random love

Catch up

2010-05-16T09:48:00.001-04:00

Saturday at the Charles Town Farmers Market

A couple of weeks ago we hit the market, looking good. This week I went back to get my Hops for our new planter and trellis Ken built.

Ken is installing the trellis for the hops. The hop plant is a vigorous hardy climbing herbaceous parenial. The vine loves to climb, it can grow a foot a day! The female flower, a cone, provides beer its characteristic bitterness, flavor and aroma. We will see what happens this fall, maybe I will have some cones for my beer brewing friends.

Well... sadly Stacy moved back to NY. She stayed with us her last weekend here. I miss her so much. She is making progress; starting a class in mediation, will be taking the NY bar exam, looking for a studio in Brooklyn, landed an amazing internship and is working back at Diner.....the coolest restaurant! We both hope someday to bake together again!

She made dinner, yum. It was a beautiful night and we diffintely ate too much.

Planting tomatoes

Purchased tomato plants from Fiona's at the market. This is a heirloom with a story. Popular since its introduction in the 1930's. The legend of this tomato is that it was bred by M.C. Boyles, a.k.a. Radiator Charlie, of Logan WV. For 6 years he crossed German Johnson, Beefstock, English and Italian varieties, selecting the largest. It is said that he then sold each plant for $1 and paid off his mortage in 6 years. Humm....

The Burpee's Heirloom flower seeds are growing. So far Sweat pea's, Moon flowers, Asters and Sunflowers are making progress. Also the rose bush I got for my birthday has bud action.

check this article out I read in Food & Wine.... curbside composting, thanks to a new law, San Francisco collects residents' food scrapes to use as nutrient rich compost for farms and wineries. Other cities with simular programs include Seattle, Boulder and Minneapolis. Come on Marshall let's do this!!!!

My dinner last night consisted of roasted carrots and onions and a argula salad all from Community Garden. Topped with this luscious goat cheese that I purchased from Spriggs Delight Farm, so delicious my taste buds went crazy!!!!

http://www.spriggsdelightfarm.com/

love these poppies

Aren't these graves markers beautful?

Last Sunday we woke up to this crazy loud splitting sound of the wind taking down a branch of our beautiful old maple tree. I shed some tears, then we got the chain saw out. It took a couple hours of back breaking work but we did it. Marshall got some fire wood and we are waiting for the branches to be picked up.

Table refinishing. I think this table turned out great. I sure we will enjoy many lovely summer meals on it.

Recent fountain addition to our pond.

For the past month I listened to the fountain trickle, the birds sing, worked on a farm, long disscussions with dear friends, puttered around our home, cried on Ken's shoulder all which has lead me to a peaceful new place. I have had many job interviews, some offers, went to a restaurant try out, and analized options but it seems it's coming down to maybe an offer this coming week from a safe corporate job or following my heart and passion and going with the farmers market venue. I have a found a commercial kitchen to rent and have an "in" for the DC markets. If I decide this route I will have to get a tax Id number and insurance. Then will be ready for business.

Just think pies for now. From scratch, local, sesonal, farm fresh and organic. Then look out if it takes off???

This week should bring a decission to my new beginning.

Happy May 1

2010-05-01T08:35:00.000-04:00

Isn't my neighboor's yard beautiful?

Planted a cutting garden in my back yard. I used the heirloom flower seeds from Burpees. I have some action already. Grow!!!!!

Did you notice the moon this week....loving it

Peonies are getting ready to bloom, count down.

Imagies from my hood.

Community Garden

2010-05-01T08:17:00.000-04:00

Thursday I worked for Rob havesting greens. It was a beautiful day and a great experience. Rob has quite an operation, such a vision, overflowing energy and is living/working his dream. I always knew that farming was a non-stop backbrecking job but those words don't really express what goes into a farmers day.

If you haven't tried his greens you must run to the Charles Town or Pursellville Farmers Market and purchase a pound. They by far are the best greens I have ever eaten in my life!

Support Rob and all our local dedicated farmers.

Personal note: Aren't his dogs adorable? Did I have some dirty feet....and I finially slept like a rock. Nothing better than a hard day of fufilling work.

Next week I get to transplant tomato plants and of course havest more greens.

Can't forget, I must thank Annie, Rob's wife, behind every great man is a great woman.

My crazy neighbor's love for the earth

2010-04-28T19:07:00.001-04:00

Today Liz, my partner in neighbor crime, took me to see her plot at the Jefferson County Community Garden. We both were laughing at the size of her plot compared to everyone else. This is her second season and is determined to show her green thumb and prove to them a city girl can get dirty!
Her plot is row A, 5 over, the peach colored section.
I was impressed with the set up and I think next year I am going to participate.
No she doesn't have a mohawk it was really windy!

Friends forever

2010-04-28T18:46:00.001-04:00

I went to visit my bestie, Lee lums, in New Jersey a couple of weeks ago. I helped her at an event "Breast Fest" and happened to run into the sister of the adorable red head above, Kathy, and she told Kathy she saw me and Kathy told Mimi, the wild one on the left, that I was on Facebook....long story short we have all reconnected via Facebook. This picture was taken in the 80's during one of my many crazy parties at my beautiful 100 year old Victorian in Haddonfiled NJ. These two where in high school and we got to be friends thru me being their hairstylist. We had sooo much fun being insane!

Years later both are amzing and stable women and I am proud that my "influences" didn't corrupt them.

Maybe Facebook isn't so bad.

love you guys! xxoo

Oh and I still have that dress I was wearing, I had to baby powder my body to get it on! I was a such a fashionesta!!!!

Latest Activities

2010-04-26T09:41:00.002-04:00

Helping Fiona at the Charles Town Farmers Market and hanging out with her beautiful chickens. Oh and I saw a rainbow driving to her farm, didn't have my camera at that moment, crap.

At dawn listening to the birds sing and enjoying dew drops glistening on my honeysuckle bush.

Eating oatmeal with apples from the farmers market and reading the Sunday NY Times on my front porch.

Refinishing this cool chair I got at Luckett's last year and starting to make a cushion.

Spending time in New Jersey with my bestie under her wysteria tree!

Celebrating my birthday with my man and getting this adorable present!

Enoying working in my garden.

Endless hours of dog walking.

Discovering beautiful views. Taken at Slaynt Vie Farm

Mellow Yellow Crush

2010-04-21T09:37:00.000-04:00

Yellow is so darn happy and cheerful. Both things you need on a gloomy rainy day.

Something new

2010-04-21T07:59:00.000-04:00

Pictured above are my knives, in my kitchen. I am no longer the Chef at Dish. Unfortunately our path came to a fork in the road and I chose a different way. I always try and see the good in unpleasant situations, and above all experiences I've had in the past 2 and half years I bring my passionate commitment to the "farm to table" approach in the industry. I am forging onward to my next adventure and will share these journeys. In the mean time I am recharging and finding me again.Thanks for everyone's support at Dish!!!!

Fresh start coming your way

2010-04-11T10:14:00.000-04:00

Please come back soon...a new blog is in the making.

Cupcake love

2010-03-20T20:59:00.000-04:00

Kitchen fun

2010-03-20T20:54:00.000-04:00

Doug getting his game face on to be "grill master" tonight.

Happy first day of spring!

2010-03-20T10:30:00.001-04:00

My early morning walk brings joy to my eyes...spring has arrived and everything is waking up from our long cold winter. Even Lucy had to stop and gaze...
Happy spring. May the gardening begin!!!

Cooking Class review

2010-03-04T13:22:00.001-05:00

Hello Everyone at Dish:

Totally enjoyed my second cooking class at Dish last night. Thanks so much
for letting me take part in something so educating and tons of fun. I must
say the food last night was AWESOME. That Gratin was so good.
Please sign me up for next month. I am assuming that the date is April 7,
2010.

Thanks again for letting me be involved.
Terry Smallwood

Wow...is this a picture of grown adults licking their plates? Look out KFC, forget finger licking....

Birds

2010-03-02T20:08:00.000-05:00

A Homely Winter Idyl

Great, long, lean clouds in sullen host

Along the skyline passed today;

While overhead I've only seen

A leaden sky the whole long day.

My heart would gloomily have mused

Had I not seen those queer, old crows

Stop short in their mad frolicking

And pose for me in long, black rows.

Carl Sandburg, a favorite of mine, from my home state of Illinois.

Dish news

2010-03-02T19:52:00.000-05:00

Food for thought, order your next Birthday, Anniversary or just in the mood for cake...

Every Friday night we have been baking Sticky Buns, pick some up for Saturday morning.

Don't forget fresh baked potato bread every Friday.

Cooking class Wednesday March 3rd. Starts at 6pm. Bistro basics which will include roasting a chicken, preparing a gratin and making a fruit galette. We still have room so ask a friend and come join us!

April 7 Basic Breads

May 5 Meatless Meals

June 2 Pies and Tarts

July 7 Pack a Picnic

August Summer Break

September 1 Cooking Seasonally

October 6 Thanksgiving Ideas

November 3 Party Hors d'oeuvers

December 1 Christmas Cookies

We are going to be adding kids cooking classes, will post dates and information soon.

I will also post our calendar of events for the summer, we have some great events in store for everyone.

Under the stars summer movies will be starting up before you know it. Will post movie schedule soon.

St. Patrick's Day, March 17th, we will be offering lunch and dinner specials.

Corned Beef and Cabbage

Irish Soda Bread

Guiness Stout Layer Cake

Also for Easter we will be making Easter Baskets and Lamb cakes. Call for more information or to place an order.

Valentine Weekend

2010-02-12T22:52:00.000-05:00

We are ready for a busy weekend after all the snow this week. Tonight was a full house and Saturday is even busier. We still are taking reservations, so give us a call. The bakery seems to be well received. We have reached our goals every day and above. We have made one change, the bread will be offered only on "Fresh Friday's", down the road we will shoot for daily. The coffee and tea service is up and running, check out our coffee we are using, http://www.bluebottlecoffee.net/ http://www.mayorgacoffee.com/ http://www.portorico.com/ and of course we have Black Dog. Once you try a " pour over" you'll be hooked. Thanks for all the support!

Valentines goodies

Ava's snowman.... complete with brussels sprout eyes!

Demolished cream puff Valentine dessert special, we heart you!

Thank goodness the sun has been shinning for a few days.

Windows Live Hotmail

2010-02-07T23:00:00.000-05:00

Windows Live Hotmail: "Cheryl, I hope you are enjoying this wonder snow!! Can't wait for the next batch on Tuesday and Wednesday!! NCTC is closed on Monday. Yippee! So anyhow, I could not figure out how to post this on the blog. If you can post this statement that would be great or tell me now. Don't know what any profile types are. 'The apple turnovers and bread are out of this world. My co-workers enjoyed all of the cookies. I have to say the bakery is an asset to the town. Thanks for opening!' Juanita Gustines P.S. Tell Mom hello."

Cooking class: pasta and pizza

2010-02-04T18:44:00.000-05:00

We sure did have some fun last night at the pasta/pizza class. The biggest class to date, 18. Next month's class has 3 signed up already! I will teach some basic bistro style cooking, roasted chicken, gratin, quiche, greens..... yummy!
Better sign up soon.
The bakery seems to be a hit. We sold out of scones, turnovers and bread the first day and today we had a good turnout. Come check us out.

Bakery opens

2010-02-03T14:30:00.000-05:00

We officially opened for business this morning. We worked late last night mixing and baking then got up bright and early, Stacy did I was late, and finished all items baked fresh each morning. Our lovely Juanita was our first customer and bought treats for her co-workers. So far around 10 people or so have stopped in and showed their support and bought goodies. Everyone must come see us and try out everything. The coffee and tea service should be up and running by Friday. I took a shot of the community table that is next to the space. We are hoping everyone enjoys relaxing at it while nibbling and sipping.

Wednesday, February 3, cooking class

2010-01-31T12:06:00.000-05:00

We still have spots, not many, for the class. Call or email us. Pasta and pizza.

Days before this last snowfall

2010-01-31T12:03:00.000-05:00

I can't wait for spring.....

Stacy is in the house!

2010-01-31T11:54:00.000-05:00

Stacy's first day at work. Wait till you taste her pastries!!!!!!!

Bakery opening February 3, 8am

2010-01-31T11:52:00.000-05:00

Oh boy, we are getting excited! The shelves aren't stocked yet, but Wednesday at 8am we will present our bakery goodies to everyone. Please try and come in to see what we are baking for you. We are hoping to have the coffee and tea ready but are waiting for our shipments to arrive, but the pastries will be stocked and ready for everyone to purchase. See ya soon!

New potato bread and hambuger rolls

2010-01-31T11:44:00.000-05:00

Starting yesterday we started baking our own our own bread! We will have dinner rolls for service, sliced bread for our sandwiches and buns. We are very excited to go to this next level. In the bakery you will be able to purchase these items along with our pizza shells.

Dish grass fed local burger!

2010-01-31T11:18:00.000-05:00

Do I really need to say more....a picture is a thousand words.

Windows Live Hotmail

2010-01-30T20:57:00.002-05:00

Little Chef Michelle

Windows Live Hotmail: "Hi Cheryl I just wanted to let everybody know how much fun the desert class was. I really enjoyed watching and making the thin mint chocolate cookies and putting the chocolate coating on them ourselves. My dad really liked the bread pudding. We can’t wait until next months class. Talk to you later your little chef Michelle"

I had to post this adorable email from Michelle. She is part of our father/daughter team and has attended both cooking classes and is proving to be our aspiring chef. She has also volunteered to assist with our kids class this summer. I am thrilled that she is having a great time with our cooking classes.

Dessert Cooking Class date change

2010-01-02T21:05:00.002-05:00

The Dessert Cooking Class has been moved to Wednesday January 13th at 6:00 pm sharp.
The class will include instructions and recipes for:

Flourless chocolate cake
Turtle cheesecake
Raspberry white chocolate bread pudding
Choclate thin mint waffers

As with the last class you will get all the recipes and super cute packaging, gift tags and ribbon for a special Valentines gift you will learn to make.
Included also is a glass of wine with some cheese and crackers to nibble on.
Don't forget to wear your best apron, I got one for Christmas, rally some friends together and call or email us to save a spot.
See everyone soon!
Let's bake!!!!

Swedish Art

2009-12-24T13:23:00.000-05:00

Almost forgot this adorable shot of Jessica aka Swed.....this is what we do in our spare time at Dish, make bubble art, we are always creating....

Seasons Greetings!

2009-12-24T13:08:00.001-05:00

Happy holidays from Charles Town. Frolic in the winter fun! Enjoy the beauty from us to you......

Isn't our little town beautiful at Christmas?

Uncommon Ground

2009-12-11T20:59:00.000-05:00

I was blown away reading about this restaurant in Chicago. First certified organic roof top farm.....in the country! I have to get Rob working on this for us at Dish.
http://www.uncommomground.com/

Shot From the High Line, love it!

The First Snowfall

2009-12-10T14:01:00.003-05:00

Holiday Gingerbread House

2009-12-10T13:59:00.000-05:00

Gingerbread house is complete, come in and check it out.....it is really cute! The theme is Pixie farmers, made from Mr.and Mrs. Huyett's magnolia seeds, growing candy crops and living in an overgrown tree house. Wow, I must be crazy to think this stuff up. Oh can't forget the giant snowman hanging out in the candy garden. I might need some therapy.
Happy Holidays !!!!

First cooking Class

2009-12-03T20:45:00.001-05:00

I have to admit I was a bit nervous before everyone arrived but once things got going it felt like everyone enjoyed the experience and will be back for more classes and bring others. I want to thank all for attending and making the night special. Sign up soon for the next, January 6th, which will feature desserts. I will post soon the techniques and desserts I will be teaching. Save room!

The cheese terrine and Trifle were big hits!

Dish News

2009-11-29T20:02:00.000-05:00

HAPPY LATE THANKSGIVING

Can you believe my luck? First I drop my camera in the vegetable stock pot and then last week I trip over my laptop cord, smashed it to smithereens and have been shut down till a couple of days ago. Needless to say I had to purchase two big ticket items in the past couple of weeks. Finally I am back powered up with state of the art technology and ready to get back to work!
P.S. I love pumpkin pie.....

A visit to Manhattan'sWest Side:

The High Line

A 1.45 mile New York city park built on a section of the former elevated freight railroad of the West Side Line.

http://www.highline.org/

A glorious day with my best friends Stacy and Lee.

Isn't this amazing, I kept thinking can't we do this in Charles Town?

Earler that day we went for lunch at Pearl Oyster Bar http://www.pearloysterbar.com/ This restaurant is on Stacy's "to dine at one more time list" before she moves to Charles Town to help us open a small bakery in the front of Dish!!! (hold that thought and I'll write about this later) Lunch was a taste sensation...we had fried oysters, skate, mussels, The Pearl Lobster Roll with shoestring fries, butterscotch parfait and of course champagne. Now I know why people adore this place and wait in line for a table.

We then strolled thru the Chelsea Market http://www.chelseamarket.com/ super fun.

From there we went back to Stacy's loft in Brooklyn, took a disco nap then dolled up for our evening.

We walked around the corner to have drinks at Marlow & Sons before heading to Diner for dinner.

http://www.dinernyc.com/ Stacy currently, but again will be with us soon, works at Diner. Marlow & Daughters is their butcher shop of this small but growing empire of farm to table vision. You must check out the web site and read about the histroy as to how they started Diner and where the journey has lead them. I was inspired for our vision here in Charles Town, I know we aren't in Brooklyn but it helps to see how hard work and determination can point you in the right direction.

The evening was wonderful filled with delicious food, flowing wine and loving friendship.

Cooking Classes:

Introducing the cooking classes seems to be a hugh success. Our Wednesay, December 4, class is almost filled. Please give us a call or email if you are intersed in partisipating. http://www.wvdish.com/

The first Wednesday of every month, except for June & July noted below, we will be having a class and here is the schedule:

6pm - 10pm

January: Desserts

Febuary: Pizza and Pasta

March: Bistro Basics

April: Seasonal Pies and Tarts

May: Kid's Class

June: Picnic in the Park first Saturday morning and will be off site

July: Farm to Fork first Saturday morning and the fisrt half will be off site

A class or combined classes would be a fun Christmas gift!

Please call or email us with any questions or send me your requests for the types of classes that interest you.

Bakery News

We are going to be opening a small bakery in the front of the retaurant along with some other surprises. Stay tuned!

A wind has blown the rain away and blown the sky away and all the leaves away, and the trees still stand.

E.E. Cummings

Upcoming Cooking Class

2009-11-08T19:08:00.001-05:00

We are pleased to announce our first cooking class: Everything you need to host a casual holiday party
Menu

roasted butternut squash soup with star anise and ginger shrimp
Cherry Glen farms goat cheese and pesto holiday spread
red and green festive salad with a champagne vinaigrette
English trifle

When: Wednesday, December 2, 6:00 PM sharp, don't be late.

Where:

Dress: casaul, aprons will be provided but if you have your own and want to strut your stuff bring it.

What you will need: nothing but an empty stomach and 5 of your friends!!!

Cost: $42.00 includes dinner and a glass of wine

The class will consist of a brief talk, cooking assignments, demonstrations and finally we will all sit down to dine and enjoy our hardwork.

You will take home all the recipes, shopping list, wine ideas, new friends and inspiration to throw a party.

Call or email us to reserve a spot

News

2009-11-04T21:06:00.001-05:00

On our fall dessert menu we are featuring a seasonal pear and fig crostata.

Definition: An Italian rustic free form looking tart.
The crust is rolled into a circle, the filling is piled in the center, and the edges are turned in. It is very easy and a great way to use seasonal fruit.

Crostata dough
two 8 inch crostata

3 T sour cream (or yogurt or buttermilk)
1/3 C ice water, approximately
1 C all-purpose flour, I use King Arthur
1/4 C cornmeal
1 tsp sugar
1/2 tsp salt
7 T cold unsalted butter, cut into 6-8 pieces

I make all my dough’s by hand but you can use a food processor or mixer
To make by hand:
• stir the sour cream and 1/3 C ice water together in small bowl and set aside
• put flour, cornmeal, sugar and salt in a large bowl, stir with fork to mix
• drop the butter pieces into the flour mixture, then with fingers work the butter into the flour, aiming for the pieces of butter that range in size from bread crumbs to small peas
• note: the smaller pieces will make the dough tender, the larger ones make it flacky
• sprinkle the sour cream mixture over the dough, 1 T at a time, tossing to evenly distribute it
• after you have added all the liquid the dough should come together and be moist enough to stick together when pressed, if not add 1 T at a time more water
• note: don't add too much water, it will make your dough tough. Also don't over work the dough, that to will make the dough tough
• turn the dough out and divide it into half or you could divide into small pieces and make individual sizes
• wrap in plastic, press into disc and flatten.
• chill at least 2 hours

While your dough is chilling:
• preheat your oven to 400 degrees
• line a baking sheet with parchment
• make filling

1 1/2 C mixed fresh berries, or cut up fruit. Peel on or off is up to you, I leave it on
1 1/2 T sugar
1 T honey
1/2 lemon
zest from lemon
1 T unsalted butter

• mix all ingredients together except butter.
• get refrigerated dough and using flour sprinkled on surface, roll out dough being careful not to tear or overwork
• place filling in middle of the circle, leaving enough dough to turn in, and cut pieces of butter and place in the filling.
• turn in the dough over the filling, see above picture.
• I lightly brush the turned dough with a bit of water and sprinkle with sugar
• bake till golden brown

Simple and amazing! Please email me with any questions or problems.

NEW THINGS HAPPENING:
• We have started our soup schedule. Every 2 days a different meat and vegetarian selection will be offered. We will post the schedule soon on our web site. Call ahead to see what's cooking.
• For Thanksgiving we are offering pre ordered roasted turkey's, appetizers, soup, all the fixings and dessert.

*All orders placed by Saturday, November 21
*All orders prepaid & no refunds available on cancelations without 72 hours notice, no substitutions
*All orders must be picked up between 11:00am-6:30pm Wednesday November 25

10-12# turkey $58.00
15-18# turkey $90.00
20-22# turkey $100.00

sides price per: Serves 4
1 qt. butternut squash soup $15.00
1 qt. Crab bisque soup $18.00
8 oz. goat cheese & pesto cheese ball $22.00
12 stuffed mushrooms $14.00
turkey gravy $4.50
sage stuffing $12.00
corn pudding $9.00
lobster mac & cheese $15.00

garlicky green beans $18.00
creamed Brussels sprouts $18.00
decadent mashed potatoes $12.00
cranberry chutney $6.00
8 Buttermilk cheddar biscuits $12.00
granny’s sweet potato casserole $10.00
mixed greens w/fixings $14.00
choice of dressing Red wine vinaigrette Blue cheese Walnut vinaigrette

desserts: serves 8

apple pie $22.00

pumpkin pie $15.00

pecan pie $18.00

white chocolate cheese cake w/ raspberry sauce $30.00

chocolate layer cake filled with whipped cream and fresh raspberries covered in ganache $35.00

Call or email with any questions or if you would like an order form emailed to you, let us know.

We have started a lunch delivery service. If you are interested give us a call, we will explain the details and can set up a delivery day and time to your business.
Cooking classes coming soon. I will start off with a class on making stock and soup. I am excited about this. We have to decide the day and will get the word out, stay tuned.

Thought I would sign off with some food for thought.
These shots are from Sunday Brunch, quiche and a benidict, very yummy good!! Come see us this Sunday.

Farm Dinner: Cooking and having fun in the rain!

2009-10-26T09:24:00.001-04:00

The weather for our event was rain, wind and chilly temperatures. I have to admit we thought no one would show up. Early in the evening I ran outside and saw the tables filling up and became excited and inspired to see how many did brave the elements and come help us celebrate the restaurant’s anniversary.

I want to thank everyone from the bottom of my heart who came early and helped us set up in the pouring rain. We couldn't have pulled it off.

Jeff, our intern, rounded up some fellow students to pitch in, my best friends Lee Ann and Micheal came from New Jersey to support us, Lee cooked all the pizza's and helped Tony on the grill, my Mom iced cupcakes, Charles Town Jr. Garden Club did all the beautiful floral arrangements, J&D Meats chickens rule, the Bread Guild from the Burr Farm baked and donated all the delicious bread, Bill's Tudor Hall Farm provided us all the squash and pumpkin for the soup, the sausage on the pizza and those yummy salad turnips and Rob from Claymont Farm grew the most tasty salad greens I have ever eaten!

All in all I felt our event was successful and well received.

We will plan another dinner for the spring and hopefully will attract new farms, rally more of the community to be involved and sell more tickets.

Farm Dinner

2009-10-22T22:37:00.003-04:00

Sweet Thank You

A beautiful card from Victoria, our flutist for Sunday brunch. She definitely captured the scene!

Kitchen Fun

2009-10-21T20:09:00.005-04:00

Kitchen Shenanigans

I have to ask forgiveness to be gone from my blogging.......it has been a bit hectic around here! Plus I dropped my camera in the stock pot while taking pictures of the farm dinner action and yesterday finally had time to go buy another camera. Tonight I was figuring out all the camera gadgets taking pictures of my adorable kitchen crew. They are such stars!

Left to right....Dane, our dishwasher, ninja, comic, and official taste tester

Amy aka hamster, ham bone, the list goes on......without Amy there would be no Dish. As pictured she is sauteing but can do everything and has recently taken on the grill, which is a difficult station and is mastering it. She is my right hand and the hardest working most dedicated kitchen person I could ever wish for, love ya ham bone...

Tony, lunch, prep and grill cook.....he has the best personality ever. Nothing gets him down. He is our resident DJ and gets us moving when are body and bones say no! We recently lost a cook and Tony stepped up and is doing an amazing job.

We are missing Jeff...he is at school tonight but I will get a shot of him posted. He is presently in culinary school and is filling the position of intern. Another hard worker invested in our commitment of farm to table.

Tomorrow I will post the farm dinner pictures. It was beautiful and the food was delicious. I was sad because of the rain but around 60 guests showed their support and braved the weather.

More about everything later, have to go help kitchen clean up!

Butterflies in Cape May

2009-09-24T21:12:00.005-04:00

Millions of Monarchs pass through Cape May each autumn on a migratory journey. Weighing just 1/2 gram, they successfully migrate a journey of over 2,000 miles to the forested mountains of central Mexico. Much is still unknown about how Monarchs are able to make their great journey. It is breath taking to witness. For more information check out WWWBirdCapeMay.org

Cape May N.J.

2009-09-24T18:09:00.006-04:00

We our back from 5 relaxing days at the beach. Unpacked the car, started doing loads of laundry and couldn't wait to download my pictures from Cape May. I took this of Lucy and Scout minutes after we sadly drove away. We biked all over the place, took the dogs on long walks throughout town and along the beach and caught the sunset every evening.
Most of all we ate some super tasty food.
Lots of Italian...
A Camia: I ate a salad here that I will be dreaming of: baby arugula, pine nuts, roasted whole heads of garlic, giant chunks of shaved Parmesan and the lightest and most perfect lemon honey olive oil vinaigrette...yummy.

Fresco's: homemade pappardelle with shrimp and lobster Pescatore
Eggplant roulade, the bomb
Ken had Veal Saltimbuca, devoured it.

410 Bank Street: 25 years in business New Orleans/Caribbean style. Ken was loving his aged NY, we tried to get our waiter to tell us the secret ingredient in the sauce but no go, I think cherries.
I had a mouth watering grilled salmon with garlic mashers. How could I forget the $14.00 Lobster bisque!

My favorite was in Sea Isle: a boardwalk swirled, chocolate/vanilla, custard cone...wish I could have one now!
As you see we live to eat. Which brings me to the new fall menu that will be starting up next weekend. Get ready to dine Italian style. The menu is finished. I will try and get some of it posted for everyone to see. I'm very excited, new ingredients: quail, pomegranates, figs, arugula, lobster, squash, mushrooms, quince, truffles just to name a few. All the ingredients are in season for the months ahead. We are still trying to bring in more local. We will be featuring goat cheese from Cherry Glen Farms in Maryland and ice cream from Arlington Virginia, Sinplicity.

This weekend Dish will be participating in Tastes and Sounds of Shepherdstown. I am going to enter desserts which will be an assortment of petit fours. I will take pictures and report back the outcome.

Don't forget the farm dinner, it is right around the corner. Please, please, please come and support our cause....farm to table. Experience it and see what we are trying to accomplish. Bring all your friends, family, neighbors oh heck bring everyone and help us celebrate our 1 year anniversary and eat some mighty delicious food!

OCTOBER 17th FARM DINNER HURRY UP AND BUY TICKETS!!!!!!

2009-09-19T22:09:00.002-04:00

The sky is the limit! What a beautiful day, have a fantastic day.

Alleyways

2009-09-11T09:51:00.006-04:00

Walking adventures

I just returned from one of my many favorite things to do, walk the alleys in town. I love how I feel as if I am on a secret path right outside my front door. Today it is overcast, cool and drizzly which only adds to my fantasy. Walking along with my dogs and the crunchy sound of the gravel under my feet invokes a feeling as if I am heading off on a path less traveled by with my best friends. All I need to complete my journey is some traveling food, of course, camera, compass and a thermos of joe.

Unfortunately back to reality, but as always the outdoors and nature brings me to a place of calm and simplicity, something we all need at times. For me it is a great way to stimulate my creativity, awaken my senses and start my day.

The cool thing is....I just have to walk outside cross the street and I'm off in alley world. Try it you might like it.

I did ask around about the history of the alleys in Charles Town and this is what Jim Surkamp had to say "If Shepherdstown is any indication- carriages were kept in the back where there would be a supply of hay etc. maybe a small community barn. Horses where stabled in the back. Also might have served as firewalls."

Kitchen Talk

2009-09-04T21:35:00.008-04:00

Pozole Verde

We love to make soup! Last month we sold 250 bowls/cups of soup. So order some soup and see what you think.

Above the garlic, pasilla chile's, onions, and tomatillos coming out of the oven after a slow roasting. It is the beginning of a Mexican soup called Pozole. It is a soup rich in spiciness and flavor. Traditionally the main ingredients are pork and hominy but we do a Pozole Verde version of this soup, which adds fresh herbs mainly cilantro and oregano to the mix.

We are trying to implement a soup schedule, then you know ahead when you favorite soup is on the board. Plus we can make sure to rotate in different soups for your taste buds.

Tomorrow Pozole Verde will be offered, come try it.

Butterfly

2009-09-04T21:20:00.006-04:00

This shot is from our bartender Melissa's backyard, off Mission Road. That is the Shenandoah River in the background. Nice view.

Charles Town garden sightings

2009-09-02T20:20:00.006-04:00

I will be the gladdest thing

Under the sun!

I will touch a hundred flowers

And not pick one

Edna St Vincent Millay "Afternoon on a Hill"

Go Green

2009-09-02T18:42:00.011-04:00

Composting and Recycling

We decided to calculate how much recycling we do at Dish....check it out

Average per month

Food waste 1,000 pounds

Glass 500 pounds

Cardboard 4 Mini Van loads, packed to the rim

Average per year

Food waste 12,000 pounds

Glass 6,000 pounds

Cardboard 48 Mini van loads

WOW!

The food waste is being composted by Marshall McCormick. Doug sends him a text message when we need a pick up, he drives over, loads in the bins, takes it back to his place, unloads, dumps, shovels and does his compost thing. He has been at this project since January and seems to have it under control. It is unbelievable that one person is doing this daunting task. Hats off to Marshall!

Glass and cardboard Doug is in charge of. He takes the cardboard to the paper mill and glass to the dump.

Next we want to start recycling plastic and aluminium. We have to come up with a way to store it before we take it away. Any suggestions?

Every bit helps.

The garden compost picture above is Betsy Wells set up in the alley

Update: Marshall has been at this project since the second week in November, almost since we have been open. Thanks again Marshall for all your hard work!

Farm Dinner

2009-08-26T17:40:00.009-04:00

October 17 1st Annual Farm Dinner

To celebrate Dish's first birthday we have put together a fun packed, educational and delicious farm extravaganza and are reaching out to everyone to please come and help us celebrate.
So far we have in the line up:
Tudor Hall farm tour and hay rides 1pm-3pm
5 course dinner at Dish 4pm-8pm
Live music and scavenger hunt 8pm-10pm

We are pleased that Bill and Phyllis from Tudor Hall farm have committed to opening up their place for everyone to visit and see first hand their dedication to farming and our community. Tudor Hall has been a Grantham family farm since 1789. They provide seasonal and sustainable produce, eggs and meats.

After the tour and hay rides everyone will come back to the restaurant. We are trying to get Washington street blocked off in front of the restaurant, not sure if the police Chief will go for it. If not it will be on a side street where we will have a giant table and chairs set up.
We ask that everyone brings plates, utensils and cups...think of it as shabby chic picnic style, also saves tons of money in rentals and we can use that money for more food, music, hay rides etc.

The dinner will start with a "End the Recession Soup Line"
Then we will grill our house made pizzas on a 15 foot long grill.
Moving on to family style salad course followed by main course
Dessert will be a Cup Cake Tree

We will have a separate kids menu: Pasta Palooza, translated..kind of a build you own pasta buffet station. We will serve pasta, assorted farm veggies, and choices of sauces, marinara, butter and cream, and anything else we come up with that kids would want to put in their creation.
Also same idea with salad.
Dessert will be the Cup Cake Tree.

The entire seasonal menu will be sourced from all our local farmers.

We are meeting with Bill this week so I will be able to give more specifics as to farm tour/hay rides
During the live music, to be announced, and bar service we will have our neighborhood scavenger hunt. It will be open for kids and adults. Once everyone gathers that want to participate we will split into teams and start the hunt. I love scavenger hunts so this one will be a blast!!! Plus we have a trophy for the winning team.

Menu
1st course Autumn Squash and Pumpkin Soup

2nd course Outdoor grilled house made Pizza hot & sweet sausage, mushrooms, onions, roasted marinara & mozzarella

3rd course Harvest salad wax beans, red onion, roasted beets and mixed field greens with roasted pear balsamic vinaigrette

4th course Outdoor grilled fall herb and lemon scented chicken
Vegetable lasagna
Garlic and rosemary focaccia

5th course Cup cakes

Pumpkin white chocolate
Date spice
Apple cinnamon
Chocolate espresso
Carrot
Cranberry walnut

Ticket Prices:
Adult $42.00
Child $11.00

Please call, come in or email us and order your tickets
Cash, check or charge accepted
Our goal is to sell 400!!!!!
Call or email me with any questions or ideas
We also need volunteers to help with all sorts of things, let us know if you would be interested

Have a glorious day

2009-08-20T10:27:00.008-04:00

Kitchen Talk

I have to discuss bread salads, yum. We have a bread salad paired with our local J&D Meats roasted Cornish Hen on the menu now. It is a taste sensation, simple, hot, cold, crunchy and juicy. We use fresh picked heirlooms from Zephyrs End Farm in Shepherdstown and our bread is from Cardinal Bakery in Sterling Maryland.
I first read about bread salads in Zuni Cafe cookbook, a must have, with their famous roasted chicken. For home chefs it is a great way to showcase the abundance of summer tomatoes. I am going to put together a cooking demonstration at our Charles Town Farmers Market August 29 and will feature bread salad. Come on down and visit us there.

Charles Town garden sightings

Wow it has been hot in the kitchen! The gardens around town are looking a bit dry and wilted. A break from the heat and some rain would be so nice. I found this sweet gesture while dog walking, brought a smile to my face.
Have a great day

Saturday August 21 outdoor free movie

2009-08-18T20:45:00.014-04:00

Our movie nights seems to catching on. Please spread the word and come join in the fun outside on the patio under the stars.

This Saturday we will be showing Fast Times at Ridgemont High. The 80's masterpiece that captured the culture of the period directed by Cameron Crowe.
Movie starts at 9:15
Hot dogs on the grill $2.50 cupcakes $2.00.....seen above
All menu items available till 10pm
Bar service

Footloose will be playing the following Saturday.

We will keep going till the nights stay comfortable.

Kitchen Adventures

2009-08-06T10:57:00.009-04:00

Well a bit late but here is a recap of our culinary adventure to the city of brotherly love, Philadelphia. We left Charles Town around 8am and I think we arrived back home around 2am. It was a long, hot and muggy trip but we had a blast. We started at the Reading Terminal Market, http://www.readingterminalmarket.org/ ,
which was an overwhelming taste bud sensation with all the various food vendors.The place was packed with lunch business so the lines where long. We decided on pizza, Philly cheese steak, chicken sandwich, brownie, chocolate espresso cupcake, raspberry jam bar, coffee and beer. We chowed down, listened to some folk music and even had a Micheal Jackson sighting. Then we piled into my hot, no air conditioning, Jeep and drove cross town to the Italian Market. The foodie pictures above are taken there. The top pic is in front of Bistro 7 with Amy, Josh and my best friend Lee. Lee is an outrageous cook, food connoisseur, and a very fun gal. We took our time and went from store to deli gazing at so many food ingredients.

Next on our list was Old City, off we went.....oh yeah a quarter gets you 7 minutes on the parking meter, Ken was in charge of feeding the meter. We walked around my old hood checking out all the different restaurants and bars. We visited Buddakon, http://www.stevenstarrrestaurant.com/ , one of many Starr restaurants. He is a restaurant concept genius. We then went and had afternoon cocktails at Postiano Coast. We sat on the second floor in an all white lounge where they slide open all the doors so you feel like your in heaven, but really hot. Anyway it was very enjoyable and I sipped on a refreshing Thyme martini and was thinking how hard it must be to keep everything clean!

Onward...we arrived at Fork restaurant for our 6pm dinner reservation. Sadly we had missed our kitchen tour earlier in the morning but ended up getting one with the owner, Ellen Yin. She was gracious and explained all the different aspects of their operation. Fork has been promoting farm to table for many years and has had success. Ms. Yin was interested in what we our doing with our restaurant and gave us encouraging words. The kitchen staff where busy getting ready for the night but took time to talk with us and show us around. I talked with their Sous Chef and plan on keeping in touch with him. Recently Fork has brought on a new Chef, Terence Feury, whom we didn't get to meet, he was on vacation. He comes with a great resume and will bring his abilities to Fork. Hopefully Amy is going to go on her days off and work in the kitchen for experience of working with Chef Feury and his staff.

Dinner was hours long with drinks, laughter and beautiful food. I was sad to leave Philadelphia, my old faithful tasty home, but I was excited to get back to Dish and share with our staff the adventures of the day. Ken drove and we all dozed with our bellies full and contented minds.

All in all....mission accomplished. We will be heading off soon for more dining!

http://www.forkrestaurant.com/ well worth the drive!

Charles Town garden sightings

2009-08-02T19:16:00.000-04:00

I have two active crazy dogs, LuLu and Scout, I try to walk almost everyday. I love to check out every one's yard as I walk or with LuLu pulled along. I finally got my new camera out of the box from last Christmas and decided to start photographing all the amazing backyard gardens through out town. No two are the same. Maybe you will recognize yours or be inspired for next years planting sesason.

Saturday August 8 first outdoor free movie

2009-08-02T17:40:00.000-04:00

Please come join us for our first of many to come outdoor free movie featuring our most beloved alien ET. Movie starts at 9:15, come earlier and have dinner or bring your lawn chair, settle in and enjoy hot dogs on the outdoor grill and a fresh squeezed lemonade followed with ET's favorite, Reese's Pieces.

Hot Dog $2.50 J&D Meats Pennsylvania Dutch Market, Hagerstown Md.
Cool Lemonade $2.00 on site squeezing by dedicated dish kitchen staff
Reese's Pieces $1.00

Rain or shine

Dish Bistro 213 West Washington Charles Town 304-728-8464

August 15 Ferris Bueller's Day Off

August 22 Fast Times At Ridgemont High

August 29 People's Choice