Andelman
-
Posts
331 -
Joined
-
Days Won
2
Content Type
Profiles
Forums
Events
Articles
Dining Guide
Everything posted by Andelman
-
Well, the time has finally come, I (aka Artisan Confections) am moving my shop to a new location in the Clarendon area this fall. We are now in the process of designing the new space and finalizing the lease. More details to come when they happen. However, I am also looking to sell/ lease my current space. It is approximately 850 sq feet and pretty much ready-to-go in regards to food production. The space will include a Type 1 hood system, 3-compartment sink, 6 burner stove/oven, 2 Arctic Air refrigerators, 1 Arctic Air freezer, a few stainless steel tables, and various other odds and ends. The space is in very good condition and would be perfect for any small caterer, carry-out, or other small food service operation. If anyone is (or knows anyone that is) interested, please PM me and I can fill you in on the details and cost. Thanks in advance. -Jason
-
Definitely not a joke. I am 99.9% sure that they will not keep the Murky "ambience".
-
A glass of El Dorado 15 (aged rum) on the rocks. I picked up a bottle of this stuff in Antigua for like $26.00 a bottle. My new favorite.
-
Moorenko's Ice Cream Cafe - Reopen in Silver Spring
Andelman replied to johnb's topic in Washington DC Restaurants and Dining
I heard through the grapevine that Moorenko's was taking over a Gifford's space in Silver Spring. Not sure if it true or not, but just what I heard.... -
H-Mart it is. Thanks for all the suggestions.
-
That would be great. Anything local is better. I will try and contact him directly. Thanks for the info.
-
Does anyone know where I can get some really good quality fresh ginger (preferably organic)? We are doing some ginger based chocolates (with cherry) for the Cherry Blossom festival, and most of the stuff you find in the stores in pretty poor quality. We don't need a whole heck of a lot, but the quality is of the utmost importance. Thanks in advance.
-
It was a few years ago when we were there. I like the whole idea of APDC, but I really can't eat a lot of that type of food. I had some sort of vension sirloin or something. It was this massive piece of medium-rare meat served with a rich reduction sauce. The first few bites were really good, but I could only put down half of it. I'm glad we had a 30 minute walk back to our bed and breakfast. Again, I like the concept, just not my cup of tea in regards to portion size.
-
Ugh. Had that once. Gut bomb to say the least.
-
Dude, I have been hounded by a guy for like 3 weeks to advertise on Yelp. Basically, if you have good reviews on Yelp,(like I do ) they want to you to pay to promote your business even more. That newspaper article is a very accurate description of their business practices. I don't mind Yelp for it's user reviews, even though it seems most of the reviews on there need to be taken with a grain of salt. Crazy how the internet has really come to effect a lot of businesses both positively and negatively.
-
Just checked. The store next to me does carry fenugreek leaves, though the current supply looks a little past its prime (kind of wilted). They do carry the dried as well.
-
There is an Indian grocery store right next to my shop (we even share a door). Not sure about the fenugreek seeds. It is at 4815 Lee Highway (between Glebe and George Mason).
-
I like this place also. It is a great place to go with the kids for breakfast. Cheaper than a place like Silver (or Metro) Diner and the breakfast is pretty much the same. Only been for dinner a few times, but I remember having a solid Chicken Parm sandwich. I would rather frequent an old school joint like this than a chain any day of the week.
-
I am going to say either 2 Amys or Comet Ping Pong. Kid-friendly, excellent pizzas (which he likes) and a pretty liberal atmosphere.
-
Ha! I was actually just googling about that very subject. It would nice if you had just a faint flavor of the foie, with some fruit and bitter chocolate. I think the layer of foie would have to be pretty thin. Also, the final bon-bon would need to stay refrigerated to prevent spoilage. Probably not some thing you would see in our regular box of chocolates, but could be a specialty item. (a very expensive specialty item ) It looks like Monday at work will be a day of experimentation....
-
It wasn't too bad, though I probably didn't do that good of a job at it. I have yet to slice into the finished product, so we will have to wait and see. I am probably going to eat it plain, with some toast points. Although, i did see this interesting recipe from Ramon Morato (a Spanish Chocolatier/Pastry Wiz) which paired it with some chocolate ganache, fleur de sel, and some sort of candied fruit/nut mixture. I am for one am curious.
-
Made a Torchon of Foie Gras this morning. I poached it in some homemade chicken stock and then made chicken soup with the poaching liquid. The soup has the faint flavor of foie gras. Quite good. Gonna try the Torchon tomorrow.
-
Yeah, Jen summed it up pretty well. Colored cocoa butter is silk-screened onto a sheet of clear acetate to make a transfer sheet. The transfer sheets are applied to the chocolates right after they are enrobed. When the chocolate crystallizes, the image is left on the surface of the chocolate. It is a nice way to add some color and design to the chocoaltes w/o altering the flavor in anyway. And yes, if you take one of our classes your will get to do this process all by yourself.... -J
-
Dear Mr Stomach- If you come in the shop, i'll make you a nice boxed assortment of both caramels. I am the peacemaker.
-
Didn't read the review, but isn't it a little early to be reviewing this restaurant? I think they opened like 6 weeks ago. What happened to the "3 month" rule. I am just surprised to see a review this early......
-
Then why even mention it? I worked for Jeff Tunks for 5 years and I seriously doubt it is anything but paper goods and other sundries.
-
For those of you that can not get here during our normal weekday business hours, we will be staying open until 8 PM on Tuesdays and Thursdays up until X-Mas. Come by, say hello, enjoy some free samples, and stock up on your holidays gifts.....
-
Awww. You all are so kind. Another suggestion for the poster looking for some fine chocolate, go to Biagio Chocolate at 18th and T. They have a great selection of high-end bars, bon-bons, caramels, etc... The owners are very knowledgeable and can definitely steer you in the right direction for all of your chocolate needs. They sell our chocolates there as well.... Good luck.
-
I know a good place.
-
I am enjoying my first Aviation cocktail ever. Plymouth Gin, Luxardo, St Germain (a substitute for the Creme de Violette), and lemon juice. This is a great cocktail.