FOODSERVICE MONTHLY'S Sauce on the Side

Thursday Night Madness: Lucinda Scala Quinn's Booksigning at ZW&K

Embrace the Mad Hungry world of Lucinda Scala Quinn at her book signing being held at Zola Wine & Kitchen (505 9th St. NW, WDC) tomorrow night Thursday, November 12. Lucinda is the vice president and editorial director of food and entertaining at Martha Stewart Omnimedia. She's in Washington to promote her new cookbook, Mad Hungry: Feeding Men and Boys (ARTISAN BOOKS, October 2009), and will be participating in a cooking demo alongside Stir Food Group executive chef Bryan Moscatello from 6 to 8 p.m.

Tickets are priced at $75 per person and includes a copy of her book along with appetizers showcasing the published recipes and two glasses of wine per person (I'll have a big glass please ... to soothe the madness). Guests for the evening also receive a 10 percent discount on wine purchases from its wine shop during the event.

Reservations are made through Hooks Book Events.

Taste of Elegance ... Mid-Atlantic Chefs Compete for Best Pork Dish

Jerry Edwards, owner and corporate chef for Chef's Expressions Catering and Consulting, Baltimore, won the three top honors at the annual Mid-Atlantic Taste of Elegance held recently at the Renaissance Harborplace Hotel in Baltimore. He won the Chef Par Excellence honor as well the People’s Choice Award and the best wine pairing award during the competition which was sponsored by the National Pork Board and the Iowa Pork Producers Association (IPPA). His expression of the "Three Little Pigs" as seen in the foto was as visually appealing as it was tasty.

The Mid-Atlantic Taste of Elegance contest brings some of the region’s best chefs together to showcase their talent using pork in creative, non-traditional ways. Ten chefs competed in the competition and more than 325 invited guests from the culinary industry and the media attended the event. 

Edwards’ winning entrée, “Three Little Pigs,” featured a Straw House (wheat berry salad garnished with miso bacon), a Stick House (smoked pork loin grilled over rosemary branches with rosemary-onion soubise), and a Brick House (brick-pressed pork belly infused with star anise). Edwards received $1,000 and entrance into the National Taste of Elegance competition, which will be held in the spring of 2010.

Trey Massey III, the private chef to the Irish ambassador to the United States, earned Premium Chef honors. Jordan Lloyd, executive chef at the Bartlett Pear Inn at Easton, Md., earned Superior Chef honors. 

Judges for this year’s event included besides myself representing Foodservice Monthly:

• Mark Salter, a Pork Checkoff Chef from Maryland’s Inn at Perry Cabin
• Bryan Voltaggio, chef/partner of Volt in Frederick, Md. and currently seen on Top Chef
• Lynn Hoot, executive director of the Maryland Pork Producers Association

 

Women Chefs & Restaurateurs Kick Off 2009 Conference WIth Gala at Ritz-Carlton DC

I realized as I was sending tweets from the Ritz-Carlton Washington DC ballroom that many of my readers might not be familiar with Women Chefs & Restaurateurs … here is a smidgen of background and a list of the women honored … with fotos of Ris Lacoste, Kate Jensen, Ellen Kassof-Gray and Nora Pouillon.

Formed in 1993 by eight of the nation's top women chefs and restaurateurs, the Women Chefs & Restaurateurs has grown to a membership of over 2,000 foodservice professionals through which it offers a variety of networking, professional and support services.

Founding Members included women chef/restaurant pioneers Lidia Bastianich, co-owner of Felidia and Becco; Elka Gilmore, chef, San Francisco; Joyce Goldstein, author/restaurant and food consultant, San Francisco; Johanne Killeen, co-owner of Alforno, Providence, RI; Barbara Lazaroff, owner of Spago Beverly Hills and Imaginings Interior Design, CA; Mary Sue Milliken, co-owner of Ciudad & Border Grill, Santa Monica, CA; Anne Rosenzweig, owner of Inside, New York City and the late Barbara Tropp, author/chef/consultant, San Francisco.

Through Tuesday the women’s group is holding its national conference at the Ritz-Carlton, Washington.

I was fortunate enough to be invited to their Sunday night gala where the "Women Who Inspire Awards" were given out during a dinner celebrating “The First Ladies of the Table.” In the spring of each year, hundreds of women are nominated for these prestigious awards.

I will be writing more about the conference in the December issue of Foodservice Monthly … for tonight I have the winners of the awards to announce. Carla Hall, Alchemy Caterers, was the gracious, entertaining emcee of the evening’s festivities.

 Golden Fork Award recognized excellence in the dining room and honored a woman whose front of the house service/management skills demonstrate a commitment to excellence: Ellen Kassof-Gray, Equinox, Washington DC.

Golden Whisk Award honored a woman whose passion and excellence as a chef serves as a role model for others: Ris Lacoste, RIS, Washington DC.

Golden Goblet Award recognized excellence in the beverage profession and honored a woman whose has made the serving of wine, spirits, coffee or tea one that enhances the dining experience: Shelly Lindgren, A-16 and SPQR, San Francisco, Calif.

Golden Plow Award recognized excellence in growing and producing from nature’s bounty and honored a woman whose skill in farming results in food that graces our plates while respecting the environment: Moie Crawford, New Morning Farm, Pennsylvania (she has sold in DC since 1974 and now every Sunday at Dupont Circle).

 Golden Bowl Award recognized excellence in baking and pastry arts while honoring a woman whose skill in the baking and pastry arts inspires others: Kate Jansen, Willow Restaurant, Arlington Va.

Community Service Award recognized outstanding contributions in community affairs by honoring a woman who has made a strong impact on the lives of others: Linda Vogler, DC Central Kitchen, Washington, DC

Barbara Tropp President’s Award recognized a lifetime of culinary excellence and honored a woman who has made exceptional and lasting contributions to the restaurant industry: Judy Wicks, White Dog Café, Philadelphia, Pa.

Genesis Award recognized a woman who has achieved a true “first” in the culinary profession: Nora Pouillon, Restaurant Nora

Bethesda Central Farm Market Adds Fall Fun to Sunday Shopping

Ann Brody and Mitch Berliner have expanded their super Bethesda Central Farm Market (BCFM) near the intersection of Woodmont and Elm (right behind Jaleo) -- adding things like music, fresh pressed cider, oyster shucking and portable wood burning pizza to replace the mainstream summer harvest foods. The Sunday market will continue at this location until some time in November from 9 a.m. - 1 p.m.

First I headed for one of those awesome almond croissants from Praline Bakery & Bistro so I could have that triple sensory explosion of sugar, butter and almond -- yum! You'll have to go by the bakery till they return to the market next spring. 

I picked up some buckwheat honey (uber high in anti-oxidants) from Naked Bee ... and some fresh pizza from the guys at EuroGourmet. And the folks from Two Acre Farm in Keymar, Md. have organic heirloom beans ... I bought their Black Valentine Beans -- it's that time of year.

I met Vernon Johnson, a master oyster dude, who was shucking some plump, briny ocean grown Sewansecott Brand oysters from the Hog Island Bay on the Virginia Coast Reserve for market vendor Vernon Lingenfelter. You can slurp around the market for a buck a shuck from Vernon. If you grew up in the South and have that craving for salt like I do, here is a better way to get your fix than sodium packing fast or processed food. The area where they come from is a designated and protected United Nations Biosphere Reserve ... I'll be doing some Googling after releasing this post.

Lastly, Mitch and the market kids made some fresh cider in the center of BCFM ... all in good fun and good taste. Bags full and belly happy ... I was on the way back home to finish the November issue ... and a day of relief for the poor souls at Safeway.

RIS Leads Linda Roth Conte's 'Latest Dish' in November's FSM

The November Foodservice Monthly goes to press on Tuesday ... here you have the first look at Linda Roth Conte's insider look at the DC restaurant scene. The 14th Street corridor's opening of Birch & Barley and Masa 14 have dominated the local press this week ... but the West End Dining District is getting ready to make its statement when Ris Lacoste opens RIS in the coming month.

The Latest Dish

by Linda Roth Conte

With a menu created by the amazing Ris Lacoste, RIS, the heart of the West End, will open this month. Ed Kwitowski, formerly of Bistro Bis, has been named the chef de cuisine at RIS. Ris and Mitchell Herman, co-owners of RIS, named Noel Burke as general manager. He hails from Elements in the Napa Valley. The all-day café will open for breakfast, lunch and dinner. Sunday suppers will follow in due time, as will weekend brunch. (foto: Noel Burke, Scott Atkinson, Ed Kwitowski, Ris Lacoste, Mitchell Herman)

Chef Update:  Stavros Aktipis of Kellari Taverna, has hired Tony Acinapura as chef of the new Greek restaurant on K Street (formerly Restaurant K). Tony was previously at Potenza (Italian). Tom Wellings is the new pastry chef at Equinox. Previously, he was at Restaurant Eve, (the late) Maestro and Fiamma in NYC. Glenn Babcock has been named chef de cuisine and co-owner at Nage Restaurant on Rhode Island Avenue in downtown DC. He previously worked at The Oval Room as sous chef. He joins co-owners Josh Grapinski and Kevin Reading. Dallas Kee has been named the new pastry chef at The Ritz-Carlton, Pentagon City. She will be working with Amy Brandwein, the chef at the property’s fyve Restaurant & Lounge, as well as with the executive chef, Yann Chupin. Jason Brauer is the new director of food and beverage at the Ritz-Carlton, Pentagon City. He has worked in food and beverage for Ritz-Carlton properties all over the world – from San Francisco and Miami to Shanghai, China and Osaka, Japan.

Locals who are now elsewhere:  Joshua Whigham has replaced the departed Michael Voltaggio at The Bazaar by Jose Andres as the chef du cuisine. He was sous chef at Cafe Atlantico and Zaytinya. Jorge Chicas is now the executive chef of the SLS Hotel in Beverly Hills that is home to The Bazaar.  Fabio Trabocchi, formerly of Maestro at the Ritz-Carlton, Tysons Corner and Fiamma in NYC, is new executive chef at the Four Seasons restaurant in NYC. He succeeds Christian Albin, the chef for 19 years, who died in June.

Twisted Vines Bottleshop & Bistro, slated to open this month in the Columbia Pike neighborhood, will offer great wines paired with good, simple, local food. The owners, Sybil and Josh Robinson, are Columbia Pike residents, and are food and wine aficionados who want to share that passion with folks in their ‘hood.’  They will offer at least 20 wines by the glass and over 100 bottles from small producers around the world. Food-wise, they will offer small plate entrees and dessert that pair nicely with the wines they offer.

Atlanta-based Zoe’s Kitchen is slated to open in Woodbridge’s Potomac Town Center. The Mediterranean-inspired fast casual restaurant chain has nearly 30 company-owned locations in the south and southeast, but the Woodbridge restaurant will be the first to open in Virginia.

Congratulations to DC pastry chef extraordinaire, David Guas, on accolades from Food & Wine magazine, which proclaimed the New Orleans native’s first cookbook, DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style, one of their “favorite new dessert cookbooks,” and one of “fall’s top baking books.” The cookbook will no doubt be followed by his Bayou Bakery, once the location is confirmed.

Look for a possible new Clarendon restaurant from the folks who brought you Liberty Tavern. Awaiting a confirmation about Lyon Hall restaurant, also possibly offering live entertainment.

Devlin Keating and Kris Hart, alumni of George Washington University have taken over the old nearby Foggy Bottom Grocery (FoBo Gro) store and pumped it up a notch. Together with partner and frat brother, Daniel Blake, they have renamed it FoBroGro and plan to offer take-away prepared food for lunch and times where students may be hungry, as well as convenience items.

Minneapolis-based Buffalo Wild Wings plans to open in Rockville, part of its franchise operator’s domain. Wings Across America, the Maryland franchisee, has already opened seven stores in its region.

Corrections: Scott Conant will not be opening Scarpetta in the old Olives space at 16th and K Streets, NW. Several restaurateurs are looking at it now. Terrell Danley worked briefly as a consultant at Kemble Park Tavern; he is not a chef/partner.

Safeway Busted Again ... this time it's Snickers and Football

OK, enough already about Safeway ... I need to move my issues with them to its own blog: Michael's Grocery Adventures. And actually this will be the last Safeway post except if by some heavenly intervention, Safeway wants to respond and explain or defend itself. Someone asked me after my last post if they ever commented. No ... I did drop off Foodservice Monthly at the Eastern HQ three miles from the store and at the Fairwood store itself. Not a word.

Here's the latest in the "consumers are idiots approach." I buy Snickers. Yes, at times I like a Snickers (refrigerated only) bar for a late night treat. In line at my Safeway on Wednesday, I noticed a familiar "football" themed wrapper ... promoting the Super Bowl contest like they did last year. When I picked it up I realized that it was last year's candy, last year's promo that ended 12/08. I did a mini-rant for the cashier's benefit, got my usual what-planet-are-you-from look from the Safeway staffer and then I put it back. Of course, since then I've fit it into several conversations from cocktail and dinner sound bites to the casual banter I deliver to most anyone. What I regretted was that I didn't buy the souvenir. When I went into the store today, surely the handful of leftovers would be gone ... wrong. Indeed they are mixed into boxes of fresh Snickers in the aisles. Oh my, here's my take: they ordered too many last year and didn't want to sell them during basketball and baseball seasons, so they squirreled them away for a rainy day. Low and behold another football season has arrived and now they can slip them into the new candy and we (the stupid consumer) will buy them, eat them and life is good.

The problem is that is a low-life form of retail. If you make a mistake, it's not the end of the world to sell them in baseball season. Learn how to buy and do better next year. Blame it on the economy like everyone else.

When I called Mars, I was given the key to the date code. The first 8 is the year and the next two digits (in the case 38) give you the week that the bar was made. Then the rest is secret stuff that doesn't concern us. I was surprised when the consumer person told me that they consider it out of date after one year ... for freshness and good taste (it won't kill you unless you have a serious nut allergy or they bought filthy nuts to begin with, which we learned this year can happen, but not to Snickers ). Yes, the football contest is over by 10 months and the bar is out of date by a few weeks. Oops.

My issue is that someone had to initiate this store sales strategy ... willfully. That's sad. And just for the record Safeway, we're not stupid.

New York's Chateau Lafayette Reneau Riesling Honored On Capitol Hill by ASWA

The Atlantic Seaboard Wine Association held its annual awards ceremony in the House Agriculture Committee's room on Capitol Hill Wednesday night. On hand were Best of Category wineries, members of the Congressional Wine Caucus, Hill staffers, media and the ASWA Board including Carl Brandhorst, ASWA president, and Gordon Murchie, president emeritus. The Best of Show winner of the Jefferson Loving Cup is the 2008 Semi-Dry Riesling from Chateau Lafayette Reneau in Hector, New York. On hand to receive the award from Rep. Eric Massa (D-29th, NY) were Chris Reno (son of the winery owner) and Tim Miller, winemaker. (foto: Miller, Reno, Massa). It was appropriate that the ceremony was held in the middle of the annual Regional Wine Week ... check out DrinkLocalWine for more information.

515 wine entries from 109 wineries in 11 states were entered in this year's ASWC competition. Twenty judges, representing all facets of the wine industry including Sauce on the Side's Michael Birchenall and Dave McIntyre's WineLine, selected the Best of Show, Best of Category, Gold, Silver, and Bronze winners. There were 21 Best of Category, 29 Gold Medal, 101 Silver Medal, and 166 Bronze Medal winners. 

The Atlantic Seaboard Wine Association is a non-profit organization with its mission of promoting the wine industry along the East Coast of the United States and sponsors many events, both regionally and nationally, including the Virginia Wine Festival. 

BEST OF SHOW

2008 Semi-Dry Riesling by Chateau Lafayette Reneau, NY

BEST OF CATEGORY

Blush/Rose Hybrid/NA

2007 Stony Brook Blush by Hopewell Valley Vineyards, NJ

Bordeaux-Style Red Blends

2007 Meritage by Wagner Vineyards, NY

Cabernet Franc

2007 Reserve Cabernet Franc by Sunset Hills Vineyards, VA

Cabernet Sauvignon

2007 Cabernet Sauvignon by Sunset Hills Vineyards, VA

Chambourcin

2007 Chambourcin by Fabbioli Cellars, VA

Chardonnay

2007 Chardonnay by Rappahannock Cellars, VA

Gewurztraminer

2008 Gewurztraminer by Hazlitt 1852 Vineyards, NY

Merlot

2007 Merlot by Barrel Oak Winery, VA

Norton

2005 Reserve Norton Locksley by Chrysalis Vineyards, VA

Other Red Vinifera Blends

2006 Instinct by Wolf Mountain Vineyards, GA

Other Red Vinifera Varietals

2007 Petit Verdot by Pearmund Cellars, VA

Pinot Gris/Pinot Grigio

2008 Pinot Grigio by Ingleside Plantation Vineyards, VA

Pinot Noir

2007 Pinot Noir by Dr. Konstantin Frank, NY

Riesling

2008 Semi-Dry Riesling by Chateau Lafayette Reneau, NY

Sauvignon Blanc

2007 Sauvignon Blanc by Vineyard 48, NY

Seyval Blanc

2008 Seyval Blanc by Lake Anna Winery, VA

Sparkling Vinifera Wines

2006 Chateau Reserve Blanc de Blancs by Biltmore Estate Wine Company, NC

Sweet White Hybrid/NA  (RS 4.1 or above)

2008 Vidal Blanc by Starr Hill Vineyard & Winery, PA

Syrah/Shiraz

2007 Leaf-Stone Syrah by Black Ankle Vineyards, MD

Traminette

2008 Traminette by Amrhein Wine Cellars, VA

Viognier

2008 Viognier by Biltmore Estate Wine Company, NC

2009 MID-ATLANTIC FOOD BEVERAGE & LODGING EXPO IS OPEN

Immigrant Profile: Natalia Nastovici by Becki L. Young

The October issue of Foodservice Monthly is on the scene and we'll be in Baltimore for the next two days ... there columnist Becki L Young will be visiting the Foodservice Monthly Booth 747 at the Mid-Atlantic Food, Beverage & Lodging EXPO on Wednesday as the trade show kicks off at the Baltimore Convention Center. As a regular feature in her monthly Immigration Law column, Ms. Young has been sharing profiles of foodservice success stories.  

Becki Young has been working in the field of immigration law since 1995. Her practice focuses on employment-based immigration law. Ms. Young has represented employers in a variety of industries, including investment banking and securities, information technology, health care, and hospitality, providing advice on work permits and related immigration issues, and is the co-editor of Immigration Options for Essential Workers published by the American Immigration Lawyers Association. To learn more or to schedule a personal consultation, call 202-232-0983 or e-mail becki.young@blylaw.com.

PRETZEL & PIZZA CREATIONS with Natalia Nastovici

210 N Market Street

Frederick, Md.

301-694-9299

From studying economics in communist Romania to owning a thriving small restaurant in Frederick, Md., Natalia Nastovici’s life has changed dramatically over the past few decades.

Natalia and her daughter Catie arrived in the United States in August 1998. They joined Natalia’s then-husband, a documentary filmmaker who had defected from Romania in 1986, and made his way to the U.S. through South Africa and then Spain. 

The family lived in New York City for a few years, where they concluded that the key to success in America was entrepreneurship. They decided to leave New York to find a small American town where they could provide their daughter with a good education and a true dose of “American culture.”

In 1991 Natalia’s sister Afina Lupulescu, a geologist, came to visit from Romania.  Sightseeing tours were not on Afina’s agenda; what she really wanted was to visit the Carnegie Foundation in Washington DC. Natalia contacted the foundation to arrange a visit; she accompanied her sister on the trip and decided DC was where she wanted to settle.

Natalia sent her husband and daughter to scout out a new home, and they chose Frederick, a small town about 45 miles away from both Baltimore and Washington DC. Natalia felt right at home in Frederick, which reminded her of her hometown in Romania (40 miles away from the capital, Bucharest).

Although Natalia and her husband had no experience in the restaurant business, they had a few characteristics that led to their ultimate success: willingness to work hard, a unique business idea, and an unwavering commitment to quality.  In 1992 they opened a soft gourmet pretzel shop on North Market Street in historic Frederick. Natalia oversaw the creative side of the business and her husband handled the administrative side.

Natalia says she and her husband “were probably the only immigrants in Frederick at that point,” and she is extremely grateful to the residents of Frederick for embracing them and their business, and helping it grow over the years. As time passed the restaurant introduced new menu items including ice cream, calzones, hot dogs wrapped in pretzel dough and cheese, and finally pizza. This last menu item was a challenge – Natalia wanted to serve “real Italian pizza with real Italian pizza sauce” based on a recipe she found in an old Italian cookbook– but the customers complained about the onions in the sauce, so she took them out, and continued to tweak the recipe, adding her own spices, until she came up with the current version, which was and continues to be a big hit.

As housing prices increased in the nearby suburbs of DC and Baltimore throughout the 90’s, more people began moving to Frederick – and soon Natalia and her husband found they were no longer the only immigrants in town. After a few years the restaurant became “a destination” – historic Frederick is largely a walking town so Natalia and her husband knew they had made it when they noticed that customers were driving to the restaurant!

Natalia says that only two other restaurants in Frederick have been around as long as Pretzel & Pizza Creations: Bushwaller’s (an Irish pub), and The Orchard (a vegetarian restaurant). Most of the current restaurants serve some variation on American food, although there is now a Cuban restaurant and a few Mexican ones.

A true entrepreneur, Natalia has ambitious plans for expansion of Pretzel & Pizza Creations, and is interested in finding investors/partners to help her with this goal. Her motto is “fresh and on the spot; nothing frozen ever.” The Fredericktonians have taken to her products and she believes others will, too. 

Natalia, her former husband and her daughter Catie have all become US citizens; Natalia recalls her 1991 naturalization ceremony in Frederick with fondness; she says many of her customers came to watch the ceremony and show their support. Catie graduated from Syracuse University with a degree in English & Business Management in 2007; she is now a Manhattan-based marketing representative for Flying Dog Brewery, a Frederick microbrewery. Natalia’s sister Afina also immigrated to the US; she has since received her PhD and become a US citizen. 

For immigrants who want to follow in her footsteps, Natalia advises them to “work hard, be serious, and know what they want to do and where they want to go.” As for the immigrants she has hired over the years, she has only positive things to say; the foreigners on her staff have been uniformly reliable, serious, and grateful for the opportunity to work in this country.

 

 

In Search of Macrobrachium rosenbergii

One thing I learned in the early school years was how to go on a field trip. That life skill still serves me well ... happily I have upgraded from those early teacher-driven visits to the Wonder Bread factory and its sugar-stiff creams piped in chocolate cupcakes to a foodie search for a fresh water prawn in Southern Virginia. Tobacco still lives in Chesterfield County but abandoned tobacco farms are finding other uses such as homes to a growing state network of aqua-farmers raising striped bass, rainbow trout, catfish and the Macrobrachium rosenbergii  -- freshwater Malaysian prawn. Danny Shoosmith used to raise Angus cattle on the land of Greystone Farm.

Danny Shoosmith and Wayne Martin are partners in a 4-pond network of prawn producing land in Chester, Va. Using juveniles shipped in from Texas, the co-op members of the Virginia Aqua-Farmers Network, LLC. seed the 2-acre ponds in June for a late September/early October harvest. The ones I saw today are in the 10-11 count range per pound -- whole. The prawns are grown with a natural fish feed heavy in a combination of corn, soy, wheat and other foods. No hormones, additives or preservatives are added. The ponds can be populated when the water temperature reaches 70 degrees and everything must be harvested before the water temp drops below 57 degrees. Right now the ponds are about 75 degrees but cool Fall nights are bringing down the temperature of the water.

In some of the pictures you can see the nets that were used to bring in small amounts for the samples for our group of chefs, farmers market folks, distributors from US Foodservice and Sysco as well as interested state agriculture personnel. One woman came over from the foodservice arm of the University of Virginia in Charlottesville. While the aim is to figure out how to get prawns to market (the local dilemma), right now the Greystone Farm that we toured sells his crop on successive harvest weekends where he drains the ponds and sells for $10/pound the bounty of the 4-5 month feeding frenzy prawns like to indulge in before coming to our kitchens. The pond is drained through a pipe at one end (think bath tub) and the shrimp rush through the pipe to be stopped in a small reservoir. There they are placed in a water bath in the concrete tank ... and after 20 minutes of prawn purging in the oxygenated water, they are placed in a ice water slurry to die stress-free and quickly without releasing any enzymes that will turn the prime meat to mush.

Such a harvest weekend will take place this Saturday October 2 at Greystone from 8 a.m. - 3 p.m. The first pond yielded over 1,700 pounds ... so there will be plenty of shrimp to be sold and then enjoyed.

For my consumer friends, Danny Shoosmith's Greystone Farm is at 5911 Nena Grove Lane in Chester Va. From my house it was a 2 1/2 hour trip (that means any normal driver can probably do it in two.) Danny places the GPS coordinates on his business card: N 37 degrees 20' 35.0" and W 77 degrees 28' 49.4"

His phone number is 804-839-0069.

For my restaurant friends, your best contact is the Direct Marketing Services Manager Leanne DuBois who set up my tour. leanne.dubois@vdacs.virginia.gov

foto: Mike Hutt, Virginia Marine Products Board with Tim Miller, Mike Hanratty and Carolina Gomez of Mie N Yu. For a view of my FOTO GALLERY recap of the morning, visit my COLLECTION.

Now, I've got to go and cook some shrimp for dinner.

WEDNESDAY MORNING NOTES (9-30-09) I prepared dinner last night from samples given us by Greystone ... one bag of prawns harvested during the tour ... and one bag of headless harvested from the previous weekend. I want to make a shrimp bisque in the upcoming weeks so I deheaded the fresh and saved them for making my shrimp stock -- into the freezer they went. I did a simple sautee in butter, olive oil, salt/pepper, shallots and tossed with pasta. In the deheaded bag I found a mix of 10-12 count, including females with roe, and some fingerling by-catch that I added to my stock bag. The females are less desirable in size and texture and were tossed back during our tour. Obviously when the whole pond is drained, you have a certain percentage of roe carrying females. I just peeled them all and cooked them all together. What I got was a mixed bag and I realized my mistake. I believe the females became the mushy or oddly textured shrimp. Overall, the meat is not the "typical" marine texture or taste -- with the good ones tasting closer to langostino than prawn/shrimp. As I was eating this, I realized this is a matter for a chef with a greater knowledge of fresh water prawns than me. I need to get some schooling ... and that's on my list for the immediate future. I go next week to a sustainable seafood seminar at the World Bank with a group of my chef associates -- it's at the top of my topics to cover. More in the the November issue of Foodservice Monthly.