Why I Love This Place
byGuests of the house share their favorite things. Kelly Meade Kelly Meade is an analyst who lives and works in Old Town Alexandria. She…
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…
Serves 4 Ingredients 1 tbs unsalted butter 1 tbs minced garlic 1 tbs minced shallot 1 lb Penn Cove mussels, cleaned and debearded, in…
What 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…
– Wonder Food of the Sea “If you got stuck eating only one thing, mussels would be the best you could eat. They are…
– When What Happens on a Farm Shouldn’t Stay on the Farm Joe henderson raises heritage breed cows on a small farm in the…
– 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 started at Marcel’s in 1999 as a food runner and worked his way up to become head of its wine program eight…