I never did catch a usable shot of the front of the restaurant or the sign with Cape Cod lined in behind the name, The Cape Codder Restaurant featuring a light house and a sail boat. But I mentioned it. So that’s good. I’ll have to go back!
I took several great things home with me from a recent jaunt out to the Space Coast including a skate board and a book on particle physics (because √-1 ♥ math). More impressive than that was what I learned at a little restaurant the locals were talking about.
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Miles from the distillery, Catoctin Creek Whiskey is right at home and Six fine whiskey drinkers of different styles combine forces to break you into understanding what’s what about Roundstone Rye.
Introducing the Silver Spring Whiskey Six (one night only) and Catoctin Creek’s 2010 Silver Winner, Roundstone Rye made Organically and in small batches. To get started on another story, I thought I’d invite some friends to join me in describing and tasting for the first time, this $40 dollar whiskey. The trick became finding it; then the trick was to drink it responsibly and grab at some Goose before it was all gone. I missed the Goose, but I can tell you about the jiuce…
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It’s the expert opinion of more than 1,800 chefs and, not surprisingly, it’s mostly dead-on and outlined just what it was we would be eating last year. A look behind us can give us a better indication of how the look forward can be viewed.
The National Restaurant Association each year surveys professional chef members of the American Culinary Federation. Based on the input of more than eighteen hundred chefs, a list is compiled of 214 items highlighting their upcoming “hotness.” It’s interesting to see what came late to the party – Prix Fixe brunches, what came HOT to the table – Local and organic produce, and what got lost along the way – Quinoa as a Side or Starch.
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“Juanita” is the name Latins grab for when they need a generic name for a punchline, like “Jane” in English. There is no joke here though because in Gaithersburg, she’s kicking butt with two food trucks that sell out daily. The trick is a kitchen she can depend on. So jaja on you.
Yes gimmicks are fun when you’re thinking up a Food Truck concept but if you’re best known for your hyper-paranoia and stand-offish attitude to cameras, you’re not thinking far enough outside the box (yeah, I went there). Business is serious and Food Trucks are fun. In this Friday post, I have fun sharing and exploring some facts and brainstorming how to overcome the dreadful one-to-one business model quickly before NYC and Chicago do it first or better. Jump in…
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I wouldn’t go through so much trouble if there weren’t something good here. Lots of businesses need your help but have so much less to offer. In avoiding the word, “potential,” it’s easy to showcase what Bella Ragazza already does extremely well for customers and wholesale clients. You could be a client or you could help sell to new found clients.
When I heard that one of the two owners of Bella Ragazza in Frederick County woke up everyday hoping to be bought out, my mind ran to Arctic Squirrels. What would they hide in the Winter to prepare for the Summer? They would probably roll up as many nut-sized snowballs as they could with their scary little claws and bury them in the snow, hoping later for Gelato to stay cool. Stupid Arctic Squirrels…
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