Chef Michael Harr

Chef Michael Harr cooked throughout Europe, including Geneva, Brussels and Tuscany before he landed in the D.C. area. Today, he helms Bethesda’s Food, Wine & Co., where he dishes up creative American fare. Now, we turn the tables and grill the chef.

What’s in your fridge or freezer that would surprise people?
Elk loin and some nice venison cuts from a recent hunt, some truffle butter and fresh hen eggs from my mom & pops—we love to eat our eggs in the morning. And, lots of freshly made organic baby food for my boy who is now seven months old.

Last meal you cooked for yourself?
Beer-braised pork shoulder, roasted potatoes and summer Russian kale & heirloom tomato salad with fresh picked basil from my garden.

Last meal on earth?
My dad’s honey & some good ole freshly ground creamy peanut butter lathered down on some really fresh sour dough baguette bread just out of the oven from Megeve, a mountain town in the Savoie area of  France and a whole gallon of fresh milk.

Which six people — alive or dead — would you choose to attend your ultimate dinner party? What would you serve?
Arnold Schwarzenegger, Michael Jackson, Jesus, Carlos Mencia, Pablo Nedura, Joel Robuchon, and maybe Christopher Columbus just to see his reaction to it all.

I would hose an early fall outside BBQ with shoat and lamb, fire roasted local oysters, lots of great wine and good bread and some sides of the season.

We would finish with some pumpkin pie and whipped cream with barrel-churned ice cream for old time sake.

What non-food-related things do you do for fun?
Riding my Triumph (motorcycle), mountain biking and skiing in the winter. Time permitted, but mainly in that order.

If you could go anywhere on vacation, where would you go?
Hong Kong / Shanghai or Tokyo.

What’s on your DVR?
The Daily Show with Jon Stewart.