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RAMW Blog

As the regional restaurant industry has grown immensely and continues to expand, we hear from operators that their biggest challenge is finding and retaining skilled staff. We want to help alleviate some of the stress and make sure we are allocating resources appropriately and creating meaningful partnerships that benefit our members. Which means we need your help!  
The acclaimed Michelin Guide announced in May that it will launch a guide for Washington, DC on October 13, 2016. The DC guide will be Michelin’s fourth U.S. guide, joining the U.S. cities New York, Chicago, and San Francisco and joining the ranks of international cities like Paris, London, and Tokyo.  
DC Voter Registration Deadline: Oct 11th Click Here to Register   Virginia Voter Registration Deadline: Oct 17th Click Here to Register  
The 7th Annual Culinary & Hospitality Party Benefiting Educated Eats was a Success!  
2017 Applications are Now Open!   
Mobile apps and the web have transformed the way consumers buy pizza, discover new coffee shops, and schedule a table at their favorite restaurant. But for the people running those restaurants and coffee shops, ordering from their suppliers has been in the dark ages of fax machines, phone messages, and handwritten orders on the back of a paper bag.
The Art Institute of Washington, a branch of the Art Institute of Atlanta, won first place at the 4th Taste of Prince George’s Food and Wine Festival’s Collegiate Culinary Competition.
Summer Corn Salad By: Rocklands Barbeque & Grilling Company Cold water - 3 Gallon Kosher salt - 3 Tbsp. Shucked fresh white corn - 1 Case Red wine vinegar - 1 Cup Olive oil - 1 tsp Vegetable oil - 3/4 Cup
Tim Ma is the chef/owner of Kyirisan (Washington, DC), Water & Wall (Arlington, VA), and Chase the Submarine (Vienna, VA).  He started my career as chef/owner of Maple Ave Restaurant (Vienna, VA), but is no longer involved with that restaurant.  He has been cooking for 8 years, but had a former career as an Electrical Hardware Engineer for the defense industry.  Tim has a Bac
We dine out for many reasons. Whether it's for  a special occasion, catching up with friends and family or out of necessity for a busy work schedule, we are dining out more than ever. Many times we find ourselves with left overs and you want to keep them as safe as possible for subsequent enjoyment. Here are some simple tips for keeping that food safe!  
In order to prevent foodborne viruses, you must first be able to recognize some of their basic characteristics! Download the flyer here!
Download The Presentation That We Held At Stratford University on August 17, 2016.
Rack of Lamb remains the number one cut featured on fine dining menus.  American Lamb is known for its large rib eye and tenderness.  Check out this training video showing how to French a rack, part of the American Lamb Board’s “Curriculamb.”  
Do you work in Washington, DC, but live in Virginia? RAMW is excited to announce permanent monthly ServSafe® Food & Alcohol Courses in Northern Virginia in partnership with Stratford University! COURSE DATES: August 10 - Food Safety Manager Course August 30 - Alcohol Manager Course August 31 - Food Safety Manager Course

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