tag:blogger.com,1999:blog-89621443260589424752024-03-14T08:50:42.681-07:00Richard DeShantzWelcome to Chef/Owner of Nine on Nine Restaurant and Meat & Potatoes, Richard DeShantz's blogricharddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-8962144326058942475.post-32814257981035839792012-05-09T15:22:00.001-07:002012-05-09T15:22:11.654-07:00J'ai mange Paris<div style="text-align: left;">
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I got back from Paris in the beginning of February, and haven't been able to post any pictures yet of the things I have eaten and the sights that I saw. We have been busy at Meat & Potatoes, with Lent and Easter.. and I have not had any time to blog.. so I apologize for the long wait.. but here it is..</div>
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Right before we left for Paris, we saw the Travel Channel's 100th episode of "No Reservations" and decided that we should probably take Anthony Bourdain's advice and go to a few of the places he went to. For a complete travel guide of the places he went you can see them <a href="http://www.travelchannel.com/tv-shows/anthony-bourdain/episodes/paris#map-jump">here</a>. <br />
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Paris.... The food...<br />
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We had some amazing food. The food was different in Paris than in the states. It was simple, refined and basically all about the ingredients. Every single place we went to was unique on its own, especially with the attention to the simple things, but I will start from the beginning, and tell you all of the places worth eating.. <br />
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<a href="http://www.guysavoy.com/">Guy Savoy:</a><br />
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When we walked in, we were not only greeted by the hostess, host, sommelier and MatreD, but Guy Savoy himself. It was very rewarding to be greeted by a well-known <a href="http://www.michelintravel.com/">Michelin Star </a>Chef. I was very excited about my first meal in Paris, and it was very good. It was small portioned, as I figured, but delicious. This was the first time this trip that I ate the Parisian bread. It was so crusty on the outside, and since they add the wheat germ back into the bread, it had a very distinct flavor. <br />
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<a href="http://www.blogger.com/%20Relais%20Saint-Germain%20Paris%20:%20Site%20Officiel%20%3E%20Bienvenue">Le Comptoir du Relais & L'Avant Comptoir</a>:<br />
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Located in busy Saint-Germain, this is a spot that you don't want to miss. They do NOT take reservations, so we waited outside for a table inside at about 12:00 in the cold. After seeing a very large line form, we finally got in around 12:30 for lunch and had a very delicious meal for a really great price. We went back a few times to eat and actually ate outside in the cold because we liked it so much. Everything that I ate there was delicious, especially the Pig's Feet, which they were known for at Le Comptoir du Relais.<br />
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L'Avant Comptoir, which means "Before le comptoir" was a little deli-like place which had different small plates and crepes. I had a glass of great french wine, beef carpaccio and a small little "boeuf" sandwich, which was one of my favorite things of the entire trip. The people that worked in this small deli were extra helpful with giving me other places to go, and took a lot of time drinking wine with me. <br />
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Across the street from these wonderful restaurants is a liquor store known for their barrel-aging of different spirits and cocktails. The store, called <a href="http://www.whisky.fr/">"Le Maison Du Whisky" </a> is literally a house of different whiskies, bourbons and scotches, along with some very hard to find spirits. When you walk in, you are immediately put into a table of"barrel-aged" cocktails, like we do at Meat & Potatoes. There were Negoni, Manhattan, and Martinez cocktails in barrels that you can buy. You can also sample these and other spirits in their upstairs room. We bought a nice selection of different things that you will see at Meat & Potatoes, including <a href="http://www.monkey47.com/">Monkey 47 Gin</a>, <a href="http://www.nikka.com/eng/">Nikka Japanese Whisky</a>, and of course <a href="http://oldripvanwinkle.com/">Pappy Van Winkle & Old Rip Van Winkle</a>. <br />
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<a href="http://www.joel-robuchon.net/">L'Atelier de Joel Robochon</a><br />
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L'Atelier de Joel Robochon is just one of those places that we had to go to in Paris. I have been to the one in New York City, and I knew the one in Paris would be similar, but also much better. What is fantastic about L'Atelier is that you can see everything going on behind the scenes, because the kitchen is open. <br />
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<a href="http://www.fourseasons.com/paris/dining/restaurants/le_cinq/">Le Cinq</a><br />
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Located in the extravagant <a href="http://www.fourseasons.com/paris/">Four Seasons "George V" hotel</a>, Le Cinq is one of those places that you visit once in your lifetime. The service is impeccable, the food is extremely elegant, and the decor is just beautiful. It is "fancy" French dining to the fullest. <br />
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<a href="http://www.pierre-gagnaire.com/">Pierre Gagnaire</a> - We had lunch at Pierre Gagnaire, and wished that we would have had dinner there as well. We met Chef Gagnaire while dining, and much compliments to the chef. His food was incredible. I highly suggest going there. <br />
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<a href="http://www.timeout.fr/paris/en/restaurants-cafes/le-chateaubriand-bistros">Le Chateaubriand</a> - Inaki Aizpitarte, the chef and owner of Le Chateaubriand and <a href="http://parisbymouth.com/our-paris-guide-le-dauphin/">Le Dauphin</a> (which is right next store) happened to be there the night we went to eat. After a certain hour, they take first come first serve diners. As we waited for the time to head over, Le Dauphin was serving us lots of Rose wine. We did not eat at Le Dauphin, but the food we saw looked incredible. In Le Dauphin, the entire room was covered in marble, floor to ceiling, which was definitely a sight to see. <br />
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<a href="http://www.lesbistronomes.fr/">Les Bistronomes</a> - this new Paris restaurant was recommended to us by the concierge at our hotel. He said this was a "fusion" of French Bistro & Gastronomy. We really enjoyed this meal, especially the pork (pate thing with bread) that was served to us when we first arrived. <br />
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<a href="http://www.pieddecochon.com/">Au Pied De Cochon </a> - This was not the Au Pied De Cochon that we all love in Montreal. This was similar to the American version of Denny's and Eat'n Park. It was open around the clock, in Paris they call this "non-stop 7/7," and it was one of those places that we went after a long night at the Cocktail Clubs. <br />
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<a href="http://www.relaisentrecote.fr/">Le Relais de l'Entrecote </a>- Traditional "Steak and Frites" in Paris, this place you must go to. It was as busy as any cafe in Paris, and not only with tourists. This place literally only serves Steak and Frites, and the sauce they pour over your steak is just incredible. It is a great and affordable place to go, grab a reasonable bottle of Cote de Rhone, and enjoy your company. You will leave feeling completely satisfied wondering, "What is IN that sauce??" <br />
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<a href="http://www.poilane.com/index.php?">Poilane Boulangerie</a> - My favorite bread in Paris!<br />
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...The Drinks....<br />
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<a href="http://www.candelariaparis.com/">Candelaria</a> - After a long haul up and down the freezing Parisian streets, we finally found this little Taqueria that held the exact same address as the "cool speakeasy-type bar" we are accustomed to in the US. When we walked in, our friends said, "Is this really it?," because there was no sight of a cool bar. I then led them through the back door, which opened into a dark basement-looking bar. It was dark, and it smelled of bitters throughout the entire place. This is my favorite part about the hidden bars in the US. We sipped on some pretty exciting drinks - one of which consisted of <a href="http://www.stgermain.fr/index2.php">St. Germain</a> (very popular in Paris)<br />
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<a href="http://www.prescriptioncocktailclub.com/">Prescription Cocktail Club</a> - This was by far our favorite place to go. We ended up here twice because after we met the mixologists the first time, we made friends and had to go back to see them. This was a two story speakeasy bar, and really hip to a younger clientele in Paris. I made sure that I took note of some of the different techniques that the French bartenders used to bring back to our bartenders at Meat & Potatoes.<br />
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<a href="http://www.timeout.fr/paris/en/bars-pubs/curio-parlor">Curio Parlor</a> - Not only did we have our first Paris poured Absinthe here, but we also had the Japanese Whisky called <a href="http://www.nikka.com/eng/">Nikka</a>. You cannot really find this outside of Japan.... well except for at Meat & Potatoes.richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com1tag:blogger.com,1999:blog-8962144326058942475.post-24948216807995840472012-01-24T06:33:00.000-08:002012-01-24T07:34:28.284-08:00Been Busy!Hey Guys-<br />
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I've been so busy the last month between Christmas and New Year's.... and then add on<a href="http://pittsburghrestaurantweek.com/"> Pittsburgh Restaurant Week</a>, Beer & Whiskey Dinners, Lent, and Valentine's Day. If that isn't enough, I am traveling to Paris on February 1 for vacation. I have never been to Paris for vacation, although I did study there learning to make different breads a while back. We are staying at the Renaissance Hotel near the Arc De Triumph. I have been doing some research, and I want to go to <a href="http://www.frenchie-restaurant.com/">Frenchie</a>, <a href="http://www.lechateaubriand.fr/">Le Chateaubriand</a>, and a few other great restaurants. Any suggestions on where I should eat or shop? Also any other Parisian secrets?<br />
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Looking to February, I have the Lenten Fish Fry's underway. We are going to be open for lunch on Fridays only during lent, so make sure you stop by.<br />
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I hope everyone enjoyed <a href="http://pittsburghrestaurantweek.com/">Pittsburgh Restaurant Week</a>, and is looking forward to the upcoming months! Don't forget to vote for us on <a href="http://pittsburghmagazine.com/">PittsburghMagazine.com</a> on the ballot for Best New Restaurant!richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com8tag:blogger.com,1999:blog-8962144326058942475.post-83679468144025797712011-12-20T20:02:00.000-08:002011-12-20T20:02:42.129-08:00Sally In San Francisco<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhRAc57E2y427Xk2NynroBjw7urhLHno8tnI5zujRgheqcHIPGJDtrlyVBBP75EbVV5z1_H4Ev7ksaiIEYc6Xj2qzL8WQCIMPx7_PsSKMZtXe3gmmS5-tSmlS9WCJepuXzHKDIB-TGDdd/s1600/Richard+DeShantz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhRAc57E2y427Xk2NynroBjw7urhLHno8tnI5zujRgheqcHIPGJDtrlyVBBP75EbVV5z1_H4Ev7ksaiIEYc6Xj2qzL8WQCIMPx7_PsSKMZtXe3gmmS5-tSmlS9WCJepuXzHKDIB-TGDdd/s320/Richard+DeShantz.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">We headed to San Francisco for the <a href="http://www.steelers.com/">Steeler</a> Game this weekend, hoping for a big win for them. We ran into <a href="http://sallywiggin.wordpress.com/">Sally Wiggin</a>, the newscaster from <a href="http://www.wtae.com/">WTAE</a> at a Steeler bar called <a href="http://www.giordanobros.com/">Giordano Bros</a>, similar to a <a href="http://www.primantibros.com/">Primanti Bros</a>. here in Pittsburgh. They filmed a short video of her at the bar, with Tolga in the background. Check it out <a href="http://www.wtae.com/video/30029617/detail.html">here</a>. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">While in San Francisco, we ate at <a href="http://incanto.biz/">Incanto</a>, a nose to tail restaurant, hoping to meet <a href="http://www.offalgood.com/">Chris Cosentino</a>, a well-known chef on the Food Network and in San Francisco. Pictures will be up soon.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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Looking forward to New Year's Eve at Meat & Potatoes, call us for reservations! 412-325-7007.richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com1tag:blogger.com,1999:blog-8962144326058942475.post-11186679993911298022011-11-29T10:39:00.000-08:002011-11-29T11:04:45.988-08:00Pittsburgh Magazine Review<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCz6mphFIrYYzd6U2M8_nTNYRKPaJoM_7GwW4MRPSdH7cZz4HvzL964mpJVJ91atlf1yWSsRzbepGOoOsi0p4OkSh7aXRgKhAMkqxJO6iFgXbQ8Z7KKJYL1ednsfU55xe9qfjJzZkcWfJ/s1600/Richard+DeShantz.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCz6mphFIrYYzd6U2M8_nTNYRKPaJoM_7GwW4MRPSdH7cZz4HvzL964mpJVJ91atlf1yWSsRzbepGOoOsi0p4OkSh7aXRgKhAMkqxJO6iFgXbQ8Z7KKJYL1ednsfU55xe9qfjJzZkcWfJ/s200/Richard+DeShantz.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5680494653210420050" /></a>For a great article to read about <a href="http://www.meatandpotatoespgh.com">Meat and Potatoes</a>, check out <a href="http://www.pittsburghmagazine.com/Pittsburgh-Magazine/December-2011/Meat-Potatoes-Town/">Pittsburgh Magazine</a>. The restaurant was just written about in the December 2011 issue for our modern-day "<a href="http://www.visitpittsburgh.com/">Pittsburgh</a> Speakeasy and <a href="http://en.wikipedia.org/wiki/Gastropub">Gastropub</a>." From this article, you can see the picture of our Bone Marrow, Devils on Horseback, Pate, and others. It also shows our "cow diagram." <div><br /></div><div>Happy Thanksgiving to everyone! We spent our holiday in NYC this past week, eating and researching. Come back next week for a great post and pictures!</div>richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com0tag:blogger.com,1999:blog-8962144326058942475.post-82387788974377461862011-11-19T20:58:00.001-08:002011-11-19T21:42:42.869-08:00Celebrities at Meat & Potatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUPqrxwf4fhbdLYdA4S8MgjSrqaSFOTeTqUjjuKIq2D591_ClbTBdwbvS8VHkZG8erGtcSDOHtRd_GDvPX_xGi85KDBnZHAfdQlXAykR6P9Rne-yXQ7LvrQ6-c-vSMK2F-fEtNk555KDf/s1600/RICHARD+DESHANTZ+1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUPqrxwf4fhbdLYdA4S8MgjSrqaSFOTeTqUjjuKIq2D591_ClbTBdwbvS8VHkZG8erGtcSDOHtRd_GDvPX_xGi85KDBnZHAfdQlXAykR6P9Rne-yXQ7LvrQ6-c-vSMK2F-fEtNk555KDf/s200/RICHARD+DESHANTZ+1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5676949252756777458" /></a><br />We have been getting some celebs in <a href="http://www.meatandpotatoespgh.com/">Meat & Potatoes</a>, but we normally do not talk a lot about it. We have had <a href="http://www.tomcruise.com/">Tom Cruise</a> (BTW our favorite <a href="http://www.tomcruise.com/">Tom Cruise</a> skit is the dance scene from <a href="http://www.youtube.com/watch?v=FF_vliKV2Lw">Tropic Thunder</a>) with wife <a href="http://katieholmes.com/">Katie Holmes</a>, and the band <a href="http://anthrax.com/">Anthrax</a>, along with a lot of other people from Los Angelos, have been visiting in the past few weeks. How great is it to get a few icons in here to enjoy our food? What do you all think we can do to get more? <div><br /></div><div>We went to the Anthrax concert - Don't worry - we have <a href="http://www.flickr.com/photos/70101460@N04/">pictures Here.</a><br /><div><br /></div><div>P.S. - We got <a href="http://www.momofuku.com/">Momofuku</a> KO reservations for this Wednesday in NYC. I think we are pretty lucky, don't you??</div></div>richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com1tag:blogger.com,1999:blog-8962144326058942475.post-30221474623621660642011-11-01T14:42:00.000-07:002011-11-01T21:15:54.027-07:00Loving Life And Limb<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhGUAQVMnaOHShqmgawexbfhgZS2jKz5fKkZ87JaZiN-RvNbQCBkS5KtaIbEwbXbUeyZSpUSbaHQ659mrU9I-Xb0Exef5rgKSGv1foa2U62VEamyADNJTum6uSjdZJFl1YtG6LGYOZOAe/s1600/IMG_1368.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 149px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhGUAQVMnaOHShqmgawexbfhgZS2jKz5fKkZ87JaZiN-RvNbQCBkS5KtaIbEwbXbUeyZSpUSbaHQ659mrU9I-Xb0Exef5rgKSGv1foa2U62VEamyADNJTum6uSjdZJFl1YtG6LGYOZOAe/s200/IMG_1368.JPG" alt="" id="BLOGGER_PHOTO_ID_5670162784249416018" border="0" /></a><br />Marie and I love to eat. We like to check out new restaurants in Pittsburgh every week, and especially to help support the Pittsburgh Chefs and Restaurants. This past week, we went to <a href="http://www.arlecchinopgh.com/">Arlecchino</a>, a restaurant by Jonathon Vlasic from <a href="http://allafamiglia.com/about-the-chef">Alla Famiglia</a>. The food was extremely good, and we even had this intense pasta course, where the server would put hot pasta and cream into a large cheese wheel and scrape the cheese until it created an Alfredo-like sauce. It was like your favorite Macaroni and Cheese created in front of you. Check out Pictures <a href="http://www.flickr.com/photos/61423980@N03/sets/72157627906580819/">here</a>.<br /><br />We also ended up at <a href="http://www.bigburrito.com/kaya/">KAYA</a> this week, one of our favorite Big Burrito restaurants. We ran into our friend Erica there (who is Chef Keith Fuller's girlfriend), and she bought us a bottle of <a href="http://life-limb.com/">"Life and Limb</a>" (Version 2) a collaboration of Sierra Nevada and Dogfish Head that they re-did a second time for the beer lovers in us. We always have terrific meals at KAYA, so thanks!<br /><br />As for the rest of our fun-filled week - we ended up going to the <a href="http://www.steelers.com/">Pittsburgh Steeler</a> game on Sunday, thanks to our good friend <a href="http://www.steelers.com/team/coaches/bruce-arians/82bc749f-6568-48b3-a211-86e90716fa05">Bruce Arians</a>. Here are some <a href="http://www.flickr.com/photos/61423980@N03/sets/72157627906566365/">pictures</a> from our Sunday Funday together with our friends.richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com2tag:blogger.com,1999:blog-8962144326058942475.post-66157974132989047102011-10-25T09:52:00.000-07:002011-10-25T15:47:03.003-07:00Chef Family Dinners in Pittsburgh<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzl2eC1J1YUXFz_PC309m7ntjVOOsiHBrQzjeXzxXJ4SSmty_tKd-7Ws_RDPWCNU1iwISK4I6Nyixdowu5icDf76i00ZzKcmJhw4Sha21E1dcLZvua_YKls6KZrASkI0BIFrUG_cDWO2kQ/s1600/RICHARD+DESHANTZ+2.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzl2eC1J1YUXFz_PC309m7ntjVOOsiHBrQzjeXzxXJ4SSmty_tKd-7Ws_RDPWCNU1iwISK4I6Nyixdowu5icDf76i00ZzKcmJhw4Sha21E1dcLZvua_YKls6KZrASkI0BIFrUG_cDWO2kQ/s200/RICHARD+DESHANTZ+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5667559093993273826" border="0" /></a><br />This past Sunday, some of the Pittsburgh Restaurant Chef's got together to do a "pot luck" family dinner. This week, it was held at <a href="http://www.root174.com/">ROOT 174</a>, whose head chef and owner is my friend <a href="http://twitter.com/#%21/ROOT174">Keith Fuller</a>. In the picture to the left, you will see me and my friend Bryan from <a href="http://www.spoonpgh.com/">Spoon</a>. We all brought in a dish, along with some wine or other favorite item, and shared with one another. This was such a great way to interact with a lot of the Pittsburgh Restaurant food scene. We are going to try to do this every so often to give us all a chance to unwind and talk about what we love about what we do, and that is FOOD. Here are a few <a href="http://www.flickr.com/photos/61423980@N03/sets/72157627854090007/">pics</a> from Sunday.<br /><br />Another thing we have been working hard at this week is <a href="http://www.meatandpotatoespgh.com/menu.html">BRUNCH</a>. The food has really been looking good. It is served from 10:30 - 2 pm Saturday and Sunday. Here are some pictures of some menu items. <br /><br />Here are some <a href="http://www.flickr.com/photos/61423980@N03/sets/72157627854056799/">Pictures</a> of some of our brunch menu items<br /><br />Post a comment on what you like for brunch!!<br /><br />Don't forget to follow us on Twitter <a href="http://twitter.com/#%21/4meatnpotatoes">@4Meatnpotatoe</a>s & <a href="http://twitter.com/#%21/ChefRDeShantz">@ChefRDeShantz</a><br /><br />Follow us on Facebook: <a href="http://www.facebook.com/pages/Meat-Potatoes/197751566910553">Meat & Potatoes </a>richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com2tag:blogger.com,1999:blog-8962144326058942475.post-83162607394889692422011-09-21T16:00:00.000-07:002011-09-21T16:43:14.259-07:00LIVER FOUNDATION DINNER & MY NEW TOY<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxA7QxE7YlwytguMYWMmLPWZccjQ1esPrb4xHbtEadj1PIkeiCav8Im7fmNPHEgvRz_99HtsDk7bYEZ33K4AZVV2frMuYC_45Bc_21cWdMK43b6yyPsvhAyJpYyYDCxNjCmGXIG7CMudO6/s1600/RICHARD+DESHANTZ+3.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxA7QxE7YlwytguMYWMmLPWZccjQ1esPrb4xHbtEadj1PIkeiCav8Im7fmNPHEgvRz_99HtsDk7bYEZ33K4AZVV2frMuYC_45Bc_21cWdMK43b6yyPsvhAyJpYyYDCxNjCmGXIG7CMudO6/s200/RICHARD+DESHANTZ+3.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5654958483737353138" /></a><br /><br /><div><br /></div><div>I got a new toy right before the <a href="http://www.liverfoundation.org/chapters/westernpa/">Liver Foundation</a> Dinner this past Sunday. I FINALLY got the duck press I wanted from <a href="http://www.surlatable.com/?affsrcid=Aff0002">Sur La Tabl</a>e. This thing is great. All I do is press my roasted duck and I get all of the juices out to create a wonderful sauce. <div><br /></div><div>This Sunday at the <a href="http://www.liverfoundation.org/">Liver Foundation</a> Dinner, I served Duck as my main course, as well as some other great things. My sous-chef Harry, my bartender Mike, and Marie helped me serve some great people that evening.</div><div><br /></div><div> My menu was as follows:</div><div><br /></div><div>COURSE 1: "SweetBread Tacos" - chili & cocoa crusted sweetbreads with avocado, aji amarillo, corn salsa and pickled red beets</div><div><span class="Apple-tab-span" style="white-space:pre"> </span></div><div><span class="Apple-tab-span" style="white-space:pre"></span>ACCOMPANIED by a "Tequila Fizz"- blanco tequila/lime/agave/egg white</div><div><br /></div><div>COURSE 2: "BiBimBap" - Eel and Foie Gras over sticky white rice with a sunny-side up quail egg</div><div><span class="Apple-tab-span" style="white-space:pre"> </span></div><div>ACCOMPANIED by a "Perfectly Plum" - plum wine/sake/honey liquor/black cherry<span class="Apple-style-span" style="white-space: pre;"> </span>juice/basil</div><div><br /></div><div>COURSE 3: "Risotto" - Black Truffles, Parmagiano Reggiano and a sous-vide egg</div><div><span class="Apple-tab-span" style="white-space:pre"> </span></div><div><span class="Apple-tab-span" style="white-space:pre"></span>ACCOMPANIED by an "Americano" - <a href="http://www.campari.com/">campari</a>/antica formula vermouth/prosecco</div><div><br /></div><div>COURSE 4: "Fish and Chips" - Chowder broth-based PEI mussels with potatoes, bacon, and rosemary sea salt chips </div><div><span class="Apple-tab-span" style="white-space:pre"> </span></div><div><br /></div><div><span class="Apple-tab-span" style="white-space:pre"></span>ACCOMPANIED by a "Pimm's Blue Ribbon" - <a href="http://www.avernausa.com/">Averna</a>/<a href="http://www.stgermain.fr/">St. Germain</a>/ lemon/ cucumber/ mint/<a href="http://www.pabstblueribbon.com/AgeVerification.aspx">PBR</a></div><div><br /></div><div>COURSE 5: "Sous-Vide Duck" - Duck with roasted figs, baby carrots, and beets</div><div><span class="Apple-tab-span" style="white-space:pre"> </span></div><div>ACCOMPANIED by a "Barrel-Aged Manhattan" - <a href="http://www.buffalotrace.com/">Buffalo Trace</a> Bourbon/Cinzano Sweet Vermouth/bitters</div><div><br /></div><div>COURSE 6: "Pumpkin/Almond/Toffee" - Pumpkin Creme Brulee, almond brittle, and sticky toffee pudding</div><div><br /></div><div>ACCOMPANIED by a "Spanish Coffee" - Brandy/<a href="http://www.grand-marnier.com/dispatch.php">Grand Marnier</a> / <a href="http://www.kahlua.com/">Kahlua</a>/ Coffee/<span class="Apple-style-span" style="white-space: pre;"> </span>Cream/ Demerara sugar rim</div><div><br /></div><div><br /></div><div>It really was a great event. Thanks to everyone that had a great night with us for the after party at the <a href="http://deals.westin.com/Westin-Convention-Center-Pittsburgh-Hotel-1370/so.htm?PS=PS_aa_NorthBosChi_Google_westin_pittsburgh_Exact_120810_NAD_FM">Westin</a>. Good Luck to everyone!!</div><div><br /></div><div>For Pictures from the evening - E-mail Marie at perriello12@hotmail.com </div><div><br /></div><div>DON'T FORGET TO FOLLOW US ON TWITTER: <a href="http://twitter.com/#!/4meatnpotatoes">@4meatnpotatoes</a></div><div><span class="Apple-tab-span" style="white-space:pre"> </span> @ChefRDeShantz</div><div><br /></div><div>FACEBOOK PAGE: <a href="http://www.facebook.com/pages/Meat-Potatoes/197751566910553">MEAT AND POTATOES</a></div><div><br /></div><div>HOMEPAGE: <a href="http://www.meatandpotatoespgh.com/">MEAT & POTATOES</a></div><div><br /></div><div><br /></div></div>richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com0tag:blogger.com,1999:blog-8962144326058942475.post-20621645821186695092011-09-08T13:46:00.000-07:002011-09-08T13:57:12.680-07:00BEST APPETIZER & DISH OF THE YEAR!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIi4oVm2yKIQLN5kP9OZT7fq4SFa-0d4M_iEGnj1-nY33sx840Z1b61D-ZOKUpvk7AObGrjB9ll8cOGU42m-uLxAQVHr1FNmzg7ZLICvLNAK6EhTNh9FUM_xN_lSjIcZyDxW0SrjKab9rP/s1600/RICHARD+DESHANTZ+6.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIi4oVm2yKIQLN5kP9OZT7fq4SFa-0d4M_iEGnj1-nY33sx840Z1b61D-ZOKUpvk7AObGrjB9ll8cOGU42m-uLxAQVHr1FNmzg7ZLICvLNAK6EhTNh9FUM_xN_lSjIcZyDxW0SrjKab9rP/s320/RICHARD+DESHANTZ+6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5650094424881545282" /></a><br />HEY!! Last week at the <a href="http://www.savorpgh.com/index.html">SavorPittsburgh</a> Event, we won Best Appetizer and Dish of the year. My dish was a Pastrami Pork Belly, Red Corn Bread, Carolina BBQ sauce, house-made slaw and house-made Bread and Butter Pickles. Thanks to everyone that voted for us, and hope to see you all this weekend at the <a href="http://www.constructionjunction.org/pages/bigpour">STEEL CITY BIG POUR</a>! <div><br /></div><div>PICTURE: FROM LEFT TO RIGHT - Harry LaRusso (sous chef) Chef Richard DeShantz (owner), Tolga Sevdik (owner)</div><div><br /></div><div>Follow us on TWITTER: @4meatnpotatoes & @ChefRDeShantz</div><div>Friend us on Facebook: MEAT & POTATOES</div><div><div><br /></div></div>richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com0tag:blogger.com,1999:blog-8962144326058942475.post-3124631918125775152011-08-01T19:47:00.000-07:002011-08-01T20:16:31.751-07:00NEW MENU ITEMS-<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfl2BTsmhm9bQQH8h3EoiiaoBjSWPerPqhKv6GA-iC4XcKCI7DspX9M7B5LJ4pPEfMBmrNljgPbkKrNeZzo5EHr40HJoDyyc6CDjNMELUBeQ8luRGZfwFaTkInEnFKJig97has8ZHlrEx/s1600/RICHARD+DESHANTZ+7.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfl2BTsmhm9bQQH8h3EoiiaoBjSWPerPqhKv6GA-iC4XcKCI7DspX9M7B5LJ4pPEfMBmrNljgPbkKrNeZzo5EHr40HJoDyyc6CDjNMELUBeQ8luRGZfwFaTkInEnFKJig97has8ZHlrEx/s320/RICHARD+DESHANTZ+7.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5636091944548249218" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuz3y7dp1x_Pj-gbUWqYQCXkWVrCvotvf1uXzb_wDNRhsu_lquHh6UtV9QgkWqnL1VdUDMFJZOznMVpxSHeZspLKgDkCESFFcFM_SM9CIJEXPImQGoSCXqd1gsE0GVW-iFgOyLHsYoDSky/s1600/RICHARD+DESHANTZ+6.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuz3y7dp1x_Pj-gbUWqYQCXkWVrCvotvf1uXzb_wDNRhsu_lquHh6UtV9QgkWqnL1VdUDMFJZOznMVpxSHeZspLKgDkCESFFcFM_SM9CIJEXPImQGoSCXqd1gsE0GVW-iFgOyLHsYoDSky/s320/RICHARD+DESHANTZ+6.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5636091937110970130" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeIYDCBckf_rWgflDF7CmSHXutsnxIJUMn0krkU7VtrH788DtLKvAPxE3Gkyk1syBA8l4gw58YahUSuKYyB6VWkPZ114ebUzO8fL_zgy7Uhr0UMJK02gDwgOyujOikM7JFUmfg32bfJ5x/s1600/RICHARD+DESHANTZ+5.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeIYDCBckf_rWgflDF7CmSHXutsnxIJUMn0krkU7VtrH788DtLKvAPxE3Gkyk1syBA8l4gw58YahUSuKYyB6VWkPZ114ebUzO8fL_zgy7Uhr0UMJK02gDwgOyujOikM7JFUmfg32bfJ5x/s320/RICHARD+DESHANTZ+5.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5636091937201149378" /></a><br />Hey everyone -<div><br /></div><div>We have some new menu items at M&P - </div><div><br /></div><div><br /></div><div>TOMAHAWK RIBEYE - we replaced the Meat & Potatoes for 2 with this 24oz. ribeye.</div><div><br /></div><div>CHICKEN POT PIE - who doesn't love a pot pie? I fried the chicken skin, ground it up and mixed it into the crust. It created such a unique flavor, along with the mushrooms and potatoes.</div><div><br /></div><div>SWEETBREAD TACOS - These are NOT on the menu, however these were a Daily Special, and I made these for a few friends from <a href="http://www.bigburrito.com/kaya">KAYA</a> along with a "Spanish Coffee" that was made by our bartender, trying to replicate the famous one from the <a href="http://parkhousepgh.com/">PARK HOUSE</a>, in the north side. </div><div><br /></div><div>Thanks to all of the industry that have been supporting our place. We love the feedback!</div><div><br /></div><div>FRIEND US ON FACEBOOK : MEAT & POTATOES</div><div>FOLLOW US ON TWITTER: @4meatnpotatoes @ChefRDeShantz</div>richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com0tag:blogger.com,1999:blog-8962144326058942475.post-78793345920807647722011-07-25T11:51:00.000-07:002011-07-25T12:09:22.828-07:00CHEF'S FOOD & SPECIALS OF THE DAY<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlZ1qPfqcJhL-tAJes0e3FU_VUBsaxuMixygDs9g5e9qMLO4f68Cy5NPlCDMb-EXsryMXMJKiuuwyXj08WMocwMfwsHw7upHGYRUnHGCgvCaU1T0TP65ayQquzJwIAyGIE3WkPpBprFh5/s1600/RICHARD+DESHANTZ+3.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlZ1qPfqcJhL-tAJes0e3FU_VUBsaxuMixygDs9g5e9qMLO4f68Cy5NPlCDMb-EXsryMXMJKiuuwyXj08WMocwMfwsHw7upHGYRUnHGCgvCaU1T0TP65ayQquzJwIAyGIE3WkPpBprFh5/s320/RICHARD+DESHANTZ+3.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5633366168954054370" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyMFK6hyphenhyphenybj_DfKnWqQklF4gxsCvL8_OBfp8I5i_TEUE6SjOiLgoPrj6PpD8mzKmvVxDQRghyJ_INtoQcp0aF210ZTMTmxeBGFDLlL3WXtMj3xZGbvakMMWXOael3O2Ff5kcoQ9dSsdwiC/s1600/RICHARD+DESHANTZ+4.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 238px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyMFK6hyphenhyphenybj_DfKnWqQklF4gxsCvL8_OBfp8I5i_TEUE6SjOiLgoPrj6PpD8mzKmvVxDQRghyJ_INtoQcp0aF210ZTMTmxeBGFDLlL3WXtMj3xZGbvakMMWXOael3O2Ff5kcoQ9dSsdwiC/s320/RICHARD+DESHANTZ+4.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5633366167058090786" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbyHJG3qq0AZamW19CeqSAa1l3Fw0ClwGrh79SiPmaQ3TJvW4XsjQZKnhbBoFt47EVw8fhCc0wgsPeLqpr5voZBVzOOobtuzXj-5UNZTcmxMhZgID1hI_ryRwRtHS2wkwjceoUOvqpEqv/s1600/RICHARD+DESHANTZ+2.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbyHJG3qq0AZamW19CeqSAa1l3Fw0ClwGrh79SiPmaQ3TJvW4XsjQZKnhbBoFt47EVw8fhCc0wgsPeLqpr5voZBVzOOobtuzXj-5UNZTcmxMhZgID1hI_ryRwRtHS2wkwjceoUOvqpEqv/s320/RICHARD+DESHANTZ+2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5633366162030556114" /></a><br /><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>When Chef's from other restaurants in Pittsburgh come in to Meat & Potatoes, I like to send them out some good food. I sent out a Foie Gras flat bread for the chefs at <a href="http://www.spoonpgh.com/">SPOON</a>, and afew other items that I had on our "Daily Specials" board. <div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>We have shown here:</div><div>"Hand Cut Tartare" - with Kobe flat iron, bone marrow, and a parsley radish salad</div><div>"Chicharrones" - with manchego, chili, and lime</div><div>"Foie Gras Flatbread" - our short rib flat bread with added foie gras</div><div><br /></div><div><br /></div><div>Our food specials change daily -</div><div>Also, our HAPPY HOUR - is as follows:</div><div>$3 TINS</div><div>$6 CABERNET AND CHARDONNAY </div><div>$6 FEATURED COCKTAILS</div><div><br /></div><div>5-7 MON - SAT</div><div> </div></div>richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com0tag:blogger.com,1999:blog-8962144326058942475.post-83885334008639950482011-06-21T14:58:00.000-07:002011-06-21T15:16:24.153-07:00BEER MUSSELS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-J0SikDYgnGxytQ8Fy47W5CNW-qgNLcMjcNDCXOAm785UBshdNwxj-M97ZW926ojteTWgJ_xmZZlmMizvboj2ah1hGdkpqmx4UWH6nPhfffy5z_J6NGfr3QWHtm7Fkd2WjXdLhqGbesK/s1600/MUSSELS+PIC.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-J0SikDYgnGxytQ8Fy47W5CNW-qgNLcMjcNDCXOAm785UBshdNwxj-M97ZW926ojteTWgJ_xmZZlmMizvboj2ah1hGdkpqmx4UWH6nPhfffy5z_J6NGfr3QWHtm7Fkd2WjXdLhqGbesK/s320/MUSSELS+PIC.jpg" alt="" id="BLOGGER_PHOTO_ID_5620798214848878882" border="0" /></a><br />BEER MUSSELS -<br /><br />We specialize in MOULES of THE DAY here at Meat & Potatoes. These Prince Edward Island Mussels were made with PORK SLAP PALE ALE - a <a href="http://www.butternutsbeerandale.com/">Butternuts Brewery</a> Beer. I love this Brewery because the canned beers are fun and very tasty. We only serve canned beers (tin) here, and the response has been fantastic. We have over 25 canned beers, and 5 on draft. Stop in to try some mussels and some beers!<br /><br />Check out our website at www.meatandpotatoespgh.com<br />Follow us on twitter: @4meatnpotatoes @ChefRDeShantz<br />Follow us on Facebook: MEAT & POTATOESricharddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com0tag:blogger.com,1999:blog-8962144326058942475.post-88967038966850463922011-06-08T10:48:00.000-07:002011-06-08T10:56:20.145-07:00MEAT & POTATOES IS OPEN!!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfjlb4R8NwdZWNP_KcHcNzDiLlhIXiQGjgFtHNrAX1q3ql1Uad-9d96huldX195_Njibt514bBfGIr0RiYfpOhrYBYIaeHpZaiq4r3Qu9PnaQLMlG7zaVQj2a7mkAN3Y_2qAN5-1F81jc/s1600/IMG_0948.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 238px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfjlb4R8NwdZWNP_KcHcNzDiLlhIXiQGjgFtHNrAX1q3ql1Uad-9d96huldX195_Njibt514bBfGIr0RiYfpOhrYBYIaeHpZaiq4r3Qu9PnaQLMlG7zaVQj2a7mkAN3Y_2qAN5-1F81jc/s320/IMG_0948.JPG" alt="" id="BLOGGER_PHOTO_ID_5615909244845624498" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTaINIk6aTKlXzxbsD6gNOXAbf3aw-Cda_yHkVFzGkQBmnctIB42Oct3M7Qmv0S9PmvGH_gyn0jYnuHWy7eRlIUCYlPe2kN1IeRAJ3plgiYIpO8_6vif5aqNIXVQucYhUOLz3Ug3Em8aE/s1600/IMG_0949.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 238px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTaINIk6aTKlXzxbsD6gNOXAbf3aw-Cda_yHkVFzGkQBmnctIB42Oct3M7Qmv0S9PmvGH_gyn0jYnuHWy7eRlIUCYlPe2kN1IeRAJ3plgiYIpO8_6vif5aqNIXVQucYhUOLz3Ug3Em8aE/s320/IMG_0949.JPG" alt="" id="BLOGGER_PHOTO_ID_5615908484264349986" border="0" /></a><br />YES! We are open for business. It took us about 4 months, but it came together so great. A lot of thanks to my friends and family for their support during this long endeavor, it really means so much to me. Food pics still to come, trying to find the time between cooking and plating to snap a picture is difficult! Until then, stop down and try the food and libations.<br /><br />Visit our website at www.meatandpotatoespgh.com<br /><br />AND DON'T FORGET TO FOLLOW US ON TWITTER @4meatandpotatoes and @ChefRDeShantz<br /><br />FACEBOOK: Meat&Potatoesricharddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com0tag:blogger.com,1999:blog-8962144326058942475.post-83719057764506674282011-04-11T08:58:00.000-07:002011-04-11T09:42:31.282-07:00Getting Close!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9L3qgrlsaQY85njM4_9Dolg1CeMMbXCIB1MsuAjLiGeg3szyyuAR2_i3qrCZ4rYmXp9dunvEIjQoD1NhavuzlDI9QPbNTGU6fPRs6uTKcW9ttcnaFNvIKHrVmZ8_pclJaWoCr7NL-4Jw/s1600/IMG_0990.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 238px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9L3qgrlsaQY85njM4_9Dolg1CeMMbXCIB1MsuAjLiGeg3szyyuAR2_i3qrCZ4rYmXp9dunvEIjQoD1NhavuzlDI9QPbNTGU6fPRs6uTKcW9ttcnaFNvIKHrVmZ8_pclJaWoCr7NL-4Jw/s320/IMG_0990.JPG" alt="" id="BLOGGER_PHOTO_ID_5594357308359383602" border="0" /></a><br />We have progressed a lot in the past few weeks. The lights are about done, the bar is painted, and we are moving along. Just a few weeks until the opening. Check out some pictures for updates on everything we are doing. Also, follow me and Meat & Potatoes on Twitter!<br /><br /><a href="http://meatpotatoesprojects.shutterfly.com/pictures/21">Pictures of Meat & Potatoes</a>richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com1tag:blogger.com,1999:blog-8962144326058942475.post-42481225733668179492011-03-30T17:23:00.000-07:002011-03-31T09:22:45.906-07:00Construction Junction<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzK8q5zD1NqNTYNKrXbzhBoYQtZpIX2p8avEiLPHt5N2jHF0ePGGM4Hw-e4HipmGURMv0QVbyD83tGsfPTuGPSrvWLQRXtgwMX479rbK_vc7r81waUv-G61qKSAiFEae54C1IXHcQ5OA7/s1600/IMG_0942.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzK8q5zD1NqNTYNKrXbzhBoYQtZpIX2p8avEiLPHt5N2jHF0ePGGM4Hw-e4HipmGURMv0QVbyD83tGsfPTuGPSrvWLQRXtgwMX479rbK_vc7r81waUv-G61qKSAiFEae54C1IXHcQ5OA7/s320/IMG_0942.JPG" alt="" id="BLOGGER_PHOTO_ID_5590034724588089042" border="0" /></a><br />Today, Marie and I went to <a href="http://www.constructionjunction.org/">Construction Junction</a> to buy doors for the new restaurant. Construction Junction is a non-profit building material reuse store. There were SO many different "vintage" doors there to pick from. We finally found two that we think will be perfect to fit in the new space for one of our private dining areas.<br /><br />Besides doing so much for the new space, I am working on a new dessert for Nine on Nine. Pictures will be up soon for it!richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com2tag:blogger.com,1999:blog-8962144326058942475.post-2569584373399571102011-03-28T11:45:00.000-07:002011-03-28T12:18:48.236-07:00Making Tables<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRNRQtRF8BdD3HwAGkTtfOAYFf4cllcXwrUf22ue_YUMMZnyqIWFRExmBjZpMLcaOkY_DggRW2wGMqyUt5DdXM45PRep1WixWzdF9C4zg9BPShXX74TaBPjn0GJPmKi7PkXxtQ1K8qPfON/s1600/IMG_0850.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRNRQtRF8BdD3HwAGkTtfOAYFf4cllcXwrUf22ue_YUMMZnyqIWFRExmBjZpMLcaOkY_DggRW2wGMqyUt5DdXM45PRep1WixWzdF9C4zg9BPShXX74TaBPjn0GJPmKi7PkXxtQ1K8qPfON/s320/IMG_0850.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5589211734429052322" /></a><br /><span class="Apple-tab-span" style="white-space:pre"> </span>I recently decided to make zinc wrapped tables for my new restaurant. I thought it would be a fun and easy process to get a really unique looking table for my gastropub. I ordered the zinc sheets and supplies from <a href="http://www.rotometals.com/">RotoMetals, Inc</a>. and got to work! <div><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>First I added wood to each side of a square table, allowing the table to look thicker. I then glued a piece measured zinc on top, and let it sit for 24 hours. I wrapped the zinc under the tables, nailed it down, and I soldered the edges to smooth out the sharpness.</div><div><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>To "antique" the tables, I first sanded the zinc down to create an unpolished look. After that, I used a diluted patina solution to stain the tables. I brushed it on, and then used a rag and a buffer to create a really unique look. I also used a spray bottle in some areas. The finished affect was really cool. Hopefully, you will all like it when you come to eat!</div><div><br /></div><div>Here are some <a href="http://meatpotatoesprojects.shutterfly.com/pictures">pictures and video</a><a href="http://meatpotatoesprojects.shutterfly.com/pictures/8">s</a> of the project!</div><div><br /></div>richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com0tag:blogger.com,1999:blog-8962144326058942475.post-5065800449967693412011-03-26T09:14:00.000-07:002011-03-26T11:09:59.316-07:00Fun Times in DC<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rvLgZRmaP4JX6l4QqRKMewlCpluyEoUd9houUtshvfymdjZqFD2rRIVedLRhFn2G2nww5V3NRF-r3q9UWHbpI47D75Qf5BDEAeCGudzq-0wsLXdlu_BET1IgorsN0lm_f9omAhdid1jK/s1600/DSCF5631.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rvLgZRmaP4JX6l4QqRKMewlCpluyEoUd9houUtshvfymdjZqFD2rRIVedLRhFn2G2nww5V3NRF-r3q9UWHbpI47D75Qf5BDEAeCGudzq-0wsLXdlu_BET1IgorsN0lm_f9omAhdid1jK/s320/DSCF5631.JPG" alt="" id="BLOGGER_PHOTO_ID_5588442402065412274" border="0" /></a><br />Hello Again..<br /><br />I went to Washington, DC this past week to eat at <a href="http://komirestaurant.com/">KOMI</a>, a restaurant that I have been wanting to eat at for a long time. It was really a great experience, and the food was awesome. After spending a few days in DC checking out the sites, I went to <a href="http://www.voltrestaurant.com/">VOLT restaurant</a> for lunch on the way home in Frederick, MD. Exectuive Chef Bryan Voltaggio, a former contestant on <a href="http://www.bravotv.com/">Top Chef</a>, wowed me with his 5 course lunch tasting menu. To end my mini vacation, I went to <a href="http://www.nemacolin.com/">Nemacolin Woodlands</a> with my best friend Kevin to relax and have some fun. I am now relaxed and ready to open the new place!<br /><br />Click on the link to see <a href="http://tripsandfood.shutterfly.com/pictures/8">pictures</a> from my trip to DC.....richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com0tag:blogger.com,1999:blog-8962144326058942475.post-36270604457409219272011-03-24T21:26:00.000-07:002011-03-24T21:32:15.061-07:00It's Been a While......<span style="font-weight: bold;"><span style="font-family: verdana;"><span style="font-weight: bold;">Hello! It has been some time since I last blogged. I have been extremely busy working on things for Nine on Nine AND for my NEW restaurant that will be opening in MAY 2011. DETAILS will be provided very soon... until then.. please stay posted!<br /><br /><br /></span></span></span>richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com0tag:blogger.com,1999:blog-8962144326058942475.post-38840993753048463732011-01-20T09:02:00.000-08:002011-01-20T09:10:27.218-08:00Meet My Best Friend "Winston"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiABhQjqnK2DHcT4lKySswrmnyXES7IkqLafA_lsO3FncXp3MtNB99i9hgBCuFI-INsRuSPmsx25xR8msYcVO4nmChN9KeXfyxYGHzBABUJnizF8GD4m6IEU-oUCMLRKQSwhLESMZ3Bg_vA/s1600/winston+the+boss.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiABhQjqnK2DHcT4lKySswrmnyXES7IkqLafA_lsO3FncXp3MtNB99i9hgBCuFI-INsRuSPmsx25xR8msYcVO4nmChN9KeXfyxYGHzBABUJnizF8GD4m6IEU-oUCMLRKQSwhLESMZ3Bg_vA/s320/winston+the+boss.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5564316097690632530" /></a><br />Winston is a 1 year old English Bull Dog. After I lost my two previous bull dogs, I always wanted to buy another one. Last year in <span class="blsp-spelling-error" id="SPELLING_ERROR_0">december</span> after I did a massive research, I found Winston at Georgia. He has been a great puppy and everybody in the neighborhood loves him.richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com0tag:blogger.com,1999:blog-8962144326058942475.post-85205904871562849922010-04-01T13:45:00.000-07:002010-04-01T13:50:48.374-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfWNhrw13et3Ugu532s9DhQmBQr1AfKPuzz6TBgNm5ctf1brbqARxrmC2HK7xmNnqjsdLeWX9wJbjnY6GTsjjuJVpnd4wsdbQd8_LX_1uyiq_PH5c3wqIh_zF_oqEBMvohyV9UumpN2aKl/s1600/IMG_0047.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfWNhrw13et3Ugu532s9DhQmBQr1AfKPuzz6TBgNm5ctf1brbqARxrmC2HK7xmNnqjsdLeWX9wJbjnY6GTsjjuJVpnd4wsdbQd8_LX_1uyiq_PH5c3wqIh_zF_oqEBMvohyV9UumpN2aKl/s320/IMG_0047.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5455273547617656482" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeMvaNFi9XHji6nAgC52USUgAY_levFJsfPkBEZhjikc2szRJbzGPqpaAhEwUYcGtVeFi9JoGh-IiBnRRIrWOksu06Dic1I2rGU5EkXjcjO2C2D8IX186dBEd-vKSHIrEfy7IEs20xUoG/s1600/IMG_0044.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeMvaNFi9XHji6nAgC52USUgAY_levFJsfPkBEZhjikc2szRJbzGPqpaAhEwUYcGtVeFi9JoGh-IiBnRRIrWOksu06Dic1I2rGU5EkXjcjO2C2D8IX186dBEd-vKSHIrEfy7IEs20xUoG/s320/IMG_0044.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5455273543137595074" /></a>richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com0tag:blogger.com,1999:blog-8962144326058942475.post-3149422908710285342010-02-17T10:06:00.000-08:002010-02-17T10:10:19.598-08:00Nine on Nine Presents the new Lenten Menu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBUWQXT8kN6pxUAapNvCd0wdFOiNDSp4gdDFi86aCKI4e7EDBR7LkDYyuxp_b_tM9pdbeefMFFGQ8wucTmz0YzUSxAkTYCKW7em_23bs63eI9OOcCOGYXyWZ3V4Lji6WguH8GrA0C0zDH/s1600-h/fish+flyer+front+email+2.jpg"><img id="BLOGGER_PHOTO_ID_5439276164281926498" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 218px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBUWQXT8kN6pxUAapNvCd0wdFOiNDSp4gdDFi86aCKI4e7EDBR7LkDYyuxp_b_tM9pdbeefMFFGQ8wucTmz0YzUSxAkTYCKW7em_23bs63eI9OOcCOGYXyWZ3V4Lji6WguH8GrA0C0zDH/s320/fish+flyer+front+email+2.jpg" border="0" /></a><br /><div>We started today, February 17, our new lenten menu. From February 17 to April 2 every friday we will be serving this menu. Come in and try our new fried fish sandwiches, fried shrimp and crab cakes. </div>richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com0tag:blogger.com,1999:blog-8962144326058942475.post-11958739089865663702010-02-11T15:09:00.000-08:002010-02-11T18:57:21.650-08:00I am implementing a Lentel Menu starts on February 17th to April 2nd. Every friday we will be having some fish sandwiches and more. Click here to see the menu.richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com0tag:blogger.com,1999:blog-8962144326058942475.post-90688265738806826332010-01-28T13:27:00.001-08:002010-02-11T15:05:21.614-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs-Nw4dMOyxXcjbmDxLp_2FOkMkhjHCmxskxvBxhqs9mMjr-rBc1IX3Zqe503XyZCFllluULkdZvlRmaKQuWPK41JERZre2UPJnXP-mkAFNNI_ZUZJrzpqZMZW-dMlo0v9jy1QHplTqxIC/s1600-h/IMG_0339.JPG"><img id="BLOGGER_PHOTO_ID_5431905774804474338" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs-Nw4dMOyxXcjbmDxLp_2FOkMkhjHCmxskxvBxhqs9mMjr-rBc1IX3Zqe503XyZCFllluULkdZvlRmaKQuWPK41JERZre2UPJnXP-mkAFNNI_ZUZJrzpqZMZW-dMlo0v9jy1QHplTqxIC/s320/IMG_0339.JPG" border="0" /></a>I did a private cooking last night at one my regular's house. This was the second time I cooked for him and it turned out really nice. It was a nine course tasting. See the menu below and the <a href="http://picasaweb.google.com/rdeshantz/JanuaryPrivateDinner?feat=directlink">pictures</a> in order to the menu. I do private cooking when time permits from busy schedule at nine on nine. Send me an email at <a href="mailto:info@nineonnine.com">info@nineonnine.com</a> , if you are interested. We ll talk.richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com0tag:blogger.com,1999:blog-8962144326058942475.post-64535034147580565782010-01-27T09:14:00.000-08:002010-01-27T14:22:50.977-08:00<a href="http://picasaweb.google.com/rdeshantz/DinnerItems?feat=directlink"><img id="BLOGGER_PHOTO_ID_5431471489249028482" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 213px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdUvO-G7QLYmUanLR7PB-HfvDNYuF_Oj4b2gkAnNV8fHLAV51Yhs9-uWc-w8Pph5PuASs_nvrkWIragyFs1w3N5sYUhxvwWschtZQC9vpVXyZdm-eTOLsVu7UIHeL2_VAKmDJ9uG5twFtD/s320/Burger+Email+Size.jpg" border="0" /></a><br /><div><strong>NINE ON NINE is NOW OPEN for LUNCH.</strong> </div><div>We have been open for 8 months and it's going really well for us. I have posted some pictures of lunch menu items that we took the other day. Come in for lunch and enjoy the food. We are open monday thru friday from 11:30 am to 2:00 pm.</div>richarddeshantzhttp://www.blogger.com/profile/04623161334925156222noreply@blogger.com0