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brettashley01

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Everything posted by brettashley01

  1. brettashley01
    I think I'll be whipping up a fritatta or two (I don't know how I could possibly make one big fritatta for everyone given my cookware). Will thus be veggie- not vegan. And probably a "trite" combo of ingredients- but I really love roasted peppers with goat cheese and herbes de provence! ETA: I know myself and others with allergies would really appreciate if you note what oils you used in your cooking, since "vegetable" oil can turn out to be olive, canola, soybean or a combo- or if you used shortening, margarine, mayonnaise; or if you used any nuts, or any the top allergens that others have noted before. Otherwise I hope you won't mind me asking you about every ingredient in your dish Thank you again- and I truly appreciate your consideration!
  2. brettashley01
    I'm not usually one for baked good in general, but thanks to the pictures on that site, my keyboard's covered in drool. Let them eat cupcakes!
  3. brettashley01
    If I come- hopefully I'll be able to- I'll bring a veggie dish tbd (though not vegan). Also if it's not too much to ask, would contributors be able to label dishes that contain soy ingredients?
  4. brettashley01
    Sweet. Just what I was looking for.
  5. brettashley01
    Hmmm... seeing that I've been in DC for about 7 years and am now on a (temporary) paid vacation, I'm thinking it might be time to hit up the bar at Palena. Ok for the single female diner?
  6. brettashley01
    I went to brunch at Poste a couple of months ago with my parents; none of us were thrilled. Though the food was well-prepared and definitely fresh from the garden, it's hard to get excited over scrambled eggs, toast, fruit plate, bagels... I've also previously had the Cobb salad, which I believe is availalbe for brunch, and again- good, fresh tasting, but nothing exciting. That said, people do rave over the house-made doughnuts. For me, the best part of Poste on a Sunday is the excuse to drink basil lemontinis in the morning
  7. brettashley01
    Pure speculation, but perhaps the reason behind the attention which peanut and other food allergies have garnered lately is tied to the eating green/local/organic trend: we've started to pay more attention to what's in our food. Consumers are actually reading (or attempting to read) ingredient lists that go on for paragraphs. And we're finding that products we've assumed to be peanut/soy/corn/nut/milk/wheat free are not! Hydrolyzed vegetable protein? Is that corn, soy or wheat? As it's been pointed out on other threads, we can't become allergic to something we haven't eaten. Maybe children today are more exposed to peanuts than before... through cross contamination and food additives, the proliferation of pb&j? And just to touch on something from the other thread: yes, food allergies can come on suddenly. Probably through related allergies- i.e. I've always been allergic to birch pollen and have difficulties with cherries (bodies react to the proteins in the same way).
  8. brettashley01
    Whoa there, killer. (Did I hit a nerve?) Congested brunch service I can understand. Complete lack of service is something else entirely. Crapulous, though... nah, was feeling pretty darn good yesterday morning. Even sans cantaloupe.
  9. brettashley01
    Walked in today 5 minutes before our 12:30 reservation. We were sat promptly, but told that at 1:30 our table would be moved to accomodate a group of eight. Fine. Busboy hands us menus. 12:38: Nothing. No water, no "sorry, be with you in a minute." Where is server? Same busboy serving every table. 12:40: No further signs of life. Diners go in search of their own condiments, coffee, napkins. We ask busboy if our server could come to the table? 12:45: Is that the server darting in and out of the kitchen? 12:50: We leave. Time's more valuable than bottomless mimosas and endless frustration. I wonder if they notice we've gone.
  10. brettashley01
    Considering the weather I can think of no such reason. Except for those of us who have ugh "responsibilities"
  11. brettashley01
    Just a report back on the dim sum brunch. Shared: huitlacoche and mushroom quesadilla (to die for, wow i love that fungus); Tuna ceviche with coconut; Fried egg with Veracruz sauce (a mess but a delicious mess), Seared cigala with vanilla oil (sort of a spiny lobster. would have preferred to have lemon rather than vanilla oil; didn't even taste the vanilla in there); guacamole tableside and the malanga chips. All delicious. Other than an obviously hungover server, the staff was super attentive and esp. concerned with making sure my experience was an allergy-free one. Would def. go back.
  12. brettashley01
    Went recently and really, everything we had was delicious. The huitlacoche mushroom dish was to die for. I don't think we had a bad bite between the 4 of us- and we ranged from feijoada to salmon to bass(?). On that note, anyone been to the dim sum brunch?
  13. brettashley01
    Haha. I know the guy who wrote that. Figures...ETA: The author, Chris, explains it this way: "it's a heads-up it's more about the man behind the food than it is about the food, isn't it." me: i guess, but your headline reads "reopens" as in present tense Christopher: it's reopening
  14. brettashley01
    It gets really really really busy. There is plenty of seating, but not when it's busy. I wouldn't recommend it for a group that size unless you plan on getting there before noon or after 1:30.
  15. brettashley01
    Don't know about Laura, but I'd eat my hat if Tiffany couldn't make a great Sazerac.
  16. brettashley01
    On that note- the new Carrabas ads. Hopefully the chain itself won't be so ubiquitous.
  17. brettashley01
    Thanks for the report! I walked past last night at around 10 and it was empty. It is a beautiful space though, and look forward to checking it out.
  18. brettashley01
    Sunday brunch was rotisserie chicken with salad at Bistro d'Oc, with bites of my date's croissant. Mimosa. Oh my god that chicken is good. Still full.
  19. brettashley01
    muffins!!
  20. brettashley01
    I stopped in last Fri. evening on my way home and met with Lorenzo, the manager (who came from Oya), and Max, the proprietor. Nice, swank space. Very short, Latin-inspired menu (fun fact: Max came up with the all the sauces). They don't yet have a wine program but will be starting one, along with a martini menu. Didn't try any food but hope to soon.
  21. brettashley01
    heh. really?
  22. brettashley01
    Isn't that considered cruelty to animals? Someone call PETA.
  23. brettashley01
    If you defrost a frozen salmon fillet in the refridgerator, in a ziploc or sealed container, how long can it be left in the fridge, un cooked?
  24. brettashley01
    Todd Gray's crab cake recipe featured on Today show website ETA: The past few entries of this "Steal This Recipe" series have been DC-centric.. does Phil Lempert live/lurk around here?
  25. brettashley01
    Washington Deli on 19th and K...
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