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Here's another shot of Dave & crew opening the ostrich egg Thanks for all of the yummy treats! We had a great time sampling all of the piggy goodness.

I had a demerara sugar moment today! And the exotic fruit section is going to supply a lot of joy in my house for the coming weeks. Got a cherimoya today, something I had never heard of. It has the consistency of mango and tastes like vanilla and a hint of cherry. And they had fresh passion fruit--la sauce a fruit de la passion a la Chef Gerard is on my list for next week. I got a bit turned around myself today, but now I think I've got it down.

It's open! And it is a thing of beauty to behold. I believe the sq. footage rivals the store in Pentagon Row, and has many of the ongoing specials ($1.99/lb for beef ribs, for example) and all of the ready-made food stations (sushi, fancy desserts, etc.). It even has a wine and beer section, omg.My days at the Way of Safe are over!

Ok, put me down for that as well. Thanks for the compliment!

I'm in, +3. Will bring spring rolls (shrimp, chicken) and a dessert (type subject to mood, nods to Legant). If anyone remembers the rosemary fizz concoction I brought last year and would like to see another cameo appearance, let me know.

Article in today's WaPo Magazine: L'Academie de Cuisine, boot camp for chefs. For those of you considering culinary studies, this article provides an accurate portrait of what the LAC program is all about. I'm currently in the externship phase, and would welcome any questions.

Please, my Symantec will not stop bragging to me, on a tiny pop-up, about how they caught this bugger. WTF do i do about that??? I've' tried soaking and scrubbing, and, oh never mind....

To play off of Banco's post, I experienced a taste sensation with the carpaccio and one of the salts--there was a combo that reminded me of steak and eggs in a "taste memory" kind of way. I recalll a mention of a "sulfur salt", and I'm curious to know its exact name, because I do think this is where the hint of egg came into play. What was the exact name of that salt? Thanks to all, including my table mates (Gubeen, ol_ironstomach, Howard, Alan and his +delightful one at the bar/table) for a wonderful, nerdy Blade-Runner evening; the folks at the bar that I met (Porcupine, Sthitich and others); and to Don & Chef Cooper for taking us all in for a most memorable event. Yum, let's do it again!

We can do either. (Tried to reply last night, but my computer was not cooperating. Thanks for your patience!)

I'll be there w/ hubby. Thanks!

Unleash your inner nerdfury for 2 pm on Monday: http://www.washingtonpost.com/wp-dyn/conte...7111600904.html

I will try to make it there after work, probably around 7:30.

Count me in, especially if the volunteer opportunities are in DC. Thanks for doing this!

Here's an earwig for y'all: "You Ain't Nuthin' But A Waitress in the Sky...."

Haven't had time to find anything to back this up, but, years ago a biology professor of mine told me that the aversion to cilantro (expressed as cilantro tasting like soap) was genetic, just like certain people can roll their tongue and others can't. Anyone else ever heard of this?

In the interest of full disclosure, I am a student at L'Academie. Having said that, based on my own experience w/ Chef Somchet, I can highly recommend her class with on Indian cuisine. PM me for more detail.

Leftover ribeye from last night's dinner at RTS with runny eggs. Mmmmmm!

I loved the Willard (the old movie, not the hotel)-inspired mass-rat scenes.

Look, a wonderbra, a crew cut with a bit of streaked color and some beet-and-cheese tats would satisfy your above concerns. Your good cooking would make for great TV, and we could all say "We knew her when...." Small price to pay

Speaking of camembert, wonder if the guy would have turned himself in if the cheese had been made to AOC standards? Camembert controversy. (Ducking....)

Check out this blog on restaurants and bargains in and around San Francisco, San Mateo, Palo Alto, Berkeley, etc. VirgoBlue Blog I went with VirgoBlue and Mr. VirgoBlue to Tamarine last week in Palo Alto (VB reviewed this restaurant earlier in her blog) and had the clay pot cod, hamachi tartare, lunar duck (duck in pomegranate sauce, yum!) and the buttermilk panna cotta in a strawberry/mint sauce. The cod had a generous sprinkling of spices and was so moist. At the bottom of the pot were tiny, tasty bits of pork that matched incredibly well with the cod. Sounds simple, but this was one of the most thoughtfully executed dishes I've had in a while. In all, a very satisfying and sensory experience that I highly recommend.

The temporary structure (located on the Hine playground) to house the indoor vendors is underway and should be completed in about 4-6 weeks. Thanks Al, for reminding everyone to get to Eastern Market in the meantime.

I cannot wait for the recipe book. I second all of the above kudos and would like to add how much I enjoyed the Cuban picadillo, the crepes and the asian noodle dish of which I cannot recall the name. My only regret is that I missed the walk!

This was my first DR event and it left me wondering what took me so long to take the plunge. Fab food, fab folks and BACON! Thanks to all, I had a great time. PS I think I will smell like rosemary for at least a week.