FOOD & WINE 30 Minute Recipe
Beef With Buzz
3 Bar & Grill toque Brian Robinson doesn’t mind a dip in the mercury—so long as he’s got heady beers and a warm stove at the ready. “Hearty meals and dark beer just seem right,” Robinson says.
Keen Beans
“I was not a big fan of potatoes … but it was always there on the table,” Dishes of India general manager Gophal Bhatt admitted of his father’s—DoI executive chef Ramanand Bhatt’s…
Buffalo Soldier
Kyle Snyder once ambushed wife Rebecca with lunch pals. “I opened the front door to 10 Marines plus guests,” she said. One buddy was a Thai native who shared some family secrets. “I love the sweeter flavor of bison and think it goes well with most Asian dishes,” Snyder suggests.
Of Melons and Marinades
Sea Pearl toque Sly Liao knows well that the true pleasure of summer resides in the stream of dulcet juice that dribbles down one’s chin when biting into fresh watermelon.
Hong Kong Foodie
Crabs may be a Virginia staple, but they’re enjoyed all over the world. Ping toque Chun-Mui Kwok picked up a penchant for these Sino-spiced crustaceans during his salad days in Southern China.
Sumthin’ in the Key of Savory
Our plea for a little something strawberry sent gastro-tinkerer Brys Stephens off in search of inspiration. His mind quickly seized on fusing sweet (strawberries), salty (feta) and savory (pork).
Fun with Phyllo
Faced with an upcoming wine dinner and no vegetable muse, chef Antonino DiNicola opted instead to combine some of his kitchen’s greatest hits (veal and eggplant rolls, asparagus crab cakes).
Ravishingly Rhubarb
Incoming Patowmack Farm toque Christopher Edwards opted to meld his fantasy dining training—Edwards is a Johnson and Wales grad who’s cooked everywhere from McLean’s long-dormant Maestro to Spain’s fabled El Bulli…
Making a Carnival of Your Kitchen
If working with craft beers has taught Vintage 50 toque Aaron McCloud anything, it’s getting funky with foodstuffs.
Veal with a View
A fan of turning the familiar into the flamboyant, Bistro L’Hermitage chef Dawn Burkhart—a seasoned toque who’s worked alongside chefs Jean-Louis Palladin and Robert Wiedmaier—said this impromptu veal creation should turn a few heads.