Mystery Dinner @ Ray's This Sunday, March 26th

[DonRocks]

Could someone please update the group on the "mystery" Sunday night. I am dying to find out! Micheal is doing a real good job of keeping quiet on all fronts. I hope everyone has a great time!

This is the night after Ray's closes - rest assured that whatever food is left in the restaurant, that's what Michael will be cooking.

[jm chen]

Given that he said "not to worry" about where his staff will go during the hiatus, I certainly hope he's not planning on serving up, er, "long pig."

Hm. Too far?

[hillvalley]

Below are the final lists for dinner. Drinks are not included. There will be a Cash Only bar. BYOB is not allowed.

Please do not arrive more than 5-10 minutes early, especially for the later seating. There is no place to wait inside the restaurant so we will have to hang around outside. I don't know if the mexican place next door is open on Sundays. In the past people have met there before hand for a drink. If anyone knows if it is open please post.

We will have the entire front section of the restaurant so it will not be hard to find the other Rockwellians. If someone wants to bring name tags please feel free to do so. I don't have mdt's computer skills and hate name tags (or at least wearing them ) so there will not be a repeat of the Corduroy dinner name tag bonanaza.

The restaurant will most likely not have it's usual set up. If it is similar to the dinner in December there will be around five communal tables of various sizes. No one will have to sit alone. Unless there is a reason for us to seperate you from the group. In that case I am sure Michael would appreciate help with the dishes .

And, no, Rocks won't be at dinner.

5:30

beerman

bilrus +1

biotech +1

bougouni

brr +1

Catherine +1

cjsadler +1

crescentfresh +1

dcdavidm +1

goldenticket

hillvalley

jm chen +1

Lydia R

MeMc +1

mhberk +1

moniquedc

ol ironstomach +1

Patrick +1

pete +1

StephenB

tfbrennan +1

tross +1

V.H. +1

Waitman +1

8:00

acrover +1

AlexC +1

Billy DeLion +1

butterlamb +1

capitol icebox +1

edstaut

Escoffier +1

hm212

JimRice +1

jjshyne +1

Logan Circle

mdt +1

MODWOP +1

New Foodie +1

otello +1

Patrick +1

Porcupine +1

Roo +1

semperaugustus

shogun

tenunda

twinkerlin +1

willyfung +1

[hm212]

Please do not arrive more than 5-10 minutes early, especially for the later seating.  There is no place to wait inside the restaurant so we will have to hang around outside.  I don't know if the mexican place next door is open on Sundays.  In the past people have met there before hand for a drink.  If anyone knows if it is open please post. 

I just call Guajilo and they said that they would be open until at least nine. So if anyone from the 8:00 group would like to meet at 7:30 for a drink please let me know.

Any suggestions for parking?

[Pat]

I hope everyone has a good time. I didn't even try for it, as I knew I had a major work deadline the next day

[mdt]

I just call Guajilo and they said that they would be open until at least nine.  So if anyone from the 8:00 group would like to meet at 7:30 for a drink please let me know.

Any suggestions for parking?

Plan to swap out with one of the earlier diners. Luckily for me I can just walk...

[tfbrennan]

This is the night after Ray's closes - rest assured that whatever food is left in the restaurant, that's what Michael will be cooking.

So the 8:00 seating may just be SOL.

[jparrott]

Note for B-Ball fans in the late seating...Guajillo doesn't have a TV. The second game should end about 7:15, which in theory is plenty of time. But if you want to hedge, Rhodeside Grill at catty-corner should provide your TV-and-beer needs.

(Is Dr. Dremo still open?)

[Joe H]

I just call Guajilo and they said that they would be open until at least nine.  So if anyone from the 8:00 group would like to meet at 7:30 for a drink please let me know.

Any suggestions for parking?

I think Guajillo is the best Mexican restaurant in the Washington area. For all of those going to the dinner at Ray's Guajillo is much more than just a lounge for Ray's: it is worth a visit entirely for itself. My wife and I drive from Reston to it regularly. To go there and just have a drink is a real loss; you should go and have dinner sometime. It is excellent in its own way. Exemplery ceviche, carnitas (at their best) which rival Albuquerque and extremely flavorful carne asada among other dishes worthy of an "expedition" from the 'burbs.

[Michael Landrum]

For all of those going to the dinner at Ray's Guajillo is much more than just a lounge for Ray's:  it is worth a visit entirely for itself.  To go there and just have a drink is a real loss; you should go and have dinner sometime.  It is excellent in its own way. 

Once again, I am in complete agreement with Joe H. Plus, their sipping tequilas are also exemplary--perhaps the perfect accompaniment to a post-prandial cigar.

[Jacques Gastreaux]

There will be a Cash Only bar. BYOB is not allowed.

reminder

[brr]

words fail me......literally......we are just home after committing what can only be described as grand theft larceny at Ray's tonight....its borderline embarassing to think that we ate as much as we ate tonight for only $35

devilled egg w/ steak tartare

selection of seared scallops and shrimp

salad

clams casino

steak (at our table choice of rib-eye, strip or fillet....all excellent according to first hand reports....my rib eye was wonderful), w/ creamed spinach and mashed spuds

crab royale (Ray's classic preview dish)

trio of chocolate mousse (dark, milk and white chocolates)

key lime pie

strawberries and cream

Michael, you're a star....Hilllvalley thanks again for herding all of us cats.....and thanks to our dining companions for a fun filled evening, Catherine, Jill, Julie, Chris (Biotech), Bilrus and Jenrus

Mr and Mrs Brr + Niamh

[ol_ironstomach]

Micheal, you're a star....Hilllvalley thanks again for herding all of us cats.....and thanks to our dining companions for a fun filled evening, Catherine, Jill, Julie, Chris (Biotech), Bilrus and Jenrus

What he said. There was also a cup of the richly aromatic sherry crab bisque. Even the considerably discounted by-the-glass pours were generous.

Can...barely...move...

My gratitude to the other Rockwellians for making this first-timer feel so welcome! tfbrennan(s), I want your rib recipe. Enormous thanks to hillvalley for making this work in remarkably little time, to Michael and Michael, and to the rest of the staff of Ray's. Rest well, Ray-liens, you've earned it. 80-odd people tonight are wondering how soon they can beat a path back to your open doors.

[Biotech]

OMFG. This dinner was good. We had the pleasure of dining with Brr, his lovely wife and their adorable daughter who I've known since birth (and who was, as always, a perfect angel throughout the whole 2 1/2 hours - and was very tolerant of her dad), Bilrus and Jenrus, and two other lovely ladies - Catherine and Jill.

This Dinner should be remembered as "Ray's Greatest Hits...and Great Things to Come."

Service was beyond attentive, food was excellent, and as Brr stated - a damn steal at $35. Everything was wonderful. Clams casino could use some work. The Pancetta or whatever pig product was in it was a bit salty for the dish. Crab bisque in a coffee cup tempts you to abandon manners and just drink it. Devillishly good eggs lived up to the hype and the rib eye was excellent...even if I got Brr's medium when I wanted medium rare. I don't think a bad steak could be made with Michael overseeing the kitchen. Crab Imperial was scavenger goodness and we were all fighting over the chocolate mousse (although Brr's 4 year old managed to steal the lion's share, but in all her cuteness, no one minded).

The evening was wonderful until I came home to a clogged drain and probably a very expensive plumbing bill in the morning.

Well, at least I can steal my wife's leftovers when I post this.

I can't wait for Michael to re-open Ray's. I'll mark my calendar.

[brr]

There was also a cup of the richly aromatic sherry crab bisque.

I KNEW I forgot something!

[JimRice]

I just got home. We were part of the 8:00 seating. I'm tired of eating. Moo.

This may have to do with the bottle of wine too. I'll deal with the camera and pictures tomorrow. Good night.

[Biotech]

I just got home.  We were part of the 8:00 seating.  I'm tired of eating.  Moo.

This may have to do with the bottle of wine too.  I'll deal with the camera and pictures tomorrow.  Good night.

We left you food? Didn't I say we ate it all as I left? See..now I feel like an amateur - are you happy?

Time for the second NY strip steak slice off (Ms. Biotech will be very unhappy).

[hillvalley]

Question: How does one reheat their Ray's leftovers without turning a perfect medium rare into well done?

On behalf of the rowdy table a huge thank you to Michael and his staff for allowing us to be there on their last evening before the hiatus.

I don't know how much money we raised for the two charities but I do know I can't think of a better way to raise some money, have a great meal and drink that much wine.

[mdt]

Holy Sh#t was that a greal meal! I am at a loss for words and appetite. After the greatest hits, that were mentioned above, I had the cowboy thinking that I would have a chance of finishing. Yeah, right! Not even after splitting it with someone at the table for a piece of hangar did I have a shot.

After all the desserts and wine a glass of 1939 (?!) Armangnac courtesy of Porcupine is presented to me. What a great way to finish the meal. I was sad that I did not have a cigar to enjoy with it. It was a great pleasure to see so many new faces at at a DR.com event.

Wonderful company at my table and great service and food from the folks at Ray's!

P.S. I have a mini-Fred Flintstone size piece of a cowboy in the fridge and cannot wait for lunch tomorrow.

[porcupine]

a glass of 1939 (?!) Armangnac

once again a toast "to Rocks!" - 'twas his suggestion.

[semperaugustus]

Holy Sh#t was that a greal meal!  I am at a loss for words and appetite.  After the greatest hits, that were mentioned above, I had the cowboy thinking that I would have a chance of finishing.  Yeah, right!  Not even after splitting it with someone at the table for a piece of hangar did I have a shot.

That was quite a lot of meat in that cowboy, and the hanger itself too (I've got some of both in my fridge). The dishes were all great, I find myself slowly slipping into a food coma as I'm writing this, but the entire meal was amazing. It was only my second time at Ray's however between the company at the table, Mr. Landrum's spontaneous talks, and the variety of dishes(crab royale? crab bomb? crab grenade? it was simple and good), I had a very good time.

Mad props to hillvalley, goldenticket, porcupine and any others involved in the organization of this event, it was a nice way to meet some other Rockwellians and see some benefit to a pair of good causes.

[otello]

What they said.

[tfbrennan]

Ah

If there’s a cure for this

I don’t want it

Don’t want it

If there’s a remedy

I’ll run from it

From it

Think about Ray's all the time

Never let it out of my mind

’cause I love Mike

I’ve got the sweet food hangover

I don’t wanna get over

Sweet food hangover

(apologies to Diana Ross, P. Sawyer, M. Mcleod)

[bilrus]

This dinner reminded me of one of those farewell concerts the Rolling Stones do every few years, even though you know they aren't going anywhere and will be back on tour soon enough. All the greatest hits you already love, a few songs from the new album. But this time the new songs didn't suck.

Speaking of the new dishes, when I asked Michael about the Crab Royale and commented on the fact that it was all crab he said soemthing along the lines of, 'Why do you think I called it "CRAB Royale" and not "Some-crab-and-a-bunch-of-other-shit-I-threw-in Royale." Another Ray's Classic.

[Biotech]

Speaking of the new dishes, when I asked Michael about the Crab Royale and commented on the fact that it was all crab he said soemthing along the lines of, 'Why do you think I called it "CRAB Royale" and not "Some-crab-and-a-bunch-of-other-shit-I-threw-in Royale."  Another Ray's Classic.

Michael's wit was right on cue last night. That was one of the funniest things I heard all night. Especially with his so matter of fact delivery. I would like to see the "other shit" description hit a menu, though.

[Al Dente]

Where are the pics?

[ol_ironstomach]

Where are the pics?

What pics?

the front half of the room

caught in a moment of rest, a New York strip

[hm212]

I didn't ask last night, but did anyone get an ETA for Silver Spring?

[JimRice]

My wife, Barbara AKA BiscuitGirl, posted pics along with commentary on her blog.

You Gonna Eat All That

Note the flying knife and fork above the filet.

Mad props to Michael and his staff. What a night! Now, if you'll excuse me, I need to go back to digesting beef. I may not have to eat for weeks.

[Pete]

....mmm....burp......

What a fantastic meal enjoyed with fantastic company. It was great to put screen names and faces together. Lots of laughs, lots of wine, and, of course, lots of food. Thanks to Michael, Hillvalley, and everyone else who pulled this event together.

[CrescentFresh]

Salad course? Hah! I mock you! You thought you could take away stomach space from my delicious, medium rare, cowboy ribeye, but I did not let you. In fact, I had already come to inner peace by recognizing I would not finish that piece of meat in that sitting. Thus, your effort to stymie my steak enjoyment was for naught. I took the remains of the rib home in its clamshell shuttle, which will be opened later today on my lunch table and there, like the Birth of Venus, will be a beautiful invitation to keep the fires of Ray's the Steaks burning within me.

Oh, and the crab royale? Killer. The clam? Not so much. Too dry. Needs some tweaking. Everything else I've commented on previously and it was just as good as ever.

Michael, your generosity continues to show no limits. Three empty double magnums could not hold all the appreciation I have for your professional and personal dedication to your craft and your community. I look forward to a future of emptying many more bottles with you to see exactly how many empties it would take to contain the appreciation. We can get that owl from the tootsie pop commercial to help keep count.

Best of luck and no headaches to you in the coming weeks.

[Al Dente]

I took the remains of the rib home in its clamshell shuttle, which will be opened later today on my lunch table and there, like the Birth of Venus, will be a beautiful invitation to keep the fires of Ray's the Steaks burning within me.

That was beautiful...

[bilrus]

The clam?  Not so much.  Too dry.  Needs some tweaking. 

In thinking about this one I have to agree. I liked the flavors, but it was a little dry. Either a lighter, battered crust or something different with the bread cup maybe?

I still liked the clams casino stuffed calamari I had last year.

[ol_ironstomach]

In thinking about this one I have to agree.  I liked the flavors, but it was a little dry.  Either a lighter, battered crust or something different with the bread cup maybe?

Perhaps the latter; the pastry shell sort of led away from its clam-casinoness. The fried clam itself was very nicely executed IMHO. Not having heard the name of the dish, at first I thought it was a small fried oyster - it was so moist within.

[Drive-by Critic]

OK. I can't take any more of this. At first, I was really happy for all of you, but now I am just in absolute agony. I had to go to freaking Boston for a freaking stupid meeting on Sunday.

So a pox on all of you. I am going over to Colesville Road RIGHT NOW. I am going to take a tent, an iPod and a hibachi. I will be first in line when Classics opens.

Ellen

PS - you all know I am kidding, right? Except for the part about camping out on Colesville Road. Come by and visit me. Take pity! Bring your leftovers from Sunday.

[mhberk]

Mrs mhberk and I had a wonderful evening! We live in Howard County and we don't really have any friends or family that appreciate food the way we do. So it was nice to be in an environment where we could discuss our joy of food and area restaurants and not be looked at as "a little off". We had great time with jm chen and her +1 discussing the different restaurants and dishes we ate there. We also got some great tips on spots in Adams Morgan!

In thinking about this one I have to agree.  I liked the flavors, but it was a little dry.  Either a lighter, battered crust or something different with the bread cup maybe?

I would have to agree. Overall, the meal was a success. My only complaint (and it's not really a complaint at all) was that the strong salty flavor of the pancetta AND the strong lemon flavor from the lemon tarter sauce stood out too much and took away from the clam. I would've liked to enjoy the flavor of the clam a little more, but I only really tasted the supporting ingredients. (God, I just re-read this. Do I sound like a judge on Iron Chef or what?)

BTW, who's had success with reheating the steak? And what did you do to reheat it? I haven't done it yet, but I was thinking about taking it out of the fridge and let it sit at room temp for about 20 minutes. During that time I am going to either pre-heat the oven as high as it goes or put the broiler on. I was going to either bake it for 7-10 minutes or broil it for a few minutes on each side. I'm hoping that this method will heat the outside of the steak while maintaining its medium rare interior.

How are you guys doing it? (and please save your microwave stories )

[Jacques Gastreaux]

Re: Reheating Ray's the Steak steak. I reheat it gently in the microwave. I'll generally hit it with the nuke for about 15-30 seconds a pop maybe 2-3 times letting it rest for a few mintues between exposures.

[Billy DeLion]

I second Jacques' method, worked like a charm.

BD

[bilrus]

Another option on reheating is to slice the steak before heatingin a 450 or so oven. This allows for a quicker time in the oven, not giving the outside a chance to get overcooked while the inside come up to temp.

[tfbrennan]

Quite a few of us who were at Ray's empathize with your plight and would like to help but are not familiar with these "leftovers" of which you speak. No one at our table left anything unconsumed. Right, Ol'Ironstomach?

Next time, I'll just have to try and order some....

[New Foodie]

I was worried about overcooking so I just took it out of the fridge and let it sit for about 30 minutes while I cooked up some sides to go along with it.

The dinner was a lot of fun on Sunday night. I really enjoyed the shrimp diavolo and the blackened scallops. And of course the crab bisque was magnificent as always. My only complaint (again, if you can call it such) was that by the time the steaks were brought out, I could literally only manage a bite or two and had to take the rest home. Fortunately by the time dessert came I had made a little more room in my stomach...can't pass up the key lime pie!

I had never had chateaubriand before and didn't really know what to expect, but I was not disappointed.

[DanielK]

Another option on reheating is to slice the steak before heating in a 450 or so oven.  This allows for a quicker time in the oven, not giving the outside a chance to get overcooked while the inside come up to temp.

This is what I do, but I take the steak out of the fridge a full hour before putting in the oven, letting it completely come to room temperature before popping in the oven.

Sometimes, rather than slicing and using the oven, I'll give it a quick fry in the skillet, maybe a minute on each side, to bring the char back. But still I leave it out for an hour before reheating.

[Pete]

Mrs mhberk and I had a wonderful evening!  We live in Howard County and we BTW, who's had success with reheating the steak?  And what did you do to reheat it?  I haven't done it yet, but I was thinking about taking it out of the fridge and let it sit at room temp for about 20 minutes.  During that time I am going to either pre-heat the oven as high as it goes or put the broiler on.  I was going to either bake it for 7-10 minutes or broil it for a few minutes on each side.  I'm hoping that this method will heat the outside of the steak while maintaining its medium rare interior.

How are you guys doing it?  (and please save your microwave stories  )

Last night we sliced up the leftovers, wrapped them in foil, and put them in a 275 degree oven for about 10 minutes. The steak was nicely warmed, but did not dry out or overcook. We added the steak to some pasta w/garlic and oil. Fantastic.

[jm chen]

I made myself a steak sandwich last night with some leftover filet and blue cheese sauce on an English muffin. The heat of the muffin did the warming for me, on both the steak slices and the cheese sauce. Heaven.

There are ribeye leftovers in the fridge as well but I have been threatened mightily if I so much as touch them.

Had a great fun time with the mhberks & the rest of the table. It's a new experience to actually discuss the Palena Chicken Project in person!

Now if only I had found a way to sneak off with an entire Key Lime pie. I cannot believe how good their version is.

[CrescentFresh]

Re: Reheating Ray's the Steak steak.  I reheat it gently in the microwave.  I'll generally hit it with the nuke for about 15-30 seconds a pop maybe 2-3 times letting it rest for a few mintues between exposures.

Depending on the size of the leftover, I reheat for approx. 5-6 minutes at 30 percent power.

[hillvalley]

Ray's Rehashed:

Two fried eggs and Dave's Hot Sauce on top of NY Strip cut into small cubes (reheated in a very hot pan so they stayed medium) on top of a potato pancake.

Edited March 29, 2006 by hillvalley

[dcdavidm]

Well, I didn't have any leftovers myself to contemplate, but in a moment of her distraction, I raided the fridge for the remainder of Mrs. dcdavidm's ribeye, figuring I would slice it thinly and build a nice, refreshing salad. Alas, after bringing the steak up to room temp, I began to slice...then nibble...then slice...then nibble. Well, you get the idea. The steak disappeared, and with it any notion of a salad.

[tross]

Hail to all who spoke before me about Sunday evening.

I am a food orgy novice and Sunday was a food orgy so I believe the more eloquent veterans should speak first. Michael, your foreplay was all the things it should be. Oh how I loved the ways you tantalized me, even as my body said enough. The foreplay(deviled eggs, bisque, blackened seafood then salad with crunchy greens and a vinaigrette. I did not know that was how it should be. Then the main course, which I did not fully appreciate until it called to me the next day. I heated it in a skillet with water and my thoughts were salad for lunch and the strip said after a taste, “Eat me now”. I, the occasional beef eater, now understand the appeal of medium rare and the flavors that are possible.

Thank you to everyone at my table! There is no better accessory to a feast than great dinner companions!

[ScotteeM]

I am a food orgy novice   and Sunday was a food orgy

Thank you to everyone at my table! There is no better accessory to a feast than great dinner companions!

Tross,

Welcome! Thanks for your post. I'm one of the jealous masses who did not partake (no, I didn't throw my name in for the lottery, but I'm jealous, nonetheless).

[ol_ironstomach]

Quite a few of us who were at Ray's empathize with your plight and would like to help but are not familiar with these "leftovers" of which you speak.  No one at our table left anything unconsumed.  Right, Ol'Ironstomach? 

Almost a point of honor, it seemed, to not leave a delectable morsel behind, knowing that its reheated self could never regain the same greatness it had in the Now.

I of course had the advantage of possessing the Amazing Expanding Asian Stomach, but the valiant and creditable efforts of my tablemates showed that they too had true commitment.