Skipper10

Ruhlman, Mesnier and Yokelson will be signing books and answering questions at the Annual National Press Club Book fair.

The event is open to public. It is $5 to get in, this is a fundraiser, so they don't allow books from the outside. Jim Lehrer is the chairman this year. This event gets very crowded, it is better to get in early. If you plan to dine at The Fourth Estate (open to the public restaurant) you should make reservations. I think you get free parking with that if you park at the designated garage, but you need to check that out when you make the reservations. (If you plan to get in early, pm me, I'll buy you a drink at the members only bar,The Reliable Source.)

Here is the club announcement:

National Press Club 34th Annual Book Fair & Authors' Night

November 15, 2011 5:30 PM

Join more than 90 nationally known writers autographing and selling their books at the Club’s 34th annual Book Fair & Authors' Night from 5:30 to 8:30 p.m. on Tuesday, Nov. 15, 2011. The evening will combine a night of literary fun with a fundraiser that helps make possible cutting-edge journalism training at the Eric Friedheim National Journalism Library, college scholarships and awards for excellence in journalism.

The National Press Club 529 14th St. NW, 13th Floor - Washington, DC 20045 202-662-7500 (1.5 blocks from the MetroCenter)The list of all 90 books, (all were published in 2011).

http://press.org/library/book-fair/authors-and-books

Here is the list of food related books:

Gesine Bullock-Prado Sugar Baby: Confections, Candies, Cakes and Other Delicious Recipes for Cooking with Sugar Food

Stephanie Izard Girl in the Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats and Drinks

Katherine Kallinis & Sophie Kallinis LaMontagne The Cupcake Diaries: Recipes and Memories from the Sisters of Georgetown Cupcake

Roland Mesnier A Sweet World of White House Desserts: From Blown Sugar Baskets to Gingerbread Houses, a Pastry Chef Remembers

Michael Ruhlman Ruhlman's Twenty

Lauren Shockey Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris

Ellen Sweets Stirring It Up with Molly Ivins: A Memoir with Recipes

Lorraine Wallace Mr. Sunday's Soups

Lisa Yockelson Baking Style: Art, Craft, Recipes

Ice can be used in drinks. Three biggish bags.

great! then I won't be late tomorrow. skipper

Ilaine,

I swear I cook better than post. Do you have enough ice or should I go and get some more for tomorrow? I am stuck with a whole bunch of things that need to be done today, including the ice, because I don't want to be late tomorrow. skipper (zora hopkins)

I will be there. +1.

We are also bringing some bags of ice we have had in the freezer since Hurricane Isabel (we did not lose power).

Could your ice be used in drinks??

I am bringing my huge white cooler, and I have so much on my plate today (non of it nurturing or nutritious vaariety) I would appreciate it very much if I don't have to run out to buy ice today.

Skipper

I would not recommend basing opiinions of personality on a television show. These shows are highly edited, designed to provoke the audience, and the personalities are most often contractually obligated to follow the direction and intent of the production company and director.

I had to give up my TV job (producer/reporter/eventually anchor) when my now 23 year old turned 7. One day out of the blue, she smiled rather shyly, looked me in the eye and asked if there was any way that I could pick her up from school every day. She said there were so many things she had to share and it could not wait till the next day because everyday I came home after she was asleep.

What I am trying to say is that I have a first hand knowledge of how TV works, what TV can and can't do. For example, I can write a fairly credible article or blog stating that last night Billyy DeLion assaulted me in the parking lot. I can broadcast it on the radio and post it on the internet describing in colorful detail how Billy DeLion assaulted me last night in the parking lot. I can photoshop a picture showing Bllly DeLion assaulting me in the parking lot, but if it has never taken place and Billy DeLion is not willing to cooperate with the camera crew there is no way I can get a film of Billy DeLion assaulting me.

It is immaterial to me whether Mike & Michael displayed what I consider despicable behavior towards another vulnerable human being on their own "initiative" or due to their "contractual obligations" ( that other Top Chef contestants did not seem to have) I won't eat or pay for their food.

Your post reminded me that I had to deal with an issue in similar *category* in my youth. While living in Europe on US $$$ I fell in love with Veuve Clicquot Champagne. In those days I was not much of a drinker and all of my friends knew that if I were to have a drink it wold be a glass or two of Veuve-Clicquot. Years later I learned that widow Clicquot's brew was Hitler's favorite drink. I had a very hard time accepting that . I no longer enjoy chanpagne.

It seems to me that, for folks like us who are interested in food and dining and who dine out a lot, to plunge into questions of morality and ethics related to the restaurant business is treacherous at best. How many don't eat at Chinese restaurants, for example, because the help in the kitchen, imported from rural China, is likely working 15 hour days and being paid slave wages, as is often the case? Or for that matter have "boycotted" that little French place on the corner because the kitchen help is mostly illegals who would be overjoyed to get minimum wage? Piling into Roberto may be justified, but if it is it would seem there are many other opportunities out there for similar outrage that get a pass.

For me it is neither morality or ethics.

I have just read your post. I've spent a big chunk of my life in Hong Kong, Taiwan and PRC, so I rarely eat in Chinese restaurants in DC area, I can't comment on how they are run and how the employees are paid. There is no little French restaurant on the corner that I go to in Arlington, VA, so I can't comment on that either, although I know from NYT reports that staff has had complains about Daniel Boulud whose recipes I treasure and whose food I hope to taste one day.

However, I know only too well that I am a minority of 1, but I won't eat at Graffiato. I am sure the loss is mine, but I don't care how amazing Mike Isabella's food may be, I won't eat it. I could NOT enjoy a meal prepared by a person who so rudely and crudely harassed a seemingly vulnerable human being. He was rude to a fellow contestant, supposedly his "equal." He did this knowing that cameras were rolling and the exchange would be broadcast urbi et orbi. If he can behave like that infront of a camera, how does he behave when there is no camera and no witnesses and he is dealing with an Asian or Hispanic who speak very little English, know nothing about their rights and desperately need a job? I could not enjoy a meal prepared by some one like that.

Similarly I have driven to Frederick to eat at Volt, and will do so again and again, but I won't patronize Michael Voltaggio's restaurant even if he opens one next door to my house. No matter how well Mike and Michael execute their dishes and how smoothly they run their restaurants their on camera behavior left a permanent bad taste in my mouth and even if they shower me with "all you can eat" complimentary boutargues (I normally would sell my soul for) I won't eat their food.

Did you vote in the poll at the top of the thread? That's the only way the votes can be tallied. Thanks!

It won't let me. It says: "you have already voted" even though I did not. skipper

This evening six of us feasted on crabs & beer, at The Reliable Source, a Press Club eatery which is located on 14th Street NW, kitty corner from G3. On the way back to the garage we walked by G3. Our friends knew the name - Roberto Donna - and associated it with amazing but expensive meals they heard of, but have never had. Because they don't read FOOD section and follow other kinds of news they had no idea about RD's problems. " What is wrong?" asked the first person who reached the window, "What's wrong?" asked every one in our group after looking in inside the restaurant. All the tables were set with white tablecloths and wine glasses and plates and silverware, but there was only one person in dark suit seated at one of the tables, and two servers? were standing by his side. We could see several people doing nothing, just standing in the kitchen. Someone, who looked like RD from the distance was standing immobile like a Buddha with a grim face (I know it is an oxymoron) in the tiny doorway between kitchen and the dining room. It was 9:06 PM.

It was so sad, as if we were looking at an extremely talented artist committing hare kiri infront of our eyes, albeit without a knife, which is probably much more painful. I tried to think of artists who inflicted premature death upon themselves, but the ones I remembered did it for their passion for art or for principles, not $$$$$.

I must confess I was shaken by seeing RD(if it was RD) standing like that. Doing absolutely nothing.

At this point it seems to me that it does not really matter what each one of us thinks about what RD did or did not do, whether we have eaten his food or not, it is all immaterial. Regardless of how we feel about it, we are all witnessing (for lack of a better word in my vocabulary) the dismantling of a true artist.

Did anybody have dinner at Dan O'Brien's Seasonal Pantry? What did you think?

http://www.washingto...tic-review.html

We had dinner there recently. It was very very good and I am ready to go back. Started with warmed-up herbed melange of olives served in tiny round containers under a glass cap, that was followed by a salad that was drizzled with infused olive oil -- had I been at home, I would have picked up the plate and licked it. It was that good. Actually every bite of everything I had that evening was memorable. Having lived in both Italy and Taiwan I have eaten tons of calamari and octopi, but I can honestly say that chef O"Brien's served on top of sliced grape size potatoes were best of the best. I was a bit surprised that the menu had "rack of pork" and the pork appeared on my plate pink. It melted in my mouth. I ate every morsel sans some of the fat. The chef had only ten people to serve so you got your food the moment it was plated. Bread rolls were OK, but not as good as the rest of the meal. The chef apologized, apologized and apologized explaining the reasons.

It would be fun to go there as a group with people who know each other and enjoy food. Reservations are hard to get. Perhaps, if we get 10 people we could just block one dinner. Dinners are served only 3 days a week Thursday through Saturday. Anybody interested?

http://seasonalpantry.com/clubs.html
Skipper

Well, here are five Sundays we could have the picnic -- vote early, vote often!

At this point all dates work for me. Skipper

I don't actually know if we have another cooler coming and/or any other ice, but it won't be terribly useful for it to arrive mid-afternoon, so I would say don't bother. Goldenticket, any other ideas?

My large cooler leaves in the car, so it will be at site D-001 around noon. It might come handy n case you are short on coolers and others bring ice. skipper 10

A more thorough assessment of the assorted paper goods left over from picnics past reveals the following:

1) We have, approximately, 8 gazillion cups left. This is an estimate, but a close one.

2) There are also lots of plastic utensils.

3) We are frighteningly low on plates. In the sense of, PLEASE BRING PAPER PLATES OF ALL SIZES!

4) We could do with more napkins -- we have quite the motley assortment currently -- and more paper towels.

5) Seriously, we have a lot of cups. A LOT.

Lelebo,

Do you need my large oversized white cooler? We used it last year. Last year I had at least 10-15 large bags of ice leftover from my Saturday's party. Unfortunately, I am not having a party tonight. Do you want cooler sans ice? I want to bake my sourdough bread in the morning, attend Mass and be at the picnic site by noon. If I am to buy ice, I won't make it to the picnic till it will be half over. Please advise! skipper

A more thorough assessment of the assorted paper goods left over from picnics past reveals the following:

1) We have, approximately, 8 gazillion cups left. This is an estimate, but a close one.

2) There are also lots of plastic utensils.

3) We are frighteningly low on plates. In the sense of, PLEASE BRING PAPER PLATES OF ALL SIZES!

4) We could do with more napkins -- we have quite the motley assortment currently -- and more paper towels.

5) Seriously, we have a lot of cups. A LOT.

Please add me and + 2 to the list. I'll either bring homemade sourdough bread (anyone interested in 24 year old sourdough starter speak up now), or a dip and stuffed grape leaves. Skipper

Flying Dog Beer Dinner

November 15, 2010 6:30 PM

Restaurants NPC

Location: The Fourth Estate

Join us at on Monday, November 15th, at 6:30 p.m. in the Fourth Estate Restaurant for a five-course meal paired with Flying Dog beers. The cost for the dinner is $60 for members and $75 for non members inclusive of tax and gratuity.

Reservations can be made by calling 202-662-7638 or emailing fourthestate@press.org.

A representative from Flying Dog Brewery, a local brewery based in Frederick, Maryland, will be in attendance to discuss the beers, the company, and the industry as a whole. Flying Dog co-founder George Stranahan describes his brewery this way: "Art is our first language and we like and agree with what Ralph Steadman chooses to say through his art on our labels; that this is a wonderful world on a wacky path."

Here is what we’ll be serving:

Hors d’oeuvres: Swiss cheese profiteroles, wild mushroom phyllo triangles, miniature cheeseburgers, and white pizza

Beer Pairing: Flying Dog Old Scratch Amber Lager

Salad Course: Spinach and arugula, mango, oranges, breakfast radishes, pecans and apricot vinaigrette

Beer Pairing: Flying Dog Raging Bitch Belgian-Style American IPA

Mezze: Veal and pork country pate with pistachios, toast points, grainy dijon mustard, and creamed cucumber salad

Beer Pairing: Flying Dog Snake Dog IPA

Fish Course: Oven seared strawberry grouper with lemon risotto, spiced sauce, tri-color pepper papaya salsa

Beer Pairing: Flying Dog Tire Bite Golden Ale

Intermezzo: Sorbet

Meat Course: Grilled flat-iron steak with mushroom demi-glace, Flying Dog mac and cheese and roasted figs

Beer Pairing: Flying Dog Gonzo Imperial Porter

Dessert Course: Apple strudel with crystallized ginger and pineapple sauce

Beer Pairing: Flying Dog In Heat Wheat Hefeweizen

Contact

Micayla Diener

202 662 7638

fourthestate@press.org

Please count me + 1 in.

We will bring wine, lots of home baked bread and some dips or spreads to go with it. Skipper

:

Pictures of food and people from the September 15 dinner at Del Merei Grille:

http://www2.snapfish.com/snapfish/projectshareewelcome/l=9416038013/p=193251285458132095/g=87141283/cobrandOid=1000/COBRAND_NAME=snapfish/otsc=SYE/otsi=SPBKlink/

Please count me in. Skipper

I thought some of you might have fun at this open to public event at the National Press Club. PM me if you have any questions. Skipper

Stomp The Presses!

October 1, 2010 6:30 PM

Restaurants NPC

Location: Ballroom

You are invited to sample wines from around the world in the elegant National Press Club ballroom while supporting journalism education and training. Experts from Bell Wine & Spirits, the event's sponsor, will guide you as you choose from more than 60 wines, cognacs and spirits.

With your ticket, you will have an opportunity to taste a wide selection of beverages including Flying Dog Beer, Piper Heidsieck Champagne, selections from Charles Smith Winery, Cameron Hughes Wines, Jefferson Bourbon and McCallan Scotch. In addition, each attendee will receive a $5 gift certificate to use at Bell Wine and Spirits.

Wines will be available for purchase at the season's absolutely best prices, with a portion of the sales going to the Eric Friedheim National Journalism Library at the National Press Club! It's a perfect time to buy your holiday wine and spirits.

Sponsor

Contact

Joshua Funk

202-662-7580

jfunk@press.or

Copyright 2010 - The National Press Club 529 14th St. NW, 13th Floor - Washington, DC 20045 202-662-7500

Privacy policy & Terms of service Search Advertise with Us

http://www.press.org/events/stomp-presses

Hi all - the details are to come, but this is the next $20 event.

Please RSVP in this thread or PM me. Thank you!

Both Eric Reid and merei mary have been part of the dr.com community for awhile, so I am really excited they agreed to host!!

My +1? will be out of town, so it will be just me. Skipper

Hi all - the details are to come, but this is the next $20 event.

Please RSVP in this thread or PM me. Thank you!

Both Eric Reid and merei mary have been part of the dr.com community for awhile, so I am really excited they agreed to host!!

Please count me in with a possible +1. Skipper

Glad the info is helpful.

Everyone has their own preferences, but I rarely, if ever, take photos of restaurant food. For me, that's robbing the present moment to pay a future memory.

(hallmark did not write that)

(i did)

(so there)

You turned me "green" twice within a few hours: not only you snagged a seat at Table 21 without any effort&waiting, you have memory that allows you not to rely on help from outside sources. Unfortunately for me, without my "visual aids" I would not remember what I had a week ago, let alone where I had it. (G) Skipper

I have just now read your review of Volt's table 21. WOW! Thank you for taking the time. I have already put Table 21 on my "must experience" list, although I am not big on tasting menus. Did you take any pictures? Or, perhaps, I should ask whether you were allowed to take pictures? I am told photography is strictly verboten at Kommi. Asking because there was quite a rant in yesterday's Sietsema's chat against people who take pictures of their food. Who knew that by photographing my plate I was so deeply offending someone at another table. Skipper

I would like to introduce "The Art of Eating" magazine by Edward Behr. It is published 4 times a year. It is a bit pricy ($48 per year) so I purchase back-issues some times. This magazine is about the best food and wine in the world. I would like to share the thoughts if anybody already experienced this magazine.

Grover,

I am so glad to hear from you. You've never answered my email, (although, knowing my email skills, chances are it never went out,) I have a whole bunch of friends who would love to have a guided tour of an Asian grocery store of your choosing and a lunch afterwards. Please name 2 or 3 dates if you are available. Hope all is well. Skipper

Does anybody know where I can buy BOMBARDIER beer between now and Saturday afternoon? A six pack would do. Thank you. Thank you. Thank you! Skipper

Okay, based on these three comments, it sounds like Tuesday, August 31st is a good date to choose. Let's wait for others to chime in tomorrow, but that's my proposal for now.

Edan, can you give us some details as to pricing, menu, etc.?

Attention New Members: The time for you to join us for an event is now. You'll be welcomed as family, even if you're coming solo. I plan on coming to this event as well, so hopefully I'll be able to break bread with you.

I am in + 1. Skipper