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February 20, 2012
Members in the News | James Beard Foundation Announces 2012 Restaurant and Chef Semifinalists Tuesday, February 21, 2012 Congratulations to all the James Beard Foundationsemifinalists in the 2012 Restaurant and Chef Awards — this being the"long list" before the list is winnowed down to the officialfinalists on March 19. Following are RAMW member James Beard nominees, many ofwhich are...
February 16, 2012
Walker's Grille - Local Alexandria Restaurant Receives LEED Certification First Reported in the Coun
Sustainability | February 17,2012 (Alexandria,VA) – A newcomer whose dedication tothe environment, community and neighborhood history are ever present throughoutthe concept and its Local Craft American cuisine, Walker’s Grille (6909 Metro Park Drive, Alexandria,VA, 22310;703-922-6200;www.walkersgrille.com) became the recent awardwinner of the coveted LEED Gold Certification Award by the U.S...
February 16, 2012
Eater DC: Jose Andres and Tom Sietsema in a Toupee Talk Restaurant Innovation and Andres' Many Plans
Members in the News | EATER DC Tuesday, February 14, 2012, by Amy McKeever José Andrés and Tom Sietsema in a Toupee Talk Restaurant Innovation and Andrés' Many Plans This afternoon, Washington Post Live hosted a discussion between José Andrés and the paper's own critic Tom Sietsema as part of a four-day summit on innovation. There were a lot of highlights in this...
February 7, 2012
Legislation | Food Trucks In Other CitiesFebruary 8, 2012 Below are interesting pieces from other cities. Thearticle from Austin is particularly interesting in that, even with restrictionsagainst trucks in CBDs and elsewhere, they were looking to have over 1,600trucks by the end of 2011. Austin is a little bigger than DC but not by much,so the continued and growing popularity of the trucks says a lot...
February 6, 2012
Press Release | FOUR DC GROUPS SPONSOR NIGHTTIME ECONOMY SUMMITFocus on Key Issues, Revenue and JobsJanuary 23, 2012 - WASHINGTON, DC – Recognizing the rapidly diversifying economy in the District of Columbia, several business organizations, city officials, business owners and others convened on Thursday, January 19th to discuss growing the evening economy, including restaurants, bars, theaters, and...
February 6, 2012
Tidbits | The New York TimesFebruary 4, 2012 Always Be Proud to List ‘Waitress’ on Your RésuméBy ADAM BRYANTThis interview with Amy Astley, editor in chief of Teen Vogue, was conducted and condensed by Adam Bryant. Q. What was the first time you were somebody’s boss?A. My first real job managing people was at Vogue. I was probably about 25 years old, and I worked for...
February 1, 2012
Members in the News | Ris Lacoste, chefand owner of the nationally acclaimed West End restaurant, RIS, is taking to the streets of downtown DC towalk an hour a day for a healthier, happier 2012. Beginning Wednesday, February 1, the firstday of American Heart Month,Ris will walk from 12 noon to 1pm following a designated daily route thatoriginates from her restaurant, RIS, at the corner of 23rd and LStreets, NW...
January 26, 2012
Legislation | THE NATIONAL LABOR RELATIONS BOARD Report of the Acting General Counsel Concerning Social Media Cases This report presents recent case developments arising in the context of today’s social media. Social media include various online technology tools that enable people to communicate easily via the internet to share information and resources. These tools can encompass text,...
January 26, 2012
Tidbits | The New York Times THE HAGGLER - Follow Up January 21, 2012 Restaurant Bill Shock? Some Readers Say ‘Au Contraire’ By DAVID SEGAL AFTER every episode of the Haggler, it is a safe bet that a handful of readers will write to say that the Haggler is a patsy and a twit. Or words to that effect. The gist of these e-mails is that the wrong party —an aggrieved...
January 25, 2012
Members in the News | The Washington Post Food critic Tom Sietsema looks into his mailbagBy Tom Sietsema, Published: January 19A periodic peek at the Post food critic’s e-mail, voice mail and inbox.“Why are restaurants that are so inventive with every other course so reluctant to offer anything interesting at dessert time?” asks Randall Reade. The Washington reader thinks “there is virtually no...
January 25, 2012
Tidbits | The New York Times January 21, 2012Of Mouselike Bites and MarathonsBy FRANK BRUNITHE people who invite us to wallow in food seldom remind us to beware.In the pages of their gorgeously illustrated cookbooks or on their delectably edited TV shows, they assemble and plunge headlong into lavish feasts, oohing as they baste, cooing as they carve and swooning over the side dishes. We respond as...
January 25, 2012
Tidbits | The New York Times January 18, 2012Nine Things You Didn’t Know About TwitterBy PAUL BOUTINTwitter, the minimalist-format social network that claims to have 100 million users, has built its reputation around its simplicity. Members can post to the service only in text messages of 140 characters or less. They can include a link to another site, or to a photo or video. They can repost other...
January 19, 2012
Members in the News | Washington City Paper Young and Hungry Posted by Chris Shott on Jan. 19, 2012 at 10:00 am Dinner Roll of the Dice: Brian McBride and Robert Weidmaier Eye Atlantic City Brian McBride is frying up some severed shrimp heads, part of an ambitious recipe for a new pasta dish. For a veteran of the restaurant scene in Washington, with its sizeable international population and...
January 17, 2012
Members in the News | The Washington Post Hit with rising food costs, indie restaurant owners cope creativelyBy Olga Khazan, Published: January 11When Jeremy Ashby, executive chef of the restaurant Azur in Lexington, Ky., noticed food prices creeping up over the past year, he was initially stumped. He couldn’t save by buying in bulk, because his 3,500-square-foot business didn’t have enough...
January 17, 2012
Members in the News | The New York Times The Capital’s KitchenPublished: January 15, 2012 For 23 years, D.C. Central Kitchen,the country’s oldest community kitchen providing meals for the poor andhomeless, has taken discarded food and marginalized people and found value in both. It’s a nonprofit that gives new meaning to free enterprise. What started with one refrigerator...
