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  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. I went to LAMILL Coffee inside the Four Seasons, just adjacent to Wit & Wisdom this weekend for breakfast. Pastry chef Chris Ford is responsible for a lot of the pastry and food at this location as well. I had a nice cafe con leche to start. We tried the delicious bacon cheddar scone, the beignets with lemon curd to dip them in, and a cinnamon brioche macaroon. The macaroon was large- about 2 inches in diameter. At 11am, With & Wisdom's kitchen also supplies some savory options like an egg mcmuffin using Benton's ham.
  3. I'm willing to bet that nobody here has ever made, and few have ever heard of, the classic Nií§oise "dessert" Tourte de Blettes (blettes is swiss chard). This might just be my favorite thing in the world, and I put dessert in quotes up above because it only has the barest hint of sweetness when made correctly. With swiss chard and pine nuts predominant, it's a lightly sweet pastry - definitely not savory, but not very sweet either, the sweetness coming from raisins, powdered sugar, and - on occasion - a drizzle of honey, or even apple (but I'm not a proponent of apple in this pastry). It should have just a teasing hint of sweetness - nothing gratuitous. I've actually never seen it served as a dessert; it's just something you get at a pátisserie during the day, and enjoy as a snack, but it would be fully justifiable to enjoy it in the morning, with a small ballon of rosé, before your French Press of coffee. I am envisioning a certain balcony at a certain house in Nice, overlooking Corsica. Sigh ... Okay, who can make one? This is pretty much what it should look like. Will trade wine for tourtes de blettes (which is just ungodly with a bone-dry rosé from Bellet - one of the great food-wine pairings in the world, and good luck finding any Bellet around here).
  4. Stratford University, Woodbridge Campus, Bake Sale for No Kid Hungry (Share Our Strength) Saturday, June 1st, 10am-3pm 14349 Gideon Drive, Woodbridge, VA 22192 Contact: Jordan Lichman, 202-277-8307, jlichman@stratford.edu WWW.STRATFORD.EDU/BAKESALE This is no ordinary bake sale! Our sweet stuff will be prepared under the supervision of Stratford University Chef Instructors and Alumni including those with experience at the White House, Ritz-Carlton and Inn at Little Washington, and even Chef Peter Brett, who was just nominated for Best Pastry Chef in the DC Region by the Restaurant Association of Metropolitan Washington. These Super Stars will be working with their Stratford Students to help us acheive our goal of raising $5000 to help end childhood hunger. All of the proceeds will benefit Share Our Strength programs to end childhood hunger. WWW.STRATFORD.EDU/BAKESALE Please donate now! Maximize the value of your donation by pre-paying to fill your $20 or $40 box of pastries. You can print your donation record and pick-up a luscious box of pastries (selected by you) on the day of the event. Of course, you can purchase individual items like any bake sale, if you choose not to 'Donate Now'. · Donate $20 using the "Donate Now" Button: Receive a $20 box of Pastries* · Donate $40 or more using the "Donate Now" Button: Receive (2) two $20 Boxes of Pastries* *Pastry Boxes must be picked up on June 1st at the Bake Sale. You select the items to fill your box with. Every cookie sold and every dollar donated can make a huge impact. 1 in 5 Children in the U.S. does not have enough food. $1 can help provide a hungry child with 10 healthy meals. $46 can help connect a child to meals all year long.
  5. All FOH / BOH and F&B industry professionals!! Culinary Agents is FREE TO JOIN Talent Benefits - online resume, automatic job matching - if you're not looking...forward to a friend, professional networking Talent Seeker Benefits - first layer applicant filtering, applicant matching, easy job post / repost / archive, industry network building, employee career development Culinary Agents (www.culinaryagents.com) is the social business network for the food and beverage industry, connecting industry talent and employers for job matching and networking. It streamlines the hiring process by filtering the talent network and matching qualified candidates with job openings while enabling industry professionals to maintain a professional online presence. Culinary Agents is also committed to developing additional tools and resources to nurture the growth of the food and beverage industry and the people who define hospitality with their hard work. Founded in 2012, Culinary Agents is headquartered in New York and operates in all major US markets. For more information about Culinary Agents, visit www.culinaryagents.com Video: twitter: @culinaryagents Facebook: Culinary Agents
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