It's always great when you spend a day practicing your French and at the same time, learn something about your own language! This happens a lot actually. It's even better, in my opinion, when this type of revelation involves food!
During a recent 'carpet picnic" as I call them, when the weather prevents us from going outside but we still have the urge to lay down a blanket and nibble on various amuses-bouches, the spread turned into a real learning feast when I discovered the orgin of the word picnic.
Turns out...Voila Voila, that it's French! The word we use to describe outdoor eating comes from the French word pique-nique, (pronounced peek neek) based on the verb piquer “to pick at, to peck”. The rhyming ending, nique, has several meanings (of course I know the slang word but this is a family run blog so I won't repeat it) but in this case, it means a trifle, or something of little value.
It may have had little monetary value, but my carpet pique-nique sure did render a dreary winter afternoon, and French lesson, priceless!
Feb 24, 2009
Feb 23, 2009
Belgian Chef Expands In DC
If the economic crisis has you staying put, but you still crave the weighty belgian beers and stellar cuisine, then look no further than washington D.C.
Washington Business Journal. 2008
--Robert Wiedmaier, the chef who opened D.C. hot spots Marcel’s and Brasserie Beck, plans to unveil two Belgian and American-infused eateries and a market in Alexandria next year.
Brabo by Robert Wiedmaier and Brabo Tasting Room will open in February.
In the spring, Old Town’s first gourmet market called The Butcher’s Block will start selling cheeses and charcuterie.
His wining and dining trifecta, designed by New York-based Vicente Wolf, will be located at 1600 King Street, adjacent to Kimpton’s Lorien Hotel and Spa.
The 105-seat Brabo will be open for lunch and dinner, serving dishes like roasted chicken in a tarragon jus, a 24-hour veal shank, and filet with stilton cheese. A steel and brick wood-burning oven will cook some of the items.
The 45-seat tasting room will be open for breakfast, lunch and dinner with seasonal menu items that include mussels with chorizo and fennel, slow roasted pork sandwiches, salmon pâté, and assorted artisanal cheeses.
Eggs and goat cheese will come from the eco-friendly farmer and cheese maker, Brad Park of Pipe Dreams.
Chef de Cuisine Chris Watson, executive sous chef for Wiedmaier at Marcel’s, will oversee both kitchens.
Both posts will tap into the Belgian beer list from Wiedmaier’s famed selection at Brasserie Beck.
The black-and-white tiled, European-style market will sell wine, Belgium beer and gourmet bites when it opens in the spring.
Wiedmaier opened Marcel’s in 1999 and Brasserie Beck in 2007, both of which are named after his two sons. He’s also served at The Watergate and Four Seasons Hotel in D.C.
Washington Business Journal. 2008
--Robert Wiedmaier, the chef who opened D.C. hot spots Marcel’s and Brasserie Beck, plans to unveil two Belgian and American-infused eateries and a market in Alexandria next year.
Brabo by Robert Wiedmaier and Brabo Tasting Room will open in February.
In the spring, Old Town’s first gourmet market called The Butcher’s Block will start selling cheeses and charcuterie.
His wining and dining trifecta, designed by New York-based Vicente Wolf, will be located at 1600 King Street, adjacent to Kimpton’s Lorien Hotel and Spa.
The 105-seat Brabo will be open for lunch and dinner, serving dishes like roasted chicken in a tarragon jus, a 24-hour veal shank, and filet with stilton cheese. A steel and brick wood-burning oven will cook some of the items.
The 45-seat tasting room will be open for breakfast, lunch and dinner with seasonal menu items that include mussels with chorizo and fennel, slow roasted pork sandwiches, salmon pâté, and assorted artisanal cheeses.
Eggs and goat cheese will come from the eco-friendly farmer and cheese maker, Brad Park of Pipe Dreams.
Chef de Cuisine Chris Watson, executive sous chef for Wiedmaier at Marcel’s, will oversee both kitchens.
Both posts will tap into the Belgian beer list from Wiedmaier’s famed selection at Brasserie Beck.
The black-and-white tiled, European-style market will sell wine, Belgium beer and gourmet bites when it opens in the spring.
Wiedmaier opened Marcel’s in 1999 and Brasserie Beck in 2007, both of which are named after his two sons. He’s also served at The Watergate and Four Seasons Hotel in D.C.
Feb 2, 2009
Happy Crepe Day
La Chandeleur (Candlemas), the Feast of the Presentation of Our Lord (or Purification of Our Lady) celebrated on February 2, once marked the end of the Christmas season (40 days after Christmas). In France and Belgium this day has a particular perfume to it---certainly of lit candles but also of something sweeter---crêpes.
The flat pancakes are traditionally prepared and offered to family and friends on this day, but it’s not just about making the crêpe, it’s about flipping it successfully, or “making it jump” as they say in French. To do it right, the tradition dictates you must hold a gold coin in your right hand (I know I have a lot of gold coins lying around from my last treasure hunt) and flip the crêpe in a frying pan with your left hand. If successful at these pancake acrobats, a year of ensuing happiness and riches follows. Most people forgo the gold coin and just flip. The crepe must not land on the floor, stick to the ceiling, or land crumpled on the nearby coffee maker (yes I have done that), but rather flat as a pancake back in the pan!
My friend in France told me his grandmother used to make crepes on La Chandeleur and would give him one to take to the chicken coop, to bring good luck and lots of eggs! He told me the chickens would only eat half the crepe. "Why would they only eat half," I inquired, being the astute journalist that I am. "Because I ate the other half on the way to coop."
The French. Gotta love 'em.
Happy Crepe Day!
The flat pancakes are traditionally prepared and offered to family and friends on this day, but it’s not just about making the crêpe, it’s about flipping it successfully, or “making it jump” as they say in French. To do it right, the tradition dictates you must hold a gold coin in your right hand (I know I have a lot of gold coins lying around from my last treasure hunt) and flip the crêpe in a frying pan with your left hand. If successful at these pancake acrobats, a year of ensuing happiness and riches follows. Most people forgo the gold coin and just flip. The crepe must not land on the floor, stick to the ceiling, or land crumpled on the nearby coffee maker (yes I have done that), but rather flat as a pancake back in the pan!
My friend in France told me his grandmother used to make crepes on La Chandeleur and would give him one to take to the chicken coop, to bring good luck and lots of eggs! He told me the chickens would only eat half the crepe. "Why would they only eat half," I inquired, being the astute journalist that I am. "Because I ate the other half on the way to coop."
The French. Gotta love 'em.
Happy Crepe Day!
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