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DaveO

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Everything posted by DaveO

  1. DaveO
    When posting that email into the bartending school I was unaware of any website, forum or place that existed. We responded to the graduate with that question stating we were unaware of such a place on the web. Were you to develop this forum we would make our graduate base aware of this. Currently we are in touch with about 1500-2500 grads that wish to receive job leads. That number represents people from over a decade ago and new grads. It fluctuates but tends to grow rather than shrink. Of that number some might respond. That number of people represents a wide swath including great food and beverage employees, managers and owners, and miserable employees...and employees who have extraordinary beefs....some merited and some not.
  2. DaveO
    Mark Furstenberg writing on further developments with his bakery and an appreciation of Judy Rodgers. (I relish his writing) Here.
  3. DaveO
    Thank you. A great review and post. Full of passion and thoughtfulness.
  4. DaveO
    Stopped by this morning. Just a superb rich tasty columbian brew. hmmm. Plus a liege. I've never been a waffle person...but this is so tasty. It doesn't require a topping. Its delightful...a far more substantive body than a "traditional" waffle or any I'm accustomed to...and then its glazed with a sweet topping. Its a wonderful treat. ...and as to the hours. The Good News is that CA is now open on Weekdays from 7 AM to 6 PM and open on Saturdays from 8 AM to 3 PM. I'm trying to help by getting google to update and correct that information.
  5. DaveO
    Small Local Businesses Don't Get a Lot of Help on the Web (in this case I think Google has it wrong) In that I do a lot of web work/web marketing for local type businesses I had noticed a week ago that one couldn't find CA's hours of operation on the web. When I went in there last week I made some suggestions to get the hours up on the FB page, Yelp and google. Clark got the info up in yelp in a day. It took google a longer time to get hours up. I didn't check back w/ FB. I was checking today: 12/3/13 Here are CA's hrs of operation per google: 7AM to 1PM monday thru Friday: Not open on Weekends Here are CA's hrs of operation per yelp: 7AM to 6 PM monday thru Friday: Open on Saturdays 8 AM to 3 PM Here are CA's hrs of operation on their FB page: Same as Yelp above. Caffe Aficionado directly controls its FB page. I'd tend to believe the info on FB and Yelp in this case. ...and the coffee is still danged great!!!
  6. DaveO
    Is that true? I find that news quite depressing.
  7. DaveO
    Does Pat Conroy apply to your definition of literature, Don? My fave author and the source of a variety of movies. Torturous family environments, twisted perspectives, the beauty of the South Carolina Coastal region, and absolutely gorgeous writing. If he qualifies I'm in. He'll travel around the country, give talks, engage fans and sign books. Unfortunately the only time I paid attention to that opportunity in this region was one time when he had to cancel due to illness and so I missed him.
  8. DaveO
    mmmmmm. I don't recall learning the term battuto, but did learn the techniques long ago. Its simply scrumptious IMHO. Here is one reference I agree Trelayne, the variations and applications are endless. I think an even better description is provided here (dang...I didn't learn any of the terminology history or application behind this) btw: thanks for all the pics of your cooking and dinners. Looooooooooord...they make me hungry!!!
  9. DaveO
    Some months ago I opened my big ignorant mouth when seeing a post by Zora referencing a methodology for tomato sauce she picked up via Lidia Bastianich on TV. This might be the basic recipe or close to it. While I learned the technique years ago, I simply didn't realize it wasn't widespread. Updating: With an aged infirm old food processor that wasn't working I resorted to grating the onions, carrots, celery, and some peppers into a fine mulch, and then sauteed lightly in olive oil before adding to a sauce. It was the old way to do this before food processors got to be so good. The news is simply the sauce and consistency were fine and up to standards. Blitzing or grating those veggies and/or some others, sauteing and adding to a tomato sauce is a terrific way to add flavors, veggies, and creates a terrific sauce. Red pepper flakes and other add ons are optional.
  10. DaveO
    I stopped at caffe aficionado for a 2nd time. Had a rich coffee, which is rich deep and less acidy than most. Its truly better. It was morning and I didn't request a handpour. It could have occurred. There were two folks in the shop when I walked in and nobody else walked in for a while. There was infinite time for it as has been referenced above. I also tried a chocolate croissant. Scrumptious with significant amts of dark chocolate far more substantive than is available in most places. Have a chocolate fix or Jones? CA will meet your expectations. I sort of lead an ambiguous presence at times. I asked the folks at the counter if either was a "boss". Neither was but one was in the back room. I didn't need for him to come out. When he did appear later the staffer pointed me out...so I got to meet Clark, one of two owners. They are, by his description, passionate foodies. Passionate sounds appropriate as the design of the store is exquisite and pleasing. Small but sharp. As with others he gave me a complementary fresh squeezed OJ. hmmmm nicely sweet, not tart...just a hint of pulp and I like pulp. Very refreshing. He described the juicer...and while I can't recount the specifics it sounds unique and special. The coffee I had was way way above norm and far superior...and it was a brew not a hand pour. Pastry was superb. I wish them the best.
  11. DaveO
    I think its a nifty idea. I only wonder how much time it would take to manage it and to fight spam and purposeful inappropriate updates to the content.
  12. DaveO
    Don: Were you to start this I'd encourage folks who are employers and employees to jump in and make comments. I'm sure it would be interesting, and possibly controversial at times but probably educational.
  13. DaveO
    The DC bar school received this question from a grad: "Do you guys know of any website where servers/bartenders can leave reviews of establishments where they have worked? I find myself sometimes working jobs that promise too much in terms of volume or say they have a customer base but really want you to build one for them. If fellow service industry workers had a place to review their employers, I think it would help job searches immensely. Thanks!" I thought it was a good and reasonable question. I don't know of a source like that. Does anyone?
  14. DaveO
    Oi. You are correct. An absolutely horrid sentence. I edited it. thanks. I was a kid when President Kennedy got shot. I recall much from that moment of first hearing the news and the aftermath of several days, watching the events and the funeral. Furstenberg's article left me breathless and dazed bringing me back to that horrific moment, day and the aftermath. Its a powerful story, IMHO.
  15. DaveO
    Eloquent, moving, emotional, first hand memories of the day John Kennedy was shot. Article by Mark Furstenberg. Furstenberg was a young junior member of Kennedy's administration working in Washington blocks from the White House and had a White House Pass that gave him a close first hand look at this event. Very powerful writing. http://breadfurst.com/2013/11/22/fifty-years-ago/
  16. DaveO
    I thought I'd bump this. Our little old bartending school located in Arlington but servicing the entire region provided staff for numerous events, parties, holiday parties etc. during Sept and October...to the tune of staffing 60 grads for various events. At various times over the years we have had requests from caterers for around 100 bartenders for a weekend. We can handle that. We handle anything for a request for one experienced bartender to requests for multiple staff for an event. Currently (as of Nov, 2013) we are in touch with about 1800 grads both new and old, experienced and "new but trained" to staff events: Anything from private parties to large corporate events. The professional bartending school doesn't charge employers for these services. You do pay the bartenders directly. But we can get you a lot of folks from all over the region to staff any event virtually anywhere in the region with a lot of trained people. This past year I believe we staffed the 2 inaugural balls in January with over 50 bartenders within 2 days advance notice. If you are looking for staff for a small event or a large event contact us. the schools involvement is free. Placement phone number is 703 841 9757. Placement email is PBSPlacement@gmail.com We can provide very experienced people upon special request. A lot of the people we provide already or have extensive catering experience with a myriad of services around the region and/or are the same people who advertise and market their services on craigslist, and through other methods. Feel free to contact us. http: bartending-school.com main phone number is 703 841 9700
  17. DaveO
    This is old "news" but the specifics just came out: http://techcrunch.com/2013/11/19/dianping-chinas-largest-restaurant-review-site-turned-down-an-acquisition-offer-from-google-china/ Jeez, Don...if DC was only as big as China!!
  18. DaveO
    I had the pleasure of tasting the horseradish by the Sauce Queens, a small local producer from Alexandria. It was terrific. And they are local!!!! its distributed by whole foods...and probably other locations. Very very tasty!!!! Their website Their facebook page
  19. DaveO
    I'm a sucker for a beautiful setting and Old Anglers both indoors and outdoors is one of the more charming settings in the region....by a long shot. I dined there a good bit in the 80's and 90's. After reading the above two posts its tremendously encouraging. It was very interesting then to visit their website, which appears to be very new and very reflective of the changes described above. It was further interesting to read the history page on their site and see reference to the fact that the kitchen lost its way and they have addressed that issue. They met the enemy and it was them and it appears they recognized it and have corrected it. Kudo's to Old Angler.
  20. DaveO
    Nizam: I've eaten there and loved it. Its been a while. And I'll add something. I'm a sucker for environment, the look, and vibe and feel for a restaurant/place. I love that. Always have. If I like all the elements of the environment of a place...then the food tastes infinitely better in my estimation. I loved Next Door. I just don't get to U street often. The look is eyepopping. One walks in and sees this enormous long...extending endlessly very good looking bar. Its an extraordinary look. But Next Door is deeper and longer even than that bar. There is an attractive set of back rooms. Its a large establishment. I dined there a fair number of times but not for several years. It felt great. The look, the service, the music, every element. Before that and since I would periodically go to the chili bowl. Its great. Its community and friendly. I picked that part up at Next Door. In so many ways I'm often more grabbed by some atmosphere than the food as are so many of the wonderful commentators here. I've a different slant. A great atmosphere sticks with me to a large extent and Next Door for me was as you describe it, Nizam: Its cool. And the food is excellent. But I don't want to litter my comments on the food. Its been years. I cannot give specifics...besides enjoying the meals I ate and shared. What I actually recall is a wonder that you guys could transition from the Chili bowl to an excellent full service restaurant with a full menu and diverse dishes, a slick and very cool atmosphere and as with the Chili Bowl but in a somewhat different vibe and feel...you created another deeply friendly place. Keep it working. In my opinion neighbors (and visitors) should blow in there. Its an excellent environment.
  21. DaveO
    Redditt is an "edgy" social media site. It can be harsh but it can also be great. Media sites read Redditt all the time to pick out trends and interesting perspectives. Edgy can be a synonym for brutal at its most vicious I went back and looked at comments, sorted them from the most recent comments. Stoppleman was mostly brutalized by commentators that hate him. It was harsh. Don: I believe the law around internet content mostly favors the carriers of content. That might be why Yelp has escaped losing in court.
  22. DaveO
    Right now there is an on going AMA (I am a ) Redditt thread with Jeremy Stoppleman, Yelp's CEO and a lot of Redditters. http://www.reddit.com/r/IAmA/comments/1q6xqn/i_am_jeremy_stoppelman_ceo_and_cofounder_of_yelp/ The tone of the comments are decidedly negative . It sure makes for interesting reading .
  23. DaveO
    Thanks to all above for a fascinating thread. Its been years since I've had Cioppino or thought of it. The versions I had years ago were wondrous dishes but time has dimmed my memories of the specifics. Now I have a hankering for it; to dine on it and to prepare it.
  24. DaveO
    Don: From what I've read it appears that coinciding with their going public several years ago the strong arm tactics that had been reported so often from so many businesses diminished to a significant level. I can only report what we experience in our own businesses. As the seo/web guy for a bunch of businesses I'm very cognizant of reviews: as to their importance and the risks associated with them. Yelp has a well developed probably well deserved sleazy reputation among many business operators. In a general context it appears they catered far more to the review writers than the businesses whom they've tried to get to advertise with them. I'm only commenting that in the last 12 months our experiences have been devoid of the "sleaze factor". As to so many other aspects of yelp: DR.com is not yelp and yelp is not DR.com. I far prefer reading the educated commentary and reviews and threads in dr.com.
  25. DaveO
    The DC bartending school just received its 4th sales call in the last 12 months. Before that we hadn't had sales calls from yelp for several years. Of several businesses we run its the only one in yelp's eyesight and the only getting sales calls these days. We aren't a restaurant. But as referenced above like any business bad yelp reviews could "kill us". I do a lot of work on local web visibility and connect with a lot of business people doing the same and those that "web market" for local businesses. Just some recent observations based on these past 4 sales calls (no we have not advertised with them hence the 4 calls. 1. In the last year they have not been as aggressive, confrontational, threatening, or any of the negative connotations that were connected with yelp in earlier years. 2. None of these sales calls have referenced that they could "screw us". 3. I consider them pretty slick, well trained sales people (I used to "dial for dollars" and make cold and warm calls as a "consultant".) 4. From our business perspective we have had a recent "favorable impression" of yelp's impact on this business. It currently has great reviews showing. Frankly those are testimony to our staff. We work hard on student satisfaction and job placement for our grads. 5. I've told them over the past 4 calls, we wouldn't advertise unless we could do something different with their system. That message was somewhat muddled though as some of the earlier calls had a lot of conversation around a danged "faked review" arranged by a competitor (its now filtered). Simply based on these recent past experiences I'm not as negative on yelp as I was in the past. In one context I haven't experienced them as the aggressive ogres that they were in the past. Just curious as to other businesses' experiences more recently.
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