Wednesday, February 27, 2019

Is Your Restaurant Prepared: Active Shooter/Active Threat

This is not the kind of thing I usually write about, but sometimes something I'm privy to in the course of my business compels me to share things besides awesome pictures of food.
Today the Restaurant Association of Metropolitan Washington held a seminar on preparation for Active Shooter/Active Threat scenarios.
It was hosted at Del Frisco's Double Eagle and was proctored by Bill Wright, leader of the Special Operations Division Emergency Response Team and Ready DC.
There was lively, interactive discussions about what has been learned in recent history about active shooter scenarios and what you can do to prepare your place of business for these events. Apart from that, there was discussion about safety in general and how to be safe while not wearing a tin-foil hat and crying yourself to sleep in your safe-room.
The key take-aways were as follows:

  • Be aware of your surroundings
  • If something looks or feels out of the ordinary, say something - 911 would rather you be wrong, but they want to know as quickly as possible just in case you're right
  • Keep your doors locked, especially the back doors and loading docks (yeah, it's a pain, but it may save you and your staff/guests
  • Have a plan - know where your exits are
  • Have a bug-out kit
Lastly, if something does happen, you've got three options:
  1. Run
  2. Hide
  3. Fight
If you have to fight, remember what you're fighting for: To get home to your loved ones. 





Tuesday, June 5, 2018

Fisk & Co. - What Austin Fausett has been up to in Chicago

Fisk & Co.
225 N. Wabash, Chicago IL 60602
312-236-9300

DC misses Austin Fausett. At least I did. I've known him since he was at Citronelle and ran into him again while working for Trummer's on Main. He's a good chef. He drives towards perfection in the little things and it shows.
I was lucky enough to be able to spend a little time with him and try out his new place while is I was in Chicago for the National Restaurant Association show in May.
 In addition to spending time with Austin, I got to hang around with these two - Tom and Victor. I've known them for 15-20 years and finally got a chance to break bread with them again...and make them wait for this awesome food while I took pictures. They were good sports about it.
 Austin looking happy and in charge.
 We started out with the tower. It seemed like the right thing to do.
 A variety of oysters, clams, shrimp, and king crab.
 The arrangement got envious looks from around the dining room as it was delivered to our table.
 Love the crab.
 Remember when I was mentioning attention to detail? There is a difference between someone going high-speed/low drag and someone who takes the time to make sure there isn't a speck of shell in the liquor to take your attention away from the briny perfection. This is that kind of place.
 Gorgeous - and I don't usually like clams on the 1/2 shell.
 Seafood mortadella with smoke whitefish rillettes
 The whole seafood charcuterie board was excellent - the monkfish liver mousse was awesome.
 I can never pass up deviled eggs with roe.

 Nashville-style hot soft-shell crab. This heat was slow-build with a fiery finish. Excellent.
 Grandma's pierogis were a hit.
 The salted-caramel/espresso ice cream had a very powerful coffee flavor but none of the color you'd expect. Science I guess....
 Hazelnut Kit-Kat in a vanilla crème with crispy chocolatey bits...Seems familiar. 8)
Last but certainly not least, the rum cake. 2nd best I've every had..next to Martha's from the Whitehouse Press Pool parties, but that's a story for another day.

Overall, wonderful meal in a very nice spot. I'm sure they'll be successful and Kimpton Hotel Group is lucky to have a chef like Austin running a restaurant in their hotel.
Best of luck and see you next year Chef.