MelGold

I have a potluck Shabbat dinner out in Tyson's this evening, so will once again have to miss a much needed HH. Have a sip of something for me!

A new paring knife, hard meat/cheese knife & kitchen sheers Two awesome orange mixing bowls with pour spouts A silver ice bucket (now all I need are some tongs) ...and an IOU for a cool apron.

You can buy them.

These are too cute to keep to myself (Happy Holidays)!

Similar thing happened in the early days of Rustico...now the wood's kept in a locked shed. Really people, there has to be a better way to make a fire!

The upstairs only seats 50 & change at Vermilion. Might want to talk to the folks at Tallula. The space can definitely accomodate.

Several of us were having a discussion the other day that led to a greater discussion about the versatility of the stick blender. Many of us said that if we could only keep one gadget in our kitchens, we'd keep the "boat motor" wands that are perfect for making salad dressings, soups, mayonnaise, blintz batter, etc. I'm sure I'm missing opportunities to use mine more, so the question stands: What do you do with your stick blender? Recipes welcomed...

This is what we're doing around the group: Price Fixe Menus at the following: Evening Star Cafe Tallula Vermilion Rustico's dining room is serving their regular menu with a few specials throughout the evening. Service is until 11 PM. We're throwing a party in the bar with a Champagne of Beers toast at midnight.

Rustico Buzz (expected early this week)

There's a lot next to the restaurant, as well as the country club cleaners strip center around the corner on Pershing. Please don't park on Daniel if you can help it (our neighbors thank you).As for favorite food items I tend to recommend (besides foie or the lamb sugo which are both excellent): the chicken empanada on the Amuse Yourself menu, the fried green tomato "salad", the scallops or the rib eye. I had the braised short ribs the other night and enjoyed every last bite. Indulge in dessert...the apple strudel was big enough for a few to share the other night but I kept it all to myself because it's that yummy.

Tallula & Rustico are teaming up for their fifth in a series of beer dinners. This month's dinner is on Monday, December 18th at Tallula featuring The Beers of Merchant du Vin. Full menu & reservation information here. Hint: Good pre-Christmas or mid-Hannukah gift for the beer lover in your life!

Rustico & Tallula are once again teaming up for a special beer dinner featuring The Beers of Merchant du Vin Monday, December 18th Cost is $85 per person which includes tax & gratuity Tallula Restaurant, 2761 Washington Blvd, Arlington, VA For reservations, call Chris Schaller at Rustico 703 224 5051 or PM him at pizzaandbrew MENU Course 1 Oysters Rockefeller paired with Samuel Smith's Taddy Porter Course 2 Braised Leg of Wild Boar Bacon & Wild Mushroom Ragout paired with Rochefort 8 Course 3 Roasted Muscovy Duck Seared Foie Gras & Red Wine Poached Plum paired with Lindeman's Cherry Lambic Course 4 Pan Roasted Tuna Loin Crispy Potato Cake, Quail Egg, & Bordelaise Sauce paired with Samuel Smith's Oatmeal Stout Course 5 Roblochon de Savoie Ice Wine Poached Apricots & Hearth Bread paired with Orval Course 6 House-made Donuts with a Trio of Sauces paired with Ayenger's Celebrator

A sampling of the menu pricing:Savory scones, cinnamon rolls & filled croissants are $2.25; muffins are $1.70; the breakfast brioche is $2.25 and $2.75 with bacon in it. Quiche & Savory Pies run between $4.50 and $6. Biscotti, cookies and brownies range from 85 cents to $1.75 and cupcakes are 2.25 a piece. Mini cheesecakes are less than $4; individual pear frangipane tarts are $2.75; and small pies are $4.50. 8 or 9" pies and tarts are all under $16. Coffee is less than Starbucks and tastes a whole heck of a lot better!

The (free) wifi is coming. We're hoping to have it live early next week at latest.

Buzz officially opened its doors this morning at 6 AM. The cupcakes, chocolate bombs and pies look amazing in their shiney new cases, and the morning pastries were hard to resist! I'm looking forward to several morning stops in on my way to work (even if it's not on my way). The shop is open every night until midnight. If you don't want to make dessert for Thursday, stop by and pick something up (or call & place an order!). The website is www.buzzonslaters.com.

NRG does Thanksgiving to go every year - the full menu is attached. We do deep fried or smoked turkeys, as well as pork loins, with all the trimmings and desserts this year are being done by Pastry Chef Lisa Scruggs and Amy Foster.Thanksgiving_2006_Order_Form.pdf

You could always go up to NYC for a cocktail - this from the New York Magazine blog site: At Tini Ristorante, a white-tablecloth Italian restaurant on the Upper East Side, owner Enzo Lentini is shaving Piedemonte white truffles into a martini served in a three-foot tall, 74-ounce glass (to put this in perspective, that's the equivalent of four Texas-size drinks at Dallas BBQ). The rarefied buzz will run you $165.

You should be fine without reservations at that time on a Monday.

Featured Festival Wines Prices range from $10 to $45 with an additional 5% off for mixed cases! Australia and New Zealand 2005 Seifried Gewürztraminer (Nelson, New Zealand) 2005 Hazard Hill Semillon Sauvignon Blanc (Western Australia) 2005 Tamar Ridge “Devil’s Corner” Pinot Noir (Tasmania) 2005 Marquis Philips Sarah’s Blend (South Eastern Australia) NV Trevor Jones “Boots Sparkling Red” (Barossa, Australia) France 2005 Château Soucherie Anjou (Loire Valley) 2004 Oliver Morin Chitry Blanc Cuvee (Burgundy) 2002 Michel Noëllat Bourgogne (Burgundy) 2004 Domaine Gries St. Vincent Côtes du Rhône Villages (Rhône Valley) 2000 Clos du Joncuas Gigondas (Rhône Valley) Spain 2005 Nessa Albariño (Rias Baixas) 2005 Castelo de Medina Verdejo Rueda) 2005 Higueruela Garnacha (Almansa) 2005 Arrocal Tempranillo (Ribera Del Duero) 2002 Tempranillo La Orbe (Rioja) South Africa NV Graham Beck Brut (South Africa) 2005 Neil Ellis “Sincerely” Sauvignon Blanc (South Africa) 2004 Springfield Estate “Wild Yeast” Chardonnay (Robertson) 2003 Ken Forrester Grenache/Shiraz (Stellenbosch) 2003 Rustenberg “John X. Merriman” (Stellenbosch) Pacific Northwest 2005 Foris Pinot Gris (Rogue Valley, Oregon) 2005 L’Ecole No. 41 Chardonnay (Columbia Valley, WA) 2005 O’Reilly’s Pinot Noir (Oregon) 2005 Patricia Green Estate Pinot Noir (Willamette Valley, OR) 2003 Powers Cabernet Sauvignon (Columbia Valley, WA) Italy NV Tenuta Santa Anna Prosecco (Lison Pramaggiore) 2004 Franco Toros Chardonnay (Friuli) 2005 Cantine Sant Agata Ruche Il Cavaliere (Piedmont) 2003 Rocche Costamagne Barbera Annunziata (Piedmont) 2000 Alessi Cennatoio Etrusco (Tuscany) Bubbly and Dessert Wines NV Taittinger Brut La Francaise 2005 Michele Chiarlo Nivole Moscato d'Asti (375ml) Taylor Fladgate 10 Year Tawny Porto 2005 Jackson Triggs Vidal Ice Wine (187ml) Space is still available for all three entrance times! Call Planet Wine at 703.549.3444 or PM me for tickets.

2nd Annual Holiday Wine Festival Presented by Planet Wine Saturday, November 11th - 3 entrance times: 1:30, 2:15 & 3:00 PM (ends at 5) Tallula Restaurant 2761 Washington Blvd., Arlington $40 in advance/$45 at the door Call Planet Wine at 703.549.3444 for tickets Spend the afternoon sipping wines from around the world at Planet Wine's 2nd Annual Holiday Wine Festival. Star Catering will provide light hors d'oeuvres as you sample more than 30 affordable wines from Spain, New Zealand, Australia, France, South Africa, Italy & the Pacific Northwest. At 10% off retail prices during the event, you don't want to miss this perfect opportunity to stock you wine rack for the holiday season & get an early start on gifts for the wine lovers on your shopping list! A complete list of the featured wines is available by clicking here.

Additional procrastination material...so far, it's a fun read! Best Bites Blog

Buzz - the coffee shop/bakery/dessert lounge we're all anxiously awaiting to open across from Rustico in Alexandria - is opening in a few weeks. We're currently in the process of staffing up for opening, with full-time and part-time positions available for assistant managers, supervisors and baristas. Buzz will be open from 6 am until midnight daily, so there are plenty of shifts to cover. Everyone will be trained on the equipment starting soon, but prior experience is always a great benefit. POSITIONS AVAILABLE Baristas There's an art to making a great cup of coffee & we're looking for people who have a yen for the cocoa bean. No experience is necessary, but you must like coffee enough to drink what you make. In addition to making coffee drinks in the shop, the baristas will be tasked with the full range of front of house duties, including cashiering, taking phone orders, boxing bakery orders, stocking product, bussing tables, running food, and keeping the front clean and presentable. Part time and full time is available!! Supervisors In addition to barista tasks, this position includes the responsibility of supervising co-workers & managing the store when the general manager or assistant manager is not present. Many times supervisors will be in charge of opening or closing the store, and will take on responsibilities of handling registers and cash counting, as well as any customer service situations that arise during his/her shift. These positions can be part-time, but we ask for a commitment of at least 25 hours per week. Assistant Manager The Assistant Manager position is a full-time person with solid bakery, coffee house or restaurant experience. Responsibilities include, but are not limited to, customer service, handling deposits, scheduling, training and working with staff, opening and closing the store, product ordering, quality control, keeping the appearance of the store at its best, and the overall performance of the store. If you or someone you know might be interested in joining this dynamic family of restaurants & businesses, please forward a resume with cover letter to General Manager Lindsey Stewart at lstewart@buzzonslaters.com.

Smuttynose Pint Night Wednesday, October 25th 6 PM to 9 PM Bar at Rustico In continuation of our pint night series, we bring you an evening of Smuttynose beers on tap in the bar. As in the past, with each Smuttynose draft you purchase that night, you will receive a clean brewery pint glass to take home with you (while supplies last). We'll be featuring taps of the Big A IPA, Robust Porter and Oak Aged Double Bock from the Portsmouth, NH brewery along with a cask of their Pumpkin Ale on the beer engine. No reservations required...just stop by the bar!

I'm staying at Paris this weekend & will get up to date info on the price & special offerings. Last time we did the Bellagio & Paris buffets...I preferred the Bellagio for the quality of food, but remember the Paris buffet being cheaper. Can't wait to eat at Wichcraft!

Virginians need good beer too! Crescentfresh found a direct/express bus from Farragut Square (11Y to Mt. Vernon) that drops you off down the street from the restaurant. wait til you see our t-shirts!