From the Kitchen of: Amy Brandwein

headshot-chef-amy-brandweinFrom Galileo to Iron Chef America to The Ritz-Carlton, Pentagon City’s fyve, Chef Amy S. Brandwein has been recognized as one of the capital region’s rising gastronomic stars and exciting culinary talents.  Recently I tried her cherry blossom inspired foie gras mousse served as a parfait at the Pink Tie Party kicking off the Cherry Blossom Festival and we were able to snag a few minutes of her time to ask the usual questions…

What is your favorite kitchen gadget?
Mini spatula

What is the most overrated food/technique in restaurants today?

If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
Thai – so many interesting flavors!

What is your favorite local product or purveyor to work with?
Rabbits and all other products from Path Valley Farm in Pennsylvania – I have been working with them for about 10 years now.

What is your biggest customer pet peeve?
Sauce on the side!

What do you drink/eat after work?
If I am at home, Cereal, pizza, something fast. When I go out, something spicy and fresh is great.I often stop by my local kabob place for their spinach and chick peas, they are fantastic!

What is your favorite thing to cook at home? Will you share the recipe with us?
I like to use the grill when I am home because it’s less mess, fast and fresh. Now that its spring its even better. I like this spicy grilled shrimp with chick pea salad, with a nice Pinot Grigio or Sauvignon Blanc.

Paprika Rubbed Shrimp


1 Comment

Filed under Food, Interview, Recipes, Restaurants

One response to “From the Kitchen of: Amy Brandwein

  1. m barcome

    The link to the paprika rubbed shrimp recipe does not function. There is no response when clicking on the link. Please send this recipe .thanks much.
    Mg Barcome

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