Night Owl's Profile
Sarasota rehearsal dinner - ideas?
Thanks to everyone for your advice. My fiance spent a long weekend in Sarasota trying various places. Wish I'd seen the Lan recommendation in time -- sounds like a great place. We're going to have our rehearsal dinner out on the upper patio at Cork.
Thanks again!
Sarasota rehearsal dinner - ideas?
I'm a DC chowhound coming to Sarasota for my wedding on Lido Beach mid-October. My fiance is a French chef. Our guests are all major foodies (including another chef).
We're looking for a casual, relaxed place for our rehearsal dinner that isn't priced over the top (not like a Beach Bistro kind of experience), for about 18 adults and 2 kids, with a few things on the wish list/questions:
> Looking for places either downtown or near Lido Beach -- easy for everyone to get to
> Seafood would be great (tho not like Phillippi Creek, please!), able to eat outside by the water or with a view of the water, if possible
> Since the stone crab season is starting right before our wedding, a place with great stone crabs is ideal (is Moore's still open? the website isn't up anymore)
> If not seafood, just fresh ingredients, locally grown/raised is great
> Would really prefer not to be stuffed into a generic private room -- instead, would appreciate being in the restaurant to share in the ambiance and energy
I went through the long thread about Sarasota dinners, but it's been a while since there's been a posting. Have been to Selva Grill, thought the food was OK. Haven't been to Derek's, but hear from friends who have that it's better at lunch than at dinner. Haven't been to Bijou, but have seen really mixed reviews here about it.
Help? Ideas? Thanks in advance!
Lingonberry Preserves
They make a great center filling for thumbprint cookies, instead of raspberry or strawberry preserves. Nice combination with the buttery cookie.
Appetizer needed ...
Wasabi rice crackers topped with hot- or cold-smoked salmon, a dab of creme fraiche and tiny sprinkling of snipped chives.
Pork Buns & Bings
The demo in the link is for a bing, what's often called in English scallion pancakes. The bing that shopgirl26 is talking about is another version that has a filling enclosed in it. Both yummy...
Pork Buns & Bings
So is "man tou" (the steamed version you've described, which is so delicious with the filling) the same as "bing"? Will have to ask my parents...
Appetizer needed ...
We've made savory biscotti for dinner parties and people love them.
Here's one from Gourmet a few years ago:
http://www.epicurious.com/recipes/food/views/PARMESAN-BLACK-PEPPER-BISCOTTI-236698
And here's one that Lynne Rosetto Kasper adapted from a Sally Schneider recipe:
http://splendidtable.publicradio.org/recipes/special_holidaygift_biscotti.shtml
Pork Buns & Bings
Slightly different -- the "bing" is flattened out, not round, then pan fried. The dough has no leavening. A pork bun (like a Cantonese roasted pork bun) is a yeast-raised dough that's filled and shaped like a ball, then oven-baked.
creativity needed ... phyllo
Here's a really easy idea for phyllo nests that you can make ahead of time. The only thing is storing all of them, but it's great to make ahead of time and takes no time to finish up at the party itself.
This is for a light, sweet dessert. But you could easily substitute the sugar with salt and fill it with something savory.
Keeping phyllo rolled up, slice (jellyroll-style) by half inches. Open/tangle up strips, drizzle with butter and sugar, mix/tangle more to spread butter throughout. Pull out enough to make single-serving-size nests. Shape nests, keeping phyllo strips fairly loose. Bake, let cool, then store. Fill with macerated, sliced strawberries and top with whipped cream.
creativity needed ... phyllo
Yes, the cigar rolls are great as finger food that can be made ahead of time and re-heated just to crisp back up.
Easy fillings I've made for cigar rolls include:
> Ground beef (or ground chicken) sauteed with minced onion, curry powder, salt and pepper, mix in just enough mashed potato to hold it all together, toss in finely chopped basil to finish (optional).
> Finely chopped mushrooms (can whiz up in a food processor) sauteed with shallots, white wine, salt, pepper till wine has evaporated, toss in finely chopped tarragon or flat-leaf parsley to finish.
Asian Style Dipping Sauce
I've made the following Asian-style chimichurri sauce to serve with flank and skirt steak, and it's a hit every time... great flavor and bright green, fresh color:
1/2 to 3/4 cup extra virgin olive oil
1 to 2 tablespoons toasted sesame oil (optional)
3 tablespoons Sherry wine vinegar
3 tablespoons fresh lemon juice
3 garlic cloves, peeled
2 medium shallots, peeled, quartered
1 teaspoon fine sea salt
1/2 to 3/4 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
3 cups (packed) stemmed fresh parsley
2 cups (packed) stemmed fresh cilantro
1 cup (packed) stemmed fresh mint
Combine first 9 ingredients in blender (using just 1/2 cup olive oil), blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; pulse-blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.
Fine Dining Chinese Restaurant?
Like elaineathon says, often when it comes to Chinese restaurants, the best food is found in the humblest of places. In addition to Hollywood East in Wheaton, you could also think about China Garden in Rosslyn, both being Cantonese cuisine.
China Garden regularly does banquets for groups, from one big table to the whole place for wedding banquets for many Chinese and Vietnamese families. See the website for photos and menus, including banquet menus. Authentic, but also "prettied" up... which is a little hard to find in this area.
http://www.chinagardenva.com/
Paris Catering
I was at an event quite a few years ago where Paris Catering provided the meal -- it was good, nothing outstanding.
The more important point is that any catering company that won't offer you a sampling session is problematic. Period.
what do you add to your congee?
from scratch, definitely! I make mine with chicken broth instead of water, additions are ginger, cilantro, diced thousand-year-old egg and a drizzle of sesame oil. heaven! feel better...
recipe for xiao long bao?
here's one from Saveur magazine - I tried it and it came out really well.
http://www.saveurmag.com/article/Food/Shanghai-Soup-Dumplings
where to find San Marzano
They're even at CostCo now. I buy there and make a whole big batch of sauce, then freeze some for emergencies.
Citronelle - What to order and which menu?
If you're doing the fixed menu (which I'd recommend), go for the promenade. The grand degustation puts most people way over the top.
If you're ordering a la carte, Steve's recommendation -- the lobster beluga pasta -- is right on. In addition, the mosaic and soft shell crab are really wonderful.
Enjoy!
Cork Tonight
Hi, Elyssa... I went with some friends and we enjoyed both the wine and food. The champagne/sparkling wine flight is a great way to start.
From what we ordered, I'd recommend the roasted eggplant (with chili and mint) and definitely the duck confit with creamy polenta and mushrooms (my favorite). The fries were good -- tossed in garlic and lemon zest. And they have a fairly nice selection of cheeses. (The table next to us ordered the brioche-prosciutto-fontina-egg sandwich and it looked really good.)
Enjoy!
DC eats with kids
There's the Spy Museum, which is fun for kids and has a good restaurant, Zola.
http://www.zoladc.com/
And since you have a car, you could consider Comet Pizza -- supposedly New Haven-style, various POVs from DC chowhounds. It's down Connecticut Avenue around the Van Ness area. Fun for kids because they have ping pong tables in the back.
http://www.washingtonpost.com/ac2/wp-dyn?node=cityguide/profile&id=1131542
Hope you all have a great time!
Where can I buy glow in the dark ice?
The plastic cubes you "smack" to light up and put in drinks? Home Rule on 14th St has them.
uses for dill and mint? (not necessarily together)
this chimichurri sauce is a favorite of mine -- it's great on steak, fish, chicken -- for home and party meals. mint is key to it.
http://www.epicurious.com/recipes/food/views/CHAR-GRILLED-BEEF-TENDERLOIN-WITH-THREE-HERB-CHIMICHURRI-235342
Peacock Grand Cafe
I work nearby, too. Thought it could be a nice addition to the area, given the Georgetown restaurant.
I'd say the K St one is mediocre at best.
Best DC area restaurant
All good points -- especially "are you trying to stir up a $#% storm?" !!!.
But I agree with elegantelliott -- in terms of a standout culinary experience that not only is (at least) a cut above most others in DC, but rivals many in major US cities -- Citronelle is a top choice.
While Michel Richard isn't in the kitchen daily, his impeccable standards, creativity and flair for fun are reflected in the meals that his talented executive staff and team prepare with precision. And, the sommelier, Mark, is unmatched in DC -- his selections round out the whole experience beautifully (especially on an unlimited budget).
If you're not with a large enough party for the chef's table in Citronelle's beautiful and beautifully run kitchen, definitely ask for a table with a view of it.
Let us know where you end up going and what you thought of the meal...
Good Ramen, finally!
tabemono -- thanks for the tip. get everyone we know to go so they keep it going!
Soft Shelled Crabs at Restaurant...
Citronelle's soft shell crab is superb. And I think it's on the lounge's bar menu if you don't feel like doing the whole dining room experience.
Place for a small wedding with unworldly food?
I'd consider Proof -- the street-facing windows look out on the Portrait Gallery... The interior is modern yet warm, very cool features like special wine dispensers at the bar (and of course a wonderful wine list), great cheese/charcuterie station (which could be fun for pre-dinner or something).
The best part is that they have a rolling champagne cart service, which also could be lots of fun for your guests.
The food is very good -- though I wouldn't say it's unbelievably good. It's more about the experience overall.
It's not a huge space, so perhaps you could reserve the restaurant as a whole. The problem with a lot of the formal restaurants here is that they stick you in a room apart from the restaurant, so you don't benefit from the ambience the restaurant sets to begin with.
Here's the site... There's a photo gallery to give you a little idea of the feel.
http://proofdc.com/index.html
Black Cod?!?
I love it and have a hard time finding it, too. Once in a blue moon, Whole Foods carries it.
Sweet Tofu Dessert of Chinese origin?
I believe you can find this dish during dim sum at Hollywood East on University Boulevard in Wheaton, MD.
Panini at Proof?
I'm going to Proof next week for lunch -- been plenty of times for dinner and a few times for lunch, but it was before they started the whole panini thing.
Has anyone tried them? Recommendations on which are the tastiest or if there are any must-try's? Thanks!
