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RAMW Blog
March 20, 2015
Did you know that over 30,000 attendees are expected for the Greenbuild International Conference & Expo at the DC Convention Center this November.
Would you like to be featured on a list of participating establishments?
March 19, 2015
2015 Hospitality Webinar Series: Mastering the Business of Operating a Restaurant Company
March 18, 2015
Black’s Family Foundation Hosts Third Annual “Kitchen to the Pin Golf Classic” on May 18
Charity Golf Tournament Will Benefit Crossroads Community Food Network
March 17, 2015
DC BRAU COLLABORATES WITH OSKAR BLUES ON SEASONAL IPA THAT SMELLS LIKE FREEDOM
Brewery Uses Latest Release to Support Ongoing Fight for DC Home Rule
March 5, 2015
Here for the Lenten season, DC Coast has parted the seas to find the freshest and most sustainable specimens. Partnering in the passion of delivering the finest seafood to a plate, on a “whole,” Jeff Tunks’ is serving up freshly caught seafood at his 14th Street hotspot. Each whole fish dish is offered at the market price ranging from $38-$45.
March 4, 2015
How to Lead Your Brand into Menu Labeling
By Betsy Craig, CEO and Co-founder of MenuTrinfo®
February 27, 2015
Restaurateurs face many business challenges every day and practicing sustainability is one of them. There’s no getting away from it; today, environmental consciousness and social responsibility are some of the most talked about topics among restaurant diners and operators.
February 17, 2015
Flight Wine Bar Turns One
Celebrates with Weekly Wine Specials, New Food items
February 12, 2015
Cold Cucumber and water cress soup with avocado and crab remoulade
February 12, 2015
Rocky Road
Download recipe.
Walnut milk cup:
1 pint while milk 1 cup toasted walnuts 2T sugar
February 12, 2015
Charred Salmon Crudo, Rapini, Grilled Avocado, Citrus, Aioli
Download recipe.
Course: Appetizer
Summary: This dish showcases and successfully incorporates the flavors of the grill in a ceviche style. It is rich, fresh and interesting.
February 12, 2015
Salt-Baked Dublin Bay Prawns with Aioli
Download recipe.
Serves 4 as a first course
4 cups rock salt
20 cloves garlic, peeled
12 whole Dublin Bay prawns (about 3 pounds), langoustines, or head-on shrimp
Aioli for serving
