there may be more meat dishes. Key comments: - I too was disappointed upon being told that the chef wasn't there. Had I felt differently about the quality of the meal at the end, I think my disappointment would have been much greater. Having read the comments in that chat and given it a bit more thought, I do think that given the format and O'Brien's own description, he should note next to the dates when you purchase tickets that he won't be in the kitchen and possibly lower those prices slightly. When we return in the fall, I do plan to call in advance to make sure he will be there as I would be much more upset if it happened twice. - Wine: people seem to have drastically different feelings about the wine service here. I enjoyed both of the wines, particularly the white, which went well with many of the dishes. However, others in my group wished there were more, didn't love one or both, or felt pressured to drink less because they didn't want to appear greedy to the other parties at the table. One made the suggestion to just make SP BYO, which I think is a fantastic idea. They could lower the ticket price, but still allow enough to cover wine service costs, which would, let's face it, be minimal. - Salt: My one and only complaint of the meal was the salt level. My friends and I have a joke from a drunken NYE meal where a friend made some particularly salty salted ice cream. Another friend cried out "This is salty for salt!". That comment was tossed around more than a couple of times during this meal. The breadsticks that started the meal, the asparagus soup, and the scallop dish were the biggest offenders, really pushing the limits on the seasoning. It didn't make the dishes unenjoyable for me, although by the scallop dish I was so full that the saltiness made it that much tougher to finish, but I mostly mention this as a warning to those who are more sensitive to the seasoning level. It did make it quite amusing though when the salted caramel was brought out to finish the meal. Of course, I suppose this begs the question - was the heavy hand with the seasoning because Dan was out of the kitchen? I don't know. I would really love for him to pop in here and comment. In any event, again, I really loved the meal. The asparagus soup, the coddled egg with spring vegetables, lamb bacon, & carrot puree, and the fried green tomato dish I would happily eat again and again. I would probably say the same for the scallop dish if I hadn't been so full by then, but the sear/cook on those scallops was beautiful. Everything on the menu outside of the cornbread with schmalz (loving this rendered fat as the new butter theme I'm seeing) and the pasta dish (which was perhaps overly rich but otherwise delicious) sung of spring. Only the dessert underwhelmed a touch, but I was so stuffed at that point it would have taken a lot to wow me. And I have to say that there's something to be said for having already paid for your meal in advance. I felt the meal was a good value, but that feeling can only have been aided by the fact that I didn't have to pay when I was done.

The farmers at my market tend to pick the morning of, or at most the day before depending on what it is so to me local is fresh. And it is important to me that it be locally sourced. I get that it isn't for everyone. I think my problem is solved. There was one vendor at the Crofton market who didn't list what they grow that I've been trying to reach. They do grow corn and will have it at the market on Wednesday so I should be good. It's not as convenient as the Howard County market the same day, but close enough knowing they will have what I need. Thanks again for the help!

I'm making a soup and will be making the soup Thursday night. Also serving some in a scallop dish where it's sort of ceviched, but I think it will still be okay by then since it's not a major component of the dish, but mixed with cherry tomato, grilled nectarine, etc. Thanks for the Harris Teeter suggestion, I have one right across the street. The problem with that or Whole Foods is who knows how long it's been sitting there, or took to get there. Most of the Whole Foods local produce was from PA, although I didn't pay close enough attention to the towns to know what part. With a farmers market, I typically no it's been picked that morning. Really appreciate all of the feedback. If anyone has specifically been to any of the Howard Co markets recently, would love to hear from you. Or the Crofton market that's technically in Gambrill's, which is on Wednesdays.

It's not typically too early, but a lot of things seem to be late this year. I missed my market last week, but the vendors at my Sunday market who grow corn had very small amounts this morning. Unfortunately since I slept in that meant I missed out on all but the last 6 ears. However, I would think vendors from VA or maybe the Eastern shore would be a bit ahead. The issue is which vendors even grow corn (for instance, there's a Howard Co market on Wednesday that would work well for me, but from what I can tell neither grows corn) and if they do, whether they have it, or much of it yet. I'm pretty sure the Whole Foods in Columbia had corn in their local growers section this past weekend so I may be able to get it there as a last resort, but I thought if there were a good market that would have all or most of what I need I'd go for it. Not driving to VA though! Thanks for the feedback thus far.

This is probably more appropriate in the farmers market forum, but I wanted to put it where people would see it since it's time sensitive. I have the usual problem of hosting my dinner club this Saturday and needing to find local produce by mid-week in order to prep in advance. Unfortunately I now also can't skip out of work early to hit Riverdale on Thursday like I normally would. Does anyone know of a market in DC or MD preferably on a Wednesday (could also consider Tuesday) that has an abundance and variety of produce? Specifically I am looking for plenty of corn, nectarines, tomatoes (heirloom, cherry, etc.) and watermelon. The corn seems to be the most problematic.

Nothing new though I will rescind my IM Wine love. The knowledgeable guys who used to help me make great wine selections are long gone and last time I went in I was really disappointed with the beer selection, especially large format bottles. Still a decent option over say Corridor in some cases, but not the gem it once was.

With this recommendation I will consider it, thanks. The Wusthof is definitely too much, but the LamsonSharp isn't outside the realm of possibility. Does it clean easily and/or is it dishwasher safe?

Need spatula help. I would like a thin metal spatula, something for flipping eggs, as well as for scraping things like the crusty bits when I roast sweet potatoes in a glass or metal pan. I looked first for Cooks Illustrated recommendations. Not willing to do the large sums of money for their top picks (Wusthof & LamsonSharp). Any other suggestions. They do mention the Oxo flexible turner, which may work, but may be too flexible for scraping purposes. Oxo also has a slotted fish turner, but I was leaning toward non-slotted. I also hate the bulky handles on the Oxo products - they take up too much space. Anyone have an all metal spatula that might fit the bill? I would consider getting 2 different ones if absolutely necessary. Main thing is a super thin edge for egg flipping and something strong enough to scrape pans.

I was so saddened when I heard that they were closing, but grateful I got to go one final time that last weekend they were open. True to form, the food was bad (and actually mostly sold out when I got there), but the beer, music and dancing were great.

I haven't been on their website recently and the format has changed in the interim. I can't seem to find my saved recipes anywhere. Does anyone know if they've done away with that completely? Or if not, can you direct me to how to find them. I'm working on paring down the "stuff" in my house and one thing I was planning to do was to save recipes I really like online so I can get rid of the hard copies of all the old issues of food magazines I have. This is putting a wrench in my plan! http://www.foodandwine.com/recipes

Magnadoodle's post in the Parts & Labor thread reminded me that I didn't comment about bread service in either review. Barrel & Crow does serve bread and it is the kind of bread that this paleo/grain free girl can't stop eating. Really crusty exterior, very soft interior, flavored with fresh rosemary and served perfectly warm. So good. I agree on pushing the limits. It's a very good rendition of a traditional tartare and I really enjoyed it, but what I had just a week later at Parts & Labor was unique. I feel this way about both tuna and beef tartare - I am always happy to eat a well executed fresh version, but when someone makes something unique that I haven't seen before I am really appreciative since they are such common dishes. Again, not to take away from this version. It is worth ordering, especially if you can get there for happy hour.

Oh my god, yes, thank you for reminding me! Whipped lard with fresh chives, to die for. The bread itself I was less enthused about having had amazing bread not long before at Barrel & Crow (perfectly acceptable bread, just nothing wow about it), but really it's just a vessel for that delicious lard so who cares.

Had dinner here Saturday night, yum, yum, and YUM! There doesn't seem to be a menu online so I am going to have to go from memory, which is a big task for me, but here we go. A friend and I started with cocktails at the bar while we waited to be seated. I wanted something lighter and more refreshing and not overly boozy since I was driving. Both the peach & pickle (what seemed to be a seasonal take on the pickleback) and the drink I ultimately ordered appealed so I asked the bartender for his recommendation. They were out of an ingredient to make the peach & pickle, making my decision easy. The cocktail I ended up with was a mix of bourbon, crushed strawberry and mint that was exactly the refreshing well balanced cocktail I had hoped for although not inexpensive at $13. Once seated we opted to share as many dishes as we could. We started with the beef tartare and the pig trotter appetizers. The beef tartare was outstanding. A unique version served with house made potato chips. The trotter was an exercise in curiosity more than anything else. A few spears of peeled raw asparagus and a delicious buttermilk dressing accompanied the fried trotter, which came as 2 deep fried hunks on the board. We were a little uncertain of what to do with it or what to eat. I realize now it was probably my mistake, but I expected some meat in addition to the crispy fried skin, but other than a few scant morsels that's not what you get. I sort of get the appeal - the right bite of crispy fatty skin with the raw asparagus and rich dressing was a nice balance, but for (I think) $12 this was the only dish that sort of disappointed me. For our "dinner" we shared the brown sugar beef rib with grilled strawberries and one of the sausages with an onion jam, both recommended by our server along with the white kale side and the radish and radish top salad. I wouldn't have chosen the rib if our server hadn't recommended it, too afraid between the brown sugar and strawberry that it would be too sweet. It was sweet, but it was incredibly delicious with fantastic caramelization from the brown sugar crust and some good balance provided by the other components like the whole mustard seeds. The sausage was also very good, with a serious bit of heat (the server made sure when we ordered it that we would be okay with that) and a generous size. I couldn't possibly describe everything that was in the kale dish at this point except to say I believe there were caramelized onions and I know there were crispy trotter bits on top - mostly what I remember was an incredibly rich and delicious dish. The radish & radish top salad, which also had mushrooms and a light green dressing was a nice light compliment to the other heavier dishes. Service was spot on. The only hiccup was when our server arrived with our bottle of wine and I realized right as she was about to open it that it was a sparkling, not dry rose. It seems one of the sparkling wines was accidentally listed in the dry rose section rather than the sparkling section. Not a huge deal and they rectified it, although not at the speed I would have liked had I not been the one driving but the fact the we asked our server to help us decide between 2 bottles and she didn't realize one was sparkling or mention it in her description was a bit odd. Again, not a big deal, really the only little nitpick in what was otherwise spot on service. All in all a fantastic meal and I am eager to return, preferably in a larger group so I can try even more of the menu. The steaks we saw being served looked incredible, but given that there were only 2 of us and we wanted to try as much as we could, I thought those were best saved until next time. The menu does tend toward the more expensive side, but all in all I think it is worth it.

Indeed! Wanted to follow up on my earlier post and get something of a report in here before it completely drops off my radar as Barrel & Crow deserves some praise. A friend and I went the Saturday of Memorial Day weekend and were able to snag the last outdoor table at around 7 pm (they don't take reservations for the outdoor seating although they do for indoor seating). The entire menu really looked incredible, with evidence of spring everywhere making our decision making very tough. So we opted for our usual resolution to this problem: total gluttony. We started by sharing 3 appetizers. The beef tartare was as Pool Boy mentioned above, delicious. The one thought I had pretty immediately was that the cut on the beef was larger, making it a little more "toothsome" and a little less melt in your mouth than other tartares I've had, but I remembered Pool Boy's comment on the "grilled" aspect and noticed that a few of the pieces of beef had some gray coloring to them. My guess is that they're trying to flash it on the grill at high heat to get some smoky flavor without cooking the beef, but that flavor doesn't seem to come through. I think they'd be better off just keeping the beef raw. This is not to detract from the dish, as it was excellent. Next came the fried green tomatoes with house made pimiento cheese, chow chow, and spicy pepper jam. Very close call between this and the tartare as a favorite appetizer, but creativity gives this dish the edge. Tomatoes were perfectly fried, crispy on the outside and juicy on the inside and surprising combination of ingredients worked well together. The braised pork cheeks with wild mushrooms, sweet potato puree, and bbq pork rinds had potential, but needs some tweaks. The biggest detractor was that the pork cheek was dry, and we also both wanted more of the puree. The pork rinds, while delicious didn't work with the dish. My entree was the papardelle pasta with duck confit, peas, and mushrooms (I may be forgetting components, the menu is so wonderfully seasonal that the online menu doesn't quite match up with our dishes in some cases). My friend chose one of the specials, a ravioli stuffed with braised pork with equally springy components that I am totally blanking on at the moment. In both cases the "sauce" for the pasta was the jus for the meat. In my dish, it was really more of a broth. I can't do justice to this dish as I am not a good enough writer, but it was outstanding. The broth had a pho quality to it that we could never quite get to the bottom of - I suspected maybe the duck had been seasoned with something like Chinese 5 spice, but our server got busy and never followed through on our request to find out from the kitchen. Pasta was perfectly cooked, the spring components added a nice lightness to the dish, and everything just worked well together. It wasn't a small portion and I thought I'd eat about half of it, but I couldn't stop and ate the entire thing. I had a few bites of the ravioli dish and it was equally delicious. Dessert was the biggest disappointment. Probably my mistake for not choosing something more seasonal, but the fruit options that would typically appeal I didn't want that night for different reasons. So I chose a dish that had grilled (or caramelized, can't remember the description on the menu) pineapple with macademia nut brittle and coconut sorbet. The dish was a few small pieces of the pineapple, one tiny scoop of the sorbet and I kid you not, 2 pieces of the nut "brittle" that consisted of 1/2 of a macademia nut each. Just not worth it at all. Service was for the most part excellent. We sort of lost our server to a large party about mid-way through our entrees, but otherwise she was on point, friendly and helpful with her suggestions. In addition to the food, we shared a bottle of rose and my friend had a glass of red wine with his entree. I was pleasantly surprised with our bill, $150 including tax/tip for everything we had seems like a steal to me. For a restaurant so new, they really seem to be firing on all cylinders. I adore the seasonality of the menu, find the combinations of ingredients and flavors unique and interesting, and the execution is there. Eager to go back soon and that happy hour special is certainly additional incentive.

Having never been to either, Paris seems like the obvious choice to me, which I realize is not helpful in any way. However, I thought this might be: "A $1000 Day in Paris for $100" by Seth Kugel on nytimes.com

Yep, my old rescue group used to use that site for our annual picnic on occasion. It's a nice option.