Flavor Balance by Chef Robert Wiedmaier
bySalt, sugar, and fat: the three culprits that make processed foods so irresistible. I use them all in my cooking too, just a little…
Salt, sugar, and fat: the three culprits that make processed foods so irresistible. I use them all in my cooking too, just a little…
Guests of the house share their favorite things. Kelly Meade Kelly Meade is an analyst who lives and works in Old Town Alexandria. She…
Dover sole and scallop mousseline, butternut squash puree Reeling In Quality Every great meal starts with the finest ingredients, and when it comes to…
Makes 24 mini crème brûlées Ingredients 3 shallots, sliced 1 sprig thyme pinch of saffron 1/2 quart cream salt and pepper 3 eggs 2…
Serves 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…
Moez 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…
Traveling, Experiencing, and Tasting Translate Into Better Service. Paul Stearman Chef de Cuisine at Marcel’s Chef Paul Stearman has had the opportunity to taste…
Marcels Dinner: This very special event at Marcels will provide a rare opportunity to enjoy a Pure Chablis dinner uniquely featuring hand-selected Chablis, Chablis…