Congressional Seafood
byDover sole and scallop mousseline, butternut squash puree Reeling In Quality Every great meal starts with the finest ingredients, and when it comes to…
Restaurants
Amuse Bouche of Swedish Shrimp in Saffron Creme Brûlée
byMakes 24 mini crème brûlées Ingredients 3 shallots, sliced 1 sprig thyme pinch of saffron 1/2 quart cream salt and pepper 3 eggs 2…
Brown Sugar –Glazed Bison Short Rib with Baby Bok Choy , Candied Ginger, and Red Wine Reduction
byServes 8 Ingredients Eight 14-oz bone-in bison short ribs salt and pepper 1/4 lb butter 3 carrots 1 large onion 1 quart demi-glace 2…
Classic Mussels Garlic, Shallot, Vermouth
byServes 4 Ingredients 1 tbs unsalted butter 1 tbs minced garlic 1 tbs minced shallot 1 lb Penn Cove mussels, cleaned and debearded, in…
Mussels
byWhat a Long, Strange Trip It’s Been “Ever since I worked at Aux Beaux Champs at Washington D.C.’s Four Seasons, I have always had…
Penn Cove Mussels
by– Wonder Food of the Sea “If you got stuck eating only one thing, mussels would be the best you could eat. They are…
Chappel Hills Farms
by– When What Happens on a Farm Shouldn’t Stay on the Farm Joe henderson raises heritage breed cows on a small farm in the…
Fine Dining
by– It Means More Than the Price Chef Robert Wiedmaier has opened a restaurant for almost every level—from the haute cuisine of Marcel’s to…
MOEZ BEN ACHOUR GM AND WINE DIRECTOR AT MARCEL’S
byMoez Ben Achour started at Marcel’s in 1999 as a food runner and worked his way up to become head of its wine program eight…
RAMON NAVAREZ GM at BRASSERIE BECK
byWhen Ramon Narvaez first started at Marcel’s more than 12 years ago, Chef Wiedmaier sent him to vineyards all over Europe to learn and taste, and…