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Found 19 results

  1. For a short time only (I would guess), but very good right now at 2 Amys: Durham bread crostini with fava bean puree, olive oil and shaved pecorino. Bonus -- watching every member of staff variously set to skinning fresh favas at each lull in their other duties.
  2. A friend suggested we go to dinner at The Partisan a few Thursdays ago. I was initially hesitant because it was the second day the place had been open but I am very glad I just went with it rather than voicing my concerns. In fact, we liked it so much we went back this past Thursday as well! The place reminds me of Birch and Barley, which is not a surprise since they are part of the same restaurant group. I love the exposed brick and the dark furniture. We have had two great, knowledgeable servers, Paige and Brock, and the service is decidedly friendly and casual. It's the kind of place I want to be after a long day or week, slowly eating my way through the menu, ordering between what I have enjoyed before and eager to try new dishes. Here's a rundown of what we have ordered. Cocktails/Beer: Today Your Love ($13) "“ Ransom Old Tom gin, cocchi Barolo chinato, and kina l'avion d'or. This drink reminds me of a less bitter version of a negroni, yet not too sweet. I can definitely taste Jeff Faile's influence in this drink. Go To IPA, Stone ($6.50) Bell's Special Double Cream Stout ($7) Allagash Saison ($7) While I really enjoyed my cocktail, I'm not sure I want to make $13 cocktails a regular habit. Yes, the cocktails are well crafted and thought out, but one cocktail is nearly twice the price of a good draft beer. Additionally, the wine list is just so great that I see myself exploring that more than the cocktails. Wine: 2012 Qupe Syrah ($20/half bottle) 2012 Baileyana Pinot Noir ($4/half glass) 1999 Viberti Dolcetto D'Alba ($30/half bottle) I am in love with the wine list. I don't know much about wine except I know what I like and there is a lot that I like on this list. Additionally, the options for a half glass and half bottle that are priced comparable to a full glass or a full bottle encourage exploration. For example, a half glass of the Qupe Syrah is $5.50 while a glass is $10 and a full bottle is $40. These options worked for my friend and me the first time we dined at The Partisan as we had a round of drinks at the bar while waiting for our table and then ordered a half bottle of the syrah. We proceeded to finish the wine with one last dish yet to arrive at the table. In another situation, we would have either split a glass of wine or not have ordered any wine for the last course but that time, we both ordered half glasses of the pinot noir. Thanks to The Partisan for giving us these options and pricing accordingly. Charcuterie: Campari-rosemary salami ($4.50); Lamb leg with mint pesto ($4.50); Greek fennel-lemon verbena salami ($4.50); Red Menace ($4.50); Spanish Chorizo ($4.50); Bourbon poached fig rillettes ($5); Culatello ($6); Espresso Lomo ($5); Wild Boar Pate ($5) The charcuterie comes with tigelles, the English muffin looking bread except buttery and dense and pretty amazing. We only had two tigelles with five orders of charcuterie on our first visit and had to ask for more but on the second visit we only ordered four pieces of charcuterie and it arrived with four tigelles so it looks like the place is still trying to figure the charcuterie to tigelle ratio. The meats themselves were very very good, though there were some better than others. In my view the spreadables (red menace, pates, and rillettes) were better than the sliced meats. The espresso lomo was probably my least favorite as it had very little flavor and the lamb leg, while cooked very well, also had little flavor without the mint pesto. They can't all be hits, but I like having so many options, especially ones that are a bit experimental. And the pricing is pretty reasonable so I didn't feel like we were taking huge risks by ordering something that looked interesting but we were unsure how it would come out. We spoke to Nate Anda on our second visit and he said that he will be rotating the charcuterie. That is great news for this charcuterie lover but bad news for her cholesterol level. There is not enough running I can do in a week to offset regular trips to The Partisan. Menu: Roasted Mushroom and Kale Salad ($12) "“ The first time we ordered this, it was amazing. The kale was done just right, the mushrooms were earthy and plentiful, and the salsify and sherry vinaigrette added just the right punch. The melted goat cheese on the bottom rounded out the dish. The second time we ordered this, it came out way oversalted. I didn't think I would mind the salt too much but after a few bites I couldn't taste anything else. I was sharing the dish and between the two of us we managed to finish it, but if I had ordered this for myself I would have sent it back. Hopefully this was just a misstep in the kitchen. Kimchi Sauasage ($6) "“ I liked the idea of this sausage. I love sausage and I love kimchi. There were kimchi spices with some kimchi on the side and the flavor was good, but the texture was dry and crumbly. Also, the sausage was more like a breakfast link, which was unexpected. It also came with a tigelle but we had our fill of tigelles at that point and asked that one to be boxed up. (Note: If you want to order a tigelle to take home for your own breakfast sandwich, they are 50 cents each. That is not bad given a six pack of Thomas English Muffins will set you back more than $4 at Safeway.) Braised Spanish Octopus ($14) "“ This came in a tomato sauce with sliced fingerling potatoes. The octopus was cooked perfectly and I really enjoyed the accompanying sauce and potatoes. The only downside was that there were only three two-bite pieces of octopus. Not particularly measly but we were expecting more for the price. Squab Crepinette ($16) "“ On the menu, this dish is described "breast, confit leg, squab jus" so we expected a breast and a leg. Instead three slices of squab came out, with the breast wrapped in leg meat. The squab was perfectly cooked and I appreciate the skill it took to compose the dish but part of me can't believe we paid $16 for three pieces of meat. Despite ending on a bummer note, my friend and I really enjoyed dining at The Partisan. For the most part, the food is very good and we didn't have any misses (except for the salty kale salad which is excellent when it is done right). There is definitely more on the menu we want to try and are eager to go back. Happy to have this place in the neighborhood.
  3. Tail Up Goat opened tonight in Adams Morgan. As you can read here, it comes from folks associated with the Komi empire. It is at 1827 Adams Mill - where Lanier, Adams Mill, Calvert and Columbia all meet, on the Lanier side of the fancy new apartment building. I am not as expert as many here, but I think that (if the location is not a killer) you will be hearing much about this restaurant. Take, for instance, the "brown rice bread, fermented turnips, crème fraí®che" ($9) - sounds like remorseful punitive food, right? - but it is really darn delicious and not at all remorseful. Everything I ate was similarly multi-faceted - very complicated and good flavors. The bar staff was warm and friendly. Everyone involved has clearly put an enormous amount of thought and heart into the food and into the beverages. Check it out!
  4. Stachowski Charcuterie sales and pick up for orders Tomorrow Sunday December 21 from 12-2 p.m. Meet me on Pershing drive in the parking lot near the intersection of Route 50 in Arlington. I will have Christmas Boudin flavored with cardamom and ginger 12/lb Venison Pate 19.5/lb Country Pate 10.50/lb Rabbit Terrine 13.65/lb Fresh Kielbasa 5.53/lb I will be driving a junkie trooper. The password is chacha. ---- [Editor's note: Click down to Post #92 (May 1, 2012) for the opening of Stachowski Market and Deli. Congratulations, Jamie! Cheers, Rocks]
  5. Morris is opening next month (Feb). It will be the sister establishment to Sheppard. Quotes from DC Eater: "Located at 1020 7th St. NW, Morris will be twice as big as The Sheppard and divided into two stories spanning 1,400 square feet. Morris, which is backed by Mendelsohn, business partner Vinoda Basnayake, and Strauss, is now shooting for a March opening." "Potential offerings include: East New York Flip (bourbon, tawny port, honey, egg yolk, cream, nutmeg); American Trilogy (rye, apple brandy, brown sugar, orange bitters); Ivy City Swizzle (vodka, lime, mint, peychaud’s); and Feminist Gent (vodka, luna amara, lime, orange, ginger, soda), among others. Cocktails are priced at $12 each; cheese and charcuterie pairings from local provider Cheese Monster will be available for sale. " Website
  6. Had the pleasure of visiting our own Poivrot Farci at 8 Hands Farm (website) in Cutchogue, NY last week. Poivrot is butchering, cooking, baking bread and farming at a small, sustainable farm out on the east end of Long Island's north fork. The farm recently built an amazing kitchen for Julien to perform his craft. They also have a food trailer (a food truck on steroids) that will start serving homey meals featuring their chickens, pigs, and sheep. They are also building a cheese-making facility. Local resident Tom Colicchio is a big fan of Poivrot's work. Below is a shot from his walk-in. Very much worth a trip if you are out that way. Beautiful country, filled with farms, vineyards and water.
  7. I didn't find a thread for this spot. Met up for a drink and a bite here at the bar last Wednesday evening. The place has an industrial/warehouse-y decor and it was busy but not crowded when we were there. Because of the association with Red Apron, it's a meat-focused menu with craft cocktails. We both got the "I Don't Even Know Myself," a tasty frothy bourbon lemonade type drink served in a stemmed martini glass, and split some beef fat fries with aoili which were nicely crispy and flavorful, Roman gnocchi with mushroom ragu (my favorite -- more of a custardy polenta cake prep than a traditional potato gnocchi) and the pork meatball, which was a good, competently made meatball. The bartenders were friendly and efficient and knew the menu well. I also had a glass of an interesting Greek white wine recommended by the bartender which I enjoyed. They also offer a sort of build your own charcuterie platter where you check off choices as on a sushi list. We didn't try that but it looked interesting.
  8. We tried the EAT bar last night. It's new and it was pretty busy. Started with a couple of snacks - 2 of the excellent salt cod fritters and an order of roasted olives(not sure I get the idea of roasting olives). We both had the chestnut soup with duck confit. This was absolutely wonderful and suprisingly quite spicy. I then had a strip steak (comes on its own - I'd probably order some frites next time). She had the garlic sausage with red cabbage. Both were very good. We had a couple of Victory Hop Wallops on tap, and a couple of glasses of something red. I would hope that they can extend their beer offerings in the future - I think there were 6 decent drafts. We'll definitely be back and maybe eat at a booth next time. Eating at the bar got a bit crowded out.
  9. No, but it's now open, and here are the website and current menus. Note that there's a pop-up window advertising heritage turkey dinners (complete dinners) to go for Thanksgiving this year - they're asking you to order early (note to NRG: That window is showing up every time you click on something on the website - it would be nice if you saw it only once). Dinner: Charcuterie: Beer: Drinks and Wine:
  10. ARLnow.com is reporting a new "gastropub" (I hate that term) named The Green Pig Bistro is coming to this space.
  11. It's such a beautiful day today that I decided to take a long walk. As I turned off Lee Highway onto Glebe Road, I noticed Thirsty Bernie Sports Bar And Grill, right next to the fisherman's shop that used to be called "Angler's Lie" (which I thought was a great name). A big sign on the restaurant says "Coming Soon!" I walked up and saw a big flat-screen TV in the window, and noticed that things looked set up and ready to go. There was a gentleman inside, working hard, and when I caught his attention, he motioned me over to the side door. He spoke very little English, but I managed to ask him when the restaurant would be opening; although I can't be sure we understood each other, it appears to be very, very soon. A menu is posted on the window, and Thirsty Bernie will be serving classic sports-bar fare such as chicken wings, hamburgers, fried onion rings, and bean dip. When I walked away and continued down Glebe Road, I had a huge smile on my face, and I headed towards Ballston with a spring in my step, unable to suppress the smile which kept coming back, again and again. Because in addition to the chicken wings, hamburgers, fried onion rings, and bean dip, the menu also listed beef on weck, a kielbasa sandwich, pierogies, a homemade charcuterie plate, and a whole host of other things. And on the bottom-right was this: Executive Chef, Jamie Stachowski. Cheers! Rocks.
  12. Popular Georgetown gourmet retailer needs to add a quality cheese/charcuteriemonger to its team. Great product line thats ever evolving. Low stress, easy hours, employee discounts. Serious inquiries only. Email me at john.pearson@deandeluca.com
  13. I recently hosted a big party and ordered about 5 pounds of charcuterie from Red Apron in Union Market. I had never tried their products before and had never even looked closely at them, either. I called them up and they sent me a list of their products, and I just ordered from it blind. Everything was excellent. I ordered coppa, lomo, fennel/verbena salami, sopressa, mortadella prato, duck rillettes, wild boar paté and paté de campagne. A good friend who, I think, smears pork fat on his nipples in his private moments said the wild boar paté changed his life. Everything was made to a high standard and it was gratifying to see an American (and local!) producer turn out such beautiful examples of these classic European salumi. Their service was also great. Rachel helped me with the list and got my order all ready at short notice, and everything was sliced thinly and carefully. The resulting charcuterie board that I was able to assemble was a big hit at my party. This experience restored my gratitude for the charcuterie trend, which at restaurants can sometimes get a bit ridiculous.
  14. The Pure Wine Cafe is one of many places that we enjoyed, but rarely found ourself revisiting. Now is the time to eat there again -- especially if you can try their new patio in the fleeting nights of the year when we can eat outside. Pure Wine started as a tiny place on Main Street in Ellicott City. Small plates. Good wines. But such a tiny space that they didn't take reservations, and it often took second place to restaurants where we knew that we could get parking and a seat. Now, they've blown through a wall and spread upstairs into a second dining room and a stone patio overlooking Main Street. It's beautiful space and -- like the new patio at Portalli's -- a real reason to explore downtown Ellicott City. The patio. Pure Wine has always had a fun kitchen. A small, seasonal menu of maybe a dozen items. On Sunday nights, some dishes even sell out because they only buy what they expect to use. It's also a fun joint. We arrived on one of those Sunday nights when all the outdoor seats were filled. The hostess set us up on two chairs a few steps above the patio. We drank wine and a cider from Millstone Cellars in Monkton, then slid into a table once one opened. We missed some sliders that looked terrific, but we ate well. A salad with spinach, peaches and goat cheese. Some fish tacos. And a terrific charcuterie plate headlined by salami and an amazing blue cheese. The cheese was creamy with a blue flavor, but milder so that it went well with everything else on the plate. Sitting outside gives a new feel to Pure Wine. You overlook the Old Columbia Pike intersection. It's almost a city feel. The entire new space is modern. A sleek bathroom. A wine cellar built into the bedrock with glass walls so that you can see inside as you walk upstairs. A new second-floor dining room where 10 people were watching a pair of guitar players perform while we ate. With original bar on the first floor, you now have three really different options -- and they take reservations. When we were there, the Pure Wine folks were talking about heaters to extend the season. It's all new. They're figuring it out.
  15. PREEEEEE-SENTING ... next Monday evening at 7:30 PM sharp at Society Fair's demonstration dining area ... "The Wines of France" by John Wabeck Charcuterie by Master Artisan Julien Shapiro Study Guide by Don Rockwell This is going to be a collaborative, team effort featuring five different French wines, all sniffed, sipped, gulped, and discussed in full-technicolor detail by John Wabeck. Five fabulous wines, white and red, from five major regions will be featured: Sparkling ... Bordeaux ... Chateauneuf du Pape ... Loire Valley ... Burgundy Not too shabby! I (yes, little old me - Don Rockwell) am personally going to be writing up a little study guide for all five wines that you'll be able to take home with you. Not only are you going to enjoy these wines while John is discussing them, fielding questions, and drinking right along with you, but you're actually going to learn and memorize what they are, why they're so awesome, and you'll remember them whenever you see them in the future. And! While you're enjoying the wines, you'll get to experience the artisan butchery of the great Julien Shapiro - our own Poivrot Farci. Look at these masterful works of art! Five great French wines, the ultimate artisan meats by Julien, an interactive tasting by one of our most talented wine experts, John, and an informative write-up written by Don (former wine columnist for Washingtonian Magazine, in case our newer members don't know me from back then). It's a party, it's food, it's a class, it's educational, it's going to be fun as hell, and it's only 55 bucks (plus tax and tip, please). Slots are very limited, and I mean VERY limited, as in ... sign up today if you want to be guaranteed spots. We're talking 10, maybe 12 people maximum. And there will be plenty of wine to drink. Next Monday, May 14th, 7:30 PM, Society Fair in Alexandria. Be thirsty, be hungry, and be ready to learn a lot about French wine. I have the list of wines, but I'm going to leave them as a surprise for people - if anyone signs up and wants me to send it to them privately, let me know. Although the members of donrockwell.com have first alert about this event, this is NOT going to be a donrockwell.com exclusive event, so get on the horn ASAP and reserve your slots. First come, first served. If you want to bring guests and reserve multiple slots, that's fine too - just make sure to do it soon! (The wines and charcuterie will also be available for purchase, so if you love something, you'll be able to take it home.) To make your reservations, send an email to demokitchen@societyfair.net ASAP, and give them a name, requested number of people attending, and contact phone number. Don't wait because this is going to sell out. First come, first serve! Go!
  16. Calabria Pork Store on Arthur Avenue in The Bronx...Haven't been, just tasted their product. The step-father of the gf was kind enought to bring me back a whole sweet sopprassata (at least that is what he told me it was). Whatever it is, it is damn good, some of the best cured meat I've had. The thing looks like a mutant sweet potato! My photo: Photo swiped from Yelp (wouldn't normally do this but you must see to believe!):
  17. I bought some excellent cured meats from Cochon Butcher last week in New Orleans, with the idea of putting together a little charcuterie plate for the Christmas guests. Well, I realized on the way to the airport that I have no way to slice the meat. I mean, I could just take a knife and cut it up, but I don't have the knife skills to ensure thin and uniform slices. Does anyone have any ideas as to what I can do? I have a mandolin, but I have my doubts that it will work. Has anyone ever taken meat to a deli to have them slice it? Would I just walk into my Giant across the street and ask them? I'm up in Gaithersburg, but would be willing to drive somewhere that could take care of this. Thanks!
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