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From the Kitchen of: Enzo Febbraro

Today’s Chef Feature comes from Chef Enzo Febbraro of Bond 45 at the National Harbor.  The restaurant (who’s other location is in the middle of the theater district in New York) boasts a mozzarella bar, antipasti bar and is just a few steps from the water!

What is your favorite kitchen gadget?
A hand-held immersion blender!

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

If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
All Asian foods.

What is your favorite local product or purveyor to work with?
I really like Virginia Hams.

What is your biggest customer pet peeve?
Guests who think every dish is completely prepared by the chef – cooking is a big team effort and each cook brings special skills that come together to make a great dish.

What do you drink/eat after work?
Red Wine – Bombay Sapphire Gin & Tonic and I like simple spaghetti with a fresh tomato sauce.

What is your favorite thing to cook at home?
I cook all day and night so on my day off I tend to eat out – my family loves clams and mussels so I’ll make them in several different ways from time to time. If we have a big party at home, I’ll cook but I don’t usually have the same foods.

Keep reading for Chef Febbraro’s recipe for Parmesan Corn Pudding which is one of the delicious side dishes that was served on Thanksgiving! Continue reading

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From the Kitchen of: Wolfgang Birk

From Miami’s famous five-star, five-diamond Casa Casuarina (formerly known as the Versace Mansion) to Washington Harbor’s Old Hickory Steakhouse in The Gaylord, Chef Wolfgang Birk is working to see just how far he can take a guest’s experience!   Among Chef Birk’s signature dishes at the uber-elegant (think beautiful Georgetown row house with an incredible view) Old Hickory are the almond-crusted jumbo lump crabcake on avocado mousseline and a tartare trio composed of Kobe beef, Ahi tuna and vegetable tartare – all served with a quail egg on a cold salt stone.    If you haven’t ventured out to the Harbor yet, what are you waiting for?!

executive-chef-wolfgang-birk-old-hickoryWhat is your favorite kitchen gadget?
I love my Porcelain Knives.

What is the most overrated food/technique in restaurants today?
Working with Nitrogen…

If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
A European Mediterranean Bistro, working with only local Farmers.. bringing back classic Flavors of Food.

What is your favorite local product or purveyor to work with?
Our local produce company, since they are connected to all smaller local farmers. Coastel Sunbelt.

What is your biggest customer pet peeve?
You can not make everyone happy and some of them don’t know what they want.

What do you drink/eat after work?
Wine and Champagne, sometimes Scotch.

What is your favorite thing to cook at home? Will you share the recipe with us?
Roasted Chicken with my wife – of course but not the Wife… (recipe after the jump)

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