Red Meat: Shannon Overmiller
Posted by Warren Rojas / Tuesday, February 22nd, 2011
Local Girl Does Good Great:
(Image: Meshelle Armstrong)
That would be a perfectly fitting headline for any profile of toque Shannon Overmiller, the spunky hometown gal who’s helped lead The Majestic back to its former glory AND re/introduced folks to the Rockwellian notion of sitting down together for at least one wholesome meal per week with her much-lauded “Nana’s Sunday Dinner” program. Turns out, she’s as obsessed with weekend suppers as we are with her regionally-inspired cooking…
WR: Salt. Pepper. What other spices/herbs could you not live without?
SO: I love cumin/cayenne as a spice. I also love rosemary and sage, but in moderation.
WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?
SO: My cream of crab soup. It took me 3-4 times to master it. I cooked it for my boyfriend who is a chef as well for his first cooked dinner because I knew it was right on. Since he is a chef, I knew I better get it right. I still make it today, for every Thanksgiving! I do it at certain events like ZooFari as one of my staples.
WR: What seasonal ingredient(s) get your creative juices flowing?
SO: Summer: tomatoes, crabs, corn. Spring: peas, asparagus, Meyer lemons, ramps. Fall: chestnuts, butternut squash, apples (of course). Winter: stews and braises.
WR: My latest cookbook obsession is …
SO: Sunday Suppers at Luques by Suzanne Goin or Bouchon by Thomas Keller
WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?
SO: Foie terrine or torchon in puff pastry. I would make them again because they came out superb (as long as you follow instructions carefully). These are technical dishes that require following an exact method.
WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …
SO: Scott Drewno of The Source. He is such a good person and very talented. He is also very up and coming in the area. Another would be Fabio Trabocchi–I can’t wait to see his bistro food shine with his new restaurant, and I have a very Italian style with a lot of my cooking.
WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?
SO: Bacon and eggs or sausage or scrapple and eggs. Your typical breakfast, served with buttered toast, coffee and o.j. Breakfast is really special, especially when you cook it for you and your honey on your day off –or even just yourself.
WR: In the next six months you won’t want to miss my …
SO: Our restaurant group opening our new expanding projects/restaurants!!! Coming in spring/summer this year.
WR: It’s quitting time. I’m pouring myself …
SO: onto the couch! With a glass of Pinot Grigio or any nice cool, crisp white wine.
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Many of Overmiller’s favorite ingredients mirror my own. Suppose I should frequent the Majestic more often to take full advantage …
Come back next Tuesday for another helping of Red Meat.
–Warren
Tags: Alexandria, Bouchon, chef, cooking, EatGoodFood Group, Fabio Trabocchi, Fiola, Gut Check, hospitality industry, Northern Virginia Magazine, Red Meat, restaurants, Scott Drewno, Shannon Overmiller, The Majestic, The Source, Thomas Keller, Warren Rojas