Tag Archives: restaurant

The Equinox Family Grows

Chef Todd Gray was one of The District Domestic’s first chef interviews.. Read it here.

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Easter at Zaytinya

My darling has been gone for a couple of weeks, and is now on his way home.  I’m super excited for this new promo that Zaytinya is running.  I love all food Jose Andres and think this will be the perfect way to celebrate him coming home 🙂

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Mardi Gras… a little late!

I surprised my husband with a trip to New Orleans the first weekend in February, which happened to be the start of the Mardi Gras celebration in the Crescent City!  From fried oysters with brie at Clancy’s to Muffulettas at Cochon Butcher to a new retail vendor for Haute Papier in The Stationer New Orleans to macarons and king’s cake at Sucre to the irresistible beignets at Cafe du Monde, it was a wonderful glutenous and relaxing trip!

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Sprinkles Georgetown!

Yes, the cupcake “revolution” is getting old, but this is the real deal… Sprinkles Cupcakes… the ORIGINAL cupcake bakery!  It’s arrived here in DC – dangerously down the street from the Haute Papier design studio… but not far enough that the walk down there will burn off the calories consumed by even one cupcake (as if I am actually able to have that kind of self-restraint!)!

We were able to get a sneak peek and ridiculous amount of tasting earlier this week at a preview for business owners in Georgetown and we’re beyond smitten with the deliciousness of the cake!  It’s perfectly crumbly with so much more flavor than another cupcakes shop in Georgetown, whose name we’ll leave unmentioned, but irritates the heck out of my husband – if only because its customers have no sense of the difference between the street and sidewalk as they stand googlie-eyed taking pictures of the storefront.

We also got to meet Candace (the founder) and her husband, Charles.  Candace is just adorable – complete with cute little converse tennies with her chef’s jacket.  Welcome to DC Sprinkles!!

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From the Kitchen of: Al Nappo

Today’s Chef Feature comes from Chef Al Nappo of Founding Farmers. Washington’s greenest restaurant just announced plans to open a second location in the Park Potomac Development in Potomac, Maryland in the Fall of 2011. We’re looking forward to it! In the mean time, read along for Chef Nappo’s answers to the usual questions!

What is your favorite kitchen gadget?
Stick blender, for sure.

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

If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
A burger place.

What is your favorite local product or purveyor to work with?
Kreider Farms, Lancaster, PA.  Very fresh dairy products.

What is your biggest customer pet peeve?
Food arriving too quickly.

What do you drink/eat after work?
Oodles of diet coke and a lot of tacos!

What is your favorite thing to cook at home?
My burger mix – ground beef, worcestershire sauce, minced fresh garlic, salt, white pepper, squeeze of lime juice, perfection!!!

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From the Kitchen of: Greg Brandberg

Today’s Chef Feature comes from The Inn at Perry Cabin‘s Executive Chef Greg Brandberg.  I had the joy of dining here a few weeks ago and am still raving about the food to any and all who will listen and are looking for a little retreat out of the city for the weekend.  From the pheasant to the beet salad (beets from the garden)  and the rockfish to the duck duck goose (Chef Greg got the inspiration from the children’s game while play it with his daughter) each course just got better and better – and the evening view of the bay… the icing on the cake!

What is your favorite kitchen gadget?
It’s not much of a gadget, but spending the last two years at Morimoto – japanese cutlery – a couple $100 extra on knives really makes a difference. If you have a nice sharp knife you’re not going to cut yourself and you’re going to cut your prep time in half.

What is the most overrated food/technique in restaurants today?
Molecular stuff in general… Anthony bordain said something along the lines of ”no one actually says they do molecular gastronomy, but the people who say they do, do it poorly”

If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
I’ve always said my retirement plan would be a bbq place with a Jamaican flair or a Vietnamese noodle bar…

What is your favorite local product or purveyor to work with?
The farmer’s market in Easton and St. Michaels – Cottingham farm, Hummingbird farm, and Homestead farms… off-season we’re trying to source out some local chicken, lamb and pork… as local as possible….

What is your biggest customer pet peeve?
I would say allergies that aren’t allergies. It more of a food preference than allergy. There is one Sex in the City episode, one of the women didn’t like anything with parsley, because it would get stuck in her teeth, so she told everyone she was allergic. We take allergies very serious here at the Inn.

What do you drink/eat after work?
Dive food… Chinatown for shitty beer and good food.

What is your favorite thing to cook at home?
I have a $100 charcoal grill from Lowe’s – I cooked only on that for 2.5 years… roasting or grilling. One thing I do a lot on the grill is the whole roasted chicken… I rub it with fresh herbs, garlic and lemon zest – roast over hardwood. It’s delicious.

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From the Kitchen of: Guillermo Pernot

Today’s Chef Feature comes from Cuba Libre Restaurant and Rum Bar’s Concept Chef Guillermo Pernot.  Orlando, Philly and Atlantic City have already been nibbling up his traditional and updated cuisine, now we’re lucky enough to have his genius  in Penn Quarter.

What is your favorite kitchen gadget?
A very sharp Global knife

What is the most overrated food/technique in restaurants today?
Foams and sous vide

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

What is your favorite local product or purveyor to work with?
In Lancaster county, PA, Glen Brendel.

What is your biggest customer pet peeve?
Substitutions.

What do you drink/eat after work?
Fresca, what ever is left over in my refrigerator, or an fried egg sandwich.

What is your favorite thing to cook at home?
Fish, any type.

Keep reading for the recipe for Ropa Vieja from Chef Pernot… Continue reading

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