2012 James Beard Foundation Awards

Posted by Clay Beacham on

The James Beard Foundation has announced their 2012 Restaurant and Chef Award semifinalists.  Huge congrats to CityEats partners Cathal Armstrong and Restaurant Eve, and Marcel’s on the nominations for Best Chef: Mid-Atlantic, Best Wine Program, and Outstanding Restaurant, respectively.

Good luck to all of the DC area chefs and the restaurants that scored nods. Here’s the rundown on the nominees:


Best Chef: Mid-Atlantic

Best Wine Program
Outstanding Restaurant

Best New Restaurant

Outstanding Bar Program

Outstanding Chef

Outstanding Pastry Chef

Outstanding Restaurateur
  • Ashok Bajaj, Knightsbridge Restaurant Group

Outstanding Wine & Spirits Professional

  • Greg Engert, Neighborhood Restaurant Group

 

For a complete list of all of the semifinalists, click here.

 

Grill the Chef: Naughty Bits Brownies Leigh Lambert

Posted by Kelly DiNardo on

After former pastry chef and food writer Leigh Lambert’s Man Catcher brownies caused a stir when she shared the recipe in the Washington Post several years ago, she decided to launch an entire collection of scintillating desserts. And this year, the full line of six flavors will be included in the “Everybody Wins at the Oscars®” Nominee Bag, which is given to non-winning nominees in the five major categories. And that makes Lambert our winner for our Grill the Chef column.

What’s in your fridge or freezer that would surprise people?
Kale. I love to make green smoothies. Life is all about balance.

Last meal you cooked for yourself?
Crock pot chicken pot pie sans crust. I love a hands-off dish that makes the house smell inviting.

Last meal on earth?
A runny egg, crisp bacon and chocolate lava cake with vanilla ice cream.

Which six people — alive or dead — would you choose to attend your ultimate dinner party? What would you serve?
Ellen Degeneres, Thomas Jefferson, Genghis Kahn, Steve Jobs, Julia Childs and my husband. I’d probably be too nervous to cook and would get Popeye’s chicken. Naughty Bits Brownies for dessert, of course.

What non-food-related things do you do for fun?
I’m an artist and I work in paper collage. I used to do about two marathons a year, but I can no longer devote that kind of time to training. And I love to read pretty much anything printed between two pages.

If you could go anywhere on vacation, where would you go?
I’d go back to Tasmania where I spent a month hiking a few years ago. Bliss.

What’s on your DVR?
I hate to admit it, but I’m shamelessly addicted to The Bachelor/ette. I’ve watched it from its inception. Something about the way it’s masterfully produced and the train-wreck factor captivate me.

Inside Rogue Sessions: John Currence

Posted by Nevin Martell on

Chef John Currence

Chef John Currence

By Nevin Martell

John Currence calls himself the Big Bad Chef, which makes him sound like a fairy tale villain. Though the three little piggies – and any other tasty livestock that get in his way – have good reason to worry, Currence really only wants to blow away peoples’ preconceptions of Southern cooking. Since opening City Grocery in Oxford, Mississippi in 1992, he has earned a stream of accolades – including a James Beard Award – for his soulful and artful exploration of cuisine rooted below the Mason-Dixon Line.

For my sixth Rogue Session, I enjoyed all of Currence’s courses, as well as some new dishes that the still-absent-but-always-working Cooper debuted. Fantastically epic, it nonetheless flew by. A table full of charming conversationalists and eight drink pairings can do that.

1st course

Poulet rouge/rillettes/pickled peach

Before anyone takes a single bite, cheftender Bryan Tetorakis opens the proceedings by putting down a small bottle and a shot glass in front of each of us. This non-alcoholic aperitif is his take on the Boilermaker, so you pour the lemon- and maple-infused barley water into the glass then take it down in a single gulp. At the end, you’re rewarded with a whiskey-scented sphere that pops with a gush. This is followed by a fried square of heritage breed French chicken offset by a sweet and vinegary pickled peach compote that runs down the center like an orange mohawk.

***2nd course

Celery velouté/Georgia pecan/bourbon dates

The first of several pleasant surprises of the evening. The nuts add a pleasant textural contrast, while the bourbon-soaked dates add a spot of sweetness. In the end though, it’s the flavor of the celery – usually so understated – that makes this dish a winner and sends us all to the bottom of our bowls with a clatter of spoons on porcelain.

Keep reading…

Comfort Food Mondays: Lime Fresh Mexican Grill’s Fish Tacos

Posted by Kelly DiNardo on

By Kelly DiNardo

There’s no better way to counteract the shorter, colder days than with a hearty dose of comfort food. From soups and stews to meaty fare, these are dishes you want to hunker down with and savor.  We turn to area chefs for inspiration for recipes to cozy up with. Today, Lime Fresh Mexican Grill shares their recipe for grilled fish tacos.

 

Grilled Fish Tacos

Ingredients 

  • 2 pounds of Mahi-Mahi (1/2- 3/4 inch thick cleaned, skinned and cut into 4-6 portions)
  • Whole wheat or multi-grain flour tortillas

Basting Sauce Ingredients 

  • Juice of 10 Limes
  • 1 bunch of cilantro- finely chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper

Slaw Ingredients

  • 1/4 cup apple cider vinegar
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste
  • 3 cups finely shredded red or green cabbage

Slaw Directions

  1. Combine apple cider vinegar, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy.
  2. Add cabbage and toss to combine. Refrigerate until ready to use.

Taco Directions

  1. Combine ingredients for the basting sauce into bowl and mix. Set aside.
  2. Oil the grill rack and Preheat grill to medium high.  Grill mahi filets until they are cooked through- approximately 3 minutes per side. Continuously baste mahi- mahi, turning fish over only once.
  3. While mahi is on the grill, heat tortillas until soft and playable in microwave or in the oven. Option 1: In the Microwave, wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. Option 2:  In the Oven, wrap stacks of 6 tortillas in foil; place in a 375°F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
  4. When fish is white and flakey, remove from heat. Carefully cut fish into large chunks
  5. Place fish into tortillas and build your taco, starting with fish, add slaw and toppings of your choice.
 
Lime Cilantro Yogurt Sauce

Ingredients

  • 2 cups plain fat-free Greek yogurt
  • 1 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 cup diced peeled seeded cucumber
  • Sea salt and pepper to taste
Directions

Combine all ingredients. Season with salt and pepper.

 

Pico de Gallo Salsa

Ingredients

  • 2 medium fresh, diced tomatoes
  • 1/2 diced Spanish onion
  • 1 bunch thoroughly washed, minced cilantro
  • 1 tablespoon sea salt
  • Juice from 4 limes
Directions
  1. Mix diced tomatoes, onions and cilantro in a large bowl.
  2. Add the lime juice and salt and stir.

 

Mango Salsa

Ingredients

  • 2 fresh mangos diced
  • 1 cucumber peeled and diced
  • 1 sweet onion diced
  • 1 red pepper diced, seeds removed
  • 3 tablespoons of rice wine vinegar
  • 1 hot pepper (We recommend either a serrano pepper which provides great flavor and not too much heat or a habanero pepper, one of the hottest peppers).
  • 1 bunch of cilantro, finely chopped
Directions
  1. Combine all ingredients in a bowl and mix well.
  2. Set aside and refrigerate for 30 minutes.

The Week In Food

Posted by Alejandra Owens on

It’s been a sad week for the Toki Underground family. Earlier this week it was announced that Montserrat House would host a Vietnamese pop-up called “Pho U,” which featured Toki Underground chef Thang Le. When the event was suddenly cancelled, announced via Twitter, we learned that there’d been a sudden and tragically loss in the family. While we still do not know how or why we lost Chef Le, there’s been an outpouring of support from the food community. While Toki Underground has reopened, “Pho U” has been postponed for the foreseeable future. City Eats sends our love and condolences to Le’s family, friends and colleagues.

If ever there was a time for comfort food, it appears that time is now. The Washington Post has a run down of comfort dishes reinterpreted by DC chefs. Head cheese sliders anyone?

Oh, Mike Isabella. How you love to tease us so! The Top Chef-er is playing coy again — this time in response to rumors that he’ll be opening a Greek joint on 14th Street.

Greek food, shmeek food. Todd Kliman wants to know why more DC restaurants aren’t serving proper pie! I’m more of a cake gal myself but way to fight for the cause, Todd. *puts fist in air*

Raise your hand if you love raw milk! Actually, no, don’t. We wouldn’t want anyone to get into trouble. DC’s Amish raw milk supplier has officially been shut down. After the government raided the farm last year (drop the udders! I repeat, drop the udders and put your hands up now!?),  Food Safety News has now reported that a federal judge issued a permanent injunction against the farm, forcing them to cease distribution to the buying club that brought them to DC.

Kind of a downer week in food news, I’d say, right? I’m off to Rehoboth Beach, Delaware for a quick change of scenery – what are you, dear readers, up to this weekend?

Don’t forget to hit me up on Twitter for tips, ideas and any questions about the DC dining scene!