Angelicatt

Hahahaha... if that were me that food would be salted with my tears. And it would end up in his face. Hahaha...

If that were me, the last thing I want to see is food or the kitchen - although the heat does help.

I am heading up next weekend. Has anyone ever been to Blue Ribbon (the regular restaurant, not the bakery or sushi joint)?

Reviews on The Other Board are sparse, although all the comments seem to be positive, especially regarding the marrow and steak tartare.

Blue Ribbon is great - loud but the food is great especially late night - all the foodies end up there after the other restuarants close

RJ's on vacation - you're going to get a line cook slinging shrimp and grits.

Hey, one of those line cooks is my SO ...but he works at night.

11:30!?! Heck, I was there at around 10:30 and all that was left was one bag of the bombom Caramelo (YUM!!!) and a couple packages of Prussians. (Unless there was some secret stash that required a password to gain access ) I really wanted some of those brownies I had tried at the "Flea Market".

I guess I'll just have to get there earlier next time. It's nice to see how well this "very tiny merry" business is doing!

Golden,you're right about the stock at 10:30 - it took us about an hr of schmoozing and selling every last glass of lemonadebefore we sold the last bag of Prussians. If it wasn't for the fact that there was issues with the ovens at RTS and the fact that KB wasn't able to bake as much as she wanted - we "might" have had more stock when you passed by at 10:30 - mind you "might" being the operative word here seeing that we kept telling people to email in orders for stuff that we were sure to have like the infamous brownies and we'd be happy to hold them aside, especially for our repeat buyers...take that into consideration for next weekend. Oye, I forsee another busy Saturday morning - can't wait!!!

Yesterday I was honored and priveliged to be working at Shoebox Oven Bakery at the Arlington Farmer's Market with our newest resident celebrity, Krishna Brown and on behalf of her, I want to thank all the DonRocks people who came by to visit and or buy. It was a great day and we sold out of everything by 11:30. Special thanks to Mr. Landrum for continuing to let her bake at RTS. There were so many new faces interested in her products yesterday that I think she might have to bake double for next Saturday. I know I'll be back there working behind the scenes from 7-12 - hope to see all of you there too.

Unfortunately I was part of the "new and improved" revamp of Clarendon when I moved down from NY 2yrs ago to open the Best Cellars across from Container Store. At the time I thought it was a great location, except for the fact that there was a Whole Foods, a mere 2 blocks away.

I've seen tenants struggle to keep up with business in those 2 yrs and I have been upset when local favs disappear, only to be replaced by another larger corporation...It may look good on paper but I'll miss the lil places where everyone knew my name.

Restaurant Week we will be offering the following:

THREE COURSE LUNCH: $20.06

Appetizer

Chilled Garden Heirloom Tomato Gazpacho, OR Tomato Bruchetta, OR Arugula Salad with Sherry Vinaigrette

Entree

B.L.T with Heirloom Tomato and Neuske Bacon, OR Seared YellowFin Tuna Salad, OR Grilled Chicken Cobb

Dessert

Weaving Run farms Cherry Cobbler, OR Lemon and Buttermilk Panna Cotta, OR Chocolate Pot de Creme

THREE COURSE DINNER: $30.06

Appetizer

Chilled Garden Heirloom Tomato Gazpacho, OR Tomato Bruchetta, OR Arugula Salad with Sherry Vinaigrette

Entree

Steak Frites, OR Crispy Skin Wild Striped Bass, OR Sheep's Milk Ricotta and Nettle Ravioli

Dessert

Weaving Run farms Cherry Cobbler, OR Lemon and Buttermilk Panna Cotta, OR Chocolate Pot de Creme

Sweet deal...will be there, friend in tow on Saturday for lunch...

At Vidalia? Or is there somewhere else that has Lemon Chess Pie and Pecan Pie? Man, I can still taste the Lemon Chess Pie from the last time I went to Vidalia.

Definitely Vidalia!! My tongue is watering for the sweet tanginess of the Lemon Chess Pie

We had a nice turn out last Thursday evening for Market to Market with Chef Weland and we will continue to offer it to you all summer long. Space is limited so please all the restaurant and ask to speak with Bredan Carey at extention 162!

What's your RW menu going to be like? I'm thinking of coming by with a new foodie friend for lunch on Saturday 19th as she wants to do the touristy thing and hit the museums...

"The thing about Restaurant week is: everybody gets dessert..."

Everybody gets dessert....

Everybody gets dessert....

Couldn't have agreed more...I taste lemon chess pie in my future .. or will it be pecan this time around?

My wife and I have a reservation at Willow and are really looking forward to it.

I did Willow in January RW - it was alot of fun...menu had great selections

The pao de queijos and the prussians are baked the (early) morning of the market. So they are fresh and you can eat them at room temperature. But as some of you expressed, and as I prefer, heating them up only makes them better.

Here is how I heat them up:

Baking the pao de queijos and prussians:

Preheat oven to 350 degrees. Place pastries on a baking sheet and place in middle of oven and bake for at least 5 minutes. (I line my baking sheets, because I dont like cleaning up after the melted cheese). Five minutes is the very minimum. Depending on how gooey you want your cheese and how brown you want your dough you may want to bake them for another 5 to 10 minutes.

If you are not planning to eat the pao de queijos or prussians immediately, then freeze them. When you are ready to eat, pop them in the oven as described above.

Please let me know if this helps.

Came by on Saturday and Mr. Shoebox was interviewing me about where I heard about you guys "DonRocks.com" I said proudly, then proceeded to buy the last of the Amuse Bouche: Apricot Tarts which my other chefly-half popped in the nuker for 30secs and proceeded to wolf down and a bag of the Pao de Queijos: Habanero & Cheddar - gord lordie those things are good..I ate them all up before I could make to the oven. Will definitely have to come back on Saturday - earlier this time. I finally figured out what those little tidbits (can't remember the name) with the rum in them that you let us sample reminded me of - back home we have a holiday cake, not your traditional fruit cake...our's is a rum cake but the recipe is from way back in Colonial time...it reminded me of that but tasted way better - you'll have to tell me exactly how you did them...thank you for being around - can't wait to try more stuff next weekend

I live in Virginia on the DC border and since I stopped working in Georgetown, it takes great effort for me to cross the border into DC; farless MD - the only way I'm going all the way up there is if I have to go out with the "in-laws" and that in itself is a stretch since they'd prefer drive to DC from Carroll County than eat anywhere in MD. I eat in DC if I am meeting someone or my other half feels the necessity to check somewhere new out and only if it's on the Metro. Our car sits parked 6 days out of 7 as neither of us will drive in DC only through to get in and out.

Lola, turn to page 97 of July's Washingtonian. It appears you're buddy is single.

I worked with him a little when he was helping to set up Eleventh in Clarendon while I was still at Best Cellars - he's Chef McDreamy all right - riding his bicycle all over the place....

He used to have a really intense gf - I wonder if that fizzled...such is the life of a chef I guess. I'm sure he'll have an even larger crowd than Cathal at the AFM when he does the tour on 8/19

He mentioned Eammons at the end of the tour -- if my mind isn't playing tricks on me, he said Eammon's should be open in one or two weeks.

I am gettting sick of the same old grub on this side of Alexandria - I'm counting the days....

June Coffee in Alexandria (next to Stella's) just started selling bubble tea yesterday - they only have honeydew, mango and greentea-honeydew...I'm drinking a greentea-honeydew right now...

It's not horrible but the bobas are a little too chewy for my liking still it's not a bad effort especially since I don't know where else in walking distance to my office I can get any others.

Shouldn't this be in the DonRocks is a Rockstar thread?

Hear Hear...All hail the mighty one himself, Don "the RockStar" Rockwell - for creating this sight to allow foodies to vent, gab and just be free.

There is a new vendor at the Arlington Farmers Market, Shoe Box Oven I think is the name. Some of the Items are a little expensive but the bakes goods that I have tried the last few weeks have been really good, and taste of real quality! I tried the Champagne Brownies a few weeks, and they were great, this past Saturday there were mini almond cakes with pecans. Most items I saw were around $6. Check it out!

http://www.shoeboxoven.com/

Went to AFM yesterday and headed over to Shoe Box Oven - sampled a couple different things and ended up buying some Apricot Tarts and Jalapeno/Cheddar bites ...they are awesome. Talked to the owners as they were looking for feedback and I was the 2nd in a row to mention that I heard about them from DonRocks.com - they send their thanks and hope to see more DonRocks members in the future...

I arrived late to the Farmer's Market yesterday and saw Chef surrounded by his adoring fans...anyone ask him anything about Eammon's or what's new at Eve?

Eamonn’s (PX) If The Blue light is on or the Pirate flag is flying the bar is open! Speakeasy!

Another Pickle Martini please sir....

No peach, but Regan's Orange Bitters No. 6 (which I think is superior to Fee Bros) may be purchased at Calvert Woodley, along with Peychaud's and the ubiquitous Angostura. I've often wondered why, when almost all bitters disappeared from the United States for several decades, Angostura continued to be available at every supermarket in the country. What were people using it for? (Just to be clear, here: I love Angostura bitters, and am glad it remained so easy to find.)

Thank you on behalf of all Trinidadian's outside of T&T for your praise of our countries most famous export...I recently had the opportunity to tour the Angostura factory this month and learned all about the history of the Bitters and the fact that the secret ingredient is indeed still a SECRET after all this time. They showed me all the new stuff that they are working on and also got to see the production of the Angostura/LVMH Ten-Cane Rum...what a sight!!!

As long as the world drinks cocktails, Angostura Bitters will always a place in it.

I recently went back to the Arlington Farmer's Market after a 2yr hiatus (always had to work Friday & Saturday nights so I needed my sleep) and happened across Blue Ridge...now I am a "lactard" - a lactose intolerant individual who rather suffer than give up all dairy...and I sampled the ricotta and went ape. I ended walking away with tubs of ricotta and mozarella - all of which were inhaled in a matter of hrs. I would gladly punish myself for that stuff anyday..

Only 2 days to Saturday...thank God!!!

I've said before that Maestro is my favorite restaurant anywhere, but intimate and neighborhoody are two adjectives that do not spring to mind in describing it.

Blacksalt can be intimate if you opt for a booth as Zora mentioned and serves some impeccible seafood prepared either simply or or not, but always prepared well.

Eve gets my vote (even with an IN at Vidalia) - Cathal is a genius

Something happen?

Am I missing something?

I can't apply for the job anyway as I am on extended medical leave.

[ In case anyone's looking for a holiday gift for Dean... ]

Very funny...true, but funny!!!

But you wouldn't expect anything else.