A slew of businesses are just waiting to take in Rose's rejects, and there's a cottage industry of people who are paid to wait in line.
Posts Tagged ‘Rob Weland’
DC VegFest, celebrating all things vegetarian and vegan, is this Saturday.
Where'd those marshmallow flowers and dragon egg cucumbers come from?
Former Cork Wine Bar and Poste Moderne Brasserie chef Rob Weland is back.
‘Tis the season for outdoor grilling. Well, it’s supposed to be, anyway, provided the seemingly schizophrenic springtime weather will cooperate. And, tonight, Cork Market fires up its new wood grill for the first in a monthly series of whole animal roasts, ranging from goat to lamb to salmon. This evening, chef Rob Weland is wood-roasting […]
Rob Weland, one chef who's not afraid of head cheese, is leaving his post at, um, Poste Moderne Brasserie, where he conducted pig roasts galore, composted countless table scraps and notably expanded the organic garden over the past seven years. Washingtonian critic and Y&H alum Todd Kliman broke the news via Twitter last night. Eater […]
R.J. Cooper's "24" tasting menu abruptly ended this month at Vidalia. Putting together this year's Young & Hungry Dining Guide was an exercise in managing the chaos of the local dining scene. Several places that had all but secured a spot on my list of the 50 most fascinating restaurants — Inox, Teatro Goldoni, and […]
Let's talk about head cheese, that lonely part of the charcuterie board that tends to gather dust on restaurant tables. Why is that exactly? What are we nervous about when it comes to pig-head parts suspended in aspic? Allow me to answer my own semi-rhetorical question: I think it's all about the ears and those […]