Wild Thistle Kitchen: Lamb Stuffed Summer Squash
The Latest Dish
Georgetowner • January 12, 2011
Theater was always a part of Jose Andres’ aura. Now he has a presence at the newly renovated Arena Stage on DC’s southwest waterfront. Next Stage by José Andrés offers eclectic soups, salads, sandwiches and entrees, some even themed to currently running shows. The café is located on a balcony facing Arena Stage’s glass-fronted entrance.
More lobster: Michael Landrum, owner/operator of RAY’S THE STEAKS and assorted other Ray’s-themed restaurants, will open The Lobster Pot, a seafood restaurant at 1650 Wilson Blvd. in Rosslyn.
From the folks who brought you Grapeseed in Bethesda, comes a new lobster concept called FREDDIE’S LOBSTER. Lobster is not as expensive as it used to be, which may account for the new lobster outlets, from trucks to carryout. This is one white meat you cannot say tastes like chicken.
The BRICKSKELLER is planning a facelift and has changed its name to BIER BARON. Don’t worry, they will still serve more beers (1200) than any other place in town, as it always has. New owners Megan Merrifield and her husband are operators. They also own Windsor Inn, Embassy Inn and District Hotel. The reopening is planned for the early part of the new year.
THE ROOKERY, owned by Bo Blair, has re-opened as BAYOU, a New Orleans-style restaurant at 2519 Pennsylvania Ave., NW with Chef Rusty Holman at the helm. Look for New Orleans favorites — Po Boys, gumbo, shrimp and grits and live jazz during dinner.
Chef and Executive Update – MATCHBOX Chinatown has named Cliff Wharton as executive chef. Wharton once a striving rock star, joins matchbox from Ten Penh, where he became a culinary star.
Tom Meyer has been named president of CLYDE’S RESTAURANT GROUP. Tom had been executive vice president for CRG since 2002.
Natalie Vella has been named general manager of RIS, a promotion from her position as assistant GM.
Ramón Narváez is returning to Robert Wiedmaier’s restaurant empire (Brasserie Beck, Brabo, Mussel Bar by RW, Marcel’s) as wine and beverage director. Starting at Marcel’s in 2002, he left in 2008 to become the sommelier at Adour located at the St. Regis Hotel.
STELLA RESTAURANT is coming to the Traville Shopping Center in North Potomac where The Vyne Restaurant was, this month. Owners and brothers George and Stratton Liapis have owned and operated The Lunch Box Carry-Out Shoppes in downtown D.C. and Bullfeather’s of Capital Hill. Ray Niederhausen, a graduate of Stratford University, will be the executive chef. Stella will offer steakhouse steaks, chops, organic chicken, as well as full bar service, including a diverse wine list featuring wines from California, Italy, France, Argentina and Greece.
TERASOL, a French bistro with an artistic mix of food and artwork, has newly reopened at 5010 Connecticut Ave, NW after a nearly two-year hiatus. Owners Sabrina Ousmaal and Alan Moin offer a 400-square-foot art gallery with art, jewelry and pottery for sale, and a 1350-square-foot restaurant serving French cuisine.
SALT & PEPPER, a new breakfast spot, is slated to open in the Palisades neighborhood on the second floor of 5101 MacArthur Blvd, NW, above Bambu. Owners Sue Chen and Robert Golfman call it a modern twist on diner classics. They also plan to offer alcoholic beverages in addition to the diner menu.
Yes, it’s true. KEMBLE PARK TAVERN has closed.
Linda Roth Conte is president of Linda Roth Associates, Inc (LRA) specializing in making creative connections through media relations, marketing initiatives, community outreach and special events for the hospitality industry. Contact Linda at 703-417-2700 or email@example.com or visit her web site at www.lindarothpr.com
Across the Cutting Board with Ris: Thanksgiving Special
Georgetowner • November 17, 2010
To Ris Lacoste, Thanksgiving should be a simple affair. The dishes featured on her restaurant’s “To Go Sides and Pies” menu are effusive and original, yet comforting and familiar. The cuisine goes beyond unique spins on old favorites, recalling brilliant tastes or textures and producing them in an entirely new context. But Thanksgiving isn’t about reinventing the wheel, as she makes clear. To her, Thanksgiving is the raw, savory, unfettered beauty of the fall harvest and family. “I dedicate Thanksgiving dinner to my mother,” she says. “I still can’t do it like she can.”
Preparing Thanksgiving dinner in a cramped kitchen with an undersized oven and limited counter space, Ris’ mother had a graceful choreography and skill. Wielding casseroles, turkeys, stuffing, gravy, and everything in between, she singularly churned out unforgettable, steaming hot Thanksgiving dinners year after year for her large family. The love in Ris’ voice, as she recalls these moments, illuminates the role her mother surely played in her initial passion for cooking.
What makes this holiday Ris’ “absolutely favorite all time meal,” is the patience and warmth it instills within us all: a long preparation, the slow gathering of guests, the cooling effect of the fall weather and the brightness and energy it brings with it, and the football game whirring in the background. It is perhaps the only holiday not crowded by commercialism she says. It’s the calmest American holiday, where you’re free to sit back and “enjoy the tryptophan buzz.”
Now, this isn’t to say that it’s a cakewalk in the kitchen. While the food should be simple, rich, and balanced, a Thanksgiving dinner is a tremendous undertaking. When she ran 1789 Restaurant, Ris began Thanksgiving preparations ten days out for 700 guests, and through her years of experience, she punches one point above all others: Have your MISE EN PLACE. For those who don’t know, this effectively means to keep organized, be ahead of the game, and THINK. Dice all your vegetables, measure all your ingredients, get out your cooking tools, sharpen your knives, and have everything laid out before you begin cooking. “Everything you can do ahead of time,” says Ris, “do it.”
She advises to start prepping a week in advance. Get your turkey, which will probably need to thaw. “Thaw it outside on your back porch if you have to,” she suggests. The nighttime weather is perfect this time of year for thawing a bird. Get all your non-perishables: potatoes, cranberries, marshmallows, onions, and squash.
Think and plan ahead. Turkey, for example, takes a lot of oven time. So what to do about all those other dishes that need to be baked or broiled? If they are dishes that can be warmed up, like casserole or stuffing, make them a couple of days before and reheat them on Thanksgiving Day. “Work it out so all you have to do on Thanksgiving Day is cook the turkey, make the gravy, mash the potatoes, and cook the green vegetables,” she says.
Ris and I decided to focus on anything but the bird. Debates will always rage on the best method to cook a turkey. Some brine it. Others insist upon smoking it. Some stick a Budweiser in its back end and deep-fry it in an oil drum. All of these methods can be rather delicious, and all require different techniques and equipment.
But birds aside, a Thanksgiving meal should strive to find a perfect balance: the savory and the tart, the bitter and the sweet, the rich and the light. The brightness of Thanksgiving dinner is the interplay of its components, the harmony and orchestration of flavors, says Ris, “as if all the dishes grew up together and played in the sandbox and complemented each other, bringing out each other’s best.”
In our case, the dishes were bread stuffing with sausage and sage, sweet potato gratin, and cranberry sauce with vanilla, maple syrup, and cassis.
Stuffing, she tells me, can be loaded with any bread you want: crusty white, rye, pumpernickel, wheat, whatever. Cornbread, she says, is especially good. Oysters, Cajun spices, grains, and nuts all make nice additions. The possibilities are endless. Hers is fairly traditional, but as this recipe proves, a little goes a long way. A bit of cayenne brightens up the juices from the sausage, and the sage and thyme compliment the cranberry sauce brilliantly.
You’ll be eating the cranberry sauce straight with a spoon. The orange cuts the tartness, and the maple and cassis add a wonderful depth to what is usually a very plain sweetness. She showed me that the cranberry sauce doesn’t require much liquid. Cranberries are filled with a great deal of pectin, a natural gelatin that acts as a gelling agent, such as in jams and jellies. When cooking the cranberries, they begin to pop, and the pectin gets to work.
A refreshing spin on sweet potato casserole, the gratin would be a welcome addition to any Thanksgiving table. I watched her slice the sweet potatoes very thin, not much thicker than a water cracker. Thicker potatoes will slide around, she explains. They won’t stand up when plated, and the presentation will be sloppy. Thinner slices will bind better, as more of the starches will release and act as glue. “Like the mortar in between the bricks,” she said.
Thanksgiving, says Ris, is a true fall harvest, highlighting the season’s choice offerings: root vegetables, potatoes, cabbage, pumpkin, greens, herbs, and grains. As a cook, you should enrich the traditions by using as many fresh and locally grown ingredients as you can get your hands on. While some of the smaller farmers’ markets may have begun to close, Dupont Circle and Arlington’s markets are open year-round, and Whole Foods is always a good place to check for organic, local produce. Freshfarmmarkets.org is a helpful site if you’re looking for places to find local produce or fresh markets.
If you can’t find the time to prepare a complete Thanksgiving meal, these dishes and more will be available right from Ris’ kitchen for your table, including pies, sides, gravy, and cranberry orange bread. Call the restaurant as soon as possible to place your order or go to www.RisDC.com.
Cranberry Sauce with Vanilla, Maple Syrup & Cassis
(Yields about 4 cups)
6 cups (about 1 1/2 lbs.) fresh or frozen cranberries, picked over and rinsed
2/3 cup granulated sugar
1/3 cup fresh orange juice (from 1 orange)
1/3 cup crème de cassis black-currant liqueur)
1/4 cup maple syrup
1 Tbs. finely grated orange zest (from 1 orange)
Half a vanilla bean, split and scraped
1 cinnamon stick
Put 3 cups of the cranberries and all the remaining ingredients in a 4-qt. saucepan. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, stirring occasionally, until the cranberries have popped and broken down and the juices look slightly syrupy, 5 to 7 minutes. Stir in the remaining 3 cups cranberries and cook until these have popped, 3 to 5 minutes more. Remove from the heat, discard the vanilla bean and cinnamon stick, and let cool to room temperature. Cover and refrigerate if not serving right away.
The cranberry sauce can be made up to one week in advance if refrigerated.
Return to room temperature before serving.
Sweet Potato Gratin with Caramelized Onions
2 oz. (4 Tbs.) unsalted butter; more for the baking dish
2 lbs. yellow onions, thinly sliced (about 6 cups)
1/4 cup sherry
1/2 tsp. kosher salt; more to taste
1/2 tsp. freshly ground black pepper; more to taste
2 cups heavy cream
3 sprigs fresh thyme
1/2 Tbs. freshly grated orange zest (from 1 orange)
1/2 tsp. cayenne
4 lbs. sweet potatoes (about 5 medium)
1/2 cup freshly grated Parmiagiano-Reggiano
1 bag of marshmallows
1 cup (4 oz.) pecan halves, toasted and chopped
Heat the butter in a heavy-based 12-inch skillet over medium heat until it begins to foam. Add the onions, reduce the heat to medium low, and cook slowly, stirring occasionally, until the onions are soft and nicely browned, about 30 minutes. Deglaze with the sherry and let cook until liquid has evaporated, about 3 minutes. Season with the 1/2 tsp. each salt and pepper. Remove from the heat and set aside to cool slightly.
Meanwhile, put the heavy cream, thyme, orange zest, and cayenne in a 2- to 3-qt. saucepan. Bring to a boil, remove from the heat, and steep for 15 minutes. Remove and discard the thyme sprigs.
While the cream is steeping, peel and cut the sweet potatoes crosswise into 1/8-inch-thick slices.
Position a rack in the center of the oven and another rack directly below. Heat the oven to 350°F.
Lightly butter a 9 x 13-inch baking dish. Arrange about one-third of the sliced sweet potatoes in a double layer on the bottom of the dish, slightly overlapping the slices in each layer. Season lightly with salt and pepper. Spread half of the onions over the potatoes and drizzle about one-third of the cream (2/3 cup) over the onions. Sprinkle one-third of the grated parmesan cheese. Arrange another third of the potatoes in two more overlapping layers and season lightly with more salt and pepper Spread the remaining onions over the potatoes and drizzle another third of the cream over the onions. Sprinkle another third of the grated parmesan. Use the remaining sweet potato slices to make two final layers, pressing down with your hands to compact them. Season lightly with salt and pepper, and drizzle the remaining cream over the potatoes, trying to cover them as much as possible. Sprinkle with the remaining grated parmesan.
Put a foil-lined baking sheet on the lower rack to catch any drips. Cover the gratin tightly with foil and bake on the center rack until the potatoes are almost tender but still offer a little resistance when pierced with a fork, about 1 hour. Remove the foil and bake until the sweet potatoes are completely tender and the top is lightly browned and bubbly, 30 to 40 minutes.
Raise the oven temperature to 375°F. Cover the top of the gratin with a single tight layer of marshmallows and sprinkle with all of the chopped pecans. Return the baking dish to the oven and bake until the marshmallows are beautifully toasted to a golden brown, about 5 minutes or less. Keep an eye out not to burn them.
The onions can be made up to 3 days in advance, if refrigerated in a bowl covered with plastic.
The gratin can be baked up to 1 day ahead to the point of adding the marshmallow topping; reheat at 375°F until bubbling hot throughout, about 20 minutes, add the topping, then bake 5 minutes or less.
Heating the cream beforehand will speed up the gratin’s cooking time.
Sausage-Maple Bread Stuffing
2 lbs. dense, chewy bread, cut into 3/4-inch cubes (about 15 cups)
3 oz. (6 Tbs.) unsalted butter, softened
1/3 cup chopped fresh thyme leaves (from about 1 oz. thyme sprigs)
1/3 cup chopped fresh sage leaves (from about 3/4 oz. sage sprigs)
3/4 tsp. poultry seasoning
3 cups medium-diced yellow onion (2 medium)
3 cups medium-diced celery (6 large stalks)
7 1/2 cups low-salt chicken broth
2 bay leaves
1 smoked ham hock (about 1 lb.)
1 1/2 lbs. bulk pork breakfast sausage
1/3 cup maple syrup
1 1/2 tsp. freshly ground black pepper
Lay the bread cubes in a single layer on two baking sheets. Leave out to dry completely at room temperature, tossing once or twice, for about two days.
Position a rack in the center of the oven and heat the oven to 375°F.
In a heavy-based, 8-qt. stockpot or Dutch oven, melt 3 Tbs. of the butter over medium heat until it begins to foam. Adjust with more liquid or bread depending on desired texture. Stir in the thyme, sage, and poultry seasoning and cook just enough to coat the herbs and season the butter, 30 to 60 seconds. Stir in the onions and celery and cook, stirring occasionally, until soft and fragrant, about 15 minutes. Add the chicken broth, bay leaves, and ham hock and bring to a boil over high heat. Reduce the heat to medium low and simmer until the liquid reduces by one-third, about 30 minutes.
Meanwhile, put the sausage on a rimmed baking sheet and break it into quarter-size chunks. Roast until cooked through, about 15 minutes. Let cool, and then chop the sausage into smaller bits.
Add the sausage to the broth and simmer just to allow the flavors to meld, about 5 minutes. Remove the ham hock and bay leaves. Discard the bay leaves and set the hock aside to cool. Stir the dried bread, several cups at a time, into the broth until all of the broth is absorbed and the bread cubes are well moistened. Stir in the maple syrup, pepper, and the remaining 3 Tbs. butter.
When the hock is cool enough to handle, pick off the meat, chop it into small pieces, and add to the stuffing. Season to taste with salt if necessary (depending on the sausage and ham hock, both of which are salty, there may already be enough).
Transfer the stuffing to a 9×13-inch baking dish and bake uncovered at 375°F until heated through and crisp on top, about 20 minutes if freshly made, or about 30 minutes if made ahead.
The bread can be dried weeks in advance, bagged, frozen, and then thawed when ready to use.
The stuffing can be made (but not baked) up to 2 days ahead and refrigerated, covered.
The Latest Dish
Georgetowner • October 6, 2010
David Guas will launch his much anticipated bakery, Bayou Bakery, Coffee Bar & Eatery, in November in the Courthouse neighborhood of Arlington. This homey, deep south, 70-seat café will offer plenty of Louisiana favorites from the New Orleans native. Delights include muffalettas, boudin, andouille sausage, jambalaya, porKorn, beignets, chicory coffee, pralines, cakes, pies, and puddings. There will be lots of Counter Culture coffee to complement the savory and sweet all-day menu.
SWEET CHEF UPDATE: Peter Brett has been named pastry chef for both the Park Hyatt Washington and its restaurant, Blue Duck Tavern. Brett is a graduate of Boston University’s graphic design program and L’Academie de Cuisine’s pastry arts program, where he studied under former White House pastry chef, Roland Mesnier. Quite impressively, one of his wedding cakes is also featured on the United States Postal Service wedding stamp.
SAVORY CHEF UPDATE: Jason Brumm has been tapped to be the chef at P.J. Clarke’s, at 16th & K Streets, NW. He was previously at Radius 10 in Nashville. DC Central Kitchen and its for-profit arm, Fresh Start Catering, have hired some well-known chefs to run their programs. David Strong has been named culinary director of Fresh Start. He was formerly executive chef with Haute Cuisine on Capitol Hill (a division of Ridgewells). Tim Miller, formerly of Mie N Yu, has been named executive chef. Ed Kwitowski, formerly of Ris and Bistro Bis, has been named executive chef of Fresh Start Contract Foods. Demetri Recachinas has been named Fresh Start programs manager. Previously, he had been with Buck’s Fishing & Camping. The team is headed by Gregg Malsbary, director of revenue generating programs.
WOMEN RULE: Kimberly Geherin is the new general manager at Morton’s in Crystal City. She hails from Morton’s in Denver. Sherry Abedi has been named general manager at Ping Pong Dim Sum in Penn Quarter. Amy Troutmiller has been named general manger of West End Bistro by Eric Ripert at The Ritz-Carlton, Washington, DC. She was previously assistant general manager at Urbana Restaurant & Bar at Kimpton’s Palomar Hotel in Dupont Circle. Linsey Haynie is the new event coordinator for Ris in DC’s West End. She moves over from the Metropolitan Club.
From the folks who brought you Againn and Againn Tavern comes Italian Shirt Laundry (wood-fired pizza with a splash of gourmet deli) and Italian Cinema (If pronounced correctly, it’s “Chinema”.). They will join the hot spots that have recently opened along 14th Street, NW. Both restaurants are slated to open early in the first quarter (permit Gods willing) and both will have low price points ($10 per person). Italian Shirt Laundry is named for what used to be in that space during its last 100 years – yup, a laundromat. For Italian Cinema think Italian cheeses and salami (charcuterie). Check out the videos projected on the walls, which define its cinema moniker.
Healthy dining comes to DC by way of France — no joke. Annie and Didier Leconte, joined by their son Eric, plan to open a healthy café called Litestars. There is a limited menu: savory tartlets, salads, and soupdrinks (drinkable soups – no spoon needed). They plan to open mid-October at 21st & L Streets, NW.
Aiming to open by the beginning of October: Cubre Libre (Penn Quarter), DC3 (Barracks Row), Arlington Rooftop Bar & Grill (Clarendon), Serendipity3 (Georgetown), Galileo III (Downtown DC), Pizza Paradiso (Old Town, Alexandria), and P.J. Clarke’s and Sidecar, its spiffy clubby downstairs (Downtown DC). One of its unique attractions that will lend a nod to its NYC roots: the men’s room will house a pair of large, winged urinals from the 19th-century that have graced the original P.J. Clarke’s saloon since 1884. Rustico’s new Ballston location plans to open mid-to-late October. Steve Mannino will be executive chef over both Rustico restaurants – Ballston as well as the original one in Alexandria. Yes, there will be a Buzz Bakery next door to the new one in Ballston. Michel, the restaurant by Michel Richard at The Ritz-Carlton in Tysons Corner, is targeting a mid-October opening. Queen Vic, on H Street in Atlas District, hopes to be open by mid-to-late October.
Slow Food DC will be joined by Poste Moderne Brasserie to host a pig roast (ah, memories of Jean-Louis Palladin) to announce the new program, “Slow Food DC Snail of Approval.” The program intends to identify local food establishments and artisans that exemplify the Slow Food mission: good, clean, fair food. Nominations for Slow Food DC can be made after October 3, by members and supporters, using a simple form on Slow Food DC’s website — www.slowfooddc.org. Slow Food DC will give out the first round of Snail of Approval stickers in 2011. A panel comprised of chefs, culinary professionals, and industry representatives will judge the award submissions.
The Amsterdam Falafelshop, a fast casual restaurant in Adams Morgan, became only the eighth franchise system to be headquartered in Washington, DC, according to Arlington, VA-based FRANdata. FRANdata is a franchise research company that tracks and analyzes franchises and their performance. Their planned expansion is strategically targeted to the Northeast, Mid-Atlantic, and Southeast regions.
Congratulations to Didier Rosada and Mike McCloud of Uptown Bakers. Uptown Bakers’ master baker and vice president of operations, Didier Rosada, was named a Top Ten Bread Maker in America by Dessert Professional magazine. Featured in the October issue, the annual award pays tribute to the country’s best bakers, based on quality and creativity. Uptown Bakers is owned by McCloud.
ON THE CALENDAR: Tuesday, October 26: March of Dimes Signature Chefs Auction with Chef Ris Lacoste and WJLA-TV anchor Leon Harris. Saturday, October 30: Les Dames d’Escoffier’s Taste of Stokes event at the E.W. Stokes Public Charter School in NE DC to bring attention to the unique school lunch program and the community partnership. Thursday, November 11: Capital Food Fight to benefit DC Central Kitchen.
Is the Price Right?
Georgetowner • June 17, 2010
After you enjoy some great barbecue food in Georgetown, try doing some grilling of your own. This week for “Is the Price Right?” we visited five area grocery stores – Dean & Deluca, Giant, Safeway, Trader Joe’s and Whole Foods – to find the best deals on side dishes to add to your summer barbecue experience.
Baked beans are always a summer favorite and relatively cheap. To get the best price pick up Giant’s name brand baked beans at $0.85 for a 16 oz. can. Safeway also has a cheap product at only $0.09 more expensive with Bush Brother’s Country Style 28 oz. baked beans for $1.79. The most expensive baked beans were Whole Food’s 365 Everyday Value brand at $2.69 for 15 oz.
A summer barbecue would not be complete without corn on the cob. If you’re buying in bulk or for just a few pieces of corn, the best place to shop is Giant with eight pieces for $1.88 and $0.23 each. Corn on the cob prices are similar at the other four locations.
To get in something sweet and healthy, pick up a watermelon. Depending on how big of a watermelon you’re looking for, Whole Foods prices watermelon at $0.99/lb. while Trader Joe’s watermelons are $3.99 each. Dean & Deluca charge $6.00/lb.
What’s a barbecue without potato chips? Try Trader Joe’s multigrain salted 11.5 oz. chips for $1.49, but if you’re craving Lays Original potato chips you can get two 11 oz. bags for $6 or a 16 oz. bag at Safeway for $5.49.
After all these delicious sides, you’ll want something cool to drink. Try Blossom Time lemonade at Safeway where you can get 1 gallon for $2.79. Giant offers the next best price with 1 gallon of Turkey Hill lemonade for $2.79. Dean & Deluca has the most expensive lemonade from Nantucket Nectars with 17.5 oz. for $2.25.
These sides will go great with any type of barbecue you’re interesting in cooking and make for a mouth-watering meal. Check out “Is the Price Right?” in The Downtowner for the cheapest ingredients to make a homemade pizza.
Be sure to read next issue for more delectable and economical treats. For a further examination of pricing, see the chart below.