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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

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