Tag Archives: dc chefs

From the Kitchen of: Dennis Marron

Chef Dennis Marron of The Grille at Morrison House is taking to the streets.  Next Saturday he will take on a good ol’ fashioned physical challenge as he compete in the Marine Corps Marathon.  If you’re running too, Chef Marron will be serving a special Pre-Marathon Carb-Loading Dinner for $25 at The Grille at Morrison House on Saturday night.  Good luck to all runners!

What is your favorite kitchen gadget?
I have two. My dehydrator and my over sized tweezers.  The dehydrator is fun but my tweezers; I simply can’t do anything without them.

What is the most overrated food/technique in restaurants today?
I would never say any food or technique is overrated.  As a chef I feel the need to embrace all cooking techniques and styles.  If I am close-minded with my job, I wouldn’t leave much room for success and creativity.  I am constantly pushing my cooks to try new techniques (and old ones too), and to eat food that they don’t think they’ll normally like.

If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
I love the food I am producing now but if I were to step away from the world of fine dinning I would try my hand at a BBQ joint, Fish Fry at the Beach, a French Bistro, Tropical Asian cuisine or a Chop House.  As you can see, I love all types of food which is a good thing in my line of work.

What is your favorite local product or purveyor to work with?
Right now, I’m a huge fan of Virginia cheeses and I love anything from Meadow Creek Dairy.  I lived in the Midwest for a while so I know good cheese when I have it, and Virginia has really stepped up to the plate over the last few years.

What is your biggest customer pet peeve?
I wish that customers were knowledgeable about their steak temperatures – it’s one thing I certainly work hard on through staff training as well.

What do you drink/eat after work?
It all depends on my mood.  Sometimes, I’m happy with a good beer and some lasagna.  And if I’m up for a late trip from Old Town, I’ll make the trek to Ben’s Chili Bowl.

What is your favorite thing to cook at home?
At home, I love to keep things simple and take my time preparing meals, so I’d have to say a roasted chicken or a comforting pot-au-feu.

Click below for Chef Marron’s recipe for Pot-Au-Feu…

Photo from Darko Zagar

Continue reading

Advertisements

Leave a comment

Filed under Food, Interview, Recipes, Restaurants

From the Kitchen of: Andrew Markert

With over ten years of culinary experience in Washington under some of our finest chefs, Andrew Markert now has a kitchen to call his own. Starting this month, Andrew is taking over as Executive Chef at of Tallula and EatBar. We were able to snag a few minutes of his time to learn more about him and his future plans.

What is your favorite kitchen gadget?
The dishwasher would be my favorite kitchen gadget. Granted, they have been around since 1850, and have been a staple in every kitchen since, but without them, it would be hard to keep a kitchen running at a steady pace.

What is the most overrated food/technique in restaurants today?
I feel that the sous vide technique is a little over-rated, although we do use it at Tallula. I feel it has be come the modern chef’s go-to and takes away from the art of cooking.

If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
I very much enjoy the style of food I am doing now – fun takes on New American cuisine – but if i had to choose a different cuisine, I would like to open a small restaurant and cook food like my mother and father made for me growing up: family-style and very simple fare. I am from Baltimore, so I would use lots of seafood and fresh ingredients. Food has always been a big family event to me, with crab feasts and large family gatherings, so if I wasn’t cooking at Tallula and EatBar, this is what I’d choose to do.

What is your favorite local product or purveyor to work with?
This area has so much to offer in the way of local produce, seafood, and meats as well as amazing cheeses, but I think that my favorite things are the local fruits, fresh from the farms. I use to grow my own produce in southern VA, and have always had fresh fruits like cantaloupes, raspberries, strawberries at my disposal. I love cooking with them and finding new ways to incorporate them in my menus.

What is your biggest customer pet peeve?
My biggest pet peeve is when a customer orders a menu item, but asks to change the accompaniments on the plate. I take a lot of time planning my menus and figuring out which flavors and textures work with one another. When a customer mixes it up, it changes the dish completely – often times for the worse – and I hate to think of my food and talent being judged in that capacity. It is akin to asking Vincent Van Gogh if he can include a little sunshine in his “Starry Night”.

What do you drink/eat after work?
If I am hanging out with friends after work, I am a ketel one and tonic drinker. I also enjoy a good glass of bourbon. I try to eat before I get done with work, but if I find myself at home and hungry before bed there’s nothing like a bowl of cereal!

What is your favorite thing to cook at home?
My dad’s recipe for meatballs is astounding. Great on pasta or as a sandwich the next day, but if you want the recipe, you’ll have to plan a trip to Roanoke, VA and catch him in the act, because I have been sworn to secrecy!

2 Comments

Filed under Food, Interview, Restaurants, Uncategorized

A Big Month for DC Restaurants in Food & Wine Magazine!

The pages of Food & Wine Magazine were kind to Washington’s chefs this month as four local eateries were featured as part of the 100 Best for 2008.  Appearing in this issue were Michael Voltaggio, Jose Andres,  Michel Richard and Belgian Bistro, Brasserie Beck.

For their recent 50 million dollar renovation, The Greenbriar was noted for Hemisphere, which serves, “globally flavored, playfully modern food “ on page 32.

Next up was Jose Andres who is just finishing up a 24 seat addition to the mini bar at Café Atlantico.  (Also, as we mentioned earlier, his TV show, launches this fall) and opening a restaurant in Beverly Hills (page 41).

Brasserie Beck was noted for its “evolution of bistro food” on page 42 and last but not least, Michel Richard’s “faux gras” of chicken liver made the list on page 48.

Leave a comment

Filed under Food, Restaurants