Posts Tagged ‘Buzz’
Posted by The Editorial Desk / Thursday, August 12th, 2010
I suppose this type of lunacy might make more sense:
If there WERE ABSOLUTELY NO OTHER OPTIONS:
View NoVA Cupcakeries in a larger map
Wise up, people!
–Warren
NoVA Well Represented in 2010 RAMMY Race
Posted by The Editorial Desk / Tuesday, March 23rd, 2010
(Image: RAMW)
Restaurant awards season is now officially underway, with the James Beard Foundation unveiling its 2010 finalists yesterday and the Restaurant Association Metropolitan Washington shining a light on the D.C.-Metro area’s culinary superstars today.
Though they are two very different competitions, there are at least one pair of hometown hopefuls in the running for both the national Beard Awards and local honors: restaurateur Jose Andres–whose minibar has him in contention for a Fine Dining RAMMY and Beard’s Outstanding Chef award–and CityZen pastry chef Amanda Cook (nominated for her delectable sweets by both hospitality scrutinizing bodies).
Meanwhile, Northern Virginia restaurants figure prominently in nine of the 14 RAMMY categories, including:
* Fine Dining: 2941
*Upscale Casual: Liberty Tavern, Vermilion
* Neighborhood Gathering Place: EatBar
* New Restaurant: Eventide, Inox
* Chef: Bertrand Chemel/2941
* Rising Culinary Star: Liam LaCivita/Liberty Tavern, Shannon Overmiller/The Majestic, Jon Mathieson/Inox
* Pastry Chef: Anthony Chavez/2941, Josh Short/Buzz (Neighborhood Restaurant Group)
* Wine Program: 2941
* Beverage/Mixology Program: EatGoodFood Group (AKA Todd Thrasher of Restaurant Eve/PX/The Majestic fame)
You can browse the full list of 2010 RAMMY nominees here. The winners will be feted June 6th during an awards gala at the Marriott Wardman Park.
Northern Virginia Magazine would like to congratulate all the nominees–yes, even you D.C. restos–and wish you all the best of luck on awards night!
–Warren
Posted by The Editorial Desk / Friday, March 13th, 2009
Would that prime cuts of beefs and charcuterie could save our flagging economy.
(Photo: Laurent Jung)
Because this area boasts a slew of custom meat purveyors par excellence.
Tallula/EatBar ex-toque Nathan Anda left the Arlington gastrohub last summer to develop his own charcuterie concept, which has since evolved into the Red Apron Butchery. Though he’s still scouting final locations for the shop–something Anda hopes is “weeks, not months away”–Anda already envisions a full-service facility replete with homemade sauces, gourmet foodstuffs and exotic proteins.
“It’ll be an experience, going in there,” Anda insists. He plans to specialize in “stuff that isn’t available everywhere,” tossing out pig ear terrines, cured lamb bellies, handmade lardo and trotters as potential impulse buys.
In the meantime, Anda’s current catalog (cured meats, homemade hot dogs) will be available for retail purchase at Planet Wine and officially debuts in Buzz‘s panini line. Anda is also firming up his relationships with various local farmers markets, estimating that he’ll make the rounds to the weekly Ballston, Penn Quarter and possibly one other open-air showplace beginning early next month.
Anda is also talking with fellow Neighborhood Restaurant Group chefs Anthony Chittum (Vermilion) and Frank Morales (Rustico) about weaving some of his wares into their menus.
“Hopefully, in the coming months, he’ll be using my pepperoni,” Anda said of the spicy sausage he’s developed for Morales’ gourmet pies. He also plans to make his products readily available to incoming Tallula chef Barry Koslow–though he suspects the charcuterie-savvy Koslow will not want for jaw-dropping snackables.
“With Barry coming in, it’s [Tallula] going to be awesome,” Anda predicts.
Meanwhile, Robert Wiedmaier’s new gourmet shop, The Butcher’s Block should be up and running shortly. Chef Chris Watson will oversee a gourmet retailer (along with the fledgling BRABO/BRABO Tasting Room) poised to offer fresh breads, wild game and a bevy of Belgian beers.
Down the road in Del Ray, Aussie butcher Stephen Gatward has developed a loyal following at Let’s Meat on the Avenue by serving up hard-to-find items (kangaroo meat, anyone?) as well as neighborhood necessities (smoked dog bones).
For those who enjoy a a dash of intrigue with their entrails, the mercurial Jamie Stachowski continues to peddle his cured goodies in the darnedest places (next delivery: tomorrow at noon).
And I would be terribly remiss if I didn’t give a nod to the gourmet links that spring from the mind of improbable sausage baron, Stanley Feder.
We’ve never had it so good.
–Warren Rojas