Comments for STIR FOOD GROUP

Comment on Farmers Market by Spring Is Here! Farmer’s Markets Time! « One Bite At A Time

Spring Is Here! Farmer’s Markets Time! « One Bite At A Time — Fri, 02 Apr 2010 00:26:30 +0000

[...] Chef Bryan Moscatello of Zola, Zola Wine & Kitchen, Spy City Cafe and Potenza making a really beautiful spring salad at the Penn Quarter Farmers’ Market. (He’s super duper nice, and he’s on Twitter, [...]

Comment on The Rise of Sicily by Healthy Eating Patterns for Weight Loss

Healthy Eating Patterns for Weight Loss — Sat, 13 Mar 2010 11:12:49 +0000

[...] The Rise of Sicily | STIR FOOD GROUP [...]

Comment on Developing Your Taste Profile by Ikal 1150

Ikal 1150 — Fri, 29 Jan 2010 01:34:37 +0000

Thanks for the post Ralph! There’s so much variety in old world wines that it can be hard to get your head around.

Comment on Luxury Ingredients by Tamara

Tamara — Thu, 07 Jan 2010 17:45:35 +0000

Congrats on the nice write up in the Washingtonian!

Comment on Feast of the Seven Fishes by Tamara

Tamara — Tue, 22 Dec 2009 22:11:03 +0000

Wish we weren’t going to miss it. Sounds yummy!

Comment on Braciola by Tamara

Tamara — Tue, 17 Nov 2009 21:26:58 +0000

I thought that the lamb meatloaf that you had today rocked.

Comment on Green vs. Organic, vs. Sustainable. by detoxdietlady

detoxdietlady — Sat, 03 Oct 2009 14:53:47 +0000

every food that we eat should come from Organic Farming. i really get scared about those toxins coming from chemical fertilizers and chemical pesticides. I only eat foods which are certified that they are organically grown

Comment on About by Jackson C. Gerst III

Jackson C. Gerst III — Mon, 28 Sep 2009 21:41:29 +0000

Potenza restaurant serves a tiny bit of heaven, each time we visit the property! —- Your staff is great, and food & drinks are awesome!
Keep up the great work gang.

Jackson from Virgin

Comment on Designing a Fall Menu by Tamara

Tamara — Tue, 01 Sep 2009 20:41:37 +0000

Well you may be thinking fall, but Julia, Mike and I are still missing the lobster sliders from last summer. Although, I must say, I love the lamb sliders too.

Comment on Digging Up Dinner while Barefoot by Elli Benchimol

Elli Benchimol — Thu, 13 Aug 2009 14:07:08 +0000

Apparently Chef Bryan is at the beach… mentally anyway.
Let’s join him with some awesome wine pairing for his linguine and clams recipe. Bodegas Cannau Sauvignon Blanc from Uraguay, which we will be featuring this Friday at our HH tasting, $11.
Laroche Chablis, and authentic Chablis from Northern Burgundy, crisp refreshing, lusty body, and juicy minerality make it perfect for shellfish, only $30. Pourais from the Douro region in Portugal, made from native white grapes, Codega do Larinho and Rabigato, juicy fresh white grape and citrus flavors, with chalky minerals and savory finish, crisp and refreshing. $16.

http://bit.ly/FlickrElliDC