ScotteeM

Will they be open for lunch on that day, or just dinner? Will they be doing carry-out?

I met a friend here for an early lunch on Monday. Pad Thai was quite good, and my friend seemed to enjoy her fried rice. Service was personable and friendly, and not overly so. I'll definitely go back!

This may need to become its own thread. Depending on the timing and location of drop sites, I could be interested. We need more details!

Because of a communication error, our reservation was for 6:00, even though I had called and asked about the special dinner. To Manuel's credit, he realized this yesterday afternoon and called us to work it out. "Old lady" that I am, I knew I couldn't last through a dinner that was starting after 7:30, so we decided to keep our 6:00 table, knowing that whatever we ate would be great. Chef Nicholas very graciously served us the special "End of Summer" menu. It was spectacular! I took pictures of some of the courses. I got so excited about the pork loin and prawn course that I forgot to shoot a picture! I have to say that, after five courses of pig in various, glorious forms, I did not feel overwhelmed or full, nor was my palate dulled. Amazing! When I have tasting dinners like this, I often feel overwhelmed long before dessert, and end up refusing the last few sweet offerings. But last night I enjoyed every bite thoroughly. The flavors and textures were all nicely balanced. Rich pork belly with a little white bean puree to cut the richness without dulling it. Roasted pork loin with the lighter texture of a grilled prawn, and nicely chewy grits. Keeping the number of flavors on each plate, I think, played up the flavors of the pork preparations and did not overwhelm the palate. The portions of each dish were relatively small, but all added up to a perfect amount of pork. The desserts, too, were well-balanced, and not all sugary sweet. The tomato granita was actually tomato water with vanilla. The acid of the tomato water cut through the vanilla nicely, making for a perfect palate refresher. The mascarpone panna cotta was balanced by the beer foam, and the figs were quite happily paired with a bite of shortbread that wasn't so sweet as to overshadow the fruit, and minty nepitella for a little accent. I'm so glad we didn't miss the menu, if we did just miss the event. We saw the participants in the bar, just about to be seated as we were leaving. I see a very bright future for Chef Nicholas Stefanelli, and I think Mio appreciates their fortune in having him in the kitchen.

I shop at the Burke Farmers' Market fairly regularly, and AFAIK, all of the vendors selling eligible products there accept WIC food stamps. I think it is wonderful that families on limited incomes have a healthier option in addition to the offerings of supermarkets, and it may be possible that they can get more nutritionally for their food-stamp dollar. We have a real misperception in some circles both about the costs of food at farmers' markets (it's often possible to buy in bulk for freezing or canning at a real savings) and exactly who the people are who benefit from food stamps. I'm not saying that everything is economical at the farmers' markets, but careful shopping and a willingness to try unusual produce can reap benefits on an average budget. And, while there may be some abusers of the program, many of those using food stamps are single-parent families (think newly divorced mothers with young children, for example) or the working poor who have growing children to feed. Hooray for those who avail themselves of the healthier options from the farms! That being said, many more people are gravitating from Giant and Safeway to Whole Foods, and from there to the farmers' markets. Some are seeking organic and "beyond organic" produce, or unusual fruits and vegetables not found in the stores. Or maybe they prefer the flavor of truly fresh produce. Some are worried about contamination from large-scale farming and wholesaling, and may be reassured by at least knowing the exact source of the vegetables and fruits they are eating. Some are worried about irradiation of fresh vegetables. And maybe some feel they are part of an "elite movement." I don't know. I do know that I prefer the taste of the produce from the farmers' markets, I enjoy being able to eat food more seasonally, and I feel safer about my food, and those are some of the reasons that I have chosen to purchase directly from farmers.

Pho Cyclo in the shopping center at Gallows and Route 50 (where Grevey's is) offers this on their menu. I enjoy it, but I have no idea if it is really "good" or not.

How does one subscribe to their e-mail newsletter? I checked their website, which was frustratingly silent on the subject.

They've been open for about 10 days, according to a sign in the parking garage. Someone who works in another business in the building told me that the owner originally wanted to call the restaurant "Black Pearl," but there were issues with using that name. I was hoping it would be a good alternative for lunch as I work nearby, but the menu seems a little too steep for my budget.

Today's regular hare from Potomac Vegetable Farm: tomatoes, 3-4 lbs heirloom cherry tomatoe, 1 pt corn, 4 ears Romaine lettuce, 1 head chard, 1 bunch summer squash, 1 pc bell peppers, 2 eggplant, 1+ lb watermelon 1 small (from Heinz) raspberries, 1 pt garlic 1 head Click to see a picture (I still don't know how to get them into posts!)

Heather, Congratulations on the great press! Now that I know what you look like, I will say hi next time I see you. (I saw you at Vidalia last week, but didn't know who you were.) I so very much want to try your recipes, and I, too, cook barefoot, but I will exercise caution with glass and boiling water. You go, Girl!

Fischer's Hardware in Springfield carries canning supplies. I'll bet they have boxes of lids.

I've driven by several times this week, looks like work is proceeding on the interior, and a bunch of permits are taped in the window. I doubt that opening is imminent, but the build-out is coming along, I think.

In the past, I know that HillValley calculated the PayPal fee into the total that we sent in for events like the Maestro dinner. I didn't mind at all--why should anyone else have to absorb that cost? I think of it more as a necessity than a convenience. So make that two yes votes from wwmeade and me.

Thank you all for the great suggestions, and please keep them coming. I should be able to think of these things myself, but when the flare-ups hit, my brains dissolve. I'm not used to planning meals ahead, which adds to the challenge, but I'm learning! And I do have a digital pressure-cooker that browns and slow-cooks as well, and shuts off at a preprogrammed time, so if I fall asleep or forget about it, no harm done.

Chicken and white bean chili? Regular chili? Two weeks ago I went up to Philly to visit my parents--Mom is getting chemo 5 days a week and radiation twice a week. So far, she has not gotten really sick, but I made chicken stock in my pressure cooker, packed it in 8-oz and 16-oz containers and froze it. She can sip it as is if she can't do solid food at any point, and Dad can use it to make soup or risotto, etc. I also took her 6 cans of Goya unsweetened coconut water--the best electrolyte drink to prevent or reverse dehydration in case of digestive disaster. Other family members are taking things like you mentioned, that they can warm up for themselves and/or serve when company arrives at mealtime.

I do have one suggestion for future events of this nature: I think it would be best to return to the previous method of paying ahead, using PayPal, for example, and either paying the restaurant the total amount ahead of time or having a person designated to pay the tab at the dinner. Several of us were struggling to DO MATH AFTER DINNER (and wine), to try to figure out if we had the right amount of cash when everyone handed theirs to our Fearless Leader. It all worked out in the end, but would be better done before dinner.

What a special dinner this was! The menu as published was splendid, and a couple of surprise courses took it over the top. Walrus, thank you for organizing this, and sorry that you and Tripewriter missed the evening. Thanks to Chef Cooper and staff for a delicious dinner with impeccable service. And thanks to our special surprise guest, who arrived in time to admire our meat course and the desserts as we enjoyed them. Chef Cooper, have a great vacation and ride safe!

I think that's the point: Eat it fast enough that you don't HAVE to taste it.

My health challenges (chronic fatigue and fibromyalgia) seem to hit me most often right when I'm needing to cook dinner for myself and my husband, and sometimes my best-laid menu plans have been thrown over in favor of ordering pizza when I just can't face the kitchen. After this happened again last night, I decided that I need a better plan. My idea is to take advantage of times when I'm feeling well and cook a few things ahead that I can freeze and that even my wonderful husband could pull out and heat up for us if I can't do it. I've thought of meat loaf and ziti, mac & cheese, and even lasagna. But what else would lend itself to preparation, freezing, thawing, and reheating?

OK, now I'm afraid!

Happy Birthday, Don!

One of the most memorable dishes I've had this year was a poached duck egg over steamed asparagus with a snowcap of parmesan. How about poached over a salad of Romaine, crisp bacon, croutons, parmesan, and anchovies? I'm jealous! I tried to order some earlier in the year, and the farmer ran out.

Charcuterie, Tuna tartare, sweetbreads, day scallops at Restaurant Eve last Thursday with my sister--a home run! Crispy fried squid, pickled ginger salad, fried fish cake salad, pork ahchochet, and spicy seafood with ham at Myanmar for lunch Friday. Chef's choice sushi for two at Jasmine Garden for lunch Saturday. A great couple of days with my sister visiting from Philly!

It's hard to believe that we're on Week 10 of Potomac Vegetable Farm's CSA season! Last night's bag was heavier than ever, with White corn, 4 ears orange cherry tomatoes, 1 pt red and orange tomatoes, 1 lb gold potatoes, 1 lb summer squash, 1 lb Malabar spinach, 1 bag (grown by Heinz Thomet of Next Step Produce) parsley, 1 bunch storage onions, 1 lb garlic, 1 head bell peppers, 3 large pale green

Drove by the new location today, and the permanent signs are up over the entrance. Progress!