KBQ Store Front - KBQ 7.26.08

I swiped this photo from Beltway Barbecue. I have to give it up for Kerry, owner, of KBQ in Bowie Maryland. I live in the development where this eatery resides. Its not white table clothe dinning, but it is great southern eating.

Beltlway barbecue writes:

KBQ Real Barbecue is a personal homage to legendary music and “Q.” While maintaining its simple theme, the walls are covered with posters and photos of blues and jazz legends, there are a handful of occupied tables to your left, a blown-up menu to your right, and a small counter in front of a window into the kitchen straight ahead. Once you taste owner Kerry Britt’s food, his simple approach is amplified and distinctly displayed in good tasting, quality ribs.

And I must agree.

The Brown Estate is one of the only Black families in the country with a vineyard in Nappa Valley.  In 2005 they celebrated their 25th year in the valley and their 10th crush. You can visit The Brown Estate here.

Here is the invite for the Kentucky Derby Event;

I just need a fabulous hat.

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WHO
The entire Brown family… and you, we hope!WHAT
2006 Westside Zinfandel Release – Now Available Online! Only 350 cases produced!
Join us for mouth-watering classic Derby-themed foods paired with our opulent new Westside zin.

WHERE
At the winery!

WHEN
Kentucky Derby Day – Saturday, May 3rd, from 1pm to 4pm

DETAILS
Wine Club membership – or a prepaid case of wine – will admit two free. Non-member admission without a case purchase is $45 per person.

Club members may pick up the May shipment, which includes two bottles of the new zin, at this event.

And if you’re not able to join us on Derby Day, place your order online and have your own Derby party featuring the newest Brown zin!

TASTING NOTES
Deep, garnet color with a pomegranate rim leads to a gorgeous, vibrantly perfumed nose of black cherry, red raspberries and potpourri of double delight rose petals. This wine continually draws you back to its nose, revealing an air of Crème Anglaise drizzled over buoyant spiced cherry compote. Hints of cloves and cola tease the palate towards a long lingering finish. Think breezy evening alfresco dinner with grilled meat or hearty pasta.

This big single vineyard zinfandel is not for the faint of heart!

(left to right: Washington DC’s Executive Chefs Ricky Moore and Daniel Labonne)

Executive Chef Ricky Moore was just tapped in Novemeber 2007 to run Indie Bleu (famous for its Chinese and Indian fusion) in the heart of China Town across the street from the Verizon Center. Additionally Executive Chef Daniel Labonne is no longer at Tabaq Bistro (U street). Tabaq is a Turkish restaurant. Both Executive Chef’s Moore and Labonne are the well noted Black chefs in the city both ironically mastering cuisines not often done by Black chefs.

Where are they now? (Labonne just participated in DC Restaurant Week last week with Tabaq. Called today and he is no longer with the Restaurant.) Moore went on to the Food Network’s Iron Chef sometime after Thanksgiving. Called Indie and he is no longer there either. Both places’ atmospheres are off the charts as is the food.

Executive Chef Michael Robertson of (Meridian Restaurant + Bar) rounded out our first in a series (pre-launch) of Black Restaurant Week (DC) this past Friday, also owned by Black couple Rodney and Lynn English. Chef Robertson hails from the five star Zola’s near the Spy museum.

My thoughts are since according to Google, a Black Restaurant Week has never been done before, why not start out featuring exceptional and little known Black Executive Chefs, owners, and Sommeliers EVERY month as great networking relationships are built in the town where things get down through who you know (and who they know.)

Meridian’s food is Divine. The magnificent mojitos are otherworldly. And the ultra hip and modern atmosphere takes a metaphoric white out to the seedy club and then mattress store that once stood in its wake.

Personal favorites are the codfish critters (appetizer) though spicy all flavors are so harmonious with the codfish. Shrimp and Grits (entree) are also fantasticly unexpected and well fused. Chef Robertson told me that the grits come from a mill in Georgia and scoffed when I said (instant grits could work too). They actually wouldn’t, I know that chef, I watch tons of Bravo Tv’s top chef and cutting corners is the quickest way to be sent back to the kitchen to “pack your knives.”