Welcome to Dining In

On the surface, the challenge is simple – prepare a meal that consists of at least three courses (appetizer, entrĂ©e and dessert) and write about it. The bigger challenge, however, is to create an eating experience at home that transcends time and place and engages all the senses. It’s a meal that includes great food and wine for the palate and the nose, a sense of anticipation for the brain, a presentation and table that is a feast for the eyes and background music to set the tone.

If you would like to join, please fill out the form to the right and we will send you an invitation and the writer's guidelines for the Dining In blog.

Tuesday, March 23, 2010

Oysters and the Chesapeake Bay

A 99% depletion in oysters in the Chesapeake Bay!? For god sakes, fish for something else and give them a chance to come back before they become extinct. I believe in eating locally raised food, but in this case I think we should be boycotting. When it comes to fish, we need to talk about sustainability. Also a great report on the general health of the Chesapeake Bay, which is not so great.

Wednesday, March 10, 2010

The Underground Supper Clubs of DC

Another cool story in the Washington Post, this one is particularly apropos to this blog. I don't think I could ever do this, the pressure would be too great and take all the joy out of cooking. But it might be fun with a few carefully chosen friends and acquaintances.

Wednesday, March 3, 2010

Cocktails with Dinner?

This is a trend I applaud. In fact, I'm going to give it a try this weekend. I may be calling in sick on Monday, but as they say, you can make the drinks smaller.