The newest Hilton Garden Inn, number 600, has opened in Falls Church, VA

At the helm of the management team is veteran GM Carole Downs.

The 110 room property features an indoor pool and fitness center almost 3000 square feet
of banquet and meeting space and the Garden Grille and Bar.

The restaurant and bar, as well as the banquet space, are directed by Chef Scott Sunshine, CFBE.

The menu features some exciting items created for the hotel as well as classic, familiar dishes.

Our scratch kitchen has the ability to produce for the dining room as well as for events for up to 200 guests.

Please contact Director of Sales Stephanie Edwards at 703-237-8700 for details on both rooms and events.

Please join us at this lovely new perfectly located hotel in suburban Washington, DC just 1/2 an hour from both Reagan National and Dulles and 1.3 Miles from East and West Falls Church Metro stations and 3 miles from the Beltway Junction and the Mega Shopping Center at Tysons Corner.

Fun, fast and easy and I am assured, GF

http://www.wusa9.com/videos/life/food/2014/06/10/10282815/

Great Morning

Still feeling it from the weekend with Lauren and Yoni.

Just wanted to talk about the Potato Bourakas.
Having broken down the duck and did the confit for the tacos and the breasts for the eggrolls
we used the carcass for stock.  Now for me duck is so multi-functional and has so much flavor you can't go wrong.
We boiled the potatoes in the stock infusing them with the flavor.  Mashing them with fresh roasted garlic and enrobing them in puff pastry then brushing them with a little egg wash for shine.

You can call these knish, potato puff, buorakas or anything else but you WILL call them wonderful.

 

Check it out, easy, fast, GF and fun

 

 

http://www.wusa9.com/videos/life/food/2014/06/10/10282815/

I'm BACK!

Sorry I haven't been around for a while, but what a great year!  Eric and Yael got married last Jan, 13 and Yoni and Lauren Oct 23 and Elise and I celebrate a year and a half together this week.

On the food front I am now Adjunct Faculty at Stratford University in Falls Church,VA, entered but did not win the UNAMI Flavor Contest at the NY Restaurant and Food Service show, was featured on the first of April on WUSA TV9 in Washington, DC doing a piece on Gluten Free Passover, here is the link,http://www.wusa9.com/videos/life/food/2014/04/01/7162401/ and I am readying an entry for the Maple Leaf Farm Duck Recipe contest.

More to come soon

WUSA GF Passover

On the party

Still feeling it from the weekend with Lauren and Yoni.

Just wanted to talk about the Potato Bourakas.
Having broken down the duck and did the confit for the tacos and the breasts for the eggrolls
we used the carcass for stock.  Now for me duck is so multi-functional and has so much flavor you can't go wrong.
We boiled the potatoes in the stock infusing them with the flavor.  Mashing them with fresh roasted garlic and enrobing them in puff pastry then brushing them with a little egg wash for shine.

You can call these knish, potato puff, buorakas or anything else but you WILL call them wonderful.

Sorry

The best intentions do NOT give you time for all the things you should do.
Parties at this time of year keep the cash flowing but also did into time for other things/
Events at the Hyatt in DC for 1400 members of the Kuwaiti Students Union was FRI and SAT
of one week followed by the signing of significant business for 2013.
Last Thursday I flew to NOLA and had the honor and pleasure of doing an engagement party for
Lauren and Yoni in their beautiful home just off Magazine St.  I also visited my dear friend Christina O'Malley and here sons Logan and Liam, they have certainly grown since the last visit.
The Menu for the party was
       Salmon Tartare
       Beef Tartare
   
       Duck Confit Tacos
       Spicy Catfish Tacos

      Hoisin Roasted Duck Eggrolls
      Blue Potato and White Truffle Oil Latkes

      Duck Stock infused Potato Bourakis
      Port finished Wild Mushroom Borakas.

I think the guests enjoyed it, I certainly had fun doing it with Yoni.