RAMW Blog

May 9, 2016

American Lamb Jam 2016

The American Lamb Jam is an epic tasting event and competition bringing together talented chefs and lamb lovers in five markets across the country. The DC Lamb Jam will be held on May 15. Click here to get tickets and watch the fun on this video from past year’s DC Lamb Jam.

April 29, 2016

RAMMYS Spring Promotions

Win a Mother’s Day Brunch Reservation at a 2016 RAMMYS Finalist Restaurant

April 26, 2016

RAMMYS Pastry Chef of the Year Recipes

Prosecco Zabaglione with Strawberries and Rhubarb Pastry Chef Jemil Gadea, Masseria

April 12, 2016

USA Science & Engineering Festival 2016

RAMW member restaurants welcome Science and Engineering Festival Attendees specials and promotions!

March 31, 2016

What is a Qualifying Life Event?

Each year under the Affordable Care Act (ACA) individuals and families have the opportunity to add, change, adjust, or keep their health care plan during a specific timeframe call the Open Enrollment Period (OEP).

March 30, 2016

Bangkok Joe's Is Back

Washington, DC (March 30, 2016) – Bangkok Joe’s returns to the Nation’s Capital on Thursday, April 7, 2016.

March 29, 2016

Nuclear Summit Road Closures March 31-April 1

D.C.-area commuters should expect “significant traffic disruptions” between March 31 and April 1 for the 2016 Nuclear Security Summit which is being held at the Walter E. Washington Convention Center.

March 23, 2016

RAMW 2016 Annual Meeting Recap

Dear RAMW Members,

March 21, 2016

RAMMYS New Restaurant of the Year Finalists

Convivial Latke, Celery root, Dry cured lamb Latke: 4 large Russet Potatoes 1 onion 2 eggs beaten 1/4 cup corn starch Salt and pepper to taste

March 20, 2016

Top 5 Tips to Protect Your Brand in 2016

Your restaurant’s brand is one of your most valuable assets. To protect it, you need to do two things: Stop others from imitating you, and avoid being sued. These 5 tips will help get you there. 1. Got a new name?

March 17, 2016

RAMW Member Spotlight: Matteo Venini

Matteo Venini was born in Mandello del Lario, Italy in the northern region of Lombardy. He comes from a long line of butchers, and started working in the family's butcher shop at a very young age. Matteo went on to study at the Academy of Castalimenti and Etolie and La Cucina Italiana in Milan, where he refined his cooking and food presentation techniques.

March 15, 2016