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ianinvirginia

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Everything posted by ianinvirginia

  1. Bump -any takers? Willing to pay equivalent of one night waiting tables.
  2. Seeking help with serving and cleanup for multiple course wine dinner for 8, on March 25 at private home in Alexandria - please message me privately with your preferred rate for more information.
  3. Had an exquisite meal. My goodness. Our server had actually noticed my post from yesterday, but said they really don't know the menu until right about opening time. That said, here was our terrific experience for your reference: Started with a crystal clear Autumn consomme with veal and perfectly prepared fall veggies, served at the precise temperature you'd want - just so elegant. Beautiful to behold, let alone consume. I brought a racy mid-level CdP from 2000 that was thrilled to meet the next courses: bacon cube with spiced apples (oh sweet lord) and a venison and veal pairing that basically wrapped itself around my glass. My wife's squab did equally well with the CdP, which probably overachieved because of the food. For dessert, a wine list glass of 2004 Quarts de Chaume paired perfectly with apple pie, and still did quite well with the pumpkin sorbet and the slice of the ricotta cheesecake that our server was gracious enough to bring after noticing the little lady had agonized over her dessert decision. Palena's dining room lived up to its billing by all measures. Looking forward to an afternoon meal in the cafe soon.
  4. Heading to Palena tonight and hoping to bring a special bottle of wine or two with me, but their menu online appears to be out of date (looks like summer) and I wanted to pair carefully. Anyone been there very recently who can tell me the highlights on the menu? I tried calling but only got their answering machine. How is the veal prepared?
  5. Doubt the same people that posted would be interested, but I have a good, easy gig for a college kid - I'm throwing birthday dinners at my house in Alexandria (Hollin Hills area) on Nov 5-6, 2010. I'll be doing my own cooking, but I need a server so I won't have to set/warm/serve/clear. Kid wouldn't even have to do dishes. PM me for details.
  6. I'm Ian Lipner. I run the DC office for a technology PR agency, but more relevant here, I started the Capitol Case Club for DC-area wine collectors (http://www.capitolcaseclub.com). Although I come from a food-friendly town in Chicago, Washington is the place where my palate truly developed. And here is where I fell in love with food on an entirely different level, in 1997. I was dining at Cafe Atlantico when the epiphany hit me - that food could not only be something transcendent, but that it was a logical and rational pursuit to make nearly every meal truly experiential. Later, Michel Richard taught me that every single bite could be experiential. And now, I think that I'm learning from folks like Dean Gold that one can find something culinary in nearly every experience. I'm trying my best to bring this spirit to my lifestyle. Thanks for helping with that, Don. Seriously. Ian
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