Photo by Scott Suchman
After graduating from Pennsylvania Institute of Culinary Arts, Brian McPherson has cooked in kitchens in Pittsburgh, Martha’s Vineyard, Durham, NC and now Washington, DC. Since arriving in D.C. ten years ago, he has worked at New Heights, David Greggory and Poste. Today, he is at the helm of both Jackson 20 and the Grille at Morrison House. Now, we turn the tables and grill the chef.
What’s in your fridge or freezer that would surprise people?
In the fridge: Vitamin water, Stella Artois, Demi Glace and Bacon.
Last meal you cooked for yourself?
Kielbasa and pierogies.
Last meal on earth?
Vincent’s Pizza with everything on it from Forest Hills, PA.
Which six people — alive or dead — would you choose to attend your ultimate dinner party? What would you serve?
Rebecca Sullesta, Brian Turowski, Stephanie Geist, Chris Harman, Rigoberto Ferman, and Jon Nickerson.Rebecca is my girlfriend and the rest of the crew are all the sous chefs I work with at Jackson 20 and The Grille. Jon Nickerson is one of my old chef colleagues from Poste.
I would serve Slow Roasted Suckling Pigs with a picnic theme, and ask everyone to bring a side.
Riding my track bike in the city.
If you could go anywhere on vacation, where would you go?
What’s on your DVR?
I do not own a DVR!