Skipper10

Muscles at Ris are to die for and they are on her RW's lunch menu.

Thanks for quick response. If the lavender honey is as good as you say, it is already worth the trip. May I ask you what else does she buy there? I chose not to go to the festival thinking it would be too commercial. I would love to pick your wife's brain, is there any chance she would be coming to the fall picnic? Skipper

Has anyone been to or does anybody know anything about Boarding House Luncheons http://www.willowpondherbs.com/visit/luncheons.html'>http://www.willowpondherbs.com/visit/luncheons.html at the Willow Pond Farm http://www.willowpondherbs.com/ or have information about other PA lavender farms? Google lead me to Willow Pond Farm http://www.palavenderfestival.com/ in March, as I was planning a three month trip to Provence, where I "planning to acquire" among other things a life time supply of everything lavender. My trip did not materialize, but I still would like to get some honest lavender honey and lavender petals for my Herbs de Provence, hence the question. As a lagniappe, this week Willow Pond Farm is serving Boarding House lunch on Wednesday and Saturday, the next two lunches are scheduled fort he end of September. Any informed opinion on the farms and/or lunch is eagerly anticipated. Thanks. Skipper

Fine Cooking has been around since 1994. So periodically they gather almost everything that they have published on a particular subject, such us Grilling, Chocolate, Appetizers, to name a few. and publish a special edition. Some of those collections are quite good, while others are boring to the long time subscribers. Their Holiday edition, which may or may not be part of your subscription, is usually superb. The by-monthly magazines have to be removed off the stands at a certain time, but special editions can be displayed until they are sold out. It could be the reason you see them at Lowes. I enjoy Cooking Light recipes too, but instead of subscribing I just buy a book at the end of the year. Skipper

Have you looked at Fine Cooking? They have serious website issues, their IT people are the worse of the worst, and some of their photographers will never win Pulitzer, but recipes published in the magazine are consistently good. You can tell that the people who write and test recipes not only know, but love what they are doing. The subscription is a bit pricey, but if you search long enough you can find a subscription for peanuts on Cheap Magazines or another similar website. You can also pick up a copy at a discount price at Costco. I like Saveur (and its extraordinary editor) a lot too, but Fine Cooking has more recipes, and more varied recipes, as they have no travel essays and travel pictures. Skipper

Making a border line inappropriate comment to a customer is not egregious enough offense to get fired for, just as making fun of a customer is not appropriate behavior for a waiter. The waiter mentioned in yesterday's Sietsema's chat needs to be reminded of that. American waiters are perhaps the most overworked and underpaid waiters in the world, but with some notable exceptions most of them certainly are not the most professional waiters in the world. The PS 7 manager's actions were hasty and perhaps self serving, who knows, restaurant got a lot of free publicity. The restaurant also lost several employees that they spent time to train. If I recall correctly, the fired waitresses were offered their jobs back, but chose not to return, (which may be a reflection on the management). I don't want anyone fired from their jobs, but my heart went to a person who went out for a meal, did what he was supposed to do - eat, but was repeatedly turned into butt of a joke by a waiter obviously oblivious that he was making the complainer uncomfortable. Pax! Skipper

You are right, waiters should pay attention to "the pulse of the table." However, I see a big difference between your encounter with the group and the waiter's behavior that generated a complaint to Sietsema. Your comments were addressed to the entire group, and, as you tell it, they started it by asking you a personal question. You were polite and "played" along, also, you did not make fun of any one person. Sietsema's chatter, according to his comment, did not solicit any comments from the waiter, who nevertheless singled him out and made fun of him and only him repeatedly. I hope that chatter prints out all relevant comments from the chat and mails them to the Restaurant 's manager. I don't think he should name the server, but he should mention the date they were there, so there is a discussion among those who worked that day. Skipper

I did not know about bar specials. I did not know anything about Ceiba until after I ate there. Lesson learned: check DR before going places, not after. G

Last night, unexpectedly had dinner with an old friend at Ceiba's, who like you, ordered black bean soup and pork shank with collared greens and raved about food after every bite. I had a taste, and it was really good. I feel as if my food came from another restaurant. The very first thing they brought us was their ubiquitous tortilla(?) wedges that were still hot when they reached our table and that amazing addictive dip others mentioned. The waitress said it was "Mexican hummus" made with chick peas, pumpkin seeds, a variety of peppers and cilantro. (I could eat it every day, well, almost every day, I wonder if anyone has a recipe?) I expected everything that followed to be on the same level - tasty, interesting, intriguing. I don't know much about Latin American food, the first really good empanada I ever tasted was at La Caraquena, courtesy of the $20 Tuesday organized by Ktmoomau(sp) in June, so I immediately ordered Beef Empanadas, and it was a mistake, a big mistake: they were quite heavy, greasy and dry, as if they have been reheated several times before they reached my plate. I ate one of the four. I also ordered Grilled Octopus Salad, and it was mushy, as if I were eating root vegetable puree of some kind. Octopus should never taste mushy. I have eaten a lot of octopi in my time, never ever I came across one with a texture like this one. I should have sent it back, but it was getting late, I did not want unpleasantness. Our waitress was super and probably as tired as I was and my friend was happy, enjoying every bite. I let it go. No, we did not have dessert, but the popcorn they brought to our table was delicious.

The time does fly. Please forgive me for not responding right away. Too many pots on the stove in this heat. I do not recall summer with more record breaking heat and more breaking news. Moreover, every time I had a chance to post I was attempting to put pix of the food, and every time I failed I just gave up. The chef in question is Spike Mendelsohn. He seemed very charming, funny, people oriented and sure of himself without being cocky... No, he did not wear a hat. He has more hair on his head than 3 normal human beings. I have never seen anyone with so much hair. He said he became Spike early on because his real name is Evangelos? Evangelis? sp? He has a lovely girlfriend, skinny as a rail who, we were told, tries to cook for him every night and is getting better. His sister, reportedly, has or had some connection to WaPo. The restaurant was Four Seasons at the National Press Club. The menu: EAT UP - Uncle D's Chili, Southern Style Cornbread Served with Brooklyn Lager FRESH FROM THE FARM- Classic wedge (he gave us anti-mesclun tirade) Cliff's Homegrown Vidalia Onion Petals served with Sonoma Cutrer Chardonnay AWARD WINNING BASH BURGERS - Prez Obama Burger, Coletti's Smokehouse Burger, Spikes Village Fries and Vidalia Onions Petals, Mac'N Cheese served with HopBack Amber Ale SPIKE DOES VEG - Celery Root, Potato and Pear Gratin, Bacon wrapped Asparagus, Grilled Watermellon, Yuzu & Feta Salad served with Delamotte Brut Champagne BRING ON THE BRAIN FREEZE - Toasted Marshmallow Shake with Jack Daniels, Soursop Hop Strawberry Shake with Tommy Bahama Rum, Milkky Way Malt with Eagle Rare Bourbon The food was served "family style" and there was way too much of it. The dinner was preceded by a cocktail party where beer, white wine and several different kinds of appetizers, mostly delicious, but rather heavy deep fried veggies in batter were served. (There was NO red wine) Most of the food was very good, but there was way too much of it. Those of us who had appetizers did taste most of his veggy dishes because we were full. The liquid dessert was amazing. His cornbread was probably the best one I had in a very longtime, he makes it with honey, sweetened condensed milk & creamed corn. "Onion petals" seemed a bit pretentious on the menu, but the onion slices did look like petals and actually tasted quite good. He basically served comfort food "his way," adding little touches here and there and taking tired food items out of the rot. Despite all the things I enjoyed on his menu I did not care for alternating wine and beer one after another. I have no problem switching once from wine to beer or beer to wine during an evening, I did not enjoy alternating them. I do hope it does not become a trend. Skipper

The Fourth Estate, the flagship restaurant at the National Press Club (open to public) is offering "wine flights" for $15 during the Restaurant Week which ends on August 28. Wine list follows the menu: http://press.org/restaurants/fourth-estate/restaurant-week-menu Skipper Speaking of "best wine deals," The Reliable Source restaurant at the Press Club serves pretty good house wine for $2 from 5-8 PM Monday-Tuesday- Wednesday. There is a "catch" though, you have to be invited by a member.

That is interesting. I have to think about it a bit. I was instantly addicted when I tasted watermelon with red onions and sheep cheese for the first time, even though combination seemed odious on paper. Beer followed by wine did not have the same effect. Maybe it was the pairing. I will dig out the menu and post that and other details later today. Right now, as The White Rabbit said I am in the "No time to say "hello" goodbye! I'm late, I'm late, I'm late!" mode. Skipper PS: You are right about the top toque, some of the guest chefs are considerably more famous, Jaques Pepin was one of them. By the way, the original of your avatar was photographed there.

Sorry you were served middling wine,...been there, done that, in the heat of the summer even mediocre cold beer is better than lousy wine, but I am talking about $$$ meal, billed as "big deal" served in a restaurant that usually features amazing guest chefs.... My question is whether this is a new trend, or whether is was "once in a life time" experiment. I don't think I can learn to pair beer and wine in the same meal. Skipper

Over the last several years I've been to "wine dinners" and I've been to "beer dinners" ( dog fish head being the last one ) all around $100 - $150 a person, and now I have been to a "beer and wine" dinner prepared by a creative and ambitious, some say talented young chef. I can't help wondering is this a new trend? Am I the only one not sure that beer followed by variety of white wines including sparkling ones is not quite right for the taste buds? Do people really drink beer and wine during the same multi course meal? Skipper

Please count me in, if I am not too late. Thanks. Skipper

I had lunch at Againn in DC last week. I "think" Wes Morton said that Rockville location will open on the 23rd of June, unless he said 21st? . (I was going down the drink list starting with the Mayflower Martini, which seemed too sweet for me... and I was tasting my third drink when we got to talk to to the chef. He said that he would be full time in Rockville for the first two months, after that he will commute between the two places. I asked him about marrow beans and whether the recipe included bone marrow as was mentioned in Sietsema review and questioned by a poster on this Forum. He said that originally they made those beans with bone marrow, but stopped soon after the review because of cost. The food we had was pretty good, my green pea soup could have been a tad colder, but my salmon was excellent. I appreciated that they do pay attention to small details, like placing sea salt and what seemed freshly ground pepper in small containers on each table, and have hooks for purses for those sitting at the bar, but service could have been more attentive: long wait for drinks, and as we finished two different servers gave as our check twice, both for the same amount but in different formats. I hope Rockville place will not be as loud, as conversation for the 6 of us was impossible.

I stopped by the Westover Market this afternoon between 3 and 4PM. I figured out that it was way after lunch and well before dinner and the place would be empty. I was wrong. Yes, I had the pig!!!! Eventually. Despite the hour, the line was long and kept getting longer at the deli counter. (Some people were not buying sandwiches for immediate consumption, but getting shredded pork to take home for dinner. There was no mention of the pig or prices on the blackboard that had prices listed for everything else inside the deli counter, that no one asked for, while I was in line. The adorable solo deli server had to recite pork menu and prices to each person in line). Once you got and paid for your sandwich there was a wait first for for the draft beer, I was delighted they had Doghead Fish, and then for a place to sit. Despite my attempts, I was not able to see or take pictures of "the whole" pig on fire, but the meat I got in my sandwich was still warm, smoky and delicious. (I think with Bruce's meats Westover needs a real bakery. I agreed with those who said that a hamburger bun is not worthy of Bruce's butt. Bruce, meanwhile, was totally present. He was walking around here and there absolutely unperturbed, cool as a cucumber in a very clean, spotless white chef's jacket, gallantly taking care of little old ladies who could not find forks for their slaws. A couple standing behind me in line spoke to him briefly, and, as he started walking away one of them asked: " Will you be coming back, or should we make plans to see you some other time?" "Yeah!" replied Bruce nonchalantly and disappeared behind a heavy swinging door. There was no line at the Butcher's counter, just a few people and a butcher chatting with them through an open sliding glass window. The meats looked mouthwatering, presented the way they used to do it in Europe,,with care, in "real" bowls and on "real" platters, not plastic, paper or aluminum, . (well, in my day, they did not have Satay type stuff in Europe, but meat, already on sticks at Westover looked pretty mouth watering). I very badly wanted the loose sausage for my Sunday's breakfast/brunch/lunch! I did not buy any because I was not going straight home and I did not have a cooler in my car, and did not know if Westover sells ice, but I will be back!

Not sure where to post this, but can't resist sharing : LOL. For the record: I am not making or eating this. Skipper

I have just signed up for Peter Reinhart's class at Arlington's Sur la Table on May 17 at 6:30 pm and I am wondering if he has any followers in our group. Might be fun to go to his class and afterwards meet for a drink or a quick bite. (For full disclosure: I have no affiliation with Sur La Table and have never met or taken classes from PR) Skipper

Yes, depending on the date you have in mind.

please count me in. Skipper

Please add me +1 to the list. I 'll probably bring chicken. I also have one of those huge coolers permanently parked in my car. If you need it is yours for the picnic. Sorry for such late response. Skipper.

The following announcement arrived in my mail box this morning: Cookbook Authors Added to Nov. 17 Book Fair Bestselling cookbook authors, including Top Chef’s Carla Hall and Spike Mendelsohn, will join 75 nationally known writers autographing and selling their books at the Book Fair & Authors' Night from 5:30 to 8:30 p.m. on Tuesday, Nov. 17. Admission to the 32nd annual fair is free for NPC members, $5 for non-members. Proceeds benefit the programs and operations of the NPC's Eric Friedheim National Journalism Library. No outside books permitted. Check back later for a full list of participants. Nancy Baggett – "K neadlessly Simply: Fabulous, Fuss-free, No-knead Breads" - $24.95 For years, home cooks have shied away from baking their own bread, intimidated by the mess and all the required kneading. With Baggett's new “ Kneadlessly Simple” method, complete novices can bake bread quickly and easily. Baggett is a baking expert, food journalist and bestselling cookbook author whose 13 titles include the IACP Award–winning “International Chocolate Cookbook.” She contributes to Eating Well, the Washington Post and is an occasional commentator for NPR's “Weekend All Things Considered.” Monica Bhide – "Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen" $25.00 Born in New Delhi, raised in the Middle East and living in Washington, D.C., Bhide is the perfect representative of the new generation of Indian American cooks who have updated traditional dishes, painstakingly prepared by their Indian mothers and grandmothers, for modern American lifestyles and tastes. Bhide is an engineer-turned-writer whose work has appeared in The New York Times, The Washington Post, Food & Wine, Bon Appétit, and Town & Country. She has published two previous Indian cookbooks. Carla Hall & Spike Mendelsohn – "Top Chef: The Quickfire Cookbook" $29.95 Drawing from all five seasons of the popular show, “ Top Chef: The Quickfire Cookbook” features 75 of the best recipes culled from the Top Chef Quickfire Challenges, including Pizza alla Greek and Bittersweet Chocolate Cake. This book spills over with sidebar material, including tips for home chefs, interviews with contestants and ingredients. Barbara Smith – “B. Smith Cooks Southern-Style” $35.00 From Cajun to Creole to Soul Food and beyond, Smith offers 200 recipes and tales from her career as a fashion model. The first African American featured on the cover of Mademoiselle magazine, Smith is the host of a syndicated television show, owns three restaurants and created her own furniture line and lifestyle products PS: I will post a full list of participants when it is available and if there is any interest . Also there is a trip to VA vine country this SATURDAY, October 3. There are seven seats still available. The "one member one guest" rule has been dropped for this trip so I can bring several guests. Please PM me if you are interested. Here are the details you need to know: --Meet the chartered bus (a white 24-passenger bus) outside the National Press Club building at the F Street entrance at 10:00 a.m. (not the main entrance on 14th Street.) * --You are going to Tarara, Willowcroft, and Casanel wineries (in that order), all of which in Loudoun County. Tarara is providing us with a free tasting. Both Willowcroft and Casanel charge $10/person for tastings. --Bring a bag lunch. The best place to eat lunch is Willowcroft, the second winery of the day, which has a picnic area with spectacular views of the Blue Ridge Mountains. --A tip for the driver is optional. --Cost of the trip is $28/person cost of the trip. --Lastly, if any of you bring a camera would like to send me your best photo with a caption, please do! Sylvia likes to put little event summaries in the Wire. Please let me know if you have any other questions. Skipper

10/18 is the only "NO" Sunday in October for me. Skipper

Do you use fennel seeds and a drop or two of white wine? When I don't serve my turkey meatballs with peperonata, I add a bit of ground nuts, and if I have time, I make bechamel sauce that usually takes an hour and a quarter. Skipper