Saturday, September 27, 2008
Food porn on a Saturday Morning...
Busboys and Poets new location, 1025 5th St. N.W.
The gang behind several concepts in DC/VA has opened a new location. Andy Shallal, mastermind, is at it again
Hicham, the director of operations, smiling for a change.
Spiraling down from the mezzanine level to the main level.
The view from the kitchen towards the front door.
. Another view of the interior.
If you get a chance, stop by. There is plenty of parking available. There is a free-trade market on premise with nifty arts/crafts type things.
As with the other Busboys and Poets, there is a private dining/theater area and lots of politically themed art. Try the Fallafel!
Thanks for taking the time to read and comment.
Until next time....
Wednesday, September 24, 2008
Grace's Mandarin at the National Harbor
Here's a view of the building from the street.
This is the view from the bar. Notice the river in the background...
This is Eddie Ng, or Nice Guy Eddie as I like to call him. He is Grace's son and is in charge of the project. The food in their other restaurants is excellent and I don't expect anything less here. They're going to have a VIP area so those of you ready to spring for the Crystal will feel right at home. See you next time...
Tuesday, September 23, 2008
No food porn today, just Redwood at night..
The place is very aesthetically pleasing in the PM. This place was very busy for a Monday evening. Notice the care taken with the lighting and shadows.
Most of the restaurant's front windows open up onto the walkway of Bethesda Lane.
They do a brisk brunch business out on the patio, but it was closed last night.
Very nice place to hang out for some drinks/food. If you haven't checked it out, give it a shot.
Until next time...
Sunday, September 21, 2008
Chef Spike at the RAM Show, and some food porn
Spike from GoodStuff Eatery was mugging for the cameras and handing out Toasted Marshmallow Shakes....now THOSE were tasty. If you haven't had an opportunity to check out his restaurant follow the link above. It's worth the trip.
Chef Spke from Good Stuff.
A little Sunday morning food porn courtesy of Vie De France Bakery in Potomac (and my kitchen).This is their Challah bread with raisins, cinnamon, and sugar. You have to order it the day before you want it. Apparently it is cooked at a different temperature than the rest of the stuff they make, so it's the last thing in the oven. You can order for 8:30am at the location I go to.
On the griddle....it looks almost as good as it tastes.
Until next time, thanks for reading.
Tuesday, September 16, 2008
If you're interested in how they're done, feel free to drop me a comment.
This is what the shoulder looks like after three hours @ 225 in my smoker.
And this is after coming out of the dutch oven, where it's been sitting for another six hours at 225. Below is a little food porn for the fotogs who happen to peruse my blog.
Friday, September 12, 2008
Sorry I haven't blogged in a while...
Thanks for checking.
Monday, September 1, 2008
Some home cooking, with recipes included!
So while they were out with my family hiking a trail in Potomac I got my mise' on.
I decided to start out with a carrot cake. It's time consuming, but it's worth it. The recipe is from a "Recipe a Day" calender that my former boss got me for Christmas.
Start out with some comfy clothes and a good cd. I was listening to The Rolling Stones Greatest Hits cd for this adventure.
Next up was the potato dish. I felt like trying something new.
I added some goat cheese, because it seemed like a good idea.
The finished product. Very oniony. The last recipe I'm going to share was some steamed cauliflower with a bastardized Mornay sauce. I was using an ingredient that was given to me by an old friend and business colleague, Mike Zendell, Black Truffle Flour.I love this stuff. Mike, if you're reading this, Christmas is coming again! I think you know what I want this year.
Last but not least, the main course. Barbecue Chicken Thighs. (Mike Palmer, this pic is for you!) I dry-rubbed these, seared them, then put them in a foil-lined and covered pan and left them on the grill for 45 minutes or so. I then took them out just before serving and crisped them up a little with direct heat from grill. The chicken was just about falling off the bone.
Should you have any questions, comments, or rude remarks about anything you've read here please feel free. I always like to hear from you.
Until next time....keep reading.