As a food incubator, EatsPlace know quite a bit about scaling businesses. That’s what we do in our Washington DC food lab and pop-uppery. So when we found ourselves with a surplus of scallions, we also knew exactly what to do. It’s very easy to make a lovely green arrangement with your leftover, scraggly scallions. And it smells…oniony, which can make a savory centerpiece for a dinner table. Add clean river rocks to a vase, fill with water and carefully put trimmed scallions inside. Place the vase on a sunny windowsill, and those scallions will regrow. Just snip off as much as you need. Pretty and practical, I love it. Watch our little film:

No joke, Bruce Wood knows his oysters. And you can learn how to shuck them in our latest EatsPlace TV video: Bruce’s Dragon Creek oysters were a big hit for It’s Monday Mothershucker happy hour. And they will be featured on Delilah’s final menu at EatsPlace (menu coming soon). So come check out our latest pop-up by April 4th, before Chef Kitburi goes to the Capitol Skyline Hotel.

We’re very excited to announce that we’re open for Christmas eve and day for dinner and serving a special DC Born & Raised Christmas Menu. Reservations are encouraged. To set the festive food mood, may I present my new favorite video of Shaq teaching us holiday easy bake oven recipes. I love most anything Shaq does that isn’t basketball, and this one is on point. Shaq, you didn’t miss it like a free throw. He’s doing this to help Toys for Tots because all kids deserve holiday joy.

Do neat rows of white aspargus remind you of siding? ^^ Must be just me. ^^ Maybe pork bricks? ^^ I dunno, stack some in my mouth and I’ll tell you. ^^ Even though I can never truly get away (nor do I want to) it’s so nice go out to eat and leave the construction site behind sometimes. We’re getting into the final drywall phase and this filthy mirror sums it up. ^^ It’s hot and and the amazing team is working double time!! ^^ At the end of the day, building and opening a food incubator and pop-uppery is the best job in the world. It’s fun just saying pop-uppery! We have a great line up of chefs-in-residence to share with you…soon.

I’ve alluded to diamonds for the sense of wonder and discovery while building a culinary incubator. We found a diamond at EatsPlace during construction — a very nice sign for our mission of turning passion into profits. Maybe it’s a bauble Henry Hite dropped from the sky. At any rate, diamonds are brilliant gems that form under great pressure. That’s inspiration for start up food businesses. And like diamonds, we should be conflict free too! ^^ We find the most interesting things during construction of EatsPlace^^