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2004 "RAMMY" Nominees and Winners


morela
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http://www.ramw.org/docs/NomineeAnnouncementdraft.doc

PS: Seems rather reader's pick-esque

Going over the link, the public vote is limited to four catagories, the ones that do require "popularity" as part of the equation.

And they were generous enough to point out that the ballots will be available in the Washington Post Magazine's May 16th edition, as well as on-line at www.ramw.org. So anyone here who wishes to contribute to the pick-esque portion of the awards can pick up their pick axe and have at 'em. :biggrin:

We'll not discriminate great from small.

No, we'll serve anyone - meaning anyone -

And to anyone at all!

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the RAMY's are a joke...for all of you who aren't familiar with them...one mus be a member of the Washington Area Restaurant Association (an association with monetary dues) in order to win the awards...so in reality the best chef, is not the best chef in washington, necessarily, it is the best chef who is a member of the Washington Area Restaurant Association...which does not include many of the best chefd and finest restaurants in the area....

Nothing quite like a meal with my beautiful wife.

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the RAMY's are a joke...for all of you who aren't familiar with them...one mus be a member of the Washington Area Restaurant Association (an association with monetary dues) in order to win the awards...so in reality the best chef, is not the best chef in washington, necessarily, it is the best chef who is a member of the Washington Area Restaurant Association...which does not include many of the best chefd and finest restaurants in the area....

AHA!

Now it all becomes painfully clear......

If someone writes a book about restaurants and nobody reads it, will it produce a 10 page thread?

Joe W

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  • 2 months later...

washingtonpost.com is doing a special series of chats with the candidates for "Chef of the Year" (2004 RAMMY nomms.). If you think Tom Sietsema is a slow typist, watch out for these boys...

Brian McBride of Melrose is today at 11 a.m.

Chef Series Live Online

Also, go online and vote. It's sort of like the 2004 presidential election. Your vote might not count, but it's the right thing to do. Just ask Ben Afflict*...

...

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Brian McBride was just about the only chef who demo-ed for my class at L'academie that totally blew my mind. I haven't dined at Melrose for quite some time but he does things I've never seen anybody else do in that kitchen.

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Chef McBride is the unsung hero in this town. I'm psyched to see what they'll do to the restaurant's look...The food I'm sure will remain damn good or even better

listen to Black Sabbath..often

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Still, there was some interesting stuff in that short Q&A and I certainly feel that our area doesn't know McBride as well as it should or as well as it knows other chefs who cook within hotels. I can't help but wonder what effect not having a publicist for 4 years played in how the identity of the restaurant and chef has been perceived and would have wished a followup, also whether repeated talk of "reconcepting" is a good thing, and something about this question stuck:

"The trend for quite some time has been fusion cuisine, what do see as the next trend?

Brian McBride: I feel the next trend will be the very simplest manipulation of high quality food using the freshest ingredients available to update classic dishes. A heavy inspiration of French technique combined with modern interpretation."

Maybe it's the fact that I view pretty much all the best and most interesting cooking these days as an inevitable form of "fusion," with fusion being defined as a good thing as very personal cooking which assimilates many disparate influences through a chef's own evolving creative process and palate--that what Michel Richard and Fabio and Jose do are their own brand of personal fusion, of personal expression--and that for them being aware of what Berasategui is doing and what Girardet did 15 years ago is a common currency between all three--so given that: how might Brian's response be seen as a coming trend? Doesn't this seem like the decades old "modern American" cooking we have an adundance of already in DC--isn't this the Alice Waters-influenced mantra and aren't these buzzwords--simple, freshest ingredients, updated classics, French technique with a modern twist--beyond trend, having been employed for years by many chefs coast to coast let alone in DC? I'm unsure what to take away from this answer: does he mean that there's not enough of this kind of cooking already going on in DC and that we'll see even more of it? or that the many practitioners who claim to cook like this in our area will manipulate even more simply or start using even better fresher ingredients?

Thanks to the Post online as media sponsor for putting this out there again this year, and for Brian to sit in, because raising some awareness can only be good long term.

Steve Klc

Pastry chef-Restaurant Consultant

Oyamel : Zaytinya : Cafe Atlantico : Jaleo

chef@pastryarts.com

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  • 2 weeks later...

Just got this email, but there was never any question in MY mind... :biggrin:

Nectar needs your help.

Voting has began for the Rammy's Best New Restaurant category.

Since we are by far the smallest restaurant nominated we need to rally

the troops and get the vote out.

If you would like cast to your vote you may do so online at

http://ramw.org/

Feel free to forward this on to anyone who might enjoy a good David v.

Goliath upset.

Thank You for your support both past, present and future.

Jarad & Jamison

Food is a convenient way for ordinary people to experience extraordinary pleasure, to live it up a bit.

-- William Grimes

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Nectar needs your help.

Voting has began for the Rammy's Best New Restaurant category.

I just cast my ballot for Nectar.... f***ing stoopid-fresh feed, drink, and service that'll knock Kriss Kross outta da box!!!!

Hope this place wins!!!!!!!!!

"Whenever someone asks me if I want water with my Scotch, I say, 'I'm thirsty, not dirty' ". Joe E. Lewis

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If the Nectar boys win, let's hope the award goes to it's proper resting place for all to see.

Firefly Restaurant

Washington, DC

Not the body of a man from earth, not the face of the one you love

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If the Nectar boys win, let's hope the award goes to it's proper resting place for all to see.

You mean BDC? Like your very own 'rising star' rocket from last year...

Last year was a very special year. John W. won Rising Culinary Star of the Year

Click on Wabeck to see rocket

and on the very same day, Tom Sietsema's spot-on review of Nectar appeared. I would love to see another happy celebration at BDC.

John, have they kept your rocket polished?

Edited by morela (log)

...

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Click on Wabeck to see rocket

John, have they kept your rocket polished?

Well? John W?

Yes. It gets all smoked out because of the cigars/cigarettes, Oui behavior that permeates that fine establishment. The obelisk is shined quite frequently.

Firefly Restaurant

Washington, DC

Not the body of a man from earth, not the face of the one you love

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If the Nectar boys win, let's hope the award goes to it's proper resting place for all to see.

An armed escort should be arranged to accompany it to its place next to the other polished rocket.

"Whenever someone asks me if I want water with my Scotch, I say, 'I'm thirsty, not dirty' ". Joe E. Lewis

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