chef4cook

A great loss. RIP Chef.

I have never eaten at any Olive Garden or Carraba's and doubt I ever will. Living and cooking on the Eastern shore of maryland now, we have NO dining choices that truly aren't crap. It's unfortunate that the most recently hyped opening is a Golden Corral! This proves, "if you build it they will come"....

I had a guest last night that requested no salt be added to her food. Guess what I did? I did not add any salt to her food. It's a personal choice and government needs to STAY OUT OF IT!

I'm not going to say a word.

I do know that they make their own pasta and desserts. Beyond that, I cannot say as I have never eaten there.

That's too bad. It's always sad when an independent closes!

The fact that the Prez is dining around is encouraging for local restaurants. He is promoting dining out and that's a good thing for restaurants and our local economy !

I'm glad David will be back on "P" with Regine again

I like Boylan's Root Beer. It's not quite as sweet as IBC and has sort of a dark caramel aftertaste that I really like

As it turns out, it was fairly skillfully prepared; the sauces were a little thicker and creamier than most of my lactose-intolerant brethren would stand, but it was good. It was unmistakable as Chinese food, but there were also unmistakable hallmarks of French cuisine - so is French technique applied to Chinese dishes fusion, or regionality?

I would say neither. It sounds like playing to the taste of the area.

I once had a massage using warm olive oil and I was in heaven!!!

I hope to hell they catch the cowards. Better the law gets them rather than a chef. S*&t like this makes me so f&%$*#g angry. Hopefully they will be able to open asap. I'd go for foie gras night or foie gras week or foie gras month!

I haven't been in for ages, partially because I moved, partially because my food trips to DC are quite limited in space. Just one suggestion, and perhaps I misread your post, the worst place for a manager in the restaurant is the front door. In my mind, and from my experience, the best place for the manager is to be at every single table at least once during service to ask how service is going and to act as a filter for comments, good and bad directly to their source. In the case of positive comments they should be shared, in the case of negative comments they must be communicated immediately and rectified as soon as possible. The front door is important, but the activity of the restaurant occurs far beyond the front door.

I have to disagree with you. Every manager that I have ever worked with has worked the stand and the floor. The manager should be the front face of the restaurant.

OUCH!

Vitello al Rosmarino

Scallopini of veal sautéed with fresh rosemary in a lemon

butter white wine sauce

$225.95

THis is deperessing

Your Damn right it is!

As a loyal fan of the show, I'd have to say the DC episode was clearly one of the worst ever. It seems like it was slapped together, without the usual creativity, just for the pre-inauguration Monday evening. And it had every trite symbol of DC in the book, such as:

-- Everyone who lives in DC is here for 4-8 years, depending on how long their political appointment!

-- DC has so many spies, oooohhh!

The admitted unplanned segment at the chicken place in Arlington was another sign that there was little thought put in.

Still love the show, but with the high expectations of a hometown episode, this was a real clunker.

I agree. I was born in DC and lived here all my life and he did not even touch the real DC IMO. I like his show as well but I have noticed that he seems to be going a little soft these days.

Also, I have always felt good to be an American. No matter what you support your country which includes your president!

Um, yea, this is where it gets ugly, when you start injecting politics into a situation that is supposed to be about food and dining.

It was bound to happen. Right? In these harsh economic times a lot of business's are going to try to push the envelope as it were. I'm not saying it's fair just a reality.

I enjoy making a Galantine of duck using forcemeat with pistachios, dried cherries or cranberries plumped and strips of foie gras. I poach this in a poultry stock with aromatics. I serve it as an appetizer.

I don't have a single "Starbucks" with in ten miles or even 15 miles of my house. I do have 23 with in 20 miles though.

It certainly is. In addition, both that and his biography at the Bebo site talk about Galileo in the present tense.

Having worked for Roberto at Pesce, Galileo, Barolo and Il Radicchio back in what I term as the "Glory day's" of his restaurant empire, I wonder if he's tiring of his "One man restaurant show" and begining to expand his wings a little?

What was surprising, when I found their website, was who was listed as the chef.

Now that's interesting.

Well, I hope he at least used salt and pepper