Jordan Wright
March 13, 2014
Special to DC Metro Theater Arts, Broadway Stars, and LocalKicks
 “Farm Daisy” one of Founding Farmers Group’s specialty cocktails made with their new gin from Copper Fox Distillery In celebrating the country’s leaders in the promotion of healthful and sustainable foods the United States Healthful Food Council chose a lovely spring evening at Whittemore House lent an air of promise to the USHFC’s first gala. Guests were treated to cocktails from Founding Farmers mixologist, Jon Arroyo, and healthy whole fruit and vegetable juices from Jrink Juicery. After all the DC-based organization is all about healthy food and, by all appearances, guests were too. During the reception we tried out the Food Database app from the non-profit Environmental Working Group. They have identified over 80,000 products and 1,500 brands scannable with your smart phone that will tell you if they contain any additives, preservatives, chemicals or contaminants. We tried it out on a few products (one was even labeled “organic”!) only to find it contained pesticides. It’s still in test mode but sign up at www.EWG.org/FoodDatabase to be the first to use it.
 JRinkjuicery offers fresh-pressed juices Whittemore House is of course the Women’s Democratic Club and the beautiful old manse is filled to the rafters with books and political memorabilia and fine photographs and treasured documents. On this night the rooms held two bars, one for cocktails – the other for wines provided by Barboursville – and a third held a long table laid out with Treeline Cheese, a delicious herb-flavored vegan cheese made from cashews and bowls of crunchy kale chips from Alive & Radiant. Chef, restaurateur, author and philanthropist, Sam Talbot of Bravo’s Top Chef, was flown in from his home in North Carolina to prepare the food.
 Treeline’s Cashew Cheese Miniature crab cakes with ginger aioli, lamb picadillo in phyllo, anise and black pepper beef tenderloin with pickled green banana vinaigrette and beef tartare with Balinese long pepper and vanilla vinaigrette were among the tasty tidbits passed around before guests took their seats and a glorious dinner was served.
Here’s what Chef Talbot created to dazzle the palate. Braised Chicken in adobo with ginger and carrot vinaigrette, Seared Dogfish – a delicate and sustainable white fish flown in from North Carolina – with celery root, blood orange and nduja vinaigrette; Pan-roasted Mushrooms with chili and pickled garlic; Parsnips La Plancha; Roasted Turnips with braised sweet potato leaves and coconut broth; Roasted Kohlrabi with pea greens, rosemary and black sesame. Vegans and carnivores alike had a lot to celebrate.
Well represented were chefs noted for their dedication to local and sustainable food products. Nashville chefs Jeremy Barlow, “Chefs can change the world,” he declared, and Maneet Chauhan, known for her appearances on Iron Chef and as a judge on Chopped. Two-time James Beard Award winner and leader in the sustainable food movement, Michel Nischan; Mike Selig, Director of Food and Beverage at the Clinton Presidential Center; and renowned local chefs Ris Lacoste of Ris, and organic food pioneer and sustainability advocate, Nora Poullion of Restaurant Nora, who was instrumental in establishing the country’s organic certification standards for restaurants. Celebrity dietician and author Ashley Koff, RD was one of the Co-Chairs.
USHFC President Lawrence Williams who handed out the REAL Food Innovator Awards (REAL is the acronym for Responsible Epicurean and Agricultural Leadership) explained, “Nothing within our control affects our health more than the food we eat, yet serving healthful foods is generally perceived as not being good for business. Each of these individuals is helping to change that equation.”
 REAL Foods Awards night guests at the reception These are the winners:
Beverage – Seth Goldman, Co-Founder and President of Honest Tea whose motto is “Rethink what you drink”; Child Nutrition – Kristin Richmond and Kirsten Tobey, Founders of Revolution Foods; Food Access – Robert Egger, Founder of DC Central Kitchen and L. A. Kitchen; Nutrition Awareness and Innovator of the Year – James Beard Foundation Award winning author and Professor of Nutrition, Food Studies and Public Health at New York University, Dr. Marion Nestle; Non-Profit Advocacy – Ken Cook, President and Co-Founder of the Environmental Working Group; Food Marketing – Steve Ells and Monty Moran Co-CEOs of Chipotle; Food Production – Stephen McDonnell, CEO of Applegate Farms; Government Official – Former New York City Mayor Michael Bloomberg.
Upon receiving his award Goldman cautioned the crowd, “If we don’t change the direction we’re headed, we won’t know where we’re going”. He accompanied the warning with an alarming statistic. “The United States is the wealthiest nation in the world and has more advanced knowledge of science and medicine and any other civilization in history and yet we rank 40th on the United Nations’ average life expectancy rating.” But of course he was preaching to the choir.
Revolution Foods founder, Kirsten Tobey, let us know, “We serve one million meals per week throughout the country.” And Dr. Nestle accepted her award with the sage statement, “The most profitable foods are not the things people should be eating the most of.” Adding, “My goal is to train everyone I can to take action.”
 Fortessa Tableware Solutions group is definitely ready to party Because the USHFC partnered with the James Beard Foundation on this event, JBF trustee, Eric Kessler, was also in attendance. Platinum sponsor Fortessa Tableware Solutions shared the spotlight with other sponsors – Plant Based Solutions, The Farm (Founding Farmers Restaurant Group), Congressional Seafood, Match, TCHO Chocolate, Organic Valley, Barboursville Vineyards, JRINKjuicery, Emmy’s Organics, Alive & Radiant Foods, Buyer’s Best Friend, Treeline Cheese, Westin Georgetown, Frontier Natural Products Co-op, Future of Food Technology, Sourcery, Spartan Races, Google, Discovery Communications, Mountain Valley Spring Water and Elizabeth’s Gone Raw who provided the heavenly artisanal chocolates and dessert.
Fortessa’s Executive Vice President of Commercial Foodservice, Matthew Broad, told Whisk and Quill, “We respect Lawrence [Williams] and what the foundation is all about. He is promoting healthy lifestyle, sustainable farming, local businesses, non-governmental regulation and what people try to assertively attain. We like to associate ourselves with USHFC because we share their goals and values.”
Photo credit Jordan Wright
Reference: The United States Healthful Food Council
Jordan Wright
March 6, 2014
Special to The Alexandria Times
 Jose Andres Kicks Off Oyamel’s Tequila & Mescal Festival The Greatest Mexican Fiesta in DC
James Beard Award-winning Chef José Andrés and his partner Rob Wilder are at it again with the seventh annual Oyamel Cocina Mexicana’s Tequila & Mezcal Festival celebrating the heritage of these unique Mexican spirits. Beginning March 10th and continuing through March 23rd, Chef Colin King will highlight the flavors of Oaxaca and Jalisco, Mexico with a fabulous special menu and new tequila and mezcal cocktails. It all gets underway with a kickoff party on Monday, March 10th from 6 to 9pm along with live Latin music from Montuno. Food stations set up around the entire restaurant will pay tribute to Mexico’s exciting street food culture serving guacamole with comal-fired tortillas, whole baby pig cochinita tacos, street-style ceviches, goat leg barbacoa, esquites and comal-fried quesadillas. All to the strains of live Latin music from the band Montuno. Tickets for this event are $60.00.
 Cocktail Rosa de Oaxaca and Agave en Lena – Photo credit Greg Powers agava on lena
Cool cocktails created especially for the two-week fiesta include the signature Oyamel Margarita and an assortment of tequila and mezcal specialty cocktails – – the Naranja Dulce, Limón Partido, made with Reposado tequila, chamomile, orange blossom honey and roasted lemon; the El Jarocho, with Añejo tequila, house-made ancho chile pepper liquor and Cocci Americano Rosa; the Rosa de Oaxaca, made with Mezcal, hibiscus, raspberry and lemon, and the Agave en Leña, with Mezcal, Benedictine, agave nectar and house-made Oyabitters.
 Cocktail Miramir and El Jarochoc – Photo credit Greg Powers For the tastings and Q&A events there are samples from Del Maguey Mezcal with founder Ron Cooper; Siembra Azul Tequila with founder David Suro: and more from Maestro Dobel Diamone Tequila, Pierde de Almas Mezcal and Tequila Ocho. To learn more about the two-week festival visit oyamel.ticketleap.com/tequila-mezcal-festival.
Complimentary tequila & mezcal tastings will be held from 4pm – 6pm on March 11th -13th and March 17th – 20th. After the each tasting event the restaurant will host an intimate dinner featuring Ostiones con Salsa Piquín, oysters on the half shell, topped with salsa piquín, onion and cilantro; Ceviche Estilo Culiacán, marinated bass with Serrano, lime, onion, cilantro, tomatillos and house-made hot sauce; Ceviche de Chamoy, sliced Hawaiian Ono dusted with chile piquín, with mango and chile mulatos, chamoy, peanuts, cucumber, onion, lime and cilantro. Other highlights include Encurtidos, a variety of pickled winter vegetables with tomatillo, queso cotija and chile piquín; Cueritos, pork skin and chicharrons dressed with lettuce, lime, cilantro and salsa Cascabel; Veal Breast Birria, a braised veal breast with refried Rebosero beans, salsa guajillo, lettuce and radish, as well as Jalapeño Escabeche Relleno con Carne Seca, pickled jalapeños stuffed with dried beef and topped with chopped tomatillos.
Just think — by Cinco de Mayo you should be able to dazzle your peeps with your exceptional knowledge of all things to eat and drink Mexican!
Let the World Be Your Oyster
 Chef Cory Bahr of Cotton Restaurant Those were the words on the Gulf Oyster Industry Council’s swank invitation for a party at Acadiana where oyster shuckers, chefs (Chopped winner Cory Bahr among them), iconic restaurateurs and industry pros came together with the East Shellfish Grower’s Association to celebrate the coveted mollusk and ready the troops for Mardi Gras. The best of the bivalve was served to over a hundred guests including Senator Mary Landrieu, author and political strategist Donna Brazile, and WUSA9’s Andrea Roane.
On the raw side were Point aux Pins from Bayou La Batre, Alabama and Karako Bay rock oysters from St. Bernard, LA served up alongside local oysters from Rappahannock Oyster Co. and a unique oyster from Cape May, New Jersey whose meat was pearly white. Side tables held oyster condiments from mignonette and red cocktail sauce (heaven forbid!) to tartar sauce for the fried oysters.
 Randol’s Serves Up Oyster Rockefeller Soup Using Bay Courant oysters from Lafourche, Louisiana Randol’s of Lafayette, Louisiana served up their lusciously rich Oyster Rockefeller Soup; Cory Bahr of Cotton in Monroe, LA created Whipped Parmesan Cheese Gulf Oysters with sea beans, radish and caviar; Ruffino’s famed Baton Rouge Chef and Cookbook Author Peter Sclafani made Open-faced Oyster Ravioli; Drago’s of Metairie, LA Head Chef Tommy Cvtanovich made their signature Oyster Voisin, and all while servers passed around the best crab cakes ever from Acadiana’s Executive Chef Jeff Tunks. I even ran into transplanted native son David Guas of Bayou Bakery who gave me a few tips on making muffulettas for an upcoming Mardi Gras party.
 Chefs Peter Sciafani, Katie Gross and Gino Sciafani from Ruffino’s While shuckers were as busy as alligators in a chicken house, P&J Oyster Company President Al Sunseri talked with Whisk and Quill about the merroir of oysters. “Each Atlantic and East Coast oyster comes from the same species, Crassotrea virginica, yet oysters from different waters don’t taste alike,” he explained. “There’s a big difference in salinity and texture from inlet to cove and bay to bayou in Louisiana.” Sunseri should know. His family business has been operating in New Orleans’ French Quarter since 1876.
Before we left Chef Randol graciously gave us permission to print his restaurant’s recipe for their fabulous Oyster Rockefeller Soup. “Why not! You’re far enough away,” he assured us.
 Oyster Rockefeller Soup RANDOL’S OYSTER ROCKERFELLER SOUP
- 4 tablespoons of butter
- ½ a diced onion
- ½ a green bell pepper
- 1 rib of diced celery
- 3 tablespoons of all-purpose flour
- 1 cup chicken or vegetable stock
- 1 pint of heavy whipping cream
- ½ pint of fresh Louisiana oysters w/ juice
- 1 teaspoon of ground red pepper
- ¼ teaspoon each of white pepper, dried basil, dried thyme
- 8 ounces of chopped frozen spinach (drained)
- ½ ounce Pernod
- kosher salt to taste
Melt butter in a 4-quart saucepan. Add onions, bell pepper and celery and sweat until translucent, being careful not to brown. Stir in the flour and cook until dissolved. Add chicken stock, red pepper, white pepper, basil and thyme and reduce by one third. Add in the heavy cream and chopped spinach and reduce by half. Add the oysters and their juice and simmer for 5 minutes. Finish with Pernod and season to taste with kosher salt. Serve in a toasted bread bowl. Serves 4-6.
Photo credit Jordan Wright
Jordan Wright
February 2014
Special to DC Metro Theater Arts, Broadway Stars, and LocalKicks
Photo credit – Jordan Wright
Bistro Vivant Gets a New Chef
For those of us that crave the comforts of French country cooking, Bistro Vivant is a cozy McLean restaurant whose delicious food and solid wine list have beckoned me back since I first wrote about them last summer. Recently there has been a changing of the old guard and I wanted to see for myself if this hidden gem was still a contender.
 Bistro Vivant’s new Executive Chef Katie Busch Katie Busch, the restaurant’s new Chef de Cuisine, is a twenty-nine year old whiz kid with tons of experience from all the right places. Busch came to the 75-seat bistro bar via New York and Philadelphia where she honed her craft at Hospoda, Aureole by Charlie Palmer, Fishtail by David Burke and David Burke Townhouse, Eden South Beach, the Oak Room at the Plaza Hotel and The Modern – all top drawer dining destinations. She’s also cooked alongside the big boys at Striped Bass Restaurant and Brasserie Perrier under chefs Georges Perrier and Christopher Scarduzio. Street cred? She’s got it in spades!
 Inside the cozy bistro Busch plans to keep classic starters on the menu – – French onion soup, escargots de Bourgogne and foie gras – – though her twist on the sumptuous standard is to partner it with Marcona almond crumble, poached quince and cider gastrique. And I’m fairly certain you can expect to see her version of hand-cut beef tartare stay on the menu. She’ll prepare it deconstructed if you prefer, which I do, allowing the quail egg yolk, capers, cornichon and shallots to be combined at table. Her take on the newly-ubiquitous grilled octopus is my hands-down favorite – – a harmonious dish of lightly charred octopus, fingerling potatoes, smoked paprika, chorizo and green olives.
 Foie Gras with Marcona almond crumble, poached quince and cider gastrique — Beef Bourguignon Also on the winter menu is boeuf bourguignon. Busch’s version uses wild mushrooms, red pearl onions and tiny heirloom carrots to complement the savory slow-cooked beef. Her use of the au poivre sauce is to use the familiar green peppercorn on pan-seared duck confit paring it with crusty cheesy potatoes dauphinoise.
 Steak tartare — Lobster Pasta with shellfish cream A consummate schmoozer whose knowledge of wines is impressive Turkish owner Aykan Demiroglu is over the moon with his new chef and the restaurant continues to exude the same friendly Euro vibe as the day it opened. General Manager Shannon Paretzski, who reminds this writer of the ever-gracious Diana Damewood of the old Dominique’s Restaurant in DC, makes sure you are coddled and satisfied.
Agua 301 Opens on DC’s Capital Riverfront
 Agua 301 along the Capital Riverfront The redevelopment of the Washington Navy Yard area and the impressive Yards Park along the Southwest DC waterfront is becoming the latest hip hangout for the city. Already Blue Jacket and Osteria Morini have made a home in the Capital Riverfront neighborhood and DC’s Ice Cream Jubilee is due to open any day. Latest on the scene and just in time for the start of baseball season is newcomer Agua 301 boasting a familiar local chef Antonio Burrell, formerly of Redwood and Masa 14. Burrell is rocking out modern Mexican cuisine with innovative twists on the traditional tacos, burritos and guacamole.
 Agua 301 Executive Chef Antonio Burrell Husband and wife team Stephen and Amanda Briggs have partnered with Stephen’s stepfather, former U.S. Congressman David Bonior in the new venture. As expected high on the bar menu’s long list of drinks are Margaritas, and there are over a half dozen to choose from. I liked one made from blood oranges, Milagro Reposado and Cointreau. It was a lot easier than trying to decide on one of a selection of sixty types of tequilas, from blancos and reposadas to anejos and mezcals that are spelled out on the bar’s menu. Depending on your mood you might just want to stick to an agua fresca “mocktail” made with hibiscus, watermelon and pineapple. With its sweeping view of the Anacostia River, Agua 301 should be a great place to celebrate – or drown your sorrows – after a Nats game.
2941 Lightens Up
 2941 Restaurant – Falls Church, VA Last week I enjoyed the new “lightened up” menu of Bertrand Chemel and the savvy pairings of Sommelier Jonathan Schuyler at 2941. Chemel was not in the kitchen that night but his trusted Chef de Cuisine Kyoo Eom prepared dish after delectable dish from the winter menu.
A polished new look and an updated menu have kept 2941 from feeling fusty and out of date. Banished are the jellyfish décor and white linens. Featured are two of artist Jose Alvarez’s massive psychedelic paintings and a rare and ancient life-size amethyst geode that gives the space some added bling.
The versatile Chemel rises to the transformation with a flotilla of alluring new dishes sacrificing neither stylish cuisine nor top tier ingredients. In addition prices have dropped from $200.00 for the tasting menu to a more affordable $85.00 for a five-course tasting dinner. Add $45.00 if Schuyler pairs your food from the vast wine cellar.
 Savoy Cabbage Soup — Smoked Burrata Ravioli Small bites run the gamut from escargot or Mangalica ham tarts to mushroom tartine. I loved the Savoy cabbage soup with potato truffle and the crispy sea scallop with cod, cannellini beans and razor clam. Pastas are made in house and you’ll be hard pressed to decide. But I found the ultimate swoon to be smoked burrata ravioli. Imagine oozy burrata meets Asian spiced duck breast and earthy escarole for a dance around the plate.
 Steamed Sea Bass — Sea scallop stuffed with bacalao and razor clam Another brilliant marriage is the chef’s steamed Sea Bass atop sushi rice and a raft of poached celery hearts brightened by scallion-lime salad. It’s as light as a feather and reminds me of Michel Guerard’s cuisine minceur and his radical lightening up of traditional French dishes.
Pastry Chef Caitlin Dysart continues to dream up new versions of old classics for a dessert menu whose header reads, “Never Say Never”. So many charms, so easily swayed. I enjoyed the elegant throwback dessert Mont Blanc served with chestnut and Calvados ice cream, cocoa-hazelnut dacquoise, chestnut cream and hot chocolate – most assuredly not the kind sipped from your morning mug. Even more intricate a confection is her gateau de crepes, a many-layered cake filled with pecan praline mousse, pumpkin coulis and rum-soaked raisins. Dysart makes all the ice creams too. Don’t come crying to me if you can’t make up your mind.
 Caitlin Dysart’s Gateau de Crepes Gourmet Delicacies
Over the past decade sophisticated home chefs have begun appreciating olive oils and vinegars that express the terroir of their origin, and the popularity of these artisanal olive oil shops has exploded. Ah Love Oil & Vinegar distinguishes itself from other stores with some of the most delicious and unique delicacies to be found.
 Cary Kelly owner of Ah love Olive Oil & Vinegar One of the ways world-traveler and owner, Cary Kelly, finds the very best for her shop is by scouring the New York Fancy Food Show each year sampling dozens of products and meeting producers from around the world. But she also takes an annual trek to California vineyards, where winemakers have recently begun getting into the olive oil business. On one of her trips to Sonoma Kelly found the B. R. Cohn Winery, a small boutique vineyard producing not just olive oil but also Chardonnay and Champagne vinegar made from their wines. Another company, the women-owned Grove 45 in Napa Valley produces a high quality olive oil made from olive trees grown from cuttings brought over from Italy.
 Three Little Figs jam But the bright Mediterranean-inspired décor of the shops features far more than fresh olive oils and aged balsamic vinegars. Himalayan salt block cooking surfaces share space with hand-carved Tunisian olive wood cheeseboards and bowls, and shelves are chock-a-block with delicacies like L’Epicurien’s Dark Chocolate Spread with Candied Orange Peel from France (sublime on a croissant) and Three Little Figs small-batch Balsamic Fresh Fig Jam made with whole sprigs of rosemary and aged balsamic vinegar – – perfect on brie or used as a glaze for salmon. The Pacific Northwest company’s Tomato Tapas Jam flavored with smoked pimentos, cumin, ginger and jalapeno is especially well suited for duck or lamb.
 BabyCakes gluten-free, vegan and kosher Chocolate Chip Cookie, Fudge Brownie mixes For the home baker there’s Brooklyn’s BabyCakes gluten-free, vegan and kosher Chocolate Chip Cookie and Fudge Brownie mixes, and Zocalo Gourmet gluten-free and organic Peruvian ancient grains products like purple corn flour, organic mesquite flour and sweet potato flour. Another wonderful gluten-free item are the DeCio pastas handmade in Arizona.
 Zocalo organic Peruvian ancient grains purple corn flour, mesquite flour and sweet potato flour This week Kelly will add a line of gourmet truffle products from La Rustichella. For the cook looking to elevate a risotto to new heights choose from white or black truffle oil or glam up pasta with the truffle paté spread or porcini mushroom spread.
In The Village at Shirlington, 4017B Campbell Avenue or in The Mosaic District, 2910 District Avenue, Fairfax, VA www.ahloveoilandvinegar.com.
Jordan Wright
January 23, 2014
Special to DC Metro Theater Arts, Broadway Stars, and LocalKicks
 Spain’s Ambassador Ramon Gil-Casares (right) chats with a guest Dozens of foodies and fashionistas crammed into the former residence of the Ambassador to Spain on 16th Street Thursday night to celebrate Spanish food and wine. “TAPAS, Spanish Design for Food” runs through March 23rd in what is now a cultural center. Current Ambassador Ramon Gil-Casares was clearly having a grand time receiving all guests. The exhibit celebrates some of the most unique contemporary cooking and serving implements from Spanish product designers, including the latest innovations used in molecular gastronomy by elBulli Chef Ferran Adrià, named by Time Magazine in 2004 as one of the “Ten Most Creative Figures in the World”, and his Harvard lecturing cohort, Chef Jose Andrés whose restaurant empire remains firmly footed in the U. S.
“Working with the best ingredients is how we create an astonishing dish. But in order to create a memorable experience, the best elements of design, from the kitchen, to the table, to the plate, all must come together to tell an exciting story,” Andrés concludes.
 Salmon crudo – Octopus tapas – Mussels with potato chips served in sardine cans To that end the show is organized to display over 200 items by leading the visitor through five separate rooms and passing alongside the ornately Moorish tiled room in the home’s interior courtyard. Each area delineates the categories of kitchen, food and table with a place of distinction for the country’s treasured Iberican hams.
 Iberican Hams – the pride of Spain The exhibition includes an audio-visual presentation that reveals a selection of restaurant interiors and a wine tower showing some of the most daringly designed wine labels on over 100 bottles of wine.
 A ten-foot wine bottle tower Executive Chef Javier Romero of DC’s famed Taverna Del Alabardero worked alongside of Head Chef Rodolfo Guzman Aranda of Andrés’ Jaleo to send out delectable tapas. Alas, the besieged servers were mobbed while exiting the kitchen door with trays of mussels nestled in sardine cans and topped with potato chips from Andrés’ new product line of gourmet Spanish delicacies. Those tapas had to share the spotlight with Iberican ham wrapped around a tiny breadstick with a tutu of white cotton candy, mashed potatoes as vehicles for bits of omelet, and a luscious cherry gazpacho that hit all the right sweet-to-tart notes. Viva España!
 Cherry Gazpacho – Iberican Ham in cotton candy tutus – An unusual way to serve olives The Spanish Cultural Center is at 2801 16th Street, Washington, DC. 20009. For further information visit http://www.spainculture.us/city/washington-dc/tapas-spanish-design-for-food-in-washington/
 Modern coffee mugs that create an animal face when sipped from – Nesting paella pans – Contemporary glassware shot through with 24 carat gold Photo credit to Jordan Wright
Thank you dear readers for pursuing life’s intriguing and ever-evolving adventures with Whisk and Quill in 2013. This December celebrates my sixth year as a food and travel writer and third year as theatre critic for the Alexandria Times. And though my life has gravitated more to the keyboard than cooktop, to the frequent inquiries about my work as a chef, I say, “Yes! I still enjoy catering private events.”
This year I shared my column, “Nibbles and Sips Around Town”, with the area’s most comprehensive theatre website, www.DCMetroTheaterArts.com. Since they share their content with www.BroadwayStars.com, I now have the only non-theatre column on both sites.
One of the biggest surprises of the year was when Indian Country Today magazine, where I have contributed pieces on American Indian Culture and the Arts for the last three years, chose my feature story on the discovery of the long-lost silent film, The Daughter of Dawn as one of their “Top Ten Best Stories of the Year”. And in keeping with neighborhood participation, in June I was chosen as the sole judge for the “Taste of Del Ray”, one of the most fun events I have ever participated in.
For www.TheCredits.org the website of the Motion Picture Association of America (MPAA) I interviewed leading Hollywood directors Ariel Vromen and James Franco, Academy Award-winning Superman musical composer, Hans Zimmer, and writer-directors Nat Faxon and Jim Rash of The Way, Way Back.
I even had the opportunity to interview a Cirque de Soleil artist and the Artistic Director of Cavalia when those shows raised their tents in town. Noted Jazz musicians Ski Johnson (Saxophonist), Troy “Trombone Shorty” Andrews and Marcus Johnson (Keyboardist) were featured on our site this year too, as were interviews with songstresses Iris DeMent and Grace Potter.
There were articles on local, national and internationally renowned chefs, tons of restaurant reviews, food events, farmers, vintners (Barefoot Wine founder Michael Houlihan was featured in February), breweries, new food products (Jose Andres launched a line of Spanish delicacies), and cookbooks with so many local chefs publishing this year (check out December’s column). I even braved a chef-driven “Snakeheads at the Harbor” dinner in Georgetown…all in the name of research, don’t you know.
Travel took us from Oxford, MD along the Chesapeake Bay and Culpeper, Virginia to Airlie House and the Castleton Festival in the Virginia countryside, and later to Tallahassee and Wakulla County, Florida where we ate as many oysters and shrimp as the law would allow. All the while meeting innovative chefs, farmers, musicians and those whose spirits would raise ours to new heights.
Wines were especially high on the “To Do” list with tastings of Greek, Israeli, Brazilian, French, American, New Zealand and Serbian vintages. In celebration of her recently published memoirs, I shared a lovely lunch at Fiola with Margrit Mondavi, the “First Lady of Napa Valley” and “Grande Dame” of the Mondavi Winery. We also visited the Stillhouse Distillery to learn how they make their whiskey and bourbon, an experience I shared with readers in August.
In the “Travel” section posh properties were scrutinized or extolled, while in the “Theatre” section dozens of shows were picked or panned – all without one single advertiser on our Whisk and Quill website.
In July we were thrilled to welcome a very special guest contributor to Whisk and Quill. Cary Pollak is an accomplished chef and well-known DC area food writer. He’s also a successful attorney, but we won’t hold that against him. Pollak has already given us exciting stories on New York’s Fancy Food Show, DC’s Metropolitan Cooking and Entertaining Show, a recipe for his glorious French Fruit Tarte (Pollak also hosts cooking classes on baking and East Indian cooking), a “Celebration of the Grape” at Zaytinya, a November piece on Ridgewell’s turning 85 years-old, and a comprehensive piece on his travels to Central Texas and the food scene there. Look for more terrific stories from Pollak in the upcoming months.
So here’s to 2014 and another year of reporting to inspire, tempt and dazzle you to create your own journeys. Let’s drink a cuppa kindness, or whatever lovely spirits you may have handy, for the auld year and for a scintillating, theatrical and scrumptious New Year!
Cheers!
Jordan
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