Posts Tagged ‘Frank Morales’
Posted by The Editorial Desk / Wednesday, July 22nd, 2009
(Image: National Honey Board)
“You have to be very careful with this thing called Facebook,” ex-Rustico chef Frank Morales chuckled when I called to discuss the latest internet chatter about a suspected aligning with fellow toque Morou Ouattara.
His abrupt exit from the Neighborhood Restaurant Group last week has led to waves of speculation about what the award-winning, brew-embracing Morales might do next.
And while he considers Ouattara a dear friend–”We do get together and have a chat every now and then,” he said of their long-standing relationship–Morales waved off online blather of hitching his wagon to the poised-for-launch Kora.
“There is no future for me at Kora,” he stated. “Except, maybe for dining there.”
Morales suspects the unfounded Kora connection was likely sparked by a low-key invite Ouattara naively broadcast on Morales’ Facebook wall.
“He wrote something like, ‘Hey, let’s get together and talk tomorrow,’” Morales said of the grossly over-analyzed exchange.
And while he is confident Ouattara will continue doing great things at Kora, Morales remains focused on putting together his own restaurant project.
“I like building something,” the well-seasoned chef suggested.
Morales said he’s shopping around for like-minded investors, stressing that he’s more interested in attracting a simpatico support staff than rushing to pounce on some glamorous address.
Which is not to say that he wouldn’t consider righting an established restaurant “with unfocused views” or perhaps signing onto a fledgling restaurant group “with a bigger role for me.”
But any potential hospitality suitors should know that his former employers have set the bar pretty high.
“I use Neighborhood Restaurant Group as a model … they are truly, truly a wonderful group,” he said, citing the career-redefining knowledge he acquired during his time with the Alexandria outfit as an invaluable benefit.
“Now I do beer cuisine. And I absolutely adore it,” he shared.
–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
