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.

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.

Char siu is the pork. (The literal translation of the characters is fork-roasted.) 

I saw it at Costco last week.  I didn't pick it up so I don't know the price. 

My sister makes them and keeps them double-bagged in the freezer.  They bake up in minutes and taste great.  Here is the recipe. 

Have you ever had to pull open the door, make a lightning-quick maneuver to throw the paper into a bin, and then jump back over before the door closes? If so, have you ever failed to make it in time, and were forced to repeat the sequence?

If the answer to either of the above questions is "yes," was anyone else in the restroom at the time?

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.

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...

I am just trying to get an idea from the resident wine experts regarding the pairing of chocolate and wine. We are working on a project involving the pairing of different wines with our chocolates.We are hoping to develop new flavors of bonbons that might be paired with certain varietals. I have done a fair amount of online research on the subject, along with the obvious tasting on my own. There seems to be mixed opinions regarding what goes with what, and whether you can pair chocolate with dry wines (red and white). Pairing with sweet wines is a no-brainer, and I know that can work on various levels and flavor profiles. I am more concerned about the drier wines. I would just be interested in what others might have to add regarding the topic based on their past experiences.

Thanks in advance!

-jason

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.

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.

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.

A little late responding but A & H in Bethesda has sliced portions in their freezer.

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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. 

Interestingly enough and quite timely ... I learned this week that there is a group called the Culinary Historians of Washington.

http://www.chowdc.org/

Not focused on the history of food in DC, but I'll bet they know as much about that subject as anyone else.

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?

We took one at Culinaerie a year or two ago, taught by a woman named Susan Holt. It was good.

http://www.culinaerie.com/ and it looks like they still offer it.

 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.

Make a base with sauteed onion-leek-garlic-fennel, red pepper, white wine, fish or shrimp shell stock, tomatoes and aromatic herbs, and a splash of anise liqueur, and let that cook for a good long time. Then it's just a matter of adding the fish, shrimp, cut up squid and mussels a la minute, just until done.

Also, I have made it many times over the years with bottled clam juice in place of fish stock if I am in a hurry and/or don't have access to prepared stock. It works just fine.

I also add anchovies to my base.  I read that in a cookbook a long time ago.

Real Kitchen as Alinea for Halloween

 Greenhouse Tavern  in Cleveland gives customers a chance to buy the kitchen a round and interact with them. 

Is this related to the Samantha's in Wheaton?  (University and Georgia)

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.

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. 

Alton Brown cooked Thanksgiving Dinner in a car engine on Mythbusters.

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.

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.

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.