Tag Archives: fish

In Print: Clips from Food Sections

03note_span6005. – The Baltimore Sun Starbucks to Explore Value Menu Options for Menu “Starbucks has yet to offer many details about what Chief Executive Howard Schultz described to investors last week as “several breakfast pairings” at “attractive” prices. More details are expected as early as later this week.  But analysts wonder if the plan will be enough to keep value-seeking customers from abandoning the mermaid for the clown.”

4. – The Chicago Tribune Fish on Ice “For those willing to brave the cold, ice fishing yields some of the year’s best-tasting fish dinners. There are two reasons people ice fish: one, to catch and eat gorgeous freshwater fish that are at peak flavor due to the cold temperatures of the water they’re drawn from, and two, to socialize. Linda Eno thinks I have that backward.”

3. – The LA Times The Refrigerator Personality Test “I figured it was probably time to clean out my refrigerator when, digging around for a jar of jam, I found a roll of film. A roll of film! Remember those? How long it had been there, I don’t know. I not only have a digital camera, I’m on my second one. Clearly, it was time for either a major cleaning or an archaeological expedition.”

2. – The NY Times Restaurants Stop Playing Hard to Get “Battered hard already by the recession and petrified of what’s to come, restaurants are talking sweet and reaching out in ways they didn’t six or even three months ago. They’re cutting special deals, adding little perks, relaxing demands and making an extra effort to be accessible.”

1. – The Washington Post Stirrings of a Better Martini “He also has been using the newly available Old Tom and has resurrected the Martinez. Yet while Brown has nailed the historical accuracy, he also insists that the martini is not a historical document. ‘It’s intellectually interesting,” he says. “But on a certain level, who cares? Does it or does it not make a good cocktail?’ ”

photo from The NY Times

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Fabulous Find: Sushi Guide!

image_1_resizedWe’re so excited!  The just released Blue Ocean Institute’s Guide to Ocean Friendly Sushi helps sushi lovers satisfy both their culinary cravings and their desire to protect the ocean all packaged up in a credit card sized expandable list.  The color-coded, science-based environmental rankings for species commonly used in sushi.  And includes information on sushi tradition and sushi bar tips, provided by experts Hiroko Shimbo (author of The Sushi Experience) and Trevor Corson (author of The Story of Sushi).

And we’ve got a bunch of them to give away – so, if you’re interested, email your name and mailing address to thedistrictdomestic (at) gmail (dot) com and we’d be happy to stick one in the mail to you!

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Old News by Now

In case you haven’t heard, Barton Seaver has split from the restaurants that made a name for him. Hook and newly opened, Tackle Box both of the Pure Hospitality group “seem” to be thriving on M Street in Georgetown. Though apparently, that may not be the case. (click “apparently” for A LOT of gossip!)

Josh Whigham, the restaurant’s chef de cuisine, has assumed control of the kitchen. A move that owner Jonathan Umbel said had already been in place.

The news broke last week here. Sounds like the break was a bit bitter!

In case you are interested in what Barton is up to next, check out his website here.

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From the Kitchen of Danny Wells

To start our series taking you into the kitchens of DC’s favorite chefs, we asked Danny Wells, the Chef de Cuisine and creative genius behind the food at BlackSalt a few questions (which will become the same 7 questions we will ask of a different chef each week).

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What is your favorite kitchen gadget?
A hand-held emursion blender. I’m not real big into foams or anything, but you can incorporate so many ingredients into so many sauces almost instantly.

What is the most overrated food/technique in restaurants today?
I guess the whole foam craze would be my most overrated technique these days. I have had some that are incredible and actually accomplish what they’re supposed to, but I feel like a lot of sauces are “foamed” just so chefs can put that word on the menu.

If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
Sushi. I used to think sushi was an easy thing to create, but to do it right, balancing flavors and textures that way, is an amazing skill.

What is your favorite local product or purveyor to work with?
Even Star Farms in southern Maryland provides some of the most amazing produce ever, in the history of the world. Brett Grohsgal, the man who runs the farm, puts out a variety of products, especially his arugula, sweet potatoes, tomatoes and specialty peppers, they are on a completely different level as far as flavors are concerned. Plus everything he produces is all organic, like actually organic, no sprays at all. He also used to be a chef himself, so, as he likes to say: “we drink the same drinks”

What is your biggest customer pet peeve?
I’m sure it’s most chef’s biggest “peeve” – customers that want to create their own dishes. Why do you even go out to eat if you want to dictate every last ingredient being served to you? You can do that at home.

What do you drink/eat after work?
Jack and Ginger to drink. 2 Amy’s or Pho 75 for grub.

What is your favorite thing to cook at home?
I eat cereal and turkey sandwiches home (i know, it’s sad). I like to go out to eat.

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A Delightful Lobster Roll

While in New York the last couple of days, we had lunch at Mary’s Fish Camp a delightful little place in the West Village with my friend, Bee

I had the Trout BLT
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While Bee and Rachel had the Lobster Roll
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Now, the restaurant is tiny – just a wrap around counter with a few tables, but definitely cozy for sitting back for a great afternoon lunch with a glass or two of wine. Just like sitting on the dock, picking away at a lobster – only in the middle of the overcrowded New York City.

Definitely charming and a place you must check out on your next visit to the city!

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