FOODSERVICE MONTHLY'S Sauce on the Side

RAMMYS Celebrates DC Hospitality: Todd Gray Named 2011 Chef of the Year

The Restaurant Association Metropolitan Washington presented tonight their top honors, the RAMMYS to its members: the darlings of the ever expanding Washington dining scene. The 2011 RAMMYS were held at the Marriott Wardman Park.

On to the winners: The Source by Wolfgang Puck received the Fine Dining Restaurant of the Year award and Todd Gray of Equinox and the newly opened Watershed  is the 2011 Chef of the Year. Washington's fab world food celeb Jose Andres had earlier been announced as the 2011 Duke Zeibert Capital Achievement winner.

In a tribute to the late public relations legend Joan Hisaoka, RAMW recognized the Ritz-Carlton, Washington as the fourth winner of the Joan Hisaoka Associate Member of the Year. Foodservice Monthly won the first Hisaoka award in 2008 that is given annually to the member who best exemplifies commitment to and support of RAMW.

In awards recognizing the often unheralded professionals who make the dining experience special, RAMW honored its Manager of the Year, Hans Olson (GM of Clyde's Reston) and the Employee of the Year, Ryme Lansari, server for Cafe Atlantico/minibar by Jose Andres.

RECAP RAMMY WINNERS:

Chef of the Year: Todd Gray, Equinox/Watershed

Fine Dining Restaurant of the Year: The Source by Wolfgang Puck

New Restaurant of the Year: Estadio

Upscale Casual Restaurant of the Year: Tabard inn

Pastry Chef of the Year: Tiffany Macisaac, Neighborhood Restaurant Group

Wine Program: Taberna del Alabardero, Gustavo Iniesta

Beverage/Mixology Program: Founding Farmers

Rising Culinary Star: Kyle Bailey, Birch & Barley

Restaurant Manager of the Year: Hans Olson, General Manager, Clyde's Reston

Restaurant Employee of the Year:  Ryme Lansari, server Cafe Atlantico/minibar by Jose Andres

Joan Hisaoka Associate Member: Ritz-Carlton, Washington DC

Neighborhood Gathering Place: Ted's Bulletin

Hottest Restaurant Bar Scene: Chef Geoff's Tyson Corner

Power Spot: Carmine's

Public Favorite Restaurant: Carmine's

WHERE MAGAZINE Visitors’ Choice Award: Old Ebbitt Grill

foto: Scott Drewno, The Source; Councilmember Jack Evans; Lynne Breaux, RAMW; Todd Gray, Equinox

Foto Day in the Saucy, Spicy Garden of Plum Tomatoes etc.

Two posts in the same day ... it must be a garden kind of day with sun, dirt and green things sprouting everywhere.

LIke I said earlier today, the garden is officially in grow mode ... planned, planted, prospering. Now I have to nourish with water and some vitamins, protect from wind and fierce summer storms, fight off the stink bugs and other insect creatures and prepare to do battle with any number of groundhogs (I think I average relocating four each year).

I think I am in the best position in the last five years for a healthy harvest ... so who knows what kind of disaster lurks, I'm just hoping it's not another Caddyshack kind of year.

I didn't talk about the deck this morning ... it's the home of most of the herbs and many have survived from year to year. The 12-year-old bay tree moves inside for the winter; the rest are subject to the deck survival rules: live and you can stay on the deck come springtime. I have an oddball collection of chamomile, marigolds, salad greens (they grow in the pot outside the door and I just clip the fresh greens for summer salads), lavender, three different thymes, potted sunflowers, one patio tomato for the days I'll be too lazy to walk into the garden proper, oregano, Italian parsley, rosemary, a lemon balm, peppermint and spearmint... and I guess maybe something else.

I'll post progress in July. I've also got one foto of the finches and hummingbirds. Hummingbirds, after a slow start (at the beginning they were eating at dawn and dusk), they are back eating throughout the day. The sugar water supply is seeing depletion rates that indicates this year's crew have good appetites. Remember if you have feeders, check them often as the sugar water will mold in the heat. I figure on three days max. Don't buy the silly red "food" ... it's 1 part sugar to 4 parts water. Heat til dissolved (no need to boil like some say), cool and refrigerate.

Click on the fotos to see larger images.

'Spicy Tomato Sauce' Garden at 38 56'N, 76 48'W

Today is photo day for my "spicy tomato garden" 2011. Over the weekend I completed the last planting of wildflower seeds and my small rows of radishes, scallions and onions. The tomatoes and cayenne peppers have been in since mid-May and over the last few weeks I accessorized the rest of the space inside the garden fence and on the deck. I call it a recipe dependent garden since I grow the tomatoes and cayenne peppers for my "Silver Palate" inspired recipe ... Sheila Lukins created the spice with a full tablespoon of freshly ground balck pepper; I add the heat with the homegrown peppers.

Saturday I finished my drawing of the vintage 2011 gardenspace ... I know it's a little obsessive but hey, it's my little piece of farmworld and I don't have to imagine it on Facebook with some game. Once I get in my ingredients that I can grow (roma and San Marzano tomatoes from DeBaggio, the cayenne, oregano, onion, basil, thyme, lavender, Italian parsley) I add some other favorites to fill out the space: pumpkins, melons, sunflowers, tabasco, jalapeno, assorted eating tomatoes like Brandywine, Mr. Stripey, early Goliath), a hops rhyzome and some assorted wildflowers in the shadier part of the garden.

I use all raised beds (what a beautiful move that was last year). I've figured that I can make make the beds in any shape I like so I have the traditional 2 x 4 rectangles and a 4 x 4 mixed in with 3-foot triangles and lower 1 x 5 beds for the seeded flowers. I like the way it breaks up the space. Using beds means that I don't have to worry about walking in the garden and compacting the soil with my steps. I can also use all my lawn clippings for the walk paths since I don't have to worry about balancing the nutrients into the garden soil ... that's all controlled within the beds. I don't use chemicals on my lawn and the nitrogen rich grass is fine for the walking between the beds.

The garden is protected from the deer that roam each night by the tall fencing. They could get in but would have to up a set of steps and down another to get into a tight enclosed space ... I've never had them enter. But the rabbits and groundhogs are another matter. Thus far, the rabbits have stayed farther out in the yard and the groundhog has made only one uneventful trip. By this time last year, the sunflowers had been eaten to the ground and the melons/pumpkins had lost every fresh, tender new leaf -- hence stunted growth and the eventual death of sunflowers 2010. I have been lucky but ever vigilant with the live havahart trap in position for mission groundhog relocation protection program. A new enemy is the stink bug ... a major feeder in 2010 ... and I am ready to attack vigorously with soaking doses of pyola. No sign of infestation yet, but soon. I can feel it.

OK ... the first picture is the map ... one other is the 2010 resulting sauce which goes into the freezer to sustain the summer bounty through the winter ... I used the last quart in March ... and now the cycle has begun again. And lastly a critter from last year who now lives 15 miles to the north.

Later today, I will post the infant fotos of Garden 2011 ... as soon as I add the fresh grass clippings.

Happy Gardening!