Andrew Platou

Miso glazed scrod over green lentils and sauteed bok choy. Grilled asparagus. grilled pineapple slices for dessert

Context is everything. The source of this topic featured many elaborate home-cooked meals, proudly illustrated. I suspect there's a bit of rebellion on that first page.

Mad Men? This was just a guess. Then I googled and sure enough it's sort of like meatball lasagna for The Sopranos.

P.S. You don't want to know what I had for dinner tonight.

Mad Men makes sense......I'll opt for the sophisticated food and not the "sophisticated" chain smoking. :-)

Boneless chicken thighs with a corriander/garlic/cumin rub - grilled (in the dark) with a squeeze of fresh lime

Brown rice with shallots and a little soy drizzled on top

Steamed broccoli

Cremini's and garlic sauteed in butter and oil

too full for dessert......must be the brown rice

Chipotle sloppy joe's

Red cabbage carrot and jicama slaw

hand cut baked sweet potatoe fries (good...but I still like my deep fryer version better).

Question: Has anyone made Beef Wellington before? I saw a recipe in this past Saturday's Wall Street Journal that got me thinking about it. The recipe is an adaptation from Tyler Florence. Having never made it before, I'm wondering if anyone has a favorite recipe source recommendation?

I enjoy dining at Jaleo with a larger group....assuming that everyone in your group enjoys /appreciates sharing lot's of different things from the menu.

well I must say that JParrott has perhaps posted a perfect response in how to craft a great bar inventory (I have made a mental note to add one or two of the suggestions that I am missing).

Having said that....I will add my 2 cents on just a few things:

Stay away from Montgomery County as well.......stick to good liquor stores in DC (no full disclosure required as I live in Bethesda).

I would consider adding Ameretto, Limoncello, and Baily's. I don't drink Baily's, but I get asked for it by guests quite often.

I have 5 or 6 bourbon's on hand...but Eagle Rare is my (current) favorite amongst them.

I also have a nice sherry and LBV port within my bar as well.

Good luck and have fun!

Winter veggies minestrone (including Kale and butternut squash).....still amazed at the boost that parmesan rinds can give a soup

White cheddar corn muffins

Shaved fennel and apple salad with orange segments and orange vinaigrette

Dessert: the last of the leftover halloween candy bars :-) .....mmmm Baby Ruth

Cod with feshly grated ginger and scallions, steamed in vermouth & ponzu, with hot sesame oil drizzled on top

Stir fried sugar snap peas

Citrusy bulgur wheat salad

Coconut ice cream (Giffords)

Good afternoon everyone. I'm very excited to have learned of (and joined) this site. I have been a "live to eat" kind of guy my entire adult life and am passionate about all things food. I enjoy dining out in the greater DC area, and particulalry when I travel. The best part of traveling for me is to discover and embrace the cuisines of whatever city or country that I am in. I have a particular fondness (read "addiction") to the food and people of New Orleans. I'm also an avid cook and farmers market enthusiast. Finally, I am looking forward to being able to talk all things food with other enthusiasts.