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Found 12 results

  1. On the way to La Colombe over the weekend, we passed by a new independent coffee house, Compass Coffee. We couldn't resist not checking it out. We weren't disappointed. The space is great - light, airy, with 2 large skylights in the ceiling, an industrial feel to the tables and chairs with white subway tiled walls. Definitely a place for hanging out - and there was already a presence patrons with their Mac laptops surfing/working away. While we were enjoying our cortados and rosemary/garlic biscuit, one of the owners came over to introduce himself. He and his friend, both former Marines got into coffee during their tour of duty and wanted to add to the DC coffee scene. Much, if not all of the storage units and furniture were built/welded by the 2 owners. Pretty impressive. They are roasting their own beans and the barista on duty pulled a lovely smooth and rich cortado. The biscuit was a bit chewier than I prefer, but had good flavour. Compass Coffee has only been open about a month, but the place was bustling with activity. Beans are sold in tin canisters which are treated like growlers in the way that you get a $1 discount when you bring the canister back for a refill of your next bean purchase. We are big fans of La Colombe, but are excited to also support Compass Coffee in their venture. It's a great new addition to the DC independent coffee scene.
  2. Have been stopping at the wholesale bakery for Balthazar located in Englewood NJ for 2 days. Wonderful breads plus amazing tarts which might be more like spectacular toppings the likes of which I’ve never had.
  3. I remember Tom Sietsema recently saying he's not really up on area pastry chefs - well, I'm not either; but I did want to issue a rave Yes! Yes! Yes! recommendation for Paisley Fig, Lizzy Evelyn's one-woman operation. I've now had the good fortune to sample numerous treats made at the hands of this talented baker: a Semolina Peach Loaf (an individual-sized, eggy, pound-like cake), a Candied Ginger Scone, Salty Oatmeal Chocolate Chip Cookies, Espresso Shortbread (to kill for), Chocolate Dipped Coconut Macaroons, and an amazing 12-ounce bag of Cinnamon Maple Granola ($6.50) - too good to use as cereal, this is best enjoyed straight from its resealable bag. I have yet to try anything from here that fell short of great. Lizzy's website is paisleyfig.com, but you can also find and enjoy her wares at Cork, Room 11 (which has a fine dessert program), and Cowgirl Creamery. I'd love to hear other people's feedback on these ferociously good treats.
  4. Its not a restauraunt but it is a purveyor of food. Run out of an industrial park in Chantilly, Lobster Maine-ia has gotten some recent press. I've gotten some lobsters from them and I am not a connaisseur but they were darned tasty and cheaper than a grocery store. Its also worth it to have them steam them for you (costs extra), put them in a cooler and take them home. Recently they started selling lobster rolls. As I need to be near there every sunday for a kids activity, I have swung in and tried them twice and as far as lobster rolls go (maine style) they are pretty darned good. They are 10 dollars and are zero frills, but they have a goodly amount of meat. Check ahead of time before you go, they have limited hours and weekends are best but they are worth trying if you are in need of a lobster fix.
  5. Hello All! My name is Mia Gatto, I own Dolce Mia, an upscale Italian dessert company, and have known Don Rockwell for over 25 years (although we also haven't seen each other in that long) - Don encouraged me to post here about my company, so here I am! I've always loved food (all cuisines) and gourmet cooking, it's actually a "family-inherited" passion which I got from my parents who immigrated from Sicily in 1964. Which brings me to Dolce Mia...we just celebrated our 10 year anniversary and now are re-launching as we partnered with an excellent bakery manufacturer, Bread and Chocolate, in Alexandria, who will make and distribute for us throughout MD, DC and VA. We are very excited! I attached our press release. Please take a look at our website www.dolcemiadesserts.com. We are strictly wholesale at this time and are looking for high-end restaurants, hotels, specialty grocers and cafes, caterers, etc, that may be interested in carrying our product. On a more personal note, I'm looking forward to getting to know you all and learning a lot from you! Thank you DonRockwell.com! Mia DM.press.rel.12.5.2016.docx
  6. Hello folks! Just wanted to let you know about an exciting new wholesale cheese program in the DC area. After over a decade working as a cheesemonger, cheesemaker, and educator, I am now selling cheese wholesale with a small specialty food distributor called Kennedy MTI. We bring outstanding cheese made by highly skilled artisans to DC area chefs and cheesemongers. We work with very talented but smaller cheesemakers and importers, and some are exclusive to Kennedy MTI in this area. The cheese in our portfolio is made by hand in small batches by skilled artisans and aged by either the producers themselves or trained affineurs (cheese agers). They are very special and are not widely available. But we have some for you! Please email me at katie.kennedymti@gmail.com for more information. Check out some of our producers: Vulto Creamery is relatively new to the cheese scene but has quickly gained in recognition of chefs and mongers. The one man operation is run by Jos Vulto, a quiet and focused Dutch gentleman who moved to the US twenty five years ago as an artist. Jos, a resident of Brooklyn, New York, makes four cheeses in small quantities in his Walton, New York creamery with raw cow's milk (Jersey, Holstein, Montbelliard breeds) from a local farmer. I can't stress how small his production is in comparison to other cheesemakers; he makes cheese only twice a week. His work is rarely found outside of New York. Of his cheeses, we carry Ouleout, a soft washed rind; Miranda, a smaller format cheese made with extra curds from Ouleout and washed in absinthe; and Walton Umber, a semi-firm tomme style. The fourth, an Alpine style named Andes, will be ready next spring when they reach proper maturity. Read more about Vulto Creamery here! Crown Finish Caves is also a very new project out of Brooklyn, New York. Crown Finish Caves is a cheese aging facility located 30 feet undergound in a former beer lagering tunnel in Crown Heights, Brooklyn. Currently, they are aging cheese from just one producer but plan on working with other cheesemakers. Affineur Benton Brown and his wife Susan Boyle have spent years renovating and modernizing the underground cave, outfitting it with specialized equipment specific to cheese care. The farm they are working with is Parish Hill Creamery, a small creamery in Vermont run by the great Peter Dixon. Peter Dixon is responsible for helping to start many creameries in Vermont including Consider Bardwell Farm. He also consults for many, many cheesemakers around the country and has authored a few cheesemaking books, as well. Parish Hill is making raw cow's milk cheeses inspired by Italian classics. At the moment, we carry their Humble Herdsman, Reverie, Suffolk Punch, and Kashar. Here is a bit more on Crown Finish. Caromont Farm is one of our local gems! Cheesemaker Gail Hobbs-Page is a former chef who makes excellent cheese with milk from her own herd of goats and with a neighboring farm's cow's milk near Charlottesville, Virginia. Her award-winning Esmontonian is an aged raw goat's milk cheese, and offers a clean herbaceous flavor profile with a delicious minerality. Her Red Row is a semi-soft raw cow's milk cheese that is washed in Albemarle Ciderwork's hard cider. She makes a killer fresh chevre, as well. Essex St. Cheese Company was started by one of my early cheese mentors, Daphne Zepos, in order to import better (and now arguably the best) Comte into the U.S. They travel every six weeks to the caves at Marcel Petite Fort St Antoine in France to personally select each wheel of cheese that comes to us based on a specific flavor profile, not age or price. Daphne wrote of their Comte, "Aromas of hazelnuts, fried onions and spring berries shine over an undertow of cut grass, wet earth, and straw. There is a humble, everyday perfection in these wheels; herbaceous and fruity, and kissed with deep, heavy cream, this Comté has you coming back for more." Essex also hand selects and imports L'Amuse Signature Gouda, Brabander Goat Gouda, Wilde Weide, Cravero Parmigiano, and Manchego 1605. These are just a few of the great cheeses we are working with. We strive to support cheesemakers and importers whose work is exemplary and exciting. Give me a shout if you're a chef, cheesemonger, or retailer looking to serve superb cheeses. Thank you and have a wonderful day! Cheese for Life. Katie Carter
  7. I think Breadline has changed hands as well. With regard to the breads sold by Dean and Deluca, I understand that they are baked by Gold Crust Baking at the corner of Rt. 1 and Monroe Avenue in Alexandria. I understand that GCB also supplies the White House mess.
  8. So far, we have a Bakeries, Cupcakes, and Doughnuts thread, but no love for remaining types of goodies. So, here is one, because I thought others could share their finds, given the wide girth of options available in New York City. This past weekend's find was OddFellows Ice Cream, originating in Williamsburg, with an outpost (tiny) in East Village. I determinedly visited here after seeing Chef Johnny Iuzzini's tweets with photos about this place. I like that it uses local dairy to make its ice cream, as well as that it donates $0.05 per purchase to a food bank. The Village outpost is kind of a fun teeny place, with its uniform throwbacks and wholesome flavors, offering typical and unusual flavors, along with shakes, sundaes, splits, and such. When little man and I visited yesterday, his order of mint chocolate and my thai ice both hit the spot. I like how the ice creams weren't super sweet, and it was nice his wasn't so minty like some can be. The unusual flavor yesterday was Ants on a log, where the customer before us proclaimed, "there is such a succinct celery taste to it!"
  9. I started Saturday and Sunday mornings here this weekend at the 20th Street location in Chelsea. Their cappuccino was creamy coffee goodness. The shop was narrow, sleek, very well kept, and adorned with interesting artwork that appeared to be for sale. It is on a nice tree lined street right down the block from the NYPD 10th Precinct Station (which was about the only thing to remind you you were in the middle of Manhattan). The only negative for me was that they do not open until 7:30am on weekends which means I had 45 minutes to wander the streets passing probably a dozen open Starbucks in the process (NYC must have the highest concentration of Starbucks per square mile of any place I have been). Nevertheless, I kept my resolve and was glad I did. This is a coffee worth the wait.
  10. Hey Folks! Just want to take a moment to invite you all to Ripe. A DC Artisanal Cheese Party on March 22, 2015 from 1-3pm at Right Proper Brewing Company! Ripe is a fun and rustic gathering of cheesemakers, cheesemongers, chefs, and cheese lovers at Right Proper Brewing Company in DC's historic Shaw neighborhood. Join us in celebrating talented artisanal cheesemakers and the delicious products they craft by hand. Learn more about the cheeses you love and discover new favorites while mingling with the who's who of local cheese and enjoying craft beer by Right Proper Brewing Company. Five local cheesemakers and importers will walk you through their very special, handcrafted products. Right Proper Chef Sarah Biglan will be creating delicious grilled cheese sandwiches and cheesy bites. Right Proper Cheesemongers Tim Lake and Caleb Shoenhard will man fondue and raclette stations. A beer and cheese education station will offer guides to the perfect pairing. Plus! Taste the first ever cheese washed in a Right Proper beer by Crown Finish Caves. This is a great opportunity for any food professional or cheese lover to taste and learn a ton about cheese from the producers and importers themselves! Chefs and retailers will receive special discounts on cheese orders placed at Ripe! Here are the cheesemakers/affineurs/importers attending the event so far: Caromont Farm (VA) PA Bowen Farmstead (MD) Vulto Creamery (NY) Crown Finish Caves (NY) Essex St Cheese Company (importers of L'Amuse Signature Gouda, Marcel Petite Comte, Cravero Parmigiano, and many more) Columbia Cheese (importers of Challerhocker, Mycella Blue, Der Scharfe Maxx, and many more) Ticket price is $25 per person, including all you can eat cheese, 3 beer samples, tax and gratuity. Space is limited, so sign up soon! To learn more about Ripe, click here! Thanks folks! Hope to see you there! Katie Carter
  11. Has anyone else had a bad service experience at Mayorga Coffee in Silver Spring? I was just there with a group of friends to hear a band, and the female manager (is her name Candy?) is just one of the most rude individuals I've seen in food/beverage service in a very long time. I don't know how her retinas stay attached with all the eye rolling at customers who want to, oh, I don' t know... ORDER and PAY FOR a cup of coffee. But, I guess since it interrupts her really important conversations with fellow co-workers and friends that stop by.... well, ya know. I can see how that would be an inconvenience. I feel like everytime I go there, and she's working, the place is a disaster. No one's paying attention, the place is dirty, the bathrooms are a disaster, and the service is sloooooooow and most of the orders that get brought out are incorrect. I've heard from other folks in the area that they've had bad experiences there, too. Please tell me I'm not hallucinating, and that they need to send a management trainer there, and soon! There aren't a ton of alternatives for decent coffee in SS/TP.
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