![]() ![]() Eating a warm pickled baby veggie with local cheese when there's snow outside is transcendent. Our menu gets more protein driven in the winter for sure, but having things we put up over the past year is an amazing way to tweak flavors and time travel in a sense. Preserved foods have a night and day difference to their fresh counterpart. We spend the whole year preserving, pickling, curing and setting ourselves up for the winter with a frontier mentality. "In short, absolutely worth the trip out in winter. ![]() But I did put the question to its chef, Tarver King, who made the following (smart) pitch via email: I don't think I've been to the dining destination in winter. to noon at Murphy’s Funeral Home at 4510 Wilson Boulevard in Arlington. His wife, Hanife Conry, reached out to me to let his friends and associates know that there will be a memorial on Saturday from 10:30 a.m. The chef was 58 and suffered from Crohn’s disease. The day after Christmas, James Trent Conry, perhaps best-known for his cooking at 701 and the Occidental, died at home in Brookland. Here’s his obituary in the Washington Post. Bob Kinkead, whose eponymous seafood restaurant in Foggy Bottom became the “cafeteria of the Clinton administration,” passed away at 67 on Dec. This Sunday in the Magazine, I look at two hotel restaurants, one in the Mandarin Oriental hotel ( Amity & Commerce), the other in the Conrad hotel ( Estuary, from Bryan and Michael Voltaggio).ĭEPARTURES: While I was away last month, two respected members of the Washington food community died. NW, the subject of my First Bite column in Food today. THE WEEK IN REVIEWS: You'll want to order the obvious at the new Butter Chicken Company on 18th St. It feels good to be back in the host seat and take your rants, raves and other comments. WHY, HELLO AGAIN! Has it really been three weeks since we last got together here? It has. (Yes, you can still get the roasted duckling for two, the chef assures fans.) And brunch will continue to be offered on Saturdays. Tuesday through Saturday, highlights seafood spring rolls, a Thai-style salad, drunken noodles, multiple dumplings but just a few entrees. The new, all-day menu, offered from 11:30 a.m. What you've been told is correct: The Source is reserving its second-floor dining room for private events and changing over to more of a small plates format on the ground floor, says Jaime Guevara, who started as a line cook at the Asian restaurant nine years ago and takes over the executive chef role from Russell Smith. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |