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Restaurant owners and managers can access a pool of recent graduates from FOH hospitality industry training, as well as BOH culinary training.  Interview pre-screen and qualified applicants for entry level positions in your restaurant or food business.

HIRING MANAGERS

• interview several qualified candidates
• opportunity to hire on the spot
• raise the bar on entry level FOH staffing
• network with colleagues
• get to know other DC-based establishments
• pay it forward with constructive feedback
• give back and build community

JOB SEEKERS

• interview with several hiring managers
• find opportunity for meaningful employment
• get experience in interviewing
• network with colleagues
• get to know other DC-based establishments
• receive feedback on your skills and presence
• distribute your resume

Join us as we host a Sunday Brunch at the crown jewel of the emerging DC food business renaissance, Union Kitchen*.

operation:eatery is hosting a series of dining events this spring, the second of which features the Gourmet Comfort Food Stylings of the Cakelady.

Family-Style Brunch $30
(with optional Alcoholic Beverages including Cakelady’s Famous Bloody Marys $25)

WHAT’S ON THE MENU
Grits Casserole, Fennel-and-Citrus Salad w/mint, Buttermilk Biscuits w/ honey butter, Devilled Eggs, Thick-Cut Bacon, Cornmeal Waffles w/ blackberry syrup, Potato Pancakes w/ smoked salmon, capers, and dill cream, Pecan Sticky Buns

 

* Nestled in the alleyway between Union Station and Union Market is a 7200 square foot commercial kitchen that is host to some of your favorite food folks, including DC Patisserie, TaKorean, Cure DC, ThunderPig Confectionary.  Upstairs from the hustle and bustle is a 20-seat dining room, ideal for supper club-style dining

Sunday April 28, 2011 at Union Kitchen: Reserve Seats Now! Only 30 seats available.  Two seatings: 9:30am and 11am.

Join us as we host a Friday Night Supper at the crown jewel of the emerging DC food business renaissance, Union Kitchen*.

operation:eatery is hosting a series of dining events this spring and summer, the first of which features the Haitian Cuisine of Mezanmi! DC.  

Fans of the now-defunct Grey Market will remember the completely cravable cuisine of this Afro-Carribean community.  Notably, the rich, tender and flaky Pate Chaud, stuffed with meat, poultry, or salty fish that steal our hearts with every bite.

THREE COURSE DINNER $40 (with optional Alcoholic Beverage Pairing, including Rhum Barbancourt and other authentic libations $25)

FIRST Trio of Pate Chaud – a trio of handmade pastries, stuffed with spiced chicken, spiced beef and smoked and salted fish

SECOND Griot – pork shoulder brined and braised in sour orange marinade
served with Du Ris Djon Djon – mushroom infused jasmine rice with green peas
and Piklez – spiced pickled cabbage, carrots, habanero and radishes

THIRD – Haitian Rum Cake (made by CakeLady)

* Nestled in the alleyway between Union Station and Union Market is a 7200 square foot commercial kitchen that is host to some of your favorite food folks, including DC Patisserie, TaKorean, Cure DC, ThunderPig Confectionary.  Upstairs from the hustle and bustle is a 20-seat dining room, ideal for supper club-style dining

 Friday April 19, 2011 at Union Kitchent: BUY TICKETS NOW! Only 20 seats available.

I was led upstairs to the Judge’s Chamber.  After getting the run-down on logistics by the delightful Marsha from FoodMuse Media, I was placed at a desk with a score sheet and 10 glorious slices of pie.

Anyone who knows me, and my relationship with Chef Rich, knows that one of our greatest pleasures in life is to construct and deconstruct food.  I was in my element!  I plucked the crowns off of crusts and examined them for smell, consistency, and flavor.  I pinched off portions of fruity, custardy, or chocolate-ly fillings and popped them onto my palate, assessing the balance of flavors, freshness of ingredients, and creativity of recipes.  I took the score sheet and made my opinions known: too mushy or needs salt; bold flavor or completely craveable; wants ice cream or fabulous on it’s own.

My fellow judges (who represented some of DC’s most fashion-forward food businesses) and I pontificated on the virtues of each selection.  Although we were encouraged to keep our opinions limited to our score sheets, as food folks, we just couldn’t help ourselves.  This one was too mushy, this one’s flavor was amazing, and this one was unlike anything we’ve had before.

At the end of the day, the judges congratulated the winner of the Semi-Finals round, Annalee Ash and her Old Fashioned Vinegar Pie and showed love for Matt Gyory’s Rhubarb Raspberry, Meredith Newmark’s triple crust cast-iron skillet Apple,  Cheryl Thompson’s Nice-and-Naughty Sweet Potato, and Maureen Severin’s German Chocolate Pie –while fans friends and families hooted and hollered for their faves.

Ticket sales and auctioned pies raised much needed money for Martha’s Table.  The top five pies move on to the finals round on  Tuesday, April 23, 2013, 5 – 7 PM at Eatonville Restaurant.  Luckily, I get to taste them all over again.

 Join us for the Finals at Eatonville Restaurant!

Tuesday, April 23, 2013, 5 – 7 PM
Eatonville Restaurant, 2121 14th Street, NW, Washington, DC 20010

The barbecue side of the menu will focus primarily on pork. Gunter plans to pay homage to his Charleston, S.C., roots with whole hog barbecue and mustard- and vinegar-based sauces.  A raw bar will highlight East Coast oysters as well as clams and shrimp. Gunter also envisions fish fries on weekends. The whiskey bar will stick solely to domestic whiskeys.  Click here to read the entire article.

The winner of the 2012 Start-Up Kitchen contest is a fast-casual vegan and gluten-free concept now operating in Whole Foods at Foggy Bottom.  The concept was cultivated by  Culinary Incubation Initiative by NURISH and ThinkLocalFist DC.  Chef Rich and the team helped Chef Priya transition from a celebrated home cook to a professional chef.  She now turns out her version of this classic Indian Street food paired with yummy chutneys for the horde of hungry customers.

• Technical Skills Assessment & Training
• Marketing
• Communications Development & Strategies
• Pop-Up @ Domku operations support

Our Director of Online Communications hosts a live twitter chat regarding Appelbee‘s highly publicized Social Media Crisis surrounding a disgruntled waitress who griped about a stiffed tip on her Facebook page. 

The issue has inflamed the controversial practice of tipping and the less glamorous conditions of restaurant work to the spotlight.  Chime in your thoughts on Twitter with JC.

As you all know I’m part of the Digital Team for The Social Media Club DC and we will be having an event during the Social Media Week DC *Crisis Management in Social Media*.  It gives me a bittersweet taste because I’m very excited about our event but I’m sad I won’t be able to attend, but the reason I’m not attending is a good one! I’m organizing an opening for over 100 guests and I’m coordinating most of the details.

Now, getting back to the Twitter Chat. I’ll host/co-host this chat: *Crisis Management Thursday, Discussing Applebee’s Fiasco* from the @SMCDC Twitter Account and it’s interesting for me because of my experience in the food industry, I have seen so many crazy and sad things happen to different waiters/waitresses and not once have I ever seen anyone take such a proactive action, of snapping a photo of someone’s rude comments on a bill or even of a positive feedback, so I wonder after this incident if this will bring about similar situations.

I should write another post on how I feel about the Food Industry wages and benefits in general, but tomorrow’s twitter chat is focused on the actions Applebee’s took after firing Chelsea Welch, their reaction on their Facebook Page with their fans and how they managed this crisis and what we all can learn from it.

I wrote the details of this Twitter Chat on the Social Media Club DC Blog, the link: “Crisis Management Twitter Chat Thursday, Discussing Applebee’s Fiasco”

I have an event prior to the twitter chat so I really hope I can be on time, but if not my dear friends@TheJournalizer and @ChezWu will take care of you (and they are awesome!).  Remember to follow the chat on #SMWCrisis

Larousse Gastronomique cites the macaron as being created in 1791 in a convent near Cormery.   In the 1830s, macarons were served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today was called the “Gerbet” or the “Paris macaron” and was created in the early 20th Century by Pierre Desfontaines of the French pâtisserie Ladurée, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling.

You can get your hands on Alex’s version of this delicate and delicious Macaron by picking up a box or three at Righteous Cheese in Union Market, or by emailing DC Patisserie at dcpatisserie@gmail.com.