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DC Deb

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Everything posted by DC Deb

  1. DC Deb
    Did they seem short staffed? It does sound weird that the hostess would pour water too. I once worked in a restaurant where the owner would not hesitate to yell at staff in front of guests. It happened enough that people commented in reviews.
  2. DC Deb
    We went for dinner last night and had a great time. Our server, Yohanesse, was very attentive but not pushy. He was very knowledgeable about the menu. (He did not do the "I'm your guide" routine.) The pacing was perfect and we really enjoyed the food. We tried the following: thick sliced pastrami--melts in your mouth grilled calamari--perfectly tender capocollo and smoked duck (the charcuterie now comes with mustard, cornichons and bread) rib steaks with rapini and Brussels sprouts chocolate souffle The manager, Caroline, came by several times to check on us. The chef was kind enough to let my BF into the charcuterie room for a picture. He was beside himself surrounded by the deliciousness.
  3. DC Deb
    Char siu is the pork. (The literal translation of the characters is fork-roasted.)
  4. DC Deb
    I saw it at Costco last week. I didn't pick it up so I don't know the price.
  5. DC Deb
    My sister makes them and keeps them double-bagged in the freezer. They bake up in minutes and taste great. Here is the recipe.
  6. DC Deb
    Yes and yes. When there is someone else in the room, I linger at the mirror and wait for them to open the door. I know I am werid.
  7. DC Deb
    I understand the cost savings but I hate touching door handles. Unless the bathroom door opens out, I end up going back into a stall and getting TP to open the door. Then, there is the question of where to throw it away...
  8. DC Deb
    Chef Amand Weaver Page actuall taught a wine and chocolate class at CulinAerie a few years ago using chocolates from your shop. At the time, she was a manager at Screwtop. She is now a rep at Kysela Pere et Fil. I can't remember the exact pairings but I'm sure she can chat with you about that. Disclosure: I used to assist at CulinAerie and am now personal friends with Amanda.
  9. DC Deb
    CF Folks on 19th Street won a JBF America's Classic award in 2013. Being razzed by Art Carlson is a real Washington experience. Florida Avenue Grill has been around for over 50 years. I used to go there enough that the waitress, Ms. Caroline, stopped giving me the menu and asked if I wanted the usual. I haven't been back in a few years so I don't know if it is the same now.
  10. DC Deb
    I used to carry a gold AmEx when my work paid for the fees. I now use a cash back AmEx card with no fees with a back up (also cash back) Master Card. Cards are paid off each month so they basically pay me for using them. I don't use a debit card because of the potential theft issues. Luckily my bank still lets me use an ATM card.
  11. DC Deb
    A little late responding but A & H in Bethesda has sliced portions in their freezer.
  12. DC Deb
    deleted
  13. DC Deb
    We bought a rib roast from the Laural Dutch Country Farmers Market last week and dry aged it in the fridge for 10 days. It roasted up beautifully and the drippings were used for Yorkshire pudding.
  14. DC Deb

    Is -> Was

    DC Deb replied to DonRocks's topic in News and Media

    I met a couple of their members at the Riverdale House Museum. The Kitchen Guild demonstrates open harth cooking while in period costumes. http://history.pgparks.com/sites_and_museums/Riversdale_House_Museum/Kitchen_Guild_and_Interpretative_Gardens.htm?
  15. DC Deb
    Yes they do! Susan Holt and Susan Watterson, co-owners of the school, both teach knife skills classes. Lots of fun. Demo then hands on practice. You cook a dish and eat it at the end. (Wine served during class and meal.) Quick walk from Farragut North, McPherson Square or Metro Center.
  16. DC Deb
    I also add anchovies to my base. I read that in a cookbook a long time ago.
  17. DC Deb
    Real Kitchen as Alinea for Halloween
  18. DC Deb
    Greenhouse Tavern in Cleveland gives customers a chance to buy the kitchen a round and interact with them.
  19. DC Deb
    Is this related to the Samantha's in Wheaton? (University and Georgia)
  20. DC Deb
    I think it is very interesting. If they can get the product to work like real eggs, it would be very helpful for people with allergies or are concerned about raw eggs. It also has great potential in develping countries as an additional source of protein. That said, I would not rush out to get them.
  21. DC Deb
    I second the Amish goodies. Bassett's ice cream is a classic. Pennsylvania General Store carries local productes, including Asher's Chocolates which are produced in central PA.
  22. DC Deb
    Alton Brown cooked Thanksgiving Dinner in a car engine on Mythbusters.
  23. DC Deb
    California Tortilla locations have a "wall of flame" displaying a pretty big selection of sauces. The prices are pretty reasonable. The selection may vary because they are a franchised chain.
  24. DC Deb
    The new Executive Chef is Aaron Wright. He was exec sous chef at Tabard Inn and Butterfield 9 before that. He just started last week so give him a little time to get into a routine.
  25. DC Deb
    I use the Nuance Wine Finer, which was recommended by Cooks Illustrated. I like that it stays in the bottle so you don't have to deal with a dripping aerator.
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