March 3, 2011
Special to The Washington Examiner
One French Fried Bucket To Go
We’re talking fried chicken with uber French chef Michel Richard, who may be on to something with his restaurant’s version of KFC. “I’ve always liked the crispy crunch of fried food and fried chicken was one of the first things I enjoyed when I came to this country,” he recalled.
His gourmet version, only at Central Michel Richard, comes in an un-trademarked bucket with six pieces and ten chicken “nuggets”, gussied up with his signature mashed potatoes and a Dijon dipping sauce for $29.95.
When the daffodils pop and lunch al fresco proves irresistible, it should make for the perfect date nosh at the nearby National Gallery’s Sculpture Garden. Available for lunch and dinner for takeout only he’s also offering lobster burgers, beef filet tartare, grilled sea bass and mac n’ cheese to boot. You can call ahead at 202 626-0015 or visit www.centralmichelrichard.com.
Mexico’s Newest Food Star
Patricia Jinich, Executive Chef at DC’s Mexican Cultural Institute, spilled her big news last week at “The Molés of Oaxaca” dinner, announcing the launch next month of her brand new PBS television series, “Pati’s Mexican Table”. It puts her in pretty lofty culinary company with the likes of Martha Stewart, local chef Jose Andres, and the legendary Julia Childs. “The will show bring Mexican food and flavors into American kitchens,” she told me. “It focuses on traditional and modern takes on Mexican cuisine. The recipes aren’t too difficult or complex, but not like fast food either. They’re definitely oriented towards healthy family-friendly meals.”
During the wine-paired dinner, Pati hosted a lively demonstration alongside her friend Chef Alejandro Ruiz, one of Oaxaca’s hottest chefs and creator of Casa Oaxaca Restaurant which boasts a Five-Star Diamond Award. Before serving three different types of molés, the duo taught guests how to prepare the regional dishes, whose varieties number in the hundreds, by using a variety of chiles and other molé ingredients like almonds, raisins, pumpkin seeds, tomatillos, plantains, Mexican chocolate and the ubiquitous corn masa.
For info on upcoming dinners and demo evenings with Pati and other guest chefs at the Institute visit www.instituteofmexicodc.org
Bollywood on the Potomac – A Taste of Maximum India
Beginning March 5th The Kennedy Center promises a multi-sensory culinary journey hosted by twelve chefs, flown in from the four corners of India. The master chefs will lecture on and demonstrate their cooking techniques for the special Indian menus they have created for guests in the Rooftop Restaurant and KC Café during the “Maximum India” Festival. Continuing through March 20th . To learn more, visit http://www.kennedy-center.org/programs/festivals/
The Green Report
To celebrate St. Patrick’s Day, noted chef Cathal Armstrong presents his annual seven-course Irish feast in his luxe Restaurant Eve Tasting Room. Known for his elegant interpretation of traditional Irish cuisine, the menu has his signature favorites such as Dublin Bay prawn bisque, braised lamb with baby root vegetables, corned beef and cabbage with Irish potatoes, of course! and bread and butter pudding with whiskey crème Anglaise. For the more adventurous there’s ‘Mac Black’, a dish of black mackerel with fried squid ink risotto and braised cuttle fish.
This year’s RAMMY award nominee for Mixologist of the Year, Todd Thrasher of Restaurant Eve and PX Lounge, has created what he calls an immunity boosting cocktail to usher in the Irish festivities. His healthful ‘Get it Right’ green drink is concocted of ingredients like spirulina, vitamin C powder, gin, vodka, coconut water and fresh herbs. Let’s see…drink Irish and get healthy…a festive prescription indeed.
For reservations at the Alexandria, VA restaurant visit www.restauranteve.com or call 703 706 -0450.