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How to Go to the Dogs Tastefully

February 5, 2015
Cary Pollak for Whisk and Quill

This year’s Washington Humane Society’s annual Sugar & Champagne Affair was a fabulous event for dogs and dog lovers. Once again guests and their beloved canines filled the atrium of the Ronald Reagan Building and International Trade Center with all manner of things sweet, sparkly and even savory. After all, we must have a balanced diet. For the 14th straight year many of our area’s preeminent chefs showed off their talents to benefit the Society and pay tribute to their Field Services team who last year responded to over 18,000 calls to help animals in need.

Guests gather in the atrium

Guests gather in the atrium

This delicious event that puts the “fun” back in fundraiser, was conceived by Ellen Kassoff Gray. Ellen, who serves as chairwoman of the host committee, co-hosted the posh event along with husband and uber chef Todd Gray. Together the DC power couple own Equinox Restaurant, while Todd doubles his chef duties as Culinary Director of the Salamander Resort & Spa in the tony horse country of Middleburg, VA.

As always many of the attendees were of the adorable canine sort. Pooches of all stripes, some dressed to the nines and others au naturel, strutted their stuff to the delight of the guests.

Liz Sara, Founder of Best Marketing, LLC with Crystal) // Kristine Saja’s, Quinn, adopted from the Washington Humane Society and pretty in pink

Liz Sara, Founder of Best Marketing, LLC with Crystal) // Kristine Saja’s, Quinn, adopted from the Washington Humane Society and pretty in pink

The main event was a reception in the atrium featuring scrumptious desserts. Event sponsors TCMA, Volkswagen, Equinox, Salamander Hotels & Resorts, The Sugar Association, Olde Towne Pet Resort, Social Light and Chef’s Roll were supported by media sponsors Zohar Rom’s Portfolio, The Virginia Maryland Dog, NOVADog Magazine, Travelzoo, Bisnow, Yelp and The Hill.

Tidbits and libations from dozens of restaurants, bars and bakeries came from The Source by Wolfgang PuckPoste Modern Brasserie, Plume, Baklava Couture, Shake Shack, Sticky Fingers Bakery, Society Fair, The Hamilton, Bastille, Hank’s Oyster Bar, Lilly Magilly’s Cupcakery, Occidental, Bearnaise, Co Co. Sala, The Dairy Godmother, Dolci Gelati, Brasserie Beck and a host of other well-known spots. A VIP room offered savory tastings and craft cocktails. New this year was the “Exclusive Experience” a chance for a limited number of guests to learn how to make desserts, create specialty cocktails and watch unusual demonstrations such as how to make “dip-n-dots” using liquid nitrogen.

Salamander Resort Public Relations Manager Vanessa Casas serves seared tuna and accompaniments

Salamander Resort Public Relations Manager Vanessa Casas serves seared tuna and accompaniments

 

Sweet Potato and Anise pastries from Slate Wine Bar and Bistro // Marinated shrimp from Richard Sandoval’s new Mango Tree restaurant

Sweet Potato and Anise pastries from Slate Wine Bar and Bistro // Marinated shrimp from Richard Sandoval’s new Mango Tree restaurant

One of the most memorable pastry displays was designed by the kitchen staff of the International Trade Center whose talented crew is known for creating miniature dessert masterpieces. They deserved to take a “bowwow” for their pâte à choux Animal Park that perfectly fit the evening’s theme. Using the versatile, classic French pastry dough, best known to most dessert lovers as the crusty part of the éclair, they fashioned a “Puff Poodle,” “Choux aux Kitty,” “Vanilla Pooch Puff” and lots more pup-themed treats.

Pate a Choux display // Choux aux Kitty pastries

Pate a Choux display // Choux aux Kitty pastries

Be sure to keep a slot open on your calendar for the 2016 Sugar & Champagne Affair. It’s a worthy cause and a rollicking good time for you and your four-legged friends.

Photo credit – Cary Pollak

Chef to Chef with Chris Lusk

Jordan Wright
February 2, 2015
Special to DC Metro Theater Arts 

Chef Chris Lusk

Chef Chris Lusk

At forty-one, East Texas native and Johnson & Wales grad, Chris Lusk has seen the ins and outs of a few restaurant kitchens and learned a wide variety of international cuisines.  After an externship in an Irish hotel he cooked Tex-Mex at Stephen PylesStar Canyon in Dallas, Asian cuisine at an unnamed restaurant in Florida, and Italian at Otto Enoteca under Mario Batali.  Later he worked with the iconic Brennan family’s Foodie’s Kitchen in Metairie and more recently at Commander’s Palace and Café Adelaide where he honed his Creole and Southern-style cooking.  He is now Chef de Cuisine at Restaurant R’evolution in New Orleans.

At DC’s Acadiana in a room filled with shuckers, chefs, industry lobbyists and oyster lovers at the Gulf Oyster Industry Council’s Washington, DC event last month, I met Lusk over a platter of his incredible Crispy Oysters Rockefeller.

Jordan Wright – Can you describe the twist you put on the classic dish?

Chris Lusk – Traditionally it would be served on the half shell with a puree of purslane, chives, capers and other greens, then spiked with absinthe.  Though it’s often spiked with Herbsaint, it really hadn’t been invented yet.  So absinthe is used.  Then it would be finished with breadcrumbs.  My version has a crust made from dehydrated spinach, chives, green onions, breadcrumbs and Parmesan.  Then it’s garnished with more Parmesan and a pesto made of green onions, chives and olive oil then spiked with absinthe.  To prepare the oysters we drained the liquor off and marinated them the pesto then rolled in the breadcrumb mix.  The crust really adheres to it.  Then we flash fry them till oyster begins to plump and it’s still moist inside and crispy on the outside.

What we’re getting at this time of year is a smaller oyster.  They go through phases during the year.  I prefer to use a medium-sized oyster.  At this time of year they are thriving in the cool water and they’re the perfect size and salinity.

You’ve been named one of Esquire magazine’s “Four Breakout Chefs to Watch”, cooked at the James Beard House and won the Louisiana Seafood Cookoff.  What’s next?  

I don’t know.  I have a larger operation and bigger kitchen here with Restaurant R’evolution in New Orleans, and have a lot going on right now. They just opened their second restaurant, Seafood R’evolution outside of Jackson, MS in Ridgeland. It’s similar in concept but with more seafood.

Can you tell us about the dessert you prepared which prompted Esquire’s John Mariani’s to award you the “Best Dessert of 2011”?

It was a white chocolate biscuit pudding, a play on a dish my grandmother made when I was growing up.  New Orleans is famous for bread pudding so my spin on it was what I was exposed to as a child where my grandmother used the leftover biscuits from breakfast.  I took that inspiration and added white chocolate and a bit of Barq’s Root Beer Syrup on top, it’s an iconic soft drink that once was made here.  Then I fried some pecans, which are from around here, as a garnish and I serve it with white chocolate ice cream.

I was very fortunate growing up to be exposed to farming.  Growing up I spent summers with my grandparents who were farmers and I learned about canning and pickling using ingredients from the farm.  My other grandparents were ranchers and raised cattle and hogs so we made sausage and used different cuts of meat.  I’m thankful that I had the opportunity to learn about farming and ranching growing up.

I understand you are continuing your study of both Cajun and Creole cuisines.  Can you talk about the differences between these two venerable cuisines?

Creole is more of the refined version of the French, Italian, German, and even African influences and Cajun reflects the more rustic, spicier and bolder flavors.  Most Cajun is one-pot meals like jambalaya, gumbos, chicken fricasee and etoufées.  What you see in New Orleans are the French dishes indicative of Creole.  The use of Pernod, Herbsaint and absinthe lean more towards the Creole side.  Although a lot of the lines have become blurred now – – and you can see the Creole and Cajun coming together.

Would you say you’re a fan of Paul Prudhomme, Emeril Lagasse or Justin Wilson?

That’s a hard question because I’m a fan of all of them for different reasons.  Justin Wilson gave the first glimpse of what Cajun regional cuisine is.  Prudhomme went to the next level with blackened fish, K-Paul’s and Commander’s Palace.  He really put it out there on a larger scale.  Then Emeril took it one step further.  Those three guys have enabled me and my generation and the generation after mine to do what we do in New Orleans.  Those guys are the ones that gave the younger chefs the opportunity to push the boundaries.

What are your favorite cookbooks? 

I have Lafcadio Hearn and many others.  My cookbook collection is all over the place – – Paul Prudhomme, Wilson’s books, Harold McGee and many others have influenced me in my style of cooking, including a lot of ethnic cookbooks that I use in different techniques of frying or pickling – like Japanese for instance.  I learn from everyone including my dishwashers and sous chefs.  You can never become too educated to learn from someone.  Some of the most amazing meals I’ve ever had have been staff meals.  The thing about New Orleans is everybody can cook here!

Opened in 1880 Commander’s Palace is one of the great American restaurants of all time.  What did you learn while you were there?

That’s when I really started my education apart from culinary school.  It really opened my eyes to Southern food.  I learned a lot.

What signature dishes are you preparing at Restaurant R’evolution, the French Quarter spot where you are cooking now?

One of the dishes I recently put on was inspired by Vietnamese cuisine.  It’s a Hoisin Glazed Grouper tied in with a blue crab pho broth and served with lightly pickled vegetables and rice noodles.

What new ingredients or techniques are on your radar these days? 

I’m using lot of Asian ingredients like four different types of soy sauce such as Japanese and Filipino for curing eggs and making marinades, also different types of fish sauce and Indian spices.  Sometimes just for myself I make sushi rice with marinated cobia and fresh wasabi.  I’m inspired by the Vietnamese fishermen we have here.

Who was your first inspiration in the kitchen? 

My grandparents were farmers and raised cattle and grandpa made sausage, things that are very popular now, so I was really fortunate as a child.  I lived in a small city but spent summers with my grandparents who had a lot of land.  We’d sit around and shuck corn, pick peas and can together.  We do a lot of that at the restaurant pickles, jams etc.  My grandpa used to clean out Coke bottles and make his own tomato juice and put the caps back on them.  Man, that was the best tomato juice I’ve ever had!

What was the first dish you learned to cook and who did you serve it to?

I learned to make scrambled eggs as a child that I served to my mom and dad.  I’m sure they were pretty rubbery and overcooked, but they were pretty nice about it.

What famous person would you like to prepare dinner for?

Thomas Keller.

Wow! No stress there.

Ha! No stress in that! I’m a big fan!

No Longer the Runaway Chef Peter Chang – To Appear at Sips & Suppers

Jordan Wright
January 14, 2015
Special to DC Metro Theater Arts

Chef Peter Chang

Chef Peter Chang

One of the featured chefs for the Sips & Suppers dinners coming up next week is Peter Chang – an elusive chef known for ditching restaurant kitchens like a discardable cell phone.  At last he has found in another accomplished chef, Gen Lee, the perfect partner to build an empire.  The duo has already opened six successful restaurants around Virginia, with Arlington scheduled to open early February and another outpost in Rockville in March.

I’ve been a lucky duck to sample his cuisine twice in my life – once at a sumptuous banquet when he was the executive chef at DC’s Chinese Embassy in the 90’s, though I wasn’t aware he was the chef that oversaw the dozens of dishes offered at that lavish banquet.  Years later on a hot tip I sought out his cooking at an obscure Chinese restaurant in a strip mall at the corner of Duke and Van Dorn in Alexandria.

Chang doesn’t dumb down his food for American palates.  And it’s not for the faint of heart.  As I recall the dish was the hottest, saltiest and most addictive chili pepper chicken I’d ever experienced.  I have never forgotten it.  By the time I planned on a return visit, he had scampered off for parts unknown leaving a trail of desperate fanatics in his wake.

Chang, who speaks no English, allows Gen Lee to act as his spokesperson.  The two have cooked together for many years.

Whisk and Quill - Do you see everything in a yin/yang balance? 

Gen Lee – Yes.  It’s always going to be like that for us.  In Sichuan Province it is very hot and wet and filled with trees.  People who live there have to eat a lot of spicy food that’s why they use the Sichuan peppers.  

Does Peter cook in one of the VA restaurants now?  

Not on a daily basis.  He cooks for parties and special events, but he also checks on every restaurant on a weekly basis.  He’s very strict about that.  I can’t tell you which restaurant he is cooking in at any given time, but he’s always cooking and he’s always training his cooks to get it right.  We’re happy if its 90% right, because our recipes are very, very difficult.  We don’t use sauce.  For ten years when Peter and I worked as corporate chefs on a riverboat on the Yangtze River, we did the real, real Sichuan there.

How young was Peter when he first started cooking?  

He was in high school.  He always knew he wanted to cook and he went to cooking school at 18.  He always watched his grandma cooking and helped her make lots of vegetarian dishes.  You know, we don’t use much meat, but lots of vegetables mushrooms and such.

Does Peter listen to music when he’s cooking? 

 No, it’s very difficult.  Everything is very quick.  There are 20 different spices – different ones for different dishes – and it all happens fast.

What are some of the restaurants’ signature dishes?

The cumin lamb chops and bamboo fish, and everyone orders the dry-fried eggplant cut like steak fries.

Would you say your dishes are classic Sichuan?

Yes, it’s his specialty.  But, for example, they don’t use lamb chops in China and the difference is the ingredients are better quality here.

Lately American chefs are using Asian ingredients in fusion cuisine and mixing things up.  Where do you see this going?

A lot of chefs try it using French techniques.  They are not using the real Chinese techniques and that worries me.  These chefs are not Chinese.  They are Hispanic or Korean.  There are only a handful of real Chinese chefs here in America.

Chinese food has been losing favor to Thai and Korean in the past decade or so.  Do you hope to bring back Chinese food to its earlier popularity?

Our dream is to bring back the real Chinese food, not just to make money.  In a few years we know we can retire, but it’s not about that.  Right now we have six restaurants.  Already in our Richmond restaurant we are doing 500-600 a day.  It’s like a war zone with like 100 people in line every day.

Will you be opening in the Northern Virginia area soon?

Yes, we will have two more restaurants – – one in Arlington and soon after in Rockville.

This interview was conducted, edited and condensed by Jordan Wright. 

Dozens of prestigious local, national and world-renowned chefs will prepare the Sips & Suppers dinners on Sunday, January 25th.  A separate evening of chef’s treats and cocktails takes place on Saturday, January 24th.  Expect appearances by Joan Nathan, Jose Andres and Alice Waters.  For further information and to purchase tickets to the fundraiser for Martha’s Table and DC Central Kitchen visit www.sips2015.eventbrite.com and www.suppers2015.eventbrite.com.

Nibbles and Sips Around Town – December 19, 2014

Jordan Wright
December 19, 2014
Special to DC Metro Theater Arts

Photo credit – Jordan Wright

City Perch and iPic Provides a Total Entertainment Experience at Pike & Rose, Chef Switcheroo at Bibiana and Mio, Chris Pearmund’s New Wine-Opoly – Are You Smarter Than a Sommelier?, Hard Cider and Cool Notes at Iota, New Winter Menu at NGA’s Garden Café

City Perch and iPic – Roll the Credits!

Located in the Pike & Rose shopping destination in North Bethesda (Make that Rockville if you want to find it on MapQuest) iPic the latest innovation for moviegoers.  The cutting edge theater concept takes it to a whole new level with features like plush leather recliners operating with the touch of a button and personal pillows and blankets.  This movie theater combines the coziness of a home theater with the luxury of upscale dining.  No need to stand in line for food or drink.  A seat-side button beckons a server to take your order.

Sherry Yard at City Perch with some of her famous chocolate chip cookies

Sherry Yard at City Perch with her creme puffs

The theater is on the same level as City Perch restaurant and both the iPicExpress menu, called ‘dining in the dark” and the more gourmet City Perch restaurant menu, have been conceptualized by Sherry Yard, the James Beard Foundation recognized pastry chef, who has worked alongside Wolfgang Puck for many years.

City Perch Executive Chef Matt Baker hams it up on opening night

City Perch Executive Chef Matt Baker hams it up on opening night

City Perch Executive Chef Matt Baker, formerly of The Occidental, helms the state-of-the-art kitchen while noted Mixologist and Master Sommelier, Adam Seger, formerly of Per Se, has designed the wine and cocktail program.  Try his new “Roll in the Hay” seasonal cocktail made with Belle Isle Moonshine and Laird & Company Apple Brandy and roll the credits, please.

Mio and Bibiana Get New Chefs 

Roberto Hernandez is the new Executive Chef at Mio, the place for Latin American cuisine that keeps its emphasis on the classic dishes of Puerto Rico.

Mio Executive Chef, Roberto Hernandez makes the mofungo tableside

Mio Executive Chef, Roberto Hernandez makes the mofungo tableside

Hernandez likes to blend modern with rustic.  His mofongo, made tableside, is so authentic I thought I heard Jennifer Lopez singing “Plenarriquena”!  Try the newly instituted Saturday brunch.

Seviches at Mio

Seviches at Mio

And in other switcheroos Nick Stephanelli leaves Bibiana Osteria-Enoteca to open his own spot.  Expect Jake Addeo to bring his sophisticated Italian cuisine to the popular New York Avenue restaurant.

Test Your Virginia Wine Savvy with Wine-opoly

Working with Vineyard Manager DeAnna D’Attilo, Chris Pearmund of Pearmund Cellars has come up with a challenging game for all you winos out there.  They call it Wine-Opoly and 22 Virginia wineries have signed on to join in the fun.  Using “deed cards” containing information on each of the wineries, and game cards with details on local viticulture and oenology, the board game aims to promote the Virginia wine industry.  Here’s how it works.  Railroads are wine trails and the “Go To Jail” card is “Go To Rehab”, which would be worse than jail, because as everybody knows, you can’t bail yourself out of rehab.  Hot off the press (printing, not wine), you can snag one at Pearmund and participating VA wineries. www.PearmundCellars.com

Hard Cider and Cool Notes at Iota 

Last month I dropped into Iota in Clarendon to hear a band I’d been following for awhile.  Grownup Noise is a quirky, smart, tuneful group out of Cambridge, MA who write their own exquisitely melodic songs.  Boston Herald’s Music Critic Jeff Gottlieb calls their latest album, The Problem with Living in the Moment, “a suite” for its sweeping orchestration.  In my playbook they stand out as accomplished musicians in their own right, but they’re also nice guys, articulate and kindhearted, and a beautiful Asian kickass female drummer.  Though they had originally been billed as the “B” act the headliners showed up with only two musicians giving Grownup Noise the status they deserve.  Manna to their fans.  Here’s the video for their single “Astronomy as Therapy” which manages to blend banjo sound with gorgeous violin strains.  It puts me in mind of the soundtrack from On Cold Mountain.

Grownup Noise at the Iota

Grownup Noise at the Iota

In the cozy brick-walled club I began to read over the bar menu and noticed a few hard ciders.  I went with Bold Rock Hard Cider’s “Virginia Draft”, a golden-hued cider on the sweeter side from a Virginia company who now claims seven varieties, from dry to sweet to full-bodied.   Instantly the crisp, clean apple taste recollected my first bottle of hard cider at the now-shuttered Les Halles.  A chain of French restaurants based in New York City, it’s where Anthony Bourdain once ruled the kitchen early in his career.

Bold Rock Hard Cider - Virginia Draft

Bold Rock Hard Cider – Virginia Draft

On that sunny day we were there to watch the French waiter races, a tradition that had started at Dominique’s famously posh celebrity haunt in DC and now continues with Paul bakery further down Pennsylvania Avenue.  In any case, I believe I was hooked on cider that day.  It’s funny how a flavor memory can bring up the people, the place and the moment in time when you had a palate epiphany.  Back then hard cider wasn’t a common beverage and this was a French cider.  I didn’t see it on any bar lists, and soon forgot about it.

Scallop Crudo  and Salt Roasted and Pickled Beets with House Made Goat Milk Ricotta

Scallop Crudo and Salt Roasted and Pickled Beets with House Made Goat Milk Ricotta

Fast forward to a few years ago, a cosmic blip in the beverage industry, when hard cider burst upon the scene.  Nowadays there are quite a few cideries, even breweries, dabbling in the production of these delicious, low-alcohol, apple-based fermented drinks and many of them are in Virginia where the apple is king.  N. B.  They are not “brewed” as beer is.  They are “fermented”.  I am not a physicist.

Pan Seared Striped Bass with Roasted Pumpkin and Cranberry Bean-Quinoa Pilaf, Silk Road Chutney, Shagbark Hickory Syrup and Pumpkin Seed Oil and Compressed Beef Short Rib, Black Kale, Mushroom Confit and Celery Root Purée

Pan Seared Striped Bass with Roasted Pumpkin and Cranberry Bean-Quinoa Pilaf, Silk Road Chutney, Shagbark Hickory Syrup and Pumpkin Seed Oil and Compressed Beef Short Rib, Black Kale, Mushroom Confit and Celery Root Purée

At National Geographic’s farm-to-table dinner last week, Albemarle CiderWorks “Red Hill” cider was paired with scallop crudo on Executive Chef Matthew Crudder’s 5-course dinner.  The delicately dry cider is made with Winesap and Pippin apples, the perfect match for the chilled raw mollusk.  Think Chardonnay as a reference point.  And where’s that Christmas ham?

Spiced Banana Cake and Salted Caramel Ice Cream, Hazelnut Praline Powder, Bananas Foster Gel and Dark Chocolate Sauce

Spiced Banana Cake and Salted Caramel Ice Cream, Hazelnut Praline Powder, Bananas Foster Gel and Dark Chocolate Sauce

Garden Café at the National Gallery of Art 

Michel Richard has done it again!  The winter menu he has created for the Garden Café at the National Gallery of Art is absolutely divine!

Let’s face it.  Most of us can’t afford to eat at Central Michel Richard, the chef’s pricey Pennsylvania Avenue outpost.  But in the beautiful fountain-graced café, a stone’s throw from the Degas exhibit, you’ll find his latest menu has echoes of the dishes he turns out in his American-with-a-French twist restaurant.

Pumpkin Bisque at the Garden Cafe – Roasted Fennel with Apples and Cranberries Salad – Roasted Buttermut Squash with Grains and Brussels Sprouts

Designed to dovetail with the Degas exhibit, this menu is all French and keeps winter away with crusty olive fougasse; pumpkin bisque with toasted pumpkin seeds; roasted fennel with pears and cranberries; arugula salad with roasted beets, apples, pecans and champagne vinaigrette; and roasted butternut squash with Brussels sprouts.  And that’s just the beginning.   An entrée of braised Cornish hen with roasted lemons beckons, and crème brulee with fresh berries finishes it off nicely.  Find me another menu in town as fabulous as this at $20.75 for all you can eat.  I dare you!

Oh, and did I mention Richard was recently conferred with the insignia of Chevalier de la Legion d’honneur?  That officially puts him in the pantheon of the Greatest French Chefs ever!  Okay, Michel.  You may now rest on your laurels.

Star Chefs Celebrates Our Best Chefs 

Last week I mentioned the upcoming StarChefsRising Stars” event was going to be stellar.  And it was.  Award winners were in great spirits, especially since they partied together the night before.

Mixologist Bryan Tetorakis of Rogue 24 garnishes his cocktails – Rising Stars Gala – The team from The Rock Barn – Benjamin Thompson at center

Emceeing the fabulous event was Chef/Owner of Bayou Bakery and host of Travel Channel‘s “American Grilled”, David Guas, he of the Elvis sideburns. Here are a few photos from the gala taken at Union Market’s hip warehouse event space, Dock5.

Flatbread Pizza – Fast and Fabulous at Pizza Vinoteca 

These days, watching your carb intake has become more than just a diet regime.  Unless you’re a long distance runner or cross trainer you might be trying to keep those flour-filled ingredients in check.  But take pizza out of the equation?  That dog don’t hunt, as we say down South.

Prepping the pie

Prepping the pie

This newest addition to the laidback Ballston scene, Pizza Vinoteca, has taken the guilt out of pizza by making all of their pies – not pies.  That is to say they’re all made in flatbread style in a custom-designed Jade Range grill.  The monster infrared grill features 16 burners that climb to a raging 900 degrees, cranking out pizzas in less than five minutes.  Three woodchip smoke boxes conspire to lend a nice char and crave-able smoky flavor.

Wild Mushroom, Goat Cheese and Leek flatbread Pizza

Wild Mushroom, Goat Cheese and Leek flatbread Pizza

These super-thin pizzas come in a large variety of combinations.  And even though the place boasts entrees, antipasti, salads, 38 world-sourced affordable wines by the glass, plenty of local craft beers and gelati, we are here for the P-I-Z-Z-A!

Prosciutto with Mozzarella and Arugula

Prosciutto with Mozzarella and Arugula

Divided into two categories, “Classic” and “Crafted”, our tasters fell hard for the roasted wild mushroom with goat cheese and leeks, and another made with jowlciale (tender pork cheeks), chili pesto and toasted pistachios.  The tarte flambée (good, but oh so rich) was better left for athletes-in-training.  With a communal table that seats 18, it’s a fun place for groups too.

Nibbles and Sips Around Town – December 9, 2014

Jordan Wright
December 9, 2014
Special to DC Metro Theater Arts
 

Ben Thompson of The Rock Barn with assorted charcuterie

Ben Thompson of The Rock Barn with assorted charcuterie

Mark your calendars now for one of DC’s best dining events.  On December 16th the 2014 StarChefs Washington DC area Rising Stars Gala will be at Dock 5 at Union Market.  There’s even a special VIP reception where swells can sip champagne and nibble on Petrossian caviar before the awards ceremony and tasting gala dinner.  The celebration will feature local foods, chefs, bartenders, roasters, brewers, artisans and sommeliers.

The fundraiser for DC Central Kitchen will be hosted by Bryan Voltaggio former Top Chef and Top Chef Master finalist and Chef/Owner of Volt, Range, Lunchbox, Family Meal and Aggio.  Co-Hosts are Jason Alley of Comfort, Bertrand Chemel of 2941, Nadine Brown of Charlie Parker Steak, Chris Ford of Range, Stefan Trummer of Trummer’s on Main, Nick Stefanelli of Bibiano and Katsuya Fukushima of Daikaya.  The winning chefs will prepare all the food on this fabulous night and I will be there.  Will you?  For tickets and information visit www.starchefs.com/risingstars.

Phillip Perrow and Caleb Shriver of Dutch & Co.

Phillip Perrow and Caleb Shriver of Dutch & Co.

Drum roll, please!!!  Ladies and gentlemen, I give you DC’s newest culinary royalty.

DC Chefs

Kyle Bailey of The Arsenal at Bluejacket  – Pork Loin, Chanterelles, Asian Pears, Red Quinoa, and Pecans

Mike Friedman of Red HenCavatelli, Heirloon Squash, Mushrooms, and Sage

Matthew McGhee of RANGE - Octopus, Lentils, Wheat Berries, and Pistachio

Joe Palma of Bourbon SteakFluke Crudo, Furikake, Golden Beets, Herb Jus, Baby Turnips, and White Shoyu

Aaron Silverman of Rose’s LuxuryPork Sausage and Habanero-Lychee Salad

Johnny Spero of minibarAustralian Lamb, Cucumbers, Whey, and Dill 

Beef Tartare from Lee Gregory and Thomas Leggett of The Roosevelt

Beef Tartare from Lee Gregory and Thomas Leggett of The Roosevelt

Virginia Chefs

Ian Boden of The ShackPretzel Gemelli, Virginia Ham, and Mustard Sauce

Austin Fausett of Trummer’s on MainDuck, Foie Gras, Popcorn, Wild Rice, and Balsamic Reduction

Lee Gregory of The RooseveltWagyu Tartare, Egg, Squid Ink Bread, and Pickled Watermelon

Phillip Perrow and Caleb Shriver of Dutch & Company - Rye Perfect Egg, Cured Salmon, Quinoa, and Cumin Yogurt

Joe Sparatta of HeritageFlounder, Smoked Potatoes, Spinach, and Brown Butter

Maryland Chefs

George Marsh of Parts & Labor - Lebanon Bologna

Graeme Ritchie of Volt - Wagyu Short Rib, Malt, and Salsify

Community Chef

Mike Isabella of KapnosAustralian Lamb with Grain Salad

Concept Chef

Nathan Anda of Red ApronTête de Pho

Pastry Chef Giane Cavaliere of Rogue 24

Pastry Chef Giane Cavaliere of Rogue 24

DC Pastry Chef

Giane Cavaliere of Rogue 24 -Sour Cherries, Valrhona Chocolate, Cola and Pistachios

Maryland Pastry Chef

Sarah Malphrus of Woodberry KitchenButtermilk Sorbet, Oat Granola, Sorghum and Peaches

Restaurateur

Derek Brown of Columbia Room, Eat The Rich, Mockingbird Hill, The Passenger and Southern Efficiency - Oloroso Float

DC Artisans

Dave Coleman and Mike McGarvey of 3 Stars Brewing CompanySouthern Belle Imperial Brown Ale

Austin Fausett of Trummer’s on Main - Duck, Foie Gras, Popcorn, Wild Rice, and Balsamic Reduction

Austin Fausett of Trummer’s on Main – Duck, Foie Gras, Popcorn, Wild Rice, and Balsamic Reduction

Virginia Artisans

Evrim Dogu of Sub Rosa BakeryRosemary Sea Salt Flatbread

Benjamin Thompson of The Rock BarnPickled Okra Dog and Assorted Charcuterie

Maryland Artisans

Jay Caragay of Spro Coffee - French Press Ethiopian Lekepipto

Bartender

Bryan Tetorakis of Rogue 24The Martyr

DC Sommeliers

Brent Kroll of Neighborhood Restaurant GroupPairings with winners’ dishes

Julian Mayor of Bourbon Steak - Pairings with winners’ dishes

Maryland Sommelier

Julie Dalton of Wit and WisdomPairings with winners’ dishes

Host Chef - Franck Loquet of iCi Urban Bistro - VIP reception – Petrossian Caviar 

See you there!