legant

Bill Jackson, 54, Chef, Restaurant Executive [unable to post stable link; excerpt below] Bill Jackson, 54, a chef praised for his Modern American cuisine and a partner in a prominent local restaurant group, died March 1 at his home in Churchton. Since 2000, Mr. Jackson had been a corporate executive chef and partner with Great American Restaurants, which owns Carlyle, Sweetwater Tavern, Coastal Flats, Artie's, Silverado, Mike's "American" and Best Buns Bread Co. He formerly spent 12 years as executive chef and managing partner at Best Buns and Carlyle, long known as Carlyle Grand Cafe in Arlington's Shirlington Village. In 1994, Washingtonian magazine called Mr. Jackson "the person mainly responsible for [Carlyle's] reputation as a wonderful place to eat," with a menu based on the fundamentals of French cooking but with Asian influences. The Restaurant Association of Metropolitan Washington named him chef of the year in 1995. He was a 1976 honors graduate of the Culinary Institute of America. Afterward, he was hired by chefs Pano Karatassos and Paul Albrecht to work at their resort, the Lodge of Four Seasons, at Lake of the Ozarks, Mo. He later spent nine years as chef at their highly rated fine-dining restaurant, Pano's & Paul's, in Atlanta. Great American Restaurants is scheduled to open a Reston restaurant this fall in Mr. Jackson's honor, Jackson's Mighty Fine Food and Lucky Lounge.

William F. Doering was recognized for his contributions to the field of international wine classification and labeling.

Sounds like Leigh is getting off to a rough start. From the farm newsletter:

Breakfast: tuna salad or oatmeal? Beverage: Tanzanian tea or Chai?

Congratulations Aphioni!

Just out of curiosity: did you even try to calculate your points? It sounds like you may have been within range.

Spinach and orzo soup with turkey meatballs Texas toast

Spinach and orzo soup with turkey meatballs Mix egg, panko, ground turkey, romano, garlic, S&P. Form into meatballs. Brown meatballs. Simmer meatballs and chopped carrots in chicken broth. Add spinach; simmer. Add cooked orzo. Season with Sriracha and serve.

Last of the freezer biscuits CSA honey Leftover Frittata w/ vegetables Black Forest Ham

Jamie Davies, 73, Schramsberg Winery Founder Jamie Davies, who with her husband, Jack, founded Schramsberg Vineyards and pioneered the production of fine sparkling wine in California. Davies was considered the grande dame of the American sparkling-wine industry.

Borrowing a page from eGullet… I know there are some 4H blue-ribbon winners here; are there others? Have you ever entered a cooking/eating contest? If so, what was it for? Did you win? Place? Was there a prize? Was it exciting? And… are there any upcoming competitions?

Three days later and I still can't get the rings off my fingers. Now, that's what I call major MSG overload!

$20 for meals? That's scary. I've always followed (for non-profit and contract work) OPM guidelines where the per diem for food, in DC, is $63. Just out of curiosity: what state is this? And, what is the lodging rate?

Mashed potatoes w/ smoked gouda Semi-sweet baking chocolate square [What can I say? It's the first meal I've had since that blow-out at Bob's.]

You forgot to mention the shrimps. I'm sure there were other dishes, but I stopped paying attention -- food induced stupor -- after the Lion's Head meatballs. But I do remember the shaved ice. Seriously: sympathy to all those who had commitments afterwards. I don't know how you can function... she says as she prepares for a nap... after such a wonderful and bountiful feast. Thanks to Dean and Daniel for organizing.

Update: legant +2

We do encourage folks to jump right on in. So, correct link or not: welcome!

Oh! I didn't know I needed a reason to drink. I didn't get the memo.

Change me to a +1 [in case anyone else is searching, the address is: 316 North Washington Street, Rockville]

Did I miss this? Or, is planning still underway?

Lesson learned... the hard way!Made cream biscuits last night. Good, but not great. I want biscuits that taste like I imagine when I see Heather's biscuit porn. I'm heading to the store for the buttermilk.

Please share your King Cake recipe. I've tried, for the past two years -- with no success whatsoever -- to find the right (New Orleans-style) recipe. My friend loves it, but it's just not doing it for me: I threw away my slice after two bites; he ate the rest of the cake with no complaints, only compliments. If I start now, I'll have the rest of the year to perfect.

Meatloaf; much better the second-day Blueberry muffin; warm from the oven Kenyan tea

(It's a Cook's Illustrated sort of night...) Meat Loaf with Brown Sugar-Ketchup Glaze Freezer Biscuits (Glory) Collard Greens Woodbridge Pinot Noir Black Pearl Cake

[Dean ~ will Kay be attending? I'm not shabuing unless she's in proximity to offer guidance!]