Jane

I drool over EcoFriendly's stand, but rarely get anything from them because the prices are so high. I understand that good, well-raised meat should be not-cheap, but the prices seem really high to me. What do other people think about their prices?

Any tips for grilling a whole fish (maybe red snapper)? I read that lemon slices and thyme on the inside are good, anything else? I'm planning on buying the fish right before I cook it, I'm assuming that's okay and I don't need to season it in advance, correct? Also, on a scale of 0 to 10, how hot should the grill be? Thanks! --grill newbie

Wow! Gorgeous photos!

Has anyone in DC found rhubarb yet? I haven't seen it at the Dupont Farmers market or P Street Whole Foods. Having company tomorrow night and would love to be able to serve something bright and zingy for dessert...but maybe we're still too early?

Hi chefs, I am a 28 year old woman who would like to work as a prep cook, either part time or full time, in a great DC restaurant. I currently work a 9-5 office job so working nights and weekends would be best. However, I would leave my current job if the right full-time spot came along. If any of you are looking for someone with a good attitude and capacity for hard work (come from a Boston Irish family that is pathologically workaholic), please send me a message through this board. Or, if you're not sure we'd be a fit and want to ask me some questions, send me a message and I'll answer them.

I have already done one stage and loved it, unfortunately it's not Metro accessible so it's not something I could return to, although the executive chef invited me back anytime. I have my own knives and jacket. I have good basic self-taught cooking skills. So, you and me, what do you think?

Thanks,

Jane

Just went to Ris for the third time, for lunch with a friend. Service was outstanding, attentive and anticipating our needs but not intrusive. We each had a cherry blossom hot tea and I had the french onion soup and a side of swiss chard. Perfect lunch on a rainy day. The only off note was that the poured tap water had an unpleasant chlorine-y taste, maybe they could have filtered it, but not a big deal.

I am going shopping at Whole Foods tonight and will indeed check them out!

They were not at Whole Foods P Street last night. Got some chocolate gelato instead.

Hey Jane -- definitely post what you're looking for in the Jobs and Employment forum -- you'll catch the eye of more industry folks there. And welcome!

ok, thanks Leigh, I will take your advice and do so. Thanks again for pointing me here. Should we add a cute male bartender alert topic, or would that go against the feel of the site?

^Cool! (Welcome, Jane!)

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Not yet, but just about to assemble Dean Gold's torta verde [see top of page 11 in thread on Dupont Circle FRESHFARM Market], using a huge over-wintered escarole (10 cups worth of leaves in a single head!) and leeks as antidote to the bitterness of outer leaves. Pinenuts & chives instead of slivered almonds. Muffin tins.

Thanks, Anna, happy to be here!

[sorry, but I couldn't find an existing topic - I'm sure it exists somewhere] So my new obsession is with the new-ish? chocolate doughnuts at Whole Foods (or at least the big Friendship Heights WF) - these are really good and very rich. They are a cake-like donut (or at least seem so, pretty heavy) with chocolate ganache icing on top and then filled with nutella-like chocolate hazelnut cream/sauce. Really yummy for the chocoholics out there. I will say they are pretty filling - I can only eat 1 and normally I'd have no problem knocking back a handful of doughnuts. Go check them out.

I am going shopping at Whole Foods tonight and will indeed check them out!

Made Smitten Kitchen's homemade oreos (http://smittenkitchen.com/2007/05/my-kingdom-for-a-glass-of-milk/) for my brother yesterday. It was fun to press the two cookies together against the big dab of cream and ooze the cream out to the sides. Oozy dabs, mmm, sounds delicious, right?

Hi, my name is Jane, I'm not in the food industry....yet. I moved to DC last summer due to boyfriend's job transfer. I work a regular 9-5 job near Farragut Square, but have been thinking of transitioning to a culinary career as I love cooking, entertaining, dining out, talking about food, reading about food, and so on.

At this point, I need to get some solid weekend restaurant work experience before making the big jump into a culinary career. I did a one day stage (trail?) at a restaurant in Tysons Corner and loved it; the trick now is getting restaurant work (either unpaid or paid) near my home in Dupont Circle (I didn't bring my car to DC). So I'm looking at you, Cork Wine Bar and Birch & Barley, or other similar restaurants nearby, for some weekend work; I am happy to start as a runner and move up.

Thanks,

Jane