chef4cook

I am a Washingtonian and I've eaten "Scrapple" since I was tiny! I love it. I usually have it with Syrup, Eggs and/or Hotcakes. I like mine thick and very crisp. For me that's the only way to eat it.

I can understand both points of view. I know as a Chef I will always try to accomodate a guest (Baring the ridiculous) and I think they should have at least come up with a larger glass for Joe. I am afraid I understand the restaurants viewas well, that if others see that someone is being allowed to drink from a "Reserved" glass that could start a stampede. It's happened to me while doing "Special" menus, someone will ask oh! can I have that and then get nasty when they find they cannot.

The following posts have been split into separate threads:

Al's Steak House (Sthitch)

Philly Cheesesteaks (Sthitch)

I read those articles as well and found nothing very interesting. I did like the sentence about the meatballs being colored with food red dye! I didn't realize that red dye was popular in food?

You bet I do! Do you have any Idea how much I hate working for someone else? I prefer being in control of my day. I make the decisions and I take the flack if they are wrong. Sure it can be costly, and sure it can be a pain in the ass sometimes, but if it's worth doing isn't that usually the case? I love the restaurant business and can't wait until I have my shot.

Just to set the record Straight.....The Coeur De Lion was serving "Pan Seared Natural Sea Scallops with Tiny Green Lentils Salad and Sherry Gastrique"!

Chef Tony Spagnoli

Chef

The Coeur De Lion Restaurant

See Camille-Beau's post and photos here - Cathal Amstrong won hands-down.

I was impressed that David Rosengarten was there as the host for the cooking challenge (but I seemed to be the only one who even knew who he was - maybe I've been watching the Food Network for too long!?)

VIP tickets were definitely worth it - the crowd grew dramatically after 7:00pm so getting around was a challenge (eta - especially with a glass -or 2  - and a plate balanced).  Chef Tom Power's scallop tartare was another great taste, in addition to the ones mentioned by Porcupine.  I also enjoyed the sake oyster shooter offered by Chef Jamie Leeds of Hank's Oyster Bar, and that Divine Swine Truffle with a scoop of bacon fat (yes, I said bacon fat!) ice cream was definitely the most unusual combination of the evening - but it worked!  And the Coeur de Lion's spring morel soup with lobster and black truffles was - for me - the most decadent taste of the night.  Restaurant Eve's cassoulet was delicious as usual - wonder if that will be the last bite of it until the fall/winter... 

At least 2 variations on miniburgers were offered 

Sadly I only got around to trying 2 of the 4 cocktails offered at the "Boom Boom Bar" - the 2 mentioned by Porcupine.  Anyone else try the others? 

A great event for a great cause!

LINE COOK NEEDED:

Experienced Line cook needed for established restaurant near DC Convention Center. 3-5 Years experience in fine dining and must be able to prove it on the line. Culinary Grads A+. Must be Flexible and able to take direction. Clean,Neat,Organized and on time are essential. Only career minded individuals need apply. Metro Accessible. F/T-P/T. Competetive Wages. Benefits available. Chef Tony at:202.414.0507

I had the sad misfortune of dining at "Elevation Burger" tonight. I had read all the positive reviews on DR and decided to give it a try since I live so close. I wish I hadn't! As I walked through the door I could feel my apprehension building when I noticed zit faced teenagers behind the line. Not that there's anything wrong with that. At say McDonalds where there is a standardized method of cooking. However these guy's (and one young lady) were cooking on there own unsupervised. And to me that spelled disaster. And I was correct. I got a Phat Burger, Fries and a Chocolate shake. My shake was full of Ice crystals, salt and pepper had not touched my burger and the fries were so thin that the were cold by the time they were at my table. Not to mention the smell of burnt olive oil wreaked in the place. My dining companion ordered the 1/2 and 1/2 and threw 1/2 of it away. I would say the highlight of my misadventure was leaving. Five Guy's rules!!!!!! the next time I yearn for a Burger they'll get my money!

For me "On Cooking" is a can't live without. If I need info on a technique or process I grab "On Cooking". It was my main text in cooking school and I have found that no matter how much I learn or how long I stay in the restaurant biz I always go back to this book to refresh.

I love fresh past and really enjoy The paparadelle at Tosca,  they typaically do it with wild boar.  Dario leo used to do a fabulous chocolate tagliatelle with rabbit raguat Goldoni's but it slipped off the menuwhen he left for Georgia.  Another hole in the wall favorite of mine is the fresh past at the Via Veneto in Hooin Hall area of Mt Vernon, their fresh pastas are light as a feather!

I am interested in other peoples experiences with frersh pasta and great authentic italian sauces.

Thanks

I love fresh pasta also and when I make mine I use "tipo oo" flour. I love how light my pasta turns out. I will handcut pappardelle and then I put a bit of a twist on a classic bolognese. I do a duck bolognese and it has always done very well for me.

chef4cook

I had dinner there last night in the Blue Bar.  I was really there for the jazz.  The food was OK, but I thought it was going to be smaller plates.  Had Ceasar and the steak (I thing it was skirt).  Not bad, but not great, but the jazz was good.

Thanks for your input!

Has anyone eaten at this restaurant lately or,has anyone cooked in the kitchen. I'm seeking opinions on the food or working conditions.

[color=blue

Not in any specific order:

Foie gras

polenta with porcini mushrooms

Whole roasted chicken with root veg.

Shrimp risotto

Linguine w/garlic,chilies and butter

Duck fat roasted fingerling potatoes

Duck,Goose,poussin,quail

DBL Whopper w/cheese

Favorite cooking method: Braising

Hello DC!,

I recently relocated back to the DC Metro area. I am seeking a "Fine dining" restaurant that is looking for a talented Chef. I have 10 years in the restaurant biz. The past 7 years as Executive Chef. I'm a "WORKING" Chef. So if anyone has any leads I would appreciate it greatly. Thanks.

chef4cook