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slarochelle

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  1. I'm not sure if this is the same location, but I've read Balducci's was considering a location in the Penn Quarter area. At first it was on, then they (Balducci's) said they wanted to hold off on expansion. Then DC added some more perks, aka tax incentives, so maybe it is back on? Though this could easily be somewhere else, as space needed for a Balducci's and Trader Joe's is quite different. For those of us in the suburbs, something to look forward to in the next 3 years: Congressional Whole Foods moving South, near White Flint to a store double in size, and Wegmans opening in Landover and Crotfton.
  2. Similar question....Goal is steaks after golf. I'm looking at Ruth's Chris and Knife & Fork because they have seating available on OpenTable. But I've read some decent stuff about Steak 38. The real question is; will we feel out of place at either restaurant having come directly from the golf course with minimal time to clean up? Other suggestions welcome.
  3. Others have answered regarding the MiniBar specifically, but I'll suggest this option: the vegetarian dim sum brunch. Many of the items in the dim sum brunch also appear at the MiniBar, even some of the flesh containing courses are made vegetarian. This at about half the cost of the MiniBar experience. However, they don't make it right in front of you, and it is brunch not dinner, so it's not an evening out.....but can be a nice way to start a Saturday/Sunday. Other potential drawback; the entire table must order the dim sum brunch. It didn't bother me (the wife is a vegeterian), good food is good food. Dim sum menu is online (as PDFs), not sure about the MiniBar. Enjoy.
  4. Who at the TPFM sells cheese curds? I was there Sunday and couldn't find them. The goat cheese & tart people, who set up on one of the ends, directed me to the cheese vendor. I asked them and they said they can't sell their cheese curds because they are from non-pasteurized milk, and the curds are not aged 60 days. Both of those vendors have been there all summer though. I didn't anyone I would consider new.
  5. As long as we are directing questions to Mr. Ruhlman.....what is the rest of the day like for the contestants? Are they spending the day taking lessons from yourself, and Chefs English and Tsai? Or from the guest Chef? Are they spending the entire day in the kitchen doing things that end up on the cutting room floor? Travel from one city to the next? They don't seem to be doing any TV/radio promotion of the show (maybe if it were on FOX), so I was wondering what they're doing outside of the 6-8 hours that probably go into a given episode. Regarding last night's episode......the bottom two terrines were chosen with good reason. I though Katie's(?) lack of local ingredients would be her downfall though. It was stated in the beginning: food should taste like where it came from. Her terrine could have been made exactly the same in Boston or Portland. And given the flavors of southern Florida, it's a slap in the face to not use the local produce. I found it strange that Yannick had so much trouble. I thought terrines were classic French cooking, which I (incorrectly?) assumed was his background? He seemed to be floundering with the entire process. I would have expected much better from him.
  6. I received an email from Amazon last week saying that Wine.com is one of their newest merchants. I checked Wine.com and they didn't ship to my state, Maryland. I assume Amazon and Wine.com hooking up is related to this news?
  7. For a half hour show, they didn't really cover much. It seemed like the episode was them given instruction, brief shots of a hectic kitchen, then a long parade of dishes and critique. An hour would have been better. I'd like to see the contestants explain what their goal was, maybe a peek into their 10 minute planning, or what they are thinking during the hour. To me, most of the episode seemed like the last 10 minutes of an Iron Chef episode, except drawn out.
  8. The premise of the show sounds good, although after watching the first two episodes, it doesn't seem like what I'd expect of a PBS show. Almost like it was filmed without knowing where it would run. A little more drama and it could have been a network show (a la The Restaurant), or more cheese and it's FoodTV show (a la most things on Food TV). I guess I expected something the quality of Frontier House. That said, I will watch again, since Wednesday evening has little to offer on TV. I liked the guy that did the custard with his egg. Very original. I bet they could have had double or triple the prospective chefs, and he'd still be the only sweet dish. And I'm also glad they'll have to use their mis in the next episode.
  9. Here's a substitution my mother-in-law made in a recipe I had given her for Fassolakia Iadera, a Greek stew of green beans, zucchini, potato and tomato: Instead of canned whole tomato, she used tomato sauce. As in Prego pasta sauce. Needless to say, the dish didn't come out so good. Now she wonders why we rave about it. Some people just don't understand that if you deviate from a recipe, and it fails, it may not be the recipe's fault.
  10. Speaking of Silver Spring....any update on a possible opening date? I first heard "spring", then later, May. Are things still on track for pre-Memorial Day?
  11. I've been to the one in Rockville a couple times, although not recently. It's at Rockville Pike and Rollins Ave, near the TGI Fridays and Benegans. Although I have heard they may be moving to a spot behind the CompUSA in the neighboring shopping center, which would put it on E Jefferson St. I believe. It's a quiet and dimly lit place, and I'd say more apt for a romantic dinner then for "girls night out", even though they have booths that seat 6. If it's fondue you're after, it will be fine. If it's a good meal your are after, there are plenty of other places to take your $30-50/person. The only thing I remember about the food was the raspberry vinaigrette on the salad; it was super sweet, and no way I'd chose that again. Oh, and the server told us which combination of sauces tasted good together. Like others have said, I prefer my fondue at home.
  12. Sweetfreak posted it first, but I though it should get it's own thread: http://www.washingtonpost.com/wp-dyn/artic...-2005Jan18.html This terrific news for a few reasons: 1. It's another non-chain in an ever growing dining/entertainment area. 2. The original has already proven to be worthy destination - hopefully the same will happen here. 3. I've been in my house for 3 1/2 years, and just recently learned it's only a 1 1/4 mile walk to Colesville & Ga Ave. 4. Our kitchen will be renovated this spring and out of commission for a month, hopefully after Ray's opens.
  13. ....and while you are in Rockville, the Twinbrook Deli, next to CVS on Veirs Mill make a tasty Italian cold-cut.
  14. Another suggestion.....I think near Cafe Deluxe/Mamma Lucia's is a paint your own pottery place. Depending on how long your in the area, it could be fun for kids (and adults), without the light and noise of D&B. I don't know if you can take your creation home that day, or pick it up days/week later. I'd imagine they could mail it to you if you aren't local.
  15. You didn't say how young the kids are, but there is a Dave & Busters approx 2 miles North of NIH, in the White Flint mall. If they are older then 8 or 10, they'd enjoy it. Within D&B is a restaurant serving food along the lines of TGI Friday's, Benegans, etc. For the kids there is a huge midway/arcade with dozens (hundred?) of arcade games, ske-ball, and similar games. Many games give tickets redeemable for prizes. South of NIH is Bethesda, with more restaurants in a square mile then anyone needs. Rio Grand Cafe attracts a lot of families, but I don't know if I'd take someone from Texas there (I'm sure they already have there fill of Tex-Mex). I'm sure others here could give good family restaurant ideas. There is a Chuck E. Cheese in Rockville, actually close to the mall mentioned above. If you want a plastic ball bin and animated figures, check there. Otherwise, D&B is good for kids slightly more mature.
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