Chefs
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Chef Peter Smith is on the gin - 3 Jul 2011
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings. read more...
Joe Da Silva, chef of Saltwater - 15 Jun 2011
If you're vacationing on Martha's Vineyard this summer, eat at Saltwater in Vineyard Haven. Joe Da Silva is the new chef there, cooking the way he likes to eat: simply and well. read more...
David Guas - owner-pastry chef of Bayou Bakery - 13 Jan 2011
When he was young, says David Guas, pastry chef and owner of The Bayou Bakery, "A lot of people thought I had ADD." He was an outdoors boy who loved to ski, mountain bike and, yes, garden, not study as he was supposed to.
At a local food court making cheese steaks, he found he liked trying to get his customers to smile while he was making their sandwiches. "I'm not a stage person, but I like to be a little front-and-center. Behind someone? Not." He also got his first tattoo. His father saw the bandage and gave him 30 days to find somewhere else to live. read more...
Two women to watch - 26 Aug 2010
There are culinary people whose careers are worth keeping an eye on. On my list of foodies to follow is Janet Cam, one of the restaurant world's really good general managers - warm but professional, with a great wine palate to boot. And she's about to be back on the floor of a new Washington restaurant in whose kitchen you'll find Roberto Donna's once right-hand/left-hand executive chef, Amy Brandwein. read more...
A whacky ambition: to cook like Cambell's and Co. - 14 Jul 2010
It may be sacrilege to say so, but I did have a moment's wonder at Julie Powell dedicating a whole year to cooking out Julia Childs. Life is surely too short. But I admired her staying power. Most cookbooks contain only a handful of recipes you actually want to tackle - though heaven forfend that I should level this criticism towards Mastering the Art of French Cookery.
Anyway, here's someone who really slackened my jaw. Meet Todd Wilbur, who spends his time to trying to recreate food made by the industrial giants. He wants to cook Krispy Kremes just like the factory. He wants to clone Big Macs, Yoo Hoo chocolate drinks, and dozens more junk foods, to taste just like the real (or unreal) McKoy. read more...
Arbroath smokies seduced me away... - 14 Jul 2010
I've been remiss, I confess, over eatWashington updates, distracted by travels in Scotland. Among people visited was Iain Spink who hot-smokes haddock over a whisky barrel in the proper tradition that produces the Arbroath smokie. Definitely not to be confused with the kipper (a cold-smoked herring), the Arbroath smokie even has its own equivalent of the Appelation Controllée distinction - a PGI award, for Protected Geographical Indication label – one of only 20 PGI foods in Britain.
Read all about it and salivate... read more...
Richard Brandenburg - new chef at Cafe Atlantico - 24 Jun 2010
When I went to interview chef Richard Brandenburg for the NorthWest Current at Urbana where he was then chef, I found him so good-looking I couldn't decipher my shorthand when I got back to the office.
But there are other reasons to go check him out at Cafe Atlantico which he has just joined as Head Chef. I just have to take a deep breath to remember what they are... read more...
Robert Weland - Chef of Poste - 20 May 2010
Chef Robert Weland makes his own charcuterie — and more — at his Penn Quarter restaurant, Poste. He grows his herbs and tomatoes in the garden beside the restaurant and he hosts a weekly Market to Market dinner, taking small groups on a tour of the Penn Quarter Farmer's Market then cooks a 5-course meal with the produce. read more...
Christophe Marque - Chef of Cafe du Parc - 8 Apr 2010
If the cost of the Euro is preventing you from traveling to France, get your food fix at Café du Parc. When Christophe Marque came from Paris in March 2007 to head the Cafe du Parc, the first thing he had to do, between the lunch and dinner service, was learn English. These days he's fluent - albeit with that seductive 'Franglais' accent that makes women melt - and concentrating on bringing France to Washington. read more...
Mike Isabella - Chef of Zaytinya - 2 Mar 2010
In March 2007, Mike Isabella started at Zaytinya. Just a few months later, the hip downtown mezzethes restaurant won a RAMMY award. read more...
Simon Njiki-Nya - chef of Bistro Lepic - 16 Feb 2010
Bistro Lepic is the kind of neighborhood restaurant Parisians are used to on every street corner. The waiter recognizes you if you come more than once. The food is honest and well-priced. And you're not pushed to gobble and go. While many Washingtonians rush to the new crop of French brasseries downtown, Bistro Lepic has been a quiet magnet on Wisconsin Avenue for the past 15 years, drawing those who know that there's more to a French menu than steak frites and mussels done six ways. read more...
Anthony Acinapura - chef of Kellari - 5 Feb 2010
As you step through the door of Kellari, squeeze your eyes tight shut. When you open them again inside the K Street restaurant, you'll be in Plaka, that warren of tiny streets below the Acropolis in Athens that tourists find so funky.
Anthony Acinapura is in the kitchen. He's not Greek. But he's spent a lot of time in the Greek islands, doing what you do almost better in Greece than anywhere else: rent open air jeeps, drive from the beaches to the wineries and tavernas and restaurants and stop over a spectacular view just as the sun is setting. read more...
Abdel Hash Housh - Chef of Neyla - 3 Feb 2010
Twice a week, before coming into his restaurant, Neyla chef Abdel Hash Housh would squeeze in time for classes in English at the Washington Literary Council. read more...
Wesley Morton - chef of AGAINN - 27 Jan 2010
It's a little disconcerting for a Brit to be sitting at the bar of a bistro brasserie in Washington listening to its American chef enthuse about bangers-and-mash, cock-a-leekie, and the best kind of potato topping for a shepherd's pie. But a conversation with Wesley Morton, chef of the New York Ave NW gastropub AGAINN heads down those avenues with side trips into discussions of his favorite watering holes in London.
When he was hired to head the kitchen he and owner Mark Weiss agreed it was vital to spend time in the British capital to see what was happening in contemporary English kitchens for themselves. read more...
Hisao Abe - Owner-chef of Kotobuki - 30 Dec 2009
Chef Hisao Abe, who owns Kotobuki on MacArthur Boulevard, learned the art of sushi-making after years of watching, sniffing, tasting. read more...
Todd Wiss - owner chef of Radius - 3 Dec 2009
If you call your rescue Pit Bull terriers Barley and Hops, you're probably people with a respect for good beer. But for Todd Wiss, owner-chef with his wife Nicole of Radius in Mount Pleasant, the naming of their beloved dogs is only a small indication of their commitment to the good things in life. read more...
Dean Gold - owner chef of Dino - 24 Nov 2009
Don’t expect to find food cooked 'sous vide' or any molecular gastronomy at Dino. It’s not the way Dean Gold, owner-chef of this Cleveland Park Italian restaurant, likes to eat. He prefers the honest food he eats now that the friends he's made on visits to Italy no longer try to impress him with meals at fancy restaurants.
And don't expect in Gold a graduate of the Culinary Institute of America. Gold came to his restaurant via a massive heart attack. read more...
Rodney Scruggs - Chef of The Occidental - 18 Nov 2009
Rodney Scruggs started as a line cook at the Occidental in 1980, when he was 17. He moved on to work with some of the area's top chefs. But after two decades away, he returned a while back to the venerable restaurant as executive chef. read more...
Rob Klink - Chef of Oceanaire - 11 Nov 2009
Rob Klink, executive chef and operating partner of The Oceanaire Seafood Room, would rather be fishing - but with an eye to conservation. read more...
Savino Recine - Owner-chef of Primi Piatti - 4 Nov 2009
Savino Recine, owner chef of Primi Piatti, doesn't just have a magical touch with Italian food. He can also magically open a bottle of wine and bend your cutlery without touching either. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
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