Food and Wine Memories - Washington DC Area - Part 4 PDF Download

Author: Jose Albuquerque
Publisher:
ISBN: 9781034289623
Category :
Languages : en
Pages :

View

Book Description
This is Part 4 of our series of books on Food and Wine Memories of Washington DC Area. Part 1 covered four restaurant groups. This was followed by Parts 2 and 3. In Part 2 we addressed seven chefs of the area. Then Part 3 considered five more restaurant groups.Part 4 is dedicated to old timers. We cover here fourteen restaurants that were opened or have been opened for more than twenty years.. The list of Washington DC area restaurants that we would like to cover in this series of books is not over yet. There is more to come.

Author: Jose Albuquerque
Publisher:
ISBN: 9781006909870
Category :
Languages : en
Pages :

View

Book Description
This is Part 6 of our series of books on Food and Wine Memories of Washington DC Area. Part 1 covered four restaurant groups. This was followed by Parts 2, 3, 4, and 5. In Part 2 we addressed seven chefs of the area. Then Part 3 considered five more restaurant groups. In Part 4, we covered some old timers, fourteen restaurants that have been open, or remained open, for more than twenty years, while Part 5 contained our memories of another thirteen restaurants of the Washington DC area. Part 6 contains memories of another thirteen restaurants of the Washington DC area, and, at least for now, will be the last book of the series. Overall, these six books register our memories of ninety restaurants, including their history, photos, and a description of food and wine that we had the opportunity of enjoying during our visits.

Author: Jose Albuquerque
Publisher:
ISBN: 9781715254742
Category :
Languages : en
Pages :

View

Book Description
In Part1of this series of books we addressed the main restaurant groups in the Washington DC area: José Andrès' ThinkFoodGroup, Ashok Bajaj's Knightsbridge Group, Fabio Trabocchi's Restaurant Group, Robert Wiedmaier's RW Group. In this Part 2, we focus on a few great chefs in the area.Five of them have been around for a long time, and the other two, despite having well established reputations, are representative of a younger generation. We start with Chef Patrick O'Connell, who opened his The Inn at Little Washington in 1978. Two other representatives of the old guard are Chef Yannick Cam and Chef Frank Ruta. We next address Chef Roberto Donna, who started his successful trajectory at Galileo in 1984. Our focus then goes to Chef Michel Richard. The representatives of the younger generation covered in this book are: Chefs Eric Ziebold, and Nick Stefanelli. In 1978, while The Inn of Little Washington was starting its successful trajectory, Chef Ziebold was 6 years old, and Chef Stefanelli was not born yet. There are still more memories of Washington DC area restaurants that I want to register and share. Therefore, there are more books to come.

Author: Jose Albuquerque
Publisher:
ISBN: 9781034634812
Category :
Languages : en
Pages :

View

Book Description
This is Part 5 of our series of books on Food and Wine Memories of Washington DC Area. Part 1 covered four restaurant groups. This was followed by Parts 2, 3, and 4. In Part 2 we addressed seven chefs of the area. Then Part 3 considered five more restaurant groups. In Part 4, we covered some old timers, fourteen restaurants that have been open, or remained open, for more than twenty years.Part 5 contains memories that we would like to preserve of another thirteen restaurants of the Washington DC area. We are planning to close this series of books on Food and Wine Memories of Washington DC Area with a Part 6, which we will start to prepare as soon as Part 5 is finalized.

Author: Jose Albuquerque
Publisher:
ISBN: 9781715785895
Category :
Languages : en
Pages :

View

Book Description
This book is a continuation of our Food and Wine Memories of Washington DC Area. Part 1 of the series covered four restaurant groups: José Andrés' ThinkFoodGroup, Ashok Bajaj's Knightsbridge Group, Fabio Trabocchi's Restaurant Group, and Robert Wiedmaier's RW Group. This was followed by Part 2 where we addressed seven chefs of the area: Patrick O'Connell, Yannick Cam, Frank Ruta, Roberto Donna, Michel Richard, Eric Ziebold, and Nick Stefanelli. In this Part 3 we go back to restaurant groups and include our memories of five of them: Bryan Voltaggio Restaurants, which have been around since 2008, when Volt opened in Frederick, Maryland; Mike Isabella Concepts, who had a significant presence in the area although all his restaurants closed in 2018; Passion Food Hospitality Group, which goes back to 1998 with the opening of DC Coast; Black Restaurant Group, with a trajectory that starts in 1995 with the opening of Addie's in Rockville, Maryland; and Clyde's Restaurant Group, with its first restaurant in Georgetown in operation since 1963. However, there are always more memories to share about Washington DC area restaurants and this series of books will go on.

Author: Adam Gopnik
Publisher: Knopf Canada
ISBN: 0307399036
Category : Social Science
Languages : en
Pages : 291

View

Book Description
Transplanted Canadian, New Yorker writer and author of Paris to the Moon, Gopnik is publishing this major new work of narrative non-fiction alongside his 2011 Massey Lecture. An illuminating, beguiling tour of the morals and manners of our present food manias, in search of eating's deeper truths, asking "Where do we go from here?" Never before have so many North Americans cared so much about food. But much of our attention to it tends towards grim calculation (what protein is best? how much?); social preening ("I can always score the last reservation at xxxxx"); or graphic machismo ("watch me eat this now"). Gopnik shows we are not the first food fetishists but we are losing sight of a timeless truth, "the table comes first": what goes on around the table matters as much to life as what we put on the table: families come together (or break apart) over the table, conversations across the simplest or grandest board can change the world, pain and romance unfold around it--all this is more essential to our lives than the provenance of any zucchini or the road it travelled to reach us. Whatever dilemmas we may face as omnivores, how not what we eat ultimately defines our society. Gathering people and places drawn from a quarter century's reporting in North America and France, The Table Comes First marks the beginning a new conversation about the way we eat now.

Author: Rachel Signer
Publisher: Hachette Books
ISBN: 0306924757
Category : Biography & Autobiography
Languages : en
Pages : 258

View

Book Description
From the publisher of Pipette Magazine, discover a natural wine-soaked memoir about finding your passion—and falling in love. It was Rachel Signer's dream to be that girl: the one smoking hand-rolled cigarettes out the windows of her 19th-century Parisian studio apartment, wearing second-hand Isabel Marant jeans and sipping a glass of Beaujolais redolent of crushed roses with a touch of horse mane. Instead she was an under-appreciated freelance journalist and waitress in New York City, frustrated at always being broke and completely miserable in love. When she tastes her first pétillant-naturel (pét-nat for short), a type of natural wine made with no additives or chemicals, it sets her on a journey of self-discovery, both deeply personal and professional, that leads her to Paris, Italy, Spain, Georgia, and finally deep into the wilds of South Australia and which forces her, in the face of her "Wildman," to ask herself the hard question: can she really handle the unconventional life she claims she wants? Have you ever been sidetracked by something that turned into a career path? Did you ever think you were looking for a certain kind of romantic partner, but fell in love with someone wild, passionate and with a completely different life? For Signer, the discovery of natural wine became an introduction to a larger ethos and philosophy that she had long craved: one rooted in egalitarianism, diversity, organics, environmental concerns, and ancient traditions. In You Had Me at Pét-Nat, as Signer begins to truly understand these revolutionary wine producers upending the industry, their deep commitment to making their wine with integrity and with as little intervention as possible, she is smacked with the realization that unless she faces, head-on, her own issues with commitment, she will not be able to live a life that is as freewheeling, unpredictable, and singular as the wine she loves.

Author: Natalie Eve Garrett
Publisher: Catapult
ISBN: 1936787792
Category : Literary Collections
Languages : en
Pages : 209

View

Book Description
Named a Best Cookbook of the Year by Martha Stewart Living "Magnificent illustrations add spirit to recipes and heartfelt narratives. Plan to buy two copies—one for you and one for your best foodie friend." —Taste of Home This collection of intimate, illustrated essays by some of America’s most well–regarded literary writers explores how comfort food can help us cope with dark times—be it the loss of a parent, the loneliness of a move, or the pain of heartache. Lev Grossman explains how he survived on “sweet, sour, spicy, salty, unabashedly gluey” General Tso’s tofu after his divorce. Carmen Maria Machado describes her growing pains as she learned to feed and care for herself during her twenties. Claire Messud tries to understand how her mother gave up dreams of being a lawyer to make “a dressed salad of tiny shrimp and avocado, followed by prune–stuffed pork tenderloin.” What makes each tale so moving is not only the deeply personal revelations from celebrated writers, but also the compassion and healing behind the story: the taste of hope. "If you've ever felt a deep, emotional connection to a recipe or been comforted by food during a dark time, you'll fall in love with these stories."—Martha Stewart Living “Eat Joy is the most lovely food essay book . . . This is the perfect gift." —Joy Wilson (Joy the Baker)

Author: Tom Sietsema
Publisher: Diversion Books
ISBN: 1626811660
Category : Reference
Languages : en
Pages : 74

View

Book Description
Washington D.C.'s culinary landscape is celebrated in the 14th annual Fall Dining Guide. From the Pulitzer Prize-winning Washington Post comes the food critic's essential guide to the D.C. dining scene. For his 14th Fall Dining Guide, Tom Sietsema selects his 40 favorite Washington D.C.-area restaurants, reflecting a much-changed dining scene with exciting new flavors. From bars and taco joints to four star local legends, the FALL DINING GUIDE has a dinner for everyone.

Author: Mike Veseth
Publisher: Rowman & Littlefield
ISBN: 1538163845
Category : Cooking
Languages : en
Pages : 237

View

Book Description
Here’s the inside scoop on the wine world. Globalization has pushed back the borders of the wine world, creating a complex, interconnected market where Old World and New World wines and producers compete head to head. Writing with wit and verve, Mike Veseth (a.k.a. the Wine Economist) tells the compelling story of the war between the market forces that are redrawing the world wine map and the terroirists who resist them. This is the battle for the future of wine—and for its soul. The fight isn't just over bottles bought and sold, however; power and taste are also at stake. Who will call the shots in the wine market of the future? Who will set the price? Whose palate will prevail? Veseth masterfully brings all of these questions together in the only book on the wine business written for all lovers of wine. Wine Wars II begins by exploring wine globalization, where readers follow “Missionaries, Migrants, and Market Reforms” to faraway New Zealand and learn how to unlock the secrets of their local retail “Wine Wall” by mastering the “DaVino Code.” Globalization brings a world of wine to our doorsteps. Commodification helps us make sense of the resulting embarrassment of riches, but at a cost. Readers must decide if they are Martians or Wagnerians, consider why “They Always Buy the Ten Cent Wine,” and then probe the puzzle of “Outlaws, Prisoners, and the Great Escape.” Who stands in the way of the global wine market's assault on wine's very soul? The“Revenge of the Terroirists!” Resistance is not futile, because 'We Are All Terroirists Now,” but that doesn't mean the future of wine is secure. A final section explores “Wine's Triple Crisis,” environmental crisis plus economic crisis, plus identity crisis. Taken together these crises pose the most serious threat to wine as we know and love it. Each section of Wine Wars II ends with a suggested wine tasting that invites readers to experience the book's ideas and arguments with all their senses by sampling a few carefully chosen wines. Can the soul of wine survive – and thrive – in this unfriendly environment? You'll have to read Wine Wars II to find out!