Gov Gourmet

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Comment by Ed Albetski on February 6, 2013 at 3:39pm

Wednesday lunch was at the Hamilton, Clyde's Group's new restaurant bar and live music venue on 14th Street.  The property was recently a Border's Books and before that a Garfinckels.  It is around the block from the Old Ebbitt Grill, another Clyde's operation, so we wonder if they share kitchen facilities.

The food was upscale Clyde's, like a lunch at their flagship 1789 Restaurant in Georgetown.  Starters were porkbelly with white beans, Brussels sprouts salad, roasted beet salad, and seared Ahi tuna.  Entrees were a grilled hanger steak frites, a bento box with 3 different fish served sashimi style, and a Clyde's burger done up fancy with a fried egg.  Desserts included a frozen chocolate mousse on a chocolate cookie and a tangelo olive oil cake with chocolate ganache and whipped cream.  Beautiful dining space.

Comment by Ed Albetski on February 6, 2013 at 8:38am

Tuesday's lunch was at The Fourth Estate at the National Press Building.  Starters included butternut soup, shrimp bisque, a fennel and apple salad, and a Caesar salad.  Entrees offered sea scallops, crabcakes, a beef tenderloin and a vegetarian dish made a grains and dried fruit.  Desserts included a duet of chocolate and raspberry mousses, an apple crisp with ice cream (although the menu called it a pear and mango crisp - not a pear or mango to be found) and a selection of local sorbets and ice creams.  Elegant would be the word here.

Comment by Ed Albetski on February 4, 2013 at 3:52pm

Restaurant week!

Today our group went to Acadiana, Jeff Tunks' Cajun palace at NY Ave and 9th St. NW.  Like all of Tunks' restaurants ANY of the regular lunch entree's are included the RW special fixe price of $20.13. We had starters of turtle soup, crawfish and butternut soup, the green salad, and the corn and crab soup.  We followed it with a muffelata, po' boys made with marinated pork or BBQ sprimp, the seafood gumbo, and the shrimp and grits.  For dessert we ended with key lime pie, creme brulee and the chocolate peanutbutter bombe.  A feast of rich food and I may not even attempt eating dinner tonight.  Anyone venture out today for Restaurant week in DC?  Please let us know how it went.

Comment by Jason Hastings on December 29, 2012 at 10:04pm

This would solve all of your hotdog grilling problems (burnt exterior with uncooked interior, condiments sliding off)

http://www.chow.com/food-news/119349/why-you-should-spiral-cut-your...

 

Comment by Ed Albetski on December 17, 2012 at 11:07am

Hey, it's the time of year I like to make a plea for holiday recipes to add to the RECIPES ONLY discussion.  Do you have any cherished family traditional recipes you would like to share?

Comment by Ed Albetski on November 23, 2012 at 11:31am

I love using bacon to self-baste a turkey.  That looks delicious, Jason.  I can feel my cholesterol rising just looking at it...

Comment by Jason Hastings on November 22, 2012 at 9:41pm

The wife and daughter are travelling this weekend, It is just me and the three boys. Behold that which is manfood, Behold the bacon turkey

 

Comment by Ed Albetski on October 15, 2012 at 8:35am

Turkey on the grill!  Nothing better than cold beer and football!

Comment by Ed Albetski on October 10, 2012 at 11:25am

Things have been so quiet!  Took a tour of the Carnival Cruise ship THE PRIDE in Baltimore on Sunday.  They nicely gave all us prospective cruisers a free lunch.  Filet stacked on a slice of shortrib stacked on a slice of potato surrounded by shallots stuffed with shortrin comfit.  I must say, I was impressed with the food if not the ship.  I noticed more cruise lines hiring famous chefs to engineer their menus.  Pepin has signed with Oceanic. We might soon be choosing vacations based on the menus.

Comment by Jeff Ribeira on August 20, 2012 at 9:28am

That is an awesome setup Jason. Well done!

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