NYC Four Seasons Restaurant Pool Room Review

This week I have attended the inaugural Periscope Summit (you can read all about it here on LinkedIn http://bit.ly/1FCbG3R ). During my downtime. I are at the New York City Four Seasons Restaurant – Pool Room. I had to dine there since I was a DC Four Seasons regular. The NYC atmosphere was totally different surprising me. It was 100% businesslike even at 8:15pm. I was astounded because DC was the more conservative town it was NYC where the men wore this standard uniform (blue suit jacket, white shirt and red tie). I was just glad to wear my Roberto Cavalli dress and Rene Caovilla sandals. The highlight was the food of course! The wait staff was wonderful. I got free ravioli and chocolate cake for my first visit. It wouldn’t be my last check out my photos!

NYC Four Seasons Restaurant Dinner Menu

Shrimp Ravioli

Grilled Snapper

Free Chocolate Cake, Apple Cinnamon Cake and Free Cotton Candy

NYC Four Seasons Restaurant Pool Room Table Setting

Marvin Restaurant Boulioubasse Moule Frites Review

            Feeling restless I walked to Marvin restaurant near the intersection of 14^th and U streets NW.  On a hunch I asked the waitress about the boulioubasse moule frites. She said that it was very good.  Her recommendation didn’t disappoint because I loved the shrimp, crab meat, and mussels and scallops.  The boulioubasse was so filling that I could not eat my moule frites (French fries). That meal was definitely a winner! Here was a photo:

Making Reality TV a Reality

             The WIFV DC reality programming event is insightful.  There are Food Network and Cooking Channel producers on the panel.  A little backstory: Food Network is the parent station. It owns the Cooking Channel which will be 3 years old this May 31^st (I still miss the Fine Living Channel). The Food Network is purely entertainment with food serving as the platform. Conversely, the Cooking Channel is the hipper station catering to 20 and 30 year olds.  In addition, the Cooking Channel has converted some webisodes (Bitchin’ Kitchen) into TV shows.  The panel admitted that Bitchin’ Kitchen is too edgy for its more mature Food Network clientele. 

            This event has taught me so much about gaining traction and creating a following.  Everyone is saying the importance of marketing your uniqueness on multiple platforms.  TV is the ‘second screen’ because a number of consumers watch their TV elsewhere besides a screen.  The problem with web content is that it is unedited and niche.  Regardless of format, having a great story is the biggest selling point.  I’ll keep working on my craft by enrolling in the Writer Center’s How to Write A Lot course in two weeks.

            There is only one downside: all of these pushy vegans!  Even when the Food Network executive tells them that vegan audience isn’t wide enough for advertising, people still keep asking about writing TV pilots.  Over 90% of the world eats meat! Next, I am so tired of these people that I run out of the meeting straight to the downtown DC Palm Steakhouse where I order the Prime Steak Burger. 

Palm Steakhouse Prime Steak Burger with Bleu Cheese and French Fries

Suck it vegans!

Bourbon Steak Saves the Day!

I truly need this Friday off because this week has been a wreck!  There’s a bad salon experience, monsoon weather and work snafus galore.  This morning all of these things have been rectified.  I’ve dropped off five white dresses for dry cleaning, gotten my hair re-pressed and celebrated these two events at Bourbon Steak.  During the last week of National Burger Month the restaurant is highlighting the Forager burger containing an egg, relish, dried aged beef and onions.  I remove the egg because it causes the burger to slide.  The burger is immense mandating that I use utensils to cut it in half.  The medium well-done burger’s juices ooze out of the patty.  I savor every morsel even using my fork and knife to scrap the sweet relish from the plate.  I finish my meal with a West Indian Limeade.  This lunch has given my day new life reinvigorating me.  If I weren’t so full, I’d have seconds!