Rammy 2010 Winners Announced.

RAMW President Lynn Breaux with Scott Drewno and Barbara Fairchild. Photo by Michael Birchenall.

Last night, Sunday, June 6, 2010, over 1,500 restaurant industry members and guests celebrated the announcement of the 20th annual Restaurant Association of Metropolitan Washington (RAMW) awards, or “Rammy’s” at the Marriott Wardman in Woodley Park, Washington, DC. Attendees were dressed to impress wearing 1940′s glam to fit the Casablanca theme of “We’ll Always Have… Restaurants” at last night’s RAMMY Awards gala. The 2010 Rammy’s gala was particularly special this year due to several changes including the new format. After 28 years, this year, in lieu of presenting awards during a seated dinner, awards were presented during a theatre-style seated ceremony. A celebration with dinner and dancing following in the Salon ballroom.

The new format came after many 2009 Rammy attendees complained that the awards presentation was too loud, hot, and lacked sufficient quality of food considering the audience of the attendees. Tim Carman of the City Paper commented that last year’s Rammy’s were like, “a sauna in the Sahara on Sunday night” and that most Chefs attending the dinner wouldn’t dare serve the food provided in their restaurants, “no chef in the ballroom would have allowed out of his own kitchen, under any circumstance.” 

Luckily, the food offered this year was fresher, more flavorful, and there was a greater variety offered. The carving food stations allowed attendees to watch as the carver sliced the chicken or beef right in front of them before placing it on plates while another culinary worker quickly drizzled it with sauce, dressed it with greens, and placed accompaniments on each plate.

Scott Drewno, Executive Chef of The Source by Wolfgang Puck in Washington, DC took home the highly coveted Chef of the Year award and 2941 in Falls Church, VA was named the Fine Dining Restaurant of the Year.

Birch and Barley team accepts New Restaurant Rammy. Photo by Michael Birchenall.

Also honored was Nicolas Stefanelli, Executive Chef at Bibiana as Rising Culinary Star; Alexandria’s Vermilion won Upscale Casual Restaurant; DC’s BLT Steak captured the title of Power Spot and Best Wine Program went to Proof. The publicly voted Your Favorite Restaurant award went to Co Co. Sala, last year’s Hottest Bar Scene winner. Birch & Barley won as Best New Restaurant and PS7′s as the first-time Beverage/Mixology Program of the Year category winner.

Michael Birchenall, Foodservice Monthly said, “The Restaurant Association celebrated the industry in a spectacle of hospitality and camaraderie that showed off DC as a culinary powerhouse. You could see from the acceptance speeches (that you could actually hear) that we still have that human, down home element that makes us different from some of the other major markets. We had three top winners (Birch & Barley, The Source and 2941) where the chefs left New York to make a lifestyle as well as professional change in their lives … they are now part of our community and we are all better for it. A splendid evening on every level.”

Mistress of Ceremonies Sue Palka, was stunning as always in her 40′s hair and gown. She concluded the awards with, famous Casablanca line, “I think this is the beginning of a beautiful friendship.”

2010 RAMMY Award Winners:

Chef of the YearScott Drewno -The Source by Wolfgang Puck, Washington DC

Fine Dining Restaurant
2941, Falls Church VA

Rising Culinary Star
Nicolas Stefanelli – Bibiana, Washington DC

Best New Restaurant
Birch & Barley, Washington DC

Power Spot
BLT Steak, Washington DC

Neighborhood Gathering Place
Cork Wine Bar, Washington DC

Upscale Casual
Vermilion, Alexandria VA

Hottest Restaurant Bar Scene
Birch & Barley/Churchkey, Washington DC

Pastry Chef
Anthony Chavez – 2941, Falls Church VA

Joan Hisaoka Associate Member
ProChile/Wines of Chile

Beverage/Mixology Program
PS7′s, Washington DC

Wine Program
Proof, Washington DC

Restaurant Employee
Adolfo Cajchon – Seasons, Washington DC

Restaurant Manager
Mark Politzer – Bourbon Steak, Washington DC

Your Favorite Restaurant (voted by online/newspaper ballot)
CoCo. Sala, Washington, DC

Duke Zeibert Capital Achievement Award
Bob Madigan

WHERE MAGAZINE Visitors’ Choice Award
The Capital Grille

2009 RAMMY Honorary Award
The Monocle on Capitol Hill

Rammy nominations announced!

RISING STAR CHEFS ... Liam LaCivita, The Liberty Tavern; Jon Mathieson – Inox, Mike Isabella Zaytinya; Nicholas Stefanelli – Bibiana; Shannon Overmiller – Majestic Café. Photo by Michael Birchenall http://bit.ly/d6XeMU

On Tuesday, March 23, 2010, restaurateurs, celebrity chefs and key restaurant industry players flocked to The Ritz-Carlton in Washington, DC for a celebration as the Restaurant Association Metropolitan Washington announced the 2010 RAMMY Award Nominees. Hosted by emcees Nycci and David Nellis, hosts of Dishing it Out on Federal News Radio, Washington, DC’s only food and beverage centric radio show.

The nominees for the DC’s ”Oscars” annual restaurant awards, aka the Rammys Winners from the following categories will be chosen by a panel of judges, and announced June 6. The following nominees are chosen by an anonymous panel judges comprised of  esteemed food/restaurant writers and critics:

Fine Dining: The nominee is a member restaurant that demonstrates an unwavering standard of dining excellence in food, service and ambiance.  The nominee must have been in business a minimum of two years by December 1, 2009. 

• Fine Dining Finalists: 2941, Michel Richard Citronelle, Minibar by José Andrés, The Oval Room, The Source by Wolfgang Puck

Upscale Casual: The nominee is a member restaurant that demonstrates a commitment to dining excellence in food, service and ambiance. The dining experience may be more casual than Fine Dining, the price point lower, but the commitment to excellence is paramount. The nominee must have been in business a minimum of two years by December 1, 2009.  

• Upscale Casual Finalists: Central Michel Richard, The Liberty Tavern, Proof, Vermilion, Zaytinya

New Restaurant: A restaurant that must have been opened between December 1, 2008 and November 30, 2009 and already distinguishes itself as a pacesetter in food, beverage and service.

• New Restaurant Finalists: Bibiana, Birch & Barley, Bourbon Steak, Eventide, Inox

Chef: The nominee is an executive chef or chef de cuisine who demonstrates consistent standards of excellence and serves as an inspiration to other food professionals.  The nominee displays a dedication to the artistry of food, exhibits an ongoing commitment to the community and may be from any type of establishment.  The nominee must have been a chef for the past five years with a minimum of two years based in the Metropolitan Washington area.

• Chef Finalists: Bertrand Chemel of 2941, Scott Drewno of The Source, Daniel Giusti of 1789, Vikram Sunderam of Rasika, Haidar Karoum of Proof

Rising Culinary Star: The nominee is an “up and coming” chef who demonstrates exemplary talent, shows leadership and promise for the future.  The nominee must have been based in the Metropolitan Washington area for a minimum of two years.

• Rising Culinary Star Finalists: Michael Isabella of Zaytinya, Liam LaCivita of The Liberty Tavern, Shannon Overmiller of The Majestic, Nicholas Stefanelli of Bibiana, Jon Mathieson of Inox

Pastry Chef: The nominee is a restaurant pastry chef who prepares desserts and pastries and demonstrates a high standard of excellence and culinary artistry.  The nominee serves as an inspiration to other food professionals.  The nominee must have been a pastry chef for the past five years with a minimum of two years based in the Metropolitan Washington area.

• Pastry Chef Finalists: Anthony Chavez of 2941, Amanda Cook of CityZen, Josh Short of Neighborhood Restaurant Group, Fabrice Bendano of Adour, Travis Olson of 1789

Wine Program: The member restaurant is distinguished by the quality, diversity, clarity and value of its wine program.  The nominee’s wine program best suits the cuisine and style of the restaurant while enhancing the dining experience.  The nominated restaurant must have been in operation for a minimum of two years by December 1, 2009.

• Wine Program: 2941, Michel Richard Citronelle, Dino, 701/Ardeo/Bardeo/Bibiana/Bombay Club/The Oval Room/Rasika, Proof

Beverage/Mixology Program: New for 2010! The member restaurant is distinguished by the quality, diversity, creativity, clarity and value of its beverage program.  The nominee’s beverage program best suits the cuisine and style of the restaurant while enhancing the restaurant experience.  The nominated restaurant must have been in operation for a minimum of two years by December 1, 2009

• Beverage/Mixology Program Finalists: Brasserie Beck, EatGoodFoodGroup (Eve, PX), Founding Farmers, PS 7’s, Tabard Inn

Manager: The nominee is a manager or general manager in the food service industry who displays the highest level of professionalism and leadership with a member business. This person must be an inspiration and mentor to all his/her co-workers displaying outstanding service, an excellent work ethic and a positive image.

• Manager Finalists: Souheil Moussadik of CoCo. Sala, Ryan McCarthy of Passion Food Hospitality, Ashley Williams of Mie N Yu, Mark Politzer of Bourbon Steak, Fernando Contreras of KAZ Sushi Bistro

Employee: The nominee is a non-managerial employee of a member business who serves as a model employee by displaying outstanding service, an excellent work ethic and a positive image.  This nominee must have been working in the food service industry for a minimum of three years by December 1, 2009.

• Employee: Corina August of Mie N Yu, Joe Bolam of Urbana, Adolfo Cajchon of Seasons, Marco Guzman of Café Atlantico, Jose Orantes of Dino

The public at large will have the esteemed opportunity to weigh in and choose the winners in the following category with a special ballot appearing in The Washington City Paper April 29 or online at www.ramw.org:

Neighborhood Gathering Place: This nominee is a restaurant that demonstrates a high standard of quality and congeniality rooted in its neighborhood.

• Neighborhood Gathering Place: Bar Pilar, Belga Café, Cork, EatBar, Kemble Park Tavern

Restaurant Power Spot: This nominee is a top choice member restaurant, a spot to “see and be seen” with the movers and shakers on the national and local political and business scene.  It best exemplifies “how Metropolitan Washington works.”

• Restaurant Power Spot: Art & Soul, BLT Steak, Bombay Club, The Source, Teatro Goldoni

Hottest Restaurant Bar Scene: This nominee is a member restaurant or hotel bar that is innovative with an energetic scene (atmosphere, drink menu, etc.) with a hip and eclectic crowd and is a great people watching and meeting place.

• Hottest Restaurant Bar Scene: Birch & Barley and ChurchKey, Bourbon Steak, Masa 14, Posto, POV

The 2010 RAMMY Award winners will be announced at the RAMMY gala on June 6, 2010 at the Marriott Wardman Park Hotel in Washington, DC. The theme of the 2010 RAMMY Awards is “We’ll Always Have… Restaurants,” and is a play on a famous line from the 1940’s movie Casablanca. 1940’s era glamour will influence the décor and attire and infuse the evening with an air of intrigue. Tickets to the RAMMYS may be purchased by calling 202.331.5990 or by email at rammys@ramw.org.
 
A portion of the proceeds from the gala will benefit the Restaurant Association Metropolitan Association Education Foundation to fund scholarships for culinary education students, enabling them to develop and expand their career opportunities in the restaurant industry.

Halloween Restaurant Events & Specials Round-up

Halloween Inspired Foodies’  Tasting Agenda:

Buzz Bakery’s Halloween Cupcakes

October 1 – 31: Throughout the month of October, Buzz will offer a selection of seasonal cupcakes, including Pumpkin Cupcakes with candied pepitas, Caramel Apple Cupcakes and Guinness Cupcakes, all priced at $2.75 each. Beginning October 15th, Pastry Chef Josh Short will roll out an array of Halloween-themed treats, such as designer Ghouls and Goblin Cupcakes, priced at $4.25, DIY Halloween cookie kits outfitted with cookies, frosting and sprinkles for $7.95 each, and house-made Marshmallow ghosts for $1.95 a bag.

Buzz cookies

In addition, Buzz will once again host its annual “Boo-Fest” celebration, the Halloween extravaganza for kids of all ages on Thursday, October 29^th from 3-6 p.m. Costumed kids can decorate spooky sugar cookies, play games and win prizes, while parents enjoy a complimentary cup of steamed apple cider. I plan to take both of my kids to this event. If you are there, please say, “Hello!”

October 1 – 31: Visit the Schakolad Chocolate Factory in October and see their large selection of chocolate Halloween items, like their 3D Chocolate Haunted House. Also be the first to view their new Thanksgiving & Holiday chocolate gifts. Print out a copy of this promotino and bring it to the store to recieve 10% off any Halloween, Thanksgiving, or holiday season chocolate items. Offer ends October 31. 

Volt's nantucket bay scallops

October 29: VOLT  This year, the month of October celebrates the birth of Edgar Allan Poe 200 years ago. In partnership with Maryland’s Big Read campaign, VOLT is celebrating the life of this famed author with two special menus inspired by Poe. On Thursday, October 29th, award-winning Chef Bryan Voltaggio will prepare two select menus titled Poe’s Birth and Poe’s Death. Poe’s Birth menu focuses on Poe’s tumultuous childhood in Boston and includes New England-inspired cuisine, while Poe’s Death menu captures the strange and tragic end of the author’s life and feature signature Baltimore dishes. In addition to Voltaggio’s innovative creations, the two menus will be complemented by distinct wine pairings, as well as craft cocktails featuring absinthe, a favorite of Poe’s, a notorious drinker. A portion of dinner proceeds will benefit Frederick Reads, a collaborative effort among Frederick County Public Libraries and local organizations to foster a love of reading in the community. Poe’s Birth and Death menus are offered in conjunction with Joshua Kane’s performance of Tales of Terror: An Evening of Horror and Hilarity at the Weinberg Center for the Arts. Nationally acclaimed performer Kane presents his chilling one-man tribute to Edgar Allan Poe giving center stage to the authors’ writings of revenge, madness and despair. VOLT is located at 228 North Market Street, Frederick, MD (301-696-8658; www.voltrestaurant.com).

Pastry Chef Anthony Chavez’s “Eye Scream” at 2941

October 1-31: The “Eye Scream” Returns at 2941: Pastry Chef Anthony Chavez is once again brewing up his whimsical Halloween dessert the entire month of October. Available during dinner only, this bone-chilling confection features Valrhona white chocolate, pistachio mousse and raspberry-lychee coulis, presented on a bed of dry ice to resemble a pair of smoking eyeballs. This frighteningly festive dish is priced at $15 (or as a $10.00 supplement on any Prix Fix menu). Designed by pastry chef Anthony Chavez. Valrhona white chocolate, pistachio mousse and raspberry-lychee coulis create the frighteningly delicious dish, priced at $15 and presented on a bed of dry ice to resemble a pair of smoking eyeballs. Eye Scream is available seven days a week from October 1-31 during dinner service. Guests of the fine dining restaurant are welcome to enjoy this special dessert a la carte, or in conjunction with one of the restaurant’s two prix-fixe options: the four-course menu priced at $58 and the three-course bar tasting menu priced at $30. There will be a supplemental charge of $10 for the “Eye Scream” dessert with either prix-fixe menu.

October 31: Belga Cafe – DC’s first Beligian restaurant, the Belga Cafe will be serving up magic and mischief at the bar as they celebrate Halloween.  Join Chef and Owner Bart Vandaele as he creates spooky desserts and provides candy for the trick-or-treaters that pass by. Imbibe at the bar with frightful spirit concoctions such as The Vampire Kiss Martini, with vodka, champagne and chambord; The Blood Sucker Cocktail, a delicious combination of rum, pineapple juice and strawberry puree; and of course, a Witches Brew Golden Ale from Belgium.  Belga Cafe is located at 514 8th Street, SE; Washington, DC (202-544-0100; www.belgacafe.com).

October 31- Co Co. Sala, DC’s only chocolate boutique and lounge, will be celebrating Halloween with treats of plenty.  Retail offerings include their seasonal special Somethin’ Pumpkin Bar, a sweet combination of chocolate and spiced pumpkin; Boo Bar Collection, a package of bars ranging from Twilight Bite (chocolate pumpkin truffle cream, habanero crunch & cinnamon bits) to Burnt Mummy (chocolate, peanut butter cream, salted dark caramel & crispy rice).  Treat your little ghosts, goblins and ghouls to Co Co. Sala’s customized White & Milk Chocolate Spook Pops or make your party special with Co Co. Sala’s customized edible plaques decorated with pumpkins, ghosts and bats.  Indulge in our special Vampire’s Kiss Kupcakes, perfectly moist chocolate delights complete with a touch of raspberry.  To celebrate with Trick-or-Treaters, Co Co. Sala will launch their Hot Co Co. Sips Stand, just outside Co Co. Sala from noon to 3 p.m. on Saturday, October 31st.  To inaugurate this new feature launch, Co Co. Sala will donate all the proceeds from Saturday to the non-profit Autism Speaks (www.autismspeaks.org).  Hot Co Co. Sips Stand will be available week days post-Halloween from noon to 3 p.m.  Co Co. Sala is located at 929 F Street, NW; Washington, DC (202-347-4265; www.cocosala.com).

October 31: Trummer’s On Main celebrates a town full of Halloween spirit on October 31st.  Come early with your children in costume as Trummer’s On Main and all local shops and restaurants participate in Trick-or-Treating along Main Street in Clifton.  Trummer’s is handing out hot chocolate and cookies, freshly made by Pastry Chef Chris Ford, on the front porch of this historic home.  Later in the evening, come in full-costume as Trummer’s hosts a costume party in the bar and lounge area.  Awards such as ‘Best in Show’ and ‘Most Scary’ will be handed out.  Goolish libations by Mixologist Stefan Trummer include a Hot Toddy and Pumpkin Daiquiri.  Trummer’s On Main will be serving regular dinner service, featuring Halloween surprises throughout the menu by Executive Chef Clayton Miller. Trummer’s On Main is located at 7134 Main Street, Clifton, VA (703-266-1623; www.trummersonmain.com).

October 31: Halloween Party at EatBar & Special Screening of Rocky Horror Picture Show, Costume Contest + Creepy Cocktails: Come dressed in your Halloween best for a costume contest and special screening of the Rocky Horror Picture Show on October 31st at 8pm. We’ll be handing out prizes to the best-dressed and for one night only, we’ll break out a collection of creepy cocktails, including the Poisoned Apple made with Svedka and apple puckers, lined with a pop rocks rim, and garnished with gummi worms, and The Zombie Punch with Mount Gay rum, triple sec, Malibu and raspberry syrup. Chef Barry Koslow will lend a hand with some Halloween-themed dishes such as Deviled Eggs, Blood Sausage and Tongue Tacos. Scary indeed. For a more “cerebral” Halloween, slip next door to Tallula, where Chef Koslow is dishing out special holiday plates of Calf brains meuniere and Pumpkin soup with toasted pumpkin seeds, curry oil and crème fraiche. Koslow will serve the special Halloween dishes in addition to Tallula’s regular a la carte menu.

October 31: Channel the inner Hulk Hogan at Rustico’s no-holds-barred OctoberSlam, where guests are encouraged to come dressed as their favorite wrestler. In addition to a costume contest, the Alexandria neighborhood restaurant is also hosting a Sierra Nevada glassware giveaway, featuring one-of-a-kind ale personally brewed by Beer Director Greg Engert during his recent trip to the Sierra Nevada brewery in California. The OctoberSlam and glassware giveaway will be held from 4-7 p.m. on Saturday, October 31st.

October 31: Dive into the rabbit hole at Vermilion’s Alice in Wonderland-themed Halloween party, which will take place in the restaurant’s lounge on October 31st at 10 p.m. Vermilion will serve spooky “spirits” and hand out fabulous prizes to the best-dressed guests. For added entertainment, the Alexandria-based rock quartet, Don’t Panic, will perform live.

Saturday, October 31  – Spooky Halloween Cruises on the Spirit of Washington: To get in the spooky mood, join Entertainment Cruises aboard the Spirit of Washingtonon Halloween for a spooktacular lunchtime cruise or evening “Boo” Cruise.  Food, candy and Halloween fun are on tap, and costumes are encouraged! The second annual “Boo” Cruise promises haunting late-night views of DC beneath the moon. The frighteningly delicious menu includes Mummy Hummus & Vegetable Crudités; BBQ Batwings (wings); Sweet & Sour Goblin Eyes (meatballs); Southwest Spiders in Spring Rolls; Bandaged Frank-in-steins (Pigs in a Blanket); Sliced Witch Tongue Sandwich with Swiss (Monte Cristos); Mashed Bootatoes & Chopped Cow Toes (Shepherd’s Pie); and a Candy Filled Tombstone (sweets). Time: 11:30am to 2:00pm for lunch; 9:00pm to 12:00am for dinner  Contact: 866.306.2469 or reserve online for lunch or dinner. Cost: $38.90 per adult and $19.45 per child age 3–12 for lunch; $43.90 per person for dinner. 

November 1&2: Rosa Mexicano – Dia de los Muertos (Day of the Dead Celebration) and enjoy special seasonal menu additions. (see menu below)

DC Metro Area Rose Mexicano locations:

National Harbor
153 Water St
National Harbor, MD 20745
(301) 567-1005

Penn Quarter
575 7th St
washington, DC 20004
(202) 783-5522

Dor special appetizers

Tamal de Calabaza / Pumpkin Tamal
Roasted pumpkin and spicy red bean tamal filled with smoked chicken. Served with goat cheese and pumpkin seed crema.
Panzanella de Calabaza con Hongos / Chopped Bread Salad with Pumpkin and Mushrooms. Chopped salad comprised of diced “Pan de Muerto” (Day of the Dead bread), pumpkin, dried shiitake mushrooms, queso fresco, watercress and radicchio tossed in a pumpkin seed dressing, topped
with edible flowers.

Platillos Principales / Entríes
Estofado de Pato / Baked Mexican “Cassoulet”
Slow cooked stew of duck leg, chorizo, cured duck, red beans, roasted pumpkin, pomegranate and guajillo
chile. Topped with toasted pumpkin bread crumbs.

Bistec con Mantequilla de Chile Serrano / Black Angus Rib Eye with Serrano Chile Butter
Grilled 18 oz Black Angus rib eye topped with serrano chile butter. Served over wilted greens with
pumpkin-potato flautas.

Pescado con Sopa Seca Mexicana / Pan-Roasted Halibut with Mexican “Dry Soup”
Pan roasted filet of halibut served over traditional Mexican “dry soup” of long grain rice, pumpkin, prunes,
pine nuts, chiles and swiss chard. Served with pistachio mole.

Postre / Dessert
Budín Pegajoso de Calabaza / Sticky Pumpkin Cake
Sticky pumpkin cake soaked in pumpkin-piloncillo sauce, topped with pumpkin mole swirl ice cream
and cranberry salsa.

Bebida / Beverages
Margarita de Calabazas con Especias / Pumpkin Spiced Margarita

This Weeks Dining in DC (DID) Inbox

Seasonal Specials:

Photo courtesy of Affinia Hotels

As summer comes to an end, Art and Soul will offer another opportunity to take advantage of the restaurant’s outdoor patio. Replacing the summer’s Crab and Beer Wednesdays, the restaurant’s seasonal patio with a warm comfy fire pit, will now be the site of a delicious mid-week barbeque.  Starting Wednesday, September 9th, Art and Soul will hold Wednesday Patio Barbeque Feasts, where guests can enjoy southern BBQ while cozying up to the outdoor fire pit as the seasons change and the fall foliage arrives.
 
The Patio Barbeque Feast will include a plate piled high with a variety of barbequed delights including Smoked Baby Back Ribs, Beef Brisket, Carolina Barbeque Wings, Coleslaw, Cornbread, Baked Beans, and a duo of unique barbeque sauces – Carolina and traditional flavors. The meal is $25 per person. Additionally, Art and Soul serves will offer new autumn brews including Alewerks Tavern Ale, Duck-rabbit Milk Stout, Penn Brewing Weizen, and Old Dominion Octoberfest. Buckets of six 7 oz. “nips” are also available for $14. The Patio Barbeque Feast will take place 5:30 p.m. – 10:30 p.m. on Art and Soul’s patio every Wednesday throughout the fall, weather permitting.  

The bar at The Source by Wolfgang Puck

The Source by Wolfgang Puck is introducing the “Hour of Power” taking place Monday through Friday from 5 p.m. – 6 p.m. in the lounge. This happy hour alternative features a trio of food items paired with a flight of wines for $25 per person, exclusive of tax and gratuity. Executive Chef Scott Drewno is kick-starting his new menu with a unique trio pairing in which guests can enjoy three types of dumplings, each matched with a specially selected glass of wine (the complete menu is included below). The offerings will change frequently, and future specialties will include trios of soups, spring rolls and ribs. The current menu is available through the month of September.
 
The Source by Wolfgang Puck is located at 575 Pennsylvania Avenue, NW (entrance on 6th Street). The dining room is open for lunch Monday through Friday from 11:30 a.m. to 2 p.m. and dinner Monday through Thursday from 5:30 p.m. to 10 p.m., Friday and Saturday until 11 p.m. The bar is open from 5 p.m. to 11 p.m. Monday through Thursday and until 12 a.m. Friday and Saturday. For reservations please call (202) 637-6100.

Announcements: 

Photo courtesy of City Paper

Today the Neighborhood Restaurant Group (NRG) announced the appointment of Kyle Bailey as Executive Chef of Birch & Barley and ChurchKey, the group’s first restaurant and beer bar in the District of Columbia opening this fall. In addition to Birch & Barley and ChurchKey, the company operates Buzz Bakery, Evening Star Café, EatBar, Planet Wine, Rustico, Columbia Firehouse, Star Catering, Tallula and Vermilion, all located in Northern Virginia.

 A graduate of the Culinary Institute of America, Bailey has made his way to the nation’s capital after working in several notable New York restaurants. He most recently served as the executive chef of Allen & Delancey, a Michelin-star restaurant in New York City. The restaurant provided Bailey his first opportunity to head a kitchen, and his work was praised in numerous publications, including New York Magazine, Debonair and Gothamist. 

Bailey’s inventive cuisine and appreciation for local produce is evident in the menu he has conceived for Birch & Barley, located in the ground floor of a two-story building located at 1337 14th Street NW. His modern American menu will include appetizers such as Charred Octopus with warm fingerling potatoes, pickled eggplant and fried capers and Char tartar with yuzu, ginger, basil and sesame chips. The menu will include a pasta section with rotating selections all made fresh in-house, such as Tagliatelle with braised rabbit, carrots, chives and housemade ricotta. The format of Bailey’s menu will allow guests the ability to enjoy his pasta selections as a first course, a mid-course or an entrée. Bailey has conceived an imaginative menu split into four sections: Fresh, Pressed, Roasted and Fried. Artichoke hearts with sheep’s milk ricotta and chestnut honey are a welcome ‘fresh’ snack, while ‘fried’ and spicy Hush Puppies are destined to be a crowd pleaser. For ‘pressed’ or ‘roasted’ options, guests can try the Truffled grilled cheese with tomato soup dip and the wood-fired Flatbreads with toppings such as Port-glazed Black Mission figs and Gorgonzola crema focata.

Anniversary Celebration:

Bangkok Joe’s is celebrating their 6th anniversary on September 15th; and to pay homage to patrons’ favorite dishes over the years, Chef Aulie has created a 5 course tribute menu with her best selling and most memorable dishes that will be available from September 15th through 30th.  She has also included something new for the menu: Siam Sunrays cocktail.  The cocktail was created by her nephew Paul Sirisant, a Smirnoff Ambassador in Thailand, to help boost tourism in and around the country.  Just as Cuba has the Mojito, Thailand now has the Siam Sunrays.   Aulie just returned from a trip to Thailand where she visited with her nephew and perfected the recipe so she can give the taste of Thailand in a glass to guests at Bangkok Joe’s this fall.

Bangkok Joe’s also offers half-price wine nights on Mondays and Tuesdays from 4 p.m. until close when guests can enjoy bottles of wine like Salmon Creek Pinot Grigio and Salmon Creek Pinot Noir for $14.00.

 To Do:

• Virginia Wine Fest Bus Trip on Saturday, September 19th that includes all of the following:
  Round-trip, luxury bus transportation – buses leave Clarendon Grill &
  Front Page – Arlington @ 10AM – Leave Wine Fest at 6PM
  Admission ticket into the Wine Fest (minimum $25 value)
  Unlimited Wine Samplings @ Wine Fest of over 300 different Wines
  Huge, VIP Tents w/ seating in front of Main Stage ( for our guests only)
  Souvenir Wine Glass
  All-Day, Live Music from Multiple Bands
  Pre & Post Parties at both bus/restaurant locations
   

Holiday Happenings:

BOURBON STEAK, Michael Mina’s restaurant situated within the exclusive five-star Four Seasons Hotel in Georgetown, is pleased to unveil its tempting Thanksgiving, Christmas and New Year’s Eve menus for the upcoming holiday season.  BOURBON STEAK will be the place to dine and celebrate among family and friends with delicious menus reflecting fabulous seasonal finds, from roasted Ayreshire Farm heirloom turkey and salt roasted prime rib, to Worcestershire braised short ribs, brown butter-basted Maine lobster and roasted Grimaud Farms duck prepared by Executive Chef David Varley.  BOURBON STEAK also features private dining room with custom furnishings and expansive windows overlooking the C&O Canal for those who wish to celebrate and dine privately with up to 22 guests.
 
On Thanksgiving Day, Thursday, November 26th, BOURBON STEAK will offer an a la carte menu from 6 p.m. to 10 p.m. with holiday specials to include starters such as Brown Butter-Basted Maine Lobster with Acquerello Carnaroli Risotto and Perigord Black Truffle; Roasted Chestnut Soup with Foie Gras Cromesguis and Spices Marshmallows and Endive & Asian Pear Salad with Candied Walnuts, Pomegranate, Rogue Creamery Smokey Blue.  Entrée choices include Salt Roasted Prime Rib with Yorkshire Pudding, Horseradish Cream and Braised Oxtail; Glazed Duroc Pork Rack with Mustard Fruit and Stuffed Cabbage, as well as Roasted Ayreshire Farm Heirloom Turkey with Foie Gras Stuffing, Grilled Turkey Sausage and Cranberry-Orange Confit.  For dessert, Pastry Chef Lincoln Carlson will feature Kabocha Squash Sticky Toffee Pudding with Butter Pecan Ice Cream, and Pumpkin Seed Nougatine; Winchester Apple Confit with Spiced Rum Financier and Goats Milk Dulce de Leche as well as Silken Chocolate Panna Cotta with Red Velvet Cake, Cocoa Nib Ice Cream and Crispy Beets, the perfect ending to any holiday feast.  Menu specials range from $11 to $44.

New Restaurant opening in Old Town: Columbia Firehouse

This coming Monday, July 20 - the Neighborhood Restaurant Group who also operates Rammy winning, Vermilion, Evening Star Café, Tallula, and Rustico will add another Northern Virginia establishment to its family while reviving a beloved piece of Alexandria’s history. As early as 1871, the building located at 109 St. Asaph once housed the Columbia Steam Fire Engine Company which served as Alexandria’s local fire station. This space has been resurrected to bring Columbia Firehouse, this time as a neighborhood restaurant with two distinct dining experiences back to Old Town. This space was formerly operated by Bookbinder’s restaurant which closed at the end of May. Chef Orlando Hitzig from the recently closed neighborhood restaurant, Mark and Orlando’s in Dupont Circle was tapped as the new Columbia Firehouse’s executive chef. Hitzig has also cooked in some of DC’s best kitchens, such as 701, Vidalia, 1789 and also Charlie Palmer’s Aureole in New York.

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For more info: Columbia Firehouse is located at 109 South St. Asaph Street in Alexandria, VA. For reservations or more information, please call (703) 684-7008 or visit the website at www.columbiafirehouse.com.

In addition to Vermilion, Evening Star Café, Tallula, EatBar, Rustico, NRG also operates Buzz Bakery, Star Catering, Planet Wine, and Red Apron Butchery.

Rammy’s Winners — drumroll please …

Chef Tony Chittum accepts the Rising Culinary Star Rammy Award

Last Night, Sunday, June 7, 2009 the 27th Annual Rammy’s Awards Gala was hosted by the Restaurant Association of Metropolitan Washington.  From the looks of the crowd of over 1,400 restaurant industry guests at the Omni Shoreham Hotel in Woodley Park, I’d say that DC is in fact doing fine, just fine. Some attribute the success to the local economy to the fact that we are the nation’s capital – where government work is a sure thing. This showing of DC restaurant industry staff was a pretty good indication that the DC Restaurant scene is very much alive and well. The National Restaurant Association has reported that the DC restaurant industry is growing. Other cities are stumped and are looking to discover what DC is doing so well – this night is a tribute to what DC does so well.

The Rammy’s Awards are an effort to honor restaurateurs, chefs, and food service industry employees for their hard work and dedication to the industry that we love. This year’s “theme” was “Celebrate! Restaurants”  in recognition of how many people dine out in order to celebrate so many of life’s celebrations, including birthdays, weddings, anniversaries, promotions, and even the occasional celebration of friendship on any given weeknight.

Mistress of Ceremonies, Sue Palka, Meteorologist, Fox 5, said, “Restaurants are the real heart of the neighborhood and the community.” This was also a theme for other presenters such as Dr. J.C. Hayward, Anchor, WUSA 9 and Vice President of Media Outreach who spoke about the importance of the community and how the “future of the restaurant industry is in the hands of the next generation – with clear guidance and dedication of today’s culinary professionals.” Dr. Hayward presented the awards to young local aspiring culinary professionals for the RAMW Education Foundation Scholarships.

The Winner of the 2009 RAMMYs are:

• Chef of the Year: Robert Wiedmaier – Marcel’s/Brasserie Beck/Brabo Tasting Room & the Butcher’s Block, Washington DC -
  • Chef Wiedmaier invited all of his staff on stage to help him accept the award. It was quite touching. Fun-loving Liz Glover and Stephanie Green, (“Glover and Green“) from the Washington Times presented the award. The ballroom roared with laughter as Liz Glover sang and then questioned the audience, “Oh wait, this isn’t’ American Idol?”

• Fine Dining Restaurant of the Year: Restaurant Eve, Alexandria VA -
  • Chef Cathal Armstrong accepts the award with spunky wife Meshelle by his side, who kisses the Rammy trophy in her hands. Cathal says, “I was born in Ireland, but made in the USA”. The crowd goes wild. The other partners and staff join him on stage, including mixologist Todd Thrasher.
• Upscale Casual Restaurant of the Year Rasika, Washington DC
• Rising Culinary Star Anthony Chittum – Vermilion, Alexandria VA
  • Tony Chittum was also nominated last year for Rising Culinary Star. Second times the charm for this well-deserving Chef. (see photo)
• Best New Restaurant Cork, Washington DC
  • Khalid Pitts, accepted the award on stage along with his wife and co-owner, Diane Gross who refused to limit their acceptance speech and long thank-you list, despite the 30 second time limit. Even after the music started playing, similiarly to other awards shows, Pitt shouts “Oh, no … don’t turn on that music. This is my time!” He earned a laugh after saying, “This is my Cuba Gooding Jr. moment.” You could barely hear them - or anyone anyways – the ballroom was very noisey with chatter. 
• Power Spot of the Year Central Michel Richard, Washington DC
  • The Honorable James P. Morgan, United States House of Representatives presented the award to Brian Zipin, General Manager and Wine Director at Central. He was also nominated for Restaurant Manager of the Year. Executive Chef, Cedric Maupillier who joined Zipin on stage was nominated for Rising Culinary Star.
• Neighborhood Gathering Place The Liberty Tavern, Arlington VA
• Hottest Restaurant Bar Scene Co Co. Sala, Washington DC
• Pastry Chef of the Year Kate Jansen – Willow, Arlington VA
  • Presenters included our hometown Top Chef season-five finalist, Carla Hall and fellow contestant, Ariane Duarte. This year’s nomination was her third and in her acceptance speech she remarks, “Maybe 3 times a charm.” She also said, “This means more to me than you could ever possibly imagine,” and thanks Tracy O’Grady for her inspiration.
• Associate Member of the Year Belair Produce Inc./Watermark Foods
• Wine and Beverage Program CityZen, Washington DC
  • Wine Director Andrew Myers, who has been working in local restaurants for the last 23 years, accepted the award with his wife standing beside him as she drys her eyes. He’s a very memorable guy, as Myers was featured in the Washington Post Magazine last year that uncovered a very unique side of Myers including his love for “ink” and heavy metal. 
• Restaurant Employee of the Year Juan Francisco Lopez – Marcel’s/Brasserie Beck, Washington DC
• Restaurant Manager of the Year Ryland Johnson – Zola, Washington DC
• Your Favorite Restaurant (voted by online/newspaper ballot) Teatro Goldoni, Washington, DC
• Duke Zeibert Capital Achievement Award Dimitri Mallios
• WHERE MAGAZINE Visitors’ Choice Award The Prime Rib
• 2009 RAMMY Honorary Award Billy Martin’s Tavern
• 2009 RAMMY Honorary Award Frans Hagen

 Kudos to Jill Collins and Dusty Lockhart for an amazing evening. ~ A special Thank you.